Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 03/27/2024
Score: 99
#
Comments
Points
10.
5-202.12; Core; The hot water in the men's restroom is 95F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 11/08/2023
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; Tempered water at the hand sink in the women's restroom is 95F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
10.
5-205.11; Priority Foundation; Rolling rack is block access to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The rolling rack was moved away from the hand sink.
1.0
45.
4-903.11(A) and (C); Core; Meat trays are stored not inverted. Single service articles shall be stored where they are not exposed to splash, dust or other contamination. The meat trays were inverted once REHS spoke to PIC.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 07/05/2023
Score: 98.5
#
Comments
Points
15.
3-302.11; Pallets of raw chicken were stored on shelving above pork in the walk-in cooler. Manager had the raw chicken removed to shelving above other raw chicken in the cooler to correct the storage concern with the pork prior to the end of inspection.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 11/09/2022
Score: 99.5
#
Comments
Points
53.
6-501.18; Core; Mens restroom urinals observed with residue accumulation down under/front. Bathroom fixtures shall be cleaned as frequently as needed to keep them clean. Increase cleaning frequency to this area and clean thoroughly. [REPEAT]
0.5
54.
5-501.115; Core; Some loose sugar, flour, and litter on ground around dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the dumpster area and maintain clean.
0.0
55.
6-501.11; Core; Floor coating damage by prep room floor drain. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 08/29/2022
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; Both handwashing sinks in the meat prep room are out of paper towels. Handwashing sinks must be provided with hand drying device such as paper towels. CDI- Paper towels added during inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Large packages of pork stacked two packages high cold-holding above 41F in the upper row. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Keep this item only 1-row high to improve cold-holding.
1.5
47.
4-501.11; Core; In the Men's restroom, one urinal is out of order due to repeating drainage issues. Maintain equipment in good repair. Repair the urinal.
0.0
47.
4-501.12; Core; Cutting Boards: Cutting board in the meat prep room had deep soiled cut marks. Cutting boards that can no longer be thoroughly cleaned shall be resurfaced or replaced. Resurface or replace the board.
0.5
53.
6-501.18; Core; Mens restroom urinal observed with residue accumulation down under/front. Bathroom fixtures shall be cleaned as frequently as needed to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
0.0
55.
6-501.12; Core; In meat prep room, ceiling fan covers observed with dust/residue accumulation, and some residue accumulation on walls. Clean floors/walls/ceilings as often as necessary to keep clean. Increase cleaning frequency to these areas.
0.0
General Comments
No PIC signature today due to COVID-19 precautions.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 05/23/2022
Score: 99
#
Comments
Points
16.
4-501.114; Priority; Sanitizer concentration at the 3-comp sink, filled recently, a bit low measuring at 150-200ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions, and Food Code. Maintain quat sanitizer at 200-400ppm. Have dispenser adjusted so dispenses quat sanitizer at 200-400ppm. CDI- Sink emptied. PIC to contact service provider to have dispenser adjusted. Concentration can be manually adjusted as needed and verified with test kit until adjustment made.
0.0
47.
4-501.12; Core; Cutting boards in prep room observed with soiled cut lines. 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. Resurface or replace the boards. [REPEAT]
0.5
54.
5-501.115; Core; Loose litter on ground around dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to the dumpster area and maintain clean.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Make sure each Department has their own sanitizer test kit available.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 01/20/2022
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink blocked with equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Equipment moved during inspection.
1.0
39.
3-305.11; Core; Speed racks filled with unwrapped meat lacking top cover pan. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Cover pans added during inspection.
0.0
47.
4-501.12; Core; Cutting boards in prep room observed with soiled cut lines. 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. Resurface or replace the boards.
0.0
54.
5-501.115; Core; Loose litter on ground around dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the dumpster area and maintain clean.
0.5
55.
6-501.12; Core; Pools of ice accumulation on floor in walk-in freezer. PIC states the leaks have been fixed. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Remove the accumulated ice.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 08/19/2021
Score: 99
#
Comments
Points
General Comments
FYI: Cleaning frequency is based on the ambient temperature of a refrigerated room. Your market was 52 degrees. The cleaning frequency for equipment in a room maintained at 51-55 degrees F would be at least every 10 hours. In rooms warmer than 55 degrees the frequency is at least every 4 hours.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 12/20/2019
Score: 99.5
#
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.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 08/22/2019
Score: 99.5
#
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.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 03/18/2019
Score: 99.5
#
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. Recommend reducing temperature at prep room handwash sink to allow for proper handwashing without scalding hands. Consider replacing single temperature system with hot/cold peddles.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 01/02/2019
Score: 97.5
#
Comments
Points
General Comments
Recommend adding hot/cold temperature levers at handwash sinks so employees have some control of water temperature. Increase cleaning frequency of air hand dryers in restrooms, they are starting to smell. *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. VR- REHS will return 1/11/19 to verify temperature at handwash sinks has been corrected. Follow-Up: 01/12/2019
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 06/07/2018
Score: 97.5
#
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: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 02/12/2018
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. Follow-Up: 02/22/2018
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 10/25/2017
Score: 95.5
#
Comments
Points
General Comments
hand wash sinks are beginning to have some rusty spots on them. Managers are trying to find a product that will work on this issue.
*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: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 06/01/2017
Score: 94.5
#
Comments
Points
General Comments
**Effective January 1, 2019, the N.C. 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. Inspection conducted with A. Jacobs
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 10/04/2012
Score: 99.5
#
Comments
Points
General Comments
At the mop sink, there is an EcoLab foaming station set up with a spray gun attachment. According to management, the gun and hose are supplied by EcoLab. Need to determine if the proper back-flow prevention devices are in place for this equipment.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 05/02/2012
Score: 99
#
Comments
Points
5.
The handsink by the wrapper in the meat room was blocked by a speed rack, do not block handsinks. Speed rack was moved during inspection.
0.0
11.
The 3 compartment sink was set up incorrectly, the sanitizer was being run into the rinse basin. The sinks should be set up as wash, rinse, and sanitized. Employee in the meat department stated that the drain in the end basin is not working and all the water drains out, the drain needs to be fixed. The sinks were properly rearranged during inspection. There were dirty trays on the clean end of the 3 compartment sink, do not put dirty items on the clean side of the sink, trays were moved and drainboard was sanitized.
0.0
36.
The 3 compartment sink has been replaced with the one from the produce department but it was damaged in the process of moving or installation and is bent and has some cracked welding, the sink needs to be repaired or replaced. Repair the drain in the 3 compartment sink so that it will not allow water to drain out of the basin. There are wooden slats used for supports on the shelves in the meat walk-in cooler, the wood is absorbent and not easily cleanable, remove wood or replace with material that is not absorbent and is easily cleanable.
0.5
45.
Floors throughout market are worn and/or pitted, especially around the handsink by the door to the cooler, repair or replace floors.
0.5
46.
Clean the cooler unit fan covers in the meat room and walk-in cooler.
0.0
47.
In the meat walk-in cooler, pallets are on the floor where the chicken is stored, a shelf needs to be installed in this area so that the pallets are not on the floor. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if moveable for cleaning purposes.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 01/19/2012
Score: 97.5
#
Comments
Points
34.
Found a bone scraper being stored in the 3 compartment sink faucet, soap from the wash basin was bubbled up around the scraper. Do not store bone scrapers on faucets or handles, there is potential for re-contamination in this area. The undersides of the cutting boards have some staining caused by them sitting on the tables with moisture under them, make sure to keep board up and off the stands while cleaning the floors and all the boards and stands to thoroughly air dry prior to putting the boards back down, it is not recommended to have the boards down on the stands while cleaning the floors, they could become recontaminated.
0.5
36.
The drainboards on the 3 compartment sink are warped and causing the drainboards not to drain properly; repair or replace the sink. Found a grey rubber mallet with a wooden handle that was not in good repair, the rubber head was very worn and the handle was cracked and knicked, remove the mallet and/or replace it with one that is in good condition and easily cleanable. The support brackets on the 3 compartment sink are threaded and not easily cleanable, need to change out brackets with ones that are easily cleanable; also, one of the brackets is missing. The front left foot of the 3 compartment sink is loose, adjust foot so that it is stable. The cutting boards on the cutting tables have deep cuts and some staining, resurface or replace cutting boards; be sure to use block whitener regularly. There are wooden slats used for supports on the shelves in the meat walk-in cooler, the wood is absorbent and not easily cleanable, remove wood or replace with material that is not absorbent and is easily cleanable.
1.0
40.
Clean the tracks on the meat wrapper.
0.0
45.
Floors throughout market are worn and/or pitted, especially around the handsink by the door to the cooler, repair or replace floors.
1.0
46.
Clean the fan covers in the walk-in cooler. The sleeves on the light fixtures near the wrapper are missing their end caps, replace end caps for sleeves or add a cover/shield on the fixture.
0.0
47.
There is one pallet on the floor under one of the shelves, remove the pallet.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 09/14/2011
Score: 98
#
Comments
Points
10.
There was one tray of ground beef over some whole muscle pieces, raw meats should be stored according to final cook temperature.
0.0
11.
Observed employee clean part of the meat grinder and replace it in the machine without sanitizing it. Employee was asked about this and said he was not finished cleaning it. Do not replace parts back into the grinder until all parts are fulled cleaned, sanitized, and have been air dried. Grinder part was brought back to 3 compartment sink and sanitized.
0.0
34.
Dirty pieces of the grinder and other dirty utensils were placed in the rinse basin of the 3 compartment sink. Do not place dirty items in the rinse basin, it is only to be used for rinsing cleaned items.
0.0
36.
The 3 compartment sink is leaning forward and needs to be adjusted so that it properly drains. Recaulking is needed around the window in the meat prep room. Replace the missing screws in the shelves attached to the meat prep tables. There are wooden slats used for supports on the shelves in the meat walk-in cooler, the wood is absorbent and not easily cleanable, remove wood or replace with material that is not absorbent and is easily cleanable. The support brackets attached to the 3 compartment sink are threaded and not easily cleanable, need to change out brackets with ones that are easily cleanable.
0.5
45.
Floors throughout market are worn and/or pitted, especially around the handsink by the door to the cooler, repair or replace floors.
1.0
46.
Clean the fan covers in the meat cutting room and in the walk-in cooler.
0.5
47.
There are wooden pallets on the floor under shelves and used for storage in the meat walk-in cooler. Pallets do not meet storage requirements. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 03/15/2011
Score: 99
#
Comments
Points
11.
The metal mesh cutting gloves had dried on meat debris in the mesh and on the cloth straps, need to be more thorough in cleaning cutting gloves, suggest wearing a plastic or latex glove over the top of he mesh gloves so that meat debris does not get into mesh. Gloves were put into 3 compartment sink for cleaning.
0.0
34.
Clean knife rack is stored over the wash basin of the 3 compartment sink, the bottom of the rack is open and some splash could occur and re-contaminate the clean knives in the rack, recommend moving the knife rack to the clean side of the 3 compartment sink.
0.0
36.
The cutting boards on the meat cutting tables have deep cuts, resurface or replace the boards. There is a leak at the handle on the sprayer arm at the 3 compartment sink, also appears to be a leak where the sprayer arm meets the faucet, repair leaks; the bracket holding the sprayer arm seems to be too short and could be putting too much pressure on the sprayer arm attachment causing the leaks. The threads on the screws holding the sink off the wall could be an issue for cleaning, suggest using a bracket that will hold the sink off the wall as opposed to threaded screws. There are wooden boards that are used as additional supports for the shelving in the walk-in cooler, these boards are absorbent and not easily cleanable, need to paint or seal them so that the boards are non-absorbent and easily cleanable. Replace the torn gaskets on the walk-in cooler door. The skin on the walk-in cooler door is damaged, repair or replace skin on door. The sink has been moved off the wall and the washer that holds the piping flush to the wall is loose, resecure.
0.5
43.
Clean the handsink by the doorway to the deli prep room.
0.0
45.
Floors throughout market are worn and/or pitted, especially around the handsink by the door to the cooler, repair or replace floors. There is a piece of white plastic molding that is missing behind the cut table, replace. To the left of the rotiserrie prep table, there are exposed seams in the wall, appears to have some water damaged, repair this area. The caulking around the windows behind and next to the cutting table is rough and/or peeling, remove old caulking and recaulk these areas. Additional cleaning is needed around the floor drain in the middle of the meat market. In the corner of the walk-in cooler where the chicken is stored, there are some ice build ups in the walls seams, remove ice and re-seal seams properly. Some cleaning needed on the floors in the walk-in cooler, there are some areas where meat has dripped on the floor.
0.5
46.
Clean the fan covers in the meat cutting room and in the walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 11/23/2010
Score: 97
#
Comments
Points
11.
Several knives with blood on handles, be sure to properly clean knives after use, knives were put back in sink to be re-cleaned. Found trays in sanitize basin of 3 compartment sink with blood on them, there was also some meat debris in the basin, this basin should be kept free and clear of all storage and must be kept clean, trays were re-cleaned during inspection.
1.5
34.
Found several metal mesh cutting gloves, bone scrapers, and tongs hanging on the partition between the rinse and the sanitize basin and on the sink faucet, there is potential for recontamination of these items due to storage in these areas; all utensils that are used in the handling of meats should be stored in a manner that will prevent contamination, these items may be air dried or stored after cleaning on the clean drain board or on a rack(if wall mounted shelf/rack is used, shelf/rack must be NSF or equivalent approved). Suggest relocating clean knife storage rack, it is currently on the wall above the wash basin of the 3 compartment sink, bottom of knife rack is open and could allow some splash contamination of the clean knives stored in this location.
0.5
36.
Several knives found in the knife rack had wear on the handles that created areas that are not easily cleanable, remove and/or replace knives. Area behind 3 compartment sink needs to be recaulked or sink can be pulled off the wall enough to clean behind it, caulking is not required if there is enough space to clean behind the sink back splash. Cutting board have deep cuts, resurface cutting boards. Recaulk around windows behind the cutting table.
0.5
40.
Clean lower shelves of prep tables in meat market.
0.0
45.
Floors throughout market are worn and/or pitted, especially around the handsink by the door to the cooler, repair or replace floors. There is a piece of white plastic moulding covering a gap between FRP panels behind the cut table that is broken, repair moulding. Replace missing moulding between FRP panels on wall next to chicken skewering table. Clean the area where the wall meets the coving at the floor, some areas also need to be recaulked.
0.5
46.
Clean fan covers on both cooler units in prep room, on unit closest to the door to the deli prep room, there is some oil or condensation dripping from around one of the fans, clean this area, repair if needed.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 08/25/2010
Score: 98.5
#
Comments
Points
20.
You have raw oysters in containers and are required to post a consumer advisory. A sign was provided.
1.0
36.
The covers on the back of the meat cases have come off. They need to be replaced. The chicken skewering table has holes drilled in the top. There are bad and rough welds on the top and a hex head screw.This area is not easily cleanable. Replace the table or have it repaired to meet NSF standards....One of the sink basins has seperated from the drain board. It needs to be welded back together and smothed to meet NSF standards.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 06/16/2010
Score: 98.5
#
Comments
Points
36.
The covers on the back of the meat cases have come off. They need to be replaced. The chicken skewering table has holes drilled in the top. There are bad and rough welds on the top and a hex head screw.This area is not easily cleanable. Replace the table or have it repaired to meet NSF standards....One of the sink basins has seperated from the drain board. It needs to be welded back together and smothed to meet NSF standards.
0.5
40.
Clean the rolling chicken rack. Clean the shelf where the foam trays are stored.
0.5
46.
Clean the market fan covers, they are very dusty.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 09/29/2009
Score: 98.5
#
Comments
Points
11.
No Points Today.....Be sure to clean the height guard on the wrapper. (It was cleaned)
0.0
35.
Store the foam meat trays on a shelf or rack and not on the floor.
0.5
36.
There are rusty hex-head self-starting screws holding the chicken prep table top to the legs. It should be welded to the legs and the holes in the top welded shut to meet NSF standards. Another option would be to bolt the top to the legs with round head stainless steel bolts. It should be smooth and easily cleanable.....The insulation covers have been removed from the overhead copper pipes. Replace the covers or you will have to keep the copper shinny. If they turn green and if water or condensation drips off the pipe it can be a toxic combination. The pipes are not green today.
0.5
40.
Clean the raw chicken skewer carts.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I think it would be a good idea to label the skewer carts so one is for raw meat and the other is for cooked meat. This would help prevent cross contamination. There are seperate carts now but I do not see how you tell them apart. Different colors would also be good wit a label.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 04/13/2009
Score: 95.5
#
Comments
Points
11.
The meat grinder needs to be more thoroughly cleaned. It has a lot of build-up in the area where the worm ataches to the motor. Also the cleaning brushes are too Small and worn-out, to do a good job. You need a long handle brush with bristles about 4 inches in diameter. (It is being cleaned now.)
1.5
36.
The walk-in door opener is broken and needs to be replaced.
0.5
42.
No Points....Instal proper hose bibb vacuum breakers on hose bibbs and remove swing checks.
0.0
43.
Do not block access to the hand sinks. A hose reel and chemical dispenser has been installed at the main hand sink. Floor cleaning tools are propped against the sink also. There are carts in front of the other sink. The faucet is damaged on one sink in the market. It needs to be replaced.
2.0
45.
One of the wall seams is damaged... There is a floor drain that is damaged. Chisel down and remove the plastic. Cut out several inches of material and re-grout the drain so it is smooth and easily cleanable.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 11/17/2008
Score: 96
#
Comments
Points
11.
The top meat guard on the automatic meat wrapper needed cleaning. (I removed it and they cleaned it.)
1.5
36.
There is a loose panel at the base of the self-service meat display case. Reattach the panle or replace it. Dust of the insulation on the drain pipe that comes from the room cooling unit or replace the insulation.
0.5
40.
Thoroughly clean all parts or the wrapper. There is a lot of meat particals in the unit.
0.5
42.
NO Points Today....Put a proper back-flow preventer on hose bibbs that do not have one or on sinks where the built-in back-flow preventer has been removed.
0.0
43.
One of the market hand sinks was blocked with carts and a table. It does not have paper towels. Move the equipment around and make space to better access the hand sink and keep it supplied with soap and towels.
1.0
45.
The base cove is loose from the wall in the narrow walkway behind the self service meat case.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 01/30/2008
Score: 95.5
#
Comments
Points
17.
STORAGE RACKS ABOVE PREP TABLES NEED CLEANING.
1.0
18.
HOT WATER AT 3 COMPARTMENT SINK WAS 113F AND HOLDING. HOT WATER MUST BE MAINTAINED 130F OR ABOVE EVEN DURING TIMES OF HIGH DEMAND.
2.5
21.
HANDWASHING STATION PAPER TOWEL HOLDERS WERE NOT LOADED.
1.0
General Comments
WHITE TRAY USED TO PLACE RAW MEAT ON WAS PLACED ON TOP OF A BOX CONTAINING READY TO EAT PARTY TRAYS. KEEP ITEMS THAT COME IN CONTACT WITH RAW MEATS AWAY FROM READY TO EAT FOODS. REMOVE RUSTING, HEX HEADED MACHINE SCREWS FROM TOP OF CHICKEN PREP TABLE.
Location: 2537 S SAUNDERS ST RALEIGH, NC 27603-2843 Facility Type: Meat Market Inspection Date: 02/19/2007
Score: 95
#
Comments
Points
3.
A LARGE AMOUNT OF ICE IS BUILT UP ON BOXES OF MEAT BELOW THE CONDENSER IN THE WALKIN FREEZER. MOVE BOXES AWAY FROM THE ICE BUILD UP AND REPAIR CONDENSER UNIT.
2.5
11.
SANITIZER IS LESS THAN 200PPM OF QUATS IN THE SPRAY BOTTLES. USE 200-400PPM OF QUATS. A FEW PLASITC MEAT TRAYS HAVE DEBRIS ON THEM AT THE 3 COMPARTMENT SINK. WASH, RINSE AND SANITIZE THROUGHLY.
2.5
General Comments
13. REPLACE WORN HEAD TO THE MEAT GRINDER THAT IS LOCATED IN THE WALKIN COOLER.
