Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/08/2024
Score: 97.5
#
Comments
Points
28.
7-204.11 ; Priority. Noted Quaternary Ammonium sanitizer solution was reading above 400ppm during time of inspection. Maintain Quat sanitizer between 200-400ppm during time of use. CDI- Education provided, instructed PIC to remix to 200 ppm during time of visit.
0.0
36.
4-204-112; Priority Foundation; Noted electronic ambient air thermometer for undercounter prep cooler is no longer working. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Verification shall be completed by July 18th to ensure thermometer is replaced.
0.0
37.
3-302.12; Core; Noted working containers of sugar, cinnamon and other spices were missing labels. This a repeat from the previous inspection. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
1.0
44.
4-901.11; Core; Noted multiple metal containers stacked while still wet. Cross stack or separate containers during air drying process.
0.0
47.
4-501.11; Core; The epoxy coating utilized at the step up to the walk in freezer in the walk in refrigerator is deteriorated and in poor repair. The epoxy coating can be replaced with a kick plate meeting the definition of smooth, sealed and easily cleanable; The hood system is missing the catch basin for the grease drain from filters. Replace catch pan. 4-501.11; Core; ) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
47.
4-501.11; Core; Observed excessive ice build covering condenser line in the walk-in freezer unit. Discuss having ice build up removed and repair the condensation leak for walk-in freezer. Ensure all equipment is maintained in good repair.
0.0
49.
4-602.13; Core; The area on the front panel of the dining room soda machine and under the cabinet is accumulated with soda syrup buildup and debris. Develop cleaning schedule that eliminated buildup in these areas. 4-602.13; Core; Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
51.
5-205.15; Priority Foundation; At the 3-compartment sink, the end unit to the vertical drain line as broken off. Repair PVC drain line. Keep all plumbing maintained in good repair.
0.0
55.
6-501.12; Core; Floors under shelving and walls behind equipment in need of cleaning. Increase cleaning schedule. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/05/2024
Score: 98.5
#
Comments
Points
16.
Observation: The cutting boards and the rail for preparation of food products at room temperature are not on a 4 hour rotation schedule of wash, rinse and sanitize. Facility opens at 7am, there is not a set time schedule for these areas as discussed during inspection. 4-602.11; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
Utensils/equipment used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P
CDI: Operator implemented cleaning measures for these items.
1.5
38.
Observation: The drive through window does not have a self-closing device or an air curtain when in use allowing entrance of flying insects.
6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(3) Solid, self-closing, tight-fitting doors.
openings shall be protected against the entry of insects and rodents by:
(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;
(2) Properly designed and installed air curtains to control flying insects; or
(3) Other effective means.
0.0
55.
Observation: Floors under shelving and walls behind equipment in need of cleaning. Increase cleaning schedule.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Observed handwashing during inspection at required intervals/task switching. Reviewed food safety logs for facility. Eliminate use of extension cord for 2 dr reach in freezer running behind fryers.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/24/2024
Score: 98
#
Comments
Points
37.
Observation: Working containers of spices were not labeled with the food contents: dry spices, sauces.
3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
CDI: Operator labeled wo container during inspection.
0.0
43.
Observation: Spatula used on food preparation at the panini press machine was stored under the machine which i snot a clean storage place for in use utensils. Store in use utensils in clean place between use; store in water held 135F or higher.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11
0.5
45.
Observation: Excessive cups stored at the dispenser exceeded the lip of the dispenser allowing for hand contact of the mouth portion of the cup when dispensed. Ensure that the mouth contact surface of the single service item is protected from hand contact when dispensing. 4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
0.5
47.
Observation: The epoxy coating utilized at the step up to the walk in freezer in the walk in refrigerator is deteriorated and in poor repair. The epoxy coating can be replaced with a kick plate meeting the definition of smooth, sealed and easily cleanable; The hood system is missing the catch basin for the grease drain from filters. Replace catch pan.
4-501.11; Core; ) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
49.
Observation: The area on the front panel of the dining room soda machine and under the cabinet is accumulated with soda syrup buildup and debris. **REPEAT**
Develop cleaning schedule that eliminated buildup in these areas.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/17/2023
Score: 95
#
Comments
Points
10.
6-301.11; Priority Foundation;The soap dispenser in the Womens bathroom no longer works. It appears that the batteries have died in the automated dispenser. Handwashing sinks must be stocked with soap and paper towels at all times. CDI- EHS instructed PIC to replace hand soap.
2.0
10.
6-301.12; Priority Foundation; Noted paper towels missing for one the hand washing sinks near the back of the prep kitchen. Ensure all hand washing sinks are stocked with soap and paper towels. CDI- Instructed PIC to replace paper towels.
0.0
16.
4-602.11; Priority Foundation; Observed black organic build-up on the interior surface of the soda machine nozzles at the Drive-Thru soda machine unit. EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT shall be clean at a frequency necessary to preclude accumulation of soil or mold.
(a) At a frequency specified by the manufacturer,
0.0
28.
7-201.11; Priority; Observed spray bottles of grill & toaster cleaner and comet cleaner stored closely with boxes of taco shells in the dry storage area. OISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
41.
4-901.12; Core; The Quaternary Ammonia sanitizer solution was reading below 200 ppm for the front end sanitizer buckets. Also noted multiple wet wiping cloths stored in the three compartment sink in between use. Maintain Quaternary Ammonia Sanitizer solution between 200-400 ppm. Keep all wet wiping cloth submerged in sanitizer solution in between use.
0.0
44.
4-901.11; Core; Noted multiple containers stacked while still wet on the racks across from the three compartment sink. Allow all dishes and utensils to completely air dry before storing.
1.0
45.
4-903.11(A) and (C); Core; Observed a box of single-service cups stored on the floor near the dry storage area. Keep all single-service items at least 6 inches off the floor.
0.0
49.
4-601.11(B) and (C); Core;Observed sticky residue and trash/litter inside the cabinet space below the self-serve soda machine. EHS discussed cleaning the greasy smudges on the plexiglass guard covering the taco shells. Also, need to clean the table surface/ back side of the Soda Machine near the Drive-Thru Window. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase the frequency of cleaning equipment and storage surfaces.
1.0
54.
5-501.113; Core; The top lid to the Outside Recyclable dumpster is torn off. Keep all outside dumpster lids cover when not in use. Contact vendor at 919-662-7103 to have top lid replaced.
0.5
55.
6-501.12; Core; Observed an accumulation of grime and trash build-up underneath the soda machine unit and slushie machine located near the Drive-thru window. Also noted chucks of ice on the floor in the walk-in freezer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/17/2023
Score: 96
#
Comments
Points
10.
6-301.11; Priority Foundation;The soap dispenser for the handwashing sink, located at the near the back of the prep kitchen, is no longer working. Noted batteries dead for soap dispenser unit. Handwashing sinks must be stocked with soap at all times. CDI- EHS instructed PIC to replace hand soap.
1.0
44.
4-901.11; Core;Stainless-Steele serving containers stacked while still wet on the racks across from the three compartment sink. Allow all dishes and utensils to completely air dry before storing.
1.0
47.
4-501.11; Core; Observed excessive ice build covering condenser line in the walk-in freezer unit. Discuss having ice build up removed and repair the condensation leak for walk-in freezer. Ensure all equipment is maintained in good repair.
1.0
49.
4-601.11(B) and (C); Core;Observed sticky, mold-like residue inside the cabinet space below the self-serve soda machine. Need to clean the excess dust covering the ceiling tiles in the Womens bathroom as well. Increase the frequency of cleaning equipment and storage surfaces.
0.5
53.
6-501.18; Core; The handwashing sink and commode in the Men's bathroom needed cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
54.
5-501.113; Core; The top lid to the Outside Recyclable dumpster is torn off. Keep all outside dumpster lids cover when not in use. Contact vendor at 919-662-7103 to have top lid replaced.
0.0
55.
6-501.12; Core; Observed an accumulation of grime and trash build-up underneath the soda machine unit and slushie machine located near the Drive-thru window. Also noted chucks of ice on the floor in the walk-in freezer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/08/2023
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; The soap dispenser for the handwashing sink, located at the Drive-thru window, is no longer working. Noted batteries dead for soap dispenser unit. Handwashing sinks must be stocked with soap at all times. CDI- EHS instructed PIC to replace hand soap.
1.0
44.
4-901.11; Core;Noted Stainless-Steele serving containers stacked while still wet on the racks across from the three compartment sink. Allow all dishes and utensils to completely air dry before storing.
1.0
45.
4-903.11(A) and (C); Core; Noted mini single-service sauce cups stored on a soiled surface near the make line station. Keep all surfaces on which clean items are stored clean at all times.
0.0
47.
4-501.11; Core; Observed excessive ice build covering condenser line in the walk-in freezer unit. Discuss having ice build up removed and repair the condensation leak for walk-in freezer. Ensure all equipment is maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; Observed sticky, mold-like residue inside the cabinet space below the self-serve soda machine. Need to clean the excess dust covering the ceiling tiles in the Womens bathroom as well. Increase the frequency of cleaning equipment and storage surfaces.
0.5
54.
5-501.113; Core; The top lid to the Outside Recyclable dumpster is torn off. Keep all outside dumpster lids cover when not in use. Have top lid replaced.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/07/2022
Score: 97.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Noted containers shredded steak, refried beans and ground beef were time stamp with a discard time beyond the allowed four (4) hour time limit. Noted discard time listed for 3pm but items were placed on the line at 1015am. Discussed ensuring appropriate time stamp listed for food items placed on Time as Public Health Control (TPHC). CDI- items within temperature. Education provided, appropriate time stamp placed on items.
0.0
44.
4-901.11; Core; Noted wet nesting between the stainless Steele serving containers stored on the utensil storage shelves near the 3 compartment sink. Allow all dishes and utensils to completely air dry prior to storing.
0.5
45.
4-903.11(A) and (C); Core; Noted a container of single service churros/fry cups stored in a upright position on the rear storage rack. Ensure all single service items are stored in a protective downward position to avoid the risk of contamination.
0.0
47.
4-501.11; Core; Observed excessive ice build covering condenser line in the walk in freezer unit. Also noted ice/frost build up coating the compressor fan in the reach in freezer unit located across from the deep fryer unit. Discuss having ice build up removed and repair the condensation leak for both the walk in freezer and reach in freezer unit. Ensure all equipment is maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; Observed sticky, mold-like residue inside the cabinet space below the self serve soda machine. Also noted some build up on the racks inside the hot hold cabinet unit and the side top surface of the make line unit. Increase the frequency of cleaning equipment and storage surfaces.
0.5
51.
5-205.15; The handwashing sink located near the drive-thru window is no longer operable. The hot and cold water push panels are no longer working. Noted handwashing sink has to be manually turned using the mixing valve located at the bottom side of the sink in order to dispense water. Discussed having handwashing sink repaired as soon as possible. Staff members have access to the alternative handwashing sinks located through out the prep area until handwashing sink is repaired.
1.0
55.
6-501.12; Core; Observed some grease build up and food debris underneath the deep fryer unit. Discuss cleaning hard-to reach floor spaces under make line and cook line equipment.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/23/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Noted a container of diced tomatoes reading at 47 F and a bag of shredded lettuce temping at 43-44 F inside the lowboy cooler located below the make line. Noted excessive ice build up covering the compressor fan unit inside the low boy cooler. The ambient air for the unit was 43 F. Ensure all (TCS) time/temperature control for safety food items are held at 41 F or below for cold holding. CDI- Instructed PIC to transfer food items to the walk in cooler and have unit repaired.
1.5
44.
4-901.11; Core; Noted wet nesting between the serving containers stored on the utensil storage shelves near the 3 compartment sink. Allow all dishes and utensils to completely air dry prior to storing.
0.5
47.
4-501.11; Core; Observed excessive ice build up coating the compressor fan unit in the low boy cooler located beneath the central make line. Cooler no longer functioning , potentially due to ice build up blocking air from compressor fan unit. Assess and repair cooler
0.0
51.
5-205.15; The handwashing sink located near the drive-thru window is no longer operable. Discussed having handwashing sink repaired as soon as possible. Staff members have access to the alternative handwashing sinks located through out the prep area until handwashing sink is repaired..
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/27/2022
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; one soda nozzle on the coke soda machine had a large amount of debris inside of it. The spray nozzle at the 3 comp sink also has a large amount of debris in side of it. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf These items were cleaned.
0.0
28.
7-102.11; Priority Foundation; one bottle of floor cleaner was not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf The floor cleaner was labeled.
1.0
43.
3-304.12; Core; the cheese handle was seen down in the shredded cheese. In between uses utensils shall be stored out of the food product. The handle was removed.
0.0
44.
4-901.11; Core; many pans were stacked wet on the shelves. Place the pans where the pans can dry.
0.5
45.
4-903.11(A) and (C); Core; single service lids and other plastic containers shall be stored in a clean dry place where contamination cannot occur. Clean these areas.
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 Under the make line unit there is ice build up on the motor a that has frozen over and needs to be defrosted.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/28/2022
Score: 97
#
Comments
Points
9.
3-301.11; Priority; A food service employee had only one glove on when handling a burrito. Food service employees when handling ready to eat food shall have no bare hand contact. Use gloves, utensils or deli paper when handling ready to eat food. REHS spoke with the manager and then this employee washed his hands and put a pair of gloves on.
2.0
10.
6-301.13; Core; Onions and peppers are in the hand sink in the prep area. The hand sink is for handwashing only. REHS spoke to the manager about why hand sinks are for hand washing only.
0.0
47.
4-501.11; Core;4-501.11; Core; The insulated door on the drive thru refrigeration unit has a large slash on it. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. The above items are repeat.
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
No signature of recipient due to COVID-19 pandemic.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/03/2021
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; The facility does not have a written procedures for employees to follow for vomiting or diarrheal events. Written procedures shall be provided for employees to follow for vomiting or diarrheal events. REHS emailed manager written procedures.
0.0
10.
5-202.12; Core; Hand sink is 95F in the back prep area. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
36.
4-302.12; Priority Foundation; No thermometer in the prep refrigeration unit. Provide an accurate thermometer for refrigeration units that are readily accessible. A thermometer was placed in the refrigeration unit.
0.5
44.
4-901.11; Core; Several pans/food containers are stacked wet. Air dry before stacking or cross stack them. The pans/food containers were rearranged to air dry.
0.5
47.
4-501.11; Core; The condenser on the walk-in cooler has ice build up. The soda machine has broken soda nozzles and bungie cord holding the ice shoot together. A door on the drive thru refrigeration unit has a large slash on it. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. A new soda machine has been ordered.
0.5
49.
4-602.13; Core; Lots of loose trash and soda syrup build up in the cabinet beneath the soda machine. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. This was cleaned.
0.0
54.
5-501.111; Core; Missing a dumpster lid on the trash dumpster. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
0.5
55.
6-501.12; Core; Lots of food and debris under the 3 compartment sink floor. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; Missing coving in front of the walk-in freezer door and coving tile is missing behind the front counter. Physical facilities shall be maintained in good repair.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature of recipient due to COVID-19 pandemic.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/16/2020
Score: 95
#
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: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/18/2019
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.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/29/2019
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.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/22/2019
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. Follow-Up: 05/02/2019
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/18/2019
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.
The hot water dish machine in this facility is not functioning. Manager is waiting for corporate to come and remove the machine.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/06/2018
Score: 95
#
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. Follow-Up: 09/16/2018
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/16/2018
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/26/2018
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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/26/2017
Score: 99
#
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: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/07/2016
Score: 97
#
Comments
Points
General Comments
The 2013 FDA Food Code has added non-typhoidal salmonella to the list of reportable illnesses, however this is not currently being enforced in NC. This statement is for informational purposes only, should corporate wish to update policy to comply with current national standard.
Location: 1125 US HIGHWAY 70 W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/08/2015
Score: 98
#
Comments
Points
General Comments
Employee health policy was available for review at time of inspection. There were some aspects of the policy that are not compliance with NC Food Code requirements. Taco Bell policy mentions exposure for pre-employment but not after employment. All food handling employees must be made aware that the are required to report exposures to illnesses listed in policy. Exposure may include but is not limited to caring for a sick family member or roommate and/or spending time in close proximity with some that has been diagnosed with a foodborne illness. Taco Bell policy also mentions Salmonella but states "All Types". Food Code requires that policy specifically states Salmonella typhi/typhoid fever. If policy is updated, recommend adding non-typhoidal Salmonella as well to be in compliance with 2013 FDA Food Code. 2013 FDA Food Code is not effective in NC at this time. Contact inspector with questions about employee health policy.
