Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/25/2024
Score: 96
#
Comments
Points
15.
3-302.11; Raw chorizo and shrimp over ready to eat foods in reach in cooler. Raw chicken over beef in walk in cooler, with hog dogs. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another bottom shelf. Priority Foundation;
3.0
56.
6-202.11; Core; Shield missing on multiple light ceiling light fixtures. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/29/2024
Score: 93.5
#
Comments
Points
15.
3-302.11; Raw chorizo over ready to eat foods in reach in cooler. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another bottom shelf.
Priority Foundation;
1.5
16.
4-501.114; Priority; Chlorine sanitizer empty at dishwasher. Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Replaced with new container.
1.5
39.
3-305.11; Core; Open case ground beef on floor of walk in freezer. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
44.
4-901.11; Core; Multiple plastic containers stacked wet on shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; Rusty wire shelving in walk in cooler. Walk in freezer door not closing, interior icing up. Equipment shall be kept in good repair. Repeat
0.5
49.
4-601.11(B) and (C); Core; Grease/soil build up on equipment exteriors and shelving. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.11; Core; Some holes in wall need to be filled in pizza prep area. Physical facilities shall be maintained in good repair. No points taken.
0.0
56.
6-202.11; Core; Shield missing on multiple light ceiling light fixtures. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/16/2023
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chili and cheese below 135F. Hot PHF shall be kept at 135F or above. Food reheated, thermostat adjusted and water added to unit.
1.5
47.
4-501.12; Core; Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. Repeat
1.0
47.
4-202.11; Several cracked plastic containers. Multi-use food contact surfaces shall be smooth, free of breaks, cracks, chips, pits and similar imperfections. Disposed of at time of inspection. Priority Foundation;
0.0
49.
4-601.11(B) and (C); Core; Some cleaning needed of equipment exteriors and shelving. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.11; Core; Shelf above pizza make line is pulling away from wall. Physical facilities shall be maintained in good repair. No points taken.
0.0
56.
6-202.11; Core; Shield open by front reach in cooler, shield missing in pizza prep area. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/11/2023
Score: 97.5
#
Comments
Points
35.
3-501.13; TCS foods shall be thawed under refrigeration of 41F or less, or completely submerged under running water at a water temperature of 21 C (70 F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 5 C (41 F) or for raw animal food are not above 5 C (41oF) for more 4 hours including time placed under water.
Core;
0.5
41.
3-304.14; Core; Wiping clothes in buckets of dark, cloudy sanitizer. Wiping cloths held in sanitizer between uses shall be free of food debris and visible soil.
0.5
47.
4-501.11; Core; Rusty wire shelving in walk in cooler. Walk in freezer has excessive ice/frost build up. Equipment shall be kept in good repair.
1.0
47.
4-205.10; Core; Small residential freezer in kitchen. Food equipment shall be used in accordance with manufacturers intended use and ANSI approved.
0.0
49.
4-601.11(B) and (C); Core; Several flat and wire shelves have soil debris. sticky. Non-food contact surfaces shall be clean to sight and touch.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/25/2023
Score: 98
#
Comments
Points
39.
3-305.11; Core; Two cases potatoes/fries on walk in freezer floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
47.
4-501.11; Core; Rusty wire shelving in walk in cooler and by ice machine. Walk in freezer has excessive ice/frost build up. Equipment shall be kept in good repair.
1.0
47.
4-205.10; Core; Small residential freezer in kitchen. Food equipment shall be used in accordance with manufacturers intended use and ANSI approved.
0.0
56.
6-501.14; Core; Some cleaning needed of vents in kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. No points taken.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 10/27/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Ice machine has black slime build-up where water enters unit. Equipment such as ice bins, beverage dispensing nozzles, and ice makers, shall be clean to sight and touch.
1.5
44.
4-901.11; Core; A few plastic containers stacked wet on shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. No points taken.
0.0
47.
4-501.11; Core; Rusty wire shelving in walk in cooler. Walk in freezer has excessive ice/frost build up. Equipment shall be kept in good repair.
0.5
55.
6-501.11; Core; Beer cooler floor mulitple tiles cracked and not attached. Physical facilities shall be maintained in good repair.
0.5
56.
6-202.11; Core; Multiple ceiling light fixtures missing covers. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/18/2022
Score: 89.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Complying with this Code by having no violations of priority items during the current inspection; or
being a certified food protection manager, or responding correctly to the inspector's questions as they relate to the specific food operation.
1.0
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
9.
3-301.11; Priority; Except when washing fruits and vegetables, 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. Notified manager and employee of situation at time of inspection. P
2.0
10.
6-301.12; Priority Foundation; 3 papertowel dispensers empty. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature.
1.0
10.
6-301.11; Priority Foundation; No soap at handwash sink in bar. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Hot dogs, wings cooked and raw hamburgers not at 41F. Cold potentially hazardous food shall be kept at 41F or below. Facility using ice. Use more ice and monitor temperature until unit is prepared.
1.5
23.
3-501.17; Rice had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Voluntarily discarded during inspection.
Priority;
1.5
43.
3-304.12; Core; Sugar scoop handle laying in product. Keep handle up and out of product.
0.5
47.
4-501.11; Core; Left side drawer cooler not holding 41F or lower. Equipment shall kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Several shelves are sticky. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.11; Core; Beer cooler floor mulitple tiles cracked and not attached. Physical facilities shall be maintained in good repair.
0.5
56.
6-202.11; Core; Several lights not covered in grill area. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
0.5
56.
6-501.110; Core; 2 cell phones on shelf below prep counter. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
0.0
56.
6-403.11; Core; Drink above prep area, but had cover. Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment/utensils.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/11/2022
Score: 93.5
#
Comments
Points
5.
2-501.11; Priority Foundation; this facility does not have a vomit/diarrheal kit. Gave the manager a copy of the procedure to follow. By the next inspection have this kit.
0.0
16.
4-601.11 (A); Priority Foundation; the ice machine panel has black debris on the back of it. Also the ice scoop holder has a build up of dust. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf The ice scoop holder was sent to the dish pit and the manager will clean the ice machine panel.
1.5
22.
3-501.16 (A)(2) and (B); Priority; many foods in the salad unit area, the garden side units and other areas are above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees and below at all times. will return in 10 days to check on these temperatures. Keep the cold hold units closed as much as possible.
3.0
28.
7-102.11; Priority Foundation; one spray bottle that smelled like a cleaner was voluntarily discarded because there was not label. 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. Pf
The cleaner was discarded.
1.0
43.
3-304.12; Core; the handle was down in the panco container. During pauses of use keep utensils out of the food product. The handle was taken out of the container.
0.0
45.
4-903.11(A) and (C); Core; small condiment cups were stored in a pan that had debris in the bottom of it. Single service articles shall be held in a clean dry place where contamination cannot occur. The bin was cleaned.
0.5
55.
6-501.12; Core; the hoods over the cooking area have build up on them. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning over the cooking areas.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources NO PIC SIGNATURE DUE TO COVID 19 PANDEMIC.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/29/2021
Score: 95
#
Comments
Points
10.
5-205.11; Core; a big chair was sitting in front of the hand wash sink and was blocking the hand wash sink. Also hand towels were hanging on the divider at the hand wash sink. A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf The chair was moved.
1.0
22.
3-501.16 (A)(2) and (B); Priority; a couple of drawer coolers in the kitchen were above 41 degrees. TCS ready to eat foods shall be held at 41 degrees and below at all times. The unit cord had been unplugged. The manager moved these items into the walk in cooler until the unit was back up to temperature. Then the food was moved back to the drawer cooler.
3.0
37.
3-302.12; Core; the panco, flour and sugar were not labeled in the dry bins. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. These items were labeled.
Predefined Comment
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: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/10/2021
Score: 94.5
#
Comments
Points
General Comments
Flooring in the beer cooler is broken up and not in good repair. Manager eventually wants to replace this flooring. No signature due to Covid 19-pandemic
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/17/2020
Score: 95.5
#
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: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/05/2020
Score: 97
#
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: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/19/2019
Score: 97
#
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.
Walk in cooler ambient temp is 29F. Acceptable is 41F or lower. Consider raising this to protect produce from freezing.
Location: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/24/2019
Score: 97
#
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: 711 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/11/2019
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.
