Location: 9 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/23/2024
Score: 99.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; A few pans were stacked tightly while still wet. Utensils and equipment shall be stored to allow air drying. CDI-Pans were cleaned again, and stacked to allow air drying.
0.0
53.
6-501.18; Core; Both handwashing sinks were soiled. Hand sinks shall be maintained clean to prevent recontamination of cleaned hands. CDI-Sinks were cleaned.
Location: 9 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 04/30/2024
Score: 98.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Facility is holding garlic in oil on time, with no date/time stamp on the container. TCS (Time/Temperature Control for Safety) foods held on time rather than temperature control must be marked with the time it was removed from temperature control, or the time it is to be discarded, and be discarded 4 hours after removal from refrigeration. CDI-Container of garlic in oil was labeled with the discard time. Reviewed TPHC requirements with PIC.
Location: 9 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/22/2024
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; The hand sink in the prep kitchen did not have paper towels. Hand sinks shall be provided with a sanitary means of drying hands at all times. CDI-Paper towels were replaced.
1.0
15.
3-302.11; Priority; In the reach in cooler: Cooked meat was stored in a container on top of raw chicken, shrimp was stored in a container with chicken, and chicken was stored above beef. Raw food shall be stored so that it cannot contaminate ready to eat foods. Raw meats shall be stored according to final cook temperatures. CDI-Foods were rearranged. Food storage chart was available on reach in cooler, and was reviewed with PIC.
1.5
49.
4-602.13; Core; The clean utensil storage rack above the dish machine has some dust and other residues. Non food contact surfaces of equipment shall be maintained clean. Clean the shelf.
Location: 9 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/30/2023
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; TCS (Temperature Control for Safety) foods in 3 cold hold units (as listed above) were holding above 41F. TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Units were adjusted down, and will be serviced.
3.0
24.
3-501.19; Priority Foundation; Facility is using TPHC (Time as a Public Health Control) to store butter for more than 4 hours, without proper forms or time stamps. TCS foods held on time rather than temperature shall have a written plan on site, and the food must be marked with a date and time, and be discarded 4 hours after removal from temperature control. CDI-A TPHC template was provided. Butter was voluntarily discarded. Reviewed TPHC requirements with PIC.
1.5
33.
4-301.11; Priority Foundation; Three of the main cold hold units were holding foods above 41F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to hold food at safe temperatures. Have units serviced to hold food at 41F or below. Verification will be on 9/1/23.
Location: 9 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 04/10/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cream labeled "keep refrigerated" was left on a dry storage shelf at 70F. A few of the foods (raw beef and sliced meat) in the reach in cooler were holding 44-45F. The trays these items were on were keeping the door from shutting. Other foods in this unit were holding at 40F or below. TCS (temperature/time control for safety) foods shall be cold held at 41F or below. CDI-Cream was voluntarily discarded. Smaller trays were used to store food in the reach in cooler to allow the door to fully close.
1.5
49.
4-602.13; Core; The stovetop and interior of prep and reach in coolers had food debris in them. Non food contact surfaces of equipment shall be maintained clean. Clean these areas more frequently to prevent accumulation.
Location: 9 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/18/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food protection manager. Please obtain a current food protection manager certification from an ANSI-approved course. List of approved courses: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS items were holding above 41F (see above chart). TCS foods shall be cold held at 41F or below. CDI-Prep unit lids were shut, and ice was added to items that were too warm. The reach in cooler was very full, with a box blocking the fan. Some food items were moved to other units, and the box was removed. All units were adjusted down. Food items that were 50F or above were moved to the reach in freezer to rapidly chill. Herbed butter was voluntarily discarded, and TPHC was implemented for this item.
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
Location: 9 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/13/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; The chlorine solution in the dish machine was 25ppm. Chlorine sanitizing solutions shall measure 50-200ppm. CDI-PIC agreed to sanitize all utensils in the 3-comp sink until dish machine is serviced to have correct concentration.
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
