Location: 370 S WALKER ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/02/2024
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Fried rice was 110F on top of fryer. TCS (Time/Temperature Control for Safety) foods shall be hot held at 135F or above. CDI-Rice was voluntarily discarded. Discussed using Time as a Public Health control during lunch rush for this item with PIC. Forms sent to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sprouts in ice bath on prep cooler were holding 55F. TCS foods shall be cold held at 41F or below. CDI-Sprouts were voluntarily discarded. Discussed using TPHC with PIC, forms sent to email on file.
Location: 370 S WALKER ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 12/19/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp was stored above ready to eat foods in the walk in cooler. Raw meat was stored above cooked chicken in the reach in freezer. Raw meat was stored above ready to eat foods in the prep cooler. Raw chicken was stored above beef in the walk in cooler. Raw meat shall be stored so it cannot contaminate ready to eat foods. Raw meats shall be stored according to the final cook temperature.
1.5
18.
3-401.14; Priority; Partially cooked chicken was not cooled after first cooking process. Raw animal foods cooked using non-continuous cooking shall be: after cooking for 60 minutes or less, be immediately cooled from 135F to 70F within 2 hours, and from 70-41F within 4 hours. It must be held cold at 41F, or be frozen. Food must be reheated to specified temperatures/times for service. The facility must have approved written procedures on site, and available to the Health Department, prior to performing non-continuous cooking. CDI-Chef agreed to stop the non-continuous cooking, and will fully cook chicken moving forward.
1.5
44.
4-901.11; Core; An employee dried a pan with a cloth after cleaning and sanitizing. Utensils and equipment shall be air dried after cleaning and sanitizing. CDI-Pan was cleaned again, and allowed to air dry.
0.0
44.
4-903.11(A), (B) and (D); Core; Pans and other utensils were stacked tightly while still wet after cleaning. Utensils shall be stacked to allow air drying after cleaning. CDI-Pans were rearranged.
