Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 05/02/2024
Score: 95.5
#
Comments
Points
10.
6-301.14; Core; Handwashing sign is missing from the staff bathroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add signage to this sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All of the TCS foods in the drawer coolers were holding above 41F, see table above. TCS (time/temp control for safety) foods shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC moved foods into freezer for rapid cooling.
1.5
23.
3-501.18; Priority; A container of prepped chili and cooked farro were date marked with dates that were over 7 days old. A food shall be discarded if it: Exceeds the temp/time combination specified in the NC Food Code, except time that the product is frozen; is in a container of package that does not bear a date or day; or is appropriately marked with a date or day that exceeds a temp/time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date foods.
3.0
33.
3-501.15; Priority Foundation; Observed chicken wings cooling in deep, tightly sealed plastic containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller/thinner portions; using containers that facilitate heat transfer; or other effective methods. CDI - Chicken wings were placed on baking trays to assist in cooling.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 12/19/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; Current person in charge has an expired ServSafe certification, no other employees have food protection manager certification. The person in charge shall be certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager certification.
1.0
15.
3-302.11; Priority; Several cartons of unpasteurized, raw shell eggs stored above a container of chopped romaine. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat foods. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type of food with another is prevented. CDI - Foods were rearranged in walk-in cooler.
1.5
23.
3-501.18; Priority; An open package of hotdogs did not have a label indicating the opening date, manager stated that the package had not been opened today. A food shall be discarded if it is in a container that does not bear a date or day. CDI - Correct date was added to the package.
1.5
56.
6-305.11; Core; An employee sweater was stored on a shelf on top of pizza utensils. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI - Employee sweater removed.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/07/2023
Score: 98
#
Comments
Points
23.
3-501.18; Priority; A open package of corndogs did not have a date indicating the date that it was opened. A food shall be discarded if it is in a container that does not bear a date or day. CDI - Correct date added to package by PIC.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal and plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows for air drying; and covered or inverted. CDI - Containers were separated for air drying.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 06/05/2023
Score: 97
#
Comments
Points
16.
4-602.11; Core; Observed yellow residue buildup in the chute of the ice maker. In equipment such as ice bins and enclosed components of equipment such as ice makers and water vending equipment shall be cleaned at a frequency necessary to preclude soil acclamation. Clean ice machine chute more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; A knife at a prep sink had food debris on its blade and several plastic food containers had sticker residues on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and knife removed and placed at the 3-compartmant sink for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container of cooked chicken wings were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Wings were out due to prep, moved into walk-in freezer for rapid cooling.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 03/15/2023
Score: 97
#
Comments
Points
10.
5-202.12; Core; One of the handwashing sinks by the prep sink could not provide water of 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have this handwashing sink adjusted.
0.0
16.
4-601.11 (A); Priority Foundation; Deli slicer and a couple plastic food containers had some food debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning, slicer shall be cleaned.
1.5
23.
3-501.18; Priority; A couple containers of TCS ready-to-eat foods were marked with a prep day that was over 7 days old. A food shall be discarded if it exceeds the temperature and time combination specified in the FDA Food Code except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date foods.
1.5
44.
4-903.11(A), (B) and (D); Core; A couple plastic food containers were stacked together while wet, not allowing to air-dry. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to dry.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 12/29/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge present was not a certified food protection manager. The person in charge shall be certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Other persons in charge have CFPM certification but are not present. REHS recommends having more food employees become certified food protection managers.
0.0
8.
2-301.14; Priority; A food employee changed gloves after handling raw hamburgers but did not wash hands after donning new gloves and handling burger buns. Food employees shall wash their hands: During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; before donning gloves for working with food; and after engaging in other activities that contaminate the hands. CDI - Corrected employee behavior, review handwashing procedures with food employees.
2.0
10.
5-205.11; Priority Foundation; A handwashing sink was blocked by a pushcart holding cardboard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Pushcart was moved to allow access.
0.0
21.
3-501.16(A)(1) ; Priority; A container of chili stored in hotbox was holding below 135F. Except during preparation, cooking, or cooling/reheating, TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - Chili was moved to oven for reheating, less than 1 hour had passed since the container was placed in hotbox.
1.5
23.
3-501.18; Priority; A container of prepped, cooked chicken had a preparation date of 12/19 and was therefore out-of-date. A food shall be discarded if it: Is appropriately marked with a date or day that exceeds the temperature and time combination specified in the FDA Food Code. TCS, ready-to-eat foods prepared in the food establishment and held for more than 24 hours shall not exceed 7 days with prep day being counted as day 1. CDI - PIC voluntarily discarded out-of-date food.
1.5
39.
3-303.12; Core; Prepped, raw squid was stored in bags submerged in ice water in the fryer prep cooler, the packages allow for water entry to the food. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in ice or water. Raw fish that are received immersed in ice in shipping containers may remain in that condition awaiting preparation, display, or service. Do not store raw squid submerged in water, store in sealed packaging to prevent entry of water or if stored in ice allow for drainage.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/01/2022
Score: 97
#
Comments
Points
16.
4-602.11; Core; Observed black residue buildup in an ice bin at the bar area. In equipment such as ice bins and enclosed components of equipment such as ice makers, and water vending equipment: the surfaces of equipment contacting food that is not TCS shall be cleaned at a frequency specified by manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Clean this ice bin.
0.0
21.
3-501.16(A)(1) ; Priority; Hotdogs and hamburgers in the steam table were not maintaining proper hot holding temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the drawer cooler below the steam table were holding above 41F, see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved to walk-in cooler for cooling.
1.5
55.
6-501.12; Core; Observed sticky residue buildup on the interior of the built-in cabinets of the front drink area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these cabinets and maintain clean.
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
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 05/17/2022
Score: 96
#
Comments
Points
10.
5-202.12; Core; Bar handwashing sink water was unable to reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Have handwashing sink adjusted.
0.0
16.
4-501.114; Priority; Dishwasher at bar chlorine sanitizer concentration is less than 100ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A chlorine solution shall have a minimum concentration of 100ppm not to exceed 200ppm. CDI - Dishwasher shut off and glasswear is to be cleaned in the kitchen 3-compartment and dish machine. Do not use bar dishwasher until it is fixed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the lower drawer cooler were not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods over 45F, TCS foods below 45F were moved to walk-in cooler.
1.5
24.
3-501.19; Priority Foundation; One pizza placed under time control was not marked with a time label. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point when the food is removed from temperature control. CDI - Correct time label was added.
0.0
38.
6-501.111; Core; Observed several fruit flies in the bar area. The premises shall be maintained free of insects, rodents, and other pests. Address source of fruit flies, recommend cleaning up sticky residues in bar area.
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
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 03/17/2022
Score: 97.5
#
Comments
Points
10.
6-301.11; Priority Foundation; The handwashing sink at front register and drink area missing hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - Soap supplied to this hand sink. Make sure soap is available at all handwashing sinks.
1.0
15.
3-302.11; Priority; Observed plant-based burgers stored underneath containers of raw beef burgers in the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat foods and cooked ready-to-eat foods. CDI - Plant-based burgers were moved to a different location.
1.5
16.
4-601.11 (A); Priority Foundation; Observed food slicers with minor dried-on food debris and dust buildup on surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicers moved to dishwashing area for cleaning, PIC stated that these items are not in use. EHS recommends to remove equipment and utensils that are not being used in the food establishment.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 11/17/2021
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning up bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC about new requirements and emailed PIC new documentation. Have available for next inspection.
0.0
10.
6-301.11; Priority Foundation; Handwashing sink in front of house area missing hand soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - Soap was added to handwashing sink.
1.0
10.
5-205.11; Priority Foundation; One handwashing sink blocked by rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Cart was moved to allow access to handwashing sink.
0.0
24.
3-501.19; Priority Foundation; Time was the public health control is being used for pizzas instead of time control without time indicator and written procedures. If time without temperature control is being used as the public health control for a working supply of ready-to-eat, TCS (time/temp control for safety) foods that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority upon request that specify the methods. If time without temperature control is used as the public health control up to a maximum of 4 hours: the food shall have an initial temperature of 41F or less or 135F or greater when removed from temperature control; the food shall be marked or otherwise to indicate the time that is 4 hours past the point in time the food is removed from temperature control; the food shall be served at any temperature if ready-to-eat, or discarded, within 4 hours from which the food is removed form temperature control. CDI - Time indicator added to currently prepared pizzas, educated PIC on proper procedures. Have procedures ready for next inspection.
1.5
48.
4-302.13; Priority Foundation; Hi-temperature dish machine used. PIC does not currently
have any testing device to verify required temperature of hot water sanitizing rise is
reached. In hot water mechanical warewashing operations, an irreversible
registering temperature indicator shall be provided and readily accessible for
measuring the utensil surface temperature. Obtain a temperature disk or thermal
test strips. CDI- PIC educated on new requirement. Obtain an irreversible
registering temperature indicator prior to your next inspection.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/26/2021
Score: 96.5
#
Comments
Points
General Comments
No PIC signature due to COVID-19 precautions. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 09/05/2021
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 10/28/2019
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. Follow-Up: 11/07/2019
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/02/2019
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. Follow-Up: 07/12/2019
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 01/08/2019
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. Follow-Up: 01/17/2019
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/01/2018
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.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 02/16/2018
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: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 10/30/2017
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.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/26/2017
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.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 05/01/2017
Score: 96.5
#
Comments
Points
General Comments
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: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 10/09/2012
Score: 97.5
#
Comments
Points
General Comments
Person in charge indicates that there may be renovations in the near future. Please be aware that any renovations that involve the installation of new food equipment, a change in the size of food preparation areas, or any work involving the food areas that requires a building/plumbing/electrical permit must be approved by Wake County Environmental Services. Contact Jessica Sanders at 919-856-7400 with any questions about whether upcoming work will require plan review.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 05/25/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
16.
Cheese, milk in prep line cooler at 50-52 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above. CDI by relocating to walk in cooler to recool. Chicken wings at 67 degrees F in sink following thawing. Move foods from thawing process back to refrigeration before temperatures rise above 45 degrees F.
2.0
26.
Two bags dry pasta tied with string. Store in pestproof containers or tightly overwrap with food service film.
0.0
36.
Prep line cooler at expo line not in good repair - holds potentially hazardous foods at 50 degrees F. Maintain equipment in good repair. Email repair ticket to James Smith at jamesrsmith@wakegov.com. If not received within 7 days, a followup visit will be performed on 6/1/12. Discontinue use of rock as equipment leg in dish room.
0.5
40.
Equipment exteriors, high shelves, drawers not clean. Maintain non-food contact surfaces clean.
0.5
43.
No towels at handwash sink shared by expo and main prep line. Maintain handwash sinks stocked with soap and paper towels.
1.0
45.
Significant floor damage to floor covering at mixer, channel drain near ice machine, and other locations in kitchen. Maintain floors in good repair. Floors not clean at walk in cooler. Maintain floors clean.
0.5
46.
Food prep at pizza area with significantly less than 50 foot candles (measured at 10-15 fc). Provide 50 foot candles at prep surfaces and 30 inches above the floor in any area when being used for food prep or warewashing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Chicken wings in sink after thawing process. Please note that this sink has no overflow drain. Rules for thawing under water require that water run over product and drain. Because there is no overflow drain, this sink cannot be used for thawing unless food is placed in a container and that container placed in sink such that water can flow onto food and over rim of container into sink. Establishment has removed salad bar. Please remember that it is the responsibility of the establishment to notify inspector of any major equipment or menu changes. This change is hereby approved with no additional guidance. As discussed, proposed change to beer taps (comparable cooler with additional tap head) is approved. Please contact inspector if establishment plans any other equipment changes or fundamental menu changes. Glasswash machine not yet set up for the day and not evaluated. Ensure that it is working to manufacturer's specifications.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 01/06/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Dough mixer and french fry cutter not clean (dried food debris on equipment otherwise set up for use). Ensure that food surfaces are maintained clean. (Surfaces that contact potentially hazardous foods shall also be properly sanitized.)
1.5
25.
Thermometer 10 degrees F off true. Keep thermometer accurate to 32 degrees F plus or minus two degrees.
0.5
34.
Metal pizza peel stored on top of trash can. Protect utensils from contamination - do not use trash cans as tables.
0.5
35.
Promptly move single use cups to above-floor storage upon receiving.
0.0
36.
Shelves in walk in cooler peeling and severely rusting, especially at legs; two cooler gaskets torn. Maintain equipment in good repair.
0.5
40.
Equipment exteriors, walk in and chemical storage shelves, non-food surfaces of large dough mixer not clean. Maintain non-food contact surfaces clean.
0.5
45.
Significant floor damage to floor covering at mixer, channel drain near ice machine, and other locations in kitchen. Maintain floors in good repair. Floors in freezer and cooler not clean. Maintain floors, walls, ceilings clean.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Chicken salad held on ice bath observed at up to 45 degrees F. Temperature of surrounding foods suggests that chicken for this salad was not fully cooled prior to prepping salad and placing on salad bar, and at time of observation and correction, this product is well within 6 hour total cooling time for chicken. Please note that an ice bath is an approved cooling method. However, strongly recommend that this product be fully cooled in walk in cooler prior to placing on salad bar.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/11/2011
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Shell eggs stored above ready to eat bacon and salad dressing in reach in cooler. Store these eggs with other shell eggs on bottom shelf of this unit. Cocktail mixers stored on floor in walk in freezer. Do not store foods and beverages on the floor.
1.5
17.
Steak (reach in, 54 degrees F), cheese (prep line, 54 F), chicken salad (salad bar, 50 F), tuna salad (salad bar, 52 F), mushroom salad (salad bar, 61 F). Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Add water to ice on salad bar to ensure good contact between ice and food containers. Keep foods on prep line stirred and covered. Insufficient evidence exists to conclusively say that prep line cooler noted above is not in good repair. However, strongly recommend that it be closely monitored.
2.0
19.
Several spray bottles of cleaning chemicals unlabeled. One bottle labeled as Quat 146 observed to contain a chemical that is clearly not that product. Ensure that all containers of toxic materials are labeled. Discard or relabel Quat 146 bottle. This bottle should no longer be used for sanitizer or potable liquids.
1.5
23.
Deep container of mashed potatoes observed cooling with no active cooling methods at room temperature, with product temperature ranging from 95-130 degrees F. Foods shall be cooled by approved methods, such as cooling in walk in cooler in shallow pans, use of ice baths, or other effective methods. Proper cooling methods must be in place before food temperature drops below 135 degrees F.
1.0
40.
Equipment exteriors, walk in and dry storage shelves, non-food surfaces of large dough mixer not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floor covering at cook line and ice machine channel drain breaking up and missing in some sections. Maintain floors, walls, ceilings in good repair. Walls at dish area, floors behind cooking equipment and in walk in freezer, ceilings surrounding vents not clean.
0.5
46.
Ensure that lights at pizza prep line are turned on full brightness when food prep is underway.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 04/28/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
Employee drink observed on back hall shelving over chafing dish frames. Store employee drinks where they could not contaminate food, utensils, or single use items if spilled.
0.0
10.
Pork loin and bacon (final cook temperature 150 degrees F) stored above beef roasts (final cook temperature 130 degrees F) in walk in cooler. Raw meats shall be stored to not contaminate ready to eat foods or raw meats with lower cooking temperatures.
1.5
17.
All potentially hazardous foods in drawer cooler portion of prep line and several in prep line portion of same cooler observed at 52-60 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. See temperature grid for temperature details. Foods on prep line rapidly re-cooled based on time in unit. Foods in drawer coolers discarded. See remarks at end of inspection for additional details of correction.
2.0
19.
Several spray bottles of cleaning chemicals unlabeled. One white bleach-style bottle not labeled. Ensure that all containers of toxic materials are labeled.
1.5
25.
Thermometer observed to be 12 degrees F off true. (displays 20 degrees F during calibration.) Ensure that thermometer, calibrated to within two degrees F, is available. Recommend that current thermometer be replaced, as it is very loose and will easily fall out of calibration.
0.5
34.
Dough perforator stored in drawer with non-food items. Do not store utensils in contact with porous or not cleanable items. If utensils must be in a shared drawer with other items, keep utensils in clean pan.
0.0
36.
Prep cooler (top and undercounter portions) unable to maintain potentially hazardous foods at 45 degrees F or below. Have cooler repaired, to be verified by follow up visit on 5/5/11.
0.5
43.
No soap or paper towels at pizza area handwash sink. Paper towel dispenser at back prep area not working and no alternate towels present. Maintain all handwash sinks stocked with soap and paper towels.
1.0
45.
Epoxy flooring at cook line and ice machine channel drain breaking up and missing in some sections. Maintain floors, walls, ceilings in good repair. Walls at dish area, floors behind cooking equipment and ice machine not clean. Standing dirty water on floor under ice machine. Maintain floors, walls, ceilings clean. Repair floor under ice machine to slope to drain.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The items listed below were found to have been out of approved temperature range for an undetermined period of time in excess of four hours and were voluntarily discarded and denatured by management: 1/2 third pan of roasted squash, 1 bag franks, two third pans grilled vegetables, third pan chicken portions, third pan cheese portions, 1 pan macaroni and cheese, 4 deep half-pans of chicken wings, 2 deep half-pans of pasta. Thank you for correcting this critical violation and taking the steps necessary to safeguard the health and safety of your customers. Glasswash machine at bar tested for proper operation prior to first use of the day and observed to provide no measurable sanitizer. Upon priming, sanitizer in tubing rises one inch of a six inch rise and then stops. Have dish machine repaired to provide proper sanitizer level of 50-200 ppm chlorine. Finding a way to shorten the tubing run may help prevent future problems with sanitizer and detergent pumps on this machine. Proper functioning of bar glasswash machine to be verified by follow up visit on 5/5/11. Follow-Up: 05/05/2011
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 02/11/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Food debris on numerous pans stored as clean. Wash, rinse, sanitize wares prior to storage. Mold growth in ice machine in banquet room. Maintain clean. CDI.
1.5
17.
Meatballs (50 F), pasta salad (54 F), chicken salad (50 F) observed on salad bar. Shrimp in prep sink at 54 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Ensure that foods are at proper temperature prior to placing on salad bar. If thawing (for example, shrimp) ensure that food is returned to cooler or into cooking process before temperature rises above 45 degrees F.
2.0
19.
Label one unlabeled spray bottle at dish area.
0.0
40.
Shelving, exteriors of cooking equipment, high surfaces not clean. Maintain non-food contact surfaces clean.
0.5
43.
No soap or paper towels at pizza area handwash sink. Maintain all handwash sinks stocked with soap and paper towels.
1.0
45.
Epoxy flooring at cook line breaking up and missing in some sections. Floor pulling away from wall at cove base near dish area. Maintain floors clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded. Credit awarded for original Servsafe certificate along with faxed letter of classroom hours. PLEASE NOTE: ORIGINAL class hours letter must be available in order to receive bonus points on future inspections.
0.0
General Comments
Glasswash machine at bar provided no measurable sanitizer until priming switch used. Glasswash machine not used during lunch daypart, so no wares observed to be improperly washed. Use test strips regularly to ensure that machine is providing adequate sanitizer and use priming switch as necessary.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 11/02/2010
Score: 95
#
Comments
Points
11.
Food debris on numerous pans stored as clean. Wash, rinse, sanitize wares prior to storage. Sanitizer spray bottle observed to have less than 150 ppm quat. Ensure that sanitizer is provided at 150-400 ppm quat (for product in use).
1.5
17.
Small quantity of cheese on prep line observed at 50 degrees F. This end pan is more exposed to heat from adjacent steam table and expo warmer above than remaining pans on prep line. Other pans on line hold foods at 40-44 degrees F. Recommend that non-potentially hazardous foods such as dry spices or shelf stable sauces be kept in end pan.
0.0
19.
Label one unlabeled spray bottle at chemical storage area.
0.0
21.
No hot water available at three handwash sinks (two provide cold water under pressure when hot valve is opened, remaining sink has no water under pressure from hot water side). Hot water under pressure shall be provided to handwashing, food prep, and other areas requiring cleaning. Adjust water system to provide adequate hot water at these handwash sinks. (Hot water available at restrooms, other kitchen handwash sink, three compartment sinks, as well as warewashing machine.) Reminder: Major hot water repairs should be done when establishment is closed. Full loss of hot water should result in establishment self-closing and may result in suspension of permit if establishment operates with no hot water.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans on storage rack.
0.5
36.
Legs and shelves of walk in cooler shelving units severely rusted - replace rusted components. Plastic curtain strips between walk in cooler and freezer cracked/torn and no longer easily cleanable. Remove and/or replace.
0.5
40.
Shelving in walk in cooler, exteriors of cooking equipment, reach in cooler gaskets not clean. Maintain non-food contact surfaces clean.
0.5
43.
Laminate on stall door in women`s restroom starting to separate - replace or repair.
0.0
45.
Floor in walk in freezer and cooler not clean. Threshold between walk in cooler and kitchen not in good repair - pulling up from floor. Maintain floors, walls, ceilings clean. Re-anchor threshold to floor and seal to prevent water entry.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Recommend that hot water in restrooms be tempered to prevent scald injuries. Contact James Smith at 919-868-9246 for additional details once hot water issues cited above have been corrected. Recommend that salad bar unit farthest from pizza area be turned 180 degrees to allow end with additional sneezeguard panels to protect foods from customers. (No food present at time of inspection.) Sanitizer at three compartment sink at 150 ppm quat. Recommend that this be adjusted upward to 200-400 ppm quat to provide margin of error and additional shelf life.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/14/2010
Score: 93
#
Comments
Points
10.
Keep all foods covered in refrigeration units to prevent contamination. Observed lasagna, chicken parmesean, and salads uncovered in refrigerators.
1.5
11.
Clean and sanitize slicer. Observed dried debris on slicer blades and on slicer accessories.
1.5
17.
Keep all potentially hazardous cold foods 45F or below. Tuna salad, bowtie salad, pasta salad, tomato salad, chicken salad on salad bar and sliced cheese, pico, and butter in the make table were above 50F.
2.0
33.
Do not store scoop handles in foods. Observed spoon handle stored in macaroni and cheese in refrigerated drawer unit. Observed scoop handle in bulk storage container of rice.
0.5
34.
Allow all utensils to air dry. Observed wet stacked pans on storage rack.
0.5
36.
Replace damaged gaskets on 2 doorTrue refrigerator, salad make table, and drawers on large refrigeration unit.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 04/12/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
Do not store raw potentially hazardous foods over ready to eat items. Observed raw shell eggs being stored over sauces and marinades.
1.5
25.
Provide thermometer in bar refrigerator that has drink mixers.
0.0
33.
Do not store scoop handles in foods. Observed spoon handle stored in macaroni and cheese in refrigerated door unkit.
0.0
34.
Store utensils so that the handles are all pointing in the same direction. Observed storage container of tongs and spoons with utensils pointing in all directions.
1.0
36.
Repair pizza make table lid. Replace damaged gaskets on 2 doorTrue refrigerator and on salad make table.
0.5
40.
Clean all refrigeration/freezer units including all decks, doors, gaskets, handles, and shelves.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 12/09/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Several dirty untensils were stored with clean utensils.
1.5
24.
Do not thaw foods in standing water. Observed fish being thawed in standing water.
0.5
34.
Store silverware in such a way that the handles are all pointing up out of the storage container. Store utensils so that the handles are all pointing in the same direction. Do not store tongs on oven handles.
1.0
36.
Repair pizza make table lid and handle.
0.0
40.
Clean all refrigeration/freezer units including all decks, doors, gaskets, handles, and shelves. Clean all shelving in the walk in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 09/22/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
All stickers and adhesive must be removed during the wash process. Labels were on ladels that had been washed.
1.5
34.
Store silverware in such a way that the handles are all pointing up out of the storage container. Store utensils so that the handles are all pointing in the same direction. Do not store tongs on oven handles. Do not store scoop handles in dry goods.
1.0
46.
Replace burnt out lights in the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 06/29/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Keep all foods covered in walk in cooler to prevent contamination. Observed mashed potatoes and sauces uncovered in the walk in cooler.
3.0
11.
Thoroughly clean and sanitize ice guard in ice machine. Observed pink mold build up.
1.5
34.
Allow all utensils to air dry. Observed wet stacked pans. Clean all utensil storage bins. Store utensils in such a way that the handles are all pointing up.
0.5
36.
Replace damaged gaskets on 3 door make table in back and on pizza make table.
1.0
40.
Clean all shelving in the walk in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 10/21/2008
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
All food handler drinks must be stored below food and food contact surfaces.
0.0
11.
Properly wash, rinse, then sanitize all utenisls before storing them as clean. Dirty knives stored with clean knives on magnetic knife holder. Dirty spatulas, wisks, and laddles stored with clean utensils on hangers in dish room. Observed lexan pans with adhesive from day dot/tape. Remove all adhesive from food storage containers during the washing cycle.
1.5
25.
Provide thermometer in refrigerator with mixers in bar area.
0.0
34.
Allow all utensils to air dry. DO not store scoop handles in dry goods.
0.5
35.
Invert all single service bowls and trays to prevent contamination.
0.5
36.
Replace damaged gasket on freezer. Repair top door on pizza make table.
0.5
39.
Do not use plastic cups as scoops.
0.5
40.
Clean tops of pass thru shelves, clean refrigeration/freezer units.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 06/27/2008
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
2.
Cheese in overfilled pans on prep line observed at 54,57 degrees F. Sour cream in overfilled pans on prep line observed at 54 degrees F. Meatballs on steam table observed at 106 degrees F. Ranch at salad line observed at 54 degrees F. Milk in undercounter portion of same unit observed at 55 degrees F. Pizza at pizza display observed at 90-92 degrees F. Fish at buffet observed at 124 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Immediate temperature violations corrected during inspection. Ability to maintain pizzas at proper temperature to be verified at followup visit on 7/3/08. Approved Time in Lieu of Temperature plan can result in decreased likely hood of temperature violations on pizza and some buffet items, and can increase food safety of these items. Contact James Smith at 919-868-9246 for more information.
2.5
3.
Pizza and cookies observed to be inadequately protected from contamination by the consumer. Gaps in salad bar render some food items inadequately protected from contamination by the consumer. Foods shall be protected by approved sneezeguards which intercept the path between the consumer`s mouth and displayed food. Provide adequate sneezeguards or other effective means of protecting foods (weighted, self closing lids; individual wrapping for cookies; etc). Proper protection of foods to be verified by followup visit on 7/3/08.
2.5
11.
Dish machine at bar fails to provide adequate sanitizer during rinse cycle. Have serviced to provide 50-200 ppm chlorine. All barware shall be manually sanitized at kitchen 3 compartment sink or in kitchen dish machine. Ice machine at dining room observed to have significant mold growth inside. Maintain ice machine clean. Food debris observed on meat slicer in kitchen and on plates stored as clean in hall. Wash, rinse, and sanitize dishes after cleaning and protect from contamination. No sanitizer available at pizza area, due to improperly mixed bleach water at much greater than 200 ppm. Sanitizer corrected during inspection. Cleanliness of hall-stored wares, meat slicer, and ice machine to be verified at followup visit on 7/3/08.
2.5
17.
Line cooler fails to hold foods at 45 degrees F or lower. Have line cooler repaired to hold foods at proper temperature. This unit shall not be used for holding potentially hazardous foods until repaired. Proper operation of this cooler to be verified at followup visit on 7/3/08. Non-food surfaces of soda machine in dining room observed to be not clean - maintain non-food contact surfaces clean. Brooms in mop area not in good repair - replace.
1.0
General Comments
One spray bottle observed to be not labeled - label all spray bottles and other containers of toxic items. One properly covered employee drink observed stored adjacent to single service food wrap - relocate to location that cannot contaminate food, food contact surfaces, or single service items. Observations indicate that vegetable sink may have been used for thawing of chicken - ensure that sinks designated for specific types of food are used for that type of food to prevent cross-contamination and are washed, rinsed, and sanitized between batches. Follow-Up: 07/03/2008
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 02/13/2008
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
2.
OBSERVED PEPPERONI IN PREP LINE UNDERCTR COOLER AT 50 DEGREES F. OBSERVED HAM ON PIZZA PREP LINE AT 54 DEGREES, SAUSAGE AT 48 F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 45 DEGREES F OR LOWER OR 135 DEGREES OR HIGHER. CORRECTED DURING INSPECTION.
2.5
3.
RAW POULTRY OBSERVED STORED OVER RAW BEEF STEAKS IN WALK IN COOLER. RAW BEEF OBSERVED STORED OVER READY TO EAT FOODS IN WALK IN FREEZER. RAW SALMON OBSERVED OVER READY TO EAT FOODS IN REACH IN COOLER AT PREP LINE. RAW ANIMAL FOODS SHALL BE STORED TO NOT CONTAMINATE READY TO EAT FOODS. RAW ANIMAL FOODS WITH HIGH COOKING TEMPERATURES (FOR EXAMPLE CHICKEN:165 DEGREES F) SHALL BE STORED TO NOT CONTAMINATE RAW ANIMAL FOODS WITH LOWER COOKING TEMPERATURES (WHOLE MUSCLE BEEF: 130 DEGREES F). REORGANIZE COOLER AND FREEZER TO PREVENT CONTAMINATION. CORRECTED DURING INSPECTION (COS).
2.5
11.
DRIED FOOD DEBRIS OBSERVED ON MEAT SLICER AND VEGETABLE CHOPPER. WASH, RINSE, AND SANITIZE AFTER USE. DAYDOT LABELS AND MELTED PLASTIC FILM OBSERVED ON PANS STORED AS CLEAN. WASH, RINSE, AND SANITIZE WARES PRIOR TO STORAGE. CORRECTED DURING INSPECTION. DISH MACHINE AT BAR FAILED TO PROVIDE PROPER LEVEL OF SANITIZER FOR APPROX 6 CYCLES UNTIL EMPTIED, REFILLED, AND RE-PRIMED. CORRECTED DURING INSPECTION. STRONGLY RECOMMEND THAT MACHINE BE SERVICED TO ENSURE THAT IT CAN OPERATE CORRECTLY FOR EXTENDED PERIODS WITHOUT RE-PRIMING OF PUMP.
2.5
15.
FOOD DEBRIS OBSERVED IN BINS USED FOR UTENSIL STORAGE. GREASY RESIDUE OBSERVED ON SHELVES USED FOR STORAGE OF WATER PITCHERS. UTENSILS SHALL BE STORED ON CLEAN, CLEANABLE SURFACE. PANS OBSERVED STACKED FOR STORAGE WHILE WET. ENSURE THAT ALL WARES ARE FULLY AIRDRIED PRIOR TO STORAGE.
1.5
17.
PIZZA PREP LINE COOLER FAILS TO KEEP FOODS AT PROPER TEMPERATURE (45 DEGREES F OR LOWER). HAVE COOLER SERVICED TO OPERATE AT MANUFACTURERS SPECIFICATIONS AND TO HOLD FOODS AT 45 DEGREES F OR LOWER - TO BE VERIFIED BY VISIT ON 2/19/08. EQUIPMENT SHOULD NOT BE USED AS SOLE SOURCE OF REFRIGERATION UNTIL REPAIRED. EQUIPMENT MAY BE USED IN INTERIM WITH SUPPLEMENTARY COOLING (ICE, ETC) IF PRODUCT TEMPERATURES ARE MAINTAINED AT 45 DEGREES F OR LOWER. NON-FOOD CONTACT SURFACES OF SODA MACHINE AT WAIT STATION, UNDERSIDES OF EXPO SHELVING OVER PREP AREA OBSERVED NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN.
1.0
General Comments
ONE PROPERLY COVERED EMPLOYEE DRINK OBSERVED ON SAME SHELF AS STORED PITCHERS, WITH SOME SPACE BETWEEN. RELOCATE DRINK TO REMOVE POSSIBILITY OF CONTAMINATION - CORRECTED DURING INSPECTION.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/19/2007
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
2.
CHEESE OBSERVED ON SALAD BAR AT 52 DEGREES F, TUNA SALAD AT 50, PASTA SALAD AT 52. SEAFOOD SALAD OBSERVED IN BACK ROOM REACH IN AT 49, MEATBALLS AT 50, CHICKEN SALAD AT 50, TUNA AT 51. SALAD BAR APPEARS TO BE UNABLE TO MAINTAIN PROPER TEMPERATURES. IMMEDIATELY DISCONTINUE SERVICE OF POTENTIALLY HAZARDOUS FOODS AT SALAD BAR OR SUPPLEMENT REFRIGERATION WITH ICE BATH AND MONITOR TEMPERATURES CLOSELY. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE HELD AT 45 DEGREES OR BELOW. POTENTIALLY HAZARDOUS FOODS KEPT OUT OF APPROVED TEMPERATURES FOR MORE THAN FOUR HOURS SHALL BE DISCARDED. ITEMS OBSERVED OUT OF TEMPERATURE IN BACK REACH IN COOLER STATED TO HAVE COME FROM SALAD BAR. MONITOR TEMPERATURES OF BACK REACH IN COOLER TO ENSURE PROPER OPERATION.
2.5
9.
UNCOVERED EMPLOYEE DRINK OBSERVED ON PREP TABLE IMMEDIATELY ADJACENT TO PREP LINE COOLER AND STEAM TABLE. EMPLOYEE DRINKS SHALL BE COVERED AND STORED TO PREVENT CONTAMINATION OF FOOD, UTENSILS, AND SINGLE USE ITEMS.
2.5
11.
MOLD GROWTH OBSERVED IN BANQUET ROOM ICE MACHINE, BAR SODA GUN, AND BANQUET ROOM TEA URN NOZZLE. ENSURE THAT SODA GUN AND TEA URN NOZZLES ARE WASHED, RINSED, AND SANITIZED DAILY. MAINTAIN ICE MACHINE CLEAN.
2.5
15.
KNIVES OBSERVED STORED BETWEEN PIECES OF EQUIPMENT. STORE KNIVES ON CLEAN SURFACE OR IN CLEAN KNIFE HOLDER. MOISTURE OBSERVED BETWEEN STACKED PLASTIC TUBS ON BACK WARES RACK. ENSURE THAT WARES ARE FULLY AIR DRIED PRIOR TO STORAGE.
1.5
General Comments
RECOMMEND REPLACING TEST STRIPS - EXISTING STRIPS SHOW EVIDENCE OF EXPOSURE TO CL WHICH MAY RENDER THEM INACCURATE. RECOMMEND CLOSING GAP BETWEEN HOOD FILTERS TO FACILITATE PROPER OPERATION OF FILTERS.
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 11/12/2006
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
chicken salad and meatball/cheese item on cold buffet at 53 degrees; wrapped tray of lasagna in walk-in 133 degrees; large bucket of cheese sauce at 50 degrees; hot items need to cool in shallow containers on the cooling rack until they reach 45 degrees; then they can be wrapped or combined in larger containers
2.5
11.
sanitizing cycle of dishwasher in the bar not working properly; clean soda gun nozzles and nozzle holders; knives stored in sanitizer; wash, rinse, sanitize, and air dry knives
2.5
17.
replace torn gaskets; clean outside of dishwasher
1.0
28.
clean floor drains; floor is starting to break apart near drain under cooking line
0.5
General Comments
GC # 5 : keep thermometers calibrated GC # 29 : clean ceiling vent covers GC # 15 : insufficient air drying space GC # 20 : hand sink in the bar area needs a second splash guard, since the surface next to the sink is used for air drying; move blenders away from hand sink
Location: 11190 Fun Park DR RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 10/20/2005
Score: 88 + Education Credit: 2 = 90
#
Comments
Points
2.
Maintain potential hazardous food product either hot or cold. Hot being 140 degree F or above, Cold being 45 degree F or below. Container of lasagna 114 degee F. Lasagna in steam well on prep line 130 degree F. Cheese 58 degree F. Calamari in breader bathe wash 70 degree F. Marinara sauce 80 degree F. When hot cooked food product is trying to be cooled, place thermometer in food product. When thermometer reaches 140 degree F place container of lasagna on top shelf in walk-in cooler with no other food products near. Have two hours to drop temperature from 140 degree F to 70 degree F, then another four hour to drop temperature of food product from 70 degree to 45 degree or below. Then completly cover food products. Keep more water in base of steam well on prep line. Keep control knobs turned up on equipment to maintain food products 140 degree F. Keep food products (cheese) stored in refrigerated section of the refrigeration unit, do not just sit container on top of other containers in hooded/lid section of refrigeration unit. Proper ice bathe consist of ice in the lower container coming in contact with the base and sides of the food container up to the height of the food product.
2.5
3.
Store and handle food products in or or clean area and in a manner to prevent contamination. Pasta stored on prep sink drainboard with tubing of ground beef present. Bread prep taking place at same area where peeled potatoes and raw eggs where stored. Raw eggs and raw chicken stored above other food products. Cheese particles/debris and meat particles/debis present on the same slicer. One food prep/operation shall be performed at prep table/prep sink at any given time. Store raw meats below and away from other food products. Clean slicer between different food preps.
2.5
11.
Thoroughly clean food contact surfaces. Unclean utensil/equipment can not be properly sanitized. Several to many utensils found with food particles/debris present. Change water at/in three compartment sink every two hours or once water becomes visibly soiled. Grease film/food particles present in rinse and sanitize vat of three compartment sink. Do not just empty and change water, but wash rinse and sanitize each individual vat and drainboards. Sanitizer shall be 200-300 ppm. Found one sanitizer container with weak sanitizer solution.
2.5
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean dry area and in a manner to prevent contamination. Clean; clean end of drainboard and keep clean at all times. Wipe/clean utensil shelving and bins throughout. Do not store utensil between equipment. Store utensil in clean dry container or container with hot water(140 degree F or above). Clean base of mug chiller. Keep 18 inch clearance between handsinks and utensils/utensil storage area.
1.5
16.
Store single service articles in or on clean dry area and in a manner to prevent contamination. Several cases of single service articles(paper cups) stored on the floor.
1.0
21.
Provide soap and paper towels at all handsinks at all times.
1.0
23.
Keep dumpster doors closed and grease bin covered at all times. Place trash in dumpster not grounds beside dumpster.
1.0
General Comments
Employee drinks shall have lid & straw ;stored below and away from food, food prep area, utensil, utensil storage area, single service article and clean linens. Wipe shelving, top of equipment and gaskets to equipment throughout.
