Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/10/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was stored above beef and fish in the reach in cooler. Raw chicken was stored with lamb in the prep sink for thawing. Raw meats shall be stored separately according to final cook temperature. CDI-Storage chart provided to PIC. Foods were rearranged to be separated.
Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/19/2024
Score: 99.5
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Comments
Points
47.
4-202.11; Priority Foundation; Raw chicken was stored in plastic shopping bags. Reusable food contact surfaces of equipment shall be smooth, easily cleanable, non absorbent, and safe for food use. CDI-chicken was unwrapped from plastic bags, and wrapped in food safe plastic.
0.5
47.
4-501.11; Core; Shelves at the dish drying area are beginning to rust. Equipment shall be in good repair. Repaint/ replace rusting shelves.
Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/21/2023
Score: 97
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Comments
Points
2.
2-102.12 (A); Core; 0 points; Certification of owner and chef expired in April of this year. No other Certified Food Protection Manager (CFPM) was onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. Owner mistakenly took the food handler course online when trying to take the manager course. CDI-Owner has signed up for a new in-person manager course.
0.0
5.
2-501.11; Priority Foundation; 0 points; Facility did not have a vomit/diarrhea clean up plan. A plan to clean up vomit or diarrheal incidents must be kept onsite at all times. CDI-EHS left a paper copy of the plan with the owners and sent a digital copy via email.
0.0
20.
3-501.14; Priority; Rice was stored on a cart in the kitchen and was measured at 74F. According to the chef and owner, the rice was cooked at noon today. Owner stated that it would be reheated and held in the rice cooker for later use. After cooking, food must either be held hot at 135F or above, or rapidly cooled and can be later reheated. If the food is cooled, it must be cooled from 135F to 70F within the first 2 hours and from 70F to 41F within an additional 4 hours. This rice did not reach 70F within 2 hours of cooking. CDI-Owner discarded rice. Recommend obtaining another hot rice holder for the rice in the future or recommend cooling rice rapidly in the reach-in freezer in thin layers.
1.5
23.
3-501.17; Priority Foundation; Multiple items in the reach-in cooler were not date marked. According to the owner, some items were made on 8/18 and some were made this morning. If held for over 24 hours in a facility, ready-to-eat, TCS foods shall be date marked with a date indicating the date of preparation or the date of discard. Highly recommend having an employee check all food before leaving for the night; put a date sticker on anything made that day that is not marked with a date. CDI-Items were date marked by the chef who cooked foods this morning.
1.5
43.
3-304.12; Core; 0 points; Observed a plastic to-go bowl stored in a bulk dry food to be used as a scoop. Scoops that are stored in food shall be equipped wit handles that are held out of the food.
0.0
General Comments
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 05/12/2023
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several cutting boards, knives, and plates stored as clean had dried and fresh food residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Equipment and dishes were cleaned and sanitized again.
Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 01/20/2023
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
Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 10/07/2022
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
Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 06/17/2022
Score: 100
#
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
Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 02/02/2022
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; There were no written procedures for employees to follow when cleaning up vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to the PIC.
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
No signature required due to COVID-19 precautions.
Location: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/08/2019
Score: 96.5
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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: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 08/16/2018
Score: 98.5
#
Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 04/20/2018
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: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 12/18/2017
Score: 96
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Comments
Points
General Comments
Contact Phone Number: 919-422-3747 *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: 201 W CHATHAM ST SUITE 103 CARY, NC 27519 Facility Type: Restaurant Inspection Date: 07/26/2017
Score: 95
#
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.
