Meat Market · Wake County, NC

Publix #1514 Meats

Name: Publix #1514 Meats
Address: 1030 Forestville Rd, Wake County, NC

1030 Forestville Rd

Last inspected Sep 28, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

6 inspections

1 - Inspection

Sep 28, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Several soiled knives in holder found stored as clean. PIC stated that an employee may have missed cleaning them last night since workstation had not been used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knives and holder were sent to be 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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Large packing machine has an accumulation of residue and needs cleaning. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean this machine more frequently.

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 28, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 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; Gray bus tubs under the prep table were found stacked while still wet. In-use knives are stored in same holder as clean knives. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Completely air dry the bus tubs before stacking them together. EHS recommends obtaining another knife holder to separate ones that are in-use from ones that are already clean.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Wooden pallet in corner of walk-in freezer is being used to hold boxes of food for seasonal items. 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. Replace with approved dunnage rack or alternate shelving that meets this requirement.

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 16, 2025 · Original Source

1 - Inspection

Apr 29, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 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; Ready to cook meals in grab and go case: raw flank steak (45F-46F) and pork tenderloin (44F) found holding at a temperature above 41F. Other TCS foods in this case were holding below 41F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI- Ready to cook meals were relocated to walk-in cooler to rapidly cool.

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 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; Gray bus tubs under the prep table were found stacked while still wet. One in-use knife found stored in same holder as clean knives. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Completely air dry the bus tubs before stacking them together. EHS recommends installing a metal strip for in-use utensils.