Rules Governing the Sanitation of Food Service Establishments
Rule (15A NCAC 18A .2662 GRADING)

(a) The grading of food establishments is based on a system of scoring. A food establishment that earns a score of at least:

(1) 90 percent shall receive a grade A;
(2) 80 percent and less than 90 percent shall receive a grade B;
(3) 70 percent and less than 80 percent shall receive a grade C.

Permits shall be immediately revoked in accordance with G.S. 130A-23(d) for food establishments receiving a score of less than 70 percent.

Summary Scores.

Note: Health inspector’s observations and comments are located below the Summary Scores section.

CARY (33 Restaurants)

Inspection Observations and Corrective Actions.

CARY (33 Restaurants)

AQUI MERO!

101 ASHVILLE AVE, CARY, 27518
Score: 94
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
8 2-301.12 (A), (B); Priority; Observed an employee remove soiled gloves after handling garbage and then rinse hands in the 3 compartment sink. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- employee was instructed to wash hands appropriately in a handwashing sink with soap.

2-301.15; Priority Foundation; Employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing. CDI- employee instructed to go to handwashing sink.

15 3-302.11(A) (1); Priority; Observed thawing raw fish above containers of salsa in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- fish moved to another location.

22 3-501.16(A)(2); Priority; Seafood items in the prep unit fliptop were observed above 41F (see temp chart). Items were double panned which likely kept them from maintaining proper temperature. This unit is functional and refrigerating properly. Maintain TCS foods in cold holding at 41F or less. CDI- food voluntarily discarded. Full points may be taken for repeat violations.

33 3-501.15; Priority Foundation; Large tubs of fresh salsa were observed cooling in the walk-in cooler at 65F. Quickly cool TCS foods using methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. EHS tested salsa with PH paper and it registered below 4.1 PH. While it is not a public health hazard today, this product must be treated as a TCS food absent an approved variance rendering it non-TCS. CDI- some salsa was moved to walk-in freezer and other tubs were placed in an ice bath to finish cooling. Spoke to PIC about cooling methods in the future such as pre-chilling canned tomato and using ice wands. Full point may be taken for repeat violations. Item was marked out last time for using improper equipment to cool foods (fliptop unit).

43 3-304.12 (B); Core; Ice scoop handle laying in ice bin with handle touching ice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- ice scoop removed to a bowl.

47 4-501.11; Core; Walk-in freezer door is not shutting entirely and frozen condensation is building up around the entrance. Equipment shall be kept in good repair. Work order for this door is pending.

54 5-501.114; Core; Drain plug in outside waste receptacle is missing. Drains in dumpsters and waste containers shall have drain plugs in place to prevent seepage of contents and deter vermin. Have plug replaced.

AROMA KOREA

160 NE MAYNARD RD, STE 114, CARY, 27513
Score: 97
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
41 3-304.14(B); Core; Wet wiping cloths were left on prep counters in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to 300ppm quaternary ammonium sanitizer.

44 4-903.11 (A); Core; Cleaned utensils were stored in containers that had debris in the bottom of them. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean utensils and containers, and keep the containers clean of debris.

47 4-501.12 Cutting Surfaces (Core); The sushi cutting board and cutting board in the prep area are both scored heavily with deep cuts. Cutting surfaces shall be smooth and easily cleanable. Replace, sand down, or otherwise make the boards smooth and cleanable.

49 4-601.11(C); Rolling cart has grease and food build up on the wheels. The fryer has food residue on the sides and interior. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these areas.

55 6-501.12 Cleaning, Frequency and Restrictions (Core); The floor under the grill line needs cleaning, there is a build up of oil and food residues. Floors must be maintained clean. Increase cleaning frequency.

BEE BANHMI

1871 LAKE PINE DR, CARY, 27511
Score: 96
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
8 2-301.15 Where to Wash (Pf) Observed owner wash their hands in prep and three compartment sinks. Only wash hands in handwashing sink. EHS redirected owner to hand washing sinks to wash hands. EHS also explained the importance of only washing hands in hand washing sink and preventing cross contamination. CORRECTED DURING INSPECTION (CDI)

16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) The meat slicer was heavily soiled with food build up on all surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. A food employee cleaned the slicer during the inspection. CDI

47 4-101.19 Nonfood-Contact Surfaces (C) Untreated wood shelf used to house mini oven. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. EHS advised to use a nonabsorbent easily cleanable stand to house mini oven.

BENNY'S BILLIARDS AND SPORTS BAR

932 NE MAYNARD RD, CARY, 27513
Score: 96.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
16 4-501.114; Priority; The dish machine did not have measurable chlorine solution. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Bleach solution was made at the 3-compartment sink at 200ppm for sanitizing. Ecolab was called to service the machine.

28 7-201.11; Priority; Floor cleaner, bathroom cleaner, and window cleaner were stored above and on the drain boards of the 3-compartment sink. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. CDI-Chemicals were moved to the back storage area, away from food and equipment and utensils. Remind employees to store chemicals in designated areas.

BHARATH CAFE

716 SLASH PINE DR, CARY, 27519
Score: 94.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
9 3-301.11 Preventing Contamination from Hands (P) Employee was cutting fruits with torn gloves. Food employees may not contact exposed, ready-to-eat food with their bare hands. CDI: Fruits were rewashed and gloves were replaced. Zero-points deducted.

15 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) One container of raw shrimp was stored above ready-to-eat roti in tall reach-in cooler. Cross-contamination shall be prevented during storage by separating raw foods from ready-to-eat foods. CDI: Food was rearranged. Repeat; Half-points deducted due to improvements in raw order storage methods.

22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Tomatoes, tofu, and masala in the right flip-top unit were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Tomatoes, tofu, and masala in the flip-top unit were portioned into multiple containers and allowed to cool to 41F.

24 3-501.19 Time as a Public Health Control (Pf) Facility has begun utilizing time as a public health control for biryani and raita, but does not have written procedures. When using time as a public health control, written procedures shall be maintained at the food establishment and provided upon request. CDI: Procedure template provided and reviewed with PIC. Zero-points deducted.

40 2-402.11 Effectiveness - Hair Restraints (C) Employees in kitchen were not wearing hair restraints during inspection. Food employees shall wear hair restraints such as hats or hair coverings. CDI: Employees donned hair nets.

BIG MIKES BBQ

1222 NW MAYNARD ROAD, CARY, 27513
Score: 95.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
16 4-501.114; Priority; The quaternary ammonium sanitizer in use at the 3-compartment sink was not dispensing properly, and was not measurable. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Facility has bleach and test strips, and was able to make chlorine sanitizer.

4-601.11(A); Priority Foundation; Pans stored as clean had food residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Pans were cleaned again.

21 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food, Hot and Cold Holding (Priority); Potato salad and fries stored under the heat lamp were holding below 135F. Fries were 130F, and potato salad was 100-117F. TCS foods must be held at 135F or higher. Consider storing hot foods in steam table or hot box, or using Time as a Public Health Control (TPHC) to keep food for 4 hours, then discard leftovers. CDI-Food was voluntarily discarded.

56 6-303.11; Core; There were some light bulbs out over the breading station, and above the grill. Provide required lighting intensity. Manager will replace bulbs.

BOJANGLES #54

3900 NC 55 HWY, CARY, 27519
Score: 95
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
8 2-301.12 (A), (B); Priority; Observed an employee rinse their hands in a prep sink and dry with a cloth at the fryer station after handling raw chicken. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- employee was instructed to wash hands at a handwash sink using soap. Cloth was placed with soiled linens.

2-301.15; Priority Foundation; Employees shall only wash their hands in designated handwashing sinks, not prep sinks or warewashing sinks. CDI- educational moment.

10 5-205.11 (A); Priority Foundation; The handwashing sink in the prep area was blocked by a chicken marinating cart and the lid to the chicken marinating device was stored in the basin of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- cart and lid were removed.

16 4-601.11(A); Priority Foundation; Counter-mounted can opener blade was observed with visible residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other equipment was observed clean. No points taken

18 3-401.11; Priority; Some chicken breast coming out of the fryer was failing to reach 165F through entire product. Cook raw animal foods to required temperatures. Chicken shall achieve a final cook temperature of at least 165F. CDI- chicken placed back in the fryer to continue cooking. (see temp chart).

55 6-501.11; Core; A few small drips are coming from the ceiling in at least 3 places near dry storage and in front of office door. Drips were not occurring over food, single-service articles or clean equipment during inspection. Physical facilities shall be maintained in good repair. PIC has placed a work order for roof leaks. EHS will follow up on repair.

CILANTRO INDIAN CAFE'

107 EDINBURGH SOUTH DR, STE 107, CARY, 27511
Score: 100
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
No violations were cited in the inspection report.

COMFORT SUITES REGENCY PARK BREAKFAST

350 ASHVILLE AVE, CARY, 27518
Score: 98
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
2 2-102.12 (A); Core; Food protection manager certification such as ServSafe is needed. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

47 4-501.11 2-Door Freezer is not functioning. BUNN Coffee Maker drips constantly. Maintain equipment in good repair.

49 4-602.13 Nonfood Contact Surfaces (C) Front of the refrigerator that is visible when doors are open, gaskets and door has black microbial growth. There is water that drips out onto the floor so the excess moisture on the refrigerator is conducive to microbial growth, visible when the refrigerator doors are open. Effective cleaning to remove the black growth is needed.

DUNKIN #362565

994 HIGH HOUSE RD, CARY, 27513-3575
Score: 99
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
39 3-305.11; Core; The front ice bin has some peeling plastic on the inside. The ice maker has some residue on the top of the panel, away from ice, but on the interior of the ice machine. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Ensure that ice bins and ice machines are clean and in good repair so they cannot contaminate the ice. PIC will contact maintenance about the ice bin and machine. Cleaning was begun on the ice machine.

45 4-903.11 (Core); The small shot-sized paper cups stored in the coffee area are soiled from splash. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI-Cups were voluntarily discarded. Cups will be left in plastic until used in the future.

GOLDEN CHINA

2432 SW CARY PKY, CARY, 27513
Score: 96
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
16 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf); The Lexan pans stored as clean had food residue in the pans. The grinder only used occasionally has cobwebs and food residues accumulated on it. Food contact surfaces must be clean to sight and touch. CDI-Pans and grinder were cleaned and sanitized.

41 3-304.14 Wiping Cloths, Use Limitations (C); Wiping cloths were stored on preparation surfaces in between uses. Wet wiping cloths must be stored in sanitizer (bleach water) when not in use. CDI-Cloths were moved to sanitizer bucket with 50ppm chlorine solution.

48 4-501.14; Core; The 3-compartment sink had black residues in two of the compartments. There was residue on the drain boards. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Keep the 3-compartment sink clean. CDI-The sink was cleaned and sanitized.

HYDERABADI BIRYANI POINTE

2711 NC HWY 55, CARY, 27519
Score: 87.5
Grade: B

OBSERVATIONS & CORRECTIVE ACTIONS
10 6-301.11; Priority Foundation; No soap available at prep area handwashing sink, only hand sanitizer. Handwashing soap shall be provided at each handwashing sink. Alcohol based hand sanitizers are not a substitute for soap. CDI- soap replaced.

19 3-403.11 (Α), (D); Priority; Rice reheating for 30 minutes in hot hold unit measured 106-120F. After 1 hour, rice observed only reaching 125-133F in hot hold unit. Peanut sauce in another hot hold unit only reached 96F after 1 hour. Sauce was 79-82F upon arrival. At this rate of heating, 165F will not be achieved within 2 hours. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. If microwave is used, ensure foods reach 165F in the microwave before placing in hot holding units. CDI- rice and sauce were sent to the stovetop for rapid reheating. Full points taken for repeat violations.

22 3-501.16 (A)(2) and (B); Priority; TCS foods holding above 41F in small prep unit. Unit is not maintaining proper refrigeration. Refer to temperature chart above. A bowl of fried fish left on top of other foods under the fliptop lid all night was 49F. TCS (Time/Temperature Control for Safety) foods shall be held at 41F or below in refrigeration. CDI - all foods voluntarily discarded. Repair small prep unit if it is to be used for TCS food storage. Facility has plenty of other refrigeration. Do not store TCS foods above other food containers under fliptop unit as they do not stay cold.

23 3-501.17; Priority Foundation; Numerous cooked TCS foods observed without prep dates from this weekend including lentils, spinach and goat. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- dates known and affixed.

3-501.18; Priority; Ready-to-eat TCS foods shall be discarded if no date is present on the food. Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. CDI- prep dates were known and affixed. Ensure proper date marking so time can be tracked.

36 4-204.112 (B); Core; No working thermometer was available in small prep unit. Provide and position correctly an air thermometer in cold/hot holding equipment.

4-203.12 (B); Priority Foundation; Small dial thermometer in prep unit was broken and had to be discarded. Ambient air and water thermometers shall be accurate to +/- 3F No point taken. Provide an accurate ambient air thermometer in prep unit if used.

37 3-302.12; Core; Numerous dry ingredients and spices taken from original packages were observed without labels. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Full points taken for repeat violations.

43 3-304.12 (C); Core; Knives were observed stored in between prep unit and the counter. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- knives were removed for cleaning. Full point taken for repeat violation.

3-304.12 (B); Core; Numerous plastic bowls/containers used as scoops inside dry ingredients like flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Only use dispensing equipment with handles. CDI- bowls removed

3-304.12 (F); Core; Utensils stored in water at room temp. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI - water drained.

45 4-502.13; Core; Single-use plastic containers (tubs from yogurt) are being re-used to portion various dry ingredients. Single-use articles may not be re-used. Discontinue reuse of these containers. Use only approved NSF storage containers for food stroage. Full point taken for repeat violation.

47 4-501.11; Core; Coated, metal wire shelving in the walk-in cooler is peeling and starting to rust. Equipment shall be kept in good repair so that it is easily cleanable. Replace shelving in the near future. No point taken

49 4-601.11(B) and (C); Core; Shelving in the equipment storage area has visible residue. A fan in the prep area has dust accumulation. Front sides of reach-in unit are soiled with residue build-up. The bottom of knife storage compartments are soiled (knives do not come into direct contact with this surface). Sprayer nozzle and handle at warewashing area is heavily soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, dirt and other debris. Increase cleaning frequency. Full point taken for repeat violations.

55 6-501.12; Core; Walls and floors throughout kitchen soiled with food and debris. Pay particular attention to areas under equipment and warewashing sinks/dish machine. Wall behind dish machine appears soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

6-501.11; Core; Cove tile is cracked and missing near cookline. Physical facilities shall be kept in good repair. Repair wall tile.

KATHMANDU KITCHEN

1275 NW MAYNARD RD, CARY, 27513
Score: 97
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
41 3-304.14(D); Core; Dry wiping cloths were soiled with food debris. PIC states cloths are returned for laundering when they become soiled and wet. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI-Cloths were moved to laundry hamper. Clean cloths were brought out.

48 4-501.14; Core; The 3-compartment sink was soiled with black residues. The drain board on both the 3-compartment sink, and the dish machine were soiled with food debris. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. CDI-Ware washing equipment was cleaned.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Core); Shelves under tables were soiled with food debris. The gaskets and interior of the preparation coolers were soiled. The sides and interior of the fryer was soiled. The knobs on the stoves were soiled. Non food contact surfaces of equipment must be maintained clean. Increase frequency of cleaning. Clean these areas.

55 6-501.12 Cleaning, Frequency and Restrictions (Core); The floors under the fryer and stove has a build up of grease. The floor under the onion table has food and other debris built up. The hood filters above the grill line need cleaning. The doorknob above the table with the can opener and the plastic wrap is soiled. Physical facilities such as floors and walls shall be maintained clean. Increase cleaning frequency. Clean these areas.

LA FARM BAKERY

4248 NW CARY PKY, CARY, 27513-8478
Score: 95.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (Priority); The meat slicer was not cleaned after being used last night. The PIC states that the slicer is only cleaned once per day when used continuously throughout the day. Food contact surfaces of equipment must be cleaned at least once every 4 hours when used with ready to eat foods, and be cleaned in between different types of raw products. CDI-Slicer was dismantled and cleaned and sanitized.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf); The dish machine did not reach 160F at the plate level. Hot water used for sanitizing must reach 160F. CDI-Repair was scheduled. Facility may use machine to clean equipment, but must sanitize in the 3-compartment sink, where 400ppm quaternary ammonium is available.

20 3-501.14(A); Priority; Soup cooked yesterday was 50-55F today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Soup was voluntarily discarded. Reviewed cooling time requirements with PIC. Provided cooling logs and other educational materials via email to PIC.

28 7-204.11; Priority; The quaternary ammonium sanitizer at the 3-compartment sink measured above 400ppm. Provide sanitizer at correct concentrations, diluting as required. Quaternary ammonium should measure 200-400ppm. Ensure employees are monitoring the sanitizer concentration. CDI-Sink was diluted to 400ppm. PIC will contact the chemical supplier to adjust the dispenser.

7-201.11 Separation - Storage (Priority); Bathroom cleaner was stored on the 3-compartment sink and in the food preparation area. Store chemicals away from utensils and equipment and food. CDI-Bottles were moved to chemical storage area.

33 3-501.15; Priority Foundation; Foods to be cooled were stored in deep containers with tight lids or plastic wrap. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave food uncovered while cooling, if it can be protected from splash. CDI-Foods were moved to shallow trays on a speed rack, and were cooling quickly. Cooling method information was emailed to PIC. Cooling methods were discussed with PIC, including use of ice paddles for soup.

44 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (Core); Several cleaned pans were stacked together while still wet. Employees were wiping utensils with damp cloths. Utensils and equipment must be stored to allow air drying after cleaning and sanitizing. CDI-Pans and utensils were moved to shelves and arranged to allow air drying.

LOWES FOODS #262 DELI/CHEESE

687 MILLS PARK DR, CARY, 27519
Score: 98
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
33 3-501.15; Priority Foundation; Rolls of sushi made shortly before inspection were observed in the to-go display case still cooling. Rolls measured 54-66F. (Rice is room temp when rolls are made). Quickly cool foods using rapid cooling equipment such as blast chiller or freezer. To-go case units are not designed to cool packaged foods and TCS food should already be cold when sold to the customer. CDI- rolls were moved to the walk-in freezer to flash cool.

38 6-501.111; Core; Small flies present in warewashing area likely originating from floor drains. Keep the premises free of insects, rodents, and other pests. Utilize approved methods of pest control and keep floor drains clean to eliminate harborage. Full points maybe taken for repeat violations.

49 4-601.11(B) and (C); Core; Food debris and residue present in the sliding door tracks of display coolers and along top of oven where old tin foil is also sticking to the oven. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues, dust, and food debris. Increase cleaning frequency.

MAXIMILLIAN'S GRILLE AND WINE BAR

8314 CHAPEL HILL RD, CARY, 27513-4051
Score: 100
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
No violations were cited in the inspection report.

NAZARA INDIAN BISTRO

1945 HIGH HOUSE RD, CARY, 27519
Score: 91.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
10 5-205.11 (B); Priority Foundation; Observed an employee retrieving water from the handwashing sink for food preparation. A handwashing sink may not be used for purposes other than handwashing. CDI- employee was stopped and educated on proper handwashing sink usage.

15 3-302.11 (A)(4); Core; Numerous foods were observed without covers in multiple refigeration units, including the walk-in. Except when the food is being cooled, store food in packages, covered containers, or wrappings. CDI- covers added.

3-304.11 (A); Priority; Observed a block of cheese unwrapped and sitting on a shelf in the walk-in cooler. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. CDI- block was voluntarily discarded.

16 4-601.11 (A); Priority Foundation; Two metal containers stored as clean were observed with minor food residue. Food-contact surfaces shall be clean to sight and touch. CDI - items moved to be thoroughly cleaned. All other equipment observed clean and cleaning of food-contact surfaces has improved. Full points not taken.

4-602.11 (E)(4); Core; Some pink and black residue observed on interior panel of ice macine. Clean equipment and utensils used with non-TCS foods such as ice makers at a frequency specified by the manufacturer or as necessary to preclude accumulation of soil or microbial residue. Ice machine cleaned during inspection.

43 3-304.12 (B) (C); Core; A plastic container was used as a scoop and stored in the flour inside flour bin. Only use scoops with handles. Dispensing utensils shall be stored in non-TCS food with their handle above the top of the food within containers of dry ingredients such as sugar, flour, salt etc.. Two metal spatulas were stored behind th prep counter between counter and adjoining wall. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. CDI- plastic container removed. Spatulas removed for cleaning. Full point taken for repeat violations.

44 4-903.11(A), (B) and (D); Core; Cleaned and sanitized pans were stacked wet on the clean equipment shelf. Dishes shall be arranged in a self-draining position that allows air drying. Allow dishes/equipment to dry completely prior to stacking. CDI- pans were separated. Full point taken for repeat violations.

4-901.11 (B); Observed an employee using a cloth to dry clean metal pans. After cleaning and sanitizing, equipment and utensils may not be cloth dried. CDI- employee was stopped and educated on proper drying.

47 4-501.11; Core; Two metal storage carts observed rusting and chipping. Equipment shall be kept in good repair so that it is easily cleanable. Replace rusting equipment. No point taken today.

4-402.11; Core; Three compartment sink is starting to detach from the wall leaving a space. A few loose screws observed. Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Repair this sink/attach to wall with an approved smooth caulking.

48 4-501.14; Core; The warewashing machine was observed with old food residue accumulation along the top and inside the doors. Warewashing equipment shall be cleaned at least every 24 hours if used. Increase cleaning frequency. CDI- machine was cleaned during inspection. Full point taken for repeat violation.

4-302.13 (B); Priority Foundation; Facility is using an EcoLab hot water sanitizing warewashing machine. Provide an approved Max/Min thermometer or thermolabels for testing sanitizing temperatures in hot water warewashing machines. CDI- provided a sheet of thermolabels for use and PIC ordered some during inspection. Utensil surface must reach 160F. EHS tested machine during inspection with a plate thermometer and measured 162F.

49 4-601.11 (B) and (C); Core; Glass door cooler tracks are soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean this piece of equipment. All other equipment observed clean. Full point may be taken for repeat violations.

55 6-501.12; Core; Flooring behind and underneath cook line equipment is soiled with debris/residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area more frequently.

56 6-403.11; Core; Personal employee water bottle was stored in the ice bin. Personal creatine powder was stored on a shelf above the makeline. Designated areas shall be provided for the storage of employee food/drink so that facility food, single-service articles, linen and clean equipment are protected from contamination. CDI- items removed.

NUKKAD RESTAURANT

1710 HIGH HOUSE RD, CARY, 27513
Score: 96.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
10 6-301.11; Priority Foundation; Handwashing sink near cookline was without soap upon arrival. Provide soap for handwashing at each handwashing sink. CDI- soap replaced. Full points taken for repeat violation.

5-205.11 (B); Priority Foundation; An employee was observed retrieving water for cleaning at a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- employee was stopped and water was dumped.

5-202.12; Core; Hot water handle was disabled at one handwashing sink. Provide at least 100F water at handwashing sinks. CDI- handle was fixed.

15 3-302.11 (A)(4); Core; A few foods in makeline refrigeration were observed without covers or lids. Except when food is being cooled, store food in packages, covered containers, or wrappings. CDI- wrapping added. No points taken today

43 3-304.12; Core; A plate was being used to scoop cooked rice and left inside the food container. A plastic bowl was used to scoop dry ingredients and left inside the food. In-use utensils in TCS food must be stored with handles above the food and top of the food container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed (sugar, spices, flour). Use appropriate dispensing utensils. CDI- items removed. Full point may be taken for repeat violations.

47 4-502.11(A); Core; Veggie slicer was observed with broken plastic pieces on the block that forces veggies onto the slicing grate. Maintain utensils in good repair. Repair or replace veggie slicer.

49 4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Sides of cookline refrigeration units have food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequecny.

55 6-501.11; Core; A roof leak was observed near the cookline. It was raining heavily during inspection. Small, intermittent drips of water are falling from ceiling. Physical facilities shall be kept in good repair. Leak is not directly over food, preparation or cooking area. Ensure water does not contaminate clean equipment or food. Keep foods covered during transport to other areas. PIC has called for repair.

NYC BAGELS

263 GRANDE HEIGHTS DR, CARY, 27513
Score: 99
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
44 4-901.11 Equipment and Utensils, Air-Drying Required (Core); Lexan pans were stacked tightly together while still wet. Equipment and utensils must be air dried after cleaning. CDI-Pans were rearranged.

45 4-903.11 (Core); The Styrofoam cups were stored in a soiled container. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI-Container was cleaned, and the cups were moved to a clean container.

PAPA JOHN'S

238 GRANDE HEIGHTS DR, CARY, 27511
Score: 97.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
28 7-204.11; Priority; Quaternary ammonium sanitizer was measuring above 500ppm at the 3-compartment sink. Provide sanitizer at correct concentrations, diluting as required. Quaternary ammonium sanitize must measure 200-400ppm. CDI-Sanitizer was diluted to 300ppm. Service number was called for service of dispenser. Use test strips to monitor sanitizer concentration.

38 6-501.111; Core; One live roach was active in kitchen. Keep the premises free of insects, rodents, and other pests. CDI-Roach was killed and removed. Pest control last visited 7/30/25. They will be contacted to treat again.

49 4-601.11(C); Interior of food prep sink had debris in it. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. CDI-Sink was cleaned and sanitized.

SAS BUILDING C CAFE

820 SAS CAMPUS DR, CARY, 27513
Score: 98
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
20 3-501.14(A); Priority; Turkey roast cooked this morning at 8:20 am was 95F at 10:40 am. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Roasts were voluntarily discarded. Reviewed cooling time requirements with PIC. Recommend slicing thick roasts before cooling. Facility has a cooling log, but foods are being checked every two hours. Roasts were not checked today at the 2 hour mark. Recommend checking cooling foods at least once per hour.

33 3-501.15; Priority Foundation; Foods to be cooled were not sliced or divided into smaller portions. Foods cooling in the walk in cooler such as melons and cooked vegetables were covered in plastic wrap. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Cooling foods may be left uncovered, if foods are protected from splash. CDI-Removed plastic wrap on covered foods. Discussed slicing roasts after cooking to allow faster cooling. Cooling methods and time poster was given to PIC. Reviewed cooling methods with PIC.

SOHOT

1937 HIGH HOUSE RD, CARY, 27519
Score: 93.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
16 4-501.112; Priority Foundation; Hot water sanitizing warewashing machine was not producing water hot enough to sanitize equipment. Stationary rack, single temperature machines shall produce water of at least 165F or 180F for all other machines. Rinse gauge appears broken. Repair machine. Verification required.

4-703.11(B); Priority; Dish plate surface only reached 148-150F after running several times. After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of at least 160F as measured by a max/min thermometer. CDI- all equipment recently washed was placed in the Quat sanitizer at three comp sink. No quat was being used prior to inspection, only the machine. Continue using chemical sanitizer until dish machine is repaired. EHS will follow up on dish machine repair in 10 days..

4-601.11(A); Priority Foundation; Counter-mounted can opener blade was observed heavily soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning.

22 3-501.16(A)(2); Priority; Raw shrimp and spam under the fliptop unit were observed out of proper temperature (47-49F). Spam was stacked above rim of container. Rice cakes in the reach-in portion below were also observed at 47F. PIC indicated foods may have been left out of refrigeration during lunch prep. Maintain TCS foods in cold holding at 41F or less. CDI- excess spam in container was voluntarily discarded. Shrimp and rice cakes were placed in the freezer to flash cool. Do not overstock product in containers or leave out of temperature control for extended periods. Full points may be taken for repeat violations.

24 3-501.19(B) (3); Priority Foundation; Cut cabbage was observed on a rack next to the cookline. PIC indicated it was being held on TPHC. No time marker was present and PIC did not know exactly what time cabbage was removed from temp control. Facility has a 4 hour TPHC form filled out for this food. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- cabbage was voluntarily discarded. Explained proper use of TPHC to person in charge.

47 4-101.19; Core; Cardboard is being used to line shelves in the kitchen and walk-in cooler. Cardboard was observed soiled. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove and discard cardboard.

4-501.11; Core; Green coated metal shelving in the walk-in cooler is rusting and paint is flaking off. This may contaminate food and is not cleanable. Equipment shall be maintained in good repair. Repair shelving in the near future.

56 6-501.14; Core; Some dust and debris is present on ceiling AC vents in kitchen. Clean ventilation systems and change filters so they do not become a source of contamination. No point taken

SPICES HUT

10210 GREEN LEVEL CHURCH RD, CARY, 27519
Score: 90.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
8 2-301.12 Cleaning Procedure (P) Employee "washed" their hands while wearing gloves, without using soap or drying their hands, at the food preparation sink. Another food employee was observed washing their hands without soap or paper towels at the make-line handwashing sink. Employees hands shall be washed during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds in a handwashing sink. CDI: Employees hands were washed correctly at the instruction of REHS. REHS explained handwashing requirements and procedures to PIC. Review handwashing procedures with all staff to ensure that hands are washed appropriately.

10 6-301.11 Handwashing Cleanser, Availability (Pf) Make-line handwashing sink did not have soap. Each handwashing sink or group of handwashing sinks shall be supplied with handwashing cleanser. CDI: Soap was added by PIC.

15 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken was stored above cooked chicken in walk-in cooler. Raw fish was stored above ready-to-eat chicken in walk-in cooler. Raw fish was stored above dried spices and garnishes on wire rack. Raw chicken was stored above raw fish in display cooler of meat market. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged and REHS reviewed storage order chart with PIC.

22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Raw fish was stored on a wire rack, outside of refrigeration, at 71F. Multiple containers of yoghurt sauces were maintained outside of refrigeration on top of display cooler at 58F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: All food was placed into cooler to rapidly cool to 41F. PIC stated he will include the yoghurt sauces on the approved time as a public health control procedures that are already implemented.

35 3-501.13 Thawing (Pf) Sambar was thawing on a table, outside of refrigeration, since 8 AM according to PIC. Sambar had temperature ranges of 28F to 72F. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Sambar was placed in walk-in cooler to rapidly cool to 41F and continue thawing. Do not thaw TCS food on prep tables at room temperature.

39 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk containers of batter and steeping tea were stored below handwashing sink on cafe make-line. Container of batter was stored directly on the floor in walk-in cooler. Food shall be protected from contamination by storing food in a clean, dry location where it is not exposed to splash, dust, dirt, or other contamination and at least 6 inches above the floor. Avoid storing food in areas where splashing can occur.

40 2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraints during start of inspection. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, and utensils. CDI: All food employees donned hair restraints after inspection began.

44 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet in dish storage area. Equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.

45 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted during storage on make-line. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert to-go containers.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C); Gaskets of cafe kitchen prep coolers were soiled with food accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean gaskets.

55 6-501.12 Cleaning, Frequency and Restrictions (C) Blower vent covers within walk-in cooler had accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vent covers.

SUBWAY

2444 SW CARY PKY, CARY, 27513
Score: 98.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
16 4-501.114; Priority; The chlorine solution made for use at the slicer measured 10ppm. Chlorine solutions must measure 50-200ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-The solution was remade to be 200ppm. Recommend checking solution daily to ensure that it is between 50-200ppm.

SZECHUAN MANSION RESTAURANT

1353 KILDAIRE FARM RD, CARY, 27511
Score: 94.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
10 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink at drink station is blocked as two large buckets are being stored inside the basin. Tongs being stored on the splashguard of the handwashing sink at the cook line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC removed these items immediately. Tongs were removed and further cleaned prior to use.

15 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken was stored directly above raw beef and open container of ready to eat quail eggs in front reach in cooler. Beef and pork were stored on top of one another inside reach in freezer in front prep area. Beef and chicken were stored directly on top of each other inside chest freezer in back storage area. Container of liquid eggs was stored directly above cooked ready to eat foods in make unit at cook line. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready to eat foods. Corrected During Inspection - PIC advised employees to relocate all items to appropriate storage order and location. Several containers of dry food items, such as seasonings and sauces, observed uncovered in back storage area. Food items shall be protected from potential contamination storing the food in packages, covered containers, or wrappings. Corrected During Inspection - PIC covered all items at time of inspection.

22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Bean sprouts in make unit observed at 55 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - The water in which the bean sprouts were stored in was recently added to the product within the last hour, therefore causing the item to be above 41 F. Inspector suggested supplying ice to the product immediately to get back down to 41 F prior to service.

23 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Facility failed to date cooked temperature control for safety, ready to eat food items such as cooked chicken, cooked beef, cooked lamb, rice cakes, and cooked pork. Temperature control for safety, ready to eat foods shall be dated to indicate when the product was originally prepared or opened in order to track the 7 day shelf life. Corrected During Inspection - Inspector advised PIC to have employees properly date the food as to when it was originally cooked.

39 3-306.11 Food Display - Preventing Contamination by Consumers (P) Several bowls of sauces at buffet were not covered by the sneezeguard at the time of inspection. Protect food on display using shields, packaging, or other effective means. Corrected During Inspection - Bowls were moved back to ensure they are underneath the cover of the sneezeguard.

3-307.11 Miscellaneous Sources of Contamination (C) Ice build up on wrapped food products inside reach in freezer in front prep area. Food shall be protected from miscellaneous sources of contamination.

43 3-304.12 In-Use Utensils, Between-Use Storage (C) Scoops without handle stored in dry food product in back prep area. Scoop that was made from cutting the top piece of a plastic bottle off was being used in direct contact with food. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Corrected During Inspection - Homemade scoop was immediately discarded. Scoop without handle was removed from dry food product.

TERRACE CAFE SAS BUILDING A

920 SAS CAMPUS DR, CARY, 27513
Score: 99
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
28 7-204.11; Priority; The chlorine in use at the coffee bar was reading above 200ppm. Provide sanitizer at correct concentrations, diluting as required. CDI-Chlorine was diluted.

7-102.11 Common Name - Working Containers (Priority Foundation); The container used for chlorine sanitizer in the coffee bar was not labeled as to contents. Working containers of chemicals must be labeled. CDI-There was a red bucket labeled sanitizer, that the chlorine solution was poured into.

THE BIG EASY

231 GRANDE HEIGHTS DR, CARY, 27513
Score: 97
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
16 4-501.114; Priority; Sanitizer dispenser at the 3-compartment sink did not have any measurable quaternary ammonium sanitizer. None of the sanitizer buckets or spray bottles had measurable sanitizer. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-A bleach solution of 200ppm was made for use as sanitizer on counter tops. Ecolab was contacted to adjust dispenser.

THE GARDEN GRILLE BAR (AT HILTON GARDEN INN)

131 COLUMBUS AVE, CARY, 27518
Score: 97.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS

16 4-601.11(A) Food Preparation Sink with the waffle maker is not clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use detergent to clean the sink and surfaces after use. After cleaning and rinsing, apply sanitizer. Sink should be left clean and sanitized at the end of the night for use in the morning. Cleaning of the sink was directed during today's inspection.

23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Some refrigerated prepared food such as Mashed Potato, Rice, Hummus, cut Sausage exceed the maximum allowable seven days in refrigeration. Discard prepared foods appropriately. Cooked Pork in a bag has no date marking. Ribs in the refrigerated drawer are not date marked. Foods were discarded upon request today.

25 3-603.11; Priority Foundation; Consumer Advisory on the printed menu is not correct. Asterisks are attached to pancakes, French Toast, omelet and waffle. Consumer Advisory only applies to animal-derived foods that are served undercooked or contain raw or undercooked ingredients. Additional menu items shall not be a part of an advisory. Discussed methods to modify existing menus and the need to contact Hilton for compliance with National & state standards.

35 3-501.13 (E) Two thawed TUNA remain in sealed ROP packages in the refrigerated drawer unit to the left of the hood. Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Fish that is not frozen requires oxygen. Tuna packaging was opened today.

49 4-602.13 Nonfood Contact Surfaces (C) Grill with grates is not clean with a lot of old build-up. Make-Line Refrigerator is not clean with a lot of unclean build-up on the lid. Remove upper portion for regular cleaning at the ware washing sink. Shelves and the surfaces above and around the make-line refrigerator are not clean. Shelves inside the walk in cooler have unclean build-up to the right of the entrance and around produce. Maintain these areas clean and free of accumulated soil, etc.

Additional Comments Potato Cutter is attached to the wall with a particle board panel. Provide washable surfaces and materials.

THE WALK-UP

126 W CHATHAM ST, CARY, 27511
Score: 96.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
2 2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program

10 6-301.14 Handwashing Signage (C) "Employees must wash hands" signage is not provided at the handwashing sink in food prep area. Provide an "Employees must wash hands" handwash sign at each handsink.

16 4-602.11 (E) Ice machine has black build up along ice shield. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

28 7-102.11 Common Name - Working Containers (Pf) Chemical spray bottles are not properly labeled to identify the contents of the container. Working containers of poisonous or toxic materials shall be properly labeled. Corrected During Inspection - PIC labeled spray bottles at the time of inspection.

7-201.11 Separation - Storage (P) Can of WD-40 was stored on top of the ice machine. Poisonous or toxic materials shall be stored to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Corrected During Inspection - Chemicals were relocated to proper storage location.

7-204.11 Sanitizers, Criteria - Chemicals (P) At the time of inspection, the facility has "low splash" bleach being used for sanitizing in the three compartment sink. This type of bleach is not approved to be used as a sanitizer on food contact surfaces per manufacturer's instructions. A chemical sanitizer used in a sanitizing solution for a manual operation shall meet the criteria specified under 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions. Chemical sanitizers applied to food contact surfaces shall meet the requirements specified for tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). Corrected During Inspection - Provided education for this to operator. Facility has discontinued use of this product and is purchasing a regular bleach solution that is approved for food contact surfaces.

36 4-302.12 Food Temperature Measuring Devices (Pf) Facility does not have a food probe thermometer. An accessible, thin probe thermometer shall be provided for accurate measure of thin foods. Verification required.

38 6-501.111 Controlling Pests (Pf) Fruit flies and ants were observed around dish area and prep areas. The premises shall be maintained free of insects, rodents, and other pests.

55 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Cove base is falling off walls around dish area and behind ice machine.

THIRD EYE MOMO GRILL

10110 GREEN LEVEL CHURCH RD, 108, CARY, 27519
Score: 93.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
8 2-301.14 When to Wash (P) Employees did not wash hands before food preparation, after eating food in the dining room. Employees hands shall be washed during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: Educational moment. Employees hands were washed during inspection at direction of REHS.

15 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken was stored above raw lamb in prep cooler. Cross-contamination shall be prevented during storage by separating raw foods from ready-to-eat foods. CDI: Food was rearranged and storage order charts were reviewed. Repeat violation.

23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) One container of cooked chicken was maintained beyond 7 days (labeled 8/1/2025) within make-line prep cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC stated that the date should have read 8/10/2025 and label was corrected. Ensure all food is properly labeled and discarded after 7 days. Zero-points deducted.

24 3-501.19 Time as a Public Health Control (Pf) Facility has begun using time as a public health control for sauces on the make-line. Sauces were not labeled with the times of preparation and procedures were not available during inspection. PIC stated that sauces are maintained on time instead of temperature during lunch and dinner and are discarded between services. When using time as a public health control, written procedures shall be maintained at the food establishment and provided upon request. When using time a public health control, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Procedure template was provided and reviewed with PIC. Ensure that food maintained on time instead of temperature have appropriate labeling. Zero-points deducted.

28 7-201.11 Separation - Storage (P) Bottle of sanitizing solution was stored above produce in produce sink. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Bottle was relocated.

33 3-501.15 Cooling Methods (Pf) Tandoori chicken was cooling in a large, deep metal container on a prep table outside of refrigeration. Food shall be cooled using shallow pans, separated into smaller portions, using rapid cooling equipment, by stirring the food placed in an ice bath, using containers that facilitate heat transfer, or adding ice as an ingredient. CDI: Chicken was placed on a sheet tray and allowed to cool in walk-in cooler.

40 2-402.11 Effectiveness - Hair Restraints (C) One employee was not wearing a hair restraint at the start of the inspection. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, equipment, utensils, linens, and unwrapped single-service and single-use articles. CDI: Employee donned hairnet.

VAISHNO BHOG

810 E CHATHAM ST, CARY, 27560
Score: 98
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
28 7-201.11 Separation - Storage (Priority); Chemicals were stored above opened bag of milk powder in the dry storage area. Chemicals must be stored so they cannot contaminate food or equipment. CDI-Milk powder was moved.

38 6-202.15 Outer Openings, Protected (C); The screen on the back door has a torn screen, allowing insects to enter kitchen. Repair the screen on the door.

6-501.111 Controlling Pests (C); There were a few flies seen in the kitchen due to open/damaged door. Keep door closed, and repair the screen. Facility has a fan that could be placed near the door to blow insects away from the door, to prevent them from coming in.

39 3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Milk powder was in an opened bag. Food must be protected from contamination while stored. CDI-Milk powder was moved to a container with a lid.

WOODY'S SPORTS TAVERN GRILL

8322 CHAPEL HILL RD, CARY, 27513-4051
Score: 98.5
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
33 3-501.15; Priority Foundation; Tomatoes cut today were stored in a container with a tight lid, and were stacked under other foods. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Lid was removed from container, and tomatoes cooled 3 degrees in 20 minutes. Remind employees to leave lids or wrappings off cooling foods, and not to stack cooling foods. Cooling methods sheet in Spanish provided to PIC.

55 6-501.11; Core; There is a small hole around the pipe at the 3-compartment sink. The floor in the walk in cooler and in a few areas around the kitchen are cracked and damaged. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable, and be maintained in good repair. Floors shall be non-absorbent in areas subject to moisture. PIC stated repairs are planned.

6-501.12 Cleaning, Frequency and Restrictions (Core); The floor in hard to reach areas, such as the far corner of the grill line, and the back corner of the kitchen, have a greasy build up. Floors must be maintained clean. Clean the floors.

X GOLF CARY

107 EDINBURGH SOUTH DR, STE 101A, CARY, 27511
Score: 98
Grade: A

OBSERVATIONS & CORRECTIVE ACTIONS
16 16 4-602.12 Cooking and Baking Equipment (C) The interior cavity of the microwave and the microwave dish cover are soiled with built up food debris. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC advised to increase cleaning frequency.

49 49 4-602.13 Nonfood Contact Surfaces (C) Cleaning required of nonfood-contact surfaces throughout facility (interior of coolers/freezer and refrigeration gaskets). Nonfood contact surfaces shall be kept free of dust, dirt, food residue, and other debris accumulation. Increase cleaning frequency.

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