Location: 2101 GRACE PARK DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/11/2024
Score: 99
#
Comments
Points
39.
3-305.11; Core; Garbage can used as a table for food container. During preparation, unpackaged food shall be protected from environmental sources of contamination.
1.0
56.
6-501.14; Core; Ceiling vents in back prep area have debris build-up Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. No points taken.
Location: 2101 GRACE PARK DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/05/2023
Score: 98.5
#
Comments
Points
37.
3-302.12; Core; Found one container of flour that was not labeled with the name of the product. Food removed from original packages that is not easily recognizable shall be identified with the common name of the food. CDI - PIC labeled the container.
0.0
39.
3-305.11; Core; Found one bag of flour on the floor in dry storage area. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. CDI - PIC moved the flour above the ground.
0.0
48.
4-501.14; Core; The dish machine has a considerable buildup of lime on the ceiling. 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; Gasket on the door to walk-in cooler has dark residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the gasket.
0.5
55.
6-501.12; Core; Floor in the walk-in freezer needs cleaning under the shelving (spills and debris). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
Location: 2101 GRACE PARK DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 03/21/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken wings were stored directly on top of a container of pasta in fryer side cooler. Cross-contamination shall be prevented during storage by separating raw and ready-to-eat foods. CDI: Chicken was moved.
1.5
16.
4-602.11; Core; Soda nozzles had black residue along rims. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. CDI: Nozzles sent to be cleaned.
1.5
23.
3-501.18; Priority; House-made cheese sauce (3/3/23) and meatballs (3/13/23) were maintained beyond 7 days. Temperature controlled for safety foods shall be maintained for 7 days with the first day being the day of preparation. CDI: Food was voluntarily discarded.
1.5
53.
5-501.17; Core; Women's restroom did not have a covered receptacle. A toilet room used by females shall be provided with a covered receptacles for sanitary napkins. Add covered trash to women's restroom.
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: 2101 GRACE PARK DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/09/2023
Score: 97
#
Comments
Points
16.
4-602.11; Core; Soda nozzles had black residue along rims. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean soda nozzles more frequently.
1.5
21.
3-501.16(A)(1) ; Priority; Cheese was maintained below 135F in steam well. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Cheese sent to be reheated.
1.5
47.
4-501.12; Core; Prep line cutting boards were scored. 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 sanitized, or discarded if they are not capable of being resurfaced. Replace or resurface cutting boards.
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: 2101 GRACE PARK DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 08/18/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Containers of butter and butter-sauces were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Butter was voluntarily discarded and butter sauces were moved to the freezer to rapidly cool to 41F or less.
1.5
37.
3-302.12; Core; Bottles of oil, water, and sauce were not labeled. Food removed from original packages that is not easily recognizable shall be identified with the common name of the food. Label all bottles.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
