Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 10/20/2023
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Racks in walk in cooler have soil build up in some areas. Multiple stickers on walk in cooler racks and 2 carts in cutting room. Non-food contact surfaces shall be clean to sight and touch; and shall be easily cleanable and non-absorbent.
0.5
55.
6-501.12; Core; Grease and black residue on tile coving in cutting room by clock. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 06/26/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Hotplate cover torn on heat wrap unit. Equipment shall be kept in good repair.
0.5
49.
4-602.13; Core; A few stickers on equipment in prep room. Non-food contact surfaces shall be clean to sight and touch, easily cleanable and non-absorbent. No points taken.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 11/30/2022
Score: 98
#
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
16.
4-602.11; Priority; When asked, PIC stated the meat grinder is fully taken apart and cleaned once daily. Meat in the meat prep room measured at 43F. If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. If meat room is maintained at 41F or less, then at least every 24 hours. If room maintained at >41F to 45F, then clean every 20 hours or less. Increase cleaning frequency of meat equipment to at least every 20 hours or less (so at least twice a day if used more than once). CDI- Required cleaning frequency explained to PIC.
0.0
36.
4-203.11; Priority Foundation; Large dial-top Corded digital thermometer battery dead. food thermometer off calibration by 10 degrees. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Spare digital thermometer obtained from another department during inspection.
0.5
38.
6-501.111; Core; A few drain flies in mop service sink area. The PREMISES shall be maintained free of insects, rodents, and other pests. Clean this area and increase pest control measures.
0.0
45.
4-903.11(A) and (C); Core; Roof leak causing leaking from ceiling onto stacks of unwrapped single-service trays and meat prep table. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Unwrapped trays that were dripped on voluntarily discarded by PIC during inspection. Keep unwrapped trays stored away from the ceiling leak area.
0.5
49.
4-601.11(B) and (C); Core; In meat prep room, dust/residue accumulation along ceiling A/C fan covers and along electric cords hanging from ceiling. In staff restrooms, handwashing sinks are soiled. 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.
0.5
54.
5-501.16; Core; Meat prep room 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.
6-501.11; Core; Roof leak causing leaking from ceiling onto stacks of unwrapped single-service trays and meat prep table. PHYSICAL FACILITIES shall be maintained in good repair. Unwrapped trays that were dripped on voluntarily discarded by PIC during inspection. Directed PIC to have meat prep table moved over so not dripped on until leak can be repaired, and to clean/sanitize the prep table. Repair the roof leak.
0.5
55.
6-501.12; Core; Residue accumulation along walls and stalls in restrooms. In meat prep room, residue accumulation along walls by handwashing sink and 3-comp sink. In service sink room, cobwebs along the walls/ceiling and heavy dust/residue accumulation on ventilation fan cover. Meat walk-in freezer floors with debris and residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 07/13/2022
Score: 98.5
#
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
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Packs of beef in one section of the grab-go cooler holding at 43.9-44.4F, in the forwardmost portion of the cooler. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. Have this section of the unit serviced.
1.5
53.
6-501.18; Core; In 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 covers of dumpsters 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 side doors and top lids of dumpsters closed.
0.0
54.
5-501.16; Core; Trash can not at the meat prep room handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at this handwashing sink.
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.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 02/03/2022
Score: 99
#
Comments
Points
45.
4-903.11(A) and (C); Core; the trays on the shelf are turned upside down and there is a build up of dust on the shelves. Single service articles shall be stored in a clean location where they cannot be contaminated. Clean this shelf.
0.5
49.
4-602.13; Core; dust build up seen on the fans over the prep areas. Non food contact surfaces shall be cleaned often to keep clean. Clean these fans.
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 DUE TO COVID 19 PANDEMIC
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 07/13/2020
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: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 03/27/2020
Score: 99.5
#
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: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 11/26/2019
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: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 08/13/2019
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: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 11/05/2018
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: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 06/21/2018
Score: 99
#
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: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 05/16/2012
Score: 99
#
Comments
Points
40.
Cleaning needed on the packaged meat shelving.
0.5
45.
Floors need cleaning in the walk in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded. Provide Hours of training sheet with original signature for credit on next inspection. Current sheet has copied name and signature and original student info.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 11/08/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Shrimp being thawed in the open middle bay of the utensil sink while the sink is set up for dishwashing. Must completely wash, rinse and sanitize sink before a change of use. Recommend thawing shrimp first thing in the morning before the sink is set up for dishwashing, per employee the shrimp is only thawed a couple of times a week and it is the only product thawed.
1.5
49.
Documentation of approved training - 2 point credit awarded. Provide Hours of training sheet with original signature for credit on next inspection. Current sheet has copied name and signature and original student info.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 08/10/2010
Score: 98.5
#
Comments
Points
43.
Cleaning needed of water fountain faucet. Repair women`s restroom broken toilet paper holders. Paper towels in women`s handicapped accessible stall but patrons not able to get to towels. Dispenser broken. Paper towels must be available at all times. Tighten toilet seats.
1.0
45.
Pink and black mold growing in seams of walls in cutting room. Remove caulk,clean and redo. Be sure caulk is smooth and easily cleanable.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 04/13/2010
Score: 97.5
#
Comments
Points
11.
Red plastic meat trays soiled. Thoroughly wash,rinse,and sanitize.
1.5
34.
Red meat trays air drying on sanitized side of 3 compartment sink tightly together. Allow enough space between pans to air dry. Do not stack tightly; Bone scrap stored on faucet of 3 compartment sink. Handle in soap bubbles. Protect clean utensils from contamination. Do not store on 3 compartment sink faucet or behind handles.
0.5
40.
Cleaning needed under ban saw housing, fan housings, seaoning containers, ceiling seams in walk in cooler, and walk in door gasket.
0.5
43.
Replace handsoap at men`s restroom handicapped accesible sink. Clean water fountain faucet.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 11/25/2009
Score: 96
#
Comments
Points
11.
Cleaning needed of cuber housing lid interior, red plastic meat trays on cutting table, and knife handles. Thoroughly,wash,rinse,and sanitize.
1.5
34.
Clean side of 3 compartment sink with clean utensils drying soiled. Store clean utensils in a manner to prevent contamination. Never store on a soiled surface.
0.5
36.
Caulking needed around top of walk in cooler interior. Gaps; Strofoam trays used to stabilize cutting board legs. Don`t use strofoam to stabilize. Repair leg.
0.5
40.
Cleaning needed of ban saw housing top, walk in cooler door, and wrapping station.
0.5
43.
Clean water fountain faucet at restrooms. Clean ceiling vents in restrooms,toilet basin bottoms, and affixed fixtures in stalls. Repair handle on first women`s toilet stall. Repair locks on women`s stalls. Most will not latch properly; Handtowel dispenser and soap dispenser dusty in cutting room. Clean.
1.0
44.
Keep dumpster lid down.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 03/25/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
Raw chicken over shrimp in walk in cooler, raw chicken over sausage and turkey over salmon in walk in freezer. Keep freezers and coolers arranged according to final cook temperature at all times.
1.5
11.
Numerous pans and other utensils including knives stored as clean still have food particles and residue present. Grinder not used since day before still soiled. Thoroughly wash, rinse, and sanitize.
1.5
40.
Clean under ban saw-old meat residue, underneath tables, inside knife holder, trashcan handles, and bottom of shelving.
0.5
43.
Clean ceiling vents and water fountain.
0.0
45.
Remove adhesive from walls near 3 compartment sink; Repair cracked piece of molding near large window.
0.0
46.
Clean inside of lighting shields. Some soiled.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 08/01/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Raw chicken being stored over tenderized beef and ground beef being stored over steak in walk in`s. Arrange coolers and freezers according to cook temperatures with ready to eat foods on the very top and raw chicken on the bottom.
1.5
11.
Quat sanitizer in 3 compartment 400ppm. Quat sanitizer shall be kept at 200 ppm. Dilute.
0.0
36.
Recaulk behind 3 compartment sink. No longer easily cleanable with mold; Replace broken plastic meat cart bottom.
0.5
40.
Clean ban saw hoursing and rims-old meat debris; clean ceiling vents.
Location: 3417 N MAIN ST FUQUAY VARINA, NC 27526-7257 Facility Type: Meat Market Inspection Date: 12/29/2006
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
SANITIZER IS OVER 400PPM OF QUATS. USE 200-400PPM OF QUATS. MEAT SAW GUARD AND PLASTIC CONTAINER THAT HOLDS THE MEAT SAW DUST/WASTE IS DIRTY AND WASN`T CLEANED PROPERLY LAST NIGHT. WASH, RINSE AND SANITIZE THROUGHLY EVERY NIGHT.
2.5
13.
INSIDE OF MEAT GRINDER IS WORN/RUSTY. REPLACE RUSTY WORN HEAD TO MEAT GRINDER. ONE CUTTING BOARD IS WORN. REPLACE OR REPLANE.
1.5
15.
SOME RED MEAT TRAYS ARE STACKED WET. AIR DRY BEFORE STACKING. INSTALL MORE AIR DRYING SHELVES.
1.5
General Comments
17. A FEW BLACK SHELVES IN THE CUSTOMER SELF SERVICE CASE ARE WORN. REPLACE OR REPAIR. 23. DUMPSTER LID AND DOOR ARE WIDE OPEN. KEEP THEM CLOSED. 2PTS SERVE SAFE.
