Location: 137 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/30/2024
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the clean-up of bodily fluids as required. CDI-Written information given to PIC.; Corrected During Inspection
0.0
10.
6-301.12; Priority Foundation; Noted paper towels missing for the rear handwashing sink near the chorine dish machine. Need to maintain soap and paper towels at all handwashing sinks. CDI- Paper towels replaced during inspection.
1.0
10.
6-301.14; Core; Noted handwashing signage missing from the unisex bathroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Signage provided.
0.0
53.
5-501.17; Core; Restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restroom.
Location: 137 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/28/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
0.0
10.
6-301.12; Priority Foundation; In restroom, air hand dryer not working, and no alternative paper towels available. PIC stated they are waiting on electritian for electrical issues in that area. 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- Breaker reset for the air dryer and additional paper towels added.
1.0
10.
6-301.14; Core; Handwashing sinks are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on multiple buckets 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.
1.0
39.
3-305.11; Core; Tins of food and bin of powdered sugar stored on low shelf less than 6-inches up off 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. Raise shelf up to facilitate cleaning. CDI- Food items moved during inspection.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0-150ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.
0.5
43.
3-304.12; Core; No-handle single-service cup left as scoop in bin of powdered sugar. 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, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as required. CDI- Cup discarded during inspection.
0.0
53.
6-302.11; Priority Foundation; Restroom out of toilet paper. A supply of toilet tissue shall be available at each toilet. CDI- Toilet paper added during inspection.
0.0
53.
5-501.17; Core; Restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restroom.
0.5
55.
6-501.16; Core; Mops not hung to dry. 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.
Location: 137 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/03/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Maraschino cherries from a can opened not more than two weeks ago but more than a week old was found in the prep cooler in the back. The container was dated with the use by date (10-16-25) listed on the can. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- cherries were voluntarily discarded and PIC educated.
1.5
40.
2-402.11; Core; Food employee observed without a beard 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; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Location: 137 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/04/2022
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure 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 materials given.
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 signature required due to COVID 19 precautions**
Location: 137 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/31/2019
Score: 97.5
#
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.
Location: 137 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/29/2018
Score: 100
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 137 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/09/2018
Score: 99
#
Comments
Points
General Comments
Please note: Effective January 01 2019 all cold food storage temperatures will drop to 40 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2) (B) (ii).
Location: 137 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/30/2017
Score: 99
#
Comments
Points
General Comments
Please note: Effective January 01, 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration upgrades or repairs accordingly. NC Food Code Rule# 3-501.16 (A)(2)(B)(ii).
