Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 09/10/2024
Score: 99.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; A few metal containers and metal bowl stacked wet nested on clean dish shelf. Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Dishes moved during inspection.
Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 04/11/2024
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; Squeeze bottle of two habanero sauces, and mango chili sauce that has coconut cream dated 4/2 an 4/3. Container of tomatillo salsa in walk-in cooler dated 4/14. Manager stated it was made on the 9th and other botte of same salsa dated 4/9. Ready-to-eat TCS (Time/Temperature Controlled for Safety) foods shall be date marked for 7 days and shall be discarded if it exceeds the time/temperature combination. Sauces discarded during inspection and tomatillo salsa re-dated during inspection.
Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 11/28/2023
Score: 98.5
#
Comments
Points
28.
7-201.11; Priority; Container of powder comet cleaner on shelf with cleaned utensils and equipment and onions on bottom shelf below. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service items. Cleaner moved during inspection.
1.0
37.
3-302.12; Core; Bin with sugar missing label. Working containers holding food or food ingredients that are removed from the original packages shall be identified with the common name of the food. Bin labeled during inspection and all other dry goods containers labeled. No points deducted.
0.0
44.
4-901.11; Core; Employee at dish machine using cloth to dry dishes after dish cycle. After cleaning and sanitizing, equipment and utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Allow dishes to air dry on air dry rack. Employee educated during inspection and dishes ran back through dish machine.
Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 06/27/2023
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Employee used handsink to fill water pitcher to add water to steam wells. A handwashing sink may not be used for purposes other than handwashing. Obtain water from clean prep sink or three compartment sink. Employee educated during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; A few clear containers stacked wet nested and water in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler shelves with food buildup and shelving holding single-service items near front area have dust buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup o dust, dirt, food residue and other debris.
Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 94.5
#
Comments
Points
15.
3-302.11; Priority; Raw bacon observed above ready-to-eat foods in the walk-in cooler and reach-in unit at the cookline. Raw animal foods shall be separated from ready-to-eat foods to prevent cross contamination. CDI- foods rearranged.
1.5
16.
4-601.11 (A); Priority Foundation; Metals pans on the clean dish rack were observed with food residue. Food-contact surfaces of utensils and equipment shall be clean to sight and touch. CDI- dirty pans moved to dish washing area.
1.5
21.
3-501.16(A)(1) ; Priority; Several TCS foods observed holding below 135F. Time and temperature controlled for safety (TCS) foods shall be kept at 135F or above when held hot. CDI- foods reheated to 165F for continued hot holding. One of the hot holding units was accidentally adjusted down causing temps to dip. Unit was readjusted.
1.5
23.
3-501.17; Priority Foundation; PIC stated that new dates are placed on TCS foods when reheated. The day of preparation shall count as day 1, not the reheat day. Do not place new dates on reheated foods. No points taken today. CDI- discussed proper date marking.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans were observed stacked while wet. After cleaning and sanitizing, dishes and equipment shall be arranged to properly drain and air dry. Full point taken for repeat violation.
1.0
47.
4-201.11; Core; The microwave handle is broken off. A metal scoop used in the sugar bin was cracked. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Repair microwave. Scoop was discarded. No points taken today.
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: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 10/06/2022
Score: 99
#
Comments
Points
44.
4-901.11; Core; A metal pan was observed stacked while wet. After cleaning and sanitizing, dishes and equipment shall be arranged to properly air dry. This was noted on last inspection. Full point not taken
0.5
47.
4-501.11; Core; Green coated metal wire shelving in the walk-in is peeling and flaking. This can contaminate food and is a cleanability issue. Equipment shall be kept in good repair. Replace peeling shelving.
Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 06/30/2022
Score: 98
#
Comments
Points
16.
4-602.11; Core; The top and back sides of the ice holding unit near the drink machine was observed to have black residue, some of which was hanging down from the top of the unit. The inside of ice compartments shall be cleaned at a frequency necessary to preclude the accumulation of residues. Increase cleaning frequency.
1.5
42.
3-302.15; Core; An avocado on the prep line was observed cut with the produce sticker still present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash avocados and remove produce stickers before cutting. No points taken today.
0.0
44.
4-901.11; Core; Several metal bowls and pans stacked wet. After cleaning and sanitizing, dishes shall be arranged to drain and air-dry properly.
Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/16/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Several carts of cleaned plates and bowls stored near front of kitchen when first enter kitchen. Cleaned equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and cleaned equipment and utensils shall be stored covered or inverted. Plates on second shelf are covered by top part of cart. Only keep items on bottom shelves or invert plates on top. Employee inverted plates during inspection.
0.5
55.
6-501.12; Core; Drains throughout facility soiled with residue buildup. Drain corners under dish machine have food debris. Wall behind dish area soiled with residue splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/29/2021
Score: 96.5
#
Comments
Points
General Comments
Facility using freezer and ice wands to cool soup and refried beans. Ensure foods are stirred frequently and temperatures are checked frequently to ensure cooling times are being met. Cooling today was within cooling rate.
No signature captured due to COVID-19 precautions. Inspection report emailed to person in charge.
Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 09/22/2020
Score: 95
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...CFPM: Ricardo Bartolo Margarito, CFPM Exp. 10/11/2023...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
Location: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/21/2020
Score: 97.5
#
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: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 09/10/2019
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: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 06/19/2019
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: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 12/05/2018
Score: 96
#
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: 525 NEW WAVERLY PL SUITE 104 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 06/29/2018
Score: 98
#
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.
