Location: 316 COLONADES WAY SUITE 201C CARY, NC 27518 Facility Type: Restaurant Inspection Date: 07/09/2024
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; Back handsink near back door and dish area was not providing paper towels. Towels are getting stuck in dispenser and none available. Each handwashing sink shall be provided with individual disposable towels. This handsink is necessary for dish employee to wash hands after handling soiled dishes and before handling clean dishes, and to wash when returning from outside. Manager removed roll and re-fed dispenser. Consider a new dispenser or backup supply option when this dispenser will not provide paper towels.
1.0
16.
4-602.11; Core; Ice machine shield inside of ice bin starting to show some black residue buildup along the side. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean this area of the ice machine more frequently. Employee removed ice shield during inspection to clean. No points deducted today.
0.0
51.
5-202.13; Priority; Dish sprayer at dish machine is broken off the wall and is hanging into the rim of the sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, or equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Please repair dish sprayer by repairing connection on wall and/or changing hose or hose coil for a shorter hose. Manager stated it was recently broken and has plans for repair. Verification required.
1.0
General Comments
Verification required for dish sprayer by Friday July 12th. Follow-Up: 07/12/2024
Location: 316 COLONADES WAY SUITE 201C CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/27/2024
Score: 98.5
#
Comments
Points
41.
3-304.14; Core; Several buckets of sanitizer with wet cloths hanging over the side of the bucket not fully submerged into the solution. Cloths-in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at correct concentration. Cloths placed into the buckets by employees during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal containers stacked wet nested on clean dish shelf. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes moved during inspection.
0.5
47.
4-501.11; Core; Kick plate missing on reach-in freezer and some green walk-in cooler shelves are peeling. Equipment shall be maintained in a state of repair and good condition. Equipment components such as doors, seals, hinges and kick plates shall be kept intact, tight and adjusted according to manufactures instructions. Two shelves in walk-in cooler have been replaced and facility is working on replacing more items. No points deducted, continue to replace equipment not in good repair.
0.0
48.
4-501.14; Core; Outside of dish machine and clean drainboard side of dish machine soiled with food residue accumulation and debris buildup. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. Clean these areas more frequently.
Location: 316 COLONADES WAY SUITE 201C CARY, NC 27518 Facility Type: Restaurant Inspection Date: 08/09/2023
Score: 94
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several small metal dishes stacked as clean in dish area with food residue. Dicers stored in same area with food debris left on the blade of the dicers. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. Items moved to dish area during inspection. Full points taken for repeat violation.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad, tuna salad, hard boiled eggs, pasta salad, pico de gallo, tomatoes and other TCS items in flip top cooler above 41F. Items at 50-54F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items voluntarily discarded during inspection. Items prepared today moved to walk-in cooler to cool.
1.5
28.
7-201.11; Priority; One bottle of degreaser stored under prep table with dry waffle mix and single-service items. Poisonous or toxic materials shall be stored she they can not contaminate food, equipment, utensils and single-service items. Degreaser moved to chemical storage area during inspection.
1.0
35.
3-501.13 ; Priority Foundation; Large turkey breasts thawing in prep sink, submerged in water without running water. Educated about running water when thawing in prep sink must be 70F or below. Cold water turned on and at 82F. TCS foods shall be thawed under refrigeration that maintains the food at a temperature of 41F or less; or completely submerged under running water; at a water temperature of 70F or below. Educated to thaw under refrigeration and turkey moved to walk-in cooler during inspection.
0.5
47.
4-501.11; Core; Kick plate missing on reach-in freezer and some green walk-in cooler shelves are peeling. Equipment shall be maintained in a state of repair and good condition. Equipment components such as doors, seals, hinges and kick plates shall be kept intact, tight and adjusted according to manufactures instructions. Repair or replace them items.
Location: 316 COLONADES WAY SUITE 201C CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/14/2023
Score: 92.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The meat slicer was observed with old food residue on it. PIC stated it had not been used today. Several metal pans and food scoops in the clean dish area had food residue. The food-contact surfaces of equipment shall be clean to sight and touch. Meat slicer should be cleaned after use or at least every 4 hours if used throughout the day. CDI- slicer cleaned during inspection. Dirty items sent back to dish washer. Full points assessed for repeat violation.
3.0
23.
3-501.17; Priority Foundation; Turkey breast taken from an original package was observed with no date in the walk-in cooler. TCS foods shall be date marked and kept no longer than 7 days in refrigeration. The day of preparation shall be counted as day 1. CDI- date added. All other date marking observed compliant. No points taken today.
0.0
24.
3-501.19; Priority; Facility keeps pasteurized whole shell eggs and pasteurized egg mix on time instead of temperature control. Time stamp was observed but facility could not locate any written procedures for time as a public health control. Written procedures shall be prepared in advance, maintained in the food establishment and made available upon request that specify compliance with this code section. In addition, facility was observed changing the time sticker without discarding the product. Potentially hazardous food marked to exceed a 4-hour limit shall be discarded. CDI- provided TPHC form and food that exceeded time was discarded.
1.5
42.
3-302.15; Core; Avocado on the make line was observed with produce stickers still on the avocado skin. Observed an employee retrieve avocados from the walk-in and cut them without washing first. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash avocado and remove stickers before cutting.
1.0
45.
4-903.12; Core; Coffee filters and cups observed stored under drain lines for handwashing sink at service station. Single-service articles may not be stored under sewer lines that are not shielded to intercept potential drips or where they can be exposed to splash or other contamination. Store in a clean, dry location. Full point can be assessed for repeat violation in the future.
0.5
47.
4-501.11; Core; Green metal shelving in the walk-in is peeling and rusting. This can contaminate food and is a cleanability issue. Equipment shall be kept in good repair. Replace peeling shelving. Full point can be assessed in the future for repeat violation.
0.5
47.
4-501.12; Core; Cutting board at cookline is heavily scored and stained. 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 cutting board.
0.0
49.
4-601.11(B) and (C); Core; Vent in walk-in cooler has black residue. Shelving in walk-in cooler is coated in fuzzy residue. Front sides of reach-in unit at cookline need cleaning. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Clean these areas. Full point taken for repeat violation.
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: 316 COLONADES WAY SUITE 201C CARY, NC 27518 Facility Type: Restaurant Inspection Date: 08/10/2022
Score: 95
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A metal pan was observed with food residue and a metal bowl had slimy residue in the clean dish area. The ice chute on drink machine near kitchen has black residue. Food-contact items shall be clean to sight and touch. CDI- dishes returned to warewashing area for more cleaning. Ice chute cleaned. Ensure thorough cleaning of food-contact items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Boiled eggs in the salad cooler were observed at 48-50F. Temperature controlled for safety foods shall be kept at 41F or below in refrigeration. It could not be determined why eggs were out of temperature. Unit is working fine and all other cold holding temperatures were compliant. CDI- eggs discarded by manager. No points taken today.
0.0
37.
3-302.12; Core; A container of grits and containers of flour were not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Add labels to product containers.
1.0
42.
3-302.15; Core; Avocado on the make line was observed cut with produce stickers still on the avocado skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash avocado and remove stickers before cutting.
0.5
45.
4-903.12; Core; Coffee filters and cups observed stored under drain lines for handwashing sink and drink machine. Single-service articles may not be stored under sewer lines that are not shielded to intercept potential drips or where they can be exposed to splash or other contamination. Store in a clean, dry location. No points taken today.
0.0
47.
4-501.11; Core; Green metal shelving in the walk-in is peeling and chipping. This can contaminate food. Equipment shall be kept in good repair. Replace peeling shelving.
0.5
48.
4-302.13; Priority Foundation; Facility uses a high temp warewashing machine. An irreversible maximum registering temperature indicator (thermometer or temperature strips) is not provided for the hot water sanitizing dish machine. An irreversible maximum registering temperature indicator shall be available to ensure proper function of the dish machine. New management was not aware of this requirement. CDI- three comp sink can be used to sanitize until dish temp thermometer or strips can be obtained. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; Vent in walk-in cooler has black residue. Vents on ice machine are dusty. Shelving in walk-in cooler soiled with residue buildup. Shelving in back of facility holding dishes is soiled with dust and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Clean these areas more frequently. Full point taken for repeat violation.
1.0
53.
6-501.18; Core; Handwashing sink near dish area is soiled with residue build-up around the faucet and handles. Plumbing fixtures such as handwash sinks shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 316 COLONADES WAY SUITE 201C CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/09/2022
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; New manager in facility does not have copy of vomit/diarrheal cleanup procedures. A facility shall have a written procedure when responding to vomiting and/or diarrheal events. EHS emailed documents during inspection. Please have these for future inspections or points may be deducted. Keep printed copies on file.
0.0
28.
7-201.11; Priority; Container of bleach on shelf with food items near can rack. Spray bottles of sanitizer in serving station on shelf with clean glasses and silverware. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, and single service items by separating the poisonous materials in an area that is not above food, equipment, utensils and single service items. Bleach and spray bottles moved during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Forks, knifes and some silverware partially wrapped in serving station and area behind bar with mouth portions up in container and exposed. Cleaned equipment shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination and shall be stored covered or inverted. Employee flipped utensils into new containers and silverware rotated in container during inspection. EHS recommends wrapping silverware so the mouth portion is more covered.
0.5
47.
4-501.11; Core; Dish sprayer dripping and leaking water. Tall reach-in freezer not working. Equipment shall be maintained in good repair. Repair or replace these items.
0.0
48.
4-302.13; Priority Foundation; An irreversible maximum registering temperature indicator (thermometer or temperature strips) is not provided for the hot water sanitizing dish machine. An irreversible maximum registering temperature indicator shall be maintained available to ensure proper function of the dish machine. Please obtain a temperature indicating device; feel free to send images or links to EHS to ensure it satisfies the requirements of the food code.
0.5
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler soiled with residue buildup. Shelving in back of facility holding dishes and cleaned dishes soiled with dust buildup. 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.
1.0
55.
6-501.11; Core; Back wall in back storage area damaged and several holes in wall in this area. Physical facilities shall be maintained in good repair. Repair these holes or contact landlord if this area is maintained by building.
0.0
56.
6-403.11; Core; Employee drink in cup without lid and employee phone on prep table near cook line. Areas designated for employees to eat, drink and use tobacco shall be located so that food equipment, linens and single service items are protected from contamination. Employee drink and phone moved during inspection.
0.5
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
Updated employee health policy and vomit/diarrheal cleanup procedures emailed to manager. Allergy poster provided during inspection. No signature captured due to COVID precautions.
Location: 316 COLONADES WAY SUITE 201C CARY, NC 27518 Facility Type: Restaurant Inspection Date: 10/14/2021
Score: 93.5
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC could not provide a procedure for a vomiting/diarrheal event | Establishment shall have a written procedure when responding to vomiting and/or diarrheal event | EHS provided a vomiting/diarrheal event policy template by email
0.0
10.
6-301.14; Core; Observed there to be one hand washing sign missing from the hand washing station in the bar area | All handwashing stations must have a hand washing sign | EHS provided new signage
1.0
15.
3-302.11; Priority; Observed there to be unpackaged raw chicken on the floor touching a bag of onions also on the floor | Food must be separated and stored to prevent cross contamination | CDI: PIC discarded the bag of onions and chicken
1.5
17.
3-701.11; Priority; Observed a box of oranges in walk-in cooler that were spoiled | Food shall be protected from contamination | CDI; PIC discarded the box of spoiled oranges
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a container of berries and cream cheese mixture holding at a temperature of 60F | Potentially hazardous foods must be kept cold at a temperature of 41F or below | CDI; PIC discarded berries and cream mixture
0.0
24.
3-501.19; Priority Foundation; Observed no time stamp regarding TPHC controlled foods in prep area and TPHC written procedure needs to be updated to reflect all food items kept on time | TPHC food items must have an effective mechanism to indicate the point in time when food is removed from temperature control, and written procedures must reflect the food items that are kept on time | PIC to apply time stamps to TPHC foods and update written procedure to reflect current food items
1.5
44.
4-903.11(A), (B) and (D); Core; Observed a knife stored in-between the crevasse of the prep cooler lid | Utensils must be stored in a clean dry area | EHS moved knife to tree-compartment sink to be washed
0.0
47.
4-501.11; Core; Observed rust build-up on several storage shelves in dish washing station and inside walk-in cooler | Equipment and contact surfaces shall be kept in good repair | PIC to replace rusty shelving
0.5
48.
4-302.13; Core; An irreversible maximum registering temperature indicator (thermometer or temperature strips) is not provided for the hot water sanitizing dish machine. An irreversible maximum registering temperature indicator shall be maintained available to ensure proper function of the dish machine. Please obtain a temperature indicating device; feel free to send images or links to EHS to ensure it satisfies the requirements of the food code.
0.0
49.
4-601.11(B) and (C); Core; Racks in the walk-in cooler observed with significant accumulation of residue. Equipment and facility require detailed cleaning throughout (floors, walls, ceilings, equipment, equipment sides, ice machine shield, vents, etc). Equipment shall be maintained clean.
0.5
55.
6-501.11; Core; Observed the caulking around toilet basins in men & women's bathrooms to be damaged | Physical facilities shall be maintained in good repair | PIC to have caulking repaired around toilet basins
0.5
General Comments
Inspection led by Peri Wall. 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 Follow-Up: 10/21/2021
