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
22.
3-501.16 (A)(2) and (B); Priority - Two containers of in-house cut soft cheese were at 43-44F in produce walk-in cooler...Unless actively preparing, properly cooling, or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cheese.
1.5
23.
3-501.17; Priority Foundation - Two containers of in-house cut soft cheese and unpackaged smoked pork chops (cut/unpackaged from day before) had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
0.0
37.
3-302.12; Core - Several containers of dry foods (spices, seasonings, ingredients) were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents..
1.0
37.
3-602.11; Core - Several containers of in-house repackaged mole sauce had no ingredients or place of business where it was packed...Food packaged in an establishment shall include the common name of the food, a list of ingredients in descending order of predominance, including declaration of artificial color or flavor and chemical preservatives, and major food allergens, accurate declaration of the quantity of contents, and name and place of business of the packer...Provide labels on containers of mole that container above information.
0.0
47.
4-501.11; Core - Metal backsides surfaces and cutting board holders of see-through refrigerated cases were rusty, chipping and damaged. Walk-in cooler wire shelving where cheese is stored was rusty...Food service equipment shall be kept in good repair...Repair (or replace) damaged surfaces so they are smooth and easy to clean, and replace rusty shelves with similar approved shelving.
0.5
47.
4-501.12; Core - Market cutting boards had deep knive cuts and stains...Cutting boards with scratches, scoring and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting boards.
0.0
47.
4-502.11(A) and (C); Core - Some laminate trays had cracks and chipped surfaces. Plastic wrap station had torn heat pad/cover...Food service utensils shall be kept in good repair...Discard damaged trays and replace torn heat pad.
0.0
47.
4-101.19; Core - Cardboard was lining shelves/racks in walk-in cooler and freezer...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves. Consider using hard plexiglass, large cutting boards, etc. to cover shelves/racks, if desired.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled shelves in kitchen, walk-in units and reach-in freezer. Top flat part of band saw was soiled. Many old stickers and sticky residues were on back side of see-through refrigerated case...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above, and remove old stickers/residues.
0.5
55.
6-201.11; Core - Pebbled flooring in produce walk-in cooler where cut cheese is stored is not approved and difficult to clean...FLoors shall be designed, constructed and installed so they are smooth and easily cleanable...Provide approved easily cleanable flooring in this cooler (since cheese is stored in it).
0.5
55.
6-501.11; Core - Market 3-comp sink faucet leaked when water was turned on...Physical faclities shall be kept in good repair...Repair leaking faucet.
0.0
55.
6-501.12; Core - Walk-in freezer flooring was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of freezer floor.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
2-102.12 (A); Core; The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
47.
4-501.12; Core; The large white cutting board had deep cuts on the surface of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must 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; Clean the shelves in the walk-in cooler to remove the residue build up. Equipment must be kept free of dust, dirt, Food residue and other debris.
0.5
56.
6-303.11; Core; Replace the blown light bulbs in the meat market. There must be at lest (50 Foot Candles) at a surface where a Food Employee is working with food or utensils or where employee safety is a factor.
2-102.12 (A); Core; The Manager on Duty did not proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid ServSafe certificate on hand at the time of the inspection. This is a repeat item from the last inspection.
1.0
36.
4-502.11(B); Priority Foundation; The metal stem thermometer on hand was not not working properly. Food Temperature Measuring Devices must be good repair. The owner will replace the broken thermometer.
0.5
39.
3-307.11; Core; There was a leak in the ceiling above the food prep ceiling. Food must be protected from all sources of contamination.
1.0
55.
6-201.11; Core; There was a leak in the ceiling of the meat market. Ceilings must be smooth and easily cleanable.
0.5
56.
6-303.11; Core; Replace the blown light bulbs in the meat market. There must be at least (50 foot candles) at a surface where a food employee is working with food or utensils or where employee safety is a factor.
2-102.12 (A); Core; The manager on duty did not have a proof that a Manager's Food Protection Test had been taken and passed. Each time Food is handled, prepared, displayed or served the person-in charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
35.
3-501.13 ; Priority; Fish were left in seating water to thaw. Food must be thawed by using the following methods: under running water not to exceed 70F, as a part of the overall cooking process, in a cold hold unit uncovered if there is no risk of over head contamination. CDI.. The items were placed under running water.
0.5
55.
6-501.11; Core; There were several crack floor tiles. Floors must be in good repair and easy to clean.
0.0
56.
6-303.11; Core; Replace the blown light bulbs in the meat market. There must be at least (50 foot candles) at a surface where a food employee is working with food or utensils or where employee safety is a factor.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at time time of the 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
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
5.
2-501.11; Priority Foundation; The manager did not have a clean up for a vomiting and diarrheal event on hand. Food establishments must have a written procedures for employees to follow when responding to a vomiting and diarrheal event.
0.5
10.
6-301.14; Core; There was no handwashing sign posted at the handwashing sink in the meat market. CDI.. A handwashing sign was given to the Manager on duty.
0.0
55.
6-201.11; Core; There were some cracked floor tile in the meat market. Floors must be in good repair and easy to clean.
0.5
55.
6-501.12; Core; Clean the floor in the meat market to remove the meat and debris. Physical facilities must be cleaned as often as necessary to keep them clean.
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
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food has been prepared, displayed, or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
5.
2-501.11; Priority Foundation; The manager did not have a written procedure for the clean up of a vomiting and diarrheal event. A copy was left on the last inspection. CDI... Another copy was given to the manager on duty.
0.5
55.
6-201.11; Core; There Were some cracked floor tile in the meat market. Floors must be in good repair and easily cleanable.
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
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
5.
2-501.11; Priority; The meat market did not have a written procedure as to clean up a vomiting and diarrheal event. A written procedure was left with the manager on duty.
0.0
15.
3-302.11; Priority; In the reach-in freezer unit raw meat was stored above fruit. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. All ready-to-eat foods must be stored above all raw foods.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...NOTE: This report was sent by email to PIC, and EHS verified she received it before leaving establishment.
DISCUSSION: Remember that the market band saw, grinder and table slicers must be completely disassembled and washed, rinsed and sanitized at least once every 4 hours if they are being used...HANDWASHING REMINDER: After washing hands, use paper towel to turn off faucet knobs to prevent recontamination of washed hands...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...DISCUSSION: If table electric slicers and band saw are used throughout the day with an air temperature above 55F, they shall be completely disassembled and cleaned and sanitized at least once every 4 hours. If the air temperature is kept 50-55 degrees F, they can be cleaned and sanitized at least once every 10 hours...Verification visit to be made on Thursday, October 10, 2019 to evaluate completion of Item #49 on this report. Follow-Up: 10/10/2019
*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* 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.
Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019.
Check this website for the FDA's online version of the Employee Health and Personal Hygiene handbook. This page also has all of the different language versions of 1-B and the email address for requesting paper copies: http://1.usa.gov/YMygOt.
To take ServSafe proctored exam only: http://www.wakegov.com/food/healthinspections/servsafe/Pages/default.aspx
Help us prioritize food safety signs for your kitchen: http://www.surveymonkey.com/s/wakefoodsignage.
Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf. FDA Interactive Resource Disk (what to do if your employee is symptomatic or has one of the “Big 5” foodborne illnesses): http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/default.htm.
Found raw eggs stored above ready to eat foods in the walk-in cooler. Foods must be stored according to final cook temperature. CDI - raw eggs were moved to the bottom shelf.
0.0
11.
Found the meat grinder to be stored with build-up on the inside. Found sanitizer in the spray bottle to be too strong. Chlorine sanitizer being used must have a concentration of 50-200 ppm. Facility is also using a lavendar scented bleach for sanitizer. The bottle states that regular bleach must be used for sanitizing or disinfecting. Food contact surfaces must be kept clean and be properly sanitized. CDI - sanitizer was remade with regular bleach to the proper concentration. The meat grinder was cleaned.
1.5
17.
Found salted fish and hard cheese stored in a display cooler that was not turned on that were 66 degrees F. Be sure that foods are not potentially hazardous if storing out of proper temperature ranges. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - talked to manager about providing information that the food is allowed to be left out of temperature.
0.0
19.
Found a spray bottle of food processing equipment oil that was not labled. Spray bottles must be properly labeled.
0.0
21.
Found hot water to be 109 degrees F. Hot water must be kept at 130 degrees F or warmer at all times.
0.0
35.
Found several single-use buckets being re-used for food storage. These are not designed to be washed and reused.
0.5
36.
Found caulk to be missing behind the 2 compartment sink at the wall. Found the reach in freezer to be defrosted on the inside. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: bottom of large reach in freezer; shelf above the 2 compartment sink; shelves and racks in both walk-in coolers; and the plastic door curtains. Non-food contact surfaces must be kept clean.
0.5
43.
Found paper towels to be out in the restroom. Found paper towels to not be in a dispenser at the facilities only handsink. This does not allow for sanitary dispensing of the towels.
1.0
46.
Fixed burned out lights in the walk-in cooler.
0.0
48.
Reconnect the self-closing device on the rear door to the store.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found buckets of sauce stored on the floor in the walk-in cooler. Found a box of peanuts stored on the floor. Food must be stored in a manner to avoid contamination. CDI - food was moved off the floor.
1.5
11.
Found temperature in the meat cutting room to be 70 degrees F. Employee states that the meat grinder, the band saw, and the deli meat slicer are cleaned at the end of the shift and are used throughout the entire day. Equipment used for the entire day must be washed, rinsed, sanitized, and air-dried every 4 hours. Meat market is open from 9am to 5pm so equipment should be broken down and cleaned at 1 pm and at the end of the shift. Found the 2 compartment sink to be leaking and not able to hold water in the left well. I asked the employee to show me how he washes dishes and he is not sanitizing utensils. Food contact surfaces must be kept clean and be properly sanitized (wash, rinse, sanitize, air-dry). Will make a critical violation follow-up visit on Thursday, November 10, 2011 to make sure these violations have been corrected.
1.5
19.
Found a windex spray bottle that appeared to contain water so it was not properly labeled. Found a spray bottle of food processing equipment oil that was not labled. Spray bottles must be properly labeled.
0.0
33.
Found a scoop in the sauce buckets that does not have a handle. In-use utensils must have handles and the handles must be extending out of the food.
0.0
34.
Found a blender sitting right side up that was not able to properly air-dry.
0.0
36.
Found left well in the 2 compartment sink to have a large leak which does not allow you to properly sanitize utensils. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: bottom of both large reach in cooler/freezer; clean cooler unit vent guards; shelves and racks in both walk-in coolers; and top shelves in the meat cutting room. Non-food contact surfaces must be kept clean.
0.5
46.
Found a light shield over the 2 compartment sink and prep table to be missing. Lights must be properly shielded.
0.5
48.
Reconnect the self-closing device on the rear door to the store.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found shrimp and fish stored under a leaking cooling unit in the reach in freezer. Found a bucket of sauce stored on the floor in th walk-in cooler. Found boxes of dry goods that are weighed and bagged by the facility that were stored on the floor. Found bags of ice stored below raw meats in the self-service case. Food must be stored in a manner to avoid contamination. CDI - foods were moved off the floor. Fish and shrimp were thrown away. Ice was moved above the raw meats.
1.5
11.
Found some food build-up left on the meat slicer. Found the sanitizer concentration in the spray bottle to be too low. Chlorine sanitizer must have a concentration of 50-200 ppm. Food contact surfaces must be clean and be properly sanitized. CDI - Meat slicer was cleaned and the sanitizer was strengthened to the proper concentration.
1.5
19.
Found two windex spray bottles that appeared to contain water so they were not properly labeled. Found a spray bottle of food processing equipment oil that was not labled. Spray bottles must be properly labeled.
0.0
33.
Found a scoop in the sauce buckets that does not have a handle.
0.0
35.
Found a bag of single-service containers that were stored on the floor. These must be stored off the floor to prevent contamination.
0.0
36.
Found the heat wrapper cover to be torn. Found the cutting boards to have deep gashes in them making them difficult to clean (replace, resurface, or use cutting board restorer). Found both reach in freezers and the walk-in cooler to have leaking drainpipes. Found the left compartment of the 2 compartment sink to be leaking.
0.5
40.
Clean the shelves in the meat display cooler and the shelves in the walk-in cooler. Non-food contact surfaces must be kept clean.
0.0
46.
Found a light shield over the 2 compartment sink to be missing.
0.0
48.
Reconnect the self-closing device on the rear door to the store.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found clean cloth apron and other plastic aprons stored by or on hose above mop sink/can wash. Store all clean linen and other aprons above and away from maintenance items such as hoses.
0.5
35.
Do not store spray window cleaner bottles on boxes of plastic gloves.
0.0
36.
Replace the damaged/cracked caulk above 2-compartment sink.
0.5
38.
No test strips were available to check concentration of quaternary ammonium sanitizer (QA) in spray bottle by fresh meat slicer. Provide test strips or kits for this purpose. The concentration shall be at least 200 ppm but should not exceed 200 ppm.
0.5
40.
Clean the following soiled surfaces and areas: shelving in meat walk-in cooler--door frames of reach-in freezer units--exteriors of meat saw (dried meat debris found).
0.5
44.
Remove the excess trash and debris from ground and grass around outside dumpsters and properly dispose of it.
0.0
48.
Reconnect the self-closing device on the rear door to the store.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE REGARDING PROPER WASHING/SANITIZING: Soiled utensils and food containers must always be properly washed, rinsed, sanitized (in an approved sanitizer, such as chlorine bleach) and air dried.
Observed food worker wash hands at handsink but did not use soap until prompted to do so...Also, observed food worker touch face, mouth and hair and proceed to put on plastic gloves (without washing hands first) when a customer placed an order...After touching face or contaminating hands in any other way, hands must be washed before handling food, food containers and utensils and before putting on clean gloves.
2.0
10.
Observed raw turkey stored above raw beef and other raw foods stored above banana leaves in reach-in freezer by front see-thru deli display cases. In this unit, store all foods according to final cook temperatures with raw turkey and raw chicken on bottom shelves, then raw ground beef on the next shelf up, then raw pork on the next shelf up, then raw seafood/fish on the next shelf up, then raw beef steak or roast beef on next shelf up, and then fully cooked foods or ready-to-eat foods on top shelves...(This item was not corrected during inspection so a follow-up visit will be made to evaluate completion)...Also observed condensation dripping down onto plastic covering meat in see-thru deli display case. Do not store food under condensation leaks to prevent possible contamination of meat. (This item was corrected on site-meat removed from the dripping area).
1.5
11.
Found a soiled food container in storage. Always put soiled food containers at 2-compartment sink to ensure they are properly washed, rinsed, and sanitized.
0.0
36.
Repair the condensation leak in one see-thru refrigerated case...Replace the damaged/cracked caulk above sinks...Discard one damaged knife (was stored above 2-compartment sink) and replace as necessary...Remove the cardboard from shelving in meat market reach-in freezer since this material is absorbent and not easily cleanable. To contain meats, use long trays or food containers instead.
0.5
40.
Clean the following soiled surfaces and areas: entire 2-compartment sink (including under drainboards)--shelving in both walk-in coolers--interior bottoms of reach-in freezers and door gaskets and door frames of these units--door handle and door surfaces and edges to walk-in meat cooler (these areas shall be cleaned and sanitized)--plastic wrap machine.
0.5
43.
Clean the soiled bathroom handsink and base of toilet in bathroom...Clean the soiled sides and edges of bathroom door and light switch to this room.
1.0
44.
Remove the scattered trash and debris from ground around dumpsters and properly dispose of it...Keep door on dumpster closed whenever garbage is in it.
0.5
48.
Reconnect the self-closing device on the rear door to the store.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
A follow-up visit will be made on Thursday, April 22, 2010 to evaluate completion of Item #10 on this report. Follow-Up: 04/22/2010
Found a significant amount of dried meat debris on the meat saw which had not been used today (especially on undersides of saw, "pinch" points of saw blade, etc.). Thoroughly clean and sanitize this saw...Found several soiled food containers in storage. Clean and sanitize these items before storing them (soiled food containers must be cleaned and sanitized at end of day).
1.5
25.
Replace the damaged thermometers or replace missing thermometers in the front see-through display units. Ensure they are accurate to plus or minus 3 degrees F (air temperature must be 45F or less).
0.5
34.
Found a large amount of water under large cutting board at main meat cutting table as well as an accumulation of water in the lower "grinder" part of meat grinder machine...Completely air dry this equipment after cleaning and sanitizing it...Do not store unused cutting boards directly on floor. They shall be stored 6 to 12 inches above the floor using approved shelving.
0.5
36.
Remove the tape from undersides of drainboards of 2-compartment sink...Replace the damaged/cracked caulk above sinks...Repair the small leak in pipes below 2-compartment sink.
0.5
40.
Clean the soiled interior bottom of reach-in freezer, walk-in cooler storage shelves, and plastic wrap machine.
0.5
43.
No paper towels were available at handsink in bathroom. Maintain paper towels at this sink at all times...Clean the soiled sides and edges of door to bathroom.
1.0
44.
Remove the few cardboard boxes from ground around garbage dumpster...Keep doors on dumpster closed whenever garbage is in it...Provide a plug for this dumpster...Pick up the scattered paper and other debris from grassy areas around the dumpsters.
0.0
45.
Remove the cardboard from the floor in walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Comment under Item #10: Found raw pork stored above raw whole muscle beef in reach-in freezer. Store raw pork below raw whole muscle beef in all refrigerators and freezer units. See food storage chart. Recommend that raw meat packages be kept in bus tubs or on sheet pans to catch drippings from packages...Critical item #11 was not completed today in its entirety. A follow-up visit will be made on Thursday, December 17, 2009 to check for completion (thorough cleaning and sanitizing of meat saw). Follow-Up: 12/17/2009
In walk-in coolers, found raw meats stored above ready-to-eat foods such as cactus leaves, mayonnaise, and butter...Also raw meats, fish and poultry were not stored correctly in reach-in freezer...In all refrigerators and freezers, store foods according to final cook temperatures (see food storage chart). (This item was not completely corrected during inspection. A follow-up visit will be made on Tuesday, October 13, 2009 to evaluate completion of this violation)
1.5
19.
The concentration of bleach-water sanitizer in spray bottle was greater than 200 ppm (bleached out test strip). It shall be at least 50 ppm but should not exceed 200 ppm...Properly label the unlabeled spray bottles of water and bleach-water.
1.5
34.
Found large pools of water under large cutting boards at main meat cutting table...Also found a large accumulation of water in the lower "grinder" part of the meat grinder machine...Completely air dry this equipment (after cleaning and sanitizing it).
0.5
43.
No paper towels were available at handwashing sink. Provide and maintain paper towels at this sink at all times (keep them in dispenser).
1.0
44.
Found a large accumulation of cardboard boxes, debris and trash on ground, grass and under bushes near the outside garbage dumpsters. Remove this cardboard and trash and properly dispose of them.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Comment on #3: Remember that when disposable gloves have been contaminated with raw meat (and before handling utensils, food equipment, etc.), the gloves must be discarded. Then hands must be washed before putting on new gloves...Follow-up visit will be made on Tuesday, October 12, 2009 to evaluate completion of item #10 on this report. Follow-Up: 10/12/2009
