Location: 115 W CHATHAM ST CARY, NC 27511-3318 Facility Type: Restaurant Inspection Date: 02/06/2023
Score: 96
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; The PIC is not ensuring that TCS foods are cold holding at 41F or below. It is the duty of the PIC to ensure that employees are monitoring temperature of TCS foods. CDI-Explained PIC duties to PIC.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Milk on the counter and house made salads in the to go cooler were holding above 41F. Temperature control for safety (TCS) foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. EC discussed and explained TPHC for the to go case with PIC.
3.0
55.
6-201.16; Core; The coved molding under the hand sink in the cake making area is coming loose from the wall. Walls shall be sealed to provide a smooth, nonabsorbent, and easily cleanable surface. Please repair the coved molding to make the wall/floor juncture easily cleanable.
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: 115 W CHATHAM ST CARY, NC 27511-3318 Facility Type: Restaurant Inspection Date: 10/11/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Egg salad and chicken salad were holding at 46-47F in the self serve case. TCS food shall be cold held at 41F or lower. CDI-Items were voluntarily discarded. Unit will be serviced. Ambient air was 40-42F, and a few pieces of cake in the unit had shifted to cover the air vent.
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: 115 W CHATHAM ST CARY, NC 27511-3318 Facility Type: Restaurant Inspection Date: 06/16/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Egg salad and chicken salad were holding in the front to go case at 42-53F. Temperature control for safety (TCS) foods shall be cold held at 41F or below. CDI-Egg and chicken salad were voluntarily discarded.
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: 115 W CHATHAM ST CARY, NC 27511-3318 Facility Type: Restaurant Inspection Date: 02/23/2022
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 restaurant. CDI-EHS provided a plan via email to the PIC.
0.0
33.
3-501.15; Priority Foundation; Egg salad was placed into containers with tight-fitting lids for cooling immediately after preparation. Foods shall be left uncovered, or loosely covered if the food is not protected from contamination for cooling. CDI-Egg salad was uncovered and placed on a tray on a speed rack in the walk in cooler for cooling.
0.5
37.
3-602.11; Priority Foundation; Egg salad, pimento cheese, and chicken salad prepared in establishment were missing information on the labeling. Foods prepared and packaged in food establishments shall contain labeling that includes: a list of ingredients, in descending order by weight; an accurate declaration of the quantity of contents; the name and address of location where packaged; and the name of the food source for each major allergen. Please have new labels for each item prepared and packaged on site by 3/4/22.
1.0
41.
3-304.14; Core; Wiping cloths were not stored submerged in sanitizer. Sanitizer bucket did not have enough sanitizer to cover the cloths. CDI-Sanitizer was added to bucket.
0.0
47.
4-501.11; Core; The reach in freezer has a significant amount of ice build up on the compressor and vents. One shelf in the walk in cooler is beginning to rust and peel. Equipment shall be maintained in good repair. Repair the freezer, and replace/repaint the rusty shelves.
1.0
48.
4-302.14; Priority Foundation; The chlorine test strips expired October 2021. An accurate method of measuring the sanitizer concentration shall be available. EHS will return 3/4/22 to verify purchase of new strips.
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
Jamie Phelps (919) 210-5228.
No signature required due to COVID-19 precautions. Follow-Up: 03/05/2022
Location: 115 W CHATHAM ST CARY, NC 27511-3318 Facility Type: Restaurant Inspection Date: 09/09/2019
Score: 96.5
#
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: 115 W CHATHAM ST CARY, NC 27511-3318 Facility Type: Restaurant Inspection Date: 06/07/2019
Score: 97.5
#
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: 115 W CHATHAM ST CARY, NC 27511-3318 Facility Type: Restaurant Inspection Date: 08/03/2018
Score: 96.5
#
Comments
Points
General Comments
Quite a bit of clutter. Please remove items that are not necessary. This will make it easier to keep shelves, etc. clean. *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. Please contact Rob Richardson with Wake County Plan Review for guidance on exactly what is required to decommission a restroom. Rob can be reached at 919-857-9356. Please note that on the Transitional Permit, for #11, all floor damage under the cooking equipment has been repaired except for one broken tile under front left caster of right hand oven. Please correct this tile and any remaining wall damage (if any) before permit expiration date. Please complete all Transitional Permit list items before permit expiration date.
