Meat Market · Wake County, NC

Food Lion #193 Meat Market

Name: Food Lion #193 Meat Market
Address: 5633 Creedmoor Rd, Wake County, NC

5633 Creedmoor Rd

Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Aug 21, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: The cold unit int he meat production room was not working properly to remove humidityContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: The cold unit int he meat production room was not working properly to remove humidity; water was observed collecting on cieling panels and dripping down onto open food production; equipment; Discontinue production and ensure that all equipment is washed; rinsed and sanitized prior to use; Ensure that condensing water on the ceiling is remediated to prevent sources of cross contamination. CDI: Ground hamburger was removed from area to walk in cooler/production was stopped until clean-up/remediation could occur. 3-305.14 Food Preparation (C) During preparation; unPACKAGED FOOD shall be protected from environmental sources of contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The areas around the heat sealer block and under tray service area have accumulation of debris. Increase cleaning of these areas and ensure tools are provided to access these areas for cleaning. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 21, 2026 · Original Source

1 - Inspection

Apr 13, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode Observation: The grinding rod in the meat grinder is starting to wear/coating worn off and visible oxidationCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The grinding rod in the meat grinder is starting to wear/coating worn off and visible oxidation; Replace or repair to ensure contact surfaces can be matained clean. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode Observation: Residue accumulaton on backsplash of sink - Ensure that sink is cleaned at least once every 24 hours. 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Residue accumulaton on backsplash of sink - Ensure that sink is cleaned at least once every 24 hours. 4-501.14 Warewashing Equipment; Cleaning Frequency (C) Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 13, 2026 · Original Source

1 - Inspection

Sep 2, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode Observation: Three meat trays observed on the speed rack in the walk in refrigerator oberved crackedCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: Three meat trays observed on the speed rack in the walk in refrigerator oberved cracked; poor repair; The heat seal cover is torn. Holes are visible in the metal paneling in the walk in (seal holes); Ensure all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode Observation: The areas around the heat sealer block and under tray service area have accumulation of debris. Compressor covers in the walk in refrigeratorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The areas around the heat sealer block and under tray service area have accumulation of debris. Compressor covers in the walk in refrigerator; ceiling in front of the compressor; walk in freezer floor/wall areas are accumulated with debris. The knife holder on the meat cutting table has visible debris. Increase cleaning of these areas and ensure tools are provided to access these areas for cleaning. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Hand sink observed with debirs accumulation. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 2, 2025 · Original Source

1 - Inspection

May 23, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The areas around the heat sealer block and under tray service area have accumulation of debris. Increase clenaing of these areas and ensure tools are provided to access these areas for cleaning. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Observation: The waste lines on the hand sink at the entrance door are attched large square cut outs on the wall covering under sink. Ensure that all walls coverings area sealedCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The waste lines on the hand sink at the entrance door are attched large square cut outs on the wall covering under sink. Ensure that all walls coverings area sealed; smooth and easily cleanable. 6-201.16 Wall and Ceiling Coverings and Coatings (C) (B) Except in areas used only for dry storage; concrete; porous blocks; or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH; nonabsorbent; EASILY CLEANABLE surface.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 23, 2025 · Original Source

1 - Inspection

Feb 21, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-203.11 Temperature Measuring DevicesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11 Temperature Measuring Devices; Food - Accuracy (Pf); Dial top thermometer that was in the meat department was not reading close to 32F with the probe submerged in/on ice. Thermometers shall be accurate to 2F. CDI- Thermometer from another department was brought to the meat department.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk in cooler shelving has residue buildup and needs to be cleaned. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling covers above food preparation area and men’s restroom stall have dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 21, 2025 · Original Source

1 - Inspection

Aug 29, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Wrapping equipment that is used throughout the day for food preparation is stored directly under heavily soiled ceiling vents. Equipment and utensils shall be stored in a clean; dry area where they are protected from potential contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Ventilation covers in the meat area have dust buildup and need to be cleaned. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Minor cleaning is needed on floors below equipment. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 29, 2024 · Original Source

1 - Inspection

Mar 25, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Sanitizer bottle observed with a concentration below 200ppm quat. when tested. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Quat. sanitizer shall measure between 200-400ppm. CDI- Contents of spray bottle were emptied and solution was remade during the inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Stacks of single-service meat trays found stored with food-contact side exposed to contamination on shelving above the cutting boards. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Meat trays were inverted during the inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Mar 25, 2024 · Original Source

1 - Inspection

Nov 20, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Three knives and a cutter/scraper found stored as clean with raw meat residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Soiled utensils were sent to the 3-compartment sink to be properly cleaned and sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Minor residue forming along the interior of rinse and sanitize sink basins at the 3-compartment sink. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. Employee was directed to clean the sink basins prior to utensil washing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; One faucet handle on the handwashing sink in the men's restroom is completely missing. There is another handwashing sink that is functional and in good repair in this bathroom. Physical facilities shall be maintained in good repair. PIC already has an active work order for this faucet handle to be replaced. Follow-up with maintenance and ensure missing faucet handle is replaced by the next routine inspection to avoid point deductions.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 20, 2023 · Original Source