Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 09/22/2023
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; A box of bread was stored on the floor of the walk-in cooler. Food shall be stored at least six inches above the floor. Store all boxes of food on shelving.
0.0
41.
3-304.14; Core; A wiping cloth was hanging off of the edge of the soapy water container. Damp/wet cloths shall be stored in sanitizer when not in use. Store cloths in sanitizer to prevent the breeding of germs.
0.0
47.
4-501.11; Core; Some of the shelving in the walk-in cooler is rusting; some of the container lids are cracked; and the gray utensil container that is stored under the cutting boards is cracked and chipped in areas. All equipment shall be maintained in good repair. Remove rust/ replace these items.
0.5
49.
4-601.11(B) and (C); Core; The sides of the fryer and edges and handle area of the fryer baskets have a buildup of grease/residue; the fan guards on the evaporator and the shelving in the walk-in cooler needs wiping down; the ceiling of the microwave has stuck on food debris; the knife holder needs wiping down; and the spice storage rack by the range as well as the storage rack over the bulk food containers need cleaning. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
54.
5-501.114; Core; The recycling dumpster is missing its drain plug. Dumpsters with drains are required to have drain plugs. Contact your waste management company for a replacement.
0.5
55.
6-501.12; Core; The floor drains throughout the kitchen need cleaning and ceiling vent in the employee bathroom needs dusting. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johson@wake.gov - 919.609.1783*
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 10/04/2022
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; There is a build up of debris on the fryer baskets and fryer as well as the globes in the hood. Non-food contact surfaces shall be cleaned as often as necessary to prevent a build up of soil residues. Clean the fryer area.
0.0
54.
5-501.114; Core; The recycling dumpster is missing its drain plug. Dumpsters with drains shall have drain plugs. Contact your waste management company for a new plug.
0.5
54.
5-501.115; Core; There is a hot holding cabinet, a washing machine and 3 window heating/air conditioning units in the dumpster area. Dumpster areas shall be maintained free of unnecessary items. Follow up on pick up.
0.0
55.
6-501.12; Core; The floor behind the cookline equipment especially the fryer area needs cleaning and under the dry storage racks. The physical facilities shall be cleaned as often necessary to keep them clean. Clean the floors on a frequent basis.
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: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 11/02/2021
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; A body fluid clean up kit is maintained on site, but PIC does not have access to procedure. Written procedures for cleaning up and preventing the spread of diarrhea and vomit events shall be easily accessible to food employees. CDI - PIC will get a copy of the procedure from housekeeping staff and copy of approved procedure with poster emailed to PIC.
0.0
16.
4-703.11; Priority; Facility is unable to verify the final rinse temperature on the dish machine at this time. An irreversible method of ensuring the surface of utensils reaches 160F shall be maintained on site. Purchase a waterproof lollipop thermometer, thermolabels or dish simulator to ensure temperatures are being monitored. - No points taken due to this being the first inspection under the 2017 Food Code.
0.0
47.
4-501.11; Core; The green cutting board is badly scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. Resurface or replace green cutting board.
0.0
49.
4-601.11(B) and (C); Core; There is stuck on food debris on the ceiling and sides of the microwave; the inside of the oven on the left needs cleaning on the inside; and the outside of the dish machine has a build up of debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
54.
5-501.113; Core; The doors of the trash dumpster were open. Dumpsters shall be kept closed with tight-fitting lids or doors if kept outside the food establishment. Keep lids down and doors closed.
0.0
54.
5-501.110; Core; The trash in the employee bathroom is overflowing. Trash shall be stored in the trashcans. Ensure the trashcan is dumped on a more frequent basis.
0.0
55.
6-501.12; Core; Cleaning is needed behind the cookline equipment; the floor drain under the under prep-sink; the wall by dish machine; and the ceiling vents over the prep-sink. The physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors, walls and ceilings on a frequent basis.
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: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 02/20/2020
Score: 98
#
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: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 12/18/2019
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 09/17/2019
Score: 92
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Inspection led by Melonee McCrimmon
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 06/11/2019
Score: 99
#
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 return to work policy.
*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 - melodee.johnson@wakegov.com - 919.609.1783*
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 02/14/2019
Score: 98
#
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: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 10/16/2018
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. Follow-Up: 10/25/2018
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 05/29/2018
Score: 97
#
Comments
Points
General Comments
5-501.18 Outdoor mop sink hot water inaccessible. Nearby hose being used. Suitable cleaning implements and supplies such as high pressure pumps, hot water, steam, and detergent shall be provided as necessary for effective cleaning of receptacles and waste handling units for REFUSE, recyclables, and returnables. Provide hot water at the outdoor mopsink or make the indoor mopsink accessible for use. Follow-Up: 06/08/2018
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 01/02/2018
Score: 98.5
#
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: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 09/11/2017
Score: 96.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 06/01/2017
Score: 98
#
Comments
Points
General Comments
Looks good today! *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: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 07/22/2015
Score: 95.5
#
Comments
Points
General Comments
for more information, go to www.wakegov.com/food The vegetable cleaning chemical hose needs to be cut/trimmed due to the hose being too long. This will prevent the possibility of back siphoning.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 08/24/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
In the walk-in freezer raw hamburger meat was stored above several boxes of steak. All food must be stored according to the final cook temperature of the food product. The food items were corrected.
1.5
11.
There was a small amount of mold in the ice machine. Ice is a food and must be stored on a clean surface. The ice machine was cleaned item was corrected.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
The shelves in the walk-in cooler are starting to rust. The blade on the food slicer was rusty. All food service equipment must be easy to clean and in good repair.
0.5
40.
Clean the shelves in the walk-in cooler. Clean mold at the dish machine and recaulk the hand sink.
0.5
45.
Clean the floors and walls near all the sinks and food prep area.
0.5
47.
Keep all storage at least 12 inches above the ground.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 06/22/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
There were several dishes that had dried food debris on the dishes. The dishes were stored as clean. All dishes that are stored as clean must be free of all dried food debris. The item was corrected.
1.5
36.
The shelves in the walk-in freezer are starting to rust. There was a small leak in the walk-in freezer. The blade on the food slicer was rusty. All food service equipment must be easy to clean and in good repair.
0.5
47.
Keep all storage at least 12 inches above the ground.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 02/29/2012
Score: 97.5
#
Comments
Points
10.
There was a small amount of mold inside the ice machine. Ice is considered a food and must be stored in a clean area. Clean the slicer and can opener blade there was dried food debris clean dishes had dried food debris on them. All clean dishes must
0.0
11.
There was a small amount of mold inside the ice machine. Ice is considered a food and must be stored in a clean area. Clean the slicer and can opener blade there was some dried food debris. Several clean dishes had dried food debris on therm. All clean dishes must be free of all dried food debris. The violations were corrected.
1.5
40.
Clean out the utensil storage drawer. Clean the shelves.
0.5
45.
The ceiling in the dinning room is starting to peel
0.0
46.
Clean the vents to remove the dust.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 11/18/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
In the walk-in freezer raw beef liver was stored above ready to eat chicken. In the same unit ground pork was stored a pork loin. Food must be stored according to the final cook temperature of the food. The food was arranged in the proper order.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
40.
Clean the shelves in the walk-in cooler. The shelves have a large build up of debris. On the shelves.
1.0
45.
Clean the floor and walls near all the sinks and food prep areas. Clean the floors in the walk-in cooler.
0.5
46.
Clean the vents to remove the dust.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 08/22/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
There was a container of creamer that read keep refrigerated on the creamer. The temperature of the creamer was 62 degrees F. This food must be kept cold at 45 degrees F or below. The creamer was thrown away.
2.0
28.
There were a small amount of sugar ants in the kitchen.
0.0
40.
Clean gasket on the walk-in cooler. Clean the shelves in the walk-in cooler. Clean the shelves in the dry storage room.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floors in the dry storage room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 04/01/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet. Scoops were stored in a drawer with sharpies and ink pens. All clean dishes must be stored on clean surface.
1.0
40.
Clean out the storage drawers.
0.0
43.
Repair the faucet handle on the hand sink near the entrance of the kitchen. The hand sink is only dispensing cold water. There is an additional hand sink in the kitchen and both handles are working.
1.0
45.
Clean the floors and walls near all the sinks and food prep. Clean the floors in the dry storage room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The kitchen did not have any canned beets in the dry stock room. Added the serve safe points.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 12/28/2010
Score: 97
#
Comments
Points
10.
In the walk-in raw chicken was stored above ready to eat foods. In the same walk-in cooler raw chicken was stored above cooked chicken. Raw pork was stored above ready to eat ham. Foods must be stored according to the final cook temperature. The apples were left unwrapped and were out for the patients. Keep the apples wrapped and protected.
1.5
33.
Keep the handle stored out of the ice.
0.5
34.
Cross stack the dishes to allow the air drying process to place. The dishes were stacked wet.
0.5
40.
Clean the shelves in walk-in cooler. Clean the outside of the storage containers
0.5
45.
Repair the floors under the hand wash sinks.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 09/29/2010
Score: 96
#
Comments
Points
2.
There was one employee drink in the walk-in cooler that had been opened and was stored above ready to eat foods. Keep all employee drinks stored below all food and food product.
0.0
17.
Coffee creamer that read keep refrigerated, the creamer was being held at 73 degrees F. Keep the creamer that reads refrigerated at 45 degrees F or below. The creamer was placed on ice and the temperature was brought back down to 45 degrees F.
2.0
33.
Keep the handle out of the sugar.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
40.
Clean the shelves in the walk-in cooler. Clean all the storage shelves. Clean the microwave oven. Clean the grill area. Clean the side of the deep fryer.
0.5
43.
Left hand signs for the manager to post at all hand sinks.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floor in the dry storage area.
0.5
46.
Clean the vents in the kitchen and employee`s restroom.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 06/22/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
clean the shield inside the ice machine
1.5
25.
one metal stem thermometer was 10 degrees off; recommend using all digital thermomters
0.5
36.
replace damaged or scratched teflon frying pans; the large mixer base is getting rusty
0.5
40.
clean the cabinets in the dining area
0.5
45.
clean the walls in the dishwasher area ( mold and food debris ); the floor drains need to be cleaned, especially under the dishwasher; repair damage to dry storage room ceiling and paint the dry storage room; possible mildew on the dry storage ceiling in the damaged area; paint the kitchen as needed; the floor tiles in the dry storage need to be waxed; standing water and mold behind the single vat sink ( next to the walk-in cooler )
1.0
49.
Documentation of approved training - 2 point credit awarded. The chef is the only person with a Servsafe certificate. Send at least one more person to the Servsafe class to receive credit on the days the chef is not working
0.0
General Comments
GC # 34 : have all utensils in the drawers facing the same direction; wipe the shelves under the clean plates ; GC # 10 : keep all open deserts in the walk-in cooler on the bakers rack; there is some condensation dripping off the cooler ceiling
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 03/11/2010
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
40.
clean the can opener base; clean the walk-in freezer floor; the dishwasher, pipes under the dishwasher, and the underside of attached drain boards need to be cleaned; clean the cabinets in the dining room ( the doors feel sticky )
0.5
45.
clean the walls in the dishwasher area ( mold and food debris ); the floor drains need to be cleaned, especially under the dishwasher; there is a pile of dirty rags under the dishwasher; repair damage to dry storage room ceiling and paint the dry storage room; paint the kitchen as needed; the floor tiles in the dry storage need to be waxed
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
GC # 36 : the large mixer base has some rust ; GC # 34 : replace silicone seals around the dishwasher; repair a leak under the dishwasher ; GC # 38 : the read-out on the dishwasher shows 178 F as the maximum temperature for the rinse cycle; the heat sensitive test strip does turn black; adjust the booster heater to reach 180 F in the last rinse
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 12/22/2009
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
40.
clean the can opener base; clean the mixer and blender bases
0.5
45.
clean the dishwasher area; repair damage to dry storage room ceiling and paint the dry stotahe room; paint the kitchen as needed; the floor tiles in the dry storage need to be waxed; clean the floor drain under the dishwasher
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
GC # 36 : the panels on the outside of the walk-in cooler do not form a smooth, easily cleanable surface ; GC # 46 : will re-check lighting during next inspection ; GC # 34 : several steam table pans were stacked wet
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 07/18/2009
Score: 96.5
#
Comments
Points
11.
no sanitizer bottles or buckets available; slicer had not been cleaned after use
1.5
34.
the shelves that are used for clean plate storage need to be cleaned; the shelf used for steam table pan storage needs to be cleaned; food bits are falling on both the steam table pans and the clean plates
0.5
36.
replace all badly scratched teflon pans and pots and pans that cannot be cleaned anymore ( burnt residue on the bottom of pans and pots ); the white panels on the outside of the walk-in cooler are not properly attached to the cooler
0.5
40.
clean the dry storage containers; clean the hand sink and pre-rinse faucets; the dishmachine needs to be cleaned thoroughly; clean the coffee station in the dining room; clean the outside of the walk-in cooler; remove wooden shelves inside the cooler and clean the racks
0.5
45.
clean the dry storage room floor and the dishwasher area
0.5
46.
will re-check lighting during next inspection
0.0
49.
No documentation of approved training - no credit awarded.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 03/10/2009
Score: 99.5
#
Comments
Points
34.
the shelves that are used for clean plate storage need to be cleaned; the shelf used for steam table pan storage needs to be cleaned; food bits are falling on both the steam table pans and the clean plates; clean the utensil drawer under the prep table
0.5
45.
clean the dry storage room floor; clean floor and walls around the dishmachine
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
GC # 36 : the robot coupe blade has some knicks and nees to be sharpened or replaced; the ice machine vent grid is broken ; GC # 46 : will re-check lighting during next inspection
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 06/18/2008
Score: 94
#
Comments
Points
11.
the slicer was wrapped before being cleaned ( food particles and grease on the blade ); the shield inside the ice machine needs to be cleaned
2.5
15.
employee left a dirty rag on top of clean plates; wet steam table pans are stacked on bottom shelf of prep table; the plate warmer was standing next to the hand sink ( possible contamination through splash from the hand sink ); all eating utensils in the plastic tray need to be stored facing in the same direction; clean the knife holder ; clean and organize the utensil drawer under the prep table; the air drying rack in the dishwasher area has a lot of mineral build-up
1.5
17.
the steam table wells need to be re-sealed; clean the cook line cabinets; clean carts and tables
1.0
28.
clean floor and walls in the dishwashing area and around the cooking equipment; clean the floor throughout thoroughly ( especially under equipment ); repair the wall next to the hand sink at the entrance to the kitchen
0.5
29.
increase lighting at all food prep and dishwashing surfaces to 50 foot candles
0.5
General Comments
GC # 16 : store all single service eating utensils in the gray plastic tray facing the same direction ; GC # 14 : more approved food containers are needed ; GC # 3 : store open bags of dry foods in one large container with a lid or in ziplock bags; GC # 30 : clean the fan ; Note : crock pots are being used to heat towels in water so residents can wash their hands before eating; the water in the crock pots is at 171 F Follow-Up: 06/24/2008
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 03/03/2008
Score: 98
#
Comments
Points
28.
clean floor and walls in the dishwasher area and around the cooking line; clean floor and walls in dry storage; clean the walk-in cooler walls ( outside )
1.0
29.
increase lighting in food prep areas and dishwashing areas to 50 foot candles
0.5
30.
clean the fan
0.5
General Comments
GC # 3 : use one large container with a lid for all open bags in the dry storage room; keep boxes in the walk-in freezer off the floor ; GC # 17 : clean the walk-in cooler racks
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 10/18/2007
Score: 97.5
#
Comments
Points
15.
keep the air drying area of the dishwasher clean; a piece of turkey was in a dish tray with clean utensils; clean the utensil drawer under the prep table, and re-wash the utensils as needed
1.5
28.
clean the dry storage room floor all the way to the wall; clean the walls and floor under the dish machine
0.5
29.
increase lighting at food prep and dish washing surfaces to 50 foot candles
0.5
General Comments
GC # 2 : CLEARLY LABEL AN EMPLOYEE AREA ON A SHELF IN THE WALK-IN COOLER, AND STORE ALL FOODS THAT ARE BEING SAVED FOR STAFF ON THAT SHELF; hot lasagna was wrapped tightly and placed into the walk-in cooler for later use by staff; ham and chicken cubes had just been sliced ; GC # 16 : do not re-use single service pie pans ; GC # 17 : dish machine pre-rinse basin appears to be leaking ; GC # 3 : return cans that are dented at the seams to the vendor ; GC # 30 : clean the ceiling vent covers
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 06/25/2007
Score: 91.5
#
Comments
Points
2.
potato salad on the the buffet is at 58 F; keep the potato salad in an ice bath to maintain a temperature of 45 F or less; raw marinated salmon in the walk-in cooler is at 53 F; salmon was defrosted under running water; monitor food temperature during defrosting to avoid raising the temperature above 45 F; numerous cases of food on the floor in the freezer
2.5
5.
food thermometer is reading 17 F in ice water; keep thermometer calibrated ( 32-34 F in ice water )
1.5
11.
dirty pot on the shelf with the clean dishes; clean the insde of the ice machine; sanitizer in bucket and spray bottle is at 0 ppm; do not add water to the pre-mixed commercial sanitizer; food debris left on the slicer
2.5
15.
clean the ice scoop holder at least once a day; a small container of knives stored next to the mixer has sticky splatter on it ( and on the knives ); clean the bottom shelves of prep tables ( are being used for clean dish storage )
1.5
28.
clean the floor in the dry storage room
0.5
General Comments
GC # 34 : personal items are stored on the dry storage racks; store purses and clothing away from food ; GC # 30 : clean the fan ; GC # 17 : clean the mixer base
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 03/01/2007
Score: 96.5
#
Comments
Points
15.
air dry all items completely before stacking; ice scoop holder has standing water at the bottom ( drill holes into bottom )
1.5
17.
replace torn gasket on walk-in cooler door; clean drain pipes under dishwasher; clean outside of dishwasher; clean the deep cabinets under the steam table
1.0
28.
clean floor under dishwasher
0.5
29.
increase lighting in all dishwashing and food prep areas to 50 foot candles; increase lighting inside walk-ins to 10 foot candles
0.5
General Comments
NOTE : NO PATIENT CARE OR OFFICE EMPLOYEES ALLOWED IN THE KITCHEN !! One person walked into the kitchen, served herself from the ice machine, and walked out the back door without ever washing her hands in the process. ONLY KITCHEN EMPLOYEES ARE ALLOWED TO GET ICE FROM THE ICE MACHINE. If the facility wants to make ice readily available to all employees, provide a push-button ice dispenser in the dining room.
Location: 611 S Brooks ST WAKE FOREST, NC 27587 Facility Type: Institutional Food Service Inspection Date: 09/18/2006
Score: 95
#
Comments
Points
9.
Numerous bowls of food & drinks containers on ice machine and prep tables; assign one bottom shelf to be the employee shelf or keep employee food /drinks in the dining area
2.5
17.
Replace torn walk-in cooler gasket
1.0
21.
Repair not water at sink next to dishwasher
1.0
29.
Repalce missing light bulbs in walk-in coolerse ;dust one fan and ceiling vent cover; increase lighting at all food prep surfaces to 50 feet candles (also at dishwashing surfaces)
