Meat Market · Wake County, NC

Food Lion #572 Meat Market

Name: Food Lion #572 Meat Market
Address: 8320-120 Litchford Rd, Wake County, NC

8320-120 Litchford Rd

Last inspected Jun 18, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

8 inspections

1 - Inspection

Jun 18, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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 - (REPEAT) Observed soiled surfaces on plastic wrap stations with old stickers and sticky resides; including on table tops. Several shelves in walk-in cooler were soiled or had packaging/sticker build-up. Nonfood-contact surfaces of equipment shall be kept clean. Increase cleaning frequency of equipment/surfaces above. Remove all stickers residues from shelves and tables.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Drain pipe under market handsink was dripping; and right 3-comp sink faucet was dripping somewhat. One market area evaporator fan was not functioning properly (not spinning). Physical facilities shall be kept in good repair. Repair leaking/nonfunctioning fixtures above. 6-501.12; Core - (REPEAT) Observed some soiled flooring in market area and walk-in cooler floor orners. Ceiling grates/covers in bathrooms were dusty. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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, Jun 18, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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 - (REPEAT) Observed soiled surfaces on plastic wrap stations and some old stickers/residues on surfaces. Several shelves in walk-in cooler were soiled or had packaging build-up...Nonfood-contact surfaces of equipment shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove all stickers/shelf residues on shelves/surfaces.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) By walk-in freezer; wall corner edge stripping was cracked/damaged. Both walk-in cooler freezer and large walk-in cooler had damaged or missing insulating wrap on metal pipes...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above. 6-501.12; Core - (REPEAT) Observed soiled/stained flooring and ceiling shields in market area. Ceiling grates/covers in bathrooms were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 16, 2026 · Original Source

1 - Inspection

Oct 6, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation - (REPEAT) Two metal stemmed dial top thermometers used in market read 36F and 38F respectively when calibrated using ice water method...Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use...CDI by discarding inaccurate dial top thermometers and obtaining a properly calibrated thermometer.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interior of sanitizing sink of 3-comp sink had soil build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.

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 4-601.11(B) and (C)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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Walk-in freezer had ice accumulation below evaporator (on boxes) and cracked/torn door gasket. One meat market wall corner edge stripping was cracked/damaged. A few market office floor tiles were cracked/loose. Metal exterior bottom of market small walk-in cooler (by doors) was corroded/damaged...Physical facilities shall be kept in good repair...Repair/replace damaged/leaking fixtures and surfaces above. 6-501.12; Core - Observed soiled/stained flooring in some areas of market. Ceiling grates/covers in bathrooms were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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, Oct 6, 2025 · Original Source

1 - Inspection

May 21, 2025

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

notedCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation - One of two metal stemmed dial top probe thermometers was out of calibration about 5 degrees F (as compared with temperature of calibrated thermometer)...Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use...CDI by calibrating thermometer.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - Observed market worker with long unrestrained hair who was working around clean equipment/utensils...Food employees shall use head coverings; hair nets; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils...Instruct worker to don proper hair restraint.

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

notedCode 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 - Heat plate pads on market plastic wrap stations were torn/damaged; and walk-in freezer gasket was torn/cracked...Food service equipment shall be maintained intact and in good repair/condition...Repair/replace this worn equipment.

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 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 - Observed soiled surfaces on plastic wrap stations and some old stickers/residues on surfaces. Large walk-in cooler door edges; gasket and door frame were soiled. Several shelving in walk-in cooler were soiled...Nonfood-contact surfaces of equipment shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Some market ceiling light shields had soil build-up...Physical facilities shall be kept clean...Increase light shields 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, May 21, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Jan 3, 2025 · Original Source

1 - Inspection

Jul 9, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Store Manager certification expired last month. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- Store manger is already scheduled to retake manager certification test. Points will be deducted on future inspections if violation still occurs.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Sanitizing drainboard is not clean on the 3-compartment sink. Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Increase the cleaning frequency to the 3-compartment sink. CDI- Sink was cleaned and sanitized during the inspection.

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, Jul 9, 2024 · Original Source

1 - Inspection

Mar 11, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

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; The heat shrink wrap machine has a worn/torn pad the metal bar is warped & rusted...Equipment and components shall be maintained intact and in good repair/condition. Repair/replace this worn equipment.

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; The warewashing sink basins have a light buildup of gray residue (possibly from the machine parts) that wipes off with an alcohol pad...Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Improvement seen.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The pipe under the handwashing sink is displaced and spilling water onto the floor into the 3 comp drain...The plumbing system and its fixtures shall be maintained in good repair. SM has a work order in.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The outdoor trash & recycling bins are missing drain plugs...Waste handling units shall have drain plugs in place. Contact the service provider or manually install drain plugs.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 11, 2024 · Original Source

1 - Inspection

Nov 27, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

majorCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; Both dial-top probe thermometers were out of calibration by 15-25 degrees Fahrenheit...Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI: Thermometers were calibrated.

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 4-501.11Cleaning and sanitizing

Official wording

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

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

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3 comp sink basins are stained with residue and machine oil...Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The floors of the walk-in cooler and freezer have debris/residue buildup underneath the racks. The shrink wrap machine has light residue building up at the top of the pad...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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; The 3 comp sink has a metal band on the outside that has become separated from the basins...Physical facilities shall be maintained 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

Official record from Wake County Environmental Services, Nov 27, 2023 · Original Source