Location: 502 W LENOIR ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/24/2024
Score: 98
#
Comments
Points
20.
3-501.14; Priority; Cooling Rate: In walk-in cooler, Mac-n-cheese cooling in shallow metal pans close together but open on speed rack, cooling from 108F to 99F in 31 minutes = 9F/31min = cooling rate of .30F/min. A cooling rate of 0.54F/min or greater is needed to move product through the 135F-70F temperature danger zone within 2 hours. Potato salad in large metal pan, tightly covered, on main storage shelf, cooling at 71.8F to 71.8F in 31 minutes, a cooling rate of 0F/min. These products are not cooling fast enough. CDI- Containers rearranged to allow for better air flow and potato salad moved to shallower metal pans.
0.0
33.
3-501.15; Priority Foundation; Cooling Methods: In walk-in cooler, Mac-n-cheese cooling in shallow metal pans close together but open on speed rack. Potato salad in large metal pan, tightly covered, on main storage shelf. Both products not cooling at a fast enough rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. 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 (ex.- on speed rack with top cover pan). CDI- Containers rearranged to allow for better air flow and potato salad moved to shallower metal pans.
0.5
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
40.
2-402.11; Core; Two food handlers lacking hat or hair net. 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; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC directed food employees to put on hat and rewash hands.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
0.5
47.
4-501.11; Core; In walk-in cooler, one rusted rack. The rear kitchen walk-in cooler is not working (TCS foods removed). EQUIPMENT shall be maintained in a state of good repair and condition. Finish repairs to the secondary walk-in cooler. Replace the rusted rack.
0.0
49.
4-601.11(B) and (C); Core; Large pan holding various smaller utensils observed with debris accumulation. Food Residue on side shelf where clean dishes stored. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. CDI- Utensils pan returned for cleaning and shelf cleaned off.
0.5
55.
6-501.11; Core; In the walk-in cooler, the flooring coating is torn open, large hole with pooled water. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring.
Location: 502 W LENOIR ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/01/2024
Score: 99
#
Comments
Points
55.
6-501.12; Core; Cleaning of floors throughout kitchen including behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; Employee purses and jackets stored over dry storage. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. CDI: Items moved.
Location: 502 W LENOIR ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/08/2023
Score: 98
#
Comments
Points
6.
2-401.11; Core; An employee drink with straw on the prep surface. Store employee drinks away food, clean equipment, utensils, linens and single service articles. CDI-The drink was moved away from the above areas.
0.0
10.
5-202.12; Core; The hand washing sink at the drink station is 92F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
24.
3-501.19; Priority Foundation; Blanched french fries are not time stamped in the prep area. Time stamp TCS food once removed from 41F and below for up to 4 hours. CDI-The PIC time stamped the blanched french fries.
1.5
28.
7-201.11; Priority: Several cans of Sterno stored next to deli paper. Store chemicals away form food, equipment, utensils, linens and single service articles. CDI- The above Sterno were moved away from the above areas by PIC.
0.0
36.
4-302.12; Priority Foundation; No thermometer in the fish breading refrigeration unit. Thermometers shall be readily accessible in refrigeration units. CDI-PIC placed a thermometer in this prep refrigeration unit.
Location: 502 W LENOIR ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/22/2022
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the pit room. Hand sinks shall be provided with individual, disposable paper towels. Paper towels were provided on REHS spoke with PIC.
1.0
10.
5-205.11; Priority Foundation; A spray nozzle attached to a hose is blocking access to the hand sink in the pit room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The spray nozzle was removed from the hand sink once REHS spoke with PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pimento cheese is 42-43F in the make line of the prep refrigeration unit. Blanched fries are 65F in the prep area. Keep all TCS food at or below 41F when held cold. The fries and the pimento cheese were placed in the walk-in cooler. Time as public health control can be used for blanched fries when removed from refrigeration at 41F and below, Time stamp fries for 4 hours and then discard.
1.5
41.
3-304.14; Core; Two wiping cloth buckets have less than 200ppm of quaternary ammonium sanitizer solution. Store wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration(200-400ppm). The sanitizer solution was remixed to the proper concentration for the wiping cloth buckets.
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
Location: 502 W LENOIR ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/11/2022
Score: 93
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. CDI- Educational material provided.
0.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate 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 provided to PIC.
1.0
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
6.
2-401.11; Core; Employee beverage stored above clean dishes in dish room. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
CDI- Employee beverage moved during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Pulled pork hot-holding at prep line at too low a temperature, measured at 119F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Carton of egg whites sitting out on storage shelf at 50F. Sweet potatoes and cooked collard greens cooled on previous days cold-holding above 41F in walk-in cooler as shown on above chart. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Egg whites voluntarily discarded by PIC during inspection. Foods in the walk-in cooler above 41F but not exceeding 45F voluntarily discarded by PIC or to be held only up to 4 days, with clear datemarking added. Recommend reducing temperature to the walk-in cooler a few degrees.
1.5
23.
3-501.17; Priority Foundation; Date-marking: Open carton of liquid egg opened on previous days, lacking date mark. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Liquid egg voluntarily discarded by PIC during inspection.
0.0
28.
7-102.11; Priority Foundation; Clear/visible labeling missing on buckets of sanitizer and soapy water. 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.
1.0
37.
3-302.12; Core; Spices and squeeze bottles of food ingredients lacking labeling. 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
40.
2-303.11; Core; Food handlers wearing large watches and bracelets. 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. Ensure food handlers are educated on Food Code requirements.
0.5
40.
2-402.11; Core; Food handler lacking hat or hair net. 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; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food handlers wear hat or hair net.
0.0
43.
3-304.12; Core; Tongs hung low where can brush up against clothes. No-handle scoop stored with the cut melon. In dry-goods bins (sugars/flours), scoops observed with handles down in the product. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Tongs and scoops moved during inspection.
0.5
45.
4-903.11(A) and (C); Core; Unwrapped single service cups stored on front service counter exposed to potential customer touch and sneeze. Unwrapped single-service food containers stored food-side up in kitchen. 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. Move the front service cups to a back shelf away from customers or supply a sneeze guard or keep in original protective sleeve up to drinking surface of top cup. Invert food containers food-side down.
0.5
48.
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain a temperature disk or thermal test strips. CDI- PIC educated on new requirement. Obtain an irreversible registering temperature indicator prior to your next inspection.
0.0
53.
6-501.18; Core; Mens urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
0.5
54.
5-501.114; Core; Dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Replace the drain plug.
0.0
54.
5-501.110; Core; Dumpster doors left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain dumpster doors closed.
0.0
54.
5-501.16; Core; Handwashing sink by rear walk-in cooler lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing sink has a trash can.
0.0
55.
6-501.12; Core; Dust accumulation around ceiling vents and surrounding ceiling tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 502 W LENOIR ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/13/2021
Score: 96
#
Comments
Points
General Comments
I'll follow up on Monday August 23. Be sure to fix the glass washer in the bar so it is sanitizing at the proper strength. Replace the missing spray arm plugs in the high temp dish machine. Also solve the temperature problems with the walk in refrigerators where prepared foods were today, the speed rack by the door and the prep unit where potato salad was today.
