Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/15/2024
Score: 84.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility did not have a certified food protection manager with multiple priority violations observed. The person in charge shall demonstrate knowledge of food safety through passing a test from an accredited program, answering questions relating food safety, or minimizing risk through absence of priority violations. CDI: Educational moments with PIC.
1.0
2.
2-102.12 (A); Core; Facility does not have a certified food protection manager present. 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. CDI: List of ANSI-approved programs - https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
8.
2-301.12; Priority; Employee washed hands while wearing gloves within kitchen. Food employees shall clean their hands and exposed portions of their arms using approved procedures. CDI: Employee removed gloves and washed their hands. Educational moment on handwashing procedures.
2.0
15.
3-302.11; Priority; Bulk container of raw in-shell eggs were stored above ready-to-eat cut vegetables. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Eggs were moved to bottom shelf.
1.5
16.
4-501.114; Priority; Quaternary ammonia sanitizer in three compartment was at 0ppm. A quaternary ammonium solution shall be between 200-400ppm or according to manufacturer's instructions. CDI: Sanitizer was remade and tested to be 200 PPM.
0.0
16.
4-601.11 (A); Priority Foundation; Knives and containers were soiled with food debris while stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: All soiled utensils moved to 3-compartment sink to be washed, rinsed, and sanitized.
3.0
21.
3-501.16(A)(1) ; Priority; Containers of chicken in the left steam table were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater when held hot. CDI: Food was sent to kitchen to be reheated to 165F. EHS suggested using time as a public health control (TPHC) for items maintained during lunch and dinner service on the hot bar. EHS provided example procedures for TPHC.
1.5
23.
3-501.18; Priority; All food in auxiliary reach in coolers, kitchen reach in cooler, and kitchen flip top unit were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the dates of preparation. CDI: Labels were added to the food that had known preparation dates. Container of cooked onions, cooked potatoes, and curry were voluntarily discarded by PIC due to unknown preparation dates.
1.5
38.
6-501.111; Core; Observed multiple flies in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Remove flies from the kitchen.
1.0
38.
6-202.15; Core; Backdoor is left open for extended periods of time without outer opening protections. Outer openings of a food establishment shall be protected against the entry of insects and rodents by using mesh screens, properly installed air curtains, or other effective means. Install effective means to prevent entry of insects or keep door closed.
0.0
39.
3-305.11; Core; Containers of cut vegetables were stored directly on the floor within kitchen. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Store food above floor.
1.0
43.
3-304.12; Core; Small bowls used instead of scoops. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Use scoop with a handle.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.0
45.
4-903.11(A) and (C); Core; To-go containers were not inverted, within original packaging, or under coverings during storage. Single-service articles shall be stored using means that afford protection from contamination. Store containers inverted or in original packaging.
0.0
47.
4-501.12; Core; Cutting boards were discolored and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace cutting boards.
1.0
49.
4-601.11(B) and (C); Core; Equipment in the kitchen need thorough cleaning: coolers, hot holding box (doors, gaskets etc.), fryers, and shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned items. Repeat.
1.0
General Comments
This establishment is eligible for reinspection upon request. Call 919-618-5644 with questions or when ready for reinspection. Once requested, a reinspection shall be performed within 10 business days. Do not remove or obstruct grade card. Contact Phone Number: 919-618-5644.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/11/2024
Score: 93.5
#
Comments
Points
16.
4-501.114; Priority; Quat sanitizer in three compartment was at 0ppm. A quaternary ammonium solution shall be between 200-400ppm and a minimum temperature of 75F. Verification required on Thursday March 14th. Until sanitizer dispenser is repaired add sanitizer manually and check with the test strip.
0.0
16.
4-601.11 (A); Priority Foundation; Observed multiple dishes with food debris present, also prep sink had old residue buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - All soiled dishes sent to be clean and sanitized and the perp sink cleaned.
3.0
40.
2-402.11; Core; Observed food employees in the kitchen working without any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. CDI - They put on hair nets during inspection. Full credit taken.
1.0
47.
4-501.12; Core; Observed that cutting boards were heavily discolored and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace cutting boards.
1.0
49.
4-601.11(B) and (C); Core; Equipment in the kitchen need thorough cleaning: coolers, hot holding box (doors, gaskets etc.), fryers, shelving, etc. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned items. Full credit taken.
1.0
55.
6-501.12; Core; Splashes of food on the wall next to the cook line, dirty floors. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the the above mentioned areas.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 07/25/2023
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a cleanup equipment for vomit and diarrhea shall be maintained on site. CDI - Provided a poster.
0.5
10.
6-301.12; Priority Foundation; There was no paper towels at handwashing sink in the kitchen. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels provided.
0.0
16.
4-601.11 (A); Priority Foundation; Observed that all knives on the knife holder had food debris present, also the knife holder had residue buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - All soiled utensils sent to be clean and sanitized and the knife holder was cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All foods in the flip top/reach-in cooler in the kitchen were above 41F, see chart above. Ambient air in the cooler at 62F. TCS food (time/temperature control for safety food) shall be maintained at 41F or less. CDI - foods voluntarily discarded by PIC. Adjust temperature in the cooler.
1.5
38.
6-501.111; Core; Observed several flies in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Remove flies from the kitchen.
1.0
40.
2-402.11; Core; Observed food employees in the kitchen working without any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. CDI - They put on hair nets during inspection.
0.5
43.
3-304.12; Core; Found small black bowls used instead of scoops in the containers of rice flour, all-purpose flour, and corn flour. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Use scoop with a handle.
0.0
47.
4-501.12; Core; Observed that cutting boards were heavily discolored and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Equipment in the kitchen need thorough cleaning: coolers, hot holding box (doors, gaskets etc.), fryers, shelving, hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above-mentioned items. Next time full credit will be taken.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 08/26/2022
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
16.
4-501.114; Priority; In-use Sanitizer in three compartment was originally 0ppm. A quaternary ammonium solution shall be between 200-400ppm and a minimum temperature of 75F. CDI - PIC replaced bottle, sanitizer read 200ppm. Corrected during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Observed that all knives on the knife holder had food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - All soiled utensils sent to be clean and sanitized.
0.0
27.
3-302.14; Priority; Found pink salt in the kitchen. Food shall be protected from contamination that may result from the addition of unsafe or unapproved food or color additives. Pink salt is not approved for use. CDI - Pink salt was removed from the kitchen.
0.5
37.
3-302.12; Core; Found several containers of flour, salt, and spiced that were not labeled with the name of the product. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label all containers.
1.0
38.
6-501.111; Core; Observed several flies in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Remove flies from the kitchen.
0.0
40.
2-402.11; Core; Observed food employees in the kitchen working without any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. CDI - They put on hair nets during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.12; Core; Observed that cutting boards were heavily discolored and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Equipment in the kitchen need thorough cleaning: coolers, hot holding box (doors, gaskets etc.), fryers, shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned items.
0.5
55.
6-501.12; Core; Splashes of food on the wall next to the cook line, and food debris under the equipment. Dirty mop sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the wall, floor, and mop sink area.
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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 02/17/2021
Score: 93.5
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/05/2020
Score: 95.5
#
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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 12/06/2019
Score: 96
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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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 05/14/2019
Score: 96
#
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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 11/02/2018
Score: 93
#
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: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 03/21/2018
Score: 93
#
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. Inspection completed by Josh Volkan and John Wulffert 2701
Location: 10300 CHAPEL HILL RD SUITE 600/700 MORRISVILLE, NC 27560 Facility Type: Food Stand Inspection Date: 06/16/2017
Score: 93.5
#
Comments
Points
General Comments
NOTE: Investigated complaint. Findings in complaint manager. Please complete any needed work on finishes at added half-wall at kitchen passthrough window. PLEASE NOTE: Based on observations today, establishment should be reclassified as Risk Category 4 due to multiple items being cooked and cooled. See notes above regarding cooling and consequences of improperly cooling.
