Location: 1008 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/21/2024
Score: 98
#
Comments
Points
39.
3-305.11; Core; Observed two boxes of food (lamb weston) on the floor in walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - PIC put the boxes on the shelf. Second repeat violation, full credit taken.
Location: 1008 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/05/2023
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Found two spray bottles (sanitizer and peroxide cleaner) hanging on the splashguard of handwashing sink in the dish area. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC moved both bottles to proper area with other chemicals.
1.0
39.
3-305.11; Core; Observed one box of food (fries) on the floor in walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - food employee put the box of fries on the shelf.
1.0
44.
4-903.11(A), (B) and (D); Core; In clean dishes area found several metal containers that 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
47.
4-501.12; Core; Observed that one of two white cutting boards has deep cuts and discoloration. 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 sanitizer or discarded if they are not capable of being resurfaced. Replace/resurface cutting board on prep cooler in the kitchen. The other cutting bord on the smaller flip top cooler was replaced since last inspection, according to PIC.
Location: 1008 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/20/2022
Score: 96.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Open milk and half/half in reach-in cooler and walk-in cooler had no date mark present. TCS foods (time/temperature control for safety food) shall be date marked for a maximum of 7 days. CDI - EHS explained proper date marking procedure.
1.5
39.
3-305.11; Core; Observed one box of food on the floor in walk-in cooler and multiple boxes of food on the floor in walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Put food on the shelving.
1.0
40.
2-402.11; Core; Observed food employee not wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, and unwrapped single-service/use articles. Wear hair restraints.
0.0
47.
4-501.12; Core; Observed that both white cutting boards have deep cuts and discoloration. 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 sanitizer or discarded if they are not capable of being resurfaced. Replace/resurface cutting boards.
0.5
48.
4-501.14; Core; The dish machine has a considerable build up of lime on the inside washing arms. 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
55.
6-501.12; Core; Observed grease/debris on the floor under the deep fryer, next to the small freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor under the fryers.
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: 1008 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/21/2022
Score: 97
#
Comments
Points
16.
4-602.11; Core; Ice machine in bar area had built up residue present in interior plastic shoot area. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil and mold residues. Clean ice machine in the bar area more frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In reach in freezer potato wedges were 43F. TCS food shall be maintained at 41F or less. Food was voluntarily discarded. Put food in other cooler and do not use freezer until it is fixed.
1.5
23.
3-501.17; Priority foundation; Soy milk, milk, half/half in reach in had no date mark present. TCS foods shall be date marked for a maximum of 7 days. EHS explained proper date marking procedure. CDI.
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: 1008 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/23/2021
Score: 96
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
Location: 1008 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/19/2019
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: 1008 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/26/2019
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.
