Location: 155 S Main ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/21/2023
Score: 97
#
Comments
Points
15.
3-302.11; Raw beef above ready to eat items in reach in cooler. 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.
Core;
Location: 155 S Main ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 96.5
#
Comments
Points
15.
3-302.11; Raw eggs stored over cheese and cilantro, and Raw chicken stored over raw pork in walk in cooler. In all coolers, store foods according to final cook temperatures with highest cook temp at bottom and ready to eat foods on top. Reorganized eggs below cilantro and cheese, chicken below pork. Priority;
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked pork and chicken above 41F to right of grill. Cold potentially hazardous food shall be kept at 41F or below. Keep food below 41F or above 135F unless actively prepping.
1.5
39.
3-307.11; Core; Package of sliced cheese placed on top of tortillas in drawer cooler. Food shall be protected from contamination. Do not allow outside of package to contact ready to eat foods. You can remov the outside package and leave the individual wrapped items in drawer or leave in package just do not allow to touch ready to eat items. No points taken.
0.0
43.
3-304.12; Core; Ice scoop stored on top of boxes. In between use utensils, such as scoops used only with non potentially hazardous foods (ice) shall be stored in a clean location. Store on a plate that is washed daily or a single service item that is disposed of daily. No points taken.
Location: 155 S Main ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/07/2023
Score: 99
#
Comments
Points
43.
3-304.12; Core; Ice scoop stored on top of ice machine. In between use utensils, such as scoops used only with non potentially hazardous foods (ice) shall be stored in a clean location. Store on a plate that is washed daily or a single service item that is disposed of daily. No points taken.
0.0
44.
4-901.11; Core; Multiple pans stacked wet on wire shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Case clamshell containers on floor beside ice machine. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
General Comments
Handwash, cook temp hierarchy and cooling stickers given to manager. Diarrhea/vomit policy and health policy forms emailed.
