Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 08/01/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC is 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.
1.0
10.
6-301.11; Priority Foundation; Noted hand sanitizer currently being used in lieu of hand soap at the rear handwashing sink. Each handwashing sinks or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- EHS instructed PIC to replace hand soaps.
1.0
36.
4-302.12; Priority Foundation; Noted food thermometer missing from the facility. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. VR- Verification required by August 10th to ensure food thermometer available within facility.
0.5
45.
4-903.11(A) and (C); Core; Noted boxes of single-service cups being stored on the floor in the side storage room. Ensure all single-service items are stored in a clean, dry location and at least 6 inches off the floor.
0.0
47.
4-501.11; Core; The Sanitizer dispenser at the 3 compartment sink is no longer working. According to PIC, employees must manually add sanitizer solution to the 3 comp sink when washing dishes. Work order has been placed by Management.
0.5
48.
4-501.14; Core; Noted an accumulation of reside along the interior basins of the 3-compartment sink. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours. Increase frequency of cleaning.
0.5
54.
5-501.115; Core; Noted stacks of mattress and debris on the ground near outside dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 02/16/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; PIC is 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.
1.0
28.
7-204.11 ; Priority; Quat sanitizer bottles 500ppm. Maintain sanitizer at correct concentration of 200-400ppm. CDI: Corrected to 400ppm.
1.0
55.
6-501.12; Core; General cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
6-501.12; Core; General cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 10/13/2022
Score: 95.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee illness forms onsite include five reportable illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses. CDI- Provided copy of updated Employee Health Policy during today visit.
0.0
16.
4-601.11 (A); Priority Foundation; Found sticker residue on the serving containers stored as clean on the rack above the 3 compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed Person in charge to reclean.
1.5
36.
4-302.12; Priority Foundation; No food thermometer available during time of inspection. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. I will return no later than October 23rd to verify that food thermometer has been replaced.
0.5
45.
4-903.11(A) and (C); Core; Noted multiple boxes of single service cups and lids are stacked on the floor in the single service storage area. Ensure all plastic ware and single service items are stored at least 6 inches off the floor to avoid the risk of contamination.
0.5
47.
4-501.11; Core; Noted the beverage line behind the self serve soda machine is leaking onto the floor. Person in charge stated a work order has been placed for unit. Discussed following up on repairs. Ensure all equipment is maintained in good repair.
0.5
48.
4-501.14; Core; Observed residue build up in the 3 compartment sink vats. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; shall be cleaned: Before use; Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and ; If used, at least every 24 hours. Increase frequency of cleaning 3 compartment sink.
0.5
49.
4-601.11(B) and (C); Core; Observed build up inside the handwashing sink basins. Increase frequency of cleaning.
0.0
54.
5-501.113; Core- The outside dumpster top lid and side sliding door were left opened during time of inspection. Ensure the top lid and sliding doors to the outside dumpster units are kept closed while in not in use.
0.5
54.
5-501.115; Core; Noted discarded car seat, excess trash and few mattresses stored the ground near the dumpster pad. A storage area and enclosure for REFUSE, recyclables, or returnable shall be maintained free of unnecessary items.
0.0
55.
6-501.12; Core; Observed some sticky fluid pooling on the floor below the bulk soda case storage rack in the single service storage area. It appears the beverage line, behind the soda machine unit, is leaking onto floor. Also noted some residue, litter and debris build up on the floor space below the handwashing sink located near the hot dog roller cart. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean 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 Follow-Up: 10/23/2022
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 01/28/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; A trash can and a large container of paperwork in front of the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The above items were moved away from the hand sink.
1.0
38.
6-501.112; Core; Dead mouse in the cabinet beneath the hand sink next to the hot dog roller. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
1.0
47.
4-501.11; Core; Large hole in the shelf in the cabinet beneath the hand sink by the hot dog roller. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
49.
4-602.13; Core; Build up on the shelf in the cabinet beneath the hot dog roller. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
53.
6-501.18; Core; The men's hand sink and the toilet seat are dirty. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
54.
5-501.114; Core; Missing a drain plug on the cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. This is a repeat item.
0.5
55.
6-501.12; Core; Floor is dirty under the single service dry storage room. Physical facilities shall be cleaned as often as necessary to keep them 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 signature of recipient due to COVID-19 pandemic.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 06/26/2020
Score: 98.5
#
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: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 11/26/2019
Score: 97
#
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: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 05/02/2019
Score: 94
#
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.
Casey Fulghum, an Environmental Health Specialist is working with a corporate Speedway manager on correcting issues with the septic field and drainage.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 04/09/2018
Score: 97.5
#
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 06/08/2017
Score: 97
#
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: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 06/07/2012
Score: 97.5
#
Comments
Points
11.
The sanitizer was at 0 ppm. Use 4 caps of concentrate and fill the sink to the line.
Clean the dish sink before doing dishes.
1.5
25.
The thermometer battery was dead. Battery was changed.
0.5
36.
Repair the single door refrigerator. It is to be used to store all the refrigerated items the hot dog stand needs. Right now the hot dogs are stored in the walk-in cooler, and the walk-in is not part of the permitted area.
The faucet at the 3 compartment sink has a small leak.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 12/15/2011
Score: 98
#
Comments
Points
10.
The sneeze guards on the two grills are not self-closing. Use a sneeze guard suspended from the ceiling in front of both units, or switch to a type of grill lid that is self-closing.
1.5
45.
Clean the floor behind the blue water storage tank ( mouse droppings ).
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 04/08/2011
Score: 99
#
Comments
Points
10.
The sneeze guards on the two grills are not self-closing. Use a sneeze guard suspended from the ceiling in front of both units, or switch to a type of grill lid that is self-closing.
0.0
28.
Mouse droppings behind the water storage tank and along the walls in the back part of the kitchen.
1.0
36.
The faucet at the 3 compartment sink has a small leak. Repair the leak.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 10/22/2010
Score: 96.5
#
Comments
Points
3.
The hand sink in the back kitchen did not have paper towels. The sink in the front did not have soap or paper towels. Keep the hand sinks stocked with both soap and paper towels at all times. The hand sink in the back is also used to drain damaged beverage containers. This sink is only for hand washing. Drain the drink containers in the wash basin of the 3 compartment sink.
2.0
25.
The two metal stem thermometers show 28 F in ice water. The digital thermometer is properly calibrated. Use the digital thermometer to test food temperaturs.
0.5
28.
There are a number of fruit flies around the hand sink inthe back.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 06/07/2010
Score: 91
#
Comments
Points
11.
The sanitizer is required to be 50-100 parts per million bleach water or 200-300 ppm quat. The quat was f ull strength. Be sure to follow label directions and mix it correctly and use the correct solution. Use your quaternary amonia test strips to check and make sure the strength is correct and adjust mixture if needed.
3.0
16.
One of the egg rolls was not hot enough. It was 125 and must be held hot at 135 degrees or hotter. Also the sausage biscuit was on the top level of the hot holding unit and the top shelf is not heating. (The bottom was getting hot.) Both the egg roll and the biscuit were discarded in the trash.
2.0
36.
Fix the leak at the faucet at the three compartment sink in the kitchen and remove the rag that is holding it together. (Also the faucet where the hose is connected out back at the car rental store is leaking. It drips into the mop sink. This all goes to the septic tank and may be too much flow. Also the curbed area is large for that mop area and it is not covered so all rain water goes in the septic system too.)
0.5
41.
Waste water is surfacing out in the grassy area in front of the building near hwy 70 and the entrance in front of the car rental store. You must get it repaired as soon as possible. Call Wake County at 856-7400 to get a repair permit to repair the system.
1.5
43.
Do not store drinks in the hand sink. The hand sink needs to be accessible for hand washing at all times. Also you need soap at the hand sink out at the drink counter.
2.0
47.
You need a mop holder that will hold a wet mop with the handle up so it can drip dry with out mop water running down the handle etc. Hang up the other tools also.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I will follow up on Tuesday June 15th. Make sure the sanitizer is mixed correctly.
Also be working toward getting the septic system repaired. Follow-Up: 06/15/2010
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 08/21/2009
Score: 93.5
#
Comments
Points
11.
The sanitizer is required to be 50-100 parts per million bleach water or 200-300 ppm quat. The quat was too strong and the bleach water was to strong.(We re-mixed it.)
3.0
19.
The Hot Shot was on the shelf above food wrappers. Store toxic soloution in proper storage areas.
1.5
43.
Do not store drinks in the hand sink.
1.0
45.
Repair the ceiling where tiles are damaged or missing.
0.5
46.
Fix the light and put the shield back on it.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 01/13/2009
Score: 94.5
#
Comments
Points
11.
The sanitizer is required to be 50-100 parts per million bleach water or 200-300 ppm quat. The quat was too strong and the bleach water was to weak.
1.5
16.
The Tornadoes were 126 and the egg rolls were 118 degrees. The Egg Rolls and the Tornadoes must be held hot at 135 degrees or hotter. (All of the egg rolls and tornadoes were discarded.
2.0
43.
There was no soap in the mens room. The hand sink in the back was stoped up and has sign letters stored on it. The hand sink out in the store does not have warm water after running the water for several minutes. You may need a small hot-water heater under the counter at that sink or something. It takes to long for it to get warm. The hand sink in the mens room is stained.
2.0
47.
Organize your storage so nothing is on the floor. Everything needs to be high enough to sweep and mop under. No storage in or around the hand sink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 07/25/2008
Score: 94.5
#
Comments
Points
11.
Be sure to keep a spray bottle of properly mixed sanitizer. There are bottles of full strength sanitizer solution but no spray bottles mixed up properly.
1.5
16.
The hot dog on the front roller was 125 degrees. (all the other hotdogs were ok)(I moved the hotdog to the back and it is ok now.)All of the tornadoes were 108-131. The tornadoes and the hot dogs must be maintained hot at 135 degrees or hotter. (I turned up the tornado warmer and moved the tornadoes from the front roller. They are all over 135 now. The front roller on both warmers do not seem as hot as the other rollers. The tornadoes will have to be be set hotter than the hotdogs to maintain them at 135 degrees or hotter.)
2.0
19.
Do not store toxic solution such as the windshield washer & deicer on the food prep table in the back. Also the bug bait granules were puffed out into the back cabinet where the cups are stored. That stuff should not be with cups or lids.
1.5
47.
All storage should be on shelves or racks high to sweep and mop under or on wheels.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 01/16/2008
Score: 95
#
Comments
Points
2.
FOUND A FEW HOT DOGS (NEAR THE FRONT OF THE HOT DOG ROLLER UNIT) THAT WERE ONLY AT 116F TO 123F AFTER MORE THAN 2 HOURS. THEY SHALL BE DISCARDED OR REHEATED TO AT LEAST 165F AND THEN MAINTAINED AT 135F OR ABOVE. (HOT DOGS WERE DISCARDED--CORRECTED ON SITE)
2.5
5.
METAL STEMMED FOOD THERMOMETER WAS READING 22F WHEN CALIBRATED USING THE ICE-WATER METHOD. IT SHALL READ 32F, PLUS OR MINUS 2 DEGREES F. CALIBRATE THERMOMETER REGULARLY TO ENSURE ACCURACY.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: REMOVE TAPE ON SURFACE OF STAINLESS STEEL TABLE--INTERIOR BOTTOM OF VICTORY REFRIGERATOR--INTERIORS OF ALL COMPARTMENTS OF 3-COMPARTMENT SINK--HANDSINK IN MAIN KITCHEN AREA (BOWL AND FAUCETS)--UNDERSIDE OF HALF-N-HALF MACHINE IN CUSTOMER SERVICE AREA.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (3) FOUND COFFEE CREAMERS STORED IN BOXES UNDER HANDSINK AT CUSTOMER SERVICE AREA. DO NOT STORE ANY FOOD ITEMS BELOW WASTE LINES. (CORRECTED ON SITE)...........(16) BLACK BEVERAGE STIRRERS WERE UNPROTECTED. THEY SHALL BE INDIVIDUALLY WRAPPED OR DISPENSED FROM AN APPROVED DISPENSER.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 06/28/2007
Score: 90.5
#
Comments
Points
5.
PROVIDE & USE CALIBRATED METAL STEM INSERTION FOOD THERMOMETER 0 - 220F
1.5
11.
SANITIZER BOTTLE IS TOO STRONG, STRIP AND PAPERTOWEL SPRAYED ONTO WAS BLEACHED..BOTTLE CONTENETS NEEDS TO BE MAINTAINED BETWEEN 50 - 100 PPM.
2.5
15.
CLEAN UTENSIL DRAWER
1.5
17.
CLEAN DRINK COUNTER CABINET SHELVES AND DOOR EDGES
1.0
20.
FRONT HANDSINK COLD WATER SIDE IS STUCK BEHIND FAUCET NECK..FAUCET IS PITTED IN PLACES, REPLACE FAUCET, RECOMMEND SINGLE LEVER TYPE; MEN`S HANDSINK HAS LOST THE "GLAZE", UNIT NEED S REPLACING, WOMEN`S SINK IS STARTING
2.0
21.
CLEAN ALL HANDSINKS, FAUCET HANDLES IN BOTH RESTROOMS NEED TO HAVE OLD GASKET SET RING SCRAPED OFF AND THEN CLEAN UNITS, CLEAN CUSTOMER SERVICE HANDSINK BOWL, CLEAN MEN`S TOILET AND URINAL, URINAL AREA WALLS, AND URINAL FLOORS
1.0
General Comments
PERMIT AT LOCATION MODIFIED TO SHOW ITEMS HAVE BEEN CORRECTED.......DO NOT MOVE GRADE CARD. CONTACT THOMAS JUMALON IF THERE IS A LOCATION THAT MGMT/OWNERSHIP WANTS TO CONSIDER...IT MUST BE VISIBLE UPON ENTERING THE FACILITY...TODAY IT IS SITUATED BEHIND THE HOTDOG MACHINE OBSTRUCTED BY THE KETCHUP AND MUSTARD DISPENSER.
Location: 2808 US 70 HWY E CLAYTON, NC 27520-9321 Facility Type: Food Stand Inspection Date: 03/27/2007
Score: 95
#
Comments
Points
2.
TORNADOS AT 117F AND HOTDOGS AT 116F. POTENTIALLY HAZARDOUS FOODS SHALL BE 140F OR ABOVE OR 45F OR BELOW.
2.5
5.
METAL STEMMED THERMOMETER WAS NOT CALIBRATED PROPERLY. THERMOMETER WAS READING 20F TOO COLD. IT SHALL BE ACCURATE TO /-2F.
1.5
17.
KEEP CLEAN THE FOLLOWING AREAS: INSIDE MICROWAVE OVENS, CABINETS SURFACES UNDER THE COFFEE DISPENSING AREAS.
1.0
General Comments
#21-CLEAN HANDSINKS AND WALLS IN BATHROOMS. #11- CLEAN INSIDE ICE MACHINE #28- WALL SURFACES IN KITCHEN, AND FLOORING (STANDING WATER NEAR MOP SINK). #18-PROVIDE HOT WATER AT HANDSINK NEAR THE CUSTOMER SERVICE AREA.
