Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 09/18/2024
Score: 99.5
#
Comments
Points
45.
4-903.11(A) and (C); Core; Single-use black trays stored with the food-contact surface exposed. No protective packaging present. Single-use/service articles shall be stored inverted or in original protective packaging to prevent contamination until use.
0.0
49.
4-601.11(B) and (C); Core; Sides of the shrink wrap station and scale area need cleaning. Accumulation of debris present. Walk-in cooler fan guards soiled with dust. Non-food contact surfaces shall be kept free of accumulation of food residue, dirt, dust, and other debris.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 05/06/2024
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. White and red colored trays where food is stored on sheet racks in the walk-in cooler are soiled with food and debris. Surfaces of equipment shall be kept free of accumulation of dirt, dust, food residue, and other debris. Increase cleaning frequency.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 01/09/2024
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Walk-in freezer gasket soiled with buildup. Non-food contact surfaces shall be kept free of accumulation of dirt and other debris.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 07/20/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Condensate dripping from cooler fan in the prep room; fan iced over. No food or food contact surfaces located underneath. Equipment shall be maintained in good repair and proper adjustment. Work order placed during inspection.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 07/12/2022
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A dead fly present in the cleaned and sanitized Hobart meat grinder. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - PIC instructed employee to re-clean and sanitize the grinder.
1.5
56.
6-303.11; Core; One light bulb burnt out in the walk in cooler. Lighting shall be sufficient in areas where employee safety is a factor. Work order in process and had been placed prior to inspection.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 01/05/2022
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; The heating mechanism of one shrink wrap pad is non-functional. Equipment shall be maintained in good repair and proper adjustment. Work order placed during inspection.
0.0
49.
4-601.11(B) and (C); Core; Sides of the shrink wrap station and scale area need cleaning. Accumulation of debris present. Non-food contact surfaces shall be kept free of accumulation of food residue, dirt, dust, and other debris.
0.5
51.
5-205.15; Core; Mop sink leaking...held together by yellow gloves. A plumbing system shall be maintained in good repair. Work order placed during inspection.
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 signature required due to COVID-19.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 10/18/2021
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority; No cleanup procedure available for review. This is a new requirement per the 2017 Food Code. CDI - Clean up procedures sent to PIC.
0.0
45.
4-903.11(A) and (C); Core; A box of towels stored on the floor in the shared mop room. Single-use items shall be stored so that they are not exposed to contamination and at least 6 inches above the floor. Do not store single-use items on the floor.
0.0
49.
4-601.11(B) and (C); Core; Sides of the shrink wrap station and scale area need cleaning. Minor accumulation of debris present. Non-food contact surfaces shall be kept free of accumulation of food residue, dirt, dust, and other debris.
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.
Location: 1777 W Williams ST APEX, NC 27502 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: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 08/26/2019
Score: 100
#
Comments
Points
General Comments
No violations observed. *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: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 11/02/2018
Score: 97
#
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 06/28/2018
Score: 96
#
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 12/20/2017
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. Follow-Up: 12/30/2017
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 07/14/2017
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 02/24/2017
Score: 97.5
#
Comments
Points
General Comments
The hot water temperature in the meat market is very hot. The hot water is 186 degrees Fahrenheit. That is fine but it is hard to adjust the water to a comfortable temperature at the hand sink with the foot peddles. Also since there is a cross-flow of hot into the cold water at the utensil washing sink, sometimes only hot water is at the hand sink.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 04/25/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
5.
Never use handsinks as storage areas.
0.0
11.
Ban saw, ban saw housing and cubber housing soiled today. Equipment had not been used today. Thoroughly wash,rinse and sanitize; No sanitizer mixed at time of inspection. Ground beef being made when REHS arrived. Sanitizer is to be mixed and available when prep activities occuring.
1.5
25.
3 metal stem thermometers tested and all out of calibration by over 2 degrees. Check regularly.
0.5
36.
Replace or resurface deeply cut and stained cutting boards; Replace cracked ban saw housing.
0.5
38.
Cleaning needed of dishwashing sink vat interiors-soiled.
0.5
40.
Cleaning needed of shelving above cutting boards.
0.5
43.
Cleaning needed of men's toilet basins.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 06/01/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
34.
Bone scrapper hanging on dishsink rinse faucet. Protect clean utensils from contamination. Do not store on faucets.
0.5
35.
Paper towel rolls stored underneath chemicals in mop sink storage area. Store single service items above sources of contamination. Do not store underneath chemicals.
0.5
36.
Replace torn wrap station pad. Replace torn walk in cooler door gasket. No longer easily cleanable.
0.5
38.
Rinse vat does not seal properly at vat drain allowing water to constantly flow from drain pipe. Repair.
0.0
40.
Cleaning needed of shelving above cutting table and shelving in walk in cooler.
0.5
43.
Minor cleaning needed around water fountain spout.
0.0
44.
Keep dumpster lids closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 02/17/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Raw sausage over mahi mahi in walk in freezer. Arrange coolers and freezers according to final cook temperature.
0.0
11.
Cleaned cubber lid still had protein on interior. Ban saw unused today still had protein on blades. Thoroughly wash,rinse and sanitize.
1.5
25.
1 metal stem thermometer tested and out of calibration by over 2 degrees. Check to ensure accuracy.
0.5
36.
Replace torn wrap station pad; Red meat trays badly cracked. No longer easily cleanable. Replacements needed.
0.5
38.
Cleaning needed on interior vats of 3 compartment dishsink. Greasy and dirty.
0.5
40.
Cleaning needed of shelving over cutting station and under cutting tables.
0.5
43.
Repair or replace mirror in men`s restroom. Bottom metal missing.
0.0
46.
1 light out in cutting room. Replace or repair. 1 cracked light shield in walk in cooler. 1 light shield cracked in cutting room. Replacements needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Recommend making doors leading into restrooms swing outwards so that employees and customers do not need to touch handles to exit. This will help prevent recontamination of hands. Currently handdryers are the only method of handdrying.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 09/20/2010
Score: 96
#
Comments
Points
11.
No sanitizer mixed at time of inspection. Sanitizer mixed to proper concentrations is to be mixed and available during hours of operation; Interior of meat grinder still soiled. Thoroughly wash,rinse and sanitize.
1.5
19.
1 small container of adhesive remover stored over cutting station. Store chemicals in designated areas below and away from food and food contact surfaces.
0.0
35.
Styrofoam containers stored over cutting board soiled with blood and meat. 1 wrapped bag of strofoam containers on floor. Protect clean single service items from contamination. All contaminated containers disposed of. Containers in bag placed back onto shelving.
0.5
36.
Torn door gasket on walk in cooler door. Replace. Torn wrapping station pads. Replace. No longer easily cleanable.
0.5
40.
Cleaning needed of shelving above cutting boards. Labels still on tables and scale. Remove.
0.5
43.
Handsink in cutting room leaking badly underneath. Repair. Water fountain spigot at restrooms soiled. Cleaning needed; Handwashing signage missing in men`s restroom. Handwashing signage is always to be posted instructing employees to wash hands. Tighten men`s handicapped accesible toilet seat. Very loose.
1.0
44.
Sweeping needed around dumpster. Keep lid closed.
0.0
46.
2 cracked light sheilds. 1 in walk in cooler and 1 in cutting room. Replace.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 04/24/2009
Score: 97
#
Comments
Points
10.
Raw shrimp stored over cooked shrimp in walkin freezer; rearrange according to final cook temp chart on freezer door. Raw pork butts stored beside fully cooked hams in walkin cooler; pork country ribs stored above steaks in walkin cooler-CDI. Store all foods according to final cook temp.
1.5
34.
Dirty knives stored in clean knife storage; only store clean knives in designated clean knife storage.
0.5
36.
Noted new trays in facility; continue to get rid of broken trays that are no longer easily cleanable.
0.5
40.
Some surface rust on air drying side of 3 comp sink; take a steel wool pad and try to clean off surface rust. Meat wrapper needs cleaning underneath. Clean out knife storage rack due to dirty knives stored in it.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 11/12/2008
Score: 97
#
Comments
Points
10.
Ground beef stored beside ground chicken in walk in cooler; add more separation between species to prevent any cross contamination.
1.5
11.
Be sure to have bucket or bottle of sanitizer mixed daily; sanitizer at proper strength in 3 comp sink at time of inspection.
0.0
35.
Recommend keeping single service in plastic sleeves to prevent contamination.
0.0
36.
Get rid of cracked or broken storage trays; no longer easily cleanable.
0.5
40.
Clean underneath meat wrapper machine.
0.0
43.
Hole in ceiling in men`s restroom; have hole repaired.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
No points for the following: recommend better food storage order in walk in freezer according to final cook temp; food order chart provided. Sanitizier in 3 comp sink tested at proper strength; water temp=113F; dispensing unit most likely hooked up to hot water line; suggest having chemical company hooking dispensing unit to cold water; sanitizer solution works best at 65F-75F. Suggest checking oyster stock in receiving for "For cooking only" labeling. Advise customer's accordingly.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 03/29/2007
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
15.
--- 1.5 POINTS --- STORE CLEAN UTENSILS SO THEY ARE PROTECTED FROM CONTAMINATION ...CLEAN INSIDE OF KNIFE HOLDER
1.5
17.
--- 1 POINT --- SURFACES MUST BE NON ABSORBANT: REMOVE CARDBOARD LINER ON RACK ABOVE PREP TALBE ... REPLACE RUSTY SOAP HOLDER AT HANDSINK ... CHIPPING PAINT IN DISPLAY CASES
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Meat Market Inspection Date: 10/02/2006
Score: 91.5
#
Comments
Points
5.
PROVIDE A CALIBRATED THERMOMETER SO THAT MEAT TEMPERATURES CAN BE PROPERLY CHECKED. THERMOMETER NOT WORKING AT THE TIME OF INSPECTION.
1.5
11.
A BLACK CD CASE AND YARN AND OTHER ITEMS WERE STORED ON THE MEAT SLICER KEEP FOOD CONTACT SURFACES CLEAN. WASH, RINSE , AND SANITIZE FOR 2 MINTUES THE KNIVES STILL HAD SOAP BUBBLES ON THEM.
2.5
15.
CROSS STACK DISHES DISHES TO ALLOW THE AIR DRYING PROCESS.
1.5
21.
CLEAN BOTH RESTROOMS. CLEAN THE WALLS TO REMOVE THE SOAP BUILD UP. REPLACE THE MISSING FLOOR AND WALL PLUGS
1.0
23.
CLEAN THE DUMPSTER AREA REMOVE ALL THE TRASH BUILD UP.
1.0
28.
CLEAN THE FLOORS AN REPLACE THE MISSING FLOOR AND WALL PLUGS IN THE WALK IN COOLER.
