Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 02/04/2022
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement form. Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Meat Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 08/19/2019
Score: 99.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 03/06/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/01/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 07/09/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 04/05/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/21/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Chicken gizzards thawing in the middle compartment of the 3-compartment sink while dirty trays in the soapy water on left side and sanitizer on the right side. If food is going to be prepared at the 3-compartment sink, the area needs to be clean and free of dirty items or chemicals that could cause a contamination risk for foods.
1.5
11.
No sanitizer solution was available at time of inspection. Keep a properly mixed sanitizer of 200ppm when using Quaternary Ammonia. Use on all work surfaces before and between uses while in operation, clean and sanitize before taking breaks/lunch.
1.5
24.
Gizzards thawing in standing water. Thaw under cold running water at 3-compartment sink and at the appropiate time OR in the cooler. Do not thaw in standing water.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Must provide the number of classroom hours in writing from serv safe instructor (12 minimum) to receive 2 pt. credit on the next inspection.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 08/12/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
No sanitizer solution was available at time of inspection. Keep a properly mixed sanitizer of 200ppm when using Quat Ammonia. Use on all work surfaces between uses while in operation. Dirty bowl for raw shrimp prep on the clean side of dishsink by clean trays. Do not cross contaminate clean and dirty. Place all dirty items on the dirty drainboard of dishsink.
1.5
25.
Make sure the thermometer is calibrated for accuracy. (32F in ice bath)
0.0
36.
Repair the gap at the 3-compartment sink between the wash and rinse sink vats.
0.5
43.
The hand sink supplies extreme hot or extreme cold water which make handwashing uncomfortable and could decrease frequency. Repair so a tempered water is available for better handwashing.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Must provide the number of classroom hours (12 minimum) to receive 2 pt. credit on the next inspection.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 05/25/2010
Score: 98.5
#
Comments
Points
10.
When storing raw meats, store species of meat separate or store according to final cook temp on racks. Store highest final cook temps on bottom. Store foods properly to reduce risk of cross-contamination of foods.
1.5
36.
Replace torn gasket on walk-in cooler door.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 02/09/2010
Score: 96.5
#
Comments
Points
10.
CORRECTED DURING INSPECTION When storing raw meats store as follows: vegetables sauces and pre cooked foods on top, then seafood products, then pork products, then beef products, ground meat products and then poultry on bottom. Some foods in walk-in had raw meats above sauces. In display glass case raw shrimp was stored above cooked shrimp. Store all raw meats below cooked foods.
3.0
17.
Cold hold should be 45*F or below. Do not stack meats too high above the cases.
0.0
47.
Drink crates are not approved storage, use shelving 12" above the floor.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 07/16/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
24.
NOT APPLICABLE
0.0
47.
GENERAL COMMENT Drink crates are not approve storage. Use shelving 12
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION When storing raw meats store as follows: vegetables sauces and pre cooked foods on top, then seafood products, then pork products, then beef products, ground meat products and then poultry on bottom. Some foods in walk-in had raw meats above sauces, pickles and pre-cooked foods.
1.5
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 07/16/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
24.
NOT APPLICABLE
0.0
47.
GENERAL COMMENT Drink crates are not approve storage. Use shelving 12
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION When storing raw meats store as follows: vegetables sauces and pre cooked foods on top, then seafood products, then pork products, then beef products, ground meat products and then poultry on bottom. Some foods in walk-in had raw meats above sauces, pickles and pre-cooked foods.
1.5
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/14/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
12.
NOT OBSERVED
0.0
24.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
36.
GENERAL COMMENT Repair water leak in walk-in freezer floors look good where repaired.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Water dripping on food boxes in the walk-in freezer; do not allow water to drip on boxes and accumulate ice. This allows for possible contamination; food must remain protected; move boxes away from drip until unit is fixed.boxesoaps
1.5
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/14/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
12.
NOT OBSERVED
0.0
24.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
36.
GENERAL COMMENT Repair water leak in walk-in freezer floors look good where repaired.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Water dripping on food boxes in the walk-in freezer; do not allow water to drip on boxes and accumulate ice. This allows for possible contamination; food must remain protected; move boxes away from drip until unit is fixed.boxesoaps
1.5
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
