Meat Market · Wake County, NC

Food Lion #2227 Meat Market

Name: Food Lion #2227 Meat Market
Address: 161 Crenshaw Corners Dr, Wake County, NC

161 Crenshaw Corners Dr

Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗

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Score 98

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 30, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: Multiple coolers in display cooler are not being maintained at 41F or below. Examples: london broil 45FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple coolers in display cooler are not being maintained at 41F or below. Examples: london broil 45F; fried chicken 45F. All other items are 41F or below. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: Items were pulled and placed in the walk in cooler to col.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode Observation: FRP is peeling of the wallCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: FRP is peeling of the wall; the wall is no longer smooth and easily cleanable. 6-101.11 Surface Characteristics Indoor Areas (A)Except as specified in par. (B) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; MFU SERVICING AREAS; and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain; a floor may be concrete; machine-laid asphalt; or dirt or gravel if it is covered with mats; removable platforms; duckboards; or other APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and 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

Official record from Wake County Environmental Services, Sep 30, 2026 · Original Source

1 - Inspection

Apr 14, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Prep sink is leaking and in need of repair. 4-501.11 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: Dust is accumulating on fans in the ceiling. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Dust is accumulating on fans in the ceiling. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 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, Apr 14, 2026 · Original Source

1 - Inspection

Jan 12, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode Observation: The wall beside the prep sink is no longer smooth and easily cleanable. It needs to be repaired. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The wall beside the prep sink is no longer smooth and easily cleanable. It needs to be repaired. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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, Jan 12, 2026 · Original Source

1 - Inspection

Jul 31, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode Observation: RibeyeFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Ribeye; beef tips; and pork loin are all holding at 46F in floor case. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All items were pulled from floor case and placed in walk in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 31, 2025 · Original Source

1 - Inspection

Apr 15, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Employee drink was stored on cart to move food from the walk in cooler to the line. Food to be placed on the line was stored below the employee drink. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink was stored on cart to move food from the walk in cooler to the line. Food to be placed on the line was stored below the employee drink. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Drink was thrown away.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Employee was wearing watch and multiple bracelets. 2-303.11 Prohibition - Jewelry (C)

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode Observation: The wall is sinking in by the handsinkCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The wall is sinking in by the handsink; it is no longer connected to the molding. 6-101.11 Surface Characteristics - Indoor Areas (C)

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 15, 2025 · Original Source

1 - Inspection

Mar 26, 2024

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Chemical dispenser at the three compartment sink found leaking. Equipment shall be maintained in good repair. CDI: PIC repaired item.

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, Mar 26, 2024 · Original Source

1 - Inspection

Dec 20, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Some build up found on the inside of the three compartment sink. Ware washing equipment shall be cleaned at a frequency to preclude build up. Increase cleaning frequency.

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; Some debris found scattered on the floor throughout the prep room and walk in cooler and freezer. Physical facilities shall be maintained clean. Increase cleaning frequency.

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, Dec 20, 2023 · Original Source