Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/03/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; The manager here is working on getting the Serve Safe Certificate.
1.0
10.
6-301.12; Priority Foundation; recommend using paper towels rather than napkins for hand drying. The manager supplied paper towels.
0.0
45.
4-903.11(A) and (C); Core; the plastic forks and spoons are stored with the food contact surfaces face up. Single service articles shall be stored in a way that contamination cannot occur. Either keep them in the sleeve or store the handles up.
0.5
49.
4-602.13; Core; dust build up in the back cabinets where the breakfast products are stored. Non food contact surfaces shall be cleaned often to keep clean. Clean these areas
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 NO PIC SIGNATURE DUE TO COVID 19 PANDEMIC
Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/25/2019
Score: 98.5
#
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.
Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 10/11/2018
Score: 97
#
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: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/03/2012
Score: 97
#
Comments
Points
11.
Sanitizer was well above 200-400ppm in three compartment sink. Use test strips to ensure proper strength.
1.5
36.
Repair or replace chipping/rusting shelving in kitchen cooler.
0.5
39.
Kitchen skillet and crockpot are not NSF approved. Remove or replace.
0.5
47.
Business center converted to storage area for single service. All storage must be 12 inches above the floor, and flooring needs to be replaced with nonabsorbant flooring.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/18/2012
Score: 98
#
Comments
Points
16.
Eggs in hot holding unit were below 135F. EHS provided TILT application. Facility only serves for three hours, does not hold any hot foods over, and does not serve take out, so it would be an easy process. Contact EHS if you would like to do this and/or with any questions.
2.0
49.
No documentation of approved training - no credit awarded.
Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/06/2011
Score: 98
#
Comments
Points
10.
Facility installed the circular guards but they have broken, one broken guard still on self service station. Owner states they are going to try adding decorative marble that will serve the same purpose of not allowing the doors to prop open. This or another method must be installed by the next inspection.
0.0
17.
Milk and eggs in the small cooler were above 45F (46-47F). Unit was adjusted down. Also, sausage in the kitchen refrigerator was at 45F, this unit was also adjusted down. EHS recommends setting refrigeration at 38F.
2.0
39.
Remove non-NSF skillet.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/14/2011
Score: 97.5
#
Comments
Points
10.
Hot holding self service station doors need to be self closing or have sneeze guards installed. There is a piece that can be attached to the door hinges that will cause the doors to self close (it blocks them from being propped open). Contact EHS if you have trouble finding this attachment.
1.5
23.
Sausage gravy in the cooler was at 66F three hours after room temperature container was opened. Foods must cool to 45F within four hours from room temperature. Pre-chill unopened containers or use more aggressive cooling methods (freezer).
1.0
49.
No documentation of approved training - no credit awarded.
Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/29/2010
Score: 98.5
#
Comments
Points
10.
Sneeze guards on hot holding bar and bagel station inadequate. Food is not adequately protected by doors on units. Effective sneeze guards must protect food at all times. All unwrapped food shall be protected in such a manner that the direct line from the customer?s mouth to the food shall be intercepted by glass or similar shields. A maximum vertical distance between the counter and leading bottom edge of food shield shall be 14 inches. The leading edge of the food to be protected must be a minimum horizontal distance of 7 inches from the edge of the sneeze guard.
.2610 ( a ) All unwrapped food or unenclosed food and drink on display shall be protected in such a way that the direct line from the customer?s mouth to the food shall be intercepted by glass or similar shields and shall be otherwise protected from public handling or other contamination.
0.0
27.
Milk transfered from original containers and put into small glass containers. Containers stored in small refrigerator at custromer self service line. Milk is not to be transferred from its original container for storage. 2615 ( b ) The mixing of cream and milk or the pouring of either into jars, bottles or other containers for storage is prohibited.
0.5
30.
Soiled cloth stored on rim of 2 compartment sink on sanitized side. Store soiled linens in a manner to prevent cross contamination. Do not store on sanitized side of dishsink.
0.5
44.
Cleaning needed behind dumpster. Trash and glass on ground. Dumpster plug missing. Replace.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/26/2010
Score: 95
#
Comments
Points
11.
Sanitizer in spray bottles less than 200ppm. Sanitizer must be kept between 200-400ppm.
1.5
16.
Eggs and gravy below 135F on hot holding line. Keep hot hold PHF`s 135F and above. Be sure to stir products frequently to help ensure proper heat distribution.
2.0
19.
Dishdetergent and stainless steel cleaner stored above coffee on table beside 2 compartment sink. Store chemicals in a sanitary manner below and away from food and food contact surfaces.
1.5
25.
Thermometer needed in small refrigeration unit at front line.
0.0
39.
Lock top containers used to store muffins and biscuits. Containers containing food must be of an easily cleanable design. Replace lids.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 511 N JUDD PKY NE FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/28/2009
Score: 95
#
Comments
Points
2.
Employee beverages must have a lid and straw when stored in food prep areas. Store employee drinks in a sanitary manner. ( CDI )
0.0
10.
Cinnamon buns sitting in second compartment of handsink. Store food away from sources of contamination. Never store food in the handsink!; Sneeze guard on 2 tiered hot hold unit is ineffective. Lid needed on top tier to protect food. Lid is on order. Cover foods in containers until lid is obtained; 1 container of juice under sink drainline. Never store food under sewage lines.
1.5
11.
No sanitizer mixed and available in kitchen or display area. Properly mixed sanitizer must be mixed and available during prep and service. Utensils must be washed, rinsed, and SANITIZED. Utensils stored and airdrying washed and rinsed but not sanitized.
1.5
17.
Keep cream cheese and butter 45F and below ( CDI )
0.0
19.
Don`t store dishsoap on clean drainboard beside clean utensils. Store in a sanitary manner.
0.0
21.
Hot water at 3 compartment sink 125F-127F. Hot water 130F and above must be provided when not used for sanitizing. Water heater temperature increased.
1.5
35.
Keep single service items protected from contamination. Numerous cups and plates unprotected. Keep them in their original sleeves.
0.5
40.
Clean inside front cabinetry.
0.0
43.
Handwash signage needed in both restrooms.
0.0
49.
No documentation of approved training - no credit awarded.
