Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 08/30/2024
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were absent from handwashing sink nearest to 3-compartment sink. Hand drying provisions shall be provided at each set of handwashing sinks. CDI: Paper towels added.
0.0
16.
4-501.114; Priority; 3-compartment sink and sanitizing bottles had a concentration of 0 PPM quaternary ammonia sanitizing solution. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's label. CDI: Sanitizer dispenser will be serviced and sanitizing solutions will be prepared manually until repairs complete.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 08/07/2023
Score: 98.5
#
Comments
Points
40.
2-402.11; Core; None of the food employees in the produce department was wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment, utensils, and unwrapped single-service and single-use articles. Wear hair restraints.
0.5
47.
4-501.11; Core; Observed damaged gaskets on tall refrigerator. Equipment shall be maintained in a state of good repair. Replace damaged gaskets.
1.0
54.
5-501.115; Core; Observed trash on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster area.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 01/26/2023
Score: 99
#
Comments
Points
10.
5-202.12; Core; Hot water temperature in associates' restroom was below 100F (at 78F). A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust hot water temperature.
1.0
47.
4-501.11; Core; Observed damaged gaskets on tall refrigerator. Equipment shall be maintained in a state of good repair. Replace damaged gaskets.
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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 09/06/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several foods in walk-in cooler were above 41F, see chart above. The door to the WIC cooler were open for a long time because of the cleaning. TCS foods (time/temperature control for safety food) shall be maintained at 41F or less. CDI - PIC closed the WIC door and educated employees.
1.5
54.
5-501.115; Core; Observed trash on the ground next to the dumpster. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the dumpster area.
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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 01/06/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Proteins in salad bar area that are on temperature control were between 42-44F. Potentially hazardous foods shall be maintained at 41F or less. Food was put in freezer to cool down, salad was moved to area where cooler was no functioning since it is on a 3 hours time hold. CDI.
1.5
48.
4-501.14; Core; Interior of three compartment sink had built up residue present. The compartments of sinks shall be cleaned at least every 24 hours if used. Clean this area more often.
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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 01/26/2021
Score: 99.5
#
Comments
Points
General Comments
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 08/07/2020
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...5-203.14; The ice machine in back storage area is used by meat market and produce area had no backflow prevention device on water pipe. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT by Installing an APPROVED backflow prevention device. Install a backflow prevention device on ice machine to prevent backflow...Inspection was led by Shannon Flynn
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 02/24/2020
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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 07/11/2019
Score: 98
#
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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 01/17/2019
Score: 99.5
#
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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 08/08/2018
Score: 99
#
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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 03/20/2018
Score: 99
#
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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 10/26/2017
Score: 99
#
Comments
Points
General Comments
Verified hot water >120F at 3 comp sink. *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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 02/07/2017
Score: 97.5
#
Comments
Points
General Comments
Do not turn off the water at the 3 bay sink and the food prep sink by the 3rd arm. This causing the water temperature to decline. Please turn off the water by the hot and the cold handles. Please be advised that hot water must be provided at a minimum of 100dF at the hand wash sink and minimum of 110dF at the 3 bay sink.
Note: Refrigerator door gasket is torn and being taped together. Person in charge indicated that an order was placed for new gaskets. Will verify at next routine inspection.
*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: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 02/11/2013
Score: 100
#
Comments
Points
General Comments
Recommend storing single use plastic gloves at the handwashing sink, not with plastic wrap. Handwashing is required before using these gloves and each time gloves are changed. . . . Heads Of CABBAGE are not refrigerated: Cut leafy greens (such as lettuce, spinach, etc.) are now considered to be a potentially hazardous food. With the exception of herbs such as cilantro and parsley, leafy greens shall be refrigerated to 41 degrees F within 4 hours of receiving, and shall be maintained a temperature of 41 degrees F or below.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 07/25/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Salad Bar has may tong handles stored on/across food. Minimize contamination of the food by keeping handles off of the food. Recommend longer handled tongs be used. . . .
Spring Mix, opened from washed ready-to-eat packages and stored with tongs for customer self-service, has thick mucous built-up at the back of the storage area. Recommend keeping these ready-to-eat cut leafy greens in their package or storing at the salad bar with other RTE foods, where sanitary conditions are more easily controlled.
1.5
34.
Utensils shelves for storing clean pans is very moldy. Thorough cleaning needed.
1.0
40.
Produce washing sink needs cleaning. Minimize storage on the sink. Use soap to thoroughly clean, then rinse, then apply sanitizer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 01/18/2012
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
40.
Large White Ice Bin and Shovel need cleaning.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Equipment specs for the salad bar replacement and sandwich make-line need to be submitted to our office for approval. Contact Wake County Environmental Services Plan Review department.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 07/25/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Ready-to-eat spring mix is stored under shelves with some bacteria present. Water drips from these shelves onto leafy greens. This area needs more frequent cleaning and sanitizing. It should be treated as an extension of the salad bar.
Tong Handles on the salad bar and on the spring mix were observed ON the food. Keep handles of serving tongs off of the food to minimize contamination.
1.5
17.
Refrigerated Salad Bar is not holding food cold: Macaroni Salad 51`F, 3-Bean Salad 51`F, Mexican Rice 50`F, Moroccan Salad (rice & spinach) 60`F, Watermelon 52`F, Cantaloupe 53`F, Cottage Cheese 54`F, Honey Dew Melon 54`F, Boiled Egg 55`F, Chicken 54`F. Use your thermometer to monitor food temperatures. Food must stay at 45`F or colder, and is recommended below 41`F. Food was removed from the salad bar today.
2.0
36.
Salad Bar Refrigerator is not working, but is in use. Repair needed. Unit needs to maintain food at or below 45`F, recommended to hold food below 41`F.
0.5
40.
Large White Ice Bin and Shovel need cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 03/28/2011
Score: 96.5
#
Comments
Points
10.
Ready-to-eat spinach is stored under shelves with mold and slimy bacteria accumulated. Water drips from these shelves onto leafy greens. This area needs frequent cleaning and sanitizing. It should be treated as an extension of the salad bar.
Keep handles of serving tongs off of the food.
1.5
11.
Food Preparation Sink and drainboard are not clean. Use soap to thoroughly clean and sanitize after use. Minimize permanent storage on the drainboard and cuttingboards to make cleaning easier. If items are stored on food preparation surfaces, they need to be moved for cleaning.
1.5
45.
Floor and mat need better cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 12/16/2010
Score: 98
#
Comments
Points
10.
Handles of tongs on salad bar should not be touching the food. Tong handles are laid across the Cheese, Chicken, cucumber, broccoli, Spinach and salad mix. Longer handled tongs may be helpful. . . . . . . . . .
Produce is stored under shelves with mold and slimy bacteria accumulation. Water drips from these shelves onto leafy greens.
1.5
21.
Hot water had to run for SEVERAL minutes before reaching 130F.
0.0
40.
Cuttingboard used to cover the garbage diposal is not clean, mold present. . . . .
Produce refrigerators open to customers need more frequent cleaning. Mold and bacterial growth has accumulated.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 07/19/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
One properly covered employee drink observed on bottom shelf shared with cased single use gloves. Do not store drinks on same shelves as foods or food contact surfaces (including single service items such as packaging, towels, and gloves in addition to wares and equipment). CDI.
0.0
17.
Watermelon observed at temperatures of 45-52 degrees F. Ensure that items stored on ice are nested deeply into ice to maintain temperatures at 45 degrees F or below. CDI by voluntarily discarding.
2.0
40.
Rolling cart, produce rack, surfaces in canwash area observed not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 01/26/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
17.
Spinach dip, artichoke dip, 7 layer dip, Texas caviar observed at temperatures of 45-51 degrees F. Containers at bottom of stacks observed to be at proper temperatures. Do not overfill unit. Recommend that unit be serviced to ensure consistent cooling throughout cooler. 10 containers of dips voluntarily discarded by management. CDI.
2.0
35.
Small number of single use tubs observed re-used for storage of dry foods. These tubs are not easily cleanable. Do not re-use single use food containers unless durable and designed to be easily cleanable.
0.0
36.
Seam between cove metal base and back of refrigerated display case starting to pull apart in areas - re-caulk.
0.0
40.
Rolling cart, produce rack, surfaces in canwash area, back plate (facing into food prep area) of retail case, metal cove base between same equipment and floor observed not clean. Maintain non-food contact surfaces clean.
0.5
44.
Canwash area observed to have no hot water. Per Rule .2626(d): Garbage can "Cleaning facilities shall include combination faucet, hot and cold water, threaded nozzle," [...]. Restore hot water to this facility.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Drain pipe from three compartment sink observed to extend into floor sink. Submersion of end of pipe (not observed during this inspection) would constitute a cross connection and could result in loss of points on #42. Stand or strap pipe at least 2 inches above flood rim of floor sink to eliminate risk of cross connection.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 07/06/2009
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
34.
Clean utensils observed stored in contact with non-cleanable surfaces such as cardboard, cut gloves, and foam packing material. Store utensils on clean, cleanable surfaces.
0.5
40.
Rolling cart, produce rack, surfaces in canwash area observed not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Open box of facial tissues observed in food preparation area. Do not store personal hygiene items in food preparation areas. Store in non-food areas to discourage personal grooming in food areas. No personal grooming or other unhygienic practices observed during this inspection.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 01/21/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
19.
Several varieties of toxic materials (including glass cleaner and floor buffer chemicals) observed stored on top of ice machine. Store toxic materials to not contaminate foods, food contact surfaces, or single use items. Do not store any chemicals on ice machine.
1.5
30.
Vinyl aprons (which may have previously been used) observed stored above, but not in contact with packaged single use items and retail produce. Strongly recommend that aprons be relocated to area where contamination of food, utensils, and single use items is not possible.
0.0
40.
Rolling cart, speed rack, surfaces in canwash area observed not clean. Maintain non-food contact surfaces clean. Repeat violation with some improvement.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational Note: Cut tomatoes (along with cut melon and seed sprouts) are considered to be potentially hazardous under North Carolina Rules, and shall be maintained at temperatures of 45 degrees F or below or 135 degrees F or above. Whole tomatoes held at ambient temperatures which are cut shall be either rapidly reheated to 135 degrees F or greater or rapidly cooled by approved methods to 45 degrees F within four hours. Please share this information with other departments in this facility. No cut tomatoes or indication of potential violation regarding tomatoes observed during this inspection.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 07/24/2008
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
22.
Maintain walk in cooler doors closed to ensure proper operation of walk in cooler - no temperature violations or threshold temperatures observed.
0.0
39.
Unapproved domestic Rubbermaid container observed used for storage of packaged foods. Reminder: do not use domestic plastic containers for direct food contact purposes - containers often not food-grade.
0.0
40.
Rolling cart, speed rack covers, surfaces in canwash area, knife holder observed not clean. Maintain non-food contact surfaces clean.
0.5
47.
Floor cleaning pads located such that they must pass over (closed/sealed) portion of ice machine for storage - relocate.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 07/30/2007
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
17.
LOWER SHELVES OF CARTS IN WALK IN COOLER AND LOWER SHELF OF WRAPPER STATION OBSERVED NOT CLEAN. MAINTAIN ALL NON-FOOD CONTACT SURFACES CLEAN.
1.0
34.
APRONS OBSERVED HANGING ON METRO SHELVING USED FOR SINGLE USE ITEMS AND CLEAN WARES. PROVIDED PROPER STORAGE FOR ALL LINEN AND WORK CLOTHING, CLEAN OR DIRTY. RELOCATE APRONS TO ELIMINATE CHANCE OF CONTAMINATION OF SINGLE USE ITEMS AND WARES.
0.5
General Comments
SMALL AMOUNT OF RESIDUE ON TOP SURFACE OF KNIFE HOLDER - MAINTAIN KNIFE HOLDER CLEAN.
Location: 4093 Davis DR MORRISVILLE, NC 27520 Facility Type: Food Stand Inspection Date: 02/15/2006
Score: 98
#
Comments
Points
15.
Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean base of utensil bin/bucket. Good job on air-drying!
1.5
28.
Clean floor in walk-in cooler. Clean swinging door to walk-in cooler. Clean wall under dirty end of drainboard at 3 compartment sink. Clean walls in can wash.
0.5
General Comments
Wipe/clean shelving throughout, transfer cart and wrapping stations. Use warm water(75F-110F) when mixing sanitizer solution in/at 3 compartment sink. Do not use hot water when mixing sanitizer solution.
