Location: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/21/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: Provided resources for acquiring food protection manager certification.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Provolone cheese in pizza make line was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Provolone cheese was split and placed below fill lines of containers.
1.5
23.
3-501.18; Priority; Salad was maintained beyond pre-determined disposition date (02/20/2024). Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Salad was voluntarily discarded by person in charge.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 12/06/2023
Score: 98.5
#
Comments
Points
28.
7-102.11; Priority Foundation; Bottle of sanitizer did not have a label. Working containers of toxic materials and sanitizers shall be individually labeled. CDI: Label added.
1.0
45.
4-903.11(A) and (C); Core; Stack of single service lids were not inverted. Single-service articles shall be stored using means that afford protection from contamination. Store single service items inverted or under covering.
0.5
47.
4-501.11; Core; Make line unit condenser is leaking. Equipment shall be maintained in a state of good repair. Repair condenser.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/03/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Managers able to answer food safety questions throughout inspection, but priority violations found during inspection. Person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention and application of requirements of the Food code. The person in charge shall demonstrate this knowledge by Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection.
0.0
2.
2-102.12 (A); Core; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
23.
3-501.17; Priority Foundation; One bag of opened chicken in drawer cooler at make line without date marking. Foods shall be marked the date or day the original container is opened to indicate when foods shall be discarded or sold. Maximum of 7 days, manager stated chicken was opened last night to refill make line cooler of chicken. Ensure foods that may last longer than 24 hours is date marked. No points deducted, all other items date marked.
0.0
28.
7-201.11; Priority; Bottle of glass cleaner and bottle of sanitizer on shelf above prep table with date dot stickers and clean pizza pans. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, single-service items by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils linens and single-service items. Bottles moved during inspection.
1.0
29.
8-103.12; Priority Foundation; Pizza sauce on counter not labeled when removed from walk-in cooler. Approval variance letter in permit states pizza sauce can be held at room temperature for up to 8 hours, but need written documentation when pizza sauce was removed from cold holding. Time added when manager stated sauce was removed from walk-in cooler. Manager does not have written variance letter on site. Emailed letter during inspection.
1.0
40.
2-402.11; Core; One employee with long beard boxing pizzas, without beard cover. Food employees shall wear hair restraints or beard nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and single-service items. Beard guard obtained.
0.0
48.
4-302.14; Priority Foundation; Sanitizer test strips are expired. A test kit or other device that accurately measures the concentration of MG/L of sanitizing solutions shall be provided. Obtain new test strips.
0.5
General Comments
Please send photo of test strips to Sarah Thompson at Sarah.Thompson@wakegov.com or 919-500-3421 by January 13th, 2023. Follow-Up: 01/13/2023
Location: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 04/18/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager onsite during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
6-301.12; Priority Foundation; No paper towels in dispenser at front handsink. Each handwashing sink shall be provided with individual, disposable towels. Paper towels replaced during inspection.
1.0
48.
4-302.14; Priority Foundation; No test strips provided for testing sanitizer solution at three compartment sink. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Verification Required.
0.5
55.
6-501.16; Core; Mop leaning against the wall in mop sink area and mop left on the floor near side door. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Relocate mops and hang to allow to air dry.
0.0
General Comments
Verification required for sanitizer test strips. Please send photo of test strips to Sarah Thompson at 919-500-3421 or email sarah.thompson@wakegov.com by than April 21st, 2022-----
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 Follow-Up: 04/28/2022
Location: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 04/21/2020
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.
Verified manager received email of inspection report.
Location: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 10/17/2019
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: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 04/11/2019
Score: 97
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 *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. Follow-Up: 04/21/2019
Location: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 10/12/2018
Score: 97
#
Comments
Points
General Comments
Verification follow up on 10/16/18 to ensure hot water at handsink is at least 100F. 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: 10/16/2018
Location: 1183 W Chatham ST CARY, NC 27518 Facility Type: Restaurant Inspection Date: 05/08/2018
Score: 97.5
#
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.
