Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/24/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No one available with Food Safety Manager Certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI- PIC has registered for an upcoming course already.
1.0
6.
2-401.11; Core; Upon arrival, noted a employee beverage stored above the salad prep cooler. A) Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:(1) The EMPLOYEE'S hands;(2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Beverage discarded.
0.0
22.
3-501.16 (A)(2) and (B); Noted cups of ranch dressing and butter are temping between 48/47 F in the expo cooler. Noted expo cooler was reading at 45 F for ambient air. Keep TCS items at 41 F or below for cold storage. CDI- Temperature adjusted on expo cooler. Instructed PIC to place ice bath over containers to rapidly cool items down.
1.5
28.
7-102.11; Priority Foundation; Observed a few working spray bottels of degreaser missing labels. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottles discarded.
0.0
47.
4-501.11; Core; The front-end expo cooler is not holding temperature. Noted ambient air for unit reading at 45 F. 4-501.11; Core;(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached the salad prep cooler. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-602.13; Core; Noted sticky residue build-up along the bottom storage shelves near the dishmachine area. Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/12/2024
Score: 97
#
Comments
Points
16.
Observation: Eating utensils and equipment observed accumulated with debris.
4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
CDI: Utensils and equipment removed to be rewashed/sanitized.
1.5
28.
Observation: Two spray bottles observed at wait station areas without labeling of contents.
7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
CDI: PIC removed bottles and placed labeling on containers.
1.0
38.
Observation: Observed large fruit flies in prep line work areas. Reduce harborage conditions by increasing cleaning frequency of floor drains (*remove debris buildup)
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
0.0
40.
Observation: Staffing are not wearing hair restraints during food production tasks.
2-402.11; Core; A) Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
40.
Observation: Staffing are wearing wrist jewelry such as watched, fun bracelets.
2-303.11; Core; Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
43.
Observation: Knives used for food contact stored between prep table and reach in refrigerator on the line, tongs being stored on exterior handles of equipment exposed to splash, people walking bumping into these in use utensils providing sources of contamination while in use. Store in use utensils in hot water at or above 135F, on clean surface.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified
4-602.11(D)(7).
CDI: Operator removed these utensils from service.
0.0
47.
Observation: Cutting boards are heavily scored.
4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
47.
Observation: The fry prep refrigerator is not holding at 41F required for TCS (temperature controls safety) food products. Gasket on refrigerator door is not functional and door will not close.
4-501.11; Core;(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
49.
Observation: The areas under the counter at the wait station are heavily accumulated. The shelf racks in dish areas have visible debris where clean dishes are stored.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
53.
Observation: Ensure that sanitary disposal units have a liner and are covered.
5-501.17; Core;A toilet room used by females shall be provided with a covered receptacle for sanitary napkins
0.0
General Comments
Evaluate the need for air curtain at the rear entrance door to prevent entrance of flying insects during deliveries, trash removal and at other times when door is left standing open for periods of time. The dumpster corral located at the entrance to the rear door increases harborage attraction at the entrance to facility.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/23/2023
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Noted a densely packed container of raw chicken breast and a container of raw shrimp were temping between 43-44 F at the poultry prep cooler. Also noted, containers of fettuccine alfredo were temping at 43-44 F in the walk-in cooler unit, and containers of ranch dressing were reading at 45 F at the salad prep station. Discussed not overpacking food items in containers at the poultry prep station and keeping the top lid covers over food products at the worktop coolers to keep cold air surrounding food items. TCS items must be kept at 41 F or below for cold holding. CDI- Noted food items cooled in the walk-in cooler and transferred into stainless steel containers.
1.5
28.
7-102.11; Priority Foundation; Found a working spray bottle of degreaser left unlabeled near the dishmachine area. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- working spray bottle relabeled.
0.0
33.
3-501.15; Priority Foundation; Found a container of diced boiled eggs cooling in a plastic container at the salad prep station. Noted boiled eggs were temping at 52 F. According to food employee noted food item was prepared earlier this morning. Discussed blast chilling TCS items in the walk-in freezer or cooling TCS items down to 41 F in the walk-in cooler prior to transferring food items into the work top coolers. CDI- Noted container transferred to walk-in freezer to blast chill.
0.5
45.
4-903.11(A) and (C); Core; Observed some ketchup spillage on a few single-service ramakins stored at the expo station. Also noted a few exposed single-service styrofoam cups stored on a soiled shelving surface above the central prep line (near the microwaves). Protect single-service items from contamination.
0.5
49.
4-601.11(B) and (C); Core; Significant improvement made in general detail cleaning through-out. Continue cleaning the top shelving space above the expo prep cooler and wheels of equipment. Equipment and non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/17/2023
Score: 92
#
Comments
Points
8.
2-301.14; Priority; Observed food employee bread raw chicken then proceed to change gloves to prep food on the make line without washing his hands. Food Employee must wash their hands after after handling raw animal food. Food employee must discard gloves and properly wash hands before changing task. CDI- Education provided. Employee discarded gloves and washed hands.
2.0
16.
4-601.11 (A); Priority Foundation; Observed dried-on food debri and residue on mutliple serving containers, white trays, and baking pans that were stored as being clean on the utensil rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- instructed PIC to reclean and sanitize.
1.5
16.
4-501.112; Priority Foundation; Noted hot water dishwasher/ dishmachine not achieving proper dish temperature of 160F for proper sanitizing. High temp dishmachine ran 4 times. The wash temperature, rinse temperature and pressure must all combine to achieve the required dish temperature. Please ensure proper hot water sanitation being met. Technician contacted to adjust hot water temp during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority;Noted mini cups of sour cream and mixed cheese were temping between 45 F in the front end prep cooler unit. Noted ambient air for unit was 48 F. Further invesitigation determined prep cooler unit went into defrost mode. Instructed PIC to adjusted ambient air on unit.Ensure all TCS items are held at 41 F or below for cold holding. CDI- Front end prep cooler adjusted for sour cream and mixed cheese cups.
1.5
38.
6-501.111; Priority Foundation;Observed a German roach near the salad make line unit. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions. CDI- Noted last pest control treatment conducted on 03/14/23. Discussed increasing pest treatment and conducting detail cleaning throughout prep kitchen and caulking in varios holes through the prep kitchen walls. Particulary the hard to reach floor spaces below the make line and all equipment surfaces.
2.0
49.
4-601.11(B) and (C); Core; Observed grime and residue build-up on utensil storage racks and an accumulation build- up on the bottom sides of the freestanding drawer warmers (used to hot hold baked potatoes) Equipment and non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
1.0
55.
6-201.11; Core;In the chemical storage room, observed a large hole in the ceiling. Person in charge stated they had electrial fire issue earlier last week and a portion of the ceiling had to be removed. Person in charge awaiting further assessments and repairs.
0.0
55.
6-501.12; Core; Observed an accumulation trash and residue build-up underneath prep cooler units and hard to reach floor spaces on the make line. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase frequency of cleaning.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/30/2022
Score: 93
#
Comments
Points
10.
6-301.12; Priority Foundation; Noted paper towel dispenser jammed. Appears batteries have died on unit. Ensure all handwashing sinks have paper towels at all times. cdi- paper towels replaced.
0.0
16.
4-601.11 (A); Priority Foundation; Observed some brown organic build-up in the soda machine drink nozzle. Also noted several baking pans with dried on residue and debris. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- instructed PIC to reclean and sanitize.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted mini cups of sour cream and mixed cheese were temping between 45-46 in the front end prep cooler unit. Noted ambient air for unit was 48 F. Further invesitigation determined prep cooler unit went into defrost mode. Instructed PIC to adjusted ambient air on unit. Found a small container of diced boiled eggs and diced tomato temping between 45-49 F on the make line. Also found a tub of whipped butter temping at 57 F on the front end prep counter. Ensure all TCS items are held at 41 F or below for cold holding. CDI- Front end prep cooler adjusted for sour cream and mixed cheese cups. Diced tomato placed placed in ice bath. Whipped butter discarded and diced boiled eggs placed in prep cooler.
1.5
23.
3-501.18; Priority; Noted a pan of cooked ribs with a discard date for 12/21 and a large container of cooked pasta noodle with a discard for 12/25 in the walk in cooler. Found a tray of mixed cheese cups with a discard date for 10/15 and contianers of remoulade suace with a discard for 12/16 in the front-end prep cooler as well. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Education provided.- Container of ribs discarded. Noted all other items in improperly labeled and relabeled during inspection.
1.5
38.
6-501.111; Observed one live roach on the wall near the utensil storage rack. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions. CDI- Noted last pest control treatment conducted on 9/6/22. Discussed increasing pest treatment and conducting detail cleaning throughout prep kitchen.
1.0
47.
4-501.11; Core; The white trays stored on the utensil rack are significantly chipped, worn and cracked around the edges. Also noted the gaskets on the raw protein prep cooler are torn and need to be replaced. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
48.
4-302.13; Priority Foundation; No maximum registering thermometer for the high temperature dish machine. Provide a maximum registering thermometer for the measuring the temperature at 160F on the equipment/plate for the high temperature dish machine. A follow-up will be conducted by REHS by April 24th.; Verification RequiredÂ
0.5
48.
4-302.14; Priority Foundation; Noted test strips were missing for the Sink and Surface Cleaner Sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- sample test strips provided.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed on the utensil rack near the high temp dishmachine and interior prep cooler drawers. The sides of grill, the interior surface of the french fry prep cooler unit, baked potato oven and several refrigerator gaskets need cleaning. All these items had built-up food residue. Equipment and non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.5
54.
5-501.113; Core; Noted sliding doors to the outside dumpster unit were left opened during inspection. Ensure dumpster lids are kept closed in between use.
0.0
54.
5-501.110; Core; Excess trash and broken down cardboard boxes on the outside dumpster pad. Ensure pad is kept clean and clear of litter. All trash and debris must be placed in dumspter unit.
0.5
55.
6-501.12; Core; Need to clean to floor spaced beneath the utensil storage racks and deep fryer units. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Observed employees personal Mcdonalds food bag being stored on the prep table across from the dry storage unit. Ensure personal food items are stored in desiganted area away from food items.
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 Follow-Up: 01/09/2023
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/09/2022
Score: 95.5
#
Comments
Points
8.
2-301.14; Priority; Observed food employee sweep the floor then proceed to start preparing a To-Go order on the make line. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI- Education provided, food employee washed hands
2.0
22.
3-501.16 (A)(2) and (B); Priority; Observed overfilled container of fettucine and pasta noodle reading between 52-63 F in the Chef's cooler. Noted container of house-made blue cheese dressing and ranch temping between 50-54 F in the make line cold well. Also found a container of sliced tomato, in a melted ice bath, reading at 51 F during time of inspection. Ensure all TCS items are held at 41 F or below for cold hold storage. CDI- PIC voluntarily discarded sliced tomatoes. All other noted food items were transferred to walk in cooler to cool.
1.5
41.
3-304.14; Core; Noted wet wiping cloths stored in 0ppm Sink and Surface Sanitizer solution. Ensure all wet wiping cloths are kept submerged in sanitizer solution in between use. Sink and Surface Cleaner Sanitizer solution should be kept at a range of 272-700 ppm DDBSA for sanitizer concentration, while in use.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean serving containers being stored on a soiled storage racks near across from the mechanical dish machine. Ensure all clean utensil and serving containers are kept on/in a clean dry location.
0.5
47.
4-501.11; Core; The prep cooler near the waiters station is no longer holding temperature. Noted ambient are was 45-46 F inside unit. Discussed having unit repaired for effective cold holding refrigeration.
0.0
48.
4-302.14; Priority Foundation; Sink and Surface Sanitizer test strips are expired. Test strips expired in June. Contact vendor for updated test strips. CDI- updated test strips provided.
0.0
49.
4-601.11(B) and (C); Core; Need to clean the utensil storage racks across from the mechanical dish machine and storage racks in the reach in cooler behind the bar. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/04/2022
Score: 96
#
Comments
Points
16.
4-602.11; the soda nozzles had a build up of debris inside of them. Equipment food contact surfaces shall be cleaned often enough to stay clean. The soda nozzles were cleaned and sanitized.
3.0
43.
3-304.12; Core; observed a cup down in the flour. In use utensils shall be stored out of the food product. The utensil was removed from the flour.
0.5
45.
4-903.11(A) and (C); observed single service lids stored in a tub that had debris in the bottom of it. Single service articles shall be stored in a place where contamination cannot occur.
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
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/06/2021
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility lacks a written clean-up procedure for vomiting and diarrheal events. PIC provided with written information.
0.0
10.
6-301.12; Priority Foundation; Back hand washing sink lacked paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- PIC refilled towel dispenser.
0.0
16.
4-601.11 (A); Priority Foundation; Several sheet pans caked with black residue and old burnt food debris. A few bins had food residue. Equipment and utensils shall be clean to sight and touch. CDI- Sheet pans and bins removed for extra cleaning.
1.5
41.
3-304.14; Core; Sanitizer buckets not at proper sanitizing strength for multi-surface sink and surface sanitizer provided. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. CDI- Sanitizer was replaced and tested in range.
0.5
44.
4-901.11; Core; Several pans and bins stacked so that water was trapped between them. Equipment and utensils shall be air dried.
0.5
47.
4-501.11; Core; White steak trays have several cracks on them and are worn. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
1.0
48.
4-204.115; Priority Foundation; Dishwasher does not have a maximum registering temperature as required. CDI- PIC made aware of the new requirement and is ordering one.
5-205.15; Core; Leaking faucet at three compartment sink. Plumbing systems shall be maintained in good repair. Have sink repaired.
0.0
55.
6-501.12; Core; Beer cooler floor, bar floor, chemical room floor and dry storage floor need cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
56.
6-501.14; Core; Ceiling vents in the men's restroom has dust build up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature of recipient due to COVID-19 pandemic. Follow-Up: 12/06/2021
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/18/2020
Score: 93
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/20/2019
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.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/26/2019
Score: 93.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/24/2019
Score: 94.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/09/2018
Score: 96
#
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: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/06/2018
Score: 94.5
#
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* Follow-Up: 06/15/2018
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/23/2018
Score: 94.5
#
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 Johnson - 919.609.1783 - melodee.johnson@wakegov.com
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/29/2017
Score: 94.5
#
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: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/25/2016
Score: 94
#
Comments
Points
General Comments
In the storage room that was converted from one the employee bathrooms, there is a strong sewer gas odor which is likely from a dried out, improperly capped drain. The drain(s) need to be located and checked to make sure they are properly sealed. The 2014 Food Code has added non-typhoidal Salmonella as an illness that must be reported to management as part of employee health policy. It is currently not being enforced in NC, however, it serves as information should you choose to update your employee health policy to proactively comply with current FDA Food Code.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/30/2014
Score: 94.5
#
Comments
Points
General Comments
The trash dumpster lid was open but was wedged against the recycling dumpster so it could not be closed, also the door is cracked so the dumpster needs to be changed out. This appears to have happened when the dumpsters were emptied. More care needs to be taken when placing the dumpsters after emptying to insure that they are properly closed. In the bar, the GlasTender slide top cooler does not have any stickers describing limitations on storage in the cooler but typically slide top coolers are not designed to hold opened containers. What is allowed to be stored in the cooler could not be determined at time of inspection. EHS will have Plan Review check the cooler to determine whether or not it can be used for opened containers like mixers and opened liquor/wine bottles.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/26/2012
Score: 94
#
Comments
Points
10.
The ice bins in the bar do not have lids. The garnish containers in the bar do not have lids. Provide lids for the ice and the garnish. Plastic wrap is used to cover the garnish temporarily.
Several containers of raw fish in the walk-in cooler were left without a cover. A container of chicken fingers in the ice cream freezer was left without a cover. Unless the food is in the process of cooling, keep the containers covered.
In the frezer, raw fish was stored above nuts and avocado. Keep ready-to-eat foods on the top shelves, and raw foods on the bottom shelf.
Cheesecake on an open platter is stored in the refrigerator next to the fryers. There is raw chicken in the pans above the cheesecake. Raw burgers are stored above raw seafood in the meat refrigerator. Keep the burgers under the seafood. All were corrected.
1.5
11.
The booster heater on the dish machine was not turned on. Dishes did not get sanitized. Was corrected.
Several of the cutters ( lemon cutters, tomato cutters ) have green build-up on the blades and the equipment. Clean the cutters.
1.5
17.
The butter on the server line is at 50 F. Keep the butter at 45 F.
0.0
23.
Individually portioned rice still in the cooling process was stacked in a large container. Keep individual portions on a sheet pan to allow for faster cooling.
Cooling foods should also not be covered.
Cool from 135 F to 70 F in 2 hrs,
and from 70 F to 45 F in another 4 hrs.
1.0
33.
The scoop used to portion out butter was held in a pan of water. Keep the scoop on a dry, clean surface or in the butter.
0.0
34.
Clean the air drying racks.
0.5
36.
Replace the cracked scoop in the bar. Replace broken and cracked clear plastic containers, dinner plates, lids. The metal storage racks are rusty. The walk-in cooler has corrosion at the base of the walls. Paint is chipping off the Hobart mixer. Repair a leak at the prep sink faucet.
0.5
38.
Provide heat sensitive test strips for the dish machine.
0.0
39.
The Silver King freezers may not be NSF approved. One bar refrigerator is not NSF approved and not approved for the storage of potentially hazardous foods like sliced watermelon. The potato cutter was attached to the drain board of a prep sink.
0.0
40.
The faucets have green build-up. Clean bottom shelves under prep tables. Clean the prep sinks after use.
0.5
43.
Clean the hand sink in the prep area. It has pink mold growth.
0.0
44.
Clean the trash cans.
0.0
45.
The floor needs to be re-grouted. There are large areas of missing grout, and a musky odor is starting to be very noticeable. The walls in the dish machine area are very moldy, and the paint is flaking off. The floor around the drains in the bar is moldy, and there is standing water on the floor in the bar ( odor ). Repair the flooring at the entrance to the beer cooler. The metal is bent up and poses a trip hazard. Clean the floor mats.
0.5
46.
Replace the missing light shield in the female employee bathroom.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/19/2011
Score: 94
#
Comments
Points
10.
The ice bins in the bar area do not have lids.
An open pan of lettuce and a pan of sliced tomato was sitting under raw steaks in the steak refrigerator. Pans were moved.
0.0
11.
Glassware in the bar is only rinsed with sanitizer instead of being submerged. Keep glasses submerged in sanitizer for at least 2 minutes.
Several stainless containers on the clean dish rack still had food debris on them. The onion slicer had not been claned before being placed in storage.
All were rewashed.
1.5
15.
The ribs are cooked and cooled on the premisses, and then reheated on the grill. On two different orders, the final reheat temperature of the ribs was below 165 F, even though the ribs were charred at that point.
Recommend a change of the reheating procedure ( use a combination of microwave heating and grilling, for example ). Ribs were heated to 165 F.
1.5
17.
The containers of sour cream at the server line are not holding temperature below 45 F. The pans are very full and sitting on top of very little ice. One container is also sitting next to heat lamps. Use much less product in the containers, and make sure the ice water around the pans is at least as high as the sour cream inside the pan. This is a repeat violation and may result in a 4 point deduction on the next inspection.
Small pans of shredded cheese are stored in a larger plastic pan in the top section of the salad cooler. There is no ise in the larger pan, and the bottom of the small pans does not touch the colder large pan ( product is sitting at room temperature ). Use less product, an ice bath, and metal containers for effective cold holding.
2.0
34.
Pans and other containers are stacked wet. The air drying racks need cleaning and have rust. The dish storage racks have flaking coating and rust. The knife holders need to be cleaned. The bowl used for ceasar salad dressing was stored on the salad plates. Several salad plates had food debris on them. Clean the salad plate cooler. Tongs hanging above a prep table had food splahed onto them. Protect clean utensils from splash.
A dirty coffee mug was placed into the clean mug tray. Coffee and sugar spilled on the clean cups below. All were rewashed.
0.5
36.
Replace torn gaskets on cooler doors. Replace broken and cracked clear plastic containers. The metal storage racks are rusty. The potato cutter is rusty. Recaulk the prep sinks. The walk-in cooler has corrosion at the base of the walls and the door. The freezer door is corroding.
0.5
39.
The Silver King freezers may not be NSF approved. One bar refrigerator is not NSF approved. The potato cutter was attached to the drain board of a prep sink.
0.0
40.
Clean the metal racks. Keep unused equipment clean. Some general cleaning of equipment is needed. Clean the beer cooler floor. Clean the soda gun cups.
0.0
41.
One of the sinks in the bar is disconnected form the drain, and water spills on the floor. Repair the drain.
0.0
44.
Clean the mop sink.
0.0
46.
Clean the fan covers in the beer cooler. The light fixture in the beer storage room needs a shield.
The employee mens room needs ventilation.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/21/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
The ice bins in the bar area do not have lids. The condiment containers in the bar do not have lids. Provide lids for bins and condiment containers. Foods were covered.
The rice in the dry storage room had purple spots ( possibly from red wine stored above the rice ). Keep food bins closed to avoid contamination. Rice was discarded.
1.5
11.
The inside of the ice machine has mold spots in the corners. Was corrected. Several stainless containers on the clean dish rack still had food debris on them. 3 desert plates had food debris on them. All were cleaned.
1.5
16.
Two types of mushrooms are cooked and then kept in plastic containers next to the stove. Mushrooms are at 92-98 F. Keep the mushrooms at 135 F or above. Mushrooms were moved to hot water bath.
0.0
17.
Several pans of food in the top section of the salad prep cooler were above 45 F ( refer to temp chart ). Foods pans were placed on ice and the refrigerator was turned down.
Containers of shredded cheese, butter, and sour cream on ice are not holding temperature. The containers are sitting on top of the ice. The level of ice has to be at least as high as the level of food in the container. Add water to the ice to create more contact surface. Was corrected.
2.0
23.
To cool ribs faster, spread the ribs out on sheet pans. Stack them once they have reached 45 F.
0.0
34.
Pans and other containers are stacked wet. The air drying racks need cleaning and have rust. The dish storage racks have flaking coating and rust. Clean dishes stored under food prep tables have food debris on them.
The knife holder in the prep area held both clean and dirty knives. All were washed.
0.5
35.
All single servive containers need to be stored upside down.
0.0
36.
Replace torn gaskets on salad prep cooler and the steak refrigerator.
The walk-in cooler has corrosion at teh base of the walls on both theinside and the outside of the cooler. Replace rusty metal racks.
Paint is flaking off the base of the large mixer. Re-caulk the sinks. Replace torn curtain elements at back door.
0.5
39.
The Silver King freezers may not be NSF approved. One bar refrigerator is not NSf approved. The blue Rubbermaid containes used for dry storage are not approved as food contat surface. Use food grade containers.
0.0
40.
Clean the metal racks. Keep unused equipment clean. Some general cleaning of equipment is needed.
0.5
43.
The hand sink faucet in the employee mens room wobbles. Re-attach it.
0.0
45.
The walls in the dishwashing area and the food prep area have water damage and mold growth. Clean the dry storage room floor thoroughly. There are a lot of food crumbs under the shelves.
0.0
46.
Replace the hood seals. They are starting to fall out of the hood. Clean the fan covers in the beer cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/30/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
The beverage refrigerator in the bar ( next to the 3 compartment sink ) is labeled "for non-potentially hazardous foods only". Whipped cream and mixes containing cream cannot be stored in this refrigerator.
0.0
11.
The inside of the ice machine has mold growth. Clean the ice machine. One of the tea urn nozzles needed to be cleaned ( was corrected ).
1.5
14.
The combo freezer/refrigerator unit next to the fryers is not holding foods at 45 F or below. Foods are at 49-55 F with the exeption of raw shrimp that is sitting on a patch of ice. Foods were discarded. The open top prep refrigerator on the cooking line is holding foods at 52 F. The potentially hazardous foods in this refrigerator were discarded. All other items are now on ice. The repair service was called.
2.0
21.
The hot water temperature in the kitchen was at 121-125 F at the beginning of the inspection. The hot water temperature was turned up and reached 143 F at the end of the inspection.
0.0
34.
Pans and other containers are stacked wet. The air drying racks need cleaning and have some rust. The dish storage racks have flaking coating and rust.
0.5
35.
All single service bowls were stored correctly, but the lids were stored with the inside facing up. Store the lids upside down, too.
0.0
36.
The ice buckets are broken at the bottom. Replace the ice buckets. The walk-in cooler has some corrosion on the outside near the base of the door. Replace torn gaskets on the refrigerator to the right of the grill. The top of the ice cream freezer in the cooking area is cracked. The teflon pans are badly scratched and need to be replaced. The 3 compartment sink has several leaks. The 3 compartment sink in the bar has a leak. Replace any cracked or broken plastic bins ( sharp edges ).
0.5
40.
The inside of the dishmachine has heavy mineral build-up. Delime the machine. Clean under the black plastic mats in the bar ( the mats that are being used under the glassware, for example ). Clean the hand sinks.
0.0
45.
The walls in the dishwashing area have water damage and mold growth.
0.0
46.
The light shield of one of the fixtures at the bar 3 compartment sink is missing. Replace the shield.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/20/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
The potato cutter needed cleaning. (It was cleaned.) There was no sanitizer at the bar sanitizing sink. (The sink was re-done and is ok now.)
1.5
36.
The drip pan under the evaporator coil in the walk-in refrigerator has corroded. Condensation is starting to leak through the pan. Some of the supports under the plastic is rusting on the shelving in the kitchen and in the walk-in refrigerator.
0.5
43.
Fix the drain pipe at the hand sink where it is not glued together properly. Water is leaking out and there is a serer odor. There is also a sewer odor in the mens employee rest room.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/30/2009
Score: 97.5
#
Comments
Points
10.
Lobster tails were setting on top of the sink right next to the drainboard with cut vegtables. Do not prep raw meats on the same space with raw vegtables that could be eatten with out cooking. (The lobster tails were moved.)
1.5
36.
Repair the vegtable chopper. It needs the proper pins etc. The oven on the main cooks line is damaged.
0.5
43.
No Points tonight.......You needed paper towels at the hand sink at the wait station in the kitchen. (It was filled. )
0.0
45.
Repair the wall that has been cut open in the kitchen.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/03/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
16.
The pork tenderloin (114 degrees)and the prime rib (124 degrees) in the hot holding unit are not hot enough. The Pork must be cooked to at least 150 degrees and held hot at 135 degrees or hotter. The prime rib must be cooked to at least 130 degrees and maintained hot at 130 or hotter. Both of these items must be reheated to 165 degrees or hotter. (Both were reheated to over 165. ) ... Also there was a pan of sliced tomatoes setting in a pan nested into 3 or 4 other pans setting on a pan of boiling water. If the tomatoes are kept hot they must be maintained hot at 135 degrees. There is too much separation from the tomatoes to the heat with so many pans. If the grill is too hot use a food warmer that can be adjusted to maintain the tomatoes at 135 or store them cold in portion sizes and heat them up in the microwave etc. to order. (They were put over the heat to heat up.)
2.0
17.
No Points Today....See Item #24. The lamb ribs were 74 and must be maintained cold at 45 degrees. (They were taken to the refrigerated and I don`t think they had been out of temperature long enough to be a problem. Also they are cryovaced.)
0.0
24.
The lamb ribs were in a perforated container with another perforated container on top and cool water running through. Thaw the lamb ribs in the refrigerator over time or as part of the cooking process. The ribs can be thawed under cool running water. Put the ribs into a container that will hold water. Put the container in the sink and turn the water on. The water should fill the container and run over the side. A thin product such as lamb ribs will thaw very quickly. Don`t just leave it there or it will warm up to the cold water temperature as they did today. The ribs were 74 degrees. They should have been removed from the sink after they had thawed out. At that point put them into the refrigerator or do prep or cook them.
0.5
36.
Fix the leak under the three compartment food prep sink.
0.5
40.
Clean the shelving where the pans are stored.
0.5
43.
No Points Today......The paper towels are rolling out very slow in the employee mens room. The battery in the towel dispenser may need replacing. Also the toilet is continuing to run after flushing. It is wasting a lot of water.
0.0
45.
The freezer floor is in bad repair. Some of the base is damaged in the walk-in refrigerator. Find the leak and repair the wall that has been cut open in the kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/09/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
17.
The sliced tomatoes were in a small lexan container in an ice bath. The tomatoes were only 60 degrees. Sliced tomato`s are now required to be maintained cold at 45 degrees or colder. It may be best to cool the tomatoes before slicing them. Use deep metal pans and don`t fill the pan to help keep them cold. Putting them in a refrigerated unit would be easier to maintain them cold.
2.0
33.
If you are storing dirty utensils in the dipper well it must be on. The ice cream scoops were in there but the water was not running when I first arrived. (It is working good now.)
0.5
36.
The small reach-in refrigerator under the hood is cracked in the bottom. One of the scoops with the food release button has a hole melted in the handle. Get rid of it.
0.5
40.
Clean the high shelf next to the greens keeper refrigerator.
0.5
43.
No Points Today...Leak has been repaired and wall was left open to allow it to dry. Be sure to properly repair wall and reconnect the hand as soon as possible.
0.0
45.
The freezer floor is in bad repair. The walk-in freezer door is damaged and needs repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/23/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
17.
No Points.....NEW RULE...Sliced tomatos are now required to be maintained cold at 45 degrees or colder.... You could also apply for time holding where the tomatoes could be stored out of tempature but would be required to be discarded every 4 hours. Your sliced tomatoes were setting out at room tempature. The large tomatoes were 64 and the cherry tomatoes were 73. You can cool them before slicing or cool them after slicing to 45 or colder.
0.0
33.
If you are storing dirty utensils in the dipper well, it must be on and the stand pipe is missing.
0.5
36.
The microwave door is cracked. The small reach-in refrigerator under the hood is cracked in the bottom and the gaskit is badly torn. The new mixer top is cracked. The lip around the edge of the salad prep unit is damaged and held together with tape. Replace missing and loose faucett handles at pre-wash sink in dish washing area.
0.5
40.
The inside of the beer walk-in needs cleaning. There is a lot of mold in there. Thoroughly clean the mixer. Clean the top of the microwave.
0.5
41.
No Points Today.....There is a sewar odor in the employee rest room. I do not smell it anywhere else. The clean-out cover is loose and that may be where the odor is comming from.
0.0
45.
The freezer floor is in bad repair. Some floor tiles are damaged on the cooking line.
0.5
46.
Replace the damaged light cover in the walk-in refrigerator.
0.5
47.
Keep the mop sink area neat. Hang up mops and other cleaning tools.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/15/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
33.
Do not store utensils in sanitizer water. There was a spatula stored in the sanitizer. Clean spatulas and store it on a clean dry surface or store utensils in a container of hot water maintained hot at 135 degrees or hotter.
0.5
36.
Get rid of the lexan containers that are cracked... The condensation drip pans on the evaporator coils in the walk-in refrigerator are badly corroded. Replace them.
0.5
40.
The inside of the beer walk-in needs cleaning. Clean the thermometer that was dirty and hard to read.
0.5
45.
The freezer floor is damaged. Clean the wall behind the lexan storage area. The floor tiles at the ice machine need repair. Cut out and re-do the caulk at the dish machine.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/15/2008
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
13.
The prime rib is 118 degrees and was set to hot holding. Be sure to cook the prime rib to 130 degrees and then hold it hot at 130 degrees or hotter.(The adjustment was reset to cooking and it is not to be served till it is done.)
2.0
25.
Make sure each refrigerator has a working thermometer. Clean them if they get dirty. Remove them when they don`t work.
0.5
36.
The food prep sink had a splash guard that has been removed but there are rough welds on the table. It needs to be repaired by some one that knows how to repair it to NSF standards so it is smooth and easily cleanable.
0.5
40.
Clean the ice machine door.
0.5
45.
The freezer floor is damaged.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/23/2008
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
3.
LAMB WAS STORED ON THE SAME SHELF AS DRINKS IN THE WALK IN FREEZER. RAW EGGS WERE STROED ON THE SAME SHELF AS ONIONS AND CHEESE AND OTHER READY TO EAT FOODS(COS) FOODS MUST BE STORED ACCORDING TO THE FINAL COOK TEMPERATRUE.THERE WERE CONTAINERS STORED ON TOP OF THE ICE IN THE BAR AREA AND THE ICE IS USED IN DRINKS WITH NO BARRIER BETWEEN THE ICE AND THE CONTAINERS. FOOD MUST BE STORED ON A MANNER TO PREVENT CONTAMINATION AND ADULTERATION(COS).
2.5
11.
THE DISHES WERE BEING WASHED,RINSED BUT THE HOT WATER SANITIZER WAS NOT WORKING PROPERLY. THE HOT WATER WAS NOT REACHING AT LEAST 170F. THE REPAIR WAS CALLED IN FOR THE DISH MACHINE. UNTIL THE REPAIRS ARE MADE DISHES MUST BE WASHED, RINSED, AND SANITIZED AT THE THREE COMPARTMENT SINK.DISHES CAN BE WASHED AT THE DISH MACHINE IF THEY ARE SPRAYED WITH A SANITIZER SOLUTION AND LEFT TO AIR DRY.
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 WITH DIRTY DISHES. CLEAN DISHES MUST BE STORED ON A CLEAN SURFACE. CLEAN DISHES WERE STORED IN A HAND SINK. CLEAN DISHES MUST BE STORED ON A CLEAN SURFACE. CLEAN DISHES WERE LEFT IN SEATING WATER. CLEAN DISHES MUST NOT BE LEFT IN SEATING WATER. CLEAN THE KNIFE HOLDERS.
1.5
17.
CLEAN THE SHELVES IN THE WALK IN COOLER. CLEAN THE SHELVES THAT STORED THE CLEAN DISHES. CLEAN THE SHELVES IN THE WALK IN FREEZER. REPLACE THE SHELVES THAT ARE PEELING. REPAIR THE LEAK AT THE TWO COMPARTMENT SINK PREP SINK. CLEAN THE GASKETS AND REPLACE ALL THE TORN GASKETS. CLEAN THE SIDES OF THE EQUIPMENT.
1.0
21.
PROVIDE HAND TOWELS AT ALL THE HAND SINKS. PROVIDE SOAP AT ALL THE HANDSINKS. REPAIR THE HANDSINK IN THE LADIES RESTROOM. THE SINK HAS A LARGE CRACK IN THE HANDSINK.
1.0
General Comments
KEEP HANDSINKS FREE. CLEAN THE VENTS TO REMOVE THE DUST. REPAIR THE FLOOR IN THE WALK FREEZER. CLEAN THE FLOOR NEAR ALL THE SINKS AND THE FOOD PREP AREAS TO REMOVE THE DEBRIS. KEEP SINGLE SERIVCE ITEMS WITH THE FOOD CONTACT PORTION FACING DOWN. KEEP WORK LINEN IN AN APPROVED PLACE AND KEEP DIRTY TOWELS AWAY FROM CLEAN TOWELS. KEEP STORAGE ABOVE THE FLOOR. SANDDOWN THE CUTTING BOARDS.
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/10/2007
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
2.
BUTTER 89-91F NEXT TO THE GRILL. BUTTER ON ICE 51F. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR ABOVE 140F WHEN HELD HOT OR 45F OR BELOW WHEN KEPT COLD.
2.5
11.
SOME CONTAINERS ARE STORED DIRTY. ONION CHOPPER, CHEESE SHREDDER ARE DIRTY. WASH, RINSE AND SANITIZE THESE ITEMS THROUGHLY. AN EMPLOYEE WASHED A LEMON CHOPPER IN THE HANDSINK. WASH, RINSE AND SANITIZE ONION CHOPPER IN THE 3 COMPARTMENT SINK.
2.5
15.
HAND HELD CHOPPER UTENSIL STORED IN THE HANDSINK. DO NOT PLACE ANY UTENSILS IN THE HANDSINK. CLEAN CONTAINERS/DISHES STORED ON DIRTY SHELVING. AIR DRY DISHES/CONTAINERS BEFORE STACKING.
1.5
17.
REPLACE RUSTY SHELVING IN THE PREP REFRIGERATION UNIT NEXT TO THE GRILL. REPLACE RUSTY SHELVING IN THE BEER/KEG COOLER. REPLACE RUSTY SHELVING IN THE DRY STORAGE ROOM. PAINT OR SEAL WOOD SHELVING IN THE WINE/BEER STORAGE ROOM. MIXER ARMS ARE RUSTY, REPAINT OR REPLACE MIXER. 2 TIER ROLLING CART IN THE WALKIN COOLER IS DIRTY. CLEAN IT MORE FREQUENTLY.
1.0
29.
REPLACE BLOWN LIGHTS ABOVE THE PREP SINKS, IN THE DRY STORAGE ROOM AND THE BLOWN LIGHT IN THE WALKIN COOLER.
0.5
General Comments
21. VENT IS DIRTY IN THE WOMEN'S EMPLOYEE RESTROOM, CEILING IN THE WOMEN'S RESTROOM IS CHIPPING, REPAINT IT. 23. GREASE CONTAINER HAS A BUILD UP OF GREASE ON THE OUTSIDE. CLEAN IT. 28. FLOOR IS DIRTY AROUND THE MIXER. 2PTS SERVE SAFE
Location: 845 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/21/2006
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
3.
USE SCOOP WITH HANDLES IN ALL DRY FOODS. COOKED CRAB STORED BELOW RAW BEEF. STORE ALL RAW MEATS BELOW READY TO EAT FOOD.
2.5
11.
TOMATO SLICER, MUSHROOM CHOPPER, POTATOE CHOPPER ARE DIRTY. SOME PANS, KNIVES AND BAKING SHEETS ARE STORED DIRTY. SEAFOOD AND VEGETABLE SINKS ARE DIRTY.
5.0
15.
MANY DISHES/PANS/CONTAINERS OBSERVED STACKED WET. AIR DRY BEFORE STACKING.
1.5
General Comments
17. MIXER ARMS ARE DIRTY AND PAINT IS WORN. REPAINT AND CLEAN IT. SOME SHELVING IN THE WALKIN COOLER IS DIRTY. SOME DRY STORAGE SHELVING IS DIRTY. 2PTS FOR SERVE SAFE
