Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/16/2024
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Handwashing sink faucet is in bad condition, deteriorating. Replace faucet
0.0
49.
4-601.11(B) and (C); Core; Large White Bin for raw onions inside the walk in cooler is not clean in the handles. Thorough cleaning of onion container is needed.
0.0
55.
6-501.11; Core; Ceiling is leaking in the center of the cooking kitchen area, at the exterior entrance to the walk in cooler, from the front edge of the hood and near a food preparation sink. Roof leak has been reported for repair. Eliminate leaking from the ceiling.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/21/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dish Machine is not sanitizing. Bucket of sanitizer concentrate is nearly empty and has fallen to the back of the shelf so hose is not in the chemical. Use test strips to verify presence of sanitizer. Machine was adjusted and is sanitizing.
1.5
16.
4-601.11 (A); Priority Foundation; Can Opener blade is not clean. Can opener was cleaned during inspection. . Stickers remain on large containers. Remove stickers and glue residual from containers. Sticker removal was started during today's inspection.
0.0
47.
4-501.11; Core; Gasket on the left refrigerator door is badly torn and door is not closing properly. New gasket has been ordered. Assure door is closing properly. . Handwashing sink faucet is deteriorating with holes at the base. Faucet currently functions very well.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/25/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Marinated raw chicken was stored above raw beef in the reach in freezer. Raw meats shall be stored according to the final cook temperature, with chicken on the lowest level. CDI-Storage chart with final cook temperatures provided to and reviewed with the PIC. Chicken was moved.
1.5
47.
4-501.11; Core; The gasket on the cold drawer is cracked and torn. Equipment shall be in good repair. Replace the torn gasket.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/20/2023
Score: 97
#
Comments
Points
23.
3-501.18; Priority; Beans made 11/11/23 were available for service 11/20/23 in the walk in cooler. TCS (Temperature Control for Safety) foods shall be discarded within 7 days of preparation, or removal from commercial packaging. Beans were held and served for 9 days. CDI-Beans were voluntarily discarded. Reviewed holding requirements for prepared TCS foods with PIC. Educational materials on date marking and disposition of foods provided via email to PIC.
3.0
23.
3-501.17; Priority Foundation; Mashed potatoes made Friday were not marked with a preparation date on Monday. Refrigerated, ready to eat, TCS foods shall be marked with the date of preparation, or removal from commercial packaging. CDI-Potatoes were allowed to be marked with preparation date.
0.0
49.
4-602.13; Core; The interior of the reach in freezer has some food debris. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of this unit to avoid buildup.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/10/2023
Score: 95.5
#
Comments
Points
16.
4-501.114; Priority; There was no measurable quaternary ammonium solution in the 3-compartment sink. There was no measurable chlorine solution in the dish machine. Quaternary ammonium sanitizing solutions shall measure 200-400ppm, and chlorine sanitizing solutions shall measure 50-200ppm. CDI-Facility has bottled bleach available, and current test strips. The 3-compartment sink was provided with 200 ppm chlorine solution for sanitization of utensils and equipment. Auto-chlor was called for service, and arrived while inspector was on site.
1.5
16.
4-601.11 (A); Priority Foundation; A stack of plates and bowls stored as clean for service had food debris and spillage on them. The can opener had black residue on it. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Utensils and dishes were moved to the dish pit for cleaning.
0.0
23.
3-501.18; Priority; Tomatoes dated 6/28 and beef dated 6/29 were stored in walk in cooler for service. Ready to eat, refrigerated TCS (temperature control for safety) foods shall be discarded within 7 days of preparation date. CDI-Items were voluntarily discarded. Reviewed requirements with PIC, and provided educational materials on date marking in Spanish and English.
3.0
23.
3-501.17; Priority Foundation; Two containers of beans prepared yesterday (7/9/23) were marked as prepared 7/11/23. A container of pico di gallo and a jug of milk were opened/ cut yesterday, and were not date marked. Refrigerated, ready-to-eat TCS foods held 24 hours or more shall be marked with the date they were prepared or opened, and be discarded within 7 days of this date. CDI-Foods were labeled with the correct date. Reviewed requirement with PIC. Provided educational materials in English and Spanish on date marking.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/04/2023
Score: 96.5
#
Comments
Points
23.
3-501.18; Priority; One container of salsa was dated 3/24/23 in the walk in cooler. Foods shall be discarded within 7 days of being opened or prepared. CDI-The salsa was voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; Several foods in the walk in cooler were not marked with the date of preparation, including chicken and beef made last Thursday/Friday. All refrigerated, ready to eat, TCS (temperature/time control for safety) foods shall be marked with the date that they were prepared or opened from commercial packaging, and be discarded within 7 days of this date. CDI-Foods were allowed to be date marked. EC provided education and educational materials in Spanish for employees to remind them to date mark all ready to eat foods. EC will visit sometime in the next 10 days to verify that foods are being correctly date marked, as this is a repeat violation on the last 2 inspections.
3.0
44.
4-901.11; Core; A few stacks of metal pans were stacked together while wet. Equipment and utensils shall be arranged to allow air drying before stacking tightly together for storage. CDI-Pans were rearranged and allowed to dry.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/11/2023
Score: 97
#
Comments
Points
23.
3-501.17; Priority Foundation; Soft cheese and house made salsa held overnight were not marked with the date that they were opened or prepared. Beans made yesterday were marked with today's date. Refrigerated, ready to eat TCS foods held more than 24 hours shall be marked with the date that they were made, and be discarded within 7 days. CDI-Foods were allowed to be correctly marked. Facility has educational materials in Spanish about date marking posted on wall. EC reviewed requirements with PIC.
3.0
44.
4-903.11(A), (B) and (D); Core; A few pans were stacked together while wet. Equipment shall be stored to allow air drying before stacking. CDI-Pans were restacked.
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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/17/2022
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; Several ready to eat food items were not date marked in the prep cooler and walk in cooler, including cooked corn, chicken, and a few containers of beans. CDI-Foods were allowed to be date marked. PIC will review date marking requirements with employees. Educational materials on date marking in Spanish were provided.
1.5
35.
3-501.13 ; Priority Foundation; Burger was thawing under 110F water. Foods shall be thawed: submerged under running water that is 70F or lower; or under refrigeration at 41F or below; or in a microwave, if food is immediately moved to conventional cooking equipment. CDI-Discussed thawing methods with PIC. Burger was moved to WIC to finish thaw.
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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/11/2022
Score: 98
#
Comments
Points
20.
3-501.14; Priority; 2 containers of beans and 2 containers of chicken cooked yesterday were 45-50F today. TCS foods shall be rapidly cooled from 135F-70F within 2 hours, and from 70-41F within 4 hours for a total of 6 hour cooling time. CDI-Beans and chicken were voluntarily discarded. Discussion and education with PIC on improvements to current cooling methods.
1.5
33.
3-501.15; Priority Foundation; Chicken and beans were placed into large, deep pans with tight lids for cooling after cooking. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods.
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 signature required due to COVID-19 precautions.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/04/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Multiple food items such as pico, tomatoes, and opened deli meats were not date marked. Refrigerated, ready to eat, temperature control for safety foods held overnight shall be marked with the date that they were prepared or opened from commercial packaging, and be discarded within 7 days of that date. CDI-Foods were allowed to be marked with the date they were opened/prepared. Educational materials in Spanish on date marking provided to PIC.
1.5
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 signature required due to COVID-19 precautions.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/25/2022
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; There was a knife stored in the hand sink in the food prep area. Hand sinks shall be accessible at all times for employee use. CDI-Knife was removed. PIC advised on the importance of keeping hand sinks accessible at all times.
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
No signature required due to COVID-19 precautions.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/25/2021
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have a written plan for cleaning up vomit and diarrhea events. Facilities shall have a written plan for employees to follow when responding to vomit and diarrheal events. CDI-EHS sent a plan to PIC to use.
0.0
35.
3-501.12; Core; Meat was thawing on the counter at room temperature. TCS foods shall be thawed: under running water that is 70F or lower, and the temperature of the food remains at 41F or below; in a microwave, if food is immediately cooked in conventional equipment; or under refrigeration at 41F or lower. CDI-Meat was moved to the walk in cooler to continue thawing. Discussed other methods of thawing with PIC.
0.5
49.
4-602.13; Core; The sides of the cooktop were heavily soiled. The hood filters above the grill line were heavily soiled. Non food contact surfaces of equipment shall be maintained clean. Clean the cooktop and filters.
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 signature required due to COVID-19 precautions.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/16/2020
Score: 96
#
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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/12/2019
Score: 97.5
#
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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/04/2019
Score: 98.5
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 *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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/14/2019
Score: 97
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/18/2018
Score: 98
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/28/2018
Score: 96.5
#
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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/26/2018
Score: 97.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/07/2017
Score: 96
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/18/2017
Score: 94
#
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: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/23/2015
Score: 96.5
#
Comments
Points
General Comments
NOTE: Observed thawed out vacuum packaged tilapia fillets in walk-in cooler. Box that fillets came in specify that fillets are to be removed from packaging before thawing. Therefore, remove fillets from plastic package before thawing them.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/06/2015
Score: 93.5
#
Comments
Points
General Comments
DISCUSSION: Remember - NO food can be made at home and brought to establishment to be sold to customers. All food must made in restaurant or come from another state or county licensed or permitted food establishment.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/30/2014
Score: 94
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/30/2013
Score: 90
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/20/2011
Score: 95
#
Comments
Points
10.
Do not store chicken above other foods such as chile renonos. Foods storage in coolers and freezers must be placed in the following order from top to bottom; seafood, beef, pork, chicken. Remember swim, walk, fly.
1.5
14.
Cool potentially hazardous foods to 70F in two hours and to 45F in four additional hours. Observed beans and chicken stacked and covered. Both were cooked the previous night. Temperatures this morning was 71F and 51F. Manager discarded this food.
2.0
23.
Cool chicken and beans to 45F before leaving the restaurant at night. Do not cover and stack hot foods. Recommend cooling hot foods in a ice bath with frequent stirring.
1.0
34.
Air dry pans before stacking.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/22/2010
Score: 98
#
Comments
Points
23.
Cool in shallow pans and place in the walk-in cooler. Recommend using metal pans instead of plastic pans which insulate. Observed hot beans stored in plastic pans deeper than 4 incches. Must get to 70F within 2 hours and to 45F within 4 additional hours.
1.0
39.
Ice cream refrigerator no approved for food storage.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
23.
Cool in shallow pans and place in the walk-in cooler. Recommend using metal pans instead of plastic pans which insulate. Observed hot beans stored in plastic pans deeper than 4 incches. Must get to 70F within 2 hours and to 45F within 4 additional hours.
1.0
39.
Ice cream refrigerator no approved for food storage.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/15/2010
Score: 99
#
Comments
Points
36.
Repair walk-in refrigerator. Ice buildup on bottom of pan.
0.5
38.
Insure test strips are used to check the sanitizer
0.0
39.
Pepsi refrigerator, ice cream refrigerator and plastic containers are not approved for the current use. Containers must be NSF or equal or use a food grade plastic liner.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 208 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/27/2010
Score: 97.5
#
Comments
Points
16.
Maintain cheese dip at 135F or above or 45F or below. Or apply for time only method application to allow product to be maintained at any temperature within the danger zone for no more than 2 hours.
2.0
24.
Thaw chicken and beef by approved methods such as in the refrigerator, cooking process or under cool running water. Observed package of beef and wrapped chicken on meat prep sink thawing at room temperature.
0.5
49.
No documentation of approved training - no credit awarded.
