Location: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/19/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes were stacked over fill line in the prep unit, and were holding 45-55F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Tomatoes were moved to walk in cooler to chill, as they were only placed into the unit a few minutes ago.
1.5
47.
4-501.12; Core; The red cutting board had deep scores, and plastic peeling around the entire edge. Cutting surfaces shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized due to wear. CDI-Cutting board was voluntarily discarded.
Location: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/01/2024
Score: 99
#
Comments
Points
33.
3-501.15; Priority Foundation; Foods (house Ceasar, and cut tomatoes) cooling in the reach in cooler were placed in containers with tight fitting lids. Foods shall be left uncovered when cooling, if it can be protected from contamination. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. CDI-Lids were removed, and food was placed on the walk in cooler to allow rapid cooling. Discussed cooling methods with PIC.
Location: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/31/2024
Score: 93
#
Comments
Points
20.
3-501.14; Priority; Soup stock cooked yesterday was holding 67F in the walk in cooler today. Grits cooling in walk in cooler were cooling at a slow rate of 1 degree in 20 minutes. TCS (Temperature/Time Control for Safety) foods shall be rapidly cooled after cooking from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours for a total of 6 hours cooling time. CDI-Soup sock was voluntarily discarded. Grits were removed from the container and spread out on a tray to facilitate faster cooling.
1.5
21.
3-501.16(A)(1) ; Priority; Meat in the steam table next to the grill was holding 128-150F. Unsalted butter in the same unit was holding at 62F. TCS foods shall be hot held at 135F or above. CDI-Meat was allowed to be reheated to 165F. Butter was melted to 135F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Grilled onions stored in an ice bath on the counter were holding 60F. TCS foods shall be cold held at 41F or below. CDI-Onions were placed into the reach in freezer to chill rapidly. Ice bath did not have enough ice, and was corrected.
1.5
23.
3-501.18; Priority; Lobster bisque made 1/22/24 was still available for service in the prep cooler. Ready to eat, refrigerated, TCS foods shall be discarded within 7 days of preparation or opening from commercial packaging. CDI-Bisque was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; A few foods requiring date marking, including garlic confit and risotto, did not have a preparation date. Refrigerated, ready to eat, TCS foods shall be marked with the date of preparation, or of being opened from commercial packaging. CDI-Foods were date marked.
0.0
33.
3-501.15; Priority Foundation; Foods cooling in the walk in cooler were placed in deep containers with tight fitting lids. Foods shall be left uncovered when cooling, if it can be protected from contamination. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. CDI-Lids were removed, and food was placed on a baking sheet to allow rapid cooling. Discussed cooling methods with PIC.
Location: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/08/2023
Score: 99
#
Comments
Points
33.
3-501.15; Priority Foundation; Foods cooling in the walk in cooler were placed in deep containers with tight fitting lids. Foods shall be left uncovered when cooling, if it can be protected from contamination. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. CDI-Lids were removed, and food was placed on a baking sheet to allow rapid cooling. Discussed cooling methods with PIC.
0.5
48.
4-302.14; Priority Foundation; Chlorine test strips in facility expired 10/2021. Accurate testing methods shall be available for each sanitizer type in use in a facility. Please obtain new test strips within 10 days.
Location: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 04/27/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler was holding foods 47F-55F. TCS foods shall be cold held at 41F or below. CDI-Unit had become unplugged during the lunch rush, which allowed the unit and food to become too warm. All food stored in the unit was voluntarily discarded, unit was plugged in and allowed to cool before refilling.
Location: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/06/2023
Score: 100
#
Comments
Points
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: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/21/2022
Score: 97.5
#
Comments
Points
19.
3-403.11; Priority; Portobello mushroom was reheated to 93F for service. TCS foods that have been cooked, chilled, and reheated shall be reheated to a temperature of 165F. CDI-Sandwich was put back into oven and reheated to 165F.
1.5
33.
3-501.15; Priority Foundation; Tomatoes and pico di gallo were not cooled after prepping and before placing into prep units. TCS foods shall be rapidly chilled after preparation by using one or more of the following methods: Placing food into shallow pans; separating food into smaller portions; stirring food in a container in an ice bath; adding ice as an ingredient; and/or using rapid cooling equipment. CDI-Items were placed into freezer to rapidly chill. Reviewed cooling procedures and the need to cool food items before placing into cold holding equipment.
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: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/07/2022
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; Roast beef cut at 10:30 am today was 56-60F in the cold drawer at 2:30 pm. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 70-41F within 4 hours of preparation. CDI- Roast beef was voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Roast beef was not chilled after slicing and before placing into cold drawer. TCS foods shall be rapidly chilled after preparation by using one or more of the following methods: Placing food into shallow pans; separating food into smaller portions; stirring food in a container in an ice bath; adding ice as an ingredient; and/or using rapid cooling equipment. CDI-Roast beef was voluntarily discarded. Reviewed cooling procedures and the need to cool food items before placing into cold holding equipment.
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
No signature required due to COVID-19 precautions.
Location: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/07/2022
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Roast beef was not chilled after slicing and before placing into cold drawer. TCS foods shall be rapidly chilled after preparation by using one or more of the following methods: Placing food into shallow pans; separating food into smaller portions; stirring food in a container in an ice bath; adding ice as an ingredient; and/or using rapid cooling equipment. CDI-Roast beef was voluntarily discarded. Reviewed cooling procedures and the need to cool food items before placing into cold holding equipment.
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: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 12/07/2021
Score: 97
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; PIC did not ensure that TCS foods were cooled properly after cooking. The PIC is responsible for ensuring employees use appropriate methods for cooling TCS foods rapidly. CDI-EHS provided educational materials for PIC to share with employees to ensure that foods are being monitored and cooled properly.
1.0
5.
2-501.11; Priority Foundation; Facility did not have procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to PIC.
0.0
20.
3-501.14; Priority; Several foods cooked yesterday were still 47-50F at 10:00am today. TCS foods shall be rapidly chilled from 135-70F within 2 hours, and from 70-41F within 4 hours. CDI-All foods were voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Foods prepared yesterday were stored in large deep containers with tight lids. Cooling foods were stacked/stored close together in the walk in cooler on one shelf. Lamb shanks were left on bone. TCS foods shall be rapidly cooled using one or more of the following methods: placing food into shallow containers; leaving food loosely covered, or uncovered if it can be protected; separating food into smaller or thinner portions; stirring food in ice baths; adding ice as an ingredient; and/or other methods. CDI-Foods were voluntarily discarded. EHS provided education on cooling methods.
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: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/13/2021
Score: 97.5
#
Comments
Points
General Comments
Seth Wilson CFPM Exp 7/31/24
Note: Facility uses frozen, packaged mussels but has used fresh mussels in the past. If fresh mussels are used, ensure that shellstock tags are retained for at least 90 days. Last date of sale for each batch shall be recorded on each tag. Discussed expiration dates of sanitizer test strips; facility has current test strips for quat and chlorine.
TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 07/16/2021
Location: 200 S Academy ST Ste 100 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/23/2021
Score: 97.5
#
Comments
Points
General Comments
No operator 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 establishments go over their employee health policy and check in on employees health. This facility is operating under a Transitional Permit. All repair items listed on the Transitional Permit must be completed by the expiration date listed on the permit or the permit will expire and establishment will be required to close until a new permit can be issued. Please contact James Smith at 919-868-9246 with any questions regarding your Transitional Permit, for a new copy of your permit, or to schedule a visit when repair items are complete.
