Location: 134 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/17/2023
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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- Written procedures and educational material provided to PIC.
0.0
10.
6-301.12; Priority Foundation; Paper towels not available at handwashing sinks. When asked, PIC stated the cloth towels at the handwashing sinks are being reused for drying hands after washing. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels obtained, and cloth towels returned to laundry.
1.0
16.
4-602.11; Core; Residue accumulation in the ice machine. Clean 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 at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this area. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Spinach and ham croissants in display case, not under temperature control, holding above 41F at 67-71F. In low cooler, milk and half/half left out too long during service, holding above 41F, now cooling. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Keep milk and half/half in the refrigerator as much as possible between uses to maintain at 41F and less. [REPEAT]
3.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottles of sanitizer. 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 added during inspection.
0.0
41.
3-304.14; Core; Sanitizer concentration in spray bottles measured too low at 0ppm quat sanitizer. Sanitizer from 3-comp dispenser also no registering. Maintain sanitizer at the required concentration, 200-400ppm quat. Have the sanitizer dispenser serviced and use test kit regularly to verify sanitizer being maintained at required concentration.
0.5
45.
4-903.11(A) and (C); Core; A stack of unwrapped and not inverted single-service cups stored in and blocking handwashing sink. 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- Cups voluntarily discarded by PIC during inspection. [REPEAT]
0.0
51.
5-205.15; Core; In restroom, waterless urinal with pooled liquid. A PLUMBING SYSTEM shall be Maintained in good repair. Repair the urinal. Out of order sign added during inspection.
0.0
55.
6-501.16; Core; Damp mop sitting in service sink. 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
This Facility is not permitted to prepare or sell potentially hazardous(TCS)foods (Category 1). Do not sell vegetable or meat filled croissants.
Location: 134 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/24/2022
Score: 93
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; The PIC could not produce an employee health policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- employee health policy was emailed to the PIC.
1.0
5.
2-501.11; Priority Foundation; Procedures for the clean up of vomit and diarrheal events are not 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. 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. CDI- guidance material was provided.
0.0
16.
4-602.11; Core; The ice machine has black residue accumulation present along the interior walls. The draining line currently inside of the ice machine has clear sludge on the edge of the tube that will contact ice when the machine is full. 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
22.
3-501.16 (A)(2) and (B); Priority; Opened container of milk in the prep cooler is 44F. Half & half held in a carafe on the countertop is holding at 51F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- Half & half voluntarily discarded by PIC. Recommended TPHC procedures for holding half & half. Try to keep the milk in the refrigerator as much as possible when not in use.
1.5
28.
7-102.11; Priority Foundation; Chemical spray bottles were found without a 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- chemicals were labeled accurately.
0.0
28.
7-203.11 ; Priority; A bottle labeled as peroxide cleaner was filled with quaternary ammonium solution as well as an additional chemical cleaner. SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. CDI- chemical solution was discarded.
1.0
39.
3-305.11; Core; Several boxes of oat milk and coffee found stored on the floor throughout the facility. Food shall be protected by storing the food at least 6 inches above the floor. Have these items removed from the floor.
0.0
45.
4-903.11(A) and (C); Core; Several boxes of cups found stored on the floor by the bathroom. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: at least 6 inches above the floor. Have these items stored off of the floor.
1.0
49.
4-602.13; Core; The shelving of the milk prep cooler is in need of cleaning as well as the bottom of the reach-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
52.
5-403.12; Core; The ice machine has a drainage line inside that is dripping onto the ice. Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
1.0
General Comments
I highly recommend that the ice in the ice machine not be used until it is determined that contamination is not present. Please provide specification sheets for the ice machine. I will follow up at a later date.
