Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 07/15/2024
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Do not store items in the hand sink! This sink must remain free of storage and is for handwashing ONLY! Sink cleared during inspection. CDI
1.0
23.
3-501.17; Priority Foundation; Opened deli meats not date marked as required. Date mark all opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Staff should check at least daily to ensure required foods are properly dated. Products dated during inspection. CDI
1.5
47.
4-501.11; Core; Replace shelf above utensil sink that has bare wood and is in poor repair.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 04/08/2024
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Do not store items in the hand sink! This sink must remain free of storage and is for handwashing ONLY! Sink cleared during inspection. CDI
1.0
15.
3-302.11; Priority; Raw meat being prepared at the utensil wash sink with dirty utensils and sanitizer water present in the sink. Food prep cannot be mixed with utensil washing activities. In order to use the utensil sink as a prep sink it must be free of utensils and sanitizer and must be washed and sanitized and fully converted to a prep sink. It must be then washed and sanitized again prior to converting it back to a utensil sink. It is recommended to do any food or raw meat prep activity in a separate area from utensil sink. Person in charge education. CDI Also slicer needs to be moved from the utensil sink drainboard.
1.5
47.
4-501.11; Core; Replace shelf above utensil sink that has bare wood and is in poor repair.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/02/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Opened deli meats not date marked as required. Date mark all opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Products dated during inspection. CDI
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 03/02/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer weak or vacant in bucket with wiping cloths. Use test kits and change solutions regularly to maintain sanitizer at 100 ppm chlorine. Sanitizer should be used on all food contact surfaces, equipment, and utensils. Sanitizer changed during inspection and then tested good. CDI
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/08/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present during inspection. A certified food safety manager must be present during all hours of operation.
1.0
47.
4-205.10; Core; Chest freezer in the rear is not NSF or approved for commercial use. Frozen meats should not be stored in this cooler.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 07/07/2022
Score: 98.5
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Crabs thawing in standing water. Thaw all items in a pan submerged in water with water on to overflow. The preferred method of thawing other than above would be to thaw in the walk-in cooler. Employee informed of approved thawing procedures during inspection. CDI
0.5
47.
4-205.10; Core; Chest freezer in the rear is not NSF or approved for commercial use.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 03/08/2022
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; Date mark pre-packaged deli meats. Date mark for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Products dated during inspection. CDI
1.5
47.
4-205.10; Core; Chest freezer in the rear is not NSF or approved for commercial use.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 01/05/2022
Score: 98.5
#
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. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
16.
4-501.114; Priority; Chlorine sanitizer was very weak or vacant of chlorine solution. Use test kits and change solutions regularly to ensure proper strength. Need 100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, or utensils. Solution changed during inspection and then tested good. CDI
1.5
47.
4-205.10; Core; Chest freezer in the rear is not NSF or approved for commercial use.
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: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 10/15/2019
Score: 97
#
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: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 06/06/2019
Score: 95.5
#
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: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 08/29/2018
Score: 97
#
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: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 05/09/2018
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: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 12/20/2011
Score: 95.5
#
Comments
Points
5.
Do not put any items in handwash lavatory. Handsink must be unobstructed so hands can be washed. There is a small leak at handsink that is being caught in a pan. Repair by 12.21.11
1.5
10.
Rearrange wrapped display case so bolonga, hot dogs are not below raw meats. Correct by 12.21.11
1.5
11.
Gen new unused spray bottles for sanitizer. Mix 50-100ppm. Correct by 12.21.11
1.5
43.
Keep paper towels in paper towel holder at handsink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 10/03/2011
Score: 95.5
#
Comments
Points
10.
Store raw meats according to final cook temp on racks with highest final cook temps on bottom shelves or racks. Raw chicken was stored above raw seafood and beef. Use proper storage to minimize the risk of cross-contamination.
1.5
11.
Sanitizer was weak in the spray bottle and too strong in the bucket. All solutions should be 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Sanitizer that is too weak is not effective. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
28.
Flies were present today; take measures to control and eliminate all flies in the facility.
0.0
44.
Get backflow valve for can wash Y-hose outside. Pick up all trash and debris outside and put in the proper container.
1.0
45.
Minor floor tile repair in the rear by the back door.
0.0
46.
Repair lights in the storage area that are not working correctly.
0.0
47.
Use approved storage to keep all items off the floor. Do not use milk crates.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 03/21/2011
Score: 97
#
Comments
Points
10.
Make sure all foods are wrappped or covered in coolers and freezers. Foods must remain protected in storage. Do not do any food prep at handwashing sink. This sink is for handwashing ONLY.
1.5
44.
Get backflow valve for Y-hose outside at can wash. Pick up all trash and debris outside. Keep outside area clean.
1.0
47.
Use approved storage in coolers; No milk crates. Keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/05/2010
Score: 96
#
Comments
Points
10.
Pork stored over beef steak in the walk-in cooler. Make sure to store all meats according to final cook temperature with highest final cook temps on bottom shelves or racks. For example, from bottom to top would be chicken>ground beef>pork>seafood>beef steak such as sirloin. Use proper food storage to reduce risk of cross-contamination.
1.5
36.
Cutting board will need re-surfacing again soon.
0.0
44.
Get backflow preventer for outside can wash Y-hose; pick up all trash or debris outside. Remove all old equipment.
0.5
45.
Fix broken floor tiles in the rear.
1.0
47.
Use approved storage to keep items off the floor. Crates cannot be used for storage. Items have to be 6-12 inches off the floor with space underneath.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1126 S POLLOCK ST SELMA, NC 27576 Facility Type: Meat Market Inspection Date: 11/18/2009
Score: 97.5
#
Comments
Points
11.
Sanitizer in spray bottle was much too strong. Use test kits to check strength. Make sure sanitizers are between 50-100ppm. Sanitizers that are too strong may be unsafe for use in food prep areas. Lable all sanitizer bottles. Degreaser bottle was being used for sanitizer bottle without correct lable.
1.5
44.
Keep dumpster doors and lids closed at all times.
0.0
45.
Fix cracked floor tiles in the dry storage area.
0.5
47.
Use approved storage to keep items off the floor. Remove all unused equipment outside and pick up trash and debris.
0.5
49.
No documentation of approved training - no credit awarded.
