Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 04/23/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Onion soup and chili were observed holding just above 41F in the makeline reach-in. TCS foods shall be held cold at 41F or below. CDI- items moved to the walk-in cooler to obtain proper temperature. All other cold holding observed compliant. Full points not taken today. Reach-in unit is functional.
1.5
49.
4-601.11(B) and (C); Core; Black residue observed on fan covers in walk-in cooler. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean fan covers.
0.5
General Comments
New recycling receptacles installed since previous inspection
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/06/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several TCS food items were observed holding above 41F in the reach-in cooler by kitchen entrance (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- taco meat and chili were moved to the walk-in cooler. Cut tomato, hot dogs and beef sausage were placed on the cooler side of the unit. The right side is maintaining proper temperature. PIC stated these foods had not been in the reach-in cooler for more than 4 hours. It was observed that air does not appear to be flowing on the left side of the unit. Ensure this unit is repaired to maintain appropriate temperatures. EHS will follow up on a repair or resolution. Facility has adequate refrigeration without this unit.
1.5
44.
4-903.11(A), (B) and (D); Core; Two metal pans were observed stacked wet on the clean equipment shelf. Clean equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. No point taken today.
0.0
54.
5-501.111; Core; Recycling receptacle is missing plastic covers. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Replace covers or entire receptacle. No point taken.
0.0
55.
6-501.12; Core; Dust accumulation observed on the ceiling above prep area and around AC vent. Physical facilities shall be maintained clean. Clean this area when food is not exposed to contamination.
0.5
General Comments
EHS to follow-up on Reach-in cooler resolution within 10 days. Ensure food temperatures are monitored closely and do not store TCS food on the left side until this unit is functioning properly.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/10/2023
Score: 97
#
Comments
Points
8.
2-301.14; Priority; Observed an employee handle raw chicken, discard old gloves and then put new gloves on to continue food prep. Hands shall be washed when switching between working with raw food and ready-to-eat food and before donning gloves for food prep. CDI- employee educated on proper handwashing and glove usage. Hands were washed before continuing food prep.
2.0
10.
5-205.11; Priority Foundation; Observed jalapeno slices in the handwashing sink near the ice machine. A handwashing sink may not be used for purposes other than handwashing. CDI- sliced pepper discarded and employees were instructed not to use handwashing sinks for dumping drinks. No point taken today.
0.0
28.
7-202.12; Priority; Observed two cans of insecticide in the office area. The label on one can stated it is for residential use only. The other did not specify that use was approved for a food establishment. Manager stated it was for the outdoor areas and not used in the building. Poisonous chemicals shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. CDI- manger to bring these home. Do not store unapproved chemicals in the food establishment.
1.0
54.
5-501.114; Core; Outside garbage and recycling receptacles are missing drain plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace plugs. No point taken today.
0.0
54.
5-501.111; Core; The left garbage receptacle is rusting at the bottom and an opening is starting to form in the back right corner. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Replace this unit.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/17/2023
Score: 95
#
Comments
Points
10.
6-301.14; Core; The men's bathroom is missing a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- signage provided. No point taken today.
0.0
16.
4-501.114; Priority; The warewashing machine, in operation during inspection, read 0ppm chlorine residual. At least 25 - 50ppm chlorine residual is needed to sanitize. Upon inspection, it was observed that the bleach container was nearly empty. CDI- bleach container was replaced and EHS verified that chlorine was pulling into the machine.
1.5
20.
3-501.14; Priority; A container of chili cooling in the walk-in for 2 hours was still above 70F. TCS foods (time/temperature controlled for safety) foods shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 additional hours. CDI- chili reheated to 165F and the cooling process was initiated again in two smaller containers.
1.5
23.
3-501.18; Priority; Taco meat was observed in the reach-in cooler with a date of 7/9. TCS foods shall be held no longer than 7 days in refrigeration except time that the product is frozen. The day of preparation shall count as day 1. CDI- taco meat discarded.
1.5
23.
3-501.17; Priority Foundation; Sliced deli meats prepared on Saturday, 7/15 were observed in the cooler drawer with no date. TCS foods held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Another container of hot dogs was observed with an illegible date. CDI- dates corrected/applied.
0.0
33.
3-501.15; Priority Foundation; Chili in the walk-in cooler did not meet the required cooling time due to ineffective cooling methods. Cooling shall be accomplished by:
(1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
(4) Stirring the food in a container placed in an ice water bath
(5) Using containers that facilitate heat transfer
(6) Adding ice as an ingredient, or
(7) Other effective methods.
CDI- reviewed best cooling methods with manager. No point taken today.
0.0
43.
3-304.12; Core; Observed a plastic ramekin being used as a scoop inside marinara sauce in hot holding unit. During pauses in food dispensing, food dispensing utensils used on TCS foods shall be stored in the food with their handles above the top of the food and the container. Use appropriate dispensing utensils for this purpose. CDI- ramekin discarded.
0.5
47.
4-202.11; Priority Foundation; Two plastic food storage containers were observed with cracking on the bottom. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections to allow for easy cleaning/sanitizing. CDI- containers voluntarily discarded. No points taken toady.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/12/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods (see chart) were holding above 41F in the flip top unit. TCS foods shall be held at 41F or below in refrigeration. CDI- all items brought to the walk-in cooler. Temperature of unit was adjusted down.
1.5
43.
3-304.12; Core; Observed the ice scoop stored in a plastic container of turbid water on top of the ice machine. During pauses in food dispensing, dispensing utensils shall be stored in clean, sanitized equipment. CDI- ice scoop and container removed for cleaning.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/07/2023
Score: 97
#
Comments
Points
20.
3-501.14; Priority; Cooked chicken wings in reach-in cooler in portioned bags and tightly packed into metal container with date marking of yesterdays date. . Cooked TCS foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F within 4 hours. Chicken wings not cooled according to time parameters. Wings voluntarily discarded during inspection. Cooling time stickers provided to facility during inspection. Reviewed with cook how wings can be cooled in top shelf of reach-in freezer then can be portioned once cooled.
1.5
23.
3-501.18; Priority; Cooked macaroni noodles and corned beef with date markings 2/27, and 2/28. Ready-to-eat, prepared, TCS(Time/Temperature Controlled for Safety) foods shall be discarded if it exceeds a time and temperature combination except the time that the food is frozen. These food items are not frozen according to manager on duty. Items exceed 7 day hold. Foods voluntarily discarded during inspection.
1.5
33.
3-501.15; Priority Foundation; Chicken wings not cooled according to cooling methods in tightly wrapped portion bags packed into deep metal container. Cooked TCS foods shall be cooled according to one or more of the following methods; placing the food into shallow pans, smaller thinner portions, using rapid cooling equipment like walk-in cooler or freezer and loosely covered or uncovered if protected from overhead contamination. Chicken wings voluntarily discarded during inspection.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 12/15/2022
Score: 97.5
#
Comments
Points
16.
4-602.11; Core; Ice machine shield along the bottom left side starting to have pink buildup, inside where ice is made has black and pink residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and beverage lines shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Manager took apart machine to clean and stated ice will be removed and will be cleaned today.
1.5
28.
7-201.11; Priority; Spray bottle of weak Quat sanitizer (100-150ppm) stored on prep sink top near slicer. Poisonous or toxic materials shall be stored so they can no contaminate food, equipment, utensils, linens, single-service items by separating by spacing or partitioning and locating toxic materials in an areas that is not above food, equipment, utensils or single-service items. Sanitizer bottle moved during inspection.
0.0
48.
4-302.14; Priority Foundation; Quat sanitizer test strips are expired. A test kit or other device that accurately measures the concentration of MG/L sanitizing solutions shall be provided. Verification required for test strips.
0.5
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler soiled with food residue buildup. Vents in walk-in cooler have dust accumulation. 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.
0.5
General Comments
Verification required for Quaternary test strips by December 22, 2022. Please send photo of test strips to Sarah.Thompson@wakegov.com or 919-500-3421 Follow-Up: 12/22/2022
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 09/28/2022
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer in dish machine testing at 0ppm. Solution bottle empty and refilled during inspection. Ran machine and sanitizer not at 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at correct concentration according to manufactures label use. Chlorine sanitizer shall be at 50-200ppm. Dish machine service company called, and manager able to get machine to pull sanitizer at 50ppm during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Can opener soiled with food residue buildup on blade. Equipment food-contact surfaces shall be clean to sight and touch. Can opener moved to three compartment sink to be cleaned.
0.0
18.
3-401.14; Priority Foundation; Found par-cooked wings in reach-in cooler. Raw animal foods that are cooked using a non-continuous cooking process shall have prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Par-cooking process not pre-approved and no logs or documentation about wings being held or conducted. Wings must be cooked to 165F for initial cooking or logs kept. EHS explained and showed procedure and manager stated wings will be cooked to 165F when first cooked. Only one container of par-cooked wings in facility all other wings raw and have not been cooked yet.
1.5
48.
4-501.14; Core; Three compartment sink and prep sink basin soiled with residue buildup. A Warewashing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned before use, and at a frequency necessary to prevent recontamination and at least every 24 hours if used. Clean these sinks more frequently.
0.0
55.
6-501.12; Core; Floor corners throughout facility, floors under dish machine and drains under prep sinks soiled with black residue buildup. Physical facilities shall be cleaned as often an necessary to keep them clean. Clean the floors and drains more frequently.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 98
#
Comments
Points
41.
3-304.14; Core; Several wet wiping cloths on prep surfaces and on cutting board on make line. Wet wiping cloths shall be held in-between uses in a chemicals sanitizer solution at correct concentration according to manufactures label use. Wiping cloths shall be in hand or in a bucket. OR use rag and toss into soiled hamper, "Use it and lose it". Do not allow wet wiping cloths to sit on prep surfaces. Wiping cloths removed during inspection.
0.5
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler soiled with food debris, shelving and bottoms of reach-in coolers and one flip top cooler bottom has some food debris and residue buildup. Shelf on grill line needs to be cleaned. Some dust buildup on ice machine vents. 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.
1.0
55.
6-501.12; Core; Floors throughout facility including floors under equipment and prep tables soiled with black residue buildup. Physical facilities shall be cleaned as often an necessary to keep them clean. Clean the floors, floor corners and floors under equipment more frequently.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/29/2022
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; Bar area handwashing sink did not have soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Added soap
1.0
10.
6-301.14; Core; Men's bathroom did not have a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Provided signage
0.0
22.
3-501.16 (A)(2) and (B); Priority; Beef patties and raw chicken in the reach-in by the cookline were observed to have temperatures of 44F. Time/Temperature controlled for safety foods shall be maintained at 41F or lower. CDI- Adjusted the thermostat on the refrigeration unit.
1.5
48.
4-501.14; Core; Some minor food debris present along the top of the warewashing machine doors from the previous day. A warewashing machine shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. Ensure machine is being cleaned each night after close. No points taken
0.0
49.
4-601.11(B) and (C); Core; Heavy dust accumulation observed on the ice machine vents. The sprayer nozzle at the pre-wash sink is soiled around the handle. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 11/02/2021
Score: 98.5
#
Comments
Points
23.
3-501.17; Open package hot dogs in reach cooler not date marked. Date marking missing on multiple items in reach in coolers. Potentially hazardous foods opened or prepared in the establishment shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking.
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
No recipient signature required due to covid restrictions.
Location: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/28/2020
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: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/27/2020
Score: 98
#
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: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/02/2019
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: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/27/2019
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: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 12/14/2018
Score: 98
#
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: 1885 Lake Pine DR CARY, NC 27511 Facility Type: Restaurant Inspection Date: 08/08/2018
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 TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
