Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Ice build-up noted on floors and ceilings of walk-in freezer. Food debris inside gaskets on reach-in units. Equipment shall be maintained in a state of good repair. CDI: Facility has tried multiple things to prevent the ice build-up to no avail, staff scrape ice away every week to prevent large amounts of build-up. Overall facility is maintained very well.
Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/09/2024
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Walk in freezer condenser was leaking and ice was forming on blowers and floor. Equipment shall be maintained in a state of good repair. Repair walk in freezer.
0.5
55.
6-501.12; Core; Vent above cleaned dishes near dish machine had dust accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/20/2023
Score: 95.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizing solution at 3-compartment sink had concentration below 150 PPM. Quaternary ammonia shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Sanitizing solution at facility was approved for 150-400 PPM concentration. CDI: Sanitizer bag was replaced and dispensing tube was released from pinch against wall. Solution tested to be 200 PPM quaternary ammonia.
1.5
24.
3-501.19; Priority Foundation; Butter and honey butter were not labeled with the time they were removed from temperature control. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Butter was voluntarily discarded. Ensure butter is labeled with the time it was removed from temperature.
1.5
39.
3-305.11; Core; Buckets of pickles were stored directly on the floor. Containers of oil were stored below handwashing sink where they were splashed. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Store pickles above the floor. Avoid storing food or equipment on pallet below grill handwashing sink.
1.0
44.
4-903.11(A), (B) and (D); Core; Brushes near the grill handwashing sink were being splashed when handwashing sink was used. Equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Avoid storing equipment and food on pallet below handwashing sink.
0.5
47.
4-501.11; Core; Walk in freezer condenser was leaking and ice was forming on blowers and floor. Equipment shall be maintained in a state of good repair. Repair walk in freezer.
0.0
51.
5-203.14; Priority; Mop sink did not have a backflow preventer present. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant by installing an approved backflow prevention device. EHS will verify installation.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 09/22/2023
Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/29/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Food in fryer flip top had temperature ranges above 41F in the rear part of the unit. Temperature controlled for safety (TCS) foods shall be maintained at 41F or less. CDI: Food was moved to another unit to cool to 41F.
1.5
24.
3-501.19; Priority Foundation; Butter held on time instead of temperature did not have a time control label. If time without temperature control is used, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Butter was voluntarily discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Dish bucket for storing clean dishes near dish machine was soiled. Cleaned equipment and utensils shall be stored in a clean, dry location. Clean dish buckets.
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: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/03/2021
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Sanitizing solution in the 3-compartment sink had less than 150 PPM quaternary ammonia (minimum per manufacturer's instructions) when actively washing dishes. A quaternary ammonia compound solution shall have a concentration indicated by the manufacturer's use directions on labeling. CDI: Sanitizer was replaced.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pasteurized eggs stored in ice bath were holding at 46 degrees Fahrenheit. TCS foods shall be stored at or below 41 degrees Fahrenheit. CDI: Voluntarily discarded eggs. When preparing ice bath, ensure that ice contacts the sides of the holding container as well as the bottom.
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 Inspection led by Jackson Schaub
Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/27/2020
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. Follow-Up: 08/03/2020
Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/29/2020
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. Follow-Up: 02/08/2020
Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/08/2019
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: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/12/2019
Score: 99
#
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. Follow-Up: 03/22/2019
Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/29/2018
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. Follow-Up: 09/08/2018
Location: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/19/2017
Score: 98
#
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: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/27/2017
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: 1803 N. HARRISON AVE. CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/03/2016
Score: 95.5
#
Comments
Points
General Comments
Verification required for #46 (chlorine sanitizer test strips needed) on this report. By Monday, March 7, 2016, send invoice, receipt and/or photo of strips obtained to Lucy.Schrum@wakegov.com
