Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. PIC will register for ServSafe in the near future but states the other two managers are certified as food protection managers. R- Mentioned on past inspections.
1.0
6.
2-401.11; Core; Two open employee beverages were sitting on the prep surface and above the oven. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverages moved.
0.5
21.
Bologna sitting on the grill in a pan was holding below 135F degrees. Please check temperatures regularly to ensure proper holding temp. Hot holding for this item is 135F degrees. CDI- Bologna reheated.
1.5
40.
2-402.11; Core; Several staff did not have their hair properly restrained. Food employees shall wear hair restraints/coverings that effectively keep their hair from coming in contact with exposed food, clean equipment and other supplies. Ensure employees are effectively restraining their hair. R- Mentioned on several inspections.
0.5
47.
4-501.11; Core; One walk-in cooler storage rack is very rusty. Rack must be replaced. Rust from the rack is dropping onto the food below. Equipment must be maintained in good repair.
0.5
48.
4-302.14; Priority Foundation; Test papers were not available for testing the Quat sanitizer (tablets). A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf CDI- Test papers given to the PIC.
0.5
49.
4-602.13; Core; The fan guards on the evaporator in the walk-in cooler needs cleaning again, the walk-in cooler storage racks need cleaning and replacing and the lids and handles of the bulk ingredient storage containers need more frequent cleaning. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items on a more frequent basis. R- Some mentioned on the past inspections.
1.0
54.
5-501.111; Core; Both lids are missing on the outside dumpster. Call the company and mention you are losing points on your inspections. Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair. R- Mentioned on several past inspections.
0.5
55.
6-501.12; Core; Floors throughout the facility needs more frequent cleaning/scrubbing! There is thick black residue build-up on the kitchen and walk-in cooler floors. The dry storage area has a lot of food and debris under the storage racks. The kitchen ceiling HVAC vents are very dusty. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-303.11; Core; Lighting in the kitchen when checked with a light meter ranged from 10fc to 23fc. Lighting in the areas checked must be at least 50-foot candles. Some kitchen ceiling bulbs are blown and one light fixture is not working. Make sure all bulbs are operating in the kitchen. When replacing bulbs, use bright white, daylight or bright LED bulbs.
0.0
General Comments
There were several repeat violations today. Repeat violations in the future could result in full point deductions. Please make needed corrections to ensure that you keep an acceptable sanitation score.
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 08/24/2023
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. PIC will register for ServSafe in the near future but states the other two managers are certified as food protection managers.
1.0
6.
2-401.11; Core; Employee cups with and without lids were stored on the prep table across from the flattop top upon inspector's arrival. Employees may drink from closed beverage containers if handled to prevent the contamination of exposed food, clean equipment, utensils and other supplies. CDI - Cups were voluntarily discarded.
0.0
37.
3-302.12; Core; The bulk sugar, cornmeal and flour containers are not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Lavel all containers.
1.0
39.
3-305.11; Core; There were boxes of bottled water stored on the floor in the dry goods area and boxes of food stored on the floor of the walk in freezer. Food shall be stored at least six inches above the floor. CDI -Boxes of water were put on a pallet.
1.0
40.
2-402.11; Core; Employee cooking on flattop did not have restrained. Food employees shall wear hair restraints/coverings that effectively keep their hair from coming in contact with exposed food, clean equipment and other supplies. Ensure employees are effectively restraining their hair.
0.0
41.
3-304.14; Core; Damp/wet wiping cloths were stored by the slicer and around the prep sink in the ordering area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloths were removed from areas and discarded.
0.5
47.
4-501.11; Core; A handle is missing from the cabinet door under the handwashing sink and the cabinet door by the coffee machine is out of alignment - (continue repairing cabinets). All equipment shall be maintained in good repair. Repair/replace equipment.
0.5
49.
4-601.11(B) and (C); Core; The fan guards on the evaporator in the walk-in cooler need cleaning; the black fan by the conveyor belt needs cleaning; the vents in the hood need cleaning due to a buildup of oil; the ramp at the walk-in freezer is partially detached from the floor; there is stuck on food on the ceiling and sides of the microwave; and the lids and handles of the bulk ingredient storage containers need wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items on a more frequent basis.
1.0
51.
5-205.15; Core; The prep sink in the ordering area has tape on the faucet and leaks. All plumbing systems shall be maintained in good repair. Repair sink.
0.0
54.
5-501.111; Core; The lids on the dumpster have broken off. Dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
0.5
55.
6-501.12; Core; The deli display cooler leaks and is causing water to pool on the floor in the prep and dining area. The physical facilities shall be cleaned as often as necessary to keep them clean. Service cooler and mop/squeegee floor.
0.5
General Comments
*Melodee Wallace Johnson -melodee.johnson@wake.gov - 919.609.1783*
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 03/14/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge shall be certified as a food protection manager through an accredited program. Ensure employees with supervisory/managerial responsibilities are certified food protection managers.
1.0
8.
2-301.14; Priority; An employee cracked an egg and continued to handle bagels and utensils before discarding glove. Employees shall discard gloves/wash hands when moving from raw to ready to eat food. CDI - Employee discarded glove and washed hands; discarded bagel.
2.0
23.
3-501.17; Priority Foundation; A few containers of sliced deli meat were not dated and the chicken salad had the wrong date; but the majority of the containers as well as portioned meats in the container were dated. TCS foods that will not be discarded/sold wihtin 24 hours shall be dated and maintained at 41F up to seven days. CDI - Dates were added to containers.
0.0
41.
3-304.14; Core; One of the sanitizer buckets tested at 50 ppm. Quat.ammonia sanitizer shall maintain a concentration between 150-400 ppm. CDI - Sanitizer buckets were replenished with fresh sanitizer.
0.5
43.
3-304.12; Core; A scoop was laying flat in the corn meal. Utensils being stored in foods shall be stored with the handle above the food. CDI - Scoop was dug into the cornmeal.
0.0
47.
4-501.11; Core; A handle is missing from the cabinet door under the handwashing sink and the cabinet door by the coffee machine is out of alignment - (continue repairing cabinets); the shelf under the prep table storing the rolling toaster is rusting; and one of the food rack covers has tears in it. All equipment shall be maintained in good repair. Repair/replace equipment.
0.5
49.
4-601.11(B) and (C); Core; There is a buildup of black residue on one of the rack covers, the fan guards on the evaporator/condenser in the walk-in cooler; the shelving throughout the kitchen as well as the outsides of the food storage containers need wiping down; and the bottom and tracks of the display cooler need wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent the buildup of soil residues. Clean these items on a more frequent basis.
0.5
51.
5-205.15; Core; The pipe at the handwashing sink by the 3 compartment sink in the kitchen leaks when the water is running. Plumbing systems shall be maintained in good repair. Repair sink.
0.0
54.
5-501.111; Core; One of the lids on the dumpster has broken off and the lid is cracked. Dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
0.0
55.
6-501.12; Core; There is ice buildup on the floor under the shelving in the walk-in freezer and food debris on the floor of the walk-in cooler. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 10/03/2022
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the employees that are in charge are certified food protection managers. The person in charge shall be certified as a food protection manager through an accredited program. Have another employee with managerial control become a certified food protection manager.
1.0
15.
3-302.11; Raw shell eggs were stored behind wrapped sliced cheeses in the top section of the breakfast cooler and open boxes of raw beef steak and raw beef patties were stored above an open box of cinnamon twirl dough in the 3 door freezer. Foods shall be stored according to their final cook temperature in freezers and coolers to prevent cross contamination. CDI - Foods were rearranged.
1.5
16.
4-602.11; Core; There is pink residue in the ice chute of the beverage dispensing machine. The dispensing nozzles/chutes of beverage machines shall be cleaned as often as necessary to prevent a build up of soil or mold. Clean the ice chute of the Pepsi machine more frequently.
1.5
36.
4-203.11; Priority Foundation; Neither of the digital thermometers worked and the dial top thermometer read 38F in ice water. Temperature measuring devices shall be within 2F of the intended range. Obtain a new thermometer, replace batteries in digital themometers or ensure there is a method for calibrating dial top thermometer no later than Thursday, October 13, 2022.
0.5
39.
3-305.11; Core; A 50lb bag of caraway as well as a container of sesame seeds are being stored on the floor in the dry storage area. Food shall be stored at least six inches above the floor. Place food on shelving/dollies.
1.0
47.
4-501.11; Core; The cabinet door under the handwash sink is deteriorating, other cabinets are showing signs of water damage/deterioration; and there are rusting shelves in the walk in cooler. All equipment shall be maintained in good repair and easily cleanable. Replace cabinet door and remove rust from shelving.
0.5
49.
4-601.11(B) and (C); Core; The top of the standing oven needs wiping down to food crumbs; there are icicles hanging from the shelving in the walk in freezer; and the fan guards on the condenser in the walk in cooler need wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean these items on a more frequent basis.
0.0
52.
5-402.11; Priority; The end of the hose was resting in the mop sink basin. A direct connection may not exist between a sewage system and a drain originating from equipment. CDI - Hose was tucked around faucet.
0.0
55.
6-501.12; Core; The ceiling vents and wall in the dry storage and bagel making area need cleaning as well as the ceiling duct and vent in the women's bathroom. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-501.110; Core; An employee phone was stored on top of a container of cinnamon sugar on a prep table. Employees shall have designated areas or lockers for the storage of employee clothing and other possessions. CDI - Phone relocated.
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: 10/13/2022
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 01/12/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is in the process of becoming a certified food protection manager. The person in charge (PIC) shall be certified as a food protection manager through an ANSI accredited program. Continue with the process of becoming a food protection manager.
1.0
5.
2-501.11; Priority Foundation; A written procedure for cleaning up vomiting and diarrheal was not available. Written instructions for cleaning up and preventing the spread of fecal matter and vomitus shall be maintained on site. CDI - Poster and clean up plan emailed to PIC. **No points taken due to this being the first inspection since adoption of 2017 Food Code.
0.0
16.
4-602.11; Core; There is a slight build up of pink and black residue in the ice chute of the beverage dispensing machine. The dispensing nozzles/chutes of beverage machines shall be cleaned as often as necessary to prevent the build up of soil or mold. Clean the ice chute of the Pepsi machine.
1.5
16.
4-602.11; Core; The scoop in the brown sugar is coated in sugar, PIC states it is cleaned every two weeks. Utensils stored in non-time/temperature controlled foods shall be cleaned on a frequent basis. Clean the scoop frequently enough so that it is not coated, but maintains a clean appearance.
0.0
23.
3-501.17; Priority Foundation; Stacks of portioned deli meat in the deli prep cooler were not dated, PIC stated they were done last night and today. Foods that have been prepared or the seal has been broken on the packaging and not sold within 24 hours shall be datemarked. CDI - Dates added to containers storing meats.
0.0
37.
3-302.12; Core; Some of the small clear, plastic containers with food ingredients and the bulk sesame seed container were not labeled. Containers storing foods/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label all containers, squeeze bottles and shakers.
1.0
39.
3-305.11; Core; The bulk container of sugar and sesame seeds were being stored on the floor. Food shall be stored at least 6 inches above the floor. Place food on shelving or rollers.
0.0
47.
4-501.11; Core; Several cabinets and cabinet doors are deteriorating and/or showing signs of water damage on the insides; some of the light shields are cracked or warped in the kitchen area and the spout of the dump sink faucet under the push-thru window is cracked and leaking. All equipment shall be maintained in good repair and easily cleanable. Replace/repair cabinets and faucet; replace light shields or remove them if light tubes are shatter-proof.
1.0
49.
4-601.11(B) and (C); Core; The utensil rack hanging from the ceiling is dusty; the black fan by the bagel oven has a build up of dust and debris; there is a slight build up of oil on the vents of the cookline hood and the fan guards on the condenser in the main walk in cooler need wiping down. The non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues.
0.0
51.
5-202.13; Priority; The end of the hose was resting in the mop sink. An air gap of at least one inch shall be between the water supply inlet and the flood level rim of the plumbing fixture. CDI - Hose was wrapped so that the end was not in the mop sink.
0.0
53.
6-302.11; Priority Foundation; There was not any toilet paper in the men's bathroom. Toilet paper shall be supplied at each toilet. CDI - Toilet paper was put in the men's room.
0.5
55.
6-501.114; Core; The ceiling vents and tiles around them in the bathrooms and kitchen area are dusty and need cleaning. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
1.0
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*
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/26/2021
Score: 96
#
Comments
Points
General Comments
Inspection led by Kendra Wiggins
Facility serves "Smoked Salmon" but the box and the packaging do not indicate if the product is cooked, raw, heat smoked, or cold smoked. Box contains safe handling instructions and state that the fish should be cooked to 145F for 15 seconds. PIC is in communication with US Foods representative to gather more information on this product. Attempting to determine if the item needs to be included in the consumer advisory. Follow-Up: 06/05/2021
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/01/2020
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
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/09/2019
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: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 11/26/2018
Score: 93
#
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. Lauren Plis 919-500-0943
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 05/15/2018
Score: 94
#
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. Lauren Plis 919-500-0943 Verification required on or before May 25,2018. Follow-Up: 05/25/2018
Location: 929 HERITAGE LAKE RD WAKE FOREST, NC 27587 Facility Type: Restaurant Inspection Date: 07/19/2017
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.
