Location: 509 W GANNON AVE. ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 02/12/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed multiple knives that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items moved to be cleaned.
1.5
16.
4-602.11; Core; The juice dispenser has buildup of juice around the dispensing nozzles.- In equipment such as drink nozzles, they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- CDI, the machine was cleaned during inspection.
0.0
47.
4-501.11; Core; Gaskets throughout are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets throughout.
Location: 509 W GANNON AVE. ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 07/08/2022
Score: 96
#
Comments
Points
16.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-200 ppm according to machine's data plate...CDI by priming sanitizer until proper chlorine concentration was obtained.
1.5
41.
3-304.14; Core - Some wiping cloths were stored in soapy water solution. Quaternary ammonium (QA) concentration in one sanitizer bucket was less than 150 ppm (minimum concentration for Oasis sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water solution OR place cloths in soiled laundry area where needed.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean glasses (still wet) and food containers were stored with food/beverage contact sides up...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Invert clean glasses/containers on clean surfaces. Consider using drying racks underneath that allow air to circulate under containers so they air dry more easily on the insides.
0.5
47.
4-501.11; Core - Some wire shelving in dry storage were rusty/peeling...Food service equipment shall be maintained in good repair...Replace the shelving with similar approved equipment (meeting ANSI/NSF certification).
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, sink interiors, cooking equipment exteriors and their legs, refrigerator door handles and gaskets, metal knife holder...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Kitchen and dishwashing area walls had food splatters and mildew/mold. A large wall vent grate was dusty. Kitchen hallway and bathroom door sides/edges and sink drain pipes were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Three-compartment sink drain pipe was leaking...Physical facilities shall be maintained in good repair...Repair leaking pipe.
0.0
General Comments
DISCUSSION: Remember that after dishwashing workers contaminate their hands with soiled dishes/utensils, they must wash hands before handling clean utensils and dishes...>>>Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 509 W GANNON AVE. ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 12/06/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
21.
3-501.16(A)(1); Priority - Rice and mixed veggies on stove top were below 135F (see temperature chart)...After fully reheating or cooking, TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating or discarding foods above.
1.5
44.
4-903.11(A), (B) and (D); Core - Some clean plates and laminate sheet trays were stored with food contact sides unprotected...Clean equipment and utensils shall be stored covered or inverted on clean surfaces...Store clean equipment/utensils as stated above.
0.0
47.
4-205.10; Core - Table mounted can opener did not meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall meet ANSI/NSF certification or equivalent...Replace can opener with approved equipment.
0.0
47.
4-501.11; Core - Some refrigerator/freezer door gaskets were torn, and rainbow cart was cracked...Food service equipment shall be maintained in good repair...Replace damaged items above.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, mobile push carts, sinks and equipment leg exteriors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Kitchen walls had food splatters and debris, and bathroom door sides/edges were soiled. Ventilation hood filters were dusty. Some sink drain pipe ends were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
General Comments
TCS*: Time-temperature control for safety foods...No double check valves observed on water supply lines for ice machine and beverage machines, and no backflow preventer was on hose bibb where hose was attached under sink. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (Section 5-203.14 from NC Food Code Manual) Provide approved backflow preventers where required...>>Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 509 W GANNON AVE. ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 02/15/2019
Score: 98.5
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Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Inspection By Rena Nicole Bailey and Observed By Jennifer Moore.
Location: 509 W GANNON AVE. ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 07/03/2018
Score: 99
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Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 07/13/2018
Location: 509 W GANNON AVE. ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 09/20/2017
Score: 97
#
Comments
Points
General Comments
Adjust Hood Filters over the grill station. Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 509 W GANNON AVE. ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 05/10/2017
Score: 98
#
Comments
Points
General Comments
Inspector contact info: Dimitri Parker (919) 868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
