Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 07/02/2024
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was stored above cooked beans and dough. Raw foods must be stored below ready-to-eat foods. Foods must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI... The food items were placed in the correct final cook temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Boiled eggs 57F, Salsa was 59F, Cheese was 58F, Raw Eggs 60F. These potentially hazardous foods must be held at 41F or below. CDI... The food items were placed in a another cold hold units.
1.5
28.
7-201.11; Priority; Cleaners was stored above napkins and single service items. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, Linens, and Single Service items. CDI... The cleaners were moved below the single service items.
1.0
28.
7-204.11 ; Priority; The chlorine sanitizer was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. CDI.. The sanitizer was corrected to 200 parts per million.
0.0
47.
4-501.11; Core; There were two cold hold units that could not maintain food temperatures at 41F or below. All cold hold units that hold potentially hazardous foods must maintain a food temperature of 41F or below. The repair tech is suppose to be coming out on Thursday to repair the units. The food items were moved to other cold hold units that were holding at 39F. A return visit will be made to see if the item has been corrected.
0.5
55.
6-501.11; Core; The floor in the kitchen near the dish area is in need of repair. Physical Facilities must be maintained in good repair.
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Rice is 69F in the 3 door upright refrigeration unit. Keep TCS food at or below 41F when held cold. The rice was placed in the freezer.
1.5
28.
7-204.11 ; Priority; Sanitizer is over over 200ppm of chlorine in the spray bottle. Sanitizer is over 200ppm of chlorine in the spray bottle. Sanitizer shall be mixed to 50-200ppm for chlorine. Sanitizer was remixed to the correct concentration.
1.0
35.
3-501.13 ; Priority Foundation; Chicken is thawing in standing water. Thaw TCS food under cool running water to agitate and float off loose particles. Thaw in refrigeration units or in the microwave as part of the cooking process. Cool running water was turned on once REHS spoke to PIC. This is a repeat item.
1.0
36.
4-502.11(B); Priority Foundation; Low battery on the digital metal stem thermometer. The metal stem thermometer shall be calibrated to 32F in ice water. A follow-up will be conducted by REHS by January 13th.
0.5
36.
4-302.12; Priority Foundation; No refrigeration thermometer in the prep refrigeration unit. A food temperature measuring device shall be readily accessible in refrigeration units. A follow-up will be conducted by REHS by January 13th.
0.0
41.
3-304.14; Core; Chlorine is less than 50ppm in the wiping cloth bucket. Sanitizer shall be mixed to 50-200ppm of chlorine for the wiping cloth buckets. Sanitizer was remixed to the correct concentration.
0.5
55.
6-501.11; Core; Broken floor tiles in the prep area. Physical facilities shall be maintained in good repair.
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 09/21/2023
Score: 99
#
Comments
Points
6.
2-401.11; Core; Employee drinks on prep surfaces. Employees shall drink in designated areas only where contamination of food, clean equipment, utensils, linens and single service articles can not result. Drinks were moved away from the above areas.
0.5
35.
3-501.13 ; Priority Foundation; Shrimp is thawing in standing water. Thaw TCS food under cool running water to agitate and float off loose particles. Thaw in refrigeration units or in the microwave as part of the cooking process. Cool running water was turned on once REHS spoke to PIC.
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 05/15/2023
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Ice dumped in a handwashing sink by an employee. Additionally, a container of water holding utensils dumped inside the same handwashing sink by PIC. Handwashing sinks are for handwashing only and they may not be used for any other purpose. This is not a dump sink. CDI - PIC educated. Handwashing sink to be used for handwashing only.
1.0
10.
6-301.14; Core; No handwashing sign posted at handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Handwashing stickers provided by EHS.
0.0
15.
3-302.11; Priority; Various raw meats stored above RTE (ready-to-eat) cassava leaves in a tall reach in freezer. Store raw food below RTE food to prevent cross contamination. Additionally, tall reach in freezer floor coated in raw chicken juice. This is a potential source of contamination of other foods stored on the bottom. CDI - Food re-arranged by PIC. PIC to process raw chicken and clean freezer floor.
0.0
16.
4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Rice and lamb holding above 41 F on a prep table. Both items in active preparation and had not been out for longer than 1 hour. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods to be moved to the reach in freezer to cool following preparation.
1.5
28.
7-202.12; Priority; Bleach and soap mixed in the 3-compartment sink. Bleach is highly reactive. It can react with dish soap and may produce toxic gases. Bleach and soap do not mix. Poisonous or toxic materials shall be used according to manufacturer instructions, and they shall be applied so that a hazard to employees or other persons is not constituted. CDI - EHS educated PIC. All compartments containing bleach and soap emptied.
1.0
28.
7-102.11; Priority Foundation; Multiple spray bottles unlabeled. Label all spray bottles of chemicals and cleaners once removed from bulk packaging. CDI - Bottles labeled.
0.0
43.
3-304.12; Core; Utensils in standing water maintaining less than 135 F. If held in water, the water shall maintain 135 F or above. Water dumped.
0.0
48.
4-603.16; Core; Facility sanitizes dishes manually at the 3-compartment sink. Bleach is used as the sanitizer. At time of inspection, the first two compartments were filled with a mixture of bleach AND soap. The third compartment was clear water for rinsing. The use of a distinct, separate water rinse after washing and before sanitizing shall be conducted if using a 3-compartment sink. Dishes shall be washed as follows: scrape food debris into a receptacle, wash with soap ONLY, rinse with clear water, and immerse in sanitizer (bleach). Current dishwashing procedure is incorrect. Education provided. Compartments dumped and re-filled appropriately. EHS provided dishwashing sticker.
1.0
56.
6-501.110; Core; Employee cell phones stored with various shelf-stable foods on dry storage shelving. Suitable facilities shall be provided for the orderly storage of employee possessions. Items moved to an area of shelving away from food where contamination is prevented.
0.5
56.
6-403.11; Core; Employee food stored with facility food in multiple cold holding units and freezers. Store employee food in separate containers, below, and away from facility food to prevent contamination. Label all employee food and glass reach in cooler designated for employees for better clarification.
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 02/23/2023
Score: 95
#
Comments
Points
8.
2-301.14; Priority; An employee drank a drink and did not wash his hands before putting gloves on to handle food. Food employees shall wash their hands before donning gloves for working with food. CDI-REHS spoke to PIC and this employee washed his hands and changed gloves.
2.0
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the prep refrigeration unit is 47F to 53F. Keep all TCS at or below 41F when held cold. CDI-The above food was moved into the upright refrigeration units that are 41F and below. A follow-up will be conducted by REHS by March 5th. Replace or repair this refrigeration unit. Keep all TCS food out of this unit until verified by REHS this unit is 41F or below.
1.5
28.
7-102.11; Priority Foundation; Glass cleaner, bleach and degreaser are in spray bottles that are unlabeled. Label all working containers of chemicals such as cleaners and sanitizers once taken from bulk supplies with the common name. CDI-REHS spoke to PIC and he labeled the above bottles.
1.0
47.
4-501.11; Core; The 4 door low boy refrigeration unit is not working that is not being used. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is repeat item.
0.0
54.
5-501.115; Core; Missing lids on the trash dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item.
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 12/12/2022
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Employee drinks on prep surfaces. Eat and drink in designated areas only so exposed food, clean equipment, utensils, linens, single service articles can not occur. The drinks were moved away from the above areas.
0.5
15.
3-302.11; Priority; Open raw chicken gizzards above beef in the two door upright freezer. Raw eggs next to carrots and peppers in the 3 door upright refrigeration unit. Store all food according to final cook temperatures in refrigeration and freezer units once opened. The eggs were moved to the bottom shelf and a lid was placed on the chicken gizzards.
1.5
28.
7-102.11; Priority Foundation; Several bottles of cleaners are unlabeled in spray bottles. Label all working containers of chemicals such as cleaners in spray bottles once taken from bulk supplies with the common name. These spray bottles were labeled once REHS spoke to PIC.
1.0
47.
4-501.11; Core; The 4 door low boy refrigeration unit is not working. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is repeat item.
0.0
54.
5-501.111; Core; Missing lids on the trash dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item.
0.5
55.
6-501.11; Core; Floor is worn in a few areas in the kitchen. Physical facilities shall be maintained in good repair.
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
A hand sink that is not permanently plumbed, buffet with no sneeze guards, a beverage area with display refrigeration units have been installed with not going through proper permitting and through are Wake County Plan Review Department. Contact Jennifer Edwards at 919-856-7400 with our Wake County plan review department to submit plans. Do not use the buffet until plan review has approved it's use.
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 07/18/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; No one present with a certified 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. This is a repeat item.
1.0
6.
2-401.11; Core; An employee drank a drink on the prep table. Employees shall eat and drink only in designated areas where the contamination of exposed food, clean equipment, utensils, linens and single service articles does not occur.
0.5
16.
4-501.114; Priority; An employee washed and rinsed food containers but did not sanitize them at the dishwashing sink. A chemical sanitizer shall be used for manual sanitizing dishes/equipment/utensils. A chlorine sanitizer solution was mixed to the correct concentration(50-200ppm of chlorine) once REHS spoke with PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Rice is 43-48F, yogurt is 43F and shell eggs are 43F in the 3 door upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The TCS food that is between 45-48F was voluntarily discarded. The TCS food that is between 42F-45F was placed in a refrigeration unit that is 41F or below or placed in and upright freezer.
1.5
37.
3-302.12; Core; Flour and sugar are not labeled in plastic food containers. Label all dry goods such as pasta, herbs, flour, salt, spices and sugar with the common name of the food once taken from bulk supplies.
0.0
43.
3-304.12; Core; Ice scoop is lying flat in the ice. Store the ice scoop with the handle out of the ice or in clean and dry location.
0.5
47.
4-501.11; Core; The 4 door low boy refrigeration unit is not working. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2
0.0
49.
4-602.13; Core; 4 door refrigeration unit have build up. Build up on the outside of the dry goods containers. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.111; Core; Missing lids on the trash dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. This is a repeat item.
0.5
55.
6-501.114; Core; Missing coving behind the vegetable prep sink. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.12; Core; Grease build up under the fryer. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 04/27/2022
Score: 90
#
Comments
Points
2.
2-102.12 (A); Core; No one present with a certified 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. This is a repeat item.
1.0
15.
3-302.11; Priority; Raw eggs above cabbage in the 3 door upright refrigeration unit. Raw chicken that had been opened stored above cooked vegetables and cooked beef in the two door upright freezer. Opened shrimp stored above bread in the one door upright freezer. Store all food according to final cook temperatures in refrigeration units and in freezers once opened. The above food was rearranged and lids were placed on containers.
1.5
16.
4-501.114; Priority; An employee is washing and rinsing pans in the 3 compartment sink but using a sanitizer solution in the sanitizing vat. Sanitizer solution shall be mixed to the manufacturer's specified concentration and use the contact time specified at the dishwashing sink. The sanitizer solution was mixed to the proper concentration and the contact time was followed once REHS spoke with PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the 3 door upright refrigeration unit is not 41F and below. See the temperature chart above. Keep all TCS food at 41F when held cold. The above food was moved to the other refrigeration units that are 41F and below.
1.5
23.
3-501.17; Priority Foundation; Cucumber salad in the 2 door upright refrigeration and in the 3 door reach in cooler that are being held for more than 24 hours are not date marked. Grilled chicken is not date marked in the 2 door upright refrigeration unit. Date mark TCS food once opened or prepared that is being held cold for more than 24 hours for up to 7 days at 41F and below. The above food was date marked once REHS spoke to PIC.
1.5
39.
3-305.11; Core; Bags of rice stored on the floor. Scoops with no handles stored in the flour and rice and beans. Flour, rice an sugar stored in containers that are not food grade. Store food in clean dry location. Store food where it is not exposed to splash, dust or other contamination. Store food at least 6 inches off the floor.
1.0
40.
2-402.11; Core; Two food service employees who are handling food are not wearing hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or visors. REHS spoke to PIC.
0.0
47.
4-501.11; Core; The 4 door low boy refrigeration unit is not working. The prep refrigeration unit is not working. The 3 door refrigeration unit is not reaching 41F and below. Equipment
shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. These are repeat items.
1.0
49.
4-602.13; Core; The bottom shelving in the 2 door upright freezer has build up. The shelving on the prep table on the main cook line has build up. The prep refrigeration unit and 4 door refrigeration unit have build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.115; Core; Missing lids on the trash dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.5
55.
6-501.12; Core; The floors behind the floor drain under the 3 compartment sink and under the vegetable prep sink has build up. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Missing coving behind the vegetable prep sink. Physical facilities shall be maintained in good repair.
0.0
56.
6-501.14; Core; Dusty ceiling vents in the men's and women's restrooms. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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
A follow-up visit will be conducted by REHS to verify the 3 door refrigeration unit is 41F or below. No signature of recipient due to COVID-19 pandemic.
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 11/15/2021
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; No one present with a certified 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.
1.0
5.
2-501.11; Priority Foundation; NO vomit and diarrhea clean up procedures available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- EHS provided guidance materials from the state.
0.0
15.
3-302.11; Priority; Raw shelled eggs and raw fish stored over cooked mac-n-cheese and chicken in the 3-door cooler. Raw chicken also stored over raw lamb. Food shall be protected from contamination by separating raw animal foods during storage, preparation, holding and display from cooked ready-to eat food. Raw animal foods shall also be arranged so that cross contamination of one type with another is prevented. CDI- PIC rearranged food storage order.
1.5
16.
4-601.11 (A); Priority Foundation; The onion slicer and meat slicer had food residue present. Several dishes were greasy to the touch. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- these items were moved to the 3-compartment sink to be rewashed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked chicken, jollof rice w/lamb and chicken, and milk were holding between 44-50F (see temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- Food items were moved to the freezer to cool down properly.
1.5
38.
6-501.111; Core; Several live and dead roaches (small and mid sized) found throughout the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: Routinely inspecting incoming shipments of FOOD and supplies; Routinely inspecting the PREMISES for evidence of pests. Call an exterminator ASAP, ECOLAB is a good source.
2.0
43.
3-304.12; Core; Bowls found being used as scoops in a few of the food storage bins. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food.
0.0
44.
4-901.11; Core; A few dishes observed stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining.
0.0
47.
4-501.11; Core; The faucet to the 3-compartment sink in leaking. A few gaskets are torn and will need to be replaced soon. Equipment shall be maintained in a state of good repair.
0.0
49.
4-602.13; Core; The shelving in the coolers have residue accumulation present, the food storage bins have food residue splash on the outsides and are in need of cleaning. The bottom of the coolers have food spillage and residue. Several of the gaskets within the kitchen have residue accumulation are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.5
55.
6-501.114; Core; The low boy cooler is not being used and is a hiding and breeding ground for pests. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove this cooler if no longer being used.
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: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 06/26/2020
Score: 93
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 07/06/2020
Location: 717-199 E MARTIN ST RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 12/13/2019
Score: 95.5
#
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.
