Location: 319 FAYETTEVILLE ST Suite 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/14/2024
Score: 95.5
#
Comments
Points
10.
6-301.14; Core; Rear prep area handwashing sink lacking handwashing signs. 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. CDI- PIC verified he has extra handwashing signs for posting. [REPEAT]
0.0
10.
5-205.11; Priority Foundation; Sanitizer spray bottle hanging off of handwashing sink splashguard into handwashing area at front handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle removed during inspection.
1.0
16.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine, measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- PIC called Ecolab, tech arrived and corrected issue during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; In clean dish storage area, a container of multiple stir spoons stored as clean with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- spoons returned for additional cleaning. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of sanitizer. Overall, labeling is improving. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottle returned to dish room for labeling during inspection. [REPEAT]
0.0
36.
4-204-112; Core; Air temperature thermometer not available in the main prep cold-hold unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
38.
6-501.111; Core; Several live fruit flies/flies observed in kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. Recommend added pest control device by the mop sink.
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets throughout and at 3-comp sink, measured at 0ppm DDBSA. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (272-700ppm DDBSA). CDI- Ecolab tech called, arrived, and corrected dispenser problem, and all sanitizer buckets remade.
0.5
47.
4-501.12; Core; Multiple cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
0.5
49.
4-601.11(B) and (C); Core; Debris accumulation along low shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
General Comments
Cooling Rate: Pasta cooling on counter with ice added, 10:10am-10:53am, 90F-53F, 37degrees per 43 minutes = cooling rate of 0.86 degrees/min. When cooling foods starting in range of 135F-70F, cool through this range within 2 hours, or a rate of 0.54degrees/min or greater. This item successfully cooled through this temperature danger zone range. Walk-in cooler looked perfect today. Keep up the good methods!
Location: 319 FAYETTEVILLE ST Suite 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/07/2024
Score: 91.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed food handler dumping off liquid from large pot of food into the handwashing sink. In dish area, large pair of gloves hanging off of handwashing sink splash guard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Gloves removed, and PIC educated on Foode Code requirements. [REPEAT]
1.0
16.
4-601.11 (A); Priority Foundation; A few pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning. Recommend different date-label stickers intended for restaurant use that peel off cleanly. [REPEAT]
1.5
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Fried chicken under heat lamp in long pan not holding hot enough 121F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off-temperature product voluntarily discarded by PIC during inspection. Recommend a shorter and slightly elevated pan so all product directly under and closer to the heat light, or use TPHC (Time as Public Health Control).
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All TCS foods in walk-in cooler exceeding 41F as shown in above grid. In top section of grill prep unit, TCS foods exceeding 41F as shown in above grid, include pasta overstacked in the pan, chunks of unsalted butter, and raw shell eggs. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Repair service called for the walk-in cooler and anticipated to arrive today around 6pm. Recommend having the temperature of grill prep cooler and walk-in cooler reduced. REHS will return tomorrow to verify repairs to walk-in cooler completed and unit able to maintain foods at 41F and less. In top section of grill prep unit recommend keeping TCS foods located towards the back of unit, in metal pans, and with individual lids on these items to improve cold-holding. [REPEAT]
3.0
25.
3-603.11; Priority Foundation; Menu missing Disclosure Statement part of the Consumer Advisory, and asterisk missing by menu item of eggs any style. Newly permitted facility. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Update the Consumer Advisory to include the -Disclosure- portion, and add asterisk by the products that require it. VR-VERIFICATION REQUIRED. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
0.0
28.
7-102.11; Priority Foundation; Three spray bottles of chemicals hanging in the dish area without labeling. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Unknown contents discarded during inspection by PIC.
0.0
39.
3-305.11; Core; In walk-in freezer, a couple boxes of food items stored on the floor (no food deliveries today). FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these food items up off the floor. [REPEAT]
1.0
40.
2-303.11; Core; Food handler wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC instructed food handlers to remove jewelry items and rewash hands. [REPEAT]
0.5
44.
4-903.11(A), (B) and (D); Core; Wetstacking: Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans rearranged to allow for air drying or returned for cleaning during inspection. [REPEAT]
0.0
47.
4-501.12; Core; A couple cutting boards in prep areas with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards.
0.0
General Comments
VR-VERIFICATION REQUIRED. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification. Example- *Consumer Advisory- This item is served raw or undercooked, or contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness.
Location: 319 FAYETTEVILLE ST Suite 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/25/2024
Score: 92.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink blocked with large roll cart. Towel hanging off of handwashing sink splash guard. Container of utensil in water sitting in the handwashing sink on ledge. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Cart, towel, and utensils moved during inspection.
1.0
10.
6-301.14; Core; Some handwashing sinks lacking handwashing signs. 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. CDI- Handwashing signs provided for posting.
0.0
16.
4-601.11 (A); Priority Foundation; Several pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning. Recommend different date-label stickers intended for restaurant use that peel off cleanly.
1.5
16.
4-602.11; Core; Ice machine with some black microbial growth inside. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this item and clean thoroughly.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All TCS foods in walk-in cooler exceeding 41F as shown in above grid. Foods overstacked in pans in top section of prep unit exceeding 41F as shown in above grid, including raw shell eggs, cooked corn, and cut tomato. In drawer coolers under grill, sliced cheese, ground beef, and salmon cakes exceeding 41F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F had hold dates on date labels updated to show reduced to max 4-day hold. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Repair service called for the walk-in cooler and anticipated to arrive today at 3pm. Recommend having the temperature of prep coolers and drawer coolers reduced also. REHS will return by Monday to verify repairs to walk-in cooler completed.
1.5
37.
3-302.12; Core; Labeling missing on bin of flour and squeeze bottle of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
39.
3-305.11; Core; In walk-in freezer, boxes of French fries delivered previous day stored on the floor. In top section of prep unit, cleaned lemons stored loose on top of pan rails. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these food items up off the floor. Lemons returned for rinsing and panning during inspection.
1.0
40.
2-402.11; Core; Food handlers with fluffy beards not wearing beard guards. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Have food handlers keep facial hair trimmed very short, or supply beard guards and train on use.
0.0
40.
2-303.11; Core; Food handlers wearing watches and bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC instructed food handlers to remove jewelry items and rewash hands.
0.5
41.
3-304.14; Core; Bucket of sanitizer stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. CDI- Sanitizer moved up to a low shelf during inspection.
0.0
43.
3-304.12; Core; Utensils at cook line stored in room-temperature water. No handle Single-service containers left in bins of flours as scoops. Scoop with handle down in the flour. 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; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Scoops moved during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans rearranged to allow for air drying or returned for cleaning during inspection.
0.0
45.
4-903.11(A) and (C); Core; Boxes of napkins and single-service cups stored on the floor in dry storage area. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the floor.
0.5
47.
4-501.11; Core; One light out over the cook area. Door seal not seated properly on low door of prep unit. Walk-in cooler door not seal-sealing with temperature issues observed. In ladies and mens restrooms, some equipment labeled as out of order. EQUIPMENT shall be maintained in a state of repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the bulb and repair the door seal. Walk-in cooler door mechanism fixed during inspection. Repair the toilets/urinals.
0.5
47.
4-202.11; Priority Foundation; Two Flour bins with cracked plastic lid, and part of lid missing. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Educated PIC on requirement. PIC to have damaged containers replaced prior to next inspection.
0.0
49.
4-601.11(B) and (C); Core; In the dish area, residue accumulation along the clean dishes storage racks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area.
0.5
54.
5-501.16; Core; Some handwashing sinks lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add trash cans that will tuck under (so not blocking) at handwashing sinks.
0.0
55.
6-501.16; Core; Mops not hung to dry. Current rack unable to hold the heavy mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
