Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/28/2024
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Coleslaw and ranch found overstocked in prep cooler 2. Prep cooler 3 found maintaining food above 41F (see temperature chart) with an ambient air temperature of 44F. TCS food shall be maintained 41F or below. CDI: Ranch and slaw were moved and repair man was already on site looking at prep cooler 3 prior to the end of the inspection
3.0
42.
3-302.15; Core; Avocados with the sticker remaining on them found in the prep cooler. Raw fruits and vegetables shall be thoroughly 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. Ensure fruits and vegetables are washed prior to use.
0.5
44.
4-903.11(A), (B) and (D); Core; Several stacks of plates found stored unprotected with the food side up. Clean equipment shall be stored covered or inverted. Store plates inverted or protect food contact surfaces.
0.5
47.
4-501.11; Core; Some ice build up found on the door of the walk in freezer. Equipment shall be maintained in good repair. PIC stated that someone came out to look at freezer since the last inspection. Continue working to repair freezer.
0.0
49.
4-601.11(B) and (C); Core; A few shelving units need a small amount of cleaning. Non-food contact surfaces shall be maintained clean. Increase cleaning.
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/28/2023
Score: 95.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several dishes found stored as clean with sticker residue or food debris remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Ranch, blue cheese and coleslaw found overstocked in the prep cooler with several containers of each well over 41F. TCS items shall be maintained 41F or below. CDI: PIC voluntarily discarded the items over 45F, rotated the other items to cool in the walk in cooler and turned the prep cooler down.
3.0
39.
3-305.11; Core; a couple boxes of chicken found stored on the floor of the walk in freezer. Food shall be stored at least 6 inches off of the floor. Store food off of the floor.
0.0
47.
4-501.11; Core; Some ice build up found on the door of the walk in freezer. Equipment shall be maintained in good repair. Have freezer looked at.
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/24/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Two dishes stored as clean found with sticker residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were sent back to be rewashed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooler drawers found maintaining TCS foods above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: PIC turned down cooler.
1.5
43.
3-304.12; Core; Several pairs of tongs found hanging on the handle of the stove and other equipment into the walk way. Utensils shall be stored in a manner that prevents them from being contaminated, such as on a clean prep area or clean cooking equipment or in a clean and protected location. Store in-use utensils properly.
1.0
44.
4-903.11(A), (B) and (D); Core; Several stacks of plates found stored uncovered with the food contact side facing up. Clean equipment shall be stored covered or inverted. CDI: PIC covered the top plate in plastic wrap and stated that the second plate will be used.
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/02/2023
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. The PIC shall be a certified FOOD protection manager. Ensure the PIC is a CFPM.
1.0
10.
6-301.12; Priority Foundation; One hand sink at the server station found without paper towels. Each hand sink shall be provided with an approved hand drying method. CDI: PIC replaced paper towels.
0.0
15.
3-302.11; Priority; Three containers of raw shrimp and fish found stored over an uncovered container of pickles. Ensure each type of FOOD in EQUIPMENT is organized so that cross contamination of one type with another is prevented. CDI: Employee rearranged the cooler.
3.0
41.
3-304.14; Core; One wet rag found stored on a prep surface. Wiping cloths shall be stored clean and dry or in sanitizer. Store wiping cloths properly.
0.5
43.
3-304.12; Core; Several pairs of tongs found hanging on the handle of the stove into the walk way. Whisk found stored in a container of standing water in a prep unit. A peeler found with the handle in food. Utensils shall be stored in a manner that prevents them from being contaminated, such as on a clean prep area or clean cooking equipment or in a clean and protected location. Store in-use utensils properly.
1.0
55.
6-501.11; Core; A few cracked floor tiles found around the kitchen. Physical facilities shall be maintained in good repair. Repair floor tiles.
0.0
56.
6-403.11; Core; Several employee drinks and an employee phone found stored on various. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Store personal items where contamination cannot occur.
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/20/2023
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Two containers of raw chicken found stored above pickles and raw fish. Ensure each type of FOOD in EQUIPMENT is organized so that cross contamination of one type with another is prevented. CDI: PIC rearranged the cooler.
1.5
41.
3-304.14; Core; Wet wiping cloths found stored on countertops. Wiping cloths shall be maintained clean and dry or stored in sanitizer. Ensure wiping cloths are being stored correctly.
0.5
43.
3-304.12; Core; Several pairs of tongs found hanging on the handle of the stove into the walk way. Whisk found stored in a container of standing water in a prep unit. Utensils shall be stored in a manner that prevents them from being contaminated, such as on a clean prep area or clean cooking equipment or in a clean and protected location. CDI: PIC moved utensils.
1.0
45.
4-903.11(A) and (C); Core; Small amount of food splatter found on a stack of to go boxes. Single use items shall be stored where they are not exposed to splash or other contaminations.
0.0
55.
6-501.11; Core; Several floor tiles found cracked or missing. Physical facilities shall be maintained in good repair. Repair tiles.
0.0
55.
6-501.12; Core; Food splatter and debris found on the walls throughout the kitchen including behind the main server station, a brown slimy build up near the dish washer, and near the prep stations. Increase cleaning frequencies.
0.5
56.
6-303.11; Core; Three light bulbs inside the hood found to be not working. At least 50 ft candles shall be provided where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Replace bulbs
0.0
General Comments
Recipient signed in the inspector box also, as the computer would not allow the signature in the recipient box.
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/26/2022
Score: 91
#
Comments
Points
8.
2-301.14; Priority; Several missed hand wash opportunities seen, such as between changing gloves between tasks and when washing dishes and going from handling dirty dishes to clean dishes. Hands shall be washed after touching soiled equipment or utensils and before putting on gloves. CDI: Employees and PIC were educated on when to wash.
2.0
10.
5-202.12; Core; Hand sinks in the bathrooms found to only reach 80F. Hand sinks shall reach a temperature of at least 100F. Fix water temperatures.
0.0
16.
4-601.11 (A); Priority Foundation; Numerous containers and utensils stored as clean found with food debris or build up or sticker residue. Food contact surfaces of equipment and utensils shall be maintained clean to sight and touch. CDI: Dishes were sent back to dish pit to be rewashed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several items in prep coolers found to be above 41F (see temperature chart). TCS foods shall be maintained cold at 41F or below. Ensure prep coolers are maintained closed as much as possible. CDI: PIC moved TCS items to a new cooler until cooler returned to 41F or below.
1.5
28.
7-102.11; Priority Foundation; Numerous working bottles of chemicals and containers of sanitizer found without labels. Working containers of chemicals shall be labeled with common name. CDI: PIC labeled bottles.
1.0
37.
3-302.12; Core; A container of batter found without a label, several squeeze bottles of sauce and a container of red pepper flakes found labeled as garlic. Containers of food removed from its original container shall be labeled with the common name. Ensure all foods that are not unmistakably recognizable are labeled.
1.0
39.
3-305.11; Core; Several boxes of food and one bag of chicken found stored on the floor in the walk in cooler. Food shall be stored at least 6 inches off of the floor. Move food from the floor.
0.0
41.
3-304.14; Core; Wet wiping cloths found stored on countertops. Wiping cloths shall be maintained clean and dry or stored in sanitizer. Ensure wiping cloths are being stored correctly.
0.0
43.
3-304.12; Core; Several pairs of tongs found hanging on the handle of the stove into the walk way. Utensils shall be stored in a manner that prevents them from being contaminated, such as on a clean prep area or clean cooking equipment or in a clean and protected location. Find a better place for tongs.
0.5
44.
4-903.11(A), (B) and (D); Core; Several plates and bowls found stored above prep line with food splatter on them. Several dishes found stored with food contact surfaces up. Equipment and utensils shall be stored so that they are not exposed to food splatter. Invert dishes so that they are not contaminated. CDI: Dishes with food splatter were taken back to dish to be rewashed.
0.5
44.
4-901.11; Core; Several clean containers found wet stacked. Equipment shall be fully air dried before stacked. Ensure dishes are dry before stacking.
0.0
47.
4-502.11(A) and (C); Core; Several utensils and containers found cracked or chipped. Utensils and equipment shall be maintained in good repair. Replace broken or chipped equipment and utensils.
0.5
47.
4-205.10; Core; A nutriblender and ninja air fryer found in the kitchen. Food equipment shall be ANSI certified and used in accordance with the manufacturers intended use. Replace with ANSI approved equipment.
0.0
49.
4-601.11(B) and (C); Core; Several shelves and containers that hold utensils found to be sticky to the touch. Non-food contact surfaces shall be kept free of an accumulation of dirt, food residue and other debris.
0.5
55.
6-501.11; Core; Several floor tiles found cracked or missing. Dip in the floor found to cause liquid to puddle. Physical facilities shall be maintained in good repair. Repair these items
0.0
General Comments
Ensure that all water supply lines such as those connected to ice machines or tea machines or leading to mop sink have backflow prevention.
Inspection led by Lindsea Smith
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: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/26/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have the written procedures for vomiting/diarrheal events on hand.- 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.- CDI, EHS provided another copy of the procedures. Please print off and keep at the restaurant.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items moved to walk in, methods discussed to have units cold hold more efficiently.
1.5
33.
3-501.15; Priority Foundation; Some items like ranch, wings, blue cheese, etc... are being cooled in metal or plastic containers and over stacked in the pan. The blue cheese was over the rim going into other containers.- Cooling methods shall be accomplished by placing food in smaller portions or other effective means.- CDI, items were moved to walk in. Please do not fill items past the fill line in containers.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed clean mixing bowls being stored over the wing sauce station with food splash on the sides of them.- Clean equipment and utensils shall be stored where they are not exposed to splash, dust, or other contamination.- Please find some type of method to where items will not be splashed on.
0.5
47.
4-501.11; Core; Many gaskets throughout the kitchen are torn.- Equipment shall be maintained in a good state of repair and condition.- Please have items replaced.
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: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/16/2022
Score: 98.5
#
Comments
Points
39.
3-307.11; Core; There are containers of tomato garnish sitting on top of the hotdogs. Food shall be protected from all sources of contamination. CDI - Aluminum foil was put in container for a barrier.
0.0
44.
4-903.11(A), (B) and (D); Core; Knives and forks were being stored with their handles in the container by the flat utensil holder; the flat utensil holder is uncovered. Utensils shall be stored covered or inverted. Store silverware with their handles up and ensure the food contact portion of the silverware containers are covered.
0.5
47.
4-501.11; Core; The grate at the beverage dispensing machine in the kitchen is rusting and there is one blown bulb in the hood over the fryers. All equipment shall be maintained in good repair. Replace equipment.
0.0
47.
4-501.12; Core; One of the red and one of the green cutting boards are badly scored. Cutting boards shall be resurfaced or discarded when they can no longer be effectively cleaned and sanitized. CDI - Cutting boards were thrown away.
0.0
47.
4-101.19; Core; Stained cardboard is lining Shelving under a prep table, a rack at the pizza oven and on top of a prep table at the flip top coolers. Non-food contact surfaces that are exposed to splash, spillage or other food soiling that require frequent cleaning shall be constructed of a corrosion-resistant material, nonabsorbent and smooth. Remove cardboard form all of these areas.
0.5
55.
6-501.12; Core; There is paper and trash on the floor of the walk in freezer. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 10/25/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; There is not a written procedure and clean up kit for cleaning up vomit and diarrhea on site. A written plan and clean up kit shall be maintained on site for cleaning up vomit and diarrhea episodes. CDI - Email sent to PIC with clean up plan and poster detailing items that should be in clean up kit.
0.0
15.
3-302.11; Priority; Portioned raw chicken was stored above chubs of ground beef in the walk in freezer. Raw animal foods shall be stored according to final cook temperatures to prevent cross contamination. CDI - Foods rearranged so that beef is stored above the chicken.
1.5
37.
3-302.12; Core; Some of the shakers and squeeze bottles are not labeled. Containers storing foods that have been removed from their original packaging shall be labeled with the common name of the food. Label all containers/squeeze bottles/shakers.
1.0
41.
3-304.14; Core; Damp wiping cloths were being stored on the salad and pizza cooler cutting boards. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Maintain dry, clean cloths or keep damp/wet cloths in sanitizer.
0.5
47.
4-501.11; Core; There is a blown bulb in the hood above the range and the grates at the beverage dispensing machines are beginning to rust. All equipment shall be maintained in good repair. Replace equipment.
0.0
48.
4-501.14; Core; There is a slight build up of residue on the door of the dish machine. Warewashing machines shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. Clean the door of the dishwashing machine more frequently.
0.0
54.
5-501.16; Core; There was not a trashcan at the handwashing sink in the area with the prep sinks and 3 compartment sink. Trashcans shall be located at handwashing sinks supplied with papertowels for the disposal of used papertowels. CDI - Trashcan put at sink.
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/22/2020
Score: 96.5
#
Comments
Points
General Comments
As we discussed, do not use cardboard to line shelves; while cardboard can be thrown away it is not easily cleanable - try plastic or metal trays.
*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: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/17/2019
Score: 94
#
Comments
Points
General Comments
Remember: When thawing vacuum sealed fish, either remove from package or cut a slit/hole in the package to prevent the risk of food borne illness.
*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: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/14/2019
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. **When thawing vacuum packaged fish, please cut a hole/slit in package or remove from packaging. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 01/24/2019
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/16/2018
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. *Melodee Wallace Johnson - 919.609.1783 -melodee.johnson@wakegov.com* Follow-Up: 08/24/2018
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 02/12/2018
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: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 09/07/2017
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. Emails- apexgilmore@Yahoo.com smith28ma@gmail.com Billing - same as above.
Location: 11735 RETAIL DR WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/11/2017
Score: 95.5
#
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.
