Location: 590 E CHATHAM ST 102 CARY, NC 27511-6955 Facility Type: Restaurant Inspection Date: 08/30/2024
Score: 100
#
Comments
Points
24.
3-501.19; Priority Foundation; Written Procedures are not available for Biryani Salon/sauce portioned in containers, held on the low shelf of the order table, warm with no temperature control, but labeled for four hours. Written procedures are required with labeling method (round sticker with start time and time 4 hours later) and disposal of anything remaining at 4 hours. Written procedures were initially developed today. Formalize the Time Holding procedures for the Biryani Salon. Recommend improving the written procedures for chicken biryani, etc; add specifics.
Location: 590 E CHATHAM ST 102 CARY, NC 27511-6955 Facility Type: Restaurant Inspection Date: 05/17/2024
Score: 99.5
#
Comments
Points
16.
4-602.11; Priority; Thermometers used to check food temperature are not clean. Clean the probes of the thermometers before use or before storing. Sanitized towel may be used. Thermometers were cleaned during today's inspection. . Also assure food preparation sinks are cleaned with detergent after use. Remove residual adhering to interior surfaces before sanitizing. Sinks were cleaned upon request today
0.0
41.
3-304.14; Core; Employee has a wiping cloth hanging from his waist. Avoid use of cloth towels except as outlined in the rules. Wiping cloths should be available for equipment surfaces and cleaning thermometer probes, that are stored in buckets of sanitizer. Use paper towels following handwashing. Single use disposable sanitizer wipes are also an option. Assess what the cloth towel is needed for.
0.5
43.
3-304.12; Core; Rice warmer has plastic utensil inside with handle across the rice. Handles shall be extended out of the food and out of the container.
0.0
49.
4-601.11(B) and (C); Core; Remove laser film from equipment surfaces.
0.0
General Comments
Replace plastic bus tubs in the walk in cooler with cooked food with metal hotel pans. Assure walk in cooler and make line refrigerator are holding food at 41 degrees F and colder; adjust as needed.
Location: 590 E CHATHAM ST 102 CARY, NC 27511-6955 Facility Type: Restaurant Inspection Date: 01/17/2024
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; The hand washing sink in the dish pit was blocked with storage of many 5 gallon buckets. Hand sinks shall be accessible at all times for use by employees. CDI-Buckets were moved.
1.0
10.
6-301.11; Priority Foundation; The hand sink at the to go service area with steam table did not have soap. Hand sinks shall be provided with cleanser at all times. The hand sink was provided with soap.
0.0
10.
6-301.12; Priority Foundation; The hand sink at the service area with steam table did not have towels. A sanitary hand drying method shall be provided at hand sinks at all times. CDI-Paper towels were provided.
0.0
15.
3-302.11; Priority; Raw chicken was stored above uncovered cabbage salad and ready to eat vegetable sauces in the prep cooler. Raw meat shall be stored so it cannot contaminate ready to eat foods. CDI-Chicken was moved to another unit. Storage chart provided and reviewed with PIC.
3.0
39.
3-305.11; Core; A few boxes of chicken from today's delivery were left on the floor in the first walk in cooler. Food must be stored at least 6 inches above the floor away from splash and contamination. CDI-Boxes were moved to shelving.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned utensils on the counter were stored in a soiled bucket. Cleaned utensils shall be stored in a clean, dry location. CDI-Utensils and bucket were cleaned in the dish pit.
Location: 590 E CHATHAM ST 102 CARY, NC 27511-6955 Facility Type: Restaurant Inspection Date: 08/28/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was stored above raw goat in the walk in cooler. Raw animal foods shall be stored according to final cook temperature, with chicken on the bottom since it has the highest final cook temperature. CDI-Food was rearranged. Storage chart provided to PIC.
1.5
16.
4-501.114; Priority; The quaternary ammonium solution in the 3-compartment sink measured below 200ppm. Quatenary ammonium sanitizing solutions shall measure between 200-400ppm. CDI-Autochlor was called for readjustment of dispenser. Solution will be made by employees until dispenser has been adjusted.
1.5
49.
4-602.13; Core; The filters above the grill line are dusty. Non food contact surfaces of equipment shall be maintained clean. Clean the filters.
Location: 590 E CHATHAM ST 102 CARY, NC 27511-6955 Facility Type: Restaurant Inspection Date: 05/31/2023
Score: 99.5
#
Comments
Points
48.
4-501.14; Core; The 3-compartment sink was not cleaned before filling for cleaning utensils. Food and other debris was floating in the rinse and sanitizing compartments. CDI-Sink was emptied and cleaned.
