Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 99.5
#
Comments
Points
45.
4-502.13; Core; Two bulk milk container dispensing tubes found cut on a straight line and greater than an inch in length. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. CDI: PIC cut the tubes shorter and at an angle.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 06/20/2023
Score: 98
#
Comments
Points
10.
6-301.11; Priority Foundation; Hand sink near the front ice machine found to not have soap or soap dispenser. Each hand sink shall be supplied with soap. PIC states that the dispenser has been ordered and is having someone bring in a bottle of hand soap today.
1.0
28.
7-201.11; Priority; Several packages of cleaning wipes found stored on top of or over single use items. In the outside storage shed, several bottles of various cleaning chemicals found stored over two boxes of single use salad containers. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC moved the chemicals or single use to separate the items.
1.0
45.
4-502.13; Core; Two bulk milk container dispensing tubes found cut on a straight line and greater than an inch in length. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. CDI: PIC cut the tubes shorter and at an angle.
0.0
49.
4-601.11(B) and (C); Core; A small amount of cleaning needed at inside a few of the coolers in the raw chicken area. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.0
General Comments
EHS will return to verify soap has been added to the hand sink at the front by 6/30/23. Follow-Up: 06/30/2023
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 10/26/2022
Score: 95.5
#
Comments
Points
8.
2-301.14; Priority; Employee observed handling floor cleaning equipment and proceeding to handle single-service food containers and food utensils without washing hands in-between. Employees shall wash hands after handling soiled equipment or utensils. CDI - employee was instructed to wash hands.
2.0
10.
5-205.11; Priority Foundation; Parts of an orange hose observed hanging inside the handwashing sink near the grill station. A handwashing sink may not be used for purposes other than handwashing and maintained so that it is accessible at all times for employee use. CDI - hose was removed from handwashing sink.
1.0
16.
4-501.114; Priority; Quat dispenser at the 3-compartment bay was not dispensing at an appropriate strength, reading was below 150ppm on EHS test strips and facility test strips. Quaternary ammonium sanitizer shall have a concentration of 150ppm to 200ppm. CDI - dispenser was adjusted, sanitizer dispensing at appropriate strength at the end of the inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Container of grilled chicken on prep table without temperature control measured 110F. TCS/hazardous food items that are hot holding shall maintain 135F or greater, if cooling, TCS/hazardous food items shall be actively cooling under refrigeration once below 135F. CDI - chicken moved to walk-in cooler.
0.0
41.
3-304.14; Core; Wet cloths throughout the facility were being stored in low concentration quaternary sanitizer. In-use cloths shall be held in a chemical sanitizer solution (if quat) measuring 150ppm-200ppm. CDI - once quat dispenser was properly adjust sanitizer buckets were remade.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned metal and plastic containers observed stacking while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Do not stack dishes while they are still wet.
0.0
47.
4-501.11; Core; Caulking at the handwashing sink behind the register is coming undone, there is a significant gap between the counter frame and the handwashing sink. Equipment shall be maintained in a state of good repair and condition. Repair/replace the caulking at the handwashing sink.
0.0
49.
4-601.11(B) and (C); Core; Low boy coolers that contain raw chicken have build-up/food debris at the bottom. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
55.
6-501.12; Core; General cleaning of the floors needed along the covebase and at the end of the dry storage section. Cleaning of the walk-in freezer floors needed as well. Part of the grout along the covebase under the handwashing sink across the salad make line is coming off. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency of these area.
0.0
General Comments
**Inspector information Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 01/04/2022
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; There is a torn gasket on drive thru cooler #3 the one by the icedream machine). Equipment shall be kept intact, tight and maintained in good repair. Replace gasket.
0.0
49.
4-601.11(B) and (C); Core; Dust build up behind the monitors and small fans at serving line, debris in condiment containers in drive thru area and food debris/splash in the thawing cabinets and bottoms of lowboys. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of dust, dirt, food debris and other residues. Clean these items on a frequent basis.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 06/08/2020
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 02/27/2020
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com* Follow-Up: 03/08/2020
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 10/22/2019
Score: 97.5
#
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 05/30/2019
Score: 95
#
Comments
Points
General Comments
***Sliced tomatoes, cheese and lettuce on the expo-line were being maintained by temperature instead of time due to not having a marker at station; please purchase a marker. -Remind employees to turn faucet off with paper towel when washing their hands. *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. *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 01/23/2019
Score: 97.5
#
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 08/20/2018
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@wakegov.com*
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 11/21/2017
Score: 95.5
#
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. Follow-Up: 12/01/2017
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 03/28/2017
Score: 95.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 08/23/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
In the walk-in cooler there were several boxes that were received last week on the floor. Food must be stored in a manner to prevent contamination. The item was corrected.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
35.
Single service items were stored with ink pens and cell phones. Single service items must be stored on a clean surface.
0.5
36.
Clean the large mixer to remove the build up of flour and dough. Clean the outside of the sugar container. The container had mold build up on the outside of the container. Re-surface the cutting boards to remove the cuts and dents in the cutting boards. The shelves in the walk-in cooler are rusty and peeling. All food service equipment must be smooth and easy to clean.
1.0
40.
Clean the shelves in the walk-in cooler. CLean the shelves in the chicken cold hold unit. Clean the bottom of the cold hold units. Remove the moldy caulk at three compartment sink. Clean the door handles on the reach-in cold hold unit. Clean the side of the grill area.
0.5
45.
Clean the floors and walls near the sink and food prep area
0.5
46.
Replace the missing light shield. Clean the outside vent cover for the ice machine.
0.0
47.
Keep all storage at least 12 inches above the ground.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 02/22/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
26.
Clean the outside of the sugar storage containers.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Resurface or replace the cutting boards especially the one on the salad prep table. Replace the missing screw on the lid in the salad prep table. Replace all torn gaskets. The shelves in the walk-in cooler are rusty and peeling. The shelves need to be replaced. Replace the torn splash guard between the flour storage and the gravy pot. All food service equipment must be smooth and easy to clean.
1.0
40.
Clean the shelves in the walk-in cooler. Clean the shelves in the chicken cold hold unit. Clean the bottom of the cold hold units. Remove the moldy caulk at the hand sink and three compartment sinks and re-caulk the hand sinks. Clean the gaskets. Clean all the storage cabinets.
1.0
45.
Clean the floors and walls near all the sinks and food prep area. Clean the floor around the deep fryer area. Re-grout the floors in the kitchen area. There are areas in the floor where the grout is missing.
0.5
46.
Replace the missing light shield.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 08/11/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
The sanitizer in the spray bottles were showing no measurable signs of Quat. The Quat sanitizer on the cook line was greasy and also showing no signs of Quat sanitizer. Quat sanitizer must be between 200 to 500 parts per million. Check the sanitizer daily to ensure the proper amount of sanitizer is being used. The ice machine had some mold and pink algae present in the ice machine. Ice is considered a food and must be stored on a clean surface. There were some dishes that were stored as clean the had dried lemon bits that had turned brown on the outside of the container. Some dishes that were stored as clean had dried flour and other debris on the dishes. All dishes that are stored as clean must be free of all mold and pink algae. The violations were corrected.
3.0
17.
There was a small container of liquid eggs that were being held cold at 52 degrees F. This food must be held cold at 45 degrees F or below. The eggs were stored beside the grill. The eggs were still within the two hour period and cooled down to 45 degrees F.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Resurface the cutting boards to remove all the cuts and dents in the cutting boards. The shelves in the walk-in cooler are starting to peel and are not easy to clean. Replace the torn gaskets. There were several gasket in most of the cold hold units that were torn. Replace all cracked and chipped dishes. All food service equipment must be smooth and easy to clean.
1.0
38.
Provide a chlorine test kit with a color chart. Chlorine sanitizer was being used at the three compartment sink but there were no test strips on hand. Provide a Quat test kit with a color chart. The Quat test strips were wet and were of no use.
0.5
40.
Clean the wire rack shelves in the walk-in cooler and in the cold hold units. Clean the bottom of the cold hold units. Clean the door hands and the sides of the equipment. Clean around and under the deep fryer area. Remove the moldy caulk at the hand sink and re-caulk the hand sink.
0.5
44.
Clean the dumpster area. Remove all the trash off the ground.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas. Re-grout the floors in the kitchen. There are areas in the floor where the grout is missing.
0.5
47.
Keep the cold packs used for catering off the floor. All storage must be at least 12 inches above the ground.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 11/18/2010
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Several dishes had dried flour, mandarin oranges and other food debris left on the dishes. All dishes must be throughly washed, rinsed, and sanitized. The dishes were rewashed, rinsed, and sanitized. The violation was corrected.
1.5
17.
The American cheese was 52 degrees F. The pepper jack cheese was 50 degrees F.This food must be held cold at 45 degrees F. The cheese was still within the two hour limit and was placed in the cold hold unit.
2.0
21.
The water at the three compartment sink would go up to 130 degrees F and then fall down to 120 and 110 degrees F, the water would go back up to 130 degrees F. The water at the three compartment sink must be 130 degrees F at all times.
0.0
28.
Flies were observed in the kitchen.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Store all single service items with the food contact portion facing down.
0.5
36.
Repair the large leak at the three compartment sink. Repair the mixing valve at the three compartment sink. Repair the ice machine that is not working. Ice is being purchased at a store. All food service equipment must be in good working condition.
0.5
40.
Clean the wire rack shelves. Clean the gaskets. Clean the side of the deep fryer. Clean the bottom of the reach-in cold hold and freezer units.
0.5
44.
Clean the dumpster area. Provide a drain plug for the dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 06/25/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
11.
Clean the inside of the ice machine to remove the mold. Ice is considered a food and must be stored on a clean surface. Clean the slicers to remove the dried food debris. Remove all the labels off clean dishes. All the critical violations have been corrected.
1.5
16.
There was some peppers and onions that were being held at 118 degrees F. This food must be held hot at 135 degrees F or above. The food was thrown away.
0.0
17.
Tomatoes were being held at 52 degrees F, cheese was 54 degrees F, sliced cheese was 52, liquid eggs were 62 degrees F. These foods must be held cold at 45 degrees F or below. The food was brought down to the 45 degrees temperature.
2.0
25.
Provide thermometers in all units that store potentially hazardous foods.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Store all single service items with the food contact portion facing down.
0.5
40.
Clean the gaskets. Clean the wire rack shelves in the walk-in cooler. Clean the storage shelves in the cook area to remove the dust.
0.5
43.
Keep the dirty dishes off the hand sink near the three compartment sink. Hand sinks must be free and accessible at all times.
0.0
44.
Keep the dumpster doors closed. Remove the bags of trash that were stored on the floor. Clean the dumpster pad.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
46.
Clean the vents throughout to remove the dust.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 02/11/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
3.
An employee breaded chicken and fried the chicken breast. The employee removed the gloves from his hands and retrieved another pair of gloves and was about to do some food prep. the employee was informed about proper hand washing. The employee washed his hands in the proper manner.
0.0
10.
Dishes were being washed, rinsed, and sanitized, but were not left in the sanitizer solution totally immersed for at least two minutes. Clean the lettuce shredder throughly there was lettuce and other produce debris left in the shredder. The violations were corrected.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Store all the single service items with the food contact portion facing down. Single service items must be stored in a manner to prevent contamination.
0.5
40.
Clean the gaskets and replace all the torn gaskets. Clean all the wire rack shelves in the walk-in cooler and the dry storage area. Clean the bottom of the cooling units. Clean the door handles on all the chicken cold hold units.
0.5
45.
Clean the floors and walls near all the sinks and food storage areas.
0.5
46.
Replace the blown light bulbs under the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 09/03/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
In the walk in freezer there were three boxes that were stored on the floor. Food must be stored in a manner to prevent contamination and adulteration. Food must never be stored on the floor. The food was remove from the floor. The violation was corrected on the spot.
1.5
11.
Replace the cutting boards that had the mold build up on the cutting boards. Clean the inside of the ice machine to remove the mold and the pink alge. Ice is considered a food and must be stored on a clean surface. Clean the ice scoop holder in the drive thur ice bin. The ice scoop holder was cleaned. Will return to see if the cutting boards have been replace.
1.5
26.
Label all dry food containers in the kitchen.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Replace all cracked and chipped dishes,with dishes that are smooth and easy to clean.
0.5
40.
Clean the gaskets and replace all the torn gaskets. Clean all the wire rack shelves in the walk in cooler and the dry storage areas. Clean the sides of the deep fryers to remove the food crumbs. Clean the bottom of the cooling units. Clean door handles on all the chicken cold hold units.
0.5
44.
Remove the garbage from the ground in the dumpster area. The garbage was remove
0.0
45.
Clean the floor in the kitchen area to remove the food debris that was left on the floor. Clean the floor in the walk in freezer to remove the ice.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 04/21/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Clean the inside of the ice machine to remove the mold and the pink alge that has grown on the inside of the ice machine. A dish was being washed in the hand sink. All dishes must be washed at the approved three compartment sink. The ice machine was cleaned. All critical violations were corrected.
1.5
17.
The cheese on the back line was reading between 49F to 52F. This food must be held cold at 45F or below. The cheese was brought back down to the proper temperature of 45f. The container was placed in a deeper container of ice.
2.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Keep the single service bowels inverted with the food contact portion facing down.
0.0
37.
A dish was being washed in the hand sink. The hand sink is not a approved dish washing sink.
0.5
40.
Clean all the storage shelves. Clean the gaskets and replace all torn gaskets. Clean the side of the equipment.
0.0
45.
Clean the floors and the walls near all the sinks and the food prep.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 08/28/2008
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
3.
An employee handled raw chicken changed gloves and handled raw chicken and touched doors on cooling units,she in turn handled more raw chicken with the same gloves and did not wash her hands. Will return to see hand washing has been corrected.
2.0
11.
Clean the inside of the ice machine to remove the mold and the pink Alger that had grown inside of the ice machine. Clean the outside of the milk shake dispenser. Place a splash guard between the tea dispensers and the hand sink up front. Replace the lemonade lids that have become cracked and have mold growing in the cracks of the containers. Dishes were being washed, rinsed, but not left in the sanitizer solution for at least 2 minutes. Remove all the day dots left on the dishes left on the clean dishes. All the items could not be corrected will return to see if the items have been corrected.
1.5
25.
Provide thermometers for all the cooling units. There were at least 2 cooling units that were missing a thermometer.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet. Clean dishes were stored with dirty dishes. Clean dishes must be stored on a clean surface. Dishes were stored in the hand sink. Several Dishes must never be stored in the hand sink.
1.0
40.
Clean all the gaskets and replace all the torn gaskets. Clean all the storage shelves to remove the debris. Clean the sides of the deep fryers and all the other equipment.
0.5
43.
Provide hand soap and hand towels at all the hand sink in the kitchen prep area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Replace all chipped knives and replace all the cutting boards. Keep storage at least 6 inches above the floors. Clean the floors and the walls in the kitchen area. Provide tongs for the chicken nuggets to dispense the chicken nuggets. Follow-Up: 09/07/2008
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 03/24/2008
Score: 96
#
Comments
Points
17.
REPLACE 3 TORN GASKETS. REMOVE RUST ON WIRE SHELF ABOVE UTENSIL SINK. CLEAN WIRE SHELVES IN WALK-IN COOLER. SEAL HOLE ON TOP EDGE OF COOLER AT THE DRIVE-THRU WINDOW. NEEDS STAINLESS STEEL BUTTON TO COVER HOLE. ALSO, COVER HOLE ON DOOR FRAME OF SAME COOLER.
1.0
19.
OBSERVED FLEXIBLE SPRAY HOSE EXTENDED BELOW THE FLOOD RIM OF THE UTENSIL SINK. MUST PROVIDE A BACKFLOW PREVENTER OR 2" AIRGAP. MUST MEET PLUMBING CODE.
2.5
28.
CLEAN FLOORS IN DRY STORAGE AND IN FREEZER. REMOVE MOLDY CAULK AND RECAULK SINKS. CLEAN WALLS IN WALK-IN COOLER.
0.5
General Comments
CHICKEN STRIPS WERE IN THE PROCESS OF COOLING. AIR DRY UTENSILS BEFORE STACKING. TO RECEIVE THE 2 BONUS POINTS PROVIDE A SERVSAFE CERTIFICATE WITH ATTACHED TAB.
Location: 11730 Retail Dr WAKE FOREST, NC 27587-7349 Facility Type: Restaurant Inspection Date: 05/09/2007
Score: 94.5
#
Comments
Points
3.
DO NOT STORE CHICKEN ON FLOOR IN COOLER. SCOOP HANDLES CANNOT TOUCH SUGAR.
2.5
5.
PROVIDE A METAL STEM THERMOMETER WITH A SCALE OF 0F - 220F.
1.5
17.
CLEAN WIRE SHELVES, ESPECIALLY, WIRE SHELF OVER PREP LINE. CLEAN WHEELS OF DEEP FRYER. RE-CAULK UTENSIL SINK TO THE WALL; REMOVE OLD CAULK. CLEAN JUICER.
