Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/19/2024
Score: 95.5
#
Comments
Points
20.
3-501.14; Priority; Found a deep container of sauteed beef/peppers/onions cooling in the walk-in cooler at 82 degrees. According to the Person-in-charge (PIC) noted food was prepared roughly two hours prior to the inspection. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Education provided, food items was broken down and transferred into shallow pans for cooling.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS (temperature control safety) food items observed out of temperature due to 3 refrigeration units not maintaining temperature. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P Food items were discarded, transferred to walk-in cooler or iced down. Risk control plan needed. Verification visit required by August 21st.
3.0
28.
7-102.11; Priority Foundation; Noted label missing from a working spray bottle of unknown chemicals near the back of the prep area. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Spray bottle discarded.
0.0
33.
3-501.15; Priority Foundation; Found a deep container of sauteed beef/peppers/onions cooling in the walk-in cooler at 82 degrees. According to the Person-in-charge (PIC) noted food was prepared roughly two hours prior to the inspection. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Items were transferred to a shallow, opened container and placed back in the walk-in cooler.
0.5
47.
4-501.11; Core; Three prep refrigerators were unable to hold 41F or below and are used for TCS (temperature control safety) foods. Repair/replace refrigeration units unable to maintain temperature. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.5
47.
4-501.11; Core; Need to replace the torn/ damaged gaskets on the pizza prep cooler. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
48.
4-302.14; Priority Foundation; Chlorine sanitizer test strips missing for the chlorine dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Sample Test strips provided. Verification visit required by August 28th to ensure back-up chlorine test strips purchased and available onsite.
0.5
55.
6-501.12; Core; Floor areas in kitchen are missing grout between tiles hwich make floor uncleanable and provides areas for buildup. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/29/2024
Score: 94
#
Comments
Points
9.
3-301.11; Priority Foundation. Observed food employee plate french fries with his bare hands. Employees are not to touch ready-to-eat foods with their bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- Education provided, food discarded.
2.0
15.
3-302.11; Priority Foundation; In the walk-in cooler, observed a pan of raw hamburger patties stored above ready-to-eat food items. Raw animal food items must be stored separate and below ready-to-eat food items. CDI- items relocated.
0.0
22.
3-501.16 (A)(2) and (B); Priority. Several TCS (temperature control safety) food items observed out of temperature due to 3 refrigeration units not maintaining temperature. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Products were moved to other refrigeration units or placed under bags of ice. Noted technician already onsite to repair one of the prep coolers.
3.0
39.
3-306.11; Priority; Noted cases of produce stored on the floor in the produce walk-in cooler (located outside). Keep all food items at least 6 inches off the floor in a clean, dry location.
0.0
47.
4-501.11; Core; Three prep refrigerators were unable to hold 41F or below and are used for TCS (temperature control safety) foods. Repair/replace refrigeration units unable to maintain temperature. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. This is repeat from the last inspection.
1.0
55.
6-501.11; Core; Floor areas in kitchen are missing grout between tiles hwich make floor uncleanable and provides areas for buildup. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
55.
6-501.12; Core; Detail cleaning needed for the floor space underneath the cooler drawer units. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/25/2024
Score: 93
#
Comments
Points
1.
Observation: Three food prep refrigerators were observed unable to maintain proper temperature of 41F or below, temperature control safety foods were observed being held out of temperature which is a priority item. There was not active managerial control in the kitchen for monitoring of cold temperatures on equipment, food temperatures or process control.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or
CDI: Operator and both PIC on sight were given education information for corrective action, requirements for person in charge.
1.0
22.
Observation: Several TCS (temperature control safety) food items observed out of temperature due to 3 refrigeration units not maintaining temperature.
3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Products were moved to other refrigeration units or discarded during inspection for corrective action. **REPEAT**
3.0
23.
Observation: Cartons of milk not date marked when opened for use. Dressing cups with products made on site are not date marked for disposition. There are no date son containers and PIC cannot demonstrate when products were made.
3-501.17; Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
commercially processed food
• open and hold cold
(B) Except as specified in(E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT
1.5
41.
Observation: During the inspection, the Quaternary Ammonia sanitizer solution throughout the kitchen and wait staff stations measured below 200 ppm. Quaternary Ammonia sanitizer solution must be maintained between 200-400 ppm.
3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
CDI- Sanitizer solution remixed to 200 ppm.
1.0
47.
Observation: The gasket on the prep refrigerator is torn/poor repair. Three prep refrigerators were unable to hold 41F or below and are used for TCS (temperature control safety) foods. Repair/replace refrigeration units unable to maintain temperature. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
49.
Observation: The gaskets on all refrigeration unit have visible debris. (*Eliminate the use of cardboard as it is not cleanable)
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
Observation: Floor areas in kitchen are missing grout between tiles hwich make floor uncleanable and provides areas for buildup.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/15/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Noted portioned out cups of ranch dressing were temping between 50-51 F in the work top cooler near the cook line. Also noted a small container of pico de gallo reading between 43-44 F in the cooler drawer unit. Keep cooler drawers tightly closed in between use to avoid cold air from escaping from the unit.According to Person in charge the ranch dressing was prepped three days prior to the inspection. Keep all TCS items at 41 F or below for cold holding. CDI- noted dressing replaced with another batch from the reach-in cooler. Overall significant improvement in cold holding temperatures
1.5
41.
3-304.14; Core; During the inspection, the Quaternary Ammonia sanitizer solution throughout the kitchen and wait staff stations measured below 200 ppm. Quaternary Ammonia sanitizer solution must be maintained between 200-400 ppm. CDI- Sanitizer solution remixed to 200 ppm.
0.5
44.
4-903.11(A), (B) and (D); Core; Noted a beverage cup being used as a scoop for the ice chest at one of the soda machine stations. Utensils such as containers or beverage cups are not designed for use as a scooper. We discussed replacing the beverage cup with a scooper with a handle to avoid the risk of contaminating the ice. Also, a bus tub of pizza pans was stored on the floor near the pizza oven. Further discussion determined pans were already clean and sanitized. Discussed keeping all clean utensils and pans at least 6 inches off the floor.
0.5
49.
4-601.11(B) and (C); Core; Observed some greasy build-up on the dry ingredient storage racks near the back of the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; Priority Foundation; The drain line below the handsink at the waitstaff (near bar area) has a steady leak. Repair leak. Ensure all plumbing is maintained in good repair.
0.0
56.
6-403.11; Core; Noted personal snacks and a slice of cake stored among utensils near the back. Keep all personal items seperate from retail food items and utensils to avoid contamination.
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/17/2023
Score: 95
#
Comments
Points
10.
6-301.11; Priority Foundation; Noted hand soap was missing for the handwashing sink located in the dishmachine room. 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 replaced during inspection
1.0
21.
3-501.16(A)(1) ; Priority; Found a container of Queso, stored on top of the commercial oven, temping between 97-103 F. Ensure TCS items held at 135 F or above for hot holding. CDI- items discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple TCS items temping above 41 F in the slide-out cooler drawer unit (see temp log). Noted internal ambient air thermometr for the slide-out cooler drawer is 42 F. Ensure all TCS items are held at 41 F or below for cold holding. Items above 45 F were discarded, all other items were placed in a ice bath or transferred to another cooler. I will return by April 19th to verify temperature for slide cooler drawer adjusted.
3.0
43.
3-304.12; Core; Observed several dry food products stored with the scooper handles buried in food product. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. CDI- Scooper handles placed in a upright position out of product.
0.5
44.
4-901.11; Core; Most of the serving containers checked were stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
0.0
48.
4-302.14; Priority Foundation; Noted Quat Sanitizer Test strips were discolored and expired. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI-Back-up Test strips provided, discussed ordering additional test strips.
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/11/2023
Score: 97
#
Comments
Points
10.
5-202.12; Core; The handwashing sink, located near the chemical dishmachine, is only reaching up 89 F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Instructed PIC to adjust mixing valve for noted unit.
0.0
18.
3-401.14;3-401.14 Non - Continuous Cooking of Raw Animal Foods-PF Par cooked chicken wings prepared without logging cooling temperatures for today, as per facility procedures. Ensure facility follows written procedures and correctly logs cooling temps for each batch of par cook chicken prepared. CDI- Education and instruction provided for this process.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a container of hot dogs and pico de gallo was temping between 47-50 F in the slide out cooler unit. Noted ambient air for unit was 39 F and functioning properly. Further investigation determined the slide out cooler drawer was left slightly opened during the busy lunch rush. Also noted a overfilled container of ranch dressing cup was temping between 44-45 F on the top layer. Ensure all TCS items are held at 41 F or below for cold holding. CDI- Education provided, items voluntarily discarded.
3.0
39.
3-305.11; Core; Observed a box of frozen tater tots stored on the floor in the walk in freezer unit. Ensure all food items are stored at least 6 inches off the floor.
0.0
41.
3-304.14; Core; Upon arrival noted a few wet wiping cloths stored on the prep table surface during time of inspection. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use. Also noted a few wet wiping cloths stored in 0 ppm Quat sanitizer solution. Ensure Quat Sanitizer solution is maintained between 400-600 ppm during time of inspection.
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: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/13/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Noted a few plastic straws stored in the handwashing sink located near the main entrance to prep kitchen. Ensure all handwashing sinks are accessible and kept clear of excess debris or litter. CDI- straws removed from handwashing sink.
0.0
16.
4-501.114; Priority; At the bar area, the chlorine sanitizer at chemical dish machine is reading 0 ppm. Sanitizer must read 50-200 ppm at all times. Maintain sanitizer at correct concentrations. Chlorine sanitizer solution must be maintained at 50-100 ppm. Noted dish machine not in active use. CDI- Technician contacted and chemical dish machine repaired during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted a overfilled container of house-made ranch dressing cups reading at 52 F on the top layer. Also noted a overfilled container of slaw reading between 44-45 F in the work top make line unit. Ensure all TCS items are stored at 41 F or below for cold holding refrigeration. CDI- top layer of house-made ranch dressing discarded, slaw cooled down cooler unit. Overall, significant temperature improvements made to the grill line and make line. Decrease in point deduction.
3.0
33.
3-501.15; Priority Foundation; Noted a few double stacked tightly covered containers of pasta noodle cooling in the walk in cooler. Discussed spreading food evenly in a vented shallow pan to increase cold air flow around product for rapid cooling. CDI- food items transferred to vented shallow container during inspection.
0.5
39.
3-305.11; Core; Observed a case of frozen steaks stored on the floor in the walk in freezer unit. Ensure all food items are stored at least 6 inches off the floor.
0.0
56.
6-403.11; Core; Noted a open beverage stored on the utensil rack near the chemical dish machine unit. Discussed ensuring all personal beverages are stored covered and below prep tables surfaces.
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/03/2022
Score: 94.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; in the grill rail section chopped tomatoes were above 41 degrees. IN the drawer coolers on the line ham, raw shrimp, raw chicken and raw hamburger. TCS/ready to eat foods shall be held at 41 degrees and below at all times. This is a repeat. will return in 10 days to check these units
3.0
43.
3-304.12; Core; many tubs holding utensils, lids and other items are stored in tubs that have dried debris inside of them. In use utensils shall be held in a clean place where contamination cannot occur. Clean these tubs
0.5
44.
4-903.11(A), (B) and (D); Core; many pans were stacked wet on the shelves. Pans, utensils and equipment shall be placed in such a way that air drying can occur. Separate the pans to dry.
0.5
47.
4-501.11; Core; the line with drawer coolers and make line units have many temps above 41 degrees. Equipment shall be in good repair. Inspector will return in 10 days to check on the drawer coolers and other equipment on the line.
1.0
56.
6-403.11; Core; several cups with lids were sitting on the tables in the kitchen. No one was drinking out of them. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Manager will decide a designated area for drinks.
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
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/10/2022
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal clean up procedures. Provide written procedures for vomiting or diarrheal clean up events. REHS emailed written procedures to the person in charge.
0.0
10.
5-202.12; Core; Hand sink in the back prep room is 92F and the right hand sink in the men's restroom is 70F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Hamburgers are between 43-47F, turkey is 44-47F and ham is 44-45F in the grill drawer refrigeration unit. Keep all TCS food at or below 41F when held cold. The hamburger and turkey that are between 46-47F were voluntarily discarded. TCS food below 45F was iced down.
1.5
33.
3-501.15; Priority; Cooling lettuce and sliced tomatoes in the grill prep refrigeration unit make line. Cool TCS food in rapid cooling equipment(walk-in cooler or walk-in freezer), in an ice bath, loosely covered or uncovered, use ice as ingredient or other effective means. The lettuce and sliced tomatoes were iced down.
0.5
44.
4-901.11; Core; Some food containers are stacked wet. Air dry before stacking or cross stack them.
0.0
47.
4-501.11; Core; Grill drawer refrigeration unit is not reaching 41F and below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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 signature of recipient due to COVID-19 pandemic.
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/16/2020
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: 07/26/2020
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/05/2020
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: 03/15/2020
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/15/2019
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.
This facility has an approved par cooking procedure and cooling logs that are used and documented daily. These items are attached to this facility in DHD.
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/20/2019
Score: 95
#
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.
Facility has approved par cooking procedures complete with cooling logs. Follow-Up: 03/02/2019
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/16/2018
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/05/2018
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. -Inspection led by Melodee Johnson. *Melodee Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 03/15/2018
Location: 7245 WHITE OAK RD GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/14/2017
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.
