Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 07/08/2024
Score: 98.5
#
Comments
Points
28.
7-204.11 ; Priority; No rinse sanitizer spray (quaternary solution) in front area used for spraying meat slicers tested well above 500ppm. Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified by manufactures label instructions. No rinse solution states 150-400ppm. Spray bottle emptied and refilled and diluted during inspection. Ecolab called to adjust solution dispenser.
1.0
48.
4-302.14; Priority Foundation; No quaternary test strips available to test sanitizer solutions. A test kit or other device that accurately measures the concentration of sanitizing solution shall be provided. Test strips obtained from bakery department.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 02/16/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Cutting Boards at the sandwich station in the meat market are not clean with unclean film coating surfaces, especially near edges. Dark areas present. Effectively clean the cutting boards. After each use, clean, rinse, sanitize and allow to air~dry. Cutting boards removed for cleaning.
1.5
47.
4-101.19; Core; Cardboard Boxes are being reused for storage in the sandwich prep station and in the area near the rotisserie oven. Replace cardboard with washable containers.
0.0
49.
4-601.11(B) and (C); Core; Shelving unit mounted to the right of the handwashing sink in the front deli area is not clean. Clean all shelving, table behind the packaged/portioned deli meat refrigerator, cart. Remove laser film on equipment with the slicers.
0.5
55.
6-501.12; Core; Wall with the sinks in the front deli area is not clean. Thorough cleaning of the wall is needed.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 03/13/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Deli Meat and Cheese Display Refrigerator is holding most foods above 41 degrees F: Yellow American Cheese 42F, Turkey 44.5F, Pepper Turkey 42.5F, Ham 42.5F, Colby Jack Cheese 44F, Mozzarella Cheese 42F, Roast Beef 43.9F, Corned Beef 43.5F, Black Forest Ham 42.5F. Monitor food temperature and maintain meats and cheeses at 41F and colder. Workorder was placed today for the refrigerator to be repaired and adjusted to colder setting.
1.5
49.
4-601.11(B) and (C); Core; In the meat cutting room, two tables with cutting board tops need cleaning to remove the dark cuts and unclean build-up. Chicken Sink Spring that supports the hose is soiled and needs cleaning.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 10/25/2022
Score: 96
#
Comments
Points
23.
3-501.18; Priority; Angus Roast Beef is date marked to have expired seven days ago (and is one of three remaining "heels" of open roast beef). Ham is date marked for 15 days into the future. Scale automatically date marks for 8 days, instead of 7. Employees must manually over-ride the date and this may result in error. Manager should consider submitting to Hobart recalibration of the labeling equipment. Three pieces of mislabeled or expired meats were discarded upon request today.
1.5
49.
4-601.11(B) and (C); Core; Table with scale that is comprised of two cutting boards has black cuts that indicate areas not being effectively cleaned. Thorough cleaning of the table is needed.
0.5
51.
5-202.13; Priority; Hose hangs into the deli food preparation sink. Spring, coil previously present was removed, is not present. An air gap between the water supply inlet/hose at the food prep sink and the flood level rim of the sink shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Manager submitted work order 66335653 for repair tomorrow.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 06/24/2022
Score: 98.5
#
Comments
Points
8.
2-301.15; Priority Foundation; Handwashing Sink in the deli, raw chicken, ready-to-eat foods area is completely dry at the start of inspection, although employee is actively working with food. Direct employee handwashing in the handwashing sink with soap Before putting on gloves and before working with food. addressed with education today
0.0
23.
3-501.17; Priority Foundation; Date Marking of Bulk Deli Meats is not being done correctly. Date Marking uses 8 days instead of the maximum of 7. Correction is required. Employee agrees to override the system in the short-term to apply "6 day holding" and manager will submit it to Hobart for recalibration of the labeling equipment.
0.0
51.
5-202.13; Priority; Hose hangs into the deli food preparation sink. Spring, coil previously present was removed. An air gap between the water supply inlet/hose at the food prep sink and the flood level rim of the sink shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Discussed today and manager understands correction is required.
1.0
55.
6-501.11; Core; Overhead cooling unit in the meat cutting room is actively dripping. Currently nothing is under the drip (except a container to collect the water). Repair is needed.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 02/07/2022
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Metal rack with bags of chemicals is stored across and inside the handwashing sink in the meat department. This is the only handwashing sink in the meat room so likely indicates hands were not washed before beginning work with food. . Handwashing sink in the deli has a sponge inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. and may not be used for purposes other than handwashing. Rack of chemical bags was removed from the handwashing sink in the meat department and sponge removed from the deli sink.
1.0
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: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 09/20/2021
Score: 100
#
Comments
Points
General Comments
Meat department is well organized & clean. Sanitizer concentration is perfectly in range today following adjustment to water pressure for the building.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 02/22/2019
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.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 10/23/2018
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: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 07/11/2017
Score: 96
#
Comments
Points
General Comments
**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: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 04/18/2017
Score: 96.5
#
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. Provide a storage area (hook) for the sanitizer spray bottle (as opposed to hanging on the splash-guard of the handwashing sink).
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 08/16/2011
Score: 95
#
Comments
Points
10.
Veal, ground beef and lamb over whole muscle meat beef; be sure to store according to final cook temps.
1.5
11.
Several knives and couple of trays had food debris left on it; be sure equipment is checked after washing and ensure it is clean before storing with other clean equipment. Manager took to dishwash sink to clean again.
1.5
34.
Meat trays stacked wet; be sure to air dry before stacking.
0.5
36.
Gaskets on backstock cooler torn and need replacing-R. Rubber gaskets on doors to walk-in cooler are torn and need replacing.
0.5
45.
Repair/replace chipping paint and rust on the ceiling speaker cover and the center steel support-R. Clean coving in deli area of build up along walls.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 03/23/2011
Score: 97.5
#
Comments
Points
10.
One tray of ground beef over whole muscle meat beef and pork on rolling rack; be sure to store according to final cook temp. Employee moved during inspection.
0.0
25.
Battery dead in digital thermometer; replace battery.
0.5
36.
Gaskets on backstock cooler torn and need replacing.
0.5
40.
Clean: trays that clean utensils are stored on; net over fan covers.
0.5
45.
Repair/replace chipping paint and rust on the ceiling speaker cover and the center steel support.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Encourage employees to not handle food with bare hands; use gloves, utensils, wrap paper, etc. to handle food and prevent the spread of foodborne illnesses.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 09/17/2008
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Containers for deli stored soiled, thoroughly clean and sanitize after use. Recommend storing them away from prep table. Clean unused slicer. Clean and sanitize all utensils at the end of the night.
1.5
25.
no points - calibrate thermpometers daily.
0.0
34.
Keep clean trays separated from soiled trays. Many soiled trays from previous day stored with clean ones. Clean knife holders daily.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 11/30/2007
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
17.
Clean the meat case drip paps more often if the product leaks or drips more. Set tha section up so that it can be easily broken down cleaned and new drip cloth put down.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/04/2006
Score: 96
#
Comments
Points
11.
Remove and clean the guard on the front of the wrapper where the meat can come in contact with if it stacked to high. It should be washed, rinsed and sanitized every day.
2.5
15.
Take apart and clean the knife holders. There was a lot of buildup in one of them and a little buildup in the one that is used the most. It is important to keep the knives clean and the knife storage areas clean.
Location: 2370 WALNUT ST CARY, NC 27518 Facility Type: Food Stand Inspection Date: 08/02/2005
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
General Comments
Handwashing automatic unit reaches 118 degrees F water temperature, making it difficult to keep hands in unit. Several open packages of turkey and ham are not dated. Mold present.
