Location: 601 E BROAD ST FUQUAY VARINA, NC 27526-1709 Facility Type: Restaurant Inspection Date: 08/28/2024
Score: 97
#
Comments
Points
16.
4-501.114; Priority; High temp dishwasher not reaching 180 on rinse cycle. Water temperature shall be at least 180F. Will use 3 compartment sink.
1.5
44.
4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Wire shelving in walk in cooler and other areas starting to rust. Equipment shall be kept in good repair.
Location: 601 E BROAD ST FUQUAY VARINA, NC 27526-1709 Facility Type: Restaurant Inspection Date: 01/17/2024
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
15.
3-302.11; Priority; Raw eggs in walk in cooler stored over capicola. 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
16.
4-501.112; Priority Foundation; High temp dishwasher not reaching 180 on rinse cycle. Water temperature shall be at least 180F. You may use the dishwasher for washing but must sanitize in the 3 compartment sink.
1.5
23.
3-501.18; Priority; Small amount of tomatoes in container in walk in cooler properly date marked but had exceeded the time limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were discarded during inspection. No points taken.
0.0
43.
3-304.12; Core; Observed plastic single service containers stored in shredded cheese and used as a scoop. Use only a utensil/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; Wire shelving in walk in cooler starting to rust. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Some food/soil debris on surfaces of equipment and shelving. Non-food contact services shall be clean to sight and touch.
Location: 601 E BROAD ST FUQUAY VARINA, NC 27526-1709 Facility Type: Restaurant Inspection Date: 08/25/2023
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; Multiple sinks have no paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature.
1.0
16.
4-501.112; High temp dishwasher not reaching 180 on rinse cycle. Water temperature shall be at least 180F. You can continue to use machine, but must take cleaned items to the 3 compartment sink and dip them in sanitizer. Priority Foundation;
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw hamburger and cooked wings in drawer coolers below grill are above 41F. Cold potentially hazardous food shall be kept at 41F or below. Adjust thermostat and monitor temps. If temps do not reach 41F, discontinue use and use reach in coolers on make line and repair.
1.5
28.
7-102.11; Priority Foundation; One spray bottle 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. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Clean food/soil debris from walk in cooler wire shelves and door gasket. Non-food contact services shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Cleaning needed of floors, especially behind grill area. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 601 E BROAD ST FUQUAY VARINA, NC 27526-1709 Facility Type: Restaurant Inspection Date: 12/16/2022
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; 2 towel rolls empty. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Replaced at end of inspection.
1.0
23.
3-501.18; Priority; Properly dated container of cut tomatoes and container of cooked beef over 7 days old in front make line. Several items missing dates and some with confusing date marks. Foods were discarded during inspection. Have employees all date in the same fashion.
1.5
25.
3-603.11; Priority Foundation; Steak on menu has an asterisk that points to an allergy warning. Consumer advisory shall be provided for any raw or undercooked animal-based food. Requires disclosure to a footnote that states: "Cooked to order. Consuming raw or undercooked foods may increase your risk of foodborne illness." Reprinting menus.
0.5
47.
4-501.11; Core; Wire shelving in walk in cooler starting to rush. Equipment shall be kept in good repair. No points taken.
Location: 601 E BROAD ST FUQUAY VARINA, NC 27526-1709 Facility Type: Restaurant Inspection Date: 08/17/2022
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Wet wiping cloth hanging over top of sanitizer bucket. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses.
Location: 601 E BROAD ST FUQUAY VARINA, NC 27526-1709 Facility Type: Restaurant Inspection Date: 04/07/2022
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; upon arrival the sl tomatoes, pepperoni, chicken and cheddar cheeese were above 41 degrees. TCS ready to eat foods shall be held at 41 degrees and below at all times. Ice bags were placed on top of all of these products. The cooler unit had gone in defrost mode upon arrival. Ice bags were placed on top of the products.
1.5
37.
3-302.12; Core; the cinnamon was not labeled today. Foods that are not in their original packages and are not recognizable shall be labeled. The cinnamon was labeled.
1.0
43.
3-304.12; Core; one sugar handle was down in the sugar container. In use utensils shall be stored out of dry product in between uses. The sugar handle was removed.
0.5
55.
6-501.12; Core; there is a build up of dust on the vents over the cooking area. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. clean the hoods.
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 NO PIC SIGNATURE DUE TO COVID PANDEMIC.
Location: 601 E BROAD ST FUQUAY VARINA, NC 27526-1709 Facility Type: Restaurant Inspection Date: 10/28/2021
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; manager given the clean up vomiting and diarrheal event information.
0.0
10.
5-202.12;(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC
(100oF) through a mixing valve or combination faucet. Pf
1.0
10.
6-301.14; Core; many sinks in this facility did not have hand washing signs at the sinks.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Hand was signs were provided.
0.0
28.
7-102.11; Priority Foundation; one bottle of bleach water and one bottle of Pine Sol were 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. Pf Both bottles were labeled.
1.0
41.
3-304.14; Core; all buckets of sanitizer were too strong. Sanitizer shall be held at 50-200 ppm for chlorine sanitizer. All buckets were remade to 50-200 ppm.
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 No PIC signature due to covid 19.
Location: 601 E BROAD ST FUQUAY VARINA, NC 27526-1709 Facility Type: Restaurant Inspection Date: 12/18/2019
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.
