Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 03/04/2024
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; One container of chicken found to be hot held below 135F. TCS food shall be maintained at 135F or above. CDI: PIC discarded the chicken.
0.0
24.
3-501.19; Priority Foundation; At 3 pm, a container of sliced tomato found to have a time stamp to be discarded at 2 pm. Two containers of cut lettuce found without time stamps and several baskets of blanched fries found without a timer set. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI: PIC discarded the lettuce and tomatoes and set a timer for the fries.
1.5
47.
4-501.11; Core; Both prep sinks found with leaks and hose at the three compartment sink found with a hole in it. Equipment shall be maintained in good repair. Repair items.
0.5
55.
6-501.11; Core; Several ceiling tiles missing in the outside storage. Several cracked of missing floor tiles throughout the kitchen. Physical facilities shall be maintained in good repair. Repair items.
0.5
56.
6-303.11; Core; Lights found completely out in outside storage room with single used items inside. Dry food storage shall have at least 10 foot candles. Replace light bulbs.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 09/18/2023
Score: 98
#
Comments
Points
39.
3-305.11; Core; Ice found building up on boxes of food in the walk in freezer. Food shall be stored protected from contamination. Protect food in freezer from contamination.
1.0
47.
4-501.11; Core; Ice found building up on the condenser of the walk in freezer. Three compartment sink found not stopping up fully and a rag being used to stop up the sink. Equipment shall be maintained in good repair. Have items repaired.
0.5
48.
4-501.14; Core; Significant build up found on the inside of the three compartment sink. Warewashing equipment shall be cleaned before use and as needed throughout the day. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Vent covers in the walk in cooler found with some build up. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.0
55.
6-501.11; Core; Several ceiling tiles missing in the outside storage. Physical facilities shall be maintained in good repair. PIC stated that a work order has already been put in for the ceiling tiles.
0.0
56.
6-303.11; Core; Lights found completely out in outside storage room with single used items inside. Dry food storage shall have at least 10 foot candles. Replace light bulbs.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 09/26/2022
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; One pan of pinto beans found at 130F. All other pans also in hot hold were above 130F. PIC stated that the beans had been put out on hot hold less than 3 hours prior. TCS foods shall be maintained hot at 135F or above. CDI: PIC rewarmed the beans.
0.0
24.
3-501.19; Priority Foundation; One container of pimento cheese was found without a time stamp of when taken out or when to dispose of it. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI: PIC marked the container with known time.
0.0
41.
3-304.14; Core; Sanitizer bucket found stored with/touching single use cups. Sanitizer shall be separated from single use items to prevent contamination. CDI: PIC moved sanitizer
0.5
43.
3-304.12; Core; One scoop in a container of flour found with the handle submerged in the food. One scoop in another container found with the handle broken off. The handles of scoops shall remain out of the food and available. CDI: PIC adjusted the scoop in the flour and replaced the other.
0.5
44.
4-903.11(A), (B) and (D); Core; Several pans used for fully cooked chicken found to be stored on a shelf with raw chicken splatter the shelving unit holding them. Equipment shall be stored where they are not exposed to splash. CDI: PIC moved and had the pans rewashed.
0.5
45.
4-903.12; Core; Several sleeves of single use cups found stored under tea drip waste line. Single use items shall not be stored under waste lines that could be a source of contamination. Move cups.
0.5
47.
4-501.11; Core; Gasket on reach in freezer found torn. Equipment seals shall be kept intact. Several shelving units found chipping/peeling. Equipment shall be maintained in good repair. Replace shelving units and gaskets.
0.5
47.
4-502.11(A) and (C); Core; Several pans found with the corners warped making them hard to clean. A few utensils found broken or chipping. Equipment shall be maintained in good repair. Replace utensils
0.0
49.
4-601.11(B) and (C); Core; Hood vents found with significant amount of build up on them. Shelves holding pans found to have splatter build up. Area under fryers found to have grease build up. Walls, floors and shelving units in walk in found with food build up. Non-food contact surfaces shall be kept free of an accumulation of dust or food residue. Increase cleaning.
0.5
General Comments
55. Sink leaking, significant amount of missing or cracked floor tiles, grout missing. Physical facilities shall be maintained in good repair. Repair facility. 0 points.
Inspection led by Lindsea Smith
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
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 02/08/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Slaw in the display cooler temped at 44F. Time/temperature controlled foods being held cold shall be maintained at 41F or less. CDI - Slaw moved to another cooler.
0.0
28.
7-201.11; Priority; A bulk, pump container of hand sanitizer was stored on a pallet of wrapped canned goods. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils...CDI - Hand sanitizer removed.
1.0
43.
3-304.12; Core; The scoops in the breader were laying flat. Utensils being stored in foods shall be stored with the handle above the food. CDI - Scoops were "dug" into the breaders.
0.0
45.
4-903.11(A) and (C); Core; Bags of half gallon jugs and a box of hand soap were stored on the floor of the storage closet. Single use/service items shall be stored at least six inches above the floor. Store boxes and bagged single service/use articles on shelving.
0.5
47.
4-501.11; Core; The chicken cooler and freezer walk in cooler doors are not self closing; the grates at the beverage machines are rusting and there is ice/snow build up on the condensers of the tall reach in freezer and walkin freezer. All equipment shall be easily cleanable and maintained in good repair. Replace/service equipment.
0.5
49.
4-601.11(B) and (C); Core; The cabinets under the beverage dispensing machines have a build up of soil residues, the ceiling of the main walk in cooler has black residue on it; the condiment bin in the dining area has debris in the sweetener containers. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a frequent basis.
0.0
55.
6-501.12; Core; The floor grate under the 3 compartment sink need cleaning and there is trash and debris behind the ice machine. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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*
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 10/12/2020
Score: 98.5
#
Comments
Points
General Comments
**Continue to only store non-potentially hazardous foods in drive thru cooler until it is able to maintain potentially hazardous foods at 41F or below.**
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 06/15/2020
Score: 97.5
#
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: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 01/17/2020
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 09/20/2019
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 05/22/2019
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. Follow-Up: 05/31/2019
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 11/27/2018
Score: 98
#
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: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 06/29/2018
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. Michael Robinson (919)239-3334
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 02/16/2018
Score: 99.5
#
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.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 10/10/2017
Score: 97.5
#
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
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 06/20/2017
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. Follow-Up: 06/30/2017
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 02/28/2017
Score: 98
#
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: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 08/03/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
In the reach-in freezer unit there were several items of food that was left uncovered. The food was not going through the cooling process. Food not going through the cooling process must be covered. In the walk-in cooler raw bacon was stored above orange juice. Food must be stored according to the final cook temperature of the food product. The violations were corrected.
1.5
11.
In the lobby area the sanitizer bucket was showing no signs of sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million at all times. The sanitizer bucket was changed. On the last inspection the bucket was to strong. Check the bucket to ensure the proper strength is being used.
1.5
36.
Replace all the cracked and chipped dishes. Replace the torn gasket on the reach-in freezer unit.. All food service equipment must be easy to clean and in good repair.
0.0
40.
Clean shelves in the walk-in cooler and freezer. Clean the gaskets. Clean the shelves in the reach-in cold hold units. Clean out the bottom of the cold hold and freezer units.
0.5
45.
Clean the floors and walls near the sinks and food prep areas.
0.0
46.
Clean some of the vents in the kitchen. Some of the vents are getting dusty.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 02/16/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
The sanitizer bucket that was used in the lobby area was well over 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. The sanitizer was changed. The sanitizer was 100 parts per million after the correction.
0.0
16.
The sausage patties were 115 degrees F. This food must be held hot at 135 degrees F or above. The sausage was thrown away. The violation was corrected.
2.0
36.
The shelves in the walk-in cooler are starting to peel and are rusty. All food service equipment must be easy to clean and in good repair.
0.5
40.
Clean the shelves in the walk-in cooler and chicken cooler. Clean the side of the grill to remove the grease that was hanging off the side of the grill.
0.5
45.
Clean the floors and walls near the sinks and food prep areas. Clean the floor in the walk-in.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 08/23/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
36.
The shelves in the walk-in cooler are starting to peel and are getting rusty. The shelves over the three compartment sink is rusty. The sink over the prep sink is starting to get rusty. Replace all torn gaskets. All food service equipment must be smooth and easy to clean.
1.0
40.
Clean the shelves in the walk-in coolers. Clean the gaskets. Clean the side of the grill areas. Clean the shelves above the prep sinks.
1.0
43.
There was one hand sink that had a hand sign and paper towels but no soap. The manager stated that the hand sink was not being used. The manager was instructed the remove the hand signs and paper towel if the hand sink was no longer in use.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 03/11/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
The country ham was being prepared on the chicken prep table. There was still a chicken lug and flour on the chicken prep sink. The country ham must not be prepared on the chicken prep table. The country ham was thrown away. The violation was corrected.
1.5
11.
Keep the can opener clean. Several dishes were being washed,rinsed but not left in the sanitizer solution for at least two minutes. The can opener was washed, and the dishes were washed properly.
1.5
40.
Clean the wire rack shelves in the walk-in cooler. Clean all the storage shelves above the prep sinks.
0.5
45.
Clean the floors and walls near the sinks and food prep areas. Clean the floors on the food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 10/13/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
There was one sanitizer bucket that was too weak. The bucket was changed out. There was one dish with flour and grease on the dish. The dish was rewashed. The violations were corrected properly.
0.0
16.
The sausage was only reaching 122 degrees F. This food must be held hot at 135 degrees F. The sausage was thrown away.The violation was corrected.
2.0
34.
Cross stack dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Replace all cracked and chipped dishes. All food service equipment must be smooth and easy to clean.
1.0
40.
Clean the wire rack shelves in the walk-in cooler. Clean all the storage shelves above prep sinks.
0.5
45.
Clean the floor in the walk-in freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 09/16/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
3.
A female employee charged out a pan of liquid eggs with gloves on. The employee went to the hand sink and turned on the water and placed her hands under the water with the gloves on. The employee then went back to the line. All employee must remove gloves use soap and wash their hands for at least 20 seconds and then towel dry. New gloves can then be placed on the hands of the employee. Hands must never be washed with gloves still on. The employee washed her hands in the correct manner.
2.0
11.
Dishes were being washed,rinsed and sanitized. The dishes however were not left in the sanitizer totally covered for at least two minutes. Clean the ice machine to remove the mold and the pink alge that was on the inside of the ice machine. Ice is considered a food and must be stored on a clean surface. The violations were corrected.
1.5
16.
There was a pan of sausage that was reading in temperature between 110 degrees F and 118 degrees F. This food must be held hot at 135 degrees F. The sausage was thrown away. The violation was corrected on site.
2.0
36.
Replace all cracked, chipped and pitted dishes with dishes that are in good repair. All food service equipment must be easy to clean. The cracked dishes were thrown away.
0.0
40.
Clean the wire rack shelves in the walk in cooler and cold hold units. Clean the gaskets and replace all the torn gaskets. Clean the sides of the deep fryers and other equipment. Clean the bottom of the freezer unit near the chicken breeding station.
0.5
45.
Clean the floors and walls at all the sinks and food prep areas. Clean the floors at the deep fryer station.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 04/28/2009
Score: 98
#
Comments
Points
11.
Make sure all sanitizer buckets have some measurable chlorine sanitizer in the buckets.There were some buckets that had no sanitizer in the buckets. Clean the can opener.
1.5
34.
Cross stack the dishes to allow the air drying process to take place.
0.5
40.
Clean the shelves above the three compartment sink. Clean the gaskets and replace all the torn gaskets. Clean all storage shelves.
0.0
44.
Provide a drain plug for the dumpster.
0.0
46.
Replace the broken light bulb in the storage closet.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 12109 Cloverleaf Dr WAKE FOREST, NC 27587-6516 Facility Type: Restaurant Inspection Date: 10/21/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Dishes were being washed, rinsed and sanitized, but the dishes were not being left in the sanitizer completely covered for at least 2 minutes. Dishes must be washed, rinsed and left in the sanitizer solution for at least 2 minutes.
1.5
16.
Country ham was being hot held at 105f, Sausage was being hot held at 116f. These foods must be hot held at 135f or above. If the temperature falls below 135f the food product must be reheat to 165f or above. The ham and the sausage was thrown away.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Clean the storage shelves. Clean the gaskets and replace all the torn gaskets. Clean the floors and the walls near the sinks and the food prep areas. Keep the ice scoop out of the ice bin on the front line serving area.
