Meat Market · Wake County, NC

Sam's Club #8223 Meat Market

Name: Sam's Club #8223 Meat Market
Address: 2537 S Saunders St, Wake County, NC

2537 S Saunders St

Last inspected Apr 20, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

Apr 20, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A)- Noted soiled metal skewers stored as being clean on the racks above the rotisserie prep station. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize.

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 CoreCleaning 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

notedCode 4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed along the edges and corners of the poutry meat racks used to transported rotisseries to the commercial oven. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed along the edges and corners of the poutry meat racks used to transported rotisseries to the commercial oven. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Observed residue accumulation on commodes in Women's restroom. Bathroom fixtures shall be cleaned as frequently as needed to keep them clean. Increase cleaning frequency to this area and clean thoroughly. [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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor coating damage by prep room floor drain. Noted floor are beginning to show signs of pitting in various areas; making if difficult to keep clean. Also noted vinyl panel behind the handsink has separated from the back wall. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable

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 20, 2026 · Original Source

1 - Inspection

Oct 20, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.12 CoreCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Core; Worn cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. 4-202.11 - Multiple chipped; broken and damaged white trays stored for use near the 3 compartment sink. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- EHS instructed PIC to replaced and phase out chipped and damaged white trays.

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 4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning needed along the edges and corners of the poutry meat racks used to transported rotisseries to the commercial oven. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 20, 2025 · Original Source

1 - Inspection

May 8, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) Priority foundation: Noted power hose wrapped around the back of one of the handwashing sinks.. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Instructed PIC to remove.

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.

More about handwashing problems

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Tray of raw angus beef was stored above a tray of crabs legs in the walk in cooler. Store raw protein items by species of raw meat. Use hierarchy storage guidance as needed.

In plain English

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

More about other finding

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Meat trays are stored not inverted. Also noted a pack of single-service trays stored in on the floor near the band saw. Single service articles shall be stored where they are not exposed to splash; dust or other contamination. The meat trays were inverted once REHS spoke to 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

Official record from Wake County Environmental Services, May 8, 2025 · Original Source

1 - Inspection

Feb 28, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) Priority foundation: A rolling cart is in front of the hand sink blocking access to it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The rolling cart was moved once REHS spoke to 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.

More about handwashing problems

minorCode 4-501.12 CoreCleaning 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

Official record from Wake County Environmental Services, Feb 28, 2025 · Original Source

1 - Inspection

Oct 23, 2024

Score 98

Official score: 98 · Understand this area’s scale

1 recorded violation

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Core: Water temperature is 96F at the hand sinks in the men's restroom and 98F in the women's restrooms. Provide at least 100F water at hand sinks. This is a repeat item.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Oct 23, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The hot water in the men's restroom is 95F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.

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.

More about handwashing problems

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

1 - Inspection

Nov 8, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

majorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Tempered water at the hand sink in the women's restroom is 95F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.; 5-205.11; Priority Foundation; Rolling rack is block access to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The rolling rack was moved away from the hand 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.

More about handwashing problems

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Meat trays are stored not inverted. Single service articles shall be stored where they are not exposed to splash; dust or other contamination. The meat trays were inverted once REHS spoke to PIC.