Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 05/17/2024
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Dish machine sanitizer was at 0ppm for sanitizer.- A chemical sanitizer used in a sanitizing solution for a manual or mechanical dish operation shall be at the proper concentration. (50-200ppm/chlor) - CDI, after working on it the sanitizer began coming out at the proper concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were moved to cooler location.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 12/13/2023
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Dish machine sanitizer was at 0ppm for sanitizer.- A chemical sanitizer used in a sanitizing solution for a manual or mechanical dish operation shall be at the proper concentration. (50-200ppm/chlor) - CDI, after working on it the sanitizer began coming out at the proper concentration.
1.5
16.
4-602.11; Core; The ice machine has black buildup inside it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the ice bin and do so more frequently.
0.0
44.
4-903.11(A), (B) and (D); Core; Minor wet stacking of metal pans.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please make sure pans completely air dry before stacking together.
0.0
45.
4-903.11(A) and (C); Core; Observed multiple boxes of single service items being stored on the floor in the storage room.- Single service items shall be stored at least 6 inches above the floor.- Please do not store products on the floor.
1.0
47.
4-501.12; Core; Cutting boards throughout were heavily scratched.- 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.- CDI, cutting boards were replaced with new ones while damaged ones were thrown away.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 04/20/2023
Score: 98
#
Comments
Points
45.
4-903.11(A) and (C); Core; Observed multiple boxes of single service items being stored on the floor in the storage room.- Single service items shall be stored at least 6 inches above the floor.- Please do not store products on the floor.
0.5
47.
4-502.11(A) and (C); Core; The knives in the knife case were cracked and damaged in multiple places.- Utensils shall be maintained in a good state of repair or condition.- CDI, the knives were sharpened during inspection to get the damage off.
0.5
47.
4-501.12; Core; Cutting boards throughout were heavily scratched.- 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.- CDI, cutting boards were replaced with new ones while damaged ones were thrown away.
0.0
55.
6-501.11; Core; Some wall surfaces in storage and kitchen areas were damaged or peeling. Some baseboard tiles were separating from wall, and grout was missing between floor tiles. Kitchen ceiling vent covers, grates and stripping between ceiling tiles were discolored or rusty.- Physical facilities shall be maintained in good repair.- Please replace/repair the facility where problems are.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 01/05/2023
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures 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...CDI by providing examples of procedures and kit. NOTE: Written procedures must be available upon request by health department.
0.0
33.
3-501.15; Priority Foundation - Shredded chicken cooling on table cooled down only 18 degrees within 52 minutes, from 119F to 101F (not rapid enough). Pans of chicken were only set on top of ice (with no water) in bottom of another pan...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water bath with frequent stirring (with ice-water at level of food in containers), rapid cooling equipment (use of ice paddles or wands), arrange in equipment to provide maximum heat transfer, and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
1.0
44.
4-903.11(A), (B) and (D); Core - Some clean plates, bowls, etc. on counter tops were uncovered/unprotected...Equipment and utensils shall be stored covered or inverted...Store dishes and other items with food contact surfaces covered or inverted on clean surfaces.
0.5
45.
4-903.11(A) and (C); Core - A few stacks of disposable food containers had food contact sides up and unprotected...Single service disposable food/beverage containers shall be protected from contamination...Invert disposable containers on clean surfaces.
0.0
47.
4-501.11; Core - Several wire shelves were rusty and peeling, and a few refrigerator door handles were damaged...Food service equipment shall be maintained in good repair...Replace shelving and door handles with similar approved equipment.
1.0
47.
4-502.11(A) and (C); Core - At least one container lid was cracked...Food service utensils shall be maintained in good repair...Discard damaged container lid.
0.0
47.
4-205.10; Core - When ice bin lid is open at soda dispenser, soda can still be dispensed from above...Food service equipment shall be used according to the manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelving and cabinets (including shelf undersides) and exteriors of wooden cabinet doors. In dry storage, a few food storage container exteriors were soiled...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
53.
6-501.18; Core - Side ceramic bases of some toilets were soiled...Plumbing fixtures such as toilets and urinals shall be maintained clean...Increase toilet cleaning frequency.
0.0
55.
6-501.11; Core - Some wall surfaces in storage and kitchen areas were damaged or peeling. Some baseboard tiles were separating from wall, and grout was missing between floor tiles. Kitchen ceiling vent covers, grates and stripping between ceiling tiles were discolored or rusty. Three-compartment sink spray rinse arm nozzle was missing (on left faucet), and water was not available at this faucet. Cold running water was not available at faucet to left of dish machine, due to a faucet drip. Drain pipes below 2-comp sink were leaking. In women's bathroom, a few ceiling tiles were stained, and left toilet seat was loose...Physical facilities shall be maintained in good repair...Repair or replace damaged (leaking) or rusty surfaces and fixtures above and/or paint or caulk where needed. Replace the missing spray arm nozzle/sprayer. Ensure there is hot and cold running water under pressure at sink faucets.
1.0
55.
6-501.114; Core - Some old fryers were outside by storage shed and some old/extra equipment and items were in back storage room/areas...Items unnecessary to the operation or maintenance of establishment shall be removed...Remove nonfunctional and unnecessary equipment from premises.
0.0
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: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 10/19/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures 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. NOTE: Written procedures must be available upon request by health department.
0.0
20.
3-501.14; Priority - Two containers of rice in walk-in cooler with date of 10/18 were at 48-57F (cooling more than 6 hours)...TCS* foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding rice.
1.5
33.
3-501.15; Priority Foundation - Two containers of rice in tightly covered containers (with about 8 inch food depth) did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water bath with frequent stirring, or rapid cooling equipment, arrange in equipment to provide maximum heat transfer, and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by voluntarily discarding rice and educating PIC on proper cooling methods.
0.5
41.
3-304.14; Core - One bucket of wiping cloth sanitizing solution had less than 50 ppm chlorine, and solution was soiled...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by making proper fresh sanitizer solution.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean plates on counter tops were uncovered/unprotected...Equipment and utensils shall be stored covered or inverted...Store plates as stated above.
0.0
45.
4-903.11(A) and (C); Core - Some disposable aluminum pans had food contact sides up and stack of styrofoam cups were unprotected...Single service disposable food/beverage containers shall be protected from contamination...CDI by inverting pans and putting cups in dispenser.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and peeling, and a few refrigerator door handles were damaged...Food service equipment shall be maintained in good repair...Replace shelving and door handles with similar approved equipment.
1.0
47.
4-205.10; Core - When ice bin lid is open at soda dispenser, soda can still be dispensed from above...Food service equipment shall be used according to the manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
55.
6-501.11; Core - Some wall surfaces in storage and kitchen areas were damaged or peeling. Wooden cabinet under counter with various juices and beverages in wait area was water damaged. Several baseboard tiles were separating from wall, and grout was missing/damaged by back kitchen handsink. Stripping between ceiling tiles was discolored or rusty. Three-compartment sink spray rinse arm nozzle was missing...Physical facilities shall be maintained in good repair...Repair or replace damaged or rusty surfaces and fixtures above and/or paint where needed. Replace the missing spray arm nozzle/sprayer.
0.5
55.
6-501.12; Core - Several ceiling tiles in dining area and bathrooms were stained...Physical facilities shall be maintained clean...After ensuring all roof/ceiling leaks have been fixed, repaint or replace ceiling tiles.
0.0
55.
6-501.114; Core - Some old fryers were located by outide mop sink and storage shed...Items unnecessary to the operation or maintenance of establishment shall be removed...Remove nonfunctional and unnecessary equipment from premises.
0.0
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: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 06/22/2022
Score: 95
#
Comments
Points
6.
2-401.11; Core - Two uncovered food workers' mugs of coffee were near food preparation area and later were found on top of bar refrigerator near door...Employees/food workers shall eat and drink only in designated areas where the contamination of exposed food and clean equipment and utensils cannot result. Workers shall drink from a closed (covered) beverage container...CDI by disposing of mugs of coffee.
0.5
20.
3-501.14; Priority - Rice in walk-in cooler with date of 6/21 was at 50-55F (cooling more than 6 hours)...TCS* foods shall be cooled from 135F to 70F in 2 hours from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding rice.
1.5
28.
7-102.11; Priority Foundation - One bucket of sanitizer was not labeled with its contents...Containers of sanitizers and cleaners shall be labeled with common name of their contents...CDI by labeling bucket.
0.0
33.
3-501.15; Priority Foundation - Rice in tightly covered container and did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...To cool TCS* foods, use shallow containers (2-4 inch food depth), ice-water bath with frequent stirring, or rapid cooling equipment, arrange in equipment to provide maximum heat transfer, and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by voluntarily discarding rice.
0.5
39.
3-305.12; Core - Container of fish was on walk-in freezer floor...Food shall be stored at least 6 inches above floor...CDI by elevating container of fish above floor.
0.0
41.
3-304.14; Core - A few moist wiping cloths were on counter tops, and one worker was wearing a soiled cloth on apron...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above OR in soiled laundry area--not hanging from workers' aprons.
0.5
47.
4-501.11; Core - Several wire shelving were rusty and peeling, and a few refrigerator door handles were damaged...Food service equipment shall be maintained in good repair...Replace shelving and door handles with similar approved equipment.
0.5
47.
4-205.10; Core - When ice bin lid is open at soda dispenser, soda can still be dispensed from above...Food service equipment shall be used according to the manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open, soda cannot be dispensed from above.
0.0
51.
5-203.14; Priority - Tea machine water supply line did not have a double check valve...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement. Provide double check valve on tea machine water supply line.
0.0
53.
6-202.14; Core - Kitchen employees' bathroom door was not self-closing...Toilet rooms that open directly into food establishments shall have tight-fitting and self-closing doors...Provide a self-closer on this bathroom door.
0.5
55.
6-501.114; Core - In back storage rooms, areas by old bar, and outside in back of restaurant, observed numerous old pieces of equipment, utensils, large vehicle tires, and other miscellaneous items not used in facility...Items unnecessary to the operation or maintenance of establishment shall be removed...Remove items and equipment that are nonfunctional, no longer used in operation of facility, or unnecessary to establishment's operation. NOTE: Do not use restaurant as a storage area for items from your personal home due to lack of storage space.
1.0
55.
6-501.11; Core - Some baseboard tiles were separating from wall, grout was missing between floor tiles, wall and ceiling surfaces were peeling, cracked or damaged. Stripping between ceiling tiles and round ceiling vents were discolored or rusty...Physical facilities shall be maintained in good repair...Repair or replace damaged or rusty surfaces and fixtures above and/or paint where needed.
0.0
55.
6-501.12; Core - Some kitchen ceiling panels were soiled and sides/edges of toilet stall doors...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
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: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 03/18/2022
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation - No written clean up procedures 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
21.
3-501.16(A)(1); Priority - Two large containers of rice (on shelf below steam table) were as low as 120F around the edges...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by voluntarily discarding rice.
1.5
28.
7-102.11; Priority Foundation - Two buckets of sanitizer were not labeled as "sanitizer"...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling buckets.
0.0
45.
4-903.11(A) and (C); Core - Some disposable food containers were stored with food contact sides up, and a few stacks of styrofoam cups were not protected...Single service disposable food/beverage containers shall be protected from contamination...Invert disposable containers on clean surfaces, and keep cups in approved dispenser or inverted and in original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Several wire shelving were rusty and peeling, and a few refrigerator door handles were damaged...Food service equipment shall be maintained in good repair...Replace shelving and door handles with similar approved equipment.
0.5
49.
4-601.11(B) and (C); Core - Some old sticker residues were on exteriors of food containers being stored as clean...Equipment nonfood contact surfaces shall be maintained clean...Remove old stickers/residues from container exteriors.
0.0
51.
5-203.14; Priority - Outside mop sink faucet had Y-hose attached to faucet openings with hose (with spray nozzle at end) attached to the end of Y-hose, but no backflow prevention device was in place. Water was on, and hose was under pressure...An approved backflow prevention device shall be provided for hose bib when hose is attached...CDI by turning off water at faucet knobs, and removing hose from end of Y-hose.
1.0
53.
6-202.14; Core - Kitchen employees' bathroom door was not self-closing...Toilet rooms that open directly into food establishments shall have tight-fitting and self-closing doors...Provide a self-closer on this bathroom door.
0.5
55.
6-501.114; Core - In back storage room and outside in back of restaurant, observed numerous old pieces of equipment, utensils, and other miscellaneous items not used in facility...Items unnecessary to the operation or maintenance of establishment shall be removed...Remove items and equipment that are nonfunctional, no longer used in operation of facility, or unnecessary to establishment's operation.
0.5
55.
6-501.11; Core - Some baseboard tiles were separating from wall, and some grout was missing between floor tiles. Some wall surfaces were peeling and damaged and/or had small holes. Some ceiling tiles were stained...Physical facilities shall be maintained in good repair...Resecure baseboard tiles, replace tile grout, replace stained ceiling tiles, and repair walls surfaces, sealing wall holes.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Tea/coffee machine water supply line did not appear to have an approved double check valve (backflow preventer). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (Section 5-203.14 of NC Food Code Manual). If backflow preventer is not in place on tea/coffee machine water supply lines, they shall be installed...>>>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: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 09/28/2021
Score: 91.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Ice machine water supply line did not appear to have an approved double check valve (backflow preventer). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (Section 5-203.14 of NC Food Code Manual). If backflow preventer is not in place on ice machine water supply line, it shall be installed...Verification visit required for Items #20 and #46 (4-302.14) on Tuesday, October 5, 2021. Follow-Up: 10/08/2021
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 07/30/2020
Score: 96.5
#
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: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 06/18/2019
Score: 95.5
#
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: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 01/08/2019
Score: 97
#
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: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 08/07/2018
Score: 96.5
#
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: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 03/29/2018
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.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Restaurant Inspection Date: 06/13/2017
Score: 97
#
Comments
Points
General Comments
Inspector contact info: 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.
