Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 02/15/2024
Score: 99.5
#
Comments
Points
56.
6-501.14; Core; Ceiling vent over chicken hot hold unit needs cleaning. 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.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 10/12/2023
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Multiple stickers and residue on exterior surfaces of equipment. Non-food contact surfaces shall be clean to sight and touch; and on-absorbent/easily cleanable.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 06/09/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Tuna fish on pyramid cooler at 45F. Cold potentially hazardous food shall be kept at 41F or below. Unit ambient at vent is 33F, but items are being stacked too far out on shelves. CDI – Food pushed in closer to vents.
1.5
49.
4-601.11(B) and (C); Core; Stickers on exterior equipment. Non-food contact surfaces shall be clean to sight and touch. Surfaces shall be non-absorbent and easily cleanable.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 01/05/2023
Score: 98.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Clean utensils drying on rusty wire shelving. Clean utensils shall be stored where they are not subjected to contamination.
0.5
47.
4-501.11; Core; Rusty wire shelving drying rack and damaged display case sliding door (work order in for door). Equipment shall be kept in good repair. Replace rusty shelving.
0.5
49.
4-601.11(B) and (C); Core; Food debris in reach in cooler below lunchmeat display cooler. Stickers on exterior equipment. Non-food contact surfaces shall be clean to sight and touch.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 07/07/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Sandwiches and containers of chicken salad above 41f at pyramid grab n go go cooler. Cold potentially hazardous food shall be kept at 41F or below. CDI – Food voluntarily discarded.
1.5
47.
4-501.11; Core; Pyramid grab n go cooler not holding at 41F or below. Equipment shall be kept in good repair. Facility has sufficient cooling space for tcs food without this cooler.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 01/03/2022
Score: 99
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; a stack of bowls washed last night were wet stacked on the shelf. Equipment and utensils shall be stored in a self draining position for air drying. The bowls were air dried.
0.5
55.
6-501.12; Core; build up of grease and debris under and behind the cooking equipment. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning in this 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 PIC Signature due to covid 19 pandemic.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 07/09/2020
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 02/14/2020
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 11/01/2018
Score: 95
#
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 06/21/2018
Score: 96.5
#
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: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 11/03/2011
Score: 98.5
#
Comments
Points
11.
Sanitizer dispenser is dispensing at less than 200-400ppm. Dispenser must be adjusted. Facility to manually mix sanitizer until it can be adjusted. EHS will return on Thursday November 10th for critical violation, dispenser must be dispensing at 200-400ppm at that time.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 09/09/2010
Score: 93.5
#
Comments
Points
23.
Fried chicken in plastic container with lid on cooling in walk in cooler 76-92F at 3:45pm. Chicken put into walk in cooler at approximately 1:45pm according to employee called that had worked prior shift. DO NOT COVER FOODS WHILE COOLING!!! To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
Keep log with date and time products put into refrigeration as well as temperature of product before cooling began.
2.0
25.
Built in thermomters in both front display cases broken and reading internal air temperatures 30F and below. Thermometers accurate to within 3 degrees needed inside both cases.
0.5
28.
Numerous flys still in facility. MOD produced documentation from Dodson Pest Control showing replacement of fly light bulb and placement of 2 additional fly tapes.
2.0
36.
Replace wrap station cover. Torn and no longer easily cleanable. Pads on order.
0.0
43.
Cleaning needed of water fountains at restrooms. Water at both men`s and women`s lavatory 79F. Increase hot water temperature to 90F and above.
1.0
45.
Cleaning still needed of floors throughout kitchen. Black buildup throughout kitchen.
1.0
46.
1 blown light over rotisserie. Repair or replace.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 08/31/2010
Score: 88.5
#
Comments
Points
10.
Muffins and other items stored under leaking condensate in walk in freezer. Protect food from contamination. Never store under leaking water or condensate. Foods moved. Manager instructed to dispose of boxes in which foods stored.
1.5
11.
"Clean" baking pans badly soiled with bread. Thoroughly wash,rinse,and sanitize.
1.5
14.
Fried chicken 63-77F at 3:30pm. Chicken cooling since 1pm. Chicken wings 70-76F at 3:30pm cooling since 1pm. Both items in tightly sealed containers. Both chicken wings and fried chicken voluntarily disposed of. PHFs (Potentially Hazardous Foods) must cool from 135F-70F within 2 hours and 70F-45F within 4 hours. Monitoring of the PHFs is crucial. If it is observed that the food will not reach 70F within the allotted 2 hours then more aggressive cooling methods may be utilized or the food may be reheated to 165F and cooling may begin again allowing for another 2 hours.
2.0
19.
Oven cleaner stored on prep table. Degreaser and block whitener stored with clean linens on dunage rack. Store chemicals in a manner to prevent cross contamination. Do not store on prep surfaces or with clean linens.
1.5
23.
Fried chicken and chicken wings tightly sealed in plastic containers while cooling. DO NOT TIGHTLY COVER FOODS WHILE COOLING!!! To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
1.0
28.
Numerous flys in facility. Contact a pest control specialist for remediation. More aggressive measures needed to remove from establishment. Violation has been cited on last 3 inspections.
2.0
36.
Replace wrap station cover. Torn and no longer easily cleanable; Deeply cut and stained cutting board beside cooking station. Replace or resurface. No longer easily cleanable; Lots of condensation on ceiling of walk in cooler. Repair to eliminate. Do not store food under leaking condensate!!!
0.5
38.
No sanitizer test strips in deli. Sanitizer test strips are always to be in department to test sanitizer strength.
0.5
40.
Cleaning needed of coffee maker top, under cutting boards at cutting table, bundt pan exteriors, scale and table under scale at front display, cabinetry corners and table front, wrap station and prep sinks.
0.5
43.
Clean water fountains.
0.0
45.
Cleaning needed of floors throughout kitchen. Black buildup.
0.5
46.
1 blown light over fryer and 1 blown light over rotisserie. Replace or repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Call Andrea Anover REHS at 796-8088 for reinspection.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 05/03/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Baking pans soiled with food debris. Bun pans greasy with buildup. Meat debris in rotisserie spitz. Can opener blade soiled. Thoroughly wash,rinse, and sanitize.
1.5
25.
1 thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy. Thermometers should be checked at the beginning of the work day not just before food is to be cooked.
0.5
28.
Numerous flys in facility. Contact a pest control specialist for remediation. Turn fly fans on to help keep out of facility.
1.0
34.
Couple of bowls wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.0
35.
Single service cups unsleeved at customer self service coffee station. Keep cups sleeved to protect from contamination; Plastic cake containers reused for coffee. Don`t reuse. 1 time use only.
0.5
40.
Cleaning needed of knife rack, around slicer switch, table rims at cutting station,walk in freezer door, base of side dish refrigeration display, and top of rotisserie oven.
0.5
45.
Black buildup on floors throughout kitchen. Thorough cleaning needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 07/07/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
21.
Hot water at 3 compartment sink 120F at 4:10pm. Hot water at same sink 117F at 4:20F. Hot water 130F and above must be provided when not used for sanitizing. Increase hot water temperature.
1.5
23.
Chicken sitting on table below 135F cooling. Once a PHF reaches 135F active cooling should begin. Same chicken transfered to walk in cooler with lid on tightly with chicken pieces clumped together. Don`t tightly cover cooling foods!!! Seperate pieces while cooling!!! To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Very loosely cover cooling foods if below other food items or other possible sources of adulteration.
1.0
25.
1 thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
28.
Numerous flys in facility. Contact a pest control specialist for remediation.
1.0
30.
Roll of aprons sitting on floor. Store clean linens off of floor 6-12 inches to protect from contamination.
0.0
34.
Black bowls stacked while wet. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Remove dirty purple foam under slicer legs-Not easily cleanable.
0.0
40.
Clean table rims, display trac corners and round metal baking pan exteriors-very greasy.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 04/21/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Sanitizer in third compartment of 3 compartment sink less than 200ppm Quat. Quat santizer shall be kept between 200-300ppm. Bubble in line. Be sure to check dispenser lines and check sanitizer everytime it`s mixed to ensure proper concentrations; Pans stored as clean still have greasy residue and food present. Thoroughly wash, rinse, and sanitize.
1.5
30.
Employee personal items stored with clean linens. Store clean linens away from possible sources of contamination. Don`t store soiled linens with clean. Jackets moved; Clean linens stored with chemicals. Again store clean linens in a manner to prevent contamination. Don`t store with chemicals. Linens moved.
0.5
34.
Spreading knives stored while wet. Black bowl stored wet. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Single service containers being reused for dry good storage. Don`t reuse single service items. 1 time use only; Sampling spoons stored exposed to public with handles pointing in diffent directions. Store single service utensils in a manner to prevent contamination. Store with handles up when accessible to the public. Recommend keeping behind counter away from public access.
0.5
36.
Cardboard box reused. Don`t reuse cardboard boxes. 1 time use only and not easily cleanable.
0.0
40.
Clean speedrack and shelf over 3 compartment sink.
0.0
43.
Clean ceiling vent, urinal basin, and behind toilet in men`s restroom. Clean around water fountain faucets-black slime growing.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 12/09/2008
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
Utensils stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize.
1.5
19.
2 bottles of chemicals stored in bottles originally used for another chemical. Don`t put a chemical into a bottle originally used for another.
0.0
21.
Hot water at 3 compartment and prep sink below 130F. Hot water 130F and above shall be available. Increase hot water temperature to 130F and above.
1.5
25.
1 thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
26.
1 bag of sugar open in non-resealable container. Once a dry good is opened it shall be kept in approved labeled container with tight fitting lid.
0.0
36.
Display case exteriors are rusting. Have repaired and make smooth and easily cleanable; Remove caulk around power panel and recaulk making smooth and easily cleanable; Replace badly cracked trashcan lid.
0.5
40.
Cleaning needed underneath all table rims, inside of display tracs, insides of coffee cabinet,corners of shelving, and slicer housings. Slicer housings still soiled from previous night`s use.
0.5
43.
Clean water fountain; Recaulk behind handsinks in women`s restroom, clean toilet bases and floors behind toilets in both men`s and women`s restrooms, and clean women`s ceiling vent-extremely dusty; Repair threshold leading into men`s restroom and tiles in men`s disabled stall.
1.0
45.
Clean walls throughout area. Repair broken tile beside power panel.
0.5
46.
Replace lighting in small storage room with shatterproof bulbs or shield; Replace blown light under ventilation hood.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 07/16/2008
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
1 piece of wrapped cheese stored almost directly under leak in display case. No leakage visible on cheese but don`t store foods directly under leak.
0.0
19.
Numerous chemicals including spic n span and steel cleaner being stored on 3 compartment sink drainboards. Store chemicals in a designated location where there is no possibility of contamination; Numerous chemicals stored in bottles originally used for another chemical. Don`t put a chemical into a bottle originally used for another.
1.5
23.
Rotisserie chickens being stored in walk in cooler with plastic lids on while hot. Remove lids and place on very top shelving until cool, then recover. You have 2 hours to get a PHF from 135F to 70F and 4 hours to get it from 70F-45F for a total of 6 hours.
1.0
25.
1 thermometer uncalibrated and off by 4 degrees. Calibrate thermometers regularly.
0.0
30.
Personal jacket stored directly on can opener. Personal items are to be stored in designated locations where they don`t come into contact with equipment.
0.5
36.
Remove tape from leaky pipe in display case. Repair leak or replace part.
0.5
40.
Clean display door tracks, slicer exteriors including handles, pan exteriors, shelving, and speedracks.-grease and food residue still present.
0.5
44.
Keep dumster doors closed.
0.0
47.
Numerous items in storage area on floor. Keep everything off of the floor on approved racks with at least 6 inches of clearance to permit for easy cleaning.
Location: 1338 N MAIN ST FUQUAY VARINA, NC 27526-2617 Facility Type: Food Stand Inspection Date: 08/28/2007
Score: 95.5
#
Comments
Points
3.
Chicken, food products stored underneath leak in walk-in cooler. Item discarded and whole shelf moved. Keep food products away and protected from contamination. Raw eggs stored above ready to eat deli meats and cheeses in walk-in cooler. Eggs are a customers. corrected onsite. Store all raw meats, poultry and seafood below ready to eat foods. Keep all employee foods and drinks stored below food storage, food prep, and clean utensil areas (food storage areas also include freezers and refrigerators.
2.5
24.
Flies in facility, eliminate presence. Keep lids on trash cans, doors closed, areas clean, use pest management.
2.0
General Comments
WATER FOUNTAINS VISIBLY SOILED - KEEP FOUNTAINS CLEANED AND SANITIZED DAILY. Corrected onsite. Laura Cole 919-398-3669.
