Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 07/16/2024
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels available at the handwashing sink. Keep towel dispensers stocked with paper towels. Towels were added.
1.0
20.
3-501.14; Priority; Cooling of chicken is not being monitored. Chicken is stored by the back door at 94F and 97F when the temperature outside is 94 degrees. Cool chicken from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Use your thermometer to monitor food temperature. Chicken was moved to the walk in cooler upon request.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Egg Rolls 435F stored in a plastic bus tub in the bottom of the white upright refrigerator. Use your thermometer and maintain food at 41F and colder. We also discussed holding food for 4 or 6 hours (if under 70F), using time holding with labeling, like the fried chicken wings.
0.0
28.
7-102.11; Priority Foundation; Spray bottle of cleaner is not labeled. Keep each spray bottle labeled with the common name of the contents. Spray bottle was labeled upon request.
0.0
33.
3-501.15; Priority Foundation; Plastic Bus Tubs of fried sweet & sour chicken 94F & 97F are stored on a cart at the back door. It is currently 94 degrees F outside. Food will not continue to cool at room temperature. Move chicken to the walk in cooler to cool. Metal Hotel Pans should be used for cooked food, not plastic bus tubs. Chicken was moved to the speed rack and top shelf inside the walk in cooler upon request.
0.5
39.
3-305.11; Core; Speed Rack inside the walk in cooler is not clean with particles and debris adhering to it, able to fall into pans of uncovered food. Fan covers are black with microbial growth. Thorough cleaning of the speed rack and interior of the walk in cooler is needed. Maintain food storage areas clean and free of debris. . . Make Line Refrigerator needs cleaning to remove build up on the lid and upper surfaces. Clean the refrigerator above stored pans of food.
1.0
54.
5-501.116; Core; Trash can is heavily soiled. Effectively clean the trash can regularly to prevent build up of soil.
0.5
General Comments
Assure each employee washes hands in the handwashing sink before putting on gloves to work with food and when entering the kitchen.
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/27/2024
Score: 95.5
#
Comments
Points
9.
3-301.11; Priority; Employees cutting carrots were not wearing gloves. Employees may not contact ready to eat foods with bare hands, unless washing fruits and vegetables. CDI-Carrots were voluntarily discarded. Hands were washed, and gloves were donned to prepare carrots.
2.0
10.
6-301.12; Priority Foundation; There were no paper towels at the hand washing sinks. Towels or an air dryer shall be available for drying hands after washing. CDI-Towels were replaced.
1.0
15.
3-302.11; Priority; Raw chicken, beef, eggs, and shrimp were stored above ready to eat sauces in the walk in cooler. Raw chicken kebabs removed from commercial packaging were stored with ready to eat wontons in the chest freezer. Raw beef removed from packaging was stored directly on raw chicken in the walk in cooler. Raw animal foods shall be stored so they cannot contaminate ready to eat foods.
1.5
41.
3-304.14; Core; Wet wiping cloths were not stored in sanitizer. Wet wiping cloths shall be stored in a sanitizer solution in between uses. CDI-Chlorine solution was added to the bucket holding wet wiping cloths.
0.0
44.
4-903.11(A), (B) and (D); Core; Meat slicers were stored in very worn and soiled cardboard boxes. Cleaned utensils and equipment shall be stored in a clean, dry location. CDI-Slicers were cleaned, and moved to a clean container.
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 11/02/2023
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; Employee did not wash hands after consuming coffee during food preparation. Hands shall be washed after coughing, sneezing, eating or drinking; after touching bare body parts other than cleaned hands; after using toilet rooms; after handling soiled equipment or utensils; when switching between working with raw and ready to eat foods; before donning gloves for working with food; as often as necessary during food preparation to remove contamination, and prevent cross-contamination when changing tasks. CDI-Hands were washed. Education on when hand washing needed given to PIC.
2.0
8.
2-301.15; Priority Foundation; Employee washed hands in the food prep sink. Hands may only be washed in a hand washing sink. CDI-Hands were washed in the hand washing sink. Education on where hands may be washed given to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Marinating meat and TCS (Temperature Control for Safety) foods in the first prep cooler were holding above 41F. TCS foods shall be held cold at 41F or below. CDI-Marinating meat was moved to the cooker immediately. Discussed marinating meats in the walk in cooler in the future with PIC. The prep cooler was adjusted down, and will be serviced.
1.5
45.
4-502.13; Core; Single use bowls were in use to scoop bulk flour/rice in the dry storage area. Single use articles may not be reused. CDI-A scoop with a handle was moved to the bulk bins.
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 96.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Several foods including egg rolls, fried chicken, and tofu were missing date marks. Refrigerated, ready to eat TCS foods prepared or opened from packaging, and held overnight in the facility shall be marked with the preparation/opening date. CDI-Foods were allowed to be date marked.
1.5
28.
7-102.11; Priority Foundation; Two spray bottles of cleaner were not labeled. Working containers of chemicals shall be labeled with the common name of the material. CDI-Bottles were labeled.
1.0
37.
3-302.12; Core; Bulk containers of rice, flour, etc. were not labeled with name of foods. Containers holding food removed from original packaging shall be labeled with the common name of the food. CDI-Containers were labeled.
0.0
41.
3-304.14; Core; Wet wiping cloths were stored on the prep counter in between uses. Sanibuckets had no measurable sanitizer solution. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Sanitizer was added to the sanibucket, and wiping cloths were stored in it.
0.5
49.
4-601.11(B) and (C); Core; The interior of both prep units had old food residues on the sides, especially on the top of the unit next to food. Non food-contact surfaces of equipment shall be maintained clean. Clean the prep units.
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/30/2023
Score: 94
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was stored directly above ready to eat cooked foods in the reach in cooler and prep cooler. Raw shell eggs were over filled in the prep unit, next to ready to eat cooked meats and vegetables. Raw animal foods must be stored separately from ready to eat foods to protect them from contamination. CDI-Foods were rearranged for safe storage. Food storage chart in Mandarin provided to PIC.
3.0
24.
3-501.19; Priority; Fried chicken under TPHC (Time as a Public Health Control) was not marked with the time to be discarded. Foods using TPHC shall be marked with a time that is 4 hours from the time that food was removed from time control, and be discarded at this time. CDI-Chicken was out of temperature control for less than an hour, and was allowed to be marked with the discard time. Reviewed TPHC procedures with PIC.
3.0
41.
3-304.14; Core; A wiping cloth was stored on the prep table while not in use. Wet wiping cloths shall be stored in sanitizing solution in between uses. CDI-Cloth was moved to the sanitizer bucket containing 200 ppm chlorine.
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: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/01/2022
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw beef was stored above cooked noodles in the prep cooler. The scoop for raw chicken was stored in a container of snow peas in the prep cooler. Raw chicken was being prepared and stored on the prep table next to cooked noodles. Raw animal foods shall be stored separately from raw vegetable foods and ready to eat foods, to prevent cross-contamination. CDI-Prep cooler was rearranged with beef on the bottom shelf. Snow peas were voluntarily discarded. Noodles were reheated to 170F, and moved to walk in cooler to cool. EC provided educational materials on cross contamination to PIC.
3.0
24.
3-501.19; Priority; Fried chicken under TPHC (Time as a Public Health Control) was not marked with the time to be discarded. Foods using TPHC shall be marked with a time that is 4 hours from the time that food was removed from time control, and be discarded at this time. CDI-Chicken was out of temperature control for less than an hour, and was allowed to be marked with the discard time. Reviewed the need to document the time that food was removed from temperature control with PIC.
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
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 09/16/2022
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was stored above ready to eat sauces in the walk in cooler. Raw shell eggs were overfilled in the prep cooler, and spilled over into ready to eat cut onions. Raw animal foods must be stored to protect ready to eat foods from contamination. CDI-Discussed food storage with PIC. Eggs were moved to walk in cooler. Sauce was moved away from chicken.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Fried chicken pieces were moved from counter to walk in cooler, and were holding 55F. TCS foods shall be cold held at 41F or below. CDI-Chicken was voluntarily discarded. EHS discussed using Time as a Public Health Control for this item, as it is frequently moved from the walk in to the fryer, especially during high volume times. EHS provided a TPHC plan to the PIC.
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
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; There were utensils stored in the hand sink at the grill line. Hand washing sinks shall be maintained accessible at all times for employee use. CDI-Utensils were moved to 3-comp sink.
1.0
23.
3-501.17; Priority Foundation; Several ready to eat foods including fried chicken and egg rolls in the reach in cooler did not have a preparation date on the container. Refrigerated, ready to eat TCS foods shall be marked with the date of preparation or opening, and be discarded within 7 days of that date. CDI-Foods were allowed to be date marked. Educational materials in Mandarin on date marking provided to PIC.
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/30/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Walk in cooler was holding foods at 44-50F. TCS foods shall be held at 41F or below. CDI-WIC was adjusted down, chicken was 41F 20 minutes later.
1.5
53.
6-501.18; Core; The handles on the hand sink were heavily soiled. Plumbing fixtures shall be maintained clean. Clean the handles of the hand sink.
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: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the facility. CDI-EHS provided a clean up plan to PIC.
0.0
15.
3-302.11; Priority; Raw shell eggs were stacked over the fill line in the prep cooler next to ready to eat foods. Raw animal product shall be stored to avoid contaminating ready to eat foods. CDI-The eggs were removed from the prep cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw shell eggs were holding at 48F in the prep cooler. TCS foods shall be cold held at 41F or below. CDI-Eggs were filled over the fill line in the prep cooler, and were moved to the walk in cooler to rapidly cool.
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: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 12/03/2019
Score: 96
#
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: 12/13/2019
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 04/08/2019
Score: 96.5
#
Comments
Points
General Comments
NOTE: Keep solid door in back of restaurant closed if having difficulty with pollen. Contact phone number: 919-422-3747 *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: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 01/10/2019
Score: 95.5
#
Comments
Points
General Comments
Contact phone number: 919-422-3747 *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: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 03/13/2018
Score: 96
#
Comments
Points
General Comments
Please note: Numerous items in freezer are starting to thaw. Staff indicates that freezer is being defrosted. Freezers typically have a built-in defrost cycle that accomplishes defrosting without thawing contents of freezer. Please restore freezer to proper operation before these items thaw. If thawed, ready to eat, PHF foods must be date marked and discarded within 4 days. *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. Follow-Up: 03/21/2018
Location: 949 N HARRISON AVE CARY, NC 27513 Facility Type: Restaurant Inspection Date: 08/16/2017
Score: 95
#
Comments
Points
General Comments
Reviewed status of transitional permit list with operator. As of this visit, number two, three, four, eight, 12, 14, 18, 19 are complete. Please correct the remaining items by transitional permit expiration date. Contact James Smith at 919-868-9246 with any questions or to request another appointment to evaluate transitional permit items for completion.
