Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 06/24/2024
Score: 93.5
#
Comments
Points
10.
5-202.12; Core; The handwashing sink reached 83 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 38 C (100 F) through a mixing valve or combination faucet. Repair to 100 F (38 C) minimum.
1.0
10.
5-205.11; Priority Foundation; A blue bowl used for food preparation stored inside of the handwashing sink upon entry. A handwashing sink may not be used for purposes other than handwashing. Do not store anything inside of the handwashing sink. CDI - Bowl removed.
0.0
16.
4-602.11; Priority; Ambient temperature of the refrigerated room reading 58 F during inspection. According to the PIC, utensils and equipment (such as the bandsaw, slicer, and all utensils) are cleaned less than once every 4 hours. All of these items heavily soiled at time of inspection. If used with potentially hazardous food (Time/Temperature Control for Safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least once every 4 hours. EHS showed PIC temperature and cleaning frequency chart. CDI - Education provided. The bandsaw, slicer, and all utensils to be cleaned. Based on current hours, these shall be cleaned and sanitized at least 3 times per day.
1.5
36.
4-302.12; Priority Foundation; No thermometer available. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - Thermometer obtained.
0.0
39.
3-305.11; Core; Multiple boxes of food stored on the floor, and a few foods stored on 3-compartment sink drainboards. Food shall be stored at least 6 inches above the floor, and in areas where it is not exposed to splash or other contamination.
1.0
45.
4-903.11(A) and (C); Core; Various single-use plastic and Styrofoam trays stored with the food contact surface facing upwards. These shall be stored inverted to prevent contamination.
0.5
47.
4-501.11; Core; The walk-in cooler and walk-in freezer gaskets are torn. The lowboy freezer gaskets are also torn. Equipment shall be maintained in good repair. Replace gaskets.
0.5
48.
4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. CDI - Bleach prepared.
0.5
49.
4-601.11(B) and (C); Core; Fan guards in the prep room and in the walk-in cooler soiled with dust and debris. Walk-in cooler gasket soiled with black accumulation. Lowboy freezer gasket soiled with debris. Glass sliding doors (display case) soiled with black and green accumulation. Old sticker residue soiled with raw meat debris present on equipment throughout. The small working cooler soiled with food and debris (interior and exterior). Wooden grates (display cooler) soiled with black accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of food debris, dirt and dust. Remove all old stickers from equipment and thoroughly clean areas mentioned.
1.0
55.
6-501.12; Core; Walls behind prep areas and the walk-in freezer floor soiled with accumulation and debris. 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: 08/16/2023
Score: 93.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Towels are available at the handwashing sink in the prep room, but towels do not dispense. The towel dispenser is inoperable. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. CDI - PIC to replace the towel dispenser.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple packages of chicken feet holding above 41 F in the display cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Chicken feet moved to the walk-in cooler to chill rapidly.
1.5
28.
7-207.11; Priority; Pain reliever stored on top of a container of single-use gloves. Employee medications shall be located to prevent the contamination of food, equipment, utensils, linens and single-use articles. CDI - Pain reliever re-located to an appropriate area.
2.0
39.
3-305.11; Core; A box of chicken stored directly on the floor. Tripe stored in the 3-compartment sink. Food shall be stored at least 6 inches above the floor, and in areas where it is not exposed to splash, dust or other contamination. Tripe moved to the prep sink and chicken removed from the floor.
1.0
49.
4-601.11(B) and (C); Core; Fan guards in the prep room and in the walk-in cooler soiled with dust and debris. Glass sliding doors (display case) soiled with black and green accumulation. Old sticker residue soiled with raw meat debris present on equipment throughout. The small working cooler soiled with food and debris (interior and exterior). Wooden grates (display cooler) soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of food debris, dirt and dust. Remove all old stickers from equipment and thoroughly clean areas mentioned.
1.0
54.
5-501.116; Core; Trash cans heavily soiled. Waste handling units shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Clean trash cans.
0.0
55.
6-501.12; Core; Walls behind prep areas and the walk-in freezer floor soiled with accumulation and debris. 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: 11/03/2022
Score: 93.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Knives and other utensils on magnetic racks soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - PIC to wash, rinse and sanitize utensils.
1.5
16.
4-602.11; Priority; Ambient temperature of the refrigerated room reading 60 F during inspection. Condensers dripping condensate onto prep room floors. According to the PIC, utensils and equipment (such as the bandsaw) are cleaned less than once every 4 hours. If used with potentially hazardous food (Time/Temperature Control for Safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least once every 4 hours. EHS showed PIC temperature and cleaning frequency chart. CDI - Education provided. Until repair of the condensers PIC to have employee's clean equipment and food contact surfaces at least once every 4 hours.
0.0
28.
7-207.11; Priority; Employee medications stored in a container with meat pads and gloves. Employee medications shall be located to prevent the contamination of food, equipment, utensils, linens and single-use articles. Do not store these items in the same container together. CDI - Meat pads and gloves moved to another container.
2.0
28.
7-204.11; Priority; Clorox 'No Splash Formula' is used by facility as sanitizer. As specified on the Clorox website, 'Even though Clorox® Splash-Less® Bleach is now EPA-registered, sanitizing dishes and other food contact surfaces is not an approved use on the EPA registration. To sanitize and disinfect, use Clorox Disinfecting Bleach.' No instructions for use as a sanitizer on food contact surfaces. This product is not approved. CDI - EHS spoke with PIC. PIC to obtain an approved bleach formula for sanitizing food contact surfaces.
0.0
36.
4-302.12; Priority Foundation; No thermometer available. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR - EHS will return to ensure a thermometer is obtained.
0.5
39.
3-305.11; Core; Both condensers in the prep room have heavy ice accumulation and are dripping condensate onto the prep room floor. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
0.0
45.
4-903.11(A) and (C); Core; Various single-use plastic and Styrofoam trays stored with the food contact surface facing upwards. These shall be stored inverted to prevent contamination.
0.5
47.
4-501.11; Core; As mentioned above, both condensers in the prep room have heavy ice accumulation and are dripping condensate onto the prep room floor. Equipment shall be maintained in good repair and proper adjustment. Repair condensers.
0.5
48.
4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. CDI - Bleach prepared.
0.5
49.
4-601.11(B) and (C); Core; Fan guards in the prep room soiled with dust and debris. Walk in cooler gaskets and clear door flaps soiled with black accumulation and meat debris. Prep cooler handles and glass display cooler tracks soiled with debris. Surfaces of equipment shall be kept free of an accumulation of food debris, dirt and dust.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 03/28/2022
Score: 91
#
Comments
Points
6.
2-401.11; Core; An employee drink stored next to the slicer, single-use meat pads and gloves. Employee drinks shall be stored below and away from food and food contact surfaces to prevent contamination. Drink moved.
1.0
10.
5-205.11; Priority Foundation; A container of meat pads, a scrubber and various disassembled parts stored in the only handwashing sink in the prep room. Handwashing sinks are for handwashing only. This is not a storage area. CDI - Items moved.
2.0
10.
6-301.12; Priority Foundation; Towels are available at the handwashing sink in the prep room, but towels do not dispense. The towel dispenser is inoperable. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. CDI - PIC stated he has an extra towel dispenser. PIC to replace the towel dispenser.
0.0
22.
3-501.16 (A)(2) and (B); Priority; One side of the display cooler is holding 50 F + ambient. Two containers of chicken wings, two containers of chicken breast, and two containers of pork holding 44-50 F +. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. VR - All foods moved to the walk in cooler/freezer to cool rapidly. PIC showed EHS a work order placed for the unit. EHS will return to ensure cooler is holding at 41 F or below.
1.5
28.
7-207.11; Priority; Numerous employee medications stored in a container with meat pads and gloves. Employee medications shall be located to prevent the contamination of food, equipment, utensils, linens and single-use articles. Do not store these items in the same container together. CDI - Meat pads and gloves moved to another container.
1.0
35.
3-501.13 ; Priority Foundation; Raw meat thawing in stationary water in the 3 compartment sink. Food shall thaw fully submerged under cold running water (70 F and below), under refrigeration, or as a part of the cooking process. Use the prep sink for food preparation. CDI - Meat placed in a bowl, moved to prep sink, and faucet turned on.
0.0
39.
3-307.11; Core; Meat marinated in a bowl stored inside of a trash can. This is a source of contamination. Trash cans are dirty and they may not be used for food preparation. Bowl removed.
1.0
47.
4-501.11; Core; As mentioned above, one side of the display cooler is holding 50 F + ambient. PIC has placed an order for repair. Equipment shall be maintained in good repair and proper adjustment. Do not store meats in this unit until it can maintain 41 F or below.
0.0
48.
4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. CDI - Bleach prepared.
0.5
49.
4-601.11(B) and (C); Core; Fan guards located above food prep areas and in the walk in cooler are soiled with dust and debris. The small reach in freezer is soiled with food debris inside and out. The black main display unit has a heavy amount of old sticker residue soiled heavily with black accumulation. Walk in cooler racks are soiled with black accumulation. Glass sliding doors are soiled with dirt and debris. Surfaces of equipment shall be kept free of an accumulation of food debris, dirt and dust. Remove all old stickers from equipment and clean areas mentioned.
1.0
55.
6-501.12; Core; Heavy buildup of raw meat debris and black accumulation present on the wall behind the 3 compartment sink extending to the prep sink and the handwashing sink. Walls in the walk in cooler soiled with heavy pink accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
1.0
56.
6-305.11; Core; Personal employee items such as a cell phone, phone charger, sunglasses and etc. were stored in containers mixed in with meat pads and gloves (which are used when preparing and storing food). Suitable facilities shall be provided for employee possessions. Store these items separately to prevent contamination.
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. Follow-Up: 03/31/2022
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 10/11/2021
Score: 93
#
Comments
Points
5.
2-501.11; Priority; No cleanup procedure available for review. This is a new requirement per the 2017 Food Code. CDI - Clean up procedures sent to PIC.
0.0
6.
2-401.11; Core; One employee drink observed on prep bottom surface directly next to clean cutting utensils. Employee drinks shall be stored below and away from food and food contact surfaces to prevent contamination. Drink moved.
0.5
10.
5-205.11; Priority Foundation; Steel wool and various utensils and equipment stored in handwashing sinks. Handwashing sink in prep room blocked by a cart throughout majority of inspection. A handwashing sink shall only be used for handwashing. Do not store anything in the handwashing sinks. Handwashing sinks shall be accessible at all times for employee use. Do not block handwashing sinks. CDI - Items moved.
1.0
10.
6-301.12; Priority Foundation; Towels available at handwashing sink in prep room, but towels do not dispense. The towel dispenser handle is inoperable. Towels located in the dispenser soiled heavily with black accumulation. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. CDI - Soiled towels discarded, and a new set of towels provided. PIC instructed to clean and sanitize the dispenser.
0.0
15.
3-302.11; Priority; Raw ground beef stored above packages of whole beef and pork in the walk in cooler. Food shall be stored according to final cook temperature as outlined in the food storage chart posted on the walk in cooler door. CDI - Raw ground beef re-located.
1.5
28.
7-207.11; Priority; Numerous employee medications stored above a prep surface. Employee medications shall be located to prevent the contamination of food, equipment and single-use articles. CDI - Medications moved.
1.0
28.
7-201.11; Priority; A spray bottle of Windex stored above a food prep surface and directly next to single-use trays and gloves for handling food. Poisonous or toxic materials shall be stored so that they do not contaminate food, equipment and single-use articles. CDI - Windex moved.
0.0
39.
3-305.11; Core; Multiple containers of BBQ sauce stored directly on the floor. Food shall be stored at least 6 inches above the floor where it is not exposed to splash, dust or other contamination. Containers moved up off the floor.
1.0
45.
4-903.11(A) and (C); Core; Various single-use plastic and Styrofoam trays stored with the food contact surface facing upwards. These must be stored inverted to prevent contamination.
0.5
47.
4-501.12; Core; Cutting boards are heavily scratched and stained. Cutting surfaces shall be resurfaced or replaced if they cannot be effectively cleaned. Replace cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Fan guards located above food prep areas and in the walk in cooler are soiled with dust and debris. The small reach in freezer is soiled with food debris inside and out. The black main display unit has a heavy amount of old sticker residue soiled heavily with black accumulation. Surfaces of equipment shall be kept free of dust, dirt and debris. Remove all old stickers from equipment and clean areas mentioned.
0.5
55.
6-501.12; Core; Raw meat debris present on walls and floors throughout. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
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
General Comment: 4-303.11; No sanitizer available for use upon entering the establishment. Cleaning agents that are used to clean equipment and utensils shall be provided and available for use during all hours of operation. Employee prompted to prepare sanitizer. Bleach sanitizer prepared and appropriate concentration (50-200 ppm) reached.
Establish a more defined procedure for the 'wash', 'rinse', and 'sanitize' step at the 3 compartment sink. EHS recommends placing stickers on all vats to designate them.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 12/21/2020
Score: 92.5
#
Comments
Points
General Comments
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over employee health policy with employees and check in on employees health.
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 01/06/2020
Score: 94.5
#
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. Follow-Up: 01/16/2020
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 11/02/2018
Score: 92
#
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. Follow-Up: 11/12/2018
Location: 1961 High House RD CARY, NC 27519 Facility Type: Food Stand Inspection Date: 06/21/2018
Score: 91
#
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.
