Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 07/26/2024
Score: 99
#
Comments
Points
47.
4-501.11; Core; The shelving throughout is rusted. Some of the equipment throughout have rust on them and need repair. The walk in freezer has ice buildup in the corners.- Equipment shall be maintained in a good state of repair and condition.- Please repair/replace equipment.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 02/13/2024
Score: 95.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed multiple items that were deemed clean with food debris still on them.- Equipment food contact surfaces of utensils shall be clean to sight and touch.- CDI, items were moved to be cleaned.
1.5
28.
7-201.11; Priority; Chemicals were being stored directly above a food prep station and observed employee prepping ham with the chemicals dangling above the product.- Poisonous or toxic materials shall be stored where they cannot contaminate food, equipment, utensils, linens, and single service items.- CDI, chemicals were moved to a new location.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed wet stacking of pans.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please do not stack dishes until completely air dried.
0.5
47.
4-501.11; Core; The shelving throughout is rusted. Some of the equipment throughout have rust on them and need repair. Gaskets are torn on walk in freezer gaskets.- Equipment shall be maintained in a good state of repair and condition.- Please repair/replace equipment.
1.0
49.
4-602.13; Core; Multiple gaskets throughout have buildup of residue. The hoods have light grease buildup. The sinks have black residue buildup in the caulkline and need replaced.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
0.5
55.
6-501.12; Core; Cleaning is needed on the floors on the walk in cooler.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 11/27/2023
Score: 97
#
Comments
Points
10.
5-202.12; Core; The hand sinks in the restroom(s) do not provide hot water at a minimum of 100F and were observed at 69F. Ensure that all hand wash sinks provide a minimum of 100F hot water for hand washing.
0.0
43.
3-304.12; Core; Tongs being stored on handle of oven exposed to sources of contamination. Store in use utensils on clean surface, not exposed to sources of contamination, in water 135F or higher. Tongs were removed from service as CDI.
0.5
44.
4-901.11; Core; Food containers stored wet after ware washing. Ensure that equipment, utensils are allowed to dry before storing. CDI - Staff removed equipment and placed out to dry.
0.5
47.
4-501.11; Core; The metal chicken cart in walk in is rusted and in poor repair. Gaskets on the walk in doors poor repair. All equipment shall be kept clean and in good repair.
0.5
48.
4-501.110; Priority Foundation; Wash temperature was observed ranged between 135 - 138F on high temp dish machine. Dish machine can be used for washing only until repaired. Staffing are using the 3 compartment sink for sanitizing. A verification is required by 12/7/23 for corrective action.
1.0
48.
4-302.13; Priority Foundation; An irreversible thermometer or device is not available to measure the final rinse temperature on utensils and equipment. (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf
A verification for corrective action is required by 12/7/23.
0.0
49.
4-601.11(B) and (C); Core; The baking sheets and baking racks have heavy accumulation of cooking debris/buildup. The non food contact surfaces of the deli slicers are accumulated with debris. All food and nonfood contact surfaces are to be kept clean and in good repair.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-201.13; Core; The wall and floor are separated due to settling at the mop sink area which has created gapping at wall/floor where water flushed cleaning allows for water/debris to go under the wall. (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 02/21/2023
Score: 95.5
#
Comments
Points
16.
4-501.114; Priority - Quaternary ammonium sanitizer (QA) in four spray bottles (including the ones used at food slicers) was less than 200 ppm...QA sanitizer shall be 200-400 ppm according to sanitizer used...CDI by filling bottles with proper strength sanitizer.
1.5
39.
3-305.11; Core - Several food storage bottom shelves in walk-in units were only a few inches above the floor...Food shall be stored at least 6 inches above floor...Adjust bottom shelves so they elevate food 6 inches above floor.
1.0
45.
4-903.11(A) and (C); Core - A few large boxes of disposable food containers were on floor by hot holding units...Single service disposable food/beverage containers shall be stored at least 6 inches above floor...Elevate container boxes 6 inches above floor.
0.0
47.
4-501.11; Core - Several wire shelves were rusty/damaged, and gasket on one walk-in cooler door was torn/twisted...Food service equipment shall be maintained in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged shelving and gasket with similar approved equipment.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled knife holder above prep tables, deli case door tracks, metal slicer glove holders, cutting boards and side holders under slicers, backsplash of 3-comp sink...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
0.5
53.
6-501.18; Core - Upper interior rims of both men's and women's bathroom sinks were soiled. Men's bathroom urinals and toilets were soiled (interiors and exteriors)...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
55.
6-501.11; Core - In walk-in freezer, condensation leaks were evidenced by ice on floor, shelves and and ceiling/wall surfaces...Physical facilities shall be maintained in good repair...Repair freezer condenser leaks so ice does not accumulate.
0.5
55.
6-501.12; Core - Some ice and other soiled areas were on freezer floor. Bathroom ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 11/21/2022
Score: 95
#
Comments
Points
21.
3-501.16(A)(1); Priority - Three containers had chicken pieces with temperatures of 115-145F...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above...CDI by voluntarily discarding pieces.
1.5
28.
7-201.11; Priority - Observed worker spray liquid from a bottle labeled "Multi-purpose Disinfectant Cleaner" onto food slicer parts...Poisonous or toxic materials shall be stored so they cannot contaminate food and clean equipment and utensils...CDI by removing this liquid from slicer area and cleaning/re-sanitizing slicer with proper sanitizer.
1.0
39.
3-305.11; Core - Several food storage bottom shelves in walk-in units were less than 6 inches above floor...Food shall be stored at least 6 inches above floor...Adjust bottom shelves so they elevate food 6 inches above floor.
1.0
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling, and gasket on one walk-in cooler door was torn...Food service equipment shall be maintained in good repair...Replace damaged shelving and gasket with similar approved equipment.
0.5
53.
6-501.18; Core - Undersides exteriors of men's bathroom urinals were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of urinals.
0.0
55.
6-501.11; Core - In walk-in freezer, condensation leaks were evidenced by ice on floor and ceiling surfaces. Caulk was damaged behind 3-comp sink and in corners of vent hood above ovens...Physical facilities shall be maintained in good repair...Repair freezer condenser leaks so ice does not accumulate, and replace damaged caulk (ensure it is smooth and easy to clean).
1.0
55.
6-501.12; Core - Large amount of ice was on freezer ceiling and floor below condenser. Some deli ceiling tiles and vent covers were soiled, and bathroom ceiling vent grates were dusty. Deli flooring was soiled in some places...Physical facilities shall be maintained clean...Remove ice from floor and ceiling, and increase cleaning frequency of surfaces and fixtures above.
0.0
General Comments
DISCUSSION: Remember - after contaminating gloves, gloves must be discarded and hands washed before putting on clean gloves or resuming work in other areas of deli>>>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
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 08/16/2022
Score: 96.5
#
Comments
Points
39.
3-305.11; Core - Several food storage bottom shelves in walk-in units were less than 6 inches above floor...Food shall be stored at least 6 inches above floor...Adjust bottom shelves so they elevate food 6 inches above floor.
0.0
39.
3-305.12; Core - Several boxes of foods in walk-in freezer had significant ice accumulation on them...Foods shall not be stored under leaking condenser lines...Remove ice from food boxes, and do not store food under leaking condenser until leaks are repaired.
1.0
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelving with similar approved shelving.
0.5
48.
4-501.14; Core - Observed soiled interiors of rinse and sanitizing sinks of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and untensils...Increase cleaning frequency of 3-comp sink.
0.0
53.
6-501.18; Core - Many front and back men's bathroom urinals and toilets were soiled (interiors and exteriors), and a few women's bathroom toilets were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of toilets and urinals.
1.0
54.
5-501.16; Core - No trash can was by handsink near deli mop sink...Handsinks that use paper towels shall have a trash can near by...Place trash cans near handsinks to dispose of paper towels.
0.0
54.
5-501.113; Core - Outside long trash dumpster had no cover (PIC stated trash compactor was currently inoperable)...Outside trash dumpsters shall have tight-fitting lids and/or doors...Provide cover for dumpster or provide one that has lids and doors.
0.0
55.
6-501.11; Core - In walk-in freezer, condenser was leaking as evidenced by ice on floor, shelves and adjacent areas. Small holes were in deli walls...Physical facilities shall be maintained in good repair...Repair freezer condenser leaks so ice does not accumulate, and seal wall holes.
1.0
55.
6-501.12; Core - Large amount of ice was on freezer floor, wall, condenser lines and shelves. Some deli ceiling tiles were soiled, and bathroom ceiling vent grates were dusty...Physical facilities shall be maintained clean...Remove ice from freezer floor, shelves and other surfaces, and increase cleaning frequency of ceiling tiles and vent grates.
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
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 05/25/2022
Score: 94.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority - Meat wraps in island refrigerated unit had internal temperatures of 44F and 45F, and air temperature was at 44F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less until sold...CDI by removing all in-house prepared wraps from island unit and properly refrigerating.
3.0
33.
3-501.15; Priority Foundation - Thick fried chicken pieces in walk-in cooler were cooling in tightly covered/enclosed container...TCS* foods like chicken pieces shall be cooled using shallow containers (2-4 inch food depth), arranged in equipment to provide maximum heat transfer, rapid cooling equipment and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by placing chicken in uncovered containers in walk-in freezer.
0.5
33.
4-301.11; Priority Foundation - Island refrigeration unit is not maintaining TCS* foods at 41F or less (this unit was not maintaining foods at proper temperature during previous inspection)...Equipment for hot holding cold food shall be sufficient in capacity to maintain food temperatures at 41F or less...CDI by removing products from unit and placing in walk-in cooler at proper temperature. Repair/provide maintenance for island unit so it is maintaining foods at proper temperatures.
0.0
38.
6-501.111; Core - Observed a few live house flies in deli...The premises shall be maintained free of insects...Rid the premises of flies using methods approved for food service establishments.
0.0
39.
3-305.11; Core - Several food storage bottom shelves in walk-in cooler and freezer were less than 6 inches above floor...Food shall be stored at least 6 inches above floor...Adjust bottom shelves so they elevate food 6 inches above floor.
0.0
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling, and walk-in cooler door gasket was torn/twisted...Food service equipment shall be maintained in good repair...Replace damaged shelves and door gasket with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - At least one food container was cracked...Food service utensils shall be maintained in good repair...CDI by discarding container.
0.0
48.
4-603.16; Core - Worker washed utensils at 3-comp wash sink and immediately placed soapy utensils in sanitizer solution...After washing utensils, they shall be thoroughly rinsed before placing in approved sanitizer...Instruct workers to rinse utensils after washing them and before sanitizing them.
0.5
53.
6-501.18; Core - Men's bathroom urinal undersides/exteriors were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of urinals.
0.5
54.
5-501.16; Core - A few kitchen handsinks had no trash can nearby...Handsinks that use paper towels shall have a trash can near by...Place trash cans near handsinks to dispose of paper towel waste.
0.0
55.
6-501.11; Core - Drain pipe under one food prep sink was disconnected, and ice was accumulated on walk-in freezer back wall, condenser pipe and floor. Three vent fans on left condenser unit in freezer were not functioning...Physical facilities shall be maintained in good repair...Replace/resecure sink drain pipe and repair condenser leaks and vent fans.
0.5
55.
6-501.12; Core - Ice was on freezer wall and floor. Bathroom ceiling vent grates were soiled...Physical facilities shall be maintained clean...Remove ice from freezer wall and floor, and clean dusty vent grates.
0.0
General Comments
Discussion: Remember that electric slicers and wing sauce containers must be completely disassembled and washed, rinsed and sanitized once every 4 hours or more frequently...TCS*: Time-temperature control for safety foods...>>>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
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 01/13/2022
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
5-202.12; Core - Hot/tempered water at one deli handsink was as low as 64F...Hot/tempered water of at least 100F shall be provided at each handsink...Increase tempered water to a minimum of 100F at all deli handsinks.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Turkey sub in island refrigerated unit had internal temperature of 44F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by removing subs around turkey sub and placing in walk-in cooler.
1.5
40.
2-303.11; Core - At least one food worker had bracelets on wrist...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from arms and hands except for a plain ring.
0.0
45.
4-502.13; Core - Plastic containers with lids used for tossing chicken wings were being reused...Single use containers shall not be reused...Once original food is removed from plastic containers, the containers must be discarded or recycled (or used for maintenance purposes--not for food storage or preparation).
0.5
47.
4-501.11; Core - Many walk-in shelves were rusty and/or peeling, and walk-in cooler door gasket was torn/twisted...Food service equipment shall be maintained in good repair...Replace damaged shelves and door gasket with similar approved equipment.
0.5
47.
4-502.11(A) and (C); Core - A few dispensing tongs had damaged/cracked vinyl on handles...Food service utensils shall be maintained in good repair...Remove torn vinyl from handles or replace tongs completely.
0.0
49.
4-601.11(B) and (C); Core - Knife holders and some shelves were soiled...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Many front and back store toilets interiors, exteriors and urinal undersides were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
55.
6-501.11; Core - Small holes were in deli walls, caulk was missing or peeling in vent hood above cooking areas, and caulk between some bathroom toilets and walls was damaged. Drain pipe under one food prep sink was disconnected. Ice was accumulated on pipe in walk-in freezer...Physical facilities shall be maintained in good repair...Seal wall holes, replace damaged caulk, replace/resecure sink drain pipe, and repair condenser leaks.
0.5
55.
6-501.12; Core - Vent hood filters above rotisserie ovens were soiled, and bathroom ceiling vent grates/covers, walls and diaper changing tables were dusty/soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
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...CFPM: Ashaunti Harris, Exp. 2/28/2023
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 09/01/2021
Score: 95
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...CFPM: Ashaunti Harris, Exp. 2/28/2023...DISCUSSION: All hot foods in steam table and hot holding areas are on temperature control since Walmart policy requires them to be hot holding at 140F or above. Time limits for foods are written only for quality purposes (also specified in written documentation)--not for safety. In addition, several hot holding foods are cooled down if left over from the hot holding area and then put out in open refrigerated display cases.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 09/27/2019
Score: 93.5
#
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. Led by Ursula Gadomski. Follow-Up: 10/07/2019
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 05/30/2019
Score: 92
#
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: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 11/08/2018
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. *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. Follow-Up: 11/18/2018
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 06/21/2018
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.
Facility uses public restrooms within Walmart and has a documented variance for the 100 degree temperature requirement.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 03/13/2018
Score: 95.5
#
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: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 08/16/2017
Score: 98.5
#
Comments
Points
General Comments
Remove pooled water from floor area in between hand sink and fryer unit. Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 04/07/2017
Score: 98.5
#
Comments
Points
General Comments
* Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 12/21/2016
Score: 97.5
#
Comments
Points
General Comments
Clean greasy fryer. Inspector contact info: Dimitri Parker(919)868-2562 Employee health policy was left onsite to go along with the one that was already onsite.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 12/31/2013
Score: 97.5
#
Comments
Points
General Comments
All the hand sinks had a water temperature of 129 degrees F. The hand sinks are operated by a single food petal the hot water needs to be turned down so employees can wash their hands for at least 10 to 15 seconds. The water temperature at all hand sinks must be at least 100 degrees F.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 05/31/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
16.
Popcorn shrimp, popcorn chicken, ranch chicken wings, honey bbq wings, general tso's chicken, and chicken tenders were holding below 135F inside of the hot holding unit. Potentially hazardous foods are to be hot held at or above 135F. Temperature abused foods were voluntarily taken off of the line and either discarded or reheated. Improve efforts of hot holding foods at or above required temperature.
2.0
28.
Flies were present in the food establishment. Find way of controlling the fly situation inside of the food establishment.
1.0
36.
Replace the torn fly guards for the walk-in cooler and freezer. (Work order has been put in since the last inspection.)
0.0
40.
Clean the build-up on the legs of the shelving, across from the utensil washing sinks. Clean the build-up off of the tracks of the sliding door deli cases. Clean the film on the walk-in cooler door.
0.5
46.
Replace the blown light bulbs inside of the hood systems. (2 in all) The screens, in the hood system, above the rotisserie cookers need to be cleaned. There is a gap, in the hood system, where a screen should be. Must be in good repair. Clean the dust build-up inside of the restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 03/15/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
16.
Popcorn shrimp, 8 piece chicken set, and chicken sandwiches were hot holding below 135F. Potentially hazardous foods are to be hot held at or above 135F. Temperature abused foods were voluntarily taken off of the line and discarded. Work on trying to maintain temperatures for the chicken sandwiches. May have to prepare them for each other that is asked instead of storing at the bottom holding unit.
2.0
36.
Replace the worn fry baskets at the fryers. Replace the torn fly guards for the walk-in cooler and freezer. (Work orders have been put in since the last inspection.)
0.0
40.
Clean the food debris located on the inner gasket liners of the sliding door hot holding unit. Food debris found on the inside of the sliding door cold holding unit. Clean the build-up on the holding racks, in the walk-in cooler. Cardboard build-up on the bottom shelf of one prep table. Routinely, clean the food debris inside of the deli case.
0.5
43.
Tighten the loose toilet seats found in the ladies restroom. Must be in good repair. (General comment on the previous inspection.)
1.0
45.
Fill in the two cracks in the flooring, in the food establishment. Loose baseboards beside by the walk-in cooler doors and cooking equipment. Must be in good repair.
0.0
46.
Replace the blown light bulbs inside of the kitchen area. Clean the dust build-up on the ventilation units, in the restrooms and above the microwave. Clean the dead bugs inside some of the light shields, in the food establishment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 11/28/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
6.
Make sure that handwashing sinks are used for only the purpose of washing hands. Witnessed employee rinsing out a pan, at the handsink, and educated her about using the utensil washing sink instead.
0.0
36.
Replace the worn fry baskets at the fryers. Replace the torn fly guards for the walk-in cooler and freezer. Replace the tongs with the worn handles, in the facility.
0.5
40.
Food debris found on the inside/outside of the plastic holding drawers. Clean the dust build-up off of the L cart.
0.5
43.
Tighten the loose toilet seat found in the ladies restroom. Must be in good repair.
0.0
46.
Replace the blown bulb beside of the cooking equipment, in the kitchen. Blown bulbs found in both mens and ladies restrooms. Must be in good repair. Clean the dust build-up in the ventilation units, in the restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 08/19/2011
Score: 93
#
Comments
Points
14.
The 8 piece chickens, stored in the boxes, were cooling overnight, in the walk-in cooler, and did not reach the 45F in the required 6 hours it takes to cool properly. Potentially hazardous foods have 2 hours to get from 135-70F and 4 hours to get from 70-45F. Total of 6 hours.
2.0
16.
There were some foods, in the sliding door, hot holding unit, that did not maintain 135F or above. Routinely, stir the foods to help evenly heat and keep at or above 135F. Suggestion also made to lower the quantity of foods inside of the hot holding unit. (Another suggestion was made to invest in a hot box (hot holding unit) where extra food items can be stored and maintain 135F instead of forcing the sliding door unit to maintain those temperatures when there is a lot of opening and closing of the doors.)
0.0
17.
The 8 piece chickens in the walk-in coolers were holding in between 49-52F, inside of the walk-in cooler. Potentially hazardous foods must be cold held at or below 45F. The pieces of chicken were voluntarily discarded.
2.0
23.
The 8 piece chicken set-ups were stored in plastic boxes, overnight, and cooling in the walk-in cooler. The chicken needs to either be separated on a sheet pan or cooling with the plastic lid off of it.
1.0
36.
Replace the worn fry baskets at the fryer. Replace the rusted back piece of the prep sink faucet.
0.0
40.
Clean the debris at the bottom, hot holding area for the rotisserie chickens. Clean the dead insects in the front, customer cold holding area. Clean the grease build-up accumulating inside of the mechanical area of the fryers. Clean the tracks of the back of the hot holding unit; sliding doors.
0.5
43.
Hand soap was not available at the handwashing sink, located beside of the fryers. All handwashing sinks must have hand soap and paper towels available at all times. Made suggestion to slide the hand soap dispenser over and not above the prep sink.
1.0
46.
Clean the dead bugs out of some of the light shields. Replace the blown light bulbs in the hood system, utensil washing area, and restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 05/31/2011
Score: 94.5
#
Comments
Points
3.
Employee was using the sprayer, emptying, and cleaning out the utensil washing sink. Employee went to the front line to help a customer and took off the old gloves and put new ones on, but did not wash hands in that process. Hands are to be washed when going from chemical/washing to food prep in order to prevent any residue from staying on your hands.
2.0
11.
The bucket, containing quat sanitizer, was reading below 200ppm in strength. Quat sanitizer must be in between 200-400ppm in strength. New batch was made.
1.5
16.
Fried chicken, in the single service container, was holding between 107-155F at the bottom hot holding unit. The container of chicken was sticking out too far, away from the heating element. Therefore, letting the outside temperatures bring the chicken down. Made suggestion to have a storage line where the food can not cross and help maintain 135F or above.
0.0
28.
Find a way to control the flies in the food establishment. There were flies present, around the prep table.
0.0
33.
There was a knife stored at the handwashing sink, beside of the fryers. Store in-use utensils on a clean surface or a clean location.
0.5
40.
Clean the food debris, on the inside sliding door cold holding unit, on the front line. Clean the stickers off of the bottom of the deli cooler.
0.0
43.
The urinal on the far right, in the men's restroom, was not working. Must be in good repair.
1.0
46.
Clean the screens in the hood system. Replace the blown light bulbs found in the hood system. Missing screen, inside of the hood system, for the rotisserie oven. Ceiling, in the walk-in deli cooler and outside of that cooler, had dust build-up.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 02/11/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
16.
Popcorn chicken was holding in between the temperatures of 107-145F in the hot holding unit. Potentially hazardous foods are to be hot held at or above 135F. Chicken was reheated to 165F.
2.0
35.
Single service buckets and trays were stored with the food contact portion being exposed. Store single service trays invertedly to help prevent outside contamination.
1.0
36.
Rusted shelving found in the deli walk-in cooler. Must be in good repair and easily cleanable.
0.0
40.
Clean the gritty build-up underneath the prep tables at most locations in the deli department. Clean the holding racks in the walk-in cooler. Clean the fixtures of the utensil washing sink faucet and sprayer.
0.5
43.
Strip and re-caulk around the toilets in the ladies restroom.
0.0
45.
Cracked flooring found in the prep/serving areas. Clean the labels/stickers off of the floor in the deli prep area.
0.5
46.
Clean the fan guards in the walk-in cooler with the raw chicken and deli meat storage areas. Clean the dust build-up in the ladies restroom.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 10/29/2010
Score: 97
#
Comments
Points
25.
Replace or repair the digital thermometers not reading 32F in the ice/water mixture that was prepared for calibration.
0.0
35.
Single service top lids were stored with the food contact portion being exposed. Found some single service buckets being re-used once the original product was gone. Dispose of buckets/containers when the original product is gone. Invest in multi-use containers to take the purpose of the single service items used for food prep.
0.5
40.
Clean the gritty build-up underneath the prep tables at all of the locations in the deli department. Clean the build-up on the shelves located in the walk-in deli cooler. Grease build-up inside of the mechanical part of the fryers. Clean the bottom shelf of the table holding the rotisserie over.
1.0
45.
Clean the flooring located in the walk-in chicken cooler and walk-in freezer.
0.5
46.
Clean the fan guards in the walk-in cooler with the raw chicken storage. Clean the dust build-up in the restrooms. Cracked shield found above the microwave/prep area.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
No points deducted... 17. Sandwiches, that were prepared today, were about to be moved to the serving coolers where customers can pick up and purchase. Made suggestion, to management, to move the prepped foods into the walk-in cooler in order to bring temperature down to 45F and then put in the food pick-up area for customers.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 07/30/2010
Score: 98
#
Comments
Points
16.
Medium hot chicken wings were holding between 129-145. The chicken wings were moved into the microwave and reheated to 201F. Potentially hazardous foods must be hot held at or above 135F.
0.0
34.
Container, holding clean utensils, had debris on the inside. Make sure that the utensils are stored in a clean container.
0.0
35.
Single service sampler spoons were stored in a container with food debris on the inside. Make sure that single service items are stored at or in a clean location.
0.5
40.
Clean the gritty build-up underneath the prep tables at all of the locations in the deli department.
1.0
46.
Clean the fan guards in the walk-in cooler with the raw chicken storage. Clean the dust build-up in the restrooms. Cracked shield found above the microwave/prep area. Clean the screens in the hood system above the rotisserie cooker.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 04/28/2010
Score: 96
#
Comments
Points
16.
Carribean chicken wings and boneless honey barbecue wings were holding in between the temperatures of 123-132F. Foods were taken off of the line and put into the microwave to be reheated. Foods are to be hot held at or above 135F.
2.0
19.
A bucket holding sanitizer and one holding soapy water were not labeled. Make sure chemicals are properly identified.
0.0
36.
Prep table was not secure to the wall. Must be in good repair.
0.0
39.
There was a crate used for storage in the walk-in cooler for deli meats. Crates are not to be used for commercial shelving due to the inability to clean the flooring underneath or the crate being easily cleanable.
0.5
40.
Clean the gritty build-up underneath the prep table where the single service storage is located and on the prep line. Clean the fixtures on the sprayer and faucet in the utensil washing area.
1.0
46.
Clean the fan guards in the walk-in cooler. Dust accumulation in the restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 01/26/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
16.
Popcorn chicken was holding in between the temperatures of 119-125F. Popcorn shrimp was holding in between 125-133F. Foods were taken off of the line and put back into the fryer to be reheated. Foods are to be hot held at or above 135F.
2.0
35.
Stack of single service trays were stored with the food contact portion being exposed. Sampler spoons need to be covered when not in use.
0.5
36.
Replace the torn gasket on the walk-in freezer door.
1.0
40.
Clean the gritty build-up underneath the prep table where the single service storage is located and on the prep line. Clean the fixtures on the sprayer and faucet in the utensil washing area.
1.0
45.
Repair the loose bottom wall panel that is closest to the front handwashing sink.
0.5
46.
Replace the blown light bulb in the hood system. Dust accumulation in the restrooms.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 11/03/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
sanitizer in the utensil washing sink and bucket did not read anything on the test strips. sanitizer was poured out and refilled with fresh sanitizer. may need to contact ecolab to see what the problem could be. you should not have to stir sanitizer for it to be effective. seems like the chemical could possibly be settling to the bottom.
1.5
25.
made suggestion to calibrate digital thermometers to ensure accuracy. one thermometer was reading some inaccurate temperatures while being calibrated in ice/water mixture.
0.0
36.
torn gasket on the walk-in freezer door. the sprayer for the utensil washing sink was leaking badly. shall be in good repair.
0.5
40.
clean the residue underneath the prep table where the microwave is located, single service storage, and beside of the fryers.
1.0
45.
clean the wall above the utensil washing sinks. either fill in the hole on the wall above the utensil washing sink or make sure screw for sprayer is put back in place.
0.5
46.
ventilation build-up in the walk-in coolers. dust build-up in the ceiling area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted....16. lower the amount of food on the line during slow business to ensure hot holding temperatures stay at or above 135F.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 07/14/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
dirty knife stored inside the knife holder. keep dirty knives to the side or carry to the utensil washing area in order to be cleaned. suggest not to store dirty knives in the holder to keep the holder clean for other clean knives. sanitizer in spray bottle did not read on the test strips for quaternary ammonia. sanitizer was poured out and refilled with frest sanitizer.
1.5
16.
sauced chicken wings were holding at the temperatures of 124-126F. food was disposed of. talked to management about corrective actions of foods holding below the requirement temperature of 135F; reheat or dispose of product. other temperatures were at or above 135F.
0.0
36.
replace torn gasket on the walk-in freezer door.
0.0
40.
clean food residue underneath the prep table where the microwave is located. clean the screens for the hood system where the rotisserie oven is located.
0.5
43.
faucet for the handwashing sink was very loose. shall be in good repair.
1.0
45.
clean the side wall where the triple sinks are located. (loose wall panel at the bottom; possibly due to the repair work done on the floor.)
0.5
46.
blown light bulb in the restrooms. shall be in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 04/13/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
15.
when reheating foods, temperatures must reach 165F.
0.0
16.
potentially hazardous foods in the hot holding unit was holding below the required temperature of 135F. was reheated in the microwave to meet requirements.
4.0
21.
hot water in the prep sink was holding 98F. shall be holding at 130F.
1.5
40.
clean build-up inside of the fryer doors and outside of the knife holder.
0.5
46.
blown light bulb in the restrooms. shall be in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 01/13/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
16.
a few hot foods in the hot holding unit was holding below 135F. shall be hot held at 135F or above.
2.0
25.
there was not a thermometer inside the cold holding unit which was holding potentially hazardous salads. (potato salad)
0.5
36.
caulking was missing from the utensil washing sink. shall be in good repair.
0.5
40.
food residue in some of the cold holding units with the sliding doors. build-up on the inside of the cold holding unit holding deli meats. shall be cleaned.
0.5
45.
cracks in the flooring by hot food area. torn caulking in the wall area by utensil washing area, cooking area, and walk-in cooler area.
0.5
46.
blown light bulbs in both restrooms. light ventilation build-up in the bathrooms and cooking area. shall be cleaned and good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 841 E Gannon AVE ZEBULON, NC 27597 Facility Type: Food Stand Inspection Date: 04/01/2008
Score: 92.5
#
Comments
Points
2.
FOUND THE FOLLOWING INCORRECT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (PHFs): DELI HAM AT 48-53F, FRIED CHICKEN AT 118F, AMERICAN CHEESE AT 61F, HOT CHICKEN CHUNKS AT 105-113F. ALL PHFs (SUCH AS MEATS, DAIRY PRODUCTS, COOKED VEGETABLES) SHALL BE KEPT AT 45F OR LESS OR 135F OR ABOVE. (CORRECTED ON SITE).........BE CAREFUL ABOUT KEEPING THE DELI HOT HOLDING UNIT DOORS COMPLETELY CLOSED TO MAINTAIN FOODS AT PROPER TEMPERATURES. DURING INSPECTION, OBSERVED THE SLIDING DOORS BEING LEFT OPEN A FEW INCHES A FEW TIMES.
2.5
3.
FOUND SAUCE BAGS THAWING UNDER COLD RUNNING WATER IN THE MIDDLE SINK OF 3-COMPARTMENT SINK (WITH DIRTY DISHES TO THE LEFT AND SANITIZER WATER TO THE RIGHT). DO NOT THAW FOODS IN UTENSIL WASHING SINKS. USE THE DESIGNATED FOOD PREPARATION SINK FOR THAWING FOODS. (CORRECTED ON SITE)
2.5
17.
CLEAN THE SOILED SANITIZING SINK (FAR RIGHT SINK) OF 3-COMPARTMENT SINK AND THE RIGHT CLEAN UTENSIL DRAINBOARD.........CLEAN THE SOILED UNDERSIDES OF CUTTING BOARDS UNDER EACH OF THE SLICERS...........DO NOT USE PLASTIC MILK CRATES FOR STORING FOOD BAGS, MAINTENANCE THINGS AND OTHER ITEMS SINCE THESE CRATES ARE NOT EASILY CLEANABLE. USE EASILY CLEANABLE TUBS INSTEAD.
1.0
21.
PAPER TOWELS WERE NOT AVAILABLE AT A FEW HANDWASHING SINKS (TOWELS WERE IN THE DISPENSER BUT COULD NOT BE REACHED). KEEP PAPER TOWELS AVAILABLE TO USE IN ALL DISPENSERS AT ALL HANDSINKS IN DELI............THE TEMPERED WATER AT ONE DELI HANDSINK (TO RIGHT OF FOOD PREPARATION SINK) WAS AT 64F AND DID NOT WARM UP AFTER ALLOWING IT TO RUN SEVERAL MINUTES AND AFTER USING THE SINK SEVERAL TIMES TO WASH HANDS. PROVIDE TEMPERED WARM WATER AT THIS HANDSINK (RECOMMEND THAT IT BE AROUND 90F)...........THE TEMPERED WATER IN WOMEN`S AND MEN`S BATHROOMS NEAR FRONT OF STORE ONLY REACHED 73F AFTER A FEW MINUTES. (RECOMMEND THAT IT BE AROUND 90F)
1.0
29.
REPLACE THE BURNED OUT BULBS UNDER THE VENTILATION HOOD.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (32) ELEVATE JUGS OF CHEMICALS ABOVE THE FLOOR 6 TO 12 INCHES USING APPROVED SHELVING.
