Location: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/29/2024
Score: 97.5
#
Comments
Points
8.
2-301.15; Priority Foundation; Employee washed his hands in the ware washing sink after working at the raw meat sink. No soap was used. Hands shall be washed in the handwashing sinks only. Teach employees how to properly wash their hands using soap in the hand sinks only. Employee was redirected and proper handwashing was discussed.
2.0
44.
4-903.11(A), (B) and (D); Core; Yellow Cutting Board and White Cutting Film have been stored flat against each other. There is an odor and moist black microbial growth. When storing cutting boards and cutting films, they must be allowed to air dry. Leave space between these flat wares until they are dry. Cutting Board and film were taken to the ware washing sink to try to clean and remove the black growth. Sanding may be needed. Discard yellow cutting board if it cannot be effectively cleaned.
Location: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/01/2024
Score: 96.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Alcohol based hand sanitizer is in the dispenser at the kitchen handwashing sink, instead of soap. Provide soap at each handwashing sink. Sanitizer was removed and replaced with hand soap.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Avantco 2 door Refrigerator is not cold enough: Shell Eggs 43F, Ham slices 43F, Gallon of Milk 42F. Maintain food at 41F and colder (other refrigerators are cold). Unit was adjusted to a colder setting today. Monitor food temperature.
1.5
39.
3-305.11; Core; Black Beans are cooling at the preparation sink with a frozen chill wand (good). The shelf above the uncovered black beans has several miscellaneous items that could lead to contamination of food below. Caulk gun, bottle brush, sanding blocks, etc. Cleaning and maintenance tools were moved to the 3 compartment sink. Shelf needs to be removed for effective cleaning. Assure that items stored above food will not contaminate food or preparation surfaces.
1.0
47.
4-501.12; Core; Red Cutting Film has black on both sides. When cutting surfaces can no longer be effectively cleaned, discard. Owner discarded the red one today.
Location: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 11/02/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Raw shell eggs were stored above ready to eat cole slaw and pico in the reach in cooler. Raw animal foods shall be stored so they can't contaminate ready to eat foods. CDI-Foods were rearranged. Food storage chart was provided and reviewed.
1.5
20.
3-501.14; Priority; Pico di gallo made early this morning was 60F at 2:40 pm today. Foods shall be rapidly chilled from 70F to 41F within 4 hours of preparation. CDI-Pico was voluntarily discarded. Reviewed cooling requirements with PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS (Temperature Control for Safety) foods were holding above 41F (see above chart). TCS foods shall be cold held at 41F or below. CDI-Salsa and boiled egg were stored above the fill line in the prep cooler, and were voluntarily discarded. Seasoned cheese was left out or taken from refrigeration very frequently during the lunch rush, and was discarded. Melon was allowed to chill in a freezer. Discussed use of TPHC (Time as a Public Health Control) for seasoned cheese with PIC.
1.5
33.
3-501.15; Priority Foundation; Cut meat and cole slaw were stored in large containers with tight lids for cooling. TCS foods shall be chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Meat was moved to a shallow pan with the plastic left off to cool, and was cooling at an acceptable rate.
0.5
47.
4-501.11; Core; The first prep cooler gasket is torn and damaged. Equipment shall be maintained in good repair. Repair/replace the gasket.
Location: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/23/2023
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The beans were holding 122-130F in the hot hold unit. Temperature control for safety foods shall be hot held at 135F or above. CDI-Beans were reheated to 168F.
1.5
49.
4-602.13; Core; The gasket on the prep unit was soiled. Non food contact surfaces of equipment shall be maintained clean. Clean the gasket.
0.0
56.
6-202.11; Core; The covers are missing from two light fixtures in the dish pit and above the reach in cooler. Light bulbs shall be shielded, coated, or shatter resistant. Replace bulbs with shatter proof bulbs, or replace missing shields.
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: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/13/2022
Score: 98
#
Comments
Points
20.
3-501.14; Priority; Chicken made 3 hours ago was 111F. TCS foods shall be rapidly cooled from 135-70F within 2 hours of cooking, and from 70F to 41F within 4 hours. CDI-Chicken was voluntarily discarded. Cooling logs in Spanish provided to PIC.
1.5
33.
3-501.15; Priority Foundation; Chicken was put into a deep pan with plastic wrap for cooling. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods.
0.5
47.
4-501.11; Core; The gasket on the reach in cooler is torn and loose. Equipment shall be maintained in good order. Repair/replace the gasket.
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 precautions.
Location: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/19/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to PIC.
0.0
33.
3-501.15; Priority Foundation; Chorizo cooked today was left in a tightly wrapped and lidded container to cool in the reach in cooler. Foods to be cooled shall be left uncovered, if they can be protected from contamination, or loosely covered. CDI-Lid and plastic wrap was removed, and container of chorizo was placed into an ice bath to facilitate rapid cooling. Educational materials on cooling provided to PIC.
0.5
49.
4-601.11(B) and (C); Core; Several lexan pans stored as clean had sticker residue on the exterior of the pans. The container used to store the ice scoop had black residue in it. Food contact and non food contact surfaces shall be maintained clean. CDI-Pans, ice scoop, and ice scoop container were cleaned during inspection.
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: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/02/2020
Score: 95.5
#
Comments
Points
General Comments
Facility was permitted on 6/24/2020 and does not have an employee health policy in place yet. Please assure one is acquired by next inspection. PIC cannot sign due to COVID-19 concerns.
