Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/30/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the people with supervisory authority are certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.
1.0
10.
5-205.11; Priority Foundation; Upon arrival, there was ice in the handwashing sink in the waitstaff area. Handwashing sinks shall only be used for handwashing. CDI- Ice was rinsed down the drain.
1.0
28.
7-102.11; Priority Foundation; A spray bottle of quat.ammonia was not labeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottle was labeled.
0.0
37.
3-302.12; Core; A container of powdered sugar was not labeled. Containers storing food/food ingredients shall be labeled with the common name of the food/food ingredient. CDI- Container was labeled.
0.0
41.
3-304.14; Core; A damp wiping cloth was stored on prep surface in the waitstaff area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Wiping cloth was put in sanitizer.
0.0
43.
3-304.12; Core; A small portion cup was stored in the container of powdered sugar. Utensils being stored in food shall be stored with the handle above the food. CDI- Only store utensils with handles in food.
0.5
General Comments
*Melodee Wallace Johnson -melodee.johnson@wake.gov - 919.609.1783*
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 03/11/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the persons in charge are certified as a food protection manager. The person in charge shall be certified as a food protection manager though an accredited program. Obtain certification as a food protection manager.
1.0
39.
3-305.11; Core; A container of canned hash was stored on the floor. Food shall be stored at least six inches above the floor. CDI- Cans were put on shelf.
1.0
44.
4-901.11; Core; Partially dried cups were stored stacked together. After cleaning (washing), rinsing and sanitizing utensils shall be air-dried. CDI- Cups were stacked as a pyramid.
0.0
56.
6-403.11; Core; Employee food was stored on the top shelf above the restaurant's food of the clear double door cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Food was moved to the bottom shelf.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 11/07/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; None of the persons in charge are certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.
1.0
10.
5-205.11; Priority Foundation; A wet wiping cloth was in the handwashing sink in the wait staff area and ice was in the handwashing sink in the kitchen. Handwashing sinks shall only be used for handwashing. CDI- Cloth was removed and other sink was cleaned.
1.0
39.
3-307.11; Core; A plate with chicken filets was sitting directly on cooked bacon in the heat lamp area. Food shall be protected from all sources of contamination. CDI- Plate was moved; bacon that was under the plate was discarded.
0.0
41.
3-304.14; Core; Damp/wet wiping cloths were stored on prep surfaces/counters/equipment throughout the kitchen. Damp/wet wiping cloths not in use shall be stored submerged in sanitizer. Ensure all cloths are put in sanitizer; CDI-some cloths were put in sanitizer.
0.5
49.
4-601.11(B) and (C); Core; The fan over the prep cooler has a slight buildup of dust on the backside and shelving throughout the kitchen has a buildup of dust. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items on a more frequent basis. *Full points not taken due to improved cleaning and items needing more cleaning being different from previous inspection.
0.5
54.
5-501.11; Core; The establishment's dumpster is sitting on the grass because the previous waste management company has not picked up or dumped their dumpster. Dumpsters shall be on a surface that is constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable and sloped to drain. Follow up on having old dumpster removed.
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/19/2023
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the persons in charge are certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager:
https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 .
1.0
49.
4-601.11(B) and (C); Core; The fan in the waitstaff area have a buildup of dust; and the ceiling of the microwave has stuck on food debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items on a more frequent basis.
0.5
56.
6-403.11; Core; An employee cup was stored on a storage rack above salad dressing and on a shelf above produce in the clear double door cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Items were moved to the bottom shelf in the clear double door cooler.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/11/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; None of the individuals in charge are certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.
1.0
6.
2-401.11; Core; Employee drink on bottom shelf did not have a lid. Employees may drink from closed beverage containers as long as they are handled to prevent the contamination of exposed food, clean equipment, utensils and other supplies. CDI - A lid was put on the drink.
0.5
35.
3-501.13 ; Priority Foundation; A frozen ham and individually frozen chicken breasts were sitting on drain boards at the prep sink to thaw. Foods shall be thawed either under refrigeration, completely submerged under continuously running water that does not temp above 70F, or as part of the cooking process. CDI - Ham and chicken breasts were submerged in water with continuously flowing water.
0.0
39.
3-305.11; Core; Boxes of soda syrup are stored on the floor under the dry good shelving. Food shall be stored at least six inches above the floor. Ensure boxes are stored on shelving.
0.0
41.
3-304.14; Core; Wet wiping cloths were stored on food prep surfaces. Damp/wet wiping cloths shall be stored in sanitizer solution when not in use. Keep cloths dry or store in sanitizer once used.
0.5
49.
4-601.11(B) and (C); Core; The fan above the prep cooler, the fan in the dish area as well as the fan on the floor in the waitstaff area have a buildup of dust; the fryer side of the hood has a buildup of oil; and the inside of the microwave has stuck on food debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items on a more frequent basis.
1.0
54.
5-501.114; Core; The trash dumpster with the lock is missing its drain plug. Dumpsters with drains are required to have a drain plug. PIC called waste management company during inspection and requested a replacement.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 01/25/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; None of the individuals in charge are certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.
1.0
37.
3-302.12; Core; Bulk container of sugar was not labeled. Food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food/food ingredient. CDI - Container was labeled.
0.0
48.
4-501.14; Core; The upper portion of the sliding doors on the dishmachine has a slight buildup of residue. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of clean equipment and utensils. CDI - Dishmachine was cleaned.
0.0
49.
4-601.11(B) and (C); Core; The fan above the prep cooler and the fan in the dish area has a buildup of dust and debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean the fans on a more frequent basis.
1.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 10/17/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food protection. The person in charge shall be as food protection manager through an accredited program. Obtain certification as a food protection manager.
1.0
33.
4-301.11; Priority Foundation; Collard greens and chicken in dumplings in deep containers that had not yet reached 135F were sitting in the cooling area. An employee stated that they would be put in an icebath... and once they were put in the icebath, the ice reached less than halfway up the containers. Cooling shall be accomplished using methods such as portioning food into small amounts, using shallow pans, ice as an ingredient, ice baths... CDI - Foods were put into small containers that were level with the ice bath.
0.0
41.
3-304.14; Core; A damp wiping cloth was stored on a countertop. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloth was put in sanitizer bucket.
0.5
48.
4-302.14; Priority Foundation; PIC accidently replaced quat.ammonia test strips with pH test strips. Testing devices shall accurately measure the concentration of sanitizing solutions. A verification will be made on Thursday, October 27, 2022 to ensure new test strips have been purchased.
0.5
49.
4-601.11(B) and (C); Core; The floor fan by the ice machine and the fans in the dish area have a build up of dust as well as the ceiling of the microwave. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean the fans and microwave.
0.5
54.
5-501.114; Core; The trash dumpster with the lock is missing its drain plug. Dumpsters with drains are required to have a drain plug. Contact your waste management company for a replacement.
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* Follow-Up: 10/27/2022
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 07/27/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the PIC's are certified as food protection managers. The person in charge (PIC) shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.
1.0
10.
5-205.11; Priority Foundation; A damp wiping cloth was stored partially in the basin of the handwashing sink. Handwashing sinks shall only be used for handwashing. Cloth was removed from handwashing sink.
0.0
41.
3-304.14; Core; A damp wiping cloth was being stored on the handwashing sink. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Cloth was put in sanitizer bucket.
0.5
45.
4-903.11(A) and (C); Core; The tea bags were uncovered. Single use articles shall be kept in their original protective packaging or stored in a manner that prevents them from becoming contaminated until used. Tea bags were put in a covered container.
0.0
48.
4-302.14; Priority Foundation; The chlorine and quat.ammonia test strips have expired. Testing devices shall accurately measure the concentration of sanitizing solutions. A verification visit will be made no later than Friday, August 5, 2022 to ensure test strips have been purchased.
0.5
49.
4-601.11(B) and (C); Core; The fan over the prep cooler has a build up of oil and dust. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean the fan on a more frequent basis; improvement noted in keeping the other fans and drop cords clean.
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* Follow-Up: 08/05/2022
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/22/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; None of the PIC's are certified as food protection managers. The person in charge (PIC) shall be certified as a food protection manager through an accredited program. Obtain certification as a food protection manager.
1.0
5.
2-501.11; Priority Foundation; A written plan for cleaning up vomit and diarrhea was not available. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. CDI - Clean up plan and poster was emailed to PIC/owner.
0.5
6.
2-401.11; Core; An employee mug without a lid was stored on top of the soap dispenser in the waitstaff area and a cup of water with no lid was stored on the clean side of the drainboard at the dish machine. Employees may drink from closed beverage containers if the containers are handled to prevent the contamination of clean equipment... CDI - Mug and cup was removed.
0.5
16.
4-501.114; Priority; The chlorine sanitizer at the dish machine tested at 0ppm. Chlorine based sanitizer shall be maintained between 50-200ppm. CDI - The dish machine was primed and tested between 50-100ppm.
1.5
33.
3-501.15; A container of potato salad that was recently made was cooling in the bottom section of the prep cooler with the lid tightly sealed. Cooling shall be accomplished by placing food in shallow pans, portioning food into small/thin amounts and utilizing containers that allow air flow for heat transfer... CDI - Lid was removed so that potato salad could continue to cool down.
0.0
38.
6-202.15; Core; The screen door is not self-closing or self-latching. Exterior doors shall be self-closing and tight-fitting. Put a latch or spring on door instead of using a towel to keep it closed or keep exterior door closed.
1.0
41.
3-304.14; Core; A damp towel was placed under the toasters to keep them from sliding. Damp/wet cloths not in use shall be stored in sanitizer. CDI - Towel was removed.
0.0
49.
4-602.13; Core; The fans over the prep cooler and in the dish area as well as the drop cords coming from the ceiling have a build up of dust. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.5
54.
5-501.111; Core; The front of the trash dumpster is rusting and creating a small hole at the bottom. Dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.
0.0
55.
6-501.12; Core; Some of the ceiling tiles are dusty. The physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 10/22/2021
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; Observed there to not be a Certified Food Protection Manager on site at time of inspection | Food establishments must have a approved Certified Food Protection Manager on site at all times of operation | PIC to acquire a approved certificate of Certified Food Protection Management
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure | A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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 | No points deducted. Information sent to PIC during inspection.
0.0
23.
3-501.17; Priority Foundation; Observed several containers of food in back refrigerator without date markings, and plastic zip lock bags of hotdogs without date markings written on them | Food shall be marked with the date of discard or date of preparation if held for more than 24 hours | CDI: PIC applied date markings to food items that were missing date markings
1.5
38.
6-202.15; Core; Rear door not self closing and self latching. Exterior doors shall be self closing and tight fitting. Install self closing device.
0.0
45.
4-502.13; Core; Observed a old feta cheese container in prep cooler storing food other than feta. Squeeze bottles stored in reused cardboard box in refrigerator | Single-service/single-use articles may not be reused | PIC to replace single-use storage items with containers designed for continuous use.
0.5
47.
4-501.11; Core; Glove being used with drain plug in three compartment sink. Equipment shall be maintained in good repair. Replace drain plug
0.0
54.
5-501.116; Core; Observed grease build-up on outside dumpster and grease disposal | Dumpsters shall be cleaned frequently to prevent build-up of soil | PIC to have dumpsters cleaned
0.5
55.
6-501.11; Core; Observed wall paneling underneath pre-rinse sink in dishwasher station pulling away from the wall, and a patch of drywall missing in women's restroom and exposed pipes and wall cut under prep sink. Caulking on wall behind pre rinse sink missing in some spots and black | Physical facilities shall be maintained in good repair | PIC to have wall damage repaired and install access panel for pipes. Replace caulk and clean area
0.5
56.
6-305.11; Core; Several phones throughout kitchen stored on top of prep table, on prep surfaces and on dry storage rack above clean linen. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items in area separate from food and food items.
0.5
General Comments
Inspection lead by Peri Wall
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: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/12/2021
Score: 93.5
#
Comments
Points
General Comments
Spaghetti was below 135F in steam table. Employee had put it in steam table to reheat. PIC and employee stated that the spaghetti is supposed to be reheated in oven before holding on the steam table. Spaghetti was moved to oven to reheat.
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 06/08/2020
Score: 95.5
#
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. Lauren Harden 919-500-0943
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 02/20/2020
Score: 91.5
#
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. Lauren Harden 919-500-0943 Verification due by February 28, 2020 for air gap. Follow-Up: 02/28/2020
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 11/25/2019
Score: 92
#
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. Lauren Harden 919-500-0943 Verification required by December 5, 2019 for pre rinse sink air gap, thermometer Follow-Up: 12/05/2019
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 08/13/2019
Score: 94
#
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. Lauren Harden 919-500-0943
Location: 411 S Main ST, Unit E ROLESVILLE, NC 27571 Facility Type: Restaurant Inspection Date: 04/11/2019
Score: 93.5
#
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. Lauren Plis 919-500-0943
