Location: 702 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 09/10/2024
Score: 99
#
Comments
Points
28.
7-201.11; Priority; Bottle of sanitizer on dish storage shelf and container of dusting spray stored on dry storage shelf. Chemicals shall be stored where they cannot contaminate food equipment, utensils and food. CDI: Items moved.
0.0
47.
4-501.11; Core; Walk in cooler leaking. Equipment shall be maintained in good repair.
0.5
55.
6-501.11; Core; On stairs to basement storage, antislip covering is torn in several places and pulling away from the stairs which can create a trip hazard. PHYSICAL FACILITIES shall be maintained in good repair. Repair/replace the stair coverings. Repeat.
Location: 702 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/21/2024
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Meat slicer stored as clean with debris and residue accumulation around the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Take apart and clean thoroughly every 4 hours or less. CDI- Additional cleaning done during inspection.
0.0
16.
4-602.11; Core; Ice machine with heavy pink and black microbial growth observed. 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 these items and clean thoroughly.
1.5
37.
3-302.12; Core; Labeling missing on a few spices and squeeze bottles 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
40.
2-402.11; Core; Food employee with a fluffy beard observed working with food without a hair restraint. 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. CDI- Face mask added during inspection. [REPEAT]
0.0
49.
4-601.11(B) and (C); Core; Residue and debris accumulation in drawer and tall cold-hold units. Ice scoop stored in bin with residue and debris accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Ice scoop and bin returned for cleaning. Increase cleaning frequency to these areas.
0.5
55.
6-501.16; Core; Mop sitting down in service sink, not hung to dry and no mop rack available for hanging it. 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.
0.0
55.
6-501.11; Core; On stairs to basement storage, antislip covering is torn in several places and pulling away from the stairs which can create a trip hazard. PHYSICAL FACILITIES shall be maintained in good repair. Repair/replace the stair coverings.
Location: 702 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A container with whole hunks of pastrami were holding between 41-44 in both the bottom of the display cooler and in the walk-in cooler. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- pastrami was broken down into smaller portions to rapidly cool.
1.5
23.
3-501.18; Priority; [Repeat] Quite a few containers of pickled stems dated from (5/27) as well as pickled squash (5/10) made by using a hot brining liquid was found holding beyond the 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- PIC voluntarily discarded food items.
1.5
28.
7-201.11; Priority; [Repeat] A spray bottle of sanitizer was found stored on a shelf above food items POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- bottle was removed.
1.0
33.
3-501.15; Priority Foundation; Whole hunks of smoked pastrami were found holding between 41-44F. Cooling shall be accomplished by separating food into smaller or thinner portions, using rapid cooling equipment or other effective methods. CDI- pastrami was broken down into smaller portions to cool.
0.0
40.
2-402.11; Core; Food employee with a fluffy beard observed working with food without a hair restraint. 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. Cover body hair that can be exposed to food.
0.0
49.
4-602.13; Core; [Repeat] Food debris is present in the tracks of the deli display case as well as along the bottom of the case. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 702 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/10/2023
Score: 95
#
Comments
Points
9.
3-301.11; Priority; PIC observed touching corned beef with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- education
0.0
20.
3-501.14; Priority; Cooke purple cabbage, sausage and peppers and cooked chicken all cooling for around 45 mins to 1 hr 30 mins prior to my arrival are not cooling fast enough (see temperature chart). Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- PIC broke the food down into shallower portions and put these items on ice and utilized the freezer to speed the cooling process up.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of raw shelled eggs sitting on the countertop were holding at 75F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Shelled eggs were voluntarily discarded by PIC. TPHC procedures were discussed.
1.5
23.
3-501.18; Priority; Pickled okra (3 weeks old) made by using a hot brining liquid was found holding beyond the allowed 7 day shelf life. Pickled shallots (11/25), and pickled onions (1/6) made the same way as the pickled okra were found holding past 7 days as well. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- PIC voluntarily discarded food items.
1.5
28.
7-201.11; Priority; A spray bottle of sanitizer was found stored on the prep surface area right beside a tray of sausage, peppers and onions. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- bottle was removed.
0.0
47.
4-501.11; Core; Drying/ resting racks being stored as clean on the bottom shelf with other dishes are heavily rusted and are coming apart in some places. Equipment shall be maintained in a state of good repair. Replace these racks.
0.0
49.
4-602.13; Core; Food debris is present in the tracks of the deli display case as well as along the bottom of the case. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 702 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 03/30/2022
Score: 93.5
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written methods for the cleanup of vomiting/diarrheal incidents. 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- Written methods and educational material provided during inspection.
0.0
10.
6-301.14; Core; Both staff restrooms lacking handwashing sign. 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 sign provided for posting.
0.0
16.
4-602.11; Core; Heavy residue accumulation observed along the baffle plate inside the ice machine. 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 area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese cold-holding on ice, with ice level too low to surround the container, temperature above 41F as noted in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Cheese moved to large cold-hold unit for active cooling. When using ice to keep products cold, keep the ice maintained up to the level of the product.
1.5
23.
3-501.17; Priority Foundation; Cooked meat and container of milk opened previous day lacking date mark. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- Meat tossed and milk dated during inspection.
0.0
25.
3-603.11; Priority Foundation; Consumer Advisory missing on menu for eggs served sunny side up. 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. Add a Consumer Advisory to the menu, and add asterisks by the products that require it (runny eggs). VR-VERIFICATION REQUIRED. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
0.5
35.
3-501.13 ; Priority Foundation; Chicken thawing in prep sink under running water, but in too small a container, not submerged in the water. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Chicken moved to larger container and fully submerged during inspection.
0.5
36.
4-203.11; Priority Foundation; Dial-top food temperature thermometer off calibration by 8F. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Thermometer calibrated during inspection. Recommend digital thermometer for fewer calibration issues and ease of use.
0.5
40.
2-303.11; Core; Food handler wearing 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. Have food handler remove watch and rewash hands.
0.0
44.
4-903.11(A), (B) and (D); Core; Several containers 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. Rearrange pans for air-drying.
0.5
47.
4-501.11; Core; Anti-slip rubber coating on Stairs going down to lower level dry storage are cracked and pulling away on a few of the steps, creating trip hazard. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the stairs so intact, smooth and cleanable.
0.0
47.
4-501.12; Core; Cutting boards at both prep units observed with soiled cut marks. 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.
0.5
48.
4-302.14; Priority Foundation; PIC unable to locate the sanitizer test kit for the quat test kit in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain quat sanitizer test kit within 10 days. Text picture of the kit obtained to your REHS Joanne Rutkofske at 919-623-0459, for verification.
0.5
48.
4-302.13; Priority Foundation; PIC does not currently have a temperature disk or thermal labels. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI- PIC to obtain temperature disk or thermal test labels prior to next inspection.
0.0
49.
4-601.11(B) and (C); Core; Containers used to hold lids and other smaller items observed with debris accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency of these items.
0.0
53.
5-501.17; Core; Downstairs staff restroom lacking covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacle to this restroom.
0.5
53.
6-202.14; Core; Downstairs staff restroom door is not self-closing. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Repair the door so that it is self-closing.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. Daniel Cortes assisted with inspection today. VR-VERIFICATION REQUIRED. Add a Consumer Advisory to the menu, and add asterisks by the products that require it (runny eggs). Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification. VR-VERIFICATION REQUIRED. Obtain quat sanitizer test kit within 10 days. Text picture of the kit obtained to your REHS Joanne Rutkofske at 919-623-0459, for verification. Lighting check requested for downstairs staff restroom. Lighting intensity appears too low in downstairs staff restroom. Maintain lighting in restrooms to at least 20 foot candles at the handwashing sink. Increase lighting to this area. Follow-Up: 04/09/2022
