Inspection Management System
Premise Information
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NameSUPER WING STATION Rules Governing Inspection Scores.
Address150 FRANCAM DRIVE Restaurants: 
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SUITE 104Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyCumberlandResidential Care and Local Confinement: 
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Inspection Date 9/16/2019 
Final Score @ Grade
86.50 B
NC Department of Environmental Health: 
General Comments
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
4 1 Proper eating, tasting, drinking, or tobacco use No No No No No 2-401.11 Eating, Drinking, or Using Tobacco - C Observed several employee drink cups stored on the prep. table Employees shall drink in designated areas where the contamination of exposed food, clean equipment, utensils and linens; single-service items or other items needing protection cannot result. CDI: PIC voluntarily discarded all drinks.
8 1 Handwashing sinks, supplied and accessible No No Yes No No 6-301.12 Hand Drying Provision - PF Women's restroom had no disposable towels or handdryer. All handsinks shall be equipped with hand drying provisions. CDI: PIC put paper towels in dispenser.
13 1.50 Food separated and protected No No Yes No Yes 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Chicken wings uncovered inside walk-in. Keep refrigerated food covered to protect from contamination. Raw chicken and beef were stored above vegetables. In addition, raw eggs and beef were stored above cooked chicken wings. Food items shall be properly stored so that contamination of one type with another is prevented. CDI: PIC covered the chicken wings. Will return within ten(10) days to ensure food items have been rearranged in walk-in to achieve proper storage.
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No Yes 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Interior of ice machine observed with black build-up. Glasses at at bar need re-washing. Knives, cleavers and other utensils had dried food debris or build-up(especially around the handles of knives). Bucket of wiping cloths had not sanitizer at appropriate strength. CDI: PIC remade sanitizer bucket to the appropriate strength. Will return within ten(10) days to ensure the utensils/dishes have been thoroughly cleaned.
20 1.50 Proper cold holding temperatures No No No No Yes 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P At prep. cooler, sliced tomatoes were 48oF, sliced cheese was 45oF and shredded cabbage was 49oF.. Lid of prep. cooler shall remain closed when not in use. Also ensure sliced tomatoes are at 41oF OR below before putting on the top rail of the prep. cooler. CDI: PIC voluntarily discarded the food items. I will also check temperatures of items at top of cooler within ten(10) days to ensure the cooler is cooling properly at the top rail. PIC has been instructed to keep potentially hazardous items at bottom of prep. cooler for now.
21 1.50 Proper date marking and disposition No No No Yes No 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF The egg rolls in the prep. cooler and the fried chicken, chicken wings, cooked potatoes and chopped lettuce inside the walk-in cooler had no day/date mark. Ready to eat, potentially hazardous food kept in the establishment more than 24 hours past opening or preparation shall be date marked using date of prep/ opening as Day 1. Date marking on container should be either a preparation date, or a consume-by date. Establishments may use 7 day shelf life. CDI : Foods were voluntarily discarded.
26 1 Toxic substances properly identified, stored, and used No No No No No 7-102.11 Common Name-Working Containers - PF;;7-201.11 Separation-Storage - P Observed chemicals with no label/name. Observed chemicals being hung at table where the dry food items are stored. Label working containers of chemicals with common name. Store chemicals below or away from food, pre. surfaces, linens and equipment in a designated chemical storage area. CDI: Chemical was labeled and properly stored.
31 0.50 Proper cooling methods used; adequate equipment for temperature control No No No No Yes 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF The walk-in freezer is overloaded from top to bottom and from side to side which prevents the adequate flow of air to freeze food properly. An additional freezing unit shall be provided. Equipment for cold holding of food shall be sufficient in number and capacity. I will return within ten(10) days to ensure adequate freezer storage space is provided.
37 1 Contamination prevented during food preparation, storage and display No No No No No 3-305.11 Food Storage-Preventing Contamination from the Premises - C;3-307.11 Miscellaneous Sources of Contamination - C Observed food stored on floor inside walk-in freezer. Observed bowls inside dry food containers. Food shall be stored off the floor to prevent contamination. Observed bag of onions stored on floor. CDI: PIC stored onions above floor. Use scoops with handles(not bowls) for dry food items to prevent possible contamination.
42 0.50 Utensils, equipment and linens: properly stored, dried and handled No No No No No 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Glass shelve at bar on which drinking glasses are stored was dusty and needs cleaning. Clean equipment and utensils shall be stored in a clean, dry location.
43 0.50 Single-use and single-service articles; properly stored and used No No No No No 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed styrfoam cups not completely covered/protected. Single-service items shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No Yes Yes 4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn walk-in door gasket. Replace torn door gasket at reach-in freezer. The homeade funnel used for the sauce is not easily cleanable and should be replaced with an easily cleanable one. The soy sauce containers used to store the dry food items are not easily cleanable and should be replaced with a container that is easily cleanable. Tightly seal hood unit to wall and replace loose seal(s). Remove all cloths and cardboard from shelving because they are not easily cleanable and harbor bacteria. Repair torn booth seats. Within ten(10) days will check prep. cooler to ensure to is cooling properly. Equipment shall be maintained in good repair and shall be easily cleanable.
47 0.50 Non-food-contact surfaces clean No No No No No 4-602.13 Nonfood Contact Surfaces - C Clean the following: exterior of both rice cookers; outside of dry food container; handles of large dry food containers; sides of fryers and behind doors of fryers; sides of oven and wok; interior and exterior of oven to include drip pan; all table bottoms and shelving; rack next to prep. cooler where seasonings are stored; sides, backside and interior door frames of prep. cooler; all shelving throughout; exterior of reach-in cooler Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to precluded accumulation of soil residues.
49 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 (B) System maintained in good repair - C Observed a break in the plumbing pipe located underneath the 3-compartment sink. This needs to be repaired. A plumbing system shall be maintained in good repair.
52 0 Garbage and refuse properly disposed; facilities maintained No No No No No 5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C There were no waste receptacle/trash can at kitchen handsink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories/handsinks. Due to excessive grease build up, the exterior of one of the grease receptacles needs to be cleaned or the container removed from premises.
53 0.50 Physical facilities installed, maintained and clean No No No No No 6-501.12 Cleaning, Frequency and Restrictions - C;6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Grease build-up observed at hood units. Hood units need to be thoroughly cleaned. Clean walls near prep. cooler and floor at cooking equipment and all other areas of floors and walls as needed.. Floor in freezer needs cleaning. Can wash needs cleaning. Recaulk the sink to the wall.