Location: 3001 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 02/09/2024
Score: 99.5
#
Comments
Points
45.
4-903.11(A) and (C); Core; To-go containers were not inverted during storage. Single-use articles shall be stored using means that afford protection from contamination until used. Invert containers during storage.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 3001 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/21/2023
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; Mozzarella (7/12/23), marinara (7/11/23), and hot dogs (7/14/23) were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded after 7 days of preparation. CDI: Food was voluntarily discarded.
1.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 3001 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/16/2022
Score: 99.5
#
Comments
Points
45.
4-903.11(A) and (C); Core; Boxes of single-use items were stored on the floor. Single-use items shall be stored at least 6 inches above the floor. Store single-use items at least 6 inches above floor.
0.0
55.
6-501.12; Core; Floor in walk in freezer had debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walk in freezer.
0.5
55.
6-501.11; Core; 3-compartment sink was leaking. Physical facilities shall be maintained in good repair. Repair sink.
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: 3001 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 03/11/2022
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
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 If you have any questions, please contact Jackson Schaub at 919-618-5644. No violations observed during inspection.
Location: 3001 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/22/2020
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.
Location: 3001 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/20/2019
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.
Location: 3001 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 08/20/2018
Score: 96
#
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: 3001 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/24/2018
Score: 96
#
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.
