Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 06/25/2024
Score: 99
#
Comments
Points
10.
6-301.11; Priority Foundation; Handwashing sink nearest to fryer did not have soap. Each handwashing sink shall be supplied with hand washing cleanser. CDI: Soap added.
1.0
10.
5-205.11; Priority Foundation; Rolling cart was blocking handwashing sink next to 3-compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Rolling cart moved to allow access to handwashing sink.
0.0
47.
4-501.11; Core; Ice accumulating on walk in freezer door and metal panel trimming around door was peeling away from walk in freezer. Equipment shall be maintained in a state of good repair. Repair items listed.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/09/2023
Score: 99
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Observed some metal food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for draining and air drying.
0.0
49.
4-601.11(B) and (C); Core; Observed dust buildup on the fan covers of the cooling unit 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 fan covers.
0.5
55.
6-501.11; Core; The flooring around the fryers is cracking and peeling. Physical facilities shall be maintained in good repair. Repair damaged flooring.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 02/28/2023
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; The handwashing sink beside the fryers was blocked by a rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Rolling cart moved to allow access to handwashing sink.
0.0
16.
4-501.114; Priority; The sanitizing liquid in the spray bottles for the deli slicers had a concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A quaternary ammonium compound shall have a concentration of at least 150ppm, as specified on the manufacturer's label. CDI - Spray bottles emptied and refilled with sanitizing liquid at adequate concentrations.
1.5
16.
4-601.11 (A); Priority Foundation; A deli slicer not in use had dried-on food debris on the slicing surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Deli slicer is not currently in use and is awaiting replacement.
0.0
21.
3-501.16(A)(1); Priority; Several TCS foods in the hot-hold case and the hot-hold grab & go section were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature foods, do not leave doors to hot-hold case open for extended periods of time.
1.5
36.
4-203.12; Priority Foundation; The ambient air thermometer for the walk-in cooler is not accurately displaying the air temperature. Ambient air temperature displayed is 45-46F, but TCS foods checked in the walk-in cooler measured to be 38-36F. Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3F in the intended range of use. CDI - TCS food temperatures are currently being checked using an accurate metal stem food thermometer. File work order for thermometer.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 10/04/2022
Score: 98
#
Comments
Points
16.
4-702.11; Priority; Sanitizing solution in spray bottle used for cleaning deli slicers was at too low of a concentration for adequate sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Sanitizer bottles were emptied and refilled with sanitizing liquid of correct concentration.
1.5
55.
6-501.11; Core; Flooring around the fryers is damaged. Physical facilities shall be maintained in good repair. Repair flooring.
0.5
General Comments
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: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/31/2022
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; One handwashing sink blocked by a rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Rolling cart moved to allow access to handwashing sink.
0.0
21.
3-501.16(A)(1) ; Priority; Several TCS foods in hot-hold case were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods were recently prepared and placed in reheating units to return to proper temperatures. Address issue with hot-hold case.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few items in grab & go cooler had spots that were not maintaining proper cold holding temperatures. TCS food shall be maintained at 41F or less. CDI - Foods were moved to WIC for rapid cooling, do not overfill grab & go coolers.
0.0
47.
4-501.11; Core; Observed rust around vents in cooling unit in walk-in cooler, as well as ripped and torn gaskets and a broken metal piece on the hot-hold case. Equipment shall be maintained in a state of good repair and condition. Repair rusting spots on cooling unit and replace ripped gaskets.
0.5
55.
6-501.11; Core; Observed damaged flooring around the fryers. Physical facilities shall be maintained in good repair. Repair damaged floor.
0.0
General Comments
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: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/02/2021
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning up bodily fluids incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - EHS provided education and documentation to the PIC.
0.0
16.
4-501.114; Priority; Chemical sanitizer in 3-compartment sink and in spray bottles were at too low of a concentration. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instruction, and shall be used as follows: A quaternary ammonium compound solution shall have a concentration of at least 150ppm. CDI - Bottles and sanitizer compartment in the sink were refilled with proper concentration.
1.5
47.
4-501.11; Core; Observed paint chips falling from cooling unit in walk-in cooler, no food stored below it. Equipment shall be maintained in a state of good repair and condition. Repair chipping paint on the cooling unit, preventing it from contaminating food.
0.5
General Comments
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 No PIC signature due to COVID-19 precautions.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/10/2020
Score: 96.5
#
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. Follow-Up: 07/17/2020
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 02/24/2020
Score: 98.5
#
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.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 10/25/2019
Score: 99
#
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.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/23/2019
Score: 99
#
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.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/23/2019
Score: 98.5
#
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.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 10/04/2018
Score: 97
#
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.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/02/2018
Score: 98.5
#
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.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/16/2017
Score: 98
#
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.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/08/2017
Score: 97.5
#
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.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/18/2016
Score: 94.5
#
Comments
Points
General Comments
Grade card is to be displayed in a visible location for the public at all times. This is a misdemeanor citation by law if removed from public visibility.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 10/24/2014
Score: 99
#
Comments
Points
General Comments
NOTE: Rinse water not clean and sanitizer at or just below minimum approved concentration at warewashing sink. No warewashing observed during inspection. Reset this area before using by draining, cleaning, and refilling rinse and sanitizing compartments.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 06/11/2013
Score: 97
#
Comments
Points
General Comments
Hands should be washed when gloves are changed, tasks are interrupted and each time before putting on gloves to handle food. . . Water at the handwashing sink near the friers is 118'F . . Maintain hot food in holding above 135'F
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 10/19/2012
Score: 96
#
Comments
Points
General Comments
Employee coats need to be stored in designated area as opposed to hanging in the back area. Store provide coat for working in the freezer should also be stored in designated area, separate from clean linen, singel-service containers, etc.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 02/29/2012
Score: 99.5
#
Comments
Points
25.
Thermometer used by employees upon request reads up to 45 degrees off when checking the final cook temperature of the fried chicken wings. It was difficult for the employee to locate the thermometer.
Thermometer should be available and used that is capable of reading the cold spot of the small pieces of chicken. Although this thermometer is accurate when used in large uniform temperature foods, it is not capable of detecting small cold spots.
0.5
40.
Walk-in cooler door needs cleaning.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com . Yellow state-issued certificate must be present to verify eligibility of non-Servsafe classes.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/12/2011
Score: 96.5
#
Comments
Points
13.
Deep Fried Chicken Wings, referred to as dings, were cooked to temperatures as low as 70 degrees F. There were no visual clues that the temperature was too low. Chicken was darker than expected and the employee had cooked them for 7 minutes vs the normal 5 minutes, since there were 2 bags. Use your thermometer and verify that at least 165`F is reached throughout. Chicken was re-fried.
2.0
28.
Flies active in food service areas.
1.0
40.
Remove dust from fans inside walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com . Yellow state-issued certificate must be present to verify eligibility of non-Servsafe classes.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 01/11/2011
Score: 99.5
#
Comments
Points
34.
Pans are stacked wet. Allow pans to air-dry before stacking together. Recommend adding shelves to existing units to increase the available space.
0.5
43.
Soap needed at one handsink.
Avoid storing cleaning bottles in the handsink.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com . Yellow state-issued certificate must be present to verify eligibility of non-Servsafe classes.
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/02/2010
Score: 98
#
Comments
Points
11.
Sanitizer at sanitizer bucket and dispenser observed at less than 150 ppm quat concentration. Approved concentration for sanitizer product in use is 200-400 ppm. Have sanitizer dispenser serviced or adjusted to ensure proper concentration is provided - to be verified by followup visit on 3/8/10. Sanitizer should be manually mixed or obtained from an alternate properly functioning dispenser until dispenser is repaired.
1.5
34.
Small amount of food residue observed on bin used for storage of clean utensils - maintain utensil storage bins clean.
0.0
40.
Stainless steel splash plates in raw chicken storage area, speed racks, rolling carts, fryer casters, walk in cooler fan guards, surfaces in canwash area not clean. Maintain non-food contact surfaces clean.
0.5
44.
Trash (mostly containerized in bags or boxes) observed to be built up at interior entrance to trash chute - move trash into chute promptly and do not allow large amounts of trash to build up.
0.0
45.
Small segment of cove plastic base in rotisserie chicken storage area observed to be separating from wall - re-anchor and seal.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com . Yellow state-issued certificate must be present to verify eligibility of non-Servsafe classes.
0.0
General Comments
Handwash sink observed to have sponges and and putty knife in it. Handwash sinks should be used for handwashing only. Employee observed to properly wash hands regardless of items. Handwash sink nearest to dish area observed to be partially blocked by microwave stand - do not block access to handwash sinks. Same handwash sink observed to reach maximum temperature of 120 degrees F with single temperature valve. Recommend that temperature at this sink be adjusted downward to approximately 110 degrees F to promote proper handwashing. Do not reduce water temperature to rest of establishment in an effort to meet this recommendation. Follow-Up: 03/08/2010
Location: 1001 SHILOH GLENN DR MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/20/2009
Score: 98.5
#
Comments
Points
10.
Of three identical unlabeled buckets in deli food prep area, one observed to have proper sanitizer concentration, one to have less than 150 ppm, and one with no measurable sanitize. Ensure that properly mixed sanitizer is available in food prep areas during all periods of food preparation. Greasy residue observed on numerous wares stored as clean. Wash, rinse, sanitize wares prior to storage.
1.5
19.
Label buckets cited on #11 above with name of contents.
0.0
28.
Small number of flies observed. Continue to work with pest control company to prevent worsening of problem.
0.0
34.
Small number of wares cited on #11 also observed to be stacked while wet. Fully air dry wares prior to storage.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com . Yellow state-issued certificate must be present to verify eligibility of non-Servsafe classes.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
