Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 03/11/2024
Score: 97.5
#
Comments
Points
28.
7-201.11; Priority; Sanitizer bucket was stored directly next to open food items on prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single use items, etc. Corrected During Inspection - PIC removed item and placed in proper storage location. Full points not deducted as there has been noticable improvement since previous inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.0
49.
4-602.13; Core; Shelving around and next to three compartment sink and in prep areas have food debris build up. Hood filters have dust accumulation. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Discussed with PIC to ensure to increase frequency of cleaning in these areas.
1.0
55.
6-501.12; Core; Walls and floors surrounding equipment have food debris build up. Physical facilities shall be cleaned at a frequency necessary to preclude accumulation.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 11/02/2023
Score: 95.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were not provided at the back handwashing sink upon arrival for inspection. Corrected During Inspection - PIC immediately replaced paper towels.
0.0
28.
7-201.11; Priority; Sanitizer spray bottle is being stored directly above a food prep surface. Sanitizer bucket was stored directly next to open food items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single use items, etc. Corrected During Inspection - PIC removed these items and placed in proper storage location.
1.0
28.
7-202.12; Priority; Unapproved pesticide (Hot Shot Fly Spray) observed in employee restroom. Poisonous or toxic materials shall be used in accordance to the manufacturer's use directions and state that use is allowed in a food establishment. Corrected During Inspection - Inspector advised PIC to discontinue use of this product and consult pest control operator in order to have facility treated for flies or to find a pesticide that states it can be used in a food establishment.
0.0
28.
7-204.11 ; Priority; Sanitizer spray bottle observed less than 100ppm of quaternary ammonia. Sanitizers used for food contact surfaces shall be at the appropriate concentrations (200-400ppm quaternary ammonia). Corrected During Inspection - Contents of container were discarded and to be refilled.
0.0
38.
6-202.13; Core; Fly strips observed installed above the mop sink area. Insect control devices shall be installed so that dead insects or fragments are prevented from falling on exposed equipment
0.0
38.
6-501.111; Core; Black flies observed on the walls and floors underneath the three compartment sink. The premises shall be maintained free of insects, rodents, and other pests. Inspector advised PIC to have pest control service facility for flies as this is a repeat violation.
2.0
49.
4-602.13; Core; Shelving around and next to three compartment sink and in prep areas have food debris build up. Hood filters have dust accumulation. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation. Discussed with PIC to ensure to increase frequency of cleaning in these areas.
1.0
55.
6-501.12; Core; Floors underneath equipment have food debris build up. Physical facilities shall be cleaned at a frequency necessary to preclude accumulation.
0.0
56.
6-403.11; Core; Upon arrival for inspection, employee drinks were being stored on shelving directly above food prep surface. Employees may eat and drink only in designated areas so food, equipment, linens, etc are protected from contamination.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 04/14/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; There wasn't a person in charge with food protection manager certification present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. REPEAT
1.0
38.
6-501.111; Core; Black drain flies observed on the walls underneath the three compartment sink. The premises shall be maintained free of insects, rodents, and other pests.
1.0
38.
6-202.13; Core; Fly strips observed installed above the mop sink area. Insect control devices shall be installed so that dead insects or fragments are prevented from falling on exposed equipment.
0.0
44.
4-903.11(A), (B) and (D); Core; Multiple plastic containers stacked wet on shelf to right of 3 compartment sink. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Pizza boxes stored directly on floor next to cans and can opener in back prep area. Single use items shall be stored 6 inches off of floor.
0.0
47.
4-202.16; Core; Wood shelving observed in front prep area that is not easily cleanable and is absorbent. Nonfood contact surfaces shall be constructed to allow easy cleaning.
0.5
49.
4-602.13; Core; Shelving above the three compartment sink and in prep areas have food debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.5
53.
6-501.18; Core; Toilet in employee restroom is in need of cleaning. Plumbing fixtures shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Upon arrival for inspection, employee drinks were being stored on shelving directly above food prep surface. Employees may eat and drink only in designated areas so food, equipment, linens, etc are protected from contamination.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 07/19/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
44.
4-901.11; Core; Multiple plastic containers stacked wet on shelf to right of 3 compartment sink. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
1.0
47.
4-205.10; Core; Seal new shelf holding paper products. Shelves in dry storage areas must be Non-aborbent. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Food/soil debris interior of pizza make line and table can opener is on. Non-food contact surfaces shall be clean to sight and touch.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 04/07/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Serve Safe expired. No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
44.
4-901.11; Core; Several plastic containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; Bottom shelf in walk in cooler falling down. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Some food soil debris on wire shelf by 3 comp sink. Non-food contact surfaces shall be clean to sight and touch.
0.5
51.
5-205.15; Left side 3 compartment sink faucet leaking. Plumbing shall be maintained guitar. No points taken.
0.0
55.
6-501.12; Core; Walk in cooler floor has debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-501.14; Core; Vents in walk in cooler have heavy dust. Vent systems shall be cleaned so they are not a source of contamination.
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
Allergen poster dropped off. Health policy and vomit policy emailed.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 02/26/2020
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: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 09/12/2019
Score: 96
#
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: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 11/14/2018
Score: 96
#
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: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 06/27/2018
Score: 91.5
#
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. Follow-Up: 07/07/2018
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 08/06/2012
Score: 92.5
#
Comments
Points
2.
Employee beverage stored above food in the walk in cooler. Employee beverages cannot be stored on or above food contact surfaces or food storage. Also, EHS recommends using lids with straws or lids that don`t require removal to drink from to eliminate possible mouth to bottle to hand contamination.
3.0
10.
Keep lids closed on the pizza prep cooler as much as possible and keep a lid on the pepperoncinis to keep out possible contamination from flies. Use the prep sink for food prep (washing and cutting tomatoes and any other misc. food prep). Prep sink is currently being used as chemical storage and prewash. Tomatoes are being washed in a bucket at three compartment sink and cut on the canrack cutting board that is in poor repair.
1.5
19.
Chemicals should be stored in a designated area where possible contamination is prevented. Cleaners on prep sink, pizza box table, and at handwash sink.
1.5
28.
A couple of flies observed in facility, increase pest control measures. Also, three beetles of the same variety observed, speak with pest control to make sure they are controlled.
0.0
36.
Repair/replace cutting board top to the can rack, it is no longer easily cleanable.
0.0
43.
Handwash sink between prep and utensil sink was out of papertowels at the time of inspection. Handwash stations must be stocked with soap and towels at all times for effective handwashing.
1.0
45.
Floors need cleaning under and behind equipment and shelving throughout facility and in the walk in cooler.
0.5
46.
Hood filters were pulled out and being cleaned at the time of inspection, do not remove filters while the oven is on and the hood is operating, it is not operating according to approved specs without the filters.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
EHS observed gas odor at the hot water heater. Mgr stated it comes and goes and that the district mgr is aware of it. Gas leaks are to be repaired immediately.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 02/28/2012
Score: 93
#
Comments
Points
2.
Employee beverage stored above food in the walk in cooler. Employee beverages cannot be stored on or above food contact surfaces or food storage. Also, EHS recommends using lids with straws or lids that don't require removal to drink from to eliminate possible mouth to bottle to hand contamination.
1.5
11.
Sanitizer in the three compartment sink was below 200-400ppm. Prep sink needs more frequent cleaning.
3.0
19.
Chemicals should be stored in a designated area where possible contamination is prevented. Windex on shelf above prep table, oven cleaner hanging from oven conveyor. Several bottles hanging in utensil holder at the beginning of inspection were moved without prompting.
1.5
25.
All three thermometers were off calibration by 15F. Make sure that thermometers are being calibrated to 32F in ice water.
0.0
35.
Do not store wrapped unfolded pizza boxes directly on the floor, the plastic wrapping does not completely protect the boxes and single service items should be stored 12 inches above the floor.
0.5
38.
Test strips available at the time of inspection, but employees had a difficult time finding them and were not using them to check sanitizer strength.
0.0
40.
Cleaning needed in the bottom of the flip top cooler.
0.0
45.
Floors need cleaning under and behind equipment throughout facility and in the walk in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 06/06/2011
Score: 89.5
#
Comments
Points
11.
Sanitizer in the spray bottle was still below 200ppm. CDI.
3.0
17.
Sausage in the pizza prep cooler was above 45F, replace ice more often, fill ice water used for cooling to food level. Do not fill food above the load limit line on pans.
2.0
19.
Sanitizer bottles still unlabeled.
0.0
26.
Keep dry goods covered with a lid at all times.
0.0
28.
Numerous flies observed in kitchen during inspection. Dead cockroaches found under dunnage racks in corner and one found in three compartment sink sanitizer. One live cockroach observed under the dunnage racks in corner. Remove dead pests to monitor for a current infestation. Increase pest control measures.
2.0
36.
Replace broken plastic storage drawer unit used for condiments. Do not not reuse cardboard boxes (ham box used for plastic ramekin storage), replace with something washable. Repair or replace pizza prep cooler (per mgr a new one is to be delivered today or tomorrow). Repair or replace red block with chipping formica.
1.0
38.
Provide accurage test strips, sanitizer at 400ppm did not register on the facilities test strips. A color chart has been provided.
0.5
40.
Areas that require cleaning include: inside pizza prep cooler, undersides of prep tables, plastic storage containers for condiments, shelf below the plastic storage unit for condiments, wire rack shelving and dunnage racks throughout the facility.
1.0
43.
Do not block the handwash station in the back kitchen area, must be freely accessible at all times to encourage frequent handwashing.
0.0
45.
Floors need cleaning below equipment throughout the kitchen and in the walk in cooler.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 06/01/2011
Score: 88.5
#
Comments
Points
11.
Quat sanitizer in the three compartment sink was above 500ppm, keep sanitizer at 200-400ppm. Sanitizer in the spray bottle was below 200ppm. Signs that had been hung inside the lids to the pizza prep oven have fallen off and fall into the food whenever the lids are closed, these signs are soiled. Pizza cutters must be washed, rinsed and sanitized at least every four hours. Recommend a system to ensure this is happening, and recommend every two hours as a safe guard. When asked, employee stated at 12, around 4 and around 8 or 9.
3.0
19.
Keep all chemicals stored in a designated area. Cleaners found stored on prep sink, at staging table, on shelving used for dry goods storage and pizza box storage. Store chemicals so that they will not potentially contaminate food or utensils. Keep all chemicals accurately labeled. Sanitizer bottles were unlabeled.
1.5
21.
Hot water must be maintained at 130F at all times. At the time of inspection hot water was 123F.
1.5
25.
One metal stem thermometer available was off calibration by 20F. Keep all thermometers calibrated to within 2F. Thermometers should read 32F in ice water.
1.0
28.
Numerous flies observed in kitchen during inspection. Increase pest control measures. Numerous dead cockroaches observed below soda storage racks, soda machine and in walk in cooler. Remove dead pests to monitor for a current infestation. Increase pest control measures.
2.0
30.
Do not store linens in the handwash sink. The handwash sink is considered a contaminated area. Use the utensil sink as a water source for towels used for wiping down food prep areas.
0.0
36.
Re-adhere fallen signs in the pizza prep cooler flip top lids. Replace broken condiment storage drawer unit. Do not reuse cardboard boxes (ham box used for plastic ramekin storage), replace with something washable.
0.5
38.
Provide accurate test strips with a comparison chart for sanitizer. Sanitizer at 500ppm did not register on the facility's test strips.
0.5
40.
Areas that require cleaning include: inside pizza prep cooler, undersides of prep tables, plastic storage containers for condiments, wire rack shelving and dunnage racks throughout the facility.
0.5
45.
Floors need cleaning below equipment throughout the kitchen and in the walk in cooler.
0.5
48.
Repair the back door so that it is flush with door to keep bugs and flies from having access to the facility.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 07/13/2010
Score: 96.5
#
Comments
Points
11.
Quat sanitizer in third compartment of 3 compartment sink below 200ppm. Keep Quat 200-300ppm; Utensils stored above 3 compartment sink soiled. Mounted cutting board on rolling cart soiled. Thoroughly wash,rinse,and sanitize.
1.5
25.
2 metal stem thermometers tested and out of calibration by over 2 degrees. Check regularly to ensure accuracy.
0.5
28.
Numerous flies in facility. Eliminate presence. Recommend pest control specialist.
1.0
38.
Comparison chart for quat test strips needed.
0.0
40.
Cleaning needed around prep table hinges, walk in cooler door and inside reach in refrigerator. Clean under mounted cutting board. Remove label adhesive from pan exteriors.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 01/22/2010
Score: 96
#
Comments
Points
2.
1 employee beverage stored above pizza bags. Store below and away from food and food contact surfaces.
0.0
11.
Pans and plastic pan inserts soiled. Thoroughly wash,rinse,and sanitize.
1.5
21.
3 compartment sink water at 2:30pm 116F. Water at same sink at 2:45pm 115F. Hot water when not used for sanitizing must be 130F. Water heater temperature increased.
1.5
35.
Small single cup lids stored in employee restrooms. NEVER STORE SINGLE SERVICE ITEMS IN THE RESTROOM!!!
0.5
38.
Comparison chart for quat test strips needed.
0.0
40.
Label residue on pan exteriors and on clean side of 3 compartment sink. Remove label residue from containers and lids. Cleaning needed under table rims, blue Rubbermaid container lids, cold hold prep table recessed corners, filters on pizza oven, and under cutting board.
0.5
45.
Tiles in can wash and at back door cracked. Replace.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 07/07/2009
Score: 91.5
#
Comments
Points
2.
2 employee beverages either sitting above food or sitting on food contact surfaces. Store employee beverages in a sanitary manner below and away from food and food contact surfaces. ( CDI )
1.5
11.
Cleaning needed of pizza pans-lots of dough buildup; Sanitizer in third compartment of 3 compartment sink less than 200ppm Quat. Quat sanitizer should be kept between 200-300ppm; Observed employee wash and rinse a red dough tray without sanitizing. Utensils must be washed, rinsed, and SANITIZED for at least 2 minutes. With large trays submerge 1 side for 2 minutes and then the other side. ( CDI )
1.5
19.
Glass cleaner and glue stored above pizza takeout table. Store chemicals in a sanitary manner below and away from food and food contact surfaces.
1.5
21.
Hot water at 3 compartment sink at 10:50am 115F. Hot water at 3 compartment sink 11:10am 114-115F. Hot water at prep sink at 11:00am 115F. Hot water when not used for sanitizing must be 130F and above. Increase water heater temperature.
1.5
25.
Thermometer needed in pizza reach in.
0.0
28.
Numerous flys in facility. Call pest control to remediate.
1.0
34.
Numerous plastic pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth; Number of red trays insufficient to allow proper air drying to occur. More red trays needed to allow proper air drying.
0.5
35.
Single service items including paper towels, small single service cups and plastic drink cups stored in restroom. Store single service items in a sanitary manner. NEVER STORE SINGLE SERVICE ITEMS IN THE RESTROOM!!!
0.5
36.
Remove label residue from pan exteriors. Impediment to cleaning; Loose reach in door handle-repair.
0.5
40.
Clean table rims and reach in cooler door gaskets.
0.0
43.
Clean ceiling vent-dusty.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Pasta sauce once opened must be kept 45F or below or 135F or above.
Chemicals stored with single service items and above canned food. Store chemicals away from food and food contact surfaces. Store in a sanitary manner.
1.5
25.
3 thermometers tested with 2 out of calibration. Check thermometers regularly to ensure accuracy. Replace thermometer in reach in under pizza prep table.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Repair wobbly reach in door handle.
0.0
40.
Clean under table rims, under white cutting board with can opener attached, can rack, oven fan housing, and inside cabinets. Remove labels and label residue from pan exteriors.
0.5
43.
Handtowels and handsoap missing at front handsink. Soap and handtowels must be provided.
1.0
44.
Keep dumpster lid down.
0.0
46.
Replace endcap on light in entrance soda refrigerator.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1516 Broad ST FUQUAY VARINA, NC 27526 Facility Type: Food Stand Inspection Date: 07/07/2008
Score: 98.5
#
Comments
Points
11.
Vegetable slicer soiled, many clean containers with labels still on them. Thoroughly clean and sanitize all utensils after each use. Completely remove date labels after each use. Do not use a dust brush for food contact surfaces, use a utensils that can be cleaned and sanitized. Make sure employees have clean hands before handling clean utensils.
1.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Good employee food and drink storage in walk-in cooler. Remove all food items from bottom shelves when pressure washing floors.
