Meat Market · Wake County, NC

Rtp Sabzi Mandi Meat Market

Name: Rtp Sabzi Mandi Meat Market
Address: 1004-100 Lower Shiloh Way, Wake County, NC

1004-100 Lower Shiloh Way

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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Score 92.5

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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

6 inspections

1 - Inspection

Oct 1, 2026

Score 92.5

Official score: 92.5 · Understand this area’s scale

8 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); The food employee present did not have food protection manager certification. A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Paper towels were missing from handwashing sink. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels replaced by PIC.

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

3-304.15 (A) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation (P) Employee did not remove gloves after working with chicken and prior to opening walk-in cooler and display cooler doors. CDI: Educational moment.

In plain English

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

More about other finding

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All TCS food within display cooler was maintained above 41F and ambient temperature of display cooler was 46F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food placed into walk-in cooler to rapidly cool to 41F.

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

majorCode 4-301.11 Equipment for cooling and heating foodFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11 Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to maintain required food temperatures (Pf) Display cooler was unable to maintain food at 41F or less. REHS will verify repair of the cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Food probe thermometer was nonfunctional during inspection. REHS will verify acquisition of 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

minorCode 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards were heavily scored. Resurface or replace cutting boards. 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards were heavily scored. Resurface or replace cutting boards. 4-205.10 Food Equipment; Certification and Classification (C) Tall reach-in freezer is not approved for commercial food service use. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Replace freezer.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Door handles of prep units had accumulations of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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, 2026 · Original Source

1 - Inspection

Mar 3, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

notedCode 4-703.11 After cleaningCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method (P) Employee was observed washing equipment with a soapy brush but not rinsing or sanitizing. Equipment shall be washed; rinsed; and sanitized. CDI: REHS walked PIC and employee through steps of washing; rinsing; and sanitizing equipment. Sink was filled with sanitizer and soapy water and demonstration was performed. Equipment was recleaned properly.

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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards were heavily scored. Resurface or replace cutting boards. 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards were heavily scored. Resurface or replace cutting boards. 4-101.17 Wood; Use Limitation (C) Facility is using a wooden cutting board (PIC uncertain if hard maple). Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). Remove cutting boards.

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 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Employee was observed washing equipment with soapy brush but not rinsing or sanitizing. CDI: REHS walked PIC and employee through steps of washingCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Employee was observed washing equipment with soapy brush but not rinsing or sanitizing. CDI: REHS walked PIC and employee through steps of washing; rinsing; and sanitizing. Sink was filled with sanitizer and soapy water and demonstration was performed. Equipment was properly cleaned.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Walk-in cooler door handle had accumulations of food debris.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 3, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

majorCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility does not have access to a food probe thermometer. REHS will verify acquisition of 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 2-402.11 Effectiveness - Hair Restraints (C) PIC did not have a hair restraint. Food employees shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) PIC did not have a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. Ensure employees wear hair restraints.

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 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17 Wood; Use Limitation (C) Facility is using a wooden cutting board (PIC uncertain if hard maple). Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). CDI: Cutting board will be replaced with a hard maple cutting board or with the plastic cutting boards.

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

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. (Pf) Facility does not have test strips for sink and surface sanitizing solution and chlorine solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. EHS will verify acquisition of test strips.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Boxes are accumulating outside of facility. Remove boxes.

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, Nov 13, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

7 recorded violations

notedCode 2-102.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 (A); (B) and (C) (1); (4) - (16); Priority violations observed and facility did not have certified food protection manager present during the inspection. Operator was unable to demonstrate knowledge of foodborne illness risk factors. Based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control point principles; and the requirements of this Code. CDI: Spoke with PIC about violations and the necessity to demonstrate knowledge gained by being a CFPM.

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

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); The food employee present did not have food protection manager certification. 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: Provided link to ANSI-approved food protection manager certifications.

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

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Frozen chicken; removed from packaging; was comingled with frozen lamb and goat; also removed from original packaging. Chicken was stored above fish within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. Frozen products must adhere to storage order according to final cook temperatures when removed from original packages. CDI: Food was rearranged.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Meat saw is being cleaned once a day at the end of the day. Equipment food-contact surfaces shall be cleaned every four hours. CDI: Meat saw was cleaned during inspection. Clean 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

notedCode 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10 Food Equipment; Certification and Classification (C) Chest freezers are not approved for commercial use. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Acquire commercial freezers.

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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. (Pf) Facility does not have test strips for sink and surface sanitizing solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. EHS will verify acquisition of test strips.

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); Food debris accumulating on the tracts and bottom of the glass case cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 26, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

8 recorded violations

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items were stored on prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store items in designated areas.

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 2-102.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

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

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Frozen chicken; removed from packaging; was comingled with frozen lamb and goat; also removed from original packaging. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. Frozen products must adhere to storage order according to final cook temperatures when removed from original packages. CDI: Food was rearranged.

In plain English

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

More about other finding

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Use approved thawing methods. (Pf) Raw beef stomach was thawing within an unplugged freezer. Food employee present explained that the unit was unplugged to facilitate thawing. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Process of moving beef into walk-in cooler began during inspection. Avoid thawing foods outside of refrigeration.

In plain English

More about food kept at an unsafe temperature

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; The shelves inside the walk-in cooler are rusting. Equipment shall be maintained in a state of good repair and condition. Replace walk-in cooler shelving.

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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. (Pf) Facility does not have chlorine test strips for chlorine sanitizing solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. EHS will verify acquisition of test strips.

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

Official record from Wake County Environmental Services, Oct 31, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 89

Official score: 89 · Understand this area’s scale

10 recorded violations

majorCode 2-102.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; The person in charge was no present; current food employee has no food protection manager certification; there were some priority violations; and employee did not demonstrate thorough knowledge of foodborne illness prevention. Based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control point principles; and the requirements of this Code. CDI - Violations corrected and follow-up dates set for violations that could not be corrected during this inspection.

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The food employee present did not have food protection manager certification. 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. Acquire food protection manager certification.

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

majorCode 2-103.11 (O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11 (O); Priority Foundation; Current foodborne illness poster in the meat market does not include reporting or exclusion procedures for sick employees. The person in charge shall ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as specified in the NC Food Code. CDI - Emailed foodborne illness reporting chart to PIC to print and have available for future reference.

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

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Procedures for cleaning bodily fluids was unable to be located during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - REHS provided poster of procedures to have available.

In plain English

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

More about other finding

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Food employee stated that they are only washing their hands in the bathroom; not using the handwashing sink in the meat market prep area due to it being out of towels. Employees shall wash their hands: Before donning gloves when working with food; after using the toilet room; after engaging in other activities that contaminate their hands. CDI - Educated employee on when to properly wash 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

6-301.12; Priority Foundation; The handwashing sink in the meat prep area was missing paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a heated-air drying device; or other approved hand drying device. CDI - Paper towels placed at the handwashing sink.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Employee stated that only soap and water are used in the cleaning of utensils and food-contact surfaces. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Educated employee on proper sanitizing by mixing bleach provided on-site to create a sanitizing liquid of bleach and water. Follow-up by 12/04/2023.; 4-601.11 (A); Priority Foundation; Observed dried-on meat residue on the cutting surfaces of the meat saw. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean all parts of the meat slicer after use and maintain clean. Follow-up by 12/08/2023.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The shelves inside the walk-in cooler have extensive corrosion. Equipment shall be maintained in a state of good repair and condition. Replace walk-in cooler shelving.

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; Observed meat dripping buildup on the bottom of the glass case cooler and dirty shelving in the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean shelving units.

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 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; There is no trashcan provided at the meat market handwashing sink or a trashcan provided for the disposal of soiled gloves and other garbage. A receptacle shall be provided in each area of the food establishment where refuse is generated or commonly discarded; or where recyclables or returnable are placed. And if disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory/group of adjacent lavatories. Add a trashcan to the prep area; can be communally shared with the handwashing sink due to size of prep area.

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, Nov 29, 2023 · Original Source