Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 08/01/2024
Score: 100
#
Comments
Points
General Comments
Facility has minimal deli meats due to Boars head recall, and case along with all food-contact surfaces were recently deep cleaned and sanitized. No violations observed
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 03/04/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Freshly prepared sushi was placed in the cold holding to-go case at 53F. TCS (time/temperature controlled for safety) foods placed in the to-go case must already be at proper cold holding temperature of 41F or below. Do not cool foods in this unit. CDI- sushi brought to walk-in freezer to flash cool before being placed back in the to-go unit. No points taken today.
0.0
23.
3-501.17; Priority Foundation; Cut chicken breast and turkey breast in the deli case were observed without dates. PIC was unsure when product had been cut. TCS foods held in the establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. CDI- foods voluntarily discarded.
1.5
49.
4-601.11(B) and (C); Core; The interior of the reach-in unit below the sub station has food debris and residue. Some dust accumulation on the exterior of the sub oven also observed. Exterior vent on bottom of reach-in cooler by fryers has dust and residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 11/27/2023
Score: 97
#
Comments
Points
23.
3-501.18; Priority; Several opened packages of roast beef and turkey had prep dates of 11/15, 11/16, 11/17 or 11/20. A small block of ham did not have a date. An opened case of Havarti cheese from September was observed in the pizza prep reach-in cooler. TCS foods opened in the facility (except commercially made deli salads and hard, cured meats and certain low moisture cheeses) shall be discarded after 7 days of opening the package. The day of initial preparation shall count as day 1. A list of exempt products was emailed to the PIC during the previous inspection. CDI- all out of date products were discarded.
3.0
55.
6-501.12; Core; The floor in the walk-in cooler is slightly soiled and in need of mopping. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. No point taken today.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 08/29/2023
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Several rotisserie chickens on the hot holding display were observed holding below 135F. TCS (temperature controlled for safety) foods held hot shall be at least 135F. CDI- manager voluntarily discarded these chickens.
1.5
23.
3-501.18; Priority; Roast beef, liverwurst and bologna in the deli case were observed with dates of 8/20, 8/18 and 8/16 respectively. There was some confusion over date marking requirements for Boars Head products. Unless otherwise specified by the manufacturer, TCS foods opened in the facility shall be used within 7 days of opening. There are exemptions for hard, cured meats like salami. The day of preparation or opening shall count as day 1. CDI- products voluntarily discarded. Provided manager with a list of exempt products. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; The cheese case has residue along the bottom near the vent. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Other surfaces observed clean. Full point deduction not justified.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/01/2023
Score: 99
#
Comments
Points
24.
3-501.19; Priority Foundation; Pizza is held on time instead of temperature control. No written procedures were available for review. Written procedures shall be prepared in advance, maintained in the facility and made available to the regulatory authority upon request that specify compliance with this code. CDI- provided TPHC form. No points taken today.
0.0
45.
4-903.11(A) and (C); Core; Unwrapped single-use trays were observed stored on a dirty shelf near the fryer station. Single-use articles shall be stored in a clean, dry location. Deli manager will clean this shelf today.
0.5
49.
4-601.11(B) and (C); Core; Sliding door tracks under sub station have food debris in them. The fan covers inside the reach-in units at sub station and sushi station are covered in dust. Metal shelving unit near fryer where single-service articles are stored has dust and debris accumulation. The nonfood-contact surfaces of equipment shall be maintained free of dust, dirt, food residue and other debris. Clean these areas.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/11/2023
Score: 96
#
Comments
Points
28.
7-201.11; Priority; Chemical spray bottle observed hanging on push cart in sushi station with nozzles facing inward towards single use items. Poisonous or toxic materials shall be stored so they cannot contamination food, equipment, utensils, linens, single use and single service items. Corrected During Inspection - PIC removed these items and stored in proper location. REPEAT
2.0
29.
8-103.12; Priority Foundation; Facility failed to record pH for sushi rice on 1/10 according to the records on file in binder provided by PIC. HACCP plans shall be followed, maintained, and procedures shall be followed. Corrected During Inspection - Addressed this with both PIC for sushi area as well as store manager. All other dates were accounted for.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean lid to storage container stored on faucet handles of prep sink in sushi area. Equipment shall be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination.
0.0
47.
4-202.16; Core; Plastic shelving insert in walk in cooler is chipped and in poor repair. Sliding door on cooler underneath sandwich prep area is broken. Equipment shall be kept in good repair and proper adjustment.
0.5
48.
4-501.14; Core; Sprayer nozzle on prep sink has debris build up. Equipment shall be cleaned at a frequency to preclude accumulation.
0.5
55.
6-501.12; Core; Walk in freezer floor has debris build up. Physical facilities shall be maintained clean.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 10/27/2022
Score: 94.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Dishes that were stored as clean on speed rack at cook line observed with stickers still in tact as well as sticker residue still on the container. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - PIC removed dishes for further cleaning. REPEAT from previous inspection.
1.5
23.
3-501.18; Priority; Observed deli meats such as bologna, ham, and roast beef that did not bear date labels, therefore the disposition of this product was unable to be determined. Corned beef observed with an preparation date of 10/18, which exceeds 7 day shelf life. All temperature control for safety/ready to eat foods shall be labeled to indicate the date it was prepared or opened in order to determine the 7 day shelf life. Corrected During Inspection - PIC removed these items for further assessment on prep date or to be voluntarily discarded. REPEAT from previous inspection.
3.0
28.
7-201.11; Priority; Chemical spray bottle stored on splashguard of prep sink with nozzles facing inward towards sink basin. Chemical spray bottle observed hanging on push cart in sushi station with nozzles facing inward towards single use items. Poisonous or toxic materials shall be stored so they cannot contamination food, equipment, utensils, linens, single use and single service items. Corrected During Inspection - PIC removed these items and stored in proper location.
1.0
51.
5-205.15; Core; Three compartment sink wash compartment leaking onto floor in pizza and cheese dish area. Plumbing shall be maintained in good repair. Advised PIC to have pipes sealed to prevent water onto floor.
0.0
55.
6-501.12; Core; Air return vents observed with dust build up. Floors behind cook line observed with debris build up. Physical facilities shall be maintained clean.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 06/17/2022
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Noted a few sticky, soiled serving containers stored as being clean on the utensil rack near the 3 compartment sink. CDI-Instructed Person in charge to rewash, rinse and sanitize.
0.0
23.
3-501.17; Priority Foundation; Found containers of tuna salad, meatballs and a open bag of fried chicken not properly date marked in the Sushi area prep coolers. Food employee indicated noted items were opened more than 24 hours prior to inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items discarded
1.5
23.
3-501.18; Priority; Multiple containers of pre-cooked meatballs with used by dates of 6/6 and 6/14 were found stored inside the Deli station prep cooler. All pre-cooked/potentially hazardous foods that are dated date marked must be used or discarded by the date indicated on the labeling. CDI- items discarded
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean utensils being stored inside a soiled container near the 3 compartment sink area. Store all utensils and equipment in a clean, dry location.
0.5
45.
4-903.11(A) and (C); Core; Observed clam style to-go trays and plastic to-go lids stored upright on the single service storage shelves (located behind the prep area kitchen). Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. CDI-Trays inverted down at time of inspection.
0.5
47.
4-501.11; Core; The gaskets on the Sushi station prep cooler are torn/ split. Repair noted gaskets.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/10/2022
Score: 98.5
#
Comments
Points
28.
7-201.11; Priority; Several bottles of sanitizer or cleaning agent were stored on the rim of a prep counter and near the cooking area for the Asian Bar. Toxic substances shall be stored in an area that cannot contaminate food, utensils, linens or single service items. CDI- Bottles were moved to a proper storage area.
1.0
33.
3-501.15; Cooked chicken was still cooling when placed in the display case in plastic to-go containers. Cooling methods shall allow for proper cooling in accordance with the time and temperature criteria specified under sec. 3 501.14.
Placing the food in shallow pans;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods
CDI- Chicken was moved to walk-in for additional and faster cooling.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/06/2020
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: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 10/09/2019
Score: 96.5
#
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: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 08/30/2019
Score: 97
#
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: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/31/2019
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.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 10/11/2018
Score: 95.5
#
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: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/11/2018
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.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/19/2012
Score: 99
#
Comments
Points
36.
Replace the missing sprayer face and bumper on the (Chicago brand) pre-rinse sprayer at the food prep sink. You need (T&S Brass brand) strainers in the food prep sinks and I recommend putting them in the utensil washing sinks.
0.5
44.
Clean up out at the dumpster.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 03/25/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
36.
(1)The sink strainer is missing in the food prep sink. (2)The pre-rinse sprayer on the food prep sink is damaged. (3)Adjust the freezer door latch. (4)Install a splash guard on the had sink or do not park bread in the splash zone of the hand sink. (5)There are many hex head screws or bolts in areas where better choices could have been made. Use hardware that is smooth and easily cleanable. Hardware with hex heads should not be used in exposed areas in the kitchen. Use Truss heads or round heads on exposed flat surfaces and countersunk screws when the hole is countersunk. Use proper length bolts with acorn nuts if the nuts are exposed. (6)Remove laser film from stainless steel mop holder in small storage closet and at mop sink in back room.
0.5
45.
Replace the missing duplex receptacle wall plate near the back door in the bakery.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 09/23/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Store the bread on shelves or racks not on the floor. (A speed rack was put in the bread sales area for storage of the bread.
0.0
11.
The sink sanitizer was too weak. (It was dumped out and refilled and is good now.)
1.5
19.
There is a cabinet in the hall with a varity of things stored inside. There are cleaning chemicals etc and squeeze bottles. Seperate cleaning chemicals from other items.
1.5
49.
Documentation of approved training - 2 point credit awarded.
