Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 03/11/2024
Score: 96.5
#
Comments
Points
16.
4-602.11; Priority; According to the manager meat saw is thoroughly cleaned and sanitized once a day and the temperature in the room holds at 67F. Surfaces of equipment contacting TCS food (time/temperature control for safety) may be cleaned less frequently than every 4 hours if equipment is used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and equipment is cleaned at the frequency in the following chart that corresponds to the temperature. CDI - educated the manger that the meat saw needs to be cleaned every 4 hours according to temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several meats in the display cooler on upper shelf were cold holding above 41F but below 45F, see chart above. TSC food (time/temperature control for safety food) shall be maintained at 41F or below for cold holding. CDI - foods moved to walk-in cooler for recooling.
1.5
39.
3-305.11; Core; Observed whole goat meat stored straight on the shelving without protective barrier like container etc. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination. CDI - keep the meat in containers.
0.0
40.
2-402.11; Core; One of the employees had no beard net during inspection. 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 and utensils. Wear Beard nets.
0.0
47.
4-501.12; Core; Observed that white cutting boards have deep dark cuts and are scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Front glass part of display had built up residue present. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these area more often.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 07/25/2023
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a cleanup equipment for vomit and diarrhea shall be maintained on site. CDI - Provided a poster.
0.5
10.
5-205.11; Priority Foundation; Observed meat cutters and meat scrubbers stored in the area of handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - items moved for rewashing in 3-comp sink.
1.0
28.
7-202.12; Priority; Found spray bottle of Fabuloso that was used to clean equipment according to food employee. Chemical shall be used according to the manufactures label. CDI - EC educated food employees to only clean equipment with food grade quat sanitizer from sink. Fabuloso was removed from the department.
1.0
39.
3-305.11; Core; Observed container of goat meat on the floor. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. CDI - meat moved off the floor.
0.0
39.
3-305.12; Core; Observed that water was leaking from the ceiling vent directly onto boxes of meat in walk-in cooler. Food may not be stored under leaking water lines. CDI - PIC put a pan to keep water away, he also called technician to fix the leak.
1.0
47.
4-501.12; Core; Observed that white cutting boards have deep dark cuts and are scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace/resurface cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Shelving in the walk-in cooler has accumulation of meat residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the shelving.
0.5
55.
6-501.12; Core; Ceiling vent above the display cooler has heavy dust residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the ceiling vent.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 08/26/2022
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
49.
4-602.13; Core; Spray hose for three compartment sink has some built up residue present. Gasket on WIC need more frequent cleaning. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these areas more often.
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
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 10/12/2021
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee lunch was stored on top of food preparation table. Employee items shall be stored separate from food, equipment, utensils, etc to prevent contamination. Employee items were moved. CDI.
0.5
8.
2-301.14; Priority; Employee went outside and then returned without washing his hands. Employees shall wash their hands before returning to work and after going outdoors. EHS informed employee to wash hands. CDI.
0.0
15.
3-304.11; Priority; Goat was stored on top of plastic/cardboard material that is absorbent. Food shall be in contact only with single-service or food grade containers. Cardboard was replaced with metal pans. CDI. Improvements have been made since last inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Cutting boards that still had plastic on bottom had food residue built up. Meat hangers stored clean had meat residue present. Equipment food contact surfaces shall be clean to sight and touch. Skewers were sent to be clean. Plastic was removed. CDI.
1.5
28.
7-202.12; Priority; Fabuloso was used to clean meat saw. Chemical shall be used according to the manufactures label. EHS told employee to only clean meat saw with food grade quat sanitizer from sink. CDI.
1.0
28.
7-208.11; Priority; First aid kit was stored above food preparation table. A first aid kit shall be stored so it cannot contaminate food, equipment, utensils, etc. First aid kit was moved to chemical storage. CDI.
0.0
47.
4-501.12; Core; Cutting boards are heavily scratched/stained. Cutting boards shall be resurfaced or replaced if they can no longer be effectively cleaned or sanitized. Resurface or replace cutting boards.
0.5
49.
4-602.13; Core; Front glass part of display had built up residue present. Spray hose for three compartment sink has built up residue present. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these areas more often.
0.5
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 03/04/2021
Score: 99
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 12/18/2020
Score: 96
#
Comments
Points
General Comments
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends that all food establishments go over their employee health policy with staff and check in on employees health.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 05/05/2020
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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 12/06/2019
Score: 97.5
#
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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 06/13/2019
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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 02/20/2019
Score: 96
#
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. Inspection led by Jackson Hooton.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 10/11/2018
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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 03/21/2018
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. Inspection completed by Josh Volkan and John Wulffert 2701
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 07/06/2017
Score: 94.5
#
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: 07/17/2017
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Meat Market Inspection Date: 02/24/2017
Score: 96.5
#
Comments
Points
General Comments
-Serv Safe certification not required at this inspection. Permit was issued September 30, 2016. Certification will be required by April 28, 2017. -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.
