Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/13/2024
Score: 99
#
Comments
Points
38.
6-501.112; Core; Remove few dead insects in light fixture near back door. No points taken.
0.0
44.
4-901.11; Core; Observed clean inverted food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
56.
6-403.11; Core; Soda bottle on walk in cooler shelf, previously opened (Note: lid is on). Keep personal drinks on a bottom shelf only, located so that food, equipment, linens and single-service are protected from contamination.
0.0
56.
6-501.110; Core; Cell phone on shelf in cook make line area. Keep personal items away from food and equipment etc.
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/20/2024
Score: 99
#
Comments
Points
10.
6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels or a hand drying device. Keep a papertowel towel roll on top of dispenser until batteries replaced.
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/24/2023
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Hose had come out of chlorine. Primed and working again.
1.5
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer of less than 200 ppm. They shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. Make new batch of quat for wipes. Sanitizer container empty, replaced at time of inspection.
0.5
43.
3-304.12; Core; Observed wood bowl used as a scoop on make line. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/09/2023
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Plastic container in handwash sink by can opener. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Removed at time of inspection. Pf
1.0
23.
3-501.17; Date marking on multiple items in reach in coolers is for a period of 8 days. 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. Date shall be 7 days maximum with prep date counted as day 1. CDI by educating PIC and date marking. Note: No items had reached the 7 day mark.
Priority Foundation;
1.5
33.
3-501.15; Cooling potatoes in containers stacked and covered. Keep loosely covered or uncovered if protected from overhead contamination. No points taken. Education given.
Priority Foundation;
0.5
39.
3-305.11; Core; Case of eggs on floor in walk in cooler. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
54.
5-501.116; Core; Some cleaning needed at dumpster area. A storage area and enclosure for garbage shall be maintained free of unnecessary items and clean. No points taken. Note: Shared dumpster for 3 restaurants.
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/09/2022
Score: 99
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; many plastic tubs stacked wet on the shelves. Clean equipment and utensils shall be stored in a self draining position that allows air drying and covered or inverted. The plastic tubs were separated to air dry.
0.5
49.
4-602.13; Core; several clean tubs had dried debris in the bottom of them. Non food contact surfaces shall be cleaned often to keep clean. These tubs were cleaned out.
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 19 PANDEMIC. The cold holding during this inspection was on target!! Way to Go!!
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; manager was given the hand out of how to clean up a vomiting and diarrheal event.
0.0
37.
3-302.12; Core; one container of brown sugar and one container of powdered sugar were not labeled today. Dry goods that are not easily recognizable shall be labeled. These two containers were labeled.
1.0
44.
4-903.11(A), (B) and (D); Core; several pans stacked wet on the drying shelves. Equipment shall be separated and air dried before stacking together. The pans were separated to dry.
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: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/26/2020
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: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/27/2019
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.
This facility does a fantastic job of following the food code rules!
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/30/2019
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: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/08/2018
Score: 97.5
#
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.
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/16/2018
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. Inspection completed by Ginger Johnson and John Wulffert.
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/07/2017
Score: 91.5
#
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. Inspection conducted with Thomas Jumalon - QAR Follow-Up: 12/17/2017
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/30/2017
Score: 97.5
#
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.
Location: 1436 N MAIN ST FUQUAY-VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/21/2016
Score: 97
#
Comments
Points
General Comments
REHS discussed use of fans for cooling of hashbrowns at prep table. REHS told PIC that if this method is used the time of cooling and the temperature of potatoes must be recorded. The product is to be monitored with readings recorded.
