Location: 6209 ROCK QUARRY RD Suite 102 RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 05/28/2024
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Raw eggs were stored above cut produce and other ready-to-eat food items. Food items must be stored in a manner to prevent contamination. CDI... The food items were placed in a manner to prevent contamination.
1.5
28.
7-204.11 ; Priority; The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount is being used. CDI.. The sanitizer was corrected to 300 parts per million.
1.0
28.
7-201.11; Priority; There was a bottle of pain killers stored above the food prep area. Toxic items must be stored below all food and food prep areas. CDI.. The pain killers were placed in the trash can by the manager on duty.
0.0
47.
4-205.10; Core; Chicken boxes were being used to store other food items. The chicken boxes are not approved as to be used a food storage containers. Food must be stored in NSF or ANSI approved containers.
0.0
48.
4-302.14; Priority Foundation; There was no Quat sanitizer test strips on hand at the time of the inspection. Provide a test kit with a color chart that can accurately measure the concentration of the sanitizer. A return visit will be made to see if the item has been corrected.
1.0
49.
4-601.11(B) and (C); Core; Clean out the bottom of the cold hold units to remove the water. Clean out the freezer unit to near the deep fryers to remove the ice build-up.
Location: 6209 ROCK QUARRY RD Suite 102 RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; A coffee mug was stored in the handwashing sink near the register. A handwashing sink must never be used for purposes other than handwashing. CDI.. The mug was taken out the sink.
0.0
15.
3-302.11; Priority; In the reach-in cold hold units raw chicken was stored above lettuce. In another reach-in cold hold unit eggs were stored above celery. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The food items were placed in the correct final cook temperature arrangement.
1.5
28.
7-102.11; Priority Foundation; There was a bottle of cleaner that was not labeled. Cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the item in the bottle. CDI... The spray bottle was labeled.
0.0
28.
7-204.11 ; Priority; The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Chemical sanitizer applied to Food-Contact Surfaces must meet the current Food Code Requirements. CDI.. The sanitizer was corrected to 300 parts per million.
1.0
37.
3-302.12; Core; There were some sauce bottles that were not labeled. Except for containers holding food that can be unmistakably recognized such as dry pasta the containers must be labeled.
0.0
47.
4-501.11; Core; Repair the reach-in freezer unit to remove the ice build-up. Equipment must be maintained in a state of good repair.
0.5
48.
4-302.14; Priority Foundation; There were no Quat sanitizer test strips on hand at the time of the inspection. Provide a test kit with a color chart that accurately measures the concentration of the sanitizer. A return visit will be made to see if the item has been corrected.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves and pipes in the reach-in freezer unit to remove the ice build-up. Clean the bottom of the cold hold units to remove the food debris. Equipment shall be kept free of an accumulation of Food residue and other debris.
Location: 6209 ROCK QUARRY RD Suite 102 RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 07/25/2023
Score: 95
#
Comments
Points
10.
6-301.11; Priority Foundation; There was no hand soap at the Handwashing sink beside the grill. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI.. Hand soap was placed at the handwashing sink.
1.0
16.
4-602.12; Core; The microwave was very dirty at the opening of the business. . The cavities and doors seals of microwave ovens must be cleaned at least every 24 hours. CDI.. The microwave was cleaned.
0.0
21.
3-501.16(A)(1) ; Priority; Rice was held at 78F. This potentially hazardous foods must be held at 135F or above. CDI.. The rice was reheated to 165F
0.0
22.
3-501.16 (A)(2) and (B); Priority; There was milk out that is used to batter the fish held at 77F. This potentially hazardous food must be held cold at 41F or below. CDI.. The milk was cooled down to 41F.
1.5
23.
3-501.17; Priority Foundation; There were several containers of wings that were not date marked. This potentially hazardous food held in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be held at 41F or below. CDI.. The food items were date marked.
1.5
38.
6-501.111; Priority Foundation; There were several flies in the kitchen at the time of the inspection. The back door of the kitchen was open and that is why there were flies in the kitchen. The back door must remain closed or keep the screen door closed to help eliminate the flies.
Location: 6209 ROCK QUARRY RD Suite 102 RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 01/31/2023
Score: 94.5
#
Comments
Points
5.
2-501.11; Priority Foundation; No written procedures for vomiting or diarrheal clean up events. Written procedures shall be provided for employees to follow for vomiting and diarrheal clean up events. CDI- REHS emailed written procedures to PIC.
0.0
10.
6-301.11; Priority Foundation; No hand soap at the hand sink in the employee restroom. Hand washing sinks shall be supplied with hand soap. CDI-Hand soap was provided once REHS spoke to PIC.
1.0
21.
3-501.16(A)(1) ; Priority; Wings are 56F above the fryer. Keep all TCS food at or above 135F when held hot. CDI-The wings were reheated to above 165F.
1.5
23.
3-501.17; Priority Foundation; Ground beef sauce and cooked noodles are not date marked that are being held for more than 24 hours in the grill refrigeration unit. Date mark TCS food for up to 7 days when being held at 41F or below once prepared or opened. CDI-The above food was date marked once REHS spoke to PIC.
1.5
28.
7-201.11; Priority; Storing cleaners with dry food and clean equipment. Store chemicals such as cleaners away from food, equipment, utensils, linens and single service articles.
CDI-The above chemicals were moved away from the above areas.
1.0
39.
3-305.11; Core; Uncovered food in the lower section of the grill prep refrigeration unit. Keep food protected from splash, dust or other contamination. CDI-The above food was covered with food grade plastic wrap once REHS spoke to PIC.
0.0
40.
2-402.11; Core; Two food service employees who are handling food are not wearing hair restraints. Employees that handle food shall wear hair restraints such as hair nets, hats or visors. CDI-Employees put on hats once REHS spoke to PIC.
0.0
41.
3-304.14; Core; Wiping cloths are stored wet on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration. CDI-Wet wiping cloths were placed in a sanitizer solution mixed to the manufacturer's specified concentration once REHS spoke to PIC.
0.5
44.
4-901.11; Core; Some food containers are stacked wet. Air dry before stacking or cross stack them.
