Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/09/2024
Score: 98
#
Comments
Points
33.
3-501.15; Core; Tomatoes were cooling with tight fitting plastic wrappings within walk-in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria by keeping the food loosely covering or uncovered if protected from overhead contamination. CDI: PIC removed coverings from tomatoes
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal and plastic containers were stacked together while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.11; Core; Gaskets on milk cooler torn and peeling from cooler. Tubing at 3-compartment sink leaking. Equipment shall be maintained in a state of good repair. Repair items listed.
0.5
49.
4-601.11(B) and (C); Core; In drawer units, there is built up food debris present on bottoms. Food debris is accumulating under ovens on make line. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more often.
0.5
55.
6-501.11; Core; Floor tile within walk-in freezer was cracked and missing. Physical facilities shall be maintained in good repair. Repair floor tile.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/11/2023
Score: 97
#
Comments
Points
24.
3-501.19; Priority Foundation; Milk and half half did not have time stamps for time holding in self-service section. The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. CDI - items were replaced and time stamps added.
1.5
43.
3-304.12; Core; Observed that scoops handles were touching foods in couple of containers on the prep line. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. CDI - PIC adjusted the handles.
0.0
47.
4-501.11; Core; Observed that handwashing sink near prep line is spraying water on the flip top cooler. Also, the gasket on milk reach-in cooler is torn. Equipment shall be maintained in a state of good repair. Repair the handwashing sink and replace the gasket.
0.0
48.
4-501.14; Core; The dish machine has considerable build up of lime and debris on the inside washing arms and ceiling. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine. Full credit taken.
1.0
54.
5-501.115; Core; Observed that there was trash on the ground around the dumpsters. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the ground in dumpster area.
0.0
54.
5-501.113; Core; One of the dumpsters is missing a lid. Cover receptacles with tight-fitting lids or doors if kept outside the food establishment. Contact maintenance company to install a lid.
Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/16/2023
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed food employee pouring milk into handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC stopped the employee and educated her.
1.0
33.
3-501.15; Priority Foundation; Observed that spring mix and sliced tomatoes cooling method was not correct. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Loosely covering or uncovered if protected from overhead contamination. CDI - PIC moved lettuce and cheese to walk-in cooler for further cooling. Next time full credit will be taken.
0.5
39.
3-305.11; Core; Observed couple boxes of food (chicken) stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI - PIC moved food on the shelves.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several of the metal and plastic container stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes. Next time full credit will be taken.
0.5
48.
4-501.14; Core; The dish machine has some build up of lime and debris on the inside washing arms and ceiling. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.5
54.
5-501.113; Core; One of the dumpsters was missing a lid. Cover receptacles with tight-fitting lids or doors if kept outside the food establishment. Contact maintenance company to install a lid.
Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/04/2022
Score: 97.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Observed that cut lettuce and cheese cooling method was not correct. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Loosely covering, or uncovered if protected from overhead contamination. CDI - PIC moved lettuce and cheese to walk-in cooler for further cooling.
0.5
35.
3-501.13 ; Priority Foundation; Observed chicken thawed in the prep sink without running water. TCS food shall be thawed under refrigeration that maintains the food temperature at 41F or less or completely submerged under running water at a water temperature of 70F or below. CDI - PIC corrected thawing method by turning on the water and submerging the product.
0.5
41.
3-304.14; Core; Wiping cloth rinsed in the barista sink by food employee to wipe equipment surface. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI - PIC educated food employee about proper use of wiping clothes.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed several of the metal and plastic container stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
48.
4-501.14; Core; The dish machine has some build up of lime and debris on the inside washing arms, ceiling, and sides. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.0
49.
4-601.11(B) and (C); Core; In drawer units, there is built up food debris present on bottoms. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more often. Next time full credit will be taken.
0.5
54.
5-501.115; Core; Observed that there was trash on the ground around the dumpsters. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the ground in dumpster area.
0.0
55.
6-501.12; Core; Floors had built up debris present under units. Also floor in the walk-in freezer has debris present. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor more often.
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: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/07/2021
Score: 99
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Utensils including forks, spoons, etc were stored in plastic containers that had food residue present. Utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean containers more often.
0.5
49.
4-601.11(B) and (C); Core; In drawer units, there is built up food debris present on bottoms. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more often.
0.5
55.
6-501.12; Core; Floors had built up debris present under units. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor more often.
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
Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/03/2021
Score: 98
#
Comments
Points
General Comments
No 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: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/23/2020
Score: 96
#
Comments
Points
General Comments
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends that all employees go over employee health policy with staff and check in on employees health.
Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/20/2020
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: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/03/2020
Score: 97.5
#
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: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/21/2019
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: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/21/2019
Score: 97.5
#
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. Please do not overfill any foods that are on the prep line.
Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/27/2018
Score: 96
#
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: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/09/2018
Score: 95.5
#
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. -Led by Joanne Rutfoske Follow-Up: 08/20/2018
Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/22/2017
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. Inspection completed by Josh Volkan and John Wulffert 2701
Location: 1004 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/19/2017
Score: 97
#
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. Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
