Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 07/10/2024
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer solution in bucket with wiping cloths was weak or vacant of chlorine solution. Use test kits and change solutions as often as necessary to maintain proper strength of 100 ppm chorine residual. Use sanitizer on all food contact surfaces, equipment, and utensils. Store WET or DAMP wiping cloths in the sanitizer between uses. Solution changed during inspection and then tested good. CDI
1.5
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing properly and is in bad repair. Replace all broken door gaskets on cooler doors.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 07/21/2022
Score: 97.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing properly and is in bad repair. Replace all broken door gaskets on cooler doors.
1.0
General Comments
Good Meat Temps! Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy forms. Click on 2017 FDA Food Code link at top of page to go to the download page where forms can be downloaded in PDF format.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 03/24/2022
Score: 97.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download 4 page 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
22.
3-501.16 (A)(2) and (B); Priority; Meats/deli meats in front display cooler were 44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper temps. Staff should monitor temps frequently to ensure compliance. Manager instructed to move items to other working coolers until unit can be repaired by a qualified technician. CDI
1.5
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing properly and is in bad repair. Replace all broken door gaskets on cooler doors.
1.0
General Comments
Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy forms. Click on 2017 FDA Food Code link at the top of page to go to download page where these forms can be downloaded in English or Spanish. pdf format
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 01/31/2022
Score: 97.5
#
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 template. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Deli/cheese and other meats in the front display unit were holding at 42-43F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation. Check temps frequently to ensure proper hold temps on meats and cheese. Use other working units including walk-in cooler until display unit can be repaired. Manager informed during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Date mark all previously cooked meats such as deli meats. Make sure opened packages have a clearly labeled date. Date mark for up to 7 days at 41F or below hold temp. Products dated during inspection. CDI
0.0
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing properly and is in bad repair. Replace all broken door gaskets on cooler doors.
1.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 12/18/2019
Score: 98
#
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: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 08/12/2019
Score: 98
#
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!
Remodel of meat market looks great. Excellent Meat Temps. Replace gaskets on walk-in cooler doors; repair freezer door that is not sealing.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 10/03/2018
Score: 95
#
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: 10/15/2018
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 05/24/2018
Score: 95.5
#
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: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 02/22/2017
Score: 94
#
Comments
Points
General Comments
Facility stated that they will be expanding and remodeling the meat market. Contact John Phillips at the Environmental Health Dept prior to starting remodel. 919-921-0109
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 12/21/2011
Score: 90
#
Comments
Points
2.
An coffee cup was sitting on a prep table upon arrival, all personal drinks must sit below food and food prep areas.
3.0
10.
In the walk-in freezer ice is depositing onto boxes of food. Move boxes of food, use a tray to catch ice droppings and repair freezer unit. Fish were sitting in vat of dish sink. Can not place any food in the dish sink at all.
3.0
11.
The meat slicer had dried food debris left behind on the back of the wheele. All equipment must be thoroughly cleaned.
1.5
24.
Fish were thawing in the dish sink at room temperature. Meats must thaw in the cooler and not at room temperature.
0.5
36.
Replace or resurface worn cutting boards.
1.0
43.
Hand sink was blocked by food trays upon arrival, hand sink can not have any storage at all.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 08/30/2011
Score: 92.5
#
Comments
Points
2.
An opened bottle of water was sitting on the prep table upon arrival of the inspection. Store all personal drinks below food and food prep areas.
1.5
10.
In the walk-in freezer ice is depositing onto boxes of food. Move boxes of food, use a tray to catch ice droppings and repair freezer unit. Do not store cheese below raw seafood or other raw meats.
1.5
11.
The meat (bone-in) slicer was cleaned for the week and had dry food debris left behind on the bottom portion. Better cleaning of all surfaced of the meat slicer is needed.
1.5
36.
Replace torn gaskests on cooler or freezer doors. Replace or resurface worn cutting boards.
1.0
43.
Paper towels were not at the hands sink when inspection started. Employee was told about paper towles and returned them to there proper place. Keep all hand sink properly stocked with soap and paper towels.
1.0
47.
Use approved shelving or racks in the coolers; do not use crates.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 05/23/2011
Score: 92
#
Comments
Points
10.
Do not store food or food boxes of any kind directly on the floor in coolers and freezers. Store all food on approved shelves or racks.
1.5
11.
No sanitizer available at sanitizer station at utensil sink. Chlorine sanitizer in spray bottle was not correctly labled and was too strong. Quat sanitizer should be 200-300 ppm, and chlorine sanitizer should be 50-100 ppm. Use test kits to verify strength. Use sanitizers on all food contact utensils, surfaces, and equipment.
1.5
17.
Sausage in the cutting room was 52 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not prep too many foods at one time in the cutting room. Leave foods in the coolers while they are not being worked with or prepared. This way, all foods will maintain proper temperature.
2.0
36.
Replace torn gaskests on cooler or freezer doors. Replace or resurface worn cutting boards.
1.0
38.
Provide chlorine and quat test kits since both sanitizers are used.
1.0
43.
Provide soap at handsink. Make sure all handsinks are properly stocked; Do not store dirty rags in the handwashing sink.
1.0
47.
Use approved shelving or racks in the coolers; do not use crates.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 02/02/2011
Score: 95
#
Comments
Points
10.
Do not store boxes of food on floor of freezer or walk in cooler. Keep all foods stored on approved shelves or racks.
1.5
19.
Make sure all bottles of chemicals are properly labeled so the contents are known. Once bottle is used for one chemical, it cannot be used for another chemical.
1.5
25.
Provide metal stem thermometer for checking food temps. It has to read 0-220 degrees or be digital.
0.5
36.
Replace all torn cooler door gaskets; resurface or replace all worn or damaged cutting boards. Cutting boards need to be resurfaced or replaced, they are uncleanable due to deep cuts.
1.0
38.
Provide quaternary ammonia sanitizer test strips since quat sanitizer is used as well as chlorine.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 10/25/2010
Score: 95
#
Comments
Points
10.
Packages of raw pork stored above raw beef products; store all raw meats according to final cook temperatures with highest final cook temperatures on bottom racks or shelves. Storage guide should be (from bottom to top) chicken>ground beef>pork>seafood>beef steak such as sirloin. Use proper food storage practices to minimize risk of cross-contamination.
1.5
11.
Keep clean end of utensil sink including drainboard cleaned and sanitized at all times. Raw meat particles should not be in the sanitizing end. Clean and sanitize all food or utensil contact surfaces and equipment. Clean all soil or food debris first, then sanitize with 50-100 ppm chlorine.
1.5
36.
Replace all torn cooler door gaskets; resurface or replace all worn or damaged cutting boards.
1.0
43.
Make sure all handwashing sinks are properly stocked with soap and towels; do not store anything in handwashing sink; sink must stay accessible at all times.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 05/20/2010
Score: 95.5
#
Comments
Points
10.
Whole raw pig was stored over boxes of raw beef steak. Store all raw meats according to final cook temp with highest final cook temps on bottom. Keeping all species of meat stored separately will also work. storage guide chicken>ground beef>pork>beef steak
3.0
36.
Replace torn gaskets on cooler doors; resurface or replace all worn cutting boards.
1.0
45.
Re-grout floor tiles in cutting room. This will prevent water and food from collecting between tiles.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Good Meat Temps; Equipment cleaning and sanitizing is improved.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 02/16/2010
Score: 95.5
#
Comments
Points
10.
In coolers and freezers, make sure to store species of meat on separate racks. If storing them on the same rack, store according to final cook temp with highest final cook temps on the bottom. For example, raw chicken would be stored below raw pork. Store foods properly to avoid possible cross-contamination of foods.
1.5
11.
Slicer and cubed steak machine were left dirty. Make sure to break down all equipment good after use and clean all food and soil. Then, sanitize food contact portions with 50-100 ppm chlorine or 200-300 ppm quat sanitizer. Clean and sanitize all food contact surfaces and equipment. This includes all prep tables and cutting boards.
1.5
36.
Replace any torn gaskets on cooler or freezer doors; resurface or replace worn or damaged cutting boards.
1.0
45.
Re-grout floor tiles where necessary; this will prevent food and water from collecting between tiles. Replace any cracked or damaged tiles.
0.5
46.
Replace blown out light in the walk-in freezer.
0.0
47.
Use approved storage to keep items off the floor in coolers and freezers; no crates.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 09/14/2009
Score: 95
#
Comments
Points
10.
Ice dripping on boxes in the freezer. Move boxes away from water drip; Call technician to repair leak. Ice/water is potentially a source for contamination of food.
1.5
17.
Deli meats left out in cutting room were 50 degrees F. All cold potentially hazardous foods must be 45 degrees F or below. Do not leave foods out when busy with other activities. Move foods into temperature control.
2.0
36.
Replace gasket on freezer door. Re-surface worn cutting boards.
1.0
45.
Replace-regrout floor tiles where necessary.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 08/22/2007
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
2.
DO NOT LEAVE MEAT OUT AT ROOM TEMP TOO LONG AFTER PREP HAS BEEN DONE. CUTTING ROOM COOLER WAS TURNED OFF. CUTTING ROOM COOLER WAS TURNED BACK ON AND MEAT WAS PLACED IN THE COOLER.
2.5
28.
REPAIR BASEBOARDS WHERE NECESSARY.
0.5
32.
ALL STORAGE SHOULD BE ON APPROVED STORAGE NO CRATES IN COOLERS.
0.5
9.
SEVERAL EMPLOYEE DRINKS IN NON-APPROVED AREAS ABOVE FOOD OR SINGLE SERVICE ITEMS. DRINKS WERE MOVED.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 06/07/2007
Score: 92.0
#
Comments
Points
2.
DISPLAY COOLER IS IN DEFROST ON THE SECOND UNIT FROM LEFT & HOLDING FOODS (RAW CHICKEN, BEEF, PORK, COOKED CHICKEN NUGGETS & HAM) AT 49 F-58 F. OTHER FOOD TEMPS IN THE JOINING COOLERS 44 F - 46 F. ALL COLD POTENTIALLY HAZARDOUS FOODS SHOULD NEVER BE AT A TEMP. GREATER THAN 45F IN THIS UNIT. FOODS WERE REMOVED FROM SALE, INTENT ISSUED. COOLER NEEDS TO BE REPAIRED. SUGGEST ADJUSTING ALL HOLDING TEMPS DOWN TO CONT
5.0
21.
NO SOAP WAS AVAILABLE. ALWAYS PROVIDE ANTIBACTERIAL HANDWASH SOAP AT THE HANDWASH SINK IN PREPROOM.
1.0
32.
CRATES ARE NOT APPROVED FOR STORAGE. ALL ITEMS NEED TO BE STORED 12
0.0
5.
NO METAL STEM THERMOMETER WAS AVAILABLE. PROVIDE A THERMOMETER TO CHECK FOOD TEMPS. WITH THAT READS 0 F - 220 F.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 02/22/2007
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
13.
REMOVE ALL OF THE RUSTY BLADES/GRINDERS FROM THE FACILITY DO NOT USE ONCE IN BAD REPAIR OR RUSTY.
1.5
2.
VARIOUS RAW MEATS ON THE TOP SHELF IN THE DISPLAY COOLER(ABOUT 15'20' BAG) (CHICKEN, BEEF & PORK) ALL 48 F - 54 F. ALL OF THESE FOODS WERE REMOVED. DO NOT USE THIS PORTION OF THE COOLER UNTIL REPAIRED AND INSPECTED BY ME. PROVIDE AIR TEMPERATURE THERMOMETERS EVERY COUPLE OF FEET TO CHECK THE TEMPERATURE.
5.0
28.
THE FLOOR IN THE WALK-IN COOLER BY THE SINK NEEDS TO BE CLEANED. REPLACE THE GROUT AND SEAL TO MAKE WATERPROOF. CLEAN THE FLOOR DRAIN
0.5
32.
CRATES ARE NOT APPROVED FOR STORAGE (WALK-IN FREEZER) DO NOT STORE OR PLACE ANY BOXES ON THE FLOOR.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 11/15/2006
Score: 94.0
#
Comments
Points
2.
VARIOUS RAW MEATS IN THE MIDDLE PORTION OF THE DISPLAY CASE WERE 49F -53 F. HAVE UNIT CHECKED TO MAKE SURE IT IS PROPERLY OPERATING. MUST BEABLE TO KEEP ALL COLD FOODS 45 F OR BELOW.
2.5
21.
PROVIDE PAPER TOWELS AT THE HANDSINK IN THE RESTROOM. DO NOT ALLOW ANYBODY TO USE THE TOILET IN CANWASH ROOM. REPAIR THE HOT WATER IN THERESTROOM HANDSINK, MAKE SURE IT PROPERLY OPERATES.
1.0
3.
MAKE SURE DIFFERENT TYPES OF MEATS ARE PREPARED AT DIFFERENT TIMES. USE CLEAN AND SANITIZED EQUIPMENT, KNIVES & CUTTINGBOARD BETWEEN DIFFERENT PRODUCTS.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 09/20/2006
Score: 92.5
#
Comments
Points
20.
RESTROOMS ARE NOT PROPERLY OPERATING. TEMPORARILY OUT OF SERVICE DUE TO CONSTRUCTION ON THE DAY BEFORE. MUST HAVE REPAIRED BY THE END OF DAY.
2.0
28.
CONTINUE FLOOR REPAIR IN MEAT PREP ROOM. REPLACE ALL CRACKED FLOOR TILES! REGROUT AND CLEAN FLOORS IN WALK-IN COOLER.
0.5
3.
DO NOT STORE ANY BOXES OF FOOD ON THE FLOOR. KEEP ALL FOODS COVERED INCOOLERS AND FREEZERS. AT TIME OF INSPECTION, ALL EMPLOYEES WERE OUT OFROOM. SHRIMP,CHICKEN AND BEEF WERE OUT AT TABLES. FINISH ALL PREPARATION BEFORE TAKING A BREAK. KEEP FOODS IN COOLER WHEN NOT IN USE/OR PREPARATION. PEPPERS IN WATER BATH IN BUCKET AT 3-COMPARTMENT SINK. DO NOT PREPARE ANY VEGETABLES IN THE MEAT MARKET.
2.5
9.
ALL EMPLOYEES RETURNED FROM BREAK AND STARTED WORK WITHOUT WASHING THEIR HANDS. ALWAYS WASH HANDS BETWEEN JOBS AND BEFORE STARTING ANY FOOD PREP.
Location: 826 S 3RD ST. SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 06/21/2006
Score: 90.0
#
Comments
Points
12.
GET QUATERNARY AMMONIUM TEST STRIPS TO TEST SANITIZER STRENGTH.
1.5
24.
FLIES PRESENT. TAKE MEASURES TO ELIMINATE FLIES.
2.0
28.
REPAIR FLOORS WHERE THEY ARE CRACKED OR COMING APART.
0.5
29.
CLEAN DUST BUILDUP OFF FAN COVERS IN MEAT ROOM.
0.5
3.
DO NOT STORE FOODS ON FLOORS IN COOLERS. BE SURE SAUSAGE THAT IS BEINGDRIED IS ON A CLEAN RACK AND IS COVERED TO PREVENT CONTAMINATION. REMOVE FOODS FROM UNDER DRIPS AND ICE FORMING IN COOLERS AND FREEZERS.THIS IS NON POTABLE WATER AND MUST NOT CONTAMINATE FOODS OR FOOD CONTAINERS.
