Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/13/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut tomatoes and raw chicken in the cooler below the grill were 43F-45F. Unit should be able to hold foods at or below 41F. Adjust unit to be able to do so, even during busy times of day. CDI with education.
1.5
35.
3-501.13 ; Priority Foundation; At the start of inspection in the seafood prep sink, there was a bucket full of fish in water to thaw. The water must be continuously running on top of the foods that are in thaw. Operator turned on water to thaw the fish.
0.5
47.
4-501.11; Core; In the walk in freezer, water is dripping from the ceiling ventilation grate and is forming icicles on the grate and shelving below. The source of the water/ice needs to be repaired. Keep foods stored away from the area where it is dripping and collect the water/ice in a pan.
0.5
55.
6-501.11; Core; Repair the area on the wall in the food service area with damaged baseboard.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/25/2024
Score: 96.5
#
Comments
Points
19.
3-403.11;Priority; Pork was being reheated in the hot hold unit. When reheating food use equipment that is meant to reheat food to 165 before placing it in hot hold unit. Talked to operator about moving to stove to reheat. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food ( tomato, cheese, pico, cooked shrimp) in the prep top on the line was temping 50-53F. Food that is in cold hold shall be 41F or below. PIC discarded out of temp food and stopped using unit. Unit needs to be serviced and inspected before put into use. Varication Required
1.5
24.
3-501.19; Priority Foundation; to-go Salsa sitting on prep table at entrance of kitchen did not have time documentation. Pic stated that it was put out at 11, time of discovery was 2:15. The salsa had until 3 to be discarded/used. Pic correctly labeled salsa. CDI
1.5
41.
3-304.14; Core; Sanitation solution where wiping cloths were stored was too weak. Dispenser for sanitizer was not working. PIC was able to hand mix a solution until dispenser is fixed. CDI
0.0
55.
6-501.11; Core; Ceiling in front of ice machine had a steady water drip onto the floor from the HVAC unit. Repair the source of the leak and keep all items in that vicinity protected.
0.5
General Comments
Will return on February 2nd 2024 to verify cooler repair Follow-Up: 02/02/2024
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 98
#
Comments
Points
8.
2-301.14; Priority; Employee observed handling raw shrimp and placed on the grill with gloved hand, then going immediately to handle cooking utensils then grab vegetables in the cooler drawer. Pre-portioned bags of raw chicken in cooler drawer, placed on grill with gloved hand then went to handle utensils, etc. Gloves must be changed and hands washed after handling raw meat, raw seafood and before handling any other item. The raw meats that are pre-portioned still have raw meat residue on the outside of the bags which means gloves must be changed and hands washed.
2.0
22.
3-501.16 (A)(2) and (B); Priority; The items in the top portion of the open top prep cooler were slightly above 41F. Unit thermostat was adjusted from 3 to 5/6 to allow colder air to flow. Monitor unit to make sure it can hold 41F or below even during busy times.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/05/2023
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a person on duty that is in charge and a certified food safety manager. There was not a food safety certified person on duty during the inspection and there were priority violations.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a manager on duty that had a valid food safety certification.
1.0
6.
2-401.11; Core; In the kitchen, there were employee beverages on the food prep table by grill line, on multiple prep sinks where food was being prepared and on the clean dish storage area. All beverages must have a lid and cover. Keep stored in a location that is away and below all food prep areas, all food storage areas and clean food contact storage areas/items.
0.5
22.
3-501.16 (A)(2) and (B); Priority; TCS Foods in the open top prep cooler on grill line were 43F-45F. Foods in the cooler below the grill were 46F. Salsa and dip in the salsa cooler in beverage area were 44F-46F. (Reference Food Temp Chart for food items) Cheese Quesadillas cooked and set on plate until ready to continue to cook and serve were 73F. Foods in cold holding must be at 41F or below and all cooler units shall be able to hold foods at this temperature even during busy times of the day. All units should be adjusted and monitored, and repaired as necessary to keep foods 41F or below. Keep the quesadillas in the cooler at 41F or below, or in the hot hold cabinet. Items removed.
1.5
35.
3-501.13 ; Priority Foundation; Small container of frozen beef steaks thawing by sitting on the prep sink. Thaw in the cooler or under cold running water at the meat prep sink. Steaks were still frozen and moved back to the cooler to thaw.
0.0
47.
4-501.11; Core; In the walk in freezer, water is dripping out of the ceiling ventilation unit and freeing as icicles below unit. Water/ice is being captured in a container below but there is evidence of the water/icicles on shelving and boxes below as well. The source of the water/ice needs to be repaired. Continue to catch the water/ice in the container and move foods away from the area.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/02/2023
Score: 97
#
Comments
Points
10.
5-202.12; Core; The hand sink in the kitchen by grill line does not have hot water due to it being damaged. Repair the sink so it provided hot and cold running water for adequate hand washing. 5-205.11; The hand wash sink in the bar had the container in it to catch ice and lemons. This sink is a hand wash sink, not a dump sink. Remove the container so it is open and free for handwashing.
2.0
21.
3-501.16(A)(1) ; Priority; On the steam table, shredded chicken was 123F-139F. The top portion was 123F, and the portion below the lip of the pan was 139F. Chicken was over stacked. Foods in hot holding must be held at or above 135F. Keep the amount in the pans below the lip of the pan for effective hot holding. The excess chicken was removed to reheat and hold in cabinet.
0.0
24.
3-501.19;Facility is using time control on the pre-portioned containers of salsa for to-go orders. When using time control, procedures must be written and available for review. The procedures must include the food that is held at time control (salsa in to-go cups), how the time it is at room temp is documented (time control sticker on product), how long the food will be held at room temperature (4 hours) and what will occur when the 4 hour hold time is over (dispose). This must be completed or points will be deducted.
0.0
39.
3-305.11; Core; In the walk in cooler, box of lemons stored directly on the floor. In the side storage room, boxes of beverages stored directly on the floor. In all coolers and storage areas throughout, store all foods and food contact items above the floor for protection. Store on shelving that is a minimum of 6 inches above the floor.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/29/2022
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage on the food prep sink by foods in preparation and an open beverage on table directly by and above foods in storage. When consumed on placed in the kitchen, employee beverages must have a lid/cover. Keep stored in a location that is away and below all foods in prep and storage as well as all areas that hold food contact items.
0.5
10.
5-202.12; Core; The hand sink in the kitchen by grill line does not have hot water due to it being damaged. Repair the sink so it provided hot and cold running water for adequate hand washing. Owner reported that he has been in contact with several different plumbers to repair the hot water and none have shown. He also had available during the inspection the new fixtures and plumbing to repair, just waiting on the plumber.
5-205.11; The hand wash sink in the bar had the container in it to catch ice and lemons. This sink is a hand wash sink, not a dump sink. Remove the container so it is open and free for handwashing.
1.0
24.
3-501.19; Facility is using time control on the pre-portioned containers of salsa for to-go orders. When using time control, procedures must be written and available for review. The procedures must include the food that is held at time control (salsa in to-go cups), how the time it is at room temp is documented (time control sticker on product), how long the food will be held at room temperature (4 hours) and what will occur when the 4 hour hold time is over (dispose).
0.0
39.
3-305.11; Core; In the dry food storage room, open crate of onions stored directly on the floor and bags of spices stored directly on the floor. All foods and food contact items must be stored above the floor for protection. Store on shelving that is a minimum of 6 inches above the floor.
1.0
55.
6-201.11; Core; The pieces of floor in the walk in cooler are buckled, warping up and loose, trapping debris between and below them. Repair the floor so that each piece is secure to the ground. Seal the pieces together so debris does not get below and between them.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/07/2022
Score: 97
#
Comments
Points
8.
2-301.14; Priority; Employee observed handling raw shrimp to place on the grill, then went to grab grill tools and vegetables with the same hands. After handling raw meats or raw seafoods, hands must be washed at the hand sink. Suggest using a tool or utensil to grab the raw meats and raw seafood with versus hands.
2.0
10.
5-202.12; Core; The hand sink in the kitchen by grill line does not have hot water due to it being damaged. Repair the sink so it provided hot and cold running water for adequate hand washing.
5-205.11; The hand wash sink in the bar had the container in it to catch ice and lemons. This sink is a hand wash sink, not a dump sink. Remove the container so it is open and free for handwashing.
1.0
22.
3-501.16 (A)(2) and (B); Priority; To-Go cups of salsa were being placed on the counter by bags of chips. Salsa is a TCS food and must be held under temperature control at 41F or below. Salsa was there less then 30 minutes and allowed to placed back into the cooler.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/16/2022
Score: 98
#
Comments
Points
6.
2-401.11; Core; employee drink cups sitting on multiple prep surfaces. store all employee drinks below and away from prep surfaces, food, and clean utensils.
0.0
22.
3-501.16 (A)(2) and (B); Priority; the back prep cooler by the grill is holding foods at 45F. The required temperature for cold holding of TCS foods is 41F. the unit had been opened for extended period of time for lunch. Keep lids closed as much as possible and have the unit serviced to ensure it will be able to hold foods at 41F at all times. Temperature adjusted at inspection and was below 45F at end of inspection. TCS foods placed on 6 hour hold time according to the time control policy already in place. Monitor and remove any TCS foods in the unit if 41f cannot be maintained. CDI
1.5
55.
6-201.11; Core;Repair the areas of the flooring in the bar area that have been removed for cosmetic upgrades to the facility. Maintain all floors in good repair so that food debris does not buildup and water does not pool in the broken or cracked areas of the floor tiles.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/21/2022
Score: 99
#
Comments
Points
24.
3-501.19; Priority Foundation; Portioned salsa cups left out at room temperature must be on a time control policy or stored on ice bath to maintain at least 41F. Write a time control policy to keep salsa out at room temperature that included instructions to discard all leftover product at the end of the hold period. The cups must be marked with a time stamp to indicate the time the product was removed from the refrigerator or what time it is to be discarded. Product may be held for a maximum of 6 hours when removed from a 41F cold hold equipment. Salsa cups may never exceed 70F. Cups were marked with time stamp at inspection and time control policy was discussed with PIC. CDI
0.0
44.
4-901.11; Core; A few plastic food pans were stacked wet. All pans should be crosstacked to allow for proper air drying. after cleaning and sanitizing all equipment and utensils but be air dried.
0.5
55.
6-201.11; Core; Repair the areas of the flooring in the bar area that have been removed for cosmetic upgrades to the facility. Maintain all floods in good repair so that food debris does not buildup and water does not pool in the broken or cracked areas of the floor tiles.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/22/2021
Score: 97
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. updated employee agreement forms can be printed from the johhnston county env health website and may be used to meet this requirement. CDI education.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. a template plan may be printed and kept onsite from the Johnston county env health website and may be used to meet this requirement. CDI education.
0.0
15.
3-302.11; Core; a large stock pot of cooked chicken was sitting on the floor to cool at room temperature. directly above this pot raw chicken was being sliced and prepared. do not prepare raw meats over ready to eat foods. Keep all ready to eat foods separated and protected from cross contamination. Only work with one type of raw meat at a time keep all raw meats separated from vegetables. pot was moved to another location at inspection and was well over 165F at time of inspection. CDI
1.5
34.
3-401.13; Priority Foundation;Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 57oC (135oF). Pf Rice and beans on the steam table were not at 135f. PiC states that rice and beans were prepared just before inspection. All vegetables that are held hot must reach 135F before placing them back in the steam table. Rice and beans reheated at inspection. CDI
0.5
39.
3-305.11; Core; Pans of cooled chicken in the freezer were uncovered. keep food items covered in the walk in and freezer to prevent contamination.
1.0
51.
5-205.15; Core; Repair the leak in the pipe at the employee handsink that is leaking water onto the floor. All plumbing should be in good repair without leaks.
0.0
55.
6-501.11; Core; A cosmetic remodel is underway in the facility repair the areas of flooring that are heavily damaged to facilitate cleaning.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/13/2019
Score: 95
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/18/2019
Score: 97.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 05/22/2019
Score: 97
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/06/2019
Score: 95.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/17/2018
Score: 97.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 09/05/2018
Score: 97
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/12/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/27/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/25/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Sanitzer was not present upon inspection. Sanitizer shall be present at all times. Shall be minimum 200 ppm quat sanitizer. Also, have available at all work stations for quick cleaning.
1.5
36.
Replace or resurface cutting boards at the prep cooler, replace the cover to the chip warmer.
0.5
40.
Clean fountain nozzle holder and drain at bar. Shall be clean at all times.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 02/29/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
An employee drink was sitting on the prep sink while food was being prepared. Store all personal drinks below food and any prep areas.
1.5
10.
Keep all foods covered during storage.
1.5
11.
The drink nozzles has mildew build-up, better cleaning is needed.
1.5
23.
When cooling cooked meats, do not place in 5 gallon buckets, place on a flat pan or shallow container. Cool food down in a shallow bowls, use lids and wraps with holes.
1.0
24.
Hamburger meat was thawing out at room temperature, when thawing must thaw under cold running water or in the refrigerator, do not thaw out at room temperature.
0.5
36.
Replace or resurface cutting boards at the prep cooler, replace the cover to the chip warmer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 11/07/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Keep all foods covered during storage.
0.0
11.
Interior ceiling of ice machine had mold build-up, a bottle of sanitizer was too weak, proper strength must be at least 200ppm.
1.5
16.
Melted cheese must be held at 135*F or higher.
0.0
28.
Flies present inside the facility today; take measures to effectively control and eliminate all flies from the facility.
2.0
38.
Test strips available were for chlorine solution, restaurant was using quat. ammonia as sanitizer. Eco Lab representative gave manager test strips during inspection.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 07/19/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Clean and sanitize all prep sinks after each use. Clean all food contact surfaces, equipment, and utensils good after each use removing all food soil or debris, then sanitize with approved sanitizer. Approved sanitizer is 200-300 ppm quat, or 50-100 ppm chlorine.
1.5
17.
Salsa at wait station was 50 degrees F. Raw chicken/beef and cheese was 55-60 degrees F in reach-in drawer cooler at cook line. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures. Do not use this cooler until it is repaired. Work out of prep/reach-in unit.
2.0
28.
Flies present inside the facility today; take measures to effectively control and eliminate all flies from the facility.
1.0
34.
Air dry all food pans, plates, or utensils before stacking them. Do not stack items WET.
0.5
36.
Replace torn door gasket on drawer cooler.
0.0
44.
Clean trash or debris from dumpster pad.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 04/20/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
3.
Employee handling raw poultry with gloved hands, removed gloves then handled ready to eat foods. Employee handling preportioned bags of raw poultry and raw shrimp at grill then directly handling tortillias and vegetables without any handwashing. Handwashing in the number one way to prevent a cross contmination in the food service establishment. Hands must be washed between glove changes. When raw meats are portioned into the bags the food handler handles the raw meats and the outside of bags therefore the bags are contaminated, hands must be washed every time they are handled and before handling other foods at the grill. The alternative to this is to use color coded food tongs in each raw meat product at the grill, as long as the colored handle does not contact the foods themselves and is stored to prevent a contamination risk.
2.0
11.
Clean the ceiling inside the ice machine.
0.0
14.
Large bucket of beans from previous days cooking still too warm (>45F), large buckets of broth from cooking chicken 130-140F and over 2 hours. All foods must cool from 135F to 70F within 2 hours, then an additional 4 hours to cool to 45F. It is your responsibility to ensure that foods are cooling to the proper temperature in the correct time period. Use small shallow pans and check the temperature during the cooling process to make sure the required perimeters are being met.
2.0
17.
Tortillias stuffed with cheese and heated, fried chili peppers sitting out at room temperature. These foods must be kept under temperature control in the cooler or cook them as needed for service. Do not sit them out at room temperature.
2.0
28.
Take the bug zapper down from the wall in the dry storage room and remove it from the facility!
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 01/24/2011
Score: 96.5
#
Comments
Points
2.
Employee beverage was on top of the ice machine. Keep all employee beverages in a location that will not cause a cross contamination risk. Keep away from all foods and food storage/preparation areas.
1.5
16.
Queso/Cheese Dip in hot hold unit, soup base on stove not at proper hot holding temperatures. Queso must be heated on the stove or oven before placing in the hot hold unit at 135F or above. Steam unit is for hot holding only, not heating. Keep soup hot or cold, do not leave out at room temperature until ready to use. Both items were reheated.
2.0
17.
Instead of portioning salsa and placing in cooler, can place large contianer in ice bath if able to hold 45F or below. A time control method can be used instead of temperature, must sign agreement with Health Dept agent before doing so.
0.0
21.
Hot water has a wide range of hot water temperature while running it at any one sink. Have a professional check to find cause of flucuation. Minimum hot water must be able to stay 140F or the dishmachine, 130F minimum at the 3-compartment sink.
0.0
28.
The bug zapper at side door to dry storage room, must be removed from the establishment.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 10/27/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
11.
No sanitizer solution available in bucket or bottle at time of inspection. Must keep and use a properly mixed sanitizer solution on all food contact areas between uses. If going to use a Quat Ammonia sanitizer then the strength should be between 200ppm and 300ppm. Pan lids observed being washed, rinsed and set to dry. All food containers, lids included, must be washed, rinsed and soaked in a sanitizer for 2 minutes before setting to air dry. Ice machine has a black build up inside it, clean often to remove and prevent.
3.0
14.
Several pans of chicken and vegetables and tall container of chicken broth cooked 3 hours earlier still >70F, tall container of cooked meat from 2 days before 50F. If a food is cooked and put into the cooler, it must cool to the proper temperatures within the right time frame: 2 hours to cool to 70F, then an additional 4 hours to cool to 45F. Use an approved method to cool foods such as shallow pans, small portions, ice bath or ice paddles.
2.0
16.
Keep hot foods 135F or above (cheese-soup). Stir to incorporate heat and keep covered when not in use to help keep hot.
0.0
17.
Tall reach in cooler in the beverage station was holding salsa and milk too warm (50F-53F). Cooler must be able to hold foods 45F or below, unit was adjusted to a lower setting. Do not sit trays of salsa in bowls out at room temperature, keep in refrigerator or in ice bath at 45F
2.0
47.
Organize the dry storage spaces, remove unnecessary items.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 08/19/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Many foods uncovered in the walkin cooler(lettuce,beans,raw meat), freezer (fried chilles) and the reach in coolers (meat,jalapenos,sauces). Keep all foods properly covered to protect. Container of taco shells below the raw meat prep sink. Do not store foods or clean equipment below the meat or seafood prep sinks. Fly swatter in the box of packaged crackers, store the fly swatter away from foods, food storage and prep areas.
1.5
11.
Sanitizer solution in the bucket was weak in quat ammonia strength. Sanitizer solution must be a minimum of 200ppm when using quat ammonia. Mix, change as needed and check to ensure strength. Ice machine has a black build up on the inside portions. Machine needs to be cleaned often to remove and prevent.
1.5
14.
Several foods, reference the food temp chart, in the walkin cooler cooling down from around 12:00 pm. Time temperature was taken was 3:00pm and the temperature was above 70F. All hot foods have to cool to the proper temperature within the required time period. Foods have 2 hours to cool from >135F to 70F. Then an additional 4 hours to cool to 45F. Total cool down time is 6 hours. Since foods are within the 6 hours, they were removed to restart the process. Adjust methods to rapidly cool-suggest ice paddles, ice as an ingredient, etc.
2.0
17.
Salsa in the container slightly warm. Make sure it is staying in the cooler at 45F or below and not sitting out on tables.
0.0
30.
Keep linen bags for the dirty towels away from the single service items.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 06/15/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
Employees eating from a plate of food on top of ice machine in kitchen, several employee beverages on top of ice machine and prep table. Employee beverages, when consumed in the kitchen, must have a cover (lid&straw) and be stored away or below all food, food prep and storage areas. All foods and beverages were discarded.
1.5
10.
Tortillias stored below meat prep sink, meat stored in direct contact with `thank you`/grocery bags. Keep all foods properly protected in storage. Covers, approved containers and locations. No food storage below meat prep sink, or seafood prep sink.
1.5
11.
Cannot refill beverages at coke machine due to short activation levers (cross contamination)
0.0
23.
Two pans of cooked chicken and vegetables out at room temperature >140. cooling, container of chicken broth on prep table cooling. Use an approved method to rapidly cool foods as required time period! Ice baths, Ice paddles, bags of ice, shallow and cold pans, if not using reachin freezer to hold foods-can cool small amounts at a time here before placing in cooler.
2.0
38.
provide quat ammonia test strips.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 03/25/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Raw shell eggs were stored over raw shrimp. Store raw poultry products below seafood. Store all raw foods according to final cook temperature with highest final cook temperatures on the bottom shelves.
1.5
11.
No sanitizer buckets at the time of inspection. Only one spray bottle was made up. Sanitizer at 200-300 ppm quat, or 50-100 ppm chlorine should be available for use at all times. Lable all santizer buckets and spray bottles. Use santizers on all food contact surfaces and equipment.
1.5
14.
Chicken and sauces cooling in the walk-in cooler was 138 degrees F after 1 hr of cooling time. All foods that are cooling must cool to 70 degrees F or below in 2hrs or less and from 70 to 45 degrees F in 4 hrs. Total cooling time must not exceed 6hrs.
2.0
23.
Use effective cooling methods to meet cooling requirements on item #14. Use shallow pans, loose lids, ice baths, or utilize freezer for cooling. Use any or all means listed here to meet cooling needs.
1.0
33.
Store ice scoops handle up to avoid hand or fingernail contact with food.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5131 NC 42 W. Suite 270 GARNER, NC 27529 Facility Type: Restaurant Inspection Date: 12/01/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Raw shrimp and enchalada sauce was at seafood sink. Do not prepare or store ready to eat foods or cooked foods at raw meat sinks. These prepared foods must be kept in a location so they will not be contaminated by raw meats. Keep foods stored according to final cook temps with highest temp on bottoms. Store from bottom to top:(bottom)raw chicken, raw beef, raw pork, raw seafoods, ready to eat or cooked foods(top). Use scoop with handle to dispense sugars, do not use bowl.
1.5
11.
Do not mix sanitizer too strong. Mix 200-300ppm for quats and 50-100ppm for chlorine.
0.0
16.
Be sure to stir all foods fequently when not busy. This will help foods stay at proper hot hold temp of 135degrees or above. Keeping covered will also help. Hot foods must stay 135 or above at all times.
2.0
34.
Do not store dirty dishes on clean side of drainboard. Do not allow dirty pans/utensils to be stored on clean dry racks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
