Location: 160 E CEDAR ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/03/2024
Score: 93.5
#
Comments
Points
8.
2-301.14; Priority; Hands were not washed as needed by multiple employees when changing gloves, including after handling raw chicken, and after handling soiled dishes, and before handling clean dishes. Hands shall be washed: After touching body parts; after using the toilet room; after handling animals; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw and ready to eat foods; before donning gloves for working with food; and after engaging in any other activity that contaminates hands. CDI-Hands were washed. Reviewed hand washing requirements with PIC, and provided educational materials in Spanish and English to PIC via email.
2.0
10.
6-301.11; Priority Foundation; The hand soap dispenser at the hand sink next to the grill line was not dispensing soap. Soap shall be always available for employees to clean their hands. CDI-A independent soap dispenser was provided.
1.0
20.
3-501.14; Priority; Foods cooked early this morning (4:30 am) and yesterday evening (pulled pork, rice, potato salad) were holding 51F today at 2:30 pm. TCS (Time/Temperature Control for Safety) foods shall cool rapidly from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours, for a total of 6 hours cooling time. CDI-Foods that did not cool fast enough were voluntarily discarded. Reviewed cooling time requirements with PIC, and provided educational materials on cooling in Spanish and English to PIC via email.
1.5
23.
3-501.17; Priority Foundation; Foods in different containers, but part of the same batch made the same day, had different preparation dates on the labels. Foods shall be labeled with the correct date of preparation, and be discarded within 7 days of that date. If incorrect date is on the label, food will not be discarded within the proper time frame. CDI-Food was allowed to be correctly date marked, as it was made yesterday and today. Educational materials on date marking in Spanish and English was provided via email to PIC.
1.5
33.
3-501.15; Priority Foundation; Foods to be cooled were stacked on top of other cooling food items, in large, deep pans with tight lids. TCS foods shall be cooled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods.
0.5
38.
6-501.111; Core; There were a few flies in the dining room and kitchen. The premises shall be maintained free of insects and other pests. Recommend fans or blowers at entrances to prevent flies from coming into facility.
0.0
47.
4-501.11; Core; Shelving throughout the facility is beginning to rust, especially in the dish drying and storage area. Equipment shall be maintained in good repair. Repaint/replace rusting shelving.
Location: 160 E CEDAR ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/06/2023
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods were holding above 41F in several units (see above list). TCS foods shall be cold held at 41F or below. CDI-Melon was just cut, and was moved to the walk in cooler to chill. Items in the ice bath were just put out for lunch service, and were moved to a cooler, where they will be stored from now on. The breading station was missing its lid, which was replaced. Ice was placed into food safe bags, and put on top of the food. This unit was allowed to be placed on temporary Time as a Public Health Control, until the unit can be serviced today or tomorrow. EC will check back next week to verify repair.
3.0
33.
3-501.15; Priority Foundation; Cut melon was placed into large, deep pans with tight lids for cooling. Foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Foods were spread out onto baking trays to cool, and were cooling at 0.12 degrees/minute.
0.5
41.
3-304.14; Core; Wet wiping cloths were stored on the prep counter in between uses. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-A sanitizer bucket was provided to the prep area, and cloths were submerged in the solution.
0.0
49.
4-602.13; Core; The sprayer at the dish machine had some residue on the handle. Non food contact surfaces of equipment shall be maintained clean. Clean the handle of the sprayer.
Location: 160 E CEDAR ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The walk in cooler was holding foods at 48-50F. Ambient air was 50F. TCS foods shall be cold held at 41F or below. CDI-Repair person showed up during inspection. A piece of plastic was stuck on a coil. Food was 40F at morning temperature check. Ice was added, and unit was adjusted down. Food will be discarded if food is above 41F after 2pm.
Location: 160 E CEDAR ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/07/2023
Score: 99
#
Comments
Points
51.
5-202.13; Priority; The sprayer at the 3 compartment sink hangs below the fill line of the sink. An air gap of twice the diameter of the water supply inlet shall be maintained between a water inlet and the flood level rim of the plumbing fixture. CDI-Sprayer was moved to the hook. Owner will hang hose on a hook from ceiling to provide an air gap. EC will return in a few days to verify repair.
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: 160 E CEDAR ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/26/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Sprouts were 63F in the wait station. Pasta, cheese, butter were 48-55F in the prep cooler. Raw chicken was 48-50F at the breading station. TCS foods shall be cold held at 41F or below. CDI-Ice baths were added to the prep unit. Sprouts were voluntarily discarded. There were several towels blocking air flow in the prep unit, which were removed. Pasta was stacked over the fill line, and top layer was moved to the walk in to cool. Temperatures were adjusted down in the prep cooler and breading station.
1.5
33.
3-501.15; Priority Foundation; Eggs were not chilled to 41F after cooking and before placing into prep unit. Rice, beans, pork belly were tightly covered and stored in deep containers for cooling. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Lids were removed, and food was spread out on cooling trays to cool.
1.0
47.
4-501.11; Core; The shelves below the prep sinks are rusting. Equipment shall be maintained in good repair. Please repaint/replace these shelves.
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: 160 E CEDAR ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/08/2022
Score: 96.5
#
Comments
Points
16.
4-703.11; Priority; The chlorine solution in the ware washer was 0 ppm. Chlorine solutions shall measure between 50-200ppm in a mechanical ware washer. CDI-Sanitizer solution was primed, and measured 100 ppm. Dishes were sanitized.
1.5
20.
3-501.14; Priority; Rice cooked more than 2 hours ago was 80-110 after cooking in walk in cooler. TCS foods shall be cooled from 135F to 70F within 2 hours of cooking, and be cooled from 70F- 41F within 4 hours, for a total 6 hours cooling. CDI-Rice was voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Rice was put in a large, deep container with a tight-fitting lid for cooling after cooking. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Rice was voluntarily discarded.
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
Inspector Jamie Phelps (919) 210-5228
No signature required due to COVID-19 precautions.
Location: 160 E CEDAR ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/01/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the facility. CDI-A plan was provided to PIC.
0.0
23.
3-501.17; Priority Foundation; Cut melons and opened milk carton in the reach in cooler were not labeled with the opening/preparation date. Two containers of pork belly were marked with the incorrect date of preparation. Refrigerated, ready to eat, time/temperature control for safety foods shall be marked with the preparation/opening date, and be discarded within 7 days of that date. CDI-Pork belly was allowed to be marked with the correct date of preparation. Milk and cut melons were date marked. Educational materials provided to PIC on what needs to be date marked.
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
