Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 09/17/2024
Score: 97
#
Comments
Points
16.
4-602.11; Core; Can Opener is not clean. Take can opener apart for regular cleaning. Can opener was taken to the ware washing sink to start the cleaning process today.
1.5
16.
4-601.11 (A); Priority Foundation; Food Preparation Sinks are not clean. Clean interior sink basins, back splash, surface under the produce wash equipment components, etc. Use detergent to clean surfaces. After effectively cleaning and rinsing, apply sanitizer and allow surfaces to air dry. Cleaning was directed during today's inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Ice Scoop is stored on the meat preparation sink drainboard while raw pork is thawing. There is also a fryer and roll of tape. Food preparation area should be clear of items that could be contaminated by raw meat. Ice scoop storage location is needed that is away from raw meat. Protect ice scoop from splash.
0.5
48.
4-501.14; Core; Exterior of the dish washing machine is not clean. Remove build up from the top of the dish machine. Pre wash sink needs cleaning around attachment on back splash. Clean dish washing equipment daily.
0.5
49.
4-601.11(B) and (C); Core; BUNN iced tea dispenser is not clean with powdery build up. BUNN iced tea dispenser is no longer used. . . Interior and exterior of refrigerator needs cleaning. Interior of the freezer needs cleaning. Maintain all equipment clean.
0.5
55.
6-501.114; Core; BUNN iced tea dispenser is not clean with build up and powdery material on the exterior. The Bunn iced tea dispenser is stored on the produce and pasta sink. Remove unused equipment from the kitchen.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 01/24/2024
Score: 98.5
#
Comments
Points
28.
7-201.11; Priority; A bottle of bathroom cleaner/disinfectant was stored in the wait station area above/next to cleaned dish ware. Chemicals shall be stored so that they cannot contaminate food and equipment. CDI-Cleaner was removed from the dining area, and stored with other cleaners.
1.0
48.
4-501.14; Core; The rinse compartment of the 3-compartment sink had residue in the corners. The sprayer on the dump sink was soiled. The top of the dish machine has residue and debris. Ware washing equipment shall be cleaned at least once per day, and be maintained clean. Clean these areas.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 09/22/2023
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; There was no measurable sanitizer at the Ecolab Sink and Surface Sanitizer dispenser in the 3-compartment sink. Sink was set up and used to wash large items that did not fit in the dish machine. Sanitizing solutions shall measure in quantities according to manufacturer's instructions, which require 272-700ppm solution. CDI-New sanitizer was purchased during inspection. Dishes were sanitized.
1.5
16.
4-702.11; Priority; Items cleaned in the 3-compartment sink were not sanitized as sanitizing solution was not dispensing. Equipment and utensils shall be sanitized after cleaning, and before use. CDI-Items cleaned were sanitized.
0.0
23.
3-501.17; Priority Foundation; Several food items including cut tomato, opened ham and hot dogs, requiring date marking were not marked with preparation or opening dates. Refrigerated, ready to eat TCS (Temperature Control for Safety) foods shall be marked with the date of preparation, or the date it was opened from commercial packaging, and be discarded within 7 days of that date. CDI-Foods were allowed to be date marked.
1.5
41.
3-304.14; Core; Wet wiping cloths were stored on the sink and counter in between uses. Wiping cloths storage bin had no measurable sanitizer. Wet wiping cloths shall be stored in a sanitizing solution in between uses.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 03/27/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; The gaskets on the 3-door reach in freezer are torn. Equipment shall be maintained in good repair. Repair or replace the torn gaskets.
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: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 12/19/2022
Score: 99
#
Comments
Points
41.
3-304.14; Core; Wiping cloth solution had no measurable sanitizer. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Solution was remade to be the recommended concentration.
0.5
47.
4-501.12; Core; The green cutting board has a lot of plastic peeling off around the edges, and is heavily scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned or sanitized. Replace or resurface cutting board.
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: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 09/28/2022
Score: 99
#
Comments
Points
41.
3-304.14; Core; There was no measurable sanitizer concentration in the sanitizer bucket holding wet wiping cloths. Wet wiping cloths shall be held in between uses in a sanitizing solution of 50-200ppm chlorine, or 200-400 ppm quaternary ammonium. CDI-Sanitizer bucket was refilled at the dispenser measuring 250ppm quaternary ammonium.
0.5
47.
4-501.12; Core; The green cutting board is heavily scored and has plastic peeling off around the edges. Cutting surfaces shall be replaced or resurfaced when they can no longer be effectively cleaned and sanitized. Please resurface or replace the cutting board.
0.5
55.
6-201.11; Core; The wall behind the single service storage cabinet is damaged. Walls shall be maintained in good repair. Repair the wall.
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: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 05/27/2022
Score: 97.5
#
Comments
Points
8.
2-301.14; Priority; PIC did not wash hands before donning or after removing gloves. Hands shall be washed before donning gloves and after engaging in activities that contaminate the hands. CDI-Reviewed proper glove use with PIC. Hands were washed.
2.0
55.
6-501.12; Core; The floor behind the grill line equipment had a moderate buildup of debris and soil. Floors shall be maintained clean. Clean the floor.
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: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 01/24/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomit and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
40.
2-302.11; Priority Foundation; Employee was handling food with artificial fingernails without gloves. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI: Employee put on gloves.
0.5
43.
3-304.12; Core; Observed scoops in containers with the handle touching the food. Utensils shall be stored in food that is not potentially hazardous with their handles above the top of the food within containers. CDI: Scoops were washed and replaced.
0.5
48.
4-302.13; Priority Foundation; Facility did not have hot water mechanical warewashing strips or thermometer. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI: Provided changes in 2017 food code adoption and informed operator to have thermometer before next inspection.
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-reso
Inspection led by Jackson Schaub. No signature required due to COVID-19 precautions.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 10/27/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for handling vomit and diarrheal events. Facilities must have written procedures for employees to follow when responding to vomit and diarrheal events. CDI-EHS provided a plan template to PIC.
0.0
47.
4-501.11; Core; The 3-door freezer had a significant amount of ice build-up in the bottom and sides of the unit. Equipment shall be in good repair. Please have the unit serviced to work correctly.
0.5
48.
4-302.13 (B); Priority Foundation; The facility does not have an irreversible registering thermometer. An irreversible registering thermometer shall be available to measure the sanitizing hot water temperature at the utensil level. Please obtain an irreversible registering thermometer.
0.0
49.
4-602.13; Core; There was old food residue on the exterior of the steam table, around the drawers in the metal cabinet, and on the sprayer on the prewash sink. Non food contact surfaces of equipment shall be maintained clean. Please clean these areas.
0.5
56.
6-202.11; Core; The light fixture over the coffee bar/clean equipment storage shelf is missing the shield cover. Light bulbs shall be shatter proof, or be shielded in case of breakage to protect food and equipment. Replace the light cover, or install shatter-proof bulbs.
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: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 09/09/2019
Score: 96.5
#
Comments
Points
General Comments
Provided updated Form 1B copies to PIC.
*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: 09/19/2019
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 12/05/2018
Score: 95
#
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. *Follow-up Required to verify adequate refrigeration is available. Increased refrigerated food storage space is needed. Follow-Up: 12/15/2018
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 07/05/2018
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: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 04/09/2018
Score: 96.5
#
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. Inspection completed by Karla Crowder and John Wulffert 2701
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 12/03/2015
Score: 97
#
Comments
Points
General Comments
Please note: PIC states that dish machine is not being used for sanitizing because of a known malfunction. Continue to manually sanitize wares in three compartment sink as described by PIC.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 10/25/2010
Score: 97.5
#
Comments
Points
34.
Air-dry pans and lids before stacking.
0.5
40.
Clean under stamer. Clean lower shelves of hot hold table. Recommend that steamer be placed on 4" legs to facilitate cleaning underneath.
0.5
43.
Clean outside base of employee toilet facility.
1.0
45.
Clean kitchen floor under cooking line. Recommend that equipment on cook line be placed on wheels and that all equipment have flexible lines to facilitate cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 06/04/2010
Score: 92.5
#
Comments
Points
10.
Sink with garbage disposal is clogged and waste water is backing into sink. This waste water could contaminate the dishwash and kitchen areas. The sink clog should be repaired A.S.A.P. Drain boards, floors, sinks, and equipment in the dishwash room should cleaned and sanitized after repairs. Do not leave used and uncovered personal drink cups above food product for residents in servery kitchen coolers.
1.5
17.
Meat being thawed in prep sink had exceeded proper cold food holding temperatures. Pork loin was 70 degrees F and deli meats packets were 62 and 64 degrees F. Cold holding temperature is 45 degrees or less. Pork loin and deli meats were discarded by staff. Thaw meats on bottom shelves of refrigerators overnight or directly beneath a cold steady stream of running water in prep. sink.
4.0
23.
Chicken and Tuna salad were being cooled in amounts deeper than four inches in bowls in refrigerator. Cool product in amounts less than four inches thick.
1.0
45.
Replace missing floor/wall base in dining room servery kitchens.
0.5
46.
Lighting in dining room servery kitchens is not adequate. 50 foot candles of light are needed in service and prep. areas. Additional sheilded lighting is required.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Paper towels were missing in dispenser at handwash sink for servery kitchen. Clean shelves beneath steam table. Some food crumbs were present. Clean drainways on prep. counters in servery kitchens. Food crumbs and residue were present.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 02/24/2010
Score: 96.5
#
Comments
Points
17.
Coffee cream in pitcher in dining area was 65 degrees F. Cold foods must be kept at a cold food storage temp. of 45 degrees F. or less. Recommend using prepackaged individual serving portions of cream that are in sealed shelf stable containers or keep cream pitcher refrigerated or embedded in ice. Corrected during inspection. Cream in pitcher was discarded.
2.0
34.
Allow utensils like tray lids to air dry and drain after washing and before stacking. Invert pitchers that have been washed to allow water to drain out. Some pitchers had standing water inside.
0.5
40.
Clean top of knife box,interior shelf cabinets, and utensils drawers of food crumbs and residue.
0.5
45.
Mold growth is present on wall behind dishwasher rinse sink. Clean and remove mold growth. Recommend installation off a water proof backsplash on wall behind this sink. Backsplash must be rust resistant. Ex: Stainless steel. Backsplash should be flush with top edge of sink and sealed properly along all edges. Clean floors behind equipment like dishwasher and ovens. Some food crumbs present. Replace missing floor/wall base in dining room service areas.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
New steam table in kitchen and new drink station cabinets/table for dining room service areas must be NSF standard. Service areas for dining rooms must have handwash sinks with soap and towel dispensers. Pick up boxes of food products that have fallen off of the dry storage racks and on to the floor.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 07/24/2009
Score: 96
#
Comments
Points
10.
Raw tube of hamburger meat was placed in same container in freezer as precooked product. Store all raw meats on shelves below precooked and ready to eat foods in coolers and freezer. Corrected during inspection. Raw hamburger was moved to bottom freezer shelf area for raw meats.
1.5
17.
Three bean salad in cooler was 55 degrees F. Cold food must be stored at temps. of 45 degrees F. or less. Salad was a precooked canned item that had been opened and placed in cooler three hours prior to inspection. To cool product rapidly place foods in cooler in smaller containers at a thickness less than four inches deep. Another way to cool canned foods is to place the unopened can in the cooler and open immediately before service. Since the can is vacuumed sealed the food in the can will be safe from spoilage until opening. Corrected during inspection. Three bean salad that was out of temp. was discarded by staff.
2.0
26.
Keep dry foods like biscuit mix stored in sealed containers after opening product packages.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean wall behind dishwasher/sink drain board in dishwash room. Some mold growth present. Clean floor drain beneath prep. sink in kitchen.
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 03/31/2009
Score: 96
#
Comments
Points
11.
Clean utensils like plates and bowls thoroughly. Some food residue was present. Corrected during inspection. Utensils with food residue were washed, rinsed, and sanitized. Rinse all food residue from utensils prior to washing in dishwasher.
3.0
26.
Keep dry foods like biscuit mix in sealed containers after opening product packages.
0.5
40.
Clean shelves where spices and ingredients are stored. Some crumbs and residue were present.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean floor behind oven and dishwasher. Repair floor cover in service area for dining room. Reorder sanitizer for sink dispenser A.S.A.P. Bottle is almost empty and no extra sanitizer containers are in facility
Location: 7870 CHAPEL HILL RD CARY, NC 27573 Facility Type: Institutional Food Service Inspection Date: 12/18/2008
Score: 97
#
Comments
Points
11.
Some food residue was present on bowls and tray lids. Corrected during inspection. Items were removed, washed, rinsed, and sanitized, by staff. Rinse utensils thoroughly prior to washing in dishwasher.
1.5
34.
Do not stack wet metal pans. Allow utensils time to air dry. Invert washed drink pitchers to allow water to drain.
0.5
40.
Clean trays beneath oven burners and behind control knobs on ovens. Clean tops of sugar containers in stockroom.
0.5
44.
Replace garbage and cardboard dumpsters that have damaged lids.
0.5
49.
No documentation of approved training - no credit awarded.
