Location: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 07/02/2024
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; Pulled pork was repackaged on 6/22/24, and available for service 7/2/24. Refrigerated, ready to eat, TCS (Time/Temperature Control for Safety) foods shall be discarded within 7 days of preparation or removal from commercial packaging. CDI-Containers of pulled pork were voluntarily discarded. Educational materials on date marking and Listeria were provided to PIC.
Location: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 12/20/2023
Score: 98
#
Comments
Points
9.
3-301.11; Priority; Employee picked up a cookie with bare hands for service. Employees may not touch ready to eat food with bare hands unless washing fruits and vegetables. CDI-Reviewed rules with PIC. Facility has tongs, gloves, and tissue paper in kitchen for use in transferring ready to eat foods.
2.0
48.
4-501.14; Core; The 3-compartment sink had dried food residue in the first compartment. Ware washing equipment shall be cleaned at least once daily, and be maintained clean. CDI-Sink compartment was cleaned.
Location: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 10/17/2022
Score: 100
#
Comments
Points
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: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 04/14/2022
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the facility. CDI-A plan was provided to the PIC via email.
0.0
49.
4-601.11(B) and (C); Core; The panel inside the ice maker was soiled. Food contact surfaces of equipment shall be maintained clean. CDI-Ice machine was cleaned.
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
No signature required due to COVID-19 precautions.
Location: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 10/16/2020
Score: 96
#
Comments
Points
General Comments
Please address questions/comments to Jamie.Phelps@wakegov.com (919) 210-5228. No signature required due to COVID-19. Please contact Megan Scott at 919-868-6416 about your permit. Follow-Up: 10/26/2020
Location: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 05/06/2019
Score: 98.5
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 *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: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 10/23/2018
Score: 97.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 01/29/2018
Score: 95
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 05/11/2009
Score: 94
#
Comments
Points
11.
Premade sanitizer product from foodservice provider too strong; recommend to manager to dilute solution to get santitizer at 50-100ppm chlorine. Discussed with manager on how to properly dilute solution to make sanitizer at proper strength. Clean pink slim in ice machine.
1.5
17.
Left prep cooler was reading 52F ambient temp; tossed all PHFs out of temp range. Foods tossed were: swiss cheese, american cheese, provalone cheese, ham, salami, tomatoes (per choice of manager). All PHFs must be kept 45F or below in storage.
2.0
33.
Ice scoop laying in ice; store ice scoop with handle up at all times.
1.0
36.
Deli prep cooler not able to keep foods 45F or below; manager called repair men to service unit during inspection. Have unit holding temp at 45F or below before putting any PHFs in it.
0.5
40.
Clean the following: under soda heads around nozzels; fryers better; sides of chargrill; clean cappuchino machine underneath.
0.5
45.
Clean floors and walls behind equipment and along edges of build up.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 11/07/2008
Score: 95
#
Comments
Points
11.
No sanitizer mixed at time of inspection; be sure sanitizer is mixed daily to 50-100ppm of chlorine. Took at teaching moment to instruct manager.
1.5
17.
Right prep cooler - hot dogs, jumbo dogs, eggs, BBQ, bacon bits and mushrooms were all above 50F; Items put in cooler day before. All PHFs must be held at 45F or below. Appears cooler gasket is torn and causing warm air to get in. Manager tossed all PHFs above 50F.
2.0
26.
Found open bag of sugar; be sure to put any open bags in a sealable container; zip top bags are considered sealable containers.
0.5
33.
Ice scoop laying in ice; store ice scoop with handle up at all times.
0.5
36.
Gasket on front prep cooler torn off on bottom which could be causing warm air in and not keep PHFs 45F or below-replace; replace gaskets on lt front prep cooler and on back refrig far right (rt side bottom door); shelves in back refrig middle area starting to rust and need replacing.
0.5
40.
Be sure to clean around nozzels on Cappuccino Machine. Some build up.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Need some rearrangement in reach in freezers according to final cook temp; Food order chart provided for reference.
Location: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 11/15/2007
Score: 97.5
#
Comments
Points
2.
NO POINTS TAKEN: DELI MEAT IN FRONT SANDWICH PREP IS 46-47. THERMOSTAT WAS TURNED DOWN & BAGS OF BAGELS THAT MAY HAVE BEEN BLOCKING AIR FLOW WERE REMOVED. COOLER TEMPERATURE MUST BE RECORDED AT 7:00 PM THIS EVE, AT CLOSE, & FIRST THING IN THE MORNING. TEMPERATURES MUST BE CALLED IN TO ME AT 868-2559. IF COOLER DOES NOT REDUCE TEMP & HOLD THE FOOD AT 45 OR BELOW, REPAIRS MUST BE CALLED IN AND FOOD MUST BE MOVED TO A COOLER THAT WILL HOLD FOOD AT 45 OR BELOW. ________
0.0
3.
NO POINTS TAKEN: KEEP THE TEA PITCHERS AWAY FROM THE HANDSINK
0.0
11.
- 2.5 POINTS - CLEAN THE ICE MACHINE AT LEAST WEEKLY TO ELIMINATE MOLD GROWTH. (11COS)
Location: 151 HIGH HOUSE RD CARY, NC 27511-6715 Facility Type: Restaurant Inspection Date: 07/21/1999
Score: 95
#
Comments
Points
3.
REPLACE SPLASH SHIELD AT HAND SINK WITH STAINLESS STELL SPLASH SHIELD.PREHEAT CHILI AND CHEESE IN MICROWAVE TO 140F REHEAT TO 165F THEN TRANSFER TO PREHEAT STEAM POT.
2.5
17.
REPAIR CABINET TO COSE PROPERLY.CLEAN REFRIG GASKETS AND FREEZER GASKET.
1.0
23.
CLEAN UP DUMPSTER AREA.SWEEP UP TRASH.CLOSE DUMPSTER DOORS AND LIDS.
1.0
28.
PROVIDE MOP AND BROOM RACK AT CON WASH.CLEAN FLOOR DRAINS.
