Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/05/2024
Score: 97
#
Comments
Points
22.
Observation: The chef drawer refrigerator on the make line was unable to hold temperature of TCs (temperature control safety) foods at 41F or below. Cooked pasta observed 44F - 47F.
3-501.16 (A)(2) and (B); Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Operator added bags of ice under product. Monitor food products and equipment to ensure temperature is being held.
1.5
47.
Observation: The gasket and handle on the hh cabinet is in poor repair; Chef drawer refrigerator is unable to maintain 41F or below.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
47.
Observation: The red cutting board on the back service line is heavily scored.
4-501.12; Core; 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
49.
Observation: The nonfood contact surfaces of the gaskets on refrigeration units are unclean. Implement cleaning schedule for these areas.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
Observation: The dipper well water line is down below the flood rim level of the overflow basin creating a cross connection hazard.
5-202.13; Priority; An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or non FOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P
CDI: Line was pulled from the sink basin and placed back on wall.
1.0
55.
Observation: Restroom stall walls are oxidized (rusted); Some floor tiles missing grout in kitchen areas. Plan for repairs.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair
0.0
56.
Observation: The lighting over the cook and expo line are missing shields.
6-202.11; Core; (A) Except as specified in par. (B) of this section, 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.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if:
(1) The integrity of the packages cannot be affected by broken glass falling onto them; and
(2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/08/2023
Score: 91.5
#
Comments
Points
9.
3-301.11; Priority Foundation; EHS observed a food employee use his bare hands to slide grilled chicken off a spatula after cooking it. Bare hand contact is not permitted with ready-to-eat foods. Use only gloves, utensils or an approved barrier paper. to handle ready-to-eat food items. CDI-Education provide to food employee and PIC. item discarded.
2.0
15.
3-302.11; Priority Foundation; In the walk-in cooler, found a bus tub of raw chicken stored above raw ground beef. Noted raw shrimp and raw salmon stored above ready-to-eat sauces at the make line work top cooler. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted multiple TCS items temping between 44-45 F in the walk-in cooler unit(see temp log). Noted ambient air for unit was 45 F during time of inspection. Person in charge contacted a technician for repairs during the inspection. Verification shall be conducted by June 12th confirm walk-in cooler was repaired.
3.0
28.
7-102.11; Priority Foundation; Labels were missing for multiple working spray bottles of degreaser and sanitizer by the dishmachine area. Ensure all working spray bottles of chemicals are properly identified and labeled. CDI- Noted items relabeled during time of inspection.
2.0
41.
3-304.14; Core; Noted wet wiping cloths laying across prep table surfaces through the kitchen area. Ensure wet wiping cloths are stored in sanitizer solution in between use.
0.0
43.
3-304.12; Core; Observed in-use utensils being stored in warm water that was only reaching up to 120F. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
0.0
47.
4-501.11; Core; The walk-in cooler unit is no longer holding TCS items at 41 F or below. Person in charge placed a work order for unit during inspection. Further investigation determined the coils needed cleaning for walk-in cooler. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Verification visit shall be made by June 12th.
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/13/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
20.
3-501.14; Priority; Upon arrival, two large containers of vegetable soup were cooling in a melted ice bath. Noted soup temping at 96F. Further discussion determined the soup was cooked three hours before the inspection. Quickly cool cooked foods within 2 hours from 135F to 70F; then 70 F to 41 within 4 hours; making a total of 6 hours lower temperature from 135F to 41F. CDI- food reheated and cooling method restarted.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted containers of chopped sausage, chopped grilled chicken and cheese sauce temping between 44-45 F in the flip top cooler. Also noted individual cups of ranch dressing and to-go containers of salad mix were temping between 44-45 F in the tall beverage cooler unit. Ensure all TCS items are held at 41 F or below during refrigeration. CDI- Discussed transferring overstocked containers of to-go salad into alternative cooler and cooling containers of cheese sauce, chopped sausage and grilled chicken in the Walk-in cooler. Make sure flip top cooler is kept closed in-between use to avoid cold air from escaping from unit.
1.5
28.
7-102.11; Priority Foundation;Labels were missing for working spray bottles of degreaser and bleach. Ensure all working spray bottles of chemicals are properly identified and labeled. CDI- Noted items relabled during time of inspection.
1.0
33.
3-501.15; Priority Foundation; Upon arrival, two large containers of vegetable soup were cooling in a melted ice bath. Noted soup temping at 96F. Further discussion determined the soup was cooked three hours before the inspection. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring. Cold air must flow around the product to remove the heat. CDI- PIC reheated soup to 165 F to restart the cooling process. Once soup was lowered to 135 F, the soup was divided into smaller containers and placed in a fresh ice bath. Ice wands were used to aid in the cooling process as well.
0.0
41.
3-304.14; Core; Noted wet wiping cloths stored in 0ppm Quat sanitizer solution. Ensure wet wiping cloths are submerged in sanitizer solution in between use. Quat sanitizer solution should be maintained at 200-400 ppm.
0.0
45.
4-903.11(A) and (C); Core;Noted cases of single-service cups and plastic To-go containers being stored on the floor in the outside storage shed. Ensure all single service items are in a clean dry location and at least 6 inches off the floor.
0.0
47.
4-501.11; Core; Need to repair the door handle and replace the damaged gaskets on the half-sized hot hold cabinet unit that is located across from the cook line. 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
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: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/07/2022
Score: 96
#
Comments
Points
15.
3-302.11; Priority Foundation; Noted a case of raw steak stacked above a case of ceasar ranch dressings in the walk in cooler unit. Ensure raw animal proteins are stored below ready to eat food items. CDI- items promptly rearranged.
0.0
21.
3-501.16(A)(1) ; Priority; Found a container of alfredo sauce temping at 82 F in the hot hold box. Ensure all TCS food items are held at 135 F for hot holding. CDI- item reheated to 165 and placed back into hot holding.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found a container of house made ranch dressing temping at 54 F in an ineffective ice bath. Found containers of tomato sauce with saute onions and a container of italian sausage temping between 43-44 F on the make line. Also found overfilled containers of mixed salad and cheesecake temping between 44-45 F in the tall beverage cooler unit. Ensure TCS items are held at 41 F and below for cold holding. CDI- items were transferred to another commercial cooler. Instructed PIC to adjust the ambient air on tall reach in cooler unit.
1.5
28.
7-102.11; Priority Foundation; Found a working spray bottle of degreaser missing a label near the warewash station. Ensure all working spray bottles of chemicals are properly identified and labeled. CDI- Noted items relabled during time of inspection.
0.0
39.
3-305.11; Core; Noted boxes of breadsticks stored on the floor in the walk in freezer unit. Ensure food items are kept off the floor and on a clean dry location.
1.0
47.
4-501.11; Core; Need to replace the missing handle and repair the damaged side panel of the work top table cooler unit located on the far end of the central make line area. the Also noted a leak underneath the condensor fan unit in the walk in cooler. Discussed having leak repaired and phasing out rusted racks. Equipment shall be in good repair. Replace these racks and repair the noted work top table panel lid.
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/30/2022
Score: 97
#
Comments
Points
15.
3-302.11; Noted a pan of raw steak stored above ready to eat shredded cheese in the make line prep cooler. Also noted rewrapped packs of raw steak stored above ready-to-eat breadsticks in the walk in freezer unit. Raw foods shall be separated and stored below cooked/ready-to-eat foods. CDI-All units rearranged
1.5
16.
4-601.11 (A); Priority Foundation; Detail cleaning along the interior surface of the soda gun nozzle located behind the bar area. Ensure all food contact surfaces are kept clean and sanitized. CDI-Education provided, instructed PIC to rewash and sanitize noted soda gun.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Found a container of house made ranch dressing temping at 61 F in an ineffective ice bath. Noted a container of clam casino reading between 45-46 F in the make line prep cooler. Also found a some containers of mix salad and mini cups of house made ranch dressing temping between 44-45 F in the Delfield lowboy cooler located behind the bar area. Noted ambient air for lowboy cooler was 48 F. Further investigation determined some ice build up was covering the condenser fan inside the noted low body cooler and could possibly be effecting the ambient air temperature. Discussed ensuring all TCS (time/temperature) control food items are stored at 41 F or below for cold holding. CDI- Instructed PIC remove ice build up in Delfield low boy cooler and adjust the ambient air. PIC transferred house ranch dressing and clam casino into the walk in freezer to cool down.
1.5
36.
4-204-112;4-203.12; Priority Foundation; Ambient air thermometers is missing for the lowboy cooler located behind the bar area. Also need to repair the nonfunctioning electronic ambient air thermometer on the far-left hand-side slide out cooler drawer unit. 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. CDI- PIC placed work order to have electronic thermometer on slide out cooler repaired and replaced the missing ambient air thermometer in the low boy cooler unit.
0.0
47.
4-501.11; Core; the rusty drying racks are worn and the coating is coming off. The front end keg cooler is damaged an no longer functioning. Also need to repair or adjust the ambient air for the Delfield low boy cooler located behind the bar area. PIC indicate the keg cooler is being phased out and will no longer be used within facility. Equipment shall be in good repair. Replace these racks.
0.0
54.
5-501.15; Core; Noted some old trash/ litter stored on the ground in the outside dumpster corral area. Discussed ensuring dumpster pad kept clean and free of debris or litter to prevent creating a harborage space of rodents/ pest.
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/11/2022
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; the ice machine panel had a build up of black debris on it.A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf The ice machine panel was cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; At the lettuce station at the beginning of the inspection the lettuce and sliced tomatoes were above 41 degrees. The lid was wide open with the lettuce exposed. Mussels on ice were above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees and below at all times. More ice was placed on top of the mussels.
1.5
47.
4-501.11; Core; the rusty drying racks are worn and the coating is coming off. Equipment shall be in good repair. Replace these racks.
0.5
55.
6-501.12; Core; the floors in the kitchen area have some build up under equipment. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning in this area.
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
Educated the staff today that when preparing wiping cloth buckets soak the cloths first before placing into the sanitizer.
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/24/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Food establishment does not have written procedures for vomiting or diarrheal clean up events. Provide written procedures for employees to follow for vomiting or diarrheal clean up events. REH emailed written procedures to the person in charge.
0.0
21.
3-501.16(A)(1); Priority; Stuffed manicotti is 111F, soup is 55F, lasagna is 124 in the hot holding cabinets. Keep all TCS food at or above 135F when held hot. The above TCS food was reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salad is 43-44F in the bar reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. The TCS food was moved into the walk-in cooler.
1.5
36.
4-502.11(B); Priority Foundation; A metal stem thermometer is reading 22F in ice water. Calibrate metal stem thermometers to 32F in ice water. The above thermometer was calibrated during the inspection.
0.5
36.
4-302.12; Priority Foundation; No thermometer in the pasta drawer refrigeration unit. Provide a thermometer that is readily accessible in refrigeration units. A thermometer was provided by the end of the inspection.
0.0
41.
3-304.14; Core; Two wiping cloth buckets have less than 200ppm of quaternary ammonium. Provide quaternary ammonium sanitizer mixed to the manufacturer's specified concentration. The sanitizer was remixed to the proper concentration.
0.5
45.
4-903.11(A) and (C); Core; Boxes of single service articles are stored on the floor of the storage shed. Single service articles shall be stored 6 inches off the floor wo they are not exposed to splash, dust or other contamination. The above boxes were moved of the floor.
0.0
47.
4-501.11; Core; The hood vent is not working above the bain-maries. 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
48.
4-302.13; Priority Foundation; No maximum registering thermometer for the high temperature dish machine. n hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. REHS will follow-up to see thermometer was acquired by February 3rd.
0.0
49.
4-602.13; Core; The hood vents and the microwave door has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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. Follow-Up: 02/03/2022
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/19/2020
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.
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/21/2019
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.
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/23/2019
Score: 94.5
#
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. Follow-Up: 09/03/2019
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/23/2019
Score: 95
#
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: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/29/2019
Score: 92
#
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: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/31/2018
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.
Clean up the outside storage area which houses catering equipment and single service articles.
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/12/2018
Score: 95
#
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 - melodee.johnson@wakegov.com*
Location: 1514 US HWY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/31/2017
Score: 94
#
Comments
Points
General Comments
Verification needed for handsink, follow up will be on or before November 7, 2017. Beginning January 1, 2019 all cold holding units must maintain foods at 41 F or below. Inspection led by Melodee Johnson. Follow-Up: 11/07/2017
