Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/06/2024
Score: 99.5
#
Comments
Points
48.
4-501.14; Core; Three compartment sink basins and drainboard has film residue and food debris buildup. A Warewashing machine, the compartments of sinks, basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods hall be cleaned before use and at a frequency necessary to prevent recontamination of equipment. Please clean three compartment sink before next use.
0.5
General Comments
Facility has test strips for producemax vegetable wash, but when sample was tested, 0ppm solution was dispensed. Facility is still washing produce with water but no producemax solution. Ensure solution is dispensed at proper concentration and does not exceed recommended levels.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 10/24/2023
Score: 99
#
Comments
Points
48.
4-302.14; Priority Foundation; Facility is using a hypochlorous acid solution to sanitize produce but does not have a test kit available for use. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- sanitizer was already disconnected upon arrival and facility will use water to wash until sanitizer test kit is obtained. No point taken today.
0.0
55.
6-501.12; Core; Floors in walk-in cooler under shelving have debris build up. Physical facilities shall be maintained clean. Full point assessed for repeat violation.
1.0
General Comments
Produce has discontinued salad bar and is currently only cutting fruits.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 08/05/2022
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; Quat ammonia sanitizer solution was reading below 200 ppm at the 3 compartment sink. Further investigation determined the sanitizer solution had run low and needed to be replaced. Discussed ensuring sanitizer solution is checked frequently with test strip. Sanitizing solution using Quat ammonium must be maintained between between 200 and 400 ppm. CDI- Sanitizer solution replaced during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple time/ temperature control (TCS) food items were reading above 41 F on the salad bar during time of the inspection (see temp log). According to PIC, noted items were placed on the salad bar early this morning. Discussed ensuring all TCS items are held at 41 F or below during cold holding. Food items were discarded during inspection. Verification visit shall be made on 8/8 to ensure repairs made to salad bar cooler.
1.5
23.
3-501.17; Priority Foundation; Opened bags of imitation crab meat and chopped grilled chicken were missing date marking labels. 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
0.0
47.
4-501.11; Core; The salad bar cooler unit is no longer functioning. Noted several TCS items in cooler unit not holding temperature. Discussed ensuring all equipment is maintained in good repair. PIC has contacted technician to asses and repair unit.
Location: 3430 TEN TEN RD CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/06/2020
Score: 99
#
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: 05/31/2019
Score: 98
#
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: 03/09/2018
Score: 93
#
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: 08/02/2017
Score: 96.5
#
Comments
Points
General Comments
**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: 07/26/2016
Score: 98
#
Comments
Points
General Comments
sinks and other areas were partially blocked by carts and other items in the produce prep room. These need to be organized so that employees can have access to all areas in the prep room.
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.
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.
0.5
46.
Clean ceiling fan covers.
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: 10/22/2009
Score: 98.5
#
Comments
Points
11.
Sanitizer bottle was less than the required 200ppm for quat. The dispenser was at just 200ppm when filling sanitizer bay of sink. Check sanitizer strength frequently. Recommend have dispenser adjusted up a little (not above 400ppm).
1.5
17.
Do not overfill salad bar containers, the top layer of tofu was above 45F. CDI-taken to walk in cooler to chill rapidly, spread out into container.
0.0
49.
No documentation of approved training - no credit awarded.
