Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 06/26/2024
Score: 97
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Comments
Points
23.
3-501.18; Priority; Date Marking of bulk Deli Meats exceeds the maximum 7 days. When meat is open, it is date marked for 6 days. On the 6th day, it is "manager's special" and is sliced into portions for individual packages available for customer self service. When bulk deli meat becomes manager special, it is date marked for 3 days. Reduction in the number of days meat is available for sale shall be reduced to a maximum of 7 days. Today packs of meat were discarded before expiration
1.5
39.
3-305.11; Core; Very low refrigerator that holds open deli meat is heavily soiled. It is wet which is contributing to microbial growth. There is a lot of black spotty growth, that is likely mold. Extensive cleaning of the meat refrigerator is needed.
1.0
48.
4-501.14; Core; 3 compartment ware washing sink needs cleaning on the right side. Clean the sink daily with detergent. Move drain rack for cleaning.
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 03/24/2023
Score: 98.5
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Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Deli meats stored in the bottom compartment of the meat display case were holding 44-45F. TCS (Temperature/time control for safety) foods shall be cold held at 41F or below. The doors to this unit are damaged and loose in their tracks, leading the doors to close improperly and let warm air in to the unit. CDI-Repairs have been scheduled, and will be expedited. Meats were allowed to cool in the walk in, and will be stored in the top portion of the display unit until the bottom is repaired. EC will visit to verify repairs.
1.5
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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 12/06/2022
Score: 100
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Comments
Points
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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 09/16/2022
Score: 100
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Comments
Points
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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 06/02/2022
Score: 99
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Comments
Points
33.
3-501.15; Priority Foundation; Fried chicken was not cooled to 41F after cooking and before placing into to-go case. Chicken was in a container with a tight lid. TCS foods shall be rapidly cooled after cooking by using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods.
0.5
54.
5-501.115; Core; There was a moderate accumulation of garbage and debris around the dumpster. Refuse areas shall be maintained clean and free of unnecessary items. Clean the dumpster area.
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 signature required due to COVID-19 precautions.
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 03/15/2022
Score: 100
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Comments
Points
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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 12/21/2021
Score: 100
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Comments
Points
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 Inspection led by Jackson Schaub
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 08/03/2020
Score: 98
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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.
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 11/14/2019
Score: 99.5
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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 led by Melonee McCrimmon
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 06/19/2019
Score: 99.5
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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.
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 03/07/2019
Score: 97.5
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Comments
Points
General Comments
Contact phone number: 919-422-3747 *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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 12/28/2018
Score: 99.5
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Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 09/28/2018
Score: 98.5
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Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 06/28/2018
Score: 97.5
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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.
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 03/19/2018
Score: 99.5
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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. Inspection completed by Josh Volkan and John Wulffert 2701
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 12/11/2017
Score: 100
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Comments
Points
General Comments
No violations observed. Contact Phone Number: 919-422-3747 *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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 08/22/2017
Score: 97.5
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Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 04/12/2016
Score: 97.5
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Comments
Points
General Comments
DISCUSSION: At mop sink/can wash faucets, always turn off water at faucet knobs when faucet is not in use. Do not turn off water at splitter or spray nozzles at end of hose...Observed significant condensation inside packages of cooked chicken. Store manager stated that cooked chicken is cooled with lids totally off for rapid cool down. Ensure this practice is consistently observed.
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 02/16/2016
Score: 97
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Comments
Points
General Comments
NOTE: Observed significant condensation inside packages of cooked chicken. Store manager stated that cooked chicken is cooled with lids totally off for rapid cool down. Ensure this practice is consistently observed.
Location: 900 NE MAYNARD RD CARY, NC 27513 Facility Type: Food Stand Inspection Date: 10/23/2015
Score: 95.5
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Comments
Points
General Comments
REMINDER: Since electric slicers are used throughout the day, at least once every 4 hours (and at end of day), slicers shall be taken apart completely parts shall be washed, rinsed and sanitized in 3-compartment sink.
