Location: 4121 MAIN AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5756 Facility Type: Restaurant Inspection Date: 01/12/2024
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; Throughout the duration of the inspection no certified food protection manager was present. At all times of food preparation, at least one employee with food protection manager certification shall be present. EHS recommends having more employees certified so establishment is covered at all times.
1.0
45.
4-903.11(A) and (C); Core; Single service containers were found being stored with their food contact surfaces facing upward. Single service items shall be inverted or in protective packaging to prevent potential contamination.
0.0
47.
4-501.11; Core; Handle/knob on the hot holding unit (where shrimp mixture is held) is damaged and covered with tape that is not easily cleanable. Equipment shall be maintained in a state of good repair.
0.5
55.
6-501.11; Core; The wall corner in the back area (near the hot holding units) is missing/damaged, leaving openings in the wall. PHYSICAL FACILITIES shall be maintained in good repair.
Location: 4121 MAIN AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5756 Facility Type: Restaurant Inspection Date: 10/06/2023
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; Throughout the duration of the inspection no certified food protection manager was present. At all times of food preparation, at least one employee with food protection manager certification shall be present. EHS recommends having more employees certified so establishment is covered at all times.
1.0
23.
3-501.18; Priority; Goat cheese that was labeled on 9/29 was still being stored in the establishment. This was a total of 8 days ago. After being opened or prepared, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Goat cheese was voluntarily discarded and PIC was educated that the day of opening/preparing the product day one of the 7 day period. Deductions will be taken if this item is repeated.
0.0
28.
7-102.11; Priority Foundation; Labeling on spray bottle of degreaser was worn off. 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- Spray bottle was re-labeled.
0.0
41.
3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was at a concentration around 0ppm. Between uses, wet wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).
Location: 4121 MAIN AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5756 Facility Type: Restaurant Inspection Date: 02/28/2023
Score: 99
#
Comments
Points
28.
7-204.11 ; Priority; Sanitizing solution at the 3 comp sink and in the spray bottles measured above 400 ppm...Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine)...CDI: Solutions were diluted. PIC will make a service call for the dispenser at the sink.
1.0
28.
7-201.11; Priority; A bottle of hand sanitizer was sitting directly next to baskets with serving paper on them...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles...CDI: Bottle relocated.
Location: 4121 MAIN AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5756 Facility Type: Restaurant Inspection Date: 03/02/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; 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
16.
4-601.11 (A); Priority Foundation; One knife was stored as clean with food debris on them. Food-contact surfaces of equipment shall be clean to sight and touch. CDI- Utensil was placed at the 3-comp sink to be properly cleaned and sanitized.
0.0
33.
3-501.15; Priority Foundation; At prep line, tomatoes and coleslaw (recently prepared and still cooling) measured 44-45F. In tall reach-in cooler, lobster that was recently prepared was cooling with the lid completely seal. Cooling shall be accomplished by separating food into smaller portions or by using rapid cooling equipment. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered during the cooling period to facilitate heat transfer from the surface of the food. CDI- Lid was removed from container of lobster. Tomatoes and coleslaw were placed at the coolest side of the unit. Remember: A prep cooler is not considered a rapid cooling equipment. Food shall be at 41F or below when serving it to customers.
0.5
43.
3-304.12; Core; One scoop was observed completely lying down on sugar. During pauses in food preparation and dispensing, utensils shall be stored with their handles above the top of the food within the containers. Keep scoop handles up.
0.5
45.
4-903.11(A) and (C); Core; Several single-use to-go containers and plates for fries were being stored out of the original package and with the food contact surface exposed. Single-service articles shall be stored in the original package or inverted to prevent contamination until used. Keep single-use items covered or inverted.
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: 4121 MAIN AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5756 Facility Type: Restaurant Inspection Date: 07/13/2020
Score: 99
#
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: 4121 MAIN AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5756 Facility Type: Restaurant Inspection Date: 01/08/2020
Score: 99
#
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: 4121 MAIN AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5756 Facility Type: Restaurant Inspection Date: 07/02/2019
Score: 98.5
#
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: 07/12/2019
