Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 06/17/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut melons, cantaloupe and honeydew, on salad bar at end with two missing containers at this end. Items on the left side of salad bar at 41F or below, the cut melon close to gaps are warmer. TCS (Time/Temperature controlled for Safety) foods shall be held cold at 41F or below. Items moved and empty containers added to gaps in salad bar during inspection. Ensure empty areas of salad bar have container or lid to allow air to flow to the product.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 11/02/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Cart full of corn in front of handsink near ice machine and prep sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Cart moved during inspection.
1.0
39.
3-305.11; Core; Shallow box of tomatoes stored on low shelf next to handsink, and handsink does not have splash guard or barrier to prevent splash from the tomatoes. 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. Box of tomatoes moved during inspection. No points deducted, do not keep food on this shelf or add barrier to handsink to protect items on this lower shelf.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 07/15/2022
Score: 99.5
#
Comments
Points
44.
4-903.12; Core; Clean utensils stored in plastic bin on bottom wire shelf has some food debris in it. Clean utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 03/30/2022
Score: 99
#
Comments
Points
39.
3-305.11; Core; Shelf located between ice machine and handsink holding packaged tomatoes and strawberries. 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. Suggested to place splash guards on handsink to protect from splash, or relocating shelf so that items are not contaminated. Items on shelf moved during inspection.
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: 04/30/2020
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: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 10/04/2019
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: 01/22/2019
Score: 100
#
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: 99.5
#
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: 01/22/2018
Score: 99
#
Comments
Points
General Comments
When running sanitizer solution, make sure not to use water that is too hot; high water temperatures can affect the accuracy of the test strips and give a false high reading. The solution should be at least 75F but ideal temperature range is 75-110F. 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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
Location: 1151 Tryon Village DR CARY, NC 27518 Facility Type: Food Stand Inspection Date: 05/05/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Containers that hold croutons, sunflower seeds, etc. on salad bar were exposed and did not have covers; keep under sneeze guards or get more covers for containers.
1.5
40.
Clean wrapper machine.
0.0
45.
Clean floors.
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 ~100ppm at 3-compartment sink, provide sanitizer at 200ppm quat. (repair called in during inspection - corrected while onsite). Containers with food debris, thoroughly clean and sanitize all utensils after each use. Make sure employees have clean hands before handling clean utensils.
2.5
15.
~no points taken~ air dry cutting boards before placing them on prep tables, make sure cutting boards are cleaned and sanitized daily.
