Location: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 07/31/2024
Score: 95.5
#
Comments
Points
10.
6-301.12; Priority Foundation; paper towels were not available at start of inspection. Paper towels are required at all employee handwashing sinks. Paper towels replaced at inspection. CDI
1.0
10.
5-205.11; Priority Foundation; Tray of wrapped raw meats were sitting on the handsink. Do not block access to the employee handsinks. Maintain access to handsinks at all times. CDI item moved at inspection.
0.0
39.
3-305.11; Core; ceiling leak from roof and from the compressor fans of the refrigerated unit in the cuttting room. Open exposed food may not come in contact with dripping water from the ceiling or the refrigerated unit. Contain all food prep to the are of the cutting room that is not under the leaking water. Protect food at all times from splash and environmental exposures. 30 day intent issued to repair leaks in the cutting room. Failure to repair leaks and expose food to dripping water will results in immediate suspension of permit.
Raw meats in the large walk in left uncovered during storage. Cover foods in the walks in during storage.
2.0
47.
4-202.11; Priority Foundation; replace any broken/cracked plastic tubs and trays. All food contact surfaces must be free of breaks and cracks and be easy to clean and sanitize. Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
(3) Free of sharp internal angles, corners, and crevices; Pf
(4) Finished to have SMOOTH welds and joints; Pf and
(5) Except as specified in par. (B) of this section, accessible for cleaning and inspection by one of the following methods:
(a) Without being disassembled, Pf
(b) By disassembling without the use of tools, Pf or
(c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf "
Verfication to check food contact surface tubs and trays in 10 days from the date of this inspection.
1.0
47.
4-501.11; Core; large build up of ice in the walk in freezer. Check the freezer for leaks and make any necessary repairs. Do not store any food items under leaks in the freezer. Refrigeration equipment in the cutting room is leaking water on the floor and prep tables. Repair to prevent any leaks.
0.0
55.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
Repair all ceiling leaks and water damaged areas of the ceiling in the cutting room.
Location: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 05/01/2023
Score: 99.5
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Chorizo sausage was sitting in a plastic food pan under the prep table in the cutting room to thaw with ambient air temp of 56F. This is not an approved thawing method. Sausage placed in the walk in to continue thawing. 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
47.
4-501.11; Core; Broken gasket on the walk in inside the cutting room. Replace broken gaskets to ensure all coolers are holding at the correct temperature of 41F or less.
0.0
55.
6-101.11; Core; Exposed wood in the window sill area on the cutting room side of the glass window. Seal or repair wood so that all interior surfaces are non absorbent and easy to clean and sanitize.
Location: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 09/20/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; customer case is holding foods above 41F but less than 45F. The thermostat was lowered at inspection and a work order placed to ensure the unit is functioning properly. the unit has just come out of a defrost cycle. continue to monitor all temperatures in the case to ensure it is holding all TCS foods at 41F or below. CDI
0.0
39.
3-305.11; Core; boxes of mcrib style pork patties in boxes stored in the walk in freezer covered in a large amount of ice that had accumulated from a drip in the elbow of the piping system. Dispose of any product that was exposed to the dripping water and repair the unit to prevent any leaking water from contaminating food products.
1.0
47.
4-501.11; Core; the large walk in freezer has a build up off coming off the elbow to the fans. Remove all ice and repair any source of leaks. Dispose of any products that come in contact with dripping water and do not store any food items under these leaking areas. The walk in containing retail eggs that is not part of the meat market is also dripping water from the fan. Maintain all walk ins in good repair.
Location: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 05/03/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Need certified manager or person in charge from an accredited program at ALL times of operation.
Location: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 02/08/2022
Score: 100
#
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
General Comments
Good Meat Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code.
Location: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 08/13/2019
Score: 95
#
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!
The outside truck cooler is no longer holding meats at this time. Follow-Up: 08/23/2019
Location: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 01/07/2019
Score: 97.5
#
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: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 08/21/2018
Score: 94
#
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: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 05/23/2018
Score: 94.5
#
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: 6050 Hwy 301 South FOUR OAKS, NC 27524 Facility Type: Meat Market Inspection Date: 02/22/2018
Score: 92
#
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! Follow-Up: 03/04/2018
