Location: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 08/28/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge has a food handlers permit and not a certified food protection manager.- The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.- Please ensure the person in charge is certified.
1.0
16.
4-501.114; Priority; The sanitizer that was actively sanitizing dishes was at 0ppm in the dish machine.- A chemical sanitizer used in sanitizing solution for a manual or mechanical dish washing operation must be at the proper concentration (50-200ppm/Chlor)- CDI, sanitizer was adjusted to proper concentration.
1.5
16.
4-602.11; Core; Interior top of ice machine had some pink/black mold build-up...Equipment such as ice machines shall be cleaned frequently enough to prevent mold accumulation...Increase cleaning frequency of ice machine.
0.0
23.
3-501.17; Priority; Observed multiple items that were prepared the day prior with no date on them.- Refrigerated ready-to-eat (RTE) TCS* foods kept at 41F or less more than 7 days shall be discarded...CDI by voluntarily discarding these foods. Facility says they are out of date stickers, please use plastic wrap and a marker like you have done on some of the foods already.
1.5
55.
6-501.12; Core; Some cleaning is needed around the oven area where there is buildup of grease and other food debris.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the area.
Location: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 04/30/2024
Score: 98
#
Comments
Points
16.
4-501.114; Priority; The sanitizer that was actively sanitizing dishes was at 0ppm in the dish machine.- A chemical sanitizer used in sanitizing solution for a manual or mechanical dish washing operation must be at the proper concentration (50-200ppm/Chlor)- CDI, sanitizer was adjusted to proper concentration.
1.5
47.
4-501.11; Core; The gaskets in the stand up refrigerator are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please have the gaskets replaced.
0.0
55.
6-501.12; Core; Some cleaning is needed around the oven area where there is buildup of grease and other food debris.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the area.
Location: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 12/08/2023
Score: 98
#
Comments
Points
16.
4-602.11; Core; The juice dispenser nozzles had a lot of buildup in them and need cleaned.- In equipment such as drink dispensing nozzles, they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- CDI, the nozzles were removed and cleaned during inspection.
1.5
47.
4-501.11; Core; The gaskets in the stand up refrigerator are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please have the gaskets replaced.
Location: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 05/02/2023
Score: 98
#
Comments
Points
16.
4-501.114; Priority; The sanitizer that was actively sanitizing dishes was way above 500ppm/Quat- A chemical sanitizer used in sanitizing solution for a manual or mechanical dish washing operation must be at the proper concentration (200-400ppm/quat)- CDI, the sanitizer was diluted to the proper strength.
1.5
55.
6-501.12; Core; Some cleaning is needed around the oven area where there is buildup of grease and other food debris.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the area.
Location: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 01/17/2023
Score: 95
#
Comments
Points
8.
2-301.14; Priority - Observed worker come into kitchen to start work and started to put on gloves without washing hands first...Hands must be washed before donning gloves for working with food and clean equipment...CDI by having worker wash hands. NOTE: Hands must also be washed after touching maintenance equipment (broom, etc.), garbage and chemicals, etc.
2.0
28.
7-102.11; Priority Foundation - One spray bottle with clear liquid was not labeled, and another with disinfectant had partially worn off label...Working containers of chemicals and sanitizers shall be labeled with name of product inside...CDI by labeling/discarding chemicals.
1.0
37.
3-302.12; Core - Container of grits was not labeled with name of contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label container of grits.
0.0
44.
4-903.11(A), (B) and (D); Core - A few clean containers and utensils had food contact sides up and unprotected...Clean equipment and utensils shall be protected from contamination and stored covered or inverted...Cover or invert containers and store utensils with handles up and presented to user.
0.0
47.
4-205.10; Core - Table mounted can opener does not meet ANSI/NSF certification, and small Toastmaster chopper had "Household Use Only" on its label...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace can opener and chopper with equipment that meets NSF certification OR can opener can be the hand held type that does NOT have to meet ANSI/NSF certification.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and worn. Top front panel to ice machine was broken off the hinge...Food service equipment shall be maintained in good repair. Equipment components such as doors, seals and hinges shall be kept intact and tight...Replace shelves with similar approved shelving, and replace broken ice machine panel.
0.0
48.
4-302.14; Priority Foundation - No test strips were available to check concentration of quaternary ammonium sanitizer used at 3-comp sink...Test kits/devices shall provided to accurately measure concentration of sanitizers used...Provide QA sanitizer strips (concentration shall be 200-400 ppm for type used)...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Some wire shelves had grease/soil build-up...Equipment nonfood contact surfaces shall be kept clean...Increase shelf cleaning frequency.
0.0
54.
5-501.111; Core - One outside dumpster lid was broken off...Refuse/recycling receptacles shall be maintained in good repair...Replace broken dumpster lid.
0.5
55.
6-501.11; Core - Several large and small holes were in kitchen walls, and ceiling surface was damaged in mop sink room. Food prep sink faucet was dripping and cold water knob at dish machine spray rinse arm could not be turned on or off. Caulk was peeling in ventilation hood corner. Light bulb in mop sink room was burned out/non-functioning...Physical facilities shall be maintained in good repair...Seal wall holes, and repair faucet leak, water knob, ceiling and peeling caulk. Repair/replace nonfunctioning light fixture.
0.5
55.
6-501.16; Core - In mop sink area, one wet mop was leaning against wall corner with mop head up and handle down...After use, wet mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops so handles are up and mop heads are down.
0.0
55.
6-501.12; Core - Vent hood filters and ceiling vent grates were dusty. Ceiling surfaces by dishwasher were water stained...Physical facilities shall be kept clean...Increase cleaning frequency of filters and grates, and repaint stained ceiling surfaces.
0.0
General Comments
DISCUSSION: Verification required for Item #48 on this report. By January 27, 2023, send photo of sanitizer test strips obtained to Lucy.Schrum@wakegov.com or text photo to 919-868-2565...3-COMPARTMENT SINK SANITIZER: The quaternary ammonium sanitizer mixed with water is too strong coming out of the hose--greater than 400 ppm. Have this adjusted so concentration is 200-400 ppm when sanitizer comes out of hose..>>>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 Follow-Up: 01/27/2023
Location: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 11/04/2022
Score: 97
#
Comments
Points
40.
2-303.11; Core - Observed dangling bracelets and rings other than a plain ring on wrist and hands of a food worker...Except for a plain ring, while preparing foods, food employees shall not wear jewelry on their arms and hands...Instruct food worker to remove all jewelry from hands and arms except a plain ring.
0.0
41.
3-304.14; Core - A few moist/soiled wiping cloths were on table top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths as stated above.
0.0
45.
4-903.11(A) and (C); Core - Disposable plastic forks, spoons and knives were stored with food contact sides up in cups...Single service disposable food/beverage containers and utensils shall be protected from contamination...Store disposable utensils with handles up in cups.
0.5
47.
4-205.10; Core - Table mounted can opener does not meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace can opener with one that meets NSF certification OR can opener can be the hand held type that does NOT have to meet ANSI/NSF certification.
0.5
47.
4-501.11; Core - Several wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace shelves with similar approved equipment.
0.0
47.
4-502.11(A) and (C); Core - At least one food container lid was cracked...Food service utensils shall be kept in good repair...Discard cracked lid.
0.0
51.
5-202.14; Priority - At mop sink/can wash faucet (with atmospheric vacuum breaker (AVB), cold water was in the "on" position, and water was shut off at the splitter with attached long hose. The AVB on this faucet is not approved for constant water pressure...A backflow prevention device on water supply system shall meet ASSE standards and shall be used for the correct application....CDI by turning off water at faucet knob.
0.0
51.
5-205.15; Core - Cold water knob at dishwasher spray rinse arm could not be turned easily (no cold water?). One food prep sink faucet was dripping from faucet opening and under hot water faucet knob...A plumbing system's components shall be maintained in good repair...Repair cold water knob so it can be turned on and off easily, and repair faucet leaks/drips.
1.0
54.
5-501.111; Core - One outside dumpster lid was broken off...Refuse/recycling receptacles shall be maintained in good repair...Replace broken dumpster lid.
0.5
55.
6-501.11; Core - Several large and small holes were in kitchen walls...Physical facilities shall be maintained in good repair...Seal wall holes.
0.5
55.
6-501.12; Core - Ceiling stain was near dish machine vent hood and kitchen ceiling vent grates and floor fan were dusty...Physical facilities shall be maintained clean...After ensuring ceiling leaks are repaired, repaint stained ceiling, and increase ceiling vent grate and fan cleaning.
0.0
55.
6-501.16; Core - In mop sink area, one wet mop was hanging on wall with mop head up and handle down...After use, wet mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops so handles are up and mop heads are down.
0.0
General Comments
DISCUSSION: Anyone who enters the kitchen to assist with food preparation and service must first wash their hands at approved handwashing sink before touching equipment, utensils, putting on gloves, etc...3-COMPARTMENT SINK SANITIZER: The quaternary ammonium sanitizer mixed with water is too strong coming out of the hose--greater than 400 ppm. Have this adjusted so concentration is 200-400 ppm when sanitizer comes out of hose...CFPM: Wanda Davis, Exp. 4/6/2027...>>>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: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 07/05/2022
Score: 98.5
#
Comments
Points
16.
4-602.11; Core - Interior top of ice machine had some pink/black mold build-up...Equipment such as ice machines shall be cleaned frequently enough to prevent mold accumulation...Increase cleaning frequency of ice machine.
0.0
28.
7-102.11; Priority Foundation - Container of wiping cloth sanitizer was not labeled...Containers of cleaners and sanitizers shall be labeled to denote contents...CDI by labeling sanitizer container.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean serving trays and bus tubs were stacked while wet, and some clean utensils were stored with food contact sides up...Clean equipment and utensils shall be protected from contamination, stored in self-draining position that allows air drying and covered or inverted...Separate stacked containers/trays and completely air dry before stacking, and invert on clean surfaces. Store utensils with handles up in storage containers.
0.5
47.
4-205.10; Core - Table mounted can opener does not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace can opener with one that meets NSF certification OR can opener can be the hand held type that does NOT have to meet ANSI/NSF certification.
0.5
47.
4-501.11; Core - Several wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace shelves with similar approved equipment.
0.0
49.
4-601.11(B) and (C); Core - Some wire shelves were soiled/with grease...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of shelves.
0.0
55.
6-501.11; Core - Hot and cold water knobs at dishwasher spray rinse arm could not be turned easily (no cold water?). One food prep sink faucet and mop sink/can wash faucet was dripping (after water was completely turned off at faucet and splitter levers were completely open). Caulk was peeling in corner of vent hood above cooking line, and small holes were in kitchen walls...Physical facilities shall be maintained in good repair...Repair sink faucets and knobs to provide hot and cold running water where needed, replace peeling caulk, and seal wall holes.
0.5
55.
6-501.16; Core - A few wet mops were in bottom of mop sink/can wash basin...After use, wet mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops so handles are up and mop heads are down.
0.0
General Comments
DISCUSSION: If quaternary ammonium sanitizer at 3-compartment sink will be used, then the proper quaternary ammonium sanitizer test strips must be obtained to measure concentration of this specific sanitizer>>>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: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 03/14/2022
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
10.
5-202.12; Core - Hot water at kitchen handsink did not exceed 77F...Hot water at handsinks shall be at least 100F...Increase handsinks hot water temperature to at least 100F.
1.0
23.
3-501.18; Priority - Deli turkey and ham had dates of 3/7 and 3/6, respectively (more than 7 days ago)...Refrigerated ready-to-eat (RTE) TCS* foods kept at 41F or less more than 7 days shall be discarded...CDI by voluntarily discarding these foods.
1.5
28.
7-102.11; Priority Foundation - Bottle with blue liquid (dish soap, according to PIC) and wiping cloth sanitizer tub were not labeled...Containers of cleaners and sanitizers shall be labeled to denote contents...CDI by labeling blue liquid and sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core - Some dishes and pans in storage had unprotected food contact surfaces...Clean equipment and utensils shall be stored covered or inverted...Cover or invert dishes/pans.
0.0
47.
4-205.10; Core - Table mounted can opener does not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace can opener with one that meets NSF certification OR can opener can be the hand held type that does NOT have to meet ANSI/NSF certification.
0.5
47.
4-501.11; Core - Several wire shelves were rusty. Reach-in refrigerator door gasket was torn...Food service equipment shall be maintained in good repair...Replace shelves and door gasket with similar approved equipment.
0.0
47.
4-502.11(A) and (C); Core - Lid on large white bin was cracked...Food service utensils shall be maintained in good repair...Replace cracked bin lid.
0.0
48.
4-302.14; Priority Foundation - No sanitizer test strips were available to check chlorine sanitizer used in dishwashing machine...A test kit that accurately measures the concentration of sanitizing solutions shall be provided...Provide required chlorine test strips...Not corrected during inspection.
0.5
55.
6-501.11; Core - At 3-compartment sink right faucet, hot water does not get very hot and cold water does not get cold (possible cross-flow of hot water into cold and vice versa?). Hot and cold water knobs at dishwasher spray rinse arm could not be turned easily. Caulk was peeling in corner of vent hood above cooking line...Physical facilities shall be maintained in good repair...Repair sink faucets to provide hot and cold running water where needed, and replace peeling caulk.
0.5
55.
6-501.12; Core - Vent hood filter above dishwashing machine was dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of hood filter.
0.0
56.
6-202.11; Core - Light fixtures in both reach-in refrigerator and freezer were not shielded.. Where food and clean equipment/utensils are exposed, light fixtures shall be effectively shielded...Provide shields for bulbs OR shatter-proof or shatter-resistant bulbs in refrigerator and freezer.
0.5
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Remember that kitchen workers who contaminate gloved hands must discard gloves and wash hands before putting on new clean gloves or before touching anything else in kitchen...Water supply lines for ice machine, steamer, and tea and juice machines do not appear to have approved double check valves (backflow prevention devices). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (See Section 5-203.14 of NC Food Code Manual). Install these double check valves if they are not currently present on water supply lines stated above...>>>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...Verification required for Item #48 on this report (chlorine test strips requirement). By 3/24/2022 send a photo of chlorine test strips obtained to lucy.schrum@wakegov.com or text to 919-868-2565. Follow-Up: 03/24/2022
Location: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 11/10/2021
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation - Facility has written procedures for vomiting and diarrheal events but no corresponding clean up kit stated in procedures...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement.
0.0
33.
3-501.15; Priority Foundation - Ham and sweet potatoes were cooling in refrigerator in covered containers stacked on top of each other...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with ice and water at level of food in containers and constant stirring, rapid cooling equipment, arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
43.
3-304.12; Core - Handles of a few food scoops were touching food they were stored in...Food dispensing utensils shall be stored on clean, dry surface or in food with handle extending out of food...Store dispensing scoops as required above.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean dishes/pans on storage shelves had food contact sides up...Clean equipment/utensils shall be stored covered or inverted on clean surfaces...Store clean items as stated above.
0.0
47.
4-205.10; Core - Table mounted can opener does not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace can opener with one that meets NSF certification OR can opener can be the hand held type that does NOT have to meet ANSI/NSF certification.
0.0
47.
4-501.11; Core - Several wire shelves were rusty/peeling, including inside refrigerator...Food service equipment shall be maintained in good repair...Replace shelves with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Vinyl handle on tongs was cracked, and a few containers had cracked lids...Food service utensils shall be maintained in good repair...Discard damaged items and replace as needed.
0.0
55.
6-501.11; Core - Plastic bags were around drain pipe under 3-compartment sink (due to a leak?). Food prep sink hot water knob was leaking a little, and hot water knob at spray rinse arm at dishwasher sink could not be turned (was stuck). Observed damaged caulk behind dishwasher spray rinse sink and wall...Physical facilities shall be maintained in good repair...Repair leaks where needed, ensure hot water knob at spray arm can be moved easily, and replace damaged caulk, ensuring it is smooth and easy to clean.
0.5
55.
6-501.12; Core - Observed soiled walls behind/under dishwasher area and end of ice machine ice bin drain pipe...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
56.
6-202.11; Core - Light fixtures in refrigerator and freezer did not appear to be shielded...Where food and clean equipment/utensils are exposed, light fixtures shall be effectively shielded...Provide shields for bulbs OR shatter-proof or shatter-resistant bulbs.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Water supply lines for ice machine, steamer, and tea and juice machines do not appear to have approved double check valves (backflow prevention devices). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. (See Section 5-203.14 of NC Food Code Manual). Install these double check valves if they are not currently present on water supply lines stated above>>>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: 1225 W Gannon AVE ZEBULON, NC 27597 Facility Type: Institutional Food Service Inspection Date: 07/13/2021
Score: 98
#
Comments
Points
General Comments
Please continue to review the food code changes and let me know if you have any questions. Melodee Wallace Johnson - 919.609.1783 - Melodee.Johnson@wakegov.com
