Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 08/29/2024
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Bacon, corn, shrimp & potato soup; queso, chili, cream of mushroom soup and brown gravy temped between 98 to 143F, even after stirring. TCS foods being held hot shall be maintained at 135F and above. CDI- Foods were reheated to 165F+.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Boiled eggs, diced tomatoes, spring mix, wings and shrimp temped between 42-45F in the salad cooler; the ambient air averages between 42-44F. TCS foods being held cold shall be maintained at 41F or below. CDI- Thermostat was adjusted - food temperatures lowered by end of visit; continue to monitor the temperature at this cooler and service if needed. *Points not taken due to violation being a different cooler and foods/ambient air not being above 45F.
0.0
40.
2-303.11; Core; Employee engaged in food prep was wearing a bracelet on her arm. Food employees shall not wear any jewelry on their arms and hands other than plain rings such as wedding bands when engaged in food prep. Remove bracelets/watches before engaging in food prep.
0.5
40.
2-402.11; Core; One of the employees engaged in food prep did not have on a hair restraint upon inspector's arrival. Food employees shall wear hair restraints that effectively restrain hair from coming in contact with exposed food, clean equipment, utensils and other supplies. CDI- Employee put on a hair net.
0.0
45.
4-903.11(A) and (C); Core; Coffee filters stored on a shelf under the prep table are unwrapped/uncovered. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Store coffee filters in a container with a lid once you remove them from their packaging.
0.5
47.
4-501.11; Core; There gasket is torn on the tall cooler. All equipment shall be maintained in good repair. Replace gasket on cooler door.
0.5
55.
6-501.12; Core; Light shields in the kitchen have debris in them. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis. Clean out light shields.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 05/14/2024
Score: 97
#
Comments
Points
16.
4-602.11; Core; There is a slight buildup of residue on the ice guard of the ice machine. The components of ice machines shall be cleaned as often as necessary to prevent a buildup of soil or mold. Clean the inside of the ice machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The main prep cooler has an ambient air that fluctuates between 42-47F; meatballs, grilled onions, meatloaf and mashed potatoes temped between 43-45F. TCS foods being held cold shall be maintained at 41F or below. A verification visit will be made no later than Friday, May 17, 2024 to ensure tcs foods are being held at 41F or below in the prep cooler - foods not discarded since they temped below 45F and will be used by the close of business. Foods will not be stored in cooler overnight until it is serviced and can maintain foods at 41F or below.
1.5
23.
3-501.17; Priority Foundation; An open package of hotdogs dated 4/21 were stored in the bottom of the main prep cooler. Foods shall be consumed on the premises, sold or discarded when held at a temperature of 41F or less for a maximum of seven days. CDI - Hotdogs were voluntarily discarded.
1.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; The chlorine sanitizer at the dish machine tests at 10ppm after priming. The chlorine concentration of chlorine based sanitizers at dish machines shall be maintained between 50-200ppm. CDI- Ecolab representative came and educated inspector and employees on maintaining tube and cover, added a stopper so that the line remains in place and machine tested between 100-200ppm.
0.0
39.
3-305.11; Core; A box of soda syrup is on the floor in the kitchen area and a flat of ketchup bottles is on the floor at the waitstaff area in the dining room. Food shall be stored at least six inches above the floor. Store food on shelving.
1.0
45.
4-903.11(A) and (C); Core; Coffee filters are stored on a shelf under the prep table unwrapped/uncovered. Single use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Store coffee filters in a container with the lid once you remove them from their packaging.
0.0
48.
4-501.14; Core; The inner portion of the doors on the dish machine have a buildup of debris. Warewashing equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the inside of the dish machine.
0.5
49.
4-601.11(B) and (C); Core; There is standing water at the bottom of the tall cooler (waitstaff cooler with milk) and the vents in the hood have a buildup of oil and debris.. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
51.
5-205.15; Core; The discharge pipe at the 3 compartment sink drips continuously. All plumbing systems shall be maintained in good repair. Repair sink.
0.0
56.
6-403.11; Core; A bottle of water was stored on a food prep table next to a cutting board. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Water bottle was removed.
0.5
General Comments
Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 97.5
#
Comments
Points
9.
3-301.11; Priority Foundation; Employee was quartering tomatoes and putting them in a container. Employees may not use their bare hands on exposed, ready to eat foods and shall use suitable utensils. CDI - Tomatoes were discarded.
2.0
49.
4-601.11(B) and (C); Core; The ceiling of the microwave has stuck on food residue. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
55.
6-501.12; Core; There is pepperoni on the floor of the walk-in freezer; the intake vents over the storage rack by the walk-in cooler/freezer need cleaning due to dust/debris; and there is debris in some of the light shields. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 05/22/2023
Score: 96
#
Comments
Points
16.
4-602.11; Core; The ice guard in the ice machine has a buildup of slime and black residue Enclosed components of ice machines shall be cleaned as often as necessary to prevent a buildup of soil or mold. Clean the inside of the ice machine more frequently.
0.0
16.
4-501.114; Priority; The chlorine sanitizer at the dish machine tests at 10 ppm even after priming. The chlorine concentration of chlorine based sanitizers at dish machines shall be maintained between 50-200ppm. A verification visit will be made on Thursday, May 25, 2023 to ensure machine is sanitizing at the appropriate level... single service items and/or sanitizing at the 3 compartment sink shall be utilized until dish machine is repaired.
1.5
23.
3-501.18; Priority; Milk dated for 5.15.23 was stored in the tall cooler. TCS foods shall be discarded when they exceed the time and temperature combination of being held for 7 days at 41F or below. CDI - Milk was voluntarily discarded.
1.5
25.
3-603.11; Priority Foundation; PIC states ribeye and salmon are cooked to order, but they are not marked on menu. Animal derived foods require a disclosure with a footnote that states item is cooked to order and a reminder statement of the increased risk for foodborne illness. A verification visit will be made no later than Friday, June 2, 2023 to ensure salmon, ribeye and burgers on menu on the wall have asterisks and consumer advisory statement has been moved; the qr menu needs to have "this item is cooked order" added to the reminder statement.
0.5
39.
3-307.11; Core; A container of chicken filets are sitting directly on an uncovered container of cheese curds in the tall single door freezer. Food shall be protected from all sources of contamination. Put lids on foods in the reach-in freezer.
0.0
45.
4-903.11(A) and (C); Core; Large and small coffee filters are stored uncovered/unwrapped in the tea/coffee station. Single use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Keep coffee filters in their wrapper or a container with a lid.
0.5
49.
4-601.11(B) and (C); Core; The ceiling of the microwave has stuck on food residue; and there is water at the bottom of the prep cooler being absorbed by a towel. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.0
General Comments
*Melodee Wallace Johnson -melodee.johnson@wake.gov - 919.609.1783*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 01/24/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not certified as a food protection manager. The person in charge shall be a certified food protection manager through an accredited program. Have employees in management become certified food protection managers.
1.0
17.
3-701.11; Priority; Seafood Breader dated 1/21 was sitting on a prep table. Breader that is sifted every 4 hours can be kept up to 7 days if stored at 41F or less at close of business each day. CDI- Breader was discarded.
0.0
28.
7-201.11; Priority; Gorilla glue was stored mixed in with the hot sauces in the kitchen and Windex was stored above the bottles of ketchup and mustard in the wait staff area in the dining room. Poisonous or toxic materials shall be stored so that they cannot contaminate food, equipment, utensils, linens or single service/use items. CDI - Gorilla glue was voluntarily discarded and Windex was moved to bottom rack.
1.0
48.
4-302.14; Priority Foundation; Quat. ammonia test strips were not available. A test kit that accurately measures the concentration of sanitizing solutions shall be maintained on site. A verification visit will be made no later than Friday, February 3, 2023 to ensure quat. ammonia test strips have been purchased.
0.5
49.
4-601.11(B) and (C); Core; The inside of the oven has burnt on food residue. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of food residues. Clean the oven on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com -919.609.1783* Follow-Up: 02/03/2023
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 09/15/2022
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; The handwashing sink in the bar had hand sanitizers as well as bar tap plugs stored on it. Handwashing sinks shall only be used for handwashing. CDI - Items were removed.
0.0
15.
3-302.11; Priority; Portioned raw chicken was stored directly on top of partially frozen ground beef logs and on a tray above whole beef in the walk in freezer. Foods where the manufacturer's seal has been broken shall be stored according to final cook temperature in freezers to prevent cross contamination. CDI - Chicken was moved to bottom.
1.5
16.
4-602.11; Core; The ice guard in the ice machine has a build up of slime and black residue. Enclosed components of ice machines shall be cleaned as often as necessary to prevent a build up of soil or mold. Clean the inside of the ice machine, especially the guard on a frequent basis.
0.0
23.
3-501.18; Priority; Salsa and wings in the kitchen and a carton of half and half in the bar area exceeded the 7 day hold period. Foods shall be discarded once they exceed the 7 day time frame of being held at 41F or below unless they are frozen. CDI - Foods were voluntarily discarded.
1.5
28.
7-204.11 ; Priority; The quat.ammonia sanitizer in the sanitizer buckets in the kitchen tests at 500ppm+. Quaternary ammonia sanitizer shall maintain a concentration between 200-400ppm. CDI - Sanitizer was diluted and a service call was made to Ecolab.
1.0
37.
3-302.12; Core; Sugar and a red substance for topping glasses were not labeled. Containers storing food/food ingredients shall be labeled with the common name of the food. Label all containers/shakers/squeeze bottles.
0.0
44.
4-903.11(A), (B) and (D); Core; Silverware wrapped in napkins are being stored by the door with the mouth contact portion exposed. Utensils shall be stored covered or inverted. Ensure the portion of the silverware that comes in contact with food/mouths is either covered or inverted in basket.
0.5
48.
4-501.14; Core; There is a light build up along the upper portion of the doors on the inside of the dish machine. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils.
0.0
48.
4-302.14; Priority Foundation; Chlorine test strips are not available. A test kit that accurately measures the concentration of sanitizing solutions shall be maintained on site. A verification visit will be made no later than Friday, September 23, 2022 to ensure chlorine test strips have been purchased.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 09/25/2022
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 05/12/2022
Score: 94
#
Comments
Points
10.
5-202.12; Core; The handwashing sink in the bar area does not temp above 84F while the dump sink temps at 139F+. Handwashing sinks shall provide tempered water at 100F or above. Increase temperature at handwashing sink in bar.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chopped lettuce (45F), mushrooms (45F), shredded cheese (45F) and pico de gallo (43F) stored in the top section of the main prep cooler and mashed potatoes (44F) and raw shrimp (45F) stored in the bottom section of the main prep cooler temped above 41F. Temperature controlled foods being held cold shall be maintained at 41F or below. CDI - Ice added to cooler and a follow up visit will be made on Monday, May 16th to ensure cooler is able to maintain foods at 41F or below.
1.5
23.
3-501.17; Priority; Milk and half&half in the tall cooler were not date-marked. TCS foods being held for more than 24 hours shall be marked to indicate the date in which the food was prepared/seal was broken, which counts as Day 1 and may be kept up to 7 days. CDI - Milk and half and half were dated, a follow up visit will be made on Monday, May 16th to ensure milk and half and half are being consistently dated.
1.5
24.
3-501.19; Priority; Garlic butter sauce is being held on time as food employee stated it is discarded every 3 hours, but there is no written procedure. Written procedures shall be prepared in advance, maintained on site and made available to the regulatory authority upon request... CDI - Time in lieu of temperature paperwork completed and emailed to PIC.
1.5
28.
7-102.11; Priority Foundation; Spray bottles of bleach were not label in the bar area or dish area of the kitchen. Working containers of poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly labeled with the name of the material. CDI - Bottles were labeled.
0.0
36.
4-204-112; Core; The main prep cooler did not have a thermometer that monitors the ambient air temperature. Mechanically refrigerated units shall have a thermometer located in the warmest section of the unit that accurately measures the ambient air temperature. Purchase a refrigerator thermometer for this unit.
0.5
39.
3-307.11; Core; A container of pickles and a container of red pepper mayo were sitting directly on chopped lettuce and onions. Food shall be protected from all sources of contamination. CDI - Containers removed; portion of chopped lettuce and onions that came in contact with the container were discarded.
0.0
43.
3-304.12; Core; Scoops were laying flat in the ice chest in the bar area and in the ice chest of the beverage dispensing machine in the kitchen area. Utensils may be stored in ice as long as the handle is above the food. "Dig" handles into food to ensure the handles do not touch the food.
0.5
45.
4-903.11(A) and (C); Core; Coffee filters are stored in a box unwrapped on a shelf under the prep table. Single service/use articles shall be kept in their original protective packaging or stored in a manner that prevents them from becoming contaminated until used. Ensure box flaps are down or keep filters in packaging.
0.0
47.
4-501.11; Core; The grate at the soda machine is rusting. All equipment shall be maintained in good repair. Replace soda grate.
0.0
56.
6-403.11; Core; Employee phone, bag and other items stored on prep surfaces and above restaurant supplies on dry goods shelving. Employee items shall be stored in a manner that protects the restaurant's food and supplies from contamination.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Melodee Wallace Johnson - melodee.johnson@wakegovcom - 919.609.1783*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 10/28/2021
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw beef being stored directly next to cooked chicken, and observed raw shrimp being stored above batter.- To protect from cross contamination, TCS foods shall be stored by order of required final cooking temperatures with the highest required temperature on the bottom.- CDI, items were rearranged to meet requirements.
1.5
23.
3-501.17; Priority Foundation; Observed jugs of milk and half n half that were opened earlier in the week without a date mark.- refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.- CDI, items were date marked.
1.5
37.
3-302.12; Core; Observed a couple squirt bottles of water being stored without a label.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.- Please label once removed.
0.0
39.
6-404.11; Priority Foundation; Observed a few dented cans being stored with other food items.- Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.- CDI, items were removed and voluntarily discarded.
1.0
41.
3-304.14; Core; two buckets of sanitizer was being stored on the floor in kitchen.- Containers of chemical sanitizing solutions which wet wiping cloths are held in between uses shall be stored off the floor.- CDI, buckets were placed onto shelving.
0.0
47.
4-501.12; Core; Cutting boards throughout are heavily scored/scratched.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please resurface/replace cutting boards.
0.5
47.
4-501.11; Core; The gasket on the reach in refrigerator where dairy and sauces are kept is torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources-----PIC cannot sign due to COVID-19 concerns.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 03/17/2021
Score: 92
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 07/22/2020
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 01/15/2020
Score: 95.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 10/08/2019
Score: 96
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943 Lauren.harden@wakegov.com Verification required by October 18, 2019 for consumer advisory. Follow-Up: 10/18/2019
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 07/09/2019
Score: 95.5
#
Comments
Points
General Comments
Please replace blown bulb in hood over the flat top area.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 01/18/2019
Score: 98
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 08/22/2018
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@wakegov.com*
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 11/13/2017
Score: 99
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 06/26/2017
Score: 96
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 10/04/2013
Score: 95.5
#
Comments
Points
General Comments
new rules information, go to www.wakegov.com/food Need written procedures for par cooking/cooling/cooking of chicken wings. Keep documentation on site.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 05/18/2012
Score: 93
#
Comments
Points
10.
In the walk-in cooler and freezer food was left on the floor. In the walk-in cooler raw seafood was stored above raw beef. Food must be stored in a safe manner. Food must be stored according to the final cook temperature. The items were corrected.
1.5
11.
Two dishes that were stored with a little dried food debris. The dishes were stored as clean. The dishes were washed.
0.0
16.
Beef and rice soup was being held at 108 degrees F. The soup was on the stove top to cool down. Beef was held at 98 degrees F. The meat was left out at room temperature to cool. Food must be held hot at 135 degrees F. The food was re-heated to 165 and the cooling process properly started.
2.0
23.
Food was left out at room temperature to cool. Once food has fallen below 135 degrees F the cooling process must start. Food can be cooled by using an ice bath, heat transfer equipment can be used, food can be cooling in the walk-in cooler or freezer uncovered or with a loose cover if there is no risk of overhead contamination. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F or below.
1.0
24.
Chicken was left in seating water to thaw. Food can be thawed in the walk-in cooler or cold hold unit. Food can be thawed under running water not to exceed 70 degrees F, food can be thawed as a part of the overall cooking process.
0.5
36.
Resuface the cutting boards. Replace the moldy caulk around the dish machine. Re-Caulk the sink. Replace all the torn gaskets. All food service equipment must be easy to clean and in good repair.
0.5
38.
Provide Quat test strips with a colot chart. There were no Quat test strips on hand at the time of the inspection.
0.5
40.
Clean around the grill area. Clean the stove top.Clean all the equipment. Clean the deep fryer. Clean the side of the equipment. Clean the gaskets. Clean out the bottom of the cold hold unit.
0.5
44.
The dumpsete area needs to be cleaned up. The dumpster is a community dumpster the owner was called.
0.0
45.
Clean the floors and walls near the sinks and fod prep areas.
0.0
46.
Clean the vents to remove the oil. Clean the vent fans in the cold hold units to remove the dust. In the kitchen there were several blown light bulbs over food prep area. Replace the blown light bulbs over the hood. There must be at least 50 foot candles of light over all food prep areas.
0.5
47.
Keep all storage at least 12 inches above the ground.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 11/14/2011
Score: 94.5
#
Comments
Points
10.
Food was left uncovered in the reach-in cold hold units and in the walk-in units. The food was not going through the active cooling process. Raw eggs were stored above raw beef in the walk-in cooler. All food must be stored according to the final cook temperature. The violations were corrected.
1.5
11.
Some dishes had dried food debris. The dishes were stored as clean. All clean dishes must be free of all dried food debris. The dishes were washed,rinsed and sanitized properly and is free of debris.
0.0
33.
The ice scoop was stored inside the ice. Keep all in-use utensils out of the ice.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Resurface the cutting boards. Re-caulk the dish machine. Remove the moldy caulk and re-caulk the hand sinks. Repair the leak in the reach-in freezer there was hanging ice inside the unit. Repair the door handle on the freezer unit. Replace all the torn gaskets. All food service equipment must be smooth and easy to clean.
1.0
38.
Provide test chlorine test strips for the dish machine. Provide Quat test strips for the sanitizer bottles. There were no test strips on hand at the time of the inspection.
0.5
40.
Clean around the grill area. Clean in between the equipment. Clean the equipment. Clean the deep fryers. Clean the side of the equipment. Clean the gaskets. Clean the storage shelves. Clean the bottom of the cold hold unit. Clean the sides and legs on the prep tables. Clean the small range that is not in-use.
0.5
43.
Clean all the hand sinks. Remove the straws and lemons out of the hand sinks.
0.0
44.
Clean the dumpster area. The dumpster area was full of trash. The dumpster did not have a drain plug. Call the owner of the property to inform him the dumpster area needs to be cleaned up.
0.0
45.
Clean the floors and walls near all the sinks and food prep area.
0.5
46.
Replace all the blown light bulbs in the kitchen area. There must be at least 50 foot candles of light over all food prep areas. Clean the vents above the grill areas.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 07/13/2011
Score: 95.5
#
Comments
Points
10.
Several foods were left uncovered in the reach-in cold hold units. The food was not in the cooling process. The food temperature was between 42 degrees F and 37 degrees F. Food was stored on the floor in the walk-in freezer. The violation was corrected.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Resurface the cutting boards. Re-caulk the dish machine area. The caulk in this area is moldy and would be hard to clean.
0.5
40.
A deep cleaning is needed around the grill and cook line. Clean in between the equipment. Clean the equipment. Clean the deep fryers. Clean the side of the equipment. Clean the gaskets. Clean the sides and the legs on the prep table. Clean the bottom of the single keg cooler.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas. Repair the wall at the urinal
0.5
46.
Replace the blown light bulbs over the grill area. There must be at least 50 foot candles of light over all food prep areas. Clean the vents above the grill area.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 01/25/2011
Score: 95
#
Comments
Points
10.
Several foods were left uncovered in the reach-in cold hold units. The foods were not in the cooling process the foods temperatures ranged from 41 degrees F to 43 degrees F. The shelves were not clean the uncovered food was stored below. All food must be protected from contamination. The food was covered the violation was corrected.
1.5
11.
The food slicer that had been used on yesterday still had dried food debris on the slicer. Clean the can opener to remove the dried food debris on slicer. All food contact surfaces must be clean and properly sanitized. The items were clean in the dish machine area.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.0
35.
Single service items are to be used once and thrown away. Single service items are not to be used as multi-use equipment.
0.0
36.
Replace the torn gaskets. Repair the leak in the reach-in freezer unit. Re-caulk the dish machine area. The caulk in this area is moldy and would be hard to clean.
0.5
38.
Provide Quat test strips. The Quat sanitizer was at 200 parts per million but there were no test strips on hand at the time of the inspection.
0.0
40.
Clean the gaskets. Clean the shelves in the reach-in cold hold units. Clean the bottom of the cold hold units. Clean the inside of the oven area. Clean the grill and the stove top to remove the carbon build -up. Clean the legs and sides of the prep tables. Clean the bottom of the single keg cooler.
0.5
44.
Clean the can wash area remove the straws and other debris in the can wash area. Provide a plug for the dumpster. Clean the dumpster pad.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the walls at the sink in the dish room.
0.5
46.
Clean the vents to remove the dust on the vents. Reattach the vent grate in the men`s restroom. Clean the vents over the grill and oven area to remove the grease build up. Replace the blown light bulbs or replace the balance in the lights. The lights were over a food prep area. There must be at least 50 foot candles of light over all food prep areas.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 08/25/2010
Score: 96
#
Comments
Points
10.
Found sealed steaks and raw chicken strips stored above non-raw items in the walk-in freezer. Found raw fish and eggs stored above cooked chicken wings in the walk-in cooler. Found fish and chicken breaders that are left out at room temperature that are not being sifted out. Food must be stored in a manner to avoid contamination and according to final cook temperature. CDI - breader was sifted and foods were rearranged in the walk-in cooler/freezer.
1.5
11.
Found can opener blade to have food debris left on it. Found metal pans and plastic containers to be stored that were still dirty. Found deli slicer blade and tomato slicer blade to be stored dirty. Found bar soda gun and the 3 compartment sink wells to have build-up on them. Food contact surfaces must be clean and properly sanitized. CDI - items were moved to the disharea to be cleaned. Slicer blade, bar soda gun, and the 3 compartment sink were cleaned during the inspection.
1.5
29.
Cook was preparing foods without hair restraint. Anyone preparing foods needs approved hair restraint.
0.0
33.
Found scoops in the artichoke dip to not have handles. In-use utensils must have handles and must be stored with the handles extending out of the food.
0.0
34.
Found a few utensils to be stored stacked tightly that were still wet. Be sure to properly air dry utensils before stacking tightly.
0.0
36.
Found cutting board with deep gashes and cuts. Found torn cooler gaskets on the make line cooler and the reach in freezer. Found handle on the reach-in freezer door in bad repair. Found caulk at the dish machine area to be hard to clean(moldy). Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
38.
Need to get some quat ammonia test strips.
0.0
40.
Found the following surfaces to be dirty: table legs; bottom of the single keg cooler.
0.0
43.
Handsink in the kitchen next to the soda machine needs to not be use as a dumpsink. Fix the paper towel dispenser at that same handsink.
0.0
45.
Clean the floors under the soda machine and the reach in cooler in the kitchen. Clean the floors in the walk-in cooler and in the walk-in freezer. Clean the ceiling vents in the kitchen and in the walk-in cooler. Floors, walls, and the ceiling must be clean and in good repair.
0.5
47.
Found a purse stored hanging on a bag of onions. Personal items need to be stored seperate from food service items.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 02/10/2010
Score: 97
#
Comments
Points
2.
Observed two employee beverages without lids stored on prep surfaces where no active prep was occuring. Employee drinks must have lids and must be stored in a manner to avoid contaminating food or food contact surfaces. CDI - drinks were discarded without being asked.
0.0
10.
Found ice bin in the bar to not actively be in use and to be left open. Food must be stored in a manner to avoid contamination. CDI - talked with bartendar and manager about leaving shut when not in use and shut the ice bin.
0.0
11.
Found can opener blade to have food debris left on it. Found metal pans to be stored that were still dirty. Food contact surfaces must be clean and properly sanitized. Found plates and bowls stored upside down on a dirty shelf making the food contact surface dirty. CDI - items were moved to the disharea to be cleaned.
1.5
34.
Found plates to be stored on a dirty shelf. Clean utensils must be stored on a clean surface.
0.0
36.
Found cutting board with deep gashes and cuts. Found torn cooler gaskets on the make line cooler and the reach in freezer. Found handle on the reach-in freezer door in bad repair. Found caulk at the dish machine area to be missing. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Found the following surfaces to be dirty: exteriors of equipment; inside of the fryers; table under the grills; bottom side of the cutting board and table that cutting board sits on; bottoms of the keg cooler. Non-food contact surfaces must be kept clean.
0.5
43.
Found one handsink in the back was being used as a dumpsink and did not have soap. Found handsink at the bar to not have soap. All handsinks must only be used for handwashing, must be clean, in good repair, and be properly supplied.
0.0
45.
Clean the floors under the soda machine and the reach in cooler. Clean the ceiling vents. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Replace missing lights in the dishwashing area and in the prep area over the prep sink and the can opener. Must have 50 fc of lighting in these areas.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 08/04/2009
Score: 97.5
#
Comments
Points
10.
Found just delivered rack of bread stored on the floor. Found raw shrimp and raw beef above ready to eat foods in the walk-in freezer. Foods must be stored in a manner to avoid contamination. CDI - Foods were rearranged in the walk-in freezer and the bread was moved off the floor.
0.0
11.
Found cutting board, onion/tomato slicer blade, and can opener blade dirty. Food contact surfaces must be kept clean. Dishwasher is not properly sanitizing. When using a chlorine sanitizer, sanitizer must be between 50-200ppm. CDI - Food contact surfaces were cleaned during the inspection and three compartment sink was filled with quat sanitizer so dishes can properly be washed. Dishwasher was fixed during the inspection.
1.5
26.
Found a bag of sugar open sitting on a shelf. Dry foods should be stored in a container with a tightly fitting lid and be labeled.
0.0
36.
Found handle on the reach-in freezer door in bad repair. Found cutting board with deep gashes and cuts. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
39.
Blender that is for "Household use only" was found in the kitchen. Food service equipment needs to be NSF approved.
0.0
40.
Found microwave, parts of the ice maker, bottoms of the keg cooler, and the shelves under the grill dirty. Non-food contact surfaces must be kept clean.
0.5
45.
Clean floors behind the grill and under equipment in the kitchen and in the bar.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure dumpster doors are kept closed and add a dumpster plug for the dumpster.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 01/21/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Clean an sanitize slicer. Debris build up observed on and around slicer blade.
1.5
21.
Hot water must be at least 130F. Hot water was 120F during inspection. Hot water was turned up from 125F to 135F during inspection.
1.5
36.
Replace damaged gaskets on 3 door make table refrigeration unit. Replace broken door handle on one door True Freezer. Repair keg cooler. Replace hot water faucet on hand wash sink in dish wash area.
0.5
38.
Provide test strips to determine sanitizer strength.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 10/11/2007
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
RAW EGGS WERE STORED ABOVE BREADS AND READY TO EAT DELI MEATS IN THE WALK IN COOLER. IN THE WALK IN FREEZER READY TO EAT FOODS WERE STORED ON THE SAME SHELF WITH RAW FOODS. THIS DEDUCTION WAS CORREDTED ON SITE.
2.5
17.
REPLACE ALL THE TORN GASKETS. CLEAN THE WIRES ON THE SERVING LINE.
1.0
General Comments
GC. CLEAN THE FLOORS AND THE WALLS NEAR THE SINKS AND THE FOOD PREP AREA TO REMOVE THE DEBRIS.
Location: 2101 S Main ST STE 112 WAKE FOREST , NC 27587 Facility Type: Restaurant Inspection Date: 03/19/2007
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
CLEAN OR SAND DOWN THE CUTTING BOARDS IF THE THE CUTTING BOARDS CAN NOT BE CLEANED REPLACE THE CUTTING BOARD. CLEAN THE CUTTING BOARD TO REMOVE THE DEBRIS. THE ICE SCOOP WAS STORED IN THE ICE BIN THE ICE SCOOP MUST NOT BE STORED IN THE ICE MACHINE.
2.5
15.
CLEAN DISHES WERE STORE IN A DIRTY CONTAINER CLEAN DISHES MUST BE STORED IN A DIRTY CONTAINER. CLEAN DISHES WERE STORED ON A DIRTY COUNTER TOP CLEAN DISHES MUST BE STORED ON A CLEAN COUNTER.
1.5
17.
REPLACE THE TORN GASKETS. REMOVE THE MOLD AT THE PREP SINK AND RECAULK THE SINK. CLEAN ALL THE STORAGE SHELVES TO REMOVE THE DEBRIS.
1.0
28.
CLEAN THE FLOORS AND THE WALLS NEAR THE SINKS AND THE PREP AREAS. CLEAN THE FLOOR IN THE KITCHEN AREA.
0.5
General Comments
GC. REPALCE THE BLOWN LIGH BULBS OVER THE HOOD AREA. GC. CLEAN THE VENTS IN THE RESTROOM.
