Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/11/2023
Score: 93
#
Comments
Points
15.
3-302.11; Priority; Raw steak found stored above cooked cow tongue in the prep cooler. Raw steak found stored over salsa and cooked ground beef in the walk in cooler. Raw chicken found stored over raw steak and cilantro. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC rearranged items.
1.5
16.
4-602.11; Core; Ice machine found with pink build up. Ice machines shall be cleaned at a frequency to preclude the build up of soil or mold. Increase cleaning frequency.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken tenders found stored on the containers of chips above 41F. TCS items shall be maintained at 41F or below. CDI: PIC stated they were there for less than an hour, so the chicken was moved to the cooler.
3.0
44.
4-903.11(A), (B) and (D); Core; A few stacks of plates and bowls found stored with the food side up and unprotected. Clean equipment shall be stored where they are not exposed to splash, dust or other contamination. CDI: PIC moved the items or inverted them.
0.0
47.
4-501.11; Core; Ice build up found on the condenser in the walk in freezer. Gasket found torn in the prep unit. Water found pooling at the bottom of the prep unit. Equipment shall be maintained in good repair. Repair items.
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/21/2023
Score: 93.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Two hand sinks found without hand soap. Each hand sink shall be supplied with hand soap. CDI: PIC replaced soap at sinks.
1.0
16.
4-601.11 (A); Priority Foundation; Several various utensils and containers found stored as clean with food debris and build up remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
3.0
16.
4-602.11; Core; Ice machine found with pink build up. Ice machines shall be cleaned at a frequency to preclude the build up of soil or mold. Increase cleaning frequency.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Carnitas and chicken tenders found stored out and well above 41F. TCS food maintained cold shall be maintained at 41F or below. CDI: Since the food had been out for less than an hour, the food was placed back into the cooler to cool down.
1.5
28.
7-202.12; Priority; Two bottles of raid found stored under the dishwasher. Toxic materials shall be Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. CDI: PIC agreed to take the cans home.
0.0
39.
3-305.11; Core; Ice found building up on the boxes of food under the condenser of the walk in freezer. Food shall be stored protected from contamination. PIC has had repairman out and called again to have them make another visit.
0.0
47.
4-501.11; Core; Hand sink near the cook line found leaking. Significant amount of ice found building up in the walk in freezer. Gasket found torn on the prep cooler. Equipment shall be maintained in good repair. Repair items.
1.0
49.
4-601.11(B) and (C); Core; Container holding clean utensils found with food debris. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/12/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Several cartons of raw shell eggs found stored over several containers of ready to eat items including salsa and milk. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employee moved eggs to the bottom shelf, below RTE items.
1.5
16.
4-601.11 (A); Priority Foundation; Numerous containers found stored as clean with sticker residue remaining on them. Several knives found stored as clean with food residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
38.
6-202.13; Core; Several sticky tape fly traps found hanging over food prep areas and very high traffic areas for food and clean equipment. Inspect control devices shall be installed so that the devices are not located over a FOOD preparation area and dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC moved the sticky traps.
1.0
43.
3-304.12; Core; One knife found stored between the back of a prep table and a wall. In-use utensils shall be stored on a clean piece of equipment. CDI: PIC moved knife.
0.0
45.
4-502.13; Core; Single use bowl found being reused on the hot hold table. Single use articles may not be reused. CDI: PIC discarded the single use item
0.0
47.
4-501.11; Core; Sink near the cook line found leaking. Small amount of ice found building up on the condenser in the walk in cooler. Equipment shall be maintained in good repair. Repair items.
0.5
49.
4-601.11(B) and (C); Core; Outsides of equipment, shelfing units, and the bottom shelfs of several prep tables found with food debris and build up. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.5
55.
6-501.11; Core; A few holes in the walls notices and some floor tiles found missing/cracked. Physical facilities shall be maintained in good repair. Repair items.
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/13/2023
Score: 93
#
Comments
Points
8.
2-301.14; Priority; Employee observed handling dirty dishes and then transitioning to putting away clean dishes without washing hands between shifting tasks. Employees shall wash hands after handling soiled equipment. CDI: Spoke to manager about the missed hand wash and he spoke to the employee.
2.0
16.
4-601.11 (A); Priority Foundation; Numerous containers found stored as clean with sticker residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods found above 41F. PIC stated that the cooler was stocked less than 4 hours prior, thus the food was removed and placed in the walk in cooler to cool back down. TCS foods shall be maintained cold at 41F or below. CDI: The foods were moved into the walk in cooler. EHS will return to ensure cooler is repaired.
1.5
39.
3-305.11; Core; Several various foods found stored on the floor including beef in the walk in cooler and cheese sauce and salsa in the kitchen. Food shall be stored at least 6 inches off of the floor. CDI: PIC moved foods off of the floor.
1.0
39.
3-305.12; Core; Ice build up found on the food stored under the condenser in the walk in freezer. Food may not be stored under leaking water lines or under other sources of contamination. CDI: Employee moved the food from under the condenser.
0.0
45.
4-502.13; Core; Single use bowl found being reused on the hot hold table. Single use articles may not be reused. CDI: PIC discarded the single use item.
0.5
45.
4-903.11(A) and (C); Core; Toilet tissue and single use paper towels found stored under the hand sink drain in the server station. Single use items shall be stored where they are not exposed to contaminations. CDI: Employee moved the single use items.
0.0
47.
4-501.11; Core; Significant amount of ice build up found in the walk in freezer. Hand sinks near stove found leaking. Equipment shall be maintained in good repair. Repair items.
0.5
49.
4-601.11(B) and (C); Core; Food debris and build up found on various non-food contact surfaces including on shelving units and the bottoms of coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.0
55.
6-501.11; Core; Several holes found in the walls around the kitchen. Walls shall be smooth and easily cleanable. Fill holes.
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/25/2022
Score: 90.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - Facility had priority violations, no certified food protection manager (CFPM) and person in charge (PIC) could not respond correctly to inspector's questions related to food operation...To demonstrate knowledge, there shall be a CFPM, no priority violations during current inspection, or PIC shall respond correctly to inspector's questions related to food operation...CDI by informing PIC of requirement.
1.0
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
10.
5-205.11; Priority Foundation - Observed significant amount of lettuce and other food debris at bottom of one handsink basin...A handsink shall not be used for purposes other than handwashing...CDI by removing food debris from sink basin and informing PIC of requirement.
0.0
15.
3-302.11; Priority - In refrigerator, raw meat was above ready-to-eat foods, in walk-in cooler, raw chicken was above raw meats, and in freezer, re-packaged raw meat was above ready-to-eat foods...Foods in storage shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
16.
4-601.11 (A); Priority Foundation - Observed soiled knives and tomato dicer being stored as clean, and many clean containers with old sticker residues on exteriors were stacked together (stickers were adhering to interiors of containers)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. Remove all sticker residues from pans during washing process.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
33.
3-501.15; Priority Foundation - Several foods such as carnitas (pork), rice, corn on the cob and tomato sauce were sitting on table tops with no stirring or other active method to cool them quickly, and tomato sauce did not cool down very fast in about an hour's time...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water baths with frequently stirring, add ice as ingredient, arrange in equipment to provide maximum heat transfer, and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
41.
3-304.14; Core - A few moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above. NOTE: Cloths hanging on employees' aprons can be used for handling hot plates and pans be must be maintained clean and dry.
0.0
43.
3-304.12; Core - A few soiled knives were stored in cracks between tables...In-use or between use utensils shall be stored on clean, dry surface OR in hot water at 135F or above OR in food with handle extending out of food...CDI by removing knives from between tables. NOTE: Use approved holder or clean container for knives when not in use.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean dishes and some pans were stored uncovered and with food contact sides up. Some clean dishes below tables were splattered by food debris from above. Some clean utensils were stored in soiled container, and clean bowls were stacked while wet...Clean equipment and utensils shall be stored where they are not exposed to splash and other contamination. They shall be stored in self-draining position that allows air drying...Store clean dishes/equipment covered or inverted on clean surfaces. Do not store dishes where they can be splattered by food. After washing, separate clean utensils and invert so they completely air dry before stacking.
0.5
47.
4-501.11; Core - Several wire shelves were rusty/peeling, and refrigerator door and drawer gaskets were torn/damgaed...Food service equipment shall be maintained in good repair...Replace shelves and gaskets with similar approved equipment.
0.5
47.
4-205.10; Core - Observed unapproved Oster blender, Gourmia oven and table mounted can opener. Also, at soda dispensing station, when ice bin lid was open, soda could still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility and replace with approved equipment. At soda dispensing station, reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
47.
4-101.19; Core - Aluminum foil was lining some kitchen shelving...Nonfood contact surfaces of equipment exposed to splash and spillage shall be nonabsorbent and smooth material...Remove foil from kitchen shelves.
0.0
47.
4-502.11(A) and (C); Core - Observed several stone "lava rock" bowls (difficult to clean) in kitchen, and some food containers or container lids were cracked...Food service utensils shall be maintained in good repair...Do not use stone bowls for food preparation or service (only as a decoration), and discard cracked containers and lids.
0.0
48.
4-501.14; Core - Interior of dishwashing machine had some lime/calcium build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment/utensils and to ensure equipment performs its intended function...Delime dishwashing machine interiors more frequently.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves, #10 can rack, backsides/undersides of equipment door handles, undersides of dishwashing area counters and drainboards...Equipment food service equipment shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - Lids are broken off of the trash dumpster...Dumpsters shall be maintained in good repair...Inform landlord/property manager of need to replace dumpster with intact top lids.
0.5
55.
6-501.11; Core - Significant ice had accumulated under walk-in freezer condenser and around door. Many ceiling light fixtures in kitchen and other areas were not working or not illuminating properly (lighting was quite dim in some areas). Some tile baseboards were missing, and small holes were in walls in kitchen and bathrooms. One ceiling tile was stained in women's bathroom. Caulk was missing in corners of ventilation hood and between sinks and walls...Physical facilities shall be maintained in good repair...Repair or replace damaged fixtures stated above or provide maintenance where needed. Replace caulk where needed, ensuring caulk is smooth and easy to clean.
0.5
55.
6-501.12; Core - Some ceiling light shields were soiled, and ice was on floor in freezer...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/21/2022
Score: 93.5
#
Comments
Points
21.
f3-501.16(A)(1) ; Priority; Ground beef (131-132F), rice (132F) and shredded chicken (130F) being stored on the prep table temped below 135F. Time/temperature controlled foods being held hot shall be maintained at 135F or above. CDI - Foods reheated to 165F+ and dials turned up on steam table.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Diced tomatoes on the guacamole cart temped at 56F. Time/temperature controlled foods being held cold shall be maintained at 41F or below. CDI - Tomatoes were cooled back down to 39F in the walk in freezer and put back on cart since it was reported that they had been out of temperature less than 2 hours.
0.0
28.
7-202.12; Priority; Raid Flying Insect spray labeled for residential use only is being stored by the dish machine. Pest control chemicals shall state that use is allowed in food establishments. CDI - Raid voluntarily discarded.
1.0
35.
3-501.12; Core; Chicken tenders and fries that temped between 40-70F were stored in sealed containers by the fryers; employees stated that they were thawing them. Thawing shall be accomplished either as part of the cooking process, with the food completely submerged under continuously running water that does not temp above 41F or under refrigeration. CDI - Chicken tenders and fries moved to walk in cooler.
0.0
39.
3-305.11; Core; A container of chips were stored on the floor and a large pot of queso was being stored on the floor. Food shall be stored at least six inches above the floor. CDI - Queso was portioned into smaller containers.
1.0
42.
3-302.15; Core; Lemons and limes in the bar area still had stickers on them. Stickers shall be removed prior to washing fruits and vegetables so that they do not become a source of contamination once the fruit/vegetable is cut, added to other ingredients... Remove stickers prior to washing lemons and limes.
0.0
43.
3-304.12; Core; A scoop was laying flat in the ice chest in the wait staff area; a spoon was laying flat in the container of cinnamon-sugar; an icecream scoop was stored in water that temped around 70F; and a bowl was stored in the bulk container of black beans. Utensils may be stored in foods if the handle is above the food. Utensils may be stored in stagnant water if it is maintained at 135F or above. CDI - Bowl was removed from black beans, scoop was dug into ice and water was discarded and scoop put in dirty dish area.
0.5
47.
4-501.11; Core; There is ice build up on the condenser piper and around the door of the walk in freezer. All equipment shall be maintained in good repair. Continue to monitor walk in freezer and service as needed.
0.5
47.
4-101.19; Core; The storage shelf under the dish machine is made of plywood and the cleanable cover is peeling/coming off and the shelves on the storage rack in the bar area are made of plywood. Non-food contact surfaces of equipment that are exposed to splash, spillage or other food soiling shall be made of corrosion-resistant, nonabsorbent and smooth material. Replace shelving or cover shelves with an easily cleanable surface.
0.0
49.
4-601.11(B) and (C); Core; The fans in the bar area are coated in dust; the vents on the ice machine need dusting and the light globes in the hood have a layer of oil on them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues.
1.0
51.
5-202.13; Priority; The sanitizing hose at the automatic dispenser has a build up of black and yellow debris. An air gap of at least one inch shall be between the plumbing fixture and the water supply inlet. CDI - The hose was cut so that it does not rest in the basin when it is full of sanitizer.
0.0
54.
5-501.111; Core; The lids are broken off of the trash dumpster. Dumpsters shall be maintained in good repair. PIC states that he has had conversations with the landlord; continue to remind landlord to get dumpster repaired via text/email.
0.5
54.
5-502.11; Core; There are several bags of trash sitting by the trash dumpster and spilling out of dumpster. Trash shall be removed from premises frequently enough to prevent the attraction and harborage of insects and rodents. Continue to request more pick up dates from landlord.
0.0
56.
6-305.11; Core; An employee phone was stored by the microwave in the kitchen and employee containers of peanut butter and jelly were stored by bowls in the wait staff area. Employees shall have lockers or suitable facilities for the storage of their possessions. Store employee items in a designated area; bottom shelves and separate from the restaurant's food and supplies.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 10/22/2021
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; A written clean up plan and kit for vomit and diarrhea has not been obtained. A written procedure and clean up kit for vomit and diarrhea shall be maintained on site. CDI - PIC emailed the poster and clean up plan with required items for the clean up kit.
0.0
10.
5-205.11; Priority Foundation; Ice was in the handwashing sink in the wait staff area. Handwashing sinks shall only be used for handwashing. CDI - PIC educated staff and had sink cleaned.
1.0
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers of poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name of the material. CDI - Bottle was labeled.
0.0
37.
3-302.12; Core; Several of the seasoning containers and a squeeze bottle were not labeled. Foods/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. CDI - Containers were labeled.
1.0
38.
6-501.111; Core; There were several flies in the kitchen area. The premises shall be maintained free of insects, rodents and other pests. Continue with current cleaning schedule and continue to keep exit door of kitchen closed.
1.0
47.
4-501.11; Core; There is ice build up on the condenser pipe, fan guard and around the door of the walk in freezer and there are two blown bulbs in the cookline hood. All equipment shall be maintained in good repair. Replace bulbs; remove ice.
0.5
49.
4-601.11(B) and (C); Core; The fans in the bar area and on the clean dish rack are dusty; the insides of the microwaves have stuck on food debris; and the vents on the ice machine have food debris and layer of oil on them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. CDI - Items were cleaned during inspection.
0.0
54.
5-501.111; Core; The lids are broken off of the trash dumpster. Dumpsters shall be maintained in good repair. Contact your landlord/waste management company for a replacement.
0.0
General Comments
Remember: When thawing vacuum sealed fish, either remove fish from packaging or cut a slit/ put a hole in the package to prevent the risk of foodborne illness.
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources.
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/02/2021
Score: 95
#
Comments
Points
General Comments
**Continue to review/educate employees on employee health policy so that they can easily name reportable symptoms and foodborne illnesses as well as the return to work policy.
Remember: When thawing vacuum sealed fish, either remove from package or cut a slit/hole in the package to prevent the risk of food borne illness.
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/13/2020
Score: 90
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/25/2020
Score: 94
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/20/2019
Score: 95.5
#
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com* Follow-Up: 11/27/2019
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/30/2019
Score: 98
#
Comments
Points
General Comments
Replace blown bulb in the hood.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/15/2019
Score: 95.5
#
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.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/14/2019
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.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 03/15/2019
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/18/2018
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/26/2018
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 - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 08/03/2018
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/08/2018
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.
Location: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/14/2017
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: 12516-104 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/10/2017
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.
