Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 08/13/2024
Score: 98.5
#
Comments
Points
28.
7-102.11; Priority Foundation; One spray bottle of table cleaner that was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI: labeled by PIC.
1.0
43.
3-304.12; Core; Scoop used for rice was stored in water below 135F. Food dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F. Store utensils in hot water or in clean, dry location.
0.5
45.
4-903.11(A) and (C); Core; To-go containers were not inverted during storage. Single-service items shall be protected from contamination until use. Invert containers or store under covering.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Observed that employee was eating in the kitchen. Employee shall eat or drink only in designated areas where the contamination of exposed food, clean equipment, utensils, and unwrapped single-service/use articles, or other items needing protection can not result. CDI - food moved to dining room.
0.5
28.
7-102.11; Priority Foundation; Found one spray bottle of table cleaner that was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - labeled by PIC.
0.0
39.
3-305.11; Core; Observed a pot of broth store on the floor after cooking (above 135F). Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination and at least 15 cm (6 inches) above the floor. CDI - the pot moved on the table (soon will be transferred to reach-in cooler for cooling).
1.0
40.
2-402.11; Core; Food employee did not wear 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, utensils, and linens; and unwrapped single-service and single-use articles. Wear hair restraints.
0.5
55.
6-501.114; Core; Found a lot of unnecessary items on dry storage shelving (personal items, not used equipment etc.) Maintain premises, items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used etc. CDI - Organize dry storage shelving.
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/18/2023
Score: 98.5
#
Comments
Points
28.
7-207.11; Priority; Observed couple of medicines stored above clean pots in the kitchen. Medicines that are in a food establishment for the employees' use shall be located to prevent the contamination of food, equipment, utensils, single-service/use articles. CDI - PIC moved medicine to proper area.
1.0
40.
2-402.11; Core; Food employee did not wear 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, utensils, and linens; and unwrapped single-service and single-use articles. Wear hair restraints.
0.0
49.
4-602.13; Core; Observed that doors and handles of refrigerator and double door freezer have accumulation of residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the above-mentioned areas.
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/19/2023
Score: 98.5
#
Comments
Points
28.
7-201.11; Priority; Found spray bottle of cleaner stored above pots. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service/use articles. CDI - PIC moved the bottle to store with other chemicals.
1.0
28.
7-207.11; Priority; Observed medicine (Delsym) stored above freezer. Medicines that are in a food establishment for the employees' use shall be located to prevent the contamination of food, equipment, utensils, single-service/use articles. CDI - PIC moved medicine to proper area.
0.0
41.
3-304.14; Core; Observed wet wiping clothes on the prep counters in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Keep wet wiping clothes in sanitizer buckets.
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
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/12/2022
Score: 98
#
Comments
Points
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; Small amount of dark residue was built up on interior of ice machine. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean ice machine more often.
0.0
37.
3-302.12; Core; Some containers of food (brown sugar, creamer) were not labeled with the common name of the food. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label all containers.
1.0
43.
3-304.12; Core; Scoop used for rice was stored in water that was only 80F. Food dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F. Store utensils in hot water or in clean, dry location.
0.5
47.
4-501.12; Core; Cutting board on the prep unit has deep cuts and discoloration. 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/refinish cutting board.
0.5
54.
5-501.115; Core; There was some trash on the ground in the dumpster area. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean the ground.
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: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/09/2021
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Container of broccoli and bok choy were stored along with raw pork and raw eggs. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation and display.
1.5
20.
3-501.14; Priority; Pork in tall reach in was 48F and still cooling. TCS foods shall be cooled from 70F to 41F within 4 hours. Food was put in freezer. CDI.
1.5
48.
4-501.14; Core; Three compartment sink has built up residue present. The compartments of sinks shall be cleaned before use and if used at least every 24 hours. Clean three compartment sink more often.
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: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 03/16/2021
Score: 98.5
#
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.
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/21/2021
Score: 98.5
#
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: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 06/09/2020
Score: 98.5
#
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: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/12/2019
Score: 99
#
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: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 08/08/2019
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. Follow-Up: 08/15/2019
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 04/12/2019
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: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 11/16/2018
Score: 97
#
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: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/25/2018
Score: 96.5
#
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.
Utensils stored in unheated water next to rice cooker. Utensils shall be stored in in water that is 135F or above, under running water, or in a clan protected location.
Several wet wiping cloths observed laying around the kitchen. When not being used, wet wiping cloths should be stored in sanitizer buckets.
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 11/03/2017
Score: 98
#
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. Inspection completed by John Wulffert 2701
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 05/25/2017
Score: 97.5
#
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. Any changes to the menu or equipment please e-mail marion.wearing@wakegov.com for prior approval.
Location: 4141 DAVIS DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 08/09/2016
Score: 90
#
Comments
Points
General Comments
NOTE: Remember that pitchers, scoops, etc. used in the front must be washed, rinse and sanitized (at 3-compartment sink) at least once every 4 hours...Verification required for Item #46 (chlorine test strips). By August 19, 2016, send photo of strips and/or invoice showing test strips have been obtained. Send to Lucy Schrum at Lucy.Schrum@wakegov.com Follow-Up: 08/19/2016
