Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 03/21/2024
Score: 94.5
#
Comments
Points
15.
3-302.11; Priority - In see-thru refrigerated cases, cooked crab legs were stored next to raw fish fillets, and raw chicken was stored next to raw beef...Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - In open refrigerated display, some packages of raw ground beef were 43-44F (ground this morning and not chilled sufficiently prior to putting in display cases)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by placing packages of ground beef back in walk-in cooler/freezer to cool down. NOTE: Remember--after preparation, meat and poultry must be cooled to 41F or less BEFORE placing in open refrigerated displays.
0.0
23.
3-501.17; Priority Foundation - A few open packages of deli meat chubs had no dates (opened yesterday)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date opened, use by date or both)...CDI by placing dates on meats.
0.0
28.
7-102.11; Priority Foundation - Spray bottle labeled "sanitizer" had bright yellow liquid in it...Working containers of sanitizers and cleaners shall be labeled with common name of product inside...CDI by discarding bottle with yellow liquid.
1.0
45.
4-903.11(A) and (C); Core - On shelves, many styrofoam meat trays were soiled but being stored as clean...Single service disposable food/beverage containers shall be protected from contamination and stored where they are not exposed to splash and other contamination...Discard soiled trays, and store them where they cannot be splashed/contaminated OR store them in their original plastic bags.
0.5
47.
4-501.11; Core - Some walk-in cooler shelves and wire push cart are rusty...Food service equipment shall be kept in good repair...Replace shelves with approved ANSI/NSF shelving.
0.5
47.
4-501.12; Core - Large cutting boards in market have many knife cuts and dark stains...Cutting boards that are scratched and scored shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
0.0
48.
4-302.14; Priority Foundation - No sanitizer test strips were available to check concentration of chlorine bleach sanitizer...A test kit or other device to accurately measure sanitizing solutions shall be provided...Provide required chlorine sanitizer test kits. Proper chlorine sanitizer concentration is 50-200 ppm...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Observed plastic wrap stations, undersides of shelves, door surfaces and tracks of sliding doors on see-thru refrigerated unit, dunnage racks, interiors of refrigerated see-thru display cases, black push carts, blue knife holder, band saw exteriors/crevices, cracks in front ledges of open refrigerated display units...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - Trash dumpster had one damaged top lid, and the other lid was broken off...Trash/recycling dumpsters shall be kept in good repair...Replace damaged dumpster with one that has intact and attached lids.
0.5
55.
6-501.11; Core - Walls had small holes in them (including back store mop sink), and some wall/corner surfaces were damaged...Physical facilities shall be kept in good repair...Seal wall holes and repair damaged walls.
0.5
55.
6-501.12; Core - Mop sink/can wash walls at back of store had mildew/black build-up. Walk-in freezer floor was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification required for Item #48 on this report. By March 31, 2024, send photo of chlorine sanitizer test strips obtained to Lucy Schrum at Lucy.Schrum@wake.gov or text to 919-868-2565...REMINDER: Electric table slicers and band saw at room temperature must be completely disassembled and parts washed, rinsed and sanitized every 4 hours. Follow-Up: 03/31/2024
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 12/20/2023
Score: 94
#
Comments
Points
15.
3-302.11; Priority - In see-thru refrigerated cases, cooked seafood mix was stored right next to raw shrimp and raw chicken stored next to raw beef and pork (chicken touching pork in a few areas). In walk-in cooler, raw shell eggs were stored above packages of cheese sold in meat market area...Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
16.
4-501.114; Priority - DDBSA (lactic acid based) sanitizer (Sink and Surface sanitizer and Cleaner) used at 3-comp sink was less than 170 ppm (must be 272-700 ppm), and pans were immersed in it after actively washing and rinsing...An approved food contact sanitizer at proper concentration shall be used to sanitize utensils and equipment...CDI by using bleach-water sanitizer at proper concentration to sanitize utensils/pans.
1.5
16.
4-601.11 (A); Priority Foundation - Several sheet pans with food debris on them were under food prep table (stored as clean?), and one soiled metal spatula was stored in knife holder...Food contact surfaces shall be clean to sight and touch...CDI by placing these items at utensil washing area.
0.0
22.
3-501.16 (A)(2) and (B); Priority - In open refrigerated display, many packages of mainly chicken were above 41F (some as high as 45-46F) (some were stacked too high)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by placing packages of meat/chicken back in walk-in cooler/freezer to cool down. NOTE: Remember--after preparation, meat and poultry must be cooled to 41F or less BEFORE placing in open refrigerated displays.
1.5
40.
2-303.11; Core - Several market employees were wearing bracelets and watches on wrists and rings (other than a plain ring) on their hands...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct workers to remove all jewelry on hands and arms before starting work (except for a plain ring).
0.0
47.
4-501.12; Core - Large cutting boards in market have many knife cuts and dark stains...Cutting boards that are scratched and scored shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace the damaged cutting boards.
0.0
49.
4-601.11(B) and (C); Core - Observed plastic wrap stations, door surfaces and tracks of sliding doors on see-thru refrigerated unit, black push carts...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - One dumpster had missing top lid...Trash/recycling dumpsters shall be kept in good repair...Replace damaged dumpster with one that has intact and attached lids.
0.5
55.
6-501.11; Core - Walls had small holes in them, and some wall/corner surfaces were damaged. Three market light shields were cracked...Physical facilities shall be kept in good repair...Seal wall holes, repair damaged walls, and replace damaged light shields.
0.5
55.
6-501.12; Core - Mop sink/can wash walls at back of store had mildew/black build-up. Walk-in cooler and freezer floors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...REMEMBER - electric slicer and band saws used continually throughout the day in front area (at room temperature) must be completely disassembled every 4 hours and washed, rinsed and sanitized.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 05/12/2023
Score: 94.5
#
Comments
Points
6.
2-401.11; Core - Several employees' beverage bottles/mugs were stored above food preparation table and near lunch meat slicer...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...CDI by properly storing employees' beverages.
0.5
16.
4-601.11 (A); Priority Foundation - A few soiled knives were stored in knife holder as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing knives at utensil washing area.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F--including those not actively being prepared in market room (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...Properly refrigerate cold TCS* foods as required...Not corrected during inspection.
1.5
28.
7-201.11; Priority - Container of disinfectant wipes and spray can of deodorizer were on shelf above food prep table...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly wipes and deodorizer.
0.0
28.
7-102.11; Priority Foundation - One spray bottle and another small bottle had liquid in them and were not labeled...Working containers of chemicals, cleaners and sanitizers shall be labeled with common name of product inside...CDI by discarding containers in trash.
1.0
45.
4-903.11(A) and (C); Core - One shelves, many styrofoam meat trays were soiled but being stored as clean. A few had food contact sides up and uncovered...Single service disposable food/beverage containers shall be protected from contamination and stored where they are not exposed to splash and other contamination...Discard soiled trays, and store them inverted and where they cannot be splashed/contaminated OR store them in their original plastic bags.
0.5
47.
4-501.11; Core - Shelves in walk-in cooler are getting rusty...Food service equipment shall be kept in good repair...Replace shelves with approved ANSI/NSF shelving.
0.5
47.
4-101.19; Core - Old soiled and torn cardboard was lining several shelves in walk-in cooler. Cardboard boxes were used as storage compartments above food prep table...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard/cardboard boxes from shelves. Consider using nonabsorbent vinyl or plexiglass material instead OR plastic shelves as storage containers.
0.0
47.
4-502.11(A) and (C); Core - A few metal pans and plastic storage containers were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled shelving, 3-comp sink drainboard undersides, plastic wrap stations, blue knife holder on wall, tracks of sliding doors on see-thru refrigerated unit...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - Cardboard dumpster had missing top lids, and trash dumpster had damaged top lids...Trash/recycling dumpsters shall be kept in good repair...Replace damaged dumpsters with ones that have intact lids and are in good condition.
0.5
55.
6-501.11; Core - Walls had holes in them, and caulk was damaged/moldy between sinks and walls. Some grout was missing between floor tiles. Some market light shields were cracked. Mop sink/can wash walls had holes and were damaged...Physical facilities shall be kept in good repair...Seal wall holes and replace caulk and grout, ensuring it is smooth and easy to clean. Replace damaged mop sink area walls--use water resistant/waterproof material.
0.5
55.
6-501.12; Core - Market walls and mop sink/can wash walls were soiled...Physical facilities shall be kept clean...Increase wall cleaning frequency.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on Monday, 5/15/2023 to evaluate completion of Item #22 on this report.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 09/13/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a CFPM. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have someone certified in food protection management on site at all times.
1.0
44.
4-903.11(A), (B) and (D); Core; Metal hotel pans were tightly stacked together on the drainboard of the sink and not allowed to properly air dry. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Allow all dishes to air dry before stacking them.
0.5
47.
4-202.16; Core; The floor of the walk-in freezer is rough/damaged in some places and not easily cleanable. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Make this floor smooth/easily cleanable.
0.0
47.
4-502.11(A) and (C); Core; A few of the metal hotel pans are dented inwards on the corners and are collecting residue. Utensils shall be maintained in good repair or discarded. Replace any dented pans.
0.5
55.
6-501.12; Core; The ceiling/ventilation and walls of the cutting room are collecting pink residue. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-501.110; Core; A closed water bottle was being stored above a prep table and beside single-service trays in the cutting room. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Store employee beverages below/away from prep areas and clean items.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 03/17/2022
Score: 98
#
Comments
Points
10.
6-301.14; Core; No handwashing sign was available in either men's restroom or the sink in the cutting room. 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
36.
4-302.12; Priority Foundation; The food thermometer on-site has a dead battery and no suitable backup device is available. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR: EHA will verify 2022.03.25 that the facility has acquired a suitable device or replaced the battery in the current device.
0.5
49.
4-601.11(B) and (C); Core; Residue is beginning to build up on the handles of equipment like the walk-in freezer door and the sliding door display coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.0
55.
6-501.11; Core; Floor tile in locations around the cutting room are damaged. A large section of tile is damaged in the walk-in cooler and is pooling water. Physical facilities shall be maintained in good repair. PIC says the tile will be repaired soon.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Follow-Up: 03/25/2022
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 11/08/2021
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
16.
4-601.11 (A); Priority Foundation; Some of the hotel pans that were stored/stacked as clean had light food residue collected on the outer edges of the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Pans were sent back to the sink.
0.0
44.
4-903.11(A), (B) and (D); Core; Hotel pans stored on the bottom shelf of a prep table were stacked wet while clean. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Allow all dishes to air dry before stacking them.
0.5
47.
4-501.11; Core; The walk-in cooler floor has a deep hole in the tile near the door. Equipment shall be maintained in good repair. Facility is working on replacing the tile.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 06/05/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 02/17/2020
Score: 95.5
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 09/10/2019
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 06/27/2019
Score: 95
#
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: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 12/11/2018
Score: 97
#
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. Michael Robinson (919)239-3334
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 04/27/2018
Score: 97
#
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: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 11/07/2017
Score: 96.5
#
Comments
Points
General Comments
Inspected by Kaitlyn.
*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: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 06/23/2017
Score: 96
#
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: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 02/09/2017
Score: 94
#
Comments
Points
General Comments
Do not use cardboard to line the shelves in the walk-in cooler.
A visit will be conducted on February 16, 2017 to determine compliance with #8 (hot water at the front hand wash sink)
*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: 02/16/2017
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 10/26/2016
Score: 92.5
#
Comments
Points
General Comments
Note: No drain plug provided to trap sanitizer water in 3 bay sink. Please obtain a drain stopper for the sink.
Inspection conducted by Marion Wearing, EHSI, #2570. Inspection Report signed by Shane Smith, REHS. See filed written inspection report for signatures. Follow-Up: 11/05/2016
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 01/08/2015
Score: 95
#
Comments
Points
General Comments
Make sure when using the 3-compartment sink as a prep sink that you wash, rinse, and sanitize each vat prior to using it for food prep and at the end of the day or before using it for washing.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 08/28/2013
Score: 95.5
#
Comments
Points
General Comments
Go to www.wakegov.com/food for updates and information.
RTE(ready to eat) cheeses and meats are in such high demand that none are held more than 24 hours after opening so they are exempt from date marking rules.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 05/17/2012
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
2.
Employee drink, without lid and straw, was stored on shelf above prep table where meat was being wrapped. Employee drink, without lid and straw , was stored on shelf below prep table where packages of meat were stored. Bag of employee`s donuts were stored on shelf below prep table, where packages of meat were stored.[Employee drinks must be stored away from or below food, food prep surfaces, clean utensils, single service items. Employee drinks must have lid and straw. Employee food can not be in the prep room. Employees can not eat food in the prep room. ] CDI-Drinks moved.
1.5
10.
Boxes of meat were stored directly on floor of walk-in refrigerator. [Food must be stored above the floor.]. Trays of meat were stored on top of trash can, in prep room [Do not use tops of trash cans as prep tables or as storage area for food. As discussed on previous inspections, the prep tables or prep carts are for storage of trays of meat.]
1.5
33.
Scoop without a handle was floating in bucket of sauce [Need to use scoop with handle, stored so that handle does not contact the sauce.].
0.0
34.
Knives that had been washed were stored in sink basin, beside raw chicken. There were pieces of meat and a bottle of concentrated cleaner in the sink basin with the clean knives. [Clean utensils must be stored in manner that prevents them from being contaminated.]
0.5
35.
Bag of single-use foam trays were stored directly on floor of prep room. [Single use/service items must be stored above the floor.]. Box of meat pads were stored in pooled liquids, on drainboard of utensil wash sink. The bottom of the box was wet. [Single use items must be stored in manner that prevents their contamination. Store boxes of single use items above the floor on clean and dry surface.]
1.0
36.
Faucet on sink in front counter seafood prep area, leaked water. Absorbent cardboard pieces were under hot pad of meat wrappers [Remove the cardbaord.].
0.0
40.
Build-up of food spills and pooled liquids were on floor of walk-in refrigerator. Build-up of debris/meat juices were on shelving of walk-in refrigerator. Pieces of scouring pad bristles were stuck to bolts inside bandsaw cover. Food debris build-up was under wood pallets, in walk-in freezer.
1.0
43.
Handwash sink in meat market prep room did not have cold water, or a way to temper the hot water. [Manager adjusted valves and corrected violation at end of inspection. Handsinks must have hot and cold water or tempered water.]. Meat prep room handwash sink drain was leaking onto floor.
2.0
44.
Cardboard dumpster did not have lids or drainplug. Trash dumpster did not have lids or drainplug. [Dumpsters must have lids,doors,drainplugs. When dumpster is not in immediate use doors and lids must be closed.].
1.0
45.
The meat market door surface is cracked/damaged and not easily cleanable on both sides.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Meats that are in process of drying or salt curing in this facility, must be refrigerated or otherwise maintained at 45F or colder.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 02/28/2012
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
Employee drinks were stored on shelf above prep table, and in box that contained cleaning cloths. [Employee drinks must be stored away from or below food, food prep surfaces, clean utensils, single service items.] CDI-drinks moved.
0.0
11.
Dried blackened meat debris from previous day`s operation was left on interior surfaces of in-use meat grinder. CDI-Cleaned
1.5
25.
One of the metal stem food insertion thermometers was inaccurate by 20F. [Manager discarded the thermometer.]
0.5
35.
Bag of single use foam trays and box of single use absorbent meat pads were stored directly on floor of prep room. [Single use/service items must be stored above the floor.].
0.5
36.
Metal sheet pans had broken/missing pieces of metal that exposed rusting edges around rims. [Discarded during inspection.]
0.5
40.
Build-up of food spills were on floor of walk-in refrigerator.
0.5
43.
Handwash sinks in meat market did not have cold water, or a way to temper the hot water. [Manager adjusted valves and corrected violation at end of inspection. Handsinks must have hot and cold water or tempered water.]. Meat prep room handwash sink drain was leaking onto floor. There were not hand towels at female restroom sink . There was not soap at front counter handwash sink, in meat department.
2.0
44.
Two dumpsters used for food wastes had missing drain plugs. One dumpster used for food wastes did not have lids and was had many flies in it.[These dumpsters must have lids, doors, and drain plugs.]
1.0
45.
Debris build-up was on wall, behind knife holder. The meat market door surfaces is cracked/damaged and not easily cleanable on both sides.
0.5
46.
Light shields were missing from tube lights in the cheese display refrigerator.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Meats that are in process of drying or salt curing in this facility, must be refrigerated or otherwise maintained at 45F or colder.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 10/06/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Trays of meats in process of prep were stored on tops of open trash cans in meat prep room [Do not store foods on trash cans. Use prep table tops or easily cleanable storage carts , such as those in use today, to store pans of meat in process of prep.]. 3 packages of raw meats were stored directly on floor of walk-in freezer [Do not store food directly on the floor.]CDI- Foods rearranged in freezer. Pans of foods moved to prep carts.
1.5
19.
Sanitizers in spray bottles were not labeled. [Must label the spray bottles that contain toxic substances.]
1.5
36.
The condensation drain pan pipe is leaking, inside walk-in refrigerator [Do not store food under this leak. Repair the leak as soon as possible. Manager called for repair during inspection.].
0.5
40.
There was a build-up of meat juices and paper residue from meat boxes , on shelving inside walk-in refrigerator. There was build-up of debris on meat wrapper surfaces.
0.5
43.
The handwash sinks in facility do not have cold water, or a way to temper the hot water. [Manager stated the cold water line was turned off at water heater, while awaiting repair.]. There were not hand towels at female restroom sink or at one of the two meat market handwash sinks.
1.0
44.
Two dumpsters used for food wastes have missing lids and drain plugs, and are attracting flies. [These dumpster must have lids, doors, and drain plugs.]
0.5
45.
There are holes in wall and damaged paint on walls , behind front counter of meat market.
0.0
46.
3 Light bulbs are not working , and bulbs are not properly shielded inside walk-in freezer. Light intensity in walk-in freezer is below required minimum of 10 foot candles [Replace non-working bulbs and install glass globe shields, on ceiling lights in freezer.].
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 04/18/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Trays of meats in process of prep were stored on tops of open trash cans in meat prep room (Do not store foods on trash cans. Use prep table tops or easily cleanable storage carts , such as those in use today, to store pans of meat in process of prep.)CDI- Foods rearranged.
1.5
34.
Employee stored a clean meat saw blade in the hand wash sink basin [Utensils and equipment must be stored in a manner that prevents their contamination.].
0.5
36.
Floor of walk-in freezer was repaired since last inspection , but the new floor is absorbent and not easily cleanable. (This new floor must meet NSF standards , so that it is non-absorbent, smooth surfaced, and easy to clean). Floor of walk-in refrigerator has damaged tile base at the door, which makes proper cleaning difficult [Repair the tile.].
0.5
40.
Some of the paper shelf liners in open front meat display refrigerator have become saturated with meat juices [Change these liners when they become contaminated, such as they are today.] . Food/debris build-up present on meat wrapper frames. Floor of walk-in freezer needs to be cleaned in pathway.
0.5
43.
Men`s restroom hand wash sink is detached from wall [Tighten sink to wall and caulk seal the gap where it joins wall.]. Women`s restroom hand wash sink has a missing hot water faucet handle. The hand wash sink in front prep room of meat market has been removed and must be replaced [Replace the hand wash sink in front prep room. Use the hand wash sink in the back meat cutting room until the missing sink is replaced.].
1.0
44.
Two dumpsters used for food wastes have missing lids and are attracting flies. (These dumpster must have lids, doors, and drain plugs.)
0.5
45.
Men`s restroom floor needs to be cleaned. Women`s restroom has damaged wall , behind the toilet.
0.5
47.
Grocery store products on pallets in employee restrooms (Restrooms can not be used for merchandise storage).
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
On previous inspection , inspector required consultation with Wake County Plan Review on repair of walk-in freezer and prep room floors. The floors have been repaired but Plan Review has no record of consultation with this facility for the floor repair. This facility must have the repaired floors approved by Wake County Plan Review, at 919-856-7400.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 11/04/2010
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
10.
Bulk storage of raw chicken was on shelves above bulk storage of raw beef steak (Raw chicken must be stored below raw beef. Food storage order handout given to and explained to manager). Trays of meats in process of prep were stored on tops of open trash cans in meat prep room (Do not store foods on trash cans. Use prep table tops or easily cleanable storage carts , such as those in use today, to store pans of meat in process of prep.)CDI- Foods rearranged.
1.5
17.
Salted beef was stored at 51F in bin under prep table (This beef is not fully cured or shelf stable, therefor it must be stored at 45F or colder during drying process and during display). CDI- beef moved to refrigerator.
0.0
19.
3 spray bottles of sanitizer did not have labels (All toxic product containers must have labels that denote contents).
1.5
35.
Single service foam meat trays were stored in pooled water , from cleaning walls and shelving, on metal shelves above prep table (These trays must be stored on a dry, clean surface, to prevent contamination of the tray surfaces).
0.5
36.
One of the sliding glass doors on display refrigerator has a broken frame that makes the door difficult ot properly clean (Repair the door frame). Floor of walk-in freezer is absorbent, damaged concrete, that has open seams which trap food debris (This floor must be rebuilt to NSF standards , so that it is non-absorbent, smooth surfaced, and easy to clean).
0.5
40.
Debris build-up present in open cracks of walk-in freezer floor. Absorbant cardboard shelf liners are being used in walk-in refrigerator (Do not use absorbent material as shelf liners).
0.5
43.
Hand wash sink in meat prep room had a spoon in it and a plastic trash bag hooked to the faucet (Hand wash sinks must be clean and accessible for use at all times).
1.0
44.
Two dumpsters used for food wastes have missing lids (These dumpster must have lids, doors, and drain plugs.)
0.0
45.
Caulking on wall and floor seams has mold growth on surfaces. Caulking on wall and floor seams is rough and difficult to clean. (Need to remove this caulking, and re-caulk the floor and wall seams with a smooth easily cleanable bead of silicon caulk).
Areas of floors and baseboards in meat prep room have damaged and missing floor tiles.
1.0
46.
Light shields are missing from bulbs in walk-in freezer (Replace the glass globe shields or use shatter-proof bulbs).
0.5
47.
Grocery store products on pallets are stored, limiting access, in employee restrooms (Restrooms can not be used for merchandise storage).
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Phone number for Wake County Plan Review (Phone 919-856-7400) given to manager, for consultation on installation of new floor in meat prep room and walk-in freezer.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 06/24/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
An employee had a cup of coffee with no lid was on the meat prep table. There was also a hand bag and some food in a container on the same prep table. The food was unwrapped. All employee drinks must be stored below all food and food prep areas. The items were removed.
1.5
36.
Resurface or sand down the cutting board to remove the cuts and dents. All food service equipment must be smooth and easy to clean.
0.5
43.
Keep the grocery cart from in front of the hand sink. There must be no storage in front of the hand sink.
1.0
45.
Re grout the floor where needed in the walk-in cooler.
0.0
47.
Keep all storage at least 12 inches above the ground to aid in cleaning process of the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 01/15/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Keep all hamburger meat below all the beef. Keep food off the floor. Food must be stored according to the final cook temperature. Food must never be stored on the floor.
1.5
11.
Clean the ice machine to remove the mold and the pink alge. Ice is considered a food and must be stored on a clean surface. Will return to check the ice machine.
1.5
17.
The cheese was being held at room temperature. The cheese was 55 degrees F. This food product must be held cold at 45 degrees F or below. Cheese can not be held at room temperature unless there is lab results,and approved by the state that the cheese can be held out at room temperature.
2.0
22.
More freezer and cooler space is need. The freezer and cooler has been added a plan walk through with our department is planed on Tuesday. There was no food in the new units.
0.0
35.
Keep the dried blood off the single service food trays. Single service items are to be used once and thrown away.
0.5
36.
Replace all the cracked food trays.
0.0
43.
Keep all hand sinks free there shall be no storage in front of the hand sinks. Keep paper towel at all the hand sinks.
1.0
47.
Keep storage at least 12 inches above the ground to aid in the cleaning process of the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 07/16/2009
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
6.
There was a tray and a bag of oyster that had no tag with the oysters. All shell stock shall be stored in the containers in which packed at the point. After each container has been emptied, the manager must remove the tag and keep on hand for at least 90 days. The oysters were removed the violation was corrected.
2.0
9.
Retain the oyster tags for at least 90 days. There were no tags on hand for the raw oysters. The oysters were removed (CDI).
1.0
10.
In the display unit beef was stored below hamburger meat. In the same unit ready to eat food was stored beside raw food with no barrier between the two products. Raw Quail was stored above ready to eat foods and beef products. Ready to eat foods must be stored above all raw foods. Foods must be stored according to the final cook temperature of the food product. The food was rearranged to the proper cook order.
1.5
11.
The chlorine sanitizer was well below 50 parts per million. The chlorine sanitizer must be between 50 to 100 parts per million at all times. Check the sanitizer daily to ensure that the sanitizer is at the proper strength at all times. The sanitizer was brought to the proper strength.
1.5
20.
Provide a consumer advisory in the meat department since raw oysters are sold. There were two signs that were left with the manager.
1.0
22.
More Freezer and cooler space is needed for the amount of product that is on hand. Plans have been drawn up to add another freezer unit.
0.0
43.
Keep all storage out of the hand sinks. Provide hand signs at all hand sinks. Recaulk the hand sinks in the both restroom.
1.0
45.
Caulk the holes in the walls in both restrooms. Clean the floors and walls near all the hand sink and food prep areas The walls were being clean and the caulk was on hand (CDI).
0.0
47.
Keep storage at least 6 to 12 inches above the ground to aid in the cleaning process of the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 12/10/2008
Score: 93
#
Comments
Points
10.
In the walk in cooler beef was stored below chicken. In the prep area raw chicken was stored on top of raw fish. A whole tray of fish were stored on top of a trash can. Boxes of food were stored on the floor in walk in cooler. All food must be stored according to the final cook temperature of the food product. Food must be stored in a manner to prevent contamination and adulteration. Food must not be stored on the floor. The food storage issues were corrected.
1.5
11.
The bleach sanitizer was well below 50ppm. The sanitizer did not change the test strips. Chlorine sanitizer must be between 50ppm to 100ppm at all times. The chlorine sanitizer was brought to correct strength.
1.5
20.
Provide a consumer advisory in the meat department since raw shell fish such as oysters are sold.
1.0
25.
Provide thermometers for all the cold hold food sections. There were 2 units that were missing thermometers.
0.5
35.
Store all single service items with the food contact portion facing down to prevent contamination. Store all single service items on a clean surface.
0.5
38.
Provide test strips with a color chart. There were no test strips on hand at the time of the inspection.
0.5
40.
Clean all the storage shelves. Clean the three compartment sinks. Recaulk the hand sinks in the restroom.
0.5
43.
Provide hand towels at all the hand sinks.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean the vents to remove the dust. Caulk the holes in the walls. Keep storage at least 12 inches above the ground
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 06/12/2008
Score: 90.5
#
Comments
Points
3.
Do not store chorizo in non-NSF containers. (CDI) Tags for oysters and clams shall remain with the product until all the product has been sold. Keep shippers tag for 90 days after sell of product. (CDI) Do not store boxes or other items in direct contact with meat. (CDI) Do not store food/meat on the floor. Observed walk-in freezer was full and could not walk-inside. Make smaller, more frequent orders until proposed new walk-in cooler has been installed.
5.0
12.
Provide test strips for sanitizer.
1.5
17.
Repair utensil sink drainboards. Repair to NSF equipment must be performed by certified NSF equipment repair persons.
1.0
20.
Do not store items in the handwash lavatory. Observed gloves, coffee and other items in the handwash lavatory in the meat preparation area.
Location: 1689 North Market ST RALEIGH, NC 27609 Facility Type: Meat Market Inspection Date: 08/15/2007
Score: 90
#
Comments
Points
3.
MEATS MUST BE PROCESSES THROUGH THE DANGER ZONE QUICKLY. DO NOT LEAVE BEEF, CHICKEN AND OTHER MEATS ON THE PREPARATION TABLES WHILE IN THE DANGER ZONE UNLESS A PERSON IS ACTIVELY PROCESSING THE MEAT. RETURN PROCESSED MEATS TO THE COOLERS AS QUICKLY AS POSSIBLE. OBSERVED BEEF, CHICKEN AND EXTRA LARGE PAN OF CHORIZO STORED AT ROOM TEMPERATURE WITH NO PERSON PROCESSING THE MEAT. DO NOT STORE BEEF, CHICKEN, LAMB OR OTHER MEATS OR MARINATES ON THE FLOOR. STORE ALL MEATS ABOVE THE FLOOR AND COVER. DO NOT STORE MEATS ON TOP OF TRASH CAN. OBSERVED TRAYS OF CHICKEN STORED ON TOP OF OPEN TRASH CAN. PLACE TRAYS OF CHICKEN ON PORTABLE CARTS.
2.5
13.
REMOVE DEEP CUTS AND SCRATCHES ON THE PREPARATION TABLE.
1.5
17.
REPAIR THE HANDLE ON THE BANDSAW. CLEAN THE BANDSAW INCLUDING THE KNOBS AND INSIDE WHEEL. REPAIR THE LOWER SHELF OF THE PREPARATION TABLE. CLEAN WALK-IN COOLER FLOORS. REPAIR WALKIN COOLER FLOOR.
1.0
20.
DO NOT BLOCK ACCESS TO HANDWASH LAVATORIES AND DO NOT STORE PANS AND BOXES ON TOP OF HANDWASH LAVATORY. REPAIR HANDWASH LAVATORY IN THE FRONT SERVICE AREA. HANDSINK IS LEAKING.
2.0
31.
LABEL ALL CHEMICALS. BOTTLES WERE LABELED WITH ONLY THE NAME OF THE STORE.
2.5
32.
MAINTAIN THE STORAGE ROOM SO THAT IT CAN BE CLEANED AND ANY PRESENCE OF PESTS CAN BE DETECTED. OBSERVED BOXES ON THE FLOOR AND EQUIPMENT BLOCKING ACCESS TO PREPARATION SINKS AND GARBAGE CAN WASH. UNORGANIZED STORAGE ROOM
0.5
General Comments
PROVIDE A SANITIZER IN THE MEAT PREPARATION AREA. REMOVE FLYS. REMOVE SEVERAL LARGE PLASTIC CONTAINERS OF WASTE GREASE. ORGANIZE PALLETS, MILK AND DRINK CRATES OUTSIDE. STORE ALL ITEMS 12" - 15" ABOVE THE FLOOR.
