Location: 1871 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 04/23/2024
Score: 95
#
Comments
Points
8.
2-301.14; Priority; Observed an employee wash their single-use gloves in the handwashing sink and then proceed to work with food. Another employee discarded soiled gloves from handling raw beef and went to put on new gloves for working with food. Hands shall be washed before donning gloves for working with food and after engaging in other activities that contaminate the hands. CDI- employees instructed to wash hands prior to changing gloves and not wash single-use gloves. Hands were washed. Education on handwashing and glove use provided.
2.0
10.
6-301.11; Priority Foundation; No soap was availalbe at the prep area handwashing sink upon arrival. Each handwashing sink shall have a supply of soap or hand cleaning liquid. CDI- soap replaced.
1.0
41.
3-304.14; Core; Wiping cloths were observed on the counter in the prep area. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. No bleach was observed in the sanitizer bucket at the cookline. CDI- bleach added to sanitizer bucket and cloths placed in bucket. Full point may be deducted for future violations.
0.5
49.
4-601.11(B) and (C); Core; Extensive food residue and debris observed on the counter under the grill. Insides of reach-in units need cleaning from food residue. The shelf above the prep line has residue as well. 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; Grease deposits observed on the hood vent above cookline. Grease is dripping from this vent. Floors throughout kitchen need cleaning, especially under and behind refrigeration units where they are visibly soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Full point taken for repeat violation.
Location: 1871 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple containers stored as clean were observed with food residue and date marking sticker residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all containers removed for cleaning. Three comp sink was very full of dirty equipment during inspection. Ensure dish area is kept well organized and the middle rinse compartment is accessible to properly rinse equipment prior to sanitizing.
1.5
20.
3-501.14; Priority; Bone broth in the walk-in cooler was observed cooling in a large plastic container with a lid and measured 68 - 70F. PIC stated cooling was initiated 5 hours prior to inspection. PIC stated broth is not normally cooled in this manner and she needs to train new staff on appropriate cooling methods. TCS (time/temperature controlled for safety) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Total cooling time not to exceed 6 hours. CDI- broth was placed into several shallow containers with floating bags of ice and then placed in the freezer for rapid cooling. PIC will implement cooling methods outlined below for future cooling needs. No points taken today.
0.0
33.
3-501.15; Priority Foundation; Bone broth in the walk-in cooler was not going to meet the cooling time required due to ineffective cooling methods. (Broth was observed in a large, deep container with a tight lid). Use shallow containers with smaller portions, leave uncovered if protected from overhead contamination and stir frequently to disperse heat. Use rapid cooling equipment such as ice wands for liquid foods like broth/soup. CDI- reviewed best cooling practices with PIC.
0.5
35.
3-501.13; Priority Foundation; A small container of frozen pork was observed on the counter with frost/condensation on the sides. When asked, PIC stated it was thawing and had just been taken out of the freezer. TCS foods shall be thawed under refrigeration or in running water of 70F or less. Do not thaw foods on counters or in sink basins without running water that can submerge product being thawed. CDI- product moved to reach-in cooler to complete thawing. Full point assessed for repeat violation.
1.0
41.
3-304.14; Core; Observed an employee cut tofu with a knife and then wipe that knife on a towel stored in his waistband. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- bleach bucket made and cloth placed in bleach solution.
0.5
43.
3-304.12; Core; A metal spatula was observed in a container of pork with the handle laying in the food. A metal spoon was also observed laying inside a container of chili paste. During pauses in food preparation or dispensing, dispensing utensils shall be stored with the handles out of the food and above the rim of the container when used on TCS foods. CDI- utensils removed. No point taken today.
0.0
55.
6-501.12; Core; Grease deposits observed on the hood vent above cookline. Grease is dripping from this vent. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC states this is cleaned every 6 months. May need to increase cleaning frequency. No point was taken on previous inspection. Full point not taken today but may be assessed for repeat violations in the future.
Location: 1871 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/30/2023
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed bags of raw shrimp thawing in a handwashing sink upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- shrimp moved to walk-in.
1.0
15.
3-302.11; Priority; Raw chicken stored directly above raw beef in the walk-in cooler. Store foods according to final cook temperature to prevent cross contamination. CDI- chicken moved to lower shelf.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several Time/Temperature Control for Safety (TCS) foods holding above 41F (temps outlined in temperature chart above). TCS foods shall be stored at 41F or below for cold holding. Foods in flip top were stored too far above the container to stay cool. These were moved to walk-in cooler. Cut lettuce in the walk-in was drained from the warm water to cool down properly. Dairy products in glass door reach-in were moved to another reach-in cooler. Glass door cooler is not functioning properly. Do not store TCS foods here until it is repaired. Facility has adequate refrigeration without this unit. Full points may be taken for repeat violations in the future.
1.5
35.
3-501.13 ; Priority Foundation; Bags of frozen, raw shrimp stored in the handwashing sink were moved to the walk-in cooler upon arrival. TCS foods shall be thawed under refrigeration or in running water of 70F or less. Do not thaw foods on counters or in sink basins without running water that can submerge product being thawed.
0.5
55.
6-501.12; Core; Grease deposits observed on the hood vent above cookline. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this hood soon. No point taken today.
0.0
56.
6-403.11; Core; Employee food was stored above facility food in the reach-in cooler. An open employee drink was stored above dry goods on the dry goods shelf. Utilize designated areas for storing employee food and drink where it cannot contaminate facility food, equipment or single-service articles. Food moved to lower shelf and drink discarded.
Location: 1871 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/28/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several Time/Temperature Control for Safety (TCS) foods holding above 41F (temps outlined in temperature chart above). TCS foods shall be stored at 41F or below for cold holding. CDI - cut tomatoes voluntarily discarded, all other foods moved to freezer/walk-in cooler to properly cool. Temperature abuse caused by excessive stacking in containers and from having foods out during lunch rush. Ensure foods are held at 41F at all times.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of bleach water with no label. Working containers of poisonous or toxic materials shall be labeled with the common name of the material. CDI - bottle labeled during inspection.
0.0
43.
3-304.12; Core; Knives stored in gap between two coolers. Utensils shall be stored on a clean portion of the food prep table or cooking equipment. Do not store knives between coolers. This area is not cleaned frequently.
0.5
45.
4-903.11(A) and (C); Core; Single service containers stored with food contact surface exposed. Single-service items shall be stored so they are not exposed to contamination. Containers inverted during inspection.
0.5
General Comments
Note that domestic rice cooker is not currently being used to prepare food for the restaurant. If planning to cook rice for restaurant service, ensure a commercially approved rice cooker is used.
