Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/29/2024
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Raw fish was stored above sauces. Foods shall be stored by species and final cooked temperature. CDI-The sauces were moved to the top shelf and will be cooked/reheated.
0.0
21.
3-501.16(A)(1); Priority; The top layer of the refried beans being stored on the cold flattop and the top layers of the chicken and ground beef were below 135F while the middle to bottom temped at 138F and above. TCS foods being held hot shall be maintained at 135F and above. CDI- Foods were heated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; There were 3 bags of raw steak surrounded by other portioned bags of raw steaked that temped between 46-47F. TCS foods being held cold shall be maintained at 41F or below. CDI- The three bags were voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Upon arrival, potatoes in a plastic container were cooling in a container of ice; the potatoes had only cooled down 2F in the center and 3-4F around the edges. Cooling shall be accomplished by portioning foods into small/thin portions, using shallow pans, ice baths, rapid cooling equipment... CDI- Potatoes were portioned into smaller amounts, ice and water were added to the ice bath.
0.5
39.
3-305.11; Core; Boxes of canned goods were stored on the floor in the dry goods area. Food shall be stored at least six inches above the floor. Store canned goods on shelving, pallets or dollies.
0.0
41.
3-304.14; Core; The sanitizer bucket closest to the queso station had floating food debris in it; another sanitizer bucket tested close to 25ppm. Chlorine based sanitizer shall maintain concentration between 50-200 ppm and be kept free of food debris/visible soil. CDI- Sanitizer was remade and tested within range in both buckets.
0.5
49.
4-601.11(B) and (C); Core; The thermometer was sticky, a few lids on containers in the in the dry goods area had seasoning spillage on them; some of the shelving were utensils/dishes are stored need wiping down. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items more frequently.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 03/21/2024
Score: 99.5
#
Comments
Points
43.
3-304.12; Core; A scoop was laying flat in the black container of seasonings and a spoon was laying flat in the cinnamon-sugar mixture. Utensils may be stored in foods as long as the handle is above the food. CDI- Utensils were removed.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* An educational visit will be made on Thursday, April 2, 2024, as discussed.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/19/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Ice was in the handwashing sink in the chip area. Handwashing sinks shall only be used for handwashing. CDI - Education and sink was cleaned.
0.0
28.
7-102.11; Priority Foundation; Spray bottles of the sanitizer and window cleaner were not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizer taken from bulk supplies shall be labeled with the common name of the material. CDI - Bottles were labeled.
1.0
28.
7-202.12; Priority; Containers of Home Defense (pest control) were in the chemical storage area. The manufacturer's label instructions on pesticides shall state that use is allowed in a food establishment. CDI- Items were removed from premises.
0.0
54.
5-501.111; Core; A portion of the bottom of the recycling dumpster has rusted out and is leaking. Dumpsters shall be maintained in good repair. CDI- PIC called waste management company and they verified that dumpster was replaced since last inspection; recycling dumpster is scheduled to be replaced Thursday, July 20, 2023.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/11/2023
Score: 98.5
#
Comments
Points
42.
3-302.15; Core; Cut and whole avocadoes in the flip-top prep cooler had stickers on them. Stickers shall be removed prior to washing fruits/vegetables so that they do not become a source of contamination once cut, added to other ingredients, cooked or consumed. CDI - Sticker section was cut off of avocadoes.
0.5
43.
3-304.12; Core; Scoops were laying flat in the bulk containers of seasoning and pinto beans. Utensils being stored in food shall be stored with their handles above the food. CDI - Handles were "dug" into the food.
0.5
47.
4-501.11; Core; The coating is coming off of the grate at the Coca-cola machine and beginning to rust. All equipment shall be maintained in good repair. Replace grate.
0.0
47.
4-501.12; Core; The red and green cutting boards are badly scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. CDI - Cutting boards were discarded.
0.5
49.
4-601.11(B) and (C); Core; The ansul rods in the hood over the flattop and range have a buildup of oil. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the rods on a more frequent basis.
0.0
53.
5-501.17; Core; One of the trashcans in a stall in the women's restroom does not have a lid. Bathrooms used by females shall have a covered trashcan for the disposal of feminine hygiene products. Obtain a lid for the trashcan.
0.0
54.
5-501.114; Core; The recycling dumpster is missing its drain plug. Dumpsters with drain plugs are required to have a drain plug. Owner contacted waste management company during inspection. NOTE: The lids on the recycling dumpster are beginning to bend making it difficult for the dumpster to remain closed. Let your waste management company know so that you can get them repaired or the dumpster replaced before the lids become detached.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609-1783*
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 01/25/2023
Score: 98
#
Comments
Points
39.
3-305.11; Core; Two containers of food were stored on the floor of the walk-in freezer. Food shall be stored at least six inches above the floor. CDI- Containers were put on crates.
0.0
41.
3-304.14; Core; The quat.ammonia sanitizer in the dining area tested at 500ppm. Quat. ammonia sanitizer shall be maintained between 200-500 ppm. CDI-Water was added until sanitizer tested within range.
0.0
43.
3-304.12; Core; Scoops were lying flat in the bulk sugar and bulk salt containers. Utensils being stored in foods shall be stored with their handles above the food. CDI - Handles were "dug" into the food.
0.5
47.
4-501.11; Core; One faucet in the men's and women's bathroom is corroded/corroding. All equipment shall be maintained in good repair and easily cleanable. Replace faucets.
0.5
49.
4-601.11(B) and (C); Core; The inside of the oven and the light globes in the hood over the flattop without cooling drawers need cleaning due to stuck on grease/food residue. The non-food surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
53.
6-501.18; Core; The underside of the urinal is soiled. Plumbing fixtures such as the urinal, toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal each time the inside is cleaned.
0.0
56.
6-305.11; Core; An employee's hat was stored on the sodas and an employees keys, phone and other items were stored on a table next to supplies. Employees shall have lockers or a designated area for the orderly storage of their possessions. CDI - Items relocated to employee area.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 10/27/2022
Score: 98
#
Comments
Points
28.
7-201.11; Priority; Spray bottles of sanitizer were stored above the handwashing sink. Poisonous or toxic materials shall not be stored above food, equipment, utensils and other supplies. CDI - Sanitizers were relocated to chemical storage area.
1.0
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer were not labeled. Poisonous or toxic materials taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottle was labeled.
0.0
43.
3-304.12; Core; A portion cup was stored in a container of jalapenos in the bottom section of the prep cooler. Utensils being stored in foods, shall be stored with their handle above the food. CDI - Portion cup was removed with tongs.
0.0
45.
4-903.11(A) and (C); Core; To-go containers and lids were stored with the food contact surface exposed and cups were stored in cup holder attached to the wall that did not have a lid so the food contact surface was exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. CDI - Lids/containers were inverted and a lid was put on the cup in the cup holder.
0.5
51.
5-205.15; Core; The seafood sink continuously drips from all of the faucet joints. All plumbing systems shall be maintained in good repair. Repair sink.
0.0
54.
5-501.111; Core; The garbage dumpster is rusting at the bottom and holes have formed. Dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.
0.0
55.
6-501.12; Core; The vents in the bathrooms have a buildup of dust and the light shields have debris/food splash on them. The physical facilities shall be maintained clean. CDI- Light shields in non-food areas and vents in bathrooms were cleaned.
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: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 08/05/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The fries, pico, chicken nuggets and other foods in the bottom of the prep cooler temped between 44-46F; the ambient air temperature was 50F. TCS foods being held cold shall be maintained 41F. The thermostat was lowered and foods were put on ice to cool down; cooler to be serviced.
1.5
37.
3-302.12; Core; Containers of oregano, seasoning and flour were not labeled. Containers storing foods that have been removed from their original packaging shall be labeled with the common name of the food. All foods/food ingredients were labeled.
0.0
42.
3-302.15; Core; Avocadoes with stickers were in the top section of the prep cooler. Stickers shall be removed prior to washing fruits/vegetables so that they do not become a source of contamination once the fruit/vegetable is cut, consumed, combined with other ingredients, cooked... Stickers were removed and avocadoes were re-washed.
0.5
45.
4-903.11(A) and (C); Core; To-go containers and their lids were stored with their food contact surfaces exposed on the shelving above the steam table. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Containers and lids were inverted.
0.0
48.
4-501.14; Core; There was a build up of black residue inside of the nozzle of the pre-rinse sprayer at the dish machine. Warewashing equipment (sinks, sprayers, dish machines) shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. The nozzle was cleaned.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/22/2022
Score: 97.5
#
Comments
Points
28.
7-202.12; Priority; There were two different types of RAID that stated for indoor/outdoor use on one can and indoor household use on the other can. The pesticide manufacturer's label instructions shall state that use is allowed in a food establishment. CDI - Both cans were removed from premises.
1.0
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer(bleach water) and a spray bottle of degreaser were not labeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottles were labeled.
0.0
33.
3-501.15; Priority Foundation; About 10 containers of queso and a container of peppers were cooling in ice with the lids on the containers. Cooling shall be accomplished by portioning foods into small/thin amounts, using ice water baths, using rapid cooling equipment, or... CDI - Water was added to ice to create a bath and lids were removed from containers to aid in heat transfer to complete the cooling process.
0.5
39.
3-305.11; Core; A box of canned tomatoes as well as a box of sodas were being stored on the floor of the dry goods area. Food shall be stored at least six inches above the floor. CDI - Boxes were put on shelving.
0.0
41.
3-304.14; Core; Damp and wet wiping cloths were stored on prep surfaces, the dump sink in the bar and on top of the dish machine. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloths put in sanitizer.
0.5
49.
4-601.11(B) and (C); Core; The ceiling of the microwaves have stuck on food debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean the ceilings of the microwaves each time the microwaves are cleaned.
0.5
51.
5-202.13; Priority; The end of the water hose was resting in the mop sink. An air gap of at least one inch shall be between the flood rim of the plumbing fixture and the end of the water supply inlet. CDI - Hose was wrapped.
0.0
51.
5-205.15; The discharge pipe leaks at the faucet joint a the handwashing sink in the bar area. All plumbing systems shall be maintained in good repair. Repair leaky pipe.
0.0
55.
6-201.11; Core; There is left over caulking from where a chair border used to be on the wall by the drink dispensing machine closest to the bar. Walls shall be smooth and easily cleanable. Either replace border or remove caulking so that the wall is smooth and easy to keep clean.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* 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: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 11/18/2021
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
15.
3-302.11; Priority; In 3 door reach-in cooler, raw chorizo being stored above ready-to-eat veggies. In walk-in cooler, ready-to-eat chicken nuggets being stored on middle shelving of raw meat rack; raw shrimp above nuggets and raw beef on same shelving as nuggets. Food shall be stored to prevent cross contamination. CDI- Foods re-arranged during inspection.
1.5
39.
3-307.11; Core; Employee food stored on the top shelf of 3 door reach-in cooler above several containers of facility's food. Food shall be protected from sources of contamination. CDI- Store employee food on bottom shelf where there is minimal potential for contamination; employee food placed in a deep container during inspection.
1.0
42.
3-302.15; Core; Cut avocados in prep table with stickers still remaining on products. Raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Remove sticker and wash avocados prior to slicing.
0.5
47.
4-501.11; Core; 3 door reach-in cooler is leaking water onto bottom interior of unit, creating potential splash contamination. Have this unit serviced to stop the water from accumulating. Equipment shall be maintained in a state of good repair and condition. Repair this unit.
0.5
53.
6-501.18; Core; Toilet seats in women's restroom are showing signs of wear and have exposed wood showing. The surfaces of the toilet seats and lids are no longer smooth and easily cleanable. Replace these toilet seats so that they can be effectively cleaned.
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 *Information sent to tol101983@yahoo.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 10/20/2020
Score: 90
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment...Verification visit to be made on October 30, 2020 to evaluate completion of Item #49 on this report. Follow-Up: 10/30/2020
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 05/18/2020
Score: 97
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 02/20/2020
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. Lauren Harden 919-500-0943
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 12/06/2019
Score: 97
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 08/19/2019
Score: 95.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/05/2019
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 Plis 919-500-0943
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 01/22/2019
Score: 94
#
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: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 10/09/2018
Score: 93
#
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: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/06/2018
Score: 93
#
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 Verification required on or before July 13, 2018. Follow-Up: 07/13/2018
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/24/2018
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.
Lauren Plis 919-500-0943 Replace wood shelf at bar and steam table with something smooth and easily cleanable. Verification required on or before May 4, 2018 Follow-Up: 05/04/2018
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 01/25/2018
Score: 96
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration 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: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 02/17/2017
Score: 95
#
Comments
Points
General Comments
Thanks for making some repairs and removing old equipment. *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: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 08/14/2012
Score: 95.5
#
Comments
Points
10.
In the reach-in cold hold unit beside the grill cooked mushrooms were stored below raw shrimp. Food must be stored according the final cook temperature. The item was corrected.
0.0
11.
There was dried food debris left on the slicer. The slicer was stored as clean. All dishes stored as clean must be free of all dried food debris. The slicer was cleaned.
1.5
34.
A cook went to wash his hands and took a knife and place it on the base of the hand sink. All utensils must be properly stored and handled. The knife was taken to the dish machine to be properly washed.
0.5
36.
The shelves in the reach-in cold hold unit near the grill have been painted. All food service equipment must be easy to clean and in good repair.
0.5
40.
Clean the shelves in the walk-in cooler. Clean the sides of the equipment. Clean under the grill areas. Clean the gaskets and the door handles. Remove the moldy caulk around the three compartment and prep sinks and re-caulk the sinks.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Several of the ceiling titles have dust on them. Clean the ceiling title to remove the dust. Several of the ceiling titles are stained. Clean the wall near the open grill there was a lot of grease build up on the wall. Clean floor. around and near the deep fryers
1.0
46.
Replace the two blown light bulbs under the oven.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/11/2012
Score: 92.5
#
Comments
Points
4.
A male employee was handling cheese with his bare hands. Food prepartion shall be done with the least possible manual contact. Employees shall use clean, plastic disposable gloves or sanitized utensils during food preparation,with ready to eat foods, or if the food is ready to serve to the customer and needs no more cooking.
0.0
10.
In the walk-in cooler raw ground beef was stored above raw fish. Food must be stored according to the final cook temp.In the reach-in units there were several foods that were left uncovered. The foods were below 45 degrees F and not in the cooling process. Foods that are not actively cooling must be covered up. The items were corrected.
1.5
11.
Clean the blade of the can opener. The three sanitizer buckets on the back line had no measurable chlorine sanitizer. The bottle at the dish machine was bleach only. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. The violations were corrected.
1.5
23.
A pan of mushrooms were cooling in the walk-in cooler. The mushrooms were still at 100 degrees F. The lid was on the mushrooms. The cook stated the mushrooms were in the walk-in cooler for 30 min. Once food falls below 135 degrees F the cooling process must start. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F. Food can be left uncovered or loosely covered if there is no risk of contamination, ice baths can be used, or heat transfer equipment. Cover the food only once the food is 45 degrees F or below.
1.0
24.
Fish in the walk-in cooler were left in the cooler to thaw. The fish were stored below ground beef. Store the foods in the final cook temp order even when thawing.
0.0
26.
Keep all dry foods covered. There were several dry foods that were left uncovered.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
The shelves in the walk-in cooler are starting to rust. The shelves in the reach-in cold hold unit near the grill have been painted. There were several white plastic utensils that are stained, and pitted and can not be easily cleaned. All food service equipment must be in good repair and easy to clean.
0.5
40.
Clean the shelves in the walk-in cooler. Clean all the storage shelves. Clean under the grill. Clean the sides of the equipment.
0.5
44.
Provide a drain plug for the dumpster.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas. Several of the ceiling titles were stained. Caulk the holes in the walls.
0.5
46.
Clean the vents to remove the dust. Clean the vent fans in the reach-in cold hold units.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 12/19/2011
Score: 95
#
Comments
Points
10.
In the reach-in unit near the cook line there were several foods that were left uncovered. The foods were below 45 degrees F and not in the cooling process. Foods that are not actively cooling must be covered. The food was covered up.
1.5
19.
Label all the spray bottles in the kitchen. There were several spray bottles that were not labeled.
1.5
26.
Properly label all the dry food containers.
0.0
34.
Cross stack the dishes to allow the air drying process to take place the dishes were stacked wet. The cups were stacked wet.
0.5
36.
The shelves in the walk-in cooler are rusty. The shelves in the reach-in unit near the grill line has been painted. The shelves should be replace with NSF approved shelves. All food service equipment must be in good repair.
0.5
40.
Clean the shelves in the walk-in cooler. Clean all the storage shelves. Clean out the three compartment sink.
0.5
45.
Clean the floors and walls near the sinks and food prep area. Clean the floor on the cook line area. Clean the walls near the bar area. Clean the floor and walls in the dry storage area.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
The food safety certificate is only good in North Carolina for three years. The certificate is good national for five years
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 08/12/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
In the reach-in cold hold unit raw ground pork and shrimp were stored above beef. Food must be stored according to the final cook temperature of the food product. The food was rearranged to the proper order.
1.5
16.
The cheese was being held hot at 132 degrees F. This food must be held hot at 135 degrees F or above. The food was reheated to 165 degrees F.
0.0
17.
A container of sliced tomatoes were being held at 55 degrees F. This food must be held cold at 45 degrees F or below. More ice was placed around the container. The temperature was brought down to 45 degrees F.
2.0
23.
A container of chicken was cooled down to 72 degrees F and placed in the walk-in cooler. The container was about four inches thick. The lid was placed on the container The cook stated the food had been in the cooling process for 1 hour and 45 minutes. The food was placed into smaller pans to speed up the cooling process and placed uncovered in the walk-in cooler. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F. Food can be left uncovered or loosely covered in the walk-in cooler if there is no risk of contamination, Food can be separated into smaller portions, Ice baths or ice can be used as an ingredient, heat transfer equipment can be used.
1.0
34.
Cross stack the dishes to allow the air drying process to take place. The cups were stacked wet.
1.0
36.
The shelves in the walk-in cooler are rusty. The shelves in the reach-in unit near the grill line has been painted. The shelves should be replaced with NSF approved shelves. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the shelves in the walk-in cold hold unit. Clean all the storage shelves. Clean the gaskets.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floor on the cook line area. Clean the walls near the bar area. Clean the floors and walls in the dry storage room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 02/09/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Raw eggs were stored above ready to eat foods and cooked foods in the reach-in unit near the grill line. Ready to eat foods must be stored above all raw foods. The foods were rearranged in the correct order.
1.5
19.
There were some spray bottles that were not labeled. All spray bottles must be labeled. The spray bottles were labeled before the end of the inspection.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. Some dishes and cups were stacked wet.
1.0
36.
Replace all torn gaskets. The shelves in the walk-in cooler are rusty. The shelves in the reach-in unit near the grill line has been painted. The shelves should be replaced with NSF approved shelves. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the top of the oven. Clean the shelves stored next to the oven area. Clean the shelves in the cold hold and walk-in cooler areas. Clean all the storage shelves. Clean under the grill area. Clean out the three compartment sink.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floor on the cook line area. Clean walls near at the bar area. Clean the floor in the walk-in cooler and storage area
1.0
46.
Reattach the vent grate in the ladies restroom. More lighting is need in the dry storage area there should be at least 10 foot candles of light in all storage room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Bare minimal hand contact with ready to eat foods such as cheese, and lettuce, and tomatoes must be done. Food can be dispensed with a spoon, tongs, or other equipment with a handle.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 09/23/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
In the walk-in cooler raw fish were stored above squash. In the reach-in unit beside the grill area raw eggs were stored above ready to eat foods. Foods must be stored according to the final cook temperature of the food product. The violation was corrected.
1.5
23.
In the walk-in freezer a container of cooked chicken that was 109 degrees F had the lid placed tight on the chicken. If there is no risk of over head contamination food can be loosely covered or uncovered. Ice can be used as a food. Heat transfer equipment can be used.
1.0
34.
Allow the cups to completely air dry. Some of the cups were stacked wet.
0.5
36.
The shelves in the walk-in freezer are rusty.The shelves in the reach-in unit near the grill line have been painted. The shelves should be replaced with NSF approved shelves.
0.5
40.
Clean under the grill area. Clean the shelves in the walk-in cooler and freezer. Clean the gaskets.
0.5
45.
Clean the floors and walls near the sinks and the food prep areas. Clean the floors in the walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The owner found the food safety certificate before I was about to leave the building the two points were added.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/21/2010
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
10.
In True reach-in refrigerator, found partially raw pork stored above cooked foods...Also found raw beef steak stored below seafood. Always store foods according to final cook temperatures with raw chicken on bottom shelves. On next shelf above chicken, store raw ground beef or hamburger meat. On next shelf above, store raw pork or partially raw pork. On next shelf above, store raw seafood, fish and eggs. On next shelf above, store raw beef steak. On top shelves, store fully cooked foods or ready-to-eat foods.
1.5
11.
Found several soiled knives on magnetic knife strip on wall...Also found soiled hand food slicers (for lettuce, etc.) and some other soiled food containers in storage. Thoroughly clean and sanitize these items before storing them...Only store clean knives on knife strip.
1.5
15.
Found cheese sauce reheating at a temperature of 128-140F after approximately 1.5 hrs. Rapidly reheat food (that has been previously cooked and cooled) to 165F or above within 2 hours. If this product is reheated in microwave oven, stir food frequently to ensure even heating throughout the food.
0.0
17.
Found container of raw cut tomatoes in ice-water at 54F. They shall be kept at 45F or less. After slicing raw tomatoes, rapidly cool them to 45F or less in walk-in cooler or refrigerator before putting them in ice-water at preparation area.
2.0
25.
Maintain an accurate thermometer in front see-through reach-in refrigerator. The temperature shall be 45F or less.
0.0
34.
Still found many beverage glasses and food containers being stacked while wet. Completely air dry these items before stacking them or storing them...Do not store ice paddle (used to cool hot foods) on soiled shelf in walk-in freezer. Store paddle only on a clean shelf, tray or container.
1.0
36.
Found some wire shelves in dry storage and in walk-in freezer that are rusting or peeling (some have been replaced). Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked bus tubs, blue ice container and ice scoop and replace as necessary...Remove tape from door opener on bottom microwave oven in main kitchen area (repair opener as necessary)...Replace/repair the damaged door handle on top microwave oven in kitchen...Replace torn door gaskets on the True refrigerator...Remove stickers and old sticky residue from exteriors of food containers...Replace the damaged or missing caulking behind sinks and dishwasher area throughout kitchen and in ventilation hood above cooking line...Discard the rusty can opener and replace with a can opener that meets the standards of the National Sanitation Foundation (NSF) or equivalent...In bar area replace the broken blade on one blender and in kitchen, replace the badly bent and damaged cheese grater blade...Replace the damaged/cracked paper towel dispensers...Replace the damaged right door handle on True refrigerator...Replace the rusty hooks that many pots hang from above 3-compartment sink...Remove the cardboard from dry storage shelving (consider using a non-absorbent, durable, easily cleanable plastic liner instead).
1.0
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters--wire shelving and solid metal shelving in walk-in cooler, in storage areas and in main cooking area--wire mobile cart--dunnage racks--soda syrup box rack by walk-in cooler--chemical storage shelving--interior of large fryer--exteriors of food containers, including their lids--some baby high chairs in dining area--can opener base--blender bases in kitchen and in bar (if equipment is not working and is still in the bar or kitchen, it must be kept clean at all times)--tortilla chip baskets
0.5
45.
Clean the mildewed/moldy areas in floor drain and adjacent areas under soda and tea dispensing area...Remove the old caulk from wall behind seafood preparation sink (caulk does not have to be behind sink if there is at least a one inch space between back of sink and wall to allow for proper cleaning).
0.0
46.
Replace the burned out lights under ventilation hoods, throughout kitchen area and in walk-in freezer...Found the lighting to be 4 to 8 ft-candles in walk-in cooler and freezer and 6 ft-candles in some areas of dry storage...The lighting was 30 to 45 ft-candles in many areas of food preparation and dishwashing and ice-dispensing areas...The lighting was 30 to 40 ft-candles in bar area...Provide at least 10 ft-candles of shielded light (30 inches above floor) in walk-in cooler and freezer and in dry storage areas...Provide at least 50 ft-candles of light in food preparation areas, cooking areas, ice-dispensing areas and all dishwashing areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 12/08/2009
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
3.
Always remember that hands must be washed after touching soiled dishes and before handling clean dishes/utensils. (corrected during inspection)
0.0
10.
Do not store garlic in direct contact with plastic take-out bag. Only use a bag that is approved for food storage. (corrected during inpspection)
0.0
11.
Clean the soiled can opener cutting edge. (corrected during inspection)
0.0
16.
Found cheese sauce at 123-134F at steam table. It shall be kept at 135F or above. Reheat this food to 165F or above and then maintain it in pre-heated steam table at 135F or above. Use calibrated thermometer to check for correct reheating.
2.0
17.
Found just cut tomatoes at 53F on ice. Rapidly cool tomatoes to 45F or less in walk-in cooler or refrigerator before putting them on ice at preparation unit to left of steam table. (corrected during inspection)
0.0
19.
Found some unlabeled spray bottles throughout the facility (whose labels had been worn off). Always re-label bottles as soon as names wear off.
0.0
23.
Found three large covered containers of cooling enchilada sauce (12-18 inches deep). Also found partially covered container of cooling shredded chicken in walk-in freezer about 4 to 6 inches in depth. Found another covered container of pork pieces that were cooling and condensation had formed on inside bottom of lid on this container...When cooling hot foods, only partially cover them or completely uncover them (as long as there is no possibility of contamination from above) so that heat and steam can escape easily. Only store sauce or other foods at a depth of 2 to 4 inches in containers so they can cool more rapidly...Use ice-water baths or ice paddles/sticks and stir food frequently...Remember that hot foods must cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. (Use calibrated thermometer to check temperatures for proper cool down)...Once the food is 45F or less, it may be tightly covered and kept under refrigeration...Consider using the walk-in freezer to cool hot foods. Recommend using a cooling tray rack that can be stored in a corner of walk-in cooler or freezer to use for cooling hot foods only...Also consider using day dots or stickers to label cooling foods with date, time that cooling started and the temperature of the food when cooling started. (this item has been cited the last few inspections)
2.0
26.
Found several unlabeled containers of spices, flour, etc. Properly label these containers with their contents.
0.5
34.
Still found many beverage glasses and food containers being stacked while wet. Also observed a large amount of water in blender "jars". Completely air dry these items before stacking them or storing them. Invert blender jars and allow to air dry...Found coffee mugs stored on aluminum foil on tray. Remove this foil from tray since the it is not easily cleanable...Do not hang clean pots and pans directly above the 3-compartment sink area where soiled food containers and dishes stored on the sink could contaminate them...Clean the soiled blue ice scoop holder...Do not use degreaser on the surfaces where clean dishes, utensils and food containers are stored. (this item has been cited the last few inspections)
1.0
36.
Found many wire shelves in dry storage and in walk-in freezer that are rusting or peeling. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked bus tubs and utensils (spatulas) and replace as necessary...Remove tape from door opener on bottom microwave oven in main kitchen area...Replace torn door gaskets on the True refrigerator...Remove stickers and old sticky residue from exteriors of food containers...Repair the leaking pipes under one food preparation sink...Provide sink stoppers or plugs for all food preparation sinks so these sinks can be used for proper cooling of hot foods...Replace the damaged or missing caulking behind sinks and dishwasher area throughout kitchen and in ventilation hood above cooking line.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters and some sink/dishwasher areas--wire shelving and solid metal shelving in walk-in cooler, storage area in main cooking area, and under equipment--dunnage racks--soda syrup box rack by walk-in cooler--chemical storage shelving--exteriors and back sides of fryer and other cooking equipment--edges of walk-in cooler and freezer doors--exteriors of food containers, including their lids--baby high chairs--can opener base--large blender base.
0.5
44.
Clean the exterior top of outside grease dumpster - a large amount of grease has accumulated in this area...Remove the potatoes from the ground around dumpsters...Found a little liquid coming from the brown dumpster that is located outside the dumpster enclosure, which may indicate this dumpster has rusted through and is leaking. Consider replacing this dumpster...Remove the excess and unnecessary equipment in the enclosed area behind dumpsters and properly dispose of these items.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 09/15/2009
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
11.
Found a large build-up of black mold in upper part of ice machine. Thoroughly clean and sanitize the inside of ice machine (from top to bottom) at least once a month or more often if necessary. Always follow manufacturer`s instructions on how to properly clean and sanitize this machine...Found many soiled utensils in storage. Thoroughly clean and sanitize these utensils before storing.
1.5
13.
Cheese sauce was at 100-146F after 1.5 hours (initial heating). Ensure this sauce heats up to 135F or above within 2 hours. Stir frequently to ensure even heating throughout the cheese. Use a calibrated metal stemmed thermometer to check food temperatures.
0.0
17.
Found many incorrect temperatures of cold potentially hazardous foods (see temperature chart). Keep these foods at 45F or less...Do not put foods into the refrigerated prep top area (to left of steam table) unless they are 45F or less.
2.0
19.
Found some unlabeled spray bottles throughout the facility (whose labels had been worn off). Always re-label them as soon as labels wear off.
0.0
21.
The hot water at 3-compartment sink was at 134F (restaurant uses hot water sanitizing rinse for dishes/utensils). The hot water at this sink shall be at least 140F.
1.5
23.
Found a large uncovered container of hot chicken broth (about 1 foot deep) in walk-in freezer. Also, found shredded chicken cooling in walk-in freezer which was almost completely covered...In walk-in cooler, found a few containers of food with condensation that had formed on the inside bottom of lids, indicating that the food may have been warm when it was covered...When cooling hot foods, only partially cover them or completely uncover them (as long as there is no possibility of contamination from above) so that heat and steam can escape easily. Only store broth or other foods at a depth of 2 to 4 inches in containers so they can cool more rapidly...Remember that hot foods must cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. (Use calibrated thermometer to check temperatures for proper cool down)...Once the food is 45F or less, it may be tightly covered and kept under refrigeration.
1.0
24.
Found large raw pork roast being thawed in standing water. When thawing foods, run cold water over the food so there is sufficient velocity to float off loose particles and the water may flow over the top of container and into the sink.
0.5
34.
Found many beverage glasses, food containers and pans being stacked while wet. Completely air dry these items before stacking...Do not store coffee mugs on aluminum foil on trays. Remove the foil from trays.
0.5
36.
Found many wire shelves in dry storage, in walk-in cooler and in refrigerators that are rusting or peeling. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked food containers, bus tubs and sheet pan (on top of fryer) and replace as necessary...Remove aluminum foil from wire shelf in kitchen since this foil is not easily cleanable...Remove the plastic protective coating from exterior of microwave oven as well as any tape...Remove the damaged and torn plastic meshing from shelving in kitchen...Replace the torn door gaskets on walk-in cooler door and on True refrigerator...Repair the damaged metal bottom areas on the small refrigerator to left of steam table.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters, sink drainboards and dishwasher areas--wire shelving and solid metal shelving in walk-in cooler, dry storage and kitchen (including underneath equipment)--dunnage racks--soda syrup box rack by walk-in cooler--chemical storage shelving--exterior of fryer--edges of walk-in cooler and freezer doors--exteriors of food containers, including their lids--baby high chairs--fan grate inside the top part of True refrigerator.
0.5
44.
Clean the soiled exterior of grease dumpster and exterior of small trash can in kitchen...Replace the cracked lid on trash can to left of handsink near kitchen area...Remove the excess and unnecessary equipment in the enclosed area behind dumpsters and properly dispose of these items or sell these items as needed...Observed many flies and insects being attracted to dumpster area. Ensure the ground and surrounding areas are kept clean and in a sanitary condition to keep insects from being attracted to this area...Drain the air conditioner condensate from the side pipe on outside of building to a patch of gravel or rock to prevent water from accumulating in this area.
0.5
45.
Replace the damaged or missing caulking behind sinks and dishwasher area throughout kitchen...Clean the soiled flooring in dry storage area (especially in corners and around shelving legs).
0.5
46.
Replace the burned out fluorescent bulbs throughout the kitchen facility, storage areas and walk-in freezer...Clean the soiled light shields and replace the shields that have turned yellow or brown...The lighting in these areas is very dim. Ensure there is at least 50 ft-candles of light in all dishwashing and food preparation areas and at least 10 ft-candles of light in all walk-in units, storage areas, and mop sink/can wash areas...Properly shield the unprotected light bulb in True refrigerator OR provide a shatterproof bulb.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 05/21/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
19.
Found a few chemical bottles without labels. Properly label these bottles.
0.0
23.
Three deep covered containers (around 8 inches) of white cheese sauce were cooling in walk-in cooler. Also, a covered container (about 4 inch depth) of shredded chicken was cooling in cooler...When cooling down hot foods, cool them rapidly using shallow containers (of 2 inch depth) and do not cover or only partially cover them to allow steam and heat to escape (ensure there is no possibility of overhead contamination). Do not stack containers on top of each other--store them apart.
1.0
26.
Found a large open bag of sugar...Once dry food packages or bags are opened, store extra product in labeled containers with tight-fitting lids (or for smaller food quantities, zip-lock type bags can be used)...Label the unlabeled container of flour in dry storage area.
0.5
28.
Found many flies in the kitchen. Eliminate these flies using methods approved for food service establishments...When food and supply deliveries come in, keep the fly fan on above back door.
1.0
34.
Found many beverage glasses being stacked while wet. Completely air dry these cups before stacking...Found many food containers, pots and utensils being stored on or in soiled shelving or drawers. Clean these shelves and drawer...Do not store utensils on cloth toweling since cloth is absorbent and not easily cleanable.
0.5
36.
Found many wire shelves in dry storage and kitchen that are rusting and in poor condition. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked food containers and bus tubs and replace as necessary...Remove aluminum foil from tray where coffee mugs are stored.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters--wire shelving and solid metal shelving in walk-in cooler, dry storage and kitchen (including underneath equipment)--dunnage racks--cabinets under soda dispensing machine and tea service area--soda syrup box rack by walk-in cooler--chemical storage shelving--interior bottom of fryer--straw baskets (lined with deli paper) used for holding chips.
0.5
44.
Clean the soiled exterior doors of dumpsters (observed old food debris one door)...Remove the yellow plastic platform where water is accumulating (this could be a breeding ground for mosquitoes and other insects)...Remove the excess and unnecessary equipment in the enclosed area behind dumpsters and properly dispose of these items. Observed many flies and insects being attracted to dumpster area. Ensure the ground and surrounding areas are kept clean and in a sanitary condition to keep insects from being attracted to this area.
0.5
45.
Replace the damaged or missing caulking behind sinks and dishwasher area throughout kitchen...Clean the soiled flooring in walk-in cooler corners and the ramp from the walk-in cooler to the freezer...Clean the soiled walls in kitchen (to left of cooking line).
0.5
46.
Replace the burned out fluorescent bulbs throughout the kitchen facility and storage areas....Clean the soiled light shields and replace the shields that have turned yellow or brown....The lighting in these areas is very dim. Ensure there is at least 50 ft-candles of light in all dishwashing and food preparation areas and at least 10 ft-candles of light in all walk-in units, storage areas, and mop sink/can wash areas...Clean the soiled filters under ventilation hood...Clean the dusty ceiling fan grates in both bathrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Observed frequent handwashing taking place (after contaminating hands) by all food workers and dishwashing staff. Good job! Keep it up!
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 11/26/2008
Score: 91.5
#
Comments
Points
3.
Observed food worker in kitchen cut raw meat, put it on the grill and continue to touch other utensils and foods without washing hands. After contaminating hands in any way (after touching raw meats, soiled dishes, etc.), hands must be washed.
2.0
16.
Found containers of Spanish rice and refried beans at proper temperatures (above 135F) on a shelf under steam table. Do not store foods on this shelf to ensure they do not cool down to less than 135F. Keep hot foods in the steam table or in oven to maintain proper temperatures at all times.
0.0
17.
Found chicken nuggets at 48-50F in refrigerator below prep area to left of steam table. Thermometer in this unit read 52F. Keep chicken nuggets at 45F or less...Do not store any meats, cheeses, cooked vegetables, cooked rice or refried beans in this refrigerator since it is not maintaining foods at 45F or less.
0.0
19.
Found several unlabeled bottles of chemicals. Properly label these bottles...Found a cleaner container near food items. Store all cleaners below and away from food, food equipment/utensils and food preparation areas.
1.5
21.
The hot water at 3-compartment sink was at 127F (hot water sanitizing rinse is used in dishwasher). It shall be 140F or above.
1.5
26.
Keep containers of dry foods properly labeled. Once dry foods bags or containers are opened, store extra product in labeled containers with tight-fitting lids.
0.0
30.
Found many clean aprons stored next to chemicals. Store all clean linen (aprons, cloth, etc.) above and away from chemicals.
0.5
34.
Found many beverage glasses being stacked while wet. Completely air dry these cups before stacking...Found many food containers, pots and utensils being stored on or in soiled shelving or drawers. Clean these shelves and drawer...Found some plastic containers without handles being stored in dry food products. Do not store these containers in foods. To dispense foods properly, use scoops with extended handles....Do not store knives on cloth toweling since this surface is absorbent and not easily cleanable.
0.5
36.
Repair the refrigerator to left of steam table so that it is maintaining foods at 45F or less...Found many wire shelves in walk-in cooler and freezer, in dry storage and in kitchen that are rusting and in poor condition. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Found many cracked food containers and a few damaged utensils. Discard these items and replace as necessary...Remove the protective plastic from exteriors of microwave ovens...Ensure there is hot running water at all food preparation sinks.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters, some sink drainboards and dishwasher area--wire shelving and solid metal shelving in walk-in cooler, dry storage and kitchen (including underneath equipment)--dunnage racks
0.5
43.
The hot water at sinks in bathrooms was at 82-85F and there was no hot water at handsink near cooking area in kitchen. Provide hot running water at these sinks (should be at least 100F)...No paper towels were available at handsink near mop sink/can wash area. Maintain towels at this sink at all times.
1.0
45.
Replace damaged or missing caulking behind sinks throughout kitchen...Clean the soiled flooring in walk-in cooler corners and the ramp from the walk-in cooler to the freezer...Clean the soiled walls in kitchen.
0.0
46.
Replace the burned out fluorescent bulbs throughout the kitchen facility and storage areas....Clean the soiled light shields and replace the shields that have turned yellow or brown....The lighting in these areas is very dim. Ensure there is at least 50 ft-candles of light in all dishwashing and food preparation areas and at least 10 ft-candles of light in all walk-in units, storage, and mop sink/can wash areas.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/22/2008
Score: 90
#
Comments
Points
3.
Observed worker at dishwasher handling soiled dishes and then handle clean dishes without washing hands. Always wash hands after contaminating them in any way.
2.0
10.
Be sure to keep all raw chicken stored on bottom shelves in walk-in cooler, refrigerators and freezers.
0.0
11.
Found many dry cloths being used around the food preparation area. Some were very soiled. Maintain these cloths in an approved sanitizer between uses (can use bleach-water at concentration of at least 50 ppm chlorine but no more than 200 ppm--use test strips to check concentration)....Found a little food debris on electric slicer. Clean and sanitize this slicer.
1.5
17.
Found cooked chilis at 88F, American white cheese at 52F, and chicken nuggets at 56F. Maintain these and all cold potentially hazardous foods (such as meats, dairy foods, cooked vegetables) at 45F or less.
2.0
23.
Found shredded chicken being cooled in container on counter and at a temperature of 124-128F after a half hour. Also found cheese sauce on counter at 104F after 45 minutes. Actively and rapidly cool these foods by placing them in an ice-water bath and stirring them frequently. Frozen ice wands may also be used. Use shallow metal containers that are no more than 2 to 4 inches deep. Leave food containers uncovered or partially covered (as long as there is nothing above to contaminate food) to allow steam to escape.
1.0
25.
Found one metal stemmed food thermometer that was reading 22F when calibrated using the ice-water method. It shall ready 32F, plus or minus 2 degrees F, when using this method.
0.5
28.
Found some flies in the back chemical storage area. Rid the facility of these flies using methods approved for food service establishments.
0.0
30.
Found soiled linen out in open and it is attracting flies. Keep soiled linen in an enclosed container with a lid....Found clean linen (aprons) being stored next to chemicals. Store all clean linen (aprons, cloths, etc.) above and away from chemicals.
0.5
34.
Found some small bowls (without handles) being stored in several spices. Do not store bowls in this manner...To properly dispense these foods, use spoons or scoops with extended handles.
0.0
36.
Remove all the foil and plastic wrap covering wire shelving, solid metal shelving, on top of refrigerator, and on ticket machine and its base since the foil and plastic are not easily cleanable.....Replace the torn door gaskets on walk-in cooler and refrigerator/freezer doors.....Replace the rusty and/or peeling shelving in walk-in cooler and in dry storage with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.....Found many badly cracked and damaged food containers. Discard these and replace as necessary.
0.5
40.
Clean the following soiled surfaces and areas: wire and solid metal shelving in walk-in cooler, dry storage, food preparation areas, and waitress stations--undersides of food preparation tables and counters, dishwashing counters, including legs--cooking line equipment (exteriors and interior of fryer)--cabinets in waitress station below soda dispensing areas (large build-up of water found)--exteriors of food containers, including handles.
0.5
44.
Remove the grease on ground around grease dumpster and clean exteriors of this dumpster....In the enclosure behind the main dumpsters, remove all unusable equipment and other maintenance items and elevate all other items above the ground (do not use wooden pallets since it is difficult to clean under these). Consider enclosing this area completely by adding a door.
0.5
45.
Clean the soiled flooring around ramp that leads from walk-in cooler to walk-in freezer. Re-secure the loose metal stripping on floor in front of ramp....Repair/replace the damaged tile coving and floor tiles near walk-in cooler, in can wash/mop sink and in the bar....Clean the soiled ceiling tiles and walls throughout the kitchen.
0.5
46.
Replace the burned out fluorescent bulbs throughout the kitchen facility....Clean the soiled light shields and replace the shields that have turned yellow or brown.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 03/13/2008
Score: 93.5
#
Comments
Points
3.
IN THE WALK IN COOLER FOOD WAS STORED IN TAKE OUT BAGS. FOOD MUST BE STORED IN FOOD GRADE BAGS. TAKE OUT BAGS ARE NOT APPROVED FOR FOOD STORAGE. THE FOOD WAS REMOVE FROM THE FOOD GRADE BAGS(COS). FOOD IN THE WALK IN COOLER AND COOLING UNIT AT THE GRILL AREA WERE NOT STORED ACCORDING TO FINAL COOK TEMPERATURE OF THE FOOD PRODUCT AND THERE WAS NOT BARRIER BETWEEN THE TWO FOOD PRODUCTS. FOODS MUST BE STORED ACCORDING TO THE FINAL COOK TEMPERATRUE OF THE FOOD PRODUCT. THE FOOD WAS STOCKED ACCORDING TO THE FINAL COOK TEMPERATURE OF THE FOOD PRODUCT(COS). THE ICE SCOOP WAS STORED INSIDE THE ICE. THE ICE SCOOP MUST NOT BE STORED IN THE ICE(COS).
2.5
13.
DO NOT USE FOOD CONTACT UTENSILS/EQUIPMENT THAT ARE/IS IN POOR REPAIR. ALL FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. OBSERVED GOUGED CUTTING BOARDS; CHIPPED DISHES; CRACKED/DAMAGED LEXAN PANS; BADLY PITTED POTS; TORN PLASTIC SPATULAS; [VIOLATION OF RULE .2617(B)]
1.5
15.
CROSS STACK THE DISHES OR ARRANGE THE DISHES IN A MANNER TO ALLOW THE WATER TO FLOW OFF THE DISHES. AIR-DRY ALL UTENSILS BEFORE TIGHT STACKING TO PREVENT GROWTH OF BACTERIA AND MOLD. OBSERVED WET * STACKED FOR STORAGE. [VIOLATION OF RULE .2620(A); .2618(E)]
1.5
17.
CLEAN THE GAKSTES AND REPLACE ALL THE TORN GASKETS. CLEAN THE DOOR HANDLES ON THE WALK IN COOLER AND FREEZER. CLEAN THE SHELVES IN THE DRY STORAGE AREA. CLEAN THE SHELVES IN THE WALK IN COOLER. CLEAN THE STORAGE DRAWERS.
1.0
General Comments
CLEAN THE FLOORS AND THE WALLS NEAR THE SINKS AND THE FOOD PREP AREAS. LABEL ALL THE DRY FOODS. THERMOMETER WAS 4F OFF.PROVIDE AN ACCURATE THERMOMETER. LABEL ALL THE SPRAY BOTTLES.KEEP STOAGE AT LEAST 6 TO 12 INCHES ABOVE THE GROUND.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 08/08/2007
Score: 93.5
#
Comments
Points
3.
RAW EGGS WERE STORED ABOVE LEMMONS AND LIMES IN THE WALK IN COOLER. RAW EGGS WERE STORED READY TO EAT FOODS IN A COOLING UNIT ON THE COOK LINE. ALL RAW FOODS MUST BE STORED BELOW ALL READY TO EAT FOODS.
2.5
15.
CROSS STACK THE DISHES TO ALLOW THE AIR DRYING PROCESS TO TAKE PLACE THE DISHES WERE STACKED WET. CLEAN DISHES WERE STORED IN A DIRTY CONTAINER.
1.5
31.
COOL BURN AND OTHER MEDICINES WERE STORED ABOVE READY TO EAT CHIPS AND SALSA. ALL TOXIC MATERIALS MUST BE STORED AWAY FROM ALL FOOD AND FOOD PREP AREA.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 01/10/2007
Score: 95.5
#
Comments
Points
3.
EGGS WERE STORED OVER READY TO EAT FOODS IN A COOLING UNIT. EGGS MUST BE STORED BELOW ALL READY TO EAT FOODS. ICE THAT IS USED FOR MIXED DRINKS WERE LEFT UNCOVERED AND THE ICE HAD LIMES IN A CONTAINER STORED IN THE ICE. ICE USED FOR DRINKS MUST BE COVERED AND HAVE NOTHING SEATING IN THEM.
2.5
16.
STORE SPOONS AND OTHER SINGLE SERVICE ITEMS WITH THE FOOD CONTACT PORTION FACING DOWN TO PREVENT ANY CONTAMINATION OF THE FOOD CONTACT PORTIONS.
1.0
17.
CLEAN THE SHELVES IN THE COOLING UNITS TO REMOVE ALL THE FOOD DEBRIS THAT HAS BUILT UP ON THE SHELVES. CLEAN ALL THE STORAGE DRAWERS.
1.0
28.
CLEAN THE FLOORS AND WALL NEAR THE SINKS AND THE PREP AREAS.
Location: 411-J S Main St ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/17/2006
Score: 94.5
#
Comments
Points
13.
REPLACE ALL CRACKED AND CHIPPED PLATES WITH PLATES THAT ARE NSF APPROVED.
1.5
17.
WIPE DOWN THE SHELVES IN THE STAND ALONE REFRIGATION UNITS NEAR THE COOKLINES. WIPE DOWN ALL GASKETS. REPLACE THE RUSTY SHELVES IN THE WALK IN COOLER. REPAIR THE SPRAY NOZZLE ATH THE DISH AREA AND REMOVE THE DUCK TAPE FROM THE NOZZLE.
1.0
18.
ALL HAND SINKS MUST HAVE HOT AND COLD WATER. TWO HANDS SINKS HAD ONLY COLD WATER AT THE TIME OF THE INSPECTION.
