Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/05/2024
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Repeat; Employee beverage was found holding above food items. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
0.5
21.
3-501.16(A)(1) ; Priority; Repeat; Chicken in a double pan on the stove top was being held at 120F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several potentially hazardous foods in the prep cooler at the end of the prep line were holding above 41F (see temperature chart). Salsa in a prep top unit was being held above its fill line and was over 41F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut cabbage at 51F was voluntarily discarded. Other food items were removed from the cooler and taken to cool down before a 4 hour period elapsed. Do not store potentially hazardous food in this cooler until it is repaired.
1.5
41.
3-304.14; Core; Sanitizer bucket used for holding wet wiping cloths was below 200ppm. Wiping cloths were found being stored in a container of soapy water. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.0
43.
3-304.12; Core; In-use tongs were being stored on soiled piping and in-use knives were being stored in between cooler exteriors. In-use utensils shall be stored on a clean portion of a food prep surface where they are not exposed to potential contamiantion.
0.5
44.
4-903.11(A), (B) and (D); Core; Some clean containers were found being stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.0
47.
4-501.11; Core; Prep cooler at the end of the prep line is not currently holding potentially hazardous foods at 41F or below. Equipment shall be properly adjusted and maintained in a state of good repair. Have cooler adjusted/repaired.
0.0
49.
4-602.13; Core; Fan cover in reach-in cooler directly above food has dust/soil residue. Non food contact surfaces shall be kept free of soil residue and other debris. Clean fan as food is stored directly underneath.
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/29/2023
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverages were found being stored on prep surfaces. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
0.0
10.
6-301.12; Priority Foundation; Handwashing sink in men's restroom was not supplied with paper towels. A hand drying provision such as paper towels shall be provided at each handwashing station. CDI- Paper towels were provided.
0.0
16.
4-601.11 (A); Priority Foundation; Food containers being stored as clean had food residue inside of them. Food contact surfaces shall be kept clean to sight and touch. CDI- Containers were taken back to the dishwashing area to be cleaned.
1.5
16.
4-602.11; Core; Ice machine had pink residue at the top interior. Food contact surfaces of equipment such as ice bins and soda nozzles shall be kept cleaned at a frequency necessary to prevent mold or soil accumulation.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken was found hot holding at 112 on a stove top. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
1.5
47.
4-501.12; Core; Cutting surfaces on the main prep line have some scratches/discoloration and need to be resurfaced or replaced. 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. Full deductions will be taken if this item is repeated.
0.5
55.
6-501.12; Core; Areas of the ceiling in the kitchen have soil/dust residue and need to be cleaned. Physical facilities shall be cleaned frequently enough to prevent soil/residue accumulation.
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/10/2023
Score: 96.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Upon EHS arrival, handwashing sink in the kitchen area was not provided with soap. Handwashing sinks shall be provided with handwashing cleanser. CDI- Hand soap was provided with soap during the inspection.
1.0
15.
3-302.11; Priority; Raw shell eggs were found being stored above ready to eat food items in the walk-in cooler. In order to prevent cross contamination, raw animal food shall be stored in order of final cook temperature and below all ready to eat food. CDI- Food was rearranged as needed.
1.5
33.
3-501.15; Priority Foundation; Guacamole with cut tomatoes was found cooling in containers with tightly fitted lids. Potentially hazardous foods shall be cooled with loose/no covering to facilitate cool air transfer. CDI- Lids were partially removed for cooling.
0.0
37.
3-302.12; Core; Large container of flour was found with no labeling. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
44.
4-903.11(A), (B) and (D); Core; While improvements appear to have been made based on previous inspection reports, a few containers stored as clean on the dish rack were stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
47.
4-501.12; Core; Cutting surfaces on the main prep line have scratches/discoloration and need to be resurfaced or replaced. 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.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler shelving has some residue buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/21/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some of the cleaned containers on the dish rack and plates stored for use had light food debris in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
16.
4-602.11; Core; The interior chutes of the large ice machines had slight residue collecting in the crevices. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. PIC said that a deep clean is performed every 6 months and periodically wiped down. Include the interior chutes during this wipe down.
0.0
43.
3-304.12; Core; Utensils were stored in water on the flat top grill that measured 110F. During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled...CDI: Water was heated to 135F.
0.5
44.
4-903.11(A), (B) and (D); Core; Containers stored as clean on the dish rack were stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
47.
4-502.11(A) and (C); Core; Some of the plastic lids, metal ice scoops, and ceramic plates are chipped/damaged. Utensils shall be maintained in good repair or be discarded.
0.0
47.
4-501.12; Core; Some of the smaller cutting boards have slightly deep cuts in them...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized...Resurface or replace any worn cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Some of the shelving on the line has light grease/debris buildup. The tall reach-in cooler and freezer are collecting food debris/residue. The faces contacting the gaskets in some of the line coolers are building up residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris...Clean any areas building up soil, debris, and/or grease.
0.0
54.
5-501.114; Core; The outdoor trash bins are missing their drain plugs. Waste handling units shall have drain plugs in place. PIC contacted the management company during the inspection.
0.0
55.
6-501.11; Core; Some of the floor tiling/grout in the kitchen/prep areas are damaged or worn. Physical facilities shall be maintained in good repair. PIC said a work order is in place.
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/02/2022
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Repeat: A couple plastic and metal containers were stored as clean with sticker residue/food debris on them. There has been an improvement since last inspection. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were moved the dishwashing area to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; At prep line, beans measured 120-143F. TCS shall be hot held at 135F or above. CDI- Beans were reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Salsa in to-go container at the to-go cooler measured 45F. TCS foods shall be cold held at 41F or below. CDI- Top layer of containers were moved to the bottom of the cooler.
1.5
43.
3-304.12; Core; In-use utensils were stored in a container with hot water on the stove. Water measured 110F. During pauses in food preparation, in-use utensils shall be stored in a container of water if the water is maintained at 135F or above. CDI- Heat was adjusted at the stove to a higher setting.
0.0
44.
4-903.11(A), (B) and (D); Core; Various 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
55.
6-501.11; Core; Ceiling tile was missing or damaged in some areas. Physical facilities shall be kept in good repair. Replace damaged ceiling tiles.
0.5
55.
6-501.12; Core; Air vents above prep area were dusty. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean air vents.
0.0
56.
6-403.11; Core; One employee drink was stored next to clean equipment. 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: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/27/2022
Score: 94.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Repeat: Ice cubes were found in server area hand sink as well as in prep line hand sink. Tongs were stored off hand sink. 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- Utensil was removed from sink and ice was melted.
1.0
16.
4-601.11 (A); Priority Foundation; Repeat: Several plastic and metal containers were stored as clean with sticker residue/food debris on them. One cutting board and a two of food processor discs were stored as clean with food residue on them. There has been an improvement since last inspection. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment and utensils were moved the dishwashing area to be properly cleaned and sanitized. Note: If this violation gets noted during next inspection, full credit would be taken.
1.5
16.
4-602.11; Core; The interior of both ice makers were observed with accumulated soil residue. Ice machine shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods at the flip-top cooler measured 48-50F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Two opened containers of milk (in walk-in cooler and in low boy cooler at the server area) were not date marked. Ready-to-eat and potentially hazardous foods prepared/opened in the establishment shall be marked to show either the discarding/ preparation date. Opening/preparing date counts as day one. CDI- PIC voluntarily discarded food.
0.0
28.
7-102.11; Priority Foundation; Three chemical spray bottles were not labeled. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Bottles were labeled.
1.0
44.
4-903.11(A), (B) and (D); Core; Various 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
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: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/06/2021
Score: 94.5
#
Comments
Points
5.
2-501.11; Priority Foundation; 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.
5-205.11; Priority Foundation; Repeat: A sanitizer bucket was stored at the bar hand sink. Ice was found in server line hand sink. 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- Bucket was removed from sink and ice was melted.
1.0
16.
4-602.11; Core; One of the ice machines had some soil build-up. Ice machines shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
16.
4-601.11 (A); Priority Foundation; Repeat: Veggie dicers and several metal pans were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment and utensils were moved the dishwashing area to be properly cleaned and sanitized. If this violation gets noted during next inspection, full credit would be taken.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken flautas at the flip-top cooler measured 56-63F. TCS food shall be cold held at 41F or below. CDI- Food was voluntarily discarded.
1.5
24.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control for their shredded cheese. However, at the time of the inspection, the cheese was not labeled or marked with the time stamp. Food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI- Time stamps were placed on containers.
1.5
55.
6-501.12; Core; Walls in walk-in cooler needed some cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls in walk-in unit. /0pts
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/10/2021
Score: 92
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. Follow-Up: 06/17/2021
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/21/2020
Score: 98
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/13/2020
Score: 96
#
Comments
Points
General Comments
NOTE: Facility is holding shredded cheese in the small cheese prep cooler using Time as a Public Health Control (TPHC). Cheese is held in a prep cooler and does not exceed 70F so can be held for 6 hours. Cheese is held from 11am (opening) to 5pm and from 5pm-10pm (closing). Facility will add buttermilk in the breading prep cooler to this plan as well and hold it according to the same time parameters.
CFPM Susan Miller Exp 4/24/20
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/17/2019
Score: 96
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 09/27/2019
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/05/2019
Score: 95
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 06/14/2019
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/28/2019
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. Inspection led by Sarah Black.
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/09/2018
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/23/2018
Score: 99
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Discussed holding shredded cheese in prep cooler using Time as a Public Health Control (TPHC) In past inspections, cheese was not able to be held at 41F or below. Provided PIC with template for written procedures for TPHC.
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/11/2017
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/17/2017
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com Note: Company is working with the state on a variance approval for cook-chill method for salsa. Facility is not currently using this method.
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/10/2017
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. Follow-Up: 04/13/2017
Location: 4020 MARKET AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/18/2015
Score: 96.5
#
Comments
Points
General Comments
Investigated complaint. Friday night 9 deluxe chicken Enchiladas were sold and 8 sold on Saturday night. That weekend 60lbs of chicken were served and no other reports of food borne illness.
