Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/02/2024
Score: 97.5
#
Comments
Points
8.
2-301.14; Priority; A gloved employee placed raw chicken on the grill and subsequently began performing other tasks including, but not limited to, touching electronics used for food preparation, handling a sanitizer cloth in a sanitizer bucket, and wiping a prep surface with the sanitizer cloth. No handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food and as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI - EHS spoke with PIC. PIC instructed employee to wash their hands. Soiled gloves removed, hands washed, and a new pair of clean gloves donned.
2.0
44.
4-901.11; Core; A few cleaned and sanitized pans stacked wet. Cleaned and sanitized equipment and utensils shall be arranged to air dry completely prior to stacking.
0.0
49.
4-601.11(B) and (C); Core; Front line cooler tracks soiled with black accumulation. Ice machine doors (exterior) soiled with black accumulation. Drive through lowboy cooler gaskets soiled with accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil.
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/17/2024
Score: 96
#
Comments
Points
9.
3-301.11; Priority; An employee at the fryer area observed handling fries with their bare hands. Fries touched, removed from fryer basket and placed in a serving dish for hot holding. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI - Fries voluntarily discarded.
2.0
16.
4-602.11; Core; Ice machine shoot soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine in the process of being cleaned during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; A scoop, a couple containers, and a miniature cutting board soiled with food debris and sticker residue. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
47.
4-501.11; Core; The flip top cooler where various toppings and condiments are held is not working properly and has been un-plugged. A sign on the cooler indicates the fan belt popped off. PIC showed EHS work order for a new cooler. Cooler not used unless during busy periods and all potentially hazardous foods are kept on ice or are on time control (approved for up to 4 hours). Equipment shall be maintained in good repair and proper adjustment. Repair/replace cooler.
0.0
49.
4-601.11(B) and (C); Core; Front line cooler tracks soiled with dust and debris. Walk-in cooler fan guards soiled with dust and flour. Storage racks above the breading station soiled with dust and cobwebs. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil, dust and food debris. Additionally, fryer interiors encrusted with grease. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/27/2023
Score: 92
#
Comments
Points
9.
3-301.11; Priority; An employee at the fryer area observed touching fully cooked chicken with their bare hands. Chicken touched, removed from fryer basket and placed in a serving dish for hot holding. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI - Chicken voluntarily discarded.
2.0
21.
3-501.16(A)(1); Priority; One pan of grilled chicken measured 126 F. Hot foods must maintain 135 F or greater. EHS reviewed TPHC documents, and this item is not listed. Based on discussion with the PIC, it was determined this item is on time control for quality purposes, not for safety. CDI - Grilled chicken voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple containers of coleslaw and packaged chocolate & vanilla milk labeled 'Keep refrigerated' holding above 41 F in the drive through low boy cooler. Refer to temperature chart above. Cooler holding 53 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. VR - Place an order for repair. Do not store TCS foods in this unit until it can maintain 41 F or below. EHS will return to ensure it's been repaired (41 F or below).
3.0
24.
3-501.19; Priority Foundation; TPHC stamp for lettuce, cheese, and cut tomato labeled as follows: '11-1'. Time of entry: 1:45 PM. According to an employee, the foods mentioned above were changed out/discarded within that timeframe, but the timestamp had not been updated to reflect when the newest batch was removed from temperature control. Timestamp inaccurate. According to TPHC procedures, items shall be labeled with the time from temperature removal and the discard time. CDI - Time stamp updated to reflect accurate time frames. PIC to work with employees on writing the correct times and following proper TPHC procedures.
1.5
49.
4-601.11(B) and (C); Core; Front line cooler tracks soiled with dust and debris. Walk-in cooler and chicken cooler fan guards soiled with dust. Walk-in cooler racks soiled with dust and debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil, dust and food debris.
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/01/2023
Score: 94
#
Comments
Points
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Tea dispensing nozzle stored as clean soiled with pink accumulation. Can opener blade soiled with food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
21.
3-501.16(A)(1); Priority; Ham and bo chicken maintaining less than 135 F. Refer to temperature chart above. EHS reviewed TPHC documents. None of the above items listed in TPHC documentation. CDI - Ham voluntarily discarded. Chicken (prepared within less than 2 hours) moved to the fryer to reheat to 165 F+.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken filets (in an ice bath) maintaining 42-44 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Monitor to ensure ice is added as needed. CDI - Ice added underneath pan of chicken.
3.0
24.
3-501.19; Priority Foundation; An employee observed erasing the old TPHC stamp and re-writing a new one upon entry for lettuce, cheese, and cut tomato. According to the PIC and the employee, the cut tomato and cheese were removed from refrigeration at 10:30 AM. Timestamp specified 11 AM - 1 PM. Timestamp incorrect. Time lettuce removed from temperature control unable to be identified; lettuce voluntarily discarded. According to TPHC procedures, items shall be labeled with the time from temperature removal and the discard time. CDI - Time stamp updated to reflect accurate time frames. PIC to work with employees on writing the correct times and following proper TPHC procedures.
0.0
38.
6-501.111; Core; Flies present in the dining area and in the kitchen. Increase pest control measures.
0.0
47.
4-501.11; Core; There appears to be a leak coming from the ice machine at the self-service station. An excessive amount of water pooling into storage cabinets located underneath the ice machine and leaking onto the floor, creating a slip hazard. Equipment shall be maintained in good repair and proper adjustment.
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/05/2023
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Ice dumped in a handwashing sink. Handwashing sinks are for handwashing only, and they may not be used for any other purpose. This is not a dump sink. CDI - PIC educated.
0.0
21.
3-501.16(A)(1); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding less than 135 F including: grilled chicken, ham, bo chicken, rice, and pinto beans. Refer to temperature chart above. EHS reviewed TPHC documents. None of the above items listed in TPHC documentation. Based on discussion with the PIC, it was determined that the majority of these items are on time control for quality purposes, not for safety. CDI - Foods voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken filets (in an ice bath) holding at 45 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Monitor to ensure ice is added as needed. CDI - Ice added underneath pan of chicken.
1.5
49.
4-601.11(B) and (C); Core; Front line cooler tracks filled with standing water and black accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil, dust and food debris.
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/25/2022
Score: 94.5
#
Comments
Points
16.
4-602.11; Core; Both ice lids at soda stations soiled with black accumulation. Slight pink and black accumulation present on the ice machine shoot. Ice machines, ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple utensils stored as clean sticky to the touch and soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods reading above 41 F in multiple units including: raw chicken filets (in an ice bath), multiple containers of various cuts of raw chicken, garden salads (prepared early this morning), slaw, and cheese. Refer to temperature chart above. All foods in the walk in cooler reading above 41 F. Ambient temperature of the walk in cooler reading 45 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. No change in temperature throughout inspection and PIC unable to manually adjust cooler. VR - Inspector will return to verify 41 F or less for the walk in cooler.
3.0
33.
3-501.15; Priority Foundation; As mentioned above, garden salads in the walk in cooler measured above 41 F. Salads were prepared early in the morning. Salads stacked high on top of one another. In order for foods to cool (from room temperature after preparing) arrange in small layers. Do not stack foods on top one another as this will not allow for proper air flow. CDI - Salads arranged in a single layer to cool.
0.5
38.
6-501.111; Core; Flies present in the dining area and in the kitchen. Increase pest control measures.
0.0
47.
4-501.11; Core; Both the walk in freezer and the tall reach in freezer on the cook line have ice buildup. Ensure units are in working order and good repair. Equipment shall be maintained in good repair and proper adjustment.
0.0
49.
4-601.11(B) and (C); Core; Fan guards and cooler racks in both walk in coolers soiled with dust and food debris. Fryer interiors soiled with grease. Reach in freezer interior soiled with food debris. Front line cooler tracks filled with standing water and black accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil, dust and food debris.
0.5
General Comments
No signature required due to COVID-19. Follow-Up: 07/28/2022
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/02/2022
Score: 96.5
#
Comments
Points
10.
5-202.12; Core; All handwashing sinks reading below 100 F. A handwashing sink shall be equipped with water of at least 100 F at all times. Call in for repair. In the meantime, boil water and mix in a small amount of cold water for handwashing.
0.0
16.
4-601.11 (A); Priority Foundation; A spatula, tongs, a large spoon, the can opener blade, and the wedge master soiled with dried on food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be cleaned.
1.5
21.
3-501.16(A)(1) ; Priority; One pan of grilled chicken measured 125 F. Hot foods must maintain 135 F or greater. EHS reviewed over TPHC documents and this item is not listed. Based on discussion with the PIC, it was determined this item is on time control for quality purposes, not for safety. CDI - Grilled chicken voluntarily discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken filets and batter (both submerged in an ice bath) at the new batter station measured 48-53 F. Liquid eggs in the grill line prep bottom cooler measured 43-44 F. Pimento cheese (stored with TPHC items, but is not on time control according to TPHC records) measured 45 F in a prep top cooler. Garden salads prepared early this morning read 43-44 F in the walk in cooler. TCS foods shall maintain 41 F or below. CDI - Ice added to chicken and batter. Pimento cheese and liquid eggs moved to the walk in cooler. Salads arranged to allow for proper cooling.
1.5
24.
3-501.19; Priority Foundation; The following items are held on time: cut lettuce, cut tomato, cheese slices, sausage, bacon, bone-in chicken, and chicken supremes. Facility has a laminated place card labeled 'TPHC sausage' with the time '2-4' labeled for all hot items and cold items. According to TPHC procedures, designated pans for each item will be labeled with the time from temperature removal and the discard time. Facility is not following TPHC procedures for hot foods in the steam well (near the grill/fryer area) and cold foods in the prep cooler. The food shall be marked or otherwise identified to indicate the time when the food is removed from temperature control. CDI - EHS discussed the importance of separating the TPHC time stamp for hot and cold items. Facility to begin labeling all hot and cold items individually, or separating with another laminate label.
0.0
33.
3-501.15; Priority Foundation; As mentioned above, garden salads in the walk in cooler measured above 41 F. Salads were prepared early in the morning. Salads stacked high on top of one another. In order for foods to cool (from room temperature after preparing) arrange in small layers. Do not stack foods on top one another as this will not allow for proper air flow. CDI - Salads arranged in a single layer to cool.
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.
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 95
#
Comments
Points
5.
2-501.11; Priority; No cleanup procedure available for review. This is a new requirement per the 2017 Food Code. CDI - Clean up procedures sent to PIC.
0.0
10.
5-205.11; Priority Foundation; A spray bottle filled with a clear liquid stored hanging on the handwashing sink. A handwashing sink may be used for handwashing only. CDI - Spray bottle moved.
0.0
16.
4-602.11; Core; Ice machine soiled heavily with black and green accumulation. Lid covering ice at the drive through area soiled with black accumulation. Ice machines and ice dispensing equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean ice lid at the drive through area and the ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Two spatulas, a whisk, the can opener blade, and the vegetable and tea prep sink soiled with dried on food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items cleaned/moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken filets and batter (both submerged in an ice bath) at the new batter station read 46-48 F. Liquid eggs in the grill line prep bottom cooler read 45 F. Coleslaw and milk stored in the drive through area in a prep bottom cooler read 45 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - All foods moved to either the walk in cooler/freezer to cool rapidly.
1.5
28.
7-102.11; Priority Foundation; As mentioned above, there was a spray bottle of clear liquid stored hanging on a handwashing sink. The bottled was labeled 'grill & bun toaster cleaner'. According to the PIC, an employee had re-filled the spray bottle with water. Working containers shall be clearly and individually identified with the common name of the material. CDI - Bottle dumped and discarded voluntarily.
0.0
36.
4-302.12; Priority Foundation; No food temperature measuring device located within the establishment at the time of inspection. PIC obtained a thermometer from the car, but thermometer inoperable. A thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR - Obtain a working food thermometer and keep thermometer stored in the kitchen or office.
0.5
41.
3-304.14; Core; Sanitizer buckets of bleach throughout reading low at less than 50 ppm. Also, wet wiping cloths stored on prep surfaces. Bleach shall read 50-200 ppm, or as directed by manufacturer instructions. Cloths used for wiping counters and other equipment surfaces shall be held in sanitizer buckets in a chemical sanitizer solution at all times unless actively in-use. Buckets re-made and wet cloths placed in buckets.
0.5
47.
4-501.11; Core; A heavy amount of standing water present on the floor in both walk in coolers (produce and chicken). Cooler tracks in the front line cooler also have a heavy amount of water present. It appears there may be a leak in all three coolers. The drive through cooler is holding ambient at 45 F. The door is not shutting completely. Lastly, the grill freezer is holding ambient at 55 F. Freezer is broken. According to the PIC the freezer is used during peak times only (frozen food goes directly from the freezer and is cooked). Until repair/replacement only bring out what is needed during peak times for storage in the reach in freezer. The drive through cooler may be used during peak times only to store coleslaw and milk. Keep these items stored in bulk in the walk in cooler, and again bring out only what is needed. Call in for repair/replacement of all units mentioned above. Equipment shall be maintained in a state of repair.
0.5
49.
4-601.11(B) and (C); Core; Vents above walk in freezer soiled heavily with dust. Chicken cooler racks soiled with food debris. Fryer interiors soiled heavily with grease. Front line cooler tracks and handles soiled with black and green accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil, dust and food debris. Clean items mentioned on a more frequent basis.
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. Follow-Up: 10/22/2021
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/02/2020
Score: 98
#
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: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/15/2019
Score: 96
#
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: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/19/2019
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: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 09/26/2018
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: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/13/2018
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: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/16/2018
Score: 95
#
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". Follow-Up: 02/26/2018
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/24/2017
Score: 94.5
#
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: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/29/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
Liquid Egg 52'F in water bath at grill. Replace the ice to keep the container in ice water. Use a thermometer and maintain food temperature below 45'F/41'F.
2.0
30.
Keep wet / used towles stored in sanitizer. Employee rinsed towel in the handwashing sink. Use sanitizer bucket and sanitizer instead.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/28/2011
Score: 97
#
Comments
Points
25.
Bi-metallic metal stem thermometer available for use reads 11 to 15 degrees to cool in use. It appears to be incapable of determining the final cook temperatures of the chicken. Frequent temperature checks are needed to verify that safe final cook temperaures are reached.
Thermometers shall be accurate to within 2 degrees.
Thermometer is needed that is capable of registering final cook temperatures, cold spots of chicken, sausage, etc. Recommend a thermometer that reads off of the end of the probe. USE your thermometer to monitor food temperatures, especially final cook temperatures.
1.0
43.
Handwashing sink for the sandwich asembly area, front service area, biscuit making and drive-through window is turned off/not working. Repair needed.
2.0
49.
No documentation of approved training - no credit awarded.
Location: 3025 Winston Hill DR CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/09/2011
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
11.
Chicken Prep Sink is not clean. Thoroughly clean after use. Leave wet with sanitizer.
0.0
17.
Display Refrigerator may not be holding food cold enough: 3 pieces of chicken on top of salad are 47'F, 44'F and 46'F. Thermometer inside is reading too high. Monitor food temperatures. Maintain at or below 45'F, recommended below 41'F.
0.0
25.
Bi-metallic metal stem thermometer available for use reads 32 degrees to cool in use.
A second was able to get as close to 15 degrees lower than actual temperature. Thermometers shall be accurate to within 2 degrees.
Thermometer needed that is capable of registering final cook temperatures, cold spots of chicken, sausage, etc. Recommend thermometer that reads off of the end of the probe. USE your thermometer to monitor food temperatures, especially final cook temperatures.
0.5
36.
Display refrigerator may be holding food above 45'F. Unit should maintain food below 45'F, recommended below 41'F.
0.0
49.
Documentation of approved training - 2 point credit awarded.
