Location: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 94
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; 2 compartment food preparation sink is not clean. Clean sink with detergent after each use. After cleaning and rinsing, apply sanitizer and allow to air dry. Sink was cleaned and sanitized upon request.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Dukers Make Line Refrigerator in the front cooking area is not holding food at safe and required temperature: Chicken on the bone 69F, thick Onion Sauce 70F, Cottage Cheese Cubes 97F, Yellow Onions Sauce 47F, Red Manjudian Sauce 64F. Refrigerator shall be replaced. Refrigeration is required to hold food at 41 degrees F and colder. Several calls have been placed requesting repair and gasket replacement from the company holding the warranty for the freezer. Although one repair attempt has been made, refrigerator is not functioning. Unit is 10 years old. Service request was made again today and alternate company contacted. Food was discarded. We worked on developing a temporary system to hold food according to the rule: TIME as a Public Health Control that requires written procedures, the food shall start at 41F and colder, be labeled for 4 hours, and discarded if anything remains at four hours.
3.0
27.
3-302.14; Priority; Discussed today the presence of an unopened bottle of Mustard Oil labeled: recommended for external use. For religious purposes. Mustard oil is not safe for consumption and may result in heart problems. Remove the mustard oil from the restaurant.
0.0
28.
7-102.11; Priority Foundation; Spray bottle of cleaner is not labeled. Write the common name of the contents on the bottle. Manager labeled the spray bottle upon request.
0.0
47.
4-501.11; Core; Food Preparation Faucet is leaking from the base. 2 door freezer is not working properly (but is under warranty). Make Line Refrigerator is not holding food at 41F as required, broken with poorly fitting gasket that keeps the door open. Towel dispenser works intermittently. Maintain equipment in good condition.
0.5
49.
4-601.11(B) and (C); Core; Shelving is not clean. General cleaning is needed throughout the kitchen.
0.5
55.
6-501.12; Core; Floor, walls, light covers are not clean. Increased cleaning is needed. Maintain physical facilities clean.
Location: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/26/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; There was no-one with the food protection manager certification. The PIC (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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification.
1.0
16.
4-501.114; Priority; Chlorine dish machine was reading below 25ppm. A chemical sanitizer shall be between 50-100ppm for chlorine. Verification will be held on January 31st (Wednesday), use 3-comp sink to sanitize all of the dishes until the machine is repaired by AutoChlor.
1.5
16.
4-601.11 (A); Priority Foundation; Found multiple containers with food debris and residue in clean dishes area. Also, can opener had residue on the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - moved for rewashing in 3-comp sink.
0.0
35.
3-501.13 ; Priority Foundation; Found goat thawing in the prep sink without running water. TCS food (time/temperature control for safety food) shall be thawed completely submerged under running water, at a water temperature of 70F or below. CDI - PIC turn on the cold water.
0.5
37.
3-302.12; Core; Containers of flour, salt, and sugar were not labeled. Except for food that can be unmistakably recognized, working containers of food shall be identified with the common name of the food. Add labels with the name of the food.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed that metal containers in clean dishes area were stacked together while still wet inside. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.11; Core; Observed that several gaskets on the reach-in coolers are torn. Also, several lightbulbs do not work under both hoods. Equipment shall be maintained in a state of good repair. Replace the above-mentioned items.
0.0
48.
4-501.14; Core; The dish machine has a considerable build up of lime and debris on the inside washing arms, and sides. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.5
49.
4-601.11(B) and (C); Core; Observed that shelving in dry storage area have residue buildup; coolers' doors, handles, gaskets, hinges have grease/debris accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentions areas.
Location: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 10/26/2023
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Found raw shell eggs stored above containers of garlic in the walk-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
16.
4-602.11; Core; Observed dark residue accumulation on the white panel inside the ice machine. Equipment such as ice bins and ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine more frequently.
0.0
37.
3-302.12; Core; Several containers of powdery spices and bottles of sauce were not labeled. Except for food that can be unmistakably recognized, working containers of food shall be identified with the common name of the food. Add labels with the name of the food.
1.0
39.
3-305.11; Core; Observed that food was stored under the leaking vent in the walk-in cooler. 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. CDI - food rearranged (moved from under the vent) in the WIC; also, call technician to repair the water leak from the vent.
1.0
43.
3-304.12; Core; Handles of utensils were touching food (flour, salt, spices) throughout kitchen. During pauses in food preparation, utensils shall be stored with their handles above the food. Store utensil handles above food.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed that metal containers in clean dishes area were stacked together while still wet inside. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.0
55.
6-501.12; Core; Floor under the cook line has accumulation of debris/grease. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
Location: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed multiple metal containers in clean dishes area with stickers and sticker residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - containers moved for rewashing in 3-comp sink.
1.5
28.
7-202.11; Priority Foundation; On a shelf in the kitchen found AirWick air sprayer. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils shall be allowed in a food establishment. CDI - PIC removed the air a sprayer. He explained that it should be stored in a restroom.
0.0
47.
4-501.11; Core; Observed that gaskets on one of the reach-in coolers and on the door to walk-in cooler are torn. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace torn gaskets.
Location: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/10/2023
Score: 91
#
Comments
Points
2.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification.
1.0
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
8.
2-301.14; Priority; Employee did not wash hands before handling food, after entering kitchen from outside. Employees shall wash their hands during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI: Employees hands were washed. Remember to wash hands before handling food after changing tasks.
2.0
15.
3-302.11; Priority; Raw fish was stored directly above multiple containers of fully-cooked chicken in walk in cooler. Cross-contamination shall be prevented during storage by separating raw and ready-to-eat foods. CDI: Food rearranged, educational material provided.
3.0
21.
3-501.16(A)(1) ; Priority; Rice in hot hold unit was maintained below 135F. Food shall be maintained at 135F or above. CDI: Rice was sent to be reheated to 165F.
1.5
37.
3-302.12; Core; Bottles of sauce, water, and oil were not labeled. Except for food that can be unmistakably recognized, working containers of food shall be identified with the common name of the food. CDI: Labels added.
0.0
39.
3-305.11; Core; Bulk containers of food was stored on the floor in the walk in cooler. Food shall be protected from contamination by storing the food in where it is not exposed to splash, dust, or other contamination, and at least 6 inches above the floor. Store food above floor.
1.0
43.
3-304.12; Core; Handles of utensils were comingling food throughout kitchen. During pauses in food preparation, utensils shall be stored with their handles above the food. Store utensil handles above food.
0.5
55.
6-501.12; Core; Walls near 3-compartment sink were soiled with black residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
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: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 09/29/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was stored directly above raw shelled eggs. Food shall be protected from cross contamination by separating raw foods during storage, preparation, holding, and display based on final cook temperature. CDI: Eggs placed above chicken.
1.5
39.
3-305.11; Core; Employee was storing their personal drink directly on ice in the ice machine. Bulk containers of food was stored on the floor in the walk in cooler. Soaking rice was stored on the floor near chest freezer. Food shall be protected from contamination by storing the food in where it is not exposed to splash, dust, or other contamination, and at least 6 inches above the floor. Store food above floor. Personal drink removed.
1.0
47.
4-501.11; Core; Rear handwashing sink was leaking during inspection. Equipment shall be maintained in a state of good repair. Repair 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
Location: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 06/09/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple food items were maintained above 41F. Raw chicken and fried cauliflower were left on countertop instead of a refrigerated unit. Temperature controlled for safety foods shall be maintained at 41F. CDI: All food in walk in cooler was voluntarily discarded. Food on countertop was moved to a prep unit to cool.
1.5
33.
4-301.11; Priority Foundation; Walk in cooler had an ambient air of 54F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures. Repair walk in cooler.
0.5
38.
6-202.15; Core; Backdoor was kept open and allowed insects to enter kitchen. If the windows or doors of a food establishment are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh screens, properly designed and installed air curtains, or other effective means. Close backdoor or measures to prevent insects from entering.
1.0
55.
6-501.12; Core; Walls near the back grill line were soiled with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
0.0
General Comments
EHS will verify walk in cooler repair by 06/10/2022.
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 11/03/2021
Score: 99
#
Comments
Points
15.
3-302.11; Priority; One case of fish was stored above ready to eat foods. Food shall be protected from cross contamination by storing raw animal products on the bottom. Store animal products on the bottom.
0.0
39.
3-307.11; Core; Utensils that were not in use had residue present in clean dish area. Interior towel of tandoori naan holder was soiled. Food shall be protected from contamination. Ensure utensils are clean even though they are not in use. Replace tandoori towel interior more often.
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: 6105 Grace Park DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 04/21/2021
Score: 97.5
#
Comments
Points
General Comments
No PIC signature required due to COVID-19 concerns. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 4/30/2021
