Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 05/01/2024
Score: 99
#
Comments
Points
47.
4-501.11; Core; Some minor rust starting on walk in cooler wire shelves. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Stickers on surfaces of deli meat cooler. Non-food contact surfaces shall be clean to sight and touch as well as non-absorbent and easily cleanable.
0.5
55.
6-501.12; Core; Walls in room where walk in cooler/freezer located have black residue. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 10/25/2023
Score: 99
#
Comments
Points
47.
4-501.11; Core; Hot hold food cabinet has handle missing on one door. Walk in cooler door bottom gasket needs replacing for large gap. Equipment shall be kept in good repair.
0.5
56.
6-501.14; Core; Ceiling vent and surrounding area has heavy dust build-up above hot hold food area. 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: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 07/08/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold cuts/chubs above 41F in walk in cooler. Cold potentially hazardous food shall be kept at 41F or below. CDI – Work order put in for cooler.
1.5
47.
4-501.11; Core; Walk in cooler not hold at 43F. Equipment shall be kept in good repair. Work order put in. Points taken on cold hold violation 22.
0.0
49.
4-601.11(B) and (C); Core; Multiple stickers and residue on exterior of equipment and shelves by cold cut case. Non-food contact surfaces shall be clean to sight and touch, non-absorbent and be easily cleanable.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 10/18/2021
Score: 95.5
#
Comments
Points
5.
2-501.11; employees were given an example of a clean up vomit/diarrheal event.
0.0
10.
5-205.11; Priority Foundation; a hand wash sink had scrub brushes in it. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf The brushes were removed from the hand sink.
1.0
16.
4-602.11; a whole rack of pans on the drying shelf had a build up of debris on them. Food contact surfaces shall be clean. All of the pans were sent to the dish pit.
1.5
28.
7-102.11; Priority Foundation; one bottle of sanitizer was not labeled in the kitchen. Sanitizer bottles shall be labeled. The sanitizer was labeled.
0.0
45.
4-903.11(A) and (C); Core; several plastic lids were stored in a container that had food debris down in it. Single service articles shall be stored so that contamination cannot occur. Clean this holder for single service lids.
0.5
48.
4-501.116; Priority Foundation;
0.5
49.
4-601.11(B) and (C); Core; build up of debris in the tracks on the deli meat cases. Non food contact surfaces shall be cleaned often to keep clean. Clean these tracks.
0.5
55.
6-501.12; Core; dust and debris over on the hoods over the fryers and debris under the fryers. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Do a detailed cleaning in these areas.
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 facility is keeping track with an I pad for the TIME As A Public Health Control. Suggest having a timer or buzzer when the food product shall be discarded.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 01/31/2020
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: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 07/22/2019
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.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 11/20/2018
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: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 04/24/2017
Score: 93
#
Comments
Points
General Comments
Inspection conducted with Angela Jacobs *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: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 03/22/2012
Score: 98.5
#
Comments
Points
45.
Floors need cleaning below the fryers, wall needs cleaning behind the three compartment sink. Baseboard is separating from the walls throughout the kitchen, repair. Remove chipping/peeling paint from door frames, if they are repainted, make sure the paint used will not chip or peel.
1.0
46.
Repair or replace burned out bulb in hood and bulbs in the walk in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 08/18/2011
Score: 96.5
#
Comments
Points
16.
Corndogs were below 135F at the time of inspection. CDI-discarded. Shorten hold time or adjust hot holding up cabinet up.
2.0
28.
Numerous flies observed in the facility at the time of inspection, increase pest control measures.
1.0
36.
Replace the bottom plastic piece on the walk in cooler door, it is worn and dirty and does not reach to the floor.
0.0
45.
Floors need cleaning below the fryers, wall needs cleaning behind the three compartment sink. Baseboard is separating from the walls throughout the kitchen, repair. Remove chipping/peeling paint from door frames, if they are repainted, make sure the paint used will not chip or peel.
0.5
46.
Replace burned out bulb in the hood.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 03/30/2011
Score: 95
#
Comments
Points
11.
Slicers needed better cleaning to remove buildup at the time of inspection.
1.5
36.
Items that need repair include: walk in freezer, formica at corner shelving on the front line,
0.5
40.
Areas that require cleaning include: rolling rack shelving and white trays in walk in cooler, rolling cart, and plastic drawer units.
0.5
43.
Handwash station in the prep room was out of papertowels at the time of inspection. Keep all handwash stations stocked with papertowels and soap at all times. Two of the three faucets in the men's room are not working, have repaired.
1.0
44.
Compactor pad is flooding, unclog drain.
0.5
45.
Floors and walls need cleaning under and behind equipment below the hood.
0.5
46.
Replace burned out bulb in the hood.
0.0
47.
Do not use upturned storage crates as storage shelving, replace with dunnage racks, NSF approved shelving that allows for cleaning of floors. All storage should be 12 inches above the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 08/03/2010
Score: 96
#
Comments
Points
5.
Only handsink in dishwashing and prep area blocked with glass door laying on basin. Handsinks must always be unobstructed and comletely available. Never use as a cleaning area except to wash hands.
1.5
28.
Flies in deli. Eliminate presence.
1.0
36.
White plastic pans badly cracked and no longer easily cleanable. Replace; Lots of ice buildup in walk in freezer around door frame. Heat strip may no longer be functioning. Repair; Deli meats stored in containers with handles not of an easily cleanable design. Replace.
0.5
40.
Cleaning needed under table rims in bakery.
0.0
45.
Cleaning needed of floors in bakery area.
0.5
46.
1 light out over cooking line. Replace.
0.0
47.
Numerous black crates used in back prep area for storage. Storage is to allow for easy cleaning underneath. Do not use crates!!!
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Install easily cleanable and effective splash guard at handsink nearest hot hold display units.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 03/09/2010
Score: 92
#
Comments
Points
2.
1 employee beverage with no lid stored on prep sink. Store employee beverages in a sanitary manner below and away from food and food contact surfaces.
0.0
3.
Observed employee touch trash can lid with hands and proceed working. When hands are contaminated hands must be washed with warm water and soap.
2.0
11.
Rotisserie racks soiled and very greasy. Pan racks have lots of buildup on grates. Thoroughly wash,rinse, and sanitize.
1.5
16.
Calzones and boneless wings below 135F in front display unit. Maintain hot hold PHF`s 135F and above. Wings and calzones reheated. Replace blown bulbs in hot holding display. Do not store PHF`s under blown lights.
2.0
36.
Wrapped cheese stored in box once used for raw chicken. Don`t reuse cardboard boxes. Not of an easily cleanable design; Remove all labels and their residues from pan exteriors. Impediment to cleaning; Liner on frame of walk in freezer door has come away with large gaps present. Repair door to elimate gaps and ice; Molding on side of bakery display seperating. Repair; Laminate at front counter coming away from counter. Repair; 2 lights blown under hot holding display. Replace.
0.5
40.
Cleaning needed under table rims, bakery shelf liners, white plastic bin exteriors, walk in cooler doors and handles,walk in cooler fan housings, and hot hold display tracs.
0.5
43.
Tighten toilet seats.
0.0
45.
Cleaning needed under shelving and around equipment and base coving-black buildup. Clean wall behind 3 compartment sink.
0.5
46.
3 lights out over cooking line. Replace to meet 50 foot candle requirements of cooking areas.
0.5
47.
Black crates used to support food in walk in freezer and items under 3 compartment sink. Storage is to 6-12 inches off of floor and allow for easy cleaning underneath.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 08/04/2009
Score: 99
#
Comments
Points
11.
Clean metal racks that lay in bottoms of pans. Some food residue and buildup. ( CDI )
0.0
36.
Remove all labels and their residues from pan exteriors. Impediment to cleaning; Reinsert screws into display framing around display doors. Framing is loose due to lack of screws; Don`t use storage containers that aren`t easily cleanable. The Sterilite lids are not of an easily cleanable design and therefore should not be used for storage in the kitchen area; Single service container box lined with white tissue paper. Don`t line unless the lining is changed DAILY; Replace rusting pan racks. No longer easily cleanable; Door to walk in freezer will not stay closed. Latching mechanism is broken. Have door repaired so that the door does not open on its own.
0.5
40.
Cleaning needed under table rims, baking pan exteriors, display tracs, and walk in cooler fan housings.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Install easily cleanable and effective splash guard at handsink nearest hot hold display units.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 04/02/2009
Score: 96.5
#
Comments
Points
10.
Raw chicken over french fries in walk in freezer. Arrange coolers and freezers according to final cook temperature. Raw chicken should always be stored below other foods even in freezers.
1.5
11.
Numerous utensils stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize; Sanitizer in 1 spray bottle less than 200ppm Quat. Keep Quat santizer between 200-300ppm.
1.5
25.
Thermometers looked good today!
0.0
34.
Keep icing mixing buckets away from handsinks to prevent contamination.
0.0
36.
COMPLETELY seal hole on side of cold hold display case holding side items.
0.0
40.
Clean under table rims and ventilation fan housings in walk in cooler-dusty. Clean pan exteriors-greasy.
0.5
43.
Repair handsink nearest entry into deli. Faucet is unsecure and not properly attached to handsink basin; Clean men`s urinal basins.
0.0
46.
1 light flickering badly in front kitchen area. Replace bulbs.
0.0
47.
Crates used for food storage. Don`t use crates for storage. Use approved shelving that keeps food 6-12 inches off of floor.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Don't overload prepackaged display cases. Keep food in middle to rear of unit to allow proper airflow.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 02/23/2009
Score: 97
#
Comments
Points
10.
Food storage looks good today.
0.0
11.
Slicer used today still has meat debris present. Wipe down after each use. Recommend completely breaking down every 4 hours.
0.0
36.
COMPLETELY seal hole on side of cold hold display case holding side items; Completely remove labels and adhesive from pan exteriors; Cardboard box reused for storage. Don`t reuse single use items; Repair leaking faucet at 3 compartment sink.
0.5
40.
Clean under hot hold line, cabinet at cold hold display, and table rims.
0.5
41.
Waste pipe leading from prep sink not going into floor drain. When water runs into sink wastewater spills onto floor. Reposition pipe to drain completely into drain. Repair leak under prep sink.
1.5
43.
Clean urinal basins in men`s restroom, and clean ceiling in back disabled restroom stall. Clean ceiling vent in women`s front restroom-dusty.
0.0
45.
Clean floor under bakery table near walk in. Repair all holes in FRP.
0.0
46.
2 blown lights over rotisserie and 1 blown light in utensil washing area. Replace lighting to meet 50 foot candle requirement.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 12/11/2008
Score: 96.5
#
Comments
Points
11.
Utensils stored as clean still have residue on food contact surfaces. Thoroughly wash, rinse, and sanitize.
1.5
36.
COMPLETELY seal hole on side of cold hold display case holding side items, repair peeling laminate on customer side of deli display case, and recaulk behind 3 compartment sink; Remove tape used to keep clean utensils from sliding onto "clean" side of 3 compartment sink. Replace with easily cleanable barrier.
0.5
40.
Clean underneath hot hold line, trash can exteriors, display tracs, exteriors and interiors of white pullout bins, "clean" side of 3 compartment sink, shelf under 3 comparment sink, behind 3 compartment sink near caulking, and underneath all table rims.
0.5
43.
Clean urinal basins in front men`s restroom and ceiling in back restroom disabled stall.
0.0
45.
Clean wall behind fryer and 3 compartment sink; Seal holes in wall on "clean" side of 3 comparment sink; Clean floors beside and behind handsink near hot hold display. Repair cracks in tile flooring.
0.5
46.
Replace blown light in utensil washing area and light under ventilation hood.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 09/09/2008
Score: 94.5
#
Comments
Points
10.
Raw chicken stored over shrimp in walk in freezer. Arrange and coolers according to cook temperature with raw chicken on the very bottom.
0.0
11.
Numerous utensils stored as clean but still had very greasy residue on exteriors and interiors. Thoroughly wash, rinse, and sanitize utensils.
1.5
21.
Hot water at 3 compartment sink after running for more than 2 minutes less than 130F. Hot water measured to be 126-127F. Maintenance called to increase water temperature. Cold water present but not immediate. Running of approximately 30 seconds or more required to obtain cold water from faucets at both handsink and 3 compartment sink. Cold water should be readily accessed.
1.5
28.
Couple of flys present in facility today. Continue pest control procedures currently being done to further elimate presence.
0.0
34.
Utensils being wet stacked. Allow all utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Keep single service containers inverted to prevent cross contamination of food surfaces- couple of plastic single service items stored upright.
0.0
36.
Recaulk between meat displays and ventilation hood-caulk coming loose and peeling. Seal large hold on side of cold hold display case holding side items.
0.5
40.
Clean top of rotiserie and vents in walk in cooler-dusty. Clean inside of plastic drawers containing single service items-lots of old food debris that`s fallen into drawers; Clean tracs of hot hold display case and area directly above where hot hold items stored-greasy with food debris.
0.5
43.
No handwashing signs in any of the 4 employee restrooms. Handwashing signs shall be posted instructing employees to wash hands. Signs given to management to post.
1.0
46.
Replace blown light in dishwashing area.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 06/05/2008
Score: 97.5
#
Comments
Points
17.
GC - repair leak at prep sink.
0.0
24.
Many flies present in facility, work with pest control company to eliminate presence. Fly lights are a great tool, do not place fly lights over food prep or food storage areas - this only attacks flies to the area more.
2.0
32.
GC - do not use crates for storage, all storage must be 12 inches above the ground on stationary shelving and 6 inches above the ground on mobile shelving.
0.0
34.
Do not store soiled aprons near clean utensils.
0.5
General Comments
Kay Chemical has told store manager and employees that sanitizer is a chemical and can not be stored near slicers. Sanitizer if mixed properly (200ppm Quat) is not a toxic chemical and can be stored in food prep areas. Store a bottle or bucket of sanitizer in deli area, to use on slicers, cutting boards, and other food contact areas. Kay Chemical can call me if they have questions, Laura Lerch 919-398-3669. Prep sink in deli is to be used to wash vegetables, do not use 3-compartment sink for any food prep. Grade Card must be visibly to public, deli price list is stored in front of card, move card a few inches higher on wall.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 06/18/2007
Score: 95.5
#
Comments
Points
2.
Chicken wings on bottom shelf of hot hold display case 137/120/117F. Hot wings 135F. Hold all potentially hazardous foods 145F and above or 45F and below. Check food temperatures at least once every 4 hours, discard all food products that are not 140F and above or 45F and below. If check temperatures every 2 hours, items can be reheated/corrective action can be taken.
2.5
11.
~no points~ Provide sanitizer in spray bottle or bucket at all times.
0.0
24.
Flies in facility, eliminate presence. Suggestions: adding fly lights (away from food prep, food storage, and clean utensil areas), adding fly fans at ALL entrances/exits, keep lids on trash cans, have pest control come out more frequently....
2.0
General Comments
Clean up outside by dumpster. ******************complaint recieved: rodents in produce cases as lettuce and cilantro, rodents in bakery area. No evidence of rodents seen today. Produce case needs to be cleaned frequently, slime mold build up below food crates. Suggest cleaning behind all tables, shelves, large equipment in bakery area. ***********Grade card blocked by clock, see attached grade card violation notice
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 08/15/2006
Score: 97.5
#
Comments
Points
15.
Utensil for items in cold case stored in sanitizer water at room temperature. Spoons, spatulas, dippers and other in-use utensils shall be stored between use in food product with handle extending out of food, stored on clean dry food contact surface, or in water if water is maintained at 140F or above. Completely air-dry all utensils/equipment before stacking to prevent microbial growth.
1.5
21.
No paper towels at handsink in dish washing area. Always provide soap, towels and warm water at all handsinks.
Location: 1051 E BROAD ST FUQUAY VARINA, NC 27526-1799 Facility Type: Food Stand Inspection Date: 03/22/2006
Score: 99
#
Comments
Points
17.
THOROUGHLY CLEAN ALL UTENSILS AND EQUIPMENT. OBSERVED BUILD-UP OF GREASE DEBRIS ON CONTAINER ON SHELVES IN DISH WASHING AREA. [VIOLATION OF RULE .2613(F); .2617(A), .2618(A)] Slicer stand dirty, blade dirty, machine not currently in use, clean all utensils and equipment before placing in storage. Completely remove all labels from containers before placing in storage.
1.0
General Comments
Repair drain at vegetable sink. Replace hood lights.
