Location: 113 N Arendell AVE Suite 101 ZEBULON, NC 27597 Facility Type: Restaurant Inspection Date: 08/14/2024
Score: 98
#
Comments
Points
6.
2-401.11; Core; Observed employee drinks being stored with and overtop of food.- A food employee may drink from a closed beverage container if it is handled to prevent the contamination of food and equipment.
0.0
15.
3-302.11; Priority; Packages of raw bacon and raw eggs observed being stored over containers of whipped cream and milk in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat foods. CDI- items rearranged.
1.5
40.
2-402.11; Core; No one at time of inspection had a hair restraint.- Food employee shall wear hair restraints such as hats or hairnets.- Please ensure food employees have hair restraints.
Location: 113 N Arendell AVE Suite 101 ZEBULON, NC 27597 Facility Type: Restaurant Inspection Date: 11/20/2023
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Packages of raw bacon observed being stored over containers of whipped cream in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat foods. CDI- bacon was rearranged.
1.5
23.
3-501.17; Priority Foundation; Eggs prepared on Saturday were observed without a date. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- known dates added.
0.0
28.
7-102.11; Priority Foundation; A spray bottle filled with sanitizer did not have a label present. 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- bottle was labeled.
0.0
49.
4-601.11(B) and (C); Core; Debris observed in the bottom of the ice cream freezer. Equipment nonfood contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 113 N Arendell AVE Suite 101 ZEBULON, NC 27597 Facility Type: Restaurant Inspection Date: 11/29/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Milk in small reach-in refrigerator was 42-43F...Cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating milk and other TCS* foods.
1.5
33.
4-301.11; Priority Foundation - Reach-in refrigerator in front area was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient to provide proper food temperatures...CDI by adjusting thermostat to lower refrigerator air temperature.
0.0
39.
3-305.11; Core - Boxes of ice cream cones (under front counter) and box of bagged chips (back storage) were stored on floor...Food shall be stored at least 6 inches above floor...Elevate above items above floor.
1.0
45.
4-903.11(A) and (C); Core - Observed disposable food containers with food contact sides up and unprotected. Coffee filters in cupboard were not in their bags or clean container. Boxes of disposable food/beverage containers were on floor in back storage room...Single service disposable food/beverage containers shall be protected from contamination and stored 6 inches above floor...Cover or invert containers, keep coffee filter in their bags or clean container, and elevate boxes of disposable containers 6 inches above floor.
0.5
49.
4-601.11(B) and (C); Core - Yellow lids on large containers in kitchen were soiled...Equipment nonfood contact surfaces shall be maintained clean...Clean the soiled lids.
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: 113 N Arendell AVE Suite 101 ZEBULON, NC 27597 Facility Type: Restaurant Inspection Date: 05/04/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
6.
2-401.11; Core - Three covered employee beverages were stored on shelf above container where food items were stored and where clean utensils were stored...Employees shall eat and drink only in designated areas where the contamination of food and clean equipment and utensils cannot result...CDI by properly storing beverages.
0.5
28.
7-102.11; Priority Foundation - Container of sanitizer solution for wiping cloths was not labeled...Working containers such as cleaners and sanitizers shall be identified with the common name of material inside...CDI by labeling sanitizer container.
0.0
41.
3-304.14; Core - A few moist and soiled wiping cloths were on counter top. Container of wiping cloth sanitizer solution had chlorine concentration less than 50 ppm and was on counter top near clean utensils...Moist and soiled wiping cloths shall be kept in approved clean sanitizer between uses. Containers of sanitizing solution shall be stored to prevent contamination of clean equipment and utensils...Store moist/soiled wiping cloths as stated above, and store sanitizing solution containers below and away from food and clean equipment and utensils.
0.5
43.
3-304.12; Core - Several dispensing/stirring spoons were stored in room temperature sanitizing solution...Between uses, dispensing/stirring utensils shall be stored on clean, dry surface (and washed, rinsed and sanitized at least once every 4 hours) OR in hot water maintained at 135F or above OR in the food with handles extended out of food...Store stirring spoons as stated above.
0.5
45.
4-903.11(A) and (C); Core - Some disposable beverage cups were not protected completely (were sticking too far above their holders)...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks...Store disposable cups as stated above.
0.0
General Comments
DISCUSSION: Observed pre-packaged macaroni & cheese and sausage ball bread in see-thru refrigerator that were not labeled with name of manufacturer and ingredients, and PIC stated that they come from a whole sale business. Ensure these food items are properly labeled with manufacturer name, address and ingredients as required by the NC Department of Agriculture before receiving them...>>>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
