Location: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/19/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; Managers are not ANSI certified food protection managers. ServSafe class should be taken
1.0
16.
4-602.11; Core; Glass Display Refrigerator / reach in refrigerator is heavily soiled. Extensive cleaning of the refrigerator is needed.
1.5
28.
7-102.11; Priority Foundation; Spray Bottle is not labeled. Label all cleaners with common name. Manager labeled spray bottle upon request
0.0
49.
4-601.11(B) and (C); Core; Cup Dispensers under the register are not clean. Remove laser film from refrigerated drawer unit. Remove accumulated ice from freezer.
0.0
54.
5-501.116; Core; Trash Can in the restaurant is heavily soiled. Increased cleaning to prevent soil accumulation is needed.
0.0
55.
6-501.12; Core; Wall at the handwashing sink needs cleaning. Walls and doors in the toilet rooms are not clean. Maintain physical facilities clean.
0.5
55.
6-501.113; Core; Store brooms and dust pan in designated location
Location: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/21/2024
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee beverages were stored with prepared foods and cleaned equipment and without lids. Food employees may drink from a closed beverage container if they container is handled to prevent contamination of the employee's hands, the container, and exposed food. CDI: Beverages moved and lids added.
0.5
10.
6-301.12; Priority Foundation; Front handwashing sink paper towel dispenser was unable to dispense batteries. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels were placed above the dispenser until the batteries are replaced.
0.0
55.
6-501.12; Core; Vents above the front make line and back prep tables were dusted. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/17/2023
Score: 99
#
Comments
Points
33.
3-501.15; Priority Foundation; Lettuce was cooling in walk in cooler in deep, plastic containers with tight fitting lids. Food being cooled shall be placed in shallow pans, using containers that facilitate heat transfer, and shall be loosely covered or uncovered. CDI: Lettuce moved to shallow metal pans. Half points deducted due to improved efforts for proper cooling methods.
0.5
52.
5-402.13; Priority; Water came out of the floor drain at soda fountain during the start of the inspection and ceased flow thereafter. Person in charge stated that it backs up around once a year due to soda syrup buildup. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Facility owner snaked the drain and a plumber was called. EHS will verify repair on 11/20/2023.
0.0
55.
6-501.12; Core; Vents above the front make line and back prep tables were dusted. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
0.5
55.
6-501.11; Core; Trimming on wall along kitchen doorway was peeling. Physical facilities shall be maintained in a state of good repair. Repair trimming.
Location: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/16/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items in walk in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: All food above 45F documented in temperature chart was voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Tomatoes were cooling in walk in cooler with ambient air of 48F. Cooling shall be accomplished by placing food in rapid cooling equipment. CDI: Tomatoes were moved to prep cooler.
0.5
36.
4-204-112; Core; Ambient air thermometer was absent from display case. A temperature measuring device shall be located to measure the air temperature in the hottest part of a cold food storage unit. Replace ambient air thermometer.
0.5
49.
4-601.11(B) and (C); Core; Interior of grill flip top unit was soiled with food residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residues, and other debris. Clean prep cooler.
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
Walk in cooler was repaired to maintain an ambient air temperature of 39F.
Location: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/23/2022
Score: 99
#
Comments
Points
10.
6-301.12; Priority Foundation; Handwashing sink in the kitchen and bathroom did not have paper towels. Each handwashing sink shall be provided with individual disposable towels. CDI: Paper towels replaced.
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
Location: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/19/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food protection manager was not at facility during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire CFPM certification.
1.0
5.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea response procedures. Food establishments shall have written procedures for responding to vomit and diarrheal events. CDI: Provided educational materials.
Location: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/21/2020
Score: 97
#
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: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/14/2020
Score: 97
#
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: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/20/2020
Score: 98
#
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: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/07/2019
Score: 95.5
#
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. Inspection led by Greta Welch
Location: 957 High House RD CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/09/2019
Score: 98.5
#
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.
