Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/14/2024
Score: 99.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Milks sitting out on counter during service are too warm, measured at 43F and 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Milks returned to cold-holding, and TPHC educational materials and template provided.
0.0
43.
3-304.12; Core; Ice scoop in front bin with handle down in the ice. Keep scoop handles up out of food. CDI- Scoop moved during inspection.
0.0
45.
4-903.11(A) and (C); Core; Unwrapped uncovered single service cups stored on top of coffee machine at front counter exposed to potential customer touch and sneeze. 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. CDI- Containers placed inverted in deep pan during inspection.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/18/2024
Score: 97
#
Comments
Points
23.
3-501.18; Priority; Disposition: Several containers of prepared cream cheese, cooked pear, and pimento cheese past 7-day hold allowed (dated 1/8-1/10). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection.
1.5
28.
7-202.12; Priority; Sanitizer concentration too high in dish machine (500-800ppm chlor), and in spray bottle of quat sanitizer (500+ppm quat). Have sanitizer at dish machine and at 3-comp dispenser adjusted down into required range. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm, and quatrinary ammonium sanitizer at 200-400ppm quat. CDI- Sanitizer in spray bottle diluted down during inspection. Dishes in dish machine to be placed in correct concentration of sanitizer at 3-comp sink at end of cycle for final sanitizing, until sanitizer dispensing at machine can be adjusted. Use test kit to verify correct concentration of sanitizer at 3-comp sink before each use.
1.0
39.
3-305.11; Core; Open food items stored under wire shelving in cold-hold units. Bags of opened flour stored on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Flour moved and covers added during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean Wire scoops hanging down low off dish storage rack to directly next to trash can. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and 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- Scoops moved during inspection.
0.0
47.
4-501.12; Core; Cutting board at prep unit with soiled cut lines. 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. Resurface or replace the board.
0.0
54.
5-501.115; Core; In shared space enclosed trash area, old oil receptacles stored under the stairs with grease residue accumulation. Stairs and floors in the enclosed trash space with residue accumulation. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove the no longer needed oil receptacles. Increase cleaning frequency to the floors and stairs.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/21/2023
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Open cup employee beverage on high shelf above food prep area. Employee beverage sitting on top of bags of flour. 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Beverages moved during inspection.
0.5
16.
4-501.114; Priority; Sanitizer concentration at dish machine too low, measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer at 50-200ppm and use test kit to verify on a regular basis. CDI- PIC to use 3-comp chemical sanitizing until dish machine can be serviced. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling completely faded off of sanitizer buckets. 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- Clear Labeling added during inspection. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on container of spice, and large bins of powdered 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. [REPEAT]
0.0
38.
6-501.111; Core; In shared enclosed dumpster area, a live and a dead roach observed. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. More frequent treatments may be needed and area should be kept cleaner to not attract pests.
0.0
49.
4-601.11(B) and (C); Core; Fan cover in walk-in cooler with dust accumulation. Some debris accumulation on walk-in shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
53.
6-501.18; Core; In shared restrooms, Mens urinals have 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. Request management increase cleaning frequency to these areas and clean more thoroughly. [REPEAT]
0.0
54.
5-501.110; Core; In shared enclosed dumpster area, both grease receptacle lids left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep lids of all dumpsters closed.
0.0
54.
5-501.115; Core; In shared enclosed dumpster area, Grease accumulation along wall and floors around the grease receptacles and under stairs. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency and clean area more thoroughly.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/01/2023
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer concentration at dish machine too low, measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer at 50-200ppm and use test kit to verify on a regular basis. CDI- Machine primed and rerun a few times to get air out of line, verified now reaching required concentration of sanitizer.
1.5
28.
7-102.11; Priority Foundation; Clear labeling missing on sanitizer buckets and spray bottle of windex. 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; Labeling missing on spices, bins of powdered food ingredients, 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
39.
3-305.11; Core; Dry goods stored directly under paper towel dispenser of handwashing sink. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Recommend moving the paper towel dispenser so it is located directly over the handwashing sink, or move the food storage to another location.
0.0
40.
2-402.11; Core; Food handler in front area 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- Hair restraint added during inspection. Ensure food handlers with fluffy beards also wear beard guards.
0.0
53.
6-501.18; Core; In shared restrooms, Mens urinals have 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. Request management increase cleaning frequency to these areas, clean more thoroughly.
0.0
General Comments
Lighting appears too low in shared restrooms. A light check for this space has been requested. Menu Consumer Advisory: Asterisks on menu items that do not list a cook-to-order/raw/undercooked food. Asterisks located next to the meats of egg sandwiches that are fully cooked items, instead of by the egg. Discussed recommended improvements with PIC make Consumer Advisory more clear. Please feel free to reach out to your REHS (Joanne Rutkofske, 919-623-0459) for assistance when updating the menu board.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/23/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Milk is between 46-47F in the two door reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. CDI-The above food was moved the walk-in cooler and 1 door reach in cooler. Refrigerator was over stocked. The refrigeration unit was 37F by the end of the inspection.
1.5
23.
3-501.18; Priority; Duck is dated February 7th in the walk-in cooler. Keep all TCS food for up to 7 days when being held cold at 41F and below then discard. CDI-The above duck was voluntarily discarded.
0.0
54.
5-501.115; Core; Grease build up around the kegs in the indoor trash room. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/03/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal clean up event procedures. Provide written procedures for vomiting and diarrheal clean up events. Written procedures were emailed to PIC.
0.0
16.
4-501.114; Priority; Sanitizer solution in a spray bottle is less than 200ppm of quaternary ammonium. Sanitizer solution shall be mixed to the manufacturer's specified concentration for manual sanitizing. Sanitizer was remixed to the proper concentration once REHS spoke with PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the walk-in cooler is 43F(see temperatures listed above), cream cheese is between 41-43F in the make line of the prep refrigeration unit. Pimento cheese is 49F and cream cheese is 45F in the two door reach in refrigeration unit. Milk is 48F in the 2 door reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. The TCS food that was more than 4 days old was voluntarily discarded. A service call was made to repair walk-in cooler. TCS food was moved from the walk-in cooler to the 4 door reach in refrigeration unit. Milk in the two door refrigeration unit was moved to the 1 door reach refrigeration unit. Pimento cheese and cream cheese in the two door reach in refrigeration unit was moved to the 4 door refrigeration unit. A critical violation follow-up will be conducted by REHS by August 13th.
1.5
41.
3-304.14; Core; Wet wiping cloths on food prep surfaces. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration. Wet wiping cloths were placed in sanitizer solution mixed to the proper concentration.
0.5
44.
4-901.11; Core; Clean food containers are being towel dried. Equipment and utensils are not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Air dry equipment and utensils only.
0.0
47.
4-501.11; Core; The walk-in cooler, 2 door milk reach in refrigeration unit and two door cream cheese reach in is not maintaining 41F and below. Blown lights under the hood. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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 Follow-Up: 08/13/2022
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/28/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- 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, EHS provided the required documents for the PIC to keep on file.
0.0
23.
3-501.17; Priority Foundation; Observed multiple plastic containers of food that had the wrong dates on them. Dates ranged from 12/12/21 to 1/24/22.- refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations. The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1.- CDI, the correct dates were placed on containers and ones that were past 7 days were voluntarily discarded.
1.5
47.
4-501.11; Core; The gasket on the left side door to the cream cheese prep area cooling unit is torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
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 ------------PIC cannot sign due to COVID-19 concerns.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/27/2021
Score: 98.5
#
Comments
Points
General Comments
NOTE: For salted butter that you plan to keep at room temperature, you must have documentation stating that the butter is at least 3% salted. May have to contact provider or company to receive documentation. PIC cannot sign due to COVID-19 concerns.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/03/2019
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.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/24/2019
Score: 98
#
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.
Location: 500-107 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/28/2019
Score: 96.5
#
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. Follow-Up: 03/11/2019
