Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 02/15/2024
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. CDI: Staff is enrolled in a ServeSafe class for March 4th of this year.
1.0
10.
5-205.11; Priority Foundation; Several boxes blocking only handwashing sink in kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Boxes moved. No points taken.
0.0
16.
4-703.11; Priority; Observed multi-use dishes inside 3-compartment sink basin of sanitizer with a 0ppm concentration. Equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations at the concentration listed on the EPA registered label. CDI: Sanitize hand mixed by EHS during inspection. EHS demonstrated to staff what 50 - 200ppm looks like on their test strips.
1.5
23.
3-501.17; Priority Foundation; Opened package of ham and zip lock of cooked chicken from the previous day did not have the corresponding date markings. Previously frozen pulled pork was not updated with date of thaw inside reach-in cooler. Ready-to-eat potentially hazardous foods that are kept more than 24 hours shall have date markings. CDI: Date markings added during inspection.
3.0
44.
4-903.11(A), (B) and (D); Core; Catering equipment and boxes of single-service items stored on the floor inside upstairs storage room. Equipment and utensils, laundered linens, and single-service items shall be stored at least 6-inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; Grease build-up on hood ventilation system. Equipment nonfood contact surfaces shall be kept clean.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 03/08/2023
Score: 93.5
#
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 discharge of vomitus or fecal matter onto surfaces in establishment. Procedures shall address actions employees must take to minimize spread of contamination and 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.
0.5
16.
4-602.11; Core - Upper interiors of ice machine had significant pink and black mold build-up...Equipment such as ice machines shall be cleaned frequently enough to prevent soil or mold build-up...Increase ice machine cleaning frequency. Follow ice machine's instructions on how to properly clean and sanitize it.
1.5
23.
3-501.17; Priority Foundation - In refrigerator, reheated hot dogs from yesterday had no date...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS*. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing date on hot dogs.
1.5
23.
3-501.18; Priority - In house made cole slaw had date of 2/24--more than two weeks ago...RTE TCS* foods kept at 41F or less shall be kept no longer than 7 days...CDI by voluntarily discarding cole slaw.
0.0
25.
3-603.11; Priority Foundation - Eggs can be ordered raw or undercooked but no consumer advisory was on menu...A consumer advisory shall be provided for any raw or undercooked animal food. It consists of a DISCLOSURE, by asterisking animal foods on menu to a footnote that says they may be cooked to order or served raw or undercooked (for example: *Cooked to order). The advisory also includes a REMINDER, advising consumer about risk of consuming raw or uncooked animal foods: Consuming raw or undercooked eggs may increase your risk of foodborne illness...Provide proper consumer advisory on menu as required above...Not corrected during inspection. EXAMPLE CONSUMER ADVISORY STATEMENTS: *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. Also place * by eggs on menu that are cooked to order.
0.5
44.
4-903.11(A), (B) and (D); Core - Clean dishes were stored on soiled cloth lining shelves and table tops...Clean utensils and equipment shall be stored on clean, dry surface...Do not store dishes on cloth towels or other absorbent surface or material. Use nonabsorbent vinyl liners or sheet pans instead, if desired.
0.5
47.
4-205.10; Core - When ice bin lid below soda dispenser is opened, soda can still be dispensed from above...Food equipment shall be used according to manufacturer's intended use and meet ANSI or NSF certification or equivalent...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
47.
4-202.16; Core - Knife holder on food prep table has many folds and crevices that are very hard to clean...Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices and constructed to allow easy cleaning...Remove this knife holder from facility and replace with one that is easy to clean and sanitize.
0.0
49.
4-601.11(B) and (C); Core - Some wire shelving, mobile cart, freezer interiors, metal table drawers and handle undersides, surfaces under cutting board, and refrigerator door/gaskets were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
51.
5-203.14; Priority - Ice machine water supply line does not have a double check valve (backflow preventer)...A plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement. Provide dual check valve where required.
0.0
53.
6-501.18; Core - Observed soiled men's bathroom toilet...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase toilet cleaning frequency.
0.0
54.
5-501.113; Core - Lids on both trash and cardboard dumpsters were open (a live squirrel was inside trash dumpster), and one side door was open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep lids and doors closed when not in use.
0.5
54.
5-501.114; Core - Cardboard dumpster drain had no plug...Trash/recycling receptacle drains shall have plugs in place...Replace missing drain plug.
0.0
54.
5-501.115; Core - Significant old pallets, trash, brush, and old equipment were on ground by dumpsters...Storage areas for refuse/recyclables shall be maintained clean and free of unnecessary items...Remove all trash, pallets, and other items from area and properly dispose of them.
0.0
55.
6-501.11; Core - Caulk was missing in corners of vent hood above cooking line and between handsinks and walls...Physical facilities shall be maintained in good repair...Replace damaged caulk where needed.
0.5
55.
6-501.12; Core - Observed soiled vent hood filters, kitchen/front area ceiling vent grates. Vent grate in women's bathroom had mildew/mold accumulation. Some flooring and floor drains were soiled in front and kitchen areas...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
*TCS foods: Time-temperature control for safety foods...VERIFICATION REQUIRED FOR ITEM #25 ON THIS REPORT: By March 18, 2023, send photo of corrected consumer advisory to Lucy.Schrum@wake.gov or text photo to 919-868-2565...DISCUSSION: Water sample will be taken at a later date...>>>Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 03/18/2023
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 02/14/2022
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
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
8.
2-301.14; Priority - One food worker came into kitchen from front area/dining area and another worker came into kitchen from coming from outside and began touching items and preparing food in kitchen. Neither washed their hands before starting work in kitchen...Food workers must wash hands after coming in from outside, after engaging in activities that contaminate hands, after using the toilet room, etc...CDI by educating workers of requirement and washing hands.
2.0
10.
5-205.11; Priority Foundation - Items were stored in basin of kitchen handsink...A handsink shall be maintained so it's accessible at all times for employee use and may not be used for purposes other than handwashing...CDI by removing items from handsink basin.
1.0
20.
3-501.14; Priority - Cooked pasta cooled very slowly (5 degrees in almost 2 hours), not meeting proper time-temperature cooling parameters...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by changing cooling methods for faster cooling.
0.0
23.
3-501.17; Priority Foundation - In refrigerators and freezer, several ready-to-eat (RTE) TCS* foods prepared from yesterday or before had no dates...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (This includes cooked and cooled and opened packages and cans of RTE TCS*. Foods prepared on site and then frozen and thawed must have freeze and thaw dates.)...CDI by placing dates on foods.
1.5
33.
3-501.15; Priority Foundation - Two containers of cooked pasta were on table tops with no active cooling taking place (no ice water bath, etc.)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), stirring food in ice-water bath, adding ice as ingredient, arranging in equipment to provide maximum heat transfer, and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
43.
3-304.12; Core - Ice scoop handle was touching ice in ice bin...In-use dispensing utensils shall be stored on dry, clean surface or in food with handle extended out of food...Store ice scoop with handle extending out of ice.
0.0
44.
4-903.11(A), (B) and (D); Core - Clean dishes were stored on soiled cloth lining shelves...Clean utensils and equipment shall be stored on clean, dry surface...Do not store dishes on soiled cloth towels. Use nonabsorbent vinyl liners instead, if desired.
0.5
45.
4-903.11(A) and (C); Core - Some stacks of styrofoam cups were unprotected in front area...Single service disposable food containers shall be protected from contamination...CDI by putting cups in their plastic sleeves.
0.0
47.
4-205.10; Core - Small domestic crock pot was used for chili, and domestic Health Master blender was in storage. When ice bin lid below soda dispenser is opened, soda can still be dispensed from above...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used according to manufacturer's intended use and meet ANSI or NSF certification or equivalent...Remove unapproved equipment from facility. Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.5
49.
4-601.11(B) and (C); Core - Some wire shelving, freezer interiors and metal table drawers and handle undersides were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Caulk was missing/peeling in corners of vent hood above cooking line...Physical facilities shall be maintained in good repair...Replace missing caulk.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Ice machine water supply line does not appear to have a double check valve (backflow preventer). A plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (Section 5-203.14 of NC Food Code Manual). Provide dual check valve where required...>>>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: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 06/05/2020
Score: 98
#
Comments
Points
General Comments
Contact Rob Richardson, REHS with Wake County Environmental Services plan review for approval of relocation of ice machine and for approval of new beer cooler.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 03/04/2019
Score: 93
#
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: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 06/05/2018
Score: 93.5
#
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: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 06/09/2017
Score: 97
#
Comments
Points
General Comments
Inspector contact info: Dimitri Parker (919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 08/15/2012
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
10.
Frozen raw sausage patties were stored above biscuits inside of the upright freezer. Uncovered boxes of sausage patties and frozen biscuits were found in the upright freezer. Foods must be protected during storage. Keep raw meats below ready-to-eat foods during storage.
1.5
11.
Build-up found on the inside of the fryer. Black and pink build-up was found inside of the ice dispenser. Food contact surfaces. Routinely, clean these items to help prevent build-up
1.5
16.
Sausage patties were holding in between 108-125F on the flat top grill. Talked to management about storing the sausage patties another way to help maintain holding temperature of 135F. Potentially hazardous foods are to be hot held at or above 135F.
2.0
17.
Lower the amount of potentially hazardous foods in the top part of the prep cooler. American cheese was holding in between 47-51 inside of the top part of the prep cooler. Potentially hazardous foods are to be cold held at or below 45F.
0.0
25.
The metal stem thermometer was holding at 20F when calibrated in ice/water mixture. Thermometers are to be checked and calibrated daily to 32F, in ice/water mixture. Make sure to keep the probe inside of the mixture when turning the dial.
0.5
29.
Hair restraint was not worn by the employee prepping food. Hair restraints are to always be worn when prepping/cooking food for service.
0.5
34.
Clean utensils were stored inside of plastic drawers that had food debris on the inside of them. Make sure that clean utensils are stored in/on clean surfaces
0.5
36.
Replace the peeling and/or rusting racks inside of the upright, two door cooler and reach-in prep cooler. Do not paint the racks. Must either be re-coated by manufacturer or replaced.
0.5
39.
Household warmers in the facility. Bread crate used for shelving in the facility. Invest in commercial hot holding units and shelves in the facility.
0.0
40.
Clean the build-up around the outside of the ice dispenser located at the soda fountain machine. Clean the grease build-up in between the cooking equipment. Clean the inside of the mechanical doorway of the fryer. Clean underneath the prep table.
Clean the build-up underneath the soda casings for the soda fountain machine.
0.5
45.
Clean the flooring in the back storage area.
0.0
46.
Clean the build-up on the screens in the hood system. This needs to be a routine task to help prevent the accumulation of build-up forming on the screens.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 03/16/2012
Score: 95
#
Comments
Points
10.
Frozen raw sausage patties were stored above biscuits inside of the upright freezer. Fully cooked chicken pieces were stored beside of raw burger patties inside of the upright, two door freezer.
1.5
11.
Pink and black build-up was found on the inside of the ice machine. Food contact surfaces are to be cleaned and sanitized. Made suggestion of cleaning the inside of the ice machine, at least weekly.
1.5
16.
Sausage patties were holding at 112F on the flat top grill. Talked to the employee about storing the sausage patties another way (maybe closer to the heat) to be able to maintain hot holding temperatures of 135F or above. Breakfast period was ending and employee voluntarily discarded the sausage patties.
0.0
34.
Clean utensils were stored inside of drawers/containers that were not clean. Keep clean utensils stored on/in clean surfaces.
0.5
36.
Replace the peeling and/or rusting racks inside of the upright, two door cooler and reach-in prep cooler. Do not paint the racks. Must either be re-coated by manufacturer or replaced.
0.5
40.
Clean the build-up around the outside of the ice dispenser located at the soda fountain machine. Clean the grease build-up on the outside of the fryers. Clean the food debris on the gaskets of the prep cooler. Clean the debris on the green shelving beside of the prep cooler.
0.5
45.
Fill the holes on some of the walls located in the facility. Worn walls, in the facility, need to be repainted. Repair the dented wall by the register.
0.0
46.
Clean the screens in the hood system. Clean the dust build-up above the ice machine. Replace the blown light bulb inside of the ladies restroom.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 10/18/2011
Score: 93
#
Comments
Points
10.
Frozen raw chicken was stored above french fries, hot dogs, and other foods with a lower final cook temperature inside of the upright, two door freezer. Raw beef steak tips were stored above hot dogs inside of the upright, two door cooler. Potentially hazardous foods must be stored according to the final cook temperature.
1.5
11.
There was a lot of gritty build-up inside of the fryer. Build-up found on the fry baskets. Clean the nozzles for the soda fountain machine area. Food contact surfaces are to be cleaned and sanitized. Will report back 10/28/11 to ensure these food contact surfaces are cleaned.
1.5
17.
Sliced american cheese, chicken salad, and sliced turkey were holding above 45F inside of the reach-in prep cooler. Potentially hazardous foods must be cold held at 45F or below. Contact repairman to look at unit to ensure it is working properly. Will report back 10/28/11 to check on unit.
2.0
35.
Hot dog trays were stored with the food contact portion being exposed. Store invertedly or keep covered to help protect against outside contaminants.
0.5
36.
Replace the peeling racks inside of the upright, two door cooler and reach-in prep cooler. Do not paint the racks. Must either be re-coated by manufacturer or replaced.
0.5
39.
Wall mounted white shelves are not NSF approved for a commercial kitchen. When these wear out, replace with NSF approved shelving. Soda crates were used as shelving in the back storage area. Replace with NSF approved shelving. (Shelving are supposed to be on the way and expected to be at the establishment this week.)
0.5
40.
Clean the pink build-up behind the ice dispenser located at the soda fountain machine area.
0.0
46.
Clean the screens in the hood sytem. Clean the dust build-up above the ice machine and near the register. Replace the blown light bulb above the prep sink.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 04/26/2011
Score: 96
#
Comments
Points
2.
Personal drink was stored, above food, in the upright, two door cooler. Store personal drinks away from food/food contact surfaces or at the bottom shelf.
0.0
17.
The sliced tomato and american cheese were holding above 45F, inside the top part of the reach-in cooler. Potentially hazardous foods are to be cold held at or below 45F.
2.0
33.
The handle of the scoop, was touching the sugar during storage. The handles of scoops must be pointed away and not touching food during storage.
0.5
36.
Replace the worn cutting board on the prep cooler. Replace the peeling racks inside of the upright, two door cooler. Do not paint the racks. Must either be re-coated by manufacturer or replaced.
0.5
39.
Wall mounted white shelves are not NSF approved for a commercial kitchen. When these wear out, replace with NSF approved shelving. Soda crates were used as shelving in the back storage area. Replace with NSF approved shelving.
0.5
46.
Blown or missing light bulbs in the upright cooler and freezer. Clean the screens in the hood system. Replace the blown light bulb behind the front counter.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 08/17/2010
Score: 95
#
Comments
Points
11.
Fountain drink nozzles had excessive amount of build-up inside and interior of tea urn needed cleaning around discharge pipe.
1.5
23.
Hot dogs and hamburger were removed from hot holding and tightly wrapped with aluminum foil and placed inside upright refrigerator. Foods in process of cooling down need to be left uncovered or loosely covered to facilitate proper cooling. Foil was opened up some to allow heat to escape.
1.0
39.
Wall mounted white shelves are not NSF approved for a commercial kitchen. When these wear out, replace with NSF approved shelving. Roaster ovens and vacuum sealer in upstairs storage room are not NSF approved pieces if equipment. All equipment in a commercial kitchen must be NSF approved except toasters, mixers, microwaves, water heaters, and hood systems.
0.5
40.
3 compartment sink and wall mounted shelves need cleaning.
0.5
45.
Fill in the holes in the wall where old items used to be installed but were replaced.
0.5
46.
Clean the build-up off of the screens in the hood system. Almost half of all overhead lights in kitchen are blown. Replace blown bulbs.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 04/08/2010
Score: 96.5
#
Comments
Points
17.
Sliced cheese, deli ham, turkey, ham, and chicken salad were holding at 54F in the prep cooler beside of the grill. These foods were in this cooler overnight. All of the foods were voluntarily disposed of. Make sure potentially hazardous foods are held at 45F or below for cold holding.
2.0
25.
Metal stem thermometer was holding at 20F in the ice/water mixture. Calibrate daily in ice/water mixture to 32F. Replace old the thermometer inside of the two door cooler; does not seem to be working right.
0.5
36.
Replace or resurface the worn cutting board on the prep cooler. Contact professional to look at the repair the prep cooler and to look at the two door cooler.
0.5
39.
Do not use crates for shelving purposes. They are not meant for commercial shelving. Invest in either commercial racks to replace the crates being used.
0.0
40.
Clean the dust accumulation on the shelves beside of the prep cooler. Clean the inside of the fryer.
0.5
45.
Fill in the holes in the wall where old items used to be installed but were replaced.
0.0
46.
Clean the build-up off of the screens in the hood system.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 08/18/2008
Score: 98.5
#
Comments
Points
21.
Well head has no debris around it and appears to be properly working.
0.0
29.
Be sure all employees in the food prep areas have hair restraints on.
0.0
36.
Recommend tossing any utensil that is burnt or cracked for they are no longer easily cleanable.
0.0
40.
Gaskets on prep cooler and reach in cooler need cleaning due to mold and build up. Prep cooler needs cleaning inside. Ice machine has minor pink slim and must be cleaned. Be sure to clean fountain heads, nozzels, and tea nozzels daily. Shelves by microwave needs cleaning from dust build up.
1.0
41.
No appearance of failure of septic system at the time of inspection.
0.0
45.
Floors in stock room need cleaning. Found several dead flies on the floor.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 08/22/2007
Score: 96
#
Comments
Points
14.
FOUND A DOMESTIC CROCK POT IN THE KITCHEN. REMOVE THIS FROM THE FACILITY SINCE IT DOES NOT MEET NATIONAL SANITATION FOUNDATION (NSF) STANDARDS OR EQUIVALENT.
1.0
15.
FOUND MANY UTENSILS STORED IN CONTAINERS WITH FOOD DEBRIS AT THE BOTTOMS--STORE UTENSILS IN CLEAN AND SANITIZED CONTAINERS.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDERSIDES OF SOME TABLES IN KITCHEN--INSIDE BACK AREA OF CONTINENTAL PREP REFRIGERATOR (FOOD DEBRIS BUILD-UP SEEN)........REPLACE THE TORN DOOR GASKET ON PREP REFRIGERATOR.........REMOVE THE ALUMINUM FOIL LINING FROM METAL PAN USED FOR STORAGE OF SINGLE SERVICE PLASTIC CUPS AND CONTAINERS.
1.0
29.
REPLACE THE BURNED OUT LIGHT FIXTURE IN VENTILATION HOOD ABOVE COOKING LINE. ENSURE THERE IS AT LEAST 50 FT-CANDLES OF LIGHT AT THE COOKING SURFACES.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (3) FOUND WARM BAKED CHICKEN BEING STORED IN A LARGE COVERED COOKING POT THAT WAS ABOUT 12 INCHES HIGH. THE TEMPERATURE WAS 114F, WHICH WAS TAKEN ABOUT 1-1/2 HOURS AFTER THE CHICKEN HAD BEEN TAKEN OUT OF THE OVEN. RAPIDLY COOL HOT POTENTIALLY HAZARDOUS FOODS (SUCH AS MEATS, MILK PRODUCTS, COOKED VEGETABLES) FROM 140F TO 70F WITHIN 2 HOURS AND THEN 70F TO 45F OR LESS WITHIN 4 ADDITIONAL HOURS. CHICKEN WAS TAKEN OUT OF POT AND PUT IN SHALLOW ALUMINUM PANS AND THEN PLACE UNCOVERED IN REACH-IN FREEZER TO COOL RAPIDLY. IT WOULD BE BETTER TO COOL THIS CHICKEN EVEN MORE RAPIDLY BY USING COOKIE SHEETS WITH ONLY ONE LAYER OF CHICKEN.........(23) FOUND SOME PALLETS AND OLD EQUIPMENT NEAR DUMPSTERS. REMOVE THESE ITEMS AND DISPOSE OF PROPERLY........(34) FOUND CLEAN LINEN (CLOTHS) BEING STORED UNDER AREAS WHERE THEY COULD BE SOILED BY FOOD DEBRIS. RECOMMEND STORING CLEAN LINEN APART FROM FOOD EQUIPMENT AND FOOD PREPARATION AREAS AND IN CLEAN, NON-ABSORBENT COVERED CONTAINERS.........NOTES: DO NOT DRIVE HEAVY EQUIPMENT OVER SEPTIC SYSTEM DRAINFIELD. FOUND TRACTOR TIRE MARKS IN MUD IN DRAINFIELD AREA--NO SEWAGE ODORS WERE APPARENT IN THE SMALL AMOUNT OF WATER SEEN (IT HAD RAINED THE NIGHT BEFORE). ENSURE THE ALARM ON PUMP STATION IS FUNCTIONING PROPERLY.......REMOVE THE BAGS OF FERTILIZER FROM THE WELL HOUSE.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 01/30/2007
Score: 96
#
Comments
Points
17.
REPLACE TORN GASKET ON REFRIGERATOR. REMOVE CARBON BUILDUP ON STOVE BURNERS AND CLEAN SIDE OF DEEP FRYER.
1.0
21.
CLEAN WALLS IN MEN`S TOILET FACILITY. CLEAN VENTS IN TOILET FACILITIES.
1.0
28.
CLEAN FLOORS UNDER COOK EQUIPMENT ON COOK LINE. REPAIR WALL BEHIND PREPARATION SINK.
0.5
29.
PROVIDE 50 FT-CANDLES OF LIGHT ON FOOD PREPARATION AND UTENSIL WASHING SURFACES AND 10 FT-CANDLES OF LIGHT IN STORAGE AND OTHER AREAS. LIGHTING ON COOK LINE, PREPARATION TABLE AND UTENSIL WASHING SINK WAS 26 - 45 FT-CANDLES.
1.0
32.
STORE ALL ITEMS 12" ABOVE THE FLOOR IN DRY STORAGE ROOM. MUST ARRANGE ITEMS IN STORAGE AREA NEATLY TO FACILITATE CLEANING.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 03/23/2006
Score: 97.5
#
Comments
Points
11.
PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES BY AN APPROVED METHOD. OBSERVED BUILD-UP IN TEA URN NOZZLES. DIS-ASSEMBLE CLEAN AFTER EACH USE.
2.5
General Comments
FINISH REPAIRS TO WALL BEHIND PREP SINK. MOVE STORAGE RACK UPSTAIRS TO ROOM THAT HAS FINISHED WALLS.
Location: 180 JAKE MAY DR WENDELL, NC 27591-9589 Facility Type: Restaurant Inspection Date: 12/30/2005
Score: 95
#
Comments
Points
11.
PROPERLY CLEAN THE ICE MACHINE TO REMOVE ALL THE MOLD BUILD IN THE ICE MACHINE. PROPERLY MIX THE SANITIZER SOLUTION TO MEASURE 50 TO 100 PPM IN 3 COMPARTMENT SINK.
2.5
16.
PROTECT ALL SINGLE SERVICE UTENSILS WHILE IN STORAGE OR SERVICE FROM CROSS-CONTAMINATION. OBSERVED UNPROTECTED STYROFOAM PLATES STORED ON DIRTY SUGAR BAG AND UPSTAIRS BESIDE CHEMICALS ON STORAGE SHELVES.
1.0
28.
REPAIR ALL HOLES THAT ARE IN THE WALL. REPAIR THE HOLE THAT IS IS IN THE CEILING. REPAIR THE HOLE AT THE PREP SINK. REPAIR THE HOLE IN THE MEN''S LOUNGE RESTROOM.
0.5
General Comments
PROVIDE A DRAIN PLUG FOR THE DUMPSTER AND REMOVE ALL DEBRIS FROM AROUND THE DUMPSTER AREA. GET A LID FOR THE CHEESE CONTAINER IN THE PREP SINK.
