Location: 6000 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 05/02/2024
Score: 95.5
#
Comments
Points
18.
3-401.11; Priority - Three rotisserie chickens taken directly out of oven and put into hot holding area had internal temperatures of 153-160F...Chicken shall be cooked to an internal temperature of 165F or above for 15 seconds throughout entire product...CDI by returning chicken to oven to cook completely. NOTE: Use calibrated thermometer to check internal final cooking temperatures of foods.
1.5
20.
3-501.14; Priority - A few containers of black beans were as high as 104F after cooling 3-4 hours...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by reheating beans above. TCS* foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart and bottom additional notes)...Unless actively preparing, properly cooling or using time as public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
33.
3-501.15; Priority - Several containers of black beans (3-4 gallons each) were cooling at room temperature with ice wand in middle (no cooling on container exteriors). Cooked chicken and blanched fries were cooling in tightly closed bags and containers respectively...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment (ice paddles, freezer, etc.), using ice-water baths with ice-water at level of food in containers with frequent stirring, using containers that facilitate heat transfer (such as metal pans), arranging in equipment for maximum heat transfer (separating cooling containers), and/or loose covering or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling. REMEMBER: Hot TCS* foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Use calibrated thermometer frequently and record cooling temperatures on cooling chart to track proper cooling.
0.5
44.
4-901.11; Core - Observed worker using cloth towel to dry utensils, pans, etc. that had just been washed, rinsed and sanitized...After cleaning and sanitizing equipment and utensils, they shall be air dried--not towel dried...Do not use cloth towels to dry the wet utensils/containers. Air dry these items.
0.5
45.
4-903.11(A) and (C); Core - Many disposable plastic beverage jugs and plastic/paper food containers were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert items stated above.
0.5
47.
4-502.11(A) and (C); Core - A few containers lids were cracked, burned or damaged...Food service equipment shall be kept in good repair...Discard damaged items.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Shredded white cheese/back kitchen make line top: 47F; Cole slaw & cut lettuce/front make line top: 41F; Black beans/front steam table: 155-159F; Chicken pieces/front see-thru hot hold unit: 182-191F; Yucca/front steam table: 157-166F; Rice/front steam table: 146-162F.
Location: 6000 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 11/03/2023
Score: 98
#
Comments
Points
28.
7-204.11 ; Priority; There was a chlorine sanitizer bucket that was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts million at all times. Check the sanitizer to ensure the correct amount of sanitizer is being use. CDI.. The sanitizer bucket was corrected to 100 parts per million.
0.0
47.
4-501.12; Core; The white cutting boards had cuts and grooves on both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and Sanitized, or discarded if they are not capable of being resurfaced.
0.5
51.
5-205.15; Priority; The handwashing sink had a leak near take out window. All plumbing systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
1.0
56.
6-305.11; Core; There was a dirty apron stored on the clean dishes. Dressing room or dressing areas shall be designated to stored cloths.
Location: 6000 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 06/16/2023
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; There was a container of rice that was being held hot at 117F. This potentially hazardous food must be held hot at 135F or above. CDI.. The food item was reheated to 165F.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.
0.0
47.
4-205.10; Core; Rice was being held in a hot hold unit at 117F. A hot hold unit is only designed to keep foods hot. The foods placed in the hot hold unit must be at 135F or above. Except for mixers, toaster, microwave ovens Food Equipment must be used in accordance with the manufacturer's intended used..
Location: 6000 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/24/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation - Two hand food slicers had a little food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by cleaning and sanitizing slicers.
0.0
20.
3-501.14; Priority - Six containers of black beans (about 6 gallons in total) cooling from day before were at 49F-52F...Hot TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours (total cooling time of 6 hours)...CDI by voluntarily discarding beans.
1.5
22.
3-501.16 (A)(2) and (B); Priority - On make line top, cooked chicken was 41-44F and grilled onions were 53-60F (cooling from cooking earlier?)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating/cooling foods.
0.0
33.
3-501.15; Priority Foundation - Observed many containers of foods in cooling process in tightly covered containers and stacked on top of each other in walk-in cooler. Black beans were in containers with about 8 inch food depth with large amount of condensation on interior bottom of lids (possibly covered while they were very warm)...TCS* foods shall be cooled using rapid cooling equipment, containers that facilitate heat transfer, ice-water bath with constant stirring, or arranging in equipment to provide maximum heat transfer and/or loosely covering or completely covering foods if there's no overhead contamination...CDI by voluntarily discarding black beans and properly cooling other foods. NOTE: Do not cool hot foods in make line top. Foods should be cooled to 41F or less BEFORE putting on make line top to meet proper time-temperature cooling parameters and to prevent other foods in make line from increasing in temperature. USE COOLING CHARTS TO TRACK PROPER COOL DOWN OF VARIOUS FOODS COOLED IN ESTABLISHMENT.
0.5
41.
3-304.14; Core - Quaternary ammonium sanitizer (QA) in a few wiping cloth buckets was less than 200 ppm, and one moist wiping cloth was on counter top. One sanitizer bucket was near clean sheet pans...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Wiping cloth sanitizer shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing cloths and bucket.
0.5
42.
3-302.15; Core - Observed worker cut romaine lettuce bunches before washing them first...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants BEFORE being cut, combined with other ingredients, cooked and served in ready-to-eat form...CDI by having work wash large leaf lettuce bunches before cutting them.
0.5
44.
4-903.11(A), (B) and (D); Core - A few clean dishes/containers were stored with food contact sides unprotected. One hand slicer stored as clean was stored almost directly under sink drain/waste line...Clean equipment and utensils shall be protected from contamination and covered or inverted...Invert clean dishes/containers on clean surfaces. Do not store clean food equipment/utensils under plumbing waste lines.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Facility uses Ensurinse veggie wash but no test strips were available to check concentration of chemical used. Obtain test strips for this veggie wash and ensure correct concentration is used according to manufacturer's requirements...>>>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: 6000 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 11/14/2022
Score: 94.5
#
Comments
Points
15.
3-302.11; Core - A few containers of cooked chicken (not cooling down) in walk-in cooler were uncovered...Unless actively cooling, foods in storage shall be kept covered...Cover foods.
0.0
16.
4-601.11 (A); Priority Foundation - Table mounted can opener blade and three hand food slicers had food debris on them but were being stored as clean. Several stacked clean food containers had old sticky residues on exteriors (sticky residues on exteriors can adhere to interior of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing items at 3-comp sink.
1.5
21.
3-501.16(A)(1); Priority - Rice in steam table and rice cooker was less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by discarding or reheating rice.
1.5
22.
3-501.16 (A)(2) and (B); Priority - A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by discarding or refrigerating foods.
0.0
33.
4-301.11; Priority Foundation - Air temperature in bottom front drawers of front make line was 53F (and cut tomatoes at 47F were in one drawer)...Equipment for cooling and cold holding shall be sufficient to provide proper food temperatures...CDI by discarding tomatoes and removing all other foods from drawer. Do not use these drawers for storing TCS* foods until unit is maintained/repaired to provide proper temperatures.
0.5
41.
3-304.14; Core - Quaternary ammonium sanitizer (QA) in at least three wiping cloth buckets was less than 200 ppm. Also, wiping cloth was hanging over the side of one bucket...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above. Concentration for QA sanitizer used must be 200-400 ppm.
0.5
43.
3-304.12; Core - Handles of dispensing tongs or spoons were touching a few foods they were stored in...In-use or between-use utensils shall be stored on dry clean surface or in food with handles extending out of food...Store dispensing utensils as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean dishes/containers were stored with food contact sides unprotected...Clean equipment and utensils shall be stored covered or inverted...Invert clean dishes/containers on clean surfaces.
0.0
45.
4-903.11(A) and (C); Core - Some disposable food containers had food contact sides up, stack of disposable cups were unprotected, and many containers by front steam table were splattered with food debris...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled disposable containers, keep stacks of containers in original bags, and invert on clean surfaces. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - One refrigerated drawer gasket did not seal when drawer was closed...Food service equipment shall be maintained in good repair...Repair/replace gasket so it seals completely when drawer is closed.
0.0
47.
4-502.11(A) and (C); Core - Several food container lids and dispensing tongs were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged utensils.
0.0
53.
5-501.17; Core - Both unisex bathrooms had no covered trash cans...Toilet rooms used by females shall be have a covered receptacle for sanitary disposal...Provide covered receptacles as required.
0.5
54.
5-501.113; Core - Four cooking oil barrels in dumpster enclosure had no lids...Outside trash, recycling and grease receptacles shall be kept covered...Provide covers for oil barrels and ensure they are always in place.
0.5
General Comments
TCS*: Time-temperature control for safety foods...>>>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: 6000 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 07/20/2022
Score: 93.5
#
Comments
Points
16.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be 50-100 ppm...CDI by replacing sanitizer concentrate bucket to provide adequate sanitizer.
1.5
16.
4-601.11 (A); Priority Foundation - Three hand food slicers had food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by cleaning and sanitizing slicers.
0.0
20.
3-501.14; Priority - Cole slaw prepared from this morning was still around 45F after more than 4 hours. Also, after cooling methods were changed, slaw hardly cooled down within about an hour (see temperature chart)...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by changing cooling methods for faster cooling.
0.0
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served or time as a public health control procedure can be used...CDI by quickly cooling or discarding foods. TPHC form discussed and given to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or below...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - Green bucket containing pink detergent was not labeled...Working containers such as cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling detergent.
0.0
33.
3-501.15; Priority Foundation - Cole slaw, scrambled eggs and bagged cooked sausage (chorizo) cooling from earlier cooking/preparation were tightly covered or bagged and/or stacked on top of each other in cooler...To cool hot TCS* foods, use rapid cooling equipment, use containers that facilitate heat transfer, use ice-water bath with constant stirring, arrange in equipment to provide maximum heat transfer and/or loose cover or completely cover foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling. NOTE: Use speed rack for rapid cooling of foods by placing them on sheet pans (chicken, eggs, chorizo, etc.).
0.5
33.
4-301.11; Priority Foundation - Bottom drawers of front make line were not maintaining foods at 41F or less...Equipment for cooling and cold holding shall be sufficient to provide proper food temperatures...CDI by removing TCS* foods from refrigerated drawers and properly refrigerating. Do not use these drawers for storing TCS* foods until they are maintained/repaired to provide proper temperatures.
0.0
38.
6-501.111; Core - A few live flies were in kitchen...The premises shall be maintained free of insects...Rid the facility of flies using methods approved for food service establishments.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean dishes were stored with food contact sides unprotected. Also, some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet food containers and completely air dry them before stacking. Store clean dishes/containers inverted on clean surfaces or cover them.
0.5
45.
4-903.11(A) and (C); Core - Many disposable food containers and cups had food contact sides up or lip contact surfaces unprotected...Single service disposable food/beverage containers shall be protected from contamination...Store disposable food containers inverted on clean surfaces or in plastic bags. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
54.
5-501.113; Core - One cardboard dumpster lid and both trash dumpster doors were open..Outside dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.5
54.
5-501.114; Core - Trash dumpster drain had no plug...Drains in trash/recycling receptacles shall have drain plugs in place...Replace missing drain plug.
0.0
General Comments
OTHER FOOD TEMPERATURES TAKEN: Green beans/front steam table: 152-158F; Rice/front steam table: 145-149F; Corn/front steam table: 170-175F; Yucca/front steam table: 126-155F; Chicken/front see-thru hot hold: 124-150F; Cole slaw and cut tomatoes/front make line top: 41F; Cut lettuce salad/front refrigerated drawer: 46-47F; Cut tomatoes/front refrigerated drawer: 50F...TCS*: Time-temperature control for safety foods...*According to your par-cooking procedure of whole chickens, you must label skewer racks of par-cooked chickens as "Par-cooked"...>>>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: 6000 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 04/21/2022
Score: 93.5
#
Comments
Points
10.
6-301.14; Core - Some handwashing sinks did not have handwashing signs posted...Signs that notify food employees to wash their hands shall be provided at all handsinks...Post handwashing signs where they are lacking.
0.0
15.
3-302.11; Priority - Raw beef and raw shell eggs were stored above ready-to-eat produce in walk-in cooler...Foods shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-304.15 (A); Priority - Observed worker handle raw beef with gloved hand and then proceeded to touch handle of dispensing tongs with contaminated glove...If used, single use gloves shall be used for only one task, used for no other purpose, and discarded when soiled or damaged...CDI by having worker discard gloves and wash hands.
0.0
16.
4-501.114; Priority - Quaternary ammonium sanitizer (QA) used in 3rd compartment of 3-comp sink was less than 200 ppm (required minimum for type of QA sanitizer used)...QA sanitizer shall have a concentration of 200-400 ppm...CDI by having technician adjust QA level to proper concentration.
1.5
20.
3-501.14; Priority - Par-cooked chickens cooled down 4 degrees in 80 minutes, which is not fast enough to meet time-temperature cooling parameters (see temperature chart)...Hot TCS* foods shall cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by placing chickens into oven to completely cook them.
0.0
28.
7-201.11; Priority - Large containers of chemicals were stored next to clean utensils, and spray can of stainless steel cleaner was stored near food containers by cooking line...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.
1.0
33.
3-501.15; Priority Foundation - The cooling method for par-cooked chickens was not effective enough to meet time-temperature cooling parameters (see Item #20 above)...To cool hot TCS* foods, use rapid cooling equipment, use containers that facilitate heat transfer, use ice-water bath with constant stirring, arrange in equipment to provide maximum heat transfer and/or loose cover or completely cover foods if there's no overhead contamination...CDI by placing chickens into over to completely cook them.
0.5
37.
3-302.12; Core - Some bottles/containers of oil, sauces, spices and other dry foods were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers and bottles to denote contents.
0.0
40.
2-303.11; Core - A few workers had watch or bracelet on wrists...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove all jewelry from hands and arms except for a plain ring.
0.0
41.
3-304.14; Core - Quaternary ammonium sanitizer concentration in wiping cloth sanitizer buckets checked was less than 200 ppm. A few soiled wiping cloths were table tops, and a few sanitizer buckets were near clean equipment/utensils...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food and clean equipment/utensils...Store moist/soiled wiping cloths and buckets as stated above.
0.5
43.
3-304.12; Core - Several dispensing scoops and spoons were stored in standing room temperature water...Food dispensing utensils shall be stored in food with handle extended out of food OR on clean, dry surface (and washed, rinsed and sanitized every 4 hours) OR in hot water at 135F or above...Store dispensing utensils as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food containers were stacked while wet. Some clean food bowls were stored with food contact surfaces unprotected...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet food containers and completely air dry them before stacking. Store clean dishes/containers inverted on clean surfaces or cover them.
0.5
45.
4-903.11(A) and (C); Core - Many disposable food containers, cups and coffee filters had food contact sides up or lip contact surfaces unprotected...Single service disposable food/beverage containers shall be protected from contamination...Store disposable food containers/coffee filters inverted on clean surfaces or in plastic bags. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
54.
5-501.113; Core - Both lids on cardboard dumpster and one trash dumpster side door were open...Outside dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...REMINDER: *When employees wash hands at handsink, wash hands for 10-15 seconds with soap and warm water, use paper towel to dry hands, and then use paper towel to turn off sink faucet knobs...*According to your par-cooking procedure of whole chickens, you must label skewer racks of par-cooked chickens as "Par-cooked"...>>>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
