Location: 329 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/22/2024
Score: 98
#
Comments
Points
33.
3-501.15; Priority Foundation; Shallow layers and designated storage space is needed for food that is cooling. Deep, 6 inch metal pan is full, heaping with eggplant to cool. Use metal pans, and reduce layers to 2 or 4 inches deep. Clear a space on the top shelf of the freezer to store pans of hot food to cool. Add a speed rack to the walk in cooler if possible to increase available spaces for pans. Food was rearranged today
0.5
39.
3-305.11; Core; Deep metal pan of cooked eggplant is stored inside the walk in freezer on the floor with raw meats. It is important to store the cooked, uncovered and ready to eat foods in a clean and protected area. The walk in freezer is needed for cooling. Clear a space on the top shelf inside the freezer to store food that is cooling. Today an unopened box of cheese was removed from the top shelf so that the cooked & uncovered pan of eggplant can be stored there to cool.
1.0
47.
4-101.19; Core; Remove laser film, plastic film from the side of the refrigerator and remove adhesive shelf liner from shelves above the sink and shelf liners above the make line refrigerator. Provide clean and cleanable equipment.
0.0
49.
4-601.11(B) and (C); Core; 2 door upright refrigerator is not clean. Remove black build from interior fan covers. Remove flour, dust along the front where door closes. Interior and exterior of the refrigerator needs cleaning. . Metal Dough Cabinet inside the walk in cooler is not clean. Extensive cleaning of the bread cabinet is needed. Consider if there is an option to remove the metal bread dough cabinet from the walk in cooler and add a speed rack in its place
0.5
55.
6-501.11; Core; Old a/c unit in the bread dough area is no longer used and is dusty. Maintain attachments clean (and remove it if it is no longer functioning).
Location: 329 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/16/2024
Score: 95
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in Charge is required to have employees monitor cooling of the eggplant by using a thermometer to verify it reaches 41F in 6 hours or less. PIC shall assure refrigerated drawer unit is holding meats and chicken at 41F and colder.
1.0
15.
3-302.11; Priority; Raw Chicken is stored above cheese and pans of prepared food inside the walk in cooler. Raw Beef is stored above onions and yogurt. Store raw meat and raw chicken below cooked and ready to eat food. Additional space is needed inside the walk in cooler for raw meat and raw chicken. Chicken was moved to the freezer and beef was moved to the raw meat side.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Refrigerated Drawer Unit is not holding food at 41F as required: cut chicken 47F. ground meat 52F, Meat Kababs 53F, chicken kababs 53F. . . Box of Gyros Slices 59F. Do not leave gyros slices out of refrigeration. Gyros box was taken to the freezer to cool and replaced with a fresh box of gyro slices. Manager is placing an order with WebstaurantStore for a new: True Refrigerated Chef Base with 4 drawers. Order confirmation received.
1.5
33.
3-501.15; Priority Foundation; Cooked Eggplant 96 degrees F stored in double plastic bus tubs cooling in the walk in cooler. Rapid Cooling Methods are needed. Traditionally plastic is not conducive to rapid cooling. Eggplant shall cool from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Today the eggplant was moved to the freezer. . . Pans of cooked food are stacked inside the walk in cooler such as a chicken with vegetables, chicken. Do not stack food until it reaches 41F. Use a thermometer to check food temperature. Pans of food were spread out today.
0.5
47.
4-501.11; Core; Refrigerated Drawer Unit is not holding food at 41F as required. Drawers are not closing properly. Maintain equipment in food condition. . Remove laser film from the side of the refrigerator and remove adhesive shelf liner from shelf above the sink. Provide clean and cleanable equipment.
0.0
49.
4-601.11(B) and (C); Core; Upper portions of the make line refrigerators need cleaning. Use brushes to clean crevices and gaps if the entire top cannot be removed for cleaning.
0.5
General Comments
It is unclear if the walk in cooler is holding food at 41F and colder. Additional refrigeration needs to be used to avoid opening and use of the walk in cooler as often. Monitor food temperature.
Location: 329 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/19/2023
Score: 97
#
Comments
Points
16.
4-702.11; Priority; An employee rinsed soiled utensils in the food preparation sink without soap or sanitizer, and moved these items to service area. Utensils shall be cleaned with soap and water, and be sanitized after cleaning. CDI-Items were moved to dish pit for cleaning and sanitizing. EC reviewed washing and sanitizing procedures with PIC. EC provided poster explaining washing and sanitizing procedures.
1.5
16.
4-601.11 (A); Priority Foundation; Several utensils, bowls, and lids were stored as clean with food residues on them. Equipment and utensils shall be clean to sight and touch. CDI-Items were moved to dish pit for cleaning.
0.0
21.
3-501.16(A)(1) ; Priority; Rice pilaf was holding about 115-130F in the steam table. TCS foods shall be held hot at 135F or above. CDI-Pilaf was reheated to 165F. More water was added to the steam table.
1.5
49.
4-602.13; Core; The hood filters above the cookline were dusty. Non food contact surfaces of equipment shall be maintained clean. Clean the filters.
Location: 329 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/18/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes were not cooled before placing into prep units, and were holding 47-50F during service. TCS (Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Tomatoes were moved to cool to the walk in cooler.
Location: 329 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/11/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp was stored above ready to eat foods in the reach in cooler. Raw meat was stored above ready to eat foods in the glass reach in cooler and walk in freezer. Raw chicken was stored above other raw meats in the walk in freezer. Raw meats must be stored below ready to eat foods, and must be stored according to final cook temperatures, with the highest cook temperature food stored at the bottom of the unit. CDI-Reviewed food storage requirements and provided educational materials to PIC. Foods were rearranged to be stored correctly in all units.
3.0
28.
7-102.11; Priority Foundation; There were a few spray bottles with no labels on them. Working containers of cleaners/sanitizers shall be clearly labeled with the common name of the material. CDI-Spray bottles were labeled.
1.0
35.
3-501.13 ; Priority Foundation; Raw meat was thawing on a prep counter at room temperature. TCS (temperature/time control for safety) foods shall be thawed using one of the following methods: Under refrigeration that maintains the food at 41F or below; submerged under running water, if the water is 70F or below, and food remains 41F or below; as part of the cooking process if food is cooked as required; or thawed in a microwave oven, if food is immediately transferred to conventional cooking equipment. CDI-Provided education on thawing to PIC. Meat was moved to be thawed under running water and refrigeration.
0.5
General Comments
Inspector Jamie.Phelps@wake.gov or (919) 210-5228.
Location: 329 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/05/2023
Score: 93
#
Comments
Points
15.
3-302.11; Priority; Repeat Violation; Raw ground beef prepared on kebab skewers was stored above ready to eat food items in the large prep cooler. Food shall be protected from cross contamination by separating raw and ready to eat foods during food storage. Raw meats shall be stored below cooked and ready-to-eat foods and raw meats should be stored according to required final cook temperatures (see stacking reference sticker provided by EHS for an easy example of how to store foods). CDI-Meats were moved to the lower section of the cooler and ready-to-eat foods were moved to the upper section of the cooler.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat Violation; Baba ghanoush in the top section of the small prep cooler was measured at 48F. TCS (time/temperature control for safety) foods that are held cold shall be held at 41F or below. Recommend holding a lower amount of food in the containers in the top of this unit; baba ghanoush is very thick and is hard to keep cold when the container is filled. Keep container only half-filled in order to keep food closer to colder temperatures. CDI-Top portion above 45F was discarded.
1.5
28.
7-201.11; Priority; Repeat Violation; Three containers of disinfecting wipes were stored on top of a prep cooler and on shelving above an active cutting prep area. Chemicals and cleaners shall be stored separated from all food, equipment, and other areas which could be contaminated. CDI-Manager moved containers to a bottom shelf beside sanitizer.
1.0
33.
3-501.15; Priority Foundation; Raw kofta prepared today (mixed with spices and portioned) was cooling in the walk-in cooler in a deep and covered pan. Foods shall be cooled after preparation or cooking using the following methods: in shallow pans, in thin layers, or using rapid cooling equipment such as ice, ice wands, or the walk-in freezer. CDI-Chef placed pan in the walk-in freezer for rapid cooling.
0.5
43.
3-304.12; Core; Repeat Violation; Knives at prep line are being stored in the gap between the large prep cooler and the prep table cutting area. Food preparation utensils shall be stored on a clean portion of the food preparation tables. CDI-Manager moved knives to the 3 compartment sink for cleaning before replacing the knives on top of the cutting prep area.
1.0
General Comments
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 329 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/10/2022
Score: 90
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility was unable to provide a written policy that describes how sick employees are excluded, restricted, and reinstated from work when displaying symptoms or when they have been diagnosed with a reportable illness.
Corrected During Inspection - Inspector provided written guidance to facility in addition to the poster which displays symptoms and reportable illnesses in kitchen area.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures to follow in response to a vomiting or diarrheal event. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
Corrected During Inspection - Inspector provided detailed written guidance to facility.
0.0
10.
6-301.12; Priority Foundation; Paper towels not provided at only hand sink in kitchen upon arrival for inspection. Each handsink shall be provided with individual, disposable towels. Corrected During Inspection - Person in charge replaced dispenser with paper towels.
1.0
15.
3-302.11; Priority; Raw ground beef stored above ready to eat food items in reach in cooler at prep line. Food shall be protected from cross contamination by separating raw and ready to eat foods during food storage.
Corrected During Inspection - Person in charge relocated raw foods to bottom of cooler in order for ready to eat foods to be stored on top shelf.
1.5
16.
4-602.11; Core; Ice machine observed with black accumulation inside. Food contact surfaces shall be cleaned at a frequency that precludes build up.
0.0
16.
4-501.114; Priority; Three compartment sink sanitizer concentration observed between 0-10ppm. A chlorine solution shall have a concentration of 50-200ppm. Corrected During Inspection - Person in charge drained water from sanitizing compartment and refilled in order to gain at least 50 ppm.
1.5
16.
4-601.11 (A); Priority Foundation; Food contact surfaces of equipment in back dish storage area are not clean to sight and touch. These items are stored in a small area where dough is prepared and is exposed to food debris build up. Corrected During Inspection - Person in charge removed items for additional cleaning and sanitizing.
0.0
20.
3-501.14; Priority; Seasoned ground beef, which was prepared yesterday, observed in walk in cooler at 62 F. This product did not cool properly to 41 F after being prepped. Raw meat must cool to 41F within 4 hours after being prepped. Corrected During Inspection - Person in charge voluntarily discarded this product.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety food items observed above 41 F or less in certain locations throughout facility. Time/Temperature control for safety food shall be maintained at 41 For less. Corrected During Inspection - Items that were not maintaining a temperature of 41 F or less were moved into coolers. Oil observed at 74 F that contains oil and garlic will now be utilizing Time as a Public Health Control.
1.5
28.
7-201.11; Priority; Chemical spray bottles are being stored on splash guard between three compartment sink and prep sink. Nozzles of spray bottles were pointing towards prep sink and were also stored above equipment. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and any other areas which would be contaminated by separating them and locating them in an area away from food, equipment, utensils, etc. Correction During Inspection - Person in charge relocated chemicals to safer area
0.0
28.
7-102.11; Priority Foundation; Chemical spray bottles not properly labeled to identify contents of container. Working containers used for storing poisonous or toxic such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected During Inspection - Person in charge labeled spray bottles.
1.0
37.
3-302.12; Core; Food containers observed that were not properly labeled to identify the contents. Working containers holding foods that are removed from their original packages shall be identified with the common name of the food.
0.0
38.
6-501.111; Core; Accumulation of fruit flies observed in back preparation area were dough is prepared. The premises shall be maintained free of pests.
1.0
39.
3-305.11; Core; Food items stored in buckets in walk in cooler and back prep area were not stored 6 inches off of floor. Food shall be protected from contamination by storing the food at least 6 inches off of floor. Corrected During Inspection - Person in charge moved items to shelf where it would be off of floor.
0.0
43.
3-304.12; Core; Knives at prep line are being stored in gaps between equipment. Food preparation utensils shall be stored on a clean portion of the food preparation tables. Corrected During Inspection - Person in charge relocated these items to a different location.
0.5
44.
4-901.11; Core; Clean equipment in back storage area observed stacked while set and still in the process of drying. After cleaning and sanitizing, equipment shall be air dried after adequate draining.
0.0
45.
4-903.11(A) and (C); Core; Clean cutting boards stored behind faucet handles of three compartment sink, therefore are exposed to splash during active dish washing. Equipment in back prep area on drying rack are exposed to food debris accumulation from preparation. Equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Corrected During Inspection - Equipment was moved in order to prevent this from reoccurring.
0.5
General Comments
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
