Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/21/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ribs/tomato/shrimp/mac & cheese/slaw in one prep unit and drawer unit were out of temp as noted. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps. Shrimp in drawer unit was out of temp due to thawing too long under running water. Staff should monitor temps during thawing to ensure product does not exceed 41F. Product was on line for immediate cooking. CDI Thermostat was adjusted down on the prep unit as a corrective action for items at 43F. CDI
1.5
35.
3-501.13 ; Priority Foundation; When thawing submerged under cool running water product must not exceed 41F when thawing. Staff should monitor product temps closely using this method of thawing. Thaw in the cooler if possible as the preferred method of thawing. Manager education. CDI
0.0
55.
6-201.11; Core; Repair any cracked or damaged floor tiles. Clean dusty or dirty ceiling tiles in the kitchen prep area.
Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/07/2024
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Day dots are being used on some foods requiring date mark but no numerical date was on containers or individual portions. Place numerical dates on day dot stickers so adequate information is available to determine the number of days product has been held. All date marked foods may be held for up to 7 days at 41F or below hold temp. Manager education. CDI
1.5
51.
5-205.15; Core; Repair slow or stopped up drain for the dishmacine. This drain is overflowing and draining into an adjacent floor drain. Manager stated a plumber was scheduled to do this repair.
0.0
55.
6-201.11; Core; Repair any cracked or damaged floor tiles. Clean dusty or dirty ceiling tiles in the kitchen prep area.
0.0
General Comments
Good Food Temps! Good overall improvement this inspection.
Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/24/2023
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; Dishmachine was not sanitizing during visit. Need 50-100 ppm chlorine residual on rinse cycle of machine to properly sanitize. Staff should use test kits and ensure machine is properly sanitizing an functioning properly. Ecolab was contacted during inspection and was in route to facility to repair machine. Use paper items or wash dishes and cookware manually at 3-compartment sink until machine can be repaired to working order. CDI Clean and sanitize soda nozzles good regularly. Clean good removing all buildup or soil, then sanitize them with approved sanitizer. Completed during inspection. CDI
3.0
49.
4-602.13; Core; Clean unused equipment good of all grease or food debris. Remove unused equipment if possible as this may give pests a place to harborage or hide. General equipment cleaning.
0.0
56.
6-303.11; Core; Replace burned out light tubes in the kitchen prep area to improve lighting.
Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/07/2023
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Dishmachine not sanitizing at the start of inspection. Need 50-100 ppm chlorine residual on rinse cycle of machine to properly sanitize. Chlorine sanitizer container was empty upon checking. Staff should use test kits and ensure machine is properly sanitizing and replace chemicals as necessary for machine to function properly. Chemical chlorine sanitizer replaced and then machine tested good. CDI
1.5
38.
6-501.111; Core; Live roaches seen inside unused reach-in cooler. Continue to treat for bugs to control and eliminate pests from the facility.
2.0
44.
4-901.11; Core; Air dry all food pans or utensils after washing them. Do not stack items WET.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment. General equipment cleaning.
0.0
56.
6-303.11; Core; Replace burned out light tubes in the kitchen prep area to improve lighting.
Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/15/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Chicken at prep unit was stacked too high and was out of temp as noted. Sour cream/butter at ice bath was out of temp as noted. Do not stack items too high and monitor ice bath to make sure ice is sufficient to maintain proper temps of 41F or below. Staff should monitor temps frequently to ensure compliance. Butter/sour cream was discarded during inspection and stack was lowered on chicken at the prep unit. CDI
1.5
23.
3-501.17; Priority Foundation Day dots alone do not provide sufficient information for date marking purposes. Add numerical date so items can be tracked. All foods requiring date mark can be held for up to 7 days at 41F or below hold temp. Numerical date allows this seven day period to be clearly tracked by the regulatory authority. Manager educated on date marking requirements during inspection. CDI Dates were also not changed on pans in the walk-in cooler and indicated the incorrect date. Staff should check dates frequently for accuracy and ensure all required foods are clearly labeled with a date.
1.5
38.
6-501.111; Core; Live roach seen inside unused reach-in cooler. Not as many dead bugs noted on this inspection. Continue to treat for bugs to control and eliminate pests from the facility.
Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/15/2022
Score: 95.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer buckets were left empty in rear kitchen prep area. Wiping cloths laying out on surfaces. Make sure approved sanitizer is available at all times in prep areas. Store all wiping cloths in sanitizer buckets between uses. Use sanitizer on all food contact surfaces, equipment, utensils, and cookware. Sanitizer made during inspection and tested between 150-300 ppm quat. CDI Dishmachine chlorine residual checked good. Staff should ensure all sanitizer buckets are in place and checked for proper strength prior to starting prep or cooking activities.
3.0
23.
3-501.17; Priority Foundation; Day dots alone do not provide sufficient information for date marking purposes. Add numerical date so items can be tracked. All foods requiring date mark can be held for up to 7 days at 41F or below hold temp. Numerical date allows this seven day period to be clearly tracked by the regulatory authority. Manager educated on date marking requirements during inspection. CDI
0.0
38.
6-501.111; Core; Many dead bugs seen in light fixtures in the ceiling. Several live roaches were inside an unused reach-in cooler unit. Take measures to control and eliminate all pests from the facility. Call exterminator to treat facility as soon as possible!
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces.
0.5
44.
4-901.11; Core; Air dry all food pans or utensils after washing them. Do not stack items WET.
0.0
49.
4-602.13; Core; Clean unused equipment good of all grease or food debris. Remove unused equipment if possible as this may give pests a place to harborage or hide.
Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/28/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Sanitizer bucket containing some wiping cloths was empty of sanitizer. Make sure sanitizer at 100 ppm chlorine or 150-300 ppm quat is available for use on all food contact surfaces, equipment, or utensils. Store all wet or damp multi use wiping cloths in sanitizer between uses. Sanitizer made during inspection and then tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw fish/meats in drawer cooler were 55F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temp. Electric breaker for unit had tripped. Breaker was reset and unit came back on. Manager discarded out of temp meats and was instructed to let unit cool back down before restocking the cooler. CDI Staff should monitor temps frequently and monitor coolers for proper operation. If electrical breaker continues to present a problem then a qualified electrician should be called to address the issue.
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces.
Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/28/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority; The dish machine is not able to reach a plate sanitizing temperature of 160F. Gauges are not rising above 140F on the machine and the thermometer used to test the machine was only able to reach a temperature of 153.4f. Have the machine serviced to repair the gauges and to ensure the machine will reach a final rinse temperature of at least 160F plate temp. Gauges should read 180f on the machine when the plate temps are showing at least 160F. obtain test strips or a irreversible thermometer for testing of the machine on a regular basis. Verfication to check the machine in 3 days from the date of this inspection. All dishes must be manually sanitized in the three compartment sink after washing and before being air dried until the machine is repaired.
1.5
22.
3-501.16 (A)(2) and (B); Priority;Butter and sour cream that is held in the ice bath on the counter was holding above 41F. The heat lamp is right over this area which may be effecting the ice bath and causing foods to remain above 41f. Ice was added to the ice bath during inspection to cover the side of the pans. dressings on the end of the salad bar are holding at 45F with the broccoli salad and pasta salad on the same end holding at 43F. Have the salad bar cold plate serviced and repaired if needed to ensure the plate will hold all potentially hazardous foods at 41F or below. All potentially hazardous foods must be held at 41f or below. CDI.
1.5
51.
5-205.15; Core; The pipe coming from the dish machine to the floor drain had come apart and was spilling water onto the floor. Glue the pipe back together and maintain an air gap. repair the plumbing and maintain in good repair.
Location: 65 SON LAN PKWY GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/30/2021
Score: 97.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add salmonella nontyphoidal to the employee health policy as a reportable disease. CDI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. cdi education.
0.0
6.
2-401.11; Core; employee drink cup was sitting on the prep top surface of the prep cooler while foods were being prepared. Store all employee drinks below and away from prep surfaces, food, and clean utensils. Employees should drink from cups with lids and straws to prevent contamination of the employees hands or cups.
0.5
22.
3-501.16 (A)(2) and (B); Priority; the two cooler drawers on the right side of the first prep top unit were holding foods above 41F. Have this unit checked and the thermostat adjusted to maintain 41F at all times. TCS foods must be held at 41f or below. CDI product was moved to other coolers while the unit is serviced. temperature logs will be kept for the cooler.
1.5
33.
3-501.15; Core;When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
Ribs were cooled in the walk in and were tightly wrapped in plastic wrap. Modify cooling process to lightly cover the product while it cools to 41f.
0.0
47.
4-501.11; Core; The walk in freezer is not holding foods to a hard frozen state allowing some products to thaw. the door to the freezer is not sealing correctly. Repair the gasket and door to allow for a tight seal and check the walk in freezer for any repairs or adjustments that may be needed to maintain food in a frozen state.
