Location: 102 W Fourth ST WENDELL, NC 27591 Facility Type: Food Stand Inspection Date: 05/06/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw eggs being stored over top of RTE foods.- Food shall be protected from cross contamination by storing the food by order of required final cooking temperature with the highest required temperature item on the bottom.- CDI, eggs were moved to the bottom shelf.
1.5
41.
3-304.14; Core; Cloths being stored on countertops.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution that is at the proper concentration.- Please do not store cloths on counters. Keep them in sanitizer.
Location: 102 W Fourth ST WENDELL, NC 27591 Facility Type: Food Stand Inspection Date: 12/19/2023
Score: 98.5
#
Comments
Points
37.
3-302.12; Core; Multiple containers of spices did not have a label.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.- Please label the spices.
1.0
41.
3-304.14; Core; Cloths being stored on countertops.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution that is at the proper concentration.- Please do not store cloths on counters. Keep them in sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed mop handle being stored directly in contact with clean meat slicer.- Clean equipment and utensils shall be stored where they are not exposed to contamination.- Please do not store the mop on the slicer or in contact with clean food surfaces.
Location: 102 W Fourth ST WENDELL, NC 27591 Facility Type: Food Stand Inspection Date: 04/20/2023
Score: 99.5
#
Comments
Points
47.
4-501.12; Core; The cutting boards at the prep station have heavy/dark scratches in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please resurface/replace cutting boards.
Location: 102 W Fourth ST WENDELL, NC 27591 Facility Type: Food Stand Inspection Date: 01/10/2023
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by providing examples of procedures and kit.
0.0
16.
4-501.114; Priority - Chlorine concentration in sanitizer spray bottle was less than 50 ppm...Chlorine concentration shall be at least 50 ppm but should not exceed 200 ppm...CDI by adjusting chlorine concentration to correct strength.
1.5
21.
3-501.16(A)(1); Priority - Meatballs on grill top were at 128-129F...After properly cooking or reheating TCS* foods, they shall be kept at 135F or above throughout entire product until served...CDI by reheating meatballs.
1.5
23.
3-501.17; Priority Foundation - In house cut deli meats were frozen without dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on meats.
0.0
33.
3-501.15; Priority Foundation - In walk-in cooler, pizza sauce prepared from room temperature was cooling in tightly covered container with about 12 inch sauce depth. Also, it did not cool down at all within 70 minutes (see temperature chart)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment (ice wands, paddles, freezer), adding ice as ingredient, 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 method for faster cooling.
0.5
37.
3-302.12; Core - A few containers with cooking oil, water, spice were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - A few soiled or moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept inside clean approved sanitizer between uses...Store moist/soiled cloths as stated above.
0.5
43.
3-304.12; Core - Small plastic ramekin cups (without handles) were stored in large containers of sugar and flour for dispensing foods...Food dispensing utensils shall be stored with handles extending up and out of food...CDI by removing cups from dry foods. Use only hard durable scoops with extended handles to dispense foods.
0.0
53.
5-501.17; Core - Employee bathroom had no covered trash receptacle...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered receptacle as required.
0.5
56.
6-403.11; Core - A few covered employee water bottles were stored above/near food and clean equipment...Areas designated for employees to eat and drink shall be located so food and clean equipment, disposable food containers, and clean linens are protected from contamination...CDI by discarding beverages. NOTE: Always keep employee beverages below and away from food and clean equipment and utensils.
0.5
General Comments
DISCUSSION: Observed drain pipe of one food prep sink that extended down into floor drain, below floor surface. Drain pipes for food prep sinks shall be indirectly connected to sewer by means of an approved air gap. Air gap to be twice the diameter of the drain pipe...>>>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: 102 W Fourth ST WENDELL, NC 27591 Facility Type: Food Stand Inspection Date: 10/06/2022
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
6-301.14; Core - The two kitchen handsinks and bathroom handsink had no handwashing signs posted by them...Handwashing signs shall be posted at handsinks used by employees...Place handwashing sign at each handsink.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Roasted garlic in oil (a TCS* food) on table top was at 80F...Unless actively preparing or properly cooling, cold TCS* foods shall be maintained at 41F or less...CDI by refrigerating garlic in oil.
0.0
23.
3-501.17; Priority Foundation - Open containers of cream and deli meat (open yesterday) had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
33.
3-501.15; Core - Hamburger crumbles were cooling in tightly covered container in walk-in cooler...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment, adding ice as ingredient, 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 method for faster cooling.
0.5
37.
3-302.12; Core - Several food bottles with sauces, containers of spices and flour were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
1.0
40.
2-402.11; Core - Food worker did not wear hair restraints on head and over beard...Food employees shall wear hair restraints such as hats, hair coverings or nets, and beard restraints to keep hair from contacting exposed food and clean equipment and utensils...Instruct food workers to wear hair restraints as required.
0.0
53.
5-501.17; Core - Employee bathroom had no covered trash receptacle...Toilet rooms used by femails shall have a covered receptacle for sanitary disposal...Provide covered receptacle as required.
0.0
55.
6-501.11; Core - One kitchen ceiling light shield was water stained, and water droplets were present between ceiling panels in walk-in cooler (observed water accumulated on container below dripping area). Condensation lines under cooler condensers were not wrapped/insulated...Physical facilities shall be maintained in good repair...After ensuring roof/ceiling leaks are properly repaired, clean the soiled light shield. Repair any cooler ceiling condensation leaks and properly seal between ceiling panels. Wrap or insulate exposed condenser pipes.
0.5
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION POINTS: Remember to wash hands at handsink for 10-15 seconds and use paper towel to turn off faucet knobs to prevent recontamination of clean hands...Cuisinart food processor and table mounted Garde can opener do not appear to meet ANSI/NSF certification. Replace this equipment with approved ANSI/NSF equipment OR use non-electric hand held chopper or can opener which do not have to be ANSI/NSF approved...>>>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
