2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Owner has scheduled to take CFPM course some time in May.
1.0
49.
4-601.11(B) and (C); Core; Observed a few soiled shelves in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Provided CFPM testing options.
1.0
28.
7-204.11 ; Priority; Observed spray bottle of chlorine sanitizer concentration above 200ppm (test strip turned black). Chlorine sanitizer concentration shall be 50-200ppm and quaternary ammonium sanitizer shall be 200-400ppm. CDI-by educating and diluting sanitizer to proper concentration.
1.0
55.
6-501.12; Core; Observed soiled flooring in walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Provided CFPM testing options.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. New establishment has 210 days from permit date (10/13/2022) to obtain Food Protection Manager certification. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Provided CFPM testing options.
0.0
10.
5-205.11; Priority Foundation; Observed plant and spoon stored inside handwashing sink in meat market area. A handwashing sink may not be used for purposes other than handwashing. CDI-Employee removed items from hand sink.
0.0
15.
3-302.11; Priority; Observed raw chicken thighs stored above lamb in walk-in cooler, and re-packaged meats stored above ready-to-eat foods in walk-in freezer. Foods and repackaged foods shall be stored in order of final cook temperatures. CDI-By rearranging foods and providing food storage stickers.
1.5
16.
4-602.11; Priority; Observed meat slicer with dried on food residue. Food contact surface equipment shall be cleaned throughout the day at least every 4 hours. CDI-by cleaning meat slicer during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed packages of turkey opened on Saturday (2/11) not date marked in walk-in cooler. Refrigerated, ready-to-eat TCS(Time/Temperature Control for Safety) foods shall be clearly marked, at the time the original container is opened in a food establishment and if the FOOD is held for more than 24 hours. CDI-Known dates were added.
0.0
28.
7-204.11 ; Priority; Observed spray bottle of chlorine sanitizer concentration above 200ppm (test strip bleached white) and quaternary ammonium sanitizer concentration above 400ppm (test strip turned blue). Chlorine sanitizer concentration shall be 50-200ppm and quaternary ammonium sanitizer shall be 200-400ppm. CDI-by educating and diluting both sanitizers to proper concentration.
1.0
39.
3-305.11; Core; Observed container of meat and box of food stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at 6 inches above the floor. CDI-Foods were moved to shelf.
1.0
56.
6-403.11; Core; Observed employee foods stored above or next to establishment food in walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. CDI-Food were voluntarily discarded by employee.
2-201.11 (A), (B), (C), and (E); Priority; New establishment and they do not have employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Employee health policy provided to owner during inspection.
0.0
5.
2-501.11; Priority Foundation; New establishment and they do not have written vomit and diarrhea clean up plan. “A food establishment must have written procedures to implement a plan 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. CDI-Written vomit and diarrhea clean up plan was emailed to owner at the end of inspection.
0.0
39.
3-305.11; Core; Observed two containers of intestines stored directly on the floor in walk-in cooler. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Food was moved to shelf during inspection.
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
