Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/02/2024
Score: 96.5
#
Comments
Points
39.
3-305.11; Core; Box of chips and bag of sugar on floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
44.
4-901.11; Core; Multiple containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Rusty wire shelving in walk in cooler. Water pooling in tall reach in cooler in kitchen. Equipment shall be kept in good repair.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed walk in cooler shelves and around handwash sink to left of grill.
0.5
55.
6-501.11; Core; Some small lights over make line are flashing and one is hanging out. No points taken.
Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 02/27/2024
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwash sink by chips/salsa has bowl, food and scoop in it. 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
15.
3-302.11; Raw eggs stored over cold cuts in reach in cooler by grill. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.
Priority;
1.5
44.
4-901.11; Core; Inspector Comments: 4-901.11; Core; Multiple containers to left of dishwash machine stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair.
1.0
49.
4-601.11(B) and (C); Core; Soil/grease build up on internal/external surfaces of equipment and wire shelves. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-305.11; Core; Cell phone on prep table. Employee personal items shall be stored away from food and equipment. No points taken.
Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/30/2023
Score: 94
#
Comments
Points
6.
2-401.11; Core; Employee drink on top prep counter. Employees’ beverages shall be stored covered and below and away from food, food preparation surfaces, and clean food equipment.
0.5
10.
5-205.11; Priority Foundation; handwash sink in cook area blocked by several pots of grease. Handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
1.0
10.
6-301.12; Priority Foundation; No papertowels at handwash sink at cook line. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature.
0.0
15.
3-302.11; In tall reach in cooler by cook line, raw beef stored over cooked wings. Raw eggs stored over pickles in walk in cooler. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.
Priority;
1.5
28.
7-201.11; Priority; Stainless steel cleaner stored above gloves. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single service articles. No points taken.
0.0
44.
4-901.11; Core; Multiple containers to left of dishwash machine stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Very rusty wire shelving in walk in cooler. Equipment shall be kept in good repair.
1.0
49.
4-601.11(B) and (C); Core; Food/grease build up on external surfaces of equipment and shelves. Non-food contact surfaces shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Cleaning needed under kitchen equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 01/11/2023
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Queso at 85F. Hot PHF shall be kept at 135F or above. CDI – Food reheated
1.5
44.
4-901.11; Core; Multiple containers to left of dishwash machine stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Repeat.
1.0
47.
4-501.11; Core; Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Food debris in reach in cooler on white wire shelves. Non-food contact surfaces shall be clean to sight and touch.
Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 08/16/2022
Score: 97.5
#
Comments
Points
28.
7-102.11; Priority Foundation; 1 spray bottle of fabuloso at upper bar and 1 at outside bar 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
44.
4-901.11; Core; Multiple containers to left of dishwash machine stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
1.0
47.
4-501.11; Core; Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. Replace.
0.5
55.
6-501.12; Core; Some floor cleaning needed under wire shelves near kitchen back door. Physical facilities shall be cleaned as often as necessary to keep them clean. No points taken.
Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 04/14/2022
Score: 92
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; no one on the property was a certified protection manager.
1.0
10.
5-205.11; Priority Foundation; rags seen on the hand wash sink. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf The rags were removed from the sink.
1.0
16.
4-601.11 (A); Priority Foundation; several knives have debris on them stored clean The sprayer at the dish pit has a build up of debris inside of it. .A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Clean these areas. Items sent to dish pit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In the expo prep area potato salad, corn, pasta, raw burger and milk in a reach in cooler were all above 41 degrees. TCS/ready to eat foods shall be held at 41 degrees at all times. Suggested placing ice bags on these items.
1.5
41.
3-304.14; Core; several sanitizer buckets did not have any sanitizer in them. Sanitizer buckets shall be held at 200-400 ppm for sanitizer. The buckets were changed.
0.5
43.
3-304.12; Core; observed employees using cups without handles to get foods out of food bins. During pauses in food prep utensils shall be stored out of the food product. Educated this today in the kitchen.
0.5
44.
4-901.11; Core; many pans, tubs and utensils were stored wet in the buckets and tubs. After cleaning and sanitizing equipment and utensils place them in a way that air drying can occur.
0.5
45.
4-903.11(A) and (C); Core single service articles were seen down in dirty tubs. Single use articles shall be stored in a place where contamination cannot occur. Clean these tubs.
0.5
48.
4-302.14; Priority Foundation; the chlorine strips for the dish machine were wet and not usable. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf The manager found more test strips.
0.5
55.
6-501.12; Core; build up of debris on the hoods and exaust over the equipment in the kitchen cooking areas. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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
Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 10/27/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; manager was given the clean up of vomiting and diarrheal clean up kit.
0.0
16.
4-602.11; build up of debris in the ice machine panel. Equipment food contact surfaces shall be cleaned often enough to keep clean. Clean this unit.
1.5
28.
7-102.11; Priority Foundation; one bottle of degreaser was not labeled. Cleaners shall be labeled with the proper name of the chemical. The degreaser was labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; observed several pans on the drying rack that had debris inside of them. Pans shall be clean. These pans were sent to the dish pit for cleaning.
0.5
47.
4-501.11; Core; several cutting boards are rough and not easily cleaned. Equipment shall be in good re-pair. The manager will shave these down.
0.5
49.
4-602.13; Core; several large tubs had debris build up on the outside of them. Non food contact surfaces shall be cleaned often enough to stay clean. Clean these containers
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 pandemic
Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/18/2019
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: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/17/2019
Score: 82
#
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: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 11/28/2018
Score: 96
#
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: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 09/23/2011
Score: 96.5
#
Comments
Points
28.
Numerous flies observed in the facility at the time of inspection. Increase pest control measures. **General comment** Standing water below deck, inspection was just after a heavy rain, monitor standing water, it should drain quickly so that it does not become a breeding area for mosquitos.***
1.0
35.
Keep single service stored above the floor in storage room.
0.5
38.
Hot water is not under continuous pressure. It intermittantly turns off.
0.5
43.
Keep soap and towels available at handwash station at all times for effective handwashing. At the time of inspection women's room was out of paper towels.
1.0
48.
Do not prop open exterior doors. Restroom doors are required to be self closing.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 600 E BROAD ST FUQUAY VARINA, NC 27526 Facility Type: Restaurant Inspection Date: 12/09/2009
Score: 95.5
#
Comments
Points
10.
Pretzels in non-locking GE freezer unit near restrooms. A unit that meets ANSI standards and that locks needed to store food. Unit is to remain locked at all times; Popcorn in cup stored on bar easily accessible to public. Keep food protected from contamination.
1.5
19.
Chlorine sanitizer powder stored above single service paper towels and peanuts in small side storage room. Store chemicals in a manner to prevent contamination. Don`t store above above or with food or food contact surfaces.
1.5
34.
Stacks of beer glasses stored on bar directly in front and accessible to patrons sitting at counter. Store clean utensils in a manner to prevent contamination. Store behind bar.
0.5
38.
Quat test strips needed for premixed Quat sanitizer in white bottles.
0.0
39.
Non-nsf GE freezer. Equipment is to meet ANSI sanitation requirements and be NSF approved. Replace. New unit needs lock.
0.5
43.
Handwashing signage needed in restrooms.
0.0
46.
Replace cracked beer cooler light shield.
0.0
47.
Empty bottles stored on floor behind bar. Numerous kegs of beer and bottles of water stored on floor in walk in beer cooler. Storage shall be 6-12 inches off of floor on approved shelving.
0.5
49.
No documentation of approved training - no credit awarded.
