Location: 1351 E BROAD ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/22/2022
Score: 99.5
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Comments
Points
5.
2-501.11; Priority Foundation; by the next inspection have a vomit clean up kit for this facility.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. Pf
0.0
44.
4-903.11(A), (B) and (D); Core; observed several utensils in a couple of containers that has food debris in the bottom of it. Equipment and utensils shall be stored in a clean dry place. The manager sent these items through the dishwasher.
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: 1351 E BROAD ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 10/11/2021
Score: 100
#
Comments
Points
5.
2-501.11; client was given the clean up of vomiting and diarrheal event.
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
Location: 1351 E BROAD ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/25/2020
Score: 99
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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.
dust seen inside of the plates on the clean shelves that are not being used. Clean these and cover them with plastic or keep them in a tub with a lid on them.
Location: 1351 E BROAD ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/03/2020
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.
Location: 1351 E BROAD ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/13/2019
Score: 99.5
#
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.
suggest getting dish stickers to check that the hot water temp dishwasher gets to the 180 degrees each time it is run.
Location: 1351 E BROAD ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/21/2018
Score: 100
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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: 1351 E BROAD ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/16/2018
Score: 100
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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. Inspection completed by Ginger Johnson and John Wulffert 2701
Location: 1351 E BROAD ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/25/2017
Score: 98.5
#
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.
