Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 07/05/2024
Score: 98
#
Comments
Points
43.
3-304.12; Core; Found scoop handle touching product in flour bin and ice bin at drive thru. Store in product with handles up and extending out of foods.
1.0
47.
4-501.11; Core; Rusty wire shelves over 3 compartment sink. Equipment shall be kept in repair.
1.0
55.
6-501.11; Core; Caulk at handwash sink near drive thru is turning black. No points taken. Clean or replace caulk.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 08/17/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Milk and orange juice in glass display cooler at 45F. Ambient of cooler at 45F. Cold potentially hazardous food shall be kept at 41F or below. Items moved to another. Defrosting cooler, fins are icing up.
1.5
47.
4-501.11; Core; Rusty wire shelves over 3 compartment sink. Equipment shall be kept in repair.
0.5
49.
4-601.11(B) and (C); Core; Clean food debris on wire shelves in left walk in cooler above buttermilk. Non-food contact surfaces shall be clean to sight and touch.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 11/14/2022
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Multiple items on steam table by drive thru below 135F (see temp chart above). Hot PHF shall be kept at 135F or above. CDI – Food disposed of.
1.5
47.
4-501.11; Core; Food debris build up on wire shelves in walk in cooler. Non-food contact surfaces shall be clean to sight and touch.
0.5
49.
4-601.11(B) and (C); Core; Wire shelving on back wall by back door very rusty. Wire shelves above 3 compartment sink also starting to rust. Equipment shall be kept in good repair.
0.5
51.
5-205.15; Core; Handwash sink drain elbow dripping. Tightened at time of inspection. No points taken.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 07/18/2022
Score: 98
#
Comments
Points
43.
3-304.12; Core; Flour scoop handle laying in flour. Store in product with handles up and extending out of foods. No points taken.
0.0
44.
4-901.11; Core; Stainless pans stacked wet above 3 compartment sink. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; Rusty wire shelving above 3 compartment sink, backwall stock area. Bent shelves on a few units. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Shelving above soda dispenser has soil build-up. Walk in cooler shelves have white residue on them. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-501.110; Core; Cell phone and keys on lower shelf of biscuit prep counter. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 02/02/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; slaw cups in the front cabinet are above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees at all times. These coleslaw cups were voluntarily discarded. Store the slaw on ice baths if you are going to use the front display.
1.5
43.
3-304.12; Core; one handle seen down in the rice tub. During pauses in food prep the handles shall be stored out of the food product or the place the handle up out of the food product. The rice pitcher was removed from the rice top.
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.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 10/20/2021
Score: 98.5
#
Comments
Points
37.
3-302.12; Core; large tub of flour was not labeled. Foods that are not easily identified shall be labeled. The tub of flour was labeled.
1.0
44.
4-903.11(A), (B) and (D); Core; pans and utensils were stack together wet on the drying racks. Pans and utensils shall be separated to air dry. The pans and utensils were separated to dry.
0.0
55.
6-501.12; Core; debris seen underneath the frying equipment. Dust and debris on the panels over the cooking areas. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. clean the areas under the cooking equipment.
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
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 08/12/2020
Score: 96
#
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: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 03/25/2020
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.
facility is doing a great job of social distancing as patrons come into and out of the facility!!
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 11/13/2019
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. Follow-Up: 11/23/2019
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 07/24/2019
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. Follow-Up: 08/03/2019
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 02/05/2019
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. REHS will return Thursday February 7, 2019 to verify dishes are being cleaned. Follow-Up: 02/15/2019
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 10/23/2018
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: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 03/02/2018
Score: 91.5
#
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: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 12/06/2017
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: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 06/26/2012
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Do not store foods in walk in freezer below leaks/drips in the condensation line.
1.5
11.
Change out sanitizer buckets more frequently, the bucket on the cook line was just at 50ppm or a little less, the bucket on the front line was below 50ppm.
1.5
16.
Sausage gravy at drive through steam unit was below 135F. CDI-reheated.
2.0
34.
Allow all utensils to thoroughly air dry before stacking. Provide a splash guard for shelving above chicken prep station, the pans stored on shelving are getting contaminated. A solid barrier made of washable, nonporous material laid on the lower shelf would be sufficient.
0.5
36.
Repair leak in the walk in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 12/14/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
16.
Sausage on the make line was below 135F. Sandwiches on the pass through window were below 135F. Monitor temperatures more closely to ensure requirements are being met.
4.0
35.
Bag of ice tea containers must be stored above the floor in the outside storage shed.
0.5
36.
Repair prep freezer doors so that the freezer seals properly.
0.5
38.
Repair leak in drain of the wash bay of the three compartment sink.
0.5
49.
Documentation of approved training - 2 point credit awarded. lty 6/23/09.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 08/09/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Make sure that soapy water and sanitizers are in the correct buckets. One station had them in the reverse buckets.
0.0
16.
One sausage biscuit was below 135F in the pass through window. This is a recurring problem and is even occurring during very busy times. Monitor times, temps and rotation to ensure temperature requirements are met. CDI-discarded.
2.0
18.
Two pans of chicken in the pass through window were not accurately labeled according to TILT requirements. One pan was unlabeled and the other pan was labeled with an inaccurate time.
1.5
28.
Several flies observed in the kitchen. Drain flies observed in the women's restroom. Increase pest control measures.
1.0
33.
Do not store biscuit utensils between tables, this area cannot be cleaned frequently enough for utensil storage.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 06/03/2011
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
16.
Sausage biscuits were below 135F in the pass through window. Sausage in the sandwich make table was also below 135F. Prep less sausage/sausage biscuits at once if needed to maintain temperature.
4.0
17.
Walk in cooler was at 50-51F. Per temperature log cooler was at 38F at the morning check. The back of the unit was covered in ice and it was blowing warm air. All potentially hazardous foods moved to chicken walk in cooler. Produce walk in cooler must be repaired as quickly as possible, facility is expecting a milk delivery today and a chicken delivery tomorrow and lack of refrigeration space will become a concern. Notify EHS when repairperson has arrived.
4.0
36.
Repair walk in cooler.
0.5
39.
Milk crates used for storage racks in the walk in freezer are not approved. Replace with something NSF approved.
0.0
49.
Documentation of approved training - 2 point credit awarded. kp 11/18/08.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 10/25/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Store foods in the freezer according to chart provided. Raw beef above sweet rolls. CDI.
1.5
16.
Sausage in the steam table was below 135F. CDI-discarded.
2.0
36.
Replace the biscuit oven side panel. Repair or replace rusting wire rack shelving above the utensil sink. Repair the leak in the tea prep sink drain lever.
0.5
40.
Areas that require cleaning include: insides of refrigeration, outsides of biscuit ovens, and wire rack shelving.
0.5
45.
Repair loose baseboard on the outside of walk ins. Floors need cleaning under and behind equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded. Victoria Yeager.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 03/31/2010
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
3.
Observed employee handle raw sausage patties with bare hands and then proceed to touch reach in freezer handle across from grill. Once hands are soiled hands must be washed with warm water and soap before handling equipment. Hands washed with warm water and soap.
2.0
10.
Leakage from condenser unit in walk in freezer leaking onto french fries. Never store food under leaking condenser units. French fries moved.
1.5
11.
Pans stored as clean still soiled on interiors. Thoroughly wash,rinse,and sanitize.
1.5
16.
4 baskets of blanched fries sitting above fryers with bottom basket below 135F. Hot hold PHF`s must be kept 135F and above. Do not blanch large numbers of fries. Keep amounts of blanched fries small. No more than 2 baskets at a time during peak hours.
2.0
34.
Couple of pans wet stacked. Allow utensils to air dry completely before stacking.
0.0
36.
Tape holding door closed under front service counter. Repair; Remove plastic under front line ice bin. Remove plastic from bun toaster top. Impediment to cleaning; Large gap between cabinet and molding under ice bin. Repair to eliminate large gap; Leak in walk in freezer condenser. Repair.
0.5
40.
Cleaning needed under hot holding lines, white display front, inside walk in cooler-black mold growing in seams and around floor base, under grill, clean floors under shelving in walk ins, inside fryers and utility carts.
0.5
45.
Replace outlet cover behind cooking line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 11/10/2009
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Raw chicken sitting directly ontop of bo rounds in reach in freezer. Raw sausage over blueberry nuggets in walk in cooler. Arrange coolers and freezers according to final cook temperature.
1.5
11.
Chicken pan lids stored as clean in walk in cooler soiled. Ice bin at take out window has black mold growing in rear of bin. Soda dispenser has black bacterial buildup. Thoroughly wash,rinse, and sanitize; 2 sanitizer buckets less than 50ppm chlorine. Chlorine sanitizer shall be kept 50ppm-100ppm.
1.5
16.
1 basket of fries 98F on fryer. Once a vegetable has been blanched it must be kept 135F or above or 45F or below. Recommend blanching smaller number of fries to ensure temperatures maintained 135F and above. ( CDI )
0.0
17.
Potato salad 50F in display case. Cold hold PHF`s must be kept 45F and below.
2.0
36.
Repair cup dispenser bottoms. Tape used to hold dispenser together. Not easily cleanable; Side panel on biscuit oven missing. Replace; Leak under front line ice bin. Caulking needed around ice bin. Repair and recaulk; Remove plastic under front line ice bin. Impediment to cleaning; Replace bean strainer. No longer easily cleanable.
0.5
40.
Cleaning needed under all hot holding lines, display door, under ice bin at takeout window, cooking equipment exteriors,piping behind cooking equipment, inside reach in freezer, and shelving in walk in cooler.
0.5
45.
Cleaning needed of ceilings over biscuit and chicken breading areas. Clean ceiling heater at office; Replace wall tiles at takeout hot holding area. Tiles are no longer easily cleanable. Regrout tiles in corner beside front handsink. Resecure metal molding at chicken breading station.
0.5
46.
Endcaps needed on lighting in walk in coolers and freezers to make shatterproof. Numerous endcaps missing on lighting; Ventilation over fryers needs cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Shelf needed in reach in chicken freezer. TILT application given to Krista, MOD.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 08/12/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
3.
Observed employee wash gloved hands at 3 compartment sink and then proceed to begin work again. Hands are to washed at handsinks only. Never wash hands at 3 compartment sink. Once gloves are soiled they are to be disposed of and then hands are to be washed. Don`t wash gloves and reuse. 1 time use only!
2.0
10.
Small freezer beside chicken breading station not arranged according to final cook temperature. Bo rounds in bag sitting directly on bagged chicken, Raw chicken sitting above country ham. Walk in freezer also not arranged according to final cook temperature. Raw steak above pies and bacon over bo rounds. Arrange coolers and FREEZERS according to final cook temperature. Shelving needed in small freezer beside breading station to help facilitate correct arrangement orders.
1.5
11.
Chicken pans stored as clean in walk in cooler still have food residue present. Soda dispensers have black debris on units. Pan racks and baking pans have food residue on them and are greasy. Thoroughly wash,rinse, and sanitize.
1.5
25.
1 digital thermometer provided but non-functional. A thermometer accurate to plus or minus 2 degrees must be present and available on site.
0.5
35.
1 box of latex gloves stored below chemicals. Store in a manner to prevent contamination.
0.0
36.
Repair door at front counter so that tape is not the mode of keeping door closed. Repair cup dispensers. Tape being used to hold bottoms together. Tape is not easily cleanable; Recaulk behind front handsink; Side panel on biscuit oven missing. Replace; Replace baking pans that are no longer easily cleanable.
0.5
40.
Cleaning needed under tops of hold hold units, toaster oven front, inside fry fryer, under grill, shelving over dirty side of 3 compartment sink, inside and underneath can opener holder,exteriors of chicken pans, and corners of cabinetry.
0.5
46.
Endcaps needed on lighting in walk in coolers and freezer to make shatterproof. Numerous endcaps missing on lighting with plastic shields. Endcaps had been ordered but in storage shed waiting to be installed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 04/09/2009
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
2.
1 employee beverage stored above pans of margarine oil. Store employee drinks in a sanitary mannner below and away from food and food contact surfaces.
0.0
5.
Rear handwashing sink near tea station completely blocked by utility carts. Handsinks shall remain unblocked and unobstructed.
1.5
10.
Raw chicken above raw bacon and country ham in walk in freezer. Arrange coolers and FREEZERS according to final cook temperature. Raw chicken should always be stored below other foods for establishment; Keep employee food stored below and away from food for establishment.
0.0
11.
Chicken pans stored as clean in walk in cooler still have food residue present. Tomato slicer still has tomato residue in blades. Thoroughly wash, rinse, and sanitize.
1.5
17.
Tomatoes and batter dip above 45F. Keep cold hold PHF`s 45F and below. When using ice as the means of cooling keep product surrounded by the ice water mixture to ensure that proper temperatures are maintained. In liquid products recommend aggitation to also help transfer of cold.
2.0
19.
Handsoap stored beside clean lines and insect spray stored above clean linens in exterior storage room. Different chemicals stored beside clean linens in back of kitchen. Store chemicals in a sanitary manner away from sources of contaminination. Never store with or below chemicals.
1.5
25.
Thermometers looked good today.
0.0
34.
Chicken pans wet stacked in walk in cooler. Allow utensils and equipment to completely air dry before stacking to prevent mold and bacterial growth.
0.5
40.
Cleaning needed underneath service lines, in rears of cabinetry, under soda machines, sides of cooking equipment, utility carts, under tea drain board, under cooking equipment, and shelving.
0.5
43.
Replace cracked men`s lavatory basin
0.0
45.
Clean ceiling tiles-greasy and dusty. Replacement of ceiling tiles needed at biscuit station; Metal ceiling grid paint has come off in numerous places. Sand, smooth, and repaint; Clean floor and plastic mat on floor in walk in freezer-very dirty.
0.5
46.
Endcaps needed on lighting in walk in coolers. Shield or shatterproof bulbs needed in exterior storage room to protect clean linens; Clean ventilation throughout kitchen-very dusty.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Call Pepsi distributor to reactive sensor on ice bins.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 12/04/2008
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
3.
Observed employee after putting sausage patties on grill touch timer and other pieces of equipment in kitchen without washing hands. Once hands are soiled or contaminated they must be thoroughly washed.
2.0
11.
Slicer, can opener and "clean" empty chicken pans in walk in cooler for storage visibly soiled. Thoroughly wash, rinse, and sanitize.
1.5
28.
Roach observed under ice bin. Call pest control immediately.
1.0
30.
Better job with employee jackets today but ladies personal handbags still being stored at front with single service items. Store personal items in a manner to prevent cross contamination of food and food contact items. Store with the employee jackets in back or store.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
2 door refrigeration unit beside chicken breading station not keep PHF`s 45F and below. PHF`s removed from refrigerator and maintenance contacted; Leak under drink machine at takeout counter-repair; Replace all badly rusting racks in refrigeration units. Replace rusting rack at tea station; Repair gap at cabinet door under drink station-make easily cleanble-large gap.
0.5
40.
Cleaning needed under all drain boards, inside of reach in cooler at takeout station, all utility carts, white tea bin exteriors, display tracs, under leaking drink station at takeout, underneath wrap station,shelving in walk in`s, under all table rims, sides and underneath all equipment.
Cleaning needed of ceiling tiles and replacement of ceiling tiles needed at biscuit station; Metal ceiling grid paint has come off in numerous places. Sand, smooth, and repaint; Repair broken molding near base coving at 3 compartment sink; Clean wall behind hot hold station at takeout window.
0.5
46.
Replace blown lights under ventilation hood and in walk in cooler; Replace missing endcaps at lighting in walk in freezer; Ventilation at chicken breading station peeling. Replace or sand, smooth, and repaint.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I will return 12/8/08 to check on the status of the broken 2 door refrigeration unit. Do not keep PHF's in unit until repaired.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 09/24/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
3.
Observed employee after breading chicken touch 3 compartment sink handles without washing hands. After hands are soiled they must be thoroughly washed.
2.0
11.
Slicer and can opener blade visibly soiled. Thoroughly wash, rinse,and sanitize food contact surfaces.
1.5
26.
Label rice bin.
0.0
30.
Clean linens stored on floor under chemicals in outdoor storage shed. Store linens in a manner to prevent cross contamination. Don`t store them on the floor or under chemicals; Personal items stored on storage rack directly beside single service items. Store employee items away from food, food prep, and food contact items. Store in a manner to prevent cross contamination.
0.5
36.
Pipe at tea urn leaking-repair; Replace badly peeling and rusting racks in walk in coolers and reach in coolers; Replace torn door gaskets on walk in cooler and reach in coolers; Remove all tape from shelving and recaulk behind front handsink.
0.5
40.
Thorough and detailed cleaning needed of all equipment including sides, rims,interiors, piping,and undersides; Clean underneath all shelving; Clean utility carts, ice scoop holder, and racks.
0.5
46.
Replace blown light under ventilation hood.
0.0
47.
Linens and other items stored on outdoor storage shed floor. Storage shall be 6-12 inches off of the floor and permit for easy cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Marinade bin being washed at can wash. Don't wash utensils or equipment at can wash. Use 3 compartment sink. You may dump used marinade in can wash, but the equipment must be washed at 3 compartment sink; Keep back handsink accessible.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 06/20/2008
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
3.
Employees placing soiled utensils on top of french fries (by 3-compartment sink). Do not store items that might cause contamination near food products. Leak in walk-in freezer, dripping on boxes of food. Items moved from underneath leak in walk-in, repair man called. Have leak in walk-in freezer repaired by Friday 6/27/08.
2.5
9.
Employee drinks stored on chicken prep table and on top of chicken freezer. Store employee drinks below all food prep, food storage, and clean utensil areas.
2.5
11.
3-compartment sink set up with sanitizer in middle vat. Set sink up wash in outside vat, rinse in middle vat, sanitize in outside vat (see chart). Vegetable slicer soiled, clean and sanitize after each use.
2.5
15.
Multiple containers stacked wet. Completely air-dry all utensils after each use. Employee placing soiled pans on top of freezer with clean utensils and prep area. Do not set soiled utensils on a clean surface. Keep soiled utensils seperate from clean utensils.
0.0
16.
Single use tea containers stored on floor in outside storage shed. Keep all single service ietms stored above the floor.
1.0
17.
Repair leaks at pipe under ice dispenser in customer area, leak at grease tray at grill, leak in walk-in freezer, leak at hot hold table under biscuit heat lamp. Replace broken gaskets, clean gaskets at all refrigeration. Clean ceilings.
1.0
22.
GC - have pipe repaired underneath tea sink so cup is not used. Must have a 1-2 inch air-gap. Will be checked next Friday.
0.0
34.
GC - keep clean linens stored above the floor.
0.0
General Comments
Keep back handsink accessible. Follow-Up: 06/27/2008
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 06/27/2007
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Vegetable slicer hanging from clean utensil shelf visibly soiled, clean and sanitize slicer after each use, do not hang slicer from bottom shelf, it is to close to the floor. Inside of ice machine has black mold growth, clean and sanitize machine as needed. *Check sanitizer concentrations in red sanitizer buckets to ensure concentration of 50-100ppm*
2.5
15.
Ice scoop holder dirty, clean and sanitize ice scoops and holder DAILY.
1.5
17.
Clean back side of ovens, cabinets below drink machine areas, toaster, floor at and around flour storage, at heat lamps.
1.0
General Comments
Discard all utensils that are no longer in good repair. Have drink machine repair so soda only dispenses when lid is closed.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 11/02/2006
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
Chicken fingers on front hot holding unit, 105-117F, hold all potentially hazardous foods 140F and above or 45f and below. Keep chicken directly under heat lamps, today sitting out from lamps.
2.5
11.
Employee washing dishes with soap in two outside vats, sanitizer in middle compartment. Wash, rinse and sanitize in that order. Dishes on rack by 3-compartment sink with food debris, empty chicken containers in walk-in with food debris, manager said were supposed to be clean. Thoroughly wash rinse and sanitize all utensils after each use, always keep clean and dirty dishes seperate from each other.
2.5
17.
Clean all shelves in both walk-in coolers, in chicken breading area, if racks are starting to rust then replace. Clean cabinets under both drink dispencers, clean heat lamp areas.
1.0
28.
Clean walls at drive thru, ceiling and air-vents through out kitchen and dinins areas.
0.5
General Comments
21. Delevery from this morning, boxes blocking handsink, have delevery put some where else or immediately start breaking it down so does not block hand sink. 3. Can opener at 3-compartment sink, move to a prep table away from utensil washing area. 29. Lights low in some areas, manager had bulds in office ready to replace burnt bulds.
Location: 1400 N Main ST FUQUAY VARINA, NC 27526-8901 Facility Type: Restaurant Inspection Date: 07/14/1999
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
7.
STORE ALL DRY FOOD BINS LIKE FLOUR WHERE THEY CAN NOT BE CONTAMINATED BY DIRTY UTENSILS,. DO NOT STACK DIRTY UTENSILS ON TOP OF FLOR BIN.
1.0
17.
REPAIR LEASK UNDER SODA STATIONS. CLEAN OUT THESE CABINETS . CLEAN ALL SUFACES OUTSIDE ICE SRORAGE IN DINING ROOM CLEAN MOLD/MILDEW FROM AROUND SODA STATIONS. REMOVE MILDEW FROM WALLS AND FANS ETC IN WALKIN COOLER. CLEAN UNDERSIDE OFBISCUIT TABLE. CLEAN ALL COOLER GASKETS. CLEAN FREEZER DOORS BY FRYER . CLEAN INSIDE FRYERS.
2.0
24.
FLIES IN DINING AREAAND KITCHEN. MICE IN OUTSIDE STORAGE BUILDING
2.0
28.
REPLACE BROKEN BASE TILE IN DRY STORAGE ROOMS CLEAN HARD TO REACH WALL AREA S WHERE MILKDEW IS PRESENT SUCH AS UNDER 3 COMPARTMENTS SINK.
