Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 02/15/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
16.
4-501.114; Priority Foundation; The bottom portion of the band saw had not been cleaned thoroughly, the top portion was cleaned completely. When cleaning equipment all parts must be cleaned at the same time.
1.5
35.
3-501.13 ; Priority Foundation; When thawing meats must thaw under cold running water, in refrigeration or part of the cooking process. Can not leave meat sitting on top of the prep table.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 10/11/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
10.
5-205.11; Priority Foundation; The hand sink is leaking below the sink. Must repair sink so that when water is ran it does not drip on the floor.
1.0
38.
6-501.111; Core; Flies seen today, pest improvement is needed. A delivery was made, the drive left the side door open the whole time of the visit.
2.0
39.
3-303.11 core; Plastic wrap or some covering is needed over the sausage that is being displayed. This covering is to prevent flies from landing on the sausage.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 06/12/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
15.
3-302.11; Priority Foundation; Air dried sausage on time control must be covered to protect from the flies. Plastic wrap, foil or material to cover over sausage to prevent flies from getting feces on the sausage.
1.5
38.
6-501.111; Flies seen today, improve pest management.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 02/09/2023
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. Insufficient demonstration of knowledge at this inspection. 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
21.
3-501.16(A)(1) ; Priority; Sausage biscuits being hot hold under the heat lamp was less than 135F. Add these items to the existing time control policy and mark times for disposal holding no more than 4 hours out of temperature control. only one biscuit was left and was discarded at inspection. CDI
1.5
43.
3-304.12; Core; ice cream scoops were held in a bucket of mucky water at the ice cream area. between used ice cream scoops must be stored in a dipper well with free flowing water or in a container of hot water of 135F or above. Store all in use utensils correctly in between uses.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 10/11/2022
Score: 95.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. Certification had expired and priority violations are present at inspection. CDI education.
1.0
2.
2-102.12 (A); Core; Certification expired 2/22.
(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.
1.0
8.
2-301.15; Priority Foundation; employee handwashing must only be conducted in the designated handwashing sinks. Do not wash hands in the dish sink. Employee observed washing hands in the dish sink. handwashing education given at inspection.
2.0
8.
2-301.11; Priority; food employee observed with an open bleeding wound on the arm while using the meat grinder. Employee was made aware of the wound at inspection and it was cleaned and covered. Keep all open wounds clean and covered if it become infected restrict food contact duties. FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean.P
0.0
10.
6-301.12; Priority Foundation; Paper towels were available in the dispenser but the dispenser was not operational. Provide paper towels to properly wash hands and use paper towels to turn off faucet.
0.0
24.
3-501.19; Priority Foundation; Continue to work on Time controls. Documentation and white board are in place. Make sure to mark times on the white board. air dried sausage on the display rack is on Time control. Mark all batches of sausage so they can be tracked and disposed to at the end of the 6 hour hold period. When new batches are brought out record the new time for discard. C) If time without temperature control is used as the public health control up to a maximum of 6 hours:
(1) The FOOD shall have an initial temperature of 5 C (41 F) or less when removed from temperature control and the FOOD temperature may not exceed 21 C (70 F) within a maximum time period of 6 hours; P
(2) The FOOD shall be monitored to ensure the warmest portion of the FOOD does not exceed 21 C (70 F) during the 6 hour period, unless an ambient air temperature is maintained that ensures the FOOD does not exceed 21ºC (70 F) during the 6-hour holding period; Pf
(3) The FOOD shall be marked or otherwise identified to indicate: Pf
(a) The time when the FOOD is removed from 5 C (41 F) or less cold holding temperature control, Pf and
(b) The time that is 6 hours past the point in time when the FOOD is removed from cold holding temperature control; Pf
(4) The FOOD shall be:
(a) Discarded if the temperature of the FOOD exceeds 21 C (70 F), P or
(b) Cooked and served, served at any temperature if READY-TO-EAT, or discarded within a maximum of 6 hours from the point in time when the FOOD is removed from 5 C (41 F) or less cold holding temperature control; P and
(5) The FOOD in unmarked containers or PACKAGES, or marked with a time that exceeds the 6-hour limit shall be discarded. P" Marked at inspection. CDI
0.0
35.
3-501.13 ; Priority Foundation; Boxes of pork sitting on the counter to thaw. This is not an approved thawing method. Thaw items by an approved method: thawing under refrigeration, as part of the cooking process, in a microwave, or under running water of no more than 70F. Education on proper thawing items were being placed in the grinder at inspection. cDI
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 06/21/2022
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Air dried sausage was being held at 65*F, all cold hold foods must be held at 41*F or below. Sausage can be placed on time control and held for 4 hours. Must document the 4 hour hold.
3.0
28.
7-204.11 ; Priority; Sanitizer made in 3 bottles were all too strong, they bleached out the test strip when tested. Employees remade to 100ppm chlorine during inspection.
1.0
55.
6-201.11; Core; Ice building was removed form the walk-in freezer floor. Still need to repair the flooring in walk-in freezer and out front in serving area.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 02/08/2022
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with food safety certification must be present during hours of operation.
1.0
16.
4-602.11; The band saw was not cleaned at the top portion, roaches were seen on the top portion of the band saw. Thorough cleaning is needed to remove food debris to help get rid of the roaches.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Air dried sausage in boxes with keep refrigerated were sitting on a shelf in side room. All cold hold foods must be held at 41*F or below. Can not leave any meats out at room temperature.
3.0
24.
3-501.19; Priority Foundation; Air dried sausage out front on display is using time control instead of temperature control. The hold time can only be 4 hours, not 6 hours. Hold air dried sausage out on display for 4 hours at the end of the 4 hours throw away what is left on display, then bring new out. Do not fill the display all the way up so less food is thrown away. Facility was using 6 hour hold instead of 4 hour hold. MUST USE 4 HOURS HOLD TIME.
0.0
38.
6-501.111; Live roaches were seen on the band saw, a more thorough cleaning is needed on equipment so food debris build up is not left behind.
2.0
55.
6-201.11; Core; The walk-in freezer floor has a large mass of ice build-up. Remove the ice, general repair of the flooring out front around display cooler is needed.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 10/27/2021
Score: 90.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Core; There was no one present to educate the employee on proper food handling of display only sausage.
1.0
2.
2-102.12 (A); Core; There was no one present with managers food safety certification.
1.0
15.
3-302.11; Priority Foundation; Air dried sausage that can be purchased has flies sitting on them. If the sausage is to be sold it must be protected from dust and flies. Box of food were sitting on the floor, all boxes of food needs to be stored on shelves.
1.5
16.
4-501.114; Priority; The slices at the top had not been cleaned, there was dried food debris behind the metal frame.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Air dried sausage handing with a sign for display only was taken off the rack and bundle to a customer. When told not to hand to the customer the employee said that is how they were told to get air dried sausage. The sign posted was for a calendar not the sausage.
1.5
24.
3-501.19; The air dried sausage can be placed on time control. A piece of paper with the date and time the sausage is taken out of refrigeration, after 4 hours the sausage left must be thrown away, can not be used. Every time new sausage is placed out then a new time must be written on the table.
0.0
38.
6-501.111; Core; Flies were seen today sitting on sausage and other areas. Improve pest control
1.0
47.
4-501.11; Core; The walk-in freezer is depositing ice onto the floor. The unit must be repaired so that ice is leaking onto floor or food.
1.0
55.
6-201.11; Core; The walk-in freezer has a large pile of ice build-up on the floor. All ice on the floor must be removed.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 06/05/2019
Score: 91
#
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: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 01/15/2019
Score: 94.5
#
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: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 05/15/2018
Score: 94.5
#
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: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 01/31/2018
Score: 95
#
Comments
Points
General Comments
Good Meat Temps; Serv-safe certified person was present this inspection; Starting on Jan 1 2019 all cold hold potentially hazardous foods must hold at 41F or below!
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 05/09/2012
Score: 95
#
Comments
Points
10.
Ice/frost is collecting on food boxes in the walk-in freezer. This is a contamination risk due to non-potable water associated with refrigeration systems. Have unit repaired, and move boxes if necessary away from areas where ice/frost is collecting. Make sure all food boxes in the walk-in freezer are stored off the floor. Store all food boxes on approved shelving.
1.5
11.
Sanitizer in spray bottle was much too strong. Dilute all sanitizer solutions to 50-100 ppm chlorine. Sanitizer that is too strong may be unsafe for use in food areas. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
17.
Meats in the rear walk-in cooler were borderline on temperature at 46-47 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures.
0.0
45.
Repair ceiling in the dry storage area. Repair any cracked or damaged floor tiles.
1.0
46.
Repair all burned out or missing light tubes; Replace any missing light shields.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 02/23/2012
Score: 96.5
#
Comments
Points
10.
Ice/frost is collecting on food boxes in the walk-in freezer. This is a contamination risk due to non-potable water associated with refrigeration systems. Have unit repaired, and move boxes if necessary away from areas where ice/frost is collecting.
1.5
45.
Repair ceiling in the dry storage area. Repair any cracked or damaged floor tiles.
1.0
46.
Repair all burned out or missing light tubes; Replace any missing light shields.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 06/09/2011
Score: 97
#
Comments
Points
11.
Sanitizer was mixed too strong. Dilute all solutions to 50-100 ppm. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
45.
Repair ceiling in dry storage area.
0.5
46.
Repair burned out lights and replace light shields in the rear walk-in cooler.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 02/24/2011
Score: 96.5
#
Comments
Points
10.
Keep raw meats stored below cooked or ready to eat foods. Raw pork stored above ham and other cooked foods.
0.0
11.
Sanitizer was mixed too strong in spray bottle. All solutions should be 50-100 ppm chlorine or 200-300 ppm quat. Have mixing systems checked for proper operation. Use test kits to verify strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
43.
Repair leak at rear handwashing sink.
0.0
45.
Repair ceiling in dry storage area.
0.5
46.
Repair burned out lights and replace light shields in the rear walk-in cooler.
1.0
47.
Use approved storage to keep all itmes off the floor. Keep all things on approved shelving 12 inches off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 05/18/2010
Score: 95
#
Comments
Points
2.
Opened drink bottles were being stored above food in walk-in cooler and freezers. Store all opened personal drinks below food and food contact surfaces.
1.5
7.
Once food is delivered put in coolers.
0.0
10.
Several items of food was stored on floor. Do not store food on the floor. Chili was placed in the bottom of front sausage cooler, chili should be placed above raw meats.
1.5
41.
Hand sink is leaking again. Repair so when water drains it does not leak. You have 10 days to repair sink drain.
1.5
45.
Repair holes in walls in prep area.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 01/06/2009
Score: 95.0
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
36.
Fix plumbing at 3-compartment sink. Ice leak at walk-in.i
0.5
40.
Clean cookers at the rear walk-in cooler
0.5
43.
GENERAL COMMENT Repair drain at hand-wash sink.
0.0
46.
REPEAT VIOLATION Lighting in rear walk-in needs shields; lighting needs improvement in cutting room.
1.0
6.
GENERAL COMMENT; CORRECTED DURING INSPECTION No meat from un-approved sources should be prepared. Deer meat being prepared but not for sale to public.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Keep all food packages and containers off the floor and on approved shelving in the cooler. Do not allow ice to accumulate on food boxes.
1.5
11.
CORRECTED DURING INSPECTION Make sure sanitizer spray bottle is available for use at all times; should be available to sanitize all food contact surfaces and equipment after cleaning.
1.5
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 03/28/2008
Score: 98.0
#
Comments
Points
17.
CLEAN FAN COVERS IN CUTTING ROOM. CLEAN BBQ COOKER IN REAR WALK-IN COOLER. CLEAN INTERIOR OF DISPLAY COOLER INCLUDING DOOR TRACKS ON DISPLAY COOLER UP FRONT.
1.0
29.
REPLACE ALL BURNED OUT LIGHTS; REPLACE LIGHT SHIELDS
0.5
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR; NO CRATES
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 11/28/2006
Score: 90.0
#
Comments
Points
2.
AIR-DRIED SAUSAGE WAS AT 77 F, HOT DOGS IN STEAMER WAS AT 100 F. ALL COLD HOLD FOODS MUST BE 45 F AND BELOW AND ALL HOT HOLD FOODS SHOULD BE 140 F AND ABOVE.
5.0
3.
WALK-IN FREEZER HAD ICE AND FUZZ ON FOOD AND BOXES OF FOOD. THROW AWAYFOOD WITH ICE INDIRECT CONTACT.
Location: 4432 HWY 242 S DUNN, NC 28334 Facility Type: Food Stand Inspection Date: 12/13/2004
Score: 95.5
#
Comments
Points
17.
REPAINT OR SEAL BAREWOOD SHELVING REPAIR ALL EQUIPMENT THAT IS IN BAD REPAIR
1.0
28.
FLOORS WALLS AND CEILINGS NEED TO BE SMOOTH AND EASILY CLEANABLE. REPAIR WALKINS
1.0
3.
BOXES OF MEAT STORED ON THE FLOOR IN THE WALK-IN COOLER. REMOVE ICE BUILT UP IN THE WALK-IN FREEZER. PLACE A DIVIDER BETWEEN RAW AND READYTO EAT MEATS OR MOVE RAW MEATS 18
