Location: 1017 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 03/12/2024
Score: 93
#
Comments
Points
10.
6-301.12; Priority Foundation; Prep station handwashing sink did not have paper towels. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels added.
1.0
10.
5-205.11; Priority Foundation; Prep station handwashing sink was used for storing a whisk. Handwashing sinks may not be used for purposes other than handwashing. CDI: Whisk removed.
0.0
16.
4-501.114; Priority; Dish machine chlorine sanitizer had a concentration of 0 PPM. Chlorine shall have a concentration of 50-200 PPM or according to temperature/concentration chart. CDI: Sanitizer was primed and tested to be 100 PPM.
0.0
16.
4-601.11 (A); Priority Foundation; Food storage containers, stored as clean, were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Equipment sent to 3-compartment sink for further cleaning.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked carrots and sweet potatoes on catering steam table was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Food was moved sent to be reheated to 165F. Avoid overfilling hot bar containers.
3.0
44.
4-903.11(A), (B) and (D); Core; Multiple containers and bowls were stacked while wet Clean equipment and utensils shall be stored in a clean, dry location and in a self-draining position that allows air drying. Store dishes in a self-draining manner.
1.0
45.
4-903.11(A) and (C); Core; To-go cup storage container was soiled with dust and food crumbs. Single-service articles shall be stored in a clean, dry location. Clean storage area.
0.5
49.
4-601.11(B) and (C); Core; Prep coolers interior and doors were soiled with food accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean prep coolers.
0.0
55.
6-501.12; Core; Vents above DML make line and prep station had dust accumulations. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vents.
0.0
56.
6-305.11; Core; Employee phone was stored on prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employee possessions. Store phones in designated area.
0.0
General Comments
IF you have any questions, please contact Jackson Schaub at 919-618-5644. CID: 9582028
Location: 1017 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 11/14/2023
Score: 95
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap at front handwashing sink did not have soap. Each handwashing sink shall be provided with a handwashing cleanser. CDI: Hand soap was added.
1.0
21.
3-501.16(A)(1) ; Priority; Falafel on catering steam table was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Falafel was voluntarily discarded by person in charge. Avoid overfilling falafel containers. Half points deducted due to noted improvements.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Rice in the salad wall was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Rice was portioned into multiple containers and placed into walk in cooler to rapidly cool. Avoid filling containers beyond fill line. Half points deducted due to noted improvements.
1.5
28.
7-102.11; Priority Foundation; One chemical bottle was not labeled. Working containers used for storing toxic materials shall be identified with the common name of the material. CDI: Bottle was voluntarily discarded by person in charge.
0.0
33.
3-501.15; Priority Foundation; Cooked onions were cooling in a large container, placed in a water bath without ice. Cooling shall be accomplished by placing the food in shall pans, separating the food into smaller portions, and stirring the food in a container placed in an ice water bath. CDI: Water was drained and ice was added.
0.5
44.
4-903.11(A), (B) and (D); Core; Multiple containers and bowls were stacked while wet. Avocado knives on front make line were stored in a container with food debris. Clean equipment and utensils shall be stored in a clean, dry location and in a self-draining position that allows air drying. Store dishes in a self-draining manner. Store utensils in clean containers.
0.5
55.
6-501.11; Core; Ceiling tiles above 3-compartment sink were misaligned and not flush. Physical facilities shall be maintained in a state of good repair. Repair ceiling tiles. 0 points deducted.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1017 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 94
#
Comments
Points
10.
6-301.12; Priority Foundation; To-go line handwashing sink did not have paper towels. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels added.
1.0
15.
3-302.11; Priority; Raw chicken was stored directly above ready-to-eat sauce in walk in cooler. Cross-contamination shall be prevented by separating raw and ready-to-eat foods during storage. CDI: Ready-to-eat sauce was moved.
1.5
21.
3-501.16(A)(1) ; Priority; Rice in make line was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Food was sent to be reheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple containers of lettuce and spinach were maintained above 41F in salad wall cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Lettuce was prepared at 11 AM, moved to walk in cooler to cool to rapidly cool to 41F.
1.5
44.
4-903.11(A), (B) and (D); Core; Multiple containers and bowls were stacked while wet. Clean equipment and utensils shall be stored as in a self-draining position that allows air drying and covered and inverted. Store dishes in a self-draining manner.
0.0
55.
6-501.12; Core; Vents near 3-compartment sink had dust accumulations. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vents.
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: 1017 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 07/13/2022
Score: 99
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Only 2 knives, stored as clean, were soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Knives were sent 3-compartment sink to be cleaned.
0.0
42.
3-302.15; Core; Avocadoes were not washed with stickers removed before being cut or used. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Remove stickers and wash avocadoes before cutting and serving.
0.5
49.
4-601.11(B) and (C); Core; Doors and handles on prep coolers were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue, and other debris. Clean prep coolers.
0.5
55.
6-501.12; Core; Walls in kitchen were soiled with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919.618.5644.
Location: 1017 MARKET CENTER DR MORRISVILLE, NC 27560 Facility Type: Restaurant Inspection Date: 02/09/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; 0 points due to October adoption of the 2017 Food Code. Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomitous and diarrheal events. CDI: Provided educational materials. Print and make available materials provided.
0.0
16.
4-501.112; Priority Foundation; Hot water dish machine did not reach a sanitizing temperature of 180F (did not reach 160 on thermolabel). In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F or less than 180F. CDI: Facility will use 3-compartment sink for sanitization of dishes until the dish machine is repaired. Have dish machine repaired by 02/18/2022.
1.5
21.
3-501.16(A)(1) ; Priority; Observed chicken being hot held at 120F and 126F. Time/temperature control for safety food shall be maintained at 135F or above. CDI: Chicken was reheated to above 165F.
1.5
23.
3-501.18; Priority; Observed one container of feta cheese that was date marked for 01/31/2022 in prep cooler near make line. Food shall be discarded if it is appropriately marked with a date or day that exceeds 7 days at 41F or below. CDI: Feta was voluntarily discarded.
0.0
37.
3-302.12; Core; Some bottles for sauces were not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food. Label bottles.
0.0
40.
2-303.11; Core; Observed one employee with a watch in kitchen. Food employees may not wear jewelry including medical information jewelry on their arms and hands. CDI: Employee removed watch during inspection.
0.0
41.
3-304.14; Core; Observed a sanitizing bucket stored on the floor and multiple buckets with a quaternary ammonia concentration below 200PPM. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4-501.114. Containers of chemical sanitizing solutions which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. CDI: Bucket moved off floor and sanitizer was replaced in each bucket.
0.5
44.
4-904.11; Core; Spoons stored on storage rack near mop sink were stored with the lip-contact surface presented. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employee. Invert spoons to present only the handle.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed multiple single-service containers stored where they could be contaminated. Multiple dishes were stored in a manner that did not allow self-draining or air drying. Single-service and single use articles shall be stored where they are not exposed to splash, dust, or other contamination. Clean equipment and utensils shall be stored as in a self-draining position that allows air drying and covered and inverted. Single-service containers were flipped to prevent contamination. Store dishes in a self-draining manner.
0.0
48.
4-302.13; Priority Foundation; 0 points due to October adoption of the 2017 Food Code. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Provide temperature indicator by 02/18/2022.
0.0
54.
5-501.114; Core; Outside receptacles did not have drain plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace drain plugs.
0.0
54.
5-501.111; Core; Dumpsters lids were broken. Receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Repair or replace lids on dumpster.
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 Follow-Up: 02/18/2022
