Location: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/21/2024
Score: 99.5
#
Comments
Points
55.
6-501.12; Core; Floor in the walk-in cooler needs more frequent cleaning, especially under the shelving. Mop sink has accumulation of food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
Location: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/31/2023
Score: 98.5
#
Comments
Points
3.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Facility did not have an updated employee health policy. Person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention by explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. CDI - Provided an updated employee health policy via email.
0.0
28.
7-102.11; Priority Foundation; Found a spray bottle of sanitizer that was not labeled with the name of the product. 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. CDI - labeled by PIC during inspection.
1.0
47.
4-501.11; Core; Observed that gaskets on reach-in coolers were torn. Equipment shall be maintained in a state of good repair. Replace torn gaskets.
Location: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/23/2023
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - left poster in the establishment.
0.5
16.
4-601.11 (A); Priority Foundation; Observed that white containers, that clean plastic lids are stored, have considerable amount of debris/residue at the bottom. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - containers cleaned.
1.5
32.
8-103.11; Priority Foundation; The facility does on have a copy of variance approval for pizza sauce in the establishment. A copy of the approval letter must be kept in the establishment and available for review by the regulatory authority. CDI - emailed the approval letter.
0.0
47.
4-501.11; Core; One of the drawers in the prep line cooler is damaged. Equipment shall be maintained in a state of good repair. PIC already made a work order.
0.0
55.
6-501.12; Core; Floor in the facility needs more frequent cleaning, especially in the walk-in cooler (spills under the shelving). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
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: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/03/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the employees present during inspection is a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.
1.0
4.
2-201.11 (D )and (F); Priority; The establishment has employee health policy without nontyphoidal salmonella. Food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure shall be excluded or restricted. CDI - EC emailed updated employee health policy (1B form with nontyphoidal salmonella).
0.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
28.
7-102.11; Priority Foundation; Two spray bottles of cleaner were not labeled. Working containers used for storing toxic materials such as sanitizer shall be clearly labeled with the common name of the material. CDI - bottles labeled. Next time full credit will be taken.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed several plastic containers stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.0
48.
4-302.14; Priority Foundation; No sanitizer test strips available for use in the establishment. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification will be held on August 12th (Friday). Please get new test strips.
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 Follow-Up: 08/12/2022
Location: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/13/2021
Score: 96
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. Follow-Up: 07/20/2021
Location: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/15/2021
Score: 97
#
Comments
Points
General Comments
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policies with staff and check in on employees health.
Location: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/26/2020
Score: 99
#
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: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/29/2020
Score: 99.5
#
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. Follow-Up: 05/06/2020
Location: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/01/2019
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: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/30/2019
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. Follow-Up: 05/07/2019
Location: 708 Slash Pine DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/01/2018
Score: 98
#
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. Follow-Up: 11/11/2018
