4-501.12; Core; Large cutting board surface with deep scouring on the surface and dark staining. 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.
0.5
49.
4-601.11(B) and (C); Core; Thorough cleaning needed on display cooler and exterior surfaces of equipment. Nonfood-contact surfaces of equipment shall be cleaned that a frequency necessary to preclude accumulation of soil residues. Please have display case and door tracks of case thoroughly cleaned.
0.5
54.
5-501.110; Core;Several pallets are being stored in a large heap around shared dumpster site. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents
0.0
55.
6-501.11; Core; Large section of tiling around floor drain is missing/damaged. Ceiling tile appears to have water damage and is warped/hanging out of the tile frame. Physical facilities shall be maintained in a state of good repair.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-501.111; Core; Gnats in meat market. Seek more aggressive controls. Repeat.
1.0
47.
4-501.12; Core; Heavily scored cutting boards. 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. PIC stated he has ordered more cutting boards. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of shelving units and Make line display case. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-501.111; Core; Flies in meat market. Seek more aggressive controls.
1.0
47.
4-501.12; Core; Heavily scored cutting boards. 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. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-301.11; Priority Foundation; No soap at any of the 2 handsinks in kitchen area. Each handsink shall be provided with soap. CDI: Soap replaced.
1.0
47.
4-501.12; Core; Heavily scored cutting boards. 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. PIC stated he plans to replace next month. Repeat.
1.0
47.
4-501.11; Core; Lots of ice build up inside walk in freezer. Equipment shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-501.12; Core; Heavily scored cutting boards. 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. PIC stated he plans to replace next month. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-501.12; Core; Heavily scored cutting boards. 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. PIC stated he plans to replace next month. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of shelving units and display case. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-501.12; Core; Heavily scored cutting boards. 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. PIC stated he plans to replace next month. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors including walk in unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Plan provided.
0.0
47.
4-501.12; Core; Heavily scored cutting boards. 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. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors inside walk in unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. VR-VERIFICATION REQUIRED. REHS will return within 10 days to verify the food temperature thermometer has been replaced. Follow-Up: 12/04/2020
No PIC signature today due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. VR-VERIFICATION REQUIRED. REHS will return by September 10, 2020 to verify the front glass cold-unit is maintaining foods at the required 41F and less. Follow-Up: 09/14/2020
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. VR-VERIFICATION REQUIRED. REHS will return by May 13, 2020 to verify toilet paper has been obtained. Follow-Up: 05/13/2020
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. Follow-Up: 11/29/2018
*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.
Handwash sink blocked by trash can; trash can moved; be sure handwash sink is available at all times to encourage handwashing.
1.5
10.
Grocery bags used to cover food in walkin cooler; trash bag used to store goat in freezer; use approved food grade bags to store food in. Ground beef stored with whole muscle meat beef in display case; be sure to put space between species or dividers.
1.5
11.
Sanitizer not mixed at the time of inspection; be sure to have sanitizer mixed (200-400ppm Quat Ammon. or 50-100ppm Chlorine) at all times during operations.
1.5
25.
No thermometer available in facility to take temps; must have a thermometer available at all times.
0.5
30.
Have separate containers to hold clean and dirty linens; label each container accordingly.
0.0
36.
Blade on smaller saw is rusted and needs replacing; replace blade or remove saw from facility.
0.5
38.
Be sure to have strips to test sanitizer and ensure it is at the proper strength. Have the appropriate strip for Quat Ammon or chlorine sanitizers. Small saw stored in front of 3 comp sink; must have 3 comp sink clear and available to wash utensils.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
General rule change sheet given; encourage facility to go to website for more information: http://www.wakegov.com/food/professionals/posters/default.htm
