Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/01/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items in meat and seafood cases were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or below. CDI: Food was pulled and voluntarily discared. Pork prepared within 4 hours of inspection was pulled and allowed to cool to 41F. Service technician called to repair units.
3.0
47.
4-501.11; Core; Walk-in freezer had ice accumulations below blowers and around door. Air curtains were torn. Equipment shall be maintained in a state of good repair. Repair walk-in freezer and replace air curtains.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/20/2024
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; Hot water in the handwashing sink near display case was holding at 75F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust hot water temperature.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Salmon in the customer case cooler was holding above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - item removed from the customer cooler and voluntarily discarded. Next time full credit might be taken.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/02/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Some of TCS foods in the customer case cooler were holding above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - items removed from the customer cooler and voluntarily discarded.
1.5
45.
4-903.11(A) and (C); Core; A stack of single use trays for the meats that were stored above a prep area were stained with food residue. Single use items shall be maintained cleaned and not contaminated. CDI - PIC voluntarily discarded stained trays.
0.5
47.
4-501.11; Core; Observed that sanitizing compartment of 3-comp sink was leaking underneath. Equipment shall be maintained in a state of good repair. Repair the leak.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 04/25/2023
Score: 99
#
Comments
Points
10.
5-202.12; Core; Hot water temperature in associates' restroom was below 100F (at 70F). A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust hot water temperature.
1.0
39.
3-305.11; Core; Found two boxes of pork loin on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - PIC moved boxes on the shelves.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/28/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. There was no certified food protection manager in a meat department. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification.
1.0
33.
3-501.15; Priority Foundation; Observed that used cooling method was incorrect for tilapia and salmon in display cooler. Cool the above TCS food in the walk-in cooler before putting in display cooler. CDI - by moving all the above 41F foods to the walk-in cooler to facilitate faster cooling. PIC was educated about proper cooling methods.
0.5
45.
4-903.11(A) and (C); Core; A stack of single use trays for the meats were stored above a prep area were stained with food residue. Single use items shall be maintained cleaned and not contaminated. CDI - PIC voluntarily discarded stained trays.
1.0
47.
4-501.12; Core; The cutting boards are worn out and damaged from constant use near display cooler. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Replace/resurface cutting boards.
0.5
54.
5-501.115; Core; Observed trash on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster area.
0.0
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
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/19/2022
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; An enclosed display cooler was found slightly open. The steak and hamburger patties were at 46F. TCS foods shall be held at 41F or below. The items were voluntarily discarded.
3.0
45.
4-903.11(A) and (C); Core; A stack of single use trays for the meats were stored above a prep area were stained with food residue. Single use items shall be maintained cleaned and not contaminated. PIC voluntarily discarded stained trays.
0.5
47.
4-501.12; Core; The cutting boards are starting to get worn out and damaged from constant use. Thus, they are no longer easily cleanable and shall be replaced.
0.0
49.
4-602.13; Core; The storage area under the closed display case could use some cleaning. Single use articles are being stored in there and could be contaminated. Clean storage space.
0.0
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 Inspection led by Lindsea Smith
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 12/06/2021
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; All RTE foods in cooler were between 42-46F in far left display area of reach in. Potentially hazardous foods shall be maintained at 41F or below. Foods above 45F were voluntarily discarded. Foods between 42-45F were put into walk-in. CDI. Repeat.
1.5
23.
3-501.17; Priority; RTE chicken cakes had no date mark present. Potentially hazardous foods shall be date marked for a maximum of 7 days. Foods were date marked. CDI.
0.0
49.
4-602.13; Core; In middle underneath cutting boards, the metal part had built up food debris. There is food debris built up on meat packing apparatus. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently.
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
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/08/2021
Score: 99.5
#
Comments
Points
General Comments
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/07/2020
Score: 93.5
#
Comments
Points
General Comments
*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 led by Shannon Flynn.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 04/29/2020
Score: 96.5
#
Comments
Points
General Comments
*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. Follow-Up: 05/06/2020
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 12/02/2019
Score: 97.5
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/30/2019
Score: 97
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/18/2019
Score: 98
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/27/2018
Score: 99
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/02/2018
Score: 98.5
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/20/2018
Score: 99
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/24/2018
Score: 97.5
#
Comments
Points
General Comments
Inspector contact info: Maria Powell 919-675-5603. 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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 10/26/2017
Score: 96.5
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 04/10/2017
Score: 97.5
#
Comments
Points
General Comments
*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.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/31/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
17.
Trays of beef on speed rack in meat cutting room observed at 54 degrees F. Tuna steaks in retail case observed at 51 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Tuna steaks voluntarily discarded. Ensure that foods are moved properly to refrigeration after handling or when moving between refrigeration units. Do not overfill cases. No indication that equipment failure is responsible for either temperature violation. Reminder: meat cutting room is held at a lower-than-room-temperature temperature, but is not refrigerated to the same extent as a walk in cooler. Be mindful of the time that products are left in meatcutting room.
2.0
34.
Bowl observed stored low over rinse compartment of three compartment sink. Protect wares from contamination. Do not store wares within splash range of handwash or warewashing sinks.
0.5
40.
Lower surfaces of meat cases including rails and cabinets (middle cabinet with standing water/no food or food contact surfaces present), rolling carts, surfaces throughout shared canwash/chemical storage area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Significant improvement in cleanliness of floors in walk in freezer. Thank you for your efforts in this area.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/04/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
12.
Designate and label shelf/container/etc. for returns and expired foods held for accounting purposes. CDI by locating all returns to bottom three shelves of speed rack.
0.0
27.
Shellstock (oysters) on display observed to meet requirements laid out in Shellstock Display Guidance Memo with the following exception: tag on display partially visible and partially obstructed by shellfish. Per the Memo: "The tag held with the shellstock on display must be readily visible." Keep tag on top of shellfish so it remains "readily visible."
0.0
35.
Single use meat tray liners observed stored below storage area for cutting board cleaner. Protect single use items from contamination. Do not store at or below chemical storage areas.
0.5
40.
Lower surfaces of meat cases including rails and cabinets, shelving in walk in near meat grinder, surfaces throughout shared canwash/chemical storage area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floor in walk in freezer not clean - trash and debris under shelves. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Verified that no in-store re-use of shells is involved with clams casino. Borderline temperatures of 44-47 degrees F observed in fish display cooler. Recommend that this unit be closely monitored and serviced if it cannot consistently maintain temperatures at or below 45 degrees F. Educational note: Status of fisheries and oyster bed closings related to Gulf oil spill can be found at: http://sero.nmfs.noaa.gov . Educational note: This and past inspections, including full-length inspection forms for each inspection, can be found at www.wakegov.com/sanitation .
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 12/17/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Uncovered employee drink observed stored directly above open case of single use absorbent meat tray liners. Employee drinks shall be covered and located to not contaminate food contact surfaces. Recommend to-go cups with lids and straws located on bottom shelves away from foods, utensils, or single use items.
1.5
10.
Raw pork observed stored above ready to eat fully cooked hams. Raw meats shall be stored to not contaminate ready to eat foods such as dairy products, produce, prepared foods, or ready to eat meat products such as hot dogs or fully cooked meats.
1.5
35.
One single use tray at bottom of stack near meat saw observed to have splattered food debris on tray. Protect from contamination. Recommend that pan or other cleanable surface be used to protect undersides of single use tray stacks near meat saw.
0.0
40.
Lower surfaces of meat cases including rails and surfaces below, shelving under meat trays near meat saw, surfaces throughout shared canwash/chemical storage area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/19/2009
Score: 98
#
Comments
Points
10.
Raw beef observed stored above ready to eat produce and ready to eat packaged meats. Raw meats shall be stored to not contaminate ready to eat foods such as dairy products, produce, prepared foods, or ready to eat meat products such as hot dogs. Provided copy of storage guidance poster.
1.5
27.
Shellfish memo with conditions for display of shellfish out of original container states that shellfish tag must be visible at display. Place tag on top of tray where visible rather than under tray.
0.0
40.
Shelving and rolling carts in walk in cooler, surfaces throughout shared canwash/chemical storage area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. NC recognizes certificates for up to three years. Certificate presented for points has expired.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/27/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Raw pork observed stored above ready to eat breadcrumbs. Raw meats, whether to be offered for sale or already purchased by consumer or employees, shall be stored to not contaminate ready to eat foods such as produce, spices, or prepared foods.
1.5
30.
Apron observed stored hanging on soap dispenser at handwash sink. Soiled aprons and other work linens shall be stored in containers designated for this purpose. Clean linens shall be stored in clean place. Do not store aprons and other linens to not contaminate food, utensils, or single use items. Do not obstruct access to handwash sinks, soap, or paper towels.
0.5
34.
Meat scraper and spoon observed stored low over rinse compartment of three compartment sink. Store wares on clean surface in location where they will not be subject to splash or other contamination.
0.5
40.
Cabinets beneath meat cases (especially door rails), sheving and rolling carts in walk in cooler observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Certificate presented for bonus points expires in April of this year. Recommend re-taking class soon to update certificate and avoid loss of opportunity for bonus points.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 12/11/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Oysters observed stored below raw shrimp in walk in cooler. As a raw animal food, oysters shall be stored to not contaminate ready to eat foods (no violation observed). However, as a food which consumers may consume raw, oysters should also be stored to avoid contamination by other raw animal foods. Relocate shrimp away from above oysters.
0.0
25.
Two of two thermometers in meat cases observed to be showing temperatures which are far from actual temperatures of coolers (51 - 60 degrees F displayed temperature in a cooler with food temperatures of 38 degrees F. Inspector thermometer placed at same location as cooler probe registers expected temperatures). Ensure that thermometers are available in cold hold equipment and are accurate to within three degrees.
0.5
34.
Meat scrapers observed stored low over rinse compartment of three compartment sink. Store wares on clean surface in location where they will not be subject to splash or other contamination.
0.5
40.
Cabinets beneath meat cases, surfaces in canwash area, rolling carts in walk in cooler observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
***Please note: National shellstock rules now allow seafood processors, under certain circumstances, to distribute oysters labeled as ''for cooking only'' which shall not be sold with the intention of possible raw consumption. These oysters are required to be labeled as such. Recommend that establishment confer with seafood supplier to ensure that supplier is aware of needs of establishment and will ship only proper product to establishment. No oysters labeled as ''for cooking only'' observed in establishment.***
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 09/09/2008
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
9.
Shellstock tags observed to be not present in original case of oysters in walk in cooler. Tag and duplicate found on display. Keep original tag in original shellstock container until last shellfish are used or discarded, then retain for 90 days. Duplicate tag (provided by shipper) shall be kept with shellfish on display if displayed per conditions of May 8, 2007 shellfish memo (voluntarily posted in establishment). *repeat violation with significant improvement*
1.0
21.
Hot water at three compartment sink observed at 120 degrees F. Ensure that hot water of at least 130 degrees F is available at three compartment sink. Note: Low water temperature noted in general comments on previous inspection. Continued violation can result in full credit taken.
1.5
35.
Cut glove stored on top of inverted stack of single use meat trays (not contacting food portion of trays) - do not store cut gloves or other non-cleanable items in contact with single use trays.
0.0
40.
Cabinets beneath meat cases, surfaces in canwash area observed to be not clean. Maintain non-food contact surfaces clean.
0.5
44.
Two carts of trash observed near trash compactor door in storage area - move trash promptly to receptacles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 04/21/2008
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
1.
OYSTERS AND MUSSELS OBSERVED ON DISPLAY WITH NO TAG AND WITH ORIGINAL CONTAINER DISCARDED - CORRECTED ON SITE BY DISCARDING. CLAMS OBSERVED STORED WITH GREATER THAN 36 SHELLFISH OUTSIDE OF ORIGINAL CONTAINER - CORRECTED ON SITE. SHELLFISH SHALL BE DISPLAYED IN ACCORDANCE WITH SHELLFISH SANITATION MEMO OF MAY 8, 2007. COPY OF MEMO PROVIDED. RECOMMEND THAT MEMO BE POSTED IN MEAT MARKET TO REMIND EMPLOYEES OF PROPER PROCEDURES.
2.5
3.
RAW FISH OBSERVED STORED OVER READY TO EAT BOLOGNA IN WALK IN COOLER. RAW LAMB OBSERVED STORED OVER READY TO EAT HAM IN WALK IN COOLER. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS. CORRECTED ON SITE.
2.5
17.
SHELVING IN WALK IN COOLER, CABINETS UNDER MEAT CASES, SURFACES IN CANWASH AREA OBSERVED TO BE NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN THROUGHOUT.
1.0
General Comments
HOT WATER OBSERVED TO BE 124 DEGREES AT THREE COMPARTMENT SINK. PROVIDE HOT WATER OF NO LESS THAN 130 DEGREES. CONTINUED VIOLATION CAN RESULT IN UP TO 5 POINTS TAKEN ON FUTURE INSPECTIONS. REMINDER: COMPLETE LACK OF HOT WATER CAN RESULT IN PERMIT SUSPENSION.
Location: 4093 Davis DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/30/2007
Score: 98
#
Comments
Points
16.
FOOD DEBRIS OBSERVED ON SINGLE USE TRAYS. NON-FOOD ITEMS OBSERVED ON SHELVING MIXED WITH SINGLE USE ITEMS. SINGLE USE ITEMS SHALL BE STORED TO PREVENT CONTAMINATION. RECOMMEND STORAGE OF SINGLE USE ITEMS IN MANUFACTURER`S SLEEVES TO PREVENT CONTAMINATION.
1.0
17.
SHELVING IN CABINETS BENEATH MEAT DISPLAYS NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN.
1.0
General Comments
ORIGINAL SHELLFISH CONTAINER NOT KEPT ON SITE UNTIL ALL SHELLFISH SOLD OR DISCARDED (SHELLFISH DISPLAYED HAD BOTH SETS OF TAGS KEPT WITH SHELLFISH). SHELLFISH MAY ONLY BE DISPLAYED OUTSIDE OF ORIGINAL CONTAINER IF ALL CONDITIONS OF SHELLFISH SANITATION MEMO OF MAY 8, 2007 ARE MET. VIOLATION OF THESE CONDITIONS CAN RESULT IN POINTS TAKEN ON FUTURE INSPECTIONS AND EMBARGO OF SHELLFISH. ... OF ALL WARES OBSERVED, ONE SCRAPER OBSERVED STORED BETWEEN CUTTING BOARD AND KNIFE HOLDER - RELOCATE STORAGE LOCATION TO CLEAN SURFACE. FOOD SAFETY CLASS 2 POINT CREDIT REQUIRES YELLOW STATE CERTIFICATE FOR NON-SERVSAFE CLASSES.
