Location: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 02/12/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC must have a valid certificate from an ANSI-approved course, and be on site during all hours of food preparation and service. Please send more employees to a certified food protection manager course to avoid this violation. CDI- List of approved courses, and a link for an approved online Spanish course sent to owners email address.
1.0
15.
3-302.11; Priority; Raw chicken was stored above raw beef in the walk in cooler. Unpackaged meats shall be stored according to final cook temperatures, with chicken on the bottom. CDI-Chicken was moved to designated chicken shelf. Food storage chart was provided and reviewed with PIC.
1.5
44.
4-903.11(A), (B) and (D); Core; Cleaned utensils were stored in a soiled bucket. The storage container holding the ice scoop was soiled. Utensils shall be stored in a clean, dry location. CDI-Containers and utensils were cleaned and sanitized.
Location: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 10/30/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC must have a valid certificate from an ANSI-approved course, and be on site during all hours of food preparation and service. Please send more employees to a certified food protection manager course to avoid this violation. CDI- List of approved courses, and a link for an approved online Spanish course sent to owners email address.
1.0
39.
3-305.11; Core; 2 deli hams were opened and left uncovered in the deli case. Stored foods shall be protected from contamination. CDI-Hams were wrapped in plastic to protect them.
Location: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 05/17/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC must have a valid certificate from an ANSI-approved course, and be on site during all hours of food preparation and service. Please send more employees to a certified food protection manager course to avoid this violation. CDI-List of approved courses sent to owners email address.
Location: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 01/27/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC must have a valid certificate from an ANSI-approved course, and be on site during all hours of food preparation and service. Please send more employees to a certified food protection manager course to avoid this violation. List of approved courses sent to owner email.
1.0
10.
5-205.11; Priority Foundation; The hand wash sink in the main meat display area had a table stored in front of it. The pipe under the sink was cracked, causing water to spray out at anyone using the sink. Hand washing sinks must be accessible for employee use at all times. CDI-The PIC moved the table out of the way of the sink, and began repairs on the pipe under the sink immediately. There is another sink in the meat cutting area that employees can use.
1.0
51.
5-205.15; Core; The pipe under the hand washing sink became badly damaged overnight. Plumbing systems shall be maintained in good repair. CDI-Pipe was repaired today.
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
Location: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 07/05/2022
Score: 100
#
Comments
Points
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: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 02/28/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Queso and fresca cheese in the display case were 44F. TCS foods shall be cold held at 41F or lower. CDI-Unit was adjusted down to 36F from 41F.
1.5
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
Jamie Phelps (919) 210-5228
No signature required due to COVID-19 precautions.
Location: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 10/01/2021
Score: 99
#
Comments
Points
5.
2-501.11; Facility does not have a vomit and diarrhea clean up plan. Facilities shall have a written plan for employees to follow when responding to vomiting or diarrheal events that occur within the facility. CDI-A sample plan was emailed to the PIC, and education on the new requirement was provided.
0.0
47.
4-501.12; Core; Several cutting boards in use are heavily scored. Cutting surfaces shall be resurfaced or replaced when they can no longer be effectively cleaned or sanitized. Please resurface or replace the cutting boards.
0.5
49.
4-602.13; Core; The door handles on the meat case had food residue on them. Non food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Please clean the doors.
0.5
General Comments
No signature required due to COVID-19 precautions.
Location: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 08/03/2020
Score: 94.5
#
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: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 09/25/2019
Score: 95
#
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: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 08/13/2018
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. Since this location was permitted in 2017, your equipment is expected to hold food at 41F and colder.
Location: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 06/07/2018
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: 836-110 E CHATHAM ST CARY, NC 27511 Facility Type: Meat Market Inspection Date: 12/11/2017
Score: 96
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
