Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/06/2024
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. This is a repeat item.
1.0
6.
2-401.11; Core; An employee drink is on a prep table. Employees shall drink in designated areas where contamination of exposed food, clean equipment, utensils, linens and single service articles can not result. This is a repeat item.
1.0
10.
5-202.12; Core; Hand sink at the drink station is 85F. Right hand sink in the women's restroom is 88F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Diced tomatoes in the buffet are 49F and cooked noodles are 45F in the buffet. Keep all TCS food at or below 41F when held cold. The above items were placed on ice.
1.5
47.
4-501.11; Core; 4-501.11; Core; 4-501.11; Core; The Walk-in Freezer in the back is not working. Also noted the prep refrigerator at the Central Hibachi station and the 2 door reach in refrigerator and one door reach in refrigerator located at the rear of the dining hall is no longer functioning either.(A) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have these units repaired. This are repeat items.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/05/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food safety manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. This is a repeat item.
1.0
6.
2-401.11; Core; An employee drink that had been opened is on the drainboard of the prep sink. Employees shall drink in designated areas where contamination of exposed food, clean equipment, utensils, linens and single service articles can not result.
0.5
47.
4-501.11; Core; 4-501.11; Core; The Walk-in Freezer in the back is not working. Also noted the prep refrigerator at the Central Hibachi station and the 2 door reach in refrigerator and one door reach in refrigerator located at the rear of the dining hall is no longer functioning either.(A) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have this unit repaired. This is repeat items.
1.0
51.
5-205.15; Core; At the waitstaff station the handwashing sink is broken and continuously runs water if not manually shut off. Maintain all plumbing in good repair. This is a repeat item.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/27/2024
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation. CDI-provide link to raisethegrade.com site to register for in-house or online training.
1.0
10.
6-301.14; Core; Noted handwashing signage missing for rear handwashing sink. 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.
0.0
16.
4-601.11 (A); Priority Foundation; Observed some greasy and dried-on food residue on multiple serving trays and bowls stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted bowls and trays taken back to dish machine to be recleaned.
1.5
38.
6-202.15; Core; Noted the bottom door sweep attached to the rear exit doors are deteriorating and need to be replaced. Outside light exposure seen at the bottom of rear exit doors. Replace door sweeps to minimize the entry of insects.
0.0
47.
4-501.11; Core; The Walk-in Freezer in the back is not working. Also noted the prep cooler at the Central Hibachi station and the 2 door reach in cooler located at the rear of the dining hall is no longer functioning either.(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have this unit repaired.
1.0
47.
4-202.11; Priority; Found multiple serving trays that were cracked, chipped and damaged along the edges. Multi-use food contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- trays removed from circulation.
0.0
48.
4-302.14; Priority Foundation; Noted chlorine test strips missing for sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Test strips provided during inspection.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed for all storage racks and equipment surfaces throughout the kitchen area. Also noted an accumulation of gummy residue build up on the underside of the scrap sink nozzle and nozzle hose. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
1.0
51.
5-205.15; Core; At the waitstaff station, noted the handwashing sink is broken and continuously runs water if not manually shut off. According to the PIC, the Owner has already placed a work order with technician. The technician is scheduled to complete repairs by tomorrow. Maintain all plumbing in good repair.
0.0
55.
6-501.12; Core; At the Central Hibachi Station, observed encrusted grime build up on the floors underneath the round flat top griddle. Increase frequency of cleaning underneath hard-to reach floor spaces and Hibachi station equipment. Overall significant improvements made in floor cleaning through out the prep area.
1.0
55.
6-501.12; Core; Need to remove the non-functioning equipment and excess items stored in the side dining stations (currently being blocked off by partitions). PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/16/2023
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
28.
7-204.11 ; Priority; Noted Chlorine sanitizer solution reading above 200 ppm for the main sanitizer bucket. Chlorine sanitizer must be maintained between 50-200 ppm. CDI- 150ppm
0.0
38.
6-202.15; Core; Noted the bottom door sweep attached to the rear exit doors are deteriorating and need to be replaced. Outside light exposure seen at the bottom of rear exit doors. Replace door sweeps to minimize the entry of insects.
0.0
39.
3-305.11; Core; Noted a few cases of apples being stored on the floor in the walk-in cooler unit. Keep all food items at least 6 inches off the floor.
1.0
47.
4-501.11; Core; The Walk-in Freezer in the back is not working. Also noted the prep cooler at the Central Hibachi station and the 2 door reach in cooler located at the rear of the dining hall is no longer functioning either.(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have this unit repaired.
1.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed for all storage racks and equipment surfaces throughout the kitchen area. Also noted an accumulation of gummy residue build up on the underside of the scrap sink nozzle and nozzle hose. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
1.0
54.
5-501.115; Core; The outside recyclable unit is overflowing with discarded boxes. Significant amount of boxes were A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. Clean noted area.
1.0
54.
5-501.113; Core; The top lid and side closing door were left opened and during time of inspection. Inside the FOOD ESTABLISHMENT if the receptacles and units: contain FOOD residue and are not in continuous use; or after they are filled; and with tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
0.0
55.
6-501.12; Core; At the Central Hibachi Station, observed encrusted grime build up on the floors underneath the round flat top griddle. Icrease frequency of cleaning underneath hard-to reach floor spaces and Hibachi station equipment. Overall significant improvements made in floor cleaning through out the prep area.
0.5
55.
6-501.12; Core; Need to remove the non-functioning equipment stored near the outside back exit of the restaurant. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-303.11; Core; Some of the light panels in the prep kitchen area have burned out. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting. Lighting should be at least 50 foot candles in all food prep areas, 20 foot candles at all hand sinks, beverage areas, dish washing areas and restrooms; and it must be at least 10 foot candles in all storage areas.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/17/2023
Score: 90
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
15.
3-302.11; Priority Foundation; In the reach-in freezer, noted working containers of shaved turkey stored above shaved pork and opened bags of raw shrimp stored closley next to lo-mein. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. Also noted multiple pans of cooked rice left uncovered in the walk-in cooler and a container of fried rice left uncovered near the hibachi statin. CDI-All units rearranged
3.0
21.
3-501.16(A)(1) ; Priority; Observed an overfilled container of fried rice temping 112-116 F in the steamer unit. Noted top layer reading 112-116 F while bottom layer reading above 135 F. Discussed noted overfilling steamer unit to maintain temperatures at 135 F or above for hot holding. Ensure all TCS items are held at 135 F or above for hot holding. CDI- food discarded.
1.5
28.
7-102.11; Priority Foundation; Found a large bucket of sanitizer solution not properly 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. CDI- sanitizer relabeled.
1.0
41.
3-304.14; Core; Noted rags stored on the prep surfaces throughout the kitchen area. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use.
0.5
44.
4-903.11(A), (B) and (D); Core; Noted boxes of dishes being stored on the floor near the back of the dining area. Discussed ensuring all dishes are kept at least 6 inches of the floor and stored in a clean dry location.
0.0
47.
4-501.11; Core; The Walk-in Freezer in the back is not working. Also noted the prep cooler at the Central Hibachi station and the 2 door reach in cooler located at the rear of the dining hall is no longer functioning either.(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have this unit repaired.
1.0
49.
4-602.13; Core; Detail cleaning needed for all storage racks and equipment surfaces throughout the kitchen area. Also noted an accumulation of gummy residue build up on the underside of the scrap sink nozzle and nozzle hose. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
1.0
51.
5-205.15; Core; The mixing valve below the three compartment sink and the front-end handwashing sink (near the hibachi grill station) are leaking. Contact technician to have noted leaks repaired.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/20/2023
Score: 93
#
Comments
Points
8.
2-301.14; Priority; Observed food employee go from wiping down tables and handling dirty dishes to prepping food without washing hands. EHS instructed employee to wash hands and change gloves.Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.
2.0
10.
5-202.12; Core; Noted handwashing sink near the soda machine and Central Hibachi station are only reaching up to 69 F during time of inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing sink. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. Adjusted Hot water temperature for noted handwashing sinks.
0.0
15.
3-302.11; Observed a pan of portioned out raw pork shoulder stored above bags of lo mein in the reach in freezer unit. Ensure raw proteins are stored below ready-to-eat food items to avoid the risk of contamination. CDI- Instructed Person in Charge (PIC) to rearrange noted items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted a rewrapped bags of lo mein, sprouts, dice tomato and raw pork shoulder were temping between 43-44 F in the walk in cooler unit. Also noted a container of lo mein and sprouts temping between 43-44 at the buffet station. Ambient air thermometers adjusted for walk in cooler unit. Ensure TCS items are held at 41 F or below for cold holding.CDI- items cooled down during inspection.
1.5
47.
4-205.10; Core; Noted non-NSF approved white chest freezers currently being used to stored excess food storage in the prep kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
0.0
47.
4-501.11; Core; Noted walk in cooler is no longer functioning properly. Noted EHS'S internal thermometer reading up to 43 F for ambient air. The walk in freezer in the back is not working. Also noted the prep cooler at the Central Hibachi station and the 2 door reach in cooler located at the rear of the dining hall is no longer functioning either.(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have this unit repaired.
1.0
49.
4-602.13; Core; Observed an accumulation of grease and residue build up on the exterior side surface of the Central Hibachi Station. Also noted an accumulation of gummy residue build up on the underside of the scrap sink nozzle and nozzle hose. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
55.
6-501.12; Core; At the Central Hibachi Station, observed some encrusted grime build up on the floors underneath the round flat top grill unit at the side prep cooler. Increase frequency of cleaning underneath hard-to reach floor spaces and Hibachi station equipment. Overall significant improvements made in floor cleaning through out the prep area.
0.0
55.
6-501.114; Core Observed excess clutter and equipment being stored near the back of the dining area. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
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: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/21/2022
Score: 92
#
Comments
Points
2.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
15.
3-302.11; Priority Foundation; Noted opened package of lo mien noodles stored below pans of portioned out raw beef and raw chicken in the reach in freezer. Ensure raw proteins are stored below ready-to-eat food items to avoid the risk of contamination. CDI- Instructed Person in Charge (PIC) to rearrange noted items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed containers of white rice reading between 43-45 F in the walk in cooler unit. Person in charge stated white rice was prepared/cooked the night before. Walk in cooler, appears to be working well. Noted ambient air for walk in cooler was 37 F. PIC unsure if containers were held out on the prep counter earlier. Found containers of chopped tomato, lo mien, and sprouts reading between 43-45 F at the buffet station as well. Ensure TCS items are kept at 41 F or below for cold storage. CDI- Containers reading at 45 F were discarded. Instructed PIC to cool all other containers to 41 F.
1.5
28.
7-207.11; Priority Foundation; Observed Pepto Bismol and Advil stored on top shelf of the utensil rack located across from the 3 compartment sink. Medications shall be labeled and stored to prevent contamination of food and food contact surfaces. CDI by moving to safe storage area.
1.0
47.
4-202.11; Priority Foundation; Found a rice paddle that was chipped and damaged along the food contact side. Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. CDI- items removed.
0.0
47.
4-501.11; Core; The walk in freezer in the back is not working. Also noted the prep cooler at the Central Hibachi station and the 2 door reach in cooler located at the rear of the dining hall is no longer functioning either.(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have this unit repaired.
1.0
47.
4-205.10; Core; Noted non-NSF approved white chest freezers currently being used to stored excess food storage in the prep kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
0.0
49.
4-602.13; Core; The counter top surface surround the Central Hibachi station and the back-of-house beverage station are sticky and need additional cleaning. Also noted an accumulation of encrusted residue build up on the side panels of the round flat grill unit and the prep cooler door handles the Central Hibachi cook station. Discussed increase frequency of cleaning. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
54.
5-501.16; Core; Noted the handwashing sink located near the beverage station is missing the trash can. A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. Discussed placing trash can near handwashing sink.
0.0
55.
6-501.12; Core; At the Central Hibachi Station, observed encrusted grime build up on the floors underneath the round flat top grill unit at the side prep cooler. Increase frequency of cleaning underneath hard-to reach floor spaces and Hibachi station equipment.
1.0
55.
6-201.11; Core; The floor tiles below the flat top grill and 3 compartment sink in the kitchen area are damaged, missing or displaced. floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Discussed replacing and repairing noted tiles.
0.0
56.
6-303.11; Core; Noted a few light bulbs have blown out in the hood unit above the flat top grill unit at the Central Hibachi Station. Also noted multiple light panels are blown out the kitchen area as well. Discussed replacing lights.
0.0
56.
6-305.11; Core; There were a lot of personal employee items stored on the storage racks above clean pans in the prep kitchen area. Ensure personal employee items are stored in a designated space away from food or food contact surfaces.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/08/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No one on site is a certified manager. This facility shall certify someone for this task.
1.0
33.
3-501.15; one large tub of rice was 44 degrees. Cooling down foods involves spreading the product out into thinner layers for faster cooling. The employee spread out the rice to cool.
0.5
41.
3-304.14; Core; the rags were hanging on the divider at the sink. The wiping cloths shall be down in the sanitizer bucket with 50-100 ppm. Do not hang the cloths on the divider at the sink.
0.5
43.
3-304.12; Core; the scoop handle for the rice was down in the food product. In between uses keep utensils out of the food product.
0.5
47.
4-501.11; Core; The freezer in the back is not working. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have this unit repaired.
0.5
49.
4-602.13; Core; many shelves are sticky in the kitchen. Non food contact surfaces shall be cleaned often enough to keep clean. Clean these shelves.
0.5
55.
6-501.12; Core; The floors, shelves and walls shall be cleaned often enough to keep clean. Do a detailed a cleaning in the kitchen.
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: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/11/2022
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; Nobody on site who is in charge has passed the ANSI accredited food safety manager course. The person in charge shall be a certified food protection manager who has passed a certified food safety manager accredited program. This is a repeat item.
1.0
15.
3-302.11; Priority; 3-302.11; Priority; Raw turkey is in an open container above pork in the upright freezer. Raw shrimp stored next to open containers of beef in the upright freezer. Store all food according to final cook temperatures once opened in refrigeration and freezer units. Follow the refrigeration/freezer chart found on www.wakegov.com/food. Tight fitting lids were put on the containers. This is a repeat item.
3.0
16.
4-601.11 (A); Priority Foundation; Can opener blade is stored with build up. The blue cutting board is stored with black like mold residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The above items were taken back to the dishwashing area to be washed, rinsed and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noodles are between 39-48F on the buffet. Keep all TCS food at or below 41F when held cold. The top layer of noodles was voluntarily discarded.
0.0
39.
3-305.11; Core; Many containers of cut vegetables are uncovered in the walk-in cooler. Containers of beef in the chest freezers are uncovered. Food shall be protected from contamination by storing food where it is not exposed to splash, dust or other contamination. Store food in clean dry location. This is a repeat item.
2.0
41.
3-304.14; Core; Wet wiping cloth on a prep table. Store all wet wiping cloths in sanitizer solution mixed to the manufacturer's specifications. The wet wiping cloth was placed in sanitizer solution mixed to the proper concentration.
0.0
47.
4-501.11; Core; Blown light by the dish machine. Walk-in freezer is not working. Equipment shall be maintained in good repair. Equipment shall be maintained in a state of repair and condition. The freezer not working is a repeat item.
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
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/08/2021
Score: 90
#
Comments
Points
2.
2-102.12 (A); Core; Nobody on site who is in charge has passed the ANSI accredited food safety manager course. The person in charge shall be a certified food protection manager who has passed a certified food safety manager accredited program. This is a repeat item.
1.0
5.
2-501.11; Priority Foundation; The facility does not have written procedures for employees to follow when responding to vomiting or diarrheal events. Provide written procedures to follow when responding to vomiting or diarrheal events. Written procedures were emailed to person in charge.
0.0
8.
2-301.14; Priority; An employee went outside and turned on the faucets at the mop sink and then continued to prepare rice without washing his hands. Employees shall wash their hands after engaging in activities that contaminate their hands. REHS spoke to this employee and the person in charge and he continued to wash his hands.
2.0
15.
3-302.11; Priority; Raw turkey in an open container above beef and pork in the upright freezer. Raw shrimp stored next to open container of beef in the upright freezer. Store all food according to final cook temperatures once opened in refrigeration and freezer units. Follow the refrigeration/freezer chart found on www.wakegov.com/food. The above food was re-arranged. This is a repeat item.
3.0
19.
3-403.11; Priority; Rice was reheated to 135F in the wok. Reheat rice rapidly to 165F for at least 15 seconds in the wok, grill or microwave and stir. The above rice was reheated to above 165F once REHS spoke with person in charge.
1.5
33.
3-501.15; Priority Foundation; Cooling bean sprouts in the buffet. Cool bean sprouts in the walk-in cooler, in an ice bath or use ice as ingredient. The bean sprouts were placed in the walk-in cooler to further cool.
0.5
39.
3-305.11; Core; Uncovered containers of beef, turkey and pork inside the freezers. Store food where it is not exposed to splash, dust or other contamination. Cover the above food.
1.0
47.
4-501.11; Core; Blown lights above the upright freezer. Walk-in freezer and 2 door upright refrigeration unit are shut off and are not working. Equipment shall be maintained in good repair. Equipment shall be maintained in a state of repair and condition. The freezer and the upright refrigeration unit are repeat items.
1.0
54.
5-501.115; Core; Trash is overflowing in the dumpster and trash bag is on the ground. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
55.
6-501.12; Core; Walls under the 3 compartment sink and the dish machine has build up and black like mold residue. Physical facilities shall be cleaned as often as necessary to keep them clean.
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
No signature of recipient due to COVID-19 pandemic.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/09/2020
Score: 92.5
#
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: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/15/2019
Score: 92.5
#
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: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/11/2019
Score: 90.5
#
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. several pieces of equipment in the facility are not being used. Remove unused pieces of equipment.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/14/2019
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. Follow-Up: 03/24/2019
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/13/2018
Score: 97
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*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: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/24/2018
Score: 88
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*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. Time as a public Health Control was written up today for purple and white cabbage, sprouts and cut tomatoes on the cold buffet line.
Call the inspector for a re-inspection when ready. Inspector will come within 15 days to re-inspect the facility.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/13/2018
Score: 90
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*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 06/23/2018
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/29/2018
Score: 95
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*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 04/08/2018
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/01/2017
Score: 91
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Remove all dishes/equipment/utensils/paint cans and other items that are not used for the restaurant use. Only keep the items you are using in the facility. This was stated on the last inspection.
Location: 1571 US 70 HWY W GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/07/2016
Score: 95
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many pans/dishes/spices in the kitchen are for employees only. Suggested these items be placed in one area all together and labeled as employee items. Also designate employee items in the walk in cooler this way as well. Any pans/bowls/utensils that are not being used should be discarded or moved to another storage area.
