Location: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 06/03/2024
Score: 98.5
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Comments
Points
10.
6-301.12; Priority Foundation; Handwash sink by grill has no papartowels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Added papertowels.
1.0
47.
4-501.11; Core; Walk in cooler and walk in freezer bottom door gaskets torn and hanging off. Equipment shall be kept in good repair.
Location: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 11/07/2023
Score: 98.5
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Comments
Points
6.
2-401.11; Core; Employee beverage on wire shelf. Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment/utensils. May keep on bottom shelf.
0.5
43.
3-304.12; Core; Observed paper cup stored in flour and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
0.5
47.
4-501.11; Core; Gasket on left door of reach in cooler is badly torn. Equipment shall be kept in good repair.
Location: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 02/20/2023
Score: 97.5
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Comments
Points
16.
4-501.114; Priority; Sanitizer at 3-compartment sink registering at 0ppm. Sanitizer shall be used in accordance with the EPA registered label and at the specified concentration (200-400ppm for Quat). CDI: Sanitizer dispenser refilled and sanitizer remade at the proper concentration.
1.5
35.
3-501.13 ; Priority Foundation; Fish thawing completely submerged under standing water inside prep sink. TCS foods shall be thawed under refrigeration, or completely submerged under running water below 70F. CDI: Running water added.
0.5
47.
4-501.11; Core; Rust on cooler shelving. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Steam well basins in need of thorough cleaning. Nonfood-contact surfaces shall be cleaned often to keep clean.
0.0
55.
6-501.12; Core; Minor black build-up in the caulking of 3-compartment sink and dish washing area. Physical facilities shall be cleaned as often as necessary to keep them clean
0.5
56.
6-403.11; Core; A pair of keys and an employee drink stored above facility equipment/items. Lockers or other suitable facilities shall be used for employee item storage.
Location: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 03/14/2022
Score: 97
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Comments
Points
37.
3-302.12; Core; the thickening powder was not labeled. 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. The thickening powder was labeled.
1.0
43.
3-304.12; Core; the thickening powder spoon was down in the food product. In between uses the handle shall be stored out of the dry product. The spoon was removed from the dry product.
0.5
49.
4-602.13; Core; several fans on stands have a large amount of dust on them. Non food contact surfaces shall be cleaned often to keep clean. Clean these fans.
0.5
54.
5-501.115; Core; Observed broken wheel chairs, broken equipment and other items around the dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
55.
6-501.12; Core; Detailed cleaning needed on the hoods on the cooking equipment and on the floor behind the equipment. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean these areas.
1.0
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 NO PIC SIGNATURE DUE TO covid 19 PANDEMIC.
Location: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 06/10/2021
Score: 100
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Comments
Points
General Comments
The High-Temp dishwashing machine requires Thermolabels. Manager Simon took a picture and will order for future use. Inspection led by Nikia Lawrence. No signature due to COVID-19 precaution.
Location: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 08/31/2020
Score: 96
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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.
There is a slicer in the kitchen that is not used. Recommend moving this to another storage area until ready to use so that dried debris does not accumulate on it.
Location: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 08/12/2019
Score: 99.5
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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: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 11/29/2018
Score: 96
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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: 410 S JUDD PKY FUQUAY VARINA, NC 27526 Facility Type: Institutional Food Service Inspection Date: 04/27/2017
Score: 95
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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.
