Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/18/2024
Score: 98
#
Comments
Points
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.
1.0
47.
4-501.11; Core; Gaskets badly torn on reach in cooler and walk in cooler.
0.5
49.
4-601.11(B) and (C); Core; Shelves and interior coolers have soil build-up. Non-food contact services shall be clean to sight and touch.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/04/2024
Score: 98
#
Comments
Points
43.
3-304.12; Core; Found ice scoop buried in ice in ice maker. Store in product with handles up and extending out of foods.
1.0
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
47.
4-501.11; Core; Gasket torn on small reach in cooler and walk in cooler. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Wire shelves need cleaning in back and by stove. Non-food contact services shall be clean to sight and touch.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/22/2023
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Tea filter basket in handwash sink. 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. Pf
1.0
43.
3-304.12; Core; Found scoop handle touching product in ice bin at soda dispenser. Store in product with handles up and extending out of foods.
0.5
47.
4-501.11; Core; Dry goods shelves to left of stove are rusting. Equipment shall be kept in good repair.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/14/2023
Score: 97.5
#
Comments
Points
10.
6-301.14; Core; Handwash sign missing at sink near bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. No points taken. New sign put up.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in low reach in cooler in back not holding at 41F or below. Cold potentially hazardous food shall be kept at 41F or below. Items moved to other coolers.
1.5
47.
4-501.11; Core; Small reach in cooler not functioning at 41F or below. Thermostat adjusted but did not help. Ice build-up in back of unit. Equipment shall be kept in good repair. Maintenance called and repair begun at time of inspection.
0.5
56.
6-501.110; Core; Cell phone on top of reach in cooler/prep counter. Employee possessions shall not be in food prep areas.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/08/2022
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Pot and box of gloves in handwash sink by dishwasher. 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. Pf
1.0
28.
7-102.11; Priority Foundation; 2 spray bottles of cleaner/sanitizer at 3 compartment sink not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.
1.0
47.
4-501.11; Core; Dry goods shelves to left of stove are rusting. Equipment shall be kept in good repair.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/11/2022
Score: 98.5
#
Comments
Points
41.
4-901.12; Core; 2 wet wiping clothes sitting on prep table. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. Alternately, establishment may use spray on sanitizer and single use towels. Cooks may keep a dry towel for use as a hot mitt, but this towel shall not be used for wiping or sanitizing and shall remain clean at all times.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on wire shelf to left of stove. Non-food contact services shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Clean dust build-up on lights and vent/ceiling over the pizza line. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/26/2022
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Small reach in cooler in back above 41F. Cold potentially hazardous food shall be kept at 41F or below. Food moved to walk in cooler.
1.5
43.
3-304.12; Core; Found ice scoop handle touching product in ice maker. Store in product with handles up and extending out of foods. No points taken.
0.0
44.
4-901.11; Core; Containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; Gaskets on front reach in cooler/make line are badly torn. Reach in cooler in back not holding at 41F or below. Equipment shall be kept in good repair. Replace gaskets and repair cooler.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/18/2022
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation;Violation Codes
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 By the next inspection have a written procedure for this process.
0.0
16.
4-601.11 (A); Priority Foundation; build up of debris on the back of the ice machine and on the soda nozzles on the drink fountains. Equipment food contact surfaces and utensils shall be clean to sight and touch. Manager cleaned these areas.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pepperoni, marinara, ham and garlic were above 41 degrees at the front pizza line unit. In the walk in cooler the pepperoni, ham, cut lettuce and other tcs foods were above 41 degrees. Fresh made dough was also cooling in the walk in cooler. TCS ready to eat foods shall be held at 41 degrees and below at all times. The pans were overfilled with product. Will return in 10 days to check on these units.
3.0
44.
4-903.11(A), (B) and (D); Core; large plastic tubs were stacked wet on the drying shelf. Utensils, equipment and single service articles shall be placed in such a way that air drying can occur. The tubs were separated to air dry
0.5
55.
6-501.12; Core; this kitchen needs a detailed cleaning in the back prep area and in the ware wash area. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean this kitchen.
0.5
56.
6-403.11; Core; upon arrival there were many open cups in the kitchen. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. The open cups were thrown away.
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 Follow-Up: 02/28/2022
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/01/2020
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: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/25/2020
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: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/23/2019
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: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/16/2019
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: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/21/2019
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.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/28/2018
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: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/09/2018
Score: 95.5
#
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: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 05/24/2018
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.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/26/2017
Score: 92
#
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: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/06/2013
Score: 96
#
Comments
Points
General Comments
TODAY SOME ELEVATED TEMPERATURES IN WALK IN COOLER. A DELIVERY HAD OCCURED NOT LONG BEFORE INSPECTION AND DOOR HAD BEEN PROPPED OPEN CAUSING INTERNAL TEMPERATURES OF PHF/TCS FOODS TO RISE. LOWER TEMPERATURE ON WALK IN COOLER AND KEEP DOOR CLOSED AS MUCH AS POSSIBLE. TODAY WHEN DOOR CLOSED AMBIENT AIR TEMPERATURE REGISTERED 40F .
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/26/2012
Score: 96
#
Comments
Points
16.
Meatballs in the steam unit were below 135F (see temp chart). CDI-unit adjusted up.
2.0
17.
Cheese and cream were above 45F in the salad flip top cooler. Limit the amount of time they are out for prep, or use double iced pans to help maintain temps during busy times.
2.0
46.
Lights above the pizza prep station must be shielded or shatterproof.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/28/2011
Score: 98
#
Comments
Points
10.
Foods cannot be stored below an active leak in the walk in freezer unit. If the leak is active (large pan of ice below the compressor suggests leak) foods must be moved out from below the condensor.
0.0
11.
Ice machine needed cleaning at the time of inspection.
1.5
36.
Water buildup in the bottom of the pizza flip top, have it repaired. Replace cracked and worn cutting board. Repair leak in the walk in freezer if still active.
0.5
43.
Facility is still using napkins on the bar for handwash station. In the past this dispenser has drifted out of reach from the handwash station, need to have designated disposable towels for the handwash station.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/30/2011
Score: 95
#
Comments
Points
10.
Boxes of food on the floor in the walk in cooler. All foods must be stored 12 inches above the floor.
1.5
23.
Large pot of sauce was at 62F after being cooled in an ice bath to reach 70F and then in walk in cooler for 3.5 hours. Use an ice bath until it reaches 45F if cooling in such a large pot. May also use shallower/smaller portions, chill wands, freezer, etc. to achieve cooling requirements. In order to reach 45F, sauce was divided into two containers and moved to the freezer. All cooling foods must reach 135 to 70F within two hours and 70 to 45F within another four hours, but cool foods as quickly as possible.
1.0
28.
Several flies observed at the time of inspection, increase pest control measures.
1.0
33.
Store only scoops with handles in dry goods, with handles extending out of the product (flour, sugar, yeast).
0.5
43.
Keep paper towels available at the front handwash sink, napkin dispenser on the bar drifts too far from the handwash station because it is accessible to customers.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/30/2011
Score: 96
#
Comments
Points
10.
Boxes of food on the floor in the walk in cooler. All foods must be stored 12 inches above the floor.
1.5
33.
Store only scoops with handles in dry goods, with handles extending out of the product (croutons, yeast). Store ice scoop in the ice with handle extending out of ice.
0.5
34.
Do not store lids to the pizza flip top propped on the wall, they should be stored above the floor.
0.5
36.
Recaulk under cooking line ventilation hood. Caulk has come loose and some is missing. Heat resistant caulk needed; Walk in cooler exterior painted. Painting voids NSF certification. Recommend removing paint. Contact refrigeration company for options about repair.
0.5
43.
Keep paper towels available at the front handwash sink, napkin dispenser on the bar drifts too far from the handwash station because it is accessible to customers.
1.0
44.
Dumpster needs to be emptied more often. It is almost full and per owner it will not get emptied for four days.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
**No bare hand contact on ready to eat foods** **Walk in cooler is running a little on the warm side. Food temps were 43-45F, NC rules require 45F or below, so it is meeting requirements, but may need to adjust it down for the summer.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/06/2011
Score: 95
#
Comments
Points
2.
Employee beverage on prep table at the time of inspection. Employee beverages cannot be stored on or above food contact surfaces. EHS recommends storing on the lowest possible non-working surface.
1.5
17.
Kitchen prep cooler was not maintaining temperatures at 45F or below. Most foods were 52-53F. CDI-all potentially hazardous foods that were out of temperature were discarded. Potentially hazardous foods that were still in temp or were w/in cooling parameters were moved to the walk in cooler. EHS will return on Friday January 14th for critical violation check, cooler must be working at that time. Facility may use iced pans for temporary cold holding if needed.
2.0
36.
Repair flip top cooler. Recaulk under cooking line ventilation hood. Caulk has come loose and some is missing. Heat resistant caulk needed; Walk in cooler exterior painted. Painting voids NSF certification. Recommend removing paint. Contact refrigeration company for options about repair.
0.5
44.
Have dumpster emptied more often, at the time of inspection it was completely filled and there were numerous bags piled up next to it.
0.5
45.
Floors need cleaning below large equipment.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/21/2010
Score: 95.5
#
Comments
Points
7.
Cheese delivered at 54F. All items in a loose box of various items were refused by facility for being to warm.
0.0
17.
Shredded cheese was at 47F in the pizza prep cooler. Monitor temps to make sure that the bottom of the pizza prep cooler is maintaining temperatures through busy times.
2.0
19.
Move fly strips to areas where they will not be able to potentially contaminate food (hanging from ceiling in kitchen area) to areas like in the canwash, below sinks, etc.
1.5
34.
Do not store pizza prep cooler lids propped on the floor.
0.5
36.
Recaulk under cooking line ventilation hood. Caulk has come loose and some is missing. Heat resistant caulk needed; Walk in cooler exterior painted. Painting voids NSF certification. Recommend removing paint. Contact refrigeration company for options about repair.
0.5
43.
Install a papertowel holder at the front handwash station, a napkin dispenser should be used only in an emergency.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/28/2010
Score: 95
#
Comments
Points
10.
Store personal food below and away from food for establishment.
0.0
15.
Meatballs reheated on stove 154-157F. Reheated PHF`s must reach an internal final cook temperature of 165F. Meatball put into micrawave to finish reheat.
1.5
19.
4 bottles of chemical unlabeled at dishwashing area. Label all chemicals.
1.5
26.
Pasta, powdered sugar and yeast in opened non-resealable containers. Once a dry good has been opened put into resealable containers.
0.5
34.
Couple of pans wet stacked. Remember to allow all utensils to air dry before stacking to prevent mold and bacterial growth.
0.0
36.
Recaulk under cooking line ventilation hood. Caulk has come loose and some is missing. Heat resistant caulk needed; Walk in cooler exterior painted. Painting voids NSF certification. Recommend removing paint. Contact refrigeration company for options about repair.
0.5
38.
Quat sanitizer used in spray bottles but no Quat test strips on site. All sanitizers used onsite must have test strips present; Hot water at dishmachine still below 120F. Hot water at sinks 130F and above. Data plate indicates that unit is to run at a minimum of 120F during both wash and rinse cycles. Have water temperature adjusted to meet unit requirements
0.5
40.
Cleaning needed under plastic mats at dishrack, fryer exteriors, oven handles, clean ventilation hoods over cook lines-dusty, white dry good exteriors,
0.5
46.
Lights over cooking line and pizza oven off during hours of operation. Keep lights on to meet 50 foot candle requirement over cooking line.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/12/2010
Score: 94
#
Comments
Points
11.
Metal pans stored as clean still soiled. Cheese shredding attachment for mixer still soiled. Thoroughly wash,rinse,and sanitize.
1.5
17.
Observe load lines on cold hold prep table to maintain proper temperatures.
0.0
19.
WD 40 and handsoap stored directly beside sugar above handsink. Store chemicals in a sanitary manner below and away from food and food contact surfaces.
1.5
23.
Spaghetti sauce cooled in deep metal pan in walk in cooler from night before. Recommend using ice baths and stirring frequently if deep containers used. PHFs (Potentially Hazardous Foods) must cool from 135F-70F within 2 hours and 70F-45F within 4 hours. Monitoring of the PHFs is crucial. If it is observed that the food will not reach 70F within the allotted 2 hours then more aggressive cooling methods may be utilized or the food may be reheated to 165F and cooling may begin again allowing for another 2 hours. To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
1.0
34.
Sanitized side of 3 compartment sink soiled while dishes at sink. Protect clean utensils from contamination. Never air dry or store on a soiled surface.
0.5
35.
Pizza boxes stored directly beside handsink in rear of kitchen. Easily cleanable effective splashguard needed between handsink and boxes or appropriate seperation must be maintained to protect from contamination.
0.5
36.
Cracked grey dough bins. Replace. No longer easily cleanable; Replace peeling shelving at pizza prep table; Recaulk behind dishmachine drain board. Caulk has seperated from drainboard; Tin foil lining shelving under tables in kitchen. Tin foil must be changed DAILY if used; Recaulk under cooking line ventilation hood. Caulk has come loose and some is missing. Heat resistant caulk needed.
0.5
38.
Hot water at dishmachine registering 114F during wash and 117F during rinse after 5 runs. Reading gathered from temperature gauge on unit exterior and EHS`s thermocouple. Data plate indicates that unit is to run at a minimum of 120F during both wash and rinse cycles. Have water temperature adjusted to meet unit requirements.
0.0
40.
Cleaning needed of fryers interiors and exteriors, refrigeration door hinges, walk in cooler exterior, under drain boards, inside tong handles, top of pizza oven,microwave exterior, mixer exterior, oven handles and interiors, and white dry good bin lids.
0.5
45.
Clean floor in small storage room.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/28/2009
Score: 94
#
Comments
Points
2.
1 employee beverage stored above clean pans. Remember to store employee beverages below and away from food and food contact surfaces. ( CDI )
0.0
5.
Couple of towels in handsink near drink station. Don`t keep towels in handsinks. Handwashing only!!! ( CDI )
0.0
10.
Don`t store dough bin beside handsink.
0.0
11.
Large grey dough bins and cheese bins stored as clean still soiled especially in corners. Pans, food processor, and slicer stored as clean still have food residue present. Thoroughly wash, rinse, and sanitize.
1.5
19.
1 container of stainless steel cleaner stored with wine in storage area. Degreaser stored above olives on dry storage rack. Store chemicals in a sanitary manner below and away from food and food contact surfaces; Approved shelving with at least 6-12 inches clearance needed for chemicals under prep sink. Currently sitting on floor.
1.5
28.
Numerous small flies throughout facility. Recommend having fly fan at back door checked to ensure that unit is working properly.
1.0
30.
Personal jackets stored with clean linens in small storage room. Protect clean linens from contamination.
0.5
34.
Couple of bus pans wet stacked. Remember to allow ALL utensils to air dry.
0.0
35.
Single service aluminum pans and plastic lids stored upright over cold hold prep table. Store single service items inverted to protect food contact surfaces.
0.5
36.
Cracked grey dough bins. Replace. No longer easily cleanable; Replace peeling shelving at pizza prep table; Recaulk behind dishmachine drain board. Caulk has seperated from drainboard.
0.5
39.
Non-nsf Hamilton Beach food processor. Food processors shall be NSF approved.
0.0
40.
Cleaning needed of shelving over drink station, exterior of drink machine, under tea table, corners of reach in refrigerators, refrigeration door hinges, walk in doors and thresholds, can opener holder, rims of ceramic plates-buildup, stove front and side, fryer side, and under drainboards.
0.5
43.
Handtowels needed at rear handsink. Clean around handles at front handsink.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Reactivate sensor on Coke machine so that soda will not dispense when ice bin lid is open.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 06/22/2009
Score: 95
#
Comments
Points
10.
Keep scoops out of food.
0.0
11.
Utensils (Metal trays, tongs, and plates ) stored as clean still have food residue present. Can opener blade soiled. Thoroughly wash, rinse, and sanitize.
1.5
19.
1 container of stainless steel cleaner stored beside single service plates. Store chemicals in a sanitary manner below and away from food and food contact surfaces.
0.0
25.
Thermometer not reading correctly in reach in cooler at pizza prep line. Repair or replace.
0.0
26.
Brown sugar, chocolate chips, and pasta in opened non-resealable containers. Once a dry good is opened it shall be kept in approved labeled container with tight fitting lid.
0.5
28.
Numerous flies in facility. Contact pest control specialist to remediate.
1.0
34.
Pans and plates wet stacked. Allow utensils to air dry completely before stacking. More approved shelving needed for air drying. In the interim be sure to cross stack pans to allow proper drying.
0.5
35.
Pizza boxes stored directly beside handsink. Move at least 18 inches away or install effective and easily cleanable splashguard.
0.0
36.
Remove purple plastic foam lining shelving. Not easily cleanable and has food debris in it; Resurface or replace deeply cut cutting board at cold hold prep table. Replace badly cracked bus pans. No longer easily cleanable; Can opener screw has been stripped and no longer allows for blade to be removed and cleaned properly. Replace screw or replace can opener. Remember that replacement must be NSF approved.
0.5
39.
Non-nsf food processor and can opener. All equipment shall meet ANSI requirements and be NSF approved.
0.0
40.
Clean under black plastic mats under clean dishes, under table rims, shelving over cook line, reach in cooler door hinges, pizza oven top, around cook line filters-dusty, fryer sides, can opener holder, and stove fronts-very dusty.
0.5
43.
Clean ceiling vents.
0.0
46.
Lighting over front pizza holding area not shatterproof or shielded. Lighting shall be shatterproof or shielded in food prep and storage areas; Lighting dusty over pizza line; Clean ventilation in small storage area.
0.5
47.
Chemicals stored on floor under 3 compartment sink. Get approved shelving that keeps chemicals at least 6 inches off of floor to permit for easy cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 03/02/2009
Score: 92.5
#
Comments
Points
11.
Be sure to clean dispenser of soda machine in addition to nozzles-Sprite dispenser soiled.
0.0
18.
Cheese pizza and sicilian pizzas held on TILT not labeled with time of disposal or time taken out of oven. Pizzas voluntarily disposed of. When using TILT proper labeling is essential. At the end of the 2 hour window the food must be disposed of. ( REPEAT )
3.0
19.
Rack with chemicals stored directly beside pizza boxes. Move rack with chemicals from beside pizza boxes to help prevent contamination. Store chemicals in a sanitary manner. Never above or beside food or food contact surfaces.
1.5
25.
1 thermometer tested and out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
30.
1 gray shirt stored on single service items and 1 jacket stored beside straws. Store employee items away from food and food contact surfaces. Store in manner to prevent cross contamination.
0.5
34.
Air drying looks good today!
0.0
35.
Single service items used as scoops in dry goods. Don`t use single service items as scoops. 1 time use only.
0.5
36.
Recaulk behind prewash area at dishmachine.
0.0
39.
Non-nsf mixer and can opener. All equipment shall be NSF approved.
0.0
40.
Clean under mats at clean utensil racks, shelving over grill, inside oven, and underneath drain boards.
0.5
43.
Recaulk behind women`s handsink.
0.0
44.
Dumpster doors open. Keep closed.
0.0
45.
Clean ceiling tiles around dusty ventilation and along tops of walls-dusty.
0.5
46.
Clean ventilation over cook lines and ceiling ventilation-dusty.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/18/2008
Score: 95
#
Comments
Points
11.
Utensils stored as clean still have food present. Tea urns have brown debris present. Thoroughly wash,rinse, and sanitize. Clean pizza pans thoroughly.
1.5
18.
Items being held on TILT agreement expired and had not been disposed of at time of inspection. Remember that the time on the label must be adhered to and that at the end of the 2 hour window the food must be disposed of!!!
1.5
26.
Label the 2 large white bins.
0.0
30.
Numerous employee items stored with food and single service items. Store employee items away from food and food contact surfaces. Store in manner to prevent cross contamination.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry to prevent mold and bacterial growth. (REPEAT) More shelving needed to facilitate proper drying.
1.0
35.
Splashguard needed between rear handsink and single service items. Either move single service items or get a splashguard.
0.0
36.
Couple of labels present on utensils. Be sure to remove all labels and their residue; Recaulk behind rear handsink; Repair leak at 3 compartment sink.
0.0
40.
Clean underneath all table rims, can opener holder, large bin handles, shelving in walk in, refrigerator door hinges, and "clean" side of 3 compartment sink, and underneath shelf over grill area.
0.5
43.
Repair spots of torn drywall and repair holes in walls.
0.0
46.
Replace cracked light shield in walk in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Recommend having temperature gauge and dishmachine itself looked at. Temperature on gauge indicated that wash and rinse temperature didn't reach 120F on the 1st run and just reached 120F on second run. 120F is the minimum wash and rinse temperature on machine.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 07/15/2008
Score: 93
#
Comments
Points
10.
Bread wrapped in garbage bag. Use only materials approved for food contact; Keep handles of scoops out of foods to prevent adulteration.
1.5
11.
Wrong test strips on site. Chlorine test strips needed instead of Iodine Test strips.
0.0
17.
Ricotta cheese and rice balls above 45F. All PHF`s shall be kept at 45F or below or 135F or above.
2.0
18.
TILT being used as control for Rice balls but no approval received from Department. Application needs to be made for all foods to be kept under TILT agreement.
0.0
23.
When cooling PHF`s (Potentially Hazardous Foods) use shallow pans and keep loosely covered or completely uncovered if cooled on top shelf with little chance of adulteration. You have 2 hours to go from 135F-70F and 4 hours to go from 70F-45F.
1.0
25.
Metal stem thermometer needs to be recalibrated. Must be accurate to within 2 degrees.
0.5
26.
Label all dry goods.
0.5
34.
Pans wet stacked. Don`t stack pans directly on top of one another while wet to prevent mold and bacterial growth.
0.5
35.
Single service cups used as scoops in dry goods. Don`t use single service cups as scoops; splashguard needed at handsink beside pizza boxes.
0.5
36.
Couple of pans with labels. Remove all labels.
0.0
39.
Remove non-nsf shelf in kitchen rear.
0.0
40.
Clean shelving where clean dishes are stored and in walk in coolers. Greasy with some food debris.
Location: 500 E Broad ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/14/2008
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
9.
~no points taken~ store all employee drinks below all food prep, food storage and clean utensil areas.
0.0
11.
No sanitizer in spray bottles, provide sanitizer at 50-100ppm Chlorine or 200ppm Quatenary Ammonia. Use sanitizer in spray bottle or bucket on prep tables, prep sinks, cutting boards - any food contact surface that is to large/impractical to wash at 3-compartment sink. Clean slicer after each use - break slicer apart as much as you can and clean and sanitize.
2.5
15.
~no points taken~ do not store clean utensils on a soiled surface.
0.0
21.
No paper towels at back handsink, Provide soap, warm water and towels at all handsinks.
1.0
31.
Floor cleaner and soap in bottles labeled sanitizer. Label toxic chemical bottles as to there proper contents.
2.5
General Comments
Must provide documentation of a 12 hour,in class training to receive 2 bonus points. When cooling - once a food product reaches 135F, active cooling must take place, can not leave items out on counter. Continue labeling pizza!!
