Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 02/21/2024
Score: 99
#
Comments
Points
39.
3-305.11; Core; Observed buildup of ice on couple of boxes of foods in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination. Keep foods protected from water dripping and ice buildup.
1.0
45.
4-903.12; Core; To-go containers had food contact sides upwards in prep area. Single use articles shall be stored where they are not exposed to splash, dust or other contamination. CDI - PIC inverted to-go containers.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 09/19/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed that the can opener blade had dark residue buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC moved the opener for rewashing.
0.0
21.
3-501.16(A)(1); Priority; Containers of potato salad were hot holding below 135F in the hot box, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 135F or above. CDI - food was reheated to proper temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods in Starbucks reach-in cooler were above 41F, see chart above. Ambient air above 50F. TCS food (time/temperature control for safety food) shall be maintained cold at 41F or below. CDI - foods were put on ice. Next time full credit will be taken. Call technician to check the cooler.
1.5
33.
3-501.15; Core; In the produce walk-in cooler spaetzle was cooling on the tray, EC came back to the cooler to take second cooling temperature and noticed that the food was moved to deeper container and tightly wrapped (prepared to be displayed during lunch), temperature of the food was holding at 54F. When placed in cold holding equipment, food containers in which food is being cooled shall be: Loosely covered or uncovered if protected from overhead contamination. CDI - container switched to a tray and left in the WIC for further cooling.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 04/26/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed that several TCS foods in customer case cooler and cafe reach-in cooler were above 41F, see chart above. Ambient air in cafe reach-in cooler above 50F. TCS food (time/temperature control for safety food) shall be maintained cold at 41F or below. CDI - foods voluntarily discarded.
1.5
33.
3-501.15; Core; Observed that container of cooked chicken was tightly covered with plastic wrap in the reach-in cooler. When placed in cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination. CDI - container moved to walk-in cooler and uncovered.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/01/2022
Score: 98.5
#
Comments
Points
16.
4-602.11; Core; Observed that white panel inside the ice machine has a considerable amount of pink residue. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine.
1.5
47.
4-501.11; Core; Observed ice buildup on a sprinkler inside the walk-in freezer. Equipment shall be maintained in a state of good repair. Remove the ice.
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 06/16/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods in deli, pizza, and drawer coolers were slightly above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained cold at 41F or below. CDI - foods moved to WIC.
1.5
37.
3-302.12; Core; Found containers of sugar and corn meal 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 the containers.
0.0
47.
4-501.12; Core; Cutting boards on prep areas have deep cuts and discoloration. 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/resurface cutting boards.
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; No PIC signature due to COVID-19 precautions.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/15/2021
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Foods in salad bar area were above 41F. TCS foods shall be maintained at 41F or less. Foods were put in walk-in to cool down. CDI.
1.5
23.
3-501.17; Priority foundation; Half/Half, coconut milk and almond milk in reach in cooler had no date mark present. TCS foods shall be date marked for a maximum of 7 days. Date label milks in coffee area. Repeat.
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 03/16/2021
Score: 98
#
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/03/2020
Score: 95.5
#
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 verified that operator received report.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 06/09/2020
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 12/09/2019
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 08/27/2019
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 04/16/2019
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.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 01/10/2019
Score: 97
#
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 10/22/2018
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 05/03/2018
Score: 92.5
#
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.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 09/21/2017
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.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 06/29/2017
Score: 94
#
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: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 05/12/2016
Score: 96
#
Comments
Points
General Comments
PLEASE NOTE: Final rinse thermometer indicates water temperature above 194 F. Maximum read thermometer sent through dish machine shows a temperature at dish-level of 163 F, within approved range. Have thermometer checked for accuracy and ensure that final rinse is not in excess of 194 F.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 04/07/2015
Score: 94.5
#
Comments
Points
General Comments
Educational note: In one instance, sliced turkey was observed outside of approved temperature range after having water added to it in preparation for heating. Foods are permitted to be out of approved temperature ranges during necessary periods of preparation. Ensure that employees are able to explain where in the process of preparation foods are.
Location: 5000 DAVIS DR BLDG 26 MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 10/15/2014
Score: 95.5
#
Comments
Points
General Comments
Note regarding coffee area: Coffee area is not currently permitted and would likely require finish changes (installation of a washable ceiling) and equipment changes (removal of dorm fridge) in order to be permitted or included under existing permit. Selling of properly labeled packaged foods (such as clamshell packed salads or closed cups of soup) does not require a permit. Ladling of soups or preparation of oatmeal would require a permit. Contact Wake County Plan Review at 919-868-9246 for additional guidance if pursuing a permit/inclusion under existing permit. ..... Note regarding apples in dining room: PIC explains that these apples are purchased by client facility and placed out by caf? staff. These apples must be washed and properly handled before sale/delivery. Please be aware that Food Code requires that foods displayed by a food establishment for service to the public are sneezeguarded. If these apples are, essentially, delivered to the client at this location for the public to pick up, recommend that the caf? take steps to limit the risk/liability, such as providing sneezeguards/wraps if possible. At a minimum, recommend posting a sign stating that the apples were purchased and provided by the client facility. Also let the client facility know that there are risks associated with unprotected food displays.
