Location: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/22/2024
Score: 99
#
Comments
Points
45.
4-903.11(A) and (C); Core; A stack of single-use food trays was observed on the floor and outside of its packaging in the upstairs storage room. Single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used and stored at least 6 inches above the floor. CDI- articles moved to an appropriate location.
0.5
47.
4-501.11; Core; A metal storage cart in the warewashing area was observed rusting. Equipment shall be kept in good repair and so that it is easily cleanable. Replace cart. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; The fan cover in the walk-in cooler was observed with a brown residue and there is dust on the edges of the fan box. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency.
0.5
56.
6-303.11; Core; One of the three lights in the walk-in cooler is not working or is burnt out. At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units shall be provided. Replace light. No point taken today.
Location: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/19/2024
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; A metal push cart in the warewashing area was observed rusting. This is a cleanability issue. Equipment shall be kept in good repair. Replace push cart.
Location: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/13/2023
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Sani buckets observed stored directly on the floor beneath the prep line. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, clean equipment, single-service articles and linens. CDI- buckets moved to appropriate location.
Location: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/25/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; The white metal shelving in the reach-in cooler is peeling and rusting. This is a cleanability issue. Equipment shall be kept in good repair. Replace shelving soon. No points taken today.
0.0
55.
6-501.12; Core; Some spotty dust accumulation observed on the ceiling of the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean ceiling of walk-in cooler.
Location: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/24/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, hard boiled eggs, chicken and lamb in flip top cooler around 42-43F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Top of flip top cooler missing containers and lids and front doors being held open to add food from walk-in cooler. Cooler doors kept closed during inspection and ambient air checked at 37F. Top portion of cooler without containers or lids create large gaps, and bottom doors held open are allowing air to flow out of the cooler. Ensure doors are kept closed and no large gaps in top portion of the cooler. Manager checks cooler temperatures regularly, all food will be used for lunch service. Foods from walk-in cooler at 41F or below. Hard boiled eggs at 43F voluntarily discarded during inspection.
Location: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 11/22/2022
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Two wiping cloth buckets with 0ppm chlorine sanitizer solution. Cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration. Ensure bleach solution is 50-2200ppm using test strips. Also consider filling three compartment sink with sanitizer, either bleach or quat solution, testing solution and dunking buckets in solution to fill buckets. Bleach solutions changed, more bleach added to around 100ppm during inspection.
Location: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/01/2022
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
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: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/26/2020
Score: 100
#
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: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/10/2020
Score: 100
#
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: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/22/2019
Score: 98.5
#
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: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/14/2019
Score: 98.5
#
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: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/07/2018
Score: 98
#
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: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/15/2018
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: 107 EDINBURGH SOUTH DR STE 107 CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/02/2017
Score: 98
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires that existing refrigeration equipment that is not capable of maintaining the food at 41F or less to be upgraded or replaced to maintain food 41F or less.
