Location: 1945 High House RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/24/2024
Score: 94
#
Comments
Points
16.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
1.5
16.
4-601.11 (A); Priority Foundation; Various dishes stored as clean soiled with food, debris, and old sticker residue in multiple areas. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41 F in various locations. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Walk-in cooler 1 (near the bar area) cooled to 41 F or below during inspection. Lids/ice added to foods in prep units for cooling.
3.0
43.
3-304.12; Core; Multiple scoops stored improperly with the handles touching the food. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handle above the top of the food and the container to prevent contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned and sanitized dishes stored on racks soiled with food and debris. These shall be stored in a clean location. Additionally, dishes stacked wet. Dishes shall be arranged in a self-draining position that allows air drying. Allow dishes to dry completely prior to stacking.
1.0
48.
4-302.14; Priority Foundation; No test strips available for quat sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Quat test strips to be ordered by PIC. PIC will email EHS with a photocopy of test strips once obtained.
0.0
55.
6-501.12; Core; Walls throughout the kitchen soiled with food and debris. Flooring behind and underneath cook line equipment soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1945 High House RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/14/2023
Score: 92
#
Comments
Points
10.
5-205.11; Priority Foundation; A knife stored in a handwashing sink. Employees use the handwashing sink to rinse the knife when soiled according to PIC. Handwashing sinks are for handwashing only. They may not be used for any other purpose. CDI - Knife removed. Utensils shall be washed, rinsed and sanitized ONLY in the ware-wash area.
0.0
15.
3-302.11; Priority; Raw chicken stored above RTE (ready-to-eat) samosas and dough in the walk-in cooler. Store raw meats below RTE foods to prevent cross contamination. CDI - Chicken moved below samosas and dough.
0.0
16.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
1.5
16.
4-601.11 (A); Priority Foundation; Various dishes stored as clean soiled in multiple areas. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut tomato, paneer, and boiled potatoes holding above 41 F in the walk-in cooler. Salad in a prep unit also holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Bags of ice placed on salad.
3.0
24.
3-501.19; Priority Foundation; Container of unsalted butter resting on a prep surface. Facility using TPHC according to PIC, but no timestamp present and no procedure available for review. CDI - Time placed at room temp. identified (11 am) and to be discarded by end of lunch. EHS emailed time holding procedures for holding butter on time.
1.5
40.
2-303.11; Core; Employees handling food observed wearing bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.5
41.
3-304.14; Core; A sanitizer bucket stored above clean pans. Additionally, wet wiping cloths stored on a countertop. Wet wiping cloths shall be stored inside of the sanitizer bucket, unless actively in-use. Sanitizer buckets shall be stored in areas where the contamination of clean equipment and utensils is prevented. Bucket re-located to an appropriate location, and wet cloths removed from countertop.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned and sanitized dishes stored on racks soiled with food and debris. Additionally, cleaned and sanitized dishes stored on a soiled yellow cloth in the expo area. Cleaned equipment and utensils shall be stored in a clean location. No wet stacking observed today.
0.5
49.
4-602.13; Core; Both reach-in freezer gaskets and interior soiled with food and debris. Dry storage and spice racks soiled with spice residues and oils. Prep cooler interiors (on the cook line) soiled with food splash and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Flooring behind and underneath cook line equipment soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Employee food stored above facility food (in dry storage), in food prep areas, and mixed in with various single-service articles (in the expo area). Areas for employees to drink and eat shall be designated and located so that facility food, single-service articles, and clean equipment are protected from contamination.
0.5
56.
6-305.11; Core; Personal employee items (cell phones, notebooks, etc.) stored in food prep areas and mixed in with various single-service articles (in the expo area). Suitable facilities shall be provided for storage of employee clothing and other possessions.
0.0
General Comments
*Toilet Paper Rolls are loose and require handling for use. Shigella can be transmitted through improperly dispensed toilet paper. Ensure toilet paper rolls are stored in dispensers.*
Location: 1945 High House RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/27/2023
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw goat and chicken holding above 41 F in a prep cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods moved to cool rapidly in the walk-in cooler.
3.0
24.
3-501.19; Priority Foundation; Samosas held at room temperature. Facility is using TPHC according to PIC, but no procedure available for review. CDI - EHS sent time holding procedures for samosas.
0.0
40.
2-303.11; Core; Employees handling food observed wearing bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.5
43.
3-304.12; Core; Multiple scoops stored improperly with the handles touching the food. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handle above the top of the food and the container to prevent contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. Dishes shall be arranged in a self draining position that allows air drying. Allow dishes to dry completely prior to stacking.
0.5
49.
4-602.13; Core; Prep cooler interiors on the cook line soiled with food debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1945 High House RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/15/2023
Score: 94
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees.
1.0
10.
5-205.11; Priority Foundation; A knife observed sitting in a handwashing sink. Employees use the handwashing sink to rinse the knife when soiled according to PIC. Handwashing sinks are for handwashing only. They may not be used for any other purpose. CDI - Knife removed.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple utensils including two tongs, a spoon, multiple pans, and a strainer stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including: unsalted butter, veg pakora, cut lettuce, cooked cauliflower, tomato sauce, cut cabbage, lamb, and chicken. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Butter to be discarded by 2 PM (facility to use TPHC as indicated by violation below). All other foods holding above 45 F voluntarily discarded. Foods holding above 41 F but less than or at 45 F moved to the walk-in cooler to cool.
1.5
24.
3-501.19; Priority Foundation; Container of unsalted butter resting on a prep surface. Facility using TPHC according to PIC. Time placed at room temp. indicated by a receipt (10 AM), however, no time procedure filled out. CDI - EHS sent time holding procedures for holding butter on time.
0.0
28.
7-102.11; Priority Foundation; Two spray bottles and a sanitizer bucket unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name. CDI - Contents known. Bottles and sanitizer container to be labeled.
1.0
28.
7-202.12; Priority; Two cans of Raid stored in kitchen. Raid is not approved for use in food establishments. CDI - Cans removed from kitchen.
0.0
39.
3-305.11; Core; Unsalted butter stored directly under a towel dispenser. This is an area where water can easily drip from the hands following handwashing, thus resulting in contamination of the food. Food shall be stored in a clean, dry location.
0.0
40.
2-303.11; Core; Employees handling food observed wearing bracelets. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. Dishes shall be arranged in a self draining position that allows air drying. Allow dishes to dry completely prior to stacking.
0.5
47.
4-501.12; Core; Multiple colored cutting boards heavily scored and stained. Plastic peeling and flaking off. Once no longer easily cleanable, cutting boards shall be resurfaced or replaced.
0.0
49.
4-602.13; Core; Both walk in cooler fan guards soiled with dust. Walk in cooler racks soiled with grey/black accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
General Comments
Date marking is required for the following items within 24 hours (1 day) of being opened/removed from original packaging, or prepared: any cooked vegetables, tomato and lettuce (once cut past the harvest cut), spinach (once removed from packaging or once package is opened), paneer (once removed from packaging or once package is opened), samosas (once thawed and removed from original packaging or package is opened), veg pakora (once prepared), milk and milk products such as heavy cream, etc. (once opened). These items may be held for 7 days maximum. Dates are added to indicate the day opened and to determine when disposal is required. Contact EHS with further questions. EHS info. provided via email.
Location: 1945 High House RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 09/21/2022
Score: 95
#
Comments
Points
16.
4-602.11; Core; Ice machine baffle soiled with pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Knives stored as clean on a magnetic rack soiled with food debris. Large clear plastic containers soiled with black sludge. Strainers soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
21.
3-501.16(A)(1) ; Priority; Container of unsalted butter resting on a prep surface below 135 F. TCS foods shall be maintained at 135 F or above. CDI - EHS sent time holding procedures for holding butter on time.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A few TCS (Time/Temperature Control for Safety) foods holding above 41 F including: heavy cream, raita, and rice pudding. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Heavy cream in-use. A container of ice added underneath. PIC to move/discard of all TCS foods in the expo cooler; holding 52 F ambient. Monitor unit and adjust if unable to maintain 41 F or below.
1.5
23.
3-501.17; Priority Foundation; Cooked chicken and sliced paneer observed with no date mark. Both items prepared yesterday according to PIC. TCS foods shall be date marked on their prep/open date (within 24 hours of opening or preparing) and they shall be held for 7 days maximum. CDI - Foods to be date marked.
1.5
39.
3-303.12; Core; Raw seafood stored in direct contact with ice. Foods may not be stored in water or undrained ice except for raw fruits or vegetables and tofu. Use perforated pans or food grade plastic bags.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. Dishes shall be arranged in a self draining position that allows air drying. Allow dishes to dry completely prior to stacking.
0.5
48.
4-302.13; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. VR - Discussed getting thermo labels, a waterproof thermometer or dish simulator thermometer. EHS will return to verify facility has an approved method for verifying the final rinse temperature of the dish machine.
Location: 1945 High House RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 95.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy available for review. Employees shall be notified of diseases transmissible through food, their associated symptoms and when not to report to work. CDI - EHS provided employee health policy.
1.0
16.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in multiple units including: veg pakora, fried cauliflower, mango lassi, paneer, and samosas. The walk in cooler closest to the bar area holding at 45 F ambient, and all foods holding between 42-45 F. Refer to temperature chart above. TCS foods shall hold cold at 41 F or below. Keep the cooler door closed as much as possible. CDI - Walk in cooler cooled down to 40 F; verified by EHS. Ice added to foods in use during lunch on the cook line. Foods not currently in use moved to cool in the walk in cooler/freezer.
1.5
23.
3-501.17; Priority Foundation; Date marking procedures have improved overall. Only two items observed with no date mark today including: an opened container of tofu and a container of cooked chicken. Both items prepared/opened yesterday. TCS foods shall be date marked on their prep/open date (within 24 hours of opening or preparing) and they shall be held for 7 days maximum. CDI - Foods to be date marked.
0.0
28.
7-102.11; Priority Foundation; A few spray bottles observed with no label to identify the contents. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name. CDI - Bottles to be labeled.
1.0
33.
3-501.15; Priority Foundation; Recently prepared food observed cooling in prep units including salmon, veg balls and chickpeas. Refer to temperature chart above. Cool TCS foods by using rapid cooling equipment (walk in cooler/freezer), adding bags of ice or using an ice bath and frequently stirring to facilitate heat transfer, and spreading into smaller/thinner portions. Prep units are designed to keep food cold, not to cool. CDI - A container of ice placed underneath the container of salmon (currently in use). Chickpeas and veg balls moved to cool rapidly in the walk in cooler/reach in freezer.
0.5
43.
3-304.12; Core; Multiple scoops stored improperly today with the handles touching the food. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handle above the top of the food and the container to prevent contamination. Scoops voluntarily discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. Dishes shall be arranged in a self draining position that allows air drying. Allow dishes to dry completely prior to stacking.
0.5
55.
6-501.12; Core; Walls behind prep sinks soiled with buildup of debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
No signature required due to COVID-19. 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: 1945 High House RD CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/25/2021
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure | A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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 | CDI: No points deducted. Information sent to PIC during inspection.
0.0
23.
3-501.17; Priority Foundation; Observed no date markings on majority of TCS food items in walk-in cooler or in prep coolers | Time/Temperature controlled food shall be date marked with the date of preparation or date of discard for food items held more than 24 hours. | CDI - PIC to apply date markings to food items
1.5
41.
3-304.14; Core; Observed several buckets of sanitizer being stored on the floor in kitchen area and one bucket of sanitizer in bar area | Containers of chemical sanitizer must be stored off the floor | CDI: PIC moved sanitizer buckets off of floor
0.5
General Comments
Inspection lead by Peri Wall.
More storage is needed for catering supplies, establishment awaiting land lords approval to expand outside storage space.
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
