Location: 135 S MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/21/2023
Score: 98
#
Comments
Points
23.
3-501.17; Date marking missing on open bags of cold cuts in reach in coolers. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours 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
49.
4-601.11(B) and (C); Core; Cleaning needed interior of coolers. Non-food contact surfaces shall be clean to sight and touch.
Location: 135 S MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/08/2023
Score: 99
#
Comments
Points
43.
3-304.12; Core; Ice scoop at coffee bar touching product. Store in product with handles up and extending out of foods.
0.5
55.
6-101.11; Bare wood 2x4 support for hood. Core; Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: smooth, durable, and easily cleanable, nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile, and areas subject to flushing or spray cleaning methods.
Location: 135 S MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/24/2022
Score: 98
#
Comments
Points
10.
6-301.11; Priority Foundation; No soap at handwash sink in front area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
1.0
45.
4-903.11(A) and (C); Core; Case of cups stored on floor. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
56.
6-501.110; Core; Cell phone on counter and keys on ice machine in kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Keep personal items off of kitchen equipment.
Location: 135 S MAIN ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/03/2021
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; establishment does not have a clean up vomit and diarrheal clean up kit. 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 Person in charge will put this together by the next inspection. person in charge received an example of what a vomit/diarrheal kit looks like
0.5
22.
3-501.16 (A)(2) and (B); Priority; whipping cream and whole milk were above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees and below at all times. The unit was turned down to 36 degrees. repeat violation from last inspection.
3.0
37.
3-302.12; Core; containers of sugar and flour were not labeled today. Dry goods that are not easily recognizable shall be labeled. The flour and sugar were labeled.
1.0
44.
4-903.11(A), (B) and (D); Core; a plastic pitcher of utensils had dried food debris down in the bottom of it. equipment and utensils shall be stored in a clean dry place. The pitcher of utensils were placed in the ware wash sink.
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 one drink cup with a lid was sitting on the table top. Employee drink was moved to the lower shelf.
