Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 08/15/2024
Score: 95.5
#
Comments
Points
9.
3-301.11; Priority; Observed worker grab ready to eat hamburger buns, lettuce, and tomatoes with bare hands.- Food employees may 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 dispensing equipment.- CDI by donning gloves to work with RTE foods.
2.0
23.
3-501.17; Priority Foundation; Almost nothing in facility had a date mark including cooked chili, hamburgers, and opened packages of meats like ham.- prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1.- CDI, items were marked with a date.
1.5
47.
4-205.10; Core; Domestic GE stove top/oven (not under hood), Frigidaire refrigerator, and Maytag and Amana chest freezers were in facility...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace domestic equipment with approved ANSI/NSF equipment.
1.0
47.
4-501.12; Core; Cutting boards are beginning to get heavy scratches in them.- 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.- Resurface or replace cutting boards.
0.0
55.
6-501.11; Core; The tiles around the drink area are broken or missing.- PHYSICAL FACILITIES shall be maintained in good repair.- Please replace tiles.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 12/22/2023
Score: 95.5
#
Comments
Points
10.
The hand sink at the front dining area for staff use at the food service line was blocked by a table of patrons. Ensure that staff have access to hand sink at all times to ensure proper handwashing is achieved between tasks.
5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
CDI: Operator/PIC moved table so staffing could access hand sink.
1.0
15.
Staffing are not changing out gloves after becoming heavily soiled. Ensure that staff change out gloves when visibly soiled during production.
3-304.15 (A); Priority; (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P
CDI: Staffing were educated about glove use and changing often to prevent cross contamination. Discussed operational process with PIC regarding use of gloves for RTE food, changing tasks and when gloves are heavily soiled. Staff changed gloves.
1.5
41.
Wiping clothes were observed stored in soapy water between uses. This is a repeat observation. Only during a clean in place (CIP) production task can soap be used for wash, rinse and sanitize pass. In use wiping clothes used for wiping up spills and surfaces shall be stored in a sanitizer bucket. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.
CDI: Operator removed clothes frm service and placed in sanitizer bucket.
1.0
47.
Domestic GE stove top/oven (not under hood), Frigidaire refrigerator, and Maytag and Amana chest freezers were in facility. Replace domestic equipment with approved ANSI/NSF equipment. This is a repeat observation.
4-205.10; Core; Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
1.0
55.
Areas behind and under equipment have accumulation of debris. Implement a cleaning schedule that includes these areas to prevent buildup of food residues.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Develop a corrective action plan for the replacement of the commercial stove, refrigerator in dining area. Support staff training for cooling food products, glove change and handwashing. Chlorine sani: 50ppm
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 12/21/2022
Score: 94.5
#
Comments
Points
6.
2-401.11; Core - Three covered and uncovered employee beverages were near/above food and clean equipment...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Employees shall drink from a covered beverage container...CDI by discarding beverages.
0.5
9.
3-301.11; Priority - Observed worker very briefly touch ready-to-eat hamburger bun with bare hand...Food employees may 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 dispensing equipment...CDI by donning gloves to work with RTE foods.
0.0
10.
6-301.12; Priority Foundation - No paper towels were available at handsink near bathrooms (battery was dead and towels did not dispense)...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by replacing batteries in dispenser.
1.0
15.
3-304.15 (A); Priority - One worker handled raw frozen hamburgers with gloved hands and then handled a ready-to-eat bun with contaminated gloves...If used, single use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose and discarded when soiled...CDI by discarding gloves and washing hands. NOTE: After discarding contaminated/soiled gloves, hands must be washed at approved handwashing sink (NOT at 3-compartment sink) before putting on clean gloves or touching other items in kitchen.
1.5
33.
3-501.15; Priority Foundation - Sausage patties were in tightly covered container and cooled down 15 degrees in 91 minutes (.166 cooling rate). See temperature chart. This was not fast enough to meet proper time-temperature cooling parameters...To properly cool TCS foods, use shallow containers (2-4 inch food depth), ice-water baths with frequent stirring and/or loose covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
41.
3-304.14; Core - Observed wiping cloths stored in bucket of soapy water, and bucket was near bags of French fries. A few moist/soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses (not in soapy water). Sanitizer buckets shall be stored below and away from food and clean equipment...Store moist/soiled wiping cloths as stated above, and store sanitizer bucket on bottom shelf...NOTE: A bucket of soapy water can be provided to use for washing soiled surfaces, but cloths cannot be STORED in soapy water (only in approved sanitizer).
0.5
47.
4-205.10; Core - Domestic GE stove top/oven (not under hood), Frigidaire refrigerator, and Maytag and Amana chest freezers were in facility...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace domestic equipment with approved ANSI/NSF equipment.
1.0
47.
4-501.11; Core - Some wooden dry storage shelves were splintered/worn on edges...Food service equipment shall be maintained in good repair...Sand down worn surfaces and repaint worn shelving.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled 3-comp sink drainboards and undersides of solid metal shelving...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
55.
6-501.12; Core - Wall and floor surfaces near ice machine were soiled, and some air ducts/piping were dusty in 3-comp sink room...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.5
56.
6-202.11; Core - Light bulb in Frigidaire refrigerator was not shielded...Where food or clean equipment/utensils are exposed, light bulbs shall be effectively shielded...Provide shield or shatter resistant bulb in refrigerator.
0.0
General Comments
NOTE: In back dry storage, bottom shelf of free standing wire shelves must be 6 inches above floor...>>>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: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 11/09/2021
Score: 94.5
#
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
15.
3-302.11; Priority - Raw shell eggs were stored above biscuits in refrigerator...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-304.15 (A); Priority - Two workers handled raw country ham and raw eggs respectively with gloved hands. One person discarded gloves and proceeded to put on clean gloves (without washing hands). The other person continued using contaminated gloves to handle other items/equipment in kitchen...If used, single use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose and discarded when soiled...CDI by discarding gloves and washing hands. NOTE: After discarded contaminated/soiled gloves, hands must be washed before putting on clean gloves or touching other items in kitchen.
0.0
21.
3-501.16(A)(1); Priority - A few sausage patties on grill top were as low as 131F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating patties.
0.0
25.
3-603.11; Priority Foundation - Eggs can be served raw or undercooked and consumer advisory reminder statement is provided, but menu board does not have disclosure statement (which says "Cooked to order")...A consumer advisory shall be provided for any raw or undercooked animal-based food which consists of disclosure and reminder statements...Provide disclosure statement as required...Not corrected during inspection.
0.0
28.
7-201.11; Priority - Bottle of cleaner was stored near clean pans, several cleaners were stored by boxes of straws and spray chemicals were stored on top of refrigerator (with food/clean pans below)...Chemicals shall be stored to prevent contamination of food and clean equipment/utensils and disposable food/beverage containers/items...CDI by properly storing chemicals.
1.0
40.
2-303.11; Core - Observed one worker with bracelet on wrist...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food employees to remove all jewelry (including watches) from arms and hands except for a plain ring.
0.0
41.
3-304.14; Core - Observed wiping cloths stored in bucket of soapy water...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses (not in soapy water)...CDI by placing cloths in approved sanitizer. NOTE: A bucket of soapy water can be provided to use, but cloths cannot be STORED in soapy water (only in approved sanitizer).
0.5
45.
4-903.11(A) and (C); Core - Some disposable plates/bowls were stored with food contact sides up, and box of disposable cups were on floor...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Cover or invert disposable items on clean surfaces and elevate them 6 inches above floor.
0.5
47.
4-205.10; Core - Domestic GE stove/oven (not under hood), Frigidaire refrigerator, and Maytag and Amana chest freezers were in facility. Some dry storage wood shelves were worn...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used according to manufacturer’s intended use and ANSI/NSF certified or equivalent. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas...Replace domestic equipment with approved equipment, and repaint/seal dry storage shelves.
1.0
49.
4-601.11(B) and (C); Core - Observed soiled equipment legs and some wood shelves...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observes soiled/dusty ceiling ducts and fixtures above dining room tables and food prep/dishwashing areas...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
0.5
56.
6-202.11; Core - Light bulb in Frigidaire refrigerator was not shielded...Where food or clean equipment/utensils are exposed, light bulbs shall be effectively shielded...Provide shield or shatter resistant bulb in refrigerator.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Heather Corbett, Exp. 1-23-2022...To verify correction of Item #25 above, by November 19, 2021, provide photo showing consumer advisory disclosure statement (COOKED TO ORDER has been added to menu board. Send photo to Lucy.Schrum@wakegov.com or text to 919-868-2565 Follow-Up: 11/19/2021
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 03/04/2019
Score: 97.5
#
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.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 03/01/2018
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: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 07/17/2012
Score: 97
#
Comments
Points
10.
Raw chicken and country ham (uncooked) were stored above ready to eat foods, hot dogs and cheese, inside of the refrigerator. Keep raw meats stored below any ready to eat meats. Storage in the refrigerator was adjusted to keep raw meats below ready to eat foods.
1.5
36.
Replace the torn gasket on the refrigerator. Rust build-up found on the outside coatings of the chest freezers. Must be in good repair.
0.5
39.
Two white freezers (General Electric and Gibson), Whirlpool refrigerator, and a GE domestic stove were not NSF approved units. When replaced, do so with units that meet the standards of the National Sanitation Foundation (NSF) or equivalent.
1.0
40.
Clean the food debris on the tracks of the back sliding door cooler.
0.0
46.
Two blown light bulbs above the cook station. Bulbs are set to be repaired and replaced due to it being an electrical issue.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 10/20/2011
Score: 95.5
#
Comments
Points
10.
Biscuits, on top of the chest freezer, were not covered during storage. Foods must be protected during storage.
0.0
16.
The sausage patties on the grill were holding between 126-144F. Potentially hazardous foods must be hot held at or above 135F. Patties were put on the grill and reheated to 165F. Do routine temperature checks, during down times, of the foods hot holding on the grill to help ensure 135F holding is met.
2.0
36.
Torn gaskets found on the refrigerator and upright single door cooler. Cracked piece on the rim of the inner doorway of the single door cooler. Must be in good repair.
0.0
39.
Two white freezers (General Electric and Gibson), Whirlpool refrigerator, and a GE domestic stove were not NSF approved units. When replaced, do so with units that meet the standards of the National Sanitation Foundation (NSF) or equivalent. Do not use a cup to scoop out ice with. Scoop must have an identifiable handle.
1.0
40.
Clean the grease build-up around the fixtures of the fryer. Clean the build-up on the leg of the heat lamp.
0.5
43.
Replace the toilet seat in the men's restroom that is loose and peeling. Must be in good repair.
1.0
46.
Slight dust build-up found inside of the sliding door, cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 01/20/2011
Score: 96.5
#
Comments
Points
11.
Found two soiled containers with a little bit of debris on them. Food contact surfaces must be cleaned and sanitized.
0.0
33.
The ice scoop was stored on top of a paper towel that looked to be stained. Store in-use utensils on a clean surface. (container or plate)
0.5
35.
The sleeves of some of the single service cups were stored at the bottom of the cups. Make sure that the sleeve is up to the top of the cup to help protect from outside contamination. Hot dog trays were stored with the food contact portion being exposed. Store invertedly when not in use.
0.5
36.
The wooden shelves on the prep line were worn. Needs to be repainted. Torn gasket found on the prep cooler on the line. Cracked or peeling areas of the paneling and countertops. Strip and re-caulk around the countertops in the back storage area.
0.5
39.
Two white freezers (General Electric and Gibson), Whirlpool refrigerator, and a GE domestic stove were not NSF approved units. When replaced, do so with units that meet the standards of the National Sanitation Foundation (NSF) or equivalent. Do not use a cup to scoop out ice with. Scoop must have an identifiable handle.
1.0
45.
There were two damaged ceiling tiles found above the cook line. Must be in good repair.
0.0
46.
The lighting above the utensil washing sinks were not shielded. Clean the ventilation build-up around the lighting in the prep area and both restrooms.
0.5
47.
Different items were stored on the floor in the utensil washing and storage room. Storage must be at least 12 inches off of the floor or 6 inches on a movable surface.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted... 4. Talked to the owner about minimal bare hand contact on the sandwich prep line. Made reccommendations on using tongs and/or utensils with handles for foods on the prep line. This will help limit the bare hand contact on ready to eat foods. Glove usage is also a possibility.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 06/18/2010
Score: 96.5
#
Comments
Points
2.
Personal drink was stored in the cooler above the foods. Keep personal drinks either at the bottom shelf or away from food/food contact surfaces.
1.5
10.
Raw eggs were stored above a bag holding lettuce in the walk-in cooler. Keep the eggs stored with the other meats located at the prep cooler. Keep the case of sausage patties, in the freezer, covered during storage.
0.0
35.
The sleeves of the single service cups were stored at the bottom of the cups. Make sure that the sleeve is up to the top of the cup to help protect from outside contamination.
0.5
36.
The wooden shelves on the prep line look worn. Needs to repainted. Torn gaskets found on the prep cooler on the line. Must be in good repair.
0.5
39.
Two white freezers (General Electric and Gibson), Whirlpool refrigerator, and a GE domestic stove were not NSF approved units. When replaced, do so with units that meet the standards of the National Sanitation Foundation (NSF) or equivalent
1.0
49.
No documentation of approved training - no credit awarded.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 12/17/2009
Score: 95.5
#
Comments
Points
2.
Personal drink was stored beside of the prep cooler, where the food was stored and orders prepped. Keep personal drinks either away from food contact surfaces or at the bottom shelf.
1.5
11.
Food contact surfaces are to be sanitized often. Do not just wipe surfaces with dry rag. Make sure sanitizer is being used in the process as well.
0.0
17.
Chopped sausage meat, two sliced tomatoes, and some sliced cheese were holding above 45F at the prep cooler. Do not overstack on the prep line portion of the cooler. Best to have back-up supplies to replace when there is no more product in the container.
2.0
35.
Single service plates beside prep line were stored with the food contact portion being exposed. Store invertedly to help prevent any outside contamination.
0.0
39.
Two white freezers (General Electric and Gibson), Whirlpool refrigerator, and a GE domestic stove were not NSF approved units. When replaced, do so with units that meet the standards of the National Sanitation Foundation (NSF) or equivalent
1.0
40.
Clean the build-up inside of the prep cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 05/21/2009
Score: 96
#
Comments
Points
3.
worker washed hands in the utensil washing sink instead of the designated hand lavatories in the facility.
2.0
26.
label the container holding sugar in the dry storage area.
0.0
34.
utensils and other multi-use items were stored in a dirty container. keep utensils stored in clean surfaces. if utensils are not longer being used in the facility, strongly suggest getting them out of establishment in order to avoid violations.
0.5
39.
Two white freezers (General Electric and Gibson), Whirlpool refrigerator, and a GE domestic stove were not NSF approved units. When replaced, do so with units that meet the standards of the National Sanitation Foundation (NSF) or equivalent
1.0
40.
clean water build-up at the top and bottom of the reach-in cooler in the corner of the dining area. food residue found on the inside of the domestic refrigerator.
0.5
46.
clean ventilation build-up on the inside of the reach-in cooler located in the corner of the dining area.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Great job in the storage of the eggs inside of the cold holding unit.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 06/03/2008
Score: 91.5
#
Comments
Points
2.
Found beef chili at 127F and hot dog chili at 104F. Before putting these foods into a pre-heated steam table, they must be re-heated rapidly within 2 hours to 165F and then maintained at 135F or above. (Reheating must take place on the grill or on the stove top--the steam table does not have the ability to reheat foods rapidly). (Corrected on site)
2.5
9.
Observed food service worker crack raw eggs onto the grill and handle raw egg shells with hands. Then she proceeded to handle bread and put it on a plate for a customer. She also proceeded to work with making a sandwich at the preparation top area with cheese, vegetables and other ready-to-eat foods. No handwashing took place between handling raw egg and handling ready-to-eat foods......Food service workers shall not touch ready-to-eat foods with contaminated hands without washing them first. Consider having a food service worker at grill work exclusively with eggs and cooking of foods on the grill--handling no ready-to-eat foods whatsoever. Also, you may avoid direct hand to food contact with items like cheese by using tongs or other utensils............Also observed food workers wiping their hands on unsanitized wiping cloths at the grill and food preparation area......These wiping cloths shall be rinsed frequently in sanitizer (bleach-water solution of at least 50 ppm) during operation........Remember that all personal drinks shall be kept covered and consumed in a sanitary manner (a straw may be used). These cups shall be stored below and away from food, food preparation areas and food equipment and utensils (noted food worker drink out of a coffee cup without a lid which was not stored properly.........NOTE: Sanitized wiping cloths are not to take the place of proper handwashing at handsink............A follow-up visit will be made on Tuesday, June 10, 2008, to evaluate completion of this item.
2.5
14.
Two white freezers (General Electric and Gibson), Whirlpool refrigerator, and a GE domestic stove are not NSF approved units. When replaced, do so with units that meet the standards of the National Sanitation Foundation (NSF) or equivalent.
1.0
16.
Found several stacks of unprotected styrofoam cups. Maintain the original plastic sleeves on these cups all the way up to the rim of top cups on stacks (or cups may be dispensed from an approved dispenser).
1.0
17.
Clean the following soiled surfaces and areas: undersides of 3-compartment sink--shelf above this sink--undersides of front counter near food preparation area--undersides of refrigerated sandwich preparation top, including backsides of door handles--back top area of this preparation unit (in corners and crevices)--shelving below grill area (towards the back) where dry products are stored--interior bottom of biscuit see-through refrigerator.
1.0
29.
Found several unprotected light bulbs above cooking line and in white refrigerator. These bulbs shall be effectively shielded or shatter-proof bulbs shall be provided.
0.5
General Comments
No points taken for the following: (7) Found a few unlabeled containers of sugar and flour. Properly label these containers with their contentes.......(28) Repair the damaged floor tiles in the main food preparation area..............(32) Elevate items on floor (chemicals, soiled dishes, utensils and mugs) in 3-compartment sink area 6 to 12 inches above the floor using approved shelving--or consider using a cart on wheels............NOTE: A follow-up visit will be made on Tuesday, June 10, 2008 to evaluate completion with item #9 above. Follow-Up: 06/10/2008
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 10/04/2007
Score: 92
#
Comments
Points
2.
FOUND THE FOLLOWING INCORRECT FOOD TEMPERATURES: CHICKEN PATTIES AT 88F AND HAMBURGER PATTIES AT 128F. KEEP ALL POTENTIALLY HAZARDOUS FOODS (PHFs) SUCH AS MEATS, DAIRY PRODUCTS AND COOKED VEGETABLES AT 45F OR LESS OR 140F OR ABOVE. (CORRECTED ON SITE).......REMEMBER THAT YOUR STEAM TABLE IS NOT DESIGNED TO HEAT UP FOODS RAPIDLY. BEFORE ANY FOOD IS PLACED IN THE STEAM TABLE, THE FOOD MUST BE COOKED OR REHEATED ON THE GRILL OR STOVE AND THEN PLACED IN THE PRE-HEATED STEAM TABLE SO THAT ALL HOT FOODS ARE KEPT AT 140F OR ABOVE. IF FOOD IS NOT KEPT HOT IN THE STEAM TABLE OR ON THE GRILL, THE FOOD SHALL BE KEPT UNDER REFRIGERATION AT 45F OR LESS.
2.5
14.
TWO WHITE FREEZERS (GENERAL ELECTRIC AND GIBSON), WHIRLPOOL REFRIGERATOR, AND A GE DOMESTIC STOVE ARE NOT NSF APPROVED UNITS. WHEN REPLACED, DO SO WITH EQUIPMENT THAT MEETS NATIONAL SANITATION FOUNDATION (NSF) STANDARDS OR EQUIVALENT.
1.0
15.
OBSERVED WORKER USING A PAPER TOWEL TO DRY UTENSILS AND PANS. DO NOT DRY THESE ITEMS WITH ANY KIND OF TOWELING--THEY SHALL ONLY BE AIR DRIED........CLEAN THE SOILED SHELF ABOVE THE 3-COMPARTMENT SINK WHERE CLEAN FOOD CONTAINERS ARE STORED.
1.5
16.
FOUND UNPROTECTED BEVERAGE STIRRERS AND STYROFOAM CUPS. YOU MAY PROVIDE INDIVIDUALLY WRAPPED STIRRERS AND STORE CUPS IN THEIR PLASTIC SLEEVES OR THESE ITEMS MAY BE DISPENSED FROM AN APPROVED DISPENSER.
1.0
17.
CLEAN FOLLOWING SOILED SURFACES: UNDERSIDES OF 3-COMPARTMENT SINK DRAINBOARDS--UNDERSIDE OF FRONT COUNTER NEAR FOOD PREPARATION AREA (AFTER THOROUGHLY CLEANING, SEAL THE WOOD TO PROVIDE A MORE SMOOTH AND EASILY CLEANABLE SURFACE)
1.0
28.
CLEAN THE SOILED FLOORING UNDER ENTIRE COOKING LINE (NEAR WALL AND UNDER ELECTRIC CONDUITS)......REPAIR OR REPLACE THE DAMAGED TILES IN FOOD PREPARATION AREA.........REPLACE THE DAMAGED CAULK BEING HANDSINK TO RIGHT OF CHEST FREEZER.
0.5
29.
FOUND SEVERAL UNPROTECTED LIGHT BULBS ABOVE COOKING LINE AND IN WHITE REFRIGERATOR. THESE BULBS SHALL BE EFFECTIVELY SHIELDED OR SHATTER-PROOF BULBS MAY BE USED.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (32) ELEVATE THE ITEMS STORED ON THE FLOOR UNDER THE 3-COMPARTMENT SINK 6 TO 12 INCHES ABOVE THE FLOOR USING APPROVED SHELVING.........NOTE: BE SURE TO FOLLOW CORRECT COOLING PROCEDURES WHEN COOLING DOWN CHILI-HAMBURGER MEAT. USE METAL SHALLOW PANS OF NO MORE THAN 2 TO 4 INCHES IN DEPTH AND USE AN ICE BATH (STIR FREQUENTLY) TO COOL THE FOOD AS QUICKLY AS POSSIBLE (FROM 140F TO 70F WITHIN 2 HOURS AND THEN FROM 70F TO 45F WITHIN 4 ADDITIONAL HOURS). YOU MAY ALSO USE A FREEZER TO ACCELERATE COOLING. BE SURE TO TAKE TEMPERATURES TO ENSURE PROPER COOLING.
Location: 38 N Main ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 04/03/2007
Score: 90.5
#
Comments
Points
2.
HAM WAS 128F AND SAUSAGE PATTY WAS 120. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45F OR AT OR ABOVE 140F.
2.5
5.
METAL STEMMED THERMOMETER USED TO CHECK HOT FOODS WAS SEVEN DEGREES OFF. CALIBRATE THIS THERMOMETER PERIODICALLY TO ENSURE ACCURACY.
1.5
10.
OBSERVED A FEW FOOD WORKERS NOT WEARING HAIR RESTRAINTS. ALL FOOD SERVICE WORKERS SHALL WEAR A HAIRNET, WRAP AROUND VISOR OR CAP WHILE WORKING.
0.5
14.
TWO WHITE FREEZERS (GENERAL ELECTRIC AND GIBSON) AND REFRIGERATOR, AND A GE DOMESTIC STOVE ARE NOT NSF APPROVED UNITS..........OBSERVED MANY HAMBURGER BUN BAGS BEING REUSED FOR OTHER FOOD STORAGE. DISCARD BAGS AFTER THE BUNS HAVE BEEN USED. DO NOT USE PAPERTOWELS WHEN STORING HOTDOGS ETC IN CONTAINERS.....DO NOT REUSE ALUMINUM FOIL SHEETS.
1.0
15.
OBSERVED THE STORAGE OF CLEAN UTENSILS (SILVERWARE) ON DIRTY DISH DRAINBOARD--DO NOT STORE CLEAN UTENSILS IN THIS AREA.....FLOUR BEING STORED BY CLEAN UTENSILS--STORE THESE UTENSILS AWAY FROM FLOUR TO PREVENT CONTAMINATION.....DO NOT STORE CLEAN UTENSILS ON ABSORBENT SURFACES, LIKE PAPER TOWELING.
1.5
31.
OBSERVED CLOROX BLEACH AND GRILL CLEANER BEING STORED NEAR FOOD. STORE ALL TOXIC MATERIALS BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
2.5
General Comments
POINTS NOT TAKEN FOR THE FOLLOWING: DO NOT USE CARDBOARD TO SEPARATE PANS OF BISCUITS--USE A NON-ABSORBENT, EASILY CLEANABLE MATERIAL INSTEAD; REPLACE CAULKING BEHIND THE HANDSINK IN MAIN FOOD SERVICE AREA; ELEVATE SODA SYRUP BOXES ABOVE FLOOR; EFFECTIVELY SHIELD LIGHT FIXTURE IN ONE-DOOR TRUE REFRIGERATOR AND HEAT LAMPS AT THE COOKING LINE.
