Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 09/12/2024
Score: 99
#
Comments
Points
47.
4-501.11; Core; The gasket on the walk in cooler has a small tear.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket.
0.5
49.
4-602.13; Core; Observed soiled see-through deli display door tracks.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the gaskets.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/31/2024
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed multiple pans 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 were moved to be washed again.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 02/10/2023
Score: 95
#
Comments
Points
21.
3-501.16(A)(1); Priority - At hot bar, several pans of hot holding bone-in and boneless chicken wings were as low as 114F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product before served OR time as a public health control (TPHC) procedure can be used...CDI by reheating wings and explaining TPHC procedure and provided form.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F below...CDI by properly refrigerating foods. NOTE: Remember that all foods MUST be at 41F or less BEFORE putting them out for customer display.
1.5
47.
4-502.11(A) and (C); Core - Some handles on dispensing tongs were cracked...Food service utensils shall be kept in good repair...Discard damaged tongs.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks and backsplash of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
1.0
49.
4-601.11(B) and (C); Core - Observed soiled see-through deli display door tracks, knife holder, plastic wrap machine, open refrigerated display bottoms and air vent openings, speed racks, dry storage shelving, metal cabinets, corners of table where cutting boards fit, table drawers, vent fan openings on rotisserie chicken hot hold unit. Old stickers were on some tables and cabinets...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove all old stickers/residues.
0.5
55.
6-501.12; Core - Observed soiled vent hood above bakery oven, bathroom ceiling vent grates and light shields, bathroom floors and corners, flooring in proofers, under hot wing bar, dry storage and walk-in freezer, and walk-in cooler/freezer door sides/edges and handles...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Observed old stickers and sticky residues on walls, and ice was on walk-in freezer condenser (ice had accumulated on food boxes below). Island refrigeration unit had peeling bottoms (where product is placed)...Physical facilities shall be kept in good repair...Remove stickers/residues from walls, repair condensation leak, and repair peeling refrigeration bottom.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...>>>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: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 07/15/2022
Score: 95.5
#
Comments
Points
21.
3-501.16(A)(1); Priority - Many general tso wings on hot holding bar were 112-132F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating wings.
1.5
38.
6-501.111; Core - Observed several lives flies in deli area and fly remains in open refrigerated display cases (6-501.12)...The premises shall be maintained free of insects and other pests, and insect remains shall be removed...Rid the facility of flies using methods approved for food service establishments.
1.0
45.
4-903.11(A) and (C); Core - Many disposable food containers were stored with food contact sides up and unprotected...Single service disposable food containers shall be protected from contamination...Cover or invert disposable items on clean surfaces.
0.5
48.
4-501.14; Core - Observed soiled interiors of sanitizing sink of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled see-through deli display door tracks and interior crevices, knife holder, plastic wrap machine, open refrigerated display bottoms, display baskets, metal cabinets and table drawers. Old stickers were on some tables and cabinets...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove all old stickers/residues.
0.5
53.
6-501.18; Core - Undersides of men's bathroom urinal were soiled...Plumbing fixtures such as toilets, urinals, and handsinks shall be maintained clean...Increase cleaning frequency of urinal.
0.0
55.
6-501.12; Core - Observed soiled vent hood and filters above cooking equipment and bakery oven, bathroom ceiling vent grates, bathroom walls and floors (corners), flooring in proofers and under hot wing bar, freezer door exteriors, cooler door frame. Toilet paper and other debris was on bathroom ceilings...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Walk-in freezer condenser was leaking as evidenced by significant ice on shelves and floor. Grout was missing between several floor tiles, and some small holes were in walls...Physical facilities shall be maintained in good repair...Repair leaking condenser, replace missing grout and seal wall holes.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/25/2022
Score: 95
#
Comments
Points
8.
2-301.14; Priority - Observed worker handle chemicals and then handle clean equipment without washing hands in between...After contaminating hands in any way, hands must be washed before handling clean equipment, utensils, food, etc...CDI by instructing worker to wash hands.
2.0
15.
3-304.15 (A); Priority - Observed worker with gloved hands handle cleaning equipment (to clean the floor) and then proceeded to handle clean pans/containers of wings...If used, single use glove shall be used for only one task such as working with cleaning equipment/chemicals, used for no other purpose, and discarded when damaged or soiled/contaminated...CDI by having worker discard gloves.
1.5
33.
3-501.15; Core - Pans of cooked wings were cooling in speed rack with very little air space between them...Hot foods such as wings shall be cooled by using rapid cooling equipment, arranged in equipment to provide maximum heat transfer through container walls, and loosely covered or uncovered if protected from overhead contamination to facilitate heat transfer from surface of food...CDI by providing space between pans of wings for good cool air flow.
0.0
48.
4-501.14; Core - Observed soiled interiors of rinsing and sanitizing sinks and right "clean" side drainboard of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled see-through deli display door tracks and interior crevices, plastic wrap machine, open refrigerated display bottoms, baskets and air vent holes, some metal cabinets and table drawers. Old stickers were on some tables and cabinets...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove all old stickers/residues.
0.5
53.
6-501.18; Core - Undersides of men's bathroom urinal were soiled...Plumbing fixtures such as toilets, urinals, and handsinks shall be maintained clean...Increase cleaning frequency of urinal.
0.0
55.
6-501.12; Core - Observed soiled vent hood and filters above bakery oven, bathroom ceiling vent grates, toilet stall doors and walls, flooring in proofers and under hot wing bar, and freezer light shields...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
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: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/29/2019
Score: 93.5
#
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: 02/08/2019
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 08/24/2018
Score: 95.5
#
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. Follow-Up: 09/03/2018
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/25/2018
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: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 10/04/2017
Score: 96.5
#
Comments
Points
General Comments
Repair cold hold display unit housing cheeses. This has been an issue on the past several inspections. Remove buildup from interior of the meat display case. 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: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 04/25/2017
Score: 98
#
Comments
Points
General Comments
* 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: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 07/27/2016
Score: 98
#
Comments
Points
General Comments
Recommended to the PIC that they put in an emergency work order in for outside display cold hold case. These units were holding right at 45 degrees. All temps inside were adequate but look to adjust thermostat to make unit closer to 41 degrees holding. Remove flies from facility.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 07/10/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
There were cake pans, bowls, and cooking pan with food debris on them located in the clean storage area. Food contact surfaces are to be cleaned and sanitized.
1.5
28.
There were a good number of flies in the food establishment. Contact pest control to help address fly issue.
1.0
36.
Get maintenance on the fixture, of the hot holding unit, that is loose. Must be in good repair.
0.0
40.
Clean the food debris in the sliding door tracks of the deli case. Clean the shelving inside of the walk-in cooler. Clean the inside of the deli case. Clean the inside of the holder, for the ticket machine. Clean in between the prep tables.
1.0
44.
The sliding door and top lid, for the outside dumpster, was left open while not in use. Keep covered to help prevent pest from getting inside or waste from leaking out.
1.0
46.
Clean the build-up on the screens in the hood system. Replace the blown light bulb in the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/05/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Build-up found on the cake pans and metal trays, in the clean storage area. Food contact surfaces are to be cleaned and sanitized. Made suggestion of investing in more cake pans, yearly, if having difficulties cleaning the old build-up off of them.
1.5
16.
Container, holding chicken tenders, were holding in between 107-115F in the hot holding unit. Potentially hazardous foods are to be hot held at or above 135F.
0.0
23.
Cooked fried chicken were cooling with their plastic lids covering them up, in the walk-in cooler. Hot foods, going through the cooling process, can not cool efficiently with lids that are keeping the heat from leaving the food. Made suggestions to either crack the lid or take the lid completely off. Lid can go on when the food has completed the cooling process.
1.0
35.
Single service drinking cups, beside of the coffee holder, were not being protected from outside contaminants. Either invest in a cup holder or keep the plastic sleeve up to the top cup.
0.5
40.
Clean the shelving on the prep line that has old sticker film on them. Clean the shelving in the walk-in cooler. Clean the aluminum flooring inside of the walk-in freezer.
0.5
44.
Open lid and sliding door for the outside dumpster, while not in use. Keep the doors closed, on the outside dumpster, to help prevent pest from getting inside and waste from leaking out. Trash on the ground as well. Keep the outside dumpster area clean.
0.5
46.
Clean the build-up on the screens in the hood system. Dust build-up on the vent located in front of the utensil washing sinks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 07/19/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
16.
There was fried chicken, in the hot holding unit, that was holding below 135F. (See temperature chart)Potentially hazardous foods must be hot held at or above 135F. Chicken was voluntarily discarded.
2.0
36.
Replace the sprayer, in the utensil washing area, that is peeling an no longer in good repair.
0.5
40.
Clean the build-up on the shelf, above the utensil washing sinks, on the left side.
0.0
44.
Open lid and sliding door for the outside dumpster, while not in use. Keep the doors kept closed, on the outside dumpster, to help prevent pest from getting inside and waste from leaking out.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/27/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Clean the build-up accumulating on the outside of some of the cake pans in the clean storage area.
0.0
35.
Coffee filters were stored with some protected filters stored inside the food contact portion. Single service filters must be stored properly to help protect against outside contamination.
1.0
36.
Repair or replace the side panels of the deli case and cabinets that contain rust build-up.
0.5
40.
Clean the stickers off of the racks in the dry storage area. Clean the racks, where chicken is stored, in the walk-in cooler.
0.5
44.
The sliding door of the outside dumpster was left open. Try to keep the dumpster doors closed when not in use.
0.0
45.
Replace the cracked wall tiles around the walk-in cooler and freezer doors.
0.5
46.
Clean the ventilation build-up in the hood system. Dust accumulation around the one or two vents in the food establishment. Ventilation build-up in the restrooms. Check on the lighting in the walk-in cooler that is not working properly.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 07/27/2010
Score: 97
#
Comments
Points
24.
Frozen chicken was being thawed in standing water. Cold running water must be flowing over the thawing products when in the prep sink. Make sure that drain is not closed during this process.
0.5
35.
Coffee filters were stored with the food contact portion being exposed. Found a few plastic trays that were stored on its side, not being protected during storage. Single service items must be protected during storage from outside contamination.
1.0
36.
Repair work or replacement needed for the rusted, peeling doors of the hot holding unit and the deli case that in different areas. (Work order in place for unit.)
0.5
40.
Clean some of the dirty racks in the walk-in cooler. Clean some of the hinges on the cooler doors opposite of the triple sinks.
0.5
44.
The sliding door of the dumpster had a hole in it. May need to get the door replaced to have unit in good repair.
0.0
45.
Replace the cracked wall tiles around the walk-in cooler and freezer doors. Clean the walls in the walk-in cooler.
0.5
46.
Clean the dead pest inside the light shields.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/26/2010
Score: 96
#
Comments
Points
11.
Food debris found on the deli slicer. There was build-up on the cake baking containers. Shall be cleaned and sanitized.
1.5
35.
Coffee filters were stored with the food contact portion exposed. Store invertedly or in its original plastic to help prevent outside contamination.
0.5
36.
Repair work or replacement of the rusted door for the hot holding unit and the deli case that is rusted in different areas. Replace cake baking pans since they are no longer easily cleanable.
0.5
40.
Clean the shelves under the prep tables. Clean the sides of the cooking equipment. Clean any build-up on the door hinges.
0.5
45.
Clean the flooring in the walk-in freezer.
0.5
46.
Clean the ventilation build-up outside of the walk-in freezer door.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 07/16/2009
Score: 96.5
#
Comments
Points
17.
cooked fried chicken in the cold holding area was holding in between the temperatures of 46-50F. shall be held at 45F or below. unit may not be working to its full capacity. suggest contacting maintenance on this issue.
2.0
35.
single service container was stored with the food contact portion being exposed. store invertedly to help prevent contamination.
0.5
36.
replace caulking between splash guard and utensil washing sink. torn gasket found on the walk-in freezer door. shall be in good repair.
0.5
40.
residue on the sliding doors for the deli/cheese case. clean the shelves where the oven mits and plastic wrap was stored.
0.5
46.
slight ventilation build-up in one unit.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted....25. make sure thermometers are calibrated to 32F inside the ice/water mix and not out at room temperature.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 03/05/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
cake pans for cooking were dirty in the clean area. clean inside and outside of those containers if storing on top of each other.
1.5
26.
grits were stored in an open bag. once opened, dry foods shall be stored in a clean container and labeled.
0.5
40.
build-up inside of the deli case under the shelves and in the dry good storage area. clean rust stain from utensil washing sink. shall be cleaned.
0.5
44.
dumpster sliding doors and lids were open at both dumpsters. when not in use, dumpsters shall be closed to prevent anything from getting out or pest from getting inside.
0.5
45.
dirty flooring in the walk-in freezer. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 08/13/2008
Score: 96.5
#
Comments
Points
10.
Be sure all RTE foods are stored above any raw product. Packaged cheese beside raw chicken in walk in cooler.
1.5
11.
Sanitizer in bucket > 400 ppm. Recommend watering it down to 200 ppm Quat Amm.
0.0
35.
Be sure to store all single service items in orginal plastic until its used to protect it from dust and contamination.
0.5
36.
Sprinkler system in walk in freezer appears to be leaking and needs servicing. Lumps of ice found on floor underneath sprinkler heads. Baking racks have build up on them and need scrubbing.
0.5
45.
Need caulking redone around display cases to make floors easy to clean. Water pooling under prep table from spraying down floors. Recommend having it looked at so floors are sloped so water will drain properly. Clean floors in walk in cooler and freezer.
1.0
46.
One burned out lightbulb under hood needs replacing.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/03/2008
Score: 95
#
Comments
Points
5.
ONE METAL-STEMMED FOOD THERMOMETER WAS READING 10 DEGREES TOO HIGH AND ANOTHER ONE WAS READING 4 DEGREES TOO HIGH WHEN CALIBRATED USING THE ICE-WATER METHOD (MUST READ 32F USING THIS METHOD, PLUS OR MINUS 2 DEGREES F). CALIBRATE ALL THERMOMETERS FREQUENTLY TO ENSURE THEIR ACCURACY.
1.5
16.
FOUND BLACK SINGLE SERVICE FOOD TRAYS ON FLOOR AND SOME LIDS WITH THEIR FOOD CONTACT SIDES UP. ELEVATE THESE TRAYS ABOVE THE FLOOR AND INVERT LIDS OR KEEP THEM IN THEIR ORIGINAL BOXES OR PLASTIC BAGS.
1.0
17.
CLEAN THE FOLLOWING SOILED AREAS AND SURFACES: SHELVING ABOVE 3-COMPARTMENT SINK--STAINLESS STEEL CABINETS--TALL METAL BAKERY RACKS--UNDERSIDES OF MEAT AND CHEESE SLICERS, ESPECIALLY IN CRACKS AND CREVICES AND HARD TO REACH PLACES (BE SURE TO TEAR DOWN THESE SLICERS COMPLETELY AT LEAST EVERY FOUR HOURS TO CLEAN AND SANITIZE THEM)--UNDERSIDES OF SINK DRAINBOARDS AND SOME FOOD TABLES--METAL CORNERS UNDERNEATH LARGE CUTTING BOARDS--METAL TRAY FOR SPICES--INSIDES OF RINSING AND SANITIZING SINKS--DUSTY GRATES ON CONDENSERS IN WALK-IN COOLER AND FREEZER--FOOD SCALES
1.0
21.
NO HANDSOAP WAS AVAILABLE AT HANDSINK NEAR MAIN ENTRANCE TO DELI DEPARTMENT. MAINTAIN AN ADEQUATE SUPPLY OF SOAP AT THIS SINK........PROVIDE HOT RUNNING WATER AT THIS SINK AT ALL TIMES. AFTER RUNNING THE "HOT" WATER FOR A FEW MINUTES, THE WATER DID NOT WARM UP..........CLEAN THE URINE DRIPPAGE UNDER URINAL IN MEN`S BATHROOM.
1.0
28.
REMOVE THE STANDING WATER FROM FLOOR IN CORNER BY PROOFER. REPAIR ANY LEAKS IN THIS PROOFER THAT ARE CAUSING WATER TO ACCUMULATE............THOROUGHLY CLEAN THE FLOORING THROUGHOUT THE DELI AND IN THE MOP SINK/CAN WASH ROOM...........OBSERVED A LARGE SPACE UNDERNEATH METAL THRESHOLD PLATE ON FLOOR LEADING INTO WALK-IN FREEZER. RE-GROUT/CAULK AROUND THIS PLATE.........CLEAN THE SOILED WALL AND CEILING SURFACES IN MEN`S AND WOMEN`S BATHROOMS, INCLUDING DOORS (CLEAN DUSTY CEILING VENT GRATE IN WOMEN`S BATHROOM).
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (23) REMOVE THE ACCUMULATION OF LEAVES AND SOME TRASH AROUND DUMPSTERS..........(29) THE HEAT LAMPS (BULBS) IN THE HOT DISPLAY CASE ARE NOT EFFECTIVELY SHIELDED. THEY SHALL BE SHATTERPROOF OR SHIELDED TO PREVENT THE POSSIBILITY OF BROKEN LAMPS FALLING INTO FOOD - OR THEY MAY BE PROTECTED AGAINST BREAKAGE BY A SHIELD SURROUNDING AND EXTENDING BEYOND THE BULB, LEAVING ONLY THE FACE OF THE BULB EXPOSED.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 06/18/2007
Score: 92.5
#
Comments
Points
5.
NO AIR THERMOMETER WAS AVAILABLE IN COLD MEAT AND CHEESE DISPLAY CASE. PROVIDE A THERMOMETER ACCURATE TO PLUS OR MINUS 3 DEGREES F FOR THIS CASE........ONE METAL-STEMMED FOOD THERMOMETER WAS 5 DEGREES TOO HIGH WHEN CALIBRATED. CALIBRATE THIS THERMOMETER FREQUENTLY TO ENSURE THAT IT IS ACCURATE TO PLUS OR MINUS 2 DEGREES.
1.5
11.
A SPRAY BOTTLE OF PURE SANITIZER (IT WAS DARK PINK AND GREATER THAN 400 PPM QUATERNARY AMMONIUM OR QUATS) WAS BEING USED TO SANITIZE FOOD CONTACT SURFACES. AN APPROVE QUATS SANITIZER SHALL BE A MINIMUM OF 200 PPM BUT SHOULD NOT EXCEEED 400 PPM........CLEAN THE SOILED AREAS OF THE SLICERS NEAR THE BLADES WHERE FOOD HAS ACCUMULATED OVER A PERIOD OF TIME.
2.5
17.
CLEAN THE FOLLOWING SOILED AREAS: STAINLESS STEEL CABINETS BELOW AREAS WHERE SLICERS ARE USED--ESPECIALLY IN CRACKS AND CREVICES, AREAS UNDER SCALE METAL PLATES, SHELVING ABOVE 3-COMPARTMENT SINK, AREAS ON THE SLICERS WHERE FOOD DEBRIS HAS BUILT UP (ON THE ENDS OF THE MACHINES), KNIFE HOLDER AT THE END OF STAINLESS STEEL TABLE AND AROUND THE SCREWS WHERE HOLDER IS HANGING, SIDE OF STAINLESS STEEL PREPARATION TABLE, RIGHT DRAINBOARD WHERE CLEAN UTENSILS AIR DRY, INSIDE THE SANITIZING SINK (3RD SINK) OF 3-COMPARTMENT SINK.
1.0
31.
FOUND WINDEX CLEANER AT THE BACK OF CABINET UNDER COFFEE STATION NEAR BOXES OF PACKAGED COFFEE AND CHLOROX CLEANER AND DISINFECTANT ON THE CLEAN UTENSIL DRAINBOARD. KEEP ALL CHEMICALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT AREAS.
2.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (19) REPLACE OR ADJUST TENSION SPRING ON SPRAY RINSE ARM SO THAT NOZZLE DOES NOT FALL BELOW RIMS OF SINKS.......(21) DRIPPAGE FOUND UNDER URINAL IN MEN''''S BATHROOM. KEEP URINALS CLEAN........SMALL OPEN CONTAINERS OF VINEGAR ARE BEING USED ON FOOD PREP TABLES TO KEEP FLIES AWAY. CONSIDER LABELING THESE CONTAINERS "VINEGAR".
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 08/22/2006
Score: 92.5
#
Comments
Points
2.
Box of cooked chicken held at 125F in hot hold display.
2.5
16.
Single service containers had food debris on surfaces and were placed back onto stack of clean containers, Do not re-use single service containers. Open topped boxes of single service containers were contaminated by food debris falling from above prep surfaces.
1.0
17.
Need to clean inside cabinets and storage shelves to remove food debris. Replace button gaurds on slicers. Replace door gasket on walk-in freezer. Food debris build-up present on hard to reach areas of slicer frames.
2.0
24.
FLies present in food prep and utensil wash areas of deli.
2.0
General Comments
Replace burned out bulb in fume hood. Replace or adjust tension spring on spray wand arm so that nozzle does not fall below rims of sinks.
Location: 114 WAKELON ST ZEBULON, NC 27597-2403 Facility Type: Food Stand Inspection Date: 01/26/2006
Score: 95
#
Comments
Points
2.
FRIED CHICKEN STORED IN DISPLAY COOLER TO RIGHT OF DELI IS 50*F. OTHER FOOD TEMPS IN CASE RANGE FROM 46-54*F. COOLER THERMOMETERS HAVE BEEN READING 48*F AND 46*F SINCE INSPECTION BEGAN 45 MINUTES AGO. DEFROST CYCLE MAY NEED ADJUSTING.
2.5
11.
SANITIZER IN BUCKET WAS TOO WEAK. RE-FILL BUCKETS MORE FREQUENTLY.
2.5
General Comments
CLEAN LOWER CABINET SHELVES. CLEAN HANGING SIGNS WHERE FLY WASTE IS PRESENT.
