Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/22/2024
Score: 98
#
Comments
Points
33.
3-501.15; Priority Foundation; Use your thermometer to check temperature of chicken and eggrolls as they cool. Chicken shall cool from 135F to 70F in 2 hours or less. Chicken stored at room temperature to cool is 75 degrees F on the table. Chicken cooked first, should be moved to the walk in cooler sooner than later batches. Chicken and eggrolls may be stored at room temperature to start cooling, but move it to the walk in cooler so that it reaches 70F within 2 hours. . Eggrolls spread out on metal sheet pans is an excellent start to cooling. Once eggrolls are moved plastic tubs, the cooling may not continue for rolls in the center. Consider leaving eggrolls on sheet pans inside the walk in cooler until they reach 41 degrees F ~or~ pack only a few eggrolls in the plastic tubs to maintain air flow. Avoid filling and packing eggrolls tightly together until they reach 41F. Chicken and eggrolls moved to the walk in cooler and methods discussed.
0.5
39.
3-305.11; Core; Employee is sweeping the floor with uncovered, cooked eggrolls stored on the bottom space of the speed rack. Food must be protected from contamination. Do not sweep around uncovered food. Store food on upper shelves and where food and pans remain clean and protected from dust and splash. Eggrolls from the low space were moved towards the top of the speed rack and we discussed contamination risk
1.0
47.
4-501.12; Core; Round Cutting Board have been replaced. New round cutting boards have textured, worn surface. Assure surfaces are hard and cleanable. Scrub or scrape cutting surface to remove the fuzzy texture.
0.0
49.
4-601.11(B) and (C); Core; Front Refrigerator in the viewing area needs cleaning. Clean front surface that is visible when the doors are open. Clean shelf support brackets on the upper sides. Clean the narrow table with 2 shelves that hold fortune cookies and paper bags. Maintain the equipment in this forward area clean.
0.5
55.
6-501.12; Core; Walls in the kitchen need cleaning. Remove spider webs from corner to the right of the ware washing sink. Assure walls are washable and kept clean.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/02/2024
Score: 98
#
Comments
Points
20.
3-501.14; Priority; Cooling of fried chicken wings, fried chicken pieces (sweet & sour chicken) and egg rolls is being done at room temperature, primarily in plastic container and with food too densely packed. Cool from 135F to 70F in 2 hours or less. If food cools at room temperature, it shall be spread out in shallow layers and time monitored. Cool from 70F to 41F in 4 more hours or less. Cooked food was moved to metal sheet pans today and placed on a speed rack that was brought into the walk in cooler.
0.0
33.
3-501.15; Priority Foundation; Cooling Methods are not adequate. There are four plastic bus tubs of fried chicken pieces (sweet and sour chicken), two plastic bins of fried chicken wings, and five sheet pans of egg rolls stored near the back door. Rapid cooling is needed. Cooked food should not be stored in Plastic containers. Shallow layers are needed. Today we discussed purchasing 4 inch or 2 inch Metal Hotel Pans (and lids). Owner transferred the chicken to metal sheet pans and stored them on a rolling speed rack. The speed rack was moved inside the walk in cooler.
0.5
41.
3-304.14; Core; Wiping Cloth is stored on the table. If wiping cloths are used and wet, store them in sanitizer, not on surfaces.
0.0
47.
4-501.12; Core; Round Cutting Boards are worn, have an unpleasant odor and are cracked. Replacement is needed.
0.5
49.
4-601.11(B) and (C); Core; Walk in Cooler Door, Freezer Door, shelves under tables, Can Opener & Mount, are not clean. Maintain equipment clean.
0.5
55.
6-501.12; Core; Door Handles in the toilet rooms are heavily soiled. Remove build up from surfaces that are touched. Maintain physical facilities clean.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/27/2023
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; Wiping cloths were stored in sanitizer solution in a Lowes bucket. An unlabeled spray bottle containing degreaser was stored at the grill line. Working containers of chemicals shall be clearly identified with the common name of the material. CDI-Containers were labeled.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/04/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cooked beef was holding 70F in the top of the prep cooler. TCS (Temperature control for safety) foods shall be cold held at 41F or below. CDI- Beef was recently cooked, and facility wants this to be available for rapid reheating during lunch rush. EC gave PIC instructions on how to use TPHC and a plan for this food item. Item was permitted to be given a time stamp.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/02/2023
Score: 99
#
Comments
Points
41.
3-304.14; Core; A wet wiping cloth was stored on the prep counter. Wet wiping cloths shall be stored in sanitizing solution in between uses. CDI-Chlorine solution was made, and cloth was submerged in it.
0.0
49.
4-602.13; Core; The shelf between the fryers and cooktop was soiled. The shelves in the walk in cooler and dry storage area were soiled. The hood filters above the cookline were soiled. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning shelving and filter hoods.
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: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/09/2022
Score: 99
#
Comments
Points
47.
4-501.11; Core; The steam table is beginning to rust around the edges. The shelves in the walk in freezer are beginning to rust. Equipment shall be in good repair and easily cleanable. Please repaint/replace rusting equipment.
0.0
48.
4-302.14; Priority Foundation; Facility is using iodine test strips with chlorine sanitizer. An accurate test kit is required for the type of sanitizer in use. Please purchase a new set of test strips made to test chlorine.
0.5
49.
4-602.13; Core; The gaskets on the walk in cooler and walk in freezer had food residues on them. The shelves in the walk in cooler and dry storage area have food spillage. Non food contact surfaces of equipment shall be maintained clean. Increase cleaning frequency of these areas.
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: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/16/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; 3 pans of egg rolls cooked Sunday, and several individual containers of rice cooked yesterday were not marked with the preparation date. Refrigerated, ready to eat TCS foods held 24 hours shall be marked with the date of preparation, and be discarded within 7 days of that date. CDI-Foods were allowed to be marked. Education on the need for date marking provided to PIC.
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
No signature required due to COVID-19 precautions.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/20/2022
Score: 99.5
#
Comments
Points
55.
6-501.12; Core; The hood over the hibachi grill is soiled with oil and dust. Physical facilities shall be maintained clean. Clean the hoods.
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: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/04/2022
Score: 99
#
Comments
Points
48.
4-501.14; Core; The 3-compartment sink had some dried food residues in the compartments. Ware washing equipment shall be maintained clean. Please clean the 3-compartment sink before use.
0.5
55.
6-501.12; Core; The walls in some hard to reach areas had some food splash. The pipes behind the cookline were soiled. Physical facilities shall be maintained clean. Please clean these areas.
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
No signature required due to COVID-19 precautions.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/15/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; There is no policy on clean up of vomit and diarrhea. Facilities must have a written procedure for employees to follow when cleaning up vomit and diarrheal events. CDI- EHS emailed a plan to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked broccoli and pooled eggs were left on counters at 90F and 60F respectively. TCS foods shall be cold held at 41F or lower. CDI-Items were voluntarily discarded.
1.5
47.
4-501.11; Core; The metal shelves throughout the kitchen are beginning to rust. Equipment shall be maintained in good repair. Please repaint or replace the rusting shelves.
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
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/03/2019
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: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/06/2019
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: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/17/2019
Score: 97.5
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 *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: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/18/2018
Score: 98
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/21/2018
Score: 96
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/23/2018
Score: 97
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/20/2017
Score: 96.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/08/2017
Score: 91.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/28/2014
Score: 96.5
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 242 GRANDE HEIGHTS DR CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/23/2013
Score: 95.5
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
