Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/01/2024
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage is stored on a shelf above a preparation table. Store employee drinks in designated location, such as the shelf under the table.
0.0
15.
3-304.11; Priority; Large leaf lettuce stored inside the glass display sandwich refrigerator is touching the upper surface that is not clean. There is unclean material trapped in crevices near the lights. Lettuce and ready to eat food shall only touch surfaces of cleaned and sanitized surfaces. Long pieces of lettuce that were touching the unclean refrigerator were discarded.
1.5
16.
4-602.11; Core; Ice Machine on the right is not clean. There is slime and unclean build up inside above the ice, on interior surfaces and visible when the lid is lifted. More frequent cleaning of the ice machine is needed.
0.0
16.
4-501.112; Priority Foundation; Dish Machine ran several times, frequently reaching only 176 degrees F on the final rinse temperature. Wash temperature also remained low for an extended number of runs. Monitor the final rinse temperature (and wash) to assure final rinse is not less than 180F. Eventually the wash and rinse reached required minimums and thermolabel turned black, indicating plate temperature reached 160 degrees.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler shelves are soiled. Remove for regular cleaning to prevent soil build up.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/21/2023
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Two grill scrapers observed stored inside burger station handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Items removed from handsink.
1.0
21.
3-501.16(A)(1); Priority; Two large pans of vegan chicken nuggets holding at 109 & 110F on service line. TCS foods shall be maintained hot at 135F or above. CDI: Items taken to be reheated to 165F. This violation has been cited on the last two inspections. Full points taken due to repeat.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/24/2023
Score: 97
#
Comments
Points
21.
3-501.16(A)(1); Priority; Large pan of cooked chicken holding at 114F on the service line. TCS foods shall be maintained hot at 135F or above. CDI: Items taken to be reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Two large pans of cucumber and tomato salad holding at 58F and feta cheese holding at 46F inside the same cooler. Ambient air reading above 41F. TCS foods shall be maintained at 41F or below. CDI: Items taken to rapidly cool, ice bath prepared for items during service.
1.5
49.
4-602.13; Core; Food debris build-up on interior surfaces of reach-in coolers, water pooling inside the bottom the small grill flip top cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/09/2023
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Sponge stored inside burger station handwashing sink, automatic sensor on back kitchen grill station handwashing sink is not registering movement. EHS was unable to wash hands at this sink after several attempts. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Sponge removed during inspection and maintenance called for hand sink sensor.
1.0
16.
4-602.11; Core; Very minor pink build-up on silver ice shield of ice maker. Equipment such as ice markers shall be frequently cleaned.
0.0
21.
3-501.16(A)(1) ; Priority; Several TCS food items inside hot-hold units on service line were holding below 135F (see above chart). TCS foods shall be maintained hot at 135F or above. CDI: Items taken to be reheated to 165F and temperature units adjusted up during inspection.
1.5
33.
3-501.15; Priority Foundation; A few cooling items inside walk-in cooler were tightly wrapped in plastic without ventilation for heat transfer. Cooling shall be accomplished by using containers that facilitate heat transfer. CDI: Ventilation holes added to plastic wrap. EHS noted that several other items were well ventilated. No points deducted.
0.0
49.
4-601.11(B) and (C); Core; Minor food debris on interior and exterior surfaces of cooling units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
General Comments
Excellent job on removing sticker residue from previous inspections!
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/14/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Sticker residue observed on dishes stored as clean in dish pit area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
23.
3-501.18; Priority; A few potentially hazardous foods inside walk-in cooler dated from the previous month and held past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date and time combination applied. CDI: Food discarded.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/10/2022
Score: 96
#
Comments
Points
10.
6-301.11; Priority Foundation; Only hand sink in grill area was without soap. Each handwashing sink shall be provided with a supply of soap. CDI: Soap replaced.
1.0
16.
4-601.11 (A); Priority Foundation; Sticker residue left on several dishes stored as clean throughout main kitchen area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Secondary Grab & Go display case holding foods above 41F at the front, and below 41F in the back (See above chart). Time/Temperature Control for Safety foods shall be maintained at 41F or below. CDI: Food items above 45F discarded. Case reorganized and PIC to call maintenance.
1.5
43.
3-304.12; Core; Tongs handing off oven handle exposed to being dumped by passersby's. Utensils shall be stored in a clean protected location.
0.0
49.
4-601.11(B) and (C); Core; Food debris in the bottom of cold drawers/cooling units. Grease build-up on hood ventilation system above grill station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
General Comments
General Comment: Strange noise heard from one of the small reach-in coolers in salad bar area. Investigate potential broken fan blade.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/18/2022
Score: 96
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap present in dish area handwashing sink dispenser, but soap will not dispense. Soap shall be provided and available at all handwashing sinks. CDI - A new container of soap to be placed in dispenser.
0.0
16.
4-601.11 (A); Priority Foundation; A couple plastic lids soiled with food debris and are sticky to the touch. Stickers present on several dishes. Slicer stored as clean soiled with dried on food debris. Seafood prep sink interior soiled with black accumulation. Food contact surfaces shall be clean to sight and touch. Stickers shall be removed during the cleaning process. CDI - Items moved to be cleaned. Prep sink to be thoroughly cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of sliced American cheese reading above 41 F. Refer to temperature chart above. Potentially hazardous foods shall hold at 41 F or below. CDI - Cheese used on lunch special and to be disposed of at the end of lunch. Bags of ice added.
0.0
23.
3-501.18; Priority; One opened container of heavy creamed dated '1/29'. Product held well past the 7 day hold. Potentially hazardous foods shall be disposed of after 7 days of opening/preparing to control growth of listeria monocytogenes. CDI - Product voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; One container of chicken breast prepared yesterday observed with no date mark. Additionally, one opened container of half & half observed with no date mark. After opening/preparing, potentially hazardous foods shall be date marked, and they shall be held for 7 days maximum. CDI - Dates added.
0.0
28.
7-102.11; Priority Foundation; Green and red sanitizer buckets are used, but no labels/clarifiers are present. Based on observations today, both buckets container different sanitizers (quat and bleach). Working containers used for storing poisonous or toxic materials shall be identified with the common name. CDI - Buckets to be labeled.
0.0
33.
3-501.15; Priority Foundation; Cooked green peppers and recently sliced chicken cooling in prep coolers. These units are designed to keep foods cold, not to cool them. Cool food using rapid cooling equipment (walk in cooler/freezer). CDI - Bags of ice added to chicken. Chicken to be used or discarded by end of lunch. Peppers moved to the walk in cooler to cool.
1.0
47.
4-501.11; Core; The cook line handwashing sink in the main kitchen is inoperable. Equipment shall be maintained in good repair and proper adjustment. Place an order for repair of the cook line handwashing sink.
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. No signature required due to COVID-19.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/05/2019
Score: 95
#
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: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/22/2019
Score: 95
#
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: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/29/2018
Score: 97
#
Comments
Points
General Comments
*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: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/12/2018
Score: 96
#
Comments
Points
General Comments
Great use of thermometers by kitchen staff today! 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: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/07/2017
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: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/21/2017
Score: 96.5
#
Comments
Points
General Comments
EHS unable to verify food color additives for the baking area. Please ensure that food color additives are approved through the Federal Food, Drug and Cosmetic Act, which should include a stamp or the words "FD&C" on the bottles. Please contact the manufacturer to obtain a letter/document ensuring that food color additives are approved. Note: Food color additives are by Americolor.
*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: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/21/2016
Score: 94
#
Comments
Points
General Comments
Verification required for Item #23 (consumer advisory) on this report. By March 31, 2016, send a corrected consumer advisory to Lucy.Schrum@wakegov.com Follow-Up: 03/31/2016
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/30/2015
Score: 95
#
Comments
Points
General Comments
Verification follow-up required to evaluate completion of Item #8 on this report. Provide copy of work order/work schedule to address this problem of adequate hot water at all handsinks. This information can be e-mailed to Lucy.Schrum@wakegov.com ....HANDWASHING REMINDERS: Remember that hands are to be washed after touching face/mouth or after contaminating hands in any other way BEFORE handling food and clean equipment, dishes and utensils.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/23/2014
Score: 96
#
Comments
Points
General Comments
Verification for Item #23 (consumer advisory) to ensure completion by October 3, 2014. Send the advisory to be posted to Lucy Schrum at lucy.schrum@wakegov.com or fax to 919-743-4772...REMINDER: When food service workers go to a meeting in the front service area, upon returning to work in the kitchen, hands are to be washed when entering the kitchen before working with food and clean food equipment and utensils...Sushi from vendor must have name of vendor, address, net weight, list of ingredients in descending order of predominance and any allergens must be declared (see 3-602.11 of the NC Food Code Manual). Follow-Up: 10/03/2014
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/25/2014
Score: 96.5
#
Comments
Points
General Comments
DISCUSSION POINTS: Employee health policy posted on bulletin board with illness symptoms that employees must report to PIC, but the specific big 5 foodborne illnesses that also must be reported were not listed. PIC did provide documentation of the Form 1-B that employees sign, which includes the big 5 illnesses. Ensure employees are reminded of the specific big 5 illnesses to be reported...Remember that ALL handwash sinks used by employees (including in bathrooms in the dining area if employees used them) must have signs posted instructing employees to wash hands.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/16/2013
Score: 95
#
Comments
Points
General Comments
NOTE: The Champion juicer does not appear to meet ANSI/NSF certification standards. Provide documentation that shows this juicer is approved...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: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/24/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
No measurable sanitizer in sanitizer spray bottle (from kitchen, in use in dining room per person in charge). No sanitizer available in kitchen during food prep. Keep properly mixed sanitizer (150-200 ppm quat for product in use) available in kitchen during all hours of food preparation.
1.5
16.
Breaded beef observed below minimum hot holding temperature on two biscuits left on serving line after regular breakfast hours. CDI by voluntarily discarding. Ensure that all hot potentially hazardous foods are maintained at 135 degrees F or above.
0.0
25.
One of four thermometers observed to be 30 degrees F off true. Ensure that all thermometers are maintained calibrated and accurate to within two degrees F.
0.5
34.
Pans observed to have been stacked while wet - ensure that wares are air dried prior to storage. Bowls observed within splash range of handwash sink in dish area - store wares at least 18 inches from sink or provide splashguards. Rolling dish racks not clean - maintain clean.
0.5
35.
Shell eggs observed to have been returned to cardboard flat after boiling. Do not reuse single use packaging materials. No immediate evidence of risk of food contamination and storage CDI.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Veggie burger patties on buns in walk in cooler observed at 62 degrees approx. 1 hour after cooking. Observations indicate that these patties will cool within approved timeframe. However, recommend that establishment always follow best cooling practices, which for this product would be cooling patties on a sheet pan prior to assembling sandwiches. Following best practices ensures proper and consistent cooling and improved ability for management to monitor cooling times.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/18/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
Employee drinks observed on bottom shelf of prep table shared with foods and utensils, and in reach in freezer above foods. Employee drinks shall be covered, shall be handled to prevent contamination, and shall be located to prevent contamination of foods and food contact surfaces. Relocate drinks to shelf not shared by foods/utensils/single use items. If bottom shelf of prep table must be used, store drinks in deep hotel pan to prevent possible spills.
1.5
47.
Numerous items throughout observed stored on floor and inverted soda crates. All items in rooms where food is stored and where warewashing takes place shall be stored at least 12 inches above the floor (6 if easily movable) to facilitate proper floor cleaning and pest surveillance. Inverted soda crates should not be used for storage shelving, as they do not allow floor cleaning or pest surveillance beneath.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Sushi in walk in cooler observed at 52 degrees. This is in line with procedures documented in email of 8/20/08. Continue to keep receiving slips documenting preparation time on site after receiving. Upon receiving, take temperature of sushi product. Document this temperature and time on receiving sheet and continue with cooling process, ensuring that sushi has cooled to 45 degrees F within four hours of documented preparation time. One handwash sink blocked by cart - ensure that handwash sinks are accessible. Small amount of rust observed on shelves in walk in cooler and reach in cooler. Replace when no longer easily cleanable. Fill hose at jacketed kettle observed to be hybrid of spring-supported sprayer/plumbing requiring air-gap and hose requiring backflow preventer. No backflow preventer readily visible. Have maintenance staff ensure that backflow preventer is present. If not, install backflow preventer or replace hose with short hose that will not allow end of hose to fall below flood rim of jacketed kettle. Observation of submersion of hose end in standing liquid in kettle/in pan/on floor/etc. may result in loss of points on #4. Backflow preventer observed. Disregard last note. - JRS
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/17/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
Employee drinks observed on bottom shelf of prep table shared with foods, utensils, and single use food service film. Employee drinks shall be covered, shall be handled to prevent contamination, and shall be located to prevent contamination of foods and food contact surfaces. Relocate drinks to shelf not shared by foods/utensils/single use items. If bottom shelf of prep table must be used, store drinks in deep hotel pan to prevent possible spills.
1.5
17.
Cream cheese in glassfront cooler observed at 47 degrees F. Monitor temperatures in this cooler to ensure proper operation throughout the day. Pizzas to be immediately cooked observed on rack with no temperature control at 45-49 degrees F following manager stepping away from task to accompany inspector. CDI. Reminder: work with small batches of potentially hazardous foods and move potentially hazardous foods back into refrigeration if leaving preparation activities.
0.0
40.
Non-food contact surfaces of soda machine, rolling carts, tops of tall equipment.
0.5
42.
Fill hose at jacketed kettle observed to be hybrid of spring-supported sprayer \ plumbing requiring air-gap and hose requiring backflow preventer. No backflow preventer readily visible. Install backflow preventer or replace hose with short hose that will not allow end of hose to fall below flood rim of jacketed kettle.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/28/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Of all wares inspected, small amount of food debris observed on blade of meat slicer. Ensure that all equipment food contact surfaces are washed, rinsed, and sanitized after use.
0.0
16.
Sausage and chicken on breakfast biscuits observed at 108 and 128 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above.
2.0
19.
Single service plates observed stored on chemical storage rack below toxic materials and in same case as chafing fuel. Toxic materials shall be stored to prevent contamination of foods, utensils, and single use items.
1.5
35.
Cases of single service to-go boxes observed stored on floor. Protect single service items from contamination - do not store on the floor.
0.5
36.
Prewash sprayer at dish machine observed to hang low over scrapping station. Strongly recommend replacing tension spring to prevent potential for future violations and/or contamination of water supply.
0.0
40.
Non-food contact surfaces of soda machine and juice machine, top of dish machine, can rack observed to be not clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: Cut tomatoes are considered potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No indication of violation involving cut tomatoes observed during this inspection. Recommend sharing this information with other establishments under same owner.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/22/2008
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
15.
Hamburgers observed holding in warmer at 113 degrees F. Pre-cooked potentially hazardous foods packaged by a manufacturer shall be reheated to 135 degrees F. Ensure that foods have been fully reheated prior to placement into warmer.
1.5
34.
Wares observed stored on not-clean shelves (dust buildup observed, likely from nearby fan). Store wares on clean shelving.
0.5
36.
Prewash sprayer at dish machine observed to hang barely above flood rim scrapping station. Strongly recommend replacing tension spring to prevent potential for future violations and/or contamination of water supply.
0.0
40.
Clean inside of warmer cabinet used for hot dogs.
0.0
47.
Stack of non-food items observed stored on inverted milk crate in dry storage room. Milk crates not approved as storage shelving as they do not allow floors to be cleaned or monitored for pests. Provide additional dunnage racks or shelving as necessary.
0.0
General Comments
Servsafe points awarded for original "new" Servsafe certificate along with confirmation from instructor of number of class hours.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/10/2008
Score: 95.5
#
Comments
Points
9.
OBSERVED EMPLOYEE MOVING BETWEEN PAN SCRAPING AREA AND CLEAN PANS IN DISHWASH AREA WITHOUT CHANGING GLOVES OR WASHING HANDS. EMPLOYEES MUST CHANGE GLOVES AND WASH HANDS WHEN MOVING BETWEEN JOB STATIONS, INCLUDING CLEAN AND DIRTY ENDS OF DISH MACHINE. CORRECTED DURING INSPECTION (COS). *REPEAT VIOLATION*
2.5
17.
TOPS OF TALL PIECES OF EQUIPMENT (FOR EXAMPLE, ICE MACHINE) OBSERVED NOT CLEAN, NON-FOOD CONTACT SURFACES OF SODA FOUNTAIN OBSERVED NOT CLEAN. LEAK OBSERVED IN PLUMBING UNDER HANDWASH SINK IN DISH AREA. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN AND IN GOOD REPAIR.
1.0
21.
NO SOAP AVAILABLE AT HANDWASH SINK IN DRY STORAGE AREA. CORRECTED ON SITE. SOAP DISPENSER AT HANDWASH SINK IN MAIN PREPARATION AREA NOT IN GOOD REPAIR - DOES NOT CONSISTENTLY PROVIDE SOAP. REPLACE SOAP DISPENSER.
1.0
General Comments
MOVE ITEMS TO PROPER ABOVE-FLOOR STORAGE (12 INCHES OR GREATER ABOVE FLOOR) PROMPTLY AFTER RECEIVING ORDER. ONE SINGLE USE SOUR CREAM CONTAINER OBSERVED REUSED AS STORAGE FOR ANOTHER FOOD ITEM. DO NOT RE-USE SINGLE SERVICE CONTAINERS - NOT DESIGNED TO BE DURABLE AND EASILY CLEANABLE. SERVSAFE CREDIT REQUIRES DOCUMENTATION OF CLASSROOM BASED CLASS OF AT LEAST 12 HOURS. SERVSAFE CERTIFICATE PRESENTED INDICATES 0 HOURS.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/15/2007
Score: 95
#
Comments
Points
2.
SANDWICHES (PRODUCT DELIVERED FROM ANOTHER FACILITY) IN WALK IN COOLER OBSERVED AT 49-50 DEGREES. FOODS HELD COLD MUST BE HELD AT OR BELOW 45 DEGREES. CHECK TEMPERATURES ON SANDWICHES WHEN RECEIVING FROM OTHER LOCATION, ENSURE THAT THEY ARE PROMPTLY PLACED IN WALK IN COOLER TO MAINTAIN TEMPERATURE. CHICKEN IN 2 PANS ON STEAM TABLE OBSERVED AT 118, CHILI AT 118. ENSURE THAT PRODUCT IS AT PROPER TEMPERATURE PRIOR AND THAT EQUIPMENT IS AT PROPER TEMPERATURE PRIOR TO LOADING PRODUCT. STIR OR TURN PRODUCT REGULARLY TO MAINTAIN EVEN TEMPERATURES. TOFU OBSERVED ON SALAD BAR AT 49, DICED CHICKEN AT 47. ENSURE THAT SALAD BAR PANS ARE FULLY NESTED IN ICE, AND THAT PRODUCT IS NOT LOADED ABOVE ICE LEVEL TO HELP ENSURE PROPER TEMPERATURES.
2.5
9.
OBSERVED EMPLOYEE CHANGING BETWEEN DIRTY DISHES AND CLEAN DISHES IN DISHWASH AREA WITHOUT CHANGING GLOVES OR WASHING HANDS. EMPLOYEES MUST CHANGE GLOVES AND WASH HANDS WHEN MOVING BETWEEN JOB STATIONS, INCLUDING CLEAN AND DIRTY ENDS OF DISH MACHINE. EMPLOYEE DRINK OBSERVED ON PREP TABLE. EMPLOYEE DRINKS SHOULD BE STORED SO AS NOT TO CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS.
2.5
General Comments
ENSURE SINGLE SERVICE CUPS ARE FULLY SLEEVED OR PLACED IN DISPENSER AT SOUP AREA. PROVIDE APPROVED SNEEZEGUARDS OR WRAPS FOR ALL DISPLAYED FRUITS WHICH ARE NOT TYPICALLY PEELED PRIOR TO EATING. RIM-DENTED CANS SHOULD BE DISCARDED OR RETURNED TO THE VENDOR - IF TO BE RETURNED TO THE VENDOR, SEPARATE THEM FROM FOOD STOCK AND MARK THEM AS TO BE RETURNED. OBSERVED ONE MISLABELED BOTTLE OF SANITIZER (CHLORINE SOLUTION LABELED QUAT) - ENSURE THAT SANITIZERS ARE PROPERLY LABELED. ONE DIRTY PAN OBSERVED AMONG ALL CLEAN WARES CHECKED IN DISH AREA. ENSURE THAT ALL WARES ARE FULLY WASHD, RINSED, AND SANITIZED PRIOR TO STORAGE.
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/22/2006
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
17.
Wipe shelving throughout. Wipe transfer carts. Wipe/clean tracks to can dolly. Clean underside of mixer. Clean/dust top of equipment. Clean underside of sneezeguard/top over soup well and salad serving line. Clean base of potato bin.
1.0
20.
Repair handsink in dishwashing area immediately!
2.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. Clean walls behind and above equipment. Touch-up paint throughout where needed.
0.5
29.
Provide light shield with end caps to cover light fixture under sneezeguard at serving line.
0.5
General Comments
Monitor and check temperature of food products delivered/catered to establishment. Sushi being delivered from Preston Wood Country Club 66F-69F. Derek Fenton and myself rejected delivery. Sushi was being brought into establishment in large white container with no temperature control. Food delivered/catered to establishment shall be under temperature control(refrigerated truck/cambro units).
Location: 500 SAS Campus Dr, Bldg R Building R CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/05/2000
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
CLEAN & SANITIZE PLATES AND BOWLS. CLEAN AND SANITIZE SLICER AND PROCESSOR BLADES. SANITIZER TOO STRONG - QUATS 200-300 PPM. ATTENTION TO DRINK NIPPLES
