Location: 1365 SE MAYNARD RD CARY, NC 27511 Facility Type: Food Stand Inspection Date: 08/14/2024
Score: 96
#
Comments
Points
20.
3-501.14; Priority; Beef 90 degrees F in a covered cooking pot and Rice & Lamb 105F in a skillet was cooked this morning and is being held until this evening with no temperature control. Food shall be maintained above 135F which is undesirable because of the continued cooking and textural change associated with so many hours of heat ~alternatively~ decision was made that food that is not served initially, will be rapidly cooled to 41 degrees F. Handouts were provided today. Metal baking pans are available to spread the food out in shallow layers and store inside the walk in cooler uncovered or loosely covered. Recommend purchasing shallow metal hotel pans 2 inches deep or 4 inches deep. Food that does not cool from 135F to 70F in two hours or less shall be discarded. Food may need to be stored inside the freezer briefly, such as one hour, and then moved to the walk in cooler. Cooling methods were practiced today and temperature abused food discarded.
1.5
28.
7-201.11; Priority; Aerosol air freshener is stored on the preparation refrigerator. Store chemicals in separate designated area. Item was removed from the food area.
0.0
36.
4-302.12; Priority Foundation; No Thermometer can be located to check food temperature. Probe thermometer is required. Thermometer was identified on the internet and ordered today.
0.5
45.
4-903.11(A) and (C); Core; Box of plastic forks is stored on the floor in the cooking area. Store utensils in a clean and protected area. Plastic utensils were moved to a shelf.
0.0
48.
4-501.14; Core; 3 compartment sink is not clean. There is unclean build up in the 3rd compartment for sanitizing and the left drainboard where clean wares are stored. Use detergent to clean the sink every day. Detergent was applied to the sink and cleaning started during today's inspection.
1.0
49.
4-601.11(B) and (C); Core; General cleaning of equipment is needed. Clean tables, shelves, prep sink, refrigerator, handle to the walk in freezer, etc. Add shelving to remove items stored inside the preparation sink and on table top to make cleaning easier.
0.5
55.
6-501.12; Core; Floor and walls are not clean. Increased cleaning of the physical facilities, walk in cooler, floor and walls is needed.
Location: 1365 SE MAYNARD RD CARY, NC 27511 Facility Type: Food Stand Inspection Date: 05/20/2024
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Cutting boards are not clean with food remaining on the edges. Thoroughly clean the cutting boards with soapy water. After cleaning and rinsing, soak in sanitizer in the 3rd compartment of the sink. Cuttingboards returned to the ware washing sink to clean.
1.5
47.
4-501.12; Core; White and red cutting boards have black areas that indicate they can no longer be effectively cleaned. Replace cutting boards more frequently.
0.0
48.
4-501.14; Core; 3 compartment sink is not clean. Spray nozzle has a lot of unclean build up. Use detergent to clean the sink every day.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler is not clean. Remove build up from door handle, clean the shelving and air curtains. Display refrigerator (currently empty) needs detailed cleaning including interior upper surfaces. Maintain equipment clean.
0.5
55.
6-501.12; Core; Floor is not clean. Thorough cleaning of floor and walls is needed.
0.5
General Comments
Hands shall be washed in the handwashing sink. Do not wash hands in the ware washing sink.
Location: 1365 SE MAYNARD RD CARY, NC 27511 Facility Type: Food Stand Inspection Date: 02/09/2024
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw meat was stored above and next to vegetables and other ready to eat foods in both walk in cooler and freezer. Raw meats shall be stored so it cannot contaminate ready to eat foods. Raw meats shall be stored according to final cook temperatures, and separated by species. CDI-Foods were rearranged. Food storage chart provided and reviewed with PIC.
1.5
28.
7-201.11; Priority; Chemicals such as spray paint and draino were stored on a shelf with food items in the kitchen. Chemicals shall be stored so they cannot contaminate food or equipment. CDI-Chemicals were moved.
1.0
48.
4-302.14; Priority Foundation; Facility's test strips expired in 2022. An accurate method of determining sanitizer concentration shall be available. Please obtain new test strips by 2/19/24, and text a picture to (919) 210-5228.
Location: 1365 SE MAYNARD RD CARY, NC 27511 Facility Type: Food Stand Inspection Date: 09/13/2023
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The meat saw was not cleaned after being used yesterday, and had dried residue on it. Equipment stored as clean had food residues on it. Food contact surfaces shall be clean to sight and touch. CDI-Items were cleaned and sanitized.
1.5
41.
3-304.14; Core; Wet wiping cloths were stored on the prep table in between uses. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Cloths were submerged in a sanitizing solution.
Location: 1365 SE MAYNARD RD CARY, NC 27511 Facility Type: Food Stand Inspection Date: 04/19/2023
Score: 99
#
Comments
Points
39.
3-305.11; Core; Tomatoes were stored on the floor in the walk in cooler. Various foods were stored on the floor in the walk in freezer. Food shall be stored at least 6 inches above the floor to protect it from contamination. CDI-Food storage units were rearranged so all food was above the floor.
1.0
47.
4-501.11; Core; The shelves in the walk in cooler are beginning to rust. Equipment must be maintained in good repair. Repaint or replace the shelves.
Location: 1365 SE MAYNARD RD CARY, NC 27511 Facility Type: Food Stand Inspection Date: 12/15/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. The PIC shall have passed an exam that is part of an ANSI-accredited food protection manager course. Information on how to obtain this certification was provided to PIC via email.
1.0
55.
6-501.114; Core; There are several pieces of equipment not currently in use, that are not planned to be used by owner, that should be removed from the premises. Unused and/or nonfunctional equipment should be removed. Remove any equipment that is not planned to be used.
Location: 1365 SE MAYNARD RD CARY, NC 27511 Facility Type: Food Stand Inspection Date: 08/02/2022
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; There were several unlabeled spray bottles stored at the 3-compartment sink. Working containers used for storing toxic materials such as cleaners and sanitizers shall be clearly identified with the common name of the material. CDI-Bottles were labeled.
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
No signature required due to COVID-19 precautions.
Location: 1365 SE MAYNARD RD CARY, NC 27511 Facility Type: Food Stand Inspection Date: 04/05/2022
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; There were several unlabeled spray bottles stored at the 3-compartment sink. Working containers used for storing toxic materials such as cleaners and sanitizers shall be clearly identified with the common name of the material. CDI-Bottles were labeled.
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
