Location: 107 EDINBURGH SOUTH DR 131 CARY, NC 27511 Facility Type: Food Stand Inspection Date: 09/17/2024
Score: 95
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Observed cooking and cooling violations today. The person in charge shall ensure that employees are properly cooking raw animal foods and cooling TCS foods with approved/effective methods. CDI- reviewed areas of critical oversight. No point taken today.
0.0
18.
3-401.11; Priority; Observed chicken breast removed from the oven with a final cook temperature between 116 and 126F. Poultry shall be cooked to a temperature of 165F. CDI- chicken placed back in the oven and achieved a final cook temperature of 170F.
1.5
20.
3-501.14; Priority; Observed two large, covered trays of rice and beans cooling in the walk-in for more than 2 hours between 85 and 98F. TCS foods shall be cooled to 70F within 2 hours or less. CDI- rice/beans voluntarily discarded.
1.5
23.
3-501.18; Priority; Observed roast beef prepared on Saturday with no date. Penne pasta with a date mark of 9/5 and spinach dip with a date mark of 9/9 were observed in the walk-in cooler as well. Ready-to-eat, TCS foods shall be discarded after 7 days. The day of preparation shall count as day 1. CDI- foods voluntarily discarded. Roast beef date was known and affixed. Ensure foods are properly date marked to track time and discard after 7 days.
1.5
33.
3-501.15; Priority Foundation; Large trays of cooked rice and beans did not meet the cooling time parameters because of ineffective cooling methods. TCS foods shall be cooled in shallow containers, with small portions and left uncovered if protected from overhead contamination to facilitate rapid cooling. Utilize rapid cooling equipment such as ice wands or walk-in freezer if necessary. CDI- cooling methods reviewed with the person in charge.
0.5
39.
3-305.11; Core; Walk-in freezer door is not functioning correctly causing frost/frozen condensation near the entrance which is accumulating on boxes of food. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Repair freezer door to prevent ice build-up and maintain the freezer in a clean/dry condition. No point taken today.
Location: 107 EDINBURGH SOUTH DR 131 CARY, NC 27511 Facility Type: Food Stand Inspection Date: 04/17/2024
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; A large rolling cart with shelves holding dirty dishes and the trash can next to it were obstructing the handwashing sink in the warewashing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- cart and trash can were moved during inspection. Keep all handwashing sinks unobstructed at all times.
1.0
39.
3-305.11; Core; Bags containing frozen prepared meals were observed less than 6" above the floor on a lower shelf in the walk-in freezer. Food shall be stored at least 6" off the floor. Adjust shelf to be at least 6" from the floor. No point taken.
0.0
49.
4-601.11(B) and (C); Core; Some dust accumulation observed on the inside vent of the walk-in cooler (walk-in nearest to kitchen entrance). The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency of this vent.
0.5
General Comments
Excellent job on implementing cooling methods discussed during the previous inspection.
Location: 107 EDINBURGH SOUTH DR 131 CARY, NC 27511 Facility Type: Food Stand Inspection Date: 11/28/2023
Score: 98
#
Comments
Points
20.
3-501.14; Priority; Observed marinara sauce and enchilada sauce cooling in large plastic tubs in the walk-in cooler. PIC stated these were prepared around 5 or 6am this morning so cooling about 5 hours. The temperature in the middle was 57F and 50F. Time/temperature controlled for safety foods shall cool from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Total cooling time not to exceed 6 hours. Based on the rate of cooling, these foods were not going to meet this cooling time requirement. CDI- ice wand was used to cool the enchilada sauce to 38F within 30 mins. Marinara was reapportioned into shallow pans and placed in the freezer to complete cooling quickly. Temperature measured near 41F within 45 mins
1.5
33.
3-501.15; Priority Foundation; Enchilada sauce and marinara did not meet the cooling time required due to inefficient cooling methods. Cool TCS foods in shallow containers, use ice wands, keep uncovered if protected from overhead contamination and separate into smaller portions. Pre-chilling cans of tomato sauce would be beneficial as well. CDI- reviewed cooling methods with PIC who will instruct employees to use these methods.
Location: 107 EDINBURGH SOUTH DR 131 CARY, NC 27511 Facility Type: Food Stand Inspection Date: 08/24/2023
Score: 99.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A single food scoop in the clean equipment area was observed with some food residue behind the lever arm. Food-contact surfaces of utensils shall be clean to sight and touch. All other equipment and utensils observed clean. CDI-scoop removed for further cleaning. No points taken today.
0.0
45.
4-903.11(A) and (C); Core; A stack of single-use aluminum trays was observed on a shelf above a prep area with the food-contact surface exposed. The top tray had a spot of unidentified liquid. Single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- top tray discarded and trays were inverted.
Location: 107 EDINBURGH SOUTH DR 131 CARY, NC 27511 Facility Type: Food Stand Inspection Date: 05/12/2023
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw chicken on a sheet tray stored on a container of croutons and above bread in the walk-in freezer. Arrange each type of food in equipment so that cross contamination of one type with another is prevented. Store foods according to final cook temperature and never store raw animal foods above ready-to-eat foods. CDI- chicken removed.
1.5
16.
4-601.11 (A); Priority Foundation; Three food scoops stored in the clean utensil area were observed with food residue on the food-contact portion of the scoop under the metal swinging mechanism. Food-contact surfaces shall be clean to sight and touch. CDI- scoops removed for cleaning. Impressed on dishwashing staff the importance of thorough cleaning and made them aware of this spot on food scoops that requires closer attention. No points taken today.
0.0
39.
3-305.11; Core; Observed extensive frost build-up near the walk-in freezer door on the prep side of the kitchen. Ice was observed on shelving and containers of food. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Repair gasket on freezer door to prevent ice accumulation and remove ice.
Location: 107 EDINBURGH SOUTH DR 131 CARY, NC 27511 Facility Type: Food Stand Inspection Date: 02/24/2023
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Quaternary sanitizer in three compartment sink with solution below 150ppm and at a temperature of 60F. A chemical sanitizer used in a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions. Quat sanitizer shall have a minimum temperature of 75F and shall be at 150-400ppm according to manufactures use. Solution changed during inspection and dish employee educated about changing frequently and ensuring proper temperatures.
1.5
23.
3-501.18; Priority; Roasted tomatoes (2/16) and shredded cheese (1/31) with date marking exceeding 7 days. Prepared TCS (Time/Temperature Controlled for Safety) foods shall be discarded if it exceeds the temperature and time combination except the time that product is frozen. Foods voluntarily discarded during inspection.
