Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/28/2024
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; No Soap available at the handwashing sink in the dish washing area. Dispenser is not functioning. Soap dispenser has a Purell sanitizer inside. Manager obtained soap and replaced the batteries.
1.0
47.
4-501.12; Core; Cutting Boards, prep surfaces along the make line refrigerators have stained, dark cuts indicating areas that cannot be effectively cleaned. Clean, bleach, refinish, etc as needed. . . Sinks have foot pedals that are not in good condition. Repair needed.
0.5
48.
4-501.14; Core; 3 compartment ware washing sink is heavily soiled with unclean build up coating the sanitizer compartment and right drainboard. Move the air drying rack and thoroughly clean the sink each day with soap. Fill sanitizer into a clean sink basin. Cleaning was directed during today's inspection.
0.5
49.
4-601.11(B) and (C); Core; Equipment is not clean. Cleaning is needed, especially on surfaces above stored food.
0.5
55.
6-501.12; Core; Ceiling Vents, light covers and surrounding areas are not clean. Maintain physical facilities clean.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/12/2024
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Pans and utensils stored as clean had food and sticker residue on them. Food contact surfaces of equipment shall be maintained clean. CDI-Utensils were returned to the dish pit for more thorough cleaning.
1.5
47.
4-501.11; Core; Shelving throughout the facility is rusting and peeling. Equipment shall be maintained in good repair. Repair/repaint/replace equipment.
1.0
49.
4-602.13; Core; Equipment throughout has food debris build up in hard to reach areas and on bottom shelves. The fryer had grease build up. Shelving in walk in cooler had food residues. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning to avoid build up.
1.0
53.
6-501.18; Core; The sink and toilet in the men's room were soiled. Plumbing fixtures shall be maintained clean. CDI-Men's room was cleaned.
0.0
55.
6-201.13; Core; The coved molding in the walk in cooler is coming loose from the wall. Coved molding shall be in good repair. Repair or replace damaged molding.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/31/2023
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Rice was holding 125F in the hot cabinet. TCS (Temperature Control for Safety) foods shall be hot held at 135F or above. CDI-Rice was voluntarily discarded.
1.5
47.
4-501.11; Core; Shelving throughout the facility is rusting and peeling. Equipment shall be maintained in good repair. Repair/repaint/replace equipment.
1.0
48.
4-501.14; Core; There was some build up of residue around the handles of the 3-compartment sinks. Ware washing equipment shall be maintained clean. CDI-Handles were cleaned.
0.0
49.
4-602.13; Core; Interior cabinets of fryers were soiled. Exteriors of hot chicken cabinets were heavily soiled. The filter hood in the fries hot hold is heavily soiled. The compressor in the chicken walk in cooler is soiled. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of deep cleaning to maintain equipment clean.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/15/2023
Score: 98
#
Comments
Points
47.
4-501.11; Core; Shelving throughout the facility is rusting and peeling. Equipment shall be maintained in good repair. Repair/repaint/replace equipment.
1.0
49.
4-602.13; Core; Filter hoods above the oven unit and fry bin were dusty. Interiors of hot cabinets had food residues on them. Non food contact surfaces of equipment shall be maintained clean.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/03/2023
Score: 95.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several pans had food and sticker residue. Empty food pans on unused side of cold line had food residues. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Pans were cleaned again.
1.5
44.
4-903.11(A), (B) and (D); Core; Cleaned pans were stacked tightly while still wet on the dish dry shelf. Equipment shall be stored to allow air drying. CDI-Pans were rearranged.
There were a few to go containers with food residues stacked under the make line. Single use articles shall be stored where they are not exposed to splash, dust, etc. CDI-Containers were discarded.
1.0
47.
4-501.11; Core; Shelving throughout the facility is rusting and peeling. The gasket on the chicken walk in cooler is damaged. Equipment shall be maintained in good repair. Repair/repaint/replace equipment.
1.0
48.
4-501.14; Core; The clean drain board under the drying rack had some crumbs. Ware washing equipment shall be maintained clean.
0.0
49.
4-602.13; Core; Hood filters above the cook line and vent above the french fries are very dusty. Chicken hot hold units and deep fryers have grease build up on interiors. Equipment throughout facility is soiled.
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
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/18/2022
Score: 98.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Multiple pans were stacked tightly while wet for storage after cleaning. Equipment and utensils shall be arranged to air dry after washing and sanitizing. CDI-Pans were rearranged to air dry.
0.5
47.
4-501.11; Core; Paint on shelving throughout facility is peeling and rusting. Equipment shall be maintained in good repair. Repaint or replace shelves.
0.5
49.
4-602.13; Core; Exterior and interior surfaces of hot boxes and equipment has build up of debris and grease. The sprayer at the 3-comp sink is soiled. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
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
No signature required due to COVID-19 precautions.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/01/2022
Score: 98.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Cleaned equipment was stored on a shelf that was sticky and dusty. Cleaned Lexan pans were stacked while still wet. Cleaned equipment shall be stored in a clean, dry location, and be stored in a self-draining position to air dry. CDI-Shelves were cleaned. Lexan pans were cleaned again, and stacked to dry.
0.5
47.
4-501.11; Core; The shelves in the chicken walk in cooler and dish storage racks are peeling and rusting. Equipment shall be maintained in good repair. Repaint or replace shelves.
0.5
49.
4-601.11(B) and (C); Core; Handles and exteriors of burrito presses were soiled. The racks on the fryers were soiled. There was sticker residue on the exterior of a few Lexan pans. Food contact and non food contact surfaces of equipment shall be maintained clean. Clean these areas.
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
No signature required due to COVID-19 precautions.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/14/2021
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Food contact surfaces such as lexan pans and lids stored as clean had sticker residue and old food residue. Food contact surfaces of equipment shall be clean to sight and touch.
1.5
44.
4-903.11(A), (B) and (D); Core; The equipment drying/storage shelves above the 3-bay sink were soiled with sticky residue. There was cleaned equipment stored in a soiled tub in the walk in cooler. Clean equipment shall be stored in clean, dry locations. Clean the storage containers and shelving.
0.5
47.
4-501.11; Core; The chicken walk in cooler compressor has a significant build up of ice on it. The shelving throughout the facility is peeling and rusting. Equipment shall be maintained in good repair. Please repair the compressor. Repaint/replace rusting, peeling metal shelving throughout the facility.
0.5
49.
4-602.13; Core; Interiors of several hot boxes and microwaves had food residues in them. Non food contact surfaces of equipment shall be maintained clean. Please clean equipment.
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: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/09/2020
Score: 97
#
Comments
Points
General Comments
Cooling logs look great!Note: If facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. Observed signage on restrooms restricting access to public restrooms. PIC removed signs.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/16/2020
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: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/28/2019
Score: 96
#
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. Inspection led by Melonee McCrimmon
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/31/2019
Score: 93
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 Inspection led by Sarah Black. *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: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/17/2018
Score: 93.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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. Follow-Up: 10/27/2018
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/29/2018
Score: 92.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/08/2017
Score: 95
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/27/2017
Score: 94.5
#
Comments
Points
General Comments
General Manager provided copy of invoice from Progressive Service Company in Raleigh for dual check valves installed on equipment. Valves not visible at time of inspection.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/09/2016
Score: 93.5
#
Comments
Points
General Comments
NOTE: Once pans of cooked chicken or other ready-to-eat foods are taken out of oven, do not put these pans on top of raw chicken/breading tables or counters to prevent possible cross-contamination...Discussion dual check valve requirement for ice machines and other equipment where potable water lines are used.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/05/2013
Score: 95
#
Comments
Points
General Comments
5-203.14 - No backflow preventer observed on ice tea maker water supply line. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use for all equipment that is supplied by water, including ice machines, etc.. Provide approved backflow prevention devices for these pieces of equipment (dual check valves). CDI by informing PIC of requirement...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/28/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
Clean pans. Observed several pans not clean. Pans were re-washed. Pans were re-washed. Insure sanitizers are between 150 - 300 ppm with QT-44 test strips. Sanitizer tested at less than 150 ppm when checked with quat test strips.
3.0
34.
Air-dry pans before stacking.
1.0
35.
Single service cups shall be maintained in dispensers or plastic sleeves.
0.5
36.
Replace wire shelves with peeling coating. Repair leak behind refrigeration unit in walk-in refrigerator.
0.5
40.
Clean counters, tops of equipment, rackes, shelves, tables, legs and other equipment in the kitchen.
0.5
45.
Clean ceiling tiles, floors under and behind equipment thoughtout kitchen, clean/remove mold around doors of walk-in refrigerators and freezers. Clean floors under front counter and behind cabinet at drive thru.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/02/2011
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
10.
Do not allow condensation to drip onto food in walk-in. Manager re-located food.
0.0
11.
Clean pans. Observed several pans not clean. Pans were re-washed. Clean tea urn nozzels. Do not allow condensation to drip onto food in walk-in. Manager re-located
3.0
28.
Remove dead roach. Saw only one dead roach.
0.0
34.
Air-dry pans before stacking.
1.0
36.
Replace rusty wire shelves in kitchen and walk-in cooler. Caulk between equipment in make area and on back of cooler door at kick plate. Replace torn gasket.
0.5
40.
Clean counters, tops of equipment, inside and between equipment and wheels. Clean hindges and behind handles of walk-in coolers.
1.0
43.
Clean underside of urinal.
2.0
45.
Clean walls of utensil washing area and throughout kitchen. Clean ceiling tiles. Clean floors under front cabinet at drive thru
1.0
47.
Store all items in walk-in cooler above the floor on legs 12"
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/15/2011
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
11.
Clean pans. Observed several pans not clean. Pans were re-washed.
3.0
16.
Maintain grilled chicken at 135F or above. Temp was 126F.
2.0
35.
Keep plastic on cups. Invert single service trays in back room.
0.5
36.
Replace rusty wire shelves in kitchen and walk-in cooler. Replace broken bottom shelf in walk-in cooler. Caulk between equipment in make area and on back of cooler door at kick plate.
0.5
40.
Clean deep fryers.
0.5
43.
Clean underside of urinal.
1.0
45.
Clean wall behind prep sink. Clean ceilings.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/28/2010
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
Do not store personal drinks above food or food prep surfaces. Observed bottle drink in walk-in cooler, on shelf above food prep area and in box of packaged mixes.
1.5
11.
Clean pans. Observed several pans not clean.
1.5
21.
Provide hot water at 135F. Observed hot water at utensil sink was 120F. Temperature was rechecked at the end of the inspection and temperature was 123F. Check temperature in the morning before using hot water. If water temperature is not 135F have hot water heater adjusted.
0.0
25.
Provide thermometer in refrigerator on front line.
0.5
33.
Do not store knive between equipment. Store on clean dry surface.
0.0
34.
Air-dry pots and pans before stacking
0.5
35.
Store single service cups in dispensers or maintain in plastic sleeves. Store sticks used for corn-on-the-cob in clean containers.
1.0
36.
Repair leak below ANSEL fire suppresion system. Observed water dripping from this unit. Replace rusty wire rack bottom shelf of prep table. Replace torn gasket on refrigerator.
0.5
40.
Clean faucets on utensil and prep sinks. Clean vents on hood system. Clean right side of tea maker. Clean tops of equipment, remove dust.
0.5
45.
Repair broken floor tile near walk-in coolers/freezers. Clean floors under front counter in corner.
0.5
47.
Store brooms and mops above the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/05/2008
Score: 88 + Education Credit: 2 = 90
#
Comments
Points
3.
Observed employee handling unclean pans and then handling corn on cob.
2.0
11.
Clean pans thoroughly.
1.5
16.
Maintain chicken hot at 135F or above.
4.0
26.
Store opened bag of bread flour in a tightly covered container.
0.5
34.
Pans are stacked wet. Air-dry before stacking together. Additional air-drying space is needed. (Repeat item)
1.0
40.
Clean counter under monitor at drive-thru window. Clean wire shelves. Clean gaskets on walk-in coolers. Remove moldy caulk on utensil and prep sinks. Clean undersides of prep tables. Holding cabinet and other equipment need cleaning. (Repeat item)
1.0
43.
Clean underside of urinals and outside base of toilets. Clean floors behind toilets.
1.0
45.
Clean walls behind equipment. Clean floors in coolers and kitchen. Walls and floor need cleaning. Remove mold from walls and clean floor near walls. (Repeat Item)
1.0
General Comments
35. Single service cups shall be stored in dispensers or maintained in plastic sleeves. 46. Clean vents in ceilings and fan covers in walk-in cooler.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/28/2007
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
1.
Ice Machine is leaking water from top of unit down moldy insulation, over deteriorating and rusty interior onto ice. This ice machine shall be removed or repaired. Ice shall be protected from contamination. Recommend not using ice from this machine. An intent to suspend the permit has been issued. When the machine has been removed from the store, call me 919-868-9255
5.0
3.
** (no points) Splash-guard at the chicken breading handsink should be higher to include the towel dispenser so that food is not contaminated when employee dispenses towels.
0.0
11.
** (no points) Ice machine needs cleaning. Mold and bacterial present inside.
0.0
17.
Compressors inside the walk-in coolers are deteriorating to a crystal and metal that is easily removed. Compressors need regular cleaning.
1.0
28.
Floor needs cleaning against walls. Water is pooling against walls, especially behind handsink and ice machine.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/26/2006
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
Monitor shredded cheese temperature.
0.0
3.
Pepsi machine in dining room has levers that are activated by the lip of the customers'' cup. Several customers used their used cups to get soda refills. The mouth-contact surface of the cup was used to dispense soda. Replace levers, etc. . . . . . . . . . . . . . . . . . . . . . . . . . . Soap dispenser is mounted outside of splash-guard at handsink, near breading station. Relocated dispenser.
2.5
11.
Replace moldy hoses inside ice machine. Eliminate standing water behind front panel. Contaminated water can easily drip into ice bin. Wires, ,etc are in water. Repair. Some microbial growth present inside ice machine.
2.5
17.
Chicken cooler has bad odor and standing water. Cleaning needed under compressors. Eliminate gap between cooler floor & wall.
Location: 1011 N Harrison AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/09/2006
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
2.
Shredded cheese with cover 49F. Maintain below 45F. Excellent hot food temperatures.
0.0
9.
Employee drinks shall have a lid and straw.
0.0
11.
TEA NOZZLES HAVE HEAVY MICROBIAL GROWTH. Take apart daily for cleaning and allow to air-dry. . . . . . . . . . . . . . . . . Ice bin at window needs cleaning, especially in back.
2.5
14.
SODA MACHINE IN DINING ROOM IS NOT APPROVED SINCE LEVERS ARE ACTIVATED BY THE MOUTH-CONTACT SURFACE OF THE CUP.
0.0
15.
AIR-DRY pans before stacking together. Utensil baskets over utensil sink are greasy. Standing utensil rack is rusty and unclean.
1.5
17.
Compressor in middle walk-in cooler has flaking, deteriorating finish on bottom. Cleaning, refinishing needed.
1.0
21.
No SOAP available at back handsink. Move soap dispenser to be inside splash-guard.
