Location: 141 PARK AT NORTH HILLS ST UNIT 100 RALEIGH, NC 27609-5990 Facility Type: Restaurant Inspection Date: 04/10/2024
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Employees were observed filling up water glasses for customers in the handwashing sink. Handwashing sinks may be used for no purposes other than handwashing. CDI- Staff was educated during the inspection.
0.0
23.
3-501.18; Priority; Repeat; Stuffed peppers were found being stored on their 8th day after preparation according to date marking. After being prepared, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Food was voluntarily discarded. Deductions taken due to repeat violation.
1.5
37.
3-302.12; Core; Some fine food ingredients were not labeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
44.
4-903.11(A), (B) and (D); Core; While improvements have been made since last inspection, a few dishes were found being stacked together while wet. After being washed, rinsed, and sanitized, equipment and utensils shall be stored in a self draining position that allows air drying. Deductions reduced due to large improvements.
0.5
47.
4-205.10; Core; Establishment was using a camping grill to heat up food in the front kitchen area that PIC nor EHS could find NSF indication on. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute ANSI accredited certification program.
0.0
56.
6-501.110; Core; Employee cellphone was being stored with/above food service items on wired shelving. Employees shall use designated areas or lockers to store personal items such as electronics and clothing.
Location: 141 PARK AT NORTH HILLS ST UNIT 100 RALEIGH, NC 27609-5990 Facility Type: Restaurant Inspection Date: 11/15/2023
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; A sanitizer bucket was found being stored inside of a handwashing sink basin. Handwashing sinks may be used for no purposes other than handwashing and shall be accessible. CDI- Bucket was removed from sink.
0.0
16.
4-501.114; Priority; Chlorine sanitizer was measuring at 0ppm at the dishwashing machine. For food contact surfaces, chlorine sanitizer shall be maintained at 50-200ppm. CDI- Chlorine sanitizer was changed out during the inspection and the concentration reached 50ppm.
1.5
23.
3-501.18; Priority; Beans were found being stored on their 8th day after preparation according to date marking. After being prepared, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- PIC was educated that the day the food is prepared/dated counts as "day one", so these beans were on their 8th day, not 7th. Beans were voluntarily discarded. deductions will be taken if this item is repeated.
0.0
41.
3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was found at a concentration of 0ppm. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Sanitizer was changed out during the inspection.
0.5
43.
3-304.12; Core; Utensils were found being stored in standing water at 98F. If utensils are stored in water, the water shall be at/above 135F or running at a velocity sufficient to flush loose particles.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Several clean containers were found being closely stacked together while wet. After being washed, rinsed, and sanitized, equipment and utensils shall be stored in a self draining position that allows air drying.
Location: 141 PARK AT NORTH HILLS ST UNIT 100 RALEIGH, NC 27609-5990 Facility Type: Restaurant Inspection Date: 07/25/2023
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage was observed being stored on a prep table. employees may drink from a closed beverage if the beverage is stored in an area that prevents potential contamination of food or clean equipment. CDI- Beverage was relocated.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer being stored ready to use had food debris remaining on the blade. Food contact surfaces shall be kept clean to sight and touch. CDI- Slicer was cleaned during the inspection.
1.5
18.
3-401.14; Priority Foundation; EHS observed sausage that PIC states was "par cooked". If an establishment is non-continuously cooking raw animal food, written procedures shall be provided that describe the cooking, cooling, and storing process shall be provided. These written procedures shall be approved by EHS. CDI- PIC has opted to fully cook sausage on the first heating procedure.
0.0
40.
2-303.11; Core; Employees were observed wearing jewelry while preparing food. 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.
0.0
41.
3-304.14; Core; Wet wiping cloth was found being stored on a prep table during the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Cloth was placed in sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core; Several clean containers were found being closely stacked together while wet. After being washed, rinsed, and sanitized, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
56.
6-501.110; Core; Repeat; Employee music speaker stored on prep table next to food being prep. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI- Speaker was relocated.
Location: 141 PARK AT NORTH HILLS ST UNIT 100 RALEIGH, NC 27609-5990 Facility Type: Restaurant Inspection Date: 02/03/2023
Score: 98
#
Comments
Points
8.
2-301.14; Priority; employee observed handling soiled dishes and did not wash hands before donning new gloves. Employees shall wash hands after handling soiled equipment or utensils and before donning new gloves for working. CDI - employee instructed remove gloves and wash hands.
0.0
16.
4-501.114; Priority; Chlorine dish machine was not registering chlorine reading on chlorine test strips. Upon EHS arrival dishes were actively being used in the dishwasher. Mechanical warewashing equipment using chlorine sanitizer shall have a concentration between 50ppm to 200ppm. CDI - PIC was able to just chlroine line to where chlorine was dispensing properly in the dishmachine.
0.0
28.
7-102.11; Priority Foundation; Sanitizer spray bottles did not have labels on them throughout the facility. 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. Names added to spray bottles.
1.0
28.
7-201.11; Priority; Chemicals stored above dish drying rack across the walk-in cooler. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, or single-service/use articles. CDI - pic relocated chemicals below on a low shelf, under the drying rack.
0.0
35.
3-501.12; Core; Container of cooked pork was cooling in the walk-in with lid tightly on. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands or paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 45/41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 45/41 degrees F or less, they may be transferred to large containers and tightly covered. Recommend using shallow metal pans, and loosely cover cooling foods or completely uncover foods if there's no risk of overhead contamination. Crack lids on food containers while they are cooling.
0.5
39.
3-307.11; Core; trays of cooked potato in the walk-in cooler were stacked on top of each other with the exposed food touching the bottom of the trays. Food shall be protected from contamination. CDI - parchment paper added as liner.
0.0
56.
6-501.110; Core; Employee cell phone stored on prep table next to food being prep. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Do not store phones on prep tables. CDI - phone relocated.
0.5
General Comments
inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
