Location: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 07/17/2024
Score: 98
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy does not include salmonella (non-typhoidal). CDI- Updated employee health policy provided. Use as is or adapt for facility.
0.0
6.
2-401.11; Core; Employee drinks stored on a prep surface. Store all employee beverages on the lowest possible, nonworking surface.
0.5
16.
4-601.11 (A); Priority Foundation; Squeeze bottle lids stored as clean sticky to the touch and soiled with food and debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Lids moved to the 3-compartment sink for thorough cleaning.
Location: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 01/19/2024
Score: 95
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple squeeze bottle lids, plastic containers, a pizza slicer and the can opener blade sticky to the touch and soiled with food debris. All items stored as clean. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to the 3-compartment sink for thorough cleaning.
1.5
29.
8-103.12; Priority Foundation; Variance for pizza sauce in place. According to the variance, sauce must be stamped with a time. No time stamp located on the container of pizza sauce sitting on the prep table. CDI - Time known by PIC. Time stamp added to sauce.
2.0
40.
2-402.11; Core; Food employees observed with no hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Hats donned.
0.5
44.
4-901.11; Core; A few cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.0
47.
4-501.11; Core; One of the glass reach-in coolers is inoperable. Work orders have been placed and facility is awaiting repair. Equipment shall be maintained in a state of repair. Repair cooler.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler gaskets are soiled with black accumulation. Green floor fan soiled with flour. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt and food debris.
Location: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 07/14/2023
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager onsite at time of inspection. Must have a CFPM onsite during all hours of operation.
1.0
6.
2-401.11; Core; Employee drinks stored on a prep surface. Store all employee beverages on the lowest possible, nonworking surface. Beverages moved.
0.0
13.
3-202.15; Priority Foundation; Multiple cans of pizza sauce badly dented. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. CDI - Cans removed by PIC for return to supplier.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings and chicken poppers holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall be held at 41 F or below. CDI - Chicken wings moved to chill rapidly in the walk-in cooler. Chicken poppers voluntarily discarded.
3.0
29.
8-103.12; Priority Foundation; Variance for pizza sauce in place. According to the variance, sauce must be stamped with a time. No time stamp located on the container of pizza sauce sitting on the prep table. CDI - Time known by PIC. Time stamp added to sauce.
1.0
49.
4-601.11(B) and (C); Core; Walk-in cooler gaskets soiled with black accumulation. Walk-in cooler fan guards soiled with dust and debris. Prep cooler interiors soiled with food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt and food debris.
Location: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 10/28/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager onsite at time of inspection. Must have a CFPM onsite at all hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings and chicken poppers holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall be held at 41 F or below. CDI - Chicken wings and poppers voluntarily discarded.
3.0
29.
8-103.12; Priority Foundation; Variance for pizza sauce in place. According to the variance, sauce must be stamped with a time. No time stamp located on the container of pizza sauce sitting on the prep table. CDI - Time known by PIC. Time stamp added to sauce.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler gaskets soiled with black accumulation. Prep cooler interiors soiled with food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt and food debris.
Location: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 01/03/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager onsite at time of inspection. Must have a CFPM onsite at all hours of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy does not include salmonella (non-typhoidal). CDI- Updated employee health policy provided. Use as is or adapt for facility.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Two containers of chicken wings in a prep top cooler reading above 41 F. All foods in the large pizza prep unit holding in the 50's. Prep unit reading 56 F ambient. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall be held at 41 F or below. CDI - All TCS foods moved to the walk in cooler to cool rapidly.
3.0
47.
4-501.11; Core; As mentioned above, the front prep cooler is holding at 56 F ambient. TCS foods must hold at 41 F or below. Only store un-cooked vegetables, canned fruits and sauces that do not require refrigeration in this unit until it can maintain 41 F or less. TCS foods may be stored in this unit during busy periods if stored on ice and continuously monitored. Equipment shall be maintained in good repair. Repair cooler.
1.0
47.
4-501.12; Core; Vegetable cutting board stained with black markings. Cutting boards shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. Replace cutting board.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards are soiled with dust. Walk in cooler gaskets are soiled with black accumulation. Green floor fan stored soiled with flour. Bottom prep cooler where sauces are stored soiled with food crumbs and debris. Racks throughout kitchen soiled with dust. Plastic film keypad covering located directly above pizza prep table worn and soiled heavily with flour and food debris. Replace plastic film. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt and food debris. Clean areas mentioned more frequently.
1.0
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 signature required due to COVID-19.
Location: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 08/21/2020
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: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 01/23/2020
Score: 96.5
#
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: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 09/06/2018
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: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 02/09/2018
Score: 92
#
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: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 07/20/2017
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: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 08/18/2014
Score: 95
#
Comments
Points
General Comments
Educational note: Wash water at 78 F with no active washing. Ensure it is 110 F or higher when actively washing dishes. Sanitizer in sanitizing sink at <150 ppm quat with no wares actively sanitizing. Maintain at 150-400 ppm quat for product in use.
Location: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 06/28/2013
Score: 96
#
Comments
Points
General Comments
I am concerned about the hand sanitizer dispenser located near the register. Hand sanitizer is not a replacement for handwashing. It may be used in addition to handwashing. If food handling is interupted, employee shall wash their hands in a handwashing sink before handling food, Not just use the sanitizer.
Location: 5007 WINSTON HILL DR CARY, NC 27513 Facility Type: Food Stand Inspection Date: 03/16/2012
Score: 98
#
Comments
Points
11.
Cuttingboards mounted to equipment are not being effectively cleaned. They should be removable. Throughly clean after each use. Cuttingboards (and any other food contact surfaces such as slicers and sink) should be left clean and wet with sanitizer.
1.5
36.
Cuttingboards secured to equipment are not being effectively cleaned. Recommend moving the vegetable slicer that is mounted through the cuttingboard so that it may be taken to the 3-compartment sink for cleaning & sanitizing.
Cuttingboard on the can cart is not clean. Remove from the restaurant any equipment or utensil that cannot be effectively cleaned.
0.5
49.
No documentation of approved training - no credit awarded.
Service class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
The website for Spanish ServSafe by Rubin Ramirez http://www.roderpach.com/Services.html
0.0
General Comments
Although food temperatures in the make-line refrigerator meet current rules, food temperatures are recommended below 41'F.
