Location: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 11/16/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Second or back make line with ham, tomatoes, beef and meatballs at 43-44F. Ambient air at 43F. Display cooler with meatballs at 45F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Manager aware of pizza make line cooler being warmer. Items in this cooler not exceeding 3 days. All date marking of items within 1 or 2 days. EHS recommended moving items into walk-in cooler overnight. Display cooler items moved during inspection. Suggested to keep display items in another cooler or walk-in cooler until someone request the item until cooler can be serviced. Have make line cooler serviced.
Location: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 01/31/2023
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Gaskets on make line coolers and walk-in cooler soiled with black residue buildup. Heavy accumulation on side of cooler in-between doors of cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
Location: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 10/24/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection employee on duty during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
41.
3-304.14; Core; One sanitizer bucket sanitizing solution at 0ppm, and other bucket at 150ppm quat sanitizer solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at correct concentration according to manufactures label use. Quat sanitizer solution according to chart on wall states 200ppm is recommended. Quat tested from three compartment dispenser at 200-300ppm. Ensure cloths are rinsed under sanitizer solution before adding to bucket. Buckets changed during inspection.
0.5
49.
4-601.11(B) and (C); Core; Gaskets on make line coolers soiled with black residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these gaskets more frequently.
Location: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 03/16/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge has expired ServSafe certificate. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Feta cheese in make line cooler at 48F. Other items in right side of cooler at 46-48F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F and below. Right side items of cooler at 40F or below. Feta cheese discarded during inspection, marinara containers and Canadian bacon relocated to walk-in cooler. Ensure foods are 41F and below. Do not use this side of the cooler, and to be safe, do not keep any items overnight in cooler, until unit is repaired and maintaining at 41F or below.
1.5
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: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 10/04/2021
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection employee on duty during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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 to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
Location: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 04/14/2020
Score: 99.5
#
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: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 10/15/2019
Score: 99.5
#
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: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 11/28/2018
Score: 97.5
#
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. *Employees shall wash hands before putting on gloves to work with food if their task has been interrupted. Handwashing sinks observed to be dry at the start of the inspection. Employee handwashing was observed during the inspection
Location: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 05/23/2018
Score: 99
#
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: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 02/14/2017
Score: 98.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
Location: 161 SE CARY PKY CARY, NC 27511 Facility Type: Food Stand Inspection Date: 08/05/2014
Score: 97
#
Comments
Points
General Comments
Note : There is no upper limit for the hot water temperature at the hand sinks in the rules, but the water gets hot enough to make hand washing very uncomfortable ( 114 F ).
