Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 04/17/2024
Score: 98.5
#
Comments
Points
24.
3-501.19; Priority; Time for the food in the hot hold case was not recorded. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours, Adhere to all time control policies. The Correct times for the foods were documented. CDI follow all procedures set forth in the written time control policy.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 01/17/2024
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Some bulk deli meats had expired date tags but product was not expired. Some other bulk deli meats had and expiration date of past 7 days. (A) READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. New tags were printed for accurate date labeling. CDI
1.5
24.
3-501.19; Priority; Time for the food in the hot hold case was not recorded. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours, Adhere to all time control policies. The Correct times for the foods were documented. CDI
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 01/31/2023
Score: 98.5
#
Comments
Points
24.
3-501.19; Priority Foundation; all hot held items are supposed to be on a time control policy system. All times are supposed to be marked for the hot hold case. There were no times listed on the hot hold case items. All items were at 135F or above at inspection. times added to items at inspection. CDI
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 06/09/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Deli sliced meats and cheeses in the front deli cooler in customer area were 44F-46F. This cooler was holding the deli meats in the same temperature range during the last inspection as well. Do not use this cooler to hold items handled by the deli until it is capable of holding them at 41F or below. All deli processed items were pulled for disposal.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 01/28/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; The sanitizer concentration in the dish sink was weak, spray bottles of sanitizer solution were also weak in concentration. The dispenser of sanitizer at the sink was found to not have any product hooked to the hose. A new bag was obtained and attached to the dispenser hose. Now providing a 200ppm Quaternary Ammonia solution. Sink and bottles remade.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few bags of pre-sliced deli meats in the customer area (front side of deli case) were 43F-45F. Unit must be able to hold foods at or below 41F. Items removed to dispose. Suggest maintenance to make sure it does not need a repair.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 01/03/2020
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 08/06/2019
Score: 99
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 04/15/2019
Score: 99
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 01/18/2019
Score: 98.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 08/28/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 06/04/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 02/27/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 06/11/2012
Score: 96
#
Comments
Points
11.
Sanitizer at the 3-compartment sink and in buckets was mixed much too strong. Dilute all solutions to 200-300 ppm quat. Sanitizer that is too strong may be unsafe for use in food areas. Mixing system for quat sanitizer may have to be adjusted for proper mixture.
1.5
13.
Chicken wings had a final cook temp of 155 degrees F. All chicken or poultry products should have a final cook temp of 165 degrees F or greater.
2.0
28.
A few flies were noted in the deli area; take measures to control and eliminate all flies.
0.0
40.
Clean door tracks on display units; general equipment cleaning.
0.5
43.
Make sure all handwashing lavatories are stocked with soap and towels.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 02/20/2012
Score: 95
#
Comments
Points
2.
Employee drink was stored on the rack in the back above single use items. Store all drinks in approved locations away from food and utensil areas.
1.5
11.
Sanitizer at the 3-compartment sink and in spray bottles was mixed much too strong. Dilute all solutions to 200-300 ppm quat. Sanitizer that is too strong may be unsafe for use in food areas. Mixing system for quat sanitizer may have to be adjusted for proper mixture.
1.5
17.
Salads containing cheese and ham in the prep area were at 59-60 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not leave foods out of temperature control so they hold proper temperature.
2.0
40.
Clean door tracks on display units; general equipment cleaning.
0.0
43.
Make sure all handwashing lavatories are stocked with soap and towels.
0.0
46.
Replace all burned out light tubes in the deli area.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 09/28/2011
Score: 97.5
#
Comments
Points
2.
Employee drink was stored in one walk-in cooler above food items; make sure to store all employee drinks in approved locations away from food and utensil areas.
0.0
10.
Water or condensation is forming on the ceiling in walk-in cooler units. This presents a contamination risk from dripping water. Do not allow water to drip onto food boxes or packages. This issue should be addressed ASAP.
1.5
28.
Flies present inside the facility; take measures to control and eliminate all flies.
0.0
40.
Clean door tracks on display units; general equipment cleaning.
0.0
43.
Do not store anything in or on the handwashing lavatory. This lavatory must remain accessible at all times. Repair soap dispencer that has come off the wall and fell into the sink.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 08/18/2010
Score: 95.5
#
Comments
Points
10.
Walk in freezer is deposting ice onto boxes of food. Food should be moved so that ice is not dripping onto the boxes. Use a tray to catch the ice or move all food from below the whole unit. The freezer unit should be repaired so it does not drip.
1.5
17.
Once food has been prepared it should be brought into proper tempature before placing into display island. Cold hold foods should be 45*F or below.
0.0
24.
When thawing food do not thaw out at room temperature. Thaw under cold running water, in the refrigerator, and as part of the cooking process.
0.5
28.
Many flies in deli area, landing on equipment and prep stations. Improve pest management. Use sticky cones or strips in areas where food and food contact surfaces are not being stored, prepared or served.
2.0
46.
Five out of six lights were blown under the hood system. Lights were changed during inspection.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 05/21/2010
Score: 98.5
#
Comments
Points
28.
Many flies in deli area, landing on equipment and prep stations. Remove and prevent. Move the fly trap (sticky cone) to a location that will not cause a possible contamination of storage around it.
1.0
30.
Provide a dirty linen basket.
0.0
34.
Air dry pans before stacking directly on top of each other.
0.0
40.
Clean inside the meat and cheese deli display cases, change paper that lines bottom of case daily at a minimum.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 01/06/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Slicers for deli meats and cheese had dried food, clean every two hours, employees cleaned during inspection. Sanitizer should be made at all times. Proper strength should be 200ppm when using quat. ammonia.
1.5
45.
Clean floor to walk-in freezer so ice does build-up on floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5141 NC HWY 42 W GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 09/16/2009
Score: 96.5
#
Comments
Points
11.
Slicers for deli meats and cheese had dried food particles, and a build-up of food on the back of the blades. Better cleaning is needed, it is recommended to clean every 2 hours. Samitizer in dish sink and spray bottles were weak. Employees remade to 200ppm quat. ammomia.
1.5
17.
Various cheeses were out of temperature in the island display cooler. Food was tossed in trash. Cold hold is 45 degrees F or below.
2.0
21.
How water should be 130 degrees F at all times.
0.0
47.
Mild/drink crates are not approved storage.
0.0
49.
No documentation of approved training - no credit awarded.
