Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 08/15/2024
Score: 95
#
Comments
Points
16.
4-602.11; Core; Outside edges of soda nozzles at soda machine have minor residue buildup. In equipment such as ice bind, and beverage dispensing nozzles and enclose components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean the soda nozzle area more frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Marinating raw honey chicken and lamb in reach-in cooler near prep area at 50-52F. Ambient air in this cooler at 54F. Hummus and eggplant in make line cooler over fill line and product on top is above 41F, but food product towards the middle/bottom of container at 41F. TCS (Time/Temperature controlled for Safety) foods shall be held cold at 41F or below. Educated about fill line on containers and keeping lids on items when not actively busy. Items moved to walk-in cooler and work order put in for reach-in cooler during inspection. No repeat points taken due to different cooler from previous inspection, but full points may be taken on next inspection for repeat cold holding violations.
1.5
44.
4-903.11(A), (B) and (D); Core; A few metal dishes stacked with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes moved and stacked pyramid-style on drainboard at three compartment sink during inspection. No points deducted.
0.0
47.
4-501.11; Core; Glass doors to walk-in cooler pops open when walk-in main door is closed. Metal strip along bottom hanging off. Equipment components such as doors, seals, hinges, fasters and other components shall be kept intact, tight and adjusted to manufactures specifications. Ensure this is repaired to keep door closed.
1.0
49.
4-601.11(B) and (C); Core; Bottoms of reach-in coolers and hot holding cabinet with food debris along the bottom and inside door. Glass doors to walk-in cooler have food debris along the track. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 04/01/2024
Score: 92
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels are available in the women's room. Toilet paper is not in the dispenser (loose near both men's and women's toilet ~ risk for spreading Shigella). Provide paper towels at all handwashing sinks, toilet rooms. Towels added upon request.
1.0
16.
4-601.11 (A); Priority Foundation; Produce sink is not clean with thick gummy film coating the interior sink basin. This was observed on the last three inspections also. . Preparation Table with scale, mixer, to the left of the rice warmers is not clean. . Table sealed into the cove/wall area in the chicken preparation area has thick black unclean build up. Use detergent and scrub pad to clean these food preparation surfaces after each use. After cleaning and rinsing, apply sanitizer and allow to air dry. Cleaning directed during inspection
3.0
22.
3-501.16 (A)(2) and (B); Priority; Continental Refrigerator (dip cooler) is not holding food at safe temperature as required. Hummus 48.5F, Eggplant 55F, Crazy Feta 47F. Maintain at 41F and colder. . . True Refrigerator in the front has several pans of red peeper hummus at 46F on the bottom shelf. Food was removed from the refrigerators and Service request/work order placed. We discussed holding food labeled on a four hour TPHC.
1.5
39.
3-305.11; Core; Shelves inside the walk in cooler are not clean with fuzzy microbial growth underneath. Extensive cleaning of the walk in cooler and dip refrigerator is needed. Store food in clean areas.
1.0
47.
4-501.11; Core; Glass walk in cooler door opens each time the large door is closed and remains open. Handle is loose, not secure. Prep sink faucet to the left of the rice cooker drips and is loose. Maintain equipment in good repair.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed throughout. Clean the shelf where cutting boards are stored. Pick up area is not clean. Clean all equipment and maintain clean.
0.5
55.
6-501.12; Core; Walls are not clean. Vent above the chicken cutting area is not clean (at the vent). Maintain physical facilities clean.
Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/11/2024
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Produce washing and preparation sink is not clean. There is an unclean film coating interior sink basin. Use soapy water, detergent to clean the sink after each use. After cleaning and rinsing, apply sanitizer. Employees were instructed to use the soapy water from ware washing sink today to clean the vegetable sink.
1.5
28.
7-204.11 ; Priority; Sanitizer is too strong. Sanitizer shall meet the requirements specified in 40 CFR 180.940 . Use Test Strips to monitor concentration. Solution was manually diluted today.
1.0
47.
4-501.12; Core; Some cutting boards are fuzzy; not in good condition. Scrape orange residue, fuzzy finish and brown discoloration. Cutting boards shall be smooth and cleanable. . . Ice Machine is pooling water above the stored ice and rusty in areas. Some spongy, soft components have unclean residue. Maintain ice machine in good repair.
0.5
49.
4-601.11(B) and (C); Core; Small refrigerator in the front outside the walk-in cooler is not clean. Glass doors to the walk-in cooler are not clean, surfaces below the doors, etc. Shelves in the kitchen for pans are not clean. Maintain equipment clean.
0.5
55.
6-501.12; Core; Grout is missing, worn away between floor tiles. Repair to the floor is needed to provide a smooth washable finish. . Table has separated from the wall where chicken is cut and sealant remains. Wall is not clean. Remove sealant and keep the wall clean. Table does not need to be sealed to the wall in this area if it can be effectively cleaned.
Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 09/08/2023
Score: 92
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing Sink to the left of the grill where chicken is cooked has pans stored at it and in front of it. (Handwashing sink in the ware washing area has clear access today). Handwashing sink shall be used exclusively for handwashing. Keep handwashing sinks accessible at all times.
1.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean, including the faucet that has a lot of build-up. Use detergent and thoroughly clean the entire sink. Dish detergent was applied and manager scrubbed the surfaces during today's inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in Cooler is holding food above 41F: Sealed bags of Hummus 43F, Raw Spicy Lamb 44.5F, Feta Cheese blocks 45F, Dressing 46F, Diced Tomato 46F. Thermometer integrated into the unit displaying outside the door registers 46F. Maintain food at 41F and colder. Repair requested through Service Channel during today's inspection.
1.5
33.
3-501.15; Priority Foundation; Falafel 58F is stored in deep plastic 22 quart container with sealed cover inside the walk-in cooler which is not functioning properly. Effective cooling methods are needed. Recommend spreading the falafel out into shallow layer to cool. Use thermometer to verify food is cooling. Manager moved falafel to ice bath.
0.5
39.
3-305.14; Core; Produce wash wall-mounted unit is heavily soiled. There are multiple dirty items stored on top of the EcoLab produce wash dispensing system above the sink. If the plastic mounting components cannot be effectively cleaned, have the unit replaced with a clean system. Produce and ready-to-eat food at the produce sink shall be protected from contamination.
1.0
44.
4-903.11(A), (B) and (D); Core; Bottom shelf to the right of the dish machine has collapsed on the right side. Floor is wet and not clean. Pans are stored on the collapsed shelf where contamination is likely to occur. Store pans and utensils in a clean and protected area. Pans were relocated today.
0.5
47.
4-501.11; Core; Can Opener is rusty. Replacement is needed. Maintain equipment clean and cleanable.
0.5
49.
4-601.11(B) and (C); Core; Reach-in portion of the walk-in cooler is heavily soiled, not clean. Baskets throughout the kitchen are soiled. Scales and Laminated Recipe Cards throughout are not clean. Shelves are not clean. Maintain equipment clean.
0.5
55.
6-501.113; Core; Screw Drivers are stored above the produce sink and in the front area. Miscellaneous tools and items are stored in food areas. Store maintenance tools in areas away from food and preparation surfaces.
1.0
55.
6-501.12; Core; Floor is not clean and is wet with pooled liquid in several areas. Maintain physical facilities clean and dry.
Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 04/19/2023
Score: 92
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap dispenser where chicken is cooked has fallen off the wall. Soap dispenser in the back kitchen remains open, not latching closed. Provide soap at each handwashing sink. Replace dispensers that are broken or not functioning properly.
1.0
16.
4-501.114; Priority; Dish Machine is not sanitizing. No chlorine is present in the final rinse. This was observed on the last inspection also. EcoLab was contacted for servicing but this may be a Cheney Brothers account. Follow-up will be conducted
3.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean, including the faucet. Use detergent and thoroughly clean the entire sink.
0.0
28.
7-204.11 ; Priority; Sanitizer is too strong. The color is red. It is an erosion system rarely seen (except in McDonalds). Use test strips and dilute as needed. Consider if a different type of quat sanitizer is more appropriate since this is repeatedly a problem. Verification visit will be conducted.
2.0
41.
3-304.14; Core; Sanitizer in buckets for towels is too weak, even though it was freshly acquired. Use test strips to verify presence of sanitizer. Store wiping cloths in sanitizer
1.0
47.
4-501.12; Core; Cutting Board is heavily stained, discolored, with soft orange surface that is easily scratched off. Another cutting board has black cuts that indicates areas that are not clean. Resurface or replace cutting boards that can no longer be effectively cleaned.
0.5
55.
6-501.12; Core; Floor is not clean in several areas. Vents and ceiling around the vent are dusty. Maintain physical facilities clean.
Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/23/2023
Score: 91.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires assuring multi-use pans, wares, utensils are properly sanitized through routine monitoring of chemical concentration. PIC Duties require assuring employees are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
1.0
10.
6-301.11; Priority Foundation; No Soap is available at handwashing sink in the center food preparation area. Dispenser is completely empty and cannot be opened. Replace the soap dispenser and always provide soap at each handwashing sink. Temporarily, dish detergent could be supplied in a squeeze bottle stored at the sink.
2.0
10.
6-301.12; Priority Foundation; No Paper Towels available at the handwashing sink in the ware washing area. Maintain paper towels in the dispenser. Towels were refilled upon request.
0.0
10.
5-205.11; Priority Foundation; Empty buckets are stored inside the handwashing sink in the ware washing area, also near the vegetable prep sink. Keep handwashing sinks accessible for use at all times. Buckets were removed.
0.0
16.
4-501.114; Priority; Dish Machine is Not Sanitizing. No chlorine present in the final rinse. Contact EcoLab for servicing. . . Sanitizer in the ware washing sink is too weak. Sink was emptied and refilled and tested within required range.
1.5
16.
4-601.11 (A); Priority Foundation; Glue, sticker residual present on clean pans. Remove stickers and labels during the cleaning process.
0.0
24.
3-501.19; Priority Foundation; Salad is newly held according to the rule: Time as a Public Health Control. Written procedures are required. Manager and I worked on written procedures during today's inspection.
0.0
28.
7-102.11; Priority Foundation; Window Cleaner is stored in a spray bottle labeled as sanitizer. Properly label all chemicals, cleaners and sanitizers. Spray bottle was discarded today.
1.0
33.
3-501.15; Priority Foundation; Rice cooling in the walk-in cooler is not stored to accomplish rapid cooling. It is covered with another pan stored on top. Rice temperature is 66 degrees F. Monitor food temperature during cooling.Lid was removed and manager stirred it upon request.
0.5
41.
3-304.14; Core; Sanitizer in buckets for towels is too weak, even though it was very recently acquired. Use test strips to verify presence of sanitizer. Store wiping cloths in sanitizer
0.5
47.
4-501.12; Core; Cutting Board stored as clean is oily, stained, textured/rough, orange. Resurface cutting boards as needed to maintain a cleanable surface for cutting and food contact.
0.5
48.
4-501.14; Core; 3-compartment ware washing sink is not clean with an unclean film coating the sanitizing compartment. There is food floating in the sanitizer. Clean the sink everyday with detergent and fill sanitizer into a clean sink. Replace sanitizer when it becomes visibly soiled.
0.5
49.
4-601.11(B) and (C); Core; Equipment needs cleaning. Clean shelving, exterior of the dish machine, etc. Maintain equipment free of build-up
0.5
55.
6-501.12; Core; Floor is not clean. Vent above the produce sink is dusty. Maintain physical facilities clean.
Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 10/05/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is heavily soiled. Use detergent to clean the sink. Clean the food preparation area, rinse, then sanitize. Rice Cooker Covers are not clean with a lot of unclean build-up. Clean the metal covers and replace the black laces that are used in place of metal handles. Cleaning was conducted during today's inspection.
1.5
48.
4-204.113; Core; Dishmachine is washing at less than the specified temperature. EcoLab was contacted and service request made during today's inspection to have wash temperature increased and peeling data sticker affixed to the door replaced.
0.5
48.
4-501.14; Core; Ware Washing Sink is heavily soiled. Remove black grime from faucet handles. Clean interior sink basins daily with detergent. Fill sanitizer into clean sink and stored wares on clean surfaces. Daily cleaning is needed.
0.0
49.
4-601.11(B) and (C); Core; Shelves are not clean. Clean all shelves used for clean pans, wares, etc.
0.5
55.
6-501.12; Core; Walls are not clean. Water pools on the floor in the kitchen. Maintain physical facilities clean.
Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 06/27/2022
Score: 91
#
Comments
Points
5.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents
0.0
10.
5-205.11; Priority Foundation; Handwashing sink to the left of the fryer is used for utensil storage. Handwashing Sink to the left of the ware washing sink has a tall stack of 18 quart containers in front of it. Keep handwashing sinks clear, accessible and free of storage. Items moved out of and away from the handwashing sinks during today's inspection.
2.0
16.
4-602.11; Core; Ice Machine has loose black material inside where ice drops into the ice bin. Increased cleaning is needed to prevent accumulation of build-up. . Assure stickers/labels are removed from the outside the food containers during the cleaning process.
1.5
28.
7-204.11 ; Priority; Sanitizer is too strong. This was observed during the last inspection also. Sanitizer shall meet the requirements specified in 40 CFR 180.940 ; solution was manually diluted today.
2.0
40.
2-303.11; Core; Food Handling Employees wear bracelets and watch. 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
44.
4-903.11(A), (B) and (D); Core; Ice Scoop holder at the ice machine is heavily soiled. Store ice scoop in a clean container. Regular cleaning is needed.
0.5
47.
4-501.12; Core; Cutting Boards are heavily stained, discolored, with soft surfaces that are easily scratched off. Resurface or replace cutting boards that can no longer be effectively cleaned. . . Gasket on the small refrigerator is loose, not attached, floppy. Maintain equipment and utensils in good condition.
0.5
49.
4-601.11(B) and (C); Core; Front panel of the ice machine is dusty both inside and out. Can Opener Mount on the table is heavily soiled. Shelves inside the walk-in cooler are not clean and need to be removed for cleaning. Maintain equipment clean.
0.5
54.
5-501.15; Core; Dumpster lids are collapsed in, effectively non-existent. Dumpster is heavily soiled. Have the dumpster replaced with a new clean dumpster with tight fitting lids. . . Piles of food are on the ground outside the dumpster. Torn trash bag, loose, soiled/used food containers on the ground. Trash shall be contained by trash bags and trash receptacle.
1.0
55.
6-501.12; Core; Floor is not clean. Increased effective cleaning of physical facilities is needed.
Location: 2001 WALNUT ST Suite 100 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/13/2022
Score: 92
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Sanitizer concentration is not within a safe range. Person in Charge shall have employees routinely monitor chemical concentration of the sanitizer. addressed with manager today
1.0
5.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink to the left of the fryer is used for food storage. Handwashing Sink in the food assembly area closer to the front is used to store the immersion blender. Keep handwashing sinks clear and free of storage. Items moved out of and off the handwashing sinks during today's inspection.
2.0
16.
4-501.114; Priority; Sanitizer in the ware washing sink from the erosion system is very Strong. This is the third inspection at this location documenting sanitizer concentration is drastically incorrect. Smartpower Alkyl dimethyl benzyl ammonium chloride & Alkyl dimethyl ethylbenzyl ammonium chloride (that uses yellow test strips) does not dispense properly. Solution in use today is red, dark in color. Sanitizer replacement is recommended. Contact Ecolab for support. Management must test and monitor sanitizer (with the correct yellow test strips). Sanitizer was partially emptied and diluted today.
3.0
28.
7-204.11 ; Priority; Sanitizer is too strong. Sanitizer shall meet the requirements specified in 40 CFR 180.940 ; solution was manually diluted today.
0.0
47.
4-501.12; Core; Cutting Boards are heavily stained, discolored, with soft surfaces that are easily scratched off. Resurface or replace cutting boards that can no longer be effectively cleaned.
0.5
47.
4-501.11; Core; Water is pooling inside the Continental refrigerator with pans of food stored in the liquid. Redirect condensation; repair needed to maintain food storage area clean and dry.
0.0
54.
5-501.116; Core; Dumpster is heavily soiled. Have dumpster replaced with a clean dumpster. . Trash overflows the dumpster; increased pick-up may be needed.
0.5
56.
6-304.11; Core; Obnoxious odor, irritant present at the 3 compartment ware washing sink. It is slightly difficult to breath and prolonged talking is not possible with the irritation to the throat and lungs. Manager suggested it may be the result of earlier treatment with RAID for pest control. Ventilation in the back kitchen is insufficient. This has been addressed as a problem previously.
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
