Location: 111 E CHATHAM ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 12/11/2023
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; The hand sink near the pizza make unit was blocked with a trash can and dough pans. The hand sink in the rear food prep area had an employee drink stored in it. Hand sinks shall be accessible at all times for employee use, and may not be used for any purpose other than hand washing. CDI-Hand sinks were made accessible. Reviewed need for hand sinks to be available for use with PIC.
1.0
20.
3-501.14; Priority; Sausage and meatballs cooked at 8 am today were 80-82F at 11:30 am. TCS (Temperature Control for Safety) foods shall be rapidly chilled from 135F to 70F within 2 hours of cooking, and from 70F to 41F within 4 hours. CDI-Foods were voluntarily discarded. Reviewed cooling requirements with PIC. Provided cooling logs and cooling information to PIC.
1.5
33.
3-501.15; Priority Foundation; Meatballs and sausages were placed into deep containers and stacked on top of each other in the walk in cooler for cooling. Foods shall be rapidly chilled using 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 methods in Spanish and English. Food was voluntarily discarded.
Location: 111 E CHATHAM ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/13/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Two containers of garlic in oil were left at room temperature for 4 hours. TCS (Temperature control for safety) foods shall be maintained at 41F or below. CDI-Garlic in oil was voluntarily discarded. Discussed using TPHC with this product, as PIC stated it gets frozen when placed in prep units.
1.5
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
Location: 111 E CHATHAM ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/29/2022
Score: 98.5
#
Comments
Points
16.
4-501.112; The final rinse of the dish machine reached 157F. Final rinse of dish machines shall reach at least 165F. CDI-Repair was scheduled. The PIC agrees to sanitize all utensils in the 3-compartment sink, which has 300ppm quaternary ammonium.
1.5
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
Location: 111 E CHATHAM ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/14/2022
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the facility. CDI-EHS provided a plan to the PIC via email.
0.0
33.
3-501.15; Priority Foundation; Meatballs were not cooled to 41F before placing into prep unit, and were stacked in a deep pan over the fill line. TCS foods shall be rapidly cooled after cooking by using one or more of the following methods: placing food in a shallow pan; using rapid cooling equipment; stirring food placed into an ice water bath; adding ice as an ingredient; and/or other methods. CDI-Meatballs were placed in a single layer on a baking sheet and moved to the walk in to cool faster.
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
