Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 02/01/2024
Score: 97.5
#
Comments
Points
16.
4-602.11; Core; The ice machine had black residue buildup inside of it.- In equipment such as ice bins, they shall be cleaned at a frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; Observed multiple dishes that deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items moved to be washed.
1.5
47.
4-501.11; Core; Ice buildup in freezer. One torn gasket on clear coolers in the back. Shelving is rusty and needs replaced.- Equipment shall be maintained in a good state of repair and conditions.- Please repair/replace items listed.
0.5
47.
4-501.12; Core; Cutting boards have heavy scratches on them and need resurfaced/ replaced.-Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please resurface/replace cutting boards.
0.0
55.
6-501.11; Core; Some of the floor tiles are broken and need replaced.- Physical facilities shall be maintained in good repair.- Please replace floor tiles.
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 02/21/2023
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Water was taken from the handwashing sink and placed in a container to aid in the cooling process of the rice. A handwashing sink may not be used for purposes other than handwashing sink. CDI. The water was poured out in the three compartment sink.
1.0
16.
4-501.114; Priority; There was a sanitizer bucket that was showing no measurable sanitizer solution. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer solution to ensure the correct amount is being used. CDI.. The sanitizer bucket was corrected to 100 parts per million.
0.0
16.
4-601.11 (A); Priority Foundation; There were some dishes stored as clean but were greasy to the touch. There were some dishes stored as clean that had food debris on the surface of the dishes. Equipment Food- Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed.
1.5
33.
3-501.15; Priority Foundation; Rice was cooled down to 49F and a covered was placed on the container. The ice bath that was being used was not adequate enough to properly cool down the rice. Food must be cooled by using the following method: placing food in the shallow pans, placing food into smaller or thinner portions, using rapid cooling equipment, using and adequate ice bath, adding ice as an ingredient, placing equipment into a cold hold unit. CDI.. The food was placed in an adequate ice bath.
0.5
39.
3-305.14; Core; There were two containers of peeled boiled eggs stored on the wash side of the three compartment sink. During preparation food must be protected from environmental sources of contamination. CDI.. The eggs were placed at the food prep area.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in a dirty drawer. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, other contamination. CDI.. The dishes were taken to the three compartment sink to be washed.
0.0
54.
5-501.113; Core; The dumpster doors were open. Trash was not being placed in the dumpster. If trash is not being placed in the dumpster keep the doors closed.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 09/01/2022
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; The dish machine and three compartment sink had chlorine sanitize that was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 100 parts per million.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air dying process to take place. There were several dishes that were stacked wet.
1.0
48.
4-302.14; Priority Foundation; Provide a test kit with a color chart. The manager had Quat test kit on hand but the kitchen was using chlorine was being used as a sanitizer. There was no chlorine sanitizer test strips on hand. A return visit will be made to see if the item has been corrected.
1.0
49.
4-601.11(B) and (C); Core; Clean the storage shelves in the kitchen. Clean the vent covers in the restrooms to remove the dust.
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: 09/11/2022
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 02/15/2022
Score: 90
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
10.
5-205.11; Priority Foundation - A bucket was in handsink basin in back kitchen...Handsinks shall be accessible at all times for employee use and may not be used for purposes other than handwashing...CDI by removing bucket from basin.
1.0
10.
6-301.14; Core - At least two handsinks had no handwash signs posted...Signs that notify employees to wash their hands shall be posted at each handsink used by food employees...Post handwash signs at handsinks where needed.
0.0
14.
3-203.12; Priority Foundation - Two bags of oysters and clams did not have any identifying harvest/shellstock tags, and shellfish tags taken off bags/boxes in the past did not have dates written on them of when the last shellstock from containers were sold or served...Shellstock tags shall remain attached to container in which the shellstock are received until the container is empty. When the last shellstock is removed from case: 1) the date when the last SHELLSTOCK from container is sold or served shall be recorded on tag or label, 2) tags shall be retained for 90 days from date recorded, AND 3) record keeping system shall keep tags or labels in chronological order according to recorded date on tag or label...CDI by educating PIC of requirement and having oysters and clams without tags voluntarily discarded. Adjust record keeping to meet the requirements above.
1.0
15.
3-302.11; Priority - In walk-in cooler, raw meat was above lettuce, containers of cut broccoli were on boxes of raw oysters. In see-through refrigerator, large packages of raw beef were stored on same tray as cheeses...In refrigerators and freezers, foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
16.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm after running it through three complete cycles...Chlorine sanitizer in dishwasher shall be 50-200 ppm according to machine's manufacturer data plate...CDI by priming sanitizer to achieve correct chlorine concentration.
1.5
16.
4-601.11 (A); Priority Foundation - Several clean food containers were stacked together with old sticker/sticky residues on exteriors (residues on exteriors can adhere to interiors of containers stacked on top). A few food containers and hand slicer stored as clean were soiled...Food contact surfaces shall be cleaned to sight and touch...CDI by placing soiled items at dishwashing area.
0.0
21.
3-501.16(A)(1); Priority - Green beans in steam table were at 118-125F...After properly reheating or cooking, TCS* foods must be maintained at 135F or above throughout entire product...CDI by reheating beans.
0.0
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 or time as a public health control (TPHC) procedure can be used...CDI by properly refrigerating foods and discussing and providing TPHC form.
1.5
23.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (in walk-in cooler, reach-in refrigerators and front see-thru display case)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (using preparation date, use by date or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods requiring dates.
1.5
23.
3-501.18; Priority - Container of baby corn had date of 1/26--more than 2 weeks ago...RTE TCS* foods kept at 41F or less shall be kept no more than 7 days...CDI by voluntarily discarding baby corn.
0.0
25.
3-603.11; Priority Foundation - Hamburgers and some oysters and fish can be requested or served raw or undercooked to customers according to PIC, but no consumer advisory was on menus...A consumer advisory shall be provided for any raw or undercooked animal-based food. It must consist of a DISCLOSURE, identifying the animal-based foods by asterisking them to a footnote that says they may be cooked to order or served raw or undercooked (such as *These items may be served raw or undercooked). The advisory also includes the following REMINDER statement, which advises the consumer about the risk of consuming raw or uncooked animal foods: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness"...Provide the proper consumer advisory on menu as required above...Not corrected during inspection.
0.5
28.
7-102.11; Priority Foundation - Three spray bottles with liquid in them and a few soapy water buckets were not labeled ..Containers of chemicals, sanitizers and cleaners shall be identified with common name of material inside...CDI by labeling bottles/buckets or discarding contents.
1.0
37.
3-302.12; Core - Some bottles/containers of food, spices and breadings were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Some soiled/moist wiping cloths were on counter tops, and some cloths were stored in soapy water buckets. A few sanitizer/soapy buckets were stored near/above food equipment and utensils...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses, and sanitizer buckets shall be stored to prevent contamination of food and clean equipment and utensils...Store moist/soiled wiping cloths as stated above--not in soapy water solution OR store them in soiled laundry area. Store sanitizer buckets below and away from food and clean equipment/utensils.
0.5
47.
4-501.11; Core - Several wire shelves and table mounted can opener were rusty. Interior door of one walk-in freezer was damaged...Food service equipment shall be maintained in good repair...Replace damaged/rusty equipment with similar approved equipment.
0.0
47.
4-101.19; Core - Paper was lining shelving, trays, etc. throughout facility, and many times paper was soiled or damaged...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove paper lining through facility and do not replace it. Consider using vinyl matting or trays (without paper) under items.
0.0
54.
5-501.114; Core - One dumpster with drain hole did not have a plug in place...Trash/recycling receptacles with drains shall have plugs in place...Replace the missing plug.
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: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/11/2021
Score: 96.5
#
Comments
Points
General Comments
I'll follow up on the dish machine and the warm water in the employee rest room on Friday March 19. If you get it working before then I'll come out sooner. Follow-Up: 03/19/2021
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 12/14/2018
Score: 97
#
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: 12/21/2018
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/14/2018
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: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 09/15/2017
Score: 98
#
Comments
Points
General Comments
Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 03/16/2017
Score: 97.5
#
Comments
Points
General Comments
Inspector Contact info: Dimitr Parker(919)868-2562 * Notice Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 04/18/2012
Score: 96.5
#
Comments
Points
17.
Sloppy crab mix was holding at 55F inside of the reach-in cooler. Potentially hazardous foods are to be cold held at or below 45F. Suggestion was made to take the foods out of the unit until working properly and maintaining foods at or below 45F.
2.0
34.
Chill wand was stored on the floor, inside of the walk-in cooler. Store utensils in areas that will keep them clean.
0.5
36.
Torn gasket found on the middle prep cooler door. Rusted shelving found on the inside of the walk-in cooler. Need maintenance on the reach-in cooler; Unit seems to not be doing a good job maintaining cold holding temperatures.
0.5
38.
Wrong test strips were available in the facility. Need the quaternary ammonia test strips for the quat sanitizer that was available in the facility.
0.0
40.
Clean the food debris found at the inside, bottom of the upright freezer. Clean the holding table and shelving, underneath, beside of the upright cooler. Clean the build-up in between the fryers.
0.5
45.
Tears in the flooring were found in the back storage areas. Must be in good repair. Flooring is scheduled to be re-coated Sunday.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 12/15/2011
Score: 96
#
Comments
Points
11.
Scales were found on some of the containers in the clean storage area. Clean the old sticker film off of the containers and lids in the facility. Food contact surfaces are to be cleaned and sanitized.
1.5
16.
String beans and corn on the cob were holding in between 117-125F on the stove top. Potentially hazardous foods are to be hot held at or above 135F. Foods were reheated to 165F.
2.0
17.
Sliced american cheese were cold holding at 52F. Cheese was stored on a lid inside of the prep cooler unit. Potentially hazardous foods are to be cold held at or below 45F.
0.0
25.
Two thermometers were reading 25 and 34F when calibrated in ice/water mixture. Calibrate thermometers to 32F in ice/water mixture.
0.0
35.
Single service oyster containers were being used to hold another food. Single service containers are to be discarded once there is no more of the original product. Not to be re-used to hold another food.
0.5
38.
Need test strips for sanitizer to check strength of solution.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2009 VILLAGE PARK DR KNIGHTDALE, NC 27545 Facility Type: Restaurant Inspection Date: 09/08/2011
Score: 96
#
Comments
Points
10.
Raw seafood was stored above cooked foods in the walk-in cooler. Raw shell eggs were stored above produce foods inside of the walk-in cooler. Raw shrimp was right beside of lobster deviled eggs at the seafood cold holding area, up front. Foods must be protected during storage. Made suggestion of having a barrier in between the cooked and raw foods at the front cold holding seafood area.
1.5
11.
Found a few utensils and container that had food debris on them after being cleaned. Food contact surfaces are to be cleaned and sanitized.
0.0
15.
Some of the clam chowder and beef soup did not reach the 165F reheating temperature mark. Foods being reheated must get up to 165F at all spots of the food product. Chowder and soup were put back on the stove top to be reheated.
1.5
26.
Open bags of sugars and breaders, were stored in the facility. Once open, dry foods are to be stored properly to help prevent outside contamination. Suggestions made; container with lid and/or resealable storage bag.
0.5
39.
Household food processor was being used inside of the permitted facility. Commercial equipment (NSF grade) must be used inside of a permitted food establishment.
0.5
46.
Replace the missing light bulb inside of the hood system. Dust build-up inside of the restroom vent. Clean the smudges on the light shield, on the cook line.
0.0
49.
No documentation of approved training - no credit awarded.
