Location: 4200 SIX FORKS RD Suite 100 RALEIGH, NC 26802-7609 Facility Type: Restaurant Inspection Date: 05/23/2024
Score: 95.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Two of the handwashing sinks had no towels available. CDI: Towels provided...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device.
0.0
14.
3-203.12; Priority Foundation; The mussel tags were not labeled with the date last sold, stored in chronological order, and the most recent tag was not kept with the current batch...Shellstock shall remain with its tag/container or an ID system must be in place. Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. Discussion had with PIC. Keep these tags in a folder if the current deli container system isn't working.
1.0
14.
3-402.12; Priority Foundation; The catch of the day (currently halibut & sometimes sea bass or salmon) has a disclosure on the menu but the facility does not have a letter stating the product is parasite free/treated for parasites...A written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed in net-pens, land-based ponds, with formulated feed such as parasite free pellets or were frozen for parasite destruction must be provided and kept for at least 90 days after the fish is sold...VR: Obtain a letter from the supplier or remove this disclosure & only offer this fish fully cooked. REHS will verify by 2024.05.31.
0.0
21.
3-501.16(A)(1) ; Priority; A pan of meatballs in the hot hold cabinet measured 118-136F. CDI: Pan was placed back into the oven and reheated to 174F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A pan of beans, cut tomatoes, & containers of sauces in ice baths were sitting on the counters to be used for service but measured 56-60F. PIC said some items were prepared earlier and some are saved from last night's service. Several proteins in the lowboy cooler at the end of the line measured 42-43F. Several foods in the walk-in cooler measured 42-44F. CDI: Beans & tomatoes placed in units to cool and then on a time hold. Walk-in and lowboy allowed to cool and the ambient temp did drop in both. More ice placed in ice baths for sauces. Sauces are usually used for two nights and then discarded...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
1.5
23.
3-501.18; Priority; A container of bolognese was dated as 05.15 (8 days prior). A container of octopus cooked 2 days ago was not dated. CDI: Bolognese voluntarily discarded. Octopus dated...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen).
0.0
36.
4-204-112; Core; The thermometer for the walk-in cooler was not functioning and the backup was missing. The thermometer in the salad flip-top cooler had a damaged bar that made the liquid difficult to read...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit. Replace these thermometers with ones that work.
0.5
40.
2-402.11; Core; Multiple kitchen employees did not have hair restraints...Food employees shall wear effective hair restraints and clothing that keep their hair from contacting exposed food, clean equipment, utensils, and linens.
0.0
43.
3-304.12; Core; An ice scoop was lying with its handle inside of the ice in the ice machine. A deli container being used as a scoop was inside of food in a container in the reach-in cooler. CDI: Scoops lifted out of product...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.
Location: 4200 SIX FORKS RD Suite 100 RALEIGH, NC 26802-7609 Facility Type: Restaurant Inspection Date: 10/24/2023
Score: 96.5
#
Comments
Points
3.
2-201.11; Priority; Facility had an employee health policy that listed the top foodborne illness symptoms and when employees should stay home, but the policy lacked the top 6 foodborne illnesses according to PIC. Employees shall be made aware and have access to the top foodborne illnesses, their symptoms, and when to be excluded or restricted from work after experiencing symptoms. CDI- Employee health policy was provided.
0.0
6.
2-401.11; Core; Employee beverage was being stored above a prep unit with exposed food. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of clean equipment or food.
0.5
15.
3-302.11; Priority; Observed raw ground pork being stored above shell eggs in the walk-in cooler. Shell eggs are cooked to order. In order to prevent cross contamination, raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; While all other cold food was at 41F or below, steak was found at 43F in the low boy cooler. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Steak was taken to the walk-in cooler to cool down.
0.0
28.
7-102.11; Priority Foundation; Repeat; Spray bottle of bleach was found with no labeling. 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- Labeling was added during the inspection. Deductions taken due to repeat violation.
1.0
38.
6-501.112; Core; Dead cockroaches are accumulating underneath shelving/dishwashing area. Dead insects or pests shall be removed from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
0.0
41.
3-304.14; Core; Quaternary ammonium in bucket holding wet wiping cloths measured 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). Ensure sanitizer is at correct concentration before placing wet wiping cloths in bucket.
0.0
48.
4-302.14; Priority Foundation; PIC could not locate quat sanitizer test strips for the sanitizer being used in the establishment. Test strips for sanitizer being used shall be provided and accessible. VR- EHS returning on 11/3 for verification.
Location: 4200 SIX FORKS RD Suite 100 RALEIGH, NC 26802-7609 Facility Type: Restaurant Inspection Date: 06/29/2023
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels were available at handwashing sink in kitchen. Each handwashing sink shall be provided with individual, disposable towels. CDI- Towels were supplied during the inspection.
0.0
10.
6-301.11; Priority Foundation; No soap was available at the corner handwashing sink in the kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap was provided during the inspection.
1.0
10.
5-205.11; Priority Foundation; One handwashing sink near the hot box had a sleeve of plastic lids in the basin. Corner handwashing sink was blocked by a cart and floor fan and was inaccessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Lids were removed and cart and floor fan were relocated during the inspection.
0.0
14.
3-203.12; Priority Foundation; Date of when last shellstock was sold is missing on several shellstock tags. The date when the last shellstock from the container is sold/served shall be recorded on the tag. Tags shall be kept for 90 days from the date that is recorded on the label. CDI- PIC was reminded of this requirement and agreed to retrain kitchen staff. Moving forward, shellstock tags will be dated of when the last shellstock is sold or served.
1.0
16.
4-601.11 (A); Priority Foundation; Several soiled dishes, food containers, and one cutting board found stored as clean with food debris still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Items were taken to the warewashing area to be properly cleaned and sanitized during the inspection.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottles were found without an identifying label. 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- Labeling was added during the inspection.
0.0
28.
7-207.11; Priority; Bottle of Aspirin was found stored on top of the ice machine in the kitchen. Bottle of hydrogen peroxide was found on shelf near grill commingling with squeeze bottles containing food. Medicines that are in a food establishment for the employees' use shall be labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. CDI- Medicine was relocated during the inspection.
1.0
43.
3-304.12; Core; Single-service plastic to go containers were found stored in bulk food containers. During pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the top of the food and the container. Ensure employees are using scoops with handles.
0.0
44.
4-903.11(A), (B) and (D); Core; A few clean metal food containers were found stacked while still wet in the warewashing area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Allow items to fully air dry prior to stacking them together. Owner is in the process of training employees that are in charge of dishwashing. *Full points may be assessed on next routine inspection if violation still occurs.
Location: 4200 SIX FORKS RD Suite 100 RALEIGH, NC 26802-7609 Facility Type: Restaurant Inspection Date: 11/17/2022
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw duck being stored on top of raw beef and overtop of raw eggs.- TCS raw animal foods shall be stored by order of required final cook temperature with the highest required temperature being on the bottom.- CDI, items were rearranged to meet requirements.
1.5
16.
4-601.11 (A); Priority Foundation; Observed metal pans that were deemed clean with food debris/stickers still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were returned to dish area for cleaning.
1.5
29.
8-201.13; Core; Facility was using sous vide for steaks without a variance or HACCP plan.- Before engaging in an activity that requires a HACCP PLAN, a PERMIT applicant or PERMIT HOLDER shall submit to the REGULATORY AUTHORITY for approval a properly prepared HACCP PLAN- CDI, Items were fully cooked or voluntarily discarded if unable to cook. There was a mix up with the new rule requirements regarding ROP/Sous Vide, but all information has been discussed with Lisa McCoy, EHS, and PIC for when a HACCP plan is needed. Documents were provided for if they wish to Sous Vide in the future.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple metal pans that were being stacked together wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please allow items to fully air dry before stacking together.
0.5
56.
6-403.11; Core; Observed employee beverage sitting over top of spices and single service items at the bread station.- Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.- CDI, the employee drink was moved to a new location.
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
Location: 4200 SIX FORKS RD Suite 100 RALEIGH, NC 26802-7609 Facility Type: Restaurant Inspection Date: 06/09/2022
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; At the beginning of the inspection, there were no paper towel available at the handwashing sink station in the back. Each handwashing sink shall be provided with individual, disposable towels. CDI- PIC placed paper towel at the handwashing sink.
1.0
10.
5-205.11; Priority Foundation; One hand sink was blocked by a cart. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Cart was moved.
0.0
14.
3-203.12; Priority Foundation; Date stamp was missing on shellstock tags. The date when the last shellstock from the container is sold/served shall be recorded on the tag. Tags shall be kept for 90 days from the date that is recorded on the label. CDI- Dates were placed on the last couple of tags sold.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Various TCS foods in drawer cooler measured above 67-69F. Cooler was disconnected. Potentially hazardous foods shall be cold held at 41F or below. CDI- Food was voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; Various chemical spray bottles did not have labels. Working containers used for storing toxic materials shall have the common name of the material. CDI- Spray bottles were labeled.
1.0
41.
3-304.14; Core; Quaternary ammonium in one of the buckets measured 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). Keep sanitizer within the correct range.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean metal pans were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
56.
6-403.11; Core; One employee drink was stored on clean rack above clean utensils. Employees shall eat and drink away from food and clean equipment to prevent contamination. CDI- Drink was removed from that area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4200 SIX FORKS RD Suite 100 RALEIGH, NC 26802-7609 Facility Type: Restaurant Inspection Date: 12/20/2021
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
10.
6-301.14; Core; Handwashing signage was missing at two hand sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. CDI- Signs were given to PIC
0.0
14.
3-203.12; Priority Foundation; Date stamp was missing on shellstock tags. The date when the last shellstock from the container is sold/served shall be recorded on the tag. Tags shall be kept for 90 days from the date that is recorded on the label. CDI- Dates were placed on the last couple of tags sold.
1.0
16.
4-601.11 (A); Priority Foundation; Metal pans were stored as clean with sticker residue or food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Metal pans were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
28.
7-102.11; Priority Foundation; Various chemical spray bottles did not have labels. Working containers used for storing toxic materials shall have the common name of the material. CDI- Spray bottles were labeled.
1.0
37.
3-302.12; Core; Two containers of salt were missing labels. All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. Label all ingredients containers. /0pts
0.0
48.
4-302.14; Priority Foundation; At the time of the inspection, test strips for the quaternary sanitizing solution were wet and damaged. A test kit that accurately measures the concentration of the sanitizing solution shall be provided. Verification Required: REHS will return on 12/22/21 to verify test strips are available.
0.5
General Comments
New Permit Issued 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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 12/22/2021
