Location: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/19/2024
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge has not passed a food safety manager course. 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
40.
2-402.11; Core; An employee that is handling ice is not wearing a hair restraint. Food employees shall wear a hair restraint such as hats, hair nets or visors.
Location: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/22/2024
Score: 96
#
Comments
Points
9.
Observation: Staff observed bare hand contacting ready to eat breakfast sandwiches an other ready to eat food products.
3-301.11; B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, 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. P
CDI: Discussed with operator the requirements for gloves when handling ready to eat food.
2.0
20.
Observation: Cooked egg products not being cooled properly. Cooked egg observed at 105F after 2.5 hours of cooling. Observed in plastic containers with tight fitting lids in reach in refrigerators (overstocked)
3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57C (135F) to 21C (70F); P and
(2) Within a total of 6 hours from 57C (135F) to 5C (41F) or less. P
CDI: Product removed and discarded for service
1.5
33.
Observation: Cooked egg products wrapped in tight fitting containers and placed in reach in refrigerator to cool. Cooling temperatures were unmet and food was discarded. Discussed different cooling processes for specific product.
3-501.15(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf;
Location: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/07/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food safety 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
28.
7-201.11; Priority; Two containers of Old English stored next to coffee filters. Store toxic materials such as cleaners away from single service articles, equipment, utensils, food. CDI-The cleaners were moved away from the above areas.
1.0
36.
4-502.11(B); Priority Foundation; A metal stem thermometer is reading 42F in ice water. Calibrate metal stem thermometers that read to 0-220F to 32F in ice water. CDI-The above thermometer was calibrated to 32F in ice water by PIC.
0.0
41.
3-304.14; Core; Wiping cloth stored wet on a prep surface. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration(50-200ppm for chlorine).CDI-The PIC mixed sanitizer to the manufacturer's concentration(50-200ppm).
Location: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/18/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge has not passed a food safety manager course. 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
16.
4-501.114; Priority; Chlorine sanitizer solution is less than 50ppm two spray bottles. Chlorine sanitizer shall be mixed to 50-200ppm. The chlorine sanitizer was remixed to the correct concentration.
1.5
23.
3-501.17; Priority Foundation; Open hummus and chicken strips are not date marked that are being held cold for more than 24 hours in refrigeration units. Date mark TCS food for up to 7 days once opened or prepared. The above items were date marked.
1.5
40.
2-402.11; Core; A food service employees are not wearing hair restraints. Food service employee that handle food shall wear hair restraints such as hats, visors, hair nets or hair coverings. The above employee put a hat on.
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: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/11/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal event clean up procedures. Provide written procedures for vomiting or diarrheal clean up events for employees to follow. Written procedures were emailed to person in charge.
0.0
23.
3-501.18; Priority; Chicken curry date marked February 1st in the prep refrigeration unit. TCS food shall be discarded after 7 days when held at cold at 41F and below. The above chicken was voluntarily discarded.
1.5
28.
7-201.11; Priority; Butane stored next to single service articles. Store chemicals away such as cleaners and sanitizers so they can not contaminate food, equipment, utensils, linens and single service articles. The above butane was moved away from the above areas.
0.0
28.
7-102.11; Priority Foundation; Unlabeled sanitizer in spray bottles. Label all working containers of chemicals such as cleaners and sanitizers. The above sanitizer bottles were labeled.
1.0
40.
2-402.11; Core; An employee that is prepping food is not wearing a hair restraint. Food service employee shall an effective hair restraints such as a hat, hair covering, hair nets. REHS discussed this with the person in charge.
0.0
41.
3-304.14; Core; Several wet wiping cloths wrapped around the faucet at the mop sink. Wiping cloths shall be used for no other purpose. The above wiping cloths were place in the dirty wiping cloth bag once REHS spoke to person in charge.
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: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/03/2019
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.
Location: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/15/2019
Score: 97.5
#
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: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/14/2018
Score: 94
#
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.
Location: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/03/2018
Score: 96.5
#
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. *Melodee Wallace Johnson - 919.609.1783 - melodeejohnson@wakegov.com*
Location: 141 W MAIN ST GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/12/2017
Score: 98.5
#
Comments
Points
General Comments
The make line cutting board is getting a little worn, it needs to be resurfaced or replaced. 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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
