Location: 1000 BROOKSIDE DR Suite 119 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 04/09/2024
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Sanitizer at the 3-compartment sink was 0ppm. Quaternary ammonium solutions shall have a concentration between 200-400ppm. CDI- sanitizer remade and concentration was 150ppm (acceptable based on manufacturers specifications).
1.5
22.
3-501.16 (A)(2) and (B); Priority; Roasted beets on ice were holding between 43-45F. Ham overstocked in the flip top cooler was between 41-45F. Salsa Verde was 49F and tofu was 49F. TCS foods that are being held cold shall be maintained at 41F or less. CDI- Food items above 45F were voluntarily discarded by PIC.
1.5
23.
3-501.18; Priority; Salsa Verde (3/29) and birria (3/23) both found being held beyond 7 days. TCS foods shall be held at 41F or less for no more than 7 days. CDI- food items voluntarily discarded.
0.0
28.
7-102.11; Priority Foundation; Spray bottle filled with bleach did not have a label on it indicating what was inside. 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- label added.
0.0
39.
3-305.11; Core; Large containers of chips observed without a lid. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
Location: 1000 BROOKSIDE DR Suite 119 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 09/28/2023
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; PIC does not have a valid 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
8.
2-301.14; Priority; Food employee observed handling a raw burger patty with gloved hands and did not change gloves and wash hands before grabbing hamburger buns. Hands shall be washed when switching between working with raw animal foods and working with ready-to-eat foods. CDI- education given on when to wash hands and change gloves.
2.0
16.
4-601.11 (A); Priority Foundation; [Repeat] A few tongs, and a mandolin were both found with food debris and residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - tongs and mandolin were sent back for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Lemon butter sitting on the counter in front of the grill was 56F. TCS foods that are being held cold shall be maintained at 41F or less. CDI- TPHC was discussed and butter was time stamped when removed from temperature control and will be discarded after 4 hours.
0.0
35.
3-501.13 ; Priority Foundation; a large package of meat is being thawed under water that is 76F. TCS foods shall be thawed under refrigeration that maintains the food at 41F or less; completely submerged under running water at a water temperature of 70F or less. CDI- education given on how to properly thaw.
0.5
38.
6-501.111; Core; Several flies observed throughout the kitchen. The premises shall be maintained free of insects, rodents, and other pests.
1.0
49.
4-601.11(B) and (C); Core; The shelving above the 3-compartment sink has residue accumulation present and is in need of cleaning. The prep cooler closest to the ice machine has food debris present along the shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
Location: 1000 BROOKSIDE DR Suite 119 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 09/21/2022
Score: 96.5
#
Comments
Points
10.
6-301.14; Core; Handwashing sink at the bar does not have a 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.
0.0
16.
4-602.11 Core; Both Ice-machines have black residue build up on the inside. Ice-scoop holder has black residue accumulating on the bottom. Soda machine nozzles have residue building up on them (sprite and lemonade checked) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of these items.
1.5
16.
4-601.11 (A); Priority Foundation; Couple of tongs stored as clean had food debris still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - tongs were sent back for cleaning.
0.0
16.
4-501.114; Priority; Bar dish machine was not dispensing chlorine sanitizer. The chlorine sanitizer bucket was empty. Chemical dish washing machines that use chlorine as a sanitizer shall sanitize dishes at a concentration between 50-200ppm. CDI - a new chlorine bucket was added, and machine was dispensing at 50ppm.
0.0
38.
6-501.111; Flies observed in the back near the mop area and at the bar. The premises shall be maintained free of insects, rodents, and other pests.
0.0
42.
3-302.15; Core; Avocados on the make line observed with stickers still on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Remove stickers when washing avocados.
0.5
45.
4-903.11(A) and (C); Core; to go cardboard boxes stored with food contact side up. Single-service and single-use articles shall be stored in a clean and dry location where they are not exposed to splash, dust, or other contamination. CDI - staff marked the top box to act as a cover for the rest underneath.
0.0
47.
4-501.11; Core; Hood vent filter is damaged. Equipment shall be maintained in a state of good repair and condition.
0.0
47.
4-101.19; Core; Trash bag being used as a barrier between dish rinse sink and clean dish rack. Nonfood-contact surfaces of equipment shall be smooth, nonabsorbent, and easily cleanable. Do not use trash bag as a barrier, thick plastic guard would work well as a barrier.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed of the hood ventilation, and of the door gaskets of the freezer beside the stove/grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
55.
6-501.12; Core; cleaning of the floors and walls needed underneath equipment in the warewashing area. Physical facilities shall be cleaned as often as necessary to keep the clean. Increase the cleaning frequency of the floors and walls underneath equipment.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Take salmon out of reduced oxygen packaging when moving it from the freezer to a refrigerator to prevent the growth of botulism.
Facility has 210 days from issue date of new permit to acquire a food protection MANAGER certificate.
Location: 1000 BROOKSIDE DR Suite 119 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 05/10/2022
Score: 96.5
#
Comments
Points
38.
6-501.111; A several flies were in the rear kitchen and dining room areas. May need a fly fan or curtains at the rear entrance. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
39.
3-305.11; Core; In the walkin cooler and freezer, some foods are stored on the floor or very close to the floor. Be sure to adjust the new shelving at least 6 inches off the floor. Adjust higher for easier cleaning. Foods must be stored at least 6 inches off the floor.
1.0
39.
3-307.11; Core; In the walk-in cooler, one container of food was not covered and the shelving above the food is very rusty. Keep all foods covered in the walk-in. FOOD shall be protected from contamination.
0.0
40.
2-402.11; Core; Non of the food handlers were wearing hair restraints. Five staff members. 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.
0.5
47.
4-501.11; Core; All the walk-in cooler storage racks are badly rusted. Please replace racks soon. Don't want the rust to get into food. Equipment must be maintained in good repair.
0.5
49.
4-602.13; Core; Walk-in cooler door, stove ovens, stove burners and stainless shelving all need better and more frequent cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-201.11; Core; Both bathroom floors need to be recoated for easy visible cleaning. Floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. No points deducted.
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
