Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 07/16/2024
Score: 98
#
Comments
Points
14.
3-203.12; Priority Foundation; Facility has kept shellstock tags for required amount of time, but there were a few that were missing the date of when the last shellstock from the container was sold or served. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected During Inspection - PIC discussed this with employees at time of inspection to ensure ALL tags are dated for the last one sold. Points not deducted as many of the shellstock tags did bear this date.
0.0
28.
7-102.11; Priority Foundation; Chemical spray bottles not properly labeled at the time of inspection. Working containers used for storing toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - Bottle labeled at time of inspection.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 02/12/2024
Score: 96
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were not provided at the handwashing sink in the back prep area. All handwashing sinks shall be provided with a hand drying provision. Corrected During Inspection - PIC replaced paper towel dispenser at time of inspection.
0.0
14.
3-203.12; Priority Foundation; Facility was unable to provide shellstock tags from the last 90 days calendar days. Shellstock tags shall be maintained by retaining the tags or labels for 90 calendar days from the date that is recorded on the tag. The date when the last shellstock from the container is sold shall also be recorded on the tag or label. Corrected During Inspection - While facility was unable to locate the previous 90 day supply, inspector discovered tags from November of 2023 and a file folder that contained several different months prior to 11/2023, which will now be used for tags moving forward.
1.0
28.
7-102.11; Priority Foundation; Chemical spray bottles not properly labeled at the time of inspection. Working containers used for storing toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - Bottle labeled at time of inspection.
1.0
36.
4-302.12; Priority Foundation; Upon arrival for inspection, facility's thermometer was not working due to dead battery. A food temperature measuring device shall be provided and readily accessible for use. Corrected During Inspection - PIC was able to replace thermometer during inspection with working thermometer.
0.5
40.
2-402.11; Core; Upon arrival, employees were not wearing beard nets while engaging in food preparation. Food employees shall wear hair restraints to effectively keep hair from contacting food, equipment, etc. Corrected During Inspection - all employeed donned restraints upon inspectors arrival.
0.0
45.
4-903.11(A) and (C); Core; Single use meat trays, stored above prep area for use, observed with dried on debris on outsides of containers. Single use items shall be stored in a clean, dry location where it is not exposed to splash or other contamination.
0.5
49.
4-602.13; Core; Tracks and sliding doors have water and debris build up. Storage shelving underneath display case has debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 10/30/2023
Score: 98.5
#
Comments
Points
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer spray bottles observed at a concentration below 200ppm. Chemical sanitizers used for food contact surfaces shall meet the appropriate concentration requirements (200-400ppm). Corrected During Inspection - Contents of containers were immediately discarded and refilled with sanitizer at proper concentration.
1.0
28.
7-102.11; Priority Foundation; Chemical spray bottle was not properly labeled at the time of inspection. Working containers used for storing toxic materials shall be clearly and individually identified with the common name of the material. Corrected During Inspection - Per PIC, the product inside the spray bottle was mineral oil. Bottle labeled at time of inspection.
0.0
49.
4-602.13; Core; Tracks and sliding doors have water and debris build up. Storage shelving underneath display case has debris build up. Ice build up inside meat walk in freezer. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.5
55.
6-501.12; Core; Walk in freezer floor has large accumulation of debris build up. Physical facilities shall be clean.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 01/09/2023
Score: 98
#
Comments
Points
45.
4-903.11(A) and (C); Core; Noted some of the white plastic trays had dried on meat residue splashed along the edges of the trays. Single service plastic ware shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. REPEAT
1.0
49.
4-602.13; Core; Tracks and sliding doors have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.0
51.
5-205.15; Core; Three compartment sink leaking onto floor underneath due to pipes not being properly sealed. Middle compartment is not holding water due to missing gasket. Plumbing shall be maintained in good repair.
1.0
55.
6-501.12; Core; Water build up on floor in walk in cooler underneath meat grinder as well as underneath three compartment sink.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 07/13/2022
Score: 99.5
#
Comments
Points
45.
4-903.11(A) and (C); Core; Noted some of the white plastic trays had dried on meat residue splashed along the edges of the trays. Single service plastic ware shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination.
0.5
55.
6-501.11; Core; The re-caulking above the 3 compartment sink is separating from the FRP space behind it. Replace caulking.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 05/07/2020
Score: 100
#
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 11/22/2019
Score: 100
#
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 05/10/2019
Score: 100
#
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 02/15/2019
Score: 96.5
#
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 10/08/2018
Score: 98
#
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 04/11/2018
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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 09/20/2017
Score: 98
#
Comments
Points
General Comments
**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: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 04/04/2011
Score: 99
#
Comments
Points
19.
Block whitener found in cabinet with food grade oil and general storage. Store all chemicals in designated area and in a manner to avoid potential contamination.
0.0
36.
Repair cabinets below the glass display cooler (rusting, loose and rough caulking, etc).
0.5
45.
Repair damage to floor in the walk in cooler and along walk in cooler door wall.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 07/27/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
36.
Recaulk around doors under display. Caulk completely gone; Cabinetry under display rusting badly. No longer easily cleanable. Contact manufacturer for recommendations.
0.5
40.
Cleaning needed of display sides, wrap station, prep sink vat and drainboards. Remove all price stickers and adhesive from equipment exteriors.
0.5
45.
Floor has large crack running from front display to 3 compartment sink. Repair floor to make easily cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 04/15/2010
Score: 96.5
#
Comments
Points
21.
Hot water 111F at 3 compartment sink at 4:50pm. Hot water 130F and above is to be provided when not used for sanitizing. Increase hot water temperature.
1.5
27.
More than 36 steamer mussels taken out of original container for display. No more than 3 dozen shellstock may be taken out of their original container for display.
0.5
36.
Remove caulk from display exterior and recaulk; Wrap station plastic covers torn and no longer easily cleanable. Replace; Replace grey pan at grinder. Broken and no longer easily cleanable.
0.5
40.
Cleaning needed around display doors,inside cabinetry underneath displays and wrap stations.
0.5
43.
Leak at handsink. Repair.
0.0
45.
Floor has large crack running from front display to 3 compartment sink. Repair floor to make easily cleanable; Cleaning needed of floors in walk in cooler. Black buildup. [
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 12/08/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
3.
Observed employee wipe hair and touch hat and then proceed to begin cutting meat without washing hands. Once hands have been soiled or contaminated they are to be washed with warm water and soap.
2.0
35.
Bag of strofoam trays sitting on soiled white trays on rack. Protect clean single service items from contamination. Never store on a soiled surface. Bag in which trays stored disposed of.
0.5
36.
Remove caulk from display exterior and recaulk; Resecure and caulk metal plate between front display units. Loose and not easily cleanable; Wrap station plastic covers torn and no longer easily cleanable. Replace; Meat and seafood labels on equipment. Remove. Impediment to cleaning; Round rolling cart has tape around legs. Remove tape. Impediment to cleaning.
0.5
40.
Cleaning needed inside cabinetry, black mats inside cabinetry, exterior of front display under cutting table, walk in cooler door, exterior of wrap station, scraper handle, and knife racks.
0.5
43.
Cleaning needed of water fountain base and drain-black mold.
0.0
45.
Floor has large crack running from front display to 3 compartment sink. Repair floor to make easily cleanable; Cleaning needed of floors. Black buildup.
0.5
46.
Clean lighting in front display.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Box in cabinet wet with breading in sealed plastic bags inside. Keep cabinetry doors closed when cleaning floors to protect items within.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 08/17/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
9.
Shellfish tags not present in tray with cherry clams or steamer clams. Shellfish tags must be present with the shellfish and thereafter retained for 90 days after all stock is gone.
1.0
11.
Knives near handles have food residue present. Thoroughly wash,rinse, and sanitize.
1.5
27.
Original container for cherry clams not kept. The original containers for shellfish are to be kept until all of the shellfish have been sold.
0.5
34.
Soiled pans with soiled tags stored on clean side with clean ban saw blade. Protect clean utensils from contamination. DO NOT STORE SOILED ITEMS NEAR OR BESIDE CLEAN UTENSILS.
0.5
36.
Remove caulk from display exterior and recaulk; Resecure metal plate between front display units. Loose and not easily cleanable.
0.5
40.
Cleaning needed underneath front display including door tracs, display exterior, gap between display cases, microwave door hinges, clean side of 3 compartment sink, walk in cooler door, underneath cutting table in rear, black signage boxes, and under black mats in cabinetry.
0.5
43.
Clean water fountain.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
A maximum of 36 shellfish may be taken from original container for display. Reorganize shellfish tags.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 01/20/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
9.
1 pan of steamer clams without shellstock tag. Shellstock tags must remain with shellfish until product is sold or disguarded. Clams voluntarily disposed of.
1.0
11.
Black pans stored as clean still have food residue present. Ban saw blade unused since yesterday still has food residue present. Thoroughly wash, rinse, and sanitize.
1.5
17.
Numerous meats in display unit above 45F. Keep cold hold PHF`s 45F and below. Don`t let meat sit on speed racks for long periods of time between transport from walk in cooler to display units. Immediate transfer needed to ensure proper temperatures.
2.0
36.
Shelving under meat market seafood display rusting. Smooth and and make easily cleanable or replace; Remove all label and adhesive from barrel cart.
0.5
40.
Clean exterior and underneath ban saw housing, cabinets under seafood displays, shelving over prep sink, exteriors of rubbermaid plastic bins, vent housings, and inside microwave.
0.5
43.
Clean toilet bases, beneath urinals, ceiling vents, and water fountain bases.
1.0
45.
Recaulk around back doorway.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 04/16/2008
Score: 97.5
#
Comments
Points
11.
Meat debris on trays stacked at 3-compartment on clean side, thoroughly clean and sanitize all utensils after each use. Remind employees to clean hands before handling clean utensils.
2.5
15.
~no points taken~ knife stored between cutting board and display case. Store knives on clean food contact surface.
0.0
28.
~No points taken~ repair floor in walk-in cooler.
0.0
General Comments
Clean below cases, replace broken white meat grinder part. Seafood case not being used today, last night case temperature went above 59F, food was temped (40F and below) and moved to walk in cooler!!!
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 10/31/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Meat debris on food trays on clean board at 3-compartment sink. Thoroughly wash, rinse and sanitize then air-dry all equipment and utensils after each use.
Location: 5277 Sunset Lake RD HOLLY SPRINGS, NC 27540 Facility Type: Meat Market Inspection Date: 05/12/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
Meat display case 46-48F. All items were checked and any product over 45F was discarded. Repair man called while. Hold all potentially hazardous foods 45F and below or 140F and above.
