Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 06/20/2024
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Small Delfield cooler not holding at 41F. Cold potentially hazardous food shall be kept at 41F or below. Thermostat adjusted.
1.5
44.
4-901.11; Core; Observed clean inverted plastic and metal food containers stacked wet on wire shelf. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
1.0
49.
4-601.11(B) and (C); Core. Wire shelves in walk in cooler and interior of reach in coolers have build up of soil debris. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Some cleaning needed of black residue on walls by 3 compartment sink. Facilities shall be cleaned as often as necessary to keep them clean.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 08/15/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Small Delfield cooler not holding at 41F. Cold potentially hazardous food shall be kept at 41F or below. Food moved to walk in cooler.
1.5
44.
4-901.11; Core; Observed clean inverted plastic food containers stacked wet on wire shelf. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
1.0
47.
4-501.11; Core; Delfield cooler not operating proplerly. Rusty wire shelving to right of entrance and in walk in cooler. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Wire shelves in walk in cooler and interior of reach in coolers and gaskets have build up of soil debris. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Cleaning needed on walls, ceilings, floors. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-501.14; Core; Ceiling ducts dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. No points taken.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 09/19/2022
Score: 95.5
#
Comments
Points
15.
3-302.11; Two containers of raw bacon stored on shelf in walk in cooler over quesadillas and tortillas. In all coolers, store foods according to final cook temperatures, with ready to eat above all raw. one container moved to proper shelf with other bacon and one container taken to kitchen area.
Priority;
1.5
22.
3-501.16 (A)(2) and (B); Priority; Hot dogs left out were at 51F. Cold potentially hazardous food shall be kept at 41F or below. Placed in walk in cooler uncovered. Note: Walk in cooler ambient 38F.
1.5
39.
3-305.11; Core; Case of tea on floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor. No points taken.
0.0
44.
4-901.11; Core; Multiple plastic containers above sink stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Wire shelves in walk in cooler have build up of food debris. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Cleaning of soil debris needed on walls, ceilings, floor of walk in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 01/24/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; the manager answered several questions for the inspector and proved that he is knowledgeable to serve as a person in charge.
0.0
16.
4-601.11 (A); Priority Foundation; a few metal pans stored clean on the metal shelf over the ware wash area had a greasy film and debris in them. Food contact surfaces shall be clean. These ite3ms were sent back to the dish pit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; one tub of hot dogs were above 45 degrees in a pan. TCS/ready to eat foods shall be held at 41 degrees and below at all times. The hot dogs were voluntarily discarded.
1.5
43.
3-304.12; Core; there was a metal round bowl being used for scooping up salt. During pauses in food prep utensils shall be stored out of the food product. The round bowl was removed.
0.5
45.
4-903.11(A) and (C); Core; debris was seen down in the styrofoam cups on the shelf. Move these to another area where contamination cannot occur. cups were moved.
0.5
49.
4-602.13; Core; clean the bun case and clean the vents over the cooking areas. Non food contact surface shall be cleaned often enough to keep clean,
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 NO PIC SIGNATURE DUR TO COVID 19 PANDEMIC. manager received procedures for Vomit clean up procedures.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 04/13/2020
Score: 92.5
#
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: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 11/04/2019
Score: 97.5
#
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: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 06/12/2019
Score: 92.5
#
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. THE HOOD MAKE UP AIR APPEARS TO NOT BE WORKING CORRECTLY. DOORS ARE DIFFICULT TO OPEN UNTIL THE DRIVE THRU WINDOWS ARE OPENED. THE BUILDING SHOULD HAVE POSITIVE PRESSURE. THERE IS NEGATIVE PRESSURE IN THIS LOCATION. RECOMMENDING HOOD MOTORS BE SERVICED FOR OPTIMUM EFFICIENCY. Follow-Up: 06/14/2019 COMPLAINT # 8774155 ADDRESSED
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 10/30/2018
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.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 08/28/2017
Score: 93.5
#
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.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 02/23/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Store foods in freezer according to chart provided. Raw chicken above precooked foods at the time of inspection. Bananas that have been cut open need to be covered or otherwise protected.
1.5
36.
Repair leak in the ice cream cooler, remove water build up in the bottom. Check the condensation line to see if it is clogged.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 09/08/2011
Score: 94.5
#
Comments
Points
14.
EHS reviewed cooling procedure on the chili meat w/ mgr. Facility is adding hot meat to a single pan every half hour or so for 5 hours and then changing out pans and repeating the process. All cooling foods must reach 135 to 70 w/in two hours and 70 to 45F within another four hours. Adding hot meat will warm up cooled meat and cause that meat to be outside of requirements. Mgr provided corporate protocols that suggest this is the standard policy, EHS to follow up. In the meantime, EHS advises this facility must meet requirements. EHS provided cooling log example.
0.0
17.
Cheese in double iced pan was above 45F. Use lids, water in ice and metal pans to help maintain temps. Monitor temps to ensure requirements are met.
2.0
18.
Tomatoes on the line were not properly labeled. Label at the tomatoes showed 10:00am, indicating that the tomatoes are not getting relabeled according to the TILT agreement throughout lunchtime.
1.5
28.
Several flies observed in the facility at the time of inspection. Increase pest control measures.
1.0
36.
Repair leak in the walk in cooler.
0.5
46.
Lights above dry storage (outside of walk in cooler & freezer) need to be shatterproof or shielded. Replace broken light shield in the walk in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 06/29/2011
Score: 95.5
#
Comments
Points
3.
Hands must be washed between task changes. Employees observed changing tasks and then change gloves without washing hands. Gloves are not to be used in place of handwashing, they are to be used in addition to handwashing.
2.0
11.
Shake blenders should be washed, rinsed and sanitized at least every four hours.
1.5
36.
Repair top right drawer on the fryer drawer cooler, it does not close properly. Repair walk in freezer door sto that it closes properly.
0.5
44.
Have leaking dumpster repaired or replaced.
0.5
46.
Lights above dry storage (outside of walk in cooler & freezer) need to be shatterproof or shielded.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 07/13/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
17.
Corndogs in lowboy above 45F. Keep cold hold PHF`s 45F and below. Corndogs voluntarily disposed of. Do not plug refrigeration unit into bottom left outlet.
2.0
36.
Shelving above dishsink baldy rusting on bottom. Replace. Representative from manufacturer already coming to store to evaluate and possibly replace; Recaulk under ventilation hood. Caulk has come away and is partially hanging. Use fireresistant caulk; Heat strip around walk in freezer door is not functioning. Lots of ice buildup around door and on ceiling of unit. Repair.
0.5
40.
Clean fryer interiors and exteriors, hot holding units top and bases.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 03/09/2010
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
3.
Observed employee handle raw chicken with gloved hand, wipe gloved hands on paper towel and then continue working without disposing of gloves. Treat the gloves the same as hands. Once gloves are soiled they must be disposed of and hands washed. Recommend having a pair of tongs are ONLY to be used for chicken.
2.0
10.
Open bag of ketchup sitting in prep sink used to wash soiled vegetables. Tomatoes that had been washed still sitting in sink with ketchup. Protect food from contamination. Never store food in inuse sink. Before putting food into sink be sure to clean and sanitize. Ketchup volutarily disposed of.
1.5
11.
Sanitizer sprayed onto in use knive. Use sanitizer only after knife has been properly washed. Properly sanitize utensils. Let sanitizer air dry.
0.0
13.
Hamburger pulled off of grill 151F. Ground beef must be cooked to an internal final cook temperature of no less than 155F. Hamburger voluntarily disposed of.
2.0
17.
Shredded cheese and sliced tomatoes sitting on lids of pans in cold hold prep unit. Cold hold PHF`s must be kept 45F and below. Don`t sit cold hold PHF`s on lids of items in recessed cold hold units to help maintain 45F and below.
2.0
19.
2 boxes of undiluted sanitizer packets stored above salt on rack. Store chemicals in a manner to prevent contamination. Never stored above food or food contact surfaces.
1.5
26.
Unlabeled bin of salt. Dry goods must be in labeled containers.
0.0
30.
Personal handbag and jacket stored beside coffee filters. Store personal items in a manner to prevent contamination. Never store beside food or food contact surfaces.
0.5
36.
Numerous badly cracked plastic lids. Replace. No longer easily cleanable; Flip top cold hold prep unit lid is cracked. Tape holding corners together. Repair to make smooth and easily cleanable.
0.5
40.
Cleaning needed of heat lamps and rears of fryers.
0.0
47.
Hang mops on wall rack in mop sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 07/09/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Sanitizer in spray bottle less than 50ppm Chlorine. Chlorine sanitizer should be kept between 50-100ppm; Tongs and other utensils above 3 compartment sink still soiled. Thoroughly wash, rinse, and sanitize. ( CDI )
1.5
19.
1 bottle of chemical labeled as sanitizer not actually sanitizer. Be sure to properly label all chemicals.
1.5
26.
Salt container wet on interior. Salt disposed of. Don`t store dry goods where condensation will accumulate.
0.0
36.
Replace all badly cracked pan lids. No longer easily cleanable.
0.5
40.
Clean rim above ice machine, heat lamps, and rears of fryers.
0.5
43.
Clean inside light shields in restrooms and clean floor in employee restroom.
0.0
44.
Remove bread trays and milk crates beside dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Limit the amount of bacon held on grill to only the amount that will be in direct contact with grill to ensure that bacon reaches 150F or above. Once bacon has reached 150F it can then be transfered to a pan and held.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 02/18/2009
Score: 95.5
#
Comments
Points
2.
Employee beverages stored above food. Drinks shall be stored below food and prep surfaces and consumed in a sanitary manner. Don`t store drinks above food or food contact items. ( REPEAT ) Employee food stored above establishment food in walk in cooler and with establishment`s food in bread box. Store employee food below and away from food for establishment.
3.0
11.
Couple of knives stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize.
0.0
19.
Chemicals not sanitizer stored in bottles labeled as sanitizer. Chemicals must be correctly labeled.
1.5
30.
1 employe jacket stored with drinks in boxes. Store personal articles of clothing in a manner to prevent cross contamination. Don`t store above or with food or food contact items.
0.0
35.
1 single service cup used as scoop. Don`t use single service items as scoops.
0.0
36.
Replace or resurface deeply cut and stained cutting board.
0.0
40.
Clean under grill.
0.0
43.
Clean ceiling vents in customer restrooms.
0.0
44.
Remove bread trays beside dumpster. Clean around grease trap.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Water in restrooms slow to become warm in restrooms.
Location: 1433 N MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 12/03/2008
Score: 92
#
Comments
Points
2.
Employee beverages stored above single service items and food. Drinks shall be stored below food and prep surfaces and consumed in a sanitary manner. Don`t store drinks above food or food contact items.
1.5
3.
EHS observed gloved employee handle raw hamburger patties and then proceeded to handle utensils throughout kitchen without disposing of gloves and washing hands. Once gloves are soiled they must be disposed of and hands then washed with warm water and soap before returning to work.
2.0
10.
Corn dogs and raw chicken in same lowboy container. Arrange coolers and freezers according to final cook temperature with ready to eat food above and seperate from raw meats. Never store raw chicken in the same container with other foods.
1.5
11.
Utensils stored as clean still have food residue present. Throughly wash, rinse,and sanitize food contact surfaces; 1 bottle of chlorine sanitizer less than 50ppm concentration. Chlorine sanitizer shall be kept at 50ppm.
1.5
30.
Personal items store above single service items. Store personal articles of clothing in a manner to prevent cross contamination. Don`t store above or with food or food contact items.
0.5
34.
Pans being wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Couple of single service items stored upright. Store single service containers inverted to protect food contact surfaces.
0.0
39.
Non-nsf coffee maker. Equipment shall meet ANSI standards and be NSF approved.
0.0
47.
Items stored on plastic milk crate and plastic drink tray. Storage shall be 6-12 inches off of the floor on approved shelving and allow for easy cleaning underneath.
0.5
49.
No documentation of approved training - no credit awarded.
