Meat Market · Wake County, NC

International Foods

Name: International Foods
Address: 2215 New Hope Church Rd, Wake County, NC

2215 New Hope Church Rd

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 22, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

11 recorded violations

notedCode 4-203.12 Temperature Measuring DevicesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 Temperature Measuring Devices; Ambient Air and Water-Accuracy (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5C in the intended range of use. Pf - Observed no ambient air thermometer available to review the cool air temperature at the beef cooler display. CDI - the thermometer provided.

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 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a metal wire stored in the hand sink. Corrected during inspection (CDI). Removed the metal wire from the hand sink. First observationHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a metal wire stored in the hand sink. Corrected during inspection (CDI). Removed the metal wire from the hand sink. First observation; no point at this time.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Display cooler: Observed multiple packs of beef (43F-48F) with temperatures above 41F. CDI - Removed the beef packs that had been on display longer than 6 hours from public display. Removed the beef pack that was in the cooling process from the display and moved it to the walk-in cooler to cool it down. The technician arrived and repaired the unit; first observation and the repair done in time; no point at this time.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. The prepared date count as day 1 and consume within 7 days. - Observed smoked turkey and smoked pork commercially prepared and repacked for retail with an incorrect date marking shelf life (1-month date mark). Corrected during inspection (CDI); the smoked turkey and pork were re-dated to a 7-day shelf life from the repack date. Repeat. - Observed frozen cooked squid was unpacked; then thawed and displayed in the display cooler with no date mark since yesterday. CDI - date mark to reflect the unpacked/thawed date

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this sectionContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; - Walk-in cooler: observed smoked ham unpacked from the original carton and stored on top of the cardboard box. The smoked ham has a yellow plastic wire wrapped around it and is partially exposed to the environment. CDI - the smoked ham was restored in the clean bin. - Walk-in freezer: multiple bags of frozen food items on the floor. PIC stated they were return items. Discussed with PIC about keeping all food items off the floor.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed multiple clear bags of clean towels (from a third-party service) on the floor. Discussed the matter with the person in charge (PIC).

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Observed ice buildup on the floor and door frame of the walk-in freezer. Discussed the matter with PIC.

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

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Display cooler: observed green stain residue accumulating on the pink liner of the display. All display coolers have stain accumulations at the door frame and the bottom of the units that needs cleaning.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat - Observed a 2-comp prep sink with a leaking water pipe. Discussed the matter with the PIC.

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

notedCode 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean. - Observed accumulation on both restrooms' hand-sink faucets and black stains on the back of the sinks due to caulk on non-smooth surfaces that trap black accumulation. - The toilet bowls and bases need to be cleaned. Discussed the matter with PIC.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. - Observed condensation at the catch pan of the Air conditioning unit. - Observed the cutting room: the cove baseboard tiles are coming off; with gaps to the wall; making it not easy to keep it clean. - Observed a walk-in cooler ceiling with a gap in the surface and black stain accumulation; the surface needs to be cleaned and sealed. Repeat Discussed the matter with PIC.

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 22, 2026 · Original Source

1 - Inspection

Apr 10, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

8 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.13 (E ) Reduced oxygen packaged (ROP) fishFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ) Reduced oxygen packaged (ROP) fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP tilapia filet with the manufacturer's instruction mark" remove from original package when thawed) display in the refrigerator unit without reintroducing the oxygen into the package. CDI - the tilapia involved was removed from the original package.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Observed condensation and dripping from the ceiling of the walk-in cooler. No product was involved during the current observation. Discussed the matter with the person in charge (PIC).

In plain English

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a damp towel stored outside the sanitizer bucket. CDI - the damp towel was removed from the service.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed clean aprons stored on the shelf below the shoes. CDI - the shoes were removed from the shelf.

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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed shoes stored on top of stacks of single-use articles ( with protective sleeve). CDI - shoes and the single-use articles involved are removed from the public service.

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 5-202.13 Backflow PreventionWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 Backflow Prevention; Air Gap (P) An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed meat prep sink drain pipe with no air gap to the drain flood rim. CDI the pipe lift to 1 " above the flood rim.

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

notedCode 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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. 6-201.16 (B) In areas that are not used for dry storage; concrete blocks; porous blocks; or bricks used for indoor wall construction shall be sealed; smooth; nonabsorbent; and easily cleanable. - Observed walk-in cooler floor entrance with chipped floor that needs repair. - Observed a walk-in cooler ceiling with a gap in the surface and with black stain accumulation; that the surface needs to be cleaned and sealed. Discussed the matter with PIC.

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 10, 2026 · Original Source

1 - Inspection

Oct 1, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; Dialtop thick-stem probe thermometer with high dimple (so not appropriate for thin foods) off temperature by 10 degrees. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Functioning Digital thermometer found. Remove the dial-top 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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping cloth left out on counter; with no sanitizer bucket available. Cloths in-use for wiping counters and other equipment surfaces shall be held fully submerged between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Sanitizer bucket made and Cloth returned to sanitizer during 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

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; Ceiling A/C unit frosted over along intake vents; with condensation accumulating and dripping down from all along bottom side of unit. Slider door of front display case is damaged; many cracks in the glass. Another slider door has green microbial growth between the glass panes. Walk-in freezer door and door surround are damaged; with door surround gaskets hanging loose; holes; and bent metal. EQUIPMENT shall be maintained in a state of good repair and condition. Do not let equipment condensation drip down onto food. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair the frosty A/C unit so not forming condensation that can drip off. Replace the damaged display case slider doors. Repair/replace the walk-in freezer door and door surround.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; In mens restroom; urinal with heavy residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.

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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Inside compactor door left open. Pest observed crawling along wall back behind the access door framing. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep the access door closed. Seal up the gap around the door framing so bugs can't get in. Recommend adding signage in the access room to remind users to -Keep Access Door Closed-. 5-501.115; Core: Some loose litter and a lot of broken glass on ground around the compactor. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. [REPEAT]

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor/wall coving tiles missing; damaged; and pulling away from wall in the prep room. Flooring damage at entrance to mens restroom. Front service platform flooring/edging is pulling apart. Coving missing along wall in walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing tiles. Repair the coving and floor damage. 6-501.11; Core; Caulk has pulled apart and has black microbial growth down into the caulk around the 2-comp prep sink. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. 6-501.12; Core; Dust accumulation around fan covers of ceiling A/C units in prep room. Light cover in prep room has green microbial growth accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]

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 1, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; [Repeat] Raw chicken was observed above beef tripe in the walk-in cooler. Raw chicken was also observed above sausages in the display cases out front. Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A spray bottle of Windex and a spray bottle of bleach cleaner observed hanging on the shelf with other single-service bags used for food. Poisonous or toxic materials shall be stored so they can not contaminate food equipment; utensils or single-service items. CDI- chemicals removed.

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

notedCode 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Boxes that previously held raw chicken are being re-used as a storage container for seasonings or spices. Single-use and single-service articles cannot be reused.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; [Repeat] Several large cutting boards had many deep and dark knife cuts...Cutting boards with deep cracks and cuts shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.; 4-501.11; Core; [Repeat] The walk-in freezer door is damaged and does not seal properly. One glass door of front see-through refrigerator was badly cracked and being held together with tape. The compressor in the walk-in freezer is frozen over. Equipment shall be maintained in a state of good repair and condition. Replace any damaged equipment parts.

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; [Repeat] observed soiled interiors in the lower compartments of the deli case. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; A good amount of litter and trash observed in and around the dumpster area. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; [Repeat] Several ceiling tiles are damaged/peeling away and/or missing. Physical facilities shall be maintained in good repair. Replace ceiling tile. PIC stated that he has placed an order for the damaged ceiling tiles.

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 6-305.11/6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110; Employee personal items observed commingled on the speed rack with items used in the meat department (spices; clean aprons; meat packaging trays and clean towels) Designate and use an area for the orderly storage of employees' clothing and possessions.

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 6, 2025 · Original Source

1 - Inspection

Aug 23, 2024

Score 90

Official score: 90 · Understand this area’s scale

12 recorded violations

majorCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Food employee observed rinsing his hands in the 3-compartment sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education given and employee washed their hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handwashing sink was blocked by racks of chicken and a cart holding bus tubs. A handwashing sink shall be maintained accessible at all times for employee use. CDI- racks were removed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; [Repeat] A carton of raw shelled eggs were being stored on a rack above ready-to-eat foods. Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several packages of salted fish in the open fridge display case was overstocked and holding at 48F. The ambient air temperature of this unit was 47F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by pulling product to cool down in walk-in cooler. NOTE: Be sure to stock foods at an appropriate level that will still allow air flow around the product.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; House made salsas' in the open fridge display case did not have a date of preparation. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A spray bottle of Windex and a can of Lysol spray observed on the shelf with other single-service bags used for food. Poisonous or toxic materials shall be stored so they can not contaminate food equipment; utensils or single-service items. CDI- chemicals removed.

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 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core; Observed a dead mouse on a sticky trap in the back storage area. Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Ice buildup observed leaking onto food items in the walk-in freezer. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination.

In plain English

More about food not protected from contamination

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; [Repeat] A few large cutting boards had many deep and dark knife cuts...Cutting boards with deep cracks and cuts shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.; 4-501.11; Core; [Repeat] The walk-in freezer door is damaged and does not seal properly. One glass door of front see-through refrigerator was badly cracked and being held together with tape. The compressor in the walk-in freezer is frozen over. Equipment shall be maintained in a state of good repair and condition. Replace any damaged equipment parts.; 4-101.19; Core; Meat packaging pads observed being lined on the shelves of the open fridge display cases. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.

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 fan guards throughout the butcher area are rusted; peeling; and covered in residue. Open display fridge shelving rusted in several areas. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these guards and replace any that are rusted/peeling. Clean any surfaces building up residue.

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; [Repeat] Wood platform on floor in front of meat/fish display case was soiled on top; and significant debris/trash had fallen on floor between platform and vertical column and in cracks between platform and refrigerated display case (areas very difficult to access)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above. NOTE: Wood platform cannot be easily cleaned or removed to clean underneath it; and dirt; debris and trash is getting under it. The accumulation of dirt; food debris; etc. under the platform could attract insects and rodents. This platform should be removed and if desired; replaced with a platform or platforms that are easy to clean and remove frequently to easily clean underneath.; 6-501.11; Core; A ceiling tile is missing above the chicken prep area. Several ceiling tiles are damaged/peeling away. Physical facilities shall be maintained in good repair. Replace ceiling tile. PIC stated that he has placed an order for the damaged ceiling tiles.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; employee beverage observed on the shelf with meat packaging trays. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.

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, Aug 23, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

9 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 - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority - In open refrigerated display; observed some packages of raw chicken stored above raw pork...Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - Many long product trays; bus tubs and lids and grinder parts were stored as clean but had food debris/soil on them. Market employee stated that they had not been used yet today...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. NOTE: Do not store food utensils; trays; etc. soiled. They must be washed; rinsed and sanitized after use or before the end of day.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - Many packages of raw chicken in open refrigerated display were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by pulling product to cool down in walk-in cooler. NOTE: Ensure defrost cycles of open refrigerated display units are not too long to prevent product from increasing in temperature. Also; ensure foods are cooled down to 41F or less BEFORE placing in refrigerated displays.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core - Observed one large dead roach on floor in market...Dead insects shall be removed from premises to prevent their accumulation; decomposition or attraction of pests...CDI by removing roach.

In plain English

More about signs of rodents or insects

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 - Metal frame that bus tub sits in had broken sharp metal edges. Several broken rungs on speed racks were held in place with plastic strips. One glass door of front see-through refrigerator was badly cracked...Food service equipment shall be kept in good repair...Replace damaged equipment above with similar approved equipment. ; 4-501.12; Core - A few large cutting boards had many deep and dark knife cuts...Cutting boards with deep cracks and cuts shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized...Resurface or replace damaged cutting boards. ; 4-502.11(A) and (C); Core - One large bus tub had several cracks...Food service utensils shall be kept in good repair...Discard damaged bus tub.

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 - Some meat market shelves/dunnage racks; speed racks; areas around plastic wrap machines (some surfaces with old stickers and sticky residues); see-thru refrigerator sliding glass doors; cracks/crevices and areas near or under products in open refrigerated displays were soiled...Equipment nonfood contact surfaces 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

minorCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core - Exterior undersides of men's bathroom urinal were soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of men's urinal.; 5-501.17; Core - In women's bathroom; trash can in one stall had cover but it was not closed...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...Provide at least one covered trash receptacle for women's bathroom. Cover must remain on top of receptacle at all times. Consider providing a covered trash can by handsink where everyone has access to it.

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 - Several ceiling light shields and ceiling panels in market were soiled with dark build-up or mildew/mold. Wood platform on floor in front of meat/fish display case was soiled on top; and significant debris/trash had fallen on floor between platform and vertical column and in cracks between platform and refrigerated display case (areas very difficult to access)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above. NOTE: Wood platform cannot be easily cleaned or removed to clean underneath it; and dirt; debris and trash is getting under it. The accumulation of dirt; food debris; etc. under the platform could attract insects and rodents. This platform should be removed and if desired; replaced with a platform or platforms that are easy to clean and remove frequently to easily clean underneath.; 6-501.11; Core - Some holes were in walk-in cooler walls; cracks were in baseboard tiles along walls; and some market ceiling tiles were bulging/peeling. A few ceiling light shields were cracked...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and 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

Official record from Wake County Environmental Services, Mar 27, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 94.5

Official score: 94.5 · Understand this area’s scale

11 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority - In open refrigerated display; observed packages of raw chicken stored above raw beef...Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - Many long product trays; bus tubs and lids were stored as clean but had food debris/soil on them. PIC stated soiled trays were put aside to be washed when they need them...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. NOTE: Do not store food utensils; trays; etc. soiled. They must be washed; rinsed and sanitized after use or before the end of day.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - Many packages of raw chicken and beef in open refrigerated display were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by pulling product to cool down in walk-in cooler. NOTE: Ensure defrost cycles of open refrigerated display units are not too long to prevent product from increasing in temperature.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core - In see-through display unit; many packages of commercially vacuum packaged raw fish fillets had a label indicating that it is to be kept frozen and removed from packaging before thawing...REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment...CDI by cutting slit in each fish fillet's vacuum package.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Some soiled and moist wiping cloths were on market food prep surfaces...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated 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

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 - Some bus tubs and container lids (stored as clean) were being stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet tubs and lids and completely air dry before stacking.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core - Two large cutting boards had many deep and dark knife cuts...Cutting boards with deep cracks and cuts shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.; 4-502.11(A) and (C); Core - At least one long product tray was cracked...Food service utensils shall be kept in good repair...Discard damaged tray.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation - Quaternary ammonium (QA) sanitizer strips (LaMotte brand) appeared to have been water damaged and sanitizer concentration showed about 50 ppm with those strips and inspector's test strips showed 300 ppm concentration...A test kit or device that accurately measures the concentration of sanitizer solution (quaternary ammonium used in facility) used shall be provided...Provide required QA test strips...Not corrected during 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

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 - Market shelves; areas around plastic wrap machines (some surfaces with old stickers and sticky residues); areas under products in open refrigerated displays were soiled...Equipment nonfood contact surfaces 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

minorCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - In women's bathroom; no covered trash can was provided...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...Provide required covered trash receptacle for women's bathroom. Cover must remain on top of receptacle at all times.; 6-501.18; Core - Exterior undersides of men's bathroom urinal were soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase cleaning frequency of men's urinal.

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 - Three-compartment drain line had a leak...Physical facilities shall be kept in good repair...Replace leaking drain line.; 6-501.12; Core - Some ceiling light shields in market were soiled with dark build-up. Wood platform on floor in front of meat/fish display case was soiled on top; and some debris/trash had fallen on floor between platform and vertical column...Physical facilities shall be kept clean...Increase cleaning frequency of 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

Official record from Wake County Environmental Services, Oct 25, 2023 · Original Source