Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/23/2024
Score: 95
#
Comments
Points
6.
2-401.11; Core; Employee drink was stored above facility equipment. Employees may drink from a closed beverage if the container is handled to prevent contamination of exposed food and clean equipment. CDI: Employee beverage was moved.
0.0
21.
3-501.16(A)(1) ; Priority; Food within tall hot holding cabinet and make line hot holding cabinet were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above when held hot. CDI: Brisket, chicken, and macaroniw were sent to be reheated to 165F and hot holding cabinets had their temperatures adjusted by PIC.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple temperature controlled for safety foods in walk-in cooler were maintaine above 41F due to door not being fully closed during service. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Door was fully shut and food was allowed to cool to 41F. Employees were reminded to keep door shut when not in use and ensure that door fully closes and seals.
1.5
33.
3-501.15; Core; Brisket baked beans were cooling with tight fitting lids. Food being cooled shall be loosely covered or uncovered. CDI: Lids were removed to promote rapid cooling.
0.5
49.
4-601.11(B) and (C); Core; Exhaust vent had accumulations of dust and grease. Nonfood-contact surfaces shall be free of dust, dirt, and debris. Clean hood vent.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/07/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Observed that brisket was hot holding in the hot box below 135F, see chart above. TCS food (time/temperature control for safety food) shall be maintained hot at 135F or above. CDI - brisket reheated by PIC (less than two hours since cooking).
1.5
51.
5-205.15; Core; Observed that the faucet in one of the restrooms has very low hot and cold water pressure. A plumbing system shall be maintained in good repair. Adjust water pressure.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/03/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the employees present during inspection is a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.
1.0
10.
6-301.12; Priority Foundation; There was no paper towels at the handwashing sink near prep line. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels provided.
0.0
10.
5-205.11; Priority Foundation; Found a spray bottle of sanitizer inside the handwashing sink. Also, couple of spray bottles of sanitizer and cleaner was stored on the splash guard of handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Chemicals removed from inside of the handwashing sink and from splash guard.
1.0
16.
4-602.11; Core; Observed dark residue accumulation on ice chute of soda machine and inside tea nozzles. Equipment such as ice makers beverage nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residue. CDI - cleaned during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Observed that can opener blade had small amount of dark residue buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - cleaned during inspection.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/22/2022
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Couple of spray bottles of sanitizer and cleaner was stored on the splash guard of handwashing sink. (B) A handwashing sink may not be used for purposes other than handwashing. CDI - PIC removed chemicals from splash guard.
0.0
49.
4-601.11(B) and (C); Core; Hot holding cabinets' handles and surfaces had grease accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned items.
1.0
55.
6-501.12; Core; Observed that ceiling vents and ceiling around the vents have accumulation of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the vents.
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
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/25/2022
Score: 98.5
#
Comments
Points
16.
4-602.11; Core; Observed small amount of dark residue accumulation on ice chute of soda machine. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the machine more frequently.
0.0
37.
3-302.12; Core; Observed couple of big containers of spices that were not labeled with the name of the product. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label containers.
1.0
43.
3-304.12; Core; Observed two scoops handles touching the product in the container. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. CDI - PIC adjusted the scoops.
0.0
49.
4-601.11(B) and (C); Core; Gasket on the walk-in cooler door had heavy dark residue build up. Some of the hot holding cabinets surfaces had grease accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned items.
0.5
55.
6-501.12; Core; Floor under the dry storage shelf and prep sink has debris/dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean more frequently.
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 PIC signature due to COVID-19 precautions.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/20/2021
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; Handles to hot holding cabinets had built up food residue present. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently.
0.5
55.
6-501.12; Core; 6-501.12; Core; Floor near dish area had built up residue present. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean more frequently.
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
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/05/2021
Score: 99.5
#
Comments
Points
55.
6-501.12; Core; Above three compartment sink there is built up residue present. There was dust built up in vent above cash register area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean more frequently.
0.5
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/04/2021
Score: 95.5
#
Comments
Points
General Comments
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/19/2020
Score: 94
#
Comments
Points
General Comments
Inspection led by: Shannon Flynn. *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. No signature required due to Covid-19.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/05/2020
Score: 99.5
#
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.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/12/2020
Score: 99.5
#
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.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/07/2019
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: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/09/2019
Score: 96.5
#
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.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/29/2019
Score: 99.5
#
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.
Location: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/18/2019
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: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/24/2018
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: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/09/2018
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: 1102 Parkside Main ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/22/2018
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. Please contact James Smith at 919-868-9246 with any questions about this inspection or the NC Food Code.
