Location: 1001 SE CARY PKY CARY, NC 27518 Facility Type: Food Stand Inspection Date: 03/20/2024
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The person in charge shall demonstrate knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority items during the current inspection; or Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Hot holding temperatures found and manager onsite did not have ServSafe certificate. Manager aware of foodborne illnesses and other food safety information. Logs of food temperatures and time logs observed during inspection.
0.0
2.
2-102.12 (A); Core; Person in charge 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.
5-205.11; Priority Foundation; Back handsink had two black microfiber towels and a bottle of solution hanging from sink and neon yellow vest hanging over faucet. These items are blocking the handsink for use. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Items moved during inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Chili and cheese sauce in bags inside hot holding dispenser at 99-100F. TCS(Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. OUT OF ORDER sign placed on dispenser and bags removed during inspection.
Location: 1001 SE CARY PKY CARY, NC 27518 Facility Type: Food Stand Inspection Date: 11/06/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge is not a certified food protection manager. The person in chare 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.
5-202.12; Core; Hot water knob on back handsink next to three compartment sink not working, and only cold water is working and cold water at handsink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair knob to allow hot water to sink and for hot water to be at least 100F or higher.
0.0
10.
6-301.12; Priority Foundation; Back handsink next to three compartment sink not supplied with paper towels. Each handwashing sink shall be provided with individual disposable towels or a heated-air hand drying device. Paper towels added to dispenser during inspection.
1.0
54.
5-501.115; Core; Dumpster area soiled with unused cabinets and shelving behind and next to dumpsters. A storage area and enclosure for refuse, recyclables or returnables shall be maintained free of unnecessary items and clean. Clean up dumpster area to prevent harborage areas for pests.
0.5
56.
6-403.11; Core; Employee drink on shelf in walk-in cooler with other food items on shelf and shelf below. Areas designated for employees to eat and drink shall be located so that food, equipment, linens and single-service items are protected from contamination. Employee drink discarded during inspection, no points deducted.
Location: 1001 SE CARY PKY CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/05/2023
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Outside front and legs of three compartment sink soiled with dust, splatter and greasy residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Employee began cleaning sink during inspection.
0.5
55.
6-501.16; Core; Two wet mops leaning against the mop sink wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops moved during inspection.
Location: 1001 SE CARY PKY CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/19/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge is not a certified food protection manager. The person in chare 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; Back handsink did not have hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Soap provided at this sink during inspection.
1.0
51.
5-202.13; Priority; Dish sprayer at back handsink hanging below the rim of the sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Verification required.
1.0
55.
6-501.12; Core; Back walls of facility soiled and need to be cleaned. Walls behind handsink and near entrance to back room heavily soiled. Physical facilities shall be cleaned as often as necessary to keep clean. Clean these back walls. Full points may be taken next inspection if repeat violation.
0.5
General Comments
Verification required for dish sprayer by Monday January 24th, 2022. Contact Sarah Thompson at 919-500-3421 or sarah.thompson@wakegov.com
No signature captured due to COVID precautions. Inspection report emailed to person in charge.
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: 01/24/2022
Location: 1001 SE CARY PKY CARY, NC 27518 Facility Type: Food Stand Inspection Date: 04/02/2020
Score: 95.5
#
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: 1001 SE CARY PKY CARY, NC 27518 Facility Type: Food Stand Inspection Date: 09/25/2019
Score: 95
#
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: 1001 SE CARY PKY CARY, NC 27518 Facility Type: Food Stand Inspection Date: 08/08/2018
Score: 98
#
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.
