Location: 16369 NC Hwy 50 N GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 07/18/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Top left of hot hold Rot. chickens is not holding at 135F with the chickens at 120F. PIC stated they had noticed a issue and had someone come out to look at unit but they said nothing was wrong with it. When took air temp of the different levels the top level was at 100-110F, middle at 140F and bottom at 153F. Do not use top area until repaired and holding at 135F or above. PIC discarded chickens that were out of temperature and putting in another work order.
Location: 16369 NC Hwy 50 N GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 04/14/2023
Score: 100
#
Comments
Points
28.
7-102.11; Priority Foundation; One spray bottle with green cleaner in it not labeled. All working containers of chemicals (cleaners, sanitizers, etc.) should be labeled with common working name so that it is easy to identify what is in the container and to prevent the mixing of chemicals. CDI PIC discarded bottle.
Location: 16369 NC Hwy 50 N GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 10/25/2022
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The end of the salad bar were the cut fruit is was at 42-43F and had area were there were no pans allowing the cold air to come out. Make sure to fill holes in unit to not allow the air to come out to help keep the unit at 41F or below. CDI PIC put pans into the missing places.
Location: 16369 NC Hwy 50 N GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 07/13/2022
Score: 100
#
Comments
Points
10.
6-301.12; Priority Foundation; Hand sink by 3 comp sink out of paper towels during inspection. All hand sinks should be supplied with hand drying provision for proper hand washing. CDI PIC replaced paper towels
Location: 16369 NC Hwy 50 N GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 01/25/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The grab n go area of the customer case is holding deli meats at 43-45F. the cold hold temperature for all potentially hazardous foods is 41F. work order placed to lower the thermostat on the case. continue to monitor cold holding temperatures and use time control in place of 41F temperature hold.
Location: 16369 NC Hwy 50 N GARNER, NC 27529 Facility Type: Food Stand Inspection Date: 11/29/2021
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; In the hot hold grab and go area the bottom shelf the Rot. chickens were at below 135F. On the wing bar the wings and chicken nuggets were at below 135f. All hot holding of potentially hazardous food should be at 135F or above. CDI foods discarded
