Location: 1 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/06/2024
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several Lexan and metal food pans stored as clean had sticker residue. A few cutting boards stored as clean had food residue on them. The ice machine interior panel had a small amount of pink residue. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-All food contact surfaces were cleaned and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; Lexan and metal pans were tightly stacked for storage while still wet. Utensils shall be stored to allow for air drying prior to stacking. CDI-Pans were cleaned again and rearranged to allow air drying.
Location: 1 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/02/2024
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Unsalted butter and garlic confit were held at room temperature on the counter on the grill line. Sliced meat and mozzarella cheese were holding 50-63F in the middle prep unit. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Unit was adjusted down, and lid was placed over the top part. Meat was moved to freezer to chill rapidly, as it was added to unit recently and left stacked above the fill line of the unit. Facility will use a TPHC (Time as a Public Health Control) plan for butter and garlic confit.
3.0
28.
7-102.11; Priority Foundation; Facility is storing degreaser/cleaner and sanitizer in red sanitizer buckets. There was an unlabeled spray bottle stored on the hand sink in the dish pit. Working containers containing chemicals shall be clearly identified with the common name of the chemical. CDI-Containers were labeled.
Location: 1 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/29/2023
Score: 93
#
Comments
Points
10.
5-205.11; Priority Foundation; A breading station was set up in front of the hand sink on the grill/prep line. Hand washing sinks shall be accessible at all times for employee use. CDI-Breading station was moved away from the hand sink.
1.0
15.
3-302.11; Priority; Eggs were stacked above ready to eat foods in the walk in cooler. Ground beef was stored above pork in the walk in cooler. Raw foods shall be stored so they cannot contaminate ready to eat foods. Raw meats shall be stored in order of final cook temperature. CDI-Foods were rearranged. Food storage chart was provided and reviewed with PIC.
1.5
16.
4-601.11 (A); Priority Foundation; Pans stacked above grill line as clean had food residues and grease drippings on them. Pans stored as clean on the shelf had stickers and residues. The ice machine has black residue on the side and front panels. Equipment and utensil food contact surfaces shall be clean to sight and touch.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS (Temperature Control for Safety) foods in the middle prep cooler were holding above 50F (see chart above). TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Unit was adjusted down, and will be serviced. EC will visit in a few days to verify that unit is holding food at 41F or below.
1.5
44.
4-903.11(A), (B) and (D); Core; Ice buckets were stored next to the mop sink. Brooms and soiled dust pans are stored next to cleaned dish and drink ware. Cleaned equipment and utensils shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. Cleaned pans and bowls were stacked tightly while still wet. Utensils and equipment shall be arranged to allow air drying after cleaning. CDI-Ice buckets were cleaned and moved to a shelf. Wet pans were cleaned again, and arranged for air drying.
0.5
45.
4-903.11(A) and (C); Core; Most single service items were stored on the floor in the dry storage loft. Single service items must be stored at least 6 inches above the floor. More shelving is needed to ensure these items are protected from splash, dust, etc. Ensure items are stored above floor.
0.5
48.
4-501.14; Core; There was a lot of food residue on the clean side of the dish machine line. Ware washing areas shall be cleaned at least once per day, and be maintained clean, to avoid re-contaminating equipment. CDI-Line was cleaned.
0.0
48.
4-302.14; Priority Foundation; The available test strips in use in dish pit were discolored. An accurate method of measuring sanitizer concentration shall be available. CDI-A new set of test strips was found and used.
0.5
51.
5-205.15; Core; The hand sink in the dish pit is draining very slowly. Plumbing systems shall be maintained in good repair. Service sink to avoid this issue.
0.0
55.
6-501.12; Core; Walls throughout facility were soiled with splash. Walls shall be maintained clean. Clean the walls.
Location: 1 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/09/2023
Score: 96.5
#
Comments
Points
20.
3-501.14; Priority; Fingerling potatoes cooked yesterday were 45-47F today. TCS (Temperature/time Control for Safety) foods shall be cooled from 135-70F within 2 hours of cooking, and from 70-41F within 4 hours, for a total of 6 hours cooling time. CDI-Potatoes were voluntarily discarded. Educational materials and cooling logs provided to PIC. Reviewed cooling methods with PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods stacked over fill line in prep cooler such as butter and sliced meats were holding 42-50F. Foods such as tomato sauce, meat, and butter stored for easy access at the grill line were holding 50-72F. TCS foods shall be cold held at 41F or below. CDI-Foods in prep cooler were rearranged to be below the fill line. Foods at the grill line will be placed under a TPHC plan, which was discussed and explained to the PIC, and will be discarded within 4 hours of removal from temperature hold.
1.5
33.
3-501.15; Priority Foundation; Fingerling potatoes were placed into a deep container with a tight fitting lid, and were holding 45-47F after cooling overnight. TCS foods shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Foods were voluntarily discarded.
Location: 1 FENTON MAIN ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/27/2022
Score: 99
#
Comments
Points
28.
7-204.11 ; Priority; The quaternary ammonium solution at the 3-compartment sink measured 500ppm. Quaternary ammonium solutions may not measure above 400ppm. CDI-Dispenser will be serviced. Solution was diluted to 400ppm.
1.0
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
