Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/09/2024
Score: 99
#
Comments
Points
41.
3-304.14; Core; Wet wiping cloths were stored with twoels draped over the sides of the bucket. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution (quat sanitizer 200-400ppm). Store cloths within sanitizing solutions.
1.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/23/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed that several TCS foods were above 41F in the small prep cooler (chicken&cheese burritos, nuggets); and in the drawer unit cooler under the grill (raw chicken, shredded cheese, burgers). Small cooler was unplugged. Drawer unit cooler ambient air was above 45F. TCS food (time/temperature control for safety food) shall be maintained cold at 41F or below. CDI - from both coolers TCS foods were moved to walk-in cooler (stored in the coolers for less than 4 hours). The small prep line cooler ambient air dropped to 35F in thirty minutes after plugging in. PIC will call a technician to repair the drawer unit cooler.
1.5
41.
3-304.14; Core; Wet wiping clothes were stored in the buckets of quat sanitizer that were below 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution (quat sanitizer 200-400ppm). Keep wet wiping clothes in a buckets of proper strength sanitizer.
0.5
49.
4-601.11(B) and (C); Core; Observed dust residue behind the containers in flip top cooler (serving station). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the flip top cooler.
Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/25/2023
Score: 99
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Found can opener that had small amount of residue on the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC moved it to dishroom for rewashing.
0.0
28.
7-102.11; Priority Foundation; Found a spray bottle of bleach water that was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - labeled by PIC during inspection.
1.0
49.
4-601.11(B) and (C); Core; Observed dust residue behind the containers in flip top cooler (serving station). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the flip top cooler.
Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/12/2023
Score: 98
#
Comments
Points
16.
4-703.11; Priority; EC used thermolabels to verify if the hot water reaches 160F and label did not turn color after being ran through the dishwasher. Hot water mechanical operations by being cycled through equipment shall achieve a utensil surface temperature of 160F when measured. VR- EHS will return to verify dish machine is functioning properly; until then, facility is able to use dish machine to wash and rinse, but utensils must be sanitized in the 3-comp sink.
1.5
44.
4-903.11(A), (B) and (D); Core; Found several metal pans in clean dishes area that were stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/15/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed that cheese&chicken wraps (small and big) in a top section of the cooler were above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - food moved to walk-in cooler.
1.5
41.
3-304.14; Core; Wet wiping clothes were stored in the bucket of quat sanitizer that was below 100ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution (quat sanitizer 200-400ppm). Keep wet wiping clothes in a bucket of proper strength sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; Found small number of dishes in clean dishes area that were stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/17/2022
Score: 99.5
#
Comments
Points
33.
3-501.15; Core; Observed pico de gallo cooling in closed containers, inside walk-in cooler. Foods need to be in loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer. CDI - Lids were adjusted.
0.0
48.
4-501.14; Core; The dish machine has a considerable build up of lime and debris on the inside washing arms and in the corners. 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
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/15/2022
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; There was no paper towels at the handwashing sink (dish wash area). Each handwashing sink shall be provided with individual, disposable towels. CDI - PIC refilled paper towels dispenser.
1.0
10.
5-204.11; Priority Foundation; A cart was blocking one of the handwashing sinks. A handwashing sink shall be located to allow convenient use by food employees. CDI - the cart was moved.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed some clean pans and glasses stacked together while still wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.0
47.
4-501.11; Core; Gasket torn on the reach-in cooler (bar area). Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC already made request to replace the gasket.
0.0
48.
4-301.12; Priority Foundation; Observed that in the 3-comp sink in the bar the order of the compartments was not right: wash, sanitized, rinse and it shall be wash, rinse, and sanitize. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. CDI - PIC changed the order to wash, rinse, sanitize.
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 PIC signature due to COVID-19 precautions.
Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/24/2021
Score: 95.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap in containers was solidified and could not be dispensed at multiple hand sinks. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Soap was provided, dispenser were removed to be cleaned. CDI.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken was between 90-110F in hot cabinet. TCS food shall be held at 135F and above. Food was reheated since it was recently prepared. CDI.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Burritos and small chicken burritos were between 42-48F. TCS foods shall be maintained at 41F or less. Food above 45F was voluntarily discarded, other food was moved to walk-in. Unit was turned down in temperature. CDI.
1.5
42.
3-302.15; Core; Employee was cutting bulk container of avocados with stickers still present. Raw fruits and vegetables shall be washed and have soil removed before consumption. Stickers were removed. CDI.
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/03/2021
Score: 99.5
#
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/11/2021
Score: 97
#
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/03/2020
Score: 94
#
Comments
Points
General Comments
Inspection led by Shannon Flynn. *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: 08/10/2020
Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/13/2020
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/19/2020
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/21/2019
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/01/2019
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 03/12/2019
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/13/2018
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 09/24/2018
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. *Recommend operator to cool foods down to at least 45F (41F starting 1/1/2019) before putting them in cold holding units. Cold holding units are not designed to cool foods down properly.
Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/26/2018
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. .......
Get the machine serviced it may need new curtains etc. Either I will follow up or someone else from my office on Friday May 6. Follow-Up: 05/04/2018
Location: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 11/29/2017
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: 1035 PARKSIDE MAIN ST CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/12/2017
Score: 95
#
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. Steve Moore Servsafe Lic Exp 4/24/20.
