Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 08/30/2023
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Reach in cooler racks were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean racks.
0.5
55.
6-501.12; Core; Vent in dry storage area and above dish machine had accumulations of dust and black residues. Drain near dish machine was soiled with build up of food debris and pink residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents and floor drain.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 09/01/2022
Score: 97.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI - Provided education and an updated Employee Health acknowledgement form to properly inform food employees.
0.0
16.
4-601.11 (A); Priority Foundation; Can opener blade, a ramekin and a teapot soiled with dried food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
23.
3-501.17; Priority Foundation; One hunk of sliced ham observed with no date mark. Ham opened and sliced a few days ago according to PIC. TCS (Time/Temperature Control for Safety) foods shall be dated on their prep/open date, and they shall be held for 7 days maximum. Prep/open date + 6 days = 7 day maximum hold. CDI - Date known and added.
0.0
44.
4-903.11(A), (B) and (D); Core; Crumbs and food debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean dry location. Additionally, dishes stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged to air dry prior to stacking.
0.5
47.
4-501.11; Core; Heavy ice buildup present in walk in freezer. Equipment shall be maintained in good repair. Call in for repair.
0.0
49.
4-601.11(B) and (C); Core; Both vents above the expo area soiled with dust. Reach in cooler and freezer interior soiled with food debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 01/08/2021
Score: 95
#
Comments
Points
General Comments
Deep cleaning is needed throughout the kitchen. Move items stored on the floor for cleaning. Remove the old Ecolab Victory wash dispenser and provide appropriate storage for the new produce wash. Remove old dirty milk crate under the sink. Elevate hose off the floor. Recommend relocating the preparation table for a couple of weeks to break the habit of allowing storage and roach harborage in the corner where the knife box is mounted. . Walk-in cooler is holding food at 41F and 41.5F
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 08/09/2019
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: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 04/29/2019
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: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 01/11/2019
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: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 10/15/2018
Score: 99
#
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: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 07/26/2018
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: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 05/23/2018
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: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 01/22/2018
Score: 93.5
#
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: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 07/17/2017
Score: 94.5
#
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: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 08/14/2012
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
1 employee beverage with no lid sitting on prep table. Employee beverages are to always have lids and be stored below prep surfaces, food and single service items.
1.5
3.
Employee brushed hair from face on numerous occasions and continued working without properly washing hands. Once hands are soiled they are to be properly washed.
2.0
11.
No sanitizer mixed at time of inspection. When there is active prep of food occuring sanitizer mixed to proper concentrations is to be available for use; Ice cream scoops and mixer attachment soiled today. Thoroughly wash,rinse and sanitize.
1.5
23.
Fish cooling in deep mostly covered lexan pan. When cooling PHF's use shallow containers and do not cover until 45F and below. Fish reheated.
1.0
29.
Keep all hair under hair restraints.
0.0
34.
Keep metal pans and other containers inverted when stored under prep table. Debris is falling from table during prep activities and soiling clean equipment and utensils underneath; Pans stacked while wet. Allow to air dry before stacking or sealing to prevent mold and bacterial growth.
0.5
40.
Cleaning needed of fryer interior.
0.0
44.
Replacement needed of dumpster with missing door. Cleaning needed of dumpster pad around dumpster unit. Garbage littering ground.
0.5
45.
Cleaning needed of ceilings in dish area and at wait station-dusty.
0.5
46.
Clean ceiling vents in dish area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 04/05/2012
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
2.
2 employee beverages sitting on prep table beside prep sink area. Store employee beverages below food and food contact surfaces.
1.5
11.
Ice machine shield and metal pans underneath steam well soiled today. Thoroughly wash,rinse and sanitize.
1.5
16.
Sausage links and ham in steam well below 135F. Keep hot hold PHF`s 135F and above. Recommend using deep metal pans with lids to hold PHF`s at proper temperature. Both PHF`s voluntarily disposed of.
2.0
21.
Hot water at prep sink and dishsink 116F at 9:45am. Hot water 110F at 10am. Hot water 140F and above is to be provided. Water heater temperature controls were already turned to highest setting when temperatures discovered.
Current water heater serving kitchen is a Rheem natural gas unit Model # G100-75N 100 gallon capacity
Fixtures using water heater are as follows: 3 compartment dishsink, 1 can wash, 1 prep sink, 2 handsinks, 1 hot water dishmachine w/prerinse sprayer vat ( Champion Dishmachine ), and UniMat35 commercial clothes washer Model # 4C35PN2A420001
1.5
24.
Water used for thawing should be 70F and below. Do not mix hot water in with cold.
0.0
34.
Carafes and maroon plastic bowls stacked and sealed while wet. Allow to air dry before sealing or stacking; Ice cream scoop sitting in measuring cup on drainboard of prep sink while raw ground beef thawing in sink. Do not store utensils that will be used for ready to eat foods such as ice cream in close proximity to raw meats.
0.5
36.
Replace cracked dry goods bin in dry storage room.
Cleaning needed of walk in cooler door gasket, under rolling table rims, oven and stove, stove shelf, fryer, shelving over steam wells, around can opener holder and robo coup exterior.
0.5
43.
No papertowels at hansink nearest dish area. Handsinks are to be properly stocked at all times for proper handwashing.
1.0
45.
Cleaning needed of floors under ice machine and steam table; Cleaning needed of ceiling tiles around ceiling vents-dusty.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 02/06/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
2 employee beverages , 1 without a lid , sitting on prep tables. Employee beverages are to always have lids and be stored below prep tables, food and food contact surfaces.
1.5
11.
Ice machine shield, white plastic pails, slicer gripper, and mixer ( bowl and attachment ) soiled. Thoughly wash,rinse and sanitize.
1.5
17.
Milk slightly elevated in upright refrigerator. Recommend dialing down refrigerator temperature gauge.
0.0
33.
Ice scoop sitting in standing water on side of ice machine. Do not store in use utensils in standing water. Recommend drilling holes in bottom of scoop holder to allow for proper drainage.
0.5
34.
Tea pots and plastic beverage containers sealed or inverted on solid surfaces that will not allow proper air drying while wet. Allow to air dry before sealing or stacking.
0.5
36.
Do not use linen lined baskets for storage of single service utensils.
0.0
40.
Cleaning needed of walk in cooler shelving, fryer interiors and exteriors, and grill side.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 11/29/2011
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Right side of walk in freezer not arranged according to final cook temperature. Arrange refrigeration and freezer according to final cook temperature.
3.0
11.
Metal pans and pan lids soiled. Slicer gripper soiled. Metal tea pots and can opener blade soiled. Thoroughly wash,rinse and sanitize; Sanitizer in dishsink soiled. Change as needed.
1.5
23.
Salisbury steak and mac and cheese cooling in deep plastic sealed containers since 1:30pm today. Do not cool PHF's in sealed containers. When cooling PHF's they should not be any deeper than 4 inches. Thicker PHF's will require even thinner portions and possible aggitation to achieve time temperature requirements.
1.0
34.
Tea pots and ice cream cups stacked and sealed while wet. Allow to air dry before sealing or stacking.
0.5
36.
Walk in freezer door is rough and not easily cleanable due to caulk. Repair door so that it is smooth and easily cleanable. Repairs are to meet ANSI standards.
0.0
40.
Cleaning needed of walk in cooler shelving, can opener shaft and holder, ice scoop holder bottom, underneath service line, table rims, and fryer backs.
0.5
44.
Cleaning needed of dumpster pad.
0.5
46.
Lighting looks much better! Increase far right drainboard of dishsink lighting from 46 foot candles to 50 foot candles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 07/26/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Raw chicken over beef in walk in freezer. Raw bacon over eggs in walk in cooler. Arrange refrigeration and freezer according to final cook temperature.
3.0
26.
Once a dry good has been opened put into resealable container.
0.0
28.
Small flies observed at beverage station. Eliminate presence.
1.0
34.
Clean utensils stored under prep table becoming soiled from falling debris. Protect clean utensils from contamination. Keep covered or keep further back under prep table to protect from falling debris; Carafes sealed while wet. Allow to air dry to prevent mold and bacterial growth; Do not use trash bags to cover clean equipment.
0.5
44.
Remove wooden pallets from behind dumpster. Repair door leading into dumpster area.
0.0
46.
Lighting over cook line ranged from 25-32 foot candles. Lighting over dishwashing area including over dishmachine ranged from 21-42 foot candles. Lighting over dishwashing and food prep areas is to be at least 50 foot candles. Increase.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 04/08/2011
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
2.
1 employee beverage sitting on prep table with no lid. Employee beverages are to always have lids and are to be stored below prep surfaces.
0.0
5.
Small pails sitting directly in handsink basin beside dishwashing area. Do not store anything in handsinks. They must be available and accessible at all times.
1.5
10.
Boxes of food delivered at approximately 5 am still sitting on floor at 10:15am. Food is to be off of floor within a reasonable amount of time from delivery not to exceed 1 hour; 1 lexan of ice sitting on floor of walk in freezer. Keep food off of floor on approved shelving having at least 6-12 inches of clearance; Raw beef over precooked pepperoni, raw chicken over fish, and raw sausage over croissants in walk in freezer. Arrange refrigeration and freezers according to final cook temperature.
3.0
11.
White ceramic bowls still soiled on interiors. Plastic lexan lids sticky or greasy. Ice machine shield soiled. Thoroughly wash,rinse and sanitize.
1.5
21.
Hot water at prep sink 127F at 10:50am and 138F at 11:40am. Hot water 119F at dishsink at 11am. Hot water 140F and above is to be provided when hot water is used for sanitizing. New water heater on premises but is yet to be installed.
1.5
26.
Numerous dry goods for a specific resident in opened nonresealable containers. 1 large bin of sugar unlabeled. Once a dry good has been opened put into resealable labeled container.
0.5
34.
Small bowls stacked while wet on drying rack. Allow utensils and equipment to air dry before stacking to prevent mold and bacterial growth; Pans stored in soiled drawer under prep table. Transfer from drawer onto utensils. Protect clean utensils from contamination. Do not store in soiled containers or on soiled surfaces; Slicer on prep table very dusty and soiled from exposure to air for long periods. After cleaning cover to protect from soiling.
0.5
36.
Torn door gasket on upright freezer. Replace.
0.0
40.
Cleaning needed under table and shelving rolling rims, interior and exterior of wells cabinet, shelving in walk in cooler, fan housing in walk in cooler, shelf above stove, mixer exterior and cabinetry tracs under coffee station.
0.5
44.
Remove wood from dumpster area.
0.0
46.
1 blown light under cooking line. Replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 01/06/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Raw ground beef over bacon in walk in cooler, raw sausage over precooked chicken in walk in freezer. Raw ground beef and raw chicken in same container as precooked chicken and raviolli. Arrange coolers and freezers according to final cook temperature. Never store foods of different final cook temperature in the same container.
1.5
11.
Muffin pans and metal pan indents have food still on interiors. Thoroughly wash,rinse and sanitize.
1.5
17.
Half flat of eggs sitting on prep table 69F. Keep eggs 45F and below. Do not allow PHF`s to sit out at room temperature for any longer than necessary. If eggs need to stay out for long periods of time keep eggs in ice bath.
0.0
21.
Hot water at prep sink 117F at 9:45am and 102F at 10am. Hot water 105F at 3 compartment sink at 10am. Hot water 140F and above is to be provided when used for sanitizing. Pilot light had gone out. Light reignited at time of inspection. Same problem occured 2 weeks prior. Servicing and repair of unit is to occur when food is not being prepared or served.
1.5
26.
Numerous dry good bins with powdery or granular items unlabeled. Label all dry goods.
0.5
40.
Cleaning needed inside fryer, inside Wells cabinet, side of grill, ice scoop holder, and cabinetry under coffee station.
0.5
44.
Bags of garbage and other items on dumspter pad. Keep all garbage in dumpsters.
0.5
45.
Cleaning needed of ceiling around vent over prep table. Cleaning needed of floor under fryer, behind oven, and under 2 door upright refrigerator.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 09/14/2010
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
3.
Observed employee handle soiled pans at dishmachine with gloved hands,dispose of gloves and then put on new gloves. She then proceded to handle clean plates. Once gloves are soiled they are to be disposed of and hands washed. Gloves never take the place of handwashing.
0.0
5.
No storage in handsinks. Ever.
0.0
8.
Uncovered ice cream sitting directly underneath leakage from upright freezer. Lots of ice inside pan in which ice cream cups sitting. Protect food from contamination. Ice cream voluntarily disposed of. .2608 All food shall be clean, wholesome, free from adulteration and spoilage, safe for human consumption and shall be handled, served, or transported in such a manner to prevent contamination, adulteration and spoilage.
1.5
10.
Numerous boxes of food on walk in freezer and in storage room at 10am. Delivery made at 8:30am. Food is to off of the floor in a reasonable amount of time not to exceed 1 hour; Raw sausage over pizza and raw ground beef over raviolli in walk in freezer. Arrange coolers and freezers according to final cook temperature; Ice cream stored directly beneath leakage from upright freezer compressor. Protect food from contamination.Never store beneath leakage.
1.5
11.
Tea urn nozzles and can opener blades soiled. Waffle maker not used today still soiled. Thoroughly wash,rinse,and sanitizer.
1.5
17.
Cut watermelon on prep table 45F at 9:35am at beginning of inspection. Same watermelon still on same table at 10am. Food must be kept 45F and below except during preperation or service. Do not remove from temperature control unless food is to removed from kitchen and served immediately.
0.0
25.
2 thermometers tested and both out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
26.
Oats, pancake mix, grits, pasta, and tortillas in opened non-resealable containers. Once a dry good has been opened put into resealable containers.
0.5
34.
Pan lids wet stacked. Allow utensils to air dry before stacking. Use shelf opposite dishmachine for air drying only. Not enough space to be storage shelving as well; Wet plastic pitchers sitting flat on solid shelving. Pitchers will not air dry. Keep at air drying shelving until completely dried and then transfer.
0.5
36.
Upright freezer has condensate leaking down rear of unit and on top. Repair. Do not store food on interior until repaired; Recaulk behind prep sink; Recaulk ventilation over cooking line. Caulk has come away and is hanging. Use fireresistant caulk.
0.5
40.
General cleaning needed under table rims, cooking equipment interiors and exterior, underneath serving table in dining area, inside kitchen cabintry, rolling rack holding bakery items, interior of walk in cooler along seams, refrigeration door gaskets, and ice scoop holder.
0.5
44.
Sweeping needed around dumpster pad.
0.0
45.
Cleaning needed of ceilings around ceiling ventilation. Very dusty. Cleaning needed of half wall beside prep table.
0.5
46.
Cleaning needed of ventilation over cooking line and ceiling ventilation.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 03/30/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Do not store raw ground beef and raw beef cuts in same container in freezer as precooked meat products. Store all raw meats on bottom shelf in freezer beneath precooked meats or ready to eat products. Corrected during inspection. Raw meats were moved to bottom shelf in walk in cooler. Repair leak on freezer compressor that is dripping and freezing on food product beneath. Do not store food product beneath walk in freezer compressor until leak is repaired. Call Wake County Environmental Services at 919-868-9245 to provide notice that leak is repaired. A follow up visit will be conducted to verify repair.
3.0
11.
Clean utensils like service trays and hot plate covers of all food residue. Corrected during inspection. Utensils with food residue were washed, rinsed, and sanitized.
1.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Regrout floor tile beneath dishwash machine. Replace damaged floor tile in the same area.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 09/30/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Do not store raw ground beef and raw chicken in same container in freezer as precooked meat products. Store all raw meats beneath all precooked or ready to eat foods on bottom shelves in coolers or freezer. Corrected during inspection. Raw meats were moved to bottom shelf in freezer beneath precooked meats and ready to eat foods.
1.5
11.
Clean interior of ice machine and ice dispenser. Mold growth was present on interior bins and chute. Corrected during inspection. Ice machine was shut down and interior bin was emptied for total interior cleaning.
1.5
34.
Allow coffee urns and hot tray lid inserts to drain and air dry after washing.
0.5
45.
Clean wall area in dishwash room. Some mold growth was present.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep all hot food items directly beneath heatlamps on service line.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 02/26/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
Clean bowls, pans, plates, glasses and meat sharpener blade thoroughly of all food residue. Corrected during inspection. Items were washed rinsed and sanitized again. Clean ice machine interior. Mold growth is present on interior chute. Corrected during inspection. Ice machine was shut down and drained to allow for total cleaning of interior bin and chute. Clean ice machine monthly. Store utensils to prevent crumbs and food residue from falling onto food contact surfaces. Ex: Invert glases for drinks. Corrected during inspection. Utensils were rewashed and sanitized.
3.0
23.
Do not overstack cooling items in containers in walk in cooler. Ex: Steak. Place cooling foods in containers in cooler in amounts not over four inches thick and leave container partially uncovered initially to allow heat to vent out of food.
1.0
35.
Keep items like styrofoam plates stored in sealed plastic covering. Ex: Stockroom.
0.5
40.
Clean shelves, drawers, containers, and racks where utensils are stored. Some food crumbs were present. Clean door tracks and cabinets beneath beverage service counter. Clean interior floor of reach in freezer. Clean cabinet of fryer.
1.0
46.
Clean ceiling vent in stockroom.
0.5
47.
Keep items like drink urns stored above the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cleanable and waterproof covers are needed for dish rack and meat slicer. Change out wash water in dish machine every two hours. Replace all permanently stained plates and scratched drinking glasses.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 07/07/2008
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Keep food items like food containers and boxes stored above the floor in walk in cooler. Do not store opened drinks beside food product for residents in reach in freezer. Corrected during inspection. Food containers in cooler were placed on shelves and opened drink in reach in freezer was discarded.
1.5
11.
Clean meat slicer blade, sharpener box, and ice machine interiors. Residue was present on these surfaces. Corrected during inspection. Equipment was cleaned and sanitized prior to end of inspection.
1.5
28.
Drain flies were present on service counter for tea and coffee.
1.0
40.
Clean cabinet interiors, drawers, exteriors of dry food bins, interior of oven, and drain on drink service table.
0.5
45.
Regrout floor tile beneath dishwasher. Clean wall beneath dishwash drain board of mold growth. Clean floors beneath tables, shelves, equipment, and cabinets in kitchen, dishwash room, stock room, and walk in cooler/freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 01/24/2008
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
7.
Keep dry foods like chips and rice in sealed containers after opening product packages.
1.0
11.
Clean interior of ice dispenser in service area. Some mold growth present. Corrected on site. Ice dispenser was shut down for operation and interior was drained and cleaned.
2.5
17.
Repair leak on drain pipe beneath dishwasher drainboard. Clean cabinet ineriors in service area. Clean drain for coffee and tea dispensers on service table.
1.0
27.
Replace rusted floor panels in walk in cooler. Clean walls of mold growth behind and beneath dishwasher. Rust resistant metal or plastic backsplash is needed in this area. Ex: Stainless steel. Regrout floor tile beneath dishwasher area. Clean floors behind equipment like ovens.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 08/16/2007
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Clean and sanitize interior of ice machine. Some mold growth present on inside chute.
2.5
15.
Allow utensils like measuring cups and drink pitchers to air dry and drain of water after washing.
1.5
28.
Clean floors in areas like stock rooms. Some cumbs present below shelves in these rooms. Replace rusted floor in walk in cooler. Clean floor drain beneath servery cabinet in dining room. Mold growth is still present on wall behind dish wash machine. Remove mold growth from wall area. A metal backsplash or other easily cleanable surface is needed behind dishwasher to allow for easier cleaning.
0.5
General Comments
Clean servery cabinet top and drains in dining room. Management is in process of selecting vendors who can provide emergency water supplies in times of emergency. Selection process must be completed by end of calendar year.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 04/02/2007
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
11.
Clean utensils and equipments thoroughly of all food residue. Ex: Food scoops, spatulas, spoons, meat slicer, and can opener.
2.5
17.
Clean drawers beneath prep. tables of crumbs. Clean utensil trays of residue. Clean compressor fan exterior of dust buildup. Clean exterior of dishwasher.
1.0
20.
Do not stack cleaning items in hanwash sink by dishwash area.
2.0
28.
Clean floors beneath and behind equipment, shelves, and racks. Clean wall by dishwasher drainboard of mold growth. Repair ceiling leak in rear hall. Replace water damaged ceiling tile after leak is fixed. Repair or replace rusted floor panels in walk in cooler.
0.5
General Comments
Keep all single service plates, bowls, and cups in sealed plastic bags or containers. Installation of a stainless steel backsplash plate on wall by dishwasher will help prevent mold growth on wall and allow for easier cleaning.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 12/15/2006
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Disinfectant solution provided is too strong for use on food prep. surfaces. Quat solution provided had a concentration in excess of 400 P.P.M. Quat. ammonia sanitizers for food prep. surfaces should be in a range between 150 to 300 P.P.M. based on the sanitizer and test strips used. If chlorine/water sanitizer mix is used the concentration of the solution should be between 50 to 100 P.P.M. Clean coffee urns before stacking on clean dish storage rack. Clean interior bin of ice dispenser in dining room. Clean back blade of meat slicer.
2.5
16.
Keep all single service paper products like cups and plates in sealed containers. Ex: In stock room.
1.0
17.
Clean compressor fan cover in walk in cooler. Clean top of knife rack. Clean interior cabinet of fryer. Clean oven/stove top catch pans.
1.0
28.
Replace rusted floor panel in walk in cooler. Clean walls of mold growth behind dishwasher drain board. Clean floor beneath equipment like stoves and beneath storage shelves in stock room.
0.5
General Comments
Keep handwash sink at dishwash area clear for use. Ex: Rag was in sink basin. Keep items like bread and cheese completely wrapped and covered in walk in cooler.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 09/07/2006
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
7.
Keep dry food items like cereal in sealed containers after opening packages.
1.0
17.
Clean interiors of drawers and cabinets in dining rooms and kitchen. Replace loose door gasket on reach in freezer. Replace plastic cover on meat slicer. Repair loose cabinet top in dining room.
2.0
28.
Clean floors beneath shelving in store room and under equipment, sinks, and tables in kitchen. Clean walls of mold behind dishwasher drainboards. Clean floor drains in dishwash area.
1.0
30.
Clean ceiling vent in store room. Clean compressor fan cover in walk in cooler.
0.5
General Comments
Monitor food product expiration dates. Ex: Milk. Keep all staff drinks stored in refrigerator in employee lounge. Do not store staff food and drink items with product for residents.
Location: 111 Mac Arthur DR CARY, NC 27511 Facility Type: Institutional Food Service Inspection Date: 04/25/2006
Score: 95
#
Comments
Points
11.
Slicer has some meat particles on the blade. Clean and sanitize after use.
2.5
17.
Ice Scooper holder has dirty standing water inthe bottom. Drill holes inthe bottom so water can drain out and keep scoop holder clean. Lid is cracked on the Robot food processor. Do not use until lid is replaced. Repair right door casing on beverage-Air refrigerator and replace torn rubber gasket.
1.0
27.
Clean floor under cook line.
1.0
30.
RE-position ice machine drain line so that water goes directly into the drain not on the floor. One package of food was not properly stored. Store package in a covered container after opening
