Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/10/2024
Score: 93
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires monitoring food temperature during cooling: PIC shall ensure "employees are using proper methods to rapidly cool time/temperature control for safety foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling". Food temperature logs should be implemented to check and record food temperature. Consider recording temperature directly on the pan of food with masking tape ~or~ a clip board ~or~ dry erase board.
1.0
10.
6-301.12; Priority Foundation; No Towels available at the handwashing sink. Towels were added to the dispenser during inspection.
1.0
10.
5-205.11; Priority Foundation; Two empty ketchup bottles & a metal scrub pad are stored inside the handwashing sink. Keep handwashing sink free of storage. A handwashing sink may not be used for purposes other than handwashing. Items were removed from the handwashing sink and moved to the right drainboard of the ware washing sink.
0.0
20.
3-501.14; Priority; Goat 57 and 54 degrees F that was cooked yesterday and has been stored in the refrigerator all night. Goat has not cooled within the required time. . . Pans of Beans cooled 20.4 degrees F and 16 degrees in 1 1/2 hours. Beans should have cooled at least 49 degrees in that amount of time. Cool food from 135F to 70F in 2 hours or less ~and~ 70F to 41F in 4 more hours or less. Goat was discarded from previous day. Beans moved to the freezer. Follow up will be conducted to verify cooling meets parameters.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Food temperatures in the refrigerator range drastically. The coldest food was 38 degrees F, stored against the back wall so the refrigerator is likely working well, but is overfilled and food is not cooling within one or two days (when food should be cooled within six hours). No point deduction for general cold holding, but several refrigerated prepared foods are above 41 degrees F today. Food storage temperatures must be monitored. discussed today
0.0
33.
3-501.15; Priority Foundation; Cooling Methods are not adequate. Pans used for cooling are too deep and are not being stirred. Ice and frozen chill wands are not available. No walk in cooler is available. Rapid Cooling Methods must be implemented.
0.5
47.
4-501.12; Core; Green Cuttingboard has black and textured surface. Yellow cutting board has a lot of black. Cutting boards shall be smooth and cleanable. Discard cutting boards that can no longer be effectively cleaned.
0.5
49.
4-601.11(B) and (C); Core; Metro hot holding cabinet has a pan of soiled water used to create steam inside. Pan of water should be emptied and cleaned each night. Odor is present in the Metro cabinet. Maintain Metro unit clean. . Shelving above the steam table needs cleaning also.
0.5
53.
6-302.11; Priority Foundation; Toilet paper is lacking from the toilet room. A supply of toilet tissue shall be available at each toilet.
0.5
53.
6-501.18; Core; Toilet room fixtures are not clean. Effective and regular cleaning of toilet rooms is needed.
0.0
55.
6-501.114; Core; Ice Machine in the kitchen is not functioning. Ice would be helpful for cooling food. Remove the ice machine if it is no longer used, nonfunctional.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/04/2024
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; A few of the dishes made yesterday were not marked with the preparation date. Refrigerated, ready to eat TCS foods held more than 24 hours shall be marked with the date they were prepared, and be discarded within 7 days of that date. CDI-Foods were allowed to be marked.
1.5
49.
4-602.13; Core; The prep sink and bottom shelf of the reach in freezer had some food spillage. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning to avoid this violation.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/06/2023
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Cabbage and chicken wings held on the stove without heat were holding about 98F. TCS (temperature control for safety) foods shall be hot held at 135F or above. CDI-Foods were cooked an hour ago, and were allowed to be reheated to 165F.
1.5
41.
3-304.14; Core; Several wet wiping cloths were left on sinks and prep tables in between uses. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Chlorine solution buckets were made.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 04/25/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Rice made Saturday was not marked with a preparation or discard date. Sliced tomato did not have a preparation date. Refrigerated, TCS, ready to eat foods shall be marked with the preparation date, and be discarded within 7 days of that date. CDI-Rice and tomato were marked. Discussed the need to control for listeria with reliable date marking with PIC.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/12/2023
Score: 97
#
Comments
Points
24.
3-501.19; Priority Foundation; Cooked plantains on TPHC were not marked with the time they were removed from temperature control. TCS foods shall be time stamped with the time that they were removed from temperature control, and be discarded within 4 hours of that time. CDI-Plantains were made 45 minutes ago, and were about 112F. Plantains were allowed to be date marked. Reviewed TPHC procedures with PIC.
3.0
41.
3-304.14; Core; Wet wiping cloth was on the sink. Wet wiping cloths shall be stored in sanitizing solutions in between uses. CDI-Sanitizer bucket was made with 100ppm chlorine to hold wet cloths.
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: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/18/2022
Score: 98
#
Comments
Points
24.
3-501.19; Priority Foundation; Cooked plantains on TPHC were not marked with the time they were removed from temperature control. TCS foods shall be time stamped with the time that they were removed from temperature control, and be discarded within 4 hours of that time. CDI-Plantains were voluntarily discarded.
1.5
35.
3-501.13 ; Priority Foundation; Chicken was not submerged under dripping 90F water in the prep sink to thaw. Foods shall be thawed: submerged under running water that is 70F or below, if the food remains below 41F; or under refrigeration at 41F or below; or using a microwave, if food is immediately transferred to traditional cooking equipment. CDI-Chicken was still 33F, and was moved to a container and submerged under running water that was 70F. Discussed thaw methods with PIC.
0.5
41.
3-304.14; Core; A wet wiping cloth was stored on the prep table in between uses. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-The wiping cloth was moved to the sanitizer bucket.
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: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/12/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Fish, macaroni and cheese, red bean soup, and a few containers of red beans and rice were made yesterday and Sunday, and held without date marking. Refrigerated, ready to eat TCS foods shall be marked with the date of preparation or opening, and be discarded within 7 days of that date. CDI-Foods were allowed to be date marked. Educational materials on date marking provided.
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: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 04/11/2022
Score: 98.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Cooked plantains on TPHC were not marked with the time they were removed from temperature control. TCS foods using time rather than temperature control for safety shall be marked with the time that is 4 hours past the time that the food was removed from temperature control. CDI-EHS explained the need to mark food with the time to be discarded to ensure that food is discarded within 4 hours of being removed from temperature control. PIC was allowed to mark the time on the plantains. This is a repeat violation, and will result in 3 points taken if observed next inspection.
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
No signature required due to COVID-19 precautions.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/07/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when cleaning up vomit or diarrheal events that occur in the restaurant. CDI-EHS provided a plan to the PIC.
0.0
24.
3-501.19; Priority Foundation; Cooked plantains on TPHC were not marked with the time they were removed from temperature control. TCS foods using time rather than temperature control for safety shall be marked with the time that is 4 hours past the time that the food was removed from temperature control. CDI-EHS explained the need to mark food with the time to be discarded to ensure that food is discarded within 4 hours of being removed from temperature control. PIC was allowed to mark the time on the plantains.
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
No signature required due to COVID-19 precautions.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/18/2020
Score: 90
#
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. Follow-Up: 08/28/2020
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/04/2020
Score: 97.5
#
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: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/21/2019
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.
Inspector Sarah Black: *phone (919)500-3421 *email Sarah.Black@wakegov.com
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/12/2019
Score: 95.5
#
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.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 12/19/2018
Score: 96.5
#
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.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/23/2018
Score: 96.5
#
Comments
Points
General Comments
Recommend consolidating all employee food into one area, on bottom shelf, in reach in coolers. 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.
Location: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/09/2018
Score: 96.5
#
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: 600 E CHATHAM ST #B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/03/2014
Score: 93.5
#
Comments
Points
General Comments
Verification visit to be made on Wednesday, June 4, 2014 to evaluate completion of Item #14 on this report (providing an approved sanitizer for utensil/food container sanitizing). Follow-Up: 06/04/2014
