Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 06/17/2024
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels in dispenser at handsink in pizza station. Each handsink shall be supplied with individual, disposable towels or other approved hand drying system. Paper towels added to dispenser during inspection. Roll in the section, but not near handsink.
1.0
16.
4-501.114; Priority; Three compartment sink quaternary sanitizer at 0ppm. A chemical sanitizer used in a sanitizing solution shall be at correct concentration according to manufactures label use instructions. Quaternary sanitizer shall be 200-400ppm. Bag of concentration empty at three compartment sink. Bag changed to new bag and solutions changed during inspection. Ensure solution is at the correct concentration by testing with test strips regularly.
1.5
24.
3-501.19; Priority Foundation; Pizzas are cooked and held on TPHC Time as a Public Health Control) in pizza station for 2 hours. Pizza is placed onto tray after cooking to begin TPHC, it is labeled on wax paper under pizza stand. No pizzas labeled at beginning of inspection with several pizzas with missing slices. Food on TPHC shall be marked or otherwise identified to indicate time when food began time procedures. Time added to these pizzas during visit.
0.0
39.
3-305.11; Core; Pizza dough on metal sheet tray next to handsink in pizza station. Edge of tray sitting on the edge of the handsink. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Tray move during inspection.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 02/07/2024
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at handsink near three compartment sink. Each handwashing sink shall be provided with individua disposable towels. Paper towels added to sink during inspection.
1.0
20.
3-501.14; Priority; Several take and bake pizzas in display cooler for grab and go at 48F. Pizzas prepped about an hour previous according to pizza employee. Food shall be cooled from 70F to 40F in four hours and before placing into grab and go. Pizzas moved to walk-in freezer during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, lettuce, and meatballs in sandwich cooler at 42-45F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items moved to walk-in cooler during inspection. Work order placed by management during inspection.
1.5
33.
3-501.15; Priority Foundation; Take and bake pizzas in display cooler for customers to grab and prepared in hour prior to inspection. Foods shall be cooled to 41F using a proper method before placing for sale. Pizzas moved to walk-in freezer during inspection.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 08/14/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Several chubs of deli meat in display cooler without date markings indicating date opened or to sell by. TCS (Time/Temperature Controlled for Safety) foods shall be date marked with the date or day opened with a procedure to indicate when the food must be sold, consumed or discarded. Items voluntarily discarded during inspection.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 04/25/2023
Score: 99
#
Comments
Points
10.
6-301.12; Priority Foundation; Handsink near three compartment sink did not have paper towels. Each handwashing sink shall be supplied with individual, disposable towels. Paper towels added to dispenser during inspection.
1.0
10.
5-202.12; Core; Handsink hot water near walk-in cooler and ovens not reaching 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Ensure hot water at this sink reaches 100F.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/10/2023
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Food debris in coolers and cabinets door tracks. Remove any stickers on exterior equipment to make them easily cleanable. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-501.110; Core; Purse stored in cabinet with deli dry storage items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 11/14/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ham on sandwich make line stacked over an inch above rim temping above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Cut within the hour, stack lowered.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/19/2022
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Some food debris in reach in coolers and display case sliding doors. Non-food contact surfaces shall be clean to sight and touch.
0.5
56.
6-501.14; Core; Ceiling vents and tiles around vents above deli have heavy dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 03/10/2022
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Sides of equipment, including sandwich toaster, oven, and deli cases have food residue and need to be cleaned. Tracks along sliding door cases throughout facility needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt food residue and other debris. Clean these areas more frequently.
1.0
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: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 11/18/2021
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; Several deli meats in deli case without date marking or label. Ready-to-eat TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is frequently rewrapped, such as lunchmeat or a roast shall be marked using a system with day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded. Foods discarded during inspection.
1.5
49.
4-601.11(B) and (C); Core; Tracks throughout facility needs to be cleaned. The nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
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: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/26/2020
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.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 02/04/2020
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.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 11/20/2019
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.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 07/15/2019
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.
Inspector Info: Sarah Black *919-500-3421 *email: Sarah.Black@wakegov.com Facility is using TPHC for Asian foods, suggested to create better form for time items on the Asian bar.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/22/2019
Score: 97
#
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: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 07/24/2018
Score: 95.5
#
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: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 02/26/2018
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.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 06/29/2016
Score: 97
#
Comments
Points
General Comments
There were two rotisserie chickens on top of the oven and both were around 113 degrees. There was a computer order for the chicken and the customer was supposed to pick it up at 11am-12pm and it was 2pm. There needs to be a policy for what to do with those chickens such as how long to hold, where to hold etc. A hot hold unit in the back might be the best method.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/30/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Wheels/slices of Parrano cheese sitting out at room temperature; documentation of cheese states water activity level is .94 and pH is 5.3; based on FDA standards this cheese is considered potentially hazardous; cheese was put back in refrigeration; any food not heat treated that is stored at room temperature must have a water activity level below .88 or pH below 5.0.
0.0
40.
Noted improvements in cleaning; continue with: detail clean racks in oven; wrapper machine; baking oven.
0.5
43.
Hot water is needed at handwash station in cheese section.
1.0
45.
Floors look like they have been worked on; some parts of the floor are pitted and need resurfacing.
0.5
46.
Clean hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cheese grater in cheese section is being investigated by the state to see if it is approved equipment; waiting to hear back from the state; will follow up when the state gives a response.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/05/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
36.
Repair 3 comp sink so employees are able to wash, rinse and sanitize utensils properly.
0.5
39.
Cheese grater had no label on it indicating it was ANSI approved; remove from facility unless provide proof that it is ANSI approved.
0.5
40.
Racks in oven have been worked on; continue efforts to clean oven racks of carbon build up. Clean baking oven. Detail clean fryers and side of rotissaire ovens.
0.5
45.
Floors are pitted and need resurfacing. Assistant manager stated that measurements have been taken to have floor repaired.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Encourage employees to not touch ready to eat foods with bare hands; use gloves, utensils, wrap paper, etc. to handle ready to eat foods and prevent foodborne illnesses.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 01/11/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Clean little sticker residue off containers in sushi area.
0.0
40.
Racks in oven have been worked on; continue efforts to clean oven racks of carbon build up. Clean proofer in baking area of mold build up and baking oven floor.
0.5
45.
Floors are pitted and need resurfacing.
0.5
46.
Clean hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 07/28/2010
Score: 98.5
#
Comments
Points
34.
Do not hang tongs from the side of the table knife holder, they are not adequately protected from possible contamination in this spot.
0.5
38.
Three compartment sink hot water is not maintaining 130 water. The prep sink is maintaining 130F. The water is alternating between hot and cold when the cold water valve is turned off, have it repaired.
0.5
40.
Areas that require cleaning include: the shelf above the microwave/labelling area, bread display shelves above the sandwich prep cooler, insides of drawers and cabinets, shelving in the walk in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 02/09/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
15.
Packaged foods must reach 135F on initial reheat. Sausages and meatballs were at 101 and 105F for hot holding. Be sure temperatures are taken before switching to hot hold. CDI-returned to oven for reheating.
1.5
36.
Remove cardboard used to line shelf for pH meter calibrating chemicals.
0.0
40.
Areas that require cleaning include: the shelf above the microwave/labelling area, bread display shelves above the sandwich prep cooler, oven mitts, insides of drawers and cabinets, shelving in the walk in cooler.
0.5
44.
Remove debris from outside dumpster area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 02/04/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Cooler for display of packaged deli items and sub prep was not holding proper temps. Mgr stated it was in defrost cycle. Out of temp foods were voluntarily discarded. Have cooler adjusted so that it maintains proper food temperatures at all times. Prior to end of inspection the cooler was dropping air temperature. Will revisit to ensure the refrigerator has been adjusted to maintain temperatures Feb. 13. In the meantime, do not store potentially hazardous foods in the case unless other means are used to maintain temperatures (ice,etc) until it has been adjusted.
2.0
37.
Repair drain on the wash compartment of the three compartment sink. Have a new nozzle arm put on that will fill all three bays of the sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 03/28/2008
Score: 97.5
#
Comments
Points
11.
Sanitizer at 3-compartment sink less than 200ppm, provide sanitizer at 200ppm Quat. Please have fixed by 3/31/08. (Johnson was called during inspection) All utensils must be cleaned and sanitized after use, even bakery utensils.
2.5
General Comments
Sushi area needs more storage space!!! Suggest cart or shelving. Drink stored on prep table in bakery area, store all employee drinks below food prep, food storage and clean utensil areas. Keep all toxic chemicals stored in seperate labeled areas.
