Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 07/15/2024
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; No PIC present with an accredited Serv Safe certification during inspection. At least one employee shall be a certified Food Protection Manager who has an ANSI-accredited certification such as Serv Safe during all hours of operation.
1.0
10.
6-301.11; Priority Foundation; No soap provided at the only handwashing sink. A bottle of hand sanitizer observed by the sink. Each handwashing sink shall be provided with a supply of hand soap. Hand sanitizer shall not be used in lieu of hand soap. CDI - Hand soap obtained.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. Keep the prep top cooler lid closed as much as possible to maintain temperature. CDI - Foods moved to rapid cooling equipment or voluntarily discarded based on temperatures and times prepared.
3.0
49.
4-601.11(B) and (C); Core; Exterior surfaces of equipment on the cook line are soiled with grease accumulation, food and debris. Equipment surfaces shall be kept free of an accumulation of dirt, food residue and other debris. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
1.0
55.
6-501.12; Core; Floors and walls throughout are soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; An employee cell phone stored on the prep line cutting board. Suitable facilities shall be provided for the orderly storage of employee possessions. Cell phone re-located to an appropriate area.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 01/09/2024
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; No PIC present with an accredited Serv Safe certification during inspection. At least one employee shall be a certified Food Protection Manager who has an ANSI-accredited certification such as Serv Safe during all hours of operation.
1.0
6.
2-401.11; Core; Numerous employee beverages and employee food stored on prep surfaces next to food and food contact surfaces. Store all employee food and beverages on the lowest possible nonworking surface.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. Keep the prep top cooler lid closed as much as possible to maintain temperature. CDI - Foods moved to rapid cooling equipment or voluntarily discarded based on temperatures and times prepared. Reach-in cooler and prep cooler adjusted down.
3.0
23.
3-501.17; Priority Foundation; A few TCS foods missing date marks. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date, and they shall be held for 7 days maximum. CDI - Dates known and added.
0.0
49.
4-601.11(B) and (C); Core; Thorough cleaning needed, but not limited to the following: all lowboy and prep coolers (handles, interior and exterior, gaskets, and cooler tracks), microwave (interior and exterior), inside of the reach-in freezer, and fryers. Equipment surfaces shall be kept free of an accumulation of dirt, food residue and other debris.
0.5
55.
6-501.12; Core; Floors and walls behind prep areas soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 09/11/2023
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Two containers of raw (teriyaki) chicken stored above pork in the sliding glass reach-in cooler. Store foods according to the posted food storage chart (according to final cook temperature) to prevent cross contamination. CDI - Chicken moved beneath pork.
1.5
21.
3-501.16(A)(1); Priority; A container of white rice measured 79 F. No active preparation. Rice was prepared within the past 30 minutes according to PIC. TCS foods shall maintain 135 F or above. CDI - Rice reheated in microwave to 165 F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. Keep the prep top cooler lid closed as much as possible to maintain temperature. CDI - Spring mix voluntarily discarded. Shell eggs moved to refrigeration. Cooked pork and chicken moved to cool rapidly in the reach-in freezer. Reach-in cooler adjusted to 37 F ambient (was registering 42 F ambient).
1.5
40.
2-402.11; Core; Food employees observed with no hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens. Hair nets donned.
0.0
49.
4-601.11(B) and (C); Core; Thorough cleaning needed, but not limited to the following: all lowboy and prep coolers (handles, interior and exterior, gaskets, and cooler tracks), microwave (interior and exterior), inside of the reach-in freezer, and fryers. Equipment surfaces shall be kept free of an accumulation of dirt, food residue and other debris.
0.5
55.
6-501.12; Core; Floors soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 01/24/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No PIC present with an accredited Serv Safe certification during inspection. At least one employee shall be a certified Food Protection Manager who has an ANSI-accredited certification such as Serv Safe during all hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Octopus wheat cakes stored on a prep surface. No active preparation. Refer to temperature chart above. Unless actively in preparation for an order, ensure wheat cakes are refrigerated (this is a ready-to-eat food). CDI - Item moved to refrigeration.
1.5
33.
3-501.15; Priority Foundation; Recently prepared curry cooling in large portions. Use small, thin portions when cooling. CDI - Curry spread into smaller portions.
0.5
49.
4-601.11(B) and (C); Core; Cooler interiors soiled with black accumulation. Equipment surfaces shall be kept free of an accumulation of dirt, food residue and other debris.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 07/19/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No PIC present with an accredited Serv Safe certification during inspection. At least one employee shall be a certified Food Protection Manager who has an ANSI-accredited certification such as Serv Safe at all hours of operation.
1.0
15.
3-302.11; Priority; Raw beef stored next to cooked curry and miso soup. Raw meats shall always be stored below and away from RTE (ready-to-eat) food to prevent cross contamination. CDI - Food re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A large container of raw shell eggs sitting out at room temperature. Boiled eggs in a prep cooler reading above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Raw shell eggs moved to cool rapidly in the reach in freezer. Keep the prep cooler lid closed as much as possible to maintain proper temperatures.
1.5
33.
3-501.15; Priority Foundation; Recently prepared fried pork and curry cooling improperly. Fried pork resting on a prep table. Once 135 F is reached, active cooling is to begin. Curry stored in large portions in the glass reach in cooler. Use small portions when cooling food to facilitate heat transfer. CDI - Pork cooled rapidly in the tall reach in freezer. Curry spread into thinner portions.
0.5
49.
4-601.11(B) and (C); Core; Exterior surfaces of equipment need cleaning including, but not limited to: prep coolers, microwaves, cooler handles, and fryers. Equipment surfaces shall be kept free of an accumulation of dirt, food residue and other debris.
0.5
55.
6-501.12; Core; Facility walls and floors need more frequent cleaning. Floors and walls soiled throughout. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
EHS provided TPHC procedures to use on raw shell eggs and fried pork. Facility may opt to use these. If not, these foods must be held cold at 41 F or less at all times. Contact EHS via email for more information. No signature required due to COVID-19.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 02/08/2022
Score: 93.5
#
Comments
Points
9.
3-301.11; Priority; An employee observed plating tempura shrimp using chopsticks with one hand, and using the other hand (with no gloves present on the hands) to arrange shrimp on the plate. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI - Employee educated. Gloves donned.
2.0
15.
3-302.11; Priority; Foods in the sliding glass cooler stored improperly. Raw pork and raw whole muscle beef stored mixed in with raw chicken and raw pooled eggs. Raw shrimp and ready-to-eat imitation crab stored in the same container (in packaging). Additionally, raw pork and raw whole muscle beef were stored mixed in with raw chicken in a prep cooler. Store foods according to the posted food storage chart. CDI - Food re-arranged in both units.
1.5
20.
3-501.14; Priority; A container of curry cooked and prepared yesterday measured between 51-58 F in the tall reach in cooler. Hot foods must cool to 70 F within 2 hours, and from 70 F to 41 F within 4 hours, for a total of 6 hours to cool completely. Curry did not meet cooling parameters. CDI - Curry voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; One opened container of commercially packaged kimchee observed with no date mark. Once opened, kimchee must be date marked and held for a maximum of 7 days. Open/prep date + 6 days = 7 days total. CDI - Kimchee date marked.
1.5
33.
3-501.15; Priority Foundation; A bowl of cooked edamame cooling in a prep top cooler. Containers of cooked chicken and pork cooling in a prep bottom cooler across from the stove. Once foods are cooked they shall be cooled using rapid cooling equipment (freezer/tall reach in cooler). Prep units are designed to keep foods cold, not to cool them. CDI - All foods moved to cool rapidly in the reach in freezer.
0.0
49.
4-601.11(B) and (C); Core; The interior and exterior of both microwaves soiled with buildup of food debris. Equipment surfaces shall be kept free of an accumulation of debris. Clean microwaves.
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. No signature required due to COVID-19.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 01/06/2020
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: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 11/14/2018
Score: 97.5
#
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: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 06/01/2018
Score: 95
#
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.
