Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/18/2024
Score: 98.5
#
Comments
Points
16.
4-602.11; Priority Foundation; Observed black organic build-up along the deflector lid of the bulk ice machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at necessary frequency. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT at frequency specified by the manufacturer. CDI- EHS advised employee to clean noted area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted containers of sliced tomato, rice and tzatziki were temping above 41 F in the work top cooler on the left-hand side. Discussed keeping work top cooler completely closed in between use to avoid cold air from escaping from unit. CDI- Temperature adjusted on unit, and top lid closed over unit.
0.0
39.
3-305.11; Core; Uncovered containers of food observed on the bottom shelf of the prep refrigeration unit. Also noted cans cases of tomato sauce and beans were stored on the floor in the dry storage area. Store food where it is not exposed to splash, dust or other contamination. CDI- Noted items were covered during the inspection.
0.0
47.
4-501.12; Core; Noted cutting boards on the work top prep coolers are deeply scratched and discolored. 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.
4-602.13; Core; Noted some residue build up along the sides and back splash of the deep fryer unit. Non-food-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/27/2024
Score: 98
#
Comments
Points
28.
7-204.12; Priority Foundation; Found a can of RAID in establishment. Only pesticides that are labeled for use in food service establishments shall be used. Raid was removed from establishment during the inspection. CDI- RAID removed from facility.
0.0
36.
4-302.12; Priority Foundation; Noted electronic food temperature thermometer no longer functioning properly. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Verification required.
0.5
39.
3-305.11; Core; Observed a case of chick peas stored on the floor underneath the dry food storage rack. Store all food in a clean, dry location and at least 6 inches off the floor.
1.0
48.
4-302.14; Priority Foundation. Facility missing test strips for chlorine sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI-EHS provided sample test strips during inspection.
0.5
55.
6-501.12; Core; Observed an accumulation of dust build-up along the ceiling tiles throughout the prep kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/22/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority Foundation; Observed a pan of bread stored below pans rewrapped raw salmon and tilapia in the walk-in freezer unit. Ensure raw fish/meats are stored seperate and below ready-to-eat food items. CDI- PIC re-arranged noted items.
1.5
28.
7-102.11; Priority Foundation; Noted label has worn off a working spray bottle of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Noted spray bottle relabeled.
0.0
33.
3-501.15; Priority Foundation; Noted a container of tightly wrapped fettuccine cooling inside the Walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirrin. Cold air must flow around product to remove the heat. CDI- PIC vented containers of pasta.
1.0
35.
3-501.13 ; Priority Foundation; Upon arrival, noted raw shrimp thawing out on the prep surface at room temperature. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing.
0.5
51.
5-205.15; Core; The drain line below the meat prep sink has a steady leak. Ensure all plumbing is maintained within good repair.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 94.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Observed french fries hot holding at 116 F in deep fryer basket . Also noted lemon sauce and au jus gravy was temping between 117-121 F on the steam well unit. Further investigation determined the steam well unit was inadvertently turned off. According to PIC lemon sauce and au jus was cooked about 30-40 mins prior in to inspection. CDI- Noted sauce and gravy were reheated above 165 and placed back in hot holding.
1.5
28.
7-206.11; Priority; Found a can of Raid roach spray near the three compartment sink area. Discussed having facility treated by a profession pest control operator to prevent the risk of chemical hazard. CDI- Can removed.
1.0
28.
7-102.11; Priority Foundation; Found a working spray bottle of degreaser missing a label near the wait staff station. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Spray bottle labeled.
0.0
29.
3-502.11; Priority Foundation; Found a seal maker on storage shelf in the prep kitchen. Further investigation determined facility was vacuum packaging their raw beef skewers and raw beef. Facility needs a HACCP Plan from regulatory authority prior to conducting ROP process. CDI- items discarded. PIC stated he will no longer ROP in his facility.
0.0
33.
3-501.15; Priority Foundation; Noted containers of fettucine tightly wrapped in seran and covered with lid during the cooling process in the Walk-in cooler. Also found a pasta cooling in tightly coverd, densly packed plastic tub in the walk in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat.Ensure TCS foods are cooled in walk-in cooler or equipment that has the capacity to rapidly cool food. CDI- PIC vented containers of pasta, and transferred into shallow stainless steele pans sand placed in the walk in freezer.
1.0
39.
3-305.11; Core; Observed cans of beans and artichoke hearts stored on the floor underneath the dry ingredient storage racks. Discussed keeping food in a clean, dry location and at least 6 inches off the floor.
1.0
47.
4-501.12; Core; Noted cutting board on the work top prep cooler is deeply scratched and discolored. 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.
4-601.11(B) and (C); Core; Noted accumulation of encrusted grease build-up on the deep fryer back splash. Noted heavy ice build-up in the white reach in freezer adjacent to the commercial oven unit. Defrost and clear out ice build up in reach in cooler. Also noted food residue and on one the large white bulk containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase frequency of cleaning.
0.5
56.
6-501.14; Core; Noted an accumultion of grease on the hood baffels above the cook station. Also noted accumulation of dust coating the HVAC covers above the prep sinks. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Discussed increasig frequency of cleaning.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/07/2023
Score: 94.5
#
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
15.
3-302.11; Priority Foundation; In the Walk-In cooler, noted a container of raw steaks stored closely near a case of romaine lettuce. Noted a plate of raw chicken cutlets and raw shrimp stored closely near ready-to-eat food items in the prep cooler unit as well. Ensure raw animal proteins are stored below or seperate from ready-to-eat food items. CDI- items rearranged during inspection.
1.5
33.
3-501.15; Priority Foundation; Noted tightly covered containers of pasta noodle and a large tightly covered container of lentil soup cooling in the Walk-in cooler unit. Noted lentil soup was temping at 135 F and pasta was temping between 45-46 F during time of inspection. Also found a container of spaghetti noodles cooling in the flip top cooler unit. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat.Ensure TCS foods are cooled in walk-in cooler or equipment that has the capacity to rapidly cool food. CDI- PIC vented containers of pasta, transferred spaghetti noodle to Walk-in and transferred lentil soup into vented smaller container and placed in ice bath. Discussed actively monitoring ice bath and actively stirring soup for uniform temperture reduction.
0.5
37.
3-302.12; Core; Observed squeeze bottles of oil and cooking wine left unlabeled in the kitchen prep area. Label all dry food containers that are removed from the original container with the common name of the product.
1.0
41.
3-304.14; Core; Noted wet wiping cloths stored in 0ppm Chlorine solution in the prep kitchen and the beverage station. Ensure wet wiping cloths are submerged in sanitizer solution in between use. Chlorine sanitizer solution must be maintained between 50-200 ppm. CDI- Chlorine sanitizer remixed to 150ppm.
0.0
47.
4-501.12; Core; Noted cutting boards are discolored, damaged and scored on the makeline. Also noted the portable cutting boards are cracked and damaged along the center. 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.
0.5
47.
4-501.11; Core; The side gaskets on the Walk-in cooler unit are significantly torn and damaged. Also noted the bottom door gaskets is missing on the walk-in cooler unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have gasket replaced for Walk-in cooler.
0.0
51.
5-205.15; Core; Noted the base of the handwashing sink faucet handle is loose and needs to be caulked/tighten back in place. Person in charge stated he has already contacted a technician to have faucet fixture repaired. Ensure all plumbing fixtures are kept in good repair.
0.0
54.
5-501.113; Core; Noted top lid to the outside dumpster and recyclable unit left opened during time of inspection. Ensure slidind doors and top lids are kept closed in between use.
0.0
54.
5-501.114; Core; Noted drain plug missing for the outside dumpster unit. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
0.0
55.
6-501.12; Core; Noted the bottom wall space behind the chemical dishmachine is puckering and peeling paint. Noted an accumulation of dust build up coating the HVAC vents and surrounding ceiling tiles through out the prep kitchen. Also noted an accumulation of grime/residue build up on the hard-to-reach floor spaces unerneath the prep cooler units, cook line, Beverage station prep table and bulk ice machine.
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: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/29/2022
Score: 92
#
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
16.
4-601.11 (A); Priority Foundation; Observed black organic build up alond the internal deflector lid in the bulk ice machine. Also noted an accumulation black organic build up on the interior surface of the soda nozzle on the soda machine at the waitstaff station. CDI- Instructed PIC to reclean and sanitize noted items.
1.5
23.
3-501.18; Priority; Found multiple containers of bolognaise, cooked rice and sauteed veggies held past the discard date the in make line prep cooler unit. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Instructed PIC to discard.
1.5
28.
7-202.12; Priority Foundation; Found a few spray cans of Raid on the chemical storage rack adjacent to the 3 compartment sink. Instructed PIC to remove domestic insect spray cans and ensure facility maintains contract with an approved Pest Control Operator to conduct routine pest control. CDI- spray cans removed.
1.0
33.
3-501.15; Priority Foundation; Observed a covered container of cooked sweet potatoes cooling at room temperature above the commercial oven unit. Also found double stacked, tightly covered containers of cut gyro cooling in the walk in cooler unit. Quickly cool foods. Use methods such as blast chilling items inside walk in cooler or walk in freezer, using open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC loosely covered gyro meat and relocated sweet potatoes to the walk in cooler to rapidly cool down.
0.5
35.
3-501.13 ; Priority Foundation; Observed a pack of frozen imitation crab meat thawing on the prep table surface. Thawing shall take place under running water of not more than 70F, under refrigeration, or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI- noted food item was transferred to the prep sink and placed under cold running water.
0.0
37.
3-302.12; Core; Observed squeeze bottles of oil and cooking wine left unlabeled in the kitchen prep area. Also noted a container of sugar missing labels near the make line. Label all dry food containers that are removed from the original container with the common name of the product.
1.0
40.
2-303.11; Core; Upon arrival, observed a food employee donning a few bracelets and watch while preparing food at the make line. 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.
0.0
47.
4-501.12; Core; Noted cutting boards are discolored, damaged and scored on the makeline. Also noted the portable cutting boards are cracked and damaged along the center. 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.
4-601.11(B) and (C); Core; Observed significant ice build up covering the racks inside the tall white reach in cooler unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; Core; Observed standing water inside the mop sink basin that was slow to drain Further investigation determined and accumulation of trash debris was clogging the drain. A PLUMBING SYSTEM shall be and maintained in good repair. CDI PIC promptly remove debris and clear noted clog during inspection.
0.0
55.
6-501.12; Core; Noted the bottom wall space behind the chemical dishmachine is puckering and peeling paint. Noted an accumulation of dust build up coating the HVAC vents and surrounding ceiling tiles through out the prep kitchen. Also noted an accumulation of grime/residue build up on the floor spaces beneath the prep sinks and bulk ice machine. Also need to clean the dust build up along the HVAC and ceiling tiles through out the prep area.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/06/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today with an approved food safety managers' course. Manager on Duty's Food Safety Manager Certification expired in May. Need to have person in charge on site at all times with ANSI approved food safety training.
1.0
9.
3-301.11; Observed Food Employee handle ready-to-eat stuffed grape leaves with their bare hands while preparing a customers order. No bare hand contact is permitted with ready to eat foods. Use only gloves, utensils (tongs) or an approved barrier paper. CDI- Education provided, item discarded.
2.0
21.
3-501.16(A)(1) ; Priority; Lemon soup found reading below 135 F in the steam kettle unit. Ensure all TCS items are held at 135 F for hot holding. CDI- item reheated and temperature on steam kettle adjusted.
1.5
33.
3-501.15; Noted overfilled containers of fettucine and diced tomato cooling in the flip top unit. PIC indicated fettucine and diced tomato was prepped roughly 2.5 hours prior to inspection. Discussed cooling food down to 41 F or below in the walk in cooler using shallow, vented containers, prior to be transferring it into the make line cooler units. CDI- Instructed PIC to transfer food into the walk in cooler for cooling.
0.0
37.
3-302.12; Core; Observed bottles of oil left unlabeled in the kitchen prep area. Also noted a few small containers of sugar missing labels at the Waiters station. Label all dry food containers that are removed from the original container with the common name of the product.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed along the storage racks in the walk in cooler. Also noted encrusted residue build up on the side panels and knob handles on the flat top grill unit. Discussed increasing frequency of cleaning of cook line equipment and storage shelves through out the prep area.
0.5
55.
6-501.12; Core; Observed accumulation of sticky residue build up along the wall space behind the chemical dish machine and cook line station. Also need to clean the dust build up along the HVAC and ceiling tiles through out the prep area. Discussed increasing frequency of cleaning. Physical Facilities shall be cleaned as often as necessary to keep them clean.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/28/2022
Score: 92.5
#
Comments
Points
5.
2-501.11; Priority Foundation; explained the clean up vomit diarrheal event procedures. Management was not clear on what was supposed to happen. Inspector explained the procedures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; many food items in the cold hold wells were above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees and below at all times. These items were cooled back down and the lids on the units were closed.
3.0
23.
3-501.17; upon entering into the cooler/freezer there were many foods that were not date marked. Ready to eat foods shall be date marked for 4-7 days. The foods were date marked.
1.5
33.
3-501.15; one piece of thick cooked steak was placed in a pan of cold water to cool down. One cooling method that is safe is to cut the steak in smaller portions for faster cooling. The meat was placed in the cooler.
0.5
43.
3-304.12; Core; a couple of handles were seen down in dry food product. During pauses in food prep utensils shall be stored out of the food product. The handle was re-moved.
0.5
44.
4-903.11(A), (B) and (D); Core; one tray on a bottom shelf had utensils stored there and there was dried debris all over them. Many pans in the kitchen have a sticky residue on them. All of these pans and utensils were sent to the dish pit
0.5
45.
4-903.11(A) and (C); Core; take out trays are stored on dusty shelves that have debris on them. Single use articles shall be stored in a clean dry place. Clean these shelves.
0.5
55.
6-501.12; Core; this kitchen has a build up of debris on the shelves, on the ceiling and floors. Physical A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning of this kitchen.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/06/2021
Score: 91
#
Comments
Points
1.
2-102.11 (A), (B) Core; Nobody on site has completed the ANSI accredited food safety manager course. At least one person in charge shall be a certified food safety manager who has passed an ANSI accredited food safety manager program. REHS recommends to have 2 to 3 food service employees certified as food safety manager.
1.0
5.
2-501.11; Priority Foundation; No written procedures for clean-up of vomiting or diarrheal event. Written procedures shall be provided for clean-up of vomiting or diarrheal event. REHS emailed PIC written procedures to follow.
0.0
8.
2-301.15; Priority Foundation; An employee washed his hands in the vegetable prep sink. Food service employees shall wash their hands in a hand sink only not in prep sinks or dishwashing sink. REHS spoke to PIC and this employee washed his hands in the hand sink.
2.0
9.
3-301.11; Priority; Food service employee used his bare hands to handle onions and tomato that was placed on ready to eat sandwich. Food employees shall may not contact ready to eat food with bare hands. Use tongs, gloves, spatulas, deli tissue when handling ready to eat food. REHS spoke to PIC and this employee discarded the tomatoes and onions and put disposable gloves on to handle ready to eat food. This is a repeat item.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Numerous TCS food is between 42F-50F in the walk-in cooler. TCS food in the glass refrigeration unit is between 43-44F. Keep all TCS food( time/temperature control for safety food) at or below 41F when held cold. The TCS food that was above 45F in the walk-in cooler was voluntarily discarded and the thermostat was adjusted to 39F. The TCS food in the glass refrigeration unit was moved to other refrigeration units that are 41F and below.
1.5
39.
3-305.11; Core; Uncovered mussels, pasta and crab cakes in the upright freezer. Uncovered chicken and beef on the bottom shelf of the prep refrigeration unit. Store food where it is not exposed to splash, dust or other contamination. The above items were covered during the inspection once REHS spoke to PIC.
1.0
47.
4-501.11; Core; Glass refrigeration unit is not maintaining temperatures of 41F and below. Equipment shall be maintained in good repair.
0.5
49.
4-602.13; Core; 4-602.13; The cook-line equipment needs detailed cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This is a repeat item.
0.5
55.
6-501.12; Core; Floors are dirty throughout the kitchen beneath equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
No signature of recipient due to COVID-19 pandemic.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/01/2020
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: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/24/2020
Score: 97
#
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: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/12/2019
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: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/08/2019
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.
The air conditioning in the kitchen is broken at this time. The repair person is coming in the next couple of days to fix this.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/27/2019
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: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/03/2018
Score: 94.5
#
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.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/30/2018
Score: 93.5
#
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 - melodee.johnson@wakegov.com*
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/24/2018
Score: 95.5
#
Comments
Points
General Comments
**Beginning January 1, 2019 all cold holding units must maintain foods at 41F or below, please plan accordingly. Melodee Johnson - 919.609.1783 or melodee.johnson@wakegov.com Follow-Up: 01/31/2018
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/22/2017
Score: 97.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 263 W TIMBER DR GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/02/2016
Score: 96.5
#
Comments
Points
General Comments
During inspection, adding mixed drink service from the front counter was discussed. There is an ice bin and a handsink in this area, as well as a bottle cooler. In order to approved mixed beverage prep in this area, a splashguard must be added between the ice bin and hand sink. A light also needs to be added over the ice bin to supply light at a minimum of 50 foot candles. The cooler in the area now is approved for bottled and canned items only, not open containers. If mixers and bottles with open spouts are used and stored in the bar area, a cooler approved for open containers must be added as well. Beverages must be dumped in the kitchen, there is no dump sink in the bar area. The wooden steps at the soda fountain in the wait station need to be painted or sealed so that they are non-absorbent and easily cleanable.
