Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 04/03/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; In the customer case Chicken wings and thighs were holding between 50-60F. Upon further inspection by the PIC it seemed that the fan wasn’t blowing in that particular section. Except during preparation, cooking, or cooling TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained At 5 C (41 F) or less. CDI (PIC had all over temp product pulled and discarded. )
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 10/21/2019
Score: 100
#
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: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 06/12/2019
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: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 01/29/2019
Score: 100
#
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: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 08/27/2018
Score: 100
#
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: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 03/06/2018
Score: 100
#
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: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 08/20/2012
Score: 100
#
Comments
Points
10.
One tray of crab salad was stored under raw meats in the walk-in cooler. Make sure all ready to consume items are stored above or separate from raw meats. Use proper food storage to minimize risk of cross-contamination.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 11/07/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Raw chicken stored over fully cooked sausage in the display case. Store all raw items below or separate from cooked or ready to eat foods. Store all raw meats according to final cook temperature with highest final cook temps on bottom shelves. Use proper food storage to minimize risk of food cross-contamination.
1.5
36.
Fix the hole in the door and wall at the walk-in cooler door latch.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 02/21/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Spray bottles and bucket of sanitizer weak in concentration. When using a Quat Ammonia sanitizer, the concentration must be 200ppm minimum, suggest 200ppm-300ppm. Blade for meat preparation stored dirty, make sure all utensils are visibly clean and sanitized before storing.
1.5
36.
Repair the rusty bottom in the middle vat of the 3-compartment sink.
0.0
44.
Dumpster door and lid open, drainplug missing. Keep the lids and doors closed, provide a drainplug for dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 09/01/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Bucket of sanitizer solution (1/2 full) used to place dirty knives in on cutting board. Sanitizer vat of dishsink used to clean dirty cutting boards. The 3-compartment sink is designed to wash, rinse, sanitize in the appropiate sink vats. Use each vat accordingly from left to right. Do not wash or soak dirty items in the sanitizer sink vat. Must provide a properly mixed sanitizer solution in a bottle or a bucket that is used to sanitized food contact prep areas. Not to clean utensils or soak utensils in.
1.5
35.
Bags of single service items fell onto ground in side room of meat dept. Make sure to stack and store above the floor and in a manner to keep protected.
0.0
44.
Provide a drainplug for the dumpster and keep all doors shut.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 08/12/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Raw hamburger stored above raw beef steak. Since ground beef has a higher final cook temp, it should be stored below beef steak. Store all species of meat separately, or store according to final cook temperatures with highest final cook temperatures on the bottom.
1.5
35.
Do not store single use foam meat packages directly on the floor. Make sure single use items stay protected on approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 05/05/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
All storage racks for meats should be stacked properly. Store all fully cooked meats above raw meats. Store raw meats according to final cook temp with highest final cook temps on bottome shelves.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 12/18/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
On storage racks in the cooler, store raw beef above raw chicken, or keep species separated. Store all raw meats according to final cook temp with highest final cook temp meats on the bottom.
0.0
11.
Sanitizer in the spray bottle was much too strong; Dilute all santizers to 200-300 ppm. Use test kits to check strength of solutions.
1.5
49.
Documentation of approved training - 2 point credit awarded. Serv-Safe renewed on 9/10/09
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 09/10/2009
Score: 98.5
#
Comments
Points
11.
Dirty knives in rack at dishsink-clean drainboard. This rack is used to hold clean and sanitized knives/equipment only. Remove the entire rack to clean as well as teh knives.
1.5
44.
Keep dumpster door and kids closed.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 12/15/2008
Score: 97.0 + Education Credit: 2 = 99
#
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 gasket on the walk-in cooler door.
0.5
43.
Clean restrooms regularly.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sanitizer bucket or spray bottle should be available at all times at 200-300 ppm quat sanitizer for sanitizing all food contact surfaces and equipment.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 12/15/2008
Score: 97.0 + Education Credit: 2 = 99
#
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 gasket on the walk-in cooler door.
0.5
43.
Clean restrooms regularly.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sanitizer bucket or spray bottle should be available at all times at 200-300 ppm quat sanitizer for sanitizing all food contact surfaces and equipment.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 08/06/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
33.
GENERAL COMMENT DO NOT STORE KNIVES IN BUCKET OF SANITIZER.
0.0
35.
TRAYS STORED IN BAGS DIRECTLY ON FLOOR. STORE SINGLE SERVICE ITEMS ABOVE FLOOR.
0.5
36.
REPEAT VIOLATION GASKET ON WALK-IN COOLER DOOR TORE. REPLACE GASKET
1.0
40.
DIRTY COOLER DOOR HANDLES AND DIRTY FAN COVER. CLEAN NON-FOOD CONTACT SURFACES.
0.5
43.
GENERAL COMMENT REPLACE WORN TOILET SEAT IN WOMENS RESTROOM.
0.0
3.
GENERAL COMMENT; CORRECTED DURING INSPECTION AFTER LEAVING CUTTING ROOM, EMPLOYEES MUST WASH HANDS BEFORE HANDLING FOOD.
0.0
9.
NOT APPLICABLE
0.0
10.
BOXES OF FOOD STORED ON FLOOR. IMPROPER STACKING/STORAGE OF VARIOUS MEATS IN FREEZER AND COOLER. ICE DRIPPING ON FOOD BOXES IN FREEZER. MOVE FOOD PRODUCTS TO PROTECT THEM FROM UNPOTABLE WATER. STACK FOOD ACCORDING TO FINAL COOK TEMPS.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
19.
GENERAL COMMENT COMET CLEANER SHOULD NOT BE STORED ON PREP. TABLE.
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 08/06/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
33.
GENERAL COMMENT DO NOT STORE KNIVES IN BUCKET OF SANITIZER.
0.0
35.
TRAYS STORED IN BAGS DIRECTLY ON FLOOR. STORE SINGLE SERVICE ITEMS ABOVE FLOOR.
0.5
36.
REPEAT VIOLATION GASKET ON WALK-IN COOLER DOOR TORE. REPLACE GASKET
1.0
40.
DIRTY COOLER DOOR HANDLES AND DIRTY FAN COVER. CLEAN NON-FOOD CONTACT SURFACES.
0.5
43.
GENERAL COMMENT REPLACE WORN TOILET SEAT IN WOMENS RESTROOM.
0.0
3.
GENERAL COMMENT; CORRECTED DURING INSPECTION AFTER LEAVING CUTTING ROOM, EMPLOYEES MUST WASH HANDS BEFORE HANDLING FOOD.
0.0
9.
NOT APPLICABLE
0.0
10.
BOXES OF FOOD STORED ON FLOOR. IMPROPER STACKING/STORAGE OF VARIOUS MEATS IN FREEZER AND COOLER. ICE DRIPPING ON FOOD BOXES IN FREEZER. MOVE FOOD PRODUCTS TO PROTECT THEM FROM UNPOTABLE WATER. STACK FOOD ACCORDING TO FINAL COOK TEMPS.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
19.
GENERAL COMMENT COMET CLEANER SHOULD NOT BE STORED ON PREP. TABLE.
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 06/06/2007
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
CLEAN THE DISPLAY CASES OFTEN (LOTS OF BLOOD AND DRIPPINGS). SUGGEST REPAINTING WHERE PAINT IS WORN.
1.0
3.
PLACE A DIVIDER BETWEEN THE RAW MEATS & THE READY TO CONSUME ITEMS IN THE DISPLAY CASES. (RAW OYSTERS WAS NEXT TO COOKED CRAB, RAW CHICKEN WAS NEXT TO PIZZA). SEPERATE THESE ITEMS TO PREVENT A CROSS CONTAMINATION. (REPEAT)
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 02/07/2007
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
WATER IS DRIPPING FROM THE DRAIN UNDER THE 3-COMPARTMENT SINK (FROM THE SANITIZER VAT) ON TO THE FLOOR. REPAIR THE DRIP IMMEDIATELY. INTENT TO SUSPEND IS ISSUED).
1.0
3.
IN THE COOLERS AND THE DISPLAY CASES, RAW MEATS & SEAFOODS NEED TO BE SEPARATED FROM THE READY TO EAT ITEMS (CHEESE & COOKED MEATS, ETC.) PLACE A DIVIDER BETWEEN THE ITEMS AND STORE THE RAW ITEMS BELOW THE READY TO CONSUME ITEMS.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 11/07/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
18.
AT THE TIME OF THE INSPECTION, THE ONLY HANDSINK IN THE MEAT PREP ONLYPROVIDES A 65 F SMALL STREAM OF WATER. HOT WATER OR ADJUSTMENTS TO THEVOLUME OF WATER FLOW ARE NOT OPERATING AT THIS TIME. A WORK ORDER BY THE STORE HAS BEEN PLACED. MARKET PERMIT SUSPENDED UNTIL HANDSINK IS REPAIRED AND APPROVED BY THE HEALTH DEPT. NO MORE PRODUCT CAN BE CUT, PACKAGED OR PROCESSED UNTIL THE PERMIT SUSPENSION IS LIFTED.
Location: 851 W. MARKET STREET SMITHFIELD, NC 27577 Facility Type: Meat Market Inspection Date: 04/20/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
MEAT GRINDER AND BLADES TO TENDERIZER ARE NOT RECEIVING A GOOD CLEANING. SOME ITEMS ON CLEAN SIDE OF DISH SINK HAD VISIBLE SIGNS OF RAW MEAT LEFT BEHIND.
2.5
3.
IN THE FREEZER OF THE MEAT MARKET RAW MEAT WAS BEING STORED ABOVE COOKED/READY TO EAT FOODS.
