Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/11/2024
Score: 98
#
Comments
Points
15.
3-302.11; Priority; A container of raw steak and a container of raw chicken found stored above various ready to eat sauces. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved chicken and steak.
1.5
42.
3-302.15; Core; Raw broccoli found stored in original shipping box on counter. PIC stated that broccoli is used for cooking straight from the box. Vegetables shall be washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. CDI: PIC washed broccoli.
0.5
49.
4-601.11(B) and (C); Core; Small amount of cleaning needed on the outside and handles of prep cooler. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/07/2023
Score: 99
#
Comments
Points
37.
3-302.12; Core; A few working containers of food, including sugar, oil and pepper found to not be labeled. Containers storing food/food ingredients shall be labeled with the common name of the food/food ingredient. Ensure working containers are labeled properly.
1.0
55.
6-501.12; Core; Small amount of debris/build up found on the floors and walls, including in the floor drains and behind the equipment on the prep line. Physical facilities shall be maintained clean. Increase cleaning frequency.
0.0
56.
6-501.110; Core; Employee jacket found stored on some single use items. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Store employee items in specified areas.
0.0
General Comments
Recipient signature box glitched and would not allow for signature. Recipient signed beside EHA in inspector signature box.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/04/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomit and diarrhea shall be maintained on site. CDI - Clean up plan and poster emailed to PIC.
0.5
10.
6-301.12; Priority Foundation; There were not any papertowels in the dispenser at the handwashing sink by the fryers. Handwashing sinks shall provide a method for drying hands such as individual, disposable towels or a hand drying device. CDI - Papertowels were added to the dispenser.
0.0
37.
3-302.12; Core; A container of msg was labeled salt at the cookline. Containers storing food/food ingredients shall be labeled with the common name of the food/food ingredient. CDI - Salt label was removed and MSG label was added.
0.0
39.
3-305.11; Core; Several boxes and containers of food are being stored on the floor of the walk in cooler and a few boxes of food are on the floor in the dry storage area. Food shall be protected from contamination by storing it in a clean, dry location where it is not exposed to splash, dust or other sources of contamination and at least 6 inches above the floor. Store all boxes/containers of food on shelving or rollers.
1.0
49.
4-601.11(B) and (C); Core; Shelving throughout the kitchen needs wiping down as well as the storage cart in front of the cookline; there is oil collecting on the vents of the hood; the handles and bulk white containers need wiping down on the outsides. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
1.0
53.
5-203.12; Core; The bathroom is closed off to the public and used to store tools and non-restaurant related items. At least one toilet shall be provided by law. CDI - Bathroom was opened and customers were allowed to use it; items removed. ***Since you are permitted as a restaurant, the bathroom must be available for customer use during hours of operation.
0.0
55.
6-501.12; Core; There is food debris on the floor of the walk in cooler and the floor drains need cleaning. Some of the walls have food splash on them. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
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: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/19/2022
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomit and diarrhea shall be maintained on site. CDI - Clean up plan and poster emailed to PIC.
0.0
41.
3-304.14; Core; The chlorine based sanitizer tested at less than 10ppm. Chlorine based sanitizer shall be maintained between 50-200ppm. CDI - Bleach added until it tested within range.
0.5
47.
4-501.11; Core; The shelves are rusting in the walk in cooler and dry storage area. All equipment shall be maintained in good repair and easily cleanable. Remove rust or replace shelving.
0.5
49.
4-601.11(B) and (C); Core; Shelving throughout the kitchen needs wiping down, the prep sinks and drain boards need wiping down; there is debris on the vent attachments and light globes in the hood; some of the coolers need wiping down on the outsides. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
1.0
56.
6-403.11; Core; Employee drink with lid was sitting on a cutting board next to a container of raw broccoli. Employees food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food/drinks, clean equipment, utensils and other supplies. Keep employee drinks on bottom shelves or personal storage area in the back of the kitchen.
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: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/09/2021
Score: 97
#
Comments
Points
General Comments
Inspection led by Nikia Lawrence.
Continue to review the proposed food code changes and let me know if you have any questions. *Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/19/2021
Score: 97
#
Comments
Points
General Comments
Melodee Wallace Johnson - 919.609.1783- melodee.johnson@wakegov.com Please review the email with proposed changes that will take place once the 2017 Food Code is adopted and contact me if you have any questions.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/29/2020
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.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/30/2020
Score: 95
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/15/2019
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.
-Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783-
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/10/2019
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.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/27/2018
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 01/04/2019
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/25/2018
Score: 99
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/13/2017
Score: 98
#
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: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/13/2017
Score: 98
#
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: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/16/2015
Score: 94.5
#
Comments
Points
General Comments
Walk in cooler has an ambient air of 46-47 degrees. Foods stored inside of unit are all averaging around 46-47 degrees in temperature. Advised staff to get the thermostat adjusted so that it is holding over 45 degrees and to not cool foods in that unit due to the cold air not being fully sufficient. Also when prepping foods keep an eye on how long foods will be out of temp. Do not take longer than 4 hours to prep foods if foods are already out of temperature.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/07/2012
Score: 92.5
#
Comments
Points
3.
A male employee handled raw chicken and then went to the wok to cook without washing his hands. The employee was stopped and told that he must wash his hands. The employee went to the hand sink and properly washed his hands.
2.0
10.
In the walk-in cooler raw chicken was stored above dumplings. In the walk-in freezer raw pork was stored above raw shrimp. Food must be stored according to the final cook temperature of the food. The items were corrected.
1.5
17.
Garlic and oil were held at 60 degrees F, Chicken bites were held at 63 degrees F. These foods must be held cold at 45 degrees For below. The food was cooled down to 45 degrees F .
2.0
23.
In the walk-in cooler chicken that was cooled down to 90 degrees F, and placed in the walk-in cooler with a lid. Once food has fallen below 135 degrees F the cooling process must start. Food has two hours to go from 135 degrees F ot 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F or below. Food can be placed into smaller portions, food can be cooled by using an ice bath, heat transfer equipment can be used. The food was placed into smaller portions to cool down.
1.0
26.
There were several dry food bags that were open. All open dry food must be sealed. All food must be protected.
0.5
36.
Replace the torn gasket.
0.0
40.
Clean the gaskets. Clean around the wok area. Clean all the storage shelves. Clean out the prep sinks. Clean out the three compartment sink. Clean out the bottom of the cold hold units.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/16/2012
Score: 95
#
Comments
Points
10.
Unwashed cabbage was stored above washed and peel onions. All washed and peeled produce must be stored above all unwashed produce. The items were rearranged.
0.0
14.
A large pan of rice that was cook yesterday was still reading 58 degrees F. The rice was placed in a deep pan. 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 or below. Food has an additional four hours to go from 70 degrees F to 45 degrees F or below. The food was placed in the trash can.
2.0
17.
A large pan of rice in the walk-in cooler that was cooked yesterday was still reading 58 degrees F. This food must be held cold at 45 degrees F or below. The food was placed in the trash can.
2.0
23.
A large pan of rice that was cooked on yesterdayand was not cooled down to 45 degrees F. Food can be cooled by placing the food into smaller portions, food can be cooled by using an ice bath, heat transfer equipment can be used. The food was placed in the trash can.
1.0
26.
Keep the open dry food bags sealed.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/23/2011
Score: 96.5
#
Comments
Points
8.
There were some cans in the dry storage area that were dented. Cans that are dented must not be used. The cans were placed on the side to receive a credit.
0.0
23.
Shrimp and chicken was cooked and place in the walk-in cooler to cool. The lids were on the shrimp and chicken containers. 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 or below. Food can be cooled by placing food into a smaller container, ice can be used as an ingredient, heat transfer equipment can be used, food can be cooled in the walk-in cooler or cold hold unit and left uncovered or loosely covered if there is no contamination risk. The food was cooked and placed into the walk-in cooler during the inspection. The food was placed into smaller portions and left uncovered to cool.
1.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Single service items that are hard to clean must not be used as a multi-use container.
0.5
36.
Replace all cracked and chipped dishes and gaskets. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the gaskets.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
46.
Clean the vents to remove the dust.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/10/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
Dishes were being washed, rinsed and dipped in the sanitizer. Dishes must be washed,rinsed, and left in the sanitizer completely covered for at least two minutes. Clean dishes were stored with dried food debris. Clean dishes must be free of all dried food debris. The violations were corrected.
1.5
21.
The hot water at the three compartment sink was only reaching 122 degrees F. The hot water must be 130 degrees F at all times.
1.5
26.
Keep the dry food once open in a sealed container with a lid. Dry food was stored at the vegetable prep sink and chicken was being prepared at the vegetable prep sink. Store all dry food in a manner to prevent contamination.
0.5
33.
The knives were stored between the two cold hold reach-in cooler. All in-use utensils must be stored on a clean surface.
0.5
35.
Store all the single service items with the food contact portion facing down.
0.5
36.
Replace all the cracked and chipped dishes. All food service equipment must be easy to clean and in good repair.
0.5
37.
Chicken prep was done in the vegetable prep sink. Chicken must be prepared at the meat prep sink.
0.5
40.
Clean the gaskets. Clean all the wire rack shelves. Clean out the prep sink and the three compartment sink.
0.5
45.
Clean the floors and walls near the sinks and food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 04/01/2011
Score: 96.5
#
Comments
Points
10.
In the walk-in cooler raw eggs were stored above eggs rolls and dumplings. Food was left in the reach-in cold hold unit uncovered. Food must be stored according to the final cook temperature. Food must be covered up in the reach-in cold hold units. The violations were corrected.
1.5
24.
Shrimp and beef were left in seating water to thaw. Foods can be thawed under running water not to exceed 70 degrees F. Food can be thawed by placing food in the walk-in cooler. Food can be thawed as a over all par of the cooking process.
0.5
26.
Dry food was stored under the meat prep sink. The chicken was being prep at the time of the inspection.
0.5
40.
Clean the gaskets. Clean the wire rack shelves. Clean out the prep sinks and three compartment sink. Clean all the storage shelves.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/01/2010
Score: 95
#
Comments
Points
10.
There was food stored on in the walk-in freezer. In the same walk-in freezer raw chicken was stored above raw beef. Food must never be stored on the floor. Food must be stored according to the final cook temperature. The violation was corrected.
1.5
17.
Garlic and oil was being held at room temperature. Garlic oil must be held at 45 degrees F. The food was placed in refrigerator.
0.0
23.
Food was placed in the walk-in cooler and the food was cooled down to 62 degrees. The food was placed in the walk-in cooler and the lid was placed tight on food. The food was in a container that was four inches thick. The food was in the walk-in cooler for two hours. Once food falls below 135 degrees F the cooling process must be Begin. Food has two hours to go from 135 to 70 degrees. Food has four more hours to 70 degrees F to 45 degrees F. Food can be cooled by separating into smaller portions. Foods can be placed in two inch pans or less. Food can be cooled in the ice bath. Ice can be used as an ingredient. Heat transfer equipment can be used. Food can be left uncovered or loosely covered if there is no risk of over head contamination.
1.0
26.
Once open place all dry foods in a sealed container with a lid. There were several bags that were left open.
1.0
33.
There was one knife that was stored between two prep tables. All in-use utensils must be stored on a clean surface. Keep the handles out of the dry food. All in-use utensils must be stored on a clean surface. All-in use utensils must be kept out of the food products.
1.0
35.
Keep all single service items inverted with food contact portion facing down.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/07/2010
Score: 95
#
Comments
Points
17.
There were chunks of fried chicken bits that were being held at 81 degrees F. This food must be held hot at 135 degrees F or above. The food was reheated to 165 degrees F.
2.0
23.
Food was left out left to cool down the food was down to 110 degrees F. Once food is at 135 degrees F or below the cooling process must began. Food has two hours to go from 135 degrees F to 70 degrees F. Food has four more hours to go from 70 degrees F to 45 degrees F or below. Food can be loosely covered or uncovered if there is no risk of contamination,Ice can be used as an ingredient, food can be cooled using heat transfer equipment. Food can be cooled in a ice bath. The food was re-heated to 165 degrees F.
1.0
26.
Once open place all dry foods in a sealed container with a lid. There were several bags that were left opened.
0.5
33.
There was one knife that was stored between two prep tables. All in-use utensils must be stored on a clean surface.
0.5
43.
The hand sink near the meat prep sink was blocked. Storage must not block hand sinks. Hand sinks must be free and accessible at all times. The storage was moved.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 12520 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/13/2010
Score: 96
#
Comments
Points
11.
The chlorine sanitizer was showing no measurable signs of sanitizer. The chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the proper strength of sanitizer is being used. Remove all the shipping labels off the pans and pots. The violations were corrected.
1.5
19.
The spray bottles were not labeled. Label all the spray bottles. The violation was corrected.
0.0
23.
Food was cooled down to to 90 degrees and left out at room temperature to cool down. Food was left in the walk-in cooler covered up. Food has two hours to go from 135 to 70 degrees F. Food has four more hours to from 70 to 45 degrees F or below. Food can be cooled using heat transfered equipment. Food can be cooled in a ice bath. Ice can be used as an ingredient. Food can be left uncovered in the walk-in cooler if there is no risk of contamination.
1.0
24.
Food was left in the seating water. Food can be thawed under running water not to exceed 70 degrees F. Food can be thawed in the walk-in and reach-in cold hold units. Food can be thawed as a part of the overall cooking process.
0.5
26.
Label all the dry foods. There were several foods that had no labels. Dry foods were left uncovered. All dry foods must be covered.
0.5
33.
There was one knife that was stored between two prep tables. All in-use utensils must be stored on a clean surface. The violation was corrected.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Keep the plastic sleeves inverted on all the single service cups. The cups were moved.
0.0
46.
Clean the vents. Replace the blown light bulbs.
0.0
49.
No documentation of approved training - no credit awarded.
