Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/09/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with an unclean film coating the interior of the produce sink. Detergent / soapy water needs to be used to the clean the food preparation sink and cart after each use. Consider if a barrier is needed on the black plastic cart, since salad spills onto the surface during salad preparation. Cart is likely not considered a clean and sanitized food preparation surface for putting spilled lettuce back into salad bowls. Assure sink and drainboard are effectively cleaned with detergent, rinsed and sanitized. Cleaning of the sink was advised during today's inspection.
0.0
16.
4-602.11; Core; Ice bin in the window has black inside along the back, under the Pepsi dispenser. Effective cleaning is needed to prevent accumulation of build up inside the ice bin.
0.0
18.
3-401.11; Priority; Full size Chicken Tender was only cooked to 155 degrees F. Thermometer was not initially available for employees cooking the chicken from raw. Use your thermometer after cooking chicken to verify it reaches 165F and train employees to continue cooking chicken that does not reach 165F. Undercooked chicken tender was removed from the cooked batch and yellow Taylor thermometer is now available for employees that are cooking to use.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Small plastic pan of shredded cheese 56F held in the top of the grill side make line refrigerator. Shredded Cheese is not held on time holding, although the quantity is very small. Maintain cheese at 41F and colder or hold under your time holding procedures. Manager discarded the visibly melted 56 degree F cheese and located a metal pan for use.
0.0
47.
4-202.11; Priority Foundation; Pitcher stored at the iced tea containers is textured, scratched, damaged where beverage is poured from the plastic. Food contact surfaces shall be smooth and cleanable. Replacement is needed.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/27/2024
Score: 99
#
Comments
Points
39.
3-305.11; Core; There were multiple opened and uncovered boxes of shortening, flour, and breading mixes stored near the back door in the dry storage area. Foods shall be protected from contamination at all times while being stored. Please obtain containers with lids for bulk food items. CDI-Plastic wrap was placed over food containers.
1.0
49.
4-602.13; Core; There was a small amount of dust and debris on shelving throughout facility. Non food contact surfaces of equipment shall be maintained clean. PIC stated shelves will be cleaned today.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/25/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken left out during lunch rush was holding 50F. TCS foods shall be cold held at 41F or below. CDI-Chicken was voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Cole slaw was packaged in containers with tight lids, and stacked in a large tub with a lid, after preparation, and before cooling. TCS foods shall be cooled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling to PIC. Cole slaw containers were removed from tub, lids were removed, and containers were separated to cool.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/05/2023
Score: 98.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Several foods under time hold were not labeled with the time removed from temperature control. Foods being held under time as a public health control shall be clearly labeled with the time removed from temperature control, and be discarded within 4 hours of that time. CDI-Foods were labeled with the time they were placed under time control.
1.5
47.
4-501.11; Core; The shelves in the walk in coolers are beginning to rust. Equipment shall be maintained in good repair. PIC stated new shelves are on order.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 01/05/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Pooled eggs were 57F next to the grill. TCS foods shall be cold held at 41F or below. CDI-Eggs were voluntarily discarded. New batch of eggs were put on ice for holding at grill.
1.5
47.
4-501.11; Core; The first walk in cooler door latch is broken. Shelves are starting to get rusty in the walk in cooler. Equipment shall be in good repair. Work order is in for door latch and shelves.
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: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 07/13/2022
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The ice machine had some black residue build up on the door and in the chutes. Food contact surfaces of equipment shall be clean. CDI-Ice machine was cleaned during inspection.
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 signature required due to COVID-19 precautions.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 02/07/2022
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
0.0
8.
2-301.14; Priority; Observed employee switch from handling raw chicken to using a utensil for ready to eat food without changing gloves or washing hands. Hands shall be washed when switching between working with raw food and working with ready-to-eat food. CDI: Informed employee, gloves removed, and hands washed.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cooling unit in front prep area was holding coleslaw at 42-44F. Raw chicken near the fryer was holding at 51F. Time/temperature control for safety foods shall be maintained at 41F or below. CDI: Cooler holding coleslaw was adjusted to hold below. Raw chicken was voluntarily discarded and ice bath was refilled.
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 Inspection led by Jackson Schaub.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/21/2021
Score: 99
#
Comments
Points
41.
3-304.14; Core; Several wet and soiled wiping cloths were stored on shelves and prep tables throughout the kitchen. When wiping cloths become wet and/or soiled, they shall be stored in a sanitizing solution in between uses. CDI-Wiping cloths were moved to sanitizer buckets.
0.5
43.
3-304.12; Core; The ice scoop stored in one of the ice wells fell into the ice with the handle touching the ice. In use utensils shall be stored with the handle out of the food. CDI-Scoop was stored on the soda machine rather than in the ice.
0.0
49.
4-601.11(B) and (C); Core; The ice machine has an accumulation of residue on the ice chute. Equipment shall be maintained clean. Please clean the ice machine.
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
No signature required due to COVID-19 precautions.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/25/2020
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: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/03/2019
Score: 94
#
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. Follow-Up: 10/04/2019
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/12/2018
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: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/19/2018
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.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 03/21/2017
Score: 97.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 06/10/2015
Score: 95
#
Comments
Points
General Comments
NOTE: Tempered water at main kitchen handsink was 117F. Keep the temperature of tempered water at handsinks at 100-110F so it is not too hot for workers to wash hands.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 10/30/2013
Score: 94
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 12/09/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Clean pans and pitchers throughly. Some pitchers and pans had excess grease on them. Manager separated utensils during in inspections. Unclean utensils were removed from use.
1.5
33.
Do not store knives and french fry scoop between or under pieces of equipment. Place in-utensil in the food product with the handle extending out of the food or on a clean dry surface and changed every couple of hours.
0.0
34.
Air-dry pans before stacking. Some utensils on the utensil sink drainboard were stack in a manner to prevent air-drying.
0.0
35.
Single service cups beyond the capacity of the cup dispenser; keep within the capacity of cup dispenser or keep in plastic sleeves to protect rims.
1.0
40.
Clean wire shelves in walk-in cooler.
0.0
44.
Replace dumpster with rusted bottom
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 840 E Chatham ST CARY, NC 27511 Facility Type: Restaurant Inspection Date: 05/24/2010
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
12.
Be sure to label product to be returned to prevent any confusion; chicken wings separated from rest of product but EHS did not know it was to be returned until manager stated.
0.0
26.
Dry goods packages opened (cinn & sugar/dirty rice packet) and not put in sealable containers; after a package is opened, put in a sealable container.
0.5
35.
Single service cups beyond the capacity of the cup dispenser; keep within the capacity of cup dispenser or keep in plastic sleeves to protect rims.
0.5
40.
Clean side of flattop next to fryer of minor buildup.
0.0
49.
Documentation of approved training - 2 point credit awarded.
