Location: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/27/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; True Make Line Refrigerator / flip top cooler is not holding food at 41F as required: Jumbo Chicken Wings 57F, 60F. Chicken in the bottom 47.6F, Chicken Dip 48.5F, Mashed Potato 52.4F. Use your thermometer and maintain food at 41F and colder. HVAC repairman is now scheduled for 9:00 am tomorrow. Several foods were discarded. Refrigerator will be put on a 6 hour time holding. Food requiring refrigeration shall be stored in the refrigerator no more than 6 hours, then discarded (as a temporary safety measure).
1.5
General Comments
Can Opener and mount on the table is not clean. Cleaning was started during today's inspection.
Location: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/21/2024
Score: 98
#
Comments
Points
9.
3-301.11; Priority; Employee was plating ready-to-eat fries with bare hands. Food employees may not contact ready-to-eat foods with their bare hands. CDI: Fries were voluntarily discarded and employee donned gloves.
2.0
56.
6-305.11; Core; Employee phones were stored with equipment and in food service area. Lockers or other suitable facilities shall be provided for the storage of employee possessions. Store employee items in designated area.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/28/2023
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Buckets of pickles were stored on the floor. Contamination shall be prevented by storing food at least 6 inches above the floor. Store pickles above the floor.
1.0
49.
4-602.13; Core; Grease was accumulating on sides of grill line and flat top. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment.
0.0
53.
5-501.17; Core; Restroom did not have a covered receptacle for sanitary napkin disposal. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Place covered receptacle in bathroom.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/30/2023
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; House-made ranch and blue cheese dressings in flip top cooler at 46-49F. Dressing bottles are double panned in the top of the flip top cooler and not getting the airflow to the food product. Consider keeping the bottled dressings in the bottom of the cooler, or keep ranch directly in a container with a ladle. Items moved to walk-in cooler and bottom of flip top cooler. Full points taken for repeat violation.
3.0
23.
3-501.18; Priority; Chicken salad, cooked ribs, and cooked pasta in facility in flip top cooler bottom, reach-in cooler and walk-in cooler with date markings exceeding 7 days. Chicken salad and ribs dated 1.22, pasta dated 1.21. Ensure items do not exceed 7 days. Items voluntarily discarded during inspection.
1.5
54.
5-501.115; Core; Lots of beer bottles and cans around dumpster area. A storage area and enclosure for Refuse or trash, recyclables or returnables shall be maintained free of unnecessary items and clean. Dumpster is shared with shopping center, so shared responsibility to keep clean.
0.0
56.
6-403.11; Core; Opened employee red bull drink on shelf of reach-in cooler with customer food on shelf below and next to drink. Employees shall use designated areas for eating and drinking and using tobacco so that food, equipment, linens, and single-service items are protected from contamination. Employee drink moved during inspection.
Location: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/07/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Bar handsink being used as dump sink. Employee used back handsink to dilute sanitizer bucket. A handwashing sink may not be used for purposes other than handwashing. Employees educated during inspection.
1.0
16.
4-602.11; Core; Ice machine shield soiled with pink residue buildup. Minimal buildup along soda gun nozzle at bar. Scoop holder on ice machine soiled with pink residue buildup. In equipment such as ice makers and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean these areas more frequently.
1.5
16.
4-601.11 (A); Priority Foundation; Dicer stored as clean with tomato residue left on blade of dicer. Equipment food contact surfaces and utensils shall be clean to sight and touch. Dicer moved to soiled dish area during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings in flip top cooler from night previous at 55-60F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Chicken wings discarded during inspection. Ranch in squeeze bottle in pan in top of flip top cooler at 50F. Bottle is double panned and not getting cold air flow to maintain temperature at 41F or below. Re-locate ranch to bottom portion of flip top cooler or use TPHC (Time as a Public Health Control). Ranch moved to bottom during inspection.
1.5
23.
3-501.18; Priority; Small container of salsa and buffalo chicken dip in back of reach-in coolers with date marking 6/30. TCS food shall be held at 41F and below for maximum of 7 days and discarded after day 7. Employee discarded items during inspection. All other items within 7 day date marking.
0.0
45.
4-903.11(A) and (C); Core; Box of napkins, box of single-service cups on floor in bar area. Single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Keep items off the floor.
0.0
49.
4-601.11(B) and (C); Core; Minor dust buildup and greasy residue on shelving near dish area. Outside of sugar bin and shelving in dry storage area soiled with food splatter. 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.
Location: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 02/08/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Drinking cups at bar stored directly next to bar handsink where cups may be contaminated by splatter from handwashing. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination. EHS recommends adding plexiglass or other barrier to side of handsink to store cups in this area. Employee moved cups to another area of bar during inspection.
0.5
48.
4-501.14; Core; Dish sprayer head at dish machine soiled with black residue buildup. A Warewashing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned before use, and at a frequency necessary to prevent recontamination of equipment and utensils. Employee unscrewed and cleaned dish sprayer during inspection.
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: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 05/19/2020
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: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/30/2020
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: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/09/2019
Score: 98.5
#
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.
Facility is using Time as a Public Health Control for frozen fries near fryer. Given TPHC paperwork for fries in this area. Paperwork shall be available for next inspection.
Location: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/22/2019
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: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 10/17/2018
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: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/05/2018
Score: 99.5
#
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: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/09/2017
Score: 95
#
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. Follow-Up: 08/21/2017
Location: 1195 W CHATHAM ST CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/16/2012
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
10.
RAW WHOLE SHELL EGGS STORED ABOVE COOKED FOODS SANDWICH PREP UNIT, RAW PHILLY STEAK STORED ABOVE COOLING CHINCKEN WINGS IN WALK COOLER, COOKED MEAT LOAF BEING WRAPPED/PREPPED ON RAW MEAT PREP SINK WHERE RAW MEAT SCRAPS STILL PRESENT, ONIONS SETTING IN "RAW MEAT" PREP SINK BASIN......STORE RAW MEATS BELOW READY TO EAT FOODS, PREP READY TO EAT FOODS IN SEPARATE AREAS FROM RAW PRODUCT, KEEP VEGETABELS OUT OF MEAT PREP SINKS
1.5
11.
BOWLS AND PLATES WITH GREASE AND FOOD RESIDUE PRESENT, THROROUGHLY CLEAN AND SANITIZE FOOD CONTACT SURFACE
1.5
19.
CAN OF WD-4O STORED ABOVE PREP SINK, KEEP CHEMICALS STORED SEPARATELY AWAY FROM FOOD PREP AREAS
1.5
23.
COOLING CHICKEN STORED IN FOUR INCH PAN, STACKED AND COVERED, COOLING IS BEST ACCOMPLISHED WITH SHALLOW CONTAINERS, SHEET PANS, LOSELY COVERED, SET IN FREEZER FOR A EW MINUTES ETC
1.0
26.
PARTIAL CUP OF WHITE DRY CRYSTAL PRODCUT,....SALT, SUGAR??? STORE IN A COVERED LABELED CONTAINER
0.0
33.
DO NOT USE SINLGE SERVICE PORTION CUPS AS SCOOPS, AND DO NOT LEAVE THEM IN THE FOOD, USE ONLY SCOOPS WITH HANDLES, KEEP THE HANDLES STORED UP OUT OF THE FOOD
0.5
34.
STORE CLEANED AND SANITIZED UTENSIL IN CLEAN COVERED CONTAINERS TO AVOID DUST, DEBRIS, ETC
0.5
36.
SEVERAL CHIPPED PLATES, A MELTED CONTAINER, AND A FEW CRACKED UNITS, REMOVE THESE FROM THE PREMESIS, CLEANING OF THESE ITEMS CAN NOT BE PERFORMED EVVECTIVELY
0.5
39.
CAN OPENER AND FOOD PROCESSOR NOT NSF APPROVED
0.0
40.
CLEAN SHELVES,
0.0
43.
CLEAN REASTROOM HANDSINK FAUCET BASES & URINAL BASE; PROVIDE SOAP AT GRILL HANDSINK
1.0
45.
REPAIR/CLEAN FLOORS WALLS AND CEILINGS THROUGHOUT
0.5
46.
LIGHTS IN STORAGE AREAS AND BEVERAGE SERVICE AREA NOT TO STANDARD
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
CONTINUE WITH TRANSITIONAL DUE COMPLETED JAN 12, 2013
