Location: 718 SLASH PINE DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/21/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in facility was a certified food protection manager. 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. Have someone who is a certified food protection manager at all times present while food preparation is occurring.
1.0
16.
4-501.114; Priority; Chlorine dish machine was reading 0ppm. There was no active utensils washing during the inspection. A chlorine sanitizer shall be between 50-100ppm for chlorine. CDI - One of the employees replaced almost empty container of sanitizer and primed the dish machine, now sanitizer shows above 50ppm.
0.0
23.
3-501.17; Priority Foundation; Date marking past 7 days on a container of hot dogs in the walk-in cooler (3/13). TCS (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date and cannot go past seven days. CDI by voluntary discard of hot dogs.
Location: 718 SLASH PINE DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 09/15/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No person in facility was a certified food protection manager. 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. Have someone who is a certified food protection manager at all times present while food preparation is occurring.
1.0
28.
7-201.11; Priority; Found spray bottle of multi-surface quat sanitizer on the prep counter near single use gloves and utensils. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI - PIC moved the bottle to proper area.
1.0
41.
3-304.14; Core; Observed a wet wiping cloth on a prep surface near grill. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI - PIC tossed the wet cloth into dirty cloth bucket.
Location: 718 SLASH PINE DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 09/02/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No person in facility was a certified food protection manager. 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 and accredited program. Have someone who is a certified food protection manager at all times present while food preparation is occurring.
1.0
16.
4-602.11; Core; Soda machine had heavy black residue built-up on multiple nozzles. Beverage dispensing nozzles shall be clean at a frequency necessary to preclude accumulation of soil redidue. Clean soda machine more thoroughly and frequently. Next time full credit will be taken.
1.5
16.
4-501.114; Priority; Dish machine chlorine sanitizer was below 50ppm. Sanitizers criteria shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer 50-100ppm). CDI - PIC primed the machine during inspection, sanitizer at 50ppm.
0.0
43.
3-304.12; Core; Found knife and spatula stored in a space between table and hot dog grill. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment. Keep preparation utensils on a clean surface.
0.0
49.
4-602.13; Core; Toaster oven machine has built up food residue present on bottom. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean toaster oven more frequently.
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: 718 SLASH PINE DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/05/2021
Score: 95
#
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 establishment go over their employee health policy with staff and check in on employees health.
Location: 718 SLASH PINE DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/24/2020
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.
Location: 718 SLASH PINE DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/06/2019
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.
