Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/30/2024
Score: 99
#
Comments
Points
51.
5-205.15; Core; 3-compartment sink head was leaking. Plumbing systems shall be maintained in good repair. Repair sink.
1.0
56.
6-305.11; Core; Employee items were stored on prep tables. Lockers and other suitable facilities shall be provided for orderly storage of employees. Store employee items in designated areas.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/01/2024
Score: 98
#
Comments
Points
16.
4-602.11; Core; Observed all soda nozzles with dark residue inside. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil. CDI - PIC scrubbed, cleaned and sanitized the nozzles during inspection.
1.5
23.
3-501.17; Priority Foundation; Found one container of milk in service station that was not date marked and was open yesterday morning. TCS foods (time temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking the container.
0.0
41.
3-304.14; Core; Observed couple of wet wiping clothes on the counters in saute and salad stations. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution (quat sanitizer 200-400ppm). Keep wet wiping cloths in the sanitizer buckets.
0.0
47.
4-501.11; Core; Spring holding the sides of a dish machine snapped and needs to be replaced. Equipment shall be maintained in a state of good repair. Repair the above-mentioned item. PIC contacted EcoLab long time ago and still is waiting for the replacement.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/24/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Spring holding the sides of a dish machine snapped and needs to be replaced. One of the lids on pizza flip top cooler needs to be repaired. Equipment shall be maintained in a state of good repair. Repair the above-mentioned items.
0.5
55.
6-501.11; Core; Observed two damaged floor tiles at the back door. Physical facilities shall be maintained in good repair. Replace the tiles.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/01/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Found container of shrimp and pizza garnish with expiration date May 30th and prep day May 25th. TCS foods (time temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and voluntary discard.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/14/2023
Score: 98
#
Comments
Points
16.
4-602.11; Core; Observed that white panel inside ice machine has some dark residue and pink discoloration. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the machine.
1.5
50.
5-103.12; Priority Foundation; Water stops running during handwashing procedure in the handwashing sink near the 3-comp sink. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Verification will be held on March 24th (Friday) to check if the issue was resolved.
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 Follow-Up: 03/24/2023
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/05/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; None of the employees present during inspection is a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.
1.0
23.
3-501.17; Priority Foundation; Found one container of milk that was not date marked and was stored for more than 24h after opening. TCS foods (time temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and voluntary discard.
0.0
48.
4-501.14; Core; The dish machine has a considerable build up of lime and debris on the inside washing arms, ceiling, and sides. 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.
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: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/16/2022
Score: 99
#
Comments
Points
47.
4-501.11; Core; Couple of handles are missing on the lids from pizza prep line. Reach-in freezer has ice accumulation around the door frame. Equipment shall be maintained in a state of good repair. Repair the above mentioned items.
0.5
48.
4-501.14; Core; The dish machine has a considerable build up of lime and debris on the inside washing arms, ceiling, and sides. 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
54.
5-501.114; Core; One of the dumpsters is missing a plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have plugs in place. Contact your maintenance company to install the plug.
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; No PIC signature due to COVID-19 precautions.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/21/2022
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple sauce cups that were stored clean had food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes were sent to be clean. CDI.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Containers of parmesan were on counter and were between 45-49F. TCS foods shall be maintained at 41F or less. Parmesan was voluntarily discarded. CDI. Store parmesan in cooler instead of on counter.
1.5
33.
3-501.15; Priority foundation; Container of cheese that was just made was cooling in bulk container in walk-in cooler. Cooling shall be accomplished by placing the food in shallow pans and separating into smaller or thinner portions. EHS explained methods to PIC. CDI.
0.5
48.
4-501.116; Priority Foundation; There were no chemical test strips for the bleach dishwasher present in establishment. Concentration of the sanitizing solution shall be accurately determined by using a test kit. PIC ordered test strips and showed receipt. 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: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/05/2021
Score: 98
#
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. Follow-Up: 04/12/2021
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/22/2021
Score: 100
#
Comments
Points
General Comments
No 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: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/27/2020
Score: 97.5
#
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: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/10/2020
Score: 97.5
#
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: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/09/2019
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: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/20/2019
Score: 96.5
#
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: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/06/2019
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.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/31/2019
Score: 96
#
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. Inspection lead by Jackson Hooton.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/30/2018
Score: 93.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 11/09/2018
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/31/2018
Score: 93
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/16/2018
Score: 94.5
#
Comments
Points
General Comments
"*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY".
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/28/2017
Score: 95
#
Comments
Points
General Comments
Please do not keep doors to the top well of the refrigerators open during non peak hours. *NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow up visit conducted of complaint ID #8496660. Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)***A verification will be conducted on or after August 7, 2017 to verify compliance with #21 and #34. Follow-Up: 08/07/2017
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/15/2017
Score: 97
#
Comments
Points
General Comments
Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/10/2016
Score: 98.5
#
Comments
Points
General Comments
Investigated complaint received 2/8/16. Findings noted in complaint manager. No guidance except as noted in this inspection. Jarred sauce in dry storage area observed marked as "Refrigerate after opening". Based on ingredients, it is highly unlikely that this product is potentially hazardous. However, recommend that manufacturer suggestions for refrigeration be followed.
Location: 1111 PARKSIDE MAIN ST. CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/06/2015
Score: 98.5
#
Comments
Points
General Comments
Educational note at manager's request: Wiping cloths shall be "Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114". This is typically interpreted during inspections as being submerged to ensure that sanitizer contacts entire towel. No violation observed. ... PIC states that they have received requests for undercooked salmon and refuse to honor such requests. Thank you for taking this position. This facility does not have adequate consumer advisory or parasite destruction information to support undercooking of seafood. No violation observed.
