Location: 1 N Main Street Wendell, NC 27591 Facility Type: Restaurant Inspection Date: 06/25/2024
Score: 98
#
Comments
Points
16.
4-602.11; Core; The ice machines has a bunch of pink and black residue buildup inside of it and needs cleaning.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice bin and do so more frequently.
1.5
47.
4-501.11; Core; The gaskets are broken on the refrigerator in the back. The gasket/seal area of the deep freezer out front is damaged and needs repair.- Equipment shall be maintained in a good state of repair and condition.- Please repair items listed.
Location: 1 N Main Street Wendell, NC 27591 Facility Type: Restaurant Inspection Date: 12/22/2023
Score: 98
#
Comments
Points
3.
THE PIC could not demonstrate information regarding reporting, exclusion or restriction. Ensure that staffing can demonstrate knowledge for reporting signs/symptoms and when/what to report to the PIC. The PIC must also demonstrate when to exclude or restrict, contact the regulatory authority for specific symptoms/diseases. 2-201.11 (A), (B), (C), and (E); Priority A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover,P
(ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover,P or
(iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage;P(2) Has an illness diagnosed by a HEALTH PRACTITIONER due to:
(a) Norovirus,P
(b) Hepatitis A virus,P
(c) Shigella spp., P(3) Had a previous illness, diagnosed by a HEALTH PRACTITIONER, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a HEALTH PRACTITIONER;P(4) Has been exposed to, or is the suspected source of, a CONFIRMED DISEASE OUTBREAK, because the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE consumed or prepared FOOD implicated in the outbreak, or consumed FOOD at an event prepared by a PERSON who is infected or ill with:
(a) Norovirus within the past 48 hours of the last exposure,P
(b) ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING ESCHERICHIA COLI, or Shigella spp. within the past 3 days of the last exposure,P
(c) Salmonella Typhi within the past 14 days of the last exposure,P or
(d) Hepatitis A virus within the past 30 days of the last exposure;P or(5) Has been exposed by attending or working in a setting where there is a CONFIRMED DISEASE OUTBREAK, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a CONFIRMED
DISEASE OUTBREAK, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by:
(a) Norovirus within the past 48 hours of the last exposure,P
(b) ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING ESCHERICHIA COLI, or Shigella spp. within the past 3 days of the last exposure,P
(c) Salmonella Typhi within the past 14 days of the last exposure,P or
(d) Hepatitis A virus within the past 30 days of the last exposure.P"
CDI - Information was left with PIC and education provided about requirements for employee health policy and PIC.
1.0
10.
The hand sink in the kitchen did not have paper towels available upon arrival. PIC placed napkins for hand drying temporarily cannot locate key to the dispensing machine to change. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Pf
(B) A continuous towel system that supplies the user with a clean towel; Pf or
(C) A heated-air hand drying device; Pf or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf
CID: Corrected by placing hand drying provision at sink.
0.0
25.
The consumer advisory does not asterisk "*" the tuna that is being offered undercooked. The language for the burgers does not clarify whether thay are offered cooked to 155F final temp OR offered undercooked. The DISCLOSURE is not available telling the consumer that the product is offered undercooked OR raw as part of the menu description (Or part of the advisory statement)
3-603.11; Priority Foundation;(B) DISCLOSURE shall include:
(1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf or
(2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
(C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states:
(1) Regarding the safety of these items, written information is available upon request; Pf
(2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or
(3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Pf
A verification is needed for these menu changes by January 1, 2024.
0.5
47.
The bamboo cutting boards and the wood strip type salad bowls are not approved for food contact use. Eliminate these utensils from food contact.
4-101.17; Core; A) Except as specified in par.par. (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.
0.5
47.
The gaskets on the 2 door reach in are not installed to prevent movement/disrepair during operation. Secure ad reinstall to ensure gaskets create a sealed door for the refrigerator.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications
0.0
47.
The plastic cutting boards are heavily scored preventing cleaning/sanitization.
4-501.12; Core; 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.
0.0
55.
There are visible accumulations of debris behind and underneath equipment in kitchen. Implement a cleaning schedule to ensure equipment is pulled out to clean these areas.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary keep them clean.
0.0
General Comments
Please submit a copy of your menu for review by email to angela.sowers@wake.gov prior to printing for verification of corrective action for consumer advisory due by January 1, 2024. Follow-Up: 01/01/2024
Location: 1 N Main Street Wendell, NC 27591 Facility Type: Restaurant Inspection Date: 03/28/2023
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1); Priority - Brisket and chicken in steam table were less than 135F in many parts of foods (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Spinach dip on make line top was 52F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating dip.
0.0
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (tomatoes, blue cheese)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. 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.
0.0
25.
3-603.11; Priority Foundation - On menu, hangover fries with 2 over-easy eggs (served raw or undercooked) had no asterisk (*) by them. Also, no disclosure statement was on bottom of menu (only reminder statement was on menu)...A consumer advisory shall be provided for raw or undercooked animal foods. It must consist of a DISCLOSURE, identifying the animal foods by asterisking them (2 over-easy eggs) 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
37.
3-302.12; Core - Squeeze bottles of sauces and dressings were not labeled with their names...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - A wiping cloth bucket was on floor, and cloth was hanging over side of one bucket (not down inside sanitizer)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored off the floor...CDI by properly storing wiping cloth and bucket of sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food trays were stacked while wet. Large amount of water was at bottom of container with clean lids inside. Some hanging clean pans were close to hand sink where they could be bumped by people washing their hands...Clean equipment and utensils shall be stored in self-draining that allows air drying. They shall be stored when they are not exposed to contamination, splash, etc...Separate clean trays and invert wet container so they completely air dry before stacking or storing things inside. Do not store hanging pots near handsink.
0.5
45.
4-903.11(A) and (C); Core - Observed several clean disposable food containers with food contact sides up and unprotected. Many disposable food/beverage items were stored in one bathroom...Single service disposable food/beverage containers shall be stored in clean, dry location where they are not exposed to splash, dusty or other contamination...Invert disposable items on clean surfaces and do not store them in bathroom (where they could be contaminated by customers or other bathroom/cleaning activities).
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Observed container of Ortho Home Defense insecticide on floor in back room (only for home use--not commercial use). Pesticides are only to be used according to their labels/instructions. Contact a licensed pest control operator to address pest control problems in your commercial food service establishment...VERIFICATION REQUIRED FOR ITEM #25 ON THIS REPORT (CONSUMER ADVISORY). By April 7, 2023, send corrected consumer advisory on menu to Lucy Schrum at Lucy.Schrum@wake.gov OR text to 919-868-2565...>>>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: 04/07/2023
