Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 07/15/2024
Score: 98.5
#
Comments
Points
28.
7-204.11 ; Priority; Quaternary ammonia sanitizer spray bottle observed between 0-100 ppm in meat department. Chemical sanitizers applied to food contact surfaces shall meet the appropriate requirements (200-400ppm for quaternary ammonia). Corrected During Inspection - PIC voluntarily discarded contents and refilled with sanitizer at appropriate concentration.
1.0
45.
4-903.11(A) and (C); Core; Single use meat trays observed with food debris build up. Single use items shall be stored in a clean, dry location where it is not exposed to splash, dust or other contamination.
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 02/16/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods such as fish and ground beef were observed above 41 F at the time of inspection. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Due to these items being stacked too high in the display case, these items were not receiving enough cold air circulation to maintain 41 F or less. Inspector advised PIC to lower amount of product being stored in this case to ensure 41 F or less is achieved. Inspector also advised ensuring all product is cooled down to 41 F or less after prep to ensure holding temperature of 41 F or less at all times. Additionally, inspector suggested to have display case evaluated to ensure it is maintaining 41 F at all times. Maintenance is on site and will assess case immediately. Manager will also put work order in for case and continue monitoring the temperature to ensure 41 F is achieved. Manager will send email to inspector with updates.
3.0
45.
4-903.11(A) and (C); Core; Single use meat trays observed with food debris build up. Single use items shall be stored in a clean, dry location where it is not exposed to splash, dust or other contamination.
0.0
49.
4-602.13; Core; Doors and tracks of doors of display case have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 10/24/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods such as steaks, fish, and ground beef were observed above 41 F at the time of inspection. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Due to these items being stacked too high in the display case, these items were not receiving enough cold air circulation to maintain 41 F or less. Inspector advised PIC to lower amount of product being stored in this case to ensure 41 F or less is achieved. Additionally, inspector advised ensuring all product is cooled down to 41 F or less after prep to ensure holding temperature of 41 F or less at all times.
1.5
28.
7-204.11 ; Priority; Sanitizer spray bottles observed below the required 200ppm of quaternary ammonia. Test strips displayed sanitizer at 100ppm. Chemical sanitizers shall meet the appropriate concentrations (200-400ppm quaternary ammonia). Corrected During Inspection - PIC immediately discarded contents of spray bottle to refill contents and ensure proper concentration is met.
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 01/31/2023
Score: 98.5
#
Comments
Points
36.
4-302.12; Priority Foundation; Food thermometers not working at the beginning of inspection. Batteries needed to be replaced. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. CDI- batteries replaced. REPEAT
0.5
44.
4-903.11(A), (B) and (D); Core; Equipment used for meat grinder observed being stored behind the faucet handles of the three compartment sink. Equipment shall be stored in a clean, dry location where it is not exposed to splash. Corrected During Inspection - PIC removed item and placed it into three compartment sink for further cleaning prior to use.
0.0
45.
4-903.11(A) and (C); Core; Observed some dried-on meat residue/splash on some of the white Styrofoam meat trays stored above the shelf above the central cutting board. Discussed ensuring single service items are stored either in their original packaging or in a clean, dry location. CDI- soiled single use items discarded. REPEAT
1.0
55.
6-501.12; Core; Dust build up along fan vent covers above prep and storage areas. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 08/15/2022
Score: 98.5
#
Comments
Points
36.
4-302.12; Priority Foundation; Food thermometers not working at the beginning of inspection. Batteries needed to be replaced. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. CDI- batteries replaced.
0.0
41.
3-304.14; Core; Working spray bottles of Quat Ammonia reading at 0 ppm during time of inspection. Discussed ensuring quat sanitizer solution kept between 200-400ppm and changed daily to ensure effectiveness. CDI- bottles remixed during inspection.
0.5
45.
4-903.11(A) and (C); Core; Observed multiple wooden skewers stored in a soiled Styrofoam meat tray on a storage rack above the side the prep counter. Also observed some meat dried-on meat residue/splash on some of the white Styrofoam meat trays stored above the shelf above the central cutting board. Discussed ensuring single service items are stored either in their original packaging or in a clean, dry location. CDI- skewers discarded.
0.5
47.
4-501.11; Core; Need to replace the torn/damaged covers on the meat film wrapping machines located in the central prep area. PIC indicated work order would be placed for replacement covers.
0.0
55.
6-501.12; Core; Excess ice build up observed along the corner floor spaces in the walk in freezer unit. Discussed removing ice build up to minimize physical hazards within walk in freezer.
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 11/19/2021
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Food/soil debris under equipment such as wrap unit. Stickers/residue on some equipment. Non-food contact surfaces shall be clean to sight and touch.
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
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 05/05/2020
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: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 02/27/2020
Score: 99
#
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: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 10/14/2019
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: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 04/23/2019
Score: 99
#
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: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 01/30/2019
Score: 99
#
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: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 09/21/2018
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. Inspection conducted with Troya Pope.
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 06/15/2018
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: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 09/27/2017
Score: 97
#
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: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 05/10/2010
Score: 97.5
#
Comments
Points
10.
Couple boxes of ground pork over whole muscle pork in walk in cooler. Arrange coolers and freezers according to final cook temperature.
0.0
11.
Sanitizer dispensing from sanitizer dispenser 500ppm and above. Quat sanitizer unless specified by manufacturer should be kept 200-300ppm. Have sanitizer levels lowered. Unit unit repaired dilute manually.
1.5
27.
Clams over 36 in count removed from original container and kept in front display. No more than 36 live shellstock may be removed from original container.
0.5
44.
Garbage on dumpster pad. Cleaning needed.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I will return 5/13/10 to check on sanitizer dispenser.
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 02/01/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Boxes of ground beef stored above whole muscle beef in walk in cooler. Arrange coolers and freezers according to final cook temperature. Whole muscle beef should always be stored above ground.
1.5
27.
Up to 36 shellfish may be removed from original container for display.
0.0
40.
Clean knife handles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 324 VILLAGE WALK DR HOLLY SPRINGS, NC 27502 Facility Type: Meat Market Inspection Date: 10/15/2009
Score: 97.5
#
Comments
Points
11.
Black and white meat trays soiled. Thoroughly wash,rinse, and sanitize.
1.5
25.
1 metal stem thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
34.
Rack of clean utensils sitting directly beside dirty side of 3 compartment sink. Protect clean utensils from contamination. Never store beside soiled utensils.
0.5
39.
Rubbermaid bins not easily cleanable due to handles. Use only easily cleanable food grade containers.
0.0
44.
Some litter around dumpster. Sweeping needed.
0.0
49.
No documentation of approved training - no credit awarded.
