Location: 5638 NC Hwy W Garner, NC 27529 Facility Type: Food Stand Inspection Date: 01/31/2024
Score: 95
#
Comments
Points
10.
5-203.11; Priority Foundation; Hand sink in pizza prep area off of wall during inspection. PIC stated was leaking and faucet needs to be replaced. Repair.
1.0
23.
3-501.18; Priority; Ham, sausage, and wings in prep cooler missing date labels. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC discarded wings and added dates to ham and sausage.
1.5
24.
3-501.19; Follow all time control policies. Pizzas on speedracks at room temperature and pizza sauce in small cups up front and chicken wings and pizza in hot box did not have time stamps. Time stamping of the pizza sauce out at room temperature is a condition of the variance granted for that sauce. CDI pic adding time stamps
1.5
29.
3-502.11; Priority Foundation; Time stamping of the pizza sauce that is out at room temperature required as part of the variance granted for the pizza sauce. Copy of the variance must be maintained on site and all procedures listed in the variance approval must be followed. CDI
Location: 5638 NC Hwy W Garner, NC 27529 Facility Type: Food Stand Inspection Date: 08/03/2023
Score: 92.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC must demonstrate sufficient food safety knowledge by having either Certification as a food protection manager, having no priority violations.. PIC did not have certification. CDI education.
1.0
2.
2-102.12 (A); Core; ; 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; Hand sink being used to get water to make dough. Can not use hand sink for any other purpose than hand washing. CDI education.
0.0
16.
4-501.114; Priority; A food contact surface sanitizer of 200-400 ppm for quat or 50-100 ppm chlorine is required at all times of food service. There was no sanitizer solution prepared at start of inspection. PIC stated was because automatic dispenser was broken and so have been using cleaner/disinfectant spray. This is not approved for food contact surfaces. Do not use cleaner/disinfectant spray on any food surfaces. Manually mix sanitizer until dispenser is repaired. CDI Made sanitizer buckets
3.0
23.
3-501.18; Priority; Chicken wings in walkin cooler missing date label. chicken wings, and pizza toppings prepared and held for more than 24 hrs must be date labeled with the day 1 as the date of preparation and held for no more than 7 days. PIC were made yesterday and date added.
0.0
24.
3-501.19; Priority Foundation; Potentially hazardous foods must be placed on time control of no more than 6 hours after removal from the walk in. Follow all time control policies. Pizzas on speedracks at room temperature and pizza sauce in the dispenser unit and chicken wings and pizza in hot box did not have time stamps. Time stamping of the pizza sauce out at room temperature is a condition of the variance granted for that sauce. CDI pic adding time stamps and discarded some of the items in hot box that was passed time.
1.5
29.
8-103.12; Priority; Time stamping of the pizza sauce that is used with the dispenser is required as part of the variance granted for the pizza sauce. Copy of the variance must be maintained on site and all procedures listed in the variance approval must be followed. CDI
0.0
38.
6-501.111; Core; Multiple flies seen and roach seen in kitchen area. Facility should be free of all pests. Continue pest control.
Location: 5638 NC Hwy W Garner, NC 27529 Facility Type: Food Stand Inspection Date: 03/15/2023
Score: 92
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; PIC must demonstrate sufficient food safety knowledge by having either Certification as a food protection manager, having no priority violations.. PIC did not have certification. CDI education.
1.0
2.
2-102.12 (A); Core; 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.
6-301.12; Priority Foundation; No paper towels available at back hand sink. All hand washing sinks should be stocked with hand drying provisions for proper hand washing procedure. CDI restock paper towel
0.0
16.
4-501.114; Priority; A food contact surface sanitizer of 200-400 ppm for quat or 50-100 ppm chlorine is required at all times of food service. There was no sanitizer solution prepared at start of inspection. CDI
3.0
23.
3-501.18; Priority; All pizza sauce. chicken wings, and pizza toppings prepared and held for more than 24 hrs must be date labeled with the day 1 as the date of preparation and held for no more than 7 days. No dates on anything in prep cooler or walkin at start of inspection. PIC stated all were prepped the night before. CDI add dates
1.5
24.
3-501.19; Potentially hazardous foods must be placed on time control of no more than 6 hours after removal from the walk in. Follow all time control policies. Pizzas on speedracks at room temperature and pizza sauce in the dispenser unit did not have time stamps. New timers are being delivered to the store for use on the racks. use alternate labeling until these are repaired. hot and ready pizzas are time stamped in the computer system. Time stamping of the pizza sauce out at room temperature is a condition of the variance granted for that sauce. CDI pic adding time stamps
1.5
29.
8-103.12; Priority; Time stamping of the pizza sauce that is used with the dispenser is required as part of the variance granted for the pizza sauce. Copy of the variance must be maintained on site and all procedures listed in the variance approval must be followed. CDI
Location: 5638 NC Hwy W Garner, NC 27529 Facility Type: Food Stand Inspection Date: 08/22/2022
Score: 92.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC must demonstrate sufficient food safety knowledge by having either Certification as a food protection manager, having no priority violations or being able to answer inspector questions to demonstrate knowledge. PIC did not have certification. CDI education.
1.0
2.
2-102.12 (A); Core; 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. CDI education.
1.0
8.
2-301.12; Core; PIC using bare hands to turn off faucet. When washing hands should wash hand and then dry with paper towel. Once dry use paper towel to turn off faucet to prevent recontamination of hands. CDI education
0.0
10.
6-301.12; Priority Foundation; The paper towel dispenser is not working at back hand sink. PIC stated have ordered another one. Have some paper towels out so can access to wash hands properly until it has been repaired. CDI
0.0
16.
4-501.114; Priority; Priority; A food contact surface sanitizer of 200-400 ppm for quat or 50-100 ppm chlorine is required at all times of food service. There was no sanitizer solution prepared at start of inspection. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Top prep cooler holding the foods at 55F. All potentially hazardous foods should be held at 41F or below. Until unit is repaired can use time control. Items can be held for 6 hours at under 70F and then whatever has not been used must be discarded. Must have written documentation of times. Items out were put out this morning at 11:15am and so will need to be discarded at 5:15pm if has not been used. PIC stated waiting for someone to come fix unit.
1.5
24.
3-501.19; Priority Foundation; Sauce out at room temperature missing date/time stamp. Time stamping of the pizza sauce out at room temperature is a condition of the variance granted for that sauce. PIC stated she made the sauce yesterday and adding stamps. CDI
1.5
51.
5-205.15; Core; the employee handsink by the dish area is leaking water onto the floor from the piping system. repair the source of the leak and catch any water into a bin until it is repaired. All plumbing should be maintained in good repair.
Location: 5638 NC Hwy W Garner, NC 27529 Facility Type: Food Stand Inspection Date: 04/04/2022
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC must demonstrate sufficient food safety knowledge by having either Certification as a food protection manager, having no priority violations or being able to answer inspector questions to demonstrate knowledge. PIC did not have certification. CDI education.
1.0
2.
2-102.12 (A); Core;Violation Codes
(A) 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. CDI education.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority;update employee health policy to include the new reportable disease of salmonella non typhoidal to the policy as required by the adoption of the 2017 NC food code. Employee health agreement may be downloaded and printed to meet this requirement from the Johnston County Env Health website if needed. CDI copies of updated employee health forms printed and given to PIC at inspection.
0.0
5.
2-501.11; Priority Foundation;A written vomit and diarrhea clean up plan is required due to the passing of the 2017 NC Food code. A template plan is available from the Johnston county env health website to meet this requirement. CDi printed template plan at inspection and given to PIC.
0.0
16.
4-501.114; Priority;A food contact surface sanitizer of 200-400 ppm for quat or 50-100 ppm chlorine is required at all times of food service. There was no sanitizer solution prepared at start of inspection. Sanitizer bucket prepared during inspection. CDI
1.5
23.
3-501.17; Priority;All pizza sauce. chicken wings, and pizza toppings prepared and held for more than 24 hrs must be date labeled with the day 1 as the date of preparation and held for no more than 7 days. Day dots added to pizza sauce buckets in walk in and chicken wings in walk in at inspection. CDI
1.5
51.
5-205.15; Core;; the employee handsink by the dish area is leaking water onto the floor from the piping system. repair the source of the leak and catch wany water into a trash can until it is repaired. All plumbing should be maintained in good repair.
Location: 5638 NC Hwy W Garner, NC 27529 Facility Type: Food Stand Inspection Date: 11/01/2021
Score: 95.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager on duty. Facility is operating under transitional permit and has 180 days to obtain certification. CDI
0.0
2.
2-102.12 (A); Core;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. Facility is operating under a transitional permit and has 180 days to obtain certification.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include the new reportable disease of salmonella non typhoidal to the policy as required by the adoption of the 2017 NC food code. Employee health agreement may be downloaded and printed to meet this requirement from the Johnston County Env Health website if needed. CDI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required due to the passing of the 2017 NC Food code. A template plan is available from the Johnston county env health website to meet this requirement. CDi education
0.0
16.
4-501.114; Priority; A food contact surface sanitizer of 200-400 ppm for quat or 50-100 ppm chlorine is required at all times of food service. There was no sanitizer solution prepared at start of inspection. Sanitize bucket prepared during inspection. CDI
1.5
24.
3-501.19; Priority Foundation; Potentially hazardous foods must be placed on time control of no more than 6 hours after removal from the walk in. Follow all time control policies. Pizzas on speedracks at room temperature and pizza sauce in the dispenser unit did not have time stamps. New timers are being delivered to the store for use on the racks. use alternate labeling until these are repaired. hot and ready pizzas are time stamped in the computer system. Time stamping of the pizza sauce out at room temperature is a condition of the variance granted for that sauce. Time stamping added at inspection. CDI
1.5
29.
8-103.12; Priority; Time stamping of the pizza sauce that is used with the dispenser is required as part of the variance granted for the pizza sauce. Copy of the variance must be maintained on site and all procedures listed in the variance approval must be followed. time stamp added to pizza sauce at inspection. CDI
0.0
51.
5-205.15; Core; the employee handsink by the dish area is leaking water onto the floor from the piping system. repair the source of the leak and catch wany water into a trash can until it is repaired. All plumbing should be maintained in good repair.
1.0
55.
6-501.12; Core;PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Floors in need of cleaning.
