Location: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 05/28/2024
Score: 97.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Wall dispenser battery dead at handwash sink in cutting room. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Put pump soap dispenser there.
1.0
47.
4-501.11; Core; Torn walk in cooler gasket and torn cover on shrink wrap pad. Equipment shall be kept in good repair.
0.5
55.
6-501.11; Core; Door frame to cutting room has bare wood. Broken/cracked mirror and towel dispenser on floor in men's restroom. Some broken missing tiles in cutting room. Physical facilities shall be maintained in good repair and easily cleanable.
Location: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 12/12/2023
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Chicken above pork and other meats on rack in walk in cooler. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Reorganized.
3.0
55.
6-501.11; Core; Door frame from to cutting room is bare wood, bare wood showing. Broken/cracked mirror falling off wall in men's restroom. Some broken missing tiles in cutting room. Physical facilities shall be maintained in good repair and easily cleanable.
Location: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 08/08/2023
Score: 94
#
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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
15.
3-302.11; Raw chicken on rack stored over raw beef in walk in cooler. In all coolers, store foods according to final cook temperatures. In walk in freezer raw beef and tripe in unsealed packages over potatoes and drinks. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Reorganized according to final temps.
Priority;
3.0
35.
3-501.12; Core; Beef and chicken thawing in case at room temperature. Items still under 41F. TCS foods shall be thawed under refrigeration of 41F or less, or completely submerged under running water at a water temperature of 21 C (70 F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 5 C (41 F) or for raw animal food are not above 5 C (41oF) for more 4 hours including time placed under water. Move to refrigerated case.
0.5
45.
4-903.11(A) and (C); Core; A small stack styrofoam containers stored with food surface side up. Single service items shall be stored in the original protective package or stored by using other means that afford protection from contamination until used. When not in package keep upside down. No points taken.
0.0
47.
4-501.11; Core; Walk in cooler gasket torn. some cooler case handles missing. Plastic wrap sealing unit cover badly torn. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Surfaces of equipment with stickers and sticker residue. Non-food contact surfaces shall be clean to sight and touch and easily cleanable.
0.5
55.
6-501.11; Core; Door frame to kitchen missing FRP covering, bare wood showing. Physical facilities shall be maintained in good repair and easily cleanable.
Location: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 02/22/2023
Score: 93.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility had a priority violation, no certified food protection manager (CFPM). CDI by informing PIC of requirement.
1.0
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
15.
3-302.11; Priority; Raw chicken on rack stored over raw ground beef in walk in cooler. In all coolers, store foods according to final cook temperatures. Reorganized according to final temps.
1.5
28.
7-102.11; Priority Foundation; 2 spray bottles of sanitizer not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
1.0
39.
3-305.11; Core; Cases of chicken on floor in water in walk in cooler. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
49.
4-601.11(B) and (C); Core; Surfaces of equipment with stickers and sticker residue. Non-food contact surfaces shall be clean to sight and touch and easily cleanable.
0.5
55.
6-501.11; Core; Door frame to kitchen missing FRP covering, bare wood showing. Physical facilities shall be maintained in good repair and easily cleanable.
Location: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 10/11/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwash sink at display case area had washrag in it. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf
1.0
41.
3-304.14; Core; Wet rag in handwash sink. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. No points taken.
0.0
47.
4-101.19; Core; Broken/cracked wood chair in cutting room. Equipment shall be easily cleanable and non-absorbent. You can used a plastic or metal chair.
0.5
47.
4-501.11; Core; Walk in cooler gasket torn. Equipment shall be kept in good repair.
0.0
49.
4-601.11(B) and (C); Core; Surfaces of equipment with stickers and sticker residue. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Soil build-up on walk in cooler floor. Facilities shall be cleaned as often as necessary to keep them clean.
Location: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 06/24/2022
Score: 96.5
#
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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
39.
3-305.11; Core; Multiple cases of meat on walk in cooler floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
47.
4-501.11; Core; Walk in cooler gasket torn. Equipment shall be kept in good repair. Replace gasket.
0.5
49.
4-601.11(B) and (C); Core; Fans shrouds on cooling units in walk in cooler need cleaning. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-501.110; Core; Phone on cutting table. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Location: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 01/12/2022
Score: 96
#
Comments
Points
2.
this manager does not have knowledge of the duties
1.0
3.
2-103.11 (O); Priority Foundation; this employee did not demonstrate the necessary knowledge when questioned.
1.0
16.
4-601.11 (A); Priority Foundation; knives had build up on them when stored clean. Equipment parts stored clean had debris on them. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf These items were sent to the dish pit for cleaning.
1.5
45.
4-903.11(A) and (C); Core; open trays are stored on a shelf that has a build up of dust on it and a few trays have debris on them. Single use articles shall be stored and protected from splash or dust. The dusty trays were discarded as well as the trays with blood on them.
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: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 03/04/2020
Score: 98
#
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: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 11/26/2019
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: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 11/25/2019
Score: 89
#
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: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 09/06/2019
Score: 94.5
#
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: 112 W Vance ST Fuquay-Varina, NC 27526 Facility Type: Food Stand Inspection Date: 01/29/2019
Score: 96.5
#
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.
