4-601.11 (A); Priority Foundation; Observed many plastic meat trays that were deemed clean with food debris still on them. When asked about them, they stated they are only deep cleaned once a week.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were all moved to be washed and PIC was informed that they are to be washed after every use.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, units turned down and items moved to walk in.
1.5
39.
3-305.11; Core; Observed many boxes of food being stored on the floor in the walk in freezer.- Food shall be protected from contamination by storing it at least 6inches above the floor.- Please do not store food in the floor.
1.0
47.
4-501.12; Core; Cutting boards on main prep tables had many dark scratches, cuts and stains...Cutting boards with scratches and scores shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards in poor condition.
0.0
55.
6-501.11; Core; The walls throughout are peeling, the tiles throughout are broken and had panels loose, and metal frames around walk in were damaged.- Physical facilities shall be maintained in good repair.- Please repair items listed.
A vomit/diarrhea clean up instruction plan was not in place at facility.
2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf
CDI: Vomit/diarrhea instructions were given to operator during inspection along with education for implementation.
0.5
10.
The hand sink at the front counter is being used to store cleaning utensils (sponges, scrub brush). 5-205.11; Priority Foundation; (B) A handwashing sink may not be used for purposes other than handwashing. Pf
CDI: Operator removed cleaning utensils from hand sink.
0.0
10.
A hand wash sign is not posted at the hand sink located at the front counter.
6-301.14; Core; A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
1.0
15.
Observed pork, beef being stored with raw chicken in walk in meat refrigerator. Fresh fish, shrimp being stored with ready to eat deli ham/turkey and cheese in display case. Ensure to separate raw meats and cooked products during display by providing separators or space between storage, kept covered. Consider signage for storage shelving to designate areas in walk in refrigerator for storage. 3-302.11; A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
CID: Products were contained and moved to eliminate cross contamination during storage and display.
CDI: Product removed and separated.
1.5
28.
A disinfectant was being used to "sanitize: the meat grinding machine. Operator was educated on chemical use and application. 7-202.12; Priority; POISONOUS OR TOXIC MATERIALS shall be:
(A) Used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, P
CDI: Operator removed disinfectant from dispenser during inspection.
1.0
28.
Observed chlorine bleach mixed with water in spray bottle to spray down food contact surfaces and non food contact surfaces of deli slicer. When tested, the level exceeded 1000ppm. 7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P
CDI: Operator removed bleach from bottle. Water was added and retested to a levle of 100ppm.
0.0
41.
Wiping clothes used for wiping varying surfaces not stored in a sanitizer between use. Ensure that in use wiping clothes are stored in a sanitizer bucket between use.3-304.14; Core;
B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
CDI: Operator created sanitizer bucket for in use wiping clothes.
0.0
47.
The gasket on the walk in cooler poor repair. The concrete floor in the walk in is no longer cleanable, concrete is pitted/not sealed. 4-501.11; Core; All equipment must be maintained in good repair.
0.0
48.
A chlorine test kit was not available to check levels of chlorine sanitizer being used in spray bottles.
4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf
This was corrected during inspection by providing a test kit for the PIC of the meat market.
0.5
48.
PIC is not using a test kit for the chlorine spray sanitizer (clean in place) or the sanitizer level on the sink (quaternary ammonia). A test kit was provided for the snk but is not being used to check levels. When the sanitizer bucket was first made formt he mixing equipment on the sink it was below 200ppm. 4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
CDI: Educated operator/PIC on how to use test strips. Determined the dispenser was not working correctly. Manually mixed sanitizer and retested to the correct level of 300ppm.
0.0
54.
The dumpster is not being stored on a solid surface such as concrete or asphalt. Dumpster observed stored on wooden plyboard and gravel.
5-501.11; Core; An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
This is a repeat osbervation - Provide corrective action plan for dumpster pad.
0.5
55.
Ceiling condenser in market area had peeling paint on it. Baseboard tiles and wall panels were loose or separated from market. Metal wall panel by interior walk-in cooler door frame was damaged...Physical facilities shall be maintained in good repair...Repair the peeling condenser and damaged baseboard tiles and wall panels.
6-501.11; Core; This is a repeat observation - Provide corrective action plan for repair.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
16.
4-601.11 (A); Priority Foundation - Many white and red meat trays and meat grinder metal grinding component were soiled but being stored as clean (items not used today)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
3.0
16.
4-703.11; Priority - After being washed and rinsed at 3-compartment sink, large meat container was not sanitized before storing it...After being washed and rinsed, equipment and utensil food contact surfaces shall be sanitized for at least 7 seconds in chlorine sanitizer solution...CDI by properly sanitizing container.
0.0
16.
4-602.11; Core - Ice machine upper interiors and back wall where ice is stored had black mold accumulation...Equipment such as ice machines shall be cleaned frequently enough to prevent mold accumulation...Increase ice machine cleaning frequency.
0.0
39.
3-305.11; Core - Containers of seasonings and other foods in walk-in cooler and back storage area were on floor...Containers of food shall be stored at least 6 inches above floor...Store food containers above floor as required.
0.0
43.
3-304.12; Core - Found plastic cups without handles in containers of seasonings...In-use dispensing utensils shall have handles that are stored on clean surfaces or in food with handles extending above top of food...Obtain dispensing utensils with handles that are properly stored.
0.0
44.
4-903.11(A), (B) and (D); Core - Several large clean tubs and trays were stacked while wet, and cutting board was stored so it could not adequately air dry...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate tubs and trays and invert them so they completely air dry before stacking. Position cutting board so it completely air dries after cleaning and sanitizing.
0.5
47.
4-501.12; Core - Cutting boards on main prep tables had many dark scratches, cuts and stains...Cutting boards with scratches and scores shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards in poor condition.
0.5
47.
4-502.11(A) and (C); Core - Several long red and white trays and a bus tub were cracked or chipped...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
48.
4-501.19; Priority Foundation - When worker was actively washing utensils, wash solution was 96F...Wash solution (for type of detergent used) shall be at least 110F...CDI by increasing temperature of wash solution.
0.0
49.
4-601.11(B) and (C); Core - Many meat market and walk-in cooler shelves (some with old stickers and sticky residues), push cart, speed racks, exteriors of seasoning storage containers, areas directly under band saw (nonfood contact surfaces), undersides of sink drainboards and tables, walk-in cooler door handle were soiled...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above. Remove old stickers/residues from shelves.
0.5
54.
5-501.11; Core - Outside dumpster was located on dirt/grass surface...An outdoor storage surface for trash and recycling dumpsters shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain...Provide nonabsorbent surface for dumpster as stated above.
0.0
55.
6-501.11; Core - Ceiling condenser in market area had peeling paint on it. Baseboard tiles and wall panels were loose or separated from market. Metal wall panel by interior walk-in cooler door frame was damaged...Physical facilities shall be maintained in good repair...Repair the peeling condenser and damaged baseboard tiles and wall panels.
0.5
55.
6-501.12; Core - Walk-in cooler flooring and walls in back dry storage area next to meat market were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
16.
4-601.11 (A); Priority Foundation - Many white meat trays and cutting board being stored as clean were soiled and had food debris on them...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
1.5
23.
3-501.17; Priority Foundation - Several open packages of fresh soft cheeses and chubs of deli meat opened yesterday had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date package is open or expiration date or both)...CDI by placing dates on open meats and cheeses.
1.5
28.
7-102.11; Priority Foundation - One spray bottle with sanitizer was not labeled...Working containers of chemicals and sanitizers shall be labeled to denote contents...CDI by labeling sanitizer bottle.
0.0
44.
4-903.11(A), (B) and (D); Core - Several large clean tubs and trays were stacked while wet, and cutting board was stored so it could not adequately air dry...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate tubs and trays and invert them so they completely air dry before stacking. Position cutting board so it completely air dries after cleaning and sanitizing.
0.5
45.
4-903.11(A) and (C); Core - Several disposable styrofoam trays were soiled and stored on soiled shelf liner, and tray pads were stored in soiled plastic container...Single service disposable food containers shall be protected from contamination...Discard soiled trays and clean the soiled shelf liner. Clean the soiled tray pad container.
0.5
47.
4-501.12; Core - Cutting boards on main prep tables had many dark scratches, cuts and stains...Cutting boards with scratches and scores shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards in poor condition.
0.5
47.
4-502.11(A) and (C); Core - Several long red and white trays were cracked or chipped...Food service utensils shall be maintained in good repair...Discard damaged trays.
0.0
49.
4-601.11(B) and (C); Core - Many meat market and walk-in cooler shelves, push cart, speed racks, plastic wrap machine, undersides of sink drainboards and tables, walk-in cooler door handle were soiled...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.11; Core - Outside dumpster was located on dirt/grass surface...An outdoor storage surface for trash and recycling dumpsters shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain...Provide nonabsorbent surface for dumpster as stated above.
0.0
55.
6-501.11; Core - Ceiling condenser in market area was dripping water into pain on floor and onto food prep table below. Condenser also had peeling paint on it. Baseboard tiles and wall panels were loose or separated from walls in market...Physical facilities shall be maintained in good repair...Repair the leaking and peeling condenser, baseboard tiles and wall panels.
0.5
55.
6-501.12; Core - Flooring under shelving in walk-in cooler was soiled...Physical facilities shall be maintained clean...Increase floor cleaning frequency.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Ice machine (ice used in meat market) water supply line did not appear to have a double check valve. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. If ice from this machine continues to be used by meat market, a double check valve must be installed on machine's water supply line...>>>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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Ice machine (ice used in meat market) water supply line did not appear to have a double check valve. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. If ice from this machine continues to be used by meat market, a double check valve must be installed on machine's water supply line.
*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.
