Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/18/2024
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; Hand sinks throughout the facility are at 81F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
24.
3-501.19; Priority Foundation; Raw chicken tenders and chicken dip on time as public health control are not time stamped. Time stamp TCS food on time as public health control for up to four hours then discard. The raw chicken and chicken dip were voluntarily discarded.
1.5
54.
5-501.110; Core; Lids on cardboard dumpster is open. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. The lids were closed once REHS spoke to PIC.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/18/2024
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Sausage patty is 113F in the steam table. Keep all TCS food at or above 135F when held hot. The above sausage patties were voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Coleslaw is 43-44F in the display refrigeration unit. Keep all TCS food at or below 41F when held cold. The coleslaw was moved to the walk-in cooler,
1.5
54.
5-501.115; Core; Carboard and bags of trash on the dumpster pad. 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.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/09/2023
Score: 97.5
#
Comments
Points
18.
3-401.11; Priority; Chicken breast final cook temperature is 155F. Cook chicken to 165F. The chicken was cooked further to 165F once REHS spoke to PIC.
1.5
43.
3-304.12; Core; Ice scoop stored on a soda box with food debris. Store utensils in a clean dry location with the handle out of the ice. The ice scoop was rewashed.
0.5
44.
4-901.11; Core; Pans stored as clean are stacked wet. Air dry equipment in a self draining position that allows air drying. CDI-Pans re-arranged in to dry during the inspection.
0.5
54.
5-501.110; Core; Lids on the carboard dumpster are left open. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.0
55.
6-501.11; Core; Floor is worn in front of the fryers. Physical facilities shall be maintained in good repair.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 11/04/2022
Score: 97
#
Comments
Points
38.
6-501.111; Core; One live fly observed in the kitchen today. Fried chicken on TPHC is sitting out exposed. Pest control device by rear drive-thru window does not appear to be working. Ensure all pest control devices are functioning. Increase pest control measures. [REPEAT]
1.0
39.
3-305.11; Core; In the front glass display cold-hold unit, the rear drip pan is not angled down enough, so condensation droplets are forming on the bottom of the pan and then dripping onto products below (jugs of tea and salad dressing packets). One pan of sausage patties stored on wire shelving in the freezer without a cover. 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. CDI- Products moved away from condensation droplets and cover added to the sausage. Repair the drip pan.
1.0
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans rearranged to dry during inspection.
0.0
45.
4-903.11(A) and (C); Core; Stack of unwrapped single-service food containers stored food side up at the short prep unit by the biscuit station. Unwrapped single-service food boxes stored food-side up at the front service line. Unwrapped single-service cups in drive-thru cup dispenser without top/back opening cover (and rack soiled). SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep unwrapped single-service containers stored food-side down or covered. CDI- Food containers inverted food side down and individual lids added to top cups in the rack during inspection.
0.5
47.
4-501.11; Core; External temperature gauge to the walk-in freezer is not working properly, erratically displaying large range of temperatures. The bug light by the rear drive-thru window is plugged in but does not appear to be working. In the ladies restroom, toilet paper dispenser missing cover. EQUIPMENT shall be maintained in a state of good repair and condition. Repair these items.
0.0
49.
4-601.11(B) and (C); Core; Dust/residue accumulation along underside of drivethru window unwrapped drinking cups dispensing rack. Some residue accumulation along wire racks in walk-in coolers in back section. Flour dust/residue accumulation along A/C fan guard and unit in biscuit walk-in cooler. 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 and clean thoroughly.
0.5
53.
6-501.18; Core; Mens restroom urinal with residue down under. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
0.0
54.
5-501.110; Core; Top lid of cardboard dumpster left open, with dumpster overfilled. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep side doors and top lids of dumpsters closed. Increase servicing of cardboard dumpster. [REPEAT]
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.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 07/18/2022
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee beverage stored on prep table above clean dish storage. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Employee beverage moved during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In short prep cooler, all TCS foods measured above 41F as shown in above grid. In top section, half of the spaces were left wide open, allowing cold air to escape. Only one time range marked on the cooler for Tomatoes and Pimento cheese held on TPHC. Specify which product the time range is for, and recommend also noting starting temperature to ensure 41F and less is verified by staff before placing on TPHC. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have this unit serviced to ensure it can maintain foods at 41F and less. Keep all the top spaces filled with pans to hold in cold air and improve cold-holding.
1.5
37.
3-302.12; Core; Labeling needed on containers of 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
38.
6-501.111; Core; Live flies observed in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
43.
3-304.12; Core; Tongs hung on low rack at front service line where can brush up against pants. 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, or In a clean, protected location. CDI- Tongs returned to dish area during inspection for cleaning.
0.5
47.
4-501.11; Core; Wire rack used for storage of clean dishes observed with peeled paint and starting to rust. Door to Walk-in cooler at biscuit station does not fully self-close. EQUIPMENT shall be maintained in a state of good repair and condition. Look into replacing the rusting rack. Have walk-in cooler door adjusted to fully self-close.
0.0
54.
5-501.110; Core; Top lids of two dumpsters left open, with cardboard dumpster overfilled. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep side doors and top lids of dumpsters closed. Increase servicing of cardboard dumpster if needed.
0.0
55.
6-501.16; Core; Mops stored above mop sink, floppy mop head side up where can drain down handles and walls. 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
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.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/03/2022
Score: 99
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Multiple metal pans were being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please do not stack dishes when wet, cross stack them to ensure air drying is being done.
0.5
49.
4-602.13; Core; The inside of the fryers have grease buildup on them.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- CDI, the fryers were in the process of switching out oil and cleaning the sides.
0.0
54.
5-501.114; Core; Two out of the three dumpsters are missing a drain plug.- Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.- Please contact your trash/recycling company to have new drain plugs placed in.
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 ----------PIC cannot sign due to COVID-19 concerns.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/29/2021
Score: 99.5
#
Comments
Points
16.
4-602.11; Core; Ice machine had slight buildup inside of it.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soils.- CDI, ice bin was cleaned during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Multiple metal pans were being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please do not stack dishes when wet, cross stack them to ensure air drying is being done.
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------PIC cannot sign due to COVID-19 concerns.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/10/2020
Score: 98.5
#
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. 3-304.14: (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D).
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/28/2019
Score: 98
#
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.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/21/2019
Score: 98
#
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.
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/12/2018
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Inspection Led By Rena Nicole Bailey
Location: 3301 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 04/10/2018
Score: 98
#
Comments
Points
General Comments
Employee health policy presented during inspection does not fully comply with Food Code requirements. Under symptoms, sore throat with fever over 100F is listed, Food Code does not specify degree of fever, any sore throat with fever is a symptom that must be reported. Under illnesses, E. coli is listed but the type of E. coli is not specified, at least Shiga toxin-producing E. coli or E. coli 0157:H7 must be specified. EHS discussed employee health policy requirements with PIC and left copy of form 1B in English and Spanish with PIC during inspection. *NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 04/20/2018
