Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/13/2023
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several pieces of equipment found stored as clean with food, sticker or plastic wrap residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
47.
4-501.11; Core; Small amount of ice found on the condenser of the walk in freezer. Equipment shall be maintained in good repair. *Significant improvement noted* Continue working to repair the walk in freezer.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A couple metal pans found store as clean with food, sticker or plastic wrap remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes taken back to be rewashed. *Improvement noted*
0.0
29.
8-103.12; Priority; ROP sauces and soups found holding at 40-41F in the walk in cooler. According to their HACCP plan, ROP food shall be maintained at 38F or below. Their HACCP plan also states that the facility has 4 hours to correct the temperature of the foods. PIC was able to provide digital record of a temperature check of the ROP foods at 38F an hour prior to finding the elevated temperatures. PIC moved ROP food to an ice bath. ROP foods cooled back down to 38F or below. If a facility has a HACCP plan, it is the permit holder's responsibility to comply with the HACCP plan and procedures. CDI: Soups and sauces were placed in an ice bath.
1.0
39.
3-305.11; Core; Ice found building up on the boxes of food under the condenser of the walk in freezer. Food shall be protected from contamination. Protect boxes of food from contamination of condenser
1.0
44.
4-903.11(A), (B) and (D); Core; A few stacks of plates/bowls found stored uncovered with the food contact side up. Clean equipment shall be stored covered or inverted. CDI: Employee moved the plated to a covered area.
0.0
47.
4-501.11; Core; Hand sink near prep line found leaking. Ice bath container found leaking. Ice found building up in the walk in freezer. Equipment shall be maintained in good repair. Repair items.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed throughout including on the insides and outsides of equipment, on the gaskets of equipment, shelving units and other areas. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Small amount of cleaning needed on the walls and the floor drains. Physical facilities shall be maintained clean. Increase cleaning frequency.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/07/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A few metal pans found store as clean with food, sticker or plastic wrap remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes taken back to be rewashed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The large set of cooler drawers on the prep line found maintaining TCS food above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: Food had been temped less than 4 hours prior and was less than 41F at the time, so employees moved the TCS food to a new cooler. EHS will return to ensure cooler is repaired.
1.5
43.
3-304.12; Core; Two knives found stored between a cooler and a countertop. One spoon found stored with the handle touching the lemons in the server station. In-use utensils shall be stored on a clean piece of equipment or in the food with the handle out of the food. Ensure in-use utensils are stored properly.
0.5
49.
4-601.11(B) and (C); Core; The bottoms of a few coolers, including the ones with clean plates in them found with food debris in the bottom. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt or food debris. Increase cleaning frequency.
0.0
55.
6-501.12; Core; Food debris and build up found on the floors and walls around the kitchen. Physical facilities shall be maintained clean. Increase cleaning frequency.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/27/2023
Score: 99
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; One pan of chicken in the cooler drawers under the grill found to be up to 49F. The cooler drawer on top no longer seals allowing warm air to enter. The food in the top drawer and the chicken in the back of the bottom drawer found to be 41F or below. Employee stated that the chicken was pulled from the walk in one hour prior. TCS food shall be maintained 41F and below. CDI: Employee took chicken back to the walk in to cool back down and PIC turned the cooler down.
0.0
47.
4-501.11; Core; Cooler drawer under grill found warped and no longer sealing. Ice found build up at the back of the walk in cooler. Significant leak found at the hand sink by the dish machine. Equipment shall be maintained in good repair. Have items repaired.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on the outsides of various pieces of equipment, shelving unit holding clean equipment and the bottom of a few coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning.
0.5
55.
6-501.11; Core; Some tile and grout missing from a small spot in the dish area. Physical facilities shall be maintained in good repair. PIC stated that a maintenance request has already been submitted.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 12/07/2022
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Employee seen washing thermometer in hand wash sink. Dishes also found stacked on a hand wash sink. Hand sinks shall be used only for hand washing. CDI: PIC spoke to employee about hand sink usage and dishes were moved.
1.0
29.
8-103.12; Priority; ROP sauces and soups found holding at 38-44F in the walk in cooler. According to their HACCP plan, ROP food shall be maintained at 38F or below. Their HACCP plan also states that the facility has 4 hours to correct the temperature of the foods. PIC was able to provide digital record of a temperature check of the ROP foods at 37F 3 hours prior to finding the elevated temperatures. PIC moved ROP food to the back of the walk in and spread out the packages. ROP foods cooled back down to 38F or below in the allotted hour. If a facility has a HACCP plan, it is the permit holder's responsibility to comply with the HACCP plan and procedures. CDI: Soups and sauces were spread out to allow air flow and temperatures cooled down to 38F or below.
1.0
41.
3-304.14; Core; One wet wiping cloth found on a prep space. Wiping cloths shall be dry and clean or stored in sanitizer. CDI: Rag was placed in a sanitizer bucket.
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: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/07/2022
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some of the containers stacked together as clean on the dish rack still had stickers/tape on them and one was soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order to be cleaned and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; Containers and bowls stored as clean on the dish rack near the prep area were stacked together while still wet. Some the 1/3 pans holding clean utensils, such as ramekins, on the line had food debris collected at the bottom. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Allow dishes to air dry before stacking them and keep clean utensils in clean containers.
0.5
49.
4-601.11(B) and (C); Core; Various surfaces of equipment on the hot line and inside a few of the prep coolers are building up food debris. The unused compartments of the 3 basin sink have a buildup of residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.0
55.
6-501.12; Core; Ceiling tiles above the prep area have a light buildup of dust. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 jlyden@olivegarden.com
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/10/2022
Score: 97.5
#
Comments
Points
41.
3-304.14; Core; A damp/wet wiping cloth was stored on the drainboard in the bar area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Wiping cloth was put in sanitizer.
0.0
47.
4-501.11; Core; There is ice/snow build up on the condenser and all behind the condenser in the walk in freezer; there is water in the light fixture in the walk in produce cooler; and the bottom shelf of the dry goods storage rack is partially detached. All equipment shall be maintained in tact and in good repair. Repair/service equipment.
0.5
48.
4-302.13; Priority Foundation; A temperature measuring device was not available for high temp dish machine. Hot water dish machines require an irreversible temperature measuring device that accurately measures the surface temperature of utensils. A verification visit will be made no later than Friday, February 18, 2022 to ensure either thermolabels, a waterproof lollipop style thermometer or a dish simulator have been purchased.
0.5
49.
4-601.11(B) and (C); Core; The backs of monitors and their wiring covers have a build up of dust and debris; the inside of the counter cooler in the waitstaff area needs cleaning out; some of the vents in the hood have a build up of oil/debris; and the outsides of the white plastic containers storing the vacuum-sealed bags have food debris on them. Non-food contact surfaces shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
55.
6-501.12; Core; There is trash/paper on the floor of the walk in freezer and wrapped candies on the floor of the main walk in cooler. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 02/18/2022
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 10/28/2021
Score: 97.5
#
Comments
Points
16.
4-703.11; Priority; The establishment does not have a way to verify the final rinse temperature on the dish machine. An irreversible method of verifying that the dish machine achieves a final utensil temperature of 160F. CDI - Thermolabels were ordered. (If you find that the thermolabels are not working, you may also use a waterproof lollipop thermometer or a dish simulator thermometer.)
0.0
22.
3-501.16 (A)(2) and (B); Priority; Macaroni and cheese as well as shredded cheese being stored in the cooling cabinet closest to the handwashing sink across from the cookline temped between 49-50F. TCS foods being held cold shall be maintained at 41F or below. CDI - Foods were moved to an icebath and temped at 45F within 20 minutes; items will remain in icebath.
1.5
35.
3-501.13 ; Core; Chicken was thawing in a prep sink of water with the faucet turned off. Thawing shall be done under refrigeration or with the food completely submerged with running water that temps at 70F or less, as part of the cooking process...CDI - Cold water was turned on and allowed to run continuously.
0.0
47.
4-501.11; Core; The cart used to bring items to the salad cooler had a hole in the top surface, there is a small build up of ice and snow on the condenser pipe in the walk in cooler; and a handle is missing from the bar cooler. CDI - The cart was discarded; order form provided showing handle has been ordered and ice and snow removed form pipe (continue to monitor freezer).
0.0
49.
4-602.13; Core; The backs of the two monitors in the cookline area have a build up of dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean all the monitors on a frequent basis (Monitors on the front side of the push thru were extremely clean).
0.5
55.
6-501.12; Core; There is paper and tape on the floor of the walk in freezer. The physical facilities shall be maintained clean. CDI - The floor of the cooler was swept.
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: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/13/2020
Score: 98
#
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: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/20/2019
Score: 99
#
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: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/22/2019
Score: 98
#
Comments
Points
General Comments
Replace blown bulb in cookline over the range.
*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 - 919.599.9537 - melodee.johnson@gmail.com*
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/31/2019
Score: 98
#
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: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/21/2018
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*
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/22/2018
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. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@wakegov.com*
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/20/2018
Score: 94
#
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: 02/28/2018
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/30/2017
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: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/03/2017
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. Email OGUSH1831@darden.com-Billing Address- 1000 Darden Center Dr. Orlando, FL 32837.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/27/2017
Score: 94
#
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: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/21/2016
Score: 95
#
Comments
Points
General Comments
Multiple deliveries cause large back up of food, dry goods, etc. to pile up on flooring for extended periods of time. Recommend staggering deliveries, getting more frequent deliveries that are smaller, or having more staff present on such large delivery days. More shelving would be useful for dry storage during promotions such as endless pasta.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/08/2016
Score: 94
#
Comments
Points
General Comments
for more information, go to www.wakegov.com/food email the 10 days of logs for review to fbreedlove@wakegov.com or Johanna.hill@wakegov.com Follow-Up: 06/17/2016
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 06/28/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
5.
Keep storage out of the handsinks beside the cook line hand sinks must be free.
0.0
11.
Several of the dishes that were stored as clean had dried food debris left on the dishes. All dishes that are stored as clean must be free of all food debris. The dishes were re-washed,rinsed, and sanitized and are free of all dried debris.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Replace all the cracked and chipped dishes. All food service equipment must be easy to clean and in good repair.
0.5
40.
Clean the gaskets throughout the kitchen.
0.5
43.
Keep paper towel at all handsinks.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/23/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
3.
A employee who handled dirty dishes then went on to hand clean dishes. The employee only sprayed off his hands. When a employee goes from handling dirty equipment to handling clean equipment must wash their hands. The employee washed his hands. The dishes were rewashed.
2.0
10.
There was a small container of shrimp that was in the sink with a small container of ready to eat roast beef. The roast beef must be prepared and then the shrimp. The two meats can not be processed at the same time. Food must be protected from contention.
0.0
24.
A container of roast beef was left in seating water. All foods must be thawed under running water not to exceed 70 degrees F, food can be thawed in the walk-in cooler or cold hold unit, food can be thawed as a part of the overall cooking process.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet. Clean dishes were handled after handling of dirty dishes.
0.5
36.
Replace all torn gaskets. Resurface or replace all the cutting boards with cuts and dents. Replace all cracked and chipped dishes. All food service equipment must be smooth and easy to clean.
1.0
43.
Provide paper towels at all hand sinks. There were two hand sinks that did not have paper towels.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/25/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Several dishes had dried food debris left on the dishes. Clean the can opener. Remove all day dots and tape from the clean dishes. Several clean dishes were stored in dirty containers. Clean dish must be stored in or on a clean surface.
3.0
26.
Label all dry foods. Once food is remove from the original container .The new container must be labeled.
0.0
33.
Keep all handles out of the dry foods. The ice scoop was left in seating water. All in-use utensils must not be left in the food product or seating water.
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 torn gaskets. Resurface or sand down the cutting boards. All food service equipment must be smooth and easy to clean
0.5
40.
Clean the gaskets to remove the debris.
0.5
45.
Clean the floor around the food prep areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 12600 CAPITAL BLVD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 10/06/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
There was one employee drink that was stored above clean dishes. There was one employee drink that was stored above the prep line area. All employee drinks must be stored in a sanitary manner with a lid and straw below all food and food prep areas. The violation was corrected.
1.5
3.
Great job on hand washing.
0.0
11.
Several clean dishes had dried food debris on the dishes. Clean the can opener. All food contact surfaces must be clean and sanitized. Remove the tape and day dots from the dishes. The violation was corrected.
1.5
19.
Chemicals must be stored below all dishes. The sanitizer packs were stored above dishes. The chemicals were moved to the proper place. 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.
Store all single service items with the food contact portion facing down.
0.5
40.
Clean the storage shelves.
0.0
45.
Clean the floor on the cook line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
