6-301.14; Core - No handwashing signs were posted at handsinks in three separate bathrooms used by employees...Handwashing signs that notify employees to wash their hands shall be posted at all handsinks used by employees...Post required handwashing signs at handsinks used by employees.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Raw country ribs in open refrigerated display were at 51F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating ribs.
0.0
39.
3-305.12; Core - Some ice was accumulated on top of boxes of food in walk-in freezer due to condensation leak from above...Food shall not be stored under leaking water/condensation lines...Remove ice from food boxes. Until leaks are fixed, place pan or tray under leaks to catch dripping ice.
0.0
48.
4-501.14; Core - Soil build-up was on interiors of middle and right sanitizing sinks of 3-comp sink and right "clean" side drainboard...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled bottom areas below meats/poultry in open refrigerated display cases, many unused red long trays, market speed racks, shelves, plastic wrap stations. Some old stickers were on tables and shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove old stickers from surfaces. NOTE: Do not store equipment/utensils soiled. If kept in establishment, utensils/equipment must be kept clean, even if not used.
0.5
53.
5-501.17; Core - Back store unisex bathroom had no covered trash can...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...Provide covered trash can for this bathroom.
0.5
53.
6-501.18; Core - Meat market handsink basins were soiled. Front men's bathroom urinal undersides and one toilet were soiled...Plumbing fixtures such as handsinks, urinals and toilets shall be kept clean...Increase cleaning frequency of fixtures above.
0.0
55.
6-501.11; Core - In walk-in freezer, significant ice had accumulated on evaporator/condensation lines...Physical facilities shall be kept in good repair...Repair leaking evaporator lines so ice does not accumulate and drip below.
0.5
55.
6-501.12; Core - Observed soiled front men's bathroom floor by door and back store mop sink/can wash basin...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
4-502.11(A) and (C); Core - Heating plate pads on plastic wrap stations were torn...Food service utensils shall be kept in good repair...CDI by replacing heating plate pads.
0.0
48.
4-501.14; Core - Soil build-up was on interiors of middle and right sanitizing sinks of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled bottom areas below meats/poultry in open refrigerated display cases, many unused white long trays, market speed racks, shelves, plastic wrap stations. Some old stickers were on tables and shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/items above. Remove old stickers from surfaces. NOTE: Do not store equipment/utensils soiled. If kept in establishment, utensils/equipment must be kept clean, even if not used.
0.5
54.
5-501.114; Core - Trash dumpster plug was damaged...Trash/recycling receptacles with drains shall have plugs in place...Replace damaged plug.
0.0
55.
6-501.11; Core - In walk-in freezer, some ice had accumulated on evaporator lines...Physical facilities shall be kept in good repair...Repair leaking evaporator lines so ice does not accumulate.
4-501.14; Core; There was build-up in the three compartment sink on the sanitizer side. Clean the warewashing sink throughout the day at a frequency necessary to prevent recontamination of Equipment.
0.0
49.
4-601.11(B) and (C); Core; Clean the display cases to remove the dried blood and debris. Equipment must remain free of an accumulation of Food residues, and other debris. This was a point item on the last inspection.
4-601.11(B) and (C); Core; Clean the display cases to remove the dried blood and debris. Equipment must remain free of an accumulation of Food residues and other debris.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean the speed racks in the walk-in cooler to remove the build up. Clean the shelves in the walk-in cooler to remove the build up. equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the floor in the walk-in cooler. Clean the floor near the food prep sinks to remove the debris. Physical facilities must be cleaned as often as necessary to keep them clean.
4-602.13; Core; Clean out the handwashing sink to remove the black and pink growth.
0.0
51.
5-205.15; Priority; Repair the leak at the sink at the sink in the meat department. Repair the drip at the handwashing sink in the meat market. All systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 10/17/2022
6-501.11; Core; The floor tile is chipped and missing in several places in the meat market. Floors must be in good repair and easy to clean.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
5-205.11; Core; Handwash sink in back of prep room was blocked by cardboard boxes upon arrival. Handwash sinks shall be maintained so that it is accessible at all times. CDI: Cardboard boxes removed.
1.0
47.
4-501.11; Core; Cloth on shrink wrap machine is torn. Equipment shall be in good repair. Replace or repair the cloth on the shrink wrap machine.
0.0
49.
4-602.13; Core; Bottom of display cases soiled with food debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues. Clean display case.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Inspection led by Jackson Schaub
Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
CFPM: Russell Tyner III, Exp. 8/2024...*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS...Verification visit to be made on Friday, December 27, 2019 to evaluate completion of Item #8 on this report. Follow-Up: 12/27/2019
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Starting 1//1/2019 the NC FOOD CODE 3-501-16(A)(2)(ii) requires cold food to be held at 41 degrees F. Please upgrade or maintain all equipment to meet this requirement. Please plan accordingly.
Clean utensils were stored on one of the faucets for the utensil washing area. Clean utensils need to be stored onto clean surfaces.
0.5
36.
Maintenance needs to check out the meat display case. In the defrost cycle, some of the food temperatures go above 45F. Foods must maintain cold holding requirements even when going through the defrost cycle. Address the leak on the inner ceiling of the walk-in cooler.
0.0
40.
Clean the build-up on the hinges of the walk-in cooler door. Clean the build-up on the outside wall of the walk-in cooler door.
0.5
45.
Clean the black build-up on the flooring below the walk-in cooler door.
0.0
49.
No documentation of approved training - no credit awarded.
Ground turkey was stored above a beef product, inside of the walk-in cooler. Chicken/poultry are the most potentially hazardous foods and need to always be stored at the bottom; below any other meats. Ground turkey was moved to the bottom rack.
0.0
36.
Torn gasket on the walk-in cooler door. Loose inner door paneling for walk-in cooler. There is a good portion of peeling black coating at the customer display cases. Surfaces must be easily cleanable and in good repair. May need to be either replaced or re-coated.
0.5
40.
Clean the build-up on the holding racks inside of the walk-in cooler. Clean the build-up on the hinges of the walk-in cooler door.
0.5
44.
The sliding doors, for the outside dumpster were left open, while not being in use. Keep sliding doors and top lids closed for the outside dumpster when not in use. This is to help waste from falling out or pest from getting to trash.
0.5
45.
Fill in the holes, on the wall, in the can washing area. Wall is worn and may need to be repainted as well.
0.0
46.
Clean the dust build-up on the fan guards in the walk-in cooler. Dust build-up in the restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
The meat scrappers were stored on the faucet of the utensil washing sinks. That was an area that would keep the utensil clean during storage. Keep clean utensils stored in/on clean surfaces.
0.5
35.
Single service trays have old meat debris from the previous day of work. Make sure that the food trays are free of debris and stored properly.
0.5
36.
Strip and re-caulk around the base of the can washing area.
0.0
40.
Clean the build-up on the shelving above the prep tables and in the walk-in cooler. Clean the old meat debris on the holding racks beside of the utensil washing sinks. Clean the build-up on the hinges of the walk-in cooler door.
0.5
46.
Slight dust build-up on the vent above the can washing area.
0.0
49.
No documentation of approved training - no credit awarded.
Single service meat trays were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Repair the loose paneling inside of the walk-in cooler door. Replace rusted knives in the facility. Rust build-up on the basins of the utensil washing sinks. Re-coat the inside black paneling for the customer meat storage area.
0.5
40.
Routinely clean the storage racks, in the walk-in cooler. There was some build-up on it.
0.0
45.
Strip, clean, and re-caulk the sealant on parts of the wall and ceiling. Loose wall panel close to the hand sink. Must be in good repair. Clean the rust build-up on the flooring.
0.5
46.
Replace the cracked light shield in the walk-in cooler and clean dust accumulation in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Whole beef ,that were stored on to single service trays, were stored on top of each other in the walk-in cooler. There should be a barrier in between the meats during storage if stacked on top of each other.
1.5
45.
Repair the wall where the utensil washing sinks are located; in bad repair. The wall in the utensil washing area needs to be re-caulked as well. Cracked floor tile in the utensil washing area.
0.5
46.
Change out the blown light bulbs in the prep area. Dust accumulating in the fan guards above the prep tables.
0.5
49.
Documentation of approved training - 2 point credit awarded.
raw pork was stored above whole beef on the racks during the prep process. store foods according to final cooking temperatures. box of food was stored on the floor in the walk-in freezer.
1.5
39.
milk crate was being used to hold the left side of the shelf up in the walk-in cooler. milk crates are not to be used for commercial use.
0.5
43.
paper towels were not available at one of the handwashing sinks.
1.0
44.
dumpster lid was left open. keep the lid and doors closed when dumpster is not in use to help prevent pest and rodents from getting to what`s inside.
0.5
45.
clean the flooring in the walk-in freezer. clean the corner of the wall to the left of the utensil washing sinks. wall damage where the chemicals were stored.
0.5
49.
Documentation of approved training - 2 point credit awarded.
No sanitizer was available to sanitize food contact surfaces during operation. Provide at least a labeled spray bottle of approved sanitizer. If quaternary ammonium is used, the concentration shall be at least 200 ppm but should not exceed 400 ppm.
2.5
17.
Clean the following soiled surfaces and areas: dunnage racks in walk-in cooler (remove the brown paper stuck to many racks)--shelving above main meat preparation area (remove the excess old stickers)--shelving in other storage areas--areas around plastic wrapping machines--tall mobile meat tray racks--interiors of rinsing and sanitizing sinks of 3-compartment sink and right drainboard--undersides of some food preparation tables.
1.0
21.
Clean the soiled backs of toilet bases (and adjacent floor areas) in unisex bathroom near deli and in bathrooms at front of store.........Clean the soiled undersides of urinals in front men`s bathroom.
1.0
28.
Thoroughly clean the soiled floor throughout the main meat preparation area (observed many brown areas where floor is not adequately scrubbed). Also clean the soiled floor in walk-in cooler and some areas of walk-in freezer...........Clean the following soiled wall surfaces: around chemicals mounted to wall to left of 3-compartment sink--exteriors of doors to walk-in freezer--wall corners.........Replace the missing or damaged caulk along the floor tile coving and walls in meat market.
0.5
General Comments
No points taken for the following: (14) Do not use the inverted blue crate as "shelving" in walk-in cooler since it is not approved. Use only approved shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent..........(23) Remove some excess debris and trash from the area under stairs leading to outside back dumpster. Remove the covered container that has a liquid in it. NOTE: To help cut down on flies entering the store, keep the dumpster area as clean and sanitary as possible to prevent flies and other insects from being attracted to that area. Also keep fly fans on when doors are open...........(30) Clean the dusty ceiling vent grates in all bathrooms.........Remove the accumulation of water in light shields in walk-in cooler.
CLEAN AND SANITIZE THE MEAT SAW AND CUBER MACHINE--MEAT DEBRIS FOUND ON THE MEAT CONTACT SURFACES OF BOTH PIECES OF EQUIPMENT. THESE ITEMS HAD NOT BEEN CLEANED THE DAY BEFORE.......NO SANITIZER WAS AVAILABLE TO SANITIZE FOOD CONTACT SURFACES DURING OPERATION. PROVIDE AT LEAST A SPRAY BOTTLE WITH AN APPROVED SANITIZER--IF QUATERNARY AMMONIUM IS USED, THE CONCENTRATION SHALL BE AT LEAST 200 PPM........REMOVE THE STICKERS FROM FOOD PREPARATION TABLES.
2.5
15.
FOUND SEVERAL CLEAN UTENSILS BEING STORED WITH SOILED UTENSILS ON THE "SOILED" UTENSIL (LEFT) DRAINBOARD OF 3-COMPARTMENT SINK. ALSO FOUND MEAT TRAYS STORED ON THE "CLEAN" (RIGHT) DRAINBOARD THAT WAS SOILED WITH FOOD DEBRIS. ALSO KEEP SOILED UTENSILS ON THE "SOILED" DRAINBOARD AND THE CLEAN UTENSILS ON THE "CLEAN" DRAINBOARD.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: AREAS AROUND THE PLASTIC WRAPPING MACHINES (IN CRACKS, CREVICES, UNDERSIDES AND SIDE BARS)--UNDERNEATH SCALE MACHINES (BY WRAPPING MACHINES)--3-COMPARTMENT SINK AND BOTH DRAINBOARDS...........REMOVE THE STICKERS FROM THE SHELVING ABOVE PLASTIC WRAPPING AREAS.........REPLACE THE TORN AND DAMAGED HEAT PADS ON THE PLASTIC WRAPPING MACHINES......REPAIR THE LEFT HOT WATER FAUCET SO THAT IT FUNCTIONS PROPERLY.
1.0
23.
REMOVE THE GARBAGE AND DEBRIS BELOW THE STAIRWAY BY THE DUMPSTER AREA. ALSO FOUND A LARGE OPEN BARREL WITH A LIQUID IN IT UNDER THIS STAIRWAY. PROVIDE A LID FOR THIS BARREL AND/OR REMOVE THE CONTENTS OF THIS BARREL AND DISPOSE OF PROPERLY.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (28) CLEAN THE WALL AREAS AROUND THE TUBING FOR CHEMICAL DISPENSING IN MEAT MARKET (MOLD AND MILDEW BUILD-UP SEEN)..........(30) CLEAN THE DUSTY CEILING VENT GRATES IN THE MEN'S AND WOMEN'S BATHROOMS AT THE FRONT OF STORE.
CLEAN HANDLE ON BANDSAW AND UNDERSIDE OF BANDSAW BOTTOM. CLEAN UNDER SCALE UNIT OF SHRINK WRAP STATION. CLEAN GASKETS AND DOORS ON WALK-IN COOLERS AND FREEZER.
1.0
20.
REPAIR LAVATORY. LAVATORY WAS LEAKING.
2.0
21.
CLEAN OUTSIDE BASE OF URINALS AND INSIDE URINALS IN THE MEN`S TOILET FACILITY. CLEAN FLOORS BEHIND THE TOILETS IN THE MEN`S TOILET FACILTY. REMOVE PAPER WADS ON CEILING IN LADIES` TOILET FACILITY. DO NOT STORE CHEMICAL CLEANERS IN THE TOILET FACILITIES. CLEAN FLOORS BEHIND TOILETS.
1.0
28.
CLEAN FLOORS AND WALLS UNDER UTENSIL SINK AND UNDER DUNNAGE RACKS IN WALK-IN COOLERS. REPAIR WALL NEXT TO LAVATORY. WALL PANEL IS COMING AWAY FROM THE WALL.
0.5
30.
CLEAN VENTS ON REFRIGERATION UNIT.
0.5
General Comments
CLEAN UNDER STEPS OUTSIDE THE BACK DOOR. REMOVE EXCESS PLASTIC CRATES IN CAN WASH FACILITY. REMOVE MOLD ON GARBAGE CAN WASH. REPAIR WALL AT THE CAN WASH.
PROVIDE AND USE APPROPRIATE TEST STRIPS OR OTHER APPROVED TESTING METHOD FOR MEASURING SANITIZER CONCENTRATION. OBSERVED WATERLOGGED SANITIZER TEST STRIPS WITH NO SPARES. [VIOLATION OF RULE .2619(B)]
1.5
28.
FLOORS AND WALLS UNDER FISH CLEANING SINK AND TABLE NEED CLEANING.
KNIFE HOLDER MOUNTED TO WALL MUST BE EASILY REMOVEABLE AND CLEANED. METAL SHAVINGS ARE STILL ON IT FROM WHEN IT WAS MOUNTED TO WALL. RE-CAULK HANDWASHING SINK TO WALL.
1.0
28.
CLEAN FLOORS MORE THOROUGHLY IN FISH CLEANING CORNER. CLEAN COOLER DOORS AROUND HANDLES.
0.5
General Comments
DO NOT STORE BROOMS TO WHERE HANDLES WILL BE AGAINST KNIFE HOLDERS.
