Location: 107 Edinburgh South DR Suite 120 Cary, NC 27511 Facility Type: Restaurant Inspection Date: 08/22/2024
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw eggs stored above ready-to-eat foods in walk-in cooler. Raw shrimp stored above cream in prep cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.
1.5
16.
4-602.11; Core; Ice machine in storage room with residue build up on ice shield. Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean this ice machine and ensure it is maintained clean.
1.5
21.
3-501.16(A)(1) ; Priority; One tray of ribs holding below 135F in Alto-Shaam hot holding cabinet. Time/Temperature Control for Safety (TCS) foods shall be held at 135F or above for hot holding. CDI - ribs moved to oven to reheat to 165+. Ensure Alto-Shaam is working properly before holding hot foods in it.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Time/Temperature Control for Safety (TCS) foods holding above 41F in various prep coolers and cooler drawers (outlined in temperature grid above). TCS foods shall be held at 41F or below for cold holding. CDI - foods holding between 41-45F moved to walk-in cooler to recool, foods above 45F voluntarily discarded by PIC. Foods in walk-in cooler near the entry way moved to middle of walk-in cooler, where temperatures are holding more consistently. Refrigeration technician called during inspection and scheduled to be on-site today to evaluate coolers.
1.5
43.
3-304.12; Core; One ramekin used as a scoop stored in pico de gallo on make line. When not in use, utensils shall be stored with their handle above the surface of the food. Ensure proper utensils are used as scoops and that they are stored properly.
