Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/01/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. Certified manager arrived at end of inspection. 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. Have additional staff with managerial control certified to provide better coverage.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Containers of pulled pork stacked together and tightly covered in the walk-in cooler, made yesterday, measured too warm at 50-54F. One container of pulled pork at 45.4F. Pulled pork and block of butter in the front right side tall unit holding at 45F. PIC stated employees have been in this tall cooler a lot this morning. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to other tall cooler for active cooling, and temperature of right tall cooler reduced. TCS foods exceeding 45F (not prepared/cooked today) voluntarily discarded by PIC during inspection. Shallow metal pans are great. Recommend adding a speed rack or two to the walk-in cooler to provide space for improved cooling method (space between pans and increased air flow).
1.5
38.
6-501.111; Core; Several live flies observed in the kitchen. PIC stated door left open (without screen) while smoking meat. The PREMISES shall be maintained free of insects, rodents, and other pests. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Increase pest control measures. The whirligigs in the kitchen are great. Recommend getting a screen for the door to use while smoking to keep pests out. Example emailed to PIC.
1.0
40.
2-303.11; Core; Food employee observed wearing large watch while working with 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. CDI- PIC educated on Food Code requirements.
0.0
47.
4-501.12; Core; Cutting board at hot station 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 board.
0.0
49.
4-601.11(B) and (C); Core; Grease accumulation along side of fryer and surrounding area. Non-FOOD-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. [REPEAT]
0.5
55.
6-501.16; Core; Mop hung in service sink area floppy mop head side up where draining down handle 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. Recommend installing mop rack that allows for the proper hanging of mops. Examples emailed to PIC.
0.0
55.
6-501.11; Core; Caulk around the 3-comp sink is worn away in several spots. Flooring damage with pooled water just inside the walk-in freezer door. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring and recaulk around sink so smooth and cleanable.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/09/2024
Score: 97.5
#
Comments
Points
16.
4-602.11; Priority Foundation; Need to clean the can opener blade and soda machine gaskets. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: 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: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. CDI- Noted items recleaned during inspection.
0.0
21.
3-501.16(A)(1); Priority; Found a small container of pork ribs temping between 128-131 F in the steam well. Hold TCS items at 135 F or above for hot holding. CDI-items reheated and placed back into hot holding.
0.0
23.
3-501.17; Noted portioned out bags of smoked wings missing date marking labels in the walk-in freezer. According to Person in charge (PIC) wings were smoked two days ago and then frozen a day later. Freezing food stops the date marking clock, but does not reset it. So if a food is stored at 41°F for two days and then frozen at 0°F, it can still be stored for five more days after thawing. Adequate information to ensure the firm has not exceeded the seven days needs to be available. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days. CDI- Items relabeled.
1.5
45.
4-903.11(A) and (C); Core; Need to keep the boxes of J-cup and single-service foam cups off the floor. Ensure all single-service items are kept at least 6 inches off the floor and stored in a clean dry location.
0.5
47.
4-501.11; Core; Need to repair the lower steamer unit near the reach-in coolers. Person in charge is already working to fix the this unit and currently awaiting additional parts to complete repairs. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-601.11(B) and (C); Core; Noted encrusted residue and old grease build-up coating the wheels and side panel of the deep fryer equipment. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Accumulation of old grease build-up noted on the floors spaced underneath the deep fryer units. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.0
General Comments
Discussed adding a replacement cover over the electrical box panel above the 3-comp sink.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/24/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed black organic build-up on bulk ice-machine deflector lid; also noted black organic build-up on the soda-machine nozzle gaskets during the inspection. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed containers of pulled pork, bbq ribs and collards greens temping between 42-43 F in the walk-in cooler. Noted ambient air for unit was 40-41 F during inspection. Person in charge believes prep staff left walk-in cooler door open for an extended period of time earlier this morning during prep. CDI- Walk-in cooler door kept closed, noted temperatures dropped 2+ degrees for noted food items by the end of the inspection.
0.0
37.
3-302.12; Core; Noted labels were missing for working containers of salt/pepper mix, general seasoning mix and cinnamon/sugar spice mix. 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; Observed cases of canned goods stored on the floor near the dry storage area. Also noted boxes of frozen french fries on the floor in the walk-in freezer unit. Ensure all food items are held at least 6 inches off the floor. CDI- Noted items were relocated.
1.0
47.
4-501.11; Core; The tall two door "True fridge" reach in cooler no longer works. Person in charge stated they plan to repair noted reach in cooler in near future. No food items currently being held inside noted unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-601.11(B) and (C); Core;Noted encrusted residue and old grease build-up coating the wheels of the cook line equipment and the mounted arm of the hush puppy dispenser. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Accumulation of residue and grease build up noted on the floors spaced underneath the deep fryer units. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/13/2023
Score: 98.5
#
Comments
Points
37.
3-302.12; Core; Labeling missing on 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
45.
4-903.11(A) and (C); Core; Stack of uncovered unwrapped single-service trays stored food-side up at the prep line. In the dry storage room, boxes of food bottled stored on the floor. 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. 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. CDI- Open containers inverted food-side down and boxes moved up off the floor.
0.5
47.
4-501.11; Core; Walk-in cooler door is not self-closing, which can impact cooling rates and cold-holding. EQUIPMENT shall be maintained in a state of good 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. Repair cooler door to manufacturer specs.
0.5
47.
4-202.11; Priority Foundation; Three large flour/sugar bins with cracked plastic lids. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- PIC directed to have the damaged lids replaced.
0.0
49.
4-601.11(B) and (C); Core; Sides and bottoms of equipment with residue accumulation. 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. [REPEAT]
0.5
54.
5-501.16; Core; Kitchen handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located AT each lavatory. Ensure trash can available at each handwashing sink.
0.0
55.
6-501.12; Core; Some residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/04/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; The handwashing sink closest to the fryers has a tube running from the ceiling draining inside of it. Employee stated that this is a temporary fix for the A/C unit that was leaking from the ceiling. A handwashing sink may not be used for purposes other than handwashing. CDI- educated PIC.
0.0
16.
4-602.11; Core; The ice machine has some residue accumulation present along the interior shield. The screws holding the shield up are also rusting and residue is present along the wall. 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 mold. Increase cleaning frequency.
1.5
33.
3-501.15; Core; [Repeat] A large pan of Brunswick stew cooling, tightly wrapped and covered in the walk-in cooler was holding at 52F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- food was uncovered and broken down into smaller portions.
0.5
44.
4-901.11; Core; Several dishes observed stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining.
0.5
49.
4-602.13; Core; [Repeat] The shelving in the walk-in cooler has heavy residue accumulation present. Some of the shelving throughout the kitchen has some residue accumulation present as well. The sides of the fryers has grease buildup present and are in need of cleaning. NonFOOD-CONTACT SURFACES of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; [Repeat] The floor in the walk-in freezer has some food debris present. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/24/2022
Score: 98.5
#
Comments
Points
33.
3-501.15; Core; A large pan of Brunswick stew cooling, tightly wrapped and covered with a lid in the walk-in cooler was holding at 83F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- food was uncovered and broken down into smaller portions.
0.5
47.
4-501.11; Core; The 3-compartment sink is leaking from the seal of the drain pipe. An order has been placed for the part needed to repair. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Repair this issue.
0.0
49.
4-602.13; Core; The vent covers in the walk-in cooler have black residue accumulation and are in need of cleaning. The shelving in one of the reach-in coolers as well as the walk-in cooler has some residue accumulation and are in need of cleaning. NonFOOD-CONTACT SURFACES of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; The floor in the walk-in freezer has some food debris present. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; The ceiling closest to the ice machine area in the kitchen has a small leak. No food prep or exposed food kept in this area. The facility is catching any water in hotel pans and discarding of the water periodically throughout the day. The PIC stated that the HVAC unit was recently serviced and could be the cause of this issue. PHYSICAL FACILITIES shall be maintained in good repair. Repair this issue.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/26/2021
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; There is not vomit and diarrhea clean up procedure available. 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. CDI- EHS emailed procedure and poster guidance.
0.0
10.
5-205.11; Priority Foundation; A wet dish rag was found in the handwashing sink near the dish washing area. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC removed wet cloth.
0.0
16.
4-501.114; Priority; The chlorine concentration at the dish machine was 0ppm after running a full cycle. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11; concentration shall be between 50-200ppm. Contact service provider to come out and fix this issue. Temporary solution will be to set up 3-compartment sink with sanitizer to sanitize all dishes. Verification Required- EHS will return within 3 days to verify dish machine is working properly.
0.0
16.
4-601.11 (A); Priority Foundation; Several dishes stored as clean observed with sticker residue and greasy residue. A few utensils found with food residue present. Equipment food contract surfaces and utensils shall be clean to sight and touch. CDI- All dishes were taken to the dish area to be re-washed.
1.5
44.
4-901.11; Core; A few dishes observed stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Try Cross stack dishes.
0.5
49.
4-602.13; Core; There is a shelf in the walk-in cooler that is heavily rusted and in need of replacement. All other shelving in the walk-in cooler have black residue accumulation and are in need of cleaning. The vent covers in the walk-in cooler have black residue accumulation and are in need of cleaning. The shelving in one of the reach-in coolers are beginning to peel away. The shelving throughout the kitchen are in need of cleaning. The hood vents throughout the kitchen are heavily coated with dust and are in need of cleaning. NonFOOD-CONTACT SURFACES of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.16; Core; One mop observed hanging handle side down. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 Follow-Up: 11/05/2021
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/22/2019
Score: 93.5
#
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.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/29/2019
Score: 92.5
#
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. Inspection led by Jackson Hooton.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/21/2018
Score: 95
#
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.
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/26/2018
Score: 93.5
#
Comments
Points
General Comments
Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2)(B)(ii).
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/14/2017
Score: 97
#
Comments
Points
General Comments
Notice: Effective January 01 2019 cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration upgrades or repairs accordingly. NC Food Code Rule # 3-501.16 (A) (2) (b) (ii).
Location: 327 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/06/2017
Score: 94.5
#
Comments
Points
General Comments
Follow-Up: 02/16/2017 *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 temperature of 41 degrees F or less. Please plan accordingly.
