Location: 941 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/23/2024
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Yellow/onion sauce 49.5 degrees Fahrenheit. Tomato sauce 45.5F. Cooked onion strings 56F in a bowl in a pan on the top of the refrigerator. Food shall be maintained at 41F and colder. Use a thermometer to check food temperature. Properly seat pans, deep into the refrigerator; do not double stack pans. Double pans were removed.
1.5
23.
3-501.17; Priority Foundation; Food is not Date Marked. If cooked food is refrigerated more than 24 hours, maintain date marking. Labels, masking tape or painters tape is needed. Discussed the requirement today.
1.5
27.
3-302.14; Priority; Mustard Oil is NOT a safe food additive. Discontinue use.
0.0
33.
3-501.15; Priority Foundation; Cooling methods for cooked cheese 71F stored in the top of the prep refrigerator are not adequate. Avoid cooling food in the top of the prep cooler. Use shallow layers, store in the enclosed low portion of the refrigerator, or inside the walk-in cooler. Cheese was transferred to another pan and moved to the walk-in cooler.… Lamb 106F in plastic pans in a melted ice bath/water on a cart at room temperature. No thermometer is available. Cool food quickly. Stir lamb in gravy. Consider using the extra sink for an ice bath. Purchase shallow metal hotel pans and store inside the walk-in cooler. Thermometer was ordered. Ice added to the pan and food. Cooling log started.
0.5
36.
4-302.12; Priority Foundation; No Thermometer is available to determine food temperature. Two digital thermometers ordered during today's inspection.
0.5
37.
3-302.12; Core; some food ingredients are not labeled. Maintain the common name on foods that are not easily recognized.
0.0
43.
3-304.12; Core; Utensils are stored in water near the prep refrigerator. Store on a clean, dry surface ~or~ in water hotter than 135F.
