Location: 1435 SE Maynard ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 06/26/2024
Score: 99.5
#
Comments
Points
55.
6-501.11; Core; Walk in Freezer floor and entrance in the meat cutting room is damaged with ice and broken tiles. Maintain physical facilities in cleanable condition.
Location: 1435 SE Maynard ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 02/19/2024
Score: 99
#
Comments
Points
47.
4-501.11; Core; The gasket on the walk in freezer is torn. Equipment shall be maintained in good repair. Replace or repair the torn gasket.
0.0
48.
4-302.14; Priority Foundation; Facility does not have quaternary ammonium test strips available. An accurate method of determining sanitizer concentration shall be available. Please obtain new test strips, and text a picture to (919) 210-5228.
0.5
55.
6-201.11; Core; The floor tiles in front of the walk in freezer, and a few inside the freezer, are badly cracked and damaged. Floors and walls shall be smooth and easily cleanable. The floor is scheduled for repair.
Location: 1435 SE Maynard ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 09/13/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC shall have passed an exam as part of an ANSI-accredited food protection manager course, and be in the facility during all hours of food preparation and service. CDI-Manager not on site today possesses a valid certificate. Advise sending more employees to course to ensure that there is a certified person in charge during all operating hours. List of approved courses: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 EC provided a list via email to owner on file.
1.0
39.
3-305.11; Core; Several boxes of meat were stored on the floor in the walk in freezer. Food shall be stored at least 6 inches above the floor to protect it from splash and contamination. CDI-Boxes were stacked on shelves.
1.0
55.
6-201.11; Core; The floor tiles in front of the walk in freezer are cracked and damaged. The coved molding near the utility sink is damaged. Floors and walls shall be smooth and easily cleanable. PIC states that these items are scheduled for repair.
Location: 1435 SE Maynard ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 04/17/2023
Score: 99
#
Comments
Points
28.
7-204.11 ; Priority; The quaternary ammonium sanitizing solution at the 3-compartment sink measured above 400 ppm. Quaternary ammonium solutions may not measure above 400 ppm. CDI- The PIC contacted Ecolab to readjust the dispenser, and will use a chlorine solution until it is repaired, as facility has chlorine and strips available.
Location: 1435 SE Maynard ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 11/14/2022
Score: 98.5
#
Comments
Points
28.
7-201.11; Priority; There was a bottle of first aid disinfectant stored on the prep counter. Poisonous or toxic materials shall be stored so that they can't contaminate food. CDI-Bottle was removed from meat prep area.
1.0
48.
4-302.14; Priority Foundation; The sanitizer test strips have expired, and are discolored. An accurate method of testing sanitizer concentration shall be available. Obtain new test strips by November 24.
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 Follow-Up: 11/24/2022
Location: 1435 SE Maynard ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 07/06/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge was not a certified food protection manager. The person in charge must pass a test as part of an ANSI-accredited program. The person in charge is scheduled to take an exam soon.
1.0
16.
4-601.11 (A); Priority Foundation; The meat cutting saw had old food residue on it from last use yesterday. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Saw was cleaned.
1.5
35.
3-501.13 ; Priority Foundation; Meat was thawing under 88F water. TCS foods shall be thawed: Under running water that is 70F or lower, if the food stays at 41F or below and water can flow; or under refrigeration temperatures, if the food stays at 41F or below. CDI-Discussed methods of thawing meat safely with PIC. A refrigerator will be cleaned out and be used to thaw meat.
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 signature required due to COVID-19 precautions.
Location: 1435 SE Maynard ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 02/22/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. There shall be at least one person with managerial duties who has passed an ANSI-accredited food protection manager course on site during all hours of operation. Please visit https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 to find accredited courses available. Link sent to PIC via email.
1.0
5.
2-501.11; Priority Foundation; Facility did not have written procedures for employees to follow when cleaning up vomit or diarrheal events that occur in the facility. CDI-EHS provided a plan via email to PIC.
0.0
10.
6-301.11; Priority Foundation; There was no soap available at the hand sink. Hand sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was refilled.
1.0
55.
6-201.11; Core; The floor in front of the walk in cooler is badly damaged, with missing tiles. Floors shall be constructed to be smooth and easily cleanable. Repair the floor in front of the walk in cooler so that it is smooth and easily cleanable.
1.0
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
Jamie Phelps (919) 210-5228.
No signature required due to COVID-19 precautions.
Location: 1435 SE Maynard ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 07/30/2020
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. Follow-Up: 08/06/2020
