Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/13/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; A large pan of cooked green beans holding below 135F inside small reach-in hot-holding cabinet at service line. Time/Temperature Control for Safety Foods shall be maintained at 135F or above. CDI: Green beans taken to be reheated to 165F.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/24/2023
Score: 99.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Grill hand sink partially blocked by rolling cart. Handwashing sink shall be maintained accessible at all times. CDI: Cart easily moved. No points deducted.
0.0
35.
3-501.13; Priority Foundation; Several packages of raw ground sausage thawing submerged in standing water inside prep sink. Outer surface of the sausage temping at 64F. TCS foods shall be thawed: under refrigeration that maintains the food at 41F or less, or completely submerged under running water below 70F. CDI: Running water added.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Two large pans of cooked artichokes holding below 135F inside small reach-in hot-holding cabinet. Time/Temperature Control for Safety Foods shall be maintained at 135F or above. CDI: Artichokes removed from service.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/10/2022
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Sticker residue on several dishes stored as clean throughout main kitchen area, minor food debris on a few dished. Equipment food-contact surfaced and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
47.
4-501.11; Core; Rust noted on storage shelving racks inside a few cooler units. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Heavy black debris build-up inside spray nozzle in dish washing station. Nonfood-Contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/18/2022
Score: 97.5
#
Comments
Points
20.
3-501.14; Priority; Observed several food items on buffet line that did not reach 41F or below before being put out for service (see above chart) | Cooked potentially hazardous foods shall be cooled within 2 hours from 135F to 70F; and within a total of 6 hours from 135F or less 41F | CDI: PIC removed all out of temperature food items and replaced them with items at proper temperature. EHS provided cooling education.
1.5
33.
3-501.15; Priority Foundation; Several buffet food items were not properly cooled to 41F or below (see above chart) and placed directly on prep-line without checking temperatures | Cooling shall be accomplished by arranging food in equipment in provide maximum heat transfer through the container walls, and loosely covered. | Repeat. CDI: Out of temperature food items were removed from buffet line and replaced with food in temperature. EHS provided education on cooling methods. PIC to ensure employees are testing the temperature of food items before placing them on the buffet line.
1.0
49.
4-601.11(B) and (C); Core; Observed residue build-up on hood ventilation system above grill area, minor debris residue on shelving units inside walk-in cooler, soiling build-up inside steam well in buffet hot box | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris | PIC to thoroughly clean above mentioned areas
0.0
General Comments
Inspection lead by Peri Sellew.
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: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/07/2019
Score: 97.5
#
Comments
Points
General Comments
Observed residue/ film on clean dishware from E-water dishwashing system. EHS recommends that film is not present on clean dishware.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: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/15/2019
Score: 97.5
#
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. Follow-Up: 04/25/2019
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/02/2018
Score: 96.5
#
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. Follow-Up: 10/12/2018
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/30/2018
Score: 97
#
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: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/25/2017
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: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/19/2017
Score: 98.5
#
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. Wet wiping cloths being held in degreaser which is generated on site mechanically by using ionic agents to make electrolyzed water. However, no testing methods are available to identify the concentration at which the cloths are being held in. Please be advised that wet wiping cloths must be held in between uses in a chemical sanitizer solution at a concentration specified by the manufacturer.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/24/2015
Score: 95.5
#
Comments
Points
General Comments
NOTE: Pressure gauge on dishwasher starts off at 55-60 psi and then goes down to 20-25 psi during final rinse cycle. Ensure this gauge is working properly.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/20/2015
Score: 95
#
Comments
Points
General Comments
Verification required for Items #8 (hot water at dishwasher room handsink) and #49 (5-203.14). By January 30, 2015, submit documentation or photos to Lucy.Schrum@wakegov.com or fax to 919-743-4772 to show these items have been completed...NOTE: Ensure that an approved backflow prevention device (dual check valve) has been added to kitchen steamer water line. Follow-Up: 01/30/2015
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/30/2014
Score: 93
#
Comments
Points
General Comments
NOTE: Observed raw frozen fish in individual vacuum packages in walk-in cooler. Remove frozen fish completely from packages before thawing them under refrigeration (as specifically written on the outside of vacuum package)... Comments about sneeze guards in service area: Observed that several food display areas are not adequately protected on the sides. When changes in service area are done, install properly designed sneeze guards that meet the applicable ANSI/NSF requirements. Contact our plan review section at 919-856-7400 for additional information on the proper required sneezeguards.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/02/2013
Score: 96.5
#
Comments
Points
General Comments
Comments about sneeze guards in service area: Observed that some food display areas are not adequately protected on the sides. When changes in service area are done, install properly designed sneeze guards that meet the applicable ANSI/NSF requirements...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/21/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
10.
Observed that the sneeze guards on the serving lines are not adequate. Recommend modifying current sneeze guards to provide adequate protection. The sneeze guards that are in place have been in the establishment since the opening day.
0.0
34.
Pans observed stacked tightly for storage while wet. Ensure that wares are fully air dried prior to storage.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/17/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Cased raw fish observed stored above packaged veggie burgers in walk in freezer. No prior documentation discussing storage of foods in freezer. Reminder: rules prohibiting storage of raw meats above ready to eat foods apply in freezers as well as coolers.
0.0
16.
Small quantity of fried chicken observed below approved temperature range while awaiting being pulled from line to be cooled. Ensure that hot foods are held at 135 degrees F or above and are maintained at that temperature until they enter the active cooling process. CDI.
0.0
17.
Macaroni and cheese observed in walk in cooler at 54 degrees F two hours after being re-panned. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Work with small batches to minimize chance of temperature abuse when performing activities at ambient temperature, such as re-panning or assembling recipes. Cut melon (49 degrees F), tofu (50 degrees F), boiled eggs (52 degrees F) observed out of approved temperature range at salad bar. Do not overfill containers. Stir regularly to ensure proper temperature.
2.0
23.
Cut tomatoes (60 degrees F) and cooked potato in potato salad (78 degrees F) observed to have been combined with other ingredients and then placed in deep covered pans to complete cooling. Foods cooling from ambient or cooking/reheating/hot holding temperatures shall be cooled by approved and effective methods, such as cooling uncovered in shallow pans, cooling in an ice bath, adding ice as an ingredient, or other effective methods. Cooling process modified prior to breaking the "time-temperature curve", so no violation observed on #14. Please note that adding other potentially hazardous ingredients to a cooling food exposes them to the same risk as any other temperature abuse. Cooling is a six hour process, but the generally recognized time at which foods must be discarded if temperature abused is four hours, so ingredients added to a cooling food could be outside the approved temperature range longer than they can safely be held out at such temperatures.
1.0
34.
Pans observed stacked tightly for storage while wet. Ensure that wares are fully air dried prior to storage.
0.5
45.
Floors under ice machine in catering room not in good repair - tiles no longer anchored. Repair/replace tiles and ensure that ice machine runoff water does not pool on floor and cause additional floor damage. Walls/floors in syrup room not properly constructed, with large gap between wall and floor. The joints between walls and floors shall be rounded or be otherwise constructed to provide a tight seal between the floor and wall. Install tight fitting shoe molding to seal gap and allow for proper floor cleaning without risk of damaging walls.
0.5
47.
Several non-food items observed stored on floor in catering storage room also used for storage of foods. All items in rooms used for warewashing or storage of foods shall be at least 12 inches above the floor (6 inches if easily movable) to facilitate floor cleaning and pest surveillance.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Observed employee checking final cook temperature of fried chicken. Temperature found to be as low as 118 degrees F by EHS, but generally found to be at higher temperatures by employee, due to use of dial thermometer. Employee returned product to cooking process before it was removed from cooking station, so no violation observed. Dial thermometers are not accurate unless inserted several inches into foods, making them impractical and possibly inaccurate for this application. Recommend that digital thermometers be provided for checking final cook temperatures of thin products such as fried chicken. Personal hygiene items (toothbrush and cotton swabs) observed at serving area, but located to not contaminate foods or food contact surfaces. Store these items in a locker room or other non-food area. Please note: Sneezeguards at salad bar were discussed with plan review staff at time if initial inspection by this EHS and were ruled to be sufficient as installed. Recommend, however, that steps be taken to limit customer approach from sides. Ownership change or remodeling of establishment may require modification or replacement of sneezeguards to provide protection from customers approaching from sides. Additional note at management request: questions regarding Wake County Servsafe program may be referred to Carol Mitchell, at 919-250-1094.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/17/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Small spots of food debris observed on two of many pans inspected. Small area of pink buildup observed on ice machine ice shield. Ensure that wares are washed, rinsed, sanitized prior to storage and that ice machine is maintained clean. Other food surfaces throughout, warewashing, and sanitizer observed to be in compliance.
0.0
26.
Label sugar bin at metro shelving in dish area.
0.0
34.
Pans observed stacked tightly for storage while wet. Ensure that wares are fully air dried prior to storage. Knives observed stored in drawer with porous non-food service items. Rolling pins observed stored on top of not clean oven. Wares shall be stored on clean, cleanable surface; in food with handle extending from food; in water of at least 135 degrees F; or in running water of sufficient velocity to flush away food particles, if used for soft foods such as ice cream or mashed potatoes.
0.5
36.
One retail cooler not in good repair - voluntarily taken out of service by establishment prior to inspection. Overall cooler capacity not significantly affected. Repair cooler and bring back into service, replace with another approved cooler, or remove.
0.0
39.
Shelving used for storage of coffee in dry storage room not approved and not maintained clean. All equipment, including storage shelving used for foods, utensils, or open single service items shall be NSF approved. Replace with approved shelving. Lid on pan of bread on salad bar not approved - fails to self close when opened fully. No immediate risk of contamination observed. Replace with approved, weighted, self-closing lid or relocate food to behind sneezeguard. Failure to protect food from contamination can result in loss of points on #10 and requirement that a permanent solution be provided within 10 days.
0.5
40.
Rolling carts, metro shelving in dry storage room, coffee shelving, dish machine hood, dish machine not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors throughout dish room, especially under shelving and dish machine, not clean. Maintain floors, walls, ceilings clean.
0.5
47.
Several non-food items observed stored on floor in catering storage room also used for storage of foods. All items in rooms used for warewashing or storage of foods shall be at least 12 inches above the floor (6 inches if easily movable) to facilitate floor cleaning and pest surveillance.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
General comment noted on prior inspections which still applies: SNEEZEGUARDS AT SALAD BAR WERE DISCUSSED WITH PLAN REVIEW AT TIME OF PREVIOUS INSPECTION AND DETERMINED TO BE SUFFICIENT - HOWEVER, RECOMMEND THAT STEPS BE TAKEN TO LIMIT APPROACH TO SIDES OF SALAD BARS. SNEEZEGUARDS SHOULD BE UPDATED TO INCLUDE SIDE PANELS IF CAFE IS EVER REMODELED.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/29/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
Employee drinks observed on shelves immediately adjacent to food, utensil, and single use item storage. Employee drinks shall be covered, shall be stored to prevent contamination of foods and food contact surfaces, and shall be handled to prevent cross contamination. Recommend to-go cups with lids and straws, located on bottom shelves away from food storage. If stored on bottom shelf that also contains food, utensils, or single use items, place drink in container such as deep hotel pan to prevent risk of contamination.
1.5
10.
Tray of bread observed at salad bar with cover that is not self-closing. This tray observed to have second cover at time of observation and was removed prior to any food being exposed to the consumer. Reminder: Foods shall be protected by approved sneezeguards or covers with weighted, self-closing lids. Additionally, general comment noted on prior inspections which still applies: SNEEZEGUARDS AT SALAD BAR WERE DISCUSSED WITH PLAN REVIEW AT TIME OF PREVIOUS INSPECTION AND DETERMINED TO BE SUFFICIENT - HOWEVER, RECOMMEND THAT STEPS BE TAKEN TO LIMIT APPROACH TO SIDES OF SALAD BARS. SNEEZEGUARDS SHOULD BE UPDATED TO INCLUDE SIDE PANELS IF CAFE IS EVER REMODELED.
0.0
17.
Cut tomatoes at grill line observed at 47-48 degrees F. Do not double-pan tomatoes. Tomatoes are potentially hazardous and shall be stored at 45 degrees F or below.
0.0
36.
One soda nozzle insert observed to be brittle and crumbling - replace nozzle components as they wear out.
0.0
40.
Exterior of dish machine and associated booster heater and plumbing, hood over dish machine, metro shelves under drying racks observed to be not clean. Maintain non-food contact surfaces clean.
0.5
42.
No backflow preventer observed at water hose at salad bar. Provide backflow preventer or remove hose to prevent cross connection and possible contamination of water source.
0.0
45.
Floors under equipment, especially along wall bases, not clean. Maintain floors, walls, and ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/10/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Employee drinks observed on shelf above open food storage. Employee drinks shall be covered, shall be stored to prevent contamination of foods and food contact surfaces, and shall be handled to prevent cross contamination. Recommend to-go cups with lids and straws, located on bottom shelves away from food storage.
1.5
21.
Hot water at three compartment sink used for warewashing observed to reach maximum temperature of 125 degrees F. Hot water shall be provided at temperature of at least 140 degrees F, in establishments using hot water sanitizing. Adjust hot water temperature to at least 140 degrees F.
1.5
26.
Drinks cited on #2 observed stored above open bag of pasta. Dry goods shall be stored in closed, pestproof containers after opening. Alternately, they may be securely overwrapped with food service film.
0.0
47.
One shelf in dry storage room observed to be less than 12 inches above the floor. All storage in rooms used for storage of foods shall be at least 12 inches above the floor (6 inches if easily movable). Adjust or remove shelf.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
General comment noted on prior inspections which still applies: SNEEZEGUARDS AT SALAD BAR WERE DISCUSSED WITH PLAN REVIEW AT TIME OF PREVIOUS INSPECTION AND DETERMINED TO BE SUFFICIENT - HOWEVER, RECOMMEND THAT STEPS BE TAKEN TO LIMIT APPROACH TO SIDES OF SALAD BARS. SNEEZEGUARDS SHOULD BE UPDATED TO INCLUDE SIDE PANELS IF CAFE IS EVER REMODELED. Educational note: Cut tomatoes are considered potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature, shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/07/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Small amount of mold built up observed on 3 of 6 nozzles of 1 of 4 soda machines. All other food contact surfaces observed to be clean. CDI. Wash, rinse, and sanitize all soda nozzles daily.
0.0
34.
Personal items observed stored in drawer with utensils. Store personal items in designated area away from utensils.
0.5
38.
Recommend use of QT-40 or equivalent test strips. Concentration range of strips in use far exceeds approved range. Use of narrower range strips will allow more accuracy.
0.0
40.
Metro shelving throughout, hood cowling, stainless steel cart observed to be not clean. Maintain non-food contact surfaces clean.
0.5
43.
Soap dispenser missing at serving line. Provide hand soap at all handwash stations.
1.0
45.
Maintain floor around mop sink clean.
0.0
47.
Storage observed on floor in dry storage room used for storage of foods. All storage in rooms used for storage of foods shall be at least 12 inches above the floor (6 inches if easily movable).
0.5
General Comments
Servsafe credit awarded on basis of original certificate present on-site combined with additional documentation confirming classroom attendance. General comment noted on prior inspection which still applies: SNEEZEGUARDS AT SALAD BAR WERE DISCUSSED WITH PLAN REVIEW AT TIME OF PREVIOUS INSPECTION AND DETERMINED TO BE SUFFICIENT - HOWEVER, RECOMMEND THAT STEPS BE TAKEN TO LIMIT APPROACH TO SIDES OF SALAD BARS. SNEEZEGUARDS SHOULD BE UPDATED TO INCLUDE SIDE PANELS IF CAFE IS EVER REMODELED.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/07/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
RAW BACON OBSERVED STORED OVER RAW FISH IN WALK IN COOLER. RAW SEAFOOD OBSERVED STORED ABOVE RAW WHOLE MUSCLE BEEF IN WALK IN FREEZER. RAW ANIMAL FOODS WITH HIGHER COOKING TEMPERATURES SHALL BE STORED TO NOT CONTAMINATE RAW ANIMAL FOODS WITH LOWER COOKING TEMPERATURES. PROVIDED STORAGE DIAGRAM FOR MANAGEMENT REFERENCE. CORRECTED DURING INSPECTION (COS).
2.5
17.
TOPS OF OVENS, SURFACES IN LARGE CANWASH AREA, INTERIOR OF DISH MACHINE HOOD, LOWER SHELVING ON METRO SHELVING IN DISH ROOM OBSERVED NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN. SMALL AMOUNT OF MINERAL DEPOSITS OBSERVED ON NON-FOOD SURFACES OF ICE MACHINE - MAINTAIN CLEAN. CRUMBS AND FOOD DEBRIS OBSERVED ON ROLLING PLATE RACKS NOT IN USE AT TIME OF INSPECTION - MAINTAIN CLEAN. NOTE: IF DIRTY PLATE RACKS OBSERVED IN USE, DEMERITS OF UP TO THREE POINTS MAY BE TAKEN.
1.0
General Comments
RE-SEAL AROUND DRAIN ON COLD PAN AT SALAD BAR. FLOOR DRAIN OBSERVED TO BE DRAINING SLOWLY - CORRECTED ON SITE. HAVE BUILDING MAINTENANCE VERIFY THAT LINES ABOVE DRY STORAGE AREA ARE NOT WASTEWATER LINES. FOOD SHALL NOT BE STORED BENEATH UNPROTECTED SEWAGE LINES. ONE KNIFE OBSERVED STORED IN DRAWER WITH MISC. NON-FOOD SERVICE ITEMS - STORE ON CLEAN, CLEANABLE SURFACE AND PROTECT FROM CONTAMINATION. STACK OF CASED NON-FOOD ITEMS OBSERVED STORED ON FLOOR IN CATERING ROOM - PROVIDE ADDITIONAL DUNNAGE RACK. SNEEZEGUARDS AT SALAD BAR WERE DISCUSSED WITH PLAN REVIEW AT TIME OF PREVIOUS INSPECTION AND DETERMINED TO BE SUFFICIENT - HOWEVER, RECOMMEND THAT STEPS BE TAKEN TO LIMIT APPROACH TO SIDES OF SALAD BARS. SNEEZEGUARDS SHOULD BE UPDATED TO INCLUDE SIDE PANELS IF CAF? IS EVER REMODELED.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/15/2007
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
CHICKEN IN WRAP SANDWICHES OBSERVED AT 51-53 DEGREES IN BOTH REACH IN COOLER AND ON SERVING LINE. ENSURE THAT FOODS ARE AT PROPER TEMPERATURES PRIOR TO PLACING IN HOLDING COOLER OR ON SERVING LINE. FOODS MAY BE RAPIDLY COOLED IN WALK IN COOLER AFTER PREPPING TO HELP RETURN TO PROPER TEMPERATURES. ENSURE THAT PANS COOLED BY ICE ARE NESTED FULLY INTO ICE. MANAGER CORRECTED ON SITE BY REMOVING PRODUCT TO WALK IN COOLER TO RAPIDLY COOL.
2.5
3.
OBSERVED UNWRAPPED PRODUCT DISPLAYED WITHOUT ADEQUATE PROTECTION BY SNEEZEGUARDS. SNEEZE GUARDS ON TOP SHELF OF TWO-LEVEL UNIT DO NOT PROVIDE ADEQUATE PROTECTION FROM CONTAMINATION BY THE CONSUMER. PROVIDE ADEQUATE SNEEZEGUARDS OR PRE-WRAP PRODUCT ON THESE SHELVES. PROVIDE SNEEZEGUARDS AT SALAD BAR THAT ADEQUATELY PROTECT PRODUCT FROM THE SIDES.
2.5
31.
CHLORINE SANITIZER IN EXCESS OF 200 PPM IN UNLABELED BUCKET OF TOWELS TO BE USED FOR WIPING SURFACES. PROPER CONCENTRATION FOR CHLORINE SANITIZERS IS 50 PPM. CONCENTRATIONS OF BLEACH >200 PPM USED FOR OTHER PURPOSES SHALL BE PROPERLY LABELED.
2.5
General Comments
ONE EMPLOYEE DRINK OBSERVED ON WARES SHELF IN DISH ROOM - RELOCATE TO AREA AWAY FROM WARES STORAGE. ONE PAN OBSERVED NOT CLEAN OF ALL INSPECTED- ENSURE PANS ARE WASHED, RINSED, AND SANITIZED PRIOR TO STORAGE. HANDWASH SINK PARTIALLY BLOCKED BY TRASH CAN, BUT ACCESSIBLE. ENSURE THAT ALL ACCESS TO HAND SINKS IS CLEAR TO PROMOTE PROPER HANDWASHING. RECOMMEND LOCATING TRASH CAN AT HANDWASH SINK IN HOT LINE AREA TO PROMOTE PROPER HANDWASHING. FRUITS WHICH ARE NOT CUSTOMARILY PEELED BEFORE EATING SHALL BE PROTECTED BY SNEEZEGUARD OR BY INDIVIDUALLY WRAPPING. HAVE BUILDING MAINTENANCE VERIFY THAT LINES ABOVE DRY STORAGE AREA ARE NOT WASTEWATER LINES. FOOD SHALL NOT BE STORED BENEATH UNPROTECTED SEWAGE LINES.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/16/2006
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
15.
Thoroughly air-dry utensil/equipment before stacking or storing.
1.5
17.
Wipe/clean shelving throughout kitchen,walk-in cooler, refrigeration unit and dry storage shelving. Wipe/clean transfer cart. Seal diamond plate aluminum to walk-in cooler door. Clean underside of mixer. Clean/dust top of equipment. Replace broken/split gasket on salad refrigeration unit(buffet line). Clean inside drawer ledge on hot holding unit where bacon, grill chicken and potatoes are stored. Clean fans in dishwashing room.
1.0
28.
Clean floors, walls and ceiling throughout where needed; if needed. Clean floors under serving lines and side counters(remove kick plate). Clean ceiling around ventilation.
Location: 701 SAS Campus Dr, Bldg T CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/28/2005
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean dry area and in a manner to prevent contamination. Wipe/clean utensil holder on lower shelving of utensil rack(grease film present). Do not store cleaning pads in same general area of clean utensils.
1.5
17.
Wipe/clean shelving throughout. Clean handles to equipment. Clean underside of hot holding unit near deep fryers. Repair handles to lids to cover deep fryers. Wipe/clean can dolly. Tightly secure and seal floor door threshold at entrance to walk-in cooler.
1.0
31.
Store toxic substance in designated area. Store toxic substance below and away from food, food prep area, utensil, utensil storage area, single service articles and clean linens. WD-40 stored in single service/utensil drawer. Sanitizer tablets stored on top shelf of utensil shelving
2.5
General Comments
Store raw meats and raw eggs below and away from other food products.
