Location: 4 Fenton Main St CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/17/2024
Score: 97
#
Comments
Points
8.
2-301.12; Priority; Food service employee washed hands in hand sink without using soap. Employees must wash hands: by rinsing hands under clean, running warm water; apply soap; rub vigorously for 10-15 seconds; remove soil from under fingernails; create friction on surfaces of hands and arms or prosthetic device for hands, arms, fingertips, and between fingers; thoroughly rinse under clean warm water; use a sanitary method to dry hands. CDI-Soap was supplied at hand sink. Employee washed hands properly. Educational materials in English and Spanish were provided to PIC via email.
2.0
8.
2-301.14; Priority; Dish washing employee did not wash hands after handling soiled equipment. Hands must be washed: after touching self; after using the bathroom; after caring for animals; after coughing, sneezing, using tissue, using tobacco, eating, or drinking; after handling soiled equipment or utensils; as often as needed during food preparation to prevent build up of soil and prevent cross-contamination when changing tasks; after working with raw food and before working with ready to eat food; before donning gloves for working with food; and after any activity that contaminates hands. CDI-Hands were washed. PIC discussed handwashing requirements with employee.
0.0
10.
6-301.11; Priority Foundation; There was no soap available at the central hand sink in the kitchen. Hand sinks must be provided with soap at all times. CDI-Soap was refilled.
1.0
10.
6-301.12; Priority Foundation; There were no paper towels available at the central hand sink in the kitchen. A sanitary method of drying hands shall be available at all times. CDI-Paper towels were refilled.
Location: 4 Fenton Main St CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/29/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; There was no measurable chlorine concentration at the dish machine. Chlorine sanitizing solutions shall measure between 50-200 ppm. CDI-Dishes were sanitized at the 3-comp sink. Dish machine will be serviced today.
1.5
47.
4-501.12; Core; Several cutting boards were peeling along the edges. Cutting surfaces shall be smooth and easily cleanable. Sand down or replace cutting boards.
Location: 4 Fenton Main St CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/07/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Fish was holding above 41F in the prep units. TCS (temperature control for safety) foods shall be cold held at 41F or below. CDI-Fish was voluntarily discarded. Units were overfilled, and will be stocked with less food for dinner to allow air flow.
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
Location: 4 Fenton Main St CARY, NC 27511 Facility Type: Restaurant Inspection Date: 11/17/2022
Score: 100
#
Comments
Points
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
