Location: 107 EDINBURGH SOUTH DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/07/2024
Score: 96
#
Comments
Points
23.
3-501.17; Priority Foundation; Hot dogs removed from original package, orzo pasta, cooked peppers, guac with cut tomato and sliced deli meats were observed without dates. Ready-to-eat TCS foods shall be date marked if held longer than 24 hours. CDI- all food dates known and affixed.
1.5
23.
3-501.18; Priority; Ready-to-eat TCS foods shall be discarded if found in a container or package that does not bear a date or day or marked to exceed 7 days. The day of preparation shall count as day 1. CDI- dates known and affixed. Ensure proper date marking to keep track of time.
0.0
38.
6-501.111; Core; Two very small flies observed in the kitchen. The premises shall be maintained free of insects, rodents and other pests. Utilize approved methods of pest control and keep floor drains/facility clean to eliminate harborage conditions. No point taken today
0.0
39.
3-305.11; Core; Multiple boxes of food stored on the walk-in cooler floor including potatoes, avocado and tortillas. Food shall be kept at least 6 inches off the floor. CDI- boxes moved to shelf.
1.0
40.
2-402.11; Core Food employee observed preparing food without a hat or hair net. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food and clean equipment. Employee put on a hat. No point taken
0.0
49.
4-601.11(B) and (C); Core; The top of the oven and the walk-in cooler vent have dust accumulation. The fan cover in the reach-in cooler has residue. Food residue observed under the oven. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Floor along the wall under the warewashing sink is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area. Full point taken for repeat violation.
Location: 107 EDINBURGH SOUTH DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 11/29/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Two metal pans stored as clean had minor food residue on the inside. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- pans placed in soapy water for cleaning. No points taken today.
0.0
28.
7-202.12; Priority; Quat sanitizer in the three comp sink measured over 400ppm. Bottle indicates a use concentration of 200 -400ppm. Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling. CDI- Quat diluted to appropriate concentration.
1.0
36.
4-302.12; Priority Foundation; No working thermometer could be located during inspection. A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Verification required. Send picture of working thermometer within 10 days to number provided on bottom of inspection form.
0.5
48.
4-302.14; Priority Foundation; No Quat testing paper was available during inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Send picture of sanitizing testing paper when it arrives.
0.5
55.
6-501.12; Core; Floor along the wall behind the dish machine is soiled with residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area more frequently. Cleaning has improved since previous inspection. Full point not taken.
0.5
General Comments
Note: Meatballs and sweet potato mash reheated from hermetically sealed, commercially processed packages only need to reach 135F for hot hot holding. Leftovers that are cooled and reheated the next day shall reach 165F within 2 hours. Same for any other TCS foods that are reheated. Follow-Up: 12/09/2023
Location: 107 EDINBURGH SOUTH DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/14/2023
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Deli turkey, chicken, hot dogs, cooked peppers and onions in flip top cooler without date marking and chub of salami and pastrami in walk-in cooler without date marking. Prepared TCS (Time/Temperature Controlled for Safety) foods and packaged by a food processing plant shall be clearly marked, at the time the original container is opened or the day prepared and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded. Manager stated foods were prepared more than 24 hours prior. Dates added to these items during inspection.
1.5
55.
6-501.12; Core; Floor corners throughout kitchen and floors and wall under three compartment sink has residue buildup. Drain under three compartment sink soiled with buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
Location: 107 EDINBURGH SOUTH DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/18/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written procedures for the cleanup of vomit or diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal 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. Procedures emailed to manager. Please have these for future inspections.
0.0
47.
4-101.11; Core; Cracked Sterlite plastic container used for storing breadsticks in reach-in cooler. Materials used in the construction of utensils and food-contact surfaces shall be smooth and easily cleanable and sufficient in weight and thickness to withstand repeated Warewashing. Replace container with NSF food grade container.
0.5
48.
4-302.13; Priority Foundation; Facility has high temperature dish machine near three compartment sink with no way of testing the temperature of the sanitizing cycle. In hot water mechanical Warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Manager educated, please provide either dish plate simulator or thermo-labels to check hot water in dish machine.
0.0
55.
6-501.12; Core; Floor corners throughout kitchen and floors and wall under three compartment sink has residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor corners more frequently.
0.5
General Comments
Queso being reheated in steam well during inspection. Manager placed Queso from hermetically sealed package from walk-in cooler into steam well about 10 minutes before inspection and was 98F when checked. EHS recommended reheating items in oven before placing into steam well and ensuring 135F (or 165F if reheating cooked) and that items are reheated within 2 hours.
Location: 107 EDINBURGH SOUTH DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 12/23/2020
Score: 100
#
Comments
Points
General Comments
Kitchen not open at this time, due to COVID19. Bar open and glassware used. Inspection performed as a food stand inspection. Person In Charge will contact REHS when kitchen reopens. REHS, ginger Johnson, may be reached at 919-612-5597 or Ginger.Johnson@wakegov.com
Location: 107 EDINBURGH SOUTH DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/23/2019
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.
