Location: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/09/2024
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; The black fans near the salad prep cooler and in the dish washing areas have a buildup of dust and there is pooled water at the bottom of the expo cooler. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the black fans and remove water from bottom of cooler.
1.0
General Comments
*Melodee Wallace Johnson -melodee.johnson@wake.gov - 919.609.1783*
Location: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; A wiping cloth was stored on the splash guard of the handwashing sink in the prep area. Handwashing sinks shall only be used for handwashing. CDI - Cloth was removed.
1.0
16.
4-602.11; Core; The soda gun nozzles have a buildup of dried syrup in them. Beverage dispensing nozzles shall be cleaned frequently enough to prevent a buildup of soil or mold. CDI - Nozzles were removed, soaked and brushed out by owner.
0.0
39.
3-305.11; Core; Boxes of food were stored on the floor of the walk-in cooler, walk-in freezer and dry-goods area. Boxes of food shall be stored at least six inches above the floor. CDI - Boxes were put on sliding trays to lift them above the floor.
1.0
44.
4-903.11(A), (B) and (D); Core; Soup spoons were stored in a container with their handles in both directions. Utensils shall be stored covered or inverted. CDI - Spoons were sent back to dish area for washing.
0.0
49.
4-601.11(B) and (C); Core; Black fans throughout the kitchen had a buildup of dust; and the fan guards on the evaporator in the walk-in cooler have a buildup of dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI - Fans were discarded.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/28/2023
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Individually wrapped portioned raw chicken was stored behind pickles in the top section of the dessert cooler. Foods shall be protected from cross contamination by storing according to species and final cook temperature. CDI - The portioned raw chicken was moved to the front of the cooler.
0.0
38.
6-202.13; Core; A fly trap was stored by exposed utensils stored on a prep table. Insect control devices shall be stored so that they are not located over food preparation area and dead insects fragments cannot contaminate exposed food, clean equipment, utensils or other supplies. CDI - Fly trap was relocated.
1.0
39.
3-305.11; Core; Boxes of food are stored on the floor in the dry goods area and floor of the walk-in cooler. Food shall be stored at least six inches above the floor. Some of the boxes in the dry goods area were moved to shelving.
1.0
39.
3-307.11; Core; A bowl of jalapenos was sitting directly on jalapenos in the salad cooler. Food shall be protected from all sources of contamination. Bowl was removed as well as jalapenos diretly under the bowl.
0.0
43.
3-304.12; Core; A portion cup was stored in the coffee rub. Utensils being stored in foods shall be stored with their handles above the food. CDI - Portion cup was removed.
0.0
49.
4-601.11(B) and (C); Core; A black fan that was coated in dust on the sides was stored on the canned goods rack and the hooks holding the fan by the dessert cooler need wiping down due to dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI- Fan was discarded. Wipe down hooks more frequently.
0.0
53.
5-501.17; Core; The smaller stall in the women's bathroom is missing a trashcan. Bathrooms used by women shall have covered trashcans for the disposal of feminine hygiene products. Purchase a small trash can with lid for this stall or put a lid on the large trashcan by the sink.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/05/2023
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; The fans in the dish area and at the salad cooler have a buildup of dust as well as the fan guards on the condenser in the walk-in cooler. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI - Fans were removed and employee told to clean the fan guards at the end of the night.
0.5
54.
5-501.111; Core; The lids are missing the trash dumpster and recycling dumpster. All dumpsters shall be maintained in good repair. Dumpsters were replaced in October 2022 - PIC provided proof email sent on and phone call made on 1.4.23 to request new dumpsters .
0.0
55.
6-201.11; Core; The ceiling in the dry goods storage area is not smooth. Floors, walls and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable. Repair ceiling.
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 *Melodee Wallace Johnson - melodee.johnson
Location: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/08/2022
Score: 96.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Fruit salad with honey dew and cantaloupe chunks, pico de gallo, salsa and potato salad in the top section of the expo cooler temped between 44-45F. Expo worker stated that cooler was recently filled in preparation for dinner rush and these foods were datemarked for today in the walk in cooler. Foods in the cooling process shall be cooled using methods such as shallow pans, portioning into small or thin amounts, rapid cooling equipment, ice baths... etc. Foods were either put in bottom of cooler to finish cooling and/or replaced with prepped containers that temped at 41F or less.
0.5
39.
3-307.11; Core; A bowl of peppers was sitting directly on uncovered peppers in the top section of the salad cooler. Food shall be protected from all sources of contamination. Bowl of peppers was removed and stored in another section.
1.0
43.
3-304.12; Core; A portion cup was stored in the cayenne pepper and the scoops were laying flat in the bulk all-purpose flour and sugar containers. Utensils stored in food shall be stored with their handles above the food. The portioning cup was discarded and scoops were dug into the flour and sugar.
0.0
47.
4-501.12; Core; A few of the cutting boards were badly scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. Cutting boards were replaced.
0.0
49.
4-601.11(B) and (C); Core; The black fan attached to the wall by the dessert cooler has a build up of dust as well as the shelving above the 3 door sauce cooler and dessert cooler. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean the shelving and fans on a frequent basis.
0.5
54.
5-501.111; Core; One of the lids on the trash dumpster as well as one of the lids on the recycling dumpster is broken. All dumpsters shall be maintained in good repair. Contact your waste management company for replacements.
0.5
55.
6-201.11; Core; The ceiling ins peeling in the dry storage area and there is a small hole in the wall in the women's bathroom where the toilet paper holder is loose. The floors, walls and ceilings shall be smooth and easily cleanable. Repair ceiling and wall.
0.0
55.
6-501.12; Core; Light shields and ceiling tiles need dusting in the kitchen area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
56.
6-403.11; Core; Employee cup with lid was stored on the top shelf above the wing/tenders sauce area. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies.
1.0
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/23/2022
Score: 97
#
Comments
Points
37.
3-302.12; Core; Some of the smaller containers, wing sauces and squeeze bottles labels were missing or faded. Containers storing food or food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. CDI - All containers were labeled.
0.0
39.
3-305.11; Core; Boxes of canned goods were stored on the floor under shelving in the storage area and boxes of fries and chicken tenders were stored on the floor of the walk in freezer. CDI - Boxes under shelving were put on racks.
1.0
39.
3-307.11; Core; A container of fried jalapenos was sitting directly on onion straws in another container. Food shall be protected from all sources of contamination. CDI - Contact paper put between the two containers and food will be reheated prior to serving.
0.0
41.
3-304.14; Core; Damp/wet wiping cloths were stored on cutting boards of prep coolers. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloths were put in sanitizer.
0.5
47.
4-501.11; Core; The ceiling of one of the four microwaves was pitted due being burnt in places. All equipment shall be maintained in good repair and easily cleanable.
0.5
49.
4-601.11(B) and (C); Core; The fan guards on the condenser of the walk in cooler and the black fan in the pizza area have a build up of dust. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean the fan/fan guards more frequently.
0.5
54.
5-501.111; Core; One of the lids on the tall trash dumpster is broken. All dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.
0.0
56.
6-403.11; Core; An employee drink and keys were stored above and next to food ingredients on a storage rack. Employee food/drinks and belongings shall be stored in a designated area/manner that prevents the contamination of the establishments food and supplies. CDI - Items were rearranged on shelving.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/02/2021
Score: 94.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Vomit and diarrhea clean up kit is maintained but there is not a written procedure for cleaning up. A written procedure shall be readily available along with the necessary supplies for cleaning up and preventing the spread of contamination from vomit and diarrhea. CDI - Clean up procedure emailed to PIC.
0.0
10.
5-205.11; Priority Foundation; Ice was in the handwashing sink in the dish pit area and the handwashing sink in the bar had wiping cloths hanging from it as well as a sanitizer bucket in the sink. Handwashing sinks shall only be used for handwashing. CDI - Education and items removed/ sinks cleaned.
1.0
16.
4-703.11; Priority; The establishment does not have a method of verifying the final rinse temperature of the dishwashing machine. An irreversible temperature indicator shall provided that is able to verify utensils are reaching 160F at the surface. Purchase thermolabels, a dish simulator or waterproof lollipop thermometer to verify the final rinse temperature.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw shrimp (48F), parcoooked chicken (52F) and raw steak (49F) temped above 41F in the cooling drawers at the range. TCS foods shall be maintained at 41F or below. CDI - It was determined that the breaker had tripped, outlet reset and foods put in an icebath to cool back down... ambient air on cooler reached 38F within 15 minutes.
1.5
24.
3-501.19; Priority Foundation; Fried jalepenos, onion straws and wings did not have time stamp on them. Foods being held on time instead of temperature shall be marked or have an indicator that specifies the end of the four hour period in which foods shall be discarded. CDI - Foods voluntarily discarded; timestamp added to wings since they temped at 45F.
1.5
39.
3-305.11; Core; Boxes of canned goods were being stored on the floor in the storage area. Food shall be stored at least six inches above the floor. Store all foods on shelving.
0.0
42.
3-302.15; Core; Cut and whole avocadoes in the salad, dessert and sandwich cooler have stickers on them. Stickers shall be removed prior to washing fruits and vegetables in order to prevent them from becoming a source of contamination once the fruit/vegetable cut, added to other ingredients and/or consumed in its ready to eat form. Remove all stickers prior to washing fruits and vegetables.
0.5
43.
3-304.12; Core; Tongs in the raw chicken and scoops in the all purpose flour and and sugar were laying flat. Utensils may be stored in foods if their handles are stored above the food. CDI - Tongs and scoops "dug" into foods.
0.0
45.
4-903.11(A) and (C); Core; Boxes of to-go trays are being stored on the floor in the to-go/curbside ordering area. Single service/use items shall be stored at least six inches above the floor. Store boxes of single service/use items on shelving.
0.5
53.
6-501.18; Core; The underside of the urinal is soiled. Urinals, toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal more frequently.
0.0
55.
6-201.11; Core; The ceiling is peeling in the dry storage area. The floors, walls and ceilings shall be smooth and easily cleanable. Repair ceiling.
0.0
56.
6-403.11; Core; Employee drinks were stored above and beside food throughout the kitchen. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI - Drinks were voluntarily discarded.
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: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/04/2020
Score: 97
#
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: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/06/2020
Score: 98.5
#
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: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 10/22/2019
Score: 96.5
#
Comments
Points
General Comments
Remember: When thawing vacuum sealed fish, either remove from package or cut a slit/hole in the package to prevent the risk of food borne illness.
*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: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/10/2019
Score: 98
#
Comments
Points
General Comments
Remember: When thawing vacuum sealed fish, either remove from package or cut a slit/hole in the package to prevent the risk of food borne illness.
Also, when bar tenders are slicing/cutting lemons, limes, etc., they are considered food employees and must not wear any jewelry on their hands or arms other than a plain ring, such as a wedding band.
*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: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/18/2018
Score: 98
#
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 09/28/2018
Location: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/20/2017
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: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/17/2017
Score: 95.5
#
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: 419 S BROOKS ST WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/22/2012
Score: 95
#
Comments
Points
10.
In one cold hold unit some food items were left uncovered. The food was not in the active cooling process and needed to be covered. The food was covered.
0.0
11.
Upon arrival there was one sanitizer bucket that was to weak. The sanitizer buckets were refilled and were then to strong. The spray bottles were to strong. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the proper amount of sanitizer is being used. Several clean dishes had dried food debris left on the dishes. The items were corrected.
1.5
19.
Label all the spray bottles in the kitchen. There were several bottles that did not have the correct label.
1.5
26.
Label all the dry foods. All dry foods must be labeled.
0.5
33.
There was one knife that was stored between two cold hold units. Knives must be stored on a clean surface.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Replace the cracked lid on the large flour bin.
0.0
43.
The bar sink did not have any paper towels. Keep paper towels at all hand sinks.
0.0
47.
Keep all storage at least 6 to 12 inches above the ground.
1.0
49.
No documentation of approved training - no credit awarded.
