Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/06/2024
Score: 97.5
#
Comments
Points
23.
3-501.18; Priority; Black beans in walk in cooler are over 7 day hold time. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were discarded during inspection.
1.5
47.
4-501.11; Core; Walk in cooler gasket torn. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Some cleaning needed on walk in cooler shelves. Non-food contact surfaces shall be clean to sight and touch.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/14/2023
Score: 96
#
Comments
Points
15.
3-302.11; Open chicken stored above open beef. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom, ground beef final cook 155F above chicken, and fish final cook 145F above ground beef.
Priority;
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk in cooler foods holding above 41F. Cold potentially hazardous food shall be kept at 41F or below. Adjust thermostat.
1.5
28.
7-102.11; Priority Foundation; Two spray bottles no labeled. 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. Labeled at time of inspection.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/17/2023
Score: 96.5
#
Comments
Points
9.
3-301.11; Priority; Preparing hard shell taco with bare hands. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensingequipment. Corrected by discontinuing handling ready to eat foods with bare hands.
2.0
28.
7-102.11; Priority Foundation; 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. Labeled at time of inspection.
1.0
49.
4-601.11(B) and (C); Core; Bulk storage containers such as flour etc. are sticky. Non-food contact surfaces shall be clean to sight and touch.
0.5
53.
5-501.17; Core; Need covered garbage can in ladies restroom. No points taken.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw shell eggs in walk in cooler stored above tomatoes. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.
1.5
47.
4-101.19; Core; Duct tape on reach in cooler door handle where tilapia is stored. Non-food contact surfaces shall be easily cleanable, non-absorbent and smooth. Remove duct tape. No points taken.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/12/2022
Score: 98.5
#
Comments
Points
47.
4-501.11; Core; Duct tape used on reach in cooler. Rusty wire shelf in walk in cooler where raw chicken is and rusty shelves above 3 compartment sink. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove duct tape and replace rusty shelves.
1.0
49.
4-601.11(B) and (C); Core; Food debris build-up on walk in cooler wire shelving. Non-food contact surfaces shall be clean to sight and touch.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/21/2022
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Incorrect date marking being used on multiple items. Date marking shall include prep/cook day as day 1. Example: If prepared on the 2nd, item is good until the 8th not the 9th. Educated staff.
1.5
47.
4-501.11; Core; Rusty wire shelving above 3 compartment sink. Equipment shall be kept in good repair. Replace rusty shelving.
1.0
47.
4-202.16; Core; Duct tape used on reach in cooler. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove duct tape.
0.0
56.
6-202.11; Core; Cover missing on ceiling light in kitchen. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles. No points taken.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/03/2022
Score: 97.5
#
Comments
Points
28.
7-102.11; Priority Foundation; Spray bottles of sanitizer and cleaner in restrooms not labeled. 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. Labeled at time of inspection.
1.0
45.
4-903.11(A) and (C); Core; Case of portioning cups stored on floor. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
47.
4-501.11; Core; Some rusty wire shelving above 3 compartment sink. Equipment shall be kept in good repair. Replace rusty shelving.
0.5
49.
4-601.11(B) and (C); Core; Sticky surface exterior containers of dry good such as flour. Non-food contact surfaces shall be clean to sight and touch.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/23/2022
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; a large bin of utensils has a build up of debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. All of these items were sent to the dish pit for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; observed cooked peppers at 68 degrees.(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P CDI peppers were voluntarily discarded.
1.5
25.
3-603.11; Priority Foundation; owner has been instructed to add an asterisk for the eggs(chilaquiles) on the menu. Disclosure was missing also. Wording should be "eggs may be cooked to order. Consuming raw or under cooked meats, poultry, seafood, shell fish or eggs may increase your risk for food borne illness."
0.0
33.
3-501.15; In the walk in cooler many foods prepared today had saran wrap over the product. For faster cooling of product pull back the plastic wrap and spread the product into a thinner layer. Pan of Cacti was sitting directly on the ice instead of being submerged in ice bath.
0.5
48.
4-501.19; Priority Foundation;The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf The wash water was heated up to 110 degrees.
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 NO PIC SIGNATURE DUE TO COVID 19 PANDEMIC Follow-Up: 03/05/2022
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 94.5
#
Comments
Points
5.
2-501.11; the manager was given a procedure for a vomiting and diarrheal event.
0.0
22.
3-501.16 (A)(2) and (B); Priority; In the tall reach in cooler holding creamer and salsa is above 41 degrees. In the walk in cooler the chicken, beef, guacamole and raw chicken were all above 41 degrees. TCS ready to eat foods shall be held at 41 degrees and below at all times. The creamer and salsa were placed on ice baths. Ice baths were added to the cold hold unit under the make line table. The owner will call a repair person to check the freon in the large walk in cooler.
3.0
28.
7-102.11; Priority Foundation; one bottle of a cleaning agent was not labeled correctly. The bottle was labeled in the kitchen.
1.0
37.
3-302.12; Core; one container of sugar sitting on the bar was not labeled. Items that are not easily recognizable shall be labeled. The sugar was labeled.
1.0
47.
4-501.11; Core; The walk in cooler is holding temps at 43-44 degrees. Equipment shall be in good repair. Manager will call the equipment person to come and work on the walk in cooler.
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 no PIC signature due to covid 19 pandemic Follow-Up: 10/22/2021
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/22/2020
Score: 95
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 08/01/2020
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/22/2020
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 05/02/2020
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/04/2019
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.
the manager is planning to redo the menus. Reminded her to send me a draft of the menu before anything is printed.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/29/2019
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. Follow-Up: 08/08/2019
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/18/2019
Score: 95
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/04/2018
Score: 94.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/21/2018
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: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/14/2018
Score: 97.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/10/2018
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.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/04/2015
Score: 97.5
#
Comments
Points
General Comments
one bulb burned out over the grill area. This needs replacing. Manager has done a great job of correcting items from the last inspection. Date marking is present where needed and sanitizer concentrations in all areas are correct.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/11/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Store foods in the freezer according to the chart provided. At the time of inspection raw fish was above cooked beef. Keep lids on product in the seafood prep cooler when it is not busy. Keep lid on tub of chips at all times.
1.5
49.
Documentation of approved training - 2 point credit awarded. px 2/25/09.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/30/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
4.
Employee observed portioning chips with bare hands. Use gloves or tongs for portioning chips.
1.5
10.
Store foods in the freezer according to the chart provided.
1.5
11.
Dish machine was not sanitizing at the time of inspection. Gray support tube was missing from sanitizer dispensing tube. EHS switched out the support tube from the rinse aid and dish machine dispensed sanitizer at proper levels.
1.5
26.
Do not store tortillas on cloth towels. Store tamale husks in airtight, resealable containers.
0.5
34.
Store utensils in a manner to prevent contamination. Provide a cover for the slicer. Store bowls on low shelving inverted or protected in some other manner. Move the clean knife holder from above the dirty side drainboard.
0.5
39.
Large pour bottle of salsa stored inside upright refrigator with label on interior indicating unit is only for prepackaged and bottled products only. Do not store opened items in unit. Only items packaged for distribution to the customer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/02/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Food processor, slicer and ice machine needed cleaning at the time of inspection.
1.5
25.
Thermometer was off calibration by over 2 degrees.
1.0
26.
Only store scoops with handles in dry goods, with scoop handles extending out of the product.
0.5
34.
Utensils need to be stored in a manner to prevent contamination. Store slicer with a food-grade cover, move clean knife holder to above clean side drainboard from dirty side drainboard, move shelf up where plates are stored next to the fryer or otherwise protect plates.
0.5
39.
Large pour bottle of salsa stored inside upright refrigator with label on interior indicating unit is only for prepackaged and bottled products only. Do not store opened items in unit. Only items packaged for distribution to the customer.
0.5
40.
Cleaning needed on outsides of equipment and table tops below equipment.
0.5
46.
Hood filters need cleaning. Lighting in the restrooms is below the required 10 foot-candles. Use higher wattage bulbs, clean light shields.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/06/2010
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
1 opened employee beverage sitting on prep table. Store employee beverages below and away from food and food contact surfaces.
0.0
3.
Observed employee handle dirty dishes and then proceed to handle clean lid to blender without washing hands. Once hands have been soiled they must be washed with warm water and soap.
2.0
4.
Observed employee slice radish and handle lettuce with bare hands. The least bare hand contact possible is to be used when handling foods especially ready to eat foods. Use utensils whenever possible. -. 2609 ( d ) Foods shall be prepared with the least possible bare hand contact.
0.0
11.
Clean slicer under prep table.
0.0
17.
Stuffed poblano peppers sitting on cutting board at cooking line 62-64F. MOD stated that peppers were cooked 1 hour prior and had been cooling on prep table but room temperature 75F. Peppers 62-64F. Active managerial control must be exercised at all times.
2.0
19.
1 bottle of bleach unlabled. 1 bottle of window cleaner? unlabeled. Correctly label all chemicals.
1.5
25.
2 thermometers tested and out of calibration by over 2 degrees. Check regularly to ensure accuracy.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
1.0
36.
Badly rusting racks above 3 compartment sink. Replace. Shelving legs for drinks peeling and rusting. Replace; Tape used to hold metal side together. Paper used to support side of flip top cold hold prep table. Construction must of an easily cleanable design. Do not use tap or paper to repair equipment. Repairs must be to ANSI standards; Clear plastic covering side of upright freezer tearing and peeling. If plastic is from shipping remove. If plastic is natural part of unit have repaired or replaced; Caulk above cooking lid coming loose and hanging. Recaulk above cooking line. Caulk must be NSF approved and flame resistant.
0.5
39.
Large pour bottle of salsa stored inside upright refrigator with label on interior indicating unit is only for prepackaged and bottled products only. Do not store opened items in unit. Only items packaged for distribution to the customer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/17/2009
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
2.
1 employee beverage sitting above cold hold prep table. 2 employee beverages sitting on prep table. Store employee beverages below and away from food and food contact surfaces.
1.5
3.
Once gloves are soiled hands must be washed with warm water and soap.
0.0
10.
Raw pork above raw beef and raw seafood in 4 door upright freezer. Arrange coolers and freezers according to final cook temperature; Employee personal foods sitting directly on top of food for establishment. Employee foods must be kept seperate and below food for establishment. Never store in direct contact.
1.5
11.
Lids and utensils in plastic pan on shelf soiled. Thoroughly wash,rinse,and sanitize.
1.5
15.
Spanish rice reheated in microwave from previous days use below 165F when put into hot holding unit. Reheated foods must be brought to 165F minimum reheat temperature before serving. Rice put into microwave again and reheated to above 165F. Hot holding units are not for increasing temperatures. Only for holding.
1.5
17.
Cut up steak and queso sitting out for reheating above 45F. Keep cold hold PHF`s 45F and below. Do not let sit out for prolonged periods during prep period.
0.0
25.
1 metal stem thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
33.
Knife and metal scraped stored between cold hold prep table and hot holding table. Tongs stored at waist level on oven handles. Store utensils in a sanitary manner to prevent contamination. DON`T STORE BETWEEN PIECES OF EQUIPMENT.
0.5
34.
Plastic pans wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
1.0
35.
Don`t reuse toothpicks in kitchen. 1 time use only.
0.0
36.
Replace badly rusting racks above 3 compartment sink. Replace. Lid on flip top cold hold prep table badly bent on corners. Replace lid. No longer easily cleanable; Caulk above cooking lid coming loose and hanging. Recaulk above cooking line. Caulk must be NSF approved and flame resistant; Paper used to support side of flip top cold hold prep table. Tape used to hold metal side together. Construction must of an easily cleanable design. Do not use tap or paper to repair equipment. Repairs must be to ANSI standards; Clear plastic covering side of upright freezer tearing and peeling. If plastic is from shipping remove. If plastic is natural part of unit have repaired or replaced.
0.5
40.
Cleaning needed of upright refrigerator and top of shelf in front of make line-dusty. Cleaning needed of fan housing in walk in cooler, utility cart, around can opener, and dry good bin exteriors.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/20/2009
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
2.
1 employee beverage above slicer. Store employee beverages in a sanitary manner below and away from food and food contact surfaces. ( CDI )
0.0
3.
Observed employee handle raw chicken and then proceed to handle reach in cooler handles and reach into container containing onions on cold hold prep line. Once hands are soiled or contaminated they MUST be washed. Recommend using tongs to grab foods instead of hands.
2.0
10.
Raw chicken sitting on beef patties , sausage above beef, and beef and pork in direct contact in upright freezer. Arrange coolers and freezers according to final cook temperature. NEVER allow foods of different final cook temperatures to come into direct contact; Sauces and other foods uncovered in walk in freezer. Keep foods covered while in storage to prevent adulteration; Tortillas have towels wrapping them in hot hold. Use only food grade products when coming into contact with food.
3.0
11.
Clean metal baking pan corners. ( CDI )
0.0
19.
1 undiluted container of Quat sanitizer stored above clean utensils. Remember to store chemicals in a manner to prevent contamination. NEVER STORE ABOVE FOOD OR CLEAN UTENSILS.
0.0
26.
Couple of dry goods opened in non-resealable. Keep dry goods once opened in approved, labeled containers with tight fitting lids.
0.0
33.
Tongs stored on side of hot hold table at waist level. Knife stored between cold hold prep table and hot hold tables. Store utensils in a manner to prevent contamination. Don`t store between pieces of equipment.
0.5
34.
Pans wet stacked. Allow utensils to air dry COMPLETELY before stacking to prevent mold and bacterial growth; Easily cleanable and effective splaghguard needed at prep table directly beside clean utensils to protect clean utensils from contamination.
1.0
35.
Don`t store single service items under sink drainlines.
0.0
36.
Replace badly rusting racks above 3 compartment sink. Replace badly rusting and peeling shelf leg in walk in cooler. No longer easily cleanable; Replace all badly cracked pans and lids. No longer easily cleanable; Replace torn door gasket on reach in cooler.
0.5
40.
Clean shelving beside freezer units-dusty.
0.0
43.
Clean dusty ceiling vents.
0.0
44.
Replace dumpster with missing lid. Keep dumpster doors closed.
0.5
46.
1 blown light near dishwashing area. 50 foot candles of light must be provided at all cooking and utensils washing areas. Replace blown light.
0.0
47.
1 crate used for soda storage. Use approved shelving that keeps items at least 6 inches off of floor and permits for easy cleaning underneath. Don`t use drink crates; Items on floor in bar area. Everything must be off of floor on approved shelving at least 6-12 inches and allow for cleaning underneath.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/30/2009
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
2.
3 employee beverages above food and clean utensils. Store employee drinks in a sanitary manner. Never above or with food or food contact surfaces.
1.5
10.
Raw chicken above Chirros in upright freezer. Remember to arrange freezers according to final cook temperature; Diced octopus uncovered in walk in cooler. Keep food covered while in storage; Sodas stored on floor. Beverages are food. Keep off of floor 6-12 inches on approved shelving.
1.5
11.
Sanitizer at 3 compartment sink less than 50ppm. Keep Chlorine sanitizer between 50-100ppm; Pans and can opener stored clean still have food residue present. Thoroughly wash,rinse, and sanitize.
1.5
19.
1 bottle of bleach unlabeled. Label all chemicals. Same bottle of bleach in another chemical`s bottle. Don`t reuse bottles. Once a bottle has been used for storage of a chemical it must be used only for that chemical; Protein supplement stored above establishment`s food. Store supplements in a sanitary manner. Never store with or above food or food contact surfaces.
1.5
33.
Tongs store on oven handles. Store tongs in a sanitary manner. Don`t store on oven handles to help prevent cross ocntamination from soiled linens.
0.0
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth. ( REPEAT )
1.0
35.
Couple of single service containers stored upright. Remember to keep single service items stored upside down to protect food contact surfaces.
0.0
36.
Resurface deeply cut cutting boards; Replace badly rusting racks above 3 compartment sink. No longer easily cleanable; Repair leak at 3 compartment sink faucet; Caulk beside handsink at bar area; Seal bare wood under counters at bar.
0.5
40.
Clean under table rims and shelving nearest cooking line. Clean fan housing in walk in cooler.
0.5
43.
Clean dusty ceiling vents.
0.0
45.
Repair holes in FRP behind prep sink; Clean dusty ceiling tiles over dishmachine.
0.0
46.
2 blown lights under ventilation hood. 1 blown light at 3 compartment sink. 50 foot candles must be provided at all cooking and utensil washing stations. Replace blown lights.
0.5
47.
Get items off of floor under handsink at bar area. Storage shall be 6-12 inches off of floor on approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/18/2008
Score: 94.5
#
Comments
Points
3.
Observed employee mop floor then wash dishes and then proceed to touch handle of reach in without washing hands. Once hands are soiled or contaminated they are to be washed with soap and water before continuing to work.
2.0
10.
Better job with walk in cooler arrangement! Freezers and reach in coolers are still not arranged according to final cook temperatures. Arrange coolers and freezers according to final cook temperature; Couple of pans uncoverd in walk in. Keep food in storage covered to prevent adulteration.
1.5
25.
2 thermometers tested. 1 out of calibration. Check thermometers regularly to ensure accuracy.
0.5
33.
1 knife stored between cold hold prep table and hot hold prep table. Don`t store utensils between equipment.
0.0
34.
Pans being wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
1 single service cup used as scoop in dry good. Don`t reuse single service containers.
0.0
36.
Resurface badly cut cutting boards; Replace badly rusting shelving in walk in cooler and shelving above 3 compartment sink. No longer easily cleanable; Fix leak under soda machine; Replace badly cracked tortilla bin lid.
0.5
39.
Remove non-nsf blender from kitchen. Equipment in restaurants shall be NSF approved.
0.0
40.
Clean under all table rims and underneath drain boards, ventilation in walk in, underneath can opener holder, underneath soda machine,refrigeration door hinges,beverage shelving, tortilla bin handes, side of cold hold prep unit, and exteriors of cabinetry.
0.5
43.
Clean ceiling vents.
0.0
44.
Keep dumpster doors closed and lids down.
0.0
45.
Repair holes in FRP behind prep sink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/21/2008
Score: 92
#
Comments
Points
2.
Uncovered drinks sitting on prep table. Employee drinks shall be kept covered and stored in a manner to prevent contamination. Don`t store on food prep surfaces.
1.5
10.
Numerous pans of food uncovered including big pan of chopped lettuce in walk in cooler and in reach in coolers. Keep food covered to prevent adulteration; freezers not arranged according to cook temperature. Arrange freezers and refrigeration units according to cook temperature with ready to eat foods on the very top and raw chicken on the very bottom; Milk being stored in brown NSF upright cooler. Do not use brown cooler in kitchen for potentially hazardous food storage.
1.5
11.
Chlorine concentrations below 50ppm at dishmachine. Chlorine sanitizer shall be kept at 50ppm. Sanitizer container was low and needed replacement; can opener blade dirty and ice machine has mold. Wash, rinse, and sanitize.
1.5
20.
Ceviche being served but no cosumer advisory posted. All establishments that prepare serve or sell raw shellfish to the public must post a consumer advisory warning in a conspicuous place.
1.0
23.
1 large and deep plastic pan of refried beans in walk in cooler left to cool overnight. Cool in shallow pans to reach 70F within 2 hours and 45 within 6 hours.
0.0
25.
Only thermometer in establishment 8 degrees out of calibration. Check thermometer regularly to ensure that it`s accurate. Recommend getting another as a backup in case the 1 breaks.
0.5
26.
Numerous bags opened but not in resealable containers. Once a dry good is opened it shall be kept in an approved, labeled container with tight fitting lid.
0.5
34.
Numerous pans wet stacked. Allow all utensils to air dry completely before stacking to prevent mold and bacterial growth.
0.5
35.
Couple of single service pans stored upright. Store single service items inverted to prevent adulteration.
0.0
36.
Remove old badly decomposing composite wood under 3 compartment sink and line metal shelf with something that`s not absorbent; Resurface or replace badly gauged cutting boards; Replace broken lid on tortilla bin; Recaulk behind dishmachine.
0.5
40.
Clean the rims of all prep tables, shelving under prep tables, top of brown cooler, shelving, handle of tortilla bin, cabinet under soda machine, inside and under can opener holder, sprayer handle at sink and dishmachine sides.
0.5
46.
Clean ceiling vent in restroom and in kitchen near door.
0.0
General Comments
Service of Ceviche is to stop taking place in this establishment until discussion is made with Thomas Jumalon RS of Wake County. He can reached at 919-856-7400. Keep up the good work with cooling but remember when cooling PHF's uncovered they're to be stored either on the top shelf or in an area with no chance of adulteration. Also cool items in shallow pans-1 item. Follow-Up: 08/28/2008
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/14/2008
Score: 94
#
Comments
Points
2.
Beans 42-49F in walk-in cooler, cooked last night, voluntarily discarded. Cool foods from 135F to 70F in 2 hours, and from 70F to 45F in 4 additional hours. Use shallow containers (2-4 inches deep), the large containers your are using is to deep and holds the heat in longer. Items that are cooling DO NOT have to be covered as long as they are protected from over head contamination, once they are cooled then cover. Store cooling items near air circulation.
2.5
3.
~no points taken~ do not use brown cooler in kitchen for potentially hazardous food storage. Have coke machine repaired so soda is only dispensed when lid is closed. Store foods in the freezer the same way you store foods in the refrigerator - raw meat, poultry and seafood stored below ready to eat foods (also by final cook temperatures - see chart).
0.0
7.
use scoops with handles in dry goods, do not use single use containers as scoops.
1.0
11.
Three compartment sink is set up incorrectly, first sink vat (used for WASHING) is not working properly. Have sink repaired and set up correctly by 3/20/08. Chip baskets must be cleaned and sanitized after each use (COS). Ice machine top soiled, clean and sanitize weekly or as needed (COS). Slicer top soiled, clean and sanitize slicer before and after each use, break slicer apart as much as possible to thoroughly clean (COS). Sanitizer at dispenser a too strong, right at 400ppm, provide quat sanitizer at 200ppm.
2.5
General Comments
Have 3-compartment sink repaired, sanitizer dispenser repaired by next Thursday 3/20/08. I will also be checking cooling practices. Laura Lerch 919-398-3669 Follow-Up: 03/20/2008
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/15/2007
Score: 93.5
#
Comments
Points
3.
Large drink cooler on floor in walk-in cooler. Boxes of tortillas on floor, moved to table with raw beef, keep all food off floor at all times. Keep raw meat, poultry, chicken seperate from ready to eat foods. Pork thawing in sink under running water 78F, to thaw under running water, water must be 70F or less. Thaw: under running cold water (70F or Less), in the refrigerator, in the microwave or as a part of the cooking process. There is only one prep sink in kitchen, that sink is for vegetables only, sink can not be used to thaw meat, seafood or poultry...use one of the other thawing methods (noted on a previous inspection by Thomas Jumalon on 8/26/06). Do not use steam table to re-heat cheese sauce, heat sauce to 165F in microwave, stove, grill, etc...table is not made to reheat foods to 165F fast enough.
2.5
7.
Keep all dry food products in labeled re-sealable food grade plastic or food grade containers, including flour, corn meal...
1.0
31.
Bottle of grill cleaner, bleach, and cleaner unlabeled. Label all bottles of toxic chemicals. Corrected while onsite
2.5
32.
Crates of soda, boxes of beer stored on floor. Keep all storage off floor, 12 inches on stationary shelves, 6 inches on mobile racks.
0.5
General Comments
Wash, rinse and sanitize in that order, use sink vats. ******Rice can not be left in cooker all night while cooker is unplugged, move to walk-in cooler or discard rice. All potentially hazardous food products must be held at 140F or above or 45F or less (manager said rice was left out all night). Rice was voluntarily discarded. 17. discard microwave in dry storage area.
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 10/18/2006
Score: 93.5
#
Comments
Points
3.
Bread stored in plastic grocery bags, store all food in food grade plastic or food grade containers. Raw meat stored over sauce, stora all raw meat, poultry and fish below ready to eat foods.
2.5
12.
Provide test strips for chlorine sanitizer.
1.5
15.
competely air-dry food containers before stacking
1.5
16.
Do not re-use singl service items, discard after each use.
1.0
General Comments
7. store dry foods in labeled re-sealable food grade plastic or food grade container 13. Replace broken food container
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/22/2006
Score: 93.5
#
Comments
Points
3.
DO NOT "THAW" SEAFOOD IN VEGETABLE SINK. tHAW IN WALK IN OR GO DIRECTLY TO COOKING PROCESS - DO OT STOREE CHEESE DIP IN SUCH LARGE QUANTITIES. BREAKDOWN IN PANS THAT ARE 2-3 INCHES DEEP WITH LARGE SURFACE TO ALLOW RAPID COOLING & STORE
STORE UTENSILS W/HANDLES UP - STORE CHEESE GRATOR MACHINE AWAY FROM HANDSINK TO AVOID SPLASH & SPLATTER - ALLOW PLATES MORE AIR DRY TIME PRIOR TO STORAGE
Location: 1430 N Main ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/04/2006
Score: 90
#
Comments
Points
2.
TWO CONTAINERS OF BEEF AND CHICKEN AT 50F IN WALK IN COOLER. MGMT INDICATES FOOD HAS BEEN IN COOLER SINCE YESTERDAY. RECOMMEND MEATS BE DISCARDED. (MEATS WERE DISCARDED ON SITE)
2.5
3.
DO NOT HAVE ANY LARGE PIECES OF MEAT TO BE PREPPED IN KITCHEN(VIOLATION OF PERMIT CONDITIONS) - TONIGHT LARGE PAN OF RAW BEEF ON DISH SINK WITH DISHES BEING WASHED. MEAT IS SUPPOSED TO COME PREPPED FROM THE APEX STORE IN READY COOK PORTIONS. - - DO NOT STORE PANS OF FOOD IN OR ON TOP OF OTHER UNCOVERED FOOD, PROVIDE SEPARATION OF PLASTIC, FOIL, WAX PAPER OR OTHER TYPE APPROVED BARRIER. --- DO NOT STORE RAW HAMBURGER PATTIES WITH BAG OF COOKED CHICKEN, SERIOUS CROSS CONTAMINATION ISSUE. --- DO NOT STORE RAW CHICKEN OR BEEF ABOVE COOKED OR RAW READY TO EAT PRODUCTS. MAINTAIN STORAGE ORDER OF FISH, THEN BEEF AND PORK, THE VERY BOTTOM POULRTY AND POULTRY PRODUCTS. (PROBLEMS LISTED ABOVE HAVE CORRECTED ON SITE)
2.5
9.
PERSONAL DRINKS NEED TO BE STORED BOTTOM SHELF, NOT ON FOOD PREP SURFACES. --- EMPLOYEES MUST WASH HANDS IN HANDSINKS NO IN 3 COMP SINKS OR PREP SINKS.
2.5
17.
CLEAN TABLE BOTTOMS SHELVES, STOVE AND FRYER EDGES, FRIG DOOR EDGES. CABINETS INTERIORS NEED TO SEALED, EXTERIORS HAVE BEEN ALREADY.
1.0
21.
TONIGHT AT BEGINING OF INSPECTION NO PAPERTOWELS AT HAND SINK (CORRECTED ON SITE)
1.0
29.
TONIGHT LIGHT AT 3 COMP SINK, PREP SINK AND DISH SINK IS 38 - 40 FC, NEED 50 FC OR MORE, RESTROOMS ARE AT 4.5 FC, NEED MIN 10 FC
0.5
General Comments
CONTINUE WITH TRANSITIONAL PERMIT NONCOMPLIANT LIST UPGRADES DU COMPLETE JUNE 05, 2006. EXPIRATION NOTICE ISSUED THIS INSPECTION. (BAR ITEMS # 1, & 3 STILL NEED COMPLETION; KITCHEN ITEM # 1, 4, 9, & 10 STILL NEED COMPLETION)
