Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/06/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Facility had a priority violation, no certified food protection manager (CFPM) and person in charge (PIC) was not able to respond correctly to inspector's questions related to food operation. To demonstrate knowledge when there is no CFPM, there shall be a PIC AND either no priority violations or PIC shall respond correctly to inspector's questions related to food operation. CDI by informing PIC of requirement.
1.0
23.
3-501.17; Several items in walk in cooler not date. Potentially hazardous foods opened or prepared, shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking.
Priority Foundation;
1.5
55.
6-501.11; Core; Clean or replace if necessary caulk that is turning black at dishwash machine backsplash.
0.5
56.
6-303.11; Core; Half of kitchen lights not working in dishwash area.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/07/2023
Score: 97
#
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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
10.
5-205.11; Priority Foundation; Employee dumping bucket of ice in handwash sink. A handwashing sink may not be used for any purposes other than handwashing. Taining. Pf
1.0
41.
3-304.14; Core; Clothes piled above rim of sanitizer bucket by serve line. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. Alternately, establishment may use spray on sanitizer and single use towels. Cooks may keep a dry towel for use as a hot mitt, but this towel shall not be used for wiping or sanitizing and shall remain clean at all times.
0.5
43.
3-304.12; Core; Scoop in dry goods area on shelf. Keep in product or if on shelf put on a plate or other that is washed and sanitized daily.
0.5
55.
6-501.11; Core; Shelf on right side wall in dry goods area pulling from wall. Physical facilities shall be maintained in good repair. No points taken.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/20/2023
Score: 93.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Repeat priority violation and no certified food protection manager (CFPM).
1.0
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
15.
3-302.11; Core; Raw chicken in ziplock bags over raw beef in saran wrap in walk in freezer. Raw chorizo over cut tomatoes, and eggs over salsa in reach in cooler. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Unless frozen food is commercially processed and in original sealed package it must be stored according to final cook temperatures. Example: Chicken final cook 165F on bottom, ground beef final cook 155F above chicken, and fish final cook 145F above ground beef.
3.0
43.
3-304.12; Core; Ice scoop laying in ice. Store in product with handles up and extending out of foods. No points taken.
0.0
55.
6-501.12; Core; Cleaning of floors needed in areas such as dry goods area under shelving. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-303.11; Core; Multiple lights out in kithcen, dry goods area and dishwash area. Replace bad bulbs or repair fixtures as necessary.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/15/2023
Score: 96.5
#
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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
15.
3-304.11; Priority; Raw chicken and chorizo stored over tomatoes. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.
1.5
35.
3-501.13 ; Beef thawing in sink full of cold water. TCS foods shall be thawed under refrigeration of 41F or less, or completely submerged under running water. Water turned on. Core;
0.5
56.
6-303.11; Core; 3 of 4 lights out in dishwashing area. Lights out in dry storage area. Replace bad bulbs or repair as necessary.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/22/2022
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violations observed during inspection.
1.0
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
13.
3-202.15 ; Priority Foundation; 2 cans observed with heavy denting at lid seal. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Removed for return.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Pico/lettuce/tomato on ice at make line stacked too high to maintain temp at 41F or lower. Chicken cooling on counter at 110F. Cold potentially hazardous food shall be kept at 41F or below. When cooling items, once they are below 135F they must be in the cooler. CDI – Items lowered and moved to walk in cooler.
1.5
33.
3-501.15; Two pans chicken cooling on counter had reached 110F. Place in cooler as soon as possible for cooking or at least before temps drops below 135F. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands or paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 45/41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 45/41 degrees F or less, they may be transferred to large containers and tightly covered. Recommend using shallow metal pans, and loosely cover cooling foods or completely uncover foods if there's no risk of overhead contamination.
Priority Foundation;
0.5
44.
4-901.11; Core; Observed clean inverted food containers stacked wet on shelves at dishwash area and drinking cups at front area stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Minor cleaning of walk in cooler shelves needed. Non-food contact surfaces shall be clean to sight and touch. No points taken.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/13/2022
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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
16.
4-501.114; Priority; Dishwasher used to sanitize dishes was found at too low of a concentration of chlorine. Chlorine sanitizers must be at a concentration of 50-200 ppm. CDI: PIC agreed to wash and sanitize in 3 compartment sink.
1.5
21.
3-501.16(A)(1) ; Priority; Several large pans of food including beans, rice and chicken found stored under hot hold unit. All had temperatures below 135F (see temperature chart). TCS foods must be held hot at 135F or above. CDI: Employees moved the food to the walk in cooler since it began cooling shortly before we arrived.
1.5
23.
3-501.17; Priority Foundation; A few TCS items were missing date marks. 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. CDI: PIC labeled items.
0.0
55.
6-501.12; Core; Floors, walls and ceilings in various areas around the kitchen found with food debris and build up. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/31/2022
Score: 95
#
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 shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
19.
3-403.11; Rice at 104F. Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated to at least 165F for 15 seconds. While it may reach 165F on the steam table within 2 hrs, it must do so before restaurant is open. Priority;
1.5
21.
3-501.16(A)(1) ; Priority; Rice on steam table at 104F. Hot PHF shall be kept at 135F or above. Points taken on violation 19.
0.0
28.
7-102.11; Priority Foundation; Spray bottle in back area not labeled. 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. Labeled at time of inspection.
1.0
37.
3-302.12; Core; Flour container not labeled. Except for containers holding food that can be readily and unmistakably recognized, food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
1.0
43.
3-304.12; Core; Bowl in flour. Use only a scoop with a handle and store in product with handles up and extending out of foods. No points taken.
0.0
47.
4-501.11; Core; Rusty wire shelving in cooler with wares (white wire shelves). Equipment shall be kept in good repair.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/18/2021
Score: 91.5
#
Comments
Points
2.
(A) 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. No one on site is a certified protection manager. Stressed to the manager that eventually at least one person needs to be a certified protection manager.
1.0
5.
2-501.11; Priority Foundation; this facility does not have written procedure for vomit/diarrheal events. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD 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. Pf Manager was give an example to follow.
0.0
6.
2-401.11; Core; several places throughout the kitchen there were open food cups, open drink cups, medicines. Designate an area in the kitchen where food, personal items, drinks can be placed for personal use.
1.0
16.
4-602.11; the ice machine panel has a large amount of debris inside of it. Equipment food contact surfaces shall be cleaned often enough to keep clean. Clean the ice machine.
3.0
22.
3-501.16 (A)(2) and (B); Priority; In the walk in cooler the following items were above 41 degrees: raw chicken and tubs of pico. Pico was also above 41 degrees on an ice bath. TCS/ready to eat foods shall be held at 41 degrees and below at all times. More ice was put around the pico tub.
1.5
43.
3-304.12; Core; the ice scoop handle was laying down in the ice in the ice machine, one scoop was lying down in the dry beans in the large tubs. During pauses in food prep store the utensils such that they are stored out of the food product. Scoops were removed.
0.5
55.
6-201.11; Core; The kitchen needs an overall cleaning from the shelves to the equipment to the hoods. Do a detailed cleaning in the kitchen.
1.0
56.
6-403.11; Core; throughout the kitchen and facility there were open food cups, open beverages, medicines, personal items. A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Have designated areas for personal items and food items.
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: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/17/2021
Score: 92.5
#
Comments
Points
General Comments
no signature due to covid 19 pandemic
paper menus are being used now at this facility. This menu has asterisks by the items that can be served raw or undercooked. The disclosure is missing. Will have the owner place this information back onto the menus immediately.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/28/2020
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.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/28/2020
Score: 90
#
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: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/07/2020
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.
filled out the time as a public health control paperwork for salsa today.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/07/2019
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.
When labeling dry goods in the dry storage area, label them in English and Spanish.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/18/2019
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.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/19/2018
Score: 93
#
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. REHS will return Friday December 19, 2018 to verify hot water at handsink. Follow-Up: 12/21/2018
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/13/2018
Score: 95
#
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: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/05/2018
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.
Location: 1301 E Broad ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/07/2014
Score: 94.5
#
Comments
Points
General Comments
Labeling needed of prep sinks. There is to be a Chicken Prep, Meat prep and vegetable prep sink. REHS also discussed proper washing and sanitizing procedures using sanitizer buckets. Follow-Up: 08/17/2014
