Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 09/04/2024
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; A knife is stored in the hand sink in the meat prep room. A handwashing sink may not be used for purposes other than handwashing. The knife was removed from the hand sink and placed in the dish washing area.
1.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the meat cutting room. Each hand sink shall be provided with individual, disposable paper towels. Paper towels were provided once REHS spoke to PIC.
0.0
16.
4-601.11 (A); Priority Foundation; The slicer blade is stored with meat build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The slicer blade was cleaned once REHS spoke to PIC.
1.5
41.
3-304.14; Core; Wiping cloth bucket has less than 50ppm of chlorine. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specified concentration(50-200ppm of chlorine). Sanitizer was remixed in the wiping cloth bucket to the correct concentration.
0.5
47.
4-501.11; Core; The walk-in cooler door does not close. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. This is a repeat item.
1.0
47.
4-501.11; Core; Rusty walk-in freezer door. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
54.
5-501.115; Core; Loose litter on the ground around the dumpsters. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item.
1.0
55.
6-501.12; Core; The wall beneath the 3 compartment sink has build up. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 04/11/2024
Score: 97.5
#
Comments
Points
39.
3-305.11; Core; Case of beef bones stored on the floor of the walk-in freezer. Store all food at least 6 inches off the floor where it is not exposed to splash dust, or other contamination.
1.0
45.
4-903.11(A) and (C); Core; Single service meat trays stored not inverted. Store single service trays so they are not exposed to splash, dust or other contamination. Invert meat trays. Meat trays were inverted once REHS spoke to PIC.
0.5
47.
4-501.11; Core; Door does not close to the walk-in cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.5
54.
5-501.115; Core; Loose litter on the ground around the dumpsters. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 11/20/2023
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
8.
2-301.15; Priority Foundation; An employee washed his hands in the prep sink. Food employees shall wash their hands in the hand sink only. This employee washed his hands at the hand sink once REHS spoke to PIC.
2.0
10.
5-205.11; Priority Foundation; Bags stored in the front hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The bags were removed from the hand sink.
1.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the meat room. Handwashing sinks shall be supplied with individual, disposable paper towels. Paper towels were replenished once REHS spoke to PIC.
0.0
28.
7-204.11 ; Priority; Chlorine sanitizer is above 200ppm in a spray bottle. Sanitizer shall be within the tolerance range. Sanitizer was remixed to the correct concentration. This is a repeat item/
2.0
39.
3-305.11; Core; Ice build up on case of pork in the walk-in freezer. Food shall be protected from contamination where it is not exposed to splash, dust or other contamination. Food shall be in a clean and dry location.
1.0
54.
5-501.114; Core;5-501.114; Core; End dumpster lacking drain plug. Drains in receptacles and waste handling units for reuse, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have this corrected.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 08/22/2023
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; No hand soap at the hand sink in the meat cutting room. Each hand sink shall be provided with hand soap. Hand soap was supplied once REHS spoke to PIC.
1.0
10.
5-205.11; Priority Foundation; Plastic wrap in the hand sink behind the display refrigeration unit. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The plastic wrap was removed from the hand sink once REHS spoke to PIC.
0.0
28.
7-204.11 ; Priority; Chlorine sanitizer is above 200ppm in a spray bottle. Sanitizer shall be within the tolerance range. Sanitizer was remixed to the correct concentration.
1.0
39.
3-305.11; Core; Ice build up on cases of meat in the walk-in freezer. Food shall be protected from contamination where it is not exposed to splash, dust or other contamination. Food shall be in a clean and dry location.
1.0
49.
4-602.13; Core; Lots of build up on the walk-in cooler fan covers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 02/21/2023
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Employee beverages stored on high shelves above food prep and warewashing areas. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (Recommend using a drink container designed with a lid and straw.) Move employee beverages to a low shelf or separate designated employee area.
0.0
10.
5-205.11; Priority Foundation; Meat cutting knife on handwashing sink. 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- Knife returned to 3-comp sink to be cleaned.
0.0
39.
3-304.13; Core; Observed damp cloth on prep table where cutting meat, used to wipe juice off cuts of meat. LINENS and napkins may NOT be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Do not use towels to wipe off meat. Single-use disposable paper towels may be used. CDI- Cloth returned to 3-comp sink to go to laundry. [REPEAT]
2.0
39.
3-305.11; Core; Boxes of meat in walk-in freezer stored on floor. 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. Move the meat up off the floor.
0.0
47.
4-501.11; Core; Wire racks and AC fan covers in walk-in cooler rusting. Wire storage rack above 3-comp sink rusting. Walk-in freezer door is not closing completely, appears damaged, with ice accumulation on the outside surround. EQUIPMENT shall be maintained in a state of good repair. Replace/repair the racks, door, and AC covers. [REPEAT]
0.5
47.
4-501.12; Core; Cutting board in meat prep room 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 board.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation on A/C fan covers in the walk-in cooler [REPEAT] and along wall-mounted knife rack. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.5
54.
5-501.110; Core; Dumpsters with side doors left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster top lids and side doors closed. [REPEAT]
0.0
55.
6-501.114; Core; A lot of loose litter accumulation in the back dumpster area and along the front parking area of facility. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Increase litter pickup and maintain premises free of litter.
0.5
55.
6-501.11; Core; Some of the floor grout is missing between floor tiles with an accumulation of residue and water between and under the tiles In the meat prep room by handwashing sink, and in the walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring grout so smooth and cleanable. [REPEAT]
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: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 07/29/2022
Score: 97
#
Comments
Points
10.
6-301.14; Core; Handwashing sink in front display area is lacking a handwashing sign. 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. CDI- Handwashing signs provided for posting.
0.0
20.
3-501.14; Priority; Cooling Rate: Large thick plastic pan of cooked pork belly in meat room walk-in cooler cold-holding at 57F. PIC stated the product was cooked 2 hours ago. Product cooling at too slow a rate, 0.08F/min. For cooked TCS food, cool from 135°F to 70°F within the first 2 hours (0.54F/min or greater cooling rate), and down to 41°F or less in 6 hours total (0.12F/min or greater cooling rate in 4 hours for 70F – 41F). CDI- Product moved to shallow metal pans and placed in walk-in freezer for rapid cooling.
0.0
33.
3-501.15; Priority Foundation; Large thick plastic pan of cooked pork belly in meat room walk-in cooler cold-holding at 57F. PIC stated the product was cooked 2 hours ago. Product cooling at too slow a rate, 0.08F/min. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Products moved to shallow metal pans and placed in walk-in freezer for faster cooling.
0.5
39.
3-304.13; Core; Observed cloth being used to wipe juice off cuts of meat. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Single-use disposable paper towels may be used.
1.0
47.
4-501.11; Core; Wire racks and AC fan covers in walk-in cooler rusting. Wire storage rack above 3-comp sink rusting. Walk-in freezer door is not closing completely, appears damaged, and part of door seal is missing. In ladies restroom,the right side soap dispenser is not working, may need battery replaced. In ladies restroom, one of the toilets is missing the toilet seat. EQUIPMENT shall be maintained in a state of good repair. Replace/repair the soap dispenser, racks, door, and AC covers. Replace the toilet seat. [REPEAT]
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation on wire racks and AC fan covers in walk-in cooler. Residue accumulation along front display unit and grab-go coolers. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
0.5
54.
5-501.114; Core; Last dumpster is missing the drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have drain plug replaced. [REPEAT]
0.0
54.
5-501.110; Core; Several dumpsters with side doors left open. Dumpster with damaged top lid. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Contact trash service provider to Replace the damaged lid. Keep dumpster top lids and side doors closed. [REPEAT]
0.0
54.
5-501.115; Core; Loose litter on ground around dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove the litter and maintain area clean. [REPEAT]
1.0
55.
6-501.11; Core; In meat prep room by handwashing sink, some of the floor grout is missing between floor tiles. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring grout 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. Food Allergens Awareness educational reference provided to PIC. In meat prep room, handwashing sink paper towels dispenser is located past the splash guard and close to adjacent meat slicing table, creating splash contamination onto the meat slicing table. Recommend to relocated the paper towel dispenser over to the other side of the handwashing sink.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 11/02/2021
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;PIC/Knowledge/Duties: PIC does not currently have full food allergen awareness. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of Food Code. CDI- Educational materials provided.
0.0
5.
2-501.11; Priority Foundation; PIC does not have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
10.
6-301.14; Core; Front service area handwashing sink is lacking a handwashing sign. 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. CDI- Handwashing sign provided for posting.
0.0
28.
7-102.11; Priority Foundation; Spray bottles of chemicals lacking labeling. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
1.0
36.
4-204-112; Core; Digital display for front cold-hold display is inaccurate. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add a functioning air temperature thermometer to this unit or repair the digital display.
0.0
47.
4-501.11; Core; Wire racks and AC fan covers in walk-in cooler rusting. Walk-in freezer door is not closing completely, appears damaged, and part of door seal is missing. EQUIPMENT shall be maintained in a state of good repair. Replace/repair the racks, door, and AC covers.
0.5
49.
4-601.11(B) and (C); Core; Residue accumulation on wire racks, speed racks, and AC fan covers in walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.5
51.
5-205.15; Core; The faucet at 3-comp sink does not completely turn off. Maintain plumbing in good repair. Repair the sink.
0.0
54.
5-501.114; Core; End dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have this corrected.
0.0
54.
5-501.110; Core; First dumpster lid is completely detached and lying on ground. Dumpster doors left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Repair dumpster lid. Maintain dumpster top lids and side doors closed.
0.0
54.
5-501.115; Core; Loose litter on ground around dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove the litter and maintain area clean.
0.5
55.
6-501.16; Core; In mop sink area, mop leaning up against corner, mop head up, draining down handle. Hang mops to dry after use, floppy mop head side down, so draining into mop sink drain. Install mop rack in mop sink area to allow for proper hanging of mops.
0.0
55.
6-501.11; Core; Low wall damage in mop sink area. Floor tiles missing and damaged by walk-in freezer in meat prep room. PHYSICAL FACILITIES shall be maintained in good repair. Repair these areas.
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.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 01/09/2020
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.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 09/18/2019
Score: 94
#
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: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 05/20/2019
Score: 96
#
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: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 11/29/2018
Score: 94
#
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: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 09/12/2018
Score: 94.5
#
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: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 04/11/2018
Score: 95
#
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: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 11/09/2016
Score: 92
#
Comments
Points
General Comments
in the prep room, there are employee foods/utensils, etc. stored on an upper shelf. Suggested that the employees remove these items and store them away from food and prep areas.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 07/17/2012
Score: 96
#
Comments
Points
10.
In the walk-in cooler, raw meats were not properly stored according to final cook temperature, raw meats should be stord according to final cook temperature, chart provided during inspection. In the walk-in freezer, multiple boxes of food are stored on the floor below the shelves, do not store food on the floor. ***Follow up for food storage order and foods on the floor on 7/24/12.***
1.5
11.
During inspection, no dishes were being washed but there were dirty items on both sides of the 3 compartment sink, the sink needs to be set up for washing, rinsing, and sanitizing, either from left to right or right to left; for practical purposes, recommend a left to right flow with dirty dishes on the left side of the sink and clean items on the right side. Items were removed from the sink and it was cleaned and sanitized during inspection.
0.0
34.
The slicer should not be stored or used at the prep sink, there is potential for cross-contamination.
0.0
36.
Replace the broken splashguard on the prep sink. The shelves over the 3 compartment sink and the shelving unit on the wall between the cooler and freezer are rusty, replace rusty shelves. The lower shelf of one of the meat cutting tables is broken, repair table to NSF standard or replace it. The handle on the walk-in cooler is broken, repair or replace the handle. Replace the gasket on the walk-in freezer.
1.0
40.
Better cleaning is needed on the meat saw guard handles and under the deck of the saw. Clean under the racks in the customer self-serve meat display coolers.
0.0
44.
The dumpster area is very dirty, there was food on the ground outside of the dumpsters and numerous flies. Also the dumpster doors were left open and the dumpster drain plug was missing, the dumpster appears to be leaking as well; have the dumpster replaced if it is leaking and replace the missing dumpster plug. Need to do a better job of getting trash into the dumpster and keeping this area free of insects and vermin.
0.5
45.
Better cleaning is needed on the walls in the meat cutting room. Replace the broken floor tiles near the 3 compartment sink.
0.0
46.
Cleaning is needed on the fan covers in the meat cutting room; the covers closest to the 3 compartment sink need to be replaced, they are rusty. Replace hte rusty fan covers in the walk-in cooler. Replace the cracked light shield over the 3 compartment sink.
1.0
47.
An overturned crate is stuck by the door to the meat cutting room, mops and brooms are being stored on top of the crate; the crate is very dirty and does not appear to have been moved in a very long time. The mops and brooms need to be kept off the floor but the crate should not be used to keep them off the floor. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning purposes.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 12/12/2011
Score: 97
#
Comments
Points
10.
In the walk-in cooler, raw meats were stored above cooked pork; do not store raw meats above ready to eat and cooked foods. In the walk-in freezer, multiple boxes of food are stored on the floor below the shelves, do not store food on the floor. One of the cooling units over the cutting tables is dripping, there is potential for contamination of the food being cut on the tables from the dripping, repair the cooler unit so that it will not drip. ***Follow up for food on the floor and the dripping over meat table on 12/19/11.***
1.5
36.
The gasket on the walk-in freezer is in poor repair, replace the gasket. The rack being used for storing delivered boxes is rusty, replace or repair rack.
0.5
40.
Clean inside of the meat case.
0.0
46.
Clean the fan covers on the cooling units in the ceiling of the cutting room.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 07/22/2011
Score: 97
#
Comments
Points
3.
Observed employee removing gloves by pulling off each finger, gloves should be removed from the wrist and pulled straight off and discarded.
0.0
10.
In the walk-in freezer, raw duck wings were sitting on top of boxes of ready to eat dumplings, also there was raw chicken over beef. Need to rearrange the walk-in freezer so that raw meats are stored according to final cook temperature and not above ready to eat foods. ***Follow up for walk-in freezer meat storage on 7/29/11.***
1.5
28.
Observed some flies in the meat cutting room, need to keep flies out of the meat cutting room. May need to install fly light or fly fan over door.
0.0
34.
During inspection, knives were stored on a magnetic strip, the knives were all used. It is okay to use a knife rack for used knives, but employee stated that once knives are cleaned, they are placed back on the same rack, this is not okay. Knife rack should be used for clean knives or dirty knives, not both.
0.0
35.
Stacks of single use containers above the prep sink had debris/mold on them and flies, manager stated that they are not used often. Single-use trays should be stored so that they are protected, whether used often or not.
0.5
36.
The shelves over the 3 compartment sink are rusty but have been painted, some rust is starting to show through; the shelves must be replaced when rusty, do not paint the shelves. The cutting table on the left side is not in good repair, replace table. A mop handle is being used above the 3 compartment sink for drying rags, the handle is held in place with plastic that is wrapped around the handle, need to use approved attachment for shelves to hang rags. Remove the protective cover from the lower shelf of the new cutting table. The cutting boards have deep cuts and staining, board need to be resurfaced and/or replaced, suggest using block whitener for boards to help remove some staining. The cooler unit closest to the door has heavy condensation on the outside that is dripping, repair unit so that it does not drip.
0.5
38.
There were no test strips available in the meat department during inspection, test strips must be readily available for checking sanitizer.
0.0
40.
Clean shelves in walk-in cooler. Clean shelves in meat room.
0.0
45.
Cleaning is needed on the wall and floor in the corner below the 3 compartment sink drainboard. Clean the floors outside the meat room where the chemicals and single-use containers are stored.
0.0
46.
Clean the fan covers on the ceiling units, they are dirty.
0.5
47.
Outside of the meat room, inverted crates are being used to store single use trays and other meat market items, as well as chemicals. The crates 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, this is so that the floors are accessible for cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 01/14/2011
Score: 96
#
Comments
Points
10.
Multiple boxes of pork stored on the floor below the handsink and paper towel dispenser in the meat prep room, do not store food on the floor and do not store any food or food contact surfaces below the handwashing area. Pork was moved during inspection.
0.0
11.
The meat saw had dried on meat debris and mold on various areas of the saw, it is in need of cleaning. Meat cutting gloves were piled up in the meat prep sink and were not clean, manager stated that gloves are discarded after they become dirty but this was not being done properly, need to be sure to discard gloves properly, suggest wearing a latex or other food handling glove over the cutting glove to keep it from getting dirty so quickly; gloves were discarded during inspection. 2 cutting boards below a prep table found with meat on them after use, do not store dirty cutting boards, they should be taken to the 3 compartment sink and cleaned when they are dirty, boards cleaned during inspection. ***Follow up for meat saw on 1/21/11.***
1.5
32.
Per Rule .2633(a): "When a meat market is located in the same room with a grocery store or other establishment, the area in which the meat, meat food products, poultry, or poultry products are stored, handled, and displayed shall be kept free from other merchandise [...]" There is produce being stored in the meat prep room and there are other grocery items being stored in the meat market walk-in cooler and freezer. Need to find alternative coolers/freezers to store produce and other items.
0.0
36.
The plastic doors/casing on the meat saw are worn, replace. The shelves over the 3 compartment sink are very rusty, replace shelves. The sharpening stone is set on a wood board, the board is worn, dirty, absorbent, and not easily cleanable, need to find another way to mount the sharpening block that is easily cleanable and non-absorbent. The round cutting board is very worn and not in good repair, replace. The walk-in freezer door gasket it badly damaged, replace; the walk-in cooler door is generally not in good repair and is causing large amounts of ice to build up inside and outside of the freezer, need to repair or replace the walk-in freezer door.
0.5
38.
There were no test strips available in the meat department during inspection, test strips must be readily available for checking sanitizer.
0.0
40.
The outside of the meat saw need thorough cleaning, it is covered with old meat debris and mold/mildew.
0.5
44.
Large amount of boxes and other trash in natural area by dumpster area, need to clean this area up, also there is trash under the dumpsters out back, remove trash from under dumpsters.
0.5
45.
There is mold growing ceiling to floor in meat prep room, especially in joints between panels on walls, need to thoroughly clean walls and ceilings in meat prep room. Floors need to be cleaned. Resecure the metal base board near the 3 compartment sink.
0.5
46.
Clean fan covers and cooler units in the meat prep room and walk-in cooler, they have mold build up.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 08/04/2010
Score: 97
#
Comments
Points
11.
Thoroughly clean the meat prep sink. (The meat man is cleaning it now.)
1.5
36.
The base of the saw is rusty. The saw guard is cracked and has caulk on the crack. The wire shelf over the three compartment sink is rusty. Remove the caulking at the utensil sink and re-caulk it.
0.5
40.
Clean walk-in refrigerator shelving. Clean the base of the saw. Clean around bolts and the legs and supports of the saw unit. The the legs and supports of the wrapping table. Clean walk-in refrigerator fan covers. Also clean the fan covers in the market.
0.5
44.
Clean up out behind the building. There is a lot of paper in the weeds. You have neighbors out back now. You need to try to keep it neat and clean out back. Cut the weeds and remove the fence if needed to maintain that area better. Get rid of broken equipment out back.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 03/30/2010
Score: 97.5
#
Comments
Points
36.
The walk-in refrigerator door latch is damaged. The saw is setting on a wooden block. The base of the saw is rusty. The saw guard is cracked and has caulk on the crack. The wire shelf over the three compartment sink is rusty. The table legs have pipes bolted to them, it is not smooth and easily cleanable.
0.5
44.
Clean up out behind the building. There is a lot of paper in the weeds. You have neighbors out back now. You need to try to keep it neat and clean out back. Cut the weeds and remove the fence if needed to maintain that area better.
1.0
46.
Clean the fan covers on the market cooling fans.
0.5
47.
Outside the meat market door are milk crates with foam trays stored on them. It is good that the trays are off the floor but you need shelving or racks that you can get your broom and mop under.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 12/29/2009
Score: 97
#
Comments
Points
11.
The meat prep sink needed cleaning. (It was cleaned.)
1.5
36.
The walk-in refrigerator door latch is damaged. The saw is setting on a wooden block. The base of the saw is rusty. The saw guard is cracked and has caulk on the crack. The wire shelf over the three compartment sink is rusty. The table legs have pipes bolted to them, it is not smooth and easily cleanable.
0.5
44.
Clean-up out behind the building.
0.5
47.
There is a mop leaning in the corner with the mop head up. You need a place to hang up wet mops with the handles up so mop water does not run down the handles. Outside the meat market door are milk crates with foam trays stored on them. It is good that the trays are off the floor but you need shelving or racks that you can get your broom and mop under.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 08/25/2009
Score: 98
#
Comments
Points
36.
Some of the walk-in shelving is rusty. The top cover on the saw is damaged and it is caulked.
0.5
40.
Clean the refrigerator shelving.
0.5
47.
There is a mop leaning in the corner with the mop head up. You need a place to hang up wet mops with the handles up so mop water does not run down the handles. Outside the meat market door are milk crates with foam trays stored on them. It is good that the trays are off the floor but you need shelving or racks that you can get your broom and mop under.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 03/30/2009
Score: 97.5
#
Comments
Points
36.
Get rid of the knife with the damaged handle. Get a new knife.
0.5
40.
Clean the fan covers.
0.5
45.
Clean the walk-in refrigerator door.
0.5
47.
You need a place to hang up wet mops with the handle up so mop water does not run down the handle. Outside the meat market door are milk crates with foam trays stored on them. It is good that the trays are off the floor but you need shelving or racks that you can get your broom and mop under.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 12/18/2008
Score: 96.5
#
Comments
Points
10.
There are uncovered fresh ground foam trays of hamburger in the walk-in freezer.
1.5
36.
The rubber gaskit around the walk-in door is damaged and needs to be replaced. The shelves over the sink are rusting.
0.5
40.
Clean the the shelves and storage racks.
0.5
45.
Clean the meat market walls. Sand and paint the rough patched areas of the mens rest room walls
0.5
47.
You need a place to hang up wet mops with the handle up so mop water does not run down the handle. Outside the meat market door are milk crates with foam trays stored on them. It is good that the trays are off the floor but you need shelving or racks that you can get your broom and mop under.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 06/11/2008
Score: 90
#
Comments
Points
9.
Numerous personal drinks and a hot water kettle for tea on preperation sink. All employee drinks shall be stored below food preparation surfaces to prevent cross contamination.
2.5
11.
Bone saw blade and slicer needs to be thoroughly cleaned-old meat debris.
2.5
17.
Top of ban saw cracked with a paper towel stuffed in hole-Replace; Replace cracked light shield over 3 compartment sink; Clean the exterior of both the slicer and ban/bone saw. New shelving needed above 3 compartment sink-rusting badly; remove existing caulk and recaulk behind the 3 compartment sink. Caulk no longer easily cleanable; Replace or paint splashguard between prep sink and storage area with an easily cleanable paint and don`t mount wet stone on wood unless it`s sealed or painted with an easily cleanable paint.
1.0
23.
Dumpster missing top and needs to be cleaned. Waste disposal company contacted for replacement of unit.
1.0
31.
Unlabeled bottle of degreaser/cleaner stored directly over prep sink. Clearly label all chemicals and don`t store them over food preparation areas. Store them in a designated place below food preparation areas!
2.5
32.
Numerous items stored on plastic crates in both the cutting room and in the walk in cooler and refrigerator. Store items at least 6 inches off of the floor so that the area can be cleaned easily. Use approved shelving and not crates.
0.5
General Comments
Remove bucket hanging from ceiling with clock-not easily cleanable; Follow-Up: 06/20/2008
Location: 3210-131 S Wilmington St RALEIGH, NC 27603 Facility Type: Meat Market Inspection Date: 09/24/2007
Score: 91.5
#
Comments
Points
3.
Boxes of meat stored on floor in walk-in freezer. Do not store food on floor, includding floors in walk-in cooler or freezer. Vegetables stored in meat department next to only meat prep sink, install a splash gaurd in between produce storage and sink.
2.5
11.
Slicer stored below prep table, not cleaned from todays use. Clean and sanitize all equipment and utensils after each use, before placing in storage.
2.5
13.
Top of ban saw cracked, paper towel stuffed in hole. Replace cover.
1.5
17.
Clean all shelves, includding shelves in walk-in cooler. Remove caulking at 3-comp sink, clean wall then recaulk.
1.0
28.
Clean floors, walls and ceiling in department.
0.5
32.
Provide perminate shelving for storage next to walk-in freezer.
