Location: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/29/2024
Score: 98
#
Comments
Points
8.
2-301.14; Priority; Employee gloves were not removed and hands were not washed after going from make line to walk in cooler. Hands shall be washed after engaging in activities that contaminate the hands. CDI: Gloves removed and hands were washed. Educational moment. Ensure that employee hands are washed when there is a change in task.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce and spring mix on salad cold well were maintained above 41F due to unit not being powered on. Multiple single-service containers of salsa had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Salsa moved to prep cooler to cool to 41F. Lettuce and spring mix voluntarily discarded and cold well unit was powered on.
1.5
49.
4-601.11(B) and (C); Core; Make line hood had grease drippings. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean hood.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/25/2023
Score: 98
#
Comments
Points
29.
8-103.12; Priority; 24 bags of reduced oxygen packaged (ROP) salsa, 2 bags of ROP black eyed peas, and 1 bag of ROP shredded beef were maintained beyond 7 days (date range from 10/07/2023 to 10/24/2023). Person in charge was unable to display that salsa were non-TCS. Facility HACCP plan states food shall only be maintained for 7 days from preparation. The permit holder shall comply with the HACCP plans and procedures that are submitted and approved as a basis for the modification or waiver. CDI: Bags of prepared food were voluntarily discarded.
1.0
33.
3-501.15; Core; Multiple large containers of chicken were cooling with tightly wrapped coverings. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, and loosely or completely uncovering the food. CDI: Coverings were removed on all pans.
0.5
37.
3-302.12; Core; Some bottles of oil and lemon juice were not labeled. Except food that can be readily and unmistakably recognized, working containers holding food shall be labeled with the common name of the food. Ensure all food bottles are labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; Multiple clean containers in dish storage area were stacked while wet. Clean equipment shall be stored in a self-draining position to allow air drying. Store containers to allow air drying.
Location: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/26/2022
Score: 93.5
#
Comments
Points
15.
3-302.11; Priority; Multiple containers of raw chicken were stored directly above chopped tomatoes and salsa in walk in cooler. Food shall be protected from cross contamination by separating raw animal foods from ready to eat foods during storage. CDI: Chicken moved to bottom shelf.
1.5
16.
4-602.11; Core; Soda machine nozzles had built up residue present. Equipment such as soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles more frequently.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple single-service containers of sour cream and tomatoes had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Sour cream above 45F was voluntarily discarded and tomatoes were moved to prep cooler to cool.
1.5
33.
3-501.15; Priority Foundation; Multiple large containers of tomatoes were cooling with tightly wrapped coverings. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, and loosely or completely uncovering the food. CDI: Coverings were removed on all pans.
0.5
41.
3-304.14; Core; Multiple sanitizing buckets had concentrations of quaternary ammonia below 200 PPM. Sanitizing buckets shall have a concentration of 200-400 PPM quaternary ammonia. CDI: Sanitizer was replaced.
0.0
44.
4-903.11(A), (B) and (D); Core; Wire racks for storing clean dishes were rusted. Clean equipment shall be stored in a clean, dry location not exposed to splash, dust, or other contamination. Clean rust from wire racks.
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: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/04/2022
Score: 98.5
#
Comments
Points
16.
4-602.11; Core; Soda machine nozzles had built up residue present. Equipment such as soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Scrub soda nozzles with brush and soap and then soak in sanitizer.
1.5
47.
4-501.11; Core; Magnetic Knife racks are rusty. In reach in cooler that stores salmon the shelves are rusty. Equipment shall be maintained in a state of good repair. Resurface or replace these items in future.
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: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/19/2021
Score: 100
#
Comments
Points
General Comments
-Establishment is receiving ROP foods from Real Food Central. Approved products include: braised shredded beef, braised shredded chicken, braised pulled pork, black beans & black eyed peas (original list). In addition to the items above, EHS observed raw chicken, raw beef, guasaca vinaigrette, and salad dressings being received in ROP packages as well. Please notify Real Food Central to stop using ROP for any items outside of the original list, or operator can supplement an approval letter for the additional items through the state. Please contact Loc Nguyen at 919-500-6372 for any questions.
Location: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/11/2020
Score: 99
#
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: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/31/2019
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: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/07/2018
Score: 96
#
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: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/07/2018
Score: 90.5
#
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: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/06/2017
Score: 94.5
#
Comments
Points
General Comments
Facility is not cooking steak to 145F. They are cooking to approximately 115F and then placing into hot holding cabinet for less than 30 minutes. At the end of that time what is not sold is discarded. Written procedures onsite do not indicate how time is monitored or what is done to the product that is not sold. Amend existing paperwork to reflect. Also all steak unless specifically ordered is undercooked =less than 145F for 15 seconds. Recommend having 2 cutting boards in use at all times for cooked and undercooked steak cutting. These cutting boards may be kept out at room temperature for up to 4 hours between washing, rinsing and sanitizing.
Location: 9918 CHAPEL HILL RD SUITE 103 CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/07/2017
Score: 99.5
#
Comments
Points
General Comments
Please discontinue using a wet cloth to hold cutting boards in place. The wet cloth traps bacteria within the cloth. Please purchase non slip cutting board mats to hold cutting boards in place.
*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.
