Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/31/2024
Score: 98.5
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Observed shrimp thawing in the prep sink without running water. TCS food (time/temperature control for safety food) shall be thawed completely submerged under running water at a water temperature of 70F or below. CDI - PIC turned on cold running water.
0.5
39.
3-305.11; Core; Found two buckets of rice in water stored on the floor in the walk-in cooler under the shelf. 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 - PIC removed the food from the floor.
1.0
44.
4-903.11(A), (B) and (D); Core; Small number of plastic containers were stacked together while still wet inside (clean dishes area). Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes first.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 11/09/2023
Score: 98
#
Comments
Points
15.
3-302.11; Priority; In walk-in cooler found wonton stored below ground meat, and whole beef. 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
47.
4-501.11; Core; Observed torn gaskets on the reach-in coolers doors. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets.
0.5
47.
4-501.11; Core; Observed three not working lightbulbs under the hood. Equipment shall be maintained in a state of good repair. Replace the lightbulbs.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/11/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; In the flip top found garlic in oil above 41F, see chart above. PIC stated that it was on the counter during lunch time. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - voluntarily discarded. Don't keep garlic in oil on the counter during lunch or dinner.
0.0
37.
3-302.12; Core; Two containers of flour were not labeled with the name of the product. 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
41.
3-304.14; Core; Found bucket of sanitizer stored on the floor under the handwashing sink. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor. CDI - The bucket moved off the floor by PIC.
0.5
47.
4-501.12; Core; White board on the prep cooler has dark deep cuts and is scored. 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. Resurface/replace cutting board.
1.0
47.
4-501.11; Core; Observed torn gaskets on the reach-in cooler door near the entrance to the kitchen. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 05/02/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several knives were stored as clean on a knife hanger but were soiled with food debris. Food-contact surfaces shall be clean to sight and touch. CDI - knives were sent to 3-compartment sink to be cleaned.
1.5
41.
3-304.14; Core; Observed couple of wet wiping clothes on the prep counters. 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 a sanitizer solution.
0.0
47.
4-501.12; Core; White board on the prep cooler has dark deep cuts and is scored. 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. Resurface/replace cutting board.
0.5
55.
6-501.12; Core; Vents' covers in the walk-in cooler have white/grey residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the covers.
0.5
56.
6-202.11; Core; Observed that light shield is shattered in the walk-in cooler. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, and utensils. Replace the light shield.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/17/2023
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.5
16.
4-601.11 (A); Priority Foundation; Multiple knives and metal containers, stored as clean, were soiled with food debris. Food-contact surfaces shall be clean to sight and touch. CDI: Dishes were sent to 3-compartment sink to be cleaned.
1.5
37.
3-302.12; Core; Bottle of vinegar and water were not labeled. Except containers of food that can be easily recognizable, food ingredients removed from their original packages shall be labeled with their common name. CDI: Labels added.
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: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 08/22/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
43.
3-304.12; Core; Multiple scoops were stored with their handles touching the food. In-use utensils shall be stored with their handles above the top of the food. Store utensils with their handles above food.
0.5
45.
4-502.13; Core; Cans of tomato sauce are being reused for vegetable storage. Single-service and single-use articles may not be reused. Only use restaurant grade reusable equipment for multi-use.
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
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 02/08/2022
Score: 99.5
#
Comments
Points
45.
4-502.13; Core; Single use Oyster sauce can containers are being reused for other sauces. Single-service and single-use articles may not be reused. Only use restaurant grade reusable equipment for muli-use.
0.5
49.
4-602.13; Core; Cardboard at bottom shelf used to store various bulk sauces is soiled with built up grease/food residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Only have smooth easily cleanable surfaces, discard cardboard when soiled.
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: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/13/2021
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Bulk raw chicken was at room temperature in prep sink and bowl and no one was actively preparing it during inspection. Potentially hazardous food shall be maintained at 41F or less. PIC sent workers to prepare chicken. Cook chicken in smaller quantities to limit keeping out of temperature. CDI.
1.5
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: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 04/06/2021
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.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/19/2021
Score: 99.5
#
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 policies with staff and check in on employees health.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 05/07/2020
Score: 99.5
#
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: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 02/17/2020
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. Follow-Up: 02/27/2020
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 11/20/2019
Score: 100
#
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. Establishment is doing a very good job. Keep it up!.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 08/27/2019
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.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 05/14/2019
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: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 02/21/2019
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: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 11/28/2018
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.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/08/2017
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. Inspection completed by David Adcock and John Wulffert 2701
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 09/12/2017
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.
Location: 3607 DAVIS DR STE 114 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 04/10/2017
Score: 95
#
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.
