Location: 21 FENTON MAIN ST 110 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/17/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; House made blue cheese dressing and cooked chicken were holding above 41F. Time/Temperature Control for Safety (TCS) foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Reach in used to store dressing was adjusted down.
Location: 21 FENTON MAIN ST 110 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp was stored between ready to eat lettuce in the prep cooler. Raw beef and shell eggs were stored above and next to ready to eat foods in the walk in cooler. Raw food shall be stored so they cannot contaminate ready to eat foods. CDI-Foods were rearranged to avoid contamination. Storage chart was provided.
1.5
16.
4-601.11 (A); Priority Foundation; Several food contact surfaces stored as clean had food residues on them, such as meat slicer, vegetable slicers, cutting boards, nacho bins, and dishes. Food contact surfaces of equipment shall be maintained clean to sight and touch. CDI-Items were moved to dish pit for further cleaning.
1.5
28.
7-201.11; Priority; A bottle of disinfectant was stored on the shelf above the make line. Chemicals shall be stored so they cannot contaminate food or equipment. CDI-Bottle was moved to be stored with other chemicals.
1.0
49.
4-602.13; Core; Equipment throughout kitchen has old food residue build up in corners, and on bottom shelves. General deep cleaning is needed. Increase cleaning frequency to avoid build up.
Location: 21 FENTON MAIN ST 110 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/01/2023
Score: 95.5
#
Comments
Points
10.
6-301.11; Priority Foundation; The hand soap dispenser was not dispensing at the hand sink on the grill line. Hand washing cleanser shall be available at hand sinks. CDI-Battery was replaced so unit could dispense soap.
1.0
10.
5-205.11; Priority Foundation; A pizza cutter was stored in a hand sink. The hand sink at the grill line has been used as a dump sink for food. The hand sink outside the dish pit/storage area was totally blocked by shelving and carts. Hand sinks may not be used for any purpose other than hand washing. Hand sinks shall remain accessible at all times for employee use. CDI-Sinks were made available. Reviewed the need to keep hand sinks available for employees with PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The walk in cooler was holding foods at 47F; ambient air was 50F. Tomatoes cut today were holding 55F in the prep cooler. Butter in the small reach in cooler was holding 60F. TCS (Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Walk in cooler will be serviced. EC will return Tuesday, September 5th to verify that cooler is holding temperature.
3.0
53.
6-501.18; Core; All hand sinks were soiled inside, and on the handles. Plumbing fixtures shall be maintained clean to prevent recontamination of hands. Clean the hand sinks, and increase frequency of cleaning of hand sinks.
Location: 21 FENTON MAIN ST 110 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/16/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The third prep unit knob was knocked off kilter, resulting in some foods holding above 41F. TCS foods shall be cold held at 41F or below. CDI-Foods were allowed to be chilled in the walk in cooler. Unit was adjusted down, and ice was added to help keep the rest of the foods from warming.
1.5
48.
4-302.13; Priority Foundation; Facility does not have an irreversible registering temperature indicator for the dish machine. This is a new requirement. CDI-Unit was ordered during inspection. Operator will text picture when it arrives.
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: 21 FENTON MAIN ST 110 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/14/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was stored next to cooked chicken in the walk in cooler. Raw beef was stored above ready to eat chicken in the walk in cooler. Raw foods shall be stored separately from ready to eat foods so that they cannot contaminate them. Raw meats shall be stored according to final cook temperature. CDI-Foods in the walk in were rearranged. Educational materials on food storage were provided to PIC.
1.5
28.
7-102.11; Priority Foundation; There was disinfectant stored in a red sanitizer bucket that was not labeled as disinfectant. Chemicals removed from commercial packaging shall be clearly identified as to contents. CDI-Bucket was emptied, disinfectant was moved to an appropriately labeled container.
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
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