Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 04/05/2024
Score: 100
#
Comments
Points
39.
3-305.11; Core; In the walk-in freezer there was a box of meat stored on the floor. Food shall be stored at least 6 inches above the floor to avoid contamination. CDI (PIC moved box to a shelf.)
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 11/27/2023
Score: 98
#
Comments
Points
16.
4-501.114; Priority; A food contact surface sanitizer is required at all times. The spray bottle labeled at sanitizer did not test for chlorine or quat. The chemical was reported to be chlorinated cleaner filled up at the dispenser at the mop sink. This chemical should not be used in the meat market for food contact surfaces. All sanitizer must be labeled for use in food establishments and labeled at food contact surface sanitizer. Test strips for either quat or chlorine , whichever chemical will be used must be provided. The dispenser in the meat market with quat sanitizer was available and was working at inspection. This dispenser for quat sanitizer may be used for refilling sanitizer bottles. Do not mix chemicals in spray bottles. CDI
1.5
48.
4-302.14; Priority Foundation; Test strips for chlorine or quat sanitizer, whichever will be used must be provided. Chlorine test strips were provided at inspection for the chlorine based sanitizer prepared at inspection. Continue to use test strips daily and obtain quat test strips if switching to quat sanitizer. Do not use any chemicals at the mop sink for food contact surfaces. CDI
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 08/09/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; No sanitizer made at start of inspection. Should have sanitizer made at all times during operation. PIC filled sink with sanitizer. Automatic dispenser was not working correctly so he manually mixed sanitizer. Continue to manually mix sanitizer until dispenser works correctly. Make sure to use test strips to test concentration. Should be at 200ppm for quat.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 05/01/2023
Score: 97
#
Comments
Points
8.
2-301.15; Priority Foundation; employee handsink was inoperable at inspection. Store manager had gone to store to obtain materials to repair and was able to repair the handsink during inspection. All handwashing was being done in the three compartment sink during sink outage. Raw meats were in the first vat of the 3 comp sink thawing during handwashing in the third vat. all employees must wash hands in the designated handsink and may not use that sink for any other purposes. hand sink was repaired during inspection. CDI
2.0
10.
5-205.11; Priority Foundation; employee hand sink was not operable at start of inspection. hand sink repaired during inspection. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. CDI
0.0
35.
3-501.13 ; Priority Foundation; large portions of pork ribs were sitting in stagnant water in the first vat of the three compartment sink to thaw. To thaw correctly water must be turned on to run over the product at all times. Thawing in stagnant water is not an approved thawing method. water turned on over the product at inspection. CDI Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
0.5
55.
6-501.12; Core; Build up of pink mold on the walls of the cutting room around the walk in cooler door and around the three compartment sink. Clean the outside of the knife holder above the three compartment sink to remove any mold buildup. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 05/25/2022
Score: 100
#
Comments
Points
55.
6-102.11; Core; There is an area at the entrance of the walk-in freezer below threshold that needs some general cleaning. Remove the concrete debris and dust.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 01/07/2020
Score: 99.5
#
Comments
Points
General Comments
In the meat cutting room the ambient air temperature is 47f. At this temperature the cutting equipment must be cleaned and sanitized at a frequency of every 16 hours maximum or as needed when switching types of meats.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 08/08/2019
Score: 98.5
#
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: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 03/01/2019
Score: 99
#
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: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 11/28/2018
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: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 07/12/2018
Score: 99
#
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! Monitor temperatures of cases to ensure that all parts of the case are able to meet new minimum cold hold requirements. If foods come out of temperature during processing, place them back into walk in cooler to cool to proper temperature BEFORE placing the food items in the customer display case.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 03/07/2012
Score: 97
#
Comments
Points
10.
Do not store ready to eat foods under or beside raw meats. Store raw meats according to species, and use dividers. Do not store ground meats (including cube steak) over hole piecies of meat. As noted on the last inspection, do not store meats on 3 compartment sink. Use meat cart.
3.0
49.
No documentation of approved training - no credit awarded.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 01/27/2012
Score: 96
#
Comments
Points
10.
Do not put meat in 3-comp sink, this sink is only designed for dishwashing only! Walk in unit in back room is leaking, make sure these drips are not getting on food or food boxes. If a pan is going to be used, make sure it is catching all the drips.
1.5
11.
Make sure cuber blades are cleaned a little better.
0.0
35.
Do not store "juice absorbing pads" on dirty side drainboard. These items contact food and must be stored so they do not get contaminated.
1.0
40.
Seals and seams in ceiling need to be cleaned so there is no mold/mildew. Reseal seams if they tear or peel off when cleaning.
0.5
43.
3-comp sink and handsink had drips that had water standing on floor. They were repaired before end of inspection and no longer dripping! Floors should always be dry, unless they are being cleaned.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 07/22/2011
Score: 98
#
Comments
Points
25.
Make sure all thermometers are calibrated properly. Must read 32 degrees in ice water bath. Calibrate them frequently.
0.5
35.
Do not store "juice absorbing pads" on dirty side drainboard. These items contact food and must be stored so they do not get contaminated.
0.5
36.
Cooling units are rough and difficult to clean. These units should be smooth so they are easier to maintain. There is a drip in the middle seam of the meat room. This water is dripping on floor. Repair!
0.5
40.
Clean fan covers of all dust and buildup. Clean around walk in cooler door.
0.5
47.
Do not store linen in coolers. These jackets must be stored in a clean place so they don't get contaminated and in a way that they do not contaminate foods.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 04/26/2011
Score: 97.5
#
Comments
Points
11.
Cuber blades had dried food debris left behind, better cleaning is neeeded.
1.5
46.
Use shields on lights in display cooler, or get proof that the lights are shatterproof. Replace melted light shields and missing end caps on the light shields.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 08/17/2010
Score: 93
#
Comments
Points
2.
Employee drinks were sitting on cutting boards. Store all personal drinks below food and food prep areas. Drinks were moved when told of problem. In this meat markets the best place for all personal drinks are at the telephone desk.
3.0
10.
Fish products were being stored below pork products. When storing raw meats store with their cooked temperatures. On top shelves vegetables and any cooked meats (ready to eat foods), 2nd shelf would be fish products and eggs (cook to 140*F), 3rd shelf would be pork and beef products (cook to 150*F), 4th shelf would be ground beef and ground pork products (cook to 155*F), and bottom shelf would all poultry products, stuffed meats, stuffing containing meat (cook to 165*F).
1.5
11.
Sanitizer was not made upon arrival. Meat tenderizer blades had dried meat on blades. Sanitizer should be made at all times, when using quat. ammonia proper strength should be 200 ppm. Blades to meat tenderizer should be cleaned after use and not stored dirty.
1.5
46.
Use shields on lights in display cooler, or prove that the lights are shatterproof. Some shields are missing end caps.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 05/25/2010
Score: 93.5
#
Comments
Points
2.
Employee drinks were sitting on cutting boards and on shlf above food. Store all personal drinks below food and food prep areas. Drinks were moved when told of problem.
1.5
3.
An employee didi not wash hands after coming in from back, picking something up off floor and scratching their head. All employees must wash their hands after coming in forom the back, touch floor and their body.
2.0
36.
Cutting boards need to be resurfaced or replaced.
1.0
46.
Use shields on lights in display cooler, or prove that the lights are shatterproof.
1.0
47.
Crates are not approved storage, use shelving or wheeled carts.
0.5
48.
Mens restroom door is not self-closing.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 01/12/2010
Score: 96.5
#
Comments
Points
10.
When storing food store ready to eat (fruites and vegetables), pre-cooked meats above raw meats. When storing store as follows: Ready to eat & pre-cooked foods on top, then fish products on 2nd shelf, pork products on the 3rd shelf, beef products on the 4th shelf, ground beef and all other ground meats (execept poultry) on the 5th shelf and all poultry and stuffed meat products on the bottom shelf.
1.5
11.
Sanitizer turned the strip from orange to blue, should be 200ppm of Quat. ammonia make sure your sanitizer is not too strong.
0.0
36.
Meat tenderizer had dried meat left behind the equipment was place away for storage. Better cleaning of blades are needed.
0.5
45.
Repair threshhold at the meat workroom and the walk-in freezer.
0.5
46.
Use shields on lights in display cooler, or prove that the lights are shatterproof.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 08/05/2009
Score: 93.0
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
24.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
36.
Replace all plastic meat trays that have cracked in food touching area.
0.5
46.
Use shields on lights in display cooler, or prove that the lights are shatterproof.
0.5
47.
Crates are not approved storage, use shelving 12
0.0
2.
Personal drinks were sitting on prep table upon arrival. Store all drinks below food, food prep areas and food contact surfaces.
1.5
3.
Employee started washing hands in 3 compartment dish sink, must wash hands in handsink only.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
Meat slicer had dried meat on back of bottom wheel blade, some meat trays had dried blood and meat on trays. Better cleaning is needed on meat slicer and plastic trays.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 08/05/2009
Score: 93.0
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
24.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
36.
Replace all plastic meat trays that have cracked in food touching area.
0.5
46.
Use shields on lights in display cooler, or prove that the lights are shatterproof.
0.5
47.
Crates are not approved storage, use shelving 12
0.0
2.
Personal drinks were sitting on prep table upon arrival. Store all drinks below food, food prep areas and food contact surfaces.
1.5
3.
Employee started washing hands in 3 compartment dish sink, must wash hands in handsink only.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
Meat slicer had dried meat on back of bottom wheel blade, some meat trays had dried blood and meat on trays. Better cleaning is needed on meat slicer and plastic trays.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 03/06/2009
Score: 97.0
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
36.
Repair cooler in meat room where paint is popping off or beginning to rust.
0.5
47.
REPEAT VIOLATION Crates ae not approved for storage. Racks must be 12' high and easy to clean under.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Clean cuber blades and meat grinder regularly at no more than 4 hrs apart. Do not allow meat or meat particles to remain on food contact surface.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 03/06/2009
Score: 97.0
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
36.
Repair cooler in meat room where paint is popping off or beginning to rust.
0.5
47.
REPEAT VIOLATION Crates ae not approved for storage. Racks must be 12' high and easy to clean under.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Clean cuber blades and meat grinder regularly at no more than 4 hrs apart. Do not allow meat or meat particles to remain on food contact surface.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 605 S WALL ST BENSON, NC 27504 Facility Type: Meat Market Inspection Date: 04/10/2007
Score: 96.0
#
Comments
Points
11.
WHEN WASHING EQUIPMENT IN 3 COMPARTMENT DISH SINK MUST WASH, RINSE ANDSANITIZE. CUBER BLADES WERE BEING SOAKED IN 3RD COMPARTMENT OF DISH SINK, ONLY SANITIZING SHOULD BE PERFORMED IN THIS 3RD COMPARTMENT SO THAT CROSS CONTAMINATION IS NOT OCCURRING. HAMBURGER GRINDER HAD DRIEDMEAT INSIDE AND IN THE OUTLET, REGULAR TWO HOUR CLEANING IS NEEDED.
2.5
17.
CLEAN INSIDE ALL DISPLAY COOLERS. DEAD FLIES AND DRIED FOOD/BLOOD.
1.0
28.
CLEAN TRASH/DIRT FROM UNDERNEATH SHELVES IN WALK-IN COOLER.
