Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/24/2024
Score: 95
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Noted large pot of turnip greens were temping below 135F (98F) at the hot hold make line. TCS items must be maintained at 135 F or above for hot holding. CDI- Food reheated and placed back on the line.
1.5
23.
3-501.17; Priority Foundation; Noted containers of butter beans, slaw and cooked yams were missing date marking labels. Noted items were prepared more than 24 hours prior to inspection. 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- Item labeled
1.5
39.
3-305.11; Core; Observed bus tubs of raw gizzards and raw ground beef stored on the floor in the walk-in cooler. Also found a bus tub of cooked yams stored on the floor in the walk-in freezer. Keep all food items at least 6 inches off the floor in a clean, dry protected area.
1.0
47.
4-501.11; Core; Need to replace the broken door handle and torn gaskets on the hot hold cabinet. Also need to replace the gaskets on the reach 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.
0.5
49.
4-601.11(B) and (C); Core; Noted significant progress made in detail cleaning. Continue to maintain master cleaning schedule. Continue cleaning along shelving across from the 3 compartment sink and inside the walk-in cooler units
0.5
55.
6-201.11; Core; Several missing/ broken floor tiles observed near the rear of the kitchen. Repair flooring noted area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/03/2024
Score: 90.5
#
Comments
Points
6.
2-401.11; Core; Upon arrival, noted personal employee beverages (no lid) stored on prep table surfaces. Except as specified in par. (B) of this section, 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 can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
16.
4-601.11 (A); Priority Foundation; Observed multiple greasy pans stored as being clean near the back of the kitchen. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted cups of slaw were temping between 58-62 F on a prep cart. Cups of slaw were in a large container over an insufficient ice bath. Discussed burying cups of slaw in ice. Noted raw gizzards, stored in an insufficient ice bath, temping at 57F. Also found 4 pans of banana pudding, held at room temp, measuring between 99-100F. Noted banana pudding prepared a few hours prior to inspection. Maintain all TCS items at 41 F or below for cold holding. CDI- discarded.
1.5
23.
3-501.17; Priority Foundation; Observed containers of cooked turkey BBQ, butter beans, pork BBQ and Brunswick stew were missing date marked in the walk-in freezer and walk-in cooler unit. Noted containers were prepped on Friday and Saturday. Ensure TCS items that are 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- Instructed to relabel.
1.5
28.
7-204.11 ; Priority; Chlorine sanitizer buckets were reading above 200 ppm. Maintain chlorine sanitizer solution between 50-200 ppm to avoid the risk of becoming a chemical hazard. CDI-Chlorine sanitizer remixed to 200ppm.
0.0
36.
4-502.11(B); Priority Foundation; Noted electronic thermometer no longer functioning. FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Verification required by June 13th.
0.5
37.
3-302.12; Core; Label missing for bulk containers of sugar near the rear of the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
38.
6-202.15; Core; Noted back screen door left opened during time of inspection. Except as specified in par.par. (B), (C), and (E) and under par. (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FOOD ESTABLISHMENT; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in par.par. (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under par. (A) of this section, the openings shall be protected against the entry of insects and rodents by:(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition.
0.0
38.
6-501.111; Priority Foundation; Noted several flies throughout the prep kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions.
1.0
39.
3-305.11; Core; Observed a large tub of slaw stored on the floor in the kitchen area. Keep all food at least 6 inches off the floor, in a clean, dry location. CDI- Slaw relocated to a rack in the walk-in cooler.
1.0
41.
3-304.14; Core; Noted several wet wiping cloths stored along prep surfaces in the kitchen. Keep wet wiping cloths in the sanitizer solution in between use.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed several quart size serving containers stored on the floor in the side closet. Keep all utensils and serving containers at least 6 inches off the floor in a clean, dry location.
0.5
47.
4-501.11; Core; Need to replace the broken door handle and torn gaskets on the hot hold cabinet. 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; Detail cleaning needed for every piece of equipment throughout the prep kitchen. Clean the accumulation of grease build-up along the sides of the cook line equipment and fryer unit. Detail cleaning needed for the interior surface of the hot hold cabinet. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
55.
6-501.12; Core; Observed accumulation of grime build-up on the hard-to-reach floor spaces underneath the cookline unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
1.0
55.
6-201.11; Core; Noted ceiling tiles peeling above the bulk ice machine area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
0.0
55.
6-201.11; Core; Several missing/ broken floor tiles observed near the rear of the kitchen. Repair flooring noted area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/11/2024
Score: 94
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Observed a pan of overstacked Salisbury steak was temping between 118-117 F in the hot hold steam well. Ensure all TCS item are held at 135 F or above for hot holding. CDI- items reheated to 165 F and place back into hot holding.
1.5
23.
3-501.17; Priority Foundation; Observed a container of cooked turkey BBQ and butter beans not properly date marked in the walk-in freezer unit. Noted containers were prepped on Tuesday. Ensure TCS items that are 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- Instructed to relabel.
0.0
33.
3-501.15; Priority Foundation; Need to adjust cooling process/methods. Noted deep 16-quart containers of slaw and deep containers of cooked chicken breast cooling in a tightly covered container. Cool TCS food in thin portions(no greater than 4 inches thick), in an ice bath, use an ice wand, ice as ingredient, loosely covered or uncovered. Discused using shallow stainless steel pans to spread out food item during the cooling process and blast chilling in the walk-in cooler or walk-in freezer to 41 F or below before transferring food into deep plastic containers. CDI- Food discarded.
1.0
35.
3-501.13 ; Priority Foundation; Observed a container of raw shrimp and frozen cat fish thawing out on the prep sink drain board. 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 cat fish relocated to the walk in cooler to thaw; shrimp place under cold running water to thaw.
0.0
37.
3-302.12; Core; Labels missing for working tubs of spices (i.e. white ground pepper, cinnamon, cumin, etc.) throughout the back of the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
39.
3-305.11; Core; Observed boxes of raw chicken gizzards stored on the floor in the walk-in freezer unit. Ensure all food is kept at least 6 inches off the floor at all times. Need to re-organize food storage within walk-in freezer, consider additional dunnage racks use, for better product flow that reduces the risk of contamination of food.
2.0
45.
4-903.11(A) and (C); Core; Observed a large box single-service utensils being stored on the floor near the drive-thru window. Ensure single-service items are stored at least 6 inches off the floor to avoid the risk contamination.
0.5
49.
4-601.11(B) and (C); Core; Observed some sticky build-up along the storage racks located across from the 3-compartment sink. Detail cleaning needed along the interior surface of the double-stacked hot hold cabinet. Also noted heavy accumulation of grease coating the hood baffles above the deep fryers.
0.0
51.
5-205.15; Noted standing water slow to drain underneath the central make line. Further investigation determined excess food and trash debris had clogged the drain underneath the Central make line causing waste water to slowly drain onto noted drain line. CDI- PIC cleared out noted drain to allow for proper waste water flow.
0.0
55.
6-501.12; Core; Observed accumulation of grime build-up on the hard-to-reach floor spaces underneath the cookline unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/15/2023
Score: 93.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Noted deep containers of cole slaw and pork BBQ reading between 52-57F in the walk-in cooler. Further discussion determined noted food items were not properly cooled prior to transferring food into deep, tightly covered containers the night before. Ensure all food items are properly cooled using method such as shallow vented stainless steel pans, ice baths or blast chilling food items in the walk-in freezer prior. CDI- discarded.
1.5
28.
7-102.11; Priority Foundation; Found multiple working spray bottles of degreaser and disinfectant (for cleaning dining room booths) missing labels. 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 relabeled.
1.0
33.
3-501.15; Priority Foundation; Need to adjust cooling process/methods. Noted deep 16-quart containers of slaw and deep containers of porked BBQ not properly cooled the night before. Further discussion with food employee determined pork BBQ and slaw were prepped the night prior, then directly transferred to the deep plastic food containers and tightly covered. Cool TCS food in thin portions(no greater than 4 inches thick), in an ice bath, use an ice wand, ice as ingredient, loosely covered or uncovered. Discused using shallow stainless steel pans to spread out food item during the cooling process and blast chilling in the walk-in cooler or walk-in freezer to 41 F or below before transferring food into deep plastic containers. CDI- Food discarded.
1.0
39.
3-305.11; Core; Observed plastic containers of turnip greens and a case of raw chicken stored on the floor in the walk-in freezer unit. Ensure all food is kept at least 6 inches off the floor at all times. Need to re-organize food storage within walk-in freezer, consider additional dunnage racks use, for better product flow that reduces the risk of contamination of food.
2.0
41.
3-304.14; Core; Wiping cloth bucket, near the make line, has less than 0ppm of quaternary ammonium sanitizer solution. Wiping cloths shall be kept submerged in sanitizer solution in between use. Quaternary Ammonium sanitizer solution must be maintained between 200-400 ppm. CDI- Sanitizer remixed to 200 ppm.
0.5
45.
4-903.11(A) and (C); Core; At the drive thru-window, observed a large opened bag of half gallon jugs, a box of single-service cups and a case of napkins stored on the floor. Ensure all single-service items are stored at least 6 inches off the floor. Consider re-organizing single-service storage to avoid the risk of contaminating single-use plasticware/items.
0.5
56.
6-303.11; Core; The lighting is low in the Womens bathroom, due to a burned out light fixtures. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting.
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/28/2023
Score: 91
#
Comments
Points
15.
3-302.11; Priority Foundation; Found container of raw chicken gizzards stored above raw fish in the Walk-in cooler. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
0.0
22.
3-501.16 (A)(2) and (B); Priority; Found a pan of banana pudding temping between 57-58 F on the make line. Also found a deep container of lima beans temping between 60-61 F in the walk in cooler due to ineffective cooling methods the night prior. Ensure all TCS items are held at 41 F or below for cold holding. CDI- items discarded.
1.5
23.
3-501.17; Priority Foundation; In the Walk-in cooler, found a large container of Pork BBQ and cooked chicken missing date marking labels. 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 relabeled.
1.5
28.
7-102.11; Priority Foundation; Found a working spray bottle of Mr.Clean degreaser on the front end 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 relabeled.
0.0
33.
3-501.15; Priority Foundation; Found a deep plastic container of lima beans cooling in the Walk-in cooler unit. Noted lima beans were cooked the night prior and was temping between 61-62 F during time of inspection. Quickly cool foods by dividing them out into smaller containers (preferrably stainless steele containers to absorb heat from food product). Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC discarded food item.
0.5
37.
3-302.12; Core; Observed bulk containers of sugar and flour missing labels near the back of the prep kitchen. Label all dry food containers that are removed from the original container with the common name of the product.
1.0
39.
3-305.11; Core; Noted bus tubs of raw chicken stored on the floor in the walk in cooler unit. Also noted a large pot of frozen corn and BBQ chicken stored on the floor in the walk in freezre. Ensure all food is kept at least 6 inches off the floor at all times.
2.0
44.
4-901.11; Core; Observed multiple serving containers stacked while still wet. Cross stack the dishes to allow the air drying process to take place.
0.0
45.
4-903.11(A) and (C); Core; Observed a few single service To-Go containers stored in a upright position on the storage shelves above the make line. Ensure all single service items are stored in a iverted position or in a protective manner to avoid contamination.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed along the interior surface of the double-stacked hot hold cabinet. Also observed an accumulation of raw chicken residue/run-off on the walk in cooler floor. 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; The drain line underneath the make line has a significant leak. Person in charge stated they already placed a work order for noted drain line and are currently awaiting repairs. Ensure all plumbing is kept in good repair.
1.0
55.
6-501.12; Core; Observed accumulation of grime build-up on the hard-to-reach floor spaces underneath the cookline unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/20/2022
Score: 90
#
Comments
Points
10.
5-205.11; Priority Foundation; Noted a pitcher and serving spoon stored inside the handwashing sink located near the main entrance to the kitchen. Ensure handwashing sinks are kept clear objects and made accessible at all times. CDI- item removed.
0.0
16.
4-501.114; Priority; Chlorine sanitizer at dish machine is reading 0 ppm. Sanitizer must read 50-200 ppm at all times. Establishment has a three compartment sink to also use for warewashing. Maintain sanitizer at correct concentrations. VERIFICATION required. I shall return by December 22nd to verify chlorine sanitizer replaced.
1.5
21.
3-501.16(A)(1) ; Priority; Observed a pan of fried gizzards temping at 99 F underneath the heat lamp on the make line. Also noted a pan of baked chicken temping at 130 F on the stove top for hot holding. Ensure all time/temperature control food items (TCS) items are held at 135 F or above. CDI- items discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found multiple bus tubs of pork bbq temping between 67-77 F near the drive thru window. Double stacked cups of coleslaw, stored in insufficient ice bath, were reading at 47 F on prep cart. Ensure all TCS food items are held at 41 F or below during cold storage. CDI- Bus tub of pork bbq voluntarily discarded. Discussed buring container of cole slaw in ice and only placing one layer cole slaw cups inside container. Top layer of cole slaw discarded.
3.0
23.
3-501.17; Found bus tubs of pork bbq not date marked in the walk in cooler. Also found a container of shredded chicken breast missing a date marking label in the 3 door 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.
1.5
28.
7-102.11; Priority Foundation; Found multiple spray bottles of degreaser left unlabeled near the wait staff station and chemical dishmachine. Ensure all working spray bottles of chemicals are clearly labeled. CDI- Instructed PIC to relabel during time of inspection.
0.0
37.
3-302.12; Core; Observed bulk containers of sugar missing a labels. Label all dry food containers that are removed from the original container with the common name of the product.
0.0
39.
3-305.11; Core; Noted multiple bus tubs of pork bbq being stored on the floor near the drive thru window. Noted case of raw chicken stored on the floor in the walk in cooler unit. Person in charge stated they received a shipment earlier this morning and working to put item away. Ensure all food is kept at least 6 inches off the floor at all times.
1.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed along the bottom and secondary utensil storage racks located across from the 3 compartment sink. Noted an accumulation of grime build up along rack during time of inspection.
0.5
51.
5-205.15; The handwashing sink located near the back of house has leak at the base. Noted drain line has been pushed out of alignment, thus causing waste water to leak on the floor underneath. Ensure all plumbing is kept in good repair.
0.0
55.
6-501.12; Core; Observed accumulation of grime build up on the hard-to-reach floor spaces underneath the cookline unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
1.0
56.
6-202.11; Core; The light panels through out the back of house prep area are missing light covers. Bulbs are not shatter-proof. Discussed replacing light bulb covers to avoid the risk of shattering into food product and becoming a physical hazard.
0.0
56.
6-305.11; Core; Noted multiple personal items being stored on the bottom shelving space below the make line. Ensure all personal items are kept in locker or designated area to avoid the risk of contamination.
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 Follow-Up: 12/22/2022
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/08/2022
Score: 92.5
#
Comments
Points
5.
2-501.11; Priority Foundation; No written vomit or diarrhea procedures available during time of inspection. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.; Corrected During Inspection
0.0
10.
5-205.11; Priority Foundation; Observed a wet wiping cloth hanging across the hand wash sink splash guard. Also noted two large bulk containers blocking the back of house handwashing sink located near the mechanical dish machine. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use.
1.0
15.
3-302.11; Priority; Found a flat of raw shelled eggs stored above margarine in the reach in cooler unit. Raw foods shall be stored below cooked or ready-to-eat food items. CDI- items rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cups of coleslaw, stored in a melted ice bath, were reading at 52 F on prep cart. Also found a deep container of potato salad temping between 52-53 in the 3 door reach in cooler. PIC indicated the potato salad was transferred into the container and placed into the reach in cooler last night. Ensure all TCS food items are held at 41 F or below during cold storage. Discussed using smaller containers to allow for increase air flow around product. CDI- items voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; Found a few working spray bottles of sanitizer solution not properly labeled. Ensure all working spray bottles of chemicals are properly labeled. CDI- bottles labeled.
1.0
35.
3-501.13 : At the beginning of inspection, observed raw chicken thawing in prep sink without any cold running water. 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
39.
3-305.11; Core; Found multiple bus tubs of raw shrimp thawing on the floor in the walk in cooler unit. Ensure all food is kept off the floor in a clean location. CDI- noted food relocated to dunnage rack.
1.0
39.
3-307.11; Core; Condensation leaking on containers of coleslaw in the walk in cooler. Condensation appears to be leaking from the condenser line in the walk in cooler. Food shall be protected from sources of contamination. Move food until the condensation issue has been repaired. CDI- containers relocated.
0.0
45.
4-903.11(A) and (C); Core; Found boxes of single service plastic lids and cups stored on the floor near the back drive-thru window and the outside storage shed. Ensure all plastic ware kept off the floor to avoid the risk of contamination.
0.0
47.
4-501.11; Core; The top lid on the white chest freezer is damaged and needs to be repaired. Equipment shall be in good repair. Also need to repair the steady leak coming from the condenser in the walk in cooler.
0.5
55.
6-501.12; Core; Observed accumulation of grime build up on the hard-to-reach floor spaces underneath the cookline unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-202.11; Core; The light panels through out the back of house prep area are missing light covers. Bulbs are not shatter-proof. Discussed replacing light bulb covers to avoid the risk of shattering into food product and becoming a physical hazard.
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/10/2022
Score: 93.5
#
Comments
Points
10.
5-205.11; Priority Foundation; one rag hanging on the hand wash sink, a spray bottle of sanitizer was hanging on the hand sink.(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Do not hang anything on the hand sink area.
1.0
16.
4-601.11 (A); Priority Foundation; many pans have build up of debris on them stacked clean. Many tea lids stored clean have a sticky residue. These items were sent to the dish pit for cleaning.
1.5
28.
7-102.11; Priority Foundation; one bottle of a cleaner was not labeled today. 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. Pf The degreaser was labeled.
1.0
35.
3-501.13 ; chicken was being thawed over the prep sink but the water was not running. One method for thawing is to have running water going continuously at 70 degrees and below over the product until thawed. The manager turned on the water continuously until thawed.
0.5
41.
3-304.14; Core; upon arrival a sanitizer bucket was too weak. The bucket was reading 0 ppm for bleach. For bleach, the sanitizer shall be 50-100 ppm for bleach. The bucket was remade.
0.5
44.
4-903.11(A), (B) and (D); Core; many pans stored wet in the back of the storage area. Pans and utensils shall be stored in such a way that air drying can occur. The pans will be separated to air dry.
0.5
47.
4-501.11; Core; there is a seal missing on the large freezer. Equipment shall be in good repair. The manager will fix this issue for next time.
0.5
55.
6-501.12; Core; large amount of debris on equipment, under equipment and behind equipment. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning of this facility.
0.5
56.
6-403.11; Core; one cup with a lid and straw was sitting on the counter as you entered the kitchen. A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. The cup was discarded.
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: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/17/2022
Score: 93.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal clean up event procedures. Provide written procedures for employees to follow for vomiting or diarrheal clean up procedures. Written procedures were emailed to the person in charge.
0.0
6.
2-401.11; Core; Several employee drinks on prep surfaces. Employee drinks shall be stored in designated areas where the contamination of exposed food, clean equipment, utensils, single service articles and linens can not result. The above drinks were moved away from the above areas.
0.5
10.
5-205.11; Priority Foundation; A pitcher is stored in the hand sink. A wiping cloth sis stored on the side of the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The pitcher moved once REHS spoke with the person in charge. The wiping cloth was moved to the dirty linen bag.
0.0
20.
3-501.14; Priority; Chicken broth is 43F, corn is 45F and butter beans are 43F in the walk-in cooler cooling from the night before. Cool TCS food from 135F to 70F within 2 hours and from 70F to 41F within 4 more hours for a total of 6 hours of cooling. The above food was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Containers of coleslaw that is being held for more than 24 hours in the walk-in cooler is not date marked. Date mark TCS food for up to 7 days when being held cold at 41F or below. The above items were date marked.
1.5
33.
3-501.15; Priority Foundation; Cooling cooked corn, butter beans and chicken broth in containers with too thick tightly covered in the walk-in cooler. Cool TCS food in thin portions(no greater than 4 inches thick), in an ice bath, use an ice wand, ice as ingredient, loosely covered or uncovered. The above food was voluntarily discarded.
0.5
36.
4-302.12; Priority Foundation; No thermometer for the walk-in cooler. Provide a thermometer that is readily accessible for refrigeration units. REHS will follow up on this by February 27th.
0.5
39.
3-305.11; Core; Cases of chicken and chicken livers stored on the floor of the walk-in freezer. Store food at least 6 inches off the floor. Store food where it is not exposed to splash, dust or other contamination. Store food in a clean dry location.
1.0
41.
3-304.14; Core; Wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's instructions. The wet wiping cloths were placed in sanitizer solution mixed to the proper concentration.
0.5
44.
4-901.11; Core; Gray food tubs and some metal pans are stacked wet. Air dry before stacking or cross stack them.
0.5
45.
4-903.11(A) and (C); Core; Single service to go containers stored not inverted or in plastic sleeves. Store single service articles where they are not exposed to splash, dust or other contamination. The single service articles were inverted.
0.0
48.
4-302.13; Priority Foundation; No maximum registering thermometer for the high temperature dish machine. Provide a maximum registering thermometer for the high temperature dish machine. A follow-up will be conducted by REHS by February 27th.
0.0
49.
4-602.13; Core; Inside the door of the fryers has grease build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Black mold like residue on the beneath the dish machine. Physical facilities shall be cleaned as often as necessary to keep them 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. Follow-Up: 02/27/2022
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/28/2020
Score: 92.5
#
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: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/29/2019
Score: 92.5
#
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: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/02/2019
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.
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/23/2019
Score: 93.5
#
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: 05/03/2019
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/09/2018
Score: 92
#
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: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/20/2018
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/20/2018
Score: 95.5
#
Comments
Points
General Comments
*Melodee Johnson - 919.609.1783 - melodee.johnson@wakegov.com**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: 733 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/16/2017
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.
