Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/27/2024
Score: 93.5
#
Comments
Points
9.
3-301.11; Priority Foundation; Employee used her bare hand to hold the rotisserie chicken with her right hand and cut with her left hand. She reheated the rotisserie chicken on the grill with a lid to 127 degrees F. Employee should wear a glove on the hand holding the cooked chicken to prevent bare hand contact. A clean hand in contact with the cooked chicken is acceptable when the chicken is reheated to at least 145F. Discussed and redirected today
2.0
10.
6-301.12; Priority Foundation; Towel dispenser is broken, not dispensing towels. Dispenser was ordered but not received. Replace broken towel dispenser. Assure towels are available at each handwashing sink. Roll of towels is stored on the very high shelf above the sink.
1.0
16.
4-602.11; Core; Ice Machine contains accumulated slime inside. Empty for a detailed cleaning.
0.0
16.
4-501.114; Priority; Dish Machine is not sanitizing. Use test strips daily to verify presence of sanitizer. Manager replaced tubing and dispensing system component during today's inspection and dish machine is sanitizing by the end of today's inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Pan of chunky, mostly cut, firm vegetables is held on the grill at 105F. If vegetables are not maintained at 135F and hotter, they should be held according to the rule: Time as a Public Health control that requires labeling, written procedures and disposal of all food that remains at 4 hours (or bring home to pigs). discussed today
0.0
40.
2-303.11; Core; Employees wear jewelry on their wrists. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.5
43.
3-304.12; Core; Tongs are stored on the splash guard at the handwashing sink. These tongs will be reused and are often stored on the guard to the left of the fryer. Do not use the handwashing sink for anything other than handwashing and this includes storing utensils on the splash guard. Tongs were taken to the ware washing sink to clean and sanitize.
0.5
47.
4-501.12; Core; Several cutting boards are in bad condition with black areas or deteriorated rough surfaces. Discard cutting boards that can no longer be effectively cleaned or restored to a smooth surface.
0.5
49.
4-601.11(B) and (C); Core; Can Opener mount is heavily soiled and blue plastic insert cannot be removed today for cleaning. . Fan mounted outside the walk in cooler is not clean. Maintain equipment and items in the kitchen clean and free of build up.
0.5
55.
6-501.12; Core; Floor needs more frequent cleaning. Wall at ice machine needs cleaning.
Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/29/2024
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Dish Machine is not sanitizing. Bucket of chlorine is empty. Use test strips to verify presence of sanitizer. Dish machine was run several times today and bucket of concentrated bleach was replaced.
1.5
38.
6-501.111; Core; House Flies are active in the kitchen. Maintain kitchen free of insects.
1.0
43.
3-304.12; Core; Small pan is stored inside pan of black beans inside the walk in cooler (used as a scoop or utensil). Do not leave pan inside the food. Utensil with a handle should be available. . . Tongs are stored on the splash guard at the sink. These tongs will be reused and are often stored on the guard to the left of the fryer (but it is too hot today). Do not use the handwashing sink for anything other than handwashing and this includes storing utensils on the splash guard. Tongs were taken to the ware washing sink to clean and sanitize.
0.5
47.
4-502.11(A) and (C); Core; Gasket on the top Refrigerated Drawer under the grill is not attached, badly torn. Replace refrigerator gasket. . . Ice Bucket is cracked. Replace ice bucket. . Green and white cutting boards are in bad condition with deep nicks and black surfaces. Discard cutting boards that are rough (not smooth) or can no longer be effectively cleaned. . . Towel dispenser is not gripping towels and not dispensing properly. Replace paper towel dispenser. Maintain these items in good cleanable condition.
0.5
49.
4-601.11(B) and (C); Core; Can Opener mount is heavily soiled and blue plastic insert cannot be removed today for cleaning. Entire can opener mount should be removed from the table for deep cleaning (and can be replaced after cleaning). . . Equipment above the steam table and above the make line refrigerator are soiled. Shelves are not clean. Dish machine is unusually soiled, not clean. Fan mounted outside the walk in cooler is not clean. Maintain equipment and items in the kitchen clean and free of build up.
Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/15/2024
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several stacks of plates stored as clean on the serve line had food splash on them. The can opener had black residue on it. Several pans stored as clean had sticker and food residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Dishes were moved to dish machine to be cleaned again. Reviewed need to keep dishes clean for service with PIC.
Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/18/2023
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several stacks of plates stored as clean on the serve line had food splash on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Dishes were moved to dish machine to be cleaned again. Reviewed need to keep dishes clean for service with PIC.
3.0
28.
7-201.11; Priority; One spray bottle of degreaser was stored on the clean dish shelf. Chemicals shall be stored so they cannot contaminate equipment, utensils, or food. CDI-Bottle moved to under 3-compartment sink.
1.0
28.
7-102.11; Priority Foundation; The spray bottle containing degreaser was not labeled. Working containers of chemicals shall be labeled with the common name of the material. CDI-Bottle was labeled.
0.0
41.
3-304.14; Core; One wet wiping cloth was stored on a rolling rack in between uses. Wet wiping cloths must be stored in a sanitizing solution in between uses. CDI-Cloth was moved to a sanitizer bucket.
Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/18/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Two cutting boards stored as clean and a large stack of dishes stored on the make line had food residues on them. The interior of the ice machine had brown and pink residues on it. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Food contact surfaces were cleaned and sanitized. Discussed need to maintain food contact surfaces clean with PIC.
Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/03/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC shall have a current food protection manager certificate from an ANSI-approved course. CDI-EC provided a list of approved courses. PIC is scheduled to take exam.
1.0
16.
4-601.11 (A); Priority Foundation; A stack of plates at the make line were soiled with food residues. The slicer had a few crumbs after cleaning from last use. The ice machine had some residue on the interior panels. Food contact surfaces of utensils and equipment shall be clean to sight and touch. CDI-Items were cleaned and sanitized.
1.5
48.
4-501.14; Core; The exterior and interior panels of the dish machine were soiled. There was food debris on the clean side of the drain board at the dish machine. Ware washing equipment shall be cleaned at least once every day, and whenever it gets soiled during use, to prevent re-contaminating utensils and equipment. Increase frequency of cleaning dish machine.
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: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/06/2022
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; The batteries were dead in two soap dispensers at two hand washing sinks. Hand soap shall be always available for use at hand washing sinks. CDI-Batteries were replaced, and soap was able to be dispensed.
1.0
10.
6-301.12; Priority Foundation; The paper towel dispenser at the hand sink at the grill was empty. A sanitary method of drying hands such as paper towels or a mechanical dryer shall be available at all hand sinks. CDI-Paper towels were replaced.
0.0
10.
5-205.11; Priority Foundation; Ice, utensils, and food residues were inside all hand sinks. Hand sinks may not be used for any purpose other than hand washing, and must be available for use at all times. Utensils may not be stored there. Ice and other food must be dumped into a food prep or 3-compartment sink.
0.0
16.
4-501.114; Priority; Chlorine solution in the dish machine measured 10ppm. Chlorine sanitizing solutions shall measure 50-200ppm. CDI-Service of the machine was scheduled. 3-compartment sink will be used to sanitized utensils.
1.5
48.
4-501.14; Core; The sprayer at the dish pit, the exterior of the dish machine, and the exterior drain on the machine were all heavily soiled. Ware washing equipment shall be cleaned at least once per day, and be maintained clean to prevent recontamination of cleaned utensils. Clean the dish machine and sprayer.
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: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC's food protection manager certificate expired March 2021. There shall be at least one employee with supervisory responsibility on site during all hours of food prep and service that has passed a food protection manager course approved by ANSI. EHS provided a list of companies that offer approved courses to PIC.
1.0
16.
4-601.11 (A); Priority Foundation; A stack of plates at the grill line was soiled with food residues. A knife at the cutting board had dried residues on it. The ice machine had black and pink residue. Equipment food contact surfaces and utensils shall be clean to sight. CDI-Plates, knife, and ice machine were cleaned and sanitized.
1.5
42.
3-302.15; Core; The stickers were not removed from several avocados before cutting and placing into the prep cooler. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants. Remind employees to wash avocados and other vegetables before preparation.
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 precautions.
Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/11/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; Manager has an expired ServeSafe certificate. Person in Charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
0.0
44.
4-903.11(A), (B) and (D); Core; Several clean tongs hanging on splash guard of handsink. Utensils stored inside containers with food debris. Knife stored between crack of prep cooler and prep table. Equipment and utensil, linens, and single-service articles shall be stored in a clean, dry location; where they are not exposed to splash, dust or other contamination.
0.5
47.
4-501.12; Core; Cutting boards in facility had several deep scratches and grooves collecting debris. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they can not be resurfaced. PIC to replace or resurface cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Several storage shelving units with dust and rust build-up. The hood ventilation system above grill station with dripping greasy residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
54.
5-501.15; Core; Green outside receptacle had torn and damaged doors, and the corners of the units were bent, exposing the trash inside. Receptacles containing food residue outside of the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. PIC to contact facility manager to have shared dumpster replaced.
0.0
55.
6-501.12; Core; Cleaning needed on floors near 3-compartment sink drain, and food splash/splatter on several walls. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC to thoroughly clean above mentioned areas.
0.5
General Comments
Inspection lead by Peri Sellew.
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: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 11/15/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written clean up plan for vomit and diarrheal events. Facilities shall have a written procedure for employees to follow when responding to vomit and diarrheal events in the facility. CDI-EHS provided a plan template to PIC.
0.0
16.
4-601.11 (A); Priority Foundation; There was dried food residue on the slicer. There was a significant build up of black residue on the interior walls and panels of the ice machine. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Slicer was dismantled and cleaned. Cleaning was started on the ice machine interior.
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
Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 11/27/2019
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: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/02/2018
Score: 90
#
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: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/14/2018
Score: 96.5
#
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: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/11/2018
Score: 94
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
Location: 748 E CHATHAM ST SUITE J CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/28/2017
Score: 98
#
Comments
Points
General Comments
Provide a food grade hose for the mobile food trucks and do not leave it hooked up to the outside spigot. Spigot cover should be solid. Cover sides that are not solid.
