Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 08/06/2024
Score: 98
#
Comments
Points
38.
6-501.111; Core; Several flies were in the kitchen area. The premises shall be maintained free of insects, rodents and other pests. Continue efforts to keep flies out of kitchen.
1.0
44.
4-903.11(A), (B) and (D); Core; Boxes and bags of clean wiping cloths were stored on the floor of the outdoor storage unit. Linens shall be stored in a clean, dry location at least six inches above the floor. CDI- Bags were put on shelving.
0.0
47.
4-501.11; Core; One of the air curtain strips was torn/missing a piece in the chicken cooler. All equipment shall be maintained in good repair and easily cleanable. Replace torn air curtain strip.
0.0
48.
4-501.14; Core; The inner rim of the sprayer head has a buildup of black residue at the 3 compartment sink. Warewashing equipment shall be cleaned frequently enough to prevent the recontamination of equipment and utensils. Clean the inside of the sprayer head.
0.5
49.
4-601.11(B) and (C); Core; The fan guards on the condenser in the main walk-in cooler have a buildup of dust. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the fan guards more frequently. **Points not increased due to improvement in cleaning throughout establishment.
0.5
56.
6-403.11; Core; An employee's bag of chips was stored on shelving above the tea prep area. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food, equipment and other supplies. CDI- Chips were moved to the office.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Open employee water bottle was sitting on the prep sink. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. CDI- Bottle put in the trash.
0.0
16.
4-602.11; Black residue is growing inside the ice machine on non-food contact components. The ice machine must be maintained clean. No point deduction today.
0.0
21.
3-501.16(A)(1); Priority; Cooked sausage patties and front-line pintos and mac were hot holding below required temp. These items were between 125 and 128 degrees. Hot holding for these items must be 135F or hotter. CDI- Items re-heated or discarded.
1.5
49.
4-601.11(B) and (C); Core; The shelving in the main walk-in cooler needs more frequent cleaning. The fan guards on the evaporator in the main walk-in cooler have a light buildup of dust and debris. The ice paddle was sitting on an unclean ice machine surface. Stand the ice paddle up in the ice scoop bin/container. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently. Half points taken because cleaning looked better than the last inspection.
0.5
56.
6-202.11; Core; Three walk-in cooler ceiling light shields are missing in two walk-in coolers. The ceiling light bulbs are glass. Please replace the light shields. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 10/13/2023
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; The handwashing sink in the tea making station did not have any papertowels. Handwashing sinks shall be supplied with individual, disposable towels or a hand drying device. CDI - The papertowel dispenser was refilled.
1.0
47.
4-501.11; Core; The side paneling is missing from oven #1 allowing dust and debris to build up in the mechanical portion of the oven. It does not appear that oven is in use. All equipment shall be maintained in good repair.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the main walk-in cooler and chicken cooler need wiping down; the fan guards on the evaporator in the main walk-in cooler have a buildup of dust and debris; the ice scoop holder needs cleaning and the condiment bins in the dining area have grit in them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
55.
6-201.11; Core; There are some floor tiles missing from the cookline area. Floors shall be smooth and easily cleanable. A service request has been made for the tiles to be replaced.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 06/13/2023
Score: 97.5
#
Comments
Points
28.
7-201.11; Priority; A spray bottle of multi-purpose cleaner was stored over the rinse section of the 3-compartment sink. Poisonous or toxic materials shall be stored so that they cannot contaminate food, equipment, utensils or other supplies. CDI - Cleaner moves to the storage shelf under the wash side of the 3 compartment sink.
0.0
38.
6-501.111; Core; Several flies are in the establishment. The premises shall be maintained free of insects, rodents and other pests. PIC states that the pest control visits site weekly to assist in the elimination of the flies and pest control company was on site cleaning fly traps during inspection.
1.0
45.
4-502.13; Core; Single use spoons are stored in the pimento cheese and margarine in the top section of the prep cooler. Single service/use articles shall not be reused. CDI - Spoons were discarded.
0.5
47.
4-101.19; Core; Shelving in the chicken cooler is lined with cardboard that has flour residue on it. Non-food contact surfaces of equipment that is exposed to splash, spillage, any type of food soiling or requires frequent cleaning shall be made of corrosion-resistant, nonabsorbent and smooth material. Remove cardboard from shelving.
0.5
49.
4-601.11(B) and (C); Core; The bottom of the reach-in freezer has food debris in it; the condiment bins in the dining area have grit in them and the fan guards on the evaporators in the walk-in coolers need cleaning due to dust/debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
0.5
55.
6-501.12; Core; There was paper, tape and a few chicken tenders on the floor of the walk-in freezer. The physical facilities shall be maintained clean. CDI - PIC instructed employees to sweep/mop floors.
0.0
56.
6-403.11; Core; Upon arrival, am employee beverage was stored on prep table. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Cup was removed during inspector's walk-through portion of the inspection.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* -Inspection observed by Jackson Hooten, REHS
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 12/08/2022
Score: 98
#
Comments
Points
10.
6-301.11; Priority Foundation; Men restroom did not have hand soap. A hand cleanser must be provided at hand sinks. CDI- Soap refilled.
1.0
39.
3-305.11; Core; There is ice on the boxes, from frozen condensation, in the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD- Where it is not exposed to splash, dust, or other contamination.
0.0
40.
2-402.11; Core; One food handler did not have on a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
40.
2-303.11; Core; Two food handlers had bracelets on their wrist. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards and inside the dining room beverage cabinets need more frequent cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. R- Mentioned on the past inspection.
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 09/13/2022
Score: 98.5
#
Comments
Points
41.
3-304.14; Core; Damp wiping cloth was stored on counter by tea dispensers between the drive thru and main serving lines. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure cloths are kept dry or stored in sanitizer once wet.
0.0
45.
4-903.11(A) and (C); Core; Coffee filters are stored uncovered and the empty 1/2 gallon tea containers in plastic bags in the outdoor storage area were stored on the floor. Single use/service items shall be stored at least six inches above the floor and in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI - Bagged containers were put on shelving. Keep coffee filters in their packaging or a container with a lid.
0.5
47.
4-501.11; Core; One of the cabinet doors under the beverage dispenser by the serving lines is detached from one of its hinges; the grates at the beverage dispensing machines are rusting; the air curtains are torn in the walk in coolers/freezer and the handle is broken off of the scoop in the hand-breaded flour bulk container. Equipment shall be maintained in good repair and easily cleanable. Repair/replace these items.
0.5
49.
4-601.11(B) and (C); Core; The fan guards on the condensers in the chicken and main walk in coolers need wiping down; the inside of the cabinets under the beverage dispensing machines need wiping down; the grey shelf between the prep sinks needs wiping down; and there is grit/debris in the condiment bin containers in the drive thru and dining areas.
0.0
55.
6-501.12; Core; There is sugar and gloves on the floor in the dry goods area. The physical facilities shall be maintained clean. An employee was sweeping/mopping the floor.
0.0
56.
6-403.11; Core; Employee food/drinks and a phone are stored on the bulk flour containers in the breading station and a bottle of water that has been opened is stored on the top shelf of the main walk in cooler. Employee food/drinks and belongings shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store employee items in a designated area and/or bottom shelving.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 03/16/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.- CDI, EHS provided the required documents for the PIC to keep on file. Was not on last report that they received the new forms.
0.0
10.
5-205.11; Priority Foundation; Handsink was being blocked by carts that you had to move in order to access sink.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, Carts were moved and informed PIC of the rule
1.0
44.
4-903.11(A), (B) and (D); Core; Minor wet stacking of metal pans.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- CDI, the pans were separated and employee re-washed them.
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 -----PIC cannot sign due to COVID-19 concerns.
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 05/15/2020
Score: 94
#
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. Lauren Harden 919-500-0943
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 01/06/2020
Score: 96.5
#
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. Lauren Harden 919-500-0943
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/24/2019
Score: 96.5
#
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. Lauren Harden 919-500-0943
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 02/11/2019
Score: 96.5
#
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. Lauren Plis 919-500-0943
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 09/20/2018
Score: 96
#
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. Lauren Plis 919-500-0943
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 05/30/2018
Score: 95.5
#
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. Lauren Plis 919-500-0943
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 12/21/2017
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Inspection led by Lauren Plis
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 06/28/2017
Score: 98
#
Comments
Points
General Comments
Kitchen looks good today! *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.
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/20/2012
Score: 97
#
Comments
Points
11.
The can opener had lots of dried food debris on the can opener. Clean the blade of the can opener to remove the dried food debris. The sanitizer bucket in the lobby was below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Some of the dishes were being washed,and rinsed, but not left n the sanitizer soultion for two min. The items were corrected.
1.5
34.
Some dishes were being towel dried. Dishes must be allowed to be air dried. Corss stack the dishes to allow the air drying process to take place.
0.5
36.
Replace all the torn gaskets. All food service equipment must be easy to clean and in good repair.
0.5
40.
Clean the shelves in the walk-in cooler and in the chicken cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 01/23/2012
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
There were several dishes that were greasy. The dishes were stored as clean. Clean the blade of the can opener to remove the dried food debris. There were two sanitizer buckets were below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer to ensure the proper strength is being used. All the violations were corrected.
1.5
17.
There was a container of creamer that was being held at 50 degrees F. The creamer had keep refrigerated on the containers. There was a container of liquid eggs that were held out at 52 degrees F. These foods must be held cold at 45 degrees F or below. The food was discarded.
2.0
33.
Keep the ice scoop out of the ice. All in-use utensils must be stored out of the ice.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
1.0
36.
Replace the torn gaskets on the freezer unit beside the chicken station. Clean out the ice scoop holder beside the ice machine.
0.0
40.
Clean the shelves in the walk-in cooler. Clean the shelves above the three compartment sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 08/18/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Several dishes that were stored as clean were greasy. Some of the dishes that were stored as clean had dried food debris left on them. All dishes that are stored as clean must be free of grease and dried food debris. The violation was corrected.
1.5
17.
There was a container of creamer that was being held at 56 degrees F. The creamer on the package stated keep refrigeration. The creamer should be kept at 45 degrees F or below. The creamer was remove. The violation was corrected.
2.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Replace the torn gaskets on the freezer unit beside the chicken station.
0.0
40.
Clean the storage shelves in the walk-in cooler and freezer. Clean all the storage shelves. Clean the gaskets.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 S MAIN ST ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 03/09/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Clean the can opener to remove the food debris. The sanitizer buckets were weak. The sanitizer buckets had less than 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. All the violations were corrected.
1.5
33.
There were three knives that were stored between the reach-in cold hold unit and the hot hold unit. All in-use utensils must be stored on a clean surface. The utensils were removed.
0.5
40.
Clean the shelves in the walk-in cooler. Clean the door handles.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floors around and near the deep fryer areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
