Location: 1420 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Wings and salad in tall reach in cooler close to dishwash area are above 41F. Cold potentially hazardous food shall be kept at 41F or below. Adjusted thermostat.
1.5
28.
7-102.11; Priority Foundation; One degreaser spray bottle in dishwash 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. No points taken.
0.0
47.
4-501.11; Core; Several torn gaskets on reach in coolers on grill line. Rusty rack with utensils by dishwash area. Equipment shall be kept in good repair.
Location: 1420 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/31/2024
Score: 98.5
#
Comments
Points
13.
3-202.15 ; Priority Foundation; Can of vegetables badly dented on seam. 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. Return for credit.
1.0
28.
7-102.11; Priority Foundation; One spray bottle sanitizer found without label. All others in facility 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. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed on ice machine sliding door channel. Non-food contact surface shall be clean to sight and touch.
Location: 1420 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/07/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Turkey cold cuts and raw fish stacked too high in make lines temps above 41F. Move turkey to cooler. Stacked items lower.
1.5
33.
3-501.15; Several turkey breasts cooling on counter is 112F. Hot foods must cool rapidly from 135F to 70F within 2 hours (this must be done via rapid cooling in a cooler or on ice. and from 70 degrees F to 45/41 degrees F or less within 4 additional hours. Core;
1.0
49.
4-601.11(B) and (C); Core; Sticker residue on clean containers. Door of reach in cooler with condiments/salsa needs cleaning. Non-food contact services shall be clean to sight and touch.
Location: 1420 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 98.5
#
Comments
Points
44.
4-901.11; Core; Multiple items stacked wet on shelf in dishwash area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
1.0
49.
4-601.11(B) and (C); Core; Some cleaning needed on wall shelving. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-501.14; Core; Build-up of dust on ceiling vent at waitstaff food pick-up area. Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other materials. Keep clean to prevent from falling down on food service areas. No points taken.
Location: 1420 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/14/2022
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; Bar handwash sink has no 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
10.
6-301.14; Core; No handwashing sign at bar sink. 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. Sign placed at time of inspection.
0.0
44.
4-901.11; Core; Multiple items stacked wet on shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-202.11; Plastic container with food, in reach in cooler, badly cracked. Multi-use food contact surfaces shall be smooth, free of breaks, cracks, chips, pits and similar imperfections to allow cleanability. Disposed of at time of inspection.
0.5
47.
4-501.11; Core; Reach in cooler with white wire shelving has rusting and peeling paint on shelves. One reach in cooler door gasket torn on cook line. Equipment shall be kept in good repair.
Location: 1420 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/13/2022
Score: 95.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; several pans have stickers and food on them stored clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf These items were sent to the dish pit for cleaning.
1.5
44.
4-903.11(A), (B) and (D); Core; dried debris seen in the bottom of the tubs holding utensils and equipment parts. Many metal pans were stacked together wet on the shelf. Store pans in such a way that air drying can occur. The tubs and utensils were sent to the dish pit for cleaning.
0.5
49.
4-602.13; Core; the microwaves in this establishment need to be wiped and cleaned. Non food contact surfaces shall be cleaned frequently to keep clean. Clean these areas.
0.5
55.
6-201.11; Core; In one area in the kitchen there are tiles that are loose. Floors shall be easily cleanable. Work on repairing these tiles
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: 1420 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 10/29/2021
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; two open cups on the lower shelf in kitchen areas. Drinks shall have lids and not be contaminated by hands. The two cups were voluntarily discarded.
0.5
10.
5-205.11; Priority Foundation; piece of equipment was sitting in the hand sink in the back prep room.(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf The equipment was removed from the hand sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; many TCS foods were above 41 degrees in the walk in cooler, in the cold hold units on the line and in the drawer cooler units on the line. TCS/ready to eat foods shall be held at 41 degrees and below at all times. Ice packs may be used in these units. The walk in cooler unit was turned down colder. Place less food in the plastic tubs. Use more metal pans for cooling product down.
1.5
28.
7-102.11; Priority Foundation; one bottle of sanitizer was not labeled on the shelf.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
0.0
44.
4-903.11(A), (B) and (D); Core; two containers stored clean containing knives and other utensils had debris in the bottom of them. Cleaned equipment and utensils shall be stored in a clean dry place. These 2 containers were sent to the dish pit for cleaning.
0.0
47.
4-501.11; Core; inside the stand up frig next to the dry storage there is a torn gasket on this unit. Equipment shall be in good repair. Have this replaced.
0.0
48.
4-302.14; Priority Foundation; manager did not have the quat sanitizer strips today. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf Inspector gave the manager a strip of the quat sanitizer roll.
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
