Location: 250 Brooks Park LN CARY, NC 27519 Facility Type: Food Stand Inspection Date: 03/30/2022
Score: 100
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Comments
Points
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 violations observed. No signature required due to COVID-19.
Location: 250 Brooks Park LN CARY, NC 27519 Facility Type: Food Stand Inspection Date: 06/19/2018
Score: 95
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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: 250 Brooks Park LN CARY, NC 27519 Facility Type: Food Stand Inspection Date: 06/22/2017
Score: 98.5
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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: 250 Brooks Park LN CARY, NC 27519 Facility Type: Food Stand Inspection Date: 03/07/2012
Score: 98
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Comments
Points
4.
Hand washing is critical for food safety. However, recent studies show that hand washing alone is not enough to prevent foodborne illness. Food service workers should not touch ready-to-eat foods with their bare hands. This is to prevent organisms, such as Norovirus, that may be present on hands, particularly after using the restroom, from contaminating the food. Examples of ready-to-eat food that may not be touched with bare hands include: fresh fruits & vegetables served raw, salads and salad ingredients, deli meats & sandwiches, shredded cheese, bread, rolls, baked goods, and any food that will not be thoroughly cooked or reheated after it is prepared. Any of the following utensils may be used to prepare or serve foods without bare hand contact: disposable gloves, tongs, deli tissue, spatulas, scoops or spoons. Thoroughly WASH YOUR HANDS BEFORE putting on single-use gloves, and between removing soiled gloves and putting on clean gloves.
0.0
16.
Chicken Tenders 108-112'F held under the heat lamp. Corn Dogs, Chicken Tenders and French Fries need to be maintained above 135'F. The breeze from the service window is affecting temperature. Also, there is about a foot between the heat lamps and the food. Pan of food was raised closer to the heat source. Use your thermometer to monitor food temperature.
2.0
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 .
