Location: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 07/12/2024
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; The gaskets on a couple cooling units are torn.- Equipment shall be maintained in good repair and condition.- CDI, a work order has already been placed before EHS arrival to repair gaskets.
0.0
47.
4-501.12; Core; The cutting boards have heavy and dark scratches in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please resurface/replace cutting boards.
Location: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 11/20/2023
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority;Observed chicken salad holding without date marking, housemade pimento holding with discard date of 11/19/23 and quiche holding inside reach in without date item was place under refrigeration. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded. Ensure that date marking procedures are consistent throughout the facility.
1.5
28.
7-201.11; Priority; Observed large sanitizer bucket stored on prep table under milk wand.Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- sanitizer relocated in small container under espresso machine.
.
0.0
44.
4-903.12; Core; Observed paint brush and other tools stored in the same drawer with coffee scoop. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. Scoop washed.
Location: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 11/23/2022
Score: 98
#
Comments
Points
39.
3-305.12; Core - In front area, bags of coffee and containers of beverage were stored under waste/sewer lines...Food shall not be stored below sewer lines that are not shielded to intercept potential drips...Remove food/beverage items from under waste/sewer lines.
1.0
41.
3-304.14; Core - A few buckets had soiled/cloudy wiping cloth sanitizer, but chlorine concentration was correct...In-use moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Change sanitizer more frequently once it becomes soiled or cloudy.
0.0
47.
4-205.10; Core - Observed domestic Cuisinart immersion blender in kitchen...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove immersion blender from facility and replace with approved equipment.
0.0
47.
4-501.11; Core - Inside front reach-in refrigerators, ends of several wire racks were rusty or worn...Food service equipment shall be maintained in good repair...Replace rusty racks with similar approved ones (they cannot be spray-painted).
0.5
54.
5-501.114; Core - The two cardboard dumpsters used by facility had missing drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plugs.
0.0
55.
6-501.11; Core - A few holes were in back kitchen walls. In front area, some interior cabinet shelves and wooden counter areas were worn or damaged...Physical facilities shall be maintained in good repair...Seal wall holes, and repair/replace damaged cabinet and wood counter areas.
0.5
55.
6-501.12; Core - Ceiling stains were in back freezer area, and floor corners and some drain pipes were soiled. Some front area cabinets were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
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: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 05/12/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority - White American cheese slices were as high as 45F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cheese.
0.0
28.
7-102.11; Priority Foundation - One container of wiping cloth sanitizer was not labeled "sanitizer"...Containers of cleaners and sanitizers taken from bulk supplies shall be identified with common name of material inside...CDI by labeling sanitizer container.
0.0
33.
3-501.15; Priority Foundation - Tightly covered container of cooling egg patties had containers stored on top of it in refrigerator...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice water baths with frequent stirring, rapid cooling equipment (such as freezer, etc.), arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods.
0.5
36.
4-204-112; Core - Thermometer in one refrigerator had broken mercury column...Mechanical refrigerators shall have a thermometer located in the warmest part of unit...Provide a thermometer accurate to plus or minus 3 degrees F in refrigerator. Air temperature must be 41F or less.
0.5
36.
4-502.11(B); Priority Foundation - One dial top metal stemmed thermometer read 22F when calibrated using ice-water methods...Metal stemmed food thermometers shall be calibrated to ensure their accuracy...CDI by calibrating thermometer.
0.0
43.
3-304.12; Core - Beverage stirring spoons were in 78 degree F water...Dispensing or in-use utensils shall be stored on clean, dry surface (and washed, rinsed, and sanitized every 4 hours) OR in 135 degree F water OR in food with handle extending out of food...CDI by properly storing spoons.
0.5
44.
4-903.11(A), (B) and (D); Core - Several clean food bowls, containers, and trays were stored uncovered with food contact surfaces unprotected...Clean equipment and utensils shall be stored covered or inverted...CDI by inverting containers/bowls.
0.5
45.
4-903.11(A) and (C); Core - Disposable food containers were stored under water/waste lines...Single service disposable food/beverage containers shall be protected from contamination and where they are not exposed to splash or other contamination...Remove disposable food containers from under waste/water lines.
0.5
47.
4-205.10; Core - Observed domestic/household electric can open, immersion blender and Cuisinart waffle makers...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove domestic items from facility and replace with approved equipment.
0.0
55.
6-501.11; Core - In front service area, shelf under one sink and wood exterior panel were water damaged. Small holes were in kitchen/storage walls...Physical facilities shall be maintained in good repair...Repair/replace the damaged shelf and wood panel, and seal wall holes.
0.5
55.
6-501.11; Core - Ceiling vent cover in handicap bathroom was dusty...Physical facilities shall be maintained clean...Clean the dusty vent cover.
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: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 10/27/2021
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation - No written clean up procedures or kit were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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 by informing PIC of requirement and providing examples of procedures and kit.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods (not cooling down) were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
23.
3-501.17; Priority Foundation - Several containers of ready-to-eat (RTE) TCS* foods (quiches) in freezer had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates, marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing prep dates on foods in freezer.
0.0
28.
7-102.11; Priority Foundation - Three buckets of sanitizer for wiping cloths were not labeled "sanitizer"...Containers of cleaners and sanitizers taken from bulk supplies shall be identified with common name of material inside...CDI by labeling sanitizer buckets.
0.0
33.
3-501.15; Priority Foundation - Tightly covered containers of pimento cheese and chicken salad had food depth of about 6 inches (or more?)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice water baths with frequent stirring, rapid cooling equipment (such as freezer, ice paddles, etc.), adding ice as an ingredients, arranged in equipment to provide maximum heat transfer and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods.
0.5
37.
3-302.12; Core - Some squeeze bottles/containers of syrups, etc. and dry foods were not labeled with name of their containers...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles/containers to denote contents.
0.0
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups were unprotected by cash register...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Upright refrigerated gaskets were torn damaged (True and Berg units)...Food service equipment shall be maintained in good repair...Replace the damaged gaskets.
0.5
49.
4-601.11(B) and (C); Core - Many front coffee counter/prep area cabinets and drawers were soiled...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
General Comments
TCS*: Time-temperature control for safety foods...***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: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 08/13/2020
Score: 98.5
#
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: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 06/04/2019
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.
Location: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 11/13/2018
Score: 97
#
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. Follow-Up: 11/23/2018
Location: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 04/16/2018
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: 41 N MAIN ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 07/13/2017
Score: 99
#
Comments
Points
General Comments
Keep refuse such as cardboard more maintained in the outside trash area. Dimitri Parker (919)868-2562* Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
