Location: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 04/30/2024
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Items in front display case like ready to eat deli meats should be date marked. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Manager educations. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces such as prep tables.
0.0
47.
4-101.11; Core; Paint any bare wood in the walk-in cooler or cover with FRP like material to make cleanable and non-absorbent.
Location: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 10/30/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present at the time of inspection. More than one employee may need to be certified. A certified person must be present during all times of operation.
1.0
8.
2-301.12; Priority; No soap or towels present at the hand sink in meat cutting room. Hands cannot be properly washed with no soap or towels! Make sure all hand sinks are properly stocked for handwashing and observe the following procedure:
(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; P
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P
(4) Thoroughly rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P
Manager eduction CDI
2.0
10.
6-301.11; Priority Foundation; Make sure all hand sinks are properly stocked for handwashing! Soap and towels replaced. CDI
0.0
55.
6-201.11; Core; Repair broken/missing floor tiles where necessary in cutting room.
0.5
56.
6-303.11; Core; Replace light bulb that is not working in the meat cutting room.
Location: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 05/15/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager present at the time of inspection. Must have certified food safety manger on duty at all times from an accredited program
1.0
6.
2-401.11; Core; Employee drinks stored on cutting tables. Store all employee drinks in approved locations away from food or utensil areas.
0.5
10.
6-301.12; Priority Foundation; Make sure hand drying towels are placed at all hand sinks. Towels were in the cutting room but were not at the hand sink. Towels moved during inspection.
Location: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 02/01/2023
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager present at the time of inspection. Must have certified food safety manger on duty at all times from an accredited program
1.0
10.
6-301.12; Priority Foundation; ALL hand sinks must be properly stocked for handwashing. Sink did not have hand drying towels. Towels replaced during inspection. CDI
1.0
16.
4-501.114; Priority; No sanitizer made up at the start of inspection. Make sure chlorine sanitizer at 100 ppm chlorine is made up at all times of operation for use on all food contact surfaces, equipment, or utensils. Store all WET or DAMP wiping cloths in sanitizer solution buckets between uses. Sanitizer bucket made during inspection and tested good. CDI Staff should make sanitizer solution each day and change as necessary before starting any activities in the cutting room.
1.5
41.
3-304.14; Core; Wet wiping cloths laying on equipment and cutting boards. Store all WET wiping cloths in a sanitizer solution when not being used. Use chlorine/water solution at 100 ppm in a bucket to store wiping cloths in.
1.0
45.
4-903.11(A) and (C); Core; Store single use meat packaging trays off the floor on approved storage or shelving.
0.0
55.
6-201.11; Core; Replace any ceiling tiles that are not smooth, non absorbent, and easily cleanable in the cutting room. Repair broken floor tiles where necessary in cutting room and in walk-in cooler.
Location: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 09/01/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager present at the time of inspection. Must have certified food safety manger on duty at all times from an accredited program
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file on premise. Education during inspection. CDI Go to www.johnstonnc.com/envhealth and click on food section and 2017 FDA Food code.
1.0
10.
5-202.12; Core; ALL hand sinks must maintain a min temp of 100F or above.
1.0
41.
3-304.14; Core; Wet wiping cloths laying on equipment and cutting boards. Store all WET wiping cloths in a sanitizer solution when not being used. Use chlorine/water solution at 100 ppm in a bucket to store wiping cloths in.
1.0
50.
5-103.11; Priority Foundation; Hot water heater is down. Person in charge stated repair person is scheduled to repair. Water temp must maintain 100F or above at all hand sinks and 110F or above at utensil washing sinks.
0.5
55.
6-201.11; Core; Replace any ceiling tiles that are not smooth, non absorbent, and easily cleanable in the cutting room. Repair broken floor tiles where necessary in cutting room
Location: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 04/20/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager present at the time of inspection. Must have certified food safety manger on duty at all times from an accredited program.
1.0
6.
2-401.11; Core; Employee drinks stored on scale and prep tables. Store all employee drinks in approved locations away from food or utensil areas.
0.0
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection. Sanitizer must be available in a bucket at 100 ppm chlorine or 150-300 ppm quat for sanitizing all food contact surfaces, equipment, and utensils. Store all wiping cloths in sanitizer buckets when not being used. Sanitizer made during inspection and tested good. CDI
1.5
41.
3-304.14; Core; Wet wiping cloths laying on equipment and cutting boards. Store all WET wiping cloths in a sanitizer solution when not being used. Use chlorine/water solution at 100 ppm in a bucket to store wiping cloths in.
0.5
55.
6-201.11; Core; Replace any ceiling tiles that are not smooth, non absorbent, and easily cleanable in the cutting room. Repair broken floor tiles where necessary in cutting room
Location: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 02/03/2022
Score: 96.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. 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
15.
3-302.11; Priority; Raw chicken stored above and on the same rack as ground beef. Store species of meat on separate racks to minimize cross-contamination risk. Raw chicken moved during inspection. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Some knives for meat cutting were stored visible soiled or dirty. Make sure all knives or utensils are properly cleaned and sanitized before storing them on knife holders. Knives moved to be cleaned and sanitized during inspection. CDI
1.5
55.
6-201.11; Core; Replace any ceiling tiles that are not smooth, non absorbent, and easily cleanable in the cutting room. Repair broken floor tiles where necessary in cutting room.
0.5
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: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 10/16/2019
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: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/07/2018
Score: 96
#
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: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 07/17/2018
Score: 96.5
#
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: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 05/14/2018
Score: 96.5
#
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!
Move hand sink and soap dispenser over to the left so it is not over utensil sink drainboard!
Location: 212 N. Pollock St. SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 02/05/2018
Score: 98
#
Comments
Points
General Comments
Good Meat Temps; Starting on Jan 1 2019 all cold hold potentially hazardous foods must hold at 41F or below! Complete all transitional permit items before expiration date!
