Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/29/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during operating hours of the meat market or food stand.
1.0
23.
3-501.17; Priority Foundation; Date mark all previously cooked, prepared, or opened packaged foods such as deli meats for up to 7 days at 41F or below hold temp. Some required foods were missing dates! Make sure all required foods have a clearly labeled date! Manager education. CDI This is a repeat issue which could double point deduction on subsequent inspections.
1.5
47.
4-501.11; Core; Repair torn gaskets on cooler or freezer doors where necessary. Repair chipping paint on walls and ceiling of walk-in cooler.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/25/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during operating hours of the meat market.
1.0
23.
3-501.17; Priority Foundation; Deli meats in front display case and rear reach-in cooler were missing date mark as required. Make sure all previously cooked, prepared, or opened packaged ready to eat foods have a clearly labeled date! Date mark is good for up to 7 days at 41F or below hold temp. Manager education during inspection; dates added. CDI
1.5
47.
4-501.11; Core; Repair torn gaskets on cooler or freezer doors where necessary. Repair chipping paint on walls and ceiling of walk-in cooler.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/17/2023
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during operating hours of the meat market.
1.0
10.
5-205.11; Priority Foundation; The hand sink in the meat market is leaking below the drain when water is turned on. The hand sink must be repaired so water does not leak below the drain when washing hands.
When walking into the meat market the hand sink had 2 bags sitting in the sink. Can not place any items in the hand sink for storage.
2.0
16.
4-501.114; Priority; Dishes were being washed and there was no sanitizer, the employee had some type of chemical but no one knew what the chemical was placed into the sink. When washing dishes must wash with soap and water, rinse in plain water and sanitizer with bleach and water. Owner had employee change the dish sink vat out.
1.5
38.
6-501.111; Core; Roaches were seen in the back room, when lights were turned on roaches ran across equipment and floor. Improve pest management so there are no roaches in the facility.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/31/2023
Score: 97
#
Comments
Points
23.
3-501.17; Priority Foundation; Required foods missing dates in coolers. Make sure all required foods have a clearly legible date! Date mark previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Education CDI Staff should check regularly to ensure all required foods are dated.
1.5
28.
7-201.11; Priority; Heavy cleaners or chemicals stored hanging across splash guard for hand sink and prep sink in rear kitchen; heavy cleaner stored on shelf above display unit in the cutting room. Store all heavy cleaners or chemicals in approved locations away from food or utensil areas. Education CDI
1.0
47.
4-501.11; Core; Repair torn gaskets on cooler or freezer doors where necessary. Repair chipping paint on walls and ceiling of walk-in cooler.
0.5
55.
6-201.11; Core; Repair cracked floor tiles in the meat cutting room.
0.0
56.
6-303.11; Core; Replace all burned out light tubes in the cutting room to improve lighting.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/23/2023
Score: 97
#
Comments
Points
15.
3-302.11; Core; Food left uncovered in the rear reach-in cooler. Make sure all foods remain covered and protected while stored in the cooler unless they are actively cooling.
1.5
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection. Make sure chlorine sanitizer is at 100 ppm. Use test kits and change solutions regularly to maintain strength. Use sanitizer on all food contact surfaces, equipment, or utensils. Make sure spray bottles work and are also at 100 ppm concentration. Sanitizer changed during inspection and then tested good. CDI
1.5
23.
3-501.18; Priority; Deli meat had been frozen and showed a date of 3/10/23. Make sure when product is thawed mark thru the initial date and put thaw date. Product is good for up to 7 days at 41F or below. Subtract days product was in service before being frozen. Time stops when frozen and resumes for the 7 day period once thawed. Manager education during inspection. CDI
0.0
47.
4-501.11; Core; Repair torn gaskets on cooler or freezer doors where necessary. Repair chipping paint on walls and ceiling of walk-in cooler.
0.0
55.
6-201.11; Core; Repair cracked floor tiles in the meat cutting room.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/30/2022
Score: 97.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Hand soap in the back kitchen did not have any hand soap. All hand sinks must be supplies with hand soap, paper towels and a trash can.
1.0
15.
3-302.11; Priority Foundation; Raw eggs were being stored above precooked dishes in the reach-in cooler in the back kitchen. All raw meats and raw eggs must be stored below ready to eat foods.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 09/21/2022
Score: 98
#
Comments
Points
10.
6-301.11; Priority Foundation; Hand sink in the back room was out of soap, food trucks use this room to prepare for the day. Make sure soap is available for them to replace into the dispensers.
0.0
38.
6-501.111; Priority; Live roach seen in the meat slices and on the floor in the meat room. Improve pest management, have pest control to come out more frequently.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 06/07/2022
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; At start of inspection container stored in hand sink. Hand sinks should be used only for hand washing. Do not store items in sink. CDI Employee moved container from sink.
0.0
38.
6-501.111; Core; Live roach seen in meat room. The premises should be free of all pests. Take measures to control pests.
1.0
48.
4-302.14; Priority Foundation; Did not have any test strips for sanitizer available. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/07/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. Have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
23.
3-501.18; Priority; One pot of tamales missing date label. PIC stated was made yesterday. CDI date added
0.0
38.
6-501.111; Core; One live roach seen in the meat grinder. The premises should be free of all pests. Take measures to control pests.
1.0
47.
4-501.11; Core; Replace torn gaskets on coolers and freezers as needed.
0.5
General Comments
Go to website to print off employee health policies and clean up plan. Items are underneath the food service section.
Location: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/12/2019
Score: 96.5
#
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: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/15/2019
Score: 97.5
#
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: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/13/2018
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: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 09/05/2018
Score: 99
#
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: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/30/2018
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: 825 B. South Brightleaf Blvd. SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/21/2018
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!
