Location: 5301 TIN ROOF WAY RALEIGH, NC 27616-6734 Facility Type: Restaurant Inspection Date: 06/28/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-List of accredited Food protection manager certification courses emailed to manager.
1.0
10.
6-301.11; Priority Foundation; Observed no soap available at hand sink in back kitchen area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was added during inspection.
1.0
10.
5-205.11; Priority Foundation; Observed red hot hold cabinet blocking hand sink in back kitchen area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Manager relocated cabinet during inspection.
0.0
15.
3-302.11; Priority; Observed raw beef store above romaine lettuce in bottom cooler of flip top unit. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Observed tater tots with temperature of 114-121F and not completely under heat lamp. TCS(Time/Temperature Control for Safety) food shall be maintained at 135F or above. CDI-Tater tots were voluntarily discarded by manager.
0.0
23.
3-501.17; Priority Foundation; Observed container of chicken wings in walk-in cooler not clearly date marked. Refrigerated, ready to eat TCS(Time/Temperature Control for Safety) foods prepared/opened and held in establishment for more than 24 hours shall be clearly date marked for maximum of 7 days. CDI-Known dates were added.
1.5
28.
7-102.11; Priority Foundation; Observed two chemical spray bottles not labeled. 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-Bottles was labeled during inspection.
1.0
37.
3-302.12; Core; Observed bulk dry foods on shelf in back kitchen area not labeled. 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. Label foods.
Location: 5301 TIN ROOF WAY RALEIGH, NC 27616-6734 Facility Type: Restaurant Inspection Date: 12/15/2023
Score: 98.5
#
Comments
Points
28.
7-102.11; Priority Foundation; Observed a spray bottle containing quaternary ammonium sanitizer not labeled. 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-Bottle was labeled during inspection.
1.0
40.
2-402.11; Core; Observed employee handling food in kitchen without a 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.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean container lids stored in soiled container. Clean equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. CDI-Items were moved to dish washing area.
0.5
49.
4-601.11(B) and (C); Core; Observed a few soiled/dusty shelves in walk-in cooler and storage area. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
Location: 5301 TIN ROOF WAY RALEIGH, NC 27616-6734 Facility Type: Restaurant Inspection Date: 06/16/2023
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw salmon stored above cut lettuce in bottom cooler. Foods shall be stored in order of final cook temperatures. CDI-Food was rearranged during inspection.
0.0
18.
3-401.14; Priority Foundation; Kitchen manager and staff were unable to locate non continuous cooking/cooling logs for chicken wings. Approved written procedures for non-continuous cooking process are maintained and available upon request. Verification Required-EHA will return Friday June 23rd, 2023 to verify non-continuous cooking/cooling logs of chicken wings are being maintained.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed shredded mozzarella cheese, ham and pepperoni in pizza flip top with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Food above were moved to cooler. NOTE: Ensure foods are 41F or below before placing on flip top prep unit.
1.5
23.
3-501.17; Priority Foundation; Observed container of chicken wings, beef and sausage not clearly date marked. Refrigerated, ready to eat TCS(Time/Temperature Control for Safety) foods prepared/opened and held in establishment for more than 24 hours shall be clearly date marked for maximum of 7 days. CDI-Known dates were added.
0.0
55.
6-501.12; Core; Observed soiled flooring underneath cooking equipment and in dish washing area. Soiled wall and interior of mop sink. Black residue on wall near dish machine Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
0.5
General Comments
Verification Required-EHA will return Friday June 23rd, 2023 to verify non-continuous cooking/cooling log of chicken wings are maintained. Follow-Up: 06/23/2023
Location: 5301 TIN ROOF WAY RALEIGH, NC 27616-6734 Facility Type: Restaurant Inspection Date: 03/24/2023
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written clean up plan provided to manager during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Observed nacho cheese, queso and chicken in hot hold unit with temperatures below 135F(See temperature chart above). TCS(Time/Temperature Control for Safety) food shall be maintained at 135F or above. CDI-By reheating foods above.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed shredded mozzarella cheese and ham in pizza flip top with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Food above were moved to cooler. NOTE: Ensure foods are 41F or below before placing on flip top prep unit.
0.0
48.
4-302.14; Priority Foundation; Kitchen manager unable to locate test strips for Sink and Surface sanitizer. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. CDI-Manager placed an order for sanitizer test strips during inspection.
0.5
55.
6-501.12; Core; Observed soiled flooring underneath cooking equipment. Soiled wall and interior of mop sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
Location: 5301 TIN ROOF WAY RALEIGH, NC 27616-6734 Facility Type: Restaurant Inspection Date: 08/26/2022
Score: 96.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Observed soap was filled in soap dispensers throughout kitchen area but dispensers did not work. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Bottles of soap were added to hand sinks during inspection until dispensers are fixed.
0.0
23.
3-501.18; Priority; Observed a container of street corn with date 8/16 in bottom prep cooler. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Food was discarded during inspection.
1.5
28.
7-102.11; Priority Foundation; A few chemical spray bottles were not labeled...Chemicals taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling spray bottles.
1.0
48.
4-302.13; Priority Foundation; There is no available irreversible registering temperature indicator for high temp dish machine. In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Verification Required-EHS will return by Thursday September 1, 2022 to verify irreversible registering temperature indicator for high temp dish machine has been obtained.
0.5
54.
5-501.111; Core; One dumpster side door had fallen off...Refuse and recycling receptacles shall be maintained in good repair...Replace the missing dumpster door or replace the dumpster with one that has side doors in place. Keep dumpster doors closed when not in use.
0.5
55.
6-501.12; Core; Observed soiled flooring in walk-in cooler and underneath fryers in kitchen. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
0.0
General Comments
***Verification Required: EHS will return or send pic to Nikia Lawrence (984-233-0358) by Thursday September 1st irreversible registering temperature indicator has been obtained.*** *Examples of Irreversible registering temperature indicator include: dishwasher temperature test strips(color changing when temperature reaches 180F), dish temp plate simulating dishwasher tester dishwasher safe thermometer or contact dish machine company for interior testing options. Follow-Up: 09/01/2022 ****Outdoor smoker and crawfish cooker on the premise of food establishment. Both equipment CANNOT be used until prior approval from Wake County Plan Review. Grill Bill Application emailed to PIC to be completed and returned to Plan Review for review of outdoor smoker. If you have any questions please feel free to contact me at email:Nikia.Lawrence@wakegov.com or cell:984-233-0358.*****
Location: 5301 TIN ROOF WAY RALEIGH, NC 27616-6734 Facility Type: Restaurant Inspection Date: 03/23/2022
Score: 94
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy with addition of Nontyphoidal Salmonella. 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. No points deducted at this time new rule (Adoption of 2017 Food Code) and updated employee health policy was emailed to PIC.
0.0
5.
2-501.11; Priority Foundation; Facility did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. No points deducted at this time new rule (Adoption of 2017 Food Code) and PIC was emailed written clean up plan.
0.0
10.
6-301.12; Priority Foundation; No paper towels available at hand wash sink in expo area and bar area. Each handwashing sink shall be provided with individual disposable towel or other hand drying device. CDI-Paper towels were added to hand sinks.
0.0
16.
4-602.11; Core; Observed pink and black residue inside ice machine in bar area. In enclosed components such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed metal containers of buttermilk and marinade chicken on ice-water bath with temperature above 41F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or below for cold holding. CDI-More ice was added to ice-water bath to fully submerge food containers.
1.5
23.
3-501.17; Priority Foundation; Observed containers of salad and cut lettuce in bottom prep cooler prepped previous day not date marked. TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by date marking items.
1.5
37.
3-302.12; Core; Observed some small containers and sauce bottles not labeled. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers/bottles to denote contents.
1.0
45.
4-903.11(A) and (C); Core; Observed boxes of single service cups, bowels etc. stored directly on the floor. Single service and single use articles shall be stored at least 6 inches above the floor. Keep boxes elevated.
0.0
54.
5-501.111; Core; One dumpster side door had fallen off...Refuse and recycling receptacles shall be maintained in good repair...Replace the missing dumpster door or replace the dumpster with one that has side doors in place. Keep dumpster doors closed when not in use.
0.5
General Comments
****Outdoor smoker and crawfish cooker on the premise of food establishment. Both equipment CANNOT be used until prior approval from Wake County Plan Review. Grill Bill Application emailed to PIC to be completed and returned to Plan Review for review of outdoor smoker. If you have any questions please feel free to contact me at email:Nikia.Lawrence@wakegov.com or cell:984-233-0358.*****
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: 5301 TIN ROOF WAY RALEIGH, NC 27616-6734 Facility Type: Restaurant Inspection Date: 05/06/2021
Score: 90.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Found "The Sausage Maker Instacure #1" pink powder on dry food storage shelf. PIC stated it was not being used in establishment and was voluntarily discarded on site...REMEMBER: Before washing hands, gloves must be first be removed from hands...Verification required for Item #16 on this report. By May 16, 2021, provide non-continuous cooking process information as required. Send this information to Lucy.Schrum@wakegov.com NOTE: No non-continuous cooking or raw animal foods is to be done in facility until this process is approved by our department. Follow-Up: 05/16/2021
