Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 09/30/2022
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Rusty metal tube used as towel holder over cutting board. Equipment shall be maintained in good repair. Removed at time of inspection to prevent rust from falling on cutting board.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 07/13/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently 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
40.
2-402.11; Core; Food employee lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Beard guard added during inspection.
0.0
53.
6-501.18; Core; In staff mens restroom, urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
0.0
54.
5-501.110; Core; Top lid of dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain dumpster top lids and side doors closed.
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 litter and maintain area clean.
0.5
54.
5-501.16; Core; Handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. CDI- Trash can added during inspection.
0.0
55.
6-501.12; Core; In prep room, ceiling fan covers over food prep stations observed with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to 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. Food Allergens Awareness educational reference provided to PIC.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 05/16/2022
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Ice seen building up on fan unit in the walk-in cooler. Equipment shall be maintained in a state of good repair and condition. Have unit serviced. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Sanitizer bay at the 3-compartment sink was soiled. Fan guard in the meat cutting room observed with dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt food residue, and other debris. Clean sanitizer bay (3-compartment sink).
0.5
General Comments
Inspection led by Daniel Cortes
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 01/03/2022
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; build up of dust and debris on the fans in the meat prep room, dried debris down in the wrapping machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean 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 SIGNAGTURE DUE TO COVID PANDEMIC
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 12/30/2019
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 08/20/2019
Score: 98.5
#
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 01/04/2019
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 10/23/2018
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 02/28/2017
Score: 96.5
#
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 02/14/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
Open soda can stored above food in the walk in freezer. All employee beverages must have lids and cannot be stored on or above food or food contact surfaces.
1.5
10.
Stock should be put away as soon as it comes in (boxes of shrimp still on floor in the freezer, delivered today).
0.0
38.
Do not put dirty dishes on clean side drainboard, even if in a bucket. Clean side drainboard should only store clean dishes.
0.5
49.
Documentation of approved training - 2 point credit awarded. m.a.m 10/21/09.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 08/31/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
36.
Wrapping station plastic torn and no longer easily cleanable. Replace;Plastic on walls of walk in cooler protruding from ceiling and wall joints. Remove all plastic. Impediment to cleaning.
0.5
40.
Cleaning needed of ban saw, clean side of 3 compartment sink, and interior of walk in cooler.
0.5
43.
Clean water fountain bases.
0.0
45.
Repair molding at entry leading into cutting room. Badly cracked; Black buildup on floor near walk in cooler door. Cleaning needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 05/03/2010
Score: 98
#
Comments
Points
25.
1 thermometer checked and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
36.
Wrapping station plastic torn and no longer easily cleanable. Replace; Plastic on walls of walk in cooler protruding from ceiling and wall joints. Remove all plastic. Impediment to cleaning.
0.5
40.
Cleaning needed of ban saw on exterior and inside grey housing, piping behind fans in walk in cooler, and corners of wrap stations-buildup.
0.5
45.
Repair molding at entry leading into cutting room. Badly cracked. Black tape securing molding near walk in freezer. Secure molding and remove tape.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 12/30/2009
Score: 92.5
#
Comments
Points
10.
Raw sausage over shrimp and raw salmon over cooked shrimp in walk in freezer. Raw veal over crab dip in walk in cooler. Arrange coolers and freezers according to final cook temperature. Flier given.
1.5
11.
Red trays stored as clean still soiled. Cleaned ban saw housing sitting at 3 compartment sink still soiled. Knives soiled near handles. Thoroughly wash,rinse,and sanitize; No sanitizer mixed at time of inspection. Sanitizer mixed to proper concentrations is to be onsite during hours of operation.
3.0
19.
1 bottle of Hydrogen Peroxide stored above wrapping station. Store chemicals in a sanitary manner below and away from food and food contact surfaces.
0.0
34.
Sanitized side of 3 compartment sink soiled. Plastic pans in which cleaned utensils stored soiled. Surfaces used to dry and store clean utensils must be clean to help prevent recontamination; Red trays wet stacked.Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Labels and label adhesive on wrapping station and door leading into small office. Remove. Impediment to cleaning; Plastic still on walls of walk in cooler. Remove all remaining plastic from walk in cooler walls. Impediment to cleaning; Large gaps between base coving and walls in walk in cooler. Repair to remove large gaps. Must be of a smooth and easily cleanable design.
0.5
40.
Cleaning needed under metal table beside wrapping station and walk in doors.
0.5
43.
Cleaning needed behind toilets, toilet bases and water fountain nozzle.
1.0
45.
Entry way molding broken repair. Black tape securing molding near walk in freezer. Secure molding and remove tape.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 04/21/2009
Score: 95.5
#
Comments
Points
10.
Hot dogs and pork on floors on walk in cooler and freezer. Food shall be stored 6-12 inches off of the floor on approved shelving; Raw chicken over shrimp in walk in freezer. Keep freezers and coolers arranged according to final cook temperature.
1.5
11.
Red pans, scoops, and cubber housing stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize.
1.5
36.
Remove all labels and their residues from pan exteriors.
0.0
40.
Clean shelving over cutting table and ban saw housing including underneath.
0.5
43.
Replace soap dispenser at handsink. Pump doesn`t work. Key needed for handtowel dispenser. Missing; Clean ceiling vent, urinal basin, and behind toilet in men`s restroom. Clean around water fountain faucets-black slime growing.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 12/09/2008
Score: 94.5
#
Comments
Points
10.
Freezer not arranged according to final cook temperature. Ground beef over whole muscle in walk in cooler. Arrange coolers and freezers according to final cook temperature.
1.5
11.
Utensils and equipment stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize food contact surfaces.
1.5
34.
Pans stacked wet. Allow utensils to air dry completely before stacking to prevent mold and bacterial growth. Recommend nsf approved shelving to facilitate air drying.
Cleaning needed of shelving over meat cutting stations, underneath meat cutting tables, ban saw housing, and underneath drainboards.
0.5
43.
Clean water fountain; Recaulk behind handsinks in women`s restroom, clean toilet bases and floors behind toilets in both men`s and women`s restrooms, and clean women`s ceiling vent-extremely dusty; Repair threshold leading into men`s restroom and tiles in men`s disabled stall.
1.0
47.
Milk crate used for storage in small storage room. Don`t use crates for storage. Use approved shelving the allows for cleaning underneath.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 08/28/2007
Score: 95
#
Comments
Points
11.
Sanitizer in spray bottle too weak, provide sanitizer at 200ppm quat. Corrected onsite. Utensil on clean storage rack visibly soiled, trays visibly soiled. Clean and sanitize all utensils after each use, before storing. CLEAN 3-COMPARTMENT SINK!!!! utensils can not be cleaned when sinks are soiled. Today, dirty side of 3-compartment sink cleaner than clean side. This is a violation from last inspection 1/31/07.
5.0
General Comments
Clean and sanitize water fountains daily, today soiled - corrected onsite. Laura Cole 919-398-3669.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Meat Market Inspection Date: 01/31/2007
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
Trays on clean side of 3-compartment sink with meat debris, trays on clean rack visibly soiled. Thoroughly wash, rinse and sanitize all utensils after each use.
2.5
15.
Clean utensils stored on dirty side drain board. The flow at the 3-compartment sink should always be from dirty to clean to avoid contamination.
1.5
31.
Concentrated bottle of sanitizer on top of clean utensils. Store all toxic chemicals in seperate labeled area away from food prep, food storage and clean utensils.
2.5
General Comments
13. TRAYS ARE STILL ON ORDER. If new trays are not here by next inspection then permit action will be taken.
