Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 06/25/2024
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; There are no paper towels in the dispenser at the handwashing sink in the main cooking area. Keep paper towels available at each handwashing sink. Manager replaced towels upon request.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Ribs with barbecue sauce displayed for customer self service are 57 degrees F, 49.5F, 52.5F. The refrigerator has an open top, plastic table cloth and black matting underneath that restrict air flow. Use your thermometer and verify meat is held at 41F and colder. Ribs stored on the bottom layer are 41F and remain in the unit for sale, but stacked ribs were discarded.
1.5
23.
3-501.18; Priority; Open bulk Bold Teriyaki Chicken is on day 10. Liverwurst is on day 10 also. Discard bulk deli meats appropriately, not to exceed 7 days open. Chicken and Liverwurst were discarded today.
1.5
48.
4-501.14; Core; 3 compartment ware washing sink in the pizza area is not clean. Move drain rack and stored items for daily cleaning with the use of detergent.
0.5
49.
4-601.11(B) and (C); Core; Pizza make line refrigerator has trapped food and debris visible when the lid is lifted. Remove the lid and upper portion as needed for effective cleaning. . . Sandwich make station and sushi front area need cleaning. Clean items associated with the charging station where sandwiches are prepared. Restore electrical outlet above the cutting board to a clean and cleanable condition. Clean shelves with portion cups, stickers, etc. Maintain equipment and food preparation areas clean.
0.5
General Comments
Any cheeses not exempt from date marking should be known to employees. Current labeling system only generates the date the cheese is opened, but gives no guidance on disposal. One guidance document says all bulk cheeses follow the 30 day date marking.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 03/22/2024
Score: 99.5
#
Comments
Points
48.
4-501.14; Core; The drain board on the 3-compartment sink in the pizza prep area was moderately soiled. Ware washing equipment shall be cleaned at least once per day, and as needed to keep them clean, to avoid re-contaminating cleaned equipment and utensils. CDI-Sink was cleaned and sanitized.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 11/03/2023
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; The cabinets under the fryers were heavily soiled with grease build up. Hood filters above the grill line are beginning to accumulate dust. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of these items.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 07/28/2023
Score: 94.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; The PIC is not ensuring that employees are monitoring cold holding of TCS foods as evidenced by multiple repeat cold hold violations. The PIC is responsible for ensuring that cold hold temperatures are being monitored. CDI-Discussed PIC responsibilities with PIC. Provided temperature logs for employees/PIC to monitor temperatures.
1.0
21.
3-501.16(A)(1) ; Priority; Rotisserie chickens were 115-120F in the to go case. Some items on the Asian bar had cold spots. TCS food shall be hot held at 135F or above. CDI-Items were reheated on Asian bar. Rotisserie chickens were voluntarily discarded. The unit will be serviced.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Deli meats in the to go case were holding 53F, with the unit having an ambient temperature of 47F. Sliced meat and cheese at the sandwich make line was stacked over the fill line, and was 45-47F. Rotisserie chicken in the grab and go case was holding 43F. TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Meats will be stored in a different unit until it is repaired. To go case was adjusted down. Meats in the make line were reduced in quantity, and top portion was voluntarily discarded.
3.0
48.
4-501.14; Core; There was some debris in all 3 compartments of the 3-compartment sink. Ware washing equipment shall be maintained clean. CDI-The 3-compartment sink was cleaned.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 05/19/2023
Score: 96
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; The PIC is not ensuring that employees are monitoring cold holding of TCS foods as evidenced by multiple repeat cold hold violations. The PIC is responsible for ensuring that cold hold temperatures are being monitored. CDI-Discussed PIC responsibilities with PIC.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced turkey was 49F in the to go case. Ribs in self serve case were 43-47F. TCS food shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Discussed packaging foods at night and allowing them to cool overnight before placing into self serve cases with PIC. EC will return in a few days to check food temperatures in to go cases.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 02/24/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Rice and noodles at grill line were 50F. Sliced ham in to go case was 47F. TCS food shall be cold held at 41F or below. CDI-Foods were allowed to be rapidly chilled. The meat was voluntarily discarded. Reviewed the need for foods to be held at safe temperatures with PIC.
3.0
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 11/03/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Shrimp tempura was 107F in the prep cooler after cooking. Rotisserie chickens were holding at 46F in the self serve case. TCS foods shall be cold held at 41F or below. CDI-Rotisserie chickens were voluntarily discarded. Tempura was moved to the walk in cooler to cool to 41F, as it was recently cooked.
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 08/05/2022
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Fried chicken was portioned into serving containers with tight lids prior to cooling, and was 44-45F in the self serve case 2 hours after packaging. Food shall be rapidly chilled using one or more of 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. Discussed leaving lids off chicken while cooling. Chicken was moved to the walk in cooler to finish cooling.
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 05/05/2022
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Deli meats were not chilled after slicing this morning, and were 50F in the self serve case. Foods shall be chilled after preparation. Food shall be rapidly chilled using one or more of 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-Meat was moved to the walk in cooler to chill. Reviewed cooling methods with PIC.
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 02/08/2022
Score: 97.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; There were foods in two display cases that were holding above 41F. This is a repeat violation. The Person in Charge (PIC) is responsible for ensuring that TCS food temperatures are being monitored and maintained during hot and cold holding. CDI-EHS provided temperature logs to assist in ensuring that temperatures are being monitored. EHS explained the need for increased managerial control of temperature monitoring.
1.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in two self serve cases were holding above 41F. TCS food shall be maintained at 41F or lower. CDI-Foods were moved to the walk in cooler to chill. Units will be serviced.
1.5
47.
4-501.11; Core; The compressor in the walk in cooler had some ice build-up. Equipment shall be maintained in good repair. Have the unit serviced.
0.0
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 11/10/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a vomit/diarrhea clean up plan. Facilities shall have written procedures for employees to follow when responding to vomit and diarrheal events. CDI-EHS provided a plan to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple foods in the sandwich case were stacked over fill line and were holding at 42-43F. Ribs and rotisserie chicken in the self serve case were 42-46F. TCS foods shall be cold held at 41F or lower. CDI-Ribs were voluntarily discarded. Deli meats were rearranged to be under the fill line. Service was scheduled for later today for the self serve case.
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
No signature required due to COVID-19 precuations.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 10/21/2019
Score: 96
#
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. -Inspection led by Melonee McCrimmon Follow-Up: 10/31/2019
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 04/29/2019
Score: 95.5
#
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 01/20/2019
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 10/02/2018
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 04/12/2018
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 10/26/2017
Score: 93.5
#
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 06/13/2017
Score: 90.5
#
Comments
Points
General Comments
Time incorrect for rice acidification in sushi station. Time recorded for acidification today 8:31am but rice still cooking at 9am.Be sure to accurately record times and temperatures. Follow-Up: 06/23/2017
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 01/07/2014
Score: 95.5
#
Comments
Points
General Comments
THERMOMETERS: In deli, will need to look into obtaining a thermometer (such as a digital thermometer) with a suitable small diameter probe which is designed to measure the temperature of thin masses such as meat patties, chicken strips and other thin or small foods...DATE MARKING ISSUES: Ensure workers are familiar with what foods must be date marked for no more than 7 days (with 41F or less hold temperature) versus those that can be held for a longer period of time...NOTE ABOUT PARASITE DESTRUCTION DOCUMENTATION FOR SUSHI AREA: Always remember that supplier letters or invoices need to be specific to the fish that Harris Teeter uses for sushi--not a general letter with all the fish the supplier provides for all their different customers. Invoices from suppliers of fish used for sushi should have parasite destruction information written on them...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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 10/09/2013
Score: 94
#
Comments
Points
General Comments
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: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 07/13/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Provide sanitizer in spray bottles and in utensil sink at 200ppm - 400ppm. Insure employees are following proper wash, rinse and sanitize procedures. Observed utensils in the sanitizing compartment while sink was being filld with automatic sanitizer but there was no sanitizer. Must set the sink up properly before beginning utensil washing. Bottles and fresh sanitizer wash made during inspection
1.5
33.
Do not allow handle of scoop for rice to contact the rice. Scoops shall be stored in the product with the handle extending out of the food product or on a clean dry surface.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 05/23/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Do not store foods below drip area in walk-in freezer. Observed ice on top of boxes. Manager relocated boxes. Do not use cups to scoop rice. Must use a scoop with handle extended out of the product.
1.5
40.
Clean vents on sandwish prep refrigerator.
0.5
45.
Clean floors in walk-in refrigerator and in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 02/18/2011
Score: 97.5
#
Comments
Points
10.
Do not use paper towels to cover foods in sandwich case or in sushi case. Use only materials that were desiged for food such as plastic wrap, deli paper, wax paper, etc.
0.0
16.
Maintain chicken noodle soup at 135f or above. Temperature was 129F. Manager re-heated soup.
0.0
24.
Do not thaw ribs on top of oven. Thaw foods in walk-in refrigerator or under cool running water.
0.5
34.
Store clean rotisserie skewers in a location that would prevent contamination. Wall mounted rack holder.
0.5
36.
Repair gasket on walk-in cooler door.
0.5
39.
Removed cardboard liner on shelf in walk-in refrigerator. Remove adhesive tape on shelves in walk-in cooler.
0.5
40.
Clean door of walk-in freezer.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 08/05/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Do not store office supplies and other miscellaneous items around food area. Organize shelves in a manner to prevent items from falling into the food. Do not allow handles of scoops to contact rice. Do not use cups to dispense rice. Use scoops with handles. Do not store food under frozen condensation in walk-in freezer. Observed ceiling and racks covered with frozen water droplets and observed these frozen water droplets on top of boxes. Must remove food out from under these areas and repair walk-in freezer.
1.5
19.
Store all chemicals stored in an approved storage area. Observed glass cleaner on the cart next to the icing. When finish using the chemical put back in the approved storage area. Only sanitizers can be left out.
0.0
36.
Repair walk-in freezer to not cause water droplets to form on the ceilings or racks.
0.5
40.
Clean hood system, fryers, fryer baskets and rack. Clean cart.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Cuttingboards in use in the sandwich prep area are greasy. Stored pans, food containers and utensils are greasy/unclean. (CDI) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Electrical Outlet at back of cuttingboards in the sandwich prep area need to be kept clean. These should not touch food (i.e. lettuce).
2.5
17.
General cleaning needed. Clean equipment, inside refrigerators, etc. More organized storage space is needed.
1.0
General Comments
Thermometers to check food temperatures read slightly warm. Regularly calibration of thermometers is needed. Consider purchasing digital thermometers. . . . . . . . . . . . . . . . To earn credit for ServSafe, full-time management from each department must have an original certificate with attched classtime hours (12+ hours), or approval letter from our department for another class.
Location: 270 Grande Heights Dr CARY, NC 27513 Facility Type: Food Stand Inspection Date: 06/05/2007
Score: 96
#
Comments
Points
2.
Crab Cakes 48F, left out of refrigeration (previously frozen). Keep temperature below 45F. Avoid leaving food on cart. Move to Display Refrigerator or roll cart into walk-in refrigerator. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sushi RICE held with no temperaure control at a pH 4.0 - good.
2.5
3.
no points **Deli Meat is not being labeled with the sell by date. Once packages of deli meat are opened, they shall be labeled with the sell by date, not to exceed the manufacture`s sell by date. Date must stay with the meat until sold or discarded. Currently, meat is re-labeled each time it is sliced with the current date.
0.0
5.
THERMOMETER shall be AVAILABLE to check food temperature. Keep thermometers calibrated. Regular temperature checks needed. Thermometers are 4 and 5 degrees off.
1.5
14.
no points **Black and Decker Rice Cooker is not approved for Food Service use. (Cooker is very clean.)
0.0
General Comments
Approval letter from the state needed to grant additional points for Food Safety training to management.
