Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 08/22/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; When EHS arrived, the only employee with food manager certification clocked out and left the establishment during the inspection. At least one employee with food protection manager certification from an ANSI approved program shall be present and available at all times of food service. EHS recommends having more employees certified.
1.0
10.
6-301.12; Priority Foundation; Repeat; Upon EHS arrival, no paper towels were provided at handwashing sink in the back area. All handwashing stations shall be provided with a hand drying provision. CDI- Paper towels were provided.
1.0
16.
4-602.11; Core; Ice machine interior plate had minor residue buildup. Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to keep them clean. CDI- Ice machine plate was cleaned during the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Chili was found holding slightly below 135F at the top portion of its container in a hot holding unit. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated to 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple deli meats in the prep top cooler at the front of the prep line were at 43-44F. Steak in the prep bottom on far right of the cooler was at 43-44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Prep cooler temperature was manually adjusted and food above 41F at the prep top was placed in the prep bottom to cool. Full deductions will be taken if cold holding issues are repeated next inspection.
1.5
40.
2-303.11; Core; Food employee was observed wearing wrist bands while preparing food. Other than a plain wedding band, employees may not wear jewelry on their wrists or fingers while preparing food.
0.0
47.
4-501.11; Core; Gasket in prep bottom cooler on the make line is ripping. Bottom shelving in the back storage area is not attached properly and a container of salt is supporting the shelving. Equipment shall be maintained in a state of good repair.
0.0
55.
6-501.12; Core; Repeat; Dust buildup was found on the ceiling above hot holding area. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Full deductions taken due to repeat violation.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 06/06/2024
Score: 97
#
Comments
Points
8.
2-301.12; Core; Employee was observed properly washing hands, then turning the handwasing sink off with bare hands. After hands are washed, employees shall use a barrier to turn off the handwashing sink to avoid recontamination of the hands. CDI- Employees were educated during the inspection.
0.0
10.
6-301.12; Priority Foundation; One handwashing sink was found with no immediate access to paper towels (dispenser not working). All handwashing stations shall be provided with a hand drying provision. CDI- Paper towels were provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese and deli meat was found being held too highly above their containers' fill lines and were above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was placed in new refrigeration to cool before a 4 hour period elapsed.
1.5
36.
4-302.12; Priority Foundation; PIC was unable to locate a food thermometer. A thin probe food thermometer shall be provided and accessible for food employees to use. VR- EHS returning on 6/16 to ensure a food thermometer has been provided.
0.5
40.
2-402.11; Core; Multiple employees were preparing food with no 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 or clean equipment.
0.0
49.
4-601.11(B) and (C); Core; Food debris collecting inside prep bottom coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food debris. Please have equipment thoroughly cleaned.
0.5
55.
6-501.12; Core; Debris is building up on ceiling vents and light fixtures above front prep station. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 03/06/2024
Score: 98
#
Comments
Points
16.
4-602.11; Core; Minor black residue on inner guard of ice machine basin. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned. No points taken. Please have ice machine detail cleaned.
0.0
21.
3-501.16(A)(1); Priority; Chili and loaded potato soup holding below the required 135F minimum. TCS foods shall be maintained at 135F or above. CDI: Food reheating to 165F. Consider replacing hot-holding unit if it is unable to hold temperature.
1.5
47.
4-501.11; Core; Door handle is broken on glass chub cooler. Rust on shelving inside cooler units. Gaskets torn/split on single door refrigerator and back double door refrigerator. Equipment shall be maintained in a state of good repair. Repeat Violation. CDI: Replacement gaskets have been ordered by PIC.
0.0
49.
4-601.11(B) and (C); Core; Food debris collecting inside reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food debris. Please have equipment thoroughly cleaned.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 01/05/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Sticker residue left on a few dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
47.
4-501.11; Core; Door handle is broken on glass chub cooler. Rust on shelving inside cooler units. Gaskets torn/split on single door refrigerator and back double door refrigerator. Equipment shall be maintained in a state of good repair. Repeat Violation. Repeat violations rill result in full points taken. Please have items listed repaired.
0.5
56.
6-403.11; Core; Coffee cup stored inside single-door reach-in and employee drink stored on prep station. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service articles cannot occur.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 07/10/2023
Score: 98.5
#
Comments
Points
16.
4-602.11; Deli slicer in back kitchen has food residue build-up from its previous use the day prior. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Sliced broken down to be cleaned.
1.5
16.
4-602.11; Core; Minor black residue on walls of ice machine basin. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned. Repeat Violation.
0.0
47.
4-501.11; Core; Door handle is broken on glass chub cooler. Rust on shelving inside cooler units. Gaskets torn/split on single door refrigerator and back double door refrigerator. Equipment shall be maintained in a state of good repair. Repeat Violation. Please have items listed repaired.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 04/13/2023
Score: 97.5
#
Comments
Points
16.
4-602.11; Core; Very minor black residue on walls of ice machine basin. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned. Repeat Violation.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several bags of sliced turkey on bottom left of make line top holding at 45F or 46F. Based on date marking stickers, these items were prepared 4/11 and 4/12. Bags are stacked on top of each other in a way that does not encourage air flow around the food items. Time/Temperature Control for Safety Foods shall be maintained at 41F or less. Verification Required: EHS will return on Friday 4/14 to ensure that bags of turkey are holding at 41F or below.
1.5
33.
3-501.15; Priority Foundation; Facility is cooling sliced deli meat inside plastic bags stacked on top of each other inside bottom portion of reach-in cooler. Air does not circulate around the bags to effectively cool and bags at the bottom retain heat from the bags on top. Food shall be cooled by placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice and an ingredient or other effective methods. This violation has been marked three inspections in a row. Full points taken. Verification Required: EHS will return on Friday 4/14 to ensure that cooling methods have been adapted so that deli meats meet the cooling parameters.
1.0
47.
4-501.11; Core; Door handle is broken on glass chub cooler. Rust on shelving inside cooler units. Equipment shall be maintained in a state of good repair. Repeat Violation.
0.0
General Comments
EHS will return tomorrow, 4/13/2023, to ensure that bagged deli meats are holding at 41F or below.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 01/06/2023
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; These is not a certified food protection manager on site during inspection. The person in charge shall be a certified food protection manager who has passes a test as part of an accredited program. Repeat Violation.
1.0
16.
4-601.11 (A); Priority Foundation; Sticker residue left on clear plastic containers stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
16.
4-602.11; Core; Residue build-up inside ice machine interior shield. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned. Repeat Violation.
0.0
28.
7-201.11; Priority; Bulk containers of chemical cleaners stored over single-use paper products in back storage shelving space. Toxic materials such as chemical cleaners shall be stored so they can no contaminate food, equipment, utensils, linens, and single-service articles. CDI: Chemicals removed.
1.0
33.
3-501.15; Priority Foundation; Facility is cooling sliced deli meat inside plastic bags stacked on top of each other inside bottom portion of reach-in cooler. Air does not circulate around the bags to effectively cool and bags at the bottom retain heat from the bags on top. Food shall be cooled by placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice and an ingredient or other effective methods. CDI: EHS provided cooling method guidance during inspection. Consider spreading out bags in a thin layer to promote better airflow around product.
0.5
38.
6-501.111; Core; Flies observed in make line area during inspection. The premises shall be maintained free of insects, rodents, and other pests.
0.0
47.
4-501.11; Core; Door handle is broken on glass chub cooler. Gaskets on reach-in units are cracked and in need of replacement. Equipment shall be maintained in a state of good repair. Repeat Violation.
0.0
49.
4-601.11(B) and (C); Core; Core; Food debris collecting inside gaskets, and food debris inside cooler unit basins. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris. Repeat Violation.
0.5
56.
6-403.11; Core; Employee lunch stored inside back two-door reach-in cooler above facility food items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service articles cannot occur.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 10/19/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; These is not a certified food protection manager on site during inspection. The person in charge shall be a certified food protection manager who has passes a test as part of an accredited program. Repeat Violation.
1.0
10.
5-205.11; Priority Foundation; Silicone utensil stored inside back hand sink basin. A handwashing sink may not be used for purposes other than handwashing. CDI: Item removed.
1.0
16.
4-602.11; Core; Minor black residue build-up inside ice machine interior shield. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned.
0.0
33.
3-501.15; Priority Foundation; Facility is cooling sliced deli ham inside plastic bags stacked on top of each other inside bottom portion of reach-in cooler. Food shall be cooled by placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice and an ingredient or other effective methods. CDI: EHS provided cooling method guidance during inspection.
0.5
43.
3-304.12; Core; Facility is storing in use utensils in dirty water at 73F on back prep counter. In use utensils shall be stored: under running water at a sufficient velocity to flush particulates to the drain; in a clean, protected location; or in a container of water maintained at a temperature of at least 135F.
0.5
47.
4-501.11; Core; Door handle on glass chub cooler is broken and in need of repair. Gasket is torn on small flip top reach-in cooler door. Equipment shall be maintained in a state of good repair. Repeat Violation.
0.0
49.
4-601.11(B) and (C); Core; Food debris collecting inside gaskets on flip top cooler units, and food debris inside cooler units themselves. Food debris inside small steamer units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris. Repeat Violation.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 08/10/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; These is not a certified food protection manager on site during inspection. The person in charge shall be a certified food protection manager who has passes a test as part of an accredited program.
1.0
10.
5-205.11; Priority Foundation; Large plastic container stored in back handwashing sink basin. A handwashing sink may not be used for purposes other than handwashing. CDI: Item removed.
1.0
21.
3-501.16(A)(1) ; Priority; Meatballs holding inside counter top steam well at 120F. Time/Temperature control for safety foods shall be maintained at 135F or above. CDI: PIC reheated meatballs to 165F.
1.5
28.
7-201.11; Priority; Spray bottle of chemical sanitizer stored on prep counter top facing steam wells of meatballs. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service articles. CDI: Spray bottle moved below prep table and away from food.
1.0
47.
4-501.11; Core; Door handle on glass chub cooler is broken and in need of repair. Gaskets torn on main flip top reach-in cooler. Equipment shall be maintained in a state of good repair. Repeat Violation.
0.0
49.
4-601.11(B) and (C); Core; Significant dust build-up on oscillating kitchen fan. Food splatter and debris observed inside tall single door reach-in cooler. Food debris build-up inside gaskets on cooler units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris. Repeat Violation.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 04/12/2022
Score: 94
#
Comments
Points
1.
2-101.11; Priority Foundation; PIC left during inspection, no other designated person-in-charge arrived during inspection. A person-in-charge shall ensure that a person-in-charge is present at the food establishment during all hours of operation. Verifications required. EHS to return to ensure there is a designated person-in-charge at all times of operation.
1.0
2.
2-102.12 (A); Core; Facility had no one present that was ServeSafe certified during the inspection. The person in charge shall be a certified food protection manager from an accredited program. EHS provided Form1B & reporting guide.
1.0
5.
2-501.11; Priority Foundation; Employees unable to locate vomiting/diarrheal clean-up procedures. Establishment shall have written procedures for employees to follow when responding to a vomiting/diarrheal event. EHS provided procedures.
0.5
16.
4-602.11; Core; Compartment where ice is made on ice machine has black microbial growth inside. Equipment such as ice bins and enclosed components of equipment such as ice markers shall be frequently cleaned. Repeat.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several items in main prep unit holding above 41F (see above chart). Turkey on bottom left of make line top holding at 44F. Bags of pastrami & turkey in reach-in holding at 42F & 43F. Time/Temperature control for safety food shall be maintained at 41F or less. CDI: Verification Required. Cooler adjusted down. EHS to return to check on cold-holding temperatures.
1.5
43.
3-304.12; Core; Two knives stored between dirty crevasses of flip top make line. Utensils shall be stored in a clean, protected location.
0.5
47.
4-501.11; Core; Door handle broken on chub cooler. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Food debris inside bottom portion of reach-in coolers. Dirty residue on shelving inside back two-door refrigerators. Nonfood contact surfaces of equipment shall be kept free of an accumulation of debris.
0.0
General Comments
EHS to return on April 14th to verify that make line cooler is holding food items at 41F or below and that there is a designated person-in-charge available. Peri Sellew can be reached at (984) 220-7242. Follow-Up: 04/14/2022
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 10/13/2021
Score: 94.5
#
Comments
Points
5.
2-501.11; New Rule requires written procedures for clean up on vomiting and diarrheal events.
0.0
16.
4-602.11; Core; Ice Machine is coated with black microbial growth inside upper portions above the stored ice. Empty ice machine for thorough cleaning. Increase the cleaning frequency of the ice machine to prevent visible accumulation of microbial growth.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Turkey 43-46F in the top left of the sandwich make-line refrigerator. Bags of turkey 46F (sliced on a previous day) in the bottom of the same refrigerator. Bags of piled sliced Ham 49F in the bottom center of the sandwich prep refrigerator. Use your thermometer and monitor food temperature. Maintain meats at 41 degrees F and colder. Meats were moved to a higher shelf and spaced out to increase air-flow.
1.5
23.
3-501.18; Priority; Chili in the steam table is on day 8 according to labeling and is labeled "must use by 10/11/21 EOD" (today is the 13th). Follow date marking. Discard food appropriately. Manager was asked to discard the outdated chili during today's inspection.
1.5
47.
4-501.11; Core; 3-Door Sandwich Prep Refrigerator has all 3 doors resting in the open position (significantly). Refrigerator doors do not self-close properly, frequently remaining open, and cannot be observed due to the overhang of the cutting board. Recommend adjusting door closure mechanism. Refrigerator is not holding bags of sliced meat at 41F as required (including meat from a previous day). Add shelving, elevate storage off the solid bottom, keep doors closed, etc. . . Handle is missing from the glass front True Refrigerator. Maintain equipment in good repair.
0.5
49.
4-601.11(B) and (C); Core; Plastic Drawer Unit with ketchup & mustard packets stored on the left side of the table is dusty, not clean. Table underneath the plastic drawer storage unit is soiled. Cleaning is needed.
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 06/10/2020
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. Follow-Up: 06/20/2020
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 03/24/2020
Score: 99
#
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: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 12/02/2019
Score: 97
#
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: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 09/17/2019
Score: 95
#
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: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 05/21/2019
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 01/22/2019
Score: 96.5
#
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. *INSPECTOR INFORMATION: Patricia Sabby//Patricia.Sabby@wakegov.com//919-796-8053*
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 07/23/2018
Score: 98
#
Comments
Points
General Comments
Inspector contact info: Maria Powell 919-675-5603. 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: 08/02/2018
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 01/24/2018
Score: 98
#
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: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 04/04/2017
Score: 99
#
Comments
Points
General Comments
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 lead by Brittny Thomas
Location: 4111 ED DR RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 03/10/2016
Score: 96.5
#
Comments
Points
General Comments
DISCUSSION: Plastic wrap cardboard box was worn and kept together with large stickers (hard to clean areas). Consider removing wrap from box and obtaining a hard, durable wrap dispenser that is non-absorbent and easy to clean.
