Location: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/15/2024
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; Nobody on site is a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
5-205.11; Priority Foundation; A pitcher was stored in the hand sink to get water for the steam table. A handwashing sink may not be used for purposes other than handwashing. The pitcher was moved to the dish washing area.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Roast beef is between 43F-46F in the prep refrigeration unit. Lettuce and sliced tomatoes are 45F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was placed on ice.
1.5
40.
2-402.11; Core; Two employees that are handling food are not wearing a hair restraint. Food employees that handle food shall wear a hair restraint such as a hat, hair net or visor .
Location: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/19/2024
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; Water is 91F at the women's restroom hand sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce is 50F and sliced tomatoes are 48F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The lettuce was replaced with lettuce that is 41F and the sliced tomatoes were placed on ice.
Location: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/18/2024
Score: 95
#
Comments
Points
8.
2-301.14; Priority; Observed food employee enter facility, after lunch break, and proceed to don gloves, without washing hands to prep food on the make line. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI- Education provided. Instructed food employee to remove gloves and wash hands.
2.0
10.
6-301.11; Priority Foundation; Noted hand soap dispenser not functioning in the Women's and Mens bathroom. Keep all hand sinks stocked with soap and paper towels at all times. CDI-PIC replenished.
0.0
21.
3-501.16(A)(1) ; Priority; Noted containers of chicken meatballs were temping between 130-128 F. Also noted a container of loaded potato soup measured between 117-118F in the hot hold warmer. Noted items were prepared roughly 1.5 prior to inspection. CDI-Chicken meatballs reheated, and loaded potato soup discarded.
1.5
47.
4-501.11; Core; The handle on the front end microwave unit is damaged and needs to be repaired. Also noted the front-end prep cooler is leaking from the internal condenser hose. 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
49.
4-601.11- Noted significant condensation and residue build up inside the make line cooler unit. Also observed significant water build-up along interior surface of the reach -in cooler.
1.0
54.
5-501.113; Core; Noted top lid to outside dumpster left opened during time of inspection. Ensure top lid kept closed in between use.
0.0
54.
5-501.115; Core; Observed a few trash bags laying on the floor near the outdoor dumpster area. Keep outside dumpster area clean and all trash inside dumpster units.
Location: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/14/2023
Score: 94.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Noted handsoap not dispensing from the hand washing sink near the back of the facility. Further investigation determined the battery had died for the automatic soap dispensor. Ensure all hand washing sinks are stocked with soap and paper towels. CDI- Soap replaced.
1.0
16.
4-601.11 (A); Priority Foundation; Noted soiled squeeze bottles with dried-on food debris stored as being clean on the utensils. ation Codes. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.CDI-Items sent back to dishpit for cleaning and sanitizing.
1.5
23.
3-501.17; Priority Foundation; Found a container of meatballs in marinara sauce and a bag of roast beef missing a date marking label in the reach in cooler unit. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Noted items relabeled.
0.0
41.
3-304.14; Core; Noted a few wet wiping cloths laying on the side of the sanitizer bucket. Keep wet wiping cloths submerged in sanitizer in between use.
0.5
47.
4-501.13; Core;The handle on the front end microwave unit is damaged and needs to be repaired. Also noted the front-end prep cooler is leaking from the internal condensor hose. 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
47.
4-501.12; Core; Noted the cutting boards are discolored and deeply scratched. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
48.
4-501.14; Core; Observed some residue build-up in the three compartment sink vats during time of inspection. Noted vats being set-up for use without being washed and sanitized prior use. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths.
0.0
49.
4-601.11(B) and (C); Core; Noted significant condensation and residue build up inside the make line cooler unit. Also observed some residue build-up on the utensil storage rack located across from the bulk ice machine unit.
1.0
55.
6-501.12; Core; Noted an accumulation of grime build-up underneath the make-line prep cooler, underneath the prep sink at the back of the kitchen, the storage closet near exit doors and two door reach in cooler unit. Observed and accumulation of dust build-up on the vents above the reach-in cooler unit as well. Discussed increasing frequency cleaning underneath throughout the kitchen.
Location: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/20/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; At the self-serve soda machine. Observe some black organic build-up on the interior surface of the soda dispenser. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted dispenser rewashed and sanitized.
0.0
36.
4-204-112; Noted ambient air thermometer no loger working for front-end make-line cooler units In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.5
41.
3-304.14; Core; Noted working spray bottles of Quat Sanitizer solution was reading below 200 ppm during inspection. Ensure Quat sanitizer solution maintained between 200-400 ppm. Quat remixed to 200 ppm during inspection.
0.5
47.
4-501.13; Core; The handle on the front end microwave unit is damaged and needs to be repaired. 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
49.
4-601.11(B) and (C); Core; Noted significant condensation and residue build up inside the make line cooler unit. Also observed some residue build-up on the utensil storage rack located across from the bulk ice machine unit.
1.0
55.
6-501.12; Core; Noted an accumulation of grime build-up underneath the make line prep cooler and two door reach in cooler unit. Discussed increasing frequency cleaning underneath hard to reach floor spaces throughout the prep area.
Location: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/24/2023
Score: 94.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Noted soap dispenser no longer functioning at the back handwashing sink. 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
16.
4-602.11; Microwave dirty with food and food residue. A microwave oven shall be cleaned every 24 hours. CDI- PIC reclean noted unit during inspection
1.5
23.
3-501.17; Noted bags of sliced turkey missind date marking labels in the tall reach in cooler unit. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items properly labeled during inspection
0.0
36.
4-204-112; Noted ambient air thermometer missing for front end prep cooler units. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.0
39.
3-305.11; Core; Upon arrival, noted cases of hoagie buns stored on the floor near the front end make line. Keep food in a clean dry location and atleast 6 inches above the floor.
1.0
41.
3-304.14; Core; Noted a few wet wiping cloths stored along in prep surface underneath cold rail line. Ensure wet wiping cloths are stored in sanitizer solution in between use.
0.0
47.
4-501.11; Core; The handle on the front end microwave unit is damaged and needs to be repaired. 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
49.
4-601.11(B) and (C); Core;Noted significant condensation and residue build up inside the make line cooler unit. Also observed an accumulation of sticky residue build up around the corners of the make line worktop table. Overall improvements made in detail cleaning throughout.
0.5
53.
6-501.18; Core; The floors and commode in the Men's bathroom are soiled and need additional detail cleaning. The vents in the Women's bathroom need cleaning as well. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.12; Core; Excessive litter and grime build up noted along the floor spaces underneath the make line unit and self serve soda machine. Noted an accumulation of dust build up on the ceiling vents and tracks lights in the prep kitchen areas. Discussed increasing frequency of cleaning for floor spaces underneath all equipment and prep tables.
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: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/04/2022
Score: 93
#
Comments
Points
10.
6-301.11; Priority Foundation; Upon arrival, noted soap not dispensing from the handwashing sink in located near the rear of the prep kitchen. Further investigation determined the batteries had died on soap dispenser. 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- batteries replaced on unit.
1.0
16.
4-601.11 (A); Priority Foundation; Observed dried-on food debris on the tomato slicer and dicer unit that were stored as being clean in the prep kitchen area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items sent back to the 3 compartment sink to be rewashed and sanitized.
1.5
28.
7-201.11; Priority; Observed several bottles of stainless steel cleaner stored above the prep counter surfaces in the back prep kitchen area. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils linens and single service items. Ensure all chemicals are stored in a designated area hat is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- items relocated.
1.0
37.
3-302.12; Core; Noted a container of garlic seasoning and saute seasoning not properly labeled on the dry ingredient storage rack. Label all dry food containers that are removed from the original container with the common name of the product.
0.0
39.
3-307.11; Core; Noted containers of mayo and sliced tomato are being stored in soiled standing water inside the front end prep cooler unit. Food shall be protected from sources of contamination. Move food until the condensation issue has been repaired.
1.0
47.
4-501.11; Core; Noted a condensation leak inside the make line prep cooler unit and tall 3 door reach in unit. Have condensation leak repaired ASAP. EQUIPMENT shall be maintained in a state of good repair and condition.
0.5
49.
4-601.11(B) and (C); Core; Noted significant condensation and residue build up inside the make line cooler unit. Also observed an accumulation of sticky residue build up around the corners of the make line worktop table. Detail cleaning needed along the utensil storage rack above and across from the 3 compartment sink. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
53.
6-501.18; Core; The floors and commode in the Men's bathroom are soiled and need additional detail cleaning. The vents in the Women's bathroom need cleaning as well. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
54.
5-501.113; Core; Noted sliding door left opened on the outside dumpster unit. Ensure sliding doors and top lids are kept closed outside dumpster units.
0.0
55.
6-501.11; Core; Multiple ceiling tiles are missing or displaced within the dry storage area and prep kitchen area. PHYSICAL FACILITIES shall be maintained in good repair. Discussed replacing/ repairing ceiling tiles.
0.0
55.
6-501.12; Core; Excessive litter and grime build up noted along the floor spaces underneath the make line unit and self serve soda machine. Noted an accumulation of dust build up on the ceiling vents and tracks lights in the prep kitchen areas. Discussed increasing frequency of cleaning for floor spaces underneath all equipment and prep tables.
Location: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/22/2022
Score: 95.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Observed containers of meatball in marinara hot holding between 87-118 F on the front-end warmer during time of inspection. PIC indicated both items were prepped about 40 mins prior to inspection. Discussed ensuring all TCS items are held at 135 F or above for hot holding. CDI- Meatballs reheated and placed back into hot holding.
1.5
38.
6-501.111; Observed multiple flies near the front end make line. The premises shall be maintained free of insects, rodents, and other pests. Discussed eliminating any harborage conditions and routinely inspecting premises for evidence of pest.
1.0
41.
3-304.14; Core; Observed wet wiping cloths being stored on cutting board surfaces and vats of 3 compartment sink. Discussed ensuring wet wiping cloths are stored submerged in sanitizer solution in between use.
0.0
47.
4-501.11; Core; The two door cooler behind the counter has a torn gasket. Equipment shall be in good repair. Replace the gasket on the door.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed along the utensil storage rack adjacent to the 3 compartment sink. Also noted some condensation and residue build up inside the make line cooler unit and around the corners of the make line worktop table. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Excessive litter and grime build up noted along the floor spaces underneath the front end prep tables and make line unit. Discussed increasing frequency of cleaning for floor spaces underneath all equipment and prep tables.
1.0
55.
6-501.11; Core; Multiple ceiling tiles are missing or displaced within the dry storage area and above the bulk ice machine. Discussed replacing/ repairing ceiling tiles.
Location: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/11/2022
Score: 93.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; the ice machine panel has a build up of debris behind it. One chopper stored clean has flakes of food in it. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf clean the ice machine panel and the chopper was sent to the dish pit for cleaning
1.5
22.
3-501.16 (A)(2) and (B); Priority; the main make line unit is open and temps of ham, chicken, turkey, chicken mushrooms were all above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees at 41 degrees and below at all times. Place ice bags on these products out of temp.
3.0
43.
3-304.12; Core; in two containers of seasonings there is a spoon down in the food product. During pauses in food prep or dispensing the utensil shall be stored out of the food product. The spoon cannot be lying down in the food product. The spoons were re-moved.
0.5
45.
4-903.11(A) and (C); Core; the caddies holding the single service lids for take out purposes have a large amount of debris in the bottom of them. Clean these areas.
0.5
47.
4-501.11; Core; the two door cooler behind the counter has a torn gasket. Equipment shall be in good repair. Replace the gasket on the door.
0.5
55.
6-501.12; Core; build up on on the floors and under racks. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning in the kitchen.
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: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/18/2022
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; 3-501.16 (A)(2) and (B); Priority; Time/temperature control for safety(TCS) food is between 50F-58F in the make line of the sandwich prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was placed in an ice bath.
3.0
54.
5-501.115; Core; Bags of trash on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
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: 1551 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/10/2021
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core: Nobody on site has passed a food safety manager course. The person in charge shall be a certified food protection manager manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; No written procedures available for employees to follow for vomiting or diarrheal events. Provide written procedures for employee to follow for vomiting or diarrheal events. A copy of written procedures were emailed to the person in charge.
0.0
8.
2-301.14; Priority; An employee handled money and then put gloves on to prepare a sandwich without washing hands. Employees shall wash their hands before putting gloves on and after engaging in activities that contaminate the hands. REHS spoke to PIC and she washed hands and changed gloves.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Time/temperature control for safety(TCS) food is between 39-46F in the sandwich prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food that was between 42-46F was placed in an ice bath or placed in and upright refrigeration unit.
3.0
44.
4-901.11; Core; Some pans are stacked wet. Air dry pans before stacking or cross stack them. The pans were rearranged.
0.0
49.
4-602.13; Core; The inside of the microwave and the condiment drawers have food build up Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
5-501.115; Core; Loose trash and trash bags on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and 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
No signature of recipient due to COVID-19 pandemic.
