Location: 1147 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/11/2024
Score: 97.5
#
Comments
Points
19.
3-403.11; Priority; Cheese in thermalizer did not reach 135F within 2 hours of reheating. Commercially prepared food shall be reheated to 135F within 2 hours. CDI: Cheese was voluntarily discarded by PIC. EHS recommended using flat top to reheat foods rapidly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Two containers of chicken in chicken prep cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Chicken was moved to walk-in cooler on sheet trays to rapidly cool to 41F.
0.0
47.
4-501.11; Core; Handles on prep coolers missing. Equipment shall be maintained in a state of good repair. Replace the handles.
0.5
55.
6-501.12; Core; Standing fans in kitchen and blowers in walk-in cooler had accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean fans.
0.0
56.
6-501.14; Core; Kitchen fume hood had heavy accumulation of dust and debris. Intake or exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, or other material. Clean hood.
0.5
56.
6-305.11; Core; Employee personal items were stored on prep tables. Lockers or other suitable facilities shall be provided for the storage of employee possessions. Store personal items in designated areas.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1147 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/25/2024
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Chlorine sanitizer dispensed in the dish machine was at 0ppm at the beginning of the inspection. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer shall be at 50-200ppm). CDI -The dish machine was primed and now sanitizer is holding at 100PPm. No points taken, no active dishwashing during inspection.
0.0
28.
7-102.11; Priority Foundation; Observed clean linens stored below chemicals in the storage area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI - Linens moved above chemicals. Full credit taken.
2.0
40.
2-402.11; Core; Observed couple of employees 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, and utensils. Wear hair restraints.
0.5
45.
4-903.11(A) and (C); Core; Observed that single-service utensils were stored next to paper towel near handwashing sink. Single-service/use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination. CDI - PIC moved the utensils farther away.
0.0
47.
4-501.11; Core; One handle on the reach-in cooler was missing and the handle on the other reach-in cooler was damaged. Equipment shall be maintained in a state of good repair. Replace the handles.
0.0
56.
6-501.14; Core; Kitchen fume hood had heavy accumulation of dust and debris. Intake or exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, or other material. Clean hood.
Location: 1147 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/06/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with a Food Protection Manager certification present during inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Obtain food protection manager certification.
1.0
16.
4-501.114; Priority; Chlorine sanitizer dispensed in the dish machine was at 0ppm. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer shall be at 50-200ppm). Verification will be held on November 9th to check if the dish machine is dispensing sanitizer at a proper range. Until the machine is adjusted use 3-comp sink to sanitize all of the dishes and utensils.
1.5
28.
7-201.11; Priority; Found spray bottles of surface cleaner on the prep surface of the veggie prep sink and in the cabinet near straws and napkins. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI - both spray bottles moved to proper area by PIC.
1.0
43.
3-304.12; Core; Found a knife wedged between the lid in the flip top cooler. Food preparation and dispensing utensils shall be stored on a clean surface. CDI - PIC removed the knife for rewashing.
0.0
49.
4-601.11(B) and (C); Core; Observed that several gaskets on the reach-in coolers and freezer had food debris/residue buildup. Nonfood- contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CDI - more detailed cleaning of the gaskets recommended.
Location: 1147 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/21/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Found a box of smoked bacon stored below raw chicken in the walk-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
16.
4-602.11; Core; Observed that majority of soda nozzles on soda machine had dark residue accumulation inside. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the nozzles.
1.5
23.
3-501.17; Priority Foundation; Found a container of coleslaw with a prep date of 13/07 (past seven days). TCS foods (time/temperature control for safety food) that are maintained at 41F or below may be held no more than 7 days. CDI - Food was voluntarily discarded during inspection.
1.5
28.
7-202.11; Priority Foundation; Found a bag spray on the top of paper towel dispenser near flip top cooler. Do not keep packaged poisonous or toxic materials that are for retail sale in the kitchen. CDI - the bag spray was removed by PIC.
0.0
39.
3-305.11; Core; Found two boxes of fries stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Keep food at least 6 inches above the floor.
0.0
40.
2-402.11; Core; Observed couple of employees 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, and utensils. CDI - they put on hats.
0.0
48.
4-501.14; Core; The dish machine has a considerable buildup of lime on the inside washing arms and 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.
Location: 1147 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/08/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed that raw chicken in a drawer cooler held above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - chicken voluntarily discarded by PIC.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed several metal and plastic containers in clean dishes area that were stack together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.0
47.
4-501.11; Core; Observed ice accumulation on the vents in the walk-in cooler and freezer. Equipment shall be maintained in a state of good repair. Remove the ice.
0.5
54.
5-501.115; Core; Observed trash on the ground around the dumpster area. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean the ground around dumpsters.
0.0
55.
6-501.12; Core; Observed food debris and grease on the floor underneath the grill and fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor more frequently.
Location: 1147 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/22/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; PIC (person in charge) food protection manager certification expired on 08/16/2022. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Renew food protection manager certification.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
16.
4-602.11; Core; Observed that nozzles on soda machine had dark residue accumulation inside. Equipment such as beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the nozzles.
1.5
47.
4-501.11; Core; Observed ice accumulation on the vents in the walk-in cooler. Equipment shall be maintained in a state of good repair. Remove the ice.
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.
0.5
49.
4-601.11(B) and (C); Core; Observed that deep fryers have food debris build up. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean deep 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
