Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 08/06/2024
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; The ceiling of the microwave by the flattop has stuck on food debris; coffee cup lids have tea splash on them; the floor fan has food debris and dust on it; a few of the condiment bins in the ordering area and drive thru area need wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. **Points reduced due to an improvement in cleaning in all areas of the kitchen.
0.5
53.
6-501.18; Core; The underside of the urinal in the men's bathroom is soiled. Plumbing fixtures such as handwashing sinks, urinals and toilets shall be cleaned as often as necessary to keep them clean. Clean the underside/piping of the urinal more frequently.
0.0
55.
6-501.12; Core; The tile wall in the handwashing and ice machine area has soda/tea splash on it. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
55.
6-501.16; Core; The mop was left in mop water while employees cleaned other sections of the kitchen. Mops not in use shall be stored in a position that allows for air-drying without soiling walls, equipment or supplies. CDI- Mop was used and then water was discarded.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 98
#
Comments
Points
45.
4-903.11(A) and (C); Core; Small front counter area table-top bins for single service items and sauces need more frequent cleaning. Bins are dusty with some debris. Single service items must be stored in clean locations.
0.5
49.
4-601.11(B) and (C); Tops of kitchen equipment, hanging ceiling cords, walk-in freezer floor and hand contact area of the walk-in cooler door all need more frequent cleaning. Check into the none freezing solution for cleaning the freezer floor. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. R- Cleaning mentioned on past inspections.
1.0
55.
6-501.12; Core; The ceiling tiles and ceiling vents over the kitchen prep-line has a buildup of dust and grease. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis. R- Mentioned on the past inspection.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge (manager on duty) is not certified as a food protection manager. The person in charge shall be certified as a food protection manager. He is scheduled for a class and the general manager is certified as a food protection manager.
1.0
47.
4-501.11; Core; The ceiling cover for the microwave closest to the fryers is missing, making it difficult to keep the ceiling clean - the rubber black mats used as trivets are thinning in places; showing signs of wear and tear. All equipment shall be maintained in good repair and easily cleanable. Replace ceiling cover and black mats.
0.5
49.
4-601.11(B) and (C); Core; The ceilings of the microwaves have stuck on food debris; the sweetener and salt condiment bins in the drive thru and dining area have grit in them; the white fans have a buildup of dust and debris; the sides of the fryer, fryer basket rack and flattop need wiping down; the top of the biscuit oven needs wiping down and the faucet area of the veggie sink needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
53.
6-501.18; Core; The underside of the urinal and toilet and in the men's, bathroom is soiled. Plumbing fixtures such as urinals, toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal and toilet more frequently.
0.5
53.
5-501.17; Core; The white trash can in the smaller women's bathroom stall does not have lid. Covered trashcans shall be provided in bathrooms used by females. Purchase a trashcan with a lid for the smaller stall.
0.0
54.
5-501.116; Core; The gray trashcans in the kitchen need cleaning; especially the handle areas. Trash cans shall be cleaned frequently enough to prevent a buildup of soil or becoming attractants for insects and rodents. Clean the trashcans.
0.0
55.
6-201.11; Core; A wall tile is missing by the bottom of the urinal in the men's bathroom. Floors, walls and ceilings shall be smooth and easily cleanable. Replace wall tile.
0.0
55.
6-501.12; Core; The ceiling tiles and ceiling vent over the prep-line has a buildup of dust and debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 06/16/2023
Score: 98
#
Comments
Points
47.
4-501.11; Core; The ceiling cover for the microwave closest to the fryers is missing, making it difficult to keep the ceiling clean. All equipment shall be maintained in good repair and easily cleanable. Replace ceiling cover.
0.0
48.
4-501.19; Priority Foundation; Employee was washing dishes in water that temped at 88F when the manufacturer specifies dishwater needs to be between 110-120F. Dishwater shall be maintained at 110F or above unless the manufacturer's label specifies otherwise. CDI - Hot water was added until dishwater temped at 110F+.
0.5
49.
4-601.11(B) and (C); Core; The ceiling of the microwave by the fryers has stuck on food debris; the condiment bins in the dining and drive-thru area have debris in them; the tabletop fan and standing floor fan have a buildup of dust/debris; the backs of the monitors in the ordering area as well as the monitors/monitor holders and top area of the serving line need cleaning due to a buildup of dust and oil; and the fan-guards on the evaporator in the walk-in cooler have a buildup of black residue. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
1.0
55.
6-501.12; Core; The ceiling vents in the bathrooms have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
55.
6-501.16; Core; A mop was stored in mopwater. Mops not in sue shall be stored in a manner that allows for airdrying without soiling walls, equipment or other supplies. CDI - Mop was put in top section of bucket.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 01/18/2023
Score: 98
#
Comments
Points
49.
4-601.11(B) and (C); Core; The ceiling of the microwave has stuck on food debris; the condiments bins by the push-thru has grit at the bottom; the bun holding station has a buildup of crumbs and sesame seeds at the bottom; the bottom of the stackable freezer has food debris; the countertop and floor fan have a build-up of dust and debris; and the backs of the monitors have a buildup of dust. Nonfood contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
1.0
53.
6-501.18; Core; The underside of the urinal is soiled. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the underside of the bowl of the urinal more frequently.
0.0
55.
6-501.12; Core; The ceiling vents in the bathrooms have a buildup of dust and there is paper and tape on the floor of the walk-in freezer. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 08/23/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. No points taken since PIC provided proof of taking test and waiting for results.
0.0
47.
4-501.11; Core; There is a small amount of ice build up on the condenser in the walk in freezer and floor and the metal plate is separating from the door of the walk in cooler at the bottom. All equipment shall be maintained in good repair and easily cleanable. Repair these items.
1.0
48.
4-501.14; Core; The compartments of the 3 compartment sink need cleaning. The compartments of sinks used for washing and rinsing equipment, utensils, etc. shall be cleaned before use and as often as necessary to prevent the recontamination of equipment and utensils. Clean the 3 compartment sink more frequently.
0.5
49.
4-601.11(B) and (C); Core; There is a build up of sesame seeds along the sides of the sliding door of the burger freezer; the condiment bins need cleaning out in the drive thru and by the push-thru; the fan guards on the condenser in the walk in cooler have a build up of debris; and the area under the grate as well as behind the beverage dispensing machine in the dining room need cleaning. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a more frequent basis.
1.0
51.
5-202.13; Priority; The end of the hose was resting in the basin of the mop sink. An air gap shall be between the end of the water supply inlet and the flood rim of the plumbing fixture. Hose was wrapped so that end of hose is tucked.
0.0
55.
6-501.12; Core; The ceiling vents and ducts in the bathrooms need cleaning due to dust and black residue; there is ice on the floor of the walk in freezer; and there is a small amount of solidified oil in front of the waste oil equipment. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 03/30/2022
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ham and cheese bundles in the bottom prep cooler an din the walk-in cooler were 46-48F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- ham and cheese were uncovered to cool down.
1.5
33.
3-501.15 (B); Core; Ham and cheese bundles prepped yesterday and covered were not cooled properly. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.5
39.
3-305.12; Core; Boxes of food are being stored under a condensed water line in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Remove ice from boxes of food and do not store food underneath.
1.0
47.
4-501.11; Core; The walk-in freezer has ice buildup on around the condenser and along the lines as well as on the floor. Some of the gaskets throughout the kitchen are torn and in need of replacement. Equipment shall be maintained in a state of good repair. Repair these items.
1.0
49.
4-602.13; Core; Clean the gaskets throughout the restaurant. Clean the condenser fans. Clean around the cooking equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
53.
6-501.18; Core; The urinal in the men's room is soiled and in need of cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.12; Core; The walls and ceiling vents throughout the kitchen have residue accumulation and are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 01/15/2020
Score: 92
#
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. Lauren Harden 919-500-0943 Verification required by January 24, 2020 for three compartment sink sanitizer Follow-Up: 01/24/2020
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 08/05/2019
Score: 94.5
#
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. Lauren Harden 919-500-0943
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 02/04/2019
Score: 93.5
#
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. Lauren Plis 919-500-0943
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 08/10/2018
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. Lauren Plis 919-500-0943
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 03/29/2018
Score: 96.5
#
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: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 07/05/2017
Score: 96.5
#
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: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 02/22/2017
Score: 93.5
#
Comments
Points
General Comments
Full credit was deducted in areas were I noticed, no changes from the past inspection. The grade did drop. Please use this inspection, as an outline, to make corrections.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 07/10/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
There was a small amount of mold in the ice machine. Ice is considred a food and must be stored in a clean area. The ice machine was cleaned. Several dishes that were stored as clean had dried food debris on the dishes. Several dishes that were stored as clean were greasy. All items that are stored as clean must be free of all grease and food debris. The items were corrected.
3.0
28.
There were a few flies present in the kitchen.
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 all torn gaskets. Defrost the small ice cream unit. Some of the sehlves are starting to rust. All food service equipment must be in good repair andeasy to clean.
0.5
40.
Clean the shelves in the walk-in cooler. Clean all the storage shelves and drawers. Clean the gaskets throughout the kitchen. Clean out three compartment sink. Clean the side of the grill.
0.5
45.
Clean the floors and walls near the sinks and food prep areas. The ceiling titles need to be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The ladies restroom had a strong sewage smell in the bathroom. The drains were clear and there was no standing water in the kitchen.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 12/08/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
19.
The powder filter was stored above bread and ready to eat foods in the dry storage room. Keep all chemicals stored below all food and food products.
1.5
33.
Keep the ice cream scoop out of the water well.
0.5
34.
Cross stack the dishes. There was a small amount of dishes that were stacked wet.
0.0
36.
Replace all the torn gaskets. Defrost the small ice cream unit. Replace all torn dishes. The reach-in freezer has a leak on the inside of the unit.
1.0
40.
Clean the shelves in the walk-in cooler. There was heavy mold build up on the shelves in the walk-in cooler. Clean the storage racks in the walk-in cooler. The storage racks had mold build up on the shelves. Clean the side of the deep fryers. Clean the gaskets throughout the kitchen. Clean the gaskets on the small ice cream freezer up front. Clean all the storage shelves. Clean the side of the grill.
1.0
45.
Clean the floors around the deep fryers. There was heavy grease build up on the floor near around the deep fryers. Clean the floors near all the sinks and food prep areas. Clean the stained ceiling titles.
1.0
47.
Keep all storage at least 6 to 12 inches above the ground.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 09/01/2011
Score: 90
#
Comments
Points
11.
Several black trays that were stacked as clean were greasy. Clean the ice machine to remove the mold and pink algae. Ice is considered a food and must be stored on a clean surface. The dishes next to the chicken strip prep area were covered with chicken flour. A splash guard must be installed to keep the chicken flour from coming onto the dishes. Will return to see if the violations were corrected.
3.0
16.
There were three chicken breast that were only 132 degrees F. The chicken breast must follow the tilt or , must be held at 135 degrees F or above. The chicken was thrown away.
0.0
17.
Ham was left out at room temperature and was 72 degrees F. Chicken strips were left in the flour at temperature of 67 degrees F. These food must be held cold at 45 degrees F or below. The ham was cooled down to 45 degrees F. The chicken strips were thrown out.
2.0
18.
The chicken had an expiration time of 3:30 and the chicken was still on display at 4:15 p.m. All products must be thrown away after the 2 hour tilt time has expired.
0.0
24.
Ham was left out to thaw at room temperature. Food must be thawed under running water not to exceed 70 degrees, food can be thawed as a overall part of the cooking process, food can be thawed in the walk-in or cold hold unit.
0.5
26.
The chicken batter had strips and chicken fat left in the flour. The flour must be shifted. The flour can not have potentially hazardous foods stored in it, and left out at room temperature.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Replace all torn gaskets. Defrost the small ice cream unit. The reach-in freezer has a leak on the inside of the unit. Ice is on the side of the unit.
1.0
40.
A deep cleaning is needed throughout the restaurant. Clean the shelves in the walk-in cooler. Clean the gaskets. Clean the side of the deep fryers. Clean the gaskets. Clean the legs wheels and underside of all the food prep areas. Clean out all storage drawers. Clean the roller racks in the walk-in cooler. Clean the brown roller chart. Clean the gas lines. Clean the side of the cook equipment. Clean under the chicken prep table. Clean all wire rack shelves.
1.0
41.
There is a odor coming from the ladies restroom.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floors and walls around the three compartment sink. Clean the floors and walls in the walk-in cooler. Clean the floors under the deep fryers and all cook equipment.
0.5
46.
Clean the vents to remove the dust. Replace all blown light bulbs in the kitchen and dry storage room.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
The manager did not know where the food safety certificates were so no points were awarded. Follow-Up: 09/11/2011
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 03/17/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
There were small containers of ham stacked on top of each other with no barrier between containers. Food must have a barrier between each container. The violation was corrected.
0.0
11.
Clean the dishes to remove the grease and food build up on the dishes. The dishes were stacked with the clean dishes. All dishes that are stored with cleaned dishes must be free of food debris. The dishes were washed,rinsed and sanitized
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Replace all the torn gaskets on the cold hold and ice cream units. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the gaskets. Clean the storage shelves in the walk-in cooler and freezer. Clean all the wire rack shelves. Clean the undersides of the food prep tables.Clean the storage drawers. Clean the chicken storage racks in the walk-in cooler.
0.5
45.
Clean the floors and walls near all the food prep sinks and areas. Clean the floors and walls around and under the deep fryer.
0.5
46.
Clean the vents to remove the dust.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 10/27/2010
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
In the walk in cooler there was a container of ham the was placed into smaller white containers and stacked on top of each other. There was no barrier between the two products. The chicken flour was not shifted and chunks of chicken and a chicken wing was left in the flour. If the flour is not shifted the flour must be placed in the walk-in cooler. Will return to see if the violation has been corrected.
1.5
11.
Clean the inside of the ice machine to remove the mold and pink algae. Properly clean the dishes to remove the grease. There were several dishes that had a lot of grease build up. Remove the day dots from all the dishes. Place a splash guard at the chicken breeder station and the air drying rack. Chicken flour was getting on the dishes. Will return to see if the violation has been corrected.
1.5
17.
The chicken flour had not been shifted and there were chunks of chicken and a chicken wing left in the flour. The wing was above 53 degrees F. This food must be held at 45 degrees F or below unless being prepared or cooked. The wing was thrown away.
0.0
23.
There was a container of sausage in the walk-in cooler that was cooled down to 53 degrees F, and placed in the walk-in cooler with a tight lid on the sausage. Once food falls below 135 degrees F the cooling process must began. Food has two hours to go from 135 degrees F to 70 degrees F. Food has four more hours to go from 70 degrees F to 45 degrees F or lower. Food can be separated into smaller portions and left uncovered or loosely covered if there is no risk of overhead contamination. Heat transfer equipment can be used. Ice can be used as an ingredient. Food can be cooled in a ice bath slush mixture.
1.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Replace all the cracked and chipped dishes. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the undersides of the food prep tables. Clean the side of the deep fryers. Clean the fry doors. Clean the side of the chicken breeder station. Clean the gaskets. Clean the doors and handles on the hot hold cabinet. Clean out the three compartment sink. Clean the storage shelves and cabinets.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floor and walls behind and beside the ice machine. Clean the floors and walls in the can wash area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 05/25/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Found a little condensation dripping onto boxes below condenser in walk-in freezer. Until the leaks can be fixed, do not store food boxes under leaking condensation lines OR place pans under leaks to catch drips.
0.0
17.
Found several incorrect temperatures of cold potentially hazardous foods. See food temperature chart. Keep these foods at 45F or less.
2.0
34.
Found clean food containers stored on soiled shelving. Clean this shelving...Found many food pans being stacked while wet. Completely air dry these items before stacking...Found food pans stored under/near sink waste pipes. Do not store these items near waste lines to prevent possible contamination from leaking pipes...
0.5
35.
Clean the soiled beverage lid holders near drive-through...Elevate the box of jugs in back storage at least 6 to 12 inches above the floor using approved shelving.
0.5
36.
Replace the corroded shelving in utensil/food container storage area with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked food containers and lids and pitted/corroded ice cream scoop and replace as necessary...Remove the cracked/damaged vinyl on handles of tongs OR replace tongs as necessary...Replace the badly cracked and damaged metal inserts at the chicken breading area...Replace/repair the damaged edge of walk-in cooler door...Properly insulate (wrap) the exposed copper pipes in walk-in cooler...Repair the leaks on condenser/pipes in walk-in freezer so that water/ice does not accumulate on food boxes below...Repair the improperly functioning reach-in refrigerator under the main food preparation line so that it maintains all foods at 45F or less. The temperatures of the foods taken in this unit were all incorrect...Remove stickers from exteriors of food containers and lids that are in storage.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, sandwich preparation areas, counters and sink drainboards--interiors of rinsing and sanitizing sinks of 3-compartment sink and right "clean" side drainboard--exterior sides of fryers, fryers doors, cooking line equipment (areas where grease has accumulated) and wheels and castors--undersides of main food preparation line--areas near lights above hot holding areas--exterior of doors and handles of hot holding cabinet, including door hinges--interior tops of microwave ovens--sink faucets--dry storage dunnage racks--interiors of hot holding cabinets--tall mobile tray racks--mobile cart--some condiment holders--baby booster chairs and high chairs in customer area--top surfaces of hot holding units and other cooking areas--exterior bottoms of biscuit/cookie sheet pans (many in storage were very greasy)--pipes under sinks.
1.0
43.
Clean the soiled toilet bases in both bathrooms and the soiled underside of urinal men`s bathroom...Replace the rusty paper towel dispensers in bathrooms and at front service area handsink...Clean the soiled exteriors and undersides of paper towels dispensers.
1.0
44.
Remove the old stone "trash cans" from the dumpster enclosure and properly dispose of them...Observed liquid coming from dumpster and other wet areas around immediately dumpster area, showing that the dumpster has rusted through. Replace this dumpster...Clean the soiled exterior top of grease dumpster.
0.5
45.
Clean the soiled flooring in walk-in freezer and dry storage areas (especially in corners by walls and by shelving/equipment legs)...Replace the damaged or missing caulking behind sinks. When replaced, ensure caulk is smooth and easily cleanable...Replace the missing grout in flooring of mop sink/can wash...Clean the soiled walls of mop sink/can wash...Clean the soiled floor in outside storage room.
0.5
46.
Clean the soiled ventilation grates and hoods above cooking areas and charbroiler, including fire suppression lines...Clean the dusty vent fan grates in bathrooms...Replace the peeling shatter-proof light bulbs above front storage areas with similar bulbs...The lighting walk-in freezer was somewhat dim. Provide at least 10 ft-candles of shielded light in this unit.
0.5
47.
Provide a hose holder in mop sink/can wash to keep hose up and off the bottom of this sink...In storage room accessed from outside, elevate all items above the floor 6 to 12 inches using approved shelving. Remove all excess items from this room that are not used in the operation of the restaurant.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 11/25/2009
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Found a little condensation dripping onto boxes below condenser in walk-in freezer. Until the leaks can be fixed, do not store food boxes under leaking condensation lines OR place pans under leaks to catch drips. (corrected during inspection)
0.0
11.
The quaternary ammonium (QA) sanitizer in several wiping cloth buckets was less than 200 ppm. It shall be at least 200 ppm but should not exceed 400 ppm...The QA sanitizer coming out at 3-compartment sink is barely the minimum concentration required (borderline). This sanitizer should be adjusted so that it is properly dispensing sanitizer.
1.5
33.
Found running water dipper well only dripping water into basin (scoops were present in basin). There shall be a steady of stream of water running into basin at all times while scoops are present.
0.5
34.
Found clean utensils stored on soiled tray. Clean this tray...Found many food containers and trays being stacked while wet. Completely air dry these items before stacking...Found food containers and pans stored under/near sink waste pipes. Do not store these items near waste lines to prevent possible contamination from leaking pipes.
0.5
35.
Clean the soiled plastic lid holders in drive-thru/front area...Discard the soiled take-out foods containers (styrofoam) and paper food wraps at the main preparation line.
0.5
36.
Replace the rusting and corroded shelving in utensil/food container storage area with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked food containers and pitted/corroded ice cream scoops and replace as necessary...Remove the cracked/damaged vinyl on handles of tongs OR replace tongs as necessary...Replace the badly cracked and damaged metal inserts at the chicken breading area...Replace the damaged door gasket on one reach-in freezer...Replace the cracked trash cans in kitchen...Replace the damaged stripping on edge of walk-in cooler door so this surface is smooth and easily cleanable...Properly insulate (wrap) the exposed copper pipes in walk-in cooler...Repair the leaks on condenser/pipes in walk-in freezer so that water/ice does not accumulate on food boxes below...Repair the leak below front running water dipper well pipes.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, sandwich preparation areas, counters and sink drainboards--interiors of rinsing and sanitizing sinks of 3-compartment sink--fryer interiors, including bottom undersides--cooking line equipment wheels and castors--undersides of main food preparation line--areas near lights above hot holding areas--wire shelving in food containers/equipment storage--exterior doors and handles of refrigerators/freezers and walk-in units, including door hinges and undersides of doors--sink faucets--interiors of hot holding cabinets--tall mobile tray racks--mobile cart--condiment holders--baby booster chairs and high chairs in customer area--bun machine--top surfaces of hot holding units and other cooking areas--all holders on walls (for knives, stickers, etc.)--exterior bottoms of sheet pans.
1.0
43.
Clean the soiled toilet bases in bathrooms and the soiled underside of urinal and toilet in men`s bathroom...Replace the rusty paper towel dispensers in bathrooms and at front service area handsink...Clean the soiled exteriors and undersides of paper towels dispensers.
1.0
44.
Remove the old stone "trash cans" from the dumpster enclosure...Observed small stream of water coming from dumpster and flowing to drain nearby. If dumpster has rusted through on the bottom, it must be replaced to prevent liquid from leaking onto ground.
0.0
45.
Clean the soiled floor in walk-in freezer, under large ice machine and in dry storage (especially in corners by walls)...Replace the damaged or missing caulking behind sinks. When replaced, ensure caulk is smooth and easily cleanable.
0.5
46.
Clean the dusty ceilng vent grates in bathrooms...Replace a few burned out light bulbs in kitchen area.
0.0
47.
Provide a hose holder in mop sink/can wash to keep hose up and off the bottom of this sink...Clean the soiled walls of this mop sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 07/21/2009
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
11.
Found a few soiled sheet pans in storage. Thoroughly clean and sanitize these pans before storing...After cleaning and sanitizing, cover the exposed baby high chair tray "table" with plastic wrap. (corrected during inspection)
0.0
17.
Found several incorrect temperatures of cold potentially hazardous foods (see temperature chart). Keep these foods at 45F or less.
2.0
25.
Found biscuit metal stemmed thermometers reading 5 degrees F and 10 degrees F respectively when calibrated using ice-water method. They shall read 32F, plus or minus 2 degrees F (digital themometer used for checking temperatures of potentially hazardous foods was calibrated correctly).
0.0
35.
Found plastic beverage lids being stored by chemicals in dry storage. Store these lids above and away from chemicals...Found many beverage lids being stored in soiled holders. Clean these holders.
0.5
36.
Replace the rusty and corroded shelving in walk-in cooler, freezer and in dry storage. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked food containers and pitted/corroded ice cream scoops and replace as necessary...Replace the badly cracked stainless steel fryer covers...Replace the damaged door gasket on ice cream freezer in front area...Replace the cracked plastic thermometer cover on front refrigerator...The air temperature of reach-in refrigerator below main food preparation line was 55F at time of inspection. It shall be repaired properly so the air temperature is 45F or less. Do not store any foods in this unit until it is maintaining a proper temperature.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, sandwich preparation areas, counters and sink drainboards--interiors of rinsing and sanitizing sinks of 3-compartment sink--fryer interiors, including bottom undersides--undersides of main food preparation line--areas near lights above hot holding areas--wire shelving in food containers/equipment storage and dry storage areas--exterior doors and handles of refrigerators/freezers and walk-in units, including door hinges--sink spray rinse arm and sink faucets--interiors of hot holding cabinets--tall mobile tray racks--mobile cart--condiment holders and containers--baby booster chairs in customer area--wiring and cords above main food preparation area (very dusty).
0.5
43.
The "cold" water at main handwashing sink in kitchen was at a temperature of 90-114F. Provide cold running water at this faucet ("cold" water must not heat up as it runs)...Clean the soiled toilet bases in both bathrooms and the soiled underside of urinal in men`s bathroom.
1.0
44.
Remove the old stone "trash cans" and maintenance items (old shingles) from dumpster enclosure if they will no longer be used...Replace cracked trash cans in restaurant.
0.5
45.
Clean the soiled floor in walk-in freezer, under large ice machine and in dry storage (especially in corners by walls)...Replace the damaged tiles in mop sink/can wash and replace missing or damaged grout between tiles in this area...Replace the damaged or missing caulking behind sinks. When replaced, ensure caulk is smooth and easily cleanable.
0.5
46.
Replace the peeling (shatter-proof coated) light bulbs in hot holding areas with similar shatter-proof bulbs...Clean the dusty ceiling vent grates in bathrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 04/08/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
16.
Found many sausage patties at 120-128F at steam table. They shall be maintained at 135F or above. (Reheat to 165F and then keep at 135F or above)
2.0
36.
Replace the rusty and corroded shelving in walk-in cooler and in dry storage. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...In walk-in cooler, wrap or insulate the copper piping under the condenser and along wall...Found several cracked food containers and lids. Discard these items and replace as necessary...Remove the excessive carbon build-up from exteriors of sheet pans.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, sandwich preparation areas, counters and sink drainboards--interiors of rinsing and sanitizing sinks of 3-compartment sink--fryer interiors, including wheels and castors--cabinets under customer self-service beverage area--undersides of main food preparation line--areas near lights above hot holding areas--wire shelving in food containers/equipment storage and dry storage areas--exterior doors and handles of refrigerators/freezers and walk-in units, including door hinges--front backsides of cooking equipment (where grease is dripping)--sink spray rinse arm and sink faucets--interiors of hot holding cabinets--tall mobile tray racks--mobile cart--condiment holders and holders where plastic beverage lids are stored--fire extinguisher--fire suppression controls above extinguisher--baby high chairs in customer area. (thorough cleaning needed in all the above areas).
1.0
44.
Consider removing the old stone "trash cans" from the dumpster enclosure if they will no longer be used.
0.0
45.
Clean the soiled floor in walk-in freezer, under ice machine and in dry storage (especially in corners and around shelving legs)...Clean the wall surfaces in the mop sink/can wash area. Replace the missing grout between floor tiles in mop sink. Secure down the metal "step" by the mop sink and grout around it to prevent water from entering underneath.
0.5
46.
Replace the peeling light bulbs in hot holding areas with similar shatter-proof bulbs...Clean the dusty ceiling vent grates in both bathrooms...Replace the burned out bulbs in outside storage room.
0.5
47.
In back storage, elevate all miscellaneous equipment and maintenance items above the floor 6 to 12 inches using approved shelving...Remove from the restaurant all equipment and items not used in the operation of the establishment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 12/09/2008
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
11.
Found many soiled colored trays (used for meats) in storage on shelving under food preparation table. Always clean and sanitize these trays after use before storing.
1.5
17.
Found swiss cheese slices at 56F on ice at sandwich prep top area. They shall be at 45F or less. Do not stack too many slicers at once in containers.
2.0
34.
Found some clean utensils stored on a soiled tray. Clean and sanitize this tray.
0.0
36.
Replace the torn/damaged door gaskets on refrigerators/freezers...Repair the handle on small "biscuit side" door to walk-in cooler so it shuts completely and so door is not left ajar. Also replace the cracked gray door frame on this door...Replace the rusty shelving in walk-in cooler with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the damaged sagging corner dunnage rack in walk-in freezer with NSF or equivalent racks...Replace the cracked metal inserts inside chicken breading area and cracked metal cover for one chicken fryer.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, sandwich preparation areas, counters and sink drainboards--interiors and exteriors of cooking equipment and fryers, including on tops of cooking line and food preparation areas--interiors of metal cabinets (including the "pop out" bottom shelves)--cabinets under customer self-service beverage area--child booster seats in customer area--wire shelving in walk-in cooler and in kitchen area--backsides of equipment door handles--edges of doors of refrigerators/freezers and walk-in units--sink spray rinse arm--castors and wheels on cooking equipment--interiors of hot holding cabinets--tall mobile tray racks--metal shelving under front cash register areas--condiment holders and holders where plastic beverage lids are stored. (thorough cleaning needed in all the above areas).
1.0
45.
Clean the soiled floor under cooking line, walk-in freezer, under other equipment, in dry storage (especially in corners and around shelving legs)...Clean the wall surfaces in the mop sink/can wash area. Replace the missing grout between floor tiles in mop sink...Repair the damaged ceiling in women`s bathroom.
0.5
46.
Clean the soiled ventilation hood above bun toaster and angus beef cooking machine...Clean the flour coated vent screen above the biscuit making area (should clean this frequently during the week)...Replace the light bulb above hot holding area where plastic protective coating is peeling. Replace with the same type of teflon coated bulb...Clean the dusty ceiling vent grate in women`s bathroom.
0.5
47.
Found large boxes stored on floor in back storage. Elevate these boxes above floor 6 to 12 inches using approved shelving (to facilitate floor cleaning).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 09/26/2008
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
Found swiss cheese slices at 55F in main refrigerated preparation top area. They shall be kept at 45F or less. Do not stack too many slices at once in containers.
0.0
36.
Replace the torn/damaged gaskets on refrigerator and freezer doors...Repair the handle on small "biscuit side" door to walk-in cooler so it shuts completely and is not left ajar...Replace the rusty shelving in walk-in cooler with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters and sink drainboards--interiors and exteriors of some cooking equipment and ovens--interiors of cabinets (including the "pop out" bottom shelves)--cabinets under customer self-service beverage area--child booster seats in customer area--wire shelving throughout the establishment--backsides of equipment door handles--edges of walk-in cooler/freezer doors--interiors of rinsing and sanitizing sinks of 3-compartment sink--sink faucets (thorough cleaning needed in all the above areas)...Remove the excess ice at bottoms of reach-in freezers.
0.5
43.
The "cold" water at handsink to left of 3-compartment sink comes out "hot" and takes several seconds before it cools down. Check to see there is no cross-contamination between the cold water and hot water lines at this sink.
0.0
45.
Clean the soiled floor surfaces under chicken frying line, walk-in freezer, and under ice machine.
0.5
46.
Clean the soiled ventilation hood above bun toast and angus beef cooking machine...Replace the light bulbs above hot holding areas where the plastic protective coating is peeling and damaged. Replace with the same type of teflon coated bulbs. Replace the burned out light fixtures throughout the kitchen and storage areas so there is at least 50 ft-candles of shielded light in all dishwashing and food preparation areas and at least 10 ft-candles of shielded light in all storage areas and walk-in cooler/freezer units...Clean the soiled ceiling vent grate in men`s bathroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 04/29/2008
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
3.
There was a container of biscuits that were stored on top of an open trash can container and there was trash in the the trash can. Food must be stored in a manner to prevent contamination and adulteration. The pan of biscuits were moved corrected on site.
2.5
11.
Clean the inside of the ice machine to remove the mold that has grown inside of the ice machine. Will return to see if the ice machine has been cleaned out. Dishes were being washed,rinsed, but not left in the sanitizer solution for at least 2 minutes completely covered. Clean the dishes to remove the grease and the carbon build up that was left on several containers.
2.5
17.
Deep cleaning is needed throughout the restaurant. Clean all the storage drawers. Clean all the storage shelves,especially the shelves that stored the clean dishes to remove the flour build up on the shelves. Clean out the three compartment sink to remove the dirt build up. Clean the sides of the deep fryers. Clean the side of the grill areas. Clean the gaskets on all cooling and freezer units, and replace the torn gaskets. Clean the walk in freezer and cooler door handles and the doors. Recaulk the hand sink near the three compartment sink. Reattach the vent grate in the ladies restroom.
2.0
General Comments
Replace all cracked food equipment. Clean the vents under the burger cooker area. Clean the floor and the walls near all the sinks and the food prep areas. Clean the floor behind the deep fryers.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 10/26/2007
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
3.
RAW LIQUID EGGS WERE STORED ON THE SAME SHELF WITH READY TO EAT BLUEBERRIES AND PANCAKES. PORK CHOP PATTIES WERE STORED ABOVE ICE CREAM AND READY TO EAT DELI MEATS. ALL RAW FOODS MUST BE STORED BELOW ALL READY TO EAT FOODS.
2.5
11.
CLEAN THE FOOD SLICERS AND THE FOOD BLADES TO REMOVE THE DRIED FOOD DEBRIS AND OTHER DEBRIS THAT HAS COLLECTED ON THE FOOD BLADES. CLEAN THE INSIDE OF THE ICE MACHINE TO REMOVE THE MOLD THAT HAS GROWN INSIDE OF THE ICE MACHINE. CLEAN THE ICE DISPENSER FOR THE DRINK MACHINE TO REMOVE THE MOLD THAT HAS GROWN INSIDE THE ICE MACHINE.
2.5
17.
CLEAN THE INSIDE OF THREE COMPARTMENT SINK. CLEAN THE GASKETS AND REPLACE ALL TORN GASKETS. CLEAN THE HINGES AND THE SIDES OF THE EQUIPMENT. CLEAN THE CAN OPENER HOLDER. CLEAN THE SHELVES IN THE WALK IN COOLER. CLEAN THE BISCUIT RACK IN THE WALK IN COOLER. CLEAN THE WIRE STOREAGE SHELVES. CLEAN THE TEA NOZZLES AND CLEAN THE DRINK NOZZLES.
1.0
General Comments
GC. CLEAN THE FLOORS IN THE KITCHEN. CLEAN THE FLOORS NEAR THE WALLS AND THE FOOD PREP AREA.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 04/18/2007
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
CLEAN THE INSIDE OF THE ICE MACHINE TO REMOVE THE MOLD THAT HAS GROWN INSIDE THE ICE MACHINE. CHANGE THE SANITIZER BUCKET THE SANITIZER BUCKETS ON THE FRONT COUNTER AND IN THE KITCHEN HAD BUILD UP. ONCE THE SANITIZER HAS BUILD UP CHANGE THE BUCKET.
2.5
15.
CROSS STACK THE DISHES TO ALLOW THE AIR DRYING PROCESS TO TAKE PLACE. THE DISHES WERE STACKED WET.
1.5
17.
CLEAN THE GASKETS TO REMOVE THE BUILD UP. CLEAN THE ALL THE SHELVES TO REMOVE ALL THE BUILD UP ON THE SHELVES. CLEAN THE MOLD AT THE THREE COMPARTMENT SINK AND RECAULK THE SINK.
1.0
23.
CLEAN THE TRASH CANS TO REMOVE THE DEBRIS INSDIE THE TRASH CANS.
1.0
28.
CLEAN THE WALLS AND THE FLOOR NEAR THE SINKS AND THE PREP AREA. REPLACE THE MISSING FLOOR IN THE WALK IN COOLER. CLEAN THE FLOOORS IN THE KITCHEN AREA TO REMOVE DEBRIS.
0.5
General Comments
GC. CLEAN THE VENTS TO REMOVE THE DUST IN THE RESTROOM.
Location: 403 S Main St ROLESVILLE, NC 27571-9664 Facility Type: Restaurant Inspection Date: 09/11/2006
Score: 89 + Education Credit: 2 = 91
#
Comments
Points
15.
CROSS STACK DISHES TO ALLOW THE DISHES TO ALLOW THE AIR DRYING PROCESS TO TAKE PLACE. DISHES WERE STACKED WET. CLEAN DISHES WERE STORED IN A DIRTY CONTAINER.
1.5
16.
KEEP SINGLE SERVICE ITEMS INVERTED WITH THE FOOD CONTACT PORTION FACING DOWN TO PREVENT CONTAMINATION.
2.0
17.
CLEAN THE SHELVES. WIPE DOWN THE EQUIPMENT NEAR THE GRILL AREA TO REMOVE FOOD DEBRIS. CLEAN THE DRINK NOZZLES AT DRIVE THUR.
1.0
23.
KEEP THE DUMPSTER DOORS CLOSED.
1.0
24.
LIVE FLIES PRESENT IN THE KITCHEN AREA.
2.0
28.
CLEAN THE WALLS AT THE PREP AREA. CLEAN THE WALLS AT THE THREE COMPARTMENT SINK.
0.5
30.
CLEAN THE VENTS TO REMOVE THE DUST.
0.5
31.
TOXIC MATERIALS STORED IN THE DRY STORAGE AREA WITH SINGLE SERVICE ITEMS.
