Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/21/2024
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple scoops stored as clean soiled with food and debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Scoops moved for thorough cleaning.
1.5
21.
3-501.16(A)(1); Priority; One container of Shepherd's Pie holding less than 135 F. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or greater. CDI - Shepherd's pie reheated to 165 F+.
0.0
44.
4-901.11; Core; Dishes stacked wet. Air dry prior to stacking.
0.5
49.
4-601.11(B) and (C); Core; The walk-in cooler gasket and a prep cooler gasket on the cook line (cooler closest to the hot box) soiled with accumulation, food and debris. Black shelving near the dish machine soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust, food residue and other debris.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/09/2024
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple scoops, spatulas and other utensils stored as clean soiled with food and debris. Additionally, stickers present on multiple clear, plastic containers. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes moved for thorough cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shrimp holding above 41 F in a prep cooler on the cook line. Multiple TCS foods holding above 41 F including, but not limited to Shephard's Pie, a few containers of chicken salad, and multiple trays of corned beef in the walk-in cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. The walk-in cooler holding 42-43 F ambient. VR - EHS will follow up with PIC to ensure the walk-in can hold at 41 F or less.
1.5
41.
3-304.14; Core; A few sanitizer buckets of quat reading low when tested. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer. Buckets dumped and re-made.
0.0
44.
4-901.11; Core; Dishes stacked wet. Air dry prior to stacking.
0.5
44.
4-903.11(A), (B) and (D); Core; Large black containers holding cleaned and sanitized utensils soiled with food and debris. Equipment and utensils shall be stored in a clean location. Clean black containers on a more frequent basis.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/07/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A few utensils stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Utensils moved to be thoroughly cleaned.
1.5
21.
3-501.16(A)(1); Priority; Two containers of bechamel cheese holding 126-135 F. One container of beef stew holding at 104 F. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or greater. CDI - Bechamel cheese stirred; 135 F+ uniform temperature obtained. Stir frequently to maintain temperature. Beef stew voluntarily discarded.
1.5
24.
3-501.19; Priority Foundation; Time labeling for the blanched fries not recorded. Once removed from temperature control the time shall be recorded/initialed. CDI - Initials added to time chart.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/21/2023
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; An employee observed handing raw fish with gloved hands. The gloves were removed following placing the raw fish in the fryer; however, no handwashing was observed. After removing the gloves the employee donned a new set of gloves and began to handle fryer baskets and other foods in prep units. The hands shall be washed when changing tasks such as after handling raw food and after engaging in any activity that may contaminate the hands. CDI - Chef spoke to employee. Hands washed.
2.0
14.
3-203.12; Priority Foundation; Shell stock tags missing the date last sold/out date. The date when the last shell stock from the container is sold or served shall be recorded on the tag or label. Retain tags for 90 days. CDI - Shell stock used within the past 90 days only served on holidays (Easter, Mother's Day, and Father's Day) and all shell stock used during those holidays was used within the day. PIC had tags separated and organized by holidays, but no dates were written. Dates known and added by PIC.
0.0
15.
3-302.11; Priority; Raw chicken stored on top of RTE (ready-to-eat) corned beef in a prep cooler. Raw food shall be stored below RTE food to prevent cross contamination. CDI - Food re-arranged.
0.0
16.
4-501.114; Priority; Dish machine registered 25 ppm of chlorine. Chlorine shall register 50-200 ppm to effectively sanitize. Additionally, the Auto Chlor Quat dispesner mounted at the 3-compartment sink is dispensing quat above 400 ppm. When tested, the test strip turned bright blue indicating the solution is too strong. Bottle of sanitizer almost empty; bottle replaced, and 50-200 ppm reached (dish machine). VR - Work order placed for the Auto Chlor dispenser at the 3-compartment sink. EHS will return to ensure solution is dispensing 200-400 ppm as required.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/24/2023
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; Dish machine registered 0-10 ppm of bleach. Bleach shall register 50-200 ppm to effectively sanitize. CDI - Bottle of bleach hooked up to machine empty. Bottle replaced; 50-200 ppm reached.
0.0
21.
3-501.16(A)(1); Priority; Two containers of bechamel cheese holding less than 135 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or greater. CDI - Items reheated on stove top.
1.5
23.
3-501.17; Priority Foundation; Multiple TCS foods missing date marks including: turkey, corned beef, brisket, two opened gallons of milk, Ruben sandwiches, and cooked bagged mixed vegetables. Once opened from original packaging or prepared/cooked, TCS foods shall be date marked, and they shall be held for 7 days maximum. CDI - Dates known and affixed.
1.5
35.
3-501.13; Priority Foundation; Fish thawing in standing water. Thawing shall be accomplished by completely submerging the food under running water at 70 F or below, with sufficient water velocity to agitate and float off loose particles in an overflow. CDI - Vat emptied, and fish moved to a perforated pan to allow water to drain. Faucet turned on.
0.0
44.
4-901.11; Core; Dishes stacked wet. Air dry prior to stacking.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 09/27/2022
Score: 95
#
Comments
Points
8.
2-301.14; Priority; An employee observed handing raw chicken with gloved hands. The gloves were removed following placing the raw chicken in the fryer, however no handwashing was observed. After removing the gloves the employee donned a new set of gloves and began to handle fryer baskets and RTE (ready-to-eat) lettuce. The hands shall be washed when changing tasks such as after handling raw food and after engaging in any activity that may contaminate the hands. CDI - Chef spoke to employee. Hands washed.
2.0
21.
3-501.16(A)(1) ; Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding less than 135 F in hot holding units. Refer to temperature chart above. TCS foods held hot shall maintain 135 F or greater. CDI - All foods reheated on stove top.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods held cold shall maintain 41 F or less. Remember to not fill food above the fill line. CDI - Foods holding above 45 F voluntarily discarded.
1.5
44.
4-901.11; Core; Dishes stacked wet. Air dry prior to stacking.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/07/2022
Score: 95.5
#
Comments
Points
16.
4-501.114; Priority; Dish machine reading 0 ppm of bleach. Bleach shall register 50-200 ppm to effectively sanitize. CDI - Technician visited during inspection. 50-200 ppm reached.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods reading above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or less. Remember to not fill food above the fill line. Multiple foods were overstocked. EHS recommends adjusting the walk in cooler to 38 F, if not done so already to help maintain food temperatures at 41 F or lower. Do not hold foods between 42-45 F for longer than 4 days. CDI - Ice added to foods in the walk in cooler. Top portions of overfilled containers on the prep line moved to the walk in cooler.
1.5
24.
3-501.19; Priority Foundation; Time labeling for the blanched fries not recorded. Once removed from temperature control the time shall be recorded. CDI - Time known and added.
3.0
41.
3-304.14; Core; Quat in sanitizer buckets reading 0 ppm. No color change detected on test strips. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer. Buckets dumped and re-made.
0.0
48.
4-302.14; Priority Foundation; Quat test strips provided, but the majority have expired and are discolored. Obtain new quat test strips to ensure accuracy of solutions. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer. CDI - EHS spoke with technician. Technician to provide new test strips.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/21/2022
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
15.
3-302.11; Priority; Raw food stored with RTE (ready-to-eat) food in multiple units on the cook line today. Two containers of raw chicken stored next to a container of cooked eggrolls. A container of raw chicken stored next to and with various cooked foods such as cooked chicken and sauerkraut. Raw seafood including salmon and shrimp stored next to RTE green beans. Cooked and RTE food shall always be stored above raw food to prevent cross contamination. Do not store together on the same shelving. CDI - Food re-arranged.
1.5
21.
3-501.16(A)(1) ; Priority; Multiple foods in hot holding units reading less than 135 F including: mashed potatoes, beef stew, spicy chipotle soup, and potato & leek soup. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held hot must maintain 135 F or greater. CDI - All foods reheated.
3.0
22.
3-501.16 (A)(2) and (B); Priority; House-made ranch in a squeeze bottle registered 44 F in the expo cooler. A gallon of milk in the bar cooler registered 46 F. TCS foods shall hold at 41 F or below. CDI - Expo cooler adjusted and turned down a few degrees. Bar cooler reading 38-39 F ambient. Keep doors closed as much as possible.
0.0
24.
3-501.19; Priority Foundation; Time labeling for the blanched fries not recorded. Once removed from temperature control the time shall be recorded. CDI - Time known and added.
1.5
44.
4-901.11; Core; Dishes stacked wet. Arrange dishes to air dry prior to stacking.
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. No signature required due to COVID-19.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/11/2020
Score: 96
#
Comments
Points
General Comments
Towel Dispenser is partially above the 3-compartment sink. Towel dispenser, soap, supplies related to handwashing should be contained within the splash-guard. Currently, the right drainboard gets splashed when obtaining towels. . . . Monitor food temperature inside the make-line refrigerator. Unit shall hold food at 41F and colder.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/09/2020
Score: 99
#
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: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/03/2019
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. Inspected by Greta Welch
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/12/2018
Score: 94
#
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: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/11/2018
Score: 93
#
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. Follow-Up: 06/21/2018
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/19/2018
Score: 94.5
#
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". Follow-Up: 03/01/2018
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 09/06/2017
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: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/05/2015
Score: 96.5
#
Comments
Points
General Comments
Please note: facility recently had kitchen floors redone with an epoxy based floor covering. As of this inspection, there are numerous flaws/imperfections that could result in loss of points on future inspections if they cause cleanability issues or lead to sections of floor covering coming up. Recommend that steps be taken to correct these flaws.
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/05/2014
Score: 95
#
Comments
Points
General Comments
Educational note: grill outside near back shed. Please be aware that outdoor cooking is not permitted except food service provided to a club, organization, or private individual as a planned event and from which the public is excluded; or under the auspices of a Temporary Food Establishment permit. Contact your inspector with any questions regarding this standard. Follow-Up: 08/12/2014
Location: 1979 HIGH HOUSE RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/13/2012
Score: 98.5
#
Comments
Points
General Comments
Monitor temperature of portioned food like Chicken Boxty & Mushrooms in the top of the make-line Refrigerator. These foods are 6 degrees warmer toward the top of the pans. . . . Handwashing sink in the kitchen must be accessible, not blocked or difficult to get to. . . . Continue Date-Marking of refrigerated food as it is moved to the make-line refrigerators. . . . Consumer Advisory is available on the menu, but it is not specific. Guidance given on specifying which menu items may be consumed under-cooked (hamburger, steak and salad with steak). Advisory will be expanded upon.
