Location: 1018 SHOPPES AT MIDWAY DR Suite E KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 05/01/2024
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept 41F or less...CDI by properly refrigerating foods.
1.5
23.
3-501.17; Priority Foundation - A few jugs of milk opened yesterday and had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes open containers of milk, cut melons, cut cabbage, cooked corn, hot dogs, etc...CDI by placing dates on foods.
0.0
28.
7-102.11; Priority Foundation - Bottle of degreaser was not labeled...Working containers of chemicals, cleaners, and sanitizers taken from bulk supplies shall be labeled with common name of products inside them...CDI by labeling degreaser.
0.0
33.
3-501.15; Priority Foundation - Many cobs of corn in their husks were cooling in covered container with 5 to 6 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath with frequent stirring, adding ice as ingredient, and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling method.
0.5
33.
4-301.11; Priority Foundation - Long make line unit was not maintaining TCS* foods at 41F or less...Equiment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to provide proper food temperatures...CDI by removing TCS* foods from this unit. Do not store TCS* foods in this unit until it is repaired/maintained to keep foods at 41F or less.
0.0
37.
3-302.12; Core - Some bottles/containers of toppings, sour cream, mayo, and a few dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
37.
3-602.11; Core - Several containers of in-house made candy had no ingredients or place of business where it was packed...Food packaged in an establishment shall include the common name of the food, a list of ingredients in descending order of predominance, including declaration of artificial color or flavor and chemical preservatives, and major food allergens, accurate declaration of the quantity of contents, and name and place of business of the packer...Provide labels on containers of candy that contain above information.
0.0
42.
3-302.15; Core - Kitchen employee cut strawberries before washing them first...Raw fruit and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served or offered for human consumption...CDI by having worker wash fruit first before cutting it.
0.5
43.
3-304.12; Core - A few handles of scoops (inside containers of dry foods) were touching the food...During pauses in food dispensing, food dispensing utensils shall be stored on dry, clean surface OR in food with handle extending out of food OR in running water dipper well...Store scoops on clean surface or in food with handle up and out of food.
0.0
45.
4-904.11; Core - Many stacks of disposable cups were not protected...Single serivce disposable food/beverage containers shall be handled, displayed and dispensed so contamination of food and lip-contact surfaces is prevented...Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Two upright freezers had significant ice accumulation on interior doors and on/near door frames (warm air leaking into units and condensing)...Equipment components such as doors and seals shall be kept intact, tight and adjusted according to manufacturer's specifications...Readjust, repair or replace freezer door gaskets so freezer doors seal completely to keep warm air from entering unit (and causing ice to accumulate).
0.5
49.
4-601.11(B) and (C); Core - Significant ice had accumulated inside freezers, and equipment door handles, some equipment exteriors, and some shelves were soiled or had food splatters...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove accumulated freezer ice.
0.5
53.
5-501.17; Core - The one bathroom had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered trash can/receptacle for bathroom. NOTE: Cover must be covering can/receptacle at all times.
0.0
54.
5-501.114; Core - The two outside dumpster drain holes had no plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plugs.
0.5
54.
5-501.113; Core - Top lid of grease dumpster and side door of one dumpster were open...Outdoor trash/reycling receptacles shall have tight fitting lids and doors...Keep dumpster doors and lids closed when not in use.
0.0
55.
6-501.12; Core - Kitchen ceiling vents and ice machine front vent screens were dusty. Flooring was soiled under ice machine...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - Condensation was dripping into catch container below walk-in cooler evaporator/condenser. Caulk was missing in corners of kitchen vent hood above cooking line...Physical facilities shall be kept in good repair...Repair condensation leak, and replace damaged caulk.
0.0
55.
6-501.16; Core - Two wet mops had mop heads up and leaning near wall...After use, mops shall be positioned so they air dry without soiling walls and equipment/supplies...Hang up wet mops with handles up and mop heads draining down in mop sink basin.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 1018 SHOPPES AT MIDWAY DR Suite E KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 10/06/2023
Score: 97
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; The Manager on duty did not have an employee policy health form on hand at the time of the inspection. Employees must know when to stay home from work while ill. Employees must know what steps need to be taken before they can return to work . CDI... A form was given to the Manager on duty.
0.0
16.
4-501.114; Priority; The sanitizer solution in the three compartment sink and spray bottles were showing no measurable concentration of sanitizer. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI... The sanitizer was corrected to 400 parts per million.
1.5
28.
7-102.11; Priority Foundation; There was a spray bottle that was not labeled. Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. CDI... The spray bottle was labeled.
0.0
39.
3-307.11; Core; Fruit Juices were left uncovered on stored under shelves that needed to be cleaned. Food must be stored in a manner to prevent contamination. CDI.. The food items were covered up.
1.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean the frost from around the door in the walk-in freezer. Clean around the cooking equipment. Equipment must be kept free from an accumulation of dust, Food Residue and other debris.
Location: 1018 SHOPPES AT MIDWAY DR Suite E KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 02/22/2023
Score: 96
#
Comments
Points
15.
3-302.11; Priority; In the walk-in cooler raw eggs were stored above sugar water. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The food items were placed in the correct final cook temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; There was cut melons, coleslaw, and milk being held cold at 49F. These potentially hazardous foods must be held 41F or below. CDI.. The food items were placed in another cold hold unit. The food items were at 41F before the end of the inspection.
1.5
28.
7-204.11 ; Priority; The Quat sanitizer in the spray bottle was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 300 parts per million.
Location: 1018 SHOPPES AT MIDWAY DR Suite E KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 08/09/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid certificate on hand at the time of the inspection. There were two valid certificates on hand but the persons they were issued to were not present.
1.0
5.
2-501.11; Priority Foundation; The manager did not have a written clean up procedure for a vomiting and diarrheal event. CDI.. A copy of a written procedure was given to the manager on duty.
0.5
10.
5-205.11; Priority Foundation; Hand towels and fruit debris were left in the handwashing sink beside the ice machine. A handwashing sink may not be used for purposes other than handwashing. CDI... The items were removed from the handwashing sink.
1.0
15.
3-302.11; Priority; Raw eggs were stored above fruits and other ready-to-eat foods. Food must be stored in a manner to prevent contamination. Raw foods must be stored below ready-to-eat foods. CDI.. The eggs were placed below the ready to eat foods.
0.0
41.
3-304.14; Core; Wiping cloths were stored in the handwashing sink and on work surfaces. Wet towels must be stored in a sanitizer solution in-between uses. Once the towels are dirty place the towels in the dirty linen container.
0.5
43.
3-304.12; Core; The ice cream scoops were left in seating water. The scoops must be stored in a container with running water of sufficient velocity to flush particulates to the drain. CDI... The water was turned at the ice cream container.
0.5
45.
4-903.11(A) and (C); Core; Store the single service items on a clean surface. Several single service items were stored on dirty surfaces. Single service items must be stored where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean out the bottom of the cold hold units. Clean the vents covers to remove the dust. Clean the storage shelves. Equipment must be kept free of an accumulation of dust, dirt, food, residue, and other debris.
0.5
56.
6-303.11; Core; Replace the blown light bulbs near the walk-in cooler. There must be at least (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in cooler.
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: 1018 SHOPPES AT MIDWAY DR Suite E KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 10/28/2021
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; The manager on duty did not have a written clean up procedure for a vomiting and diarrheal event. CDI... The owner was given a copy of the link.
0.0
10.
5-205.11; Priority Foundation; There was a yellow towel in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI... The yellow towel was moved out of the sink.
1.0
10.
6-301.12; Priority Foundation; The handwashing sink in the back did not have a hand drying device. All handwashing sinks must be provide with a hand drying provision. CDI... Hand towels were placed at the handwashing sink.
0.0
16.
4-501.114; Priority; The sanitizer buckets were showing no measurable sanitizer. Chlorine sanitizer must between 50 to 200 parts per million. CDI... The sanitizer was corrected to 150 parts per million.
0.0
22.
3-501.16 (A)(2) and (B); Priority; In one cold hold unit a cut melon was 46F, and coleslaw was 46F. These potentially hazardous foods must be held at 41F. CDI... The food was cooled down to 41F.
1.5
45.
4-903.11(A) and (C); Core; Several single service spoons and forks were stored with the food contact portion facing up. store single service items with the food contact portion facing down. Single service items must be stored in a manner to prevent contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean the gaskets.
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
