Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 08/01/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Make Line Refrigerator is not holding food at 41 degrees F as required: Green Sauce 45F, balls 43F, Diced Tomato 47F, Potato 42F, Tomato Cream Sauce 46F, Red Sauce 47F, Gallon of Milk 46.5F, White Noodles 46F. Use your thermometer to check food temperature. Refrigerator should be cleaned, serviced and adjusted colder. Ambient air temperature may be too warm to support proper function of the refrigerator; air conditioning is likely needed in the kitchen for the refrigerator to work properly. Follow up will be conducted to verify refrigerator is holding food at 41F.
1.5
39.
3-305.11; Core; Plastic bus tub of uncovered samosas is stored on the floor of the walk in cooler. Food and food containers must be stored on shelving. Add extra shelves if possible. Speed racks may also be added for extra storage space.
1.0
45.
4-903.11(A) and (C); Core; Bags of plates and bowls are stored on the floor. Additional shelving is needed for storage of single use items in the kitchen. Consider adding a deeper shelf, or a second shelf in front of the existing shelf. Additional storage options are needed to keep items off of the floor.
Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 04/17/2024
Score: 92
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires maintaining cheese and cream (and other refrigerated food) at 41F and colder. Food temperature violations have been addressed on five consecutive inspections. Person in charge shall assure hands are washed with soap in the handwashing sink, not the 3 compartment sink. PIC shall also monitor sanitizer concentration and provide sanitizer within range (above 50 ppm chlorine). discussed today
1.0
8.
2-301.15; Priority Foundation; Hands observed washed in the 3 compartment ware washing sink. Do not block access to the handwashing sink; keep metal equipment stored to not restrict access to the sink. Wash hands with soap in the handwashing sink. Model good behavior for employees. Use a paper towel after washing hands, not a cloth towel. Hands were washed in the handwashing sink and we discussed proper handwashing.
2.0
16.
4-602.11; Core; Cutting board is not clean. There are several areas of black cuts on the surface. Effectively clean and sanitize the cutting board every four hours when used continuously. Owner discussed bleaching the cutting board at night. This is often half bleach, half water on towels spread on the cutting board for 15 to 20 minutes. Cutting board was taken to the ware washing sink for cleaning during today's inspection. Deep scrubbing is also needed to remove the soft outer layer.
1.5
16.
4-501.114; Priority; Sanitizer in the ware washing sink is too weak. Use chlorine test strips to verify concentration. Performance bleach was added to the sanitizer during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Heavy Whipping Cream 56F, Block of Indian Brie 53.4F. These items are stored in a shallow pan in the top of the preparation refrigerator. Food shall be maintained at 41F and colder. Similar violations have been addressed on the last four inspections. Use your thermometer and check food temperature. The container of heavy whipping cream can be held in the bottom portion of the refrigerator where it is colder. Some items (cream) and Indian Brie are desired warm for slicing and use. Food may be labeled for 4 hours when removed from the refrigerator (rule: Time as a Public Health Control), but these foods not held at 41F and colder must be discarded at 4 hours. We discussed removing only half a block of Indian Brie and leaving the remainder in the walk in cooler until the first half is used. We also discussed the possibility of labeling the cheese for 6 hours since it is held in the refrigerator (53 degrees today); this is a rare exception for food that is used or discarded within 6 hours and kept colder than 70 degrees F the entire time. Food temperature violations need to be brought into compliance.
3.0
43.
3-304.12; Core; Rice Scoop Handle is stored inside the rice warmer with handle on the rice. Keep handles off of foods.
0.0
49.
4-601.11(B) and (C); Core; Plastic Milk Crates stacked inside the walk in cooler are heavily soiled. Cardboard lining shelves outside the walk in cooler are dirty and not considered cleanable (remove cardboard). Cleaning needed inside the walk in cooler near the door that is frequently touched. Items stored in the kitchen that are not used shall be maintained clean (such as unused utensils).
Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 01/29/2024
Score: 93
#
Comments
Points
9.
3-301.11; Priority; An employee used bare hands to add cut green onions to top a dish for immediate service. Employees may not touch ready to eat foods with bare hands. Use tongs, deli tissue, gloves, or other utensils to transfer ready to eat foods. CDI-Food was voluntarily discarded.
2.0
16.
4-601.11 (A); Priority Foundation; Lexan pans stored as clean had food residues on them. Giant mixer on cook line used once per week had old food residues and hairs in it. The can opener had food residues. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Items were cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Butter, potato mix, and cheese stored in prep cooler were holding 58-62F. Temperature/Time Control for Safety (TCS) foods shall be cold held at 41F or below. CDI-Items were voluntarily discarded. Discussed using a TPHC plan with PIC for items that need to be softer for cooking, stressing the need for time and date labeling.
3.0
55.
6-501.12; Core; The vents above the cook line were heavily dusty and greasy. Physical facilities shall be maintained clean. The PIC stated that cleaning is scheduled later this week.
Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 09/28/2023
Score: 92
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a certified food protection manager. Certificates on display expired. The PIC shall pass an exam as part of an ANSI-accredited certified food handler course. CDI-List of approved courses provided to PIC via email, and listed here:https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
1.0
21.
3-501.16(A)(1) ; Priority; The potatoes and peas on the stove were holding below 135F. TCS (Temperature Control for Safety) foods shall be held hot at 135F or above. CDI-Items were voluntarily discarded. Discussed use of TPHC with PIC for these items, as they become dried out when held hot.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Samosas and vegetable patties were holding 64-65F in the prep cooler. TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded.
3.0
23.
3-501.17; Priority Foundation; Several foods made yesterday in the walk in cooler and prep cooler were not marked with the date of preparation. Refrigerated, ready to eat TCS foods prepared and held overnight in a facility must be marked with the date of preparation, and be discarded within 7 days. CDI-Foods were allowed to be date marked. Educational materials on date marking provided to PIC.
1.5
39.
3-305.11; Core; Food throughout the facility was stored uncovered and exposed to splash, dust, sneezes. Food must be stored to be protected from contamination. CDI-Foods were covered.
0.0
48.
4-302.14; Priority Foundation; Facility did not have sanitizer test strips for chlorine solution in use. An accurate method to check sanitizer solution concentration shall be available. Please purchase new test strips by October 6, 2023.
0.5
49.
4-602.13; Core; Interiors of coolers were soiled, especially gaskets. Interior of the fryers were soiled. The table under the cooktop had food debris. Non food contact surfaces shall be maintained clean. Clean these areas.
Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 05/31/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; The PIC was not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course. CDI-A list of approved courses was emailed to owner.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Food stored above fill line in the prep cooler were holding above 41F. Samosas left to cool in kitchen were holding at 73F. TCS foods shall be cold held at 41F or below. CDI-Cheese and cream were moved to cooler part of prep cooler. Samosas were voluntarily discarded.
1.5
38.
6-202.15; Core; The screen was badly torn on the back door, which was also propped open, allowing flies to come into the kitchen. Doors and openings shall be maintained in good repair to prevent pest entry into establishment. Repair the door.
1.0
38.
6-501.111; Core; Flies were in the kitchen due to open and damaged screen door. The premises shall be maintained pest free. CDI-Flies were chased out. Door was closed over.
0.0
39.
3-305.11; Core; Food in containers were stored on the floor of the walk in cooler. A container of chickpeas was stored on the floor. Food shall be stored above the floor to protect it from contamination. CDI-Food was moved to shelving.
0.0
43.
3-304.12; Core; Utensils for cooking were stored in soiled water that was 70F. Utensils shall be stored: in water at least 135F; or in a clean, dry container; or on a clean section of the prep area. CDI-Utensils were removed and cleaned, and then stored in a dry container.
0.5
48.
4-501.116; Priority Foundation; The chlorine test strips expired in April 2023. A reliable method of determining sanitizer concentration shall be available. Purchase new strips within 10 days.
0.5
49.
4-602.13; Core; The interior of the prep cooler was soiled. The shelves in the walk in cooler had old food residue. The exterior of the bulk food containers had food residues. Non food-contact surfaces of equipment shall be maintained clean. Clean these items.
Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 02/10/2023
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Butter and heat treated pickled vegetables were holding at room temperature. Cream was 50F in the prep cooler. TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. EC explained use of TPHC to PIC, and this method will be used for butter and pickled veggies moving forward.
1.5
23.
3-501.17; Priority Foundation; Facility is not date marking prepared foods. Refrigerated, ready to eat temperature control for safety foods must be marked with the date they were prepared or opened, and be discarded within 7 days of this date. CDI-Foods were marked. Reviewed the importance of date marking, and provided educational materials to owner. EC will return in a few days to make sure foods are being marked with the date of preparation.
3.0
49.
4-602.13; Core; The hood filters above the cook line are heavily soiled with grease and dust. The handles on the prep cooler are soiled. The shelves in the walk in cooler are soiled. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of these areas.
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
Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 11/21/2022
Score: 93.5
#
Comments
Points
16.
4-702.11; Priority; Spoons were stored for drying after cleaning, with no sanitizing step. Utensils and equipment shall be sanitized after cleaning. CDI-A sanitizer solution of 50ppm chlorine was set up in the 3-compartment sink to sanitize utensils.
1.5
20.
3-501.14; Priority; Chick peas cooked yesterday evening were 48-50F at 11:30 am today. TCS (Temperature control for safety) foods shall be rapidly chilled after cooking from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours, for a total of 6 hours cooling time. CDI-Chick peas were voluntarily discarded. Discussed time requirements for cooling foods with PIC, and provided a cooling log to PIC.
1.5
23.
3-501.17; Priority Foundation; There was no date marking observed in establishment. Cut tomatoes, cooked vegetables, opened cheese require date markings. Refrigerated, ready to eat TCS foods shall be marked with the date they were cooked or opened from commercial packaging, and be discarded within 7 days of this date. CDI-Foods were allowed to be date marked. EC provided educational materials on date marking to PIC.
3.0
33.
3-501.15; Priority Foundation; Chick peas were cooked, and then placed into a 5 gallon bucket to cool. Food shall be rapidly chilled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered, or loosely covered, if it can be protected from contamination. CDI-Educational materials provided on cooling methods.
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
Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 07/11/2022
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Samosas were left out on counter at 73F after cooking to be reheated and served when ordered. Foods shall be held hot at 135F or higher after cooking. CDI-Samosas were voluntarily discarded. Discussed the need to either maintain cooked food hot, or cool rapidly if intended to be served later with PIC.
1.5
23.
3-501.17; Priority Foundation; Foods cooked yesterday and two days ago were not marked with the preparation date. Refrigerated, ready to eat TCS foods shall be labeled with the preparation or opening date, and be discarded within 7 days of that date. CDI-Foods were allowed to be date-marked. Educational information on date marking provided to PIC.
1.5
41.
3-304.14; Core; A damp wiping cloth was stored on the prep counter. Wiping cloths that become wet shall be held in sanitizing solution in between uses. CDI-Cloth was placed into a 50mL solution of 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
No signature required due to COVID-19 precautions.
Location: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 03/28/2022
Score: 97
#
Comments
Points
8.
2-301.12; Priority; Employee washed hands in 3-compartment sink without using soap or hand drying device. Hands shall be washed using the following method: Rinse under clean, running water; apply soap; rub hands together for at least 10-15 seconds, paying attention to soil under fingernails; thoroughly rinse under clean running warm water; and immediately follow procedure with thorough drying with paper towels or hand drying device. CDI-Behavior was corrected, and education given to employee on proper hand washing technique by PIC and EHS.
2.0
10.
5-205.11; Priority Foundation; There was equipment and dirty pans stacked in front of the hand sink in the kitchen. Hand sinks shall be accessible at all times for employee use. CDI-Equipment was moved away from the hand sink.
1.0
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: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 11/30/2021
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facilities shall have written procedures for employees to follow when responding to vomit and diarrheal events that occur in the restaurant. CDI-EHS provided a plan to PIC.
0.0
23.
3-501.17; Priority Foundation; Chick peas cooked this morning were labeled as made yesterday. Samosas, fried veggies, and vegetable patties were made yesterday, and had no date markings. Ready to eat, TCS, refrigerated foods held more than 24 hours shall be labeled with the preparation date, and be discarded 7 days after that date. CDI-EHS explained rule to PIC. Foods were allowed to be correctly date marked.
1.5
33.
3-501.15; Priority Foundation; Chick peas were left in a very large, very deep pan for cooling after cooking. TCS foods shall be rapidly cooled after cooling using one or more of the following methods: Separating food into smaller, thinner portions; placing food in containers that are 2inches deep or less; using rapid chilling equipment; stirring food in an ice bath; and/or adding ice as an ingredient. CDI-Chick peas were moved to a shallow pan and left uncovered on the top shelf of the walk in cooler.
0.5
37.
3-302.12; Core; Several spices and other dried food products such as flour and rice were in unlabeled containers. Foods removed from original packaging shall be clearly identified with the common name of the food to avoid confusion. CDI-Containers were allowed to be labeled.
0.0
39.
3-305.11; Core; Spices, snacks, and bulk food items on the dry storage shelves, and several prepared foods in the walk in cooler, were stored in uncovered containers. Most of the bulk storage containers were heavily soiled. Food shall be stored in a clean, dry location, where it is not exposed to splash, dust, or other contamination. Please clean the bulk storage containers, and keep lids on them to protect the food.
1.0
43.
3-304.12; Core; Scoops for rice and dessert mix were stored in the food product with the handles touching the food. Utensils were stored in room temperature water on the prep counter. Utensils shall be stored: in food with the handle sticking out; in hot water held at 135F or above; or in a clean, dry container. CDI-Scoops were removed from rice cooker and dessert mix. Water was emptied from the utensil container.
0.5
49.
4-602.13; Core; Hood filters, interior of the prep cooler, and shelves in the walk in cooler and front display cases were heavily soiled. Non food contact surfaces of equipment shall be maintained clean. Clean these areas.
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: 810 E Chatham ST CARY, NC 27560 Facility Type: Restaurant Inspection Date: 06/01/2020
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.
