Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 01/31/2024
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverages up on counter next to and above food storage. In front tall unit, employee beverage on top shelf above facility food storage. 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- Employee beverages moved during inspection. Recommend labeling to designate a bin for -Employee Use Only-, to provide separate/designated storage for employee food/drink. (use high-sided bin, or store on bottom shelf)
0.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Cut lettuce overstacked in pan measured at 44F in the top portion. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Keep TCS food below the fill line notch of the pans when in top section of prep unit for improved cold-holding. CDI- Top portion of lettuce moved to lower section of unit for active cooling. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling missing on two spray bottles of chemicals. 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. [REPEAT]
1.0
36.
4-302.12; Priority Foundation; Facility prepares thin foods like sausage patties. Dial-top thermometer with high dimple in use, which is insufficient for these foods. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Requirements explained to PIC. Obtain a digital food probe thermometer (these have smaller/thinner sensor area, and facilitate ease of use so they get used) prior to your next inspection.
0.0
37.
3-302.12; Core; Labeling missing on a couple bins of flour/grits. 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]
1.0
44.
4-903.11(A), (B) and (D); Core; Cleaned dishes stored on cloth towels to dry. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried, and may not be cloth dried. Cleaned EQUIPMENT and UTENSILS 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. Cloth towels may not be used for this purpose. CDI- Towels removed. Recommend using bar mats (nonabsorbent cleanable material, have holes for drainage. The cloth towels can be underneath the mats, not in direct contact with the clean dishes, to catch drain water).
0.0
49.
4-601.11(B) and (C); Core; Dust/residue accumulation along side of wire storage rack. Grease/char accumulation along sides of fryer and front of grill. 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 and clean thoroughly.
0.0
51.
5-205.15; Core; Water leaking out of faucet at 3-comp sink. A PLUMBING SYSTEM shall be Maintained in good repair. Repair the sink.
0.0
General Comments
**Ham prepared today date-marked for a 9-day hold. Temperature Control for Safety (TCS) foods may only be held up to 7 days, when maintained at 41F or less. If freezing prepared TCS foods, include prep/freeze date and thaw date on labeling. **Recommend using TPHC (TIME as Public Health Control) for the cooked foods held under heat lamp. Additional information and template emailed to PIC.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 01/29/2024
Score: 99
#
Comments
Points
10.
5-202.12; Core; Hot water at handwashing sinks too low, measured at 90F (front), and 89F (middle). A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. CDI- Hot water temperatures throughout adjusted during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on one spray bottle of bleach in dish area. 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 one squeeze bottle of oil. 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]
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 07/20/2023
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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 procedures and educational material provided to PIC.
0.0
16.
4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink in active use, measured at 0ppm quat. Observed quantity of sanitizer in source bin low. 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 quat sanitizer at 200-400ppm. CDI- Sanitizer manually adjusted during inspection and verified with test kit. Call Ecolab to adjust sanitizer dispenser if fresh bin of sanitizer does not correct issue.
1.5
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Pork/chicken patties and links hot-holding under lamp at 121-132F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Products reheated to at least 165F corrective. Improve hot-holding method.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Sliced ham overstacked in pan measured at 43F in the top portion, and 38F in the bottom portion. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend keeping food below the fill line notch of the pans. CDI- Top portion of ham moved to lower section of unit for active cooling.
0.0
37.
3-302.12; Core; Labeling missing on one squeeze bottle 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
47.
4-202.11; Priority Foundation; Very cracked plastic lid in use. Cracked plastic pan stored as clean. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged items voluntarily discarded by PIC during inspection.
0.5
53.
5-501.17; Core; Staff 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 ladies restroom.
0.0
55.
6-501.16; Core; Mop leaning up against wall, floppy mop head side up, draining down wall and handle. 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. In this space with limited ceiling height, may alternately flop mop head over front of mop bucket squeegee so draining into empty mop bucket, or may use disposable mop heads. CDI- Mop moved during inspection. [REPEAT]
0.0
56.
6-202.11; Core; Tube lights over clean dish storage and single service lacking cover. light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the missing cover for this fixture.
0.5
56.
6-403.11; Core; Employee beverages in tall cold-hold unit comingled with facility items. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Recommend labeling a bin as -employee use only- to create a separate and designated space for storage of employee food/beverage items.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 09/01/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; There is no one present with a valid food protection manager certification. 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.
1.0
5.
2-501.11; Priority Foundation; Procedures for the clean up of vomit and diarrheal events are not 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 material provided.
0.0
37.
3-302.12; Core; Containers of chicken breader, pancake mix and flour were found without a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
1.0
55.
6-501.16; Core; The mop head is leaning against the wall to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 12/03/2021
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad, and tuna salad in the prep cooler were holding at 49-51F. Sliced turkey prepped today was holding at 53F. Chili thawed this morning was holding at 46F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- Chicken and tuna salad was voluntarily discarded. Sliced turkey and chili was moved to the 2-door reach-in cooler to cool properly.
1.5
28.
7-102.11; Priority Foundation; A few spray bottles filled with chemicals were 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- PIC labeled bottles.
0.0
44.
4-901.11; Core; A few dishes observed stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
47.
4-501.11; Core; The gasket is torn on the sandwich prep cooler. The sandwich prep cooler ambient air temperature is 46-49F. EQUIPMENT shall be maintained in a state of repair. Repair these items.
0.5
49.
4-602.13; Core; The heat lamp has grease accumulation, the sides of the grill has grease build up as well as the knobs on the oven. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; The floors behind and beneath the cooking equipment are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 10/14/2019
Score: 96
#
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. Inspection led by Ursula Gadomski.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 12/28/2018
Score: 98.5
#
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 maintenance, repairs, and replacements accordingly.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 02/28/2018
Score: 95
#
Comments
Points
General Comments
Clean floors and walls beneath and behind equipment fryers and grills. Please note all cold food storage temperatures will drop to 41 degrees F. OR less January 01, 2019. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2)(b)(ii).
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 10/30/2017
Score: 97.5
#
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 repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (B) (ii).
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 02/29/2012
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
16.
THE SAUSAGE LINKS ARE 127F, SAUSAGE PATTIES 115F, COUNTRY HAM 107F. KEEP ALL POTENIALLY HAZARDOUS FOOD AT OR ABOVE 135F WHEN HELD HOT. THE ABOVE FOOD ITEMS WERE REHEATED TO 165F IN THE OVEN. REPEAT.
4.0
17.
RAW SHELL EGGS 60F. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR ABOVE 45F WHEN KEPT COLD. CORRECTED DURING INSPECTION.
2.0
45.
THE GRAY FLOOR IN THE STORAGE AREA NEEDS TO BE CLEANED. THE CEILING METAL DIVIDERS IN THE STORAGE ROOM ARE RUSTY. REPLACE.
0.0
46.
VENTS ARE DIRTY IN THE STORAGE AREA AND IN THE EMPLOYEE RESTROOM.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 06/23/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Fries stored next to uncooked sausage and raw hamburger. Store all food according to the final cook temperature.
1.5
16.
The sausage patties are 112, sausage links 130F that are further form the heat lamp. Potentially hazardous foods being hot-held must stay at 135 degrees F or warmer. These sausage patties were thrown out.
2.0
17.
The top layer of swiss cheese in prep refrigerator is 47F. Do not stack the food product above the food containers in the prep refrigerator. Corrected during inspection.
0.0
34.
Utensil drawer is dirty.
0.5
36.
Gaskets are torn on the soda refrigeration unit. Replace.
0.0
40.
The 3 tier rolling rack is dirty, some of the hood filters are dirty. Inside of fryer door has alot of build up, oven needs to be cleaned. The tracks are dirty on the soda cooler.
0.5
45.
Need to clean floors under and behind all equipment and floor drains. [Repeat]
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 12/14/2010
Score: 95.5
#
Comments
Points
10.
Raw hamburger stored below the raw chicken,and next to the french fries in the upright freezer. Store all food according to final cook temperature. Corrected during inspection.
1.5
16.
The sausage patties are 130F, under the heat lamp. Potentially hazardous foods being hot-held must stay at 135 degrees F or warmer. The heat lamp was lowered and the sausage patties were reheated for each order.
2.0
40.
The inside doors of the fryers have alot of grease build up. The outside of the sheet pans have alot of baked on debris.
0.5
45.
Need to clean floors under all equipment (especially under the 3 compartment sink) next to and around the mop sink, and floor drains.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
2. Found an employee drink(coffee) sitting on a counter with a lid. Employee drinks must be stored below the counter away from food and prep areas on an employee designated area. CDI 36. The coke refrigerator gaskets are torn. Replace.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 05/04/2010
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
2.
Found an employee drink(coffee) sitting on a counter with no lid. Found an employee beverage with a lid sitting on the top shelf of the reach in cooler above food. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - Drinks were moved.
0.0
11.
Found ice tea nozzles to have a build-up. Found a few pans to have a fuzzy residue on them(like they were towel dried). Found the ice scoop to be dirty. Found the sanitizer to be too strong in the sink and the bottles(dispenser is dispensing too strong). Quat ammonia sanitizer being used should have a concentration of 200-400 ppm. Food contact surfaces must be clean and in good repair. CDI - food contact surfaces were cleaned or moved to dish during the inspection. Sanitizer was diluted with water to the proper concentration levels. Will need to dilute the sanitizer until the chemical company can adjust the dispenser.
1.5
16.
Sausage was found at 114 degrees F in a pan on the counter. Found the hamburger patties to be 127 degrees at the beginning of the inspection. Employee informed the the sausage and the hamburger patties had been moved for a minute to clean and they had cooled down. Potentially hazardous foods being hot-held must stay at 135 degrees F or warmer. CDI - items were either discarded or reheated on the grill top.
2.0
17.
Found shredded cheese in an ice bath between 41-49 degrees F. Ice levels in the ice bath were not high enough. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - ice was added to the ice bath.
2.0
33.
Found the scoop handles in the grits and the pancake batter to be touching the food itself. In-use utensils must have handles and the handles must be extending out of the food.
0.0
34.
Appears that utensils are being towel dried. Be sure they are air dried and not towel dried.
0.0
35.
Found single-service knifes and drink lids not stored to be protected from customer contamination. Need to stored knives with the handles extending outward and the lids must be covered.
0.0
36.
Faucets at the 3 compartment sink are leaking. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Need to clean the following soiled surfaces: top of ice machine; top of soda machine; top of tea and coffee makers; and the handsink. Non-food contact surfaces must be clean.
0.0
45.
Need to clean floors under all equipment throughout the facility. Need to clean ceiling vents throughout the facility. Need to dust ceiling light fixtures. Floors, walls, and the ceiling must be clean and in good repair.
0.0
46.
Two light bulbs above the dish area need to be replaced to provide 50 fc of light for dishwashing.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 07/21/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Found raw ground beef stored above frozen fish in the reach-in freezer. Foods must be stored according to final cook temperature to avoid contamination. CDI - freezer rearranged during inspection to correct the violation.
0.0
11.
Ice maker has a moldy build-up. Unsweet tea earn has a moldy build-up. Food contact surfaces must be clean. CDI - Ice maker and tea earn were cleaned during the inspection to correct the violation.
1.5
16.
Sausage was found at 106-116 degrees F in the hot-hold unit. Manager informed the the sausage had been moved for a minute to clean and it had cooled down. Potentially hazardous foods being hot-held must stay at 135 degrees F or warmer. CDI- Sausage was up to 140 degrees F by the end of the inspection in the hot-hold unit.
0.0
17.
Shredded cheese was found between 48-53 degrees F in an ice bath. Pancake batter was found at 55 degrees F. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - Added ice to the ice bath of the pancake batter and created a better ice bath for the cheese.
2.0
23.
Use a proper ice bath to keep shredded cheese and pancake mix at 45 degrees F or below.
0.0
26.
Found a box of oats with no tightly fitting lid. Dry foods must have a tightly fitting lid once opened. Handle of scoop was touching product in the grits and the pancake mix. Handle must be out of the product to avoid contamination of the food.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Serve safe will be offered by Wake County at the end of October. Clean drawer that utensils are being stored. Be sure employee drinks have a lid and a straw and are stored in a manner that can not contaminate food, food contact surfaces, and single service items.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 02/11/2008
Score: 97.5
#
Comments
Points
3.
RAW EGGS WERE STORED ON THE SAME SHELF WITH BELL PEPPERS AND MUSHRROMS AND OTHER READY TO EAT FOOD ITEMS. FOOD MUST BE STORED ACCORDING TO THEIR FINAL COOK TEMPERATURE. THE EGGS WERE MOVED AWAY FROM THE SINGLE SERVICE ITEMS(COS).
2.5
General Comments
CLEAN OUT THE STORAGE DRAWERS. CLEAN THE HOOD FILTERS. CLEAN THE FLOORS AND THE WALLS NEAR THE SINKS AND THE CAN WASH WASH AREA. CLEAN THE BOTTOM AND THE DOOR AREAS ON THE COKE AND PEPSI BEVERAGE UNITS. KEEP THE ICE SCOOP ON A CLEAN SURFACE. KEEP TONGS ON A CLEAN SURFACE. RECAULK THE TOILET AREA. REPLACE PITTED PANS.
Location: 16 W Jones St RALEIGH, NC 27601-1030 Facility Type: Restaurant Inspection Date: 05/17/2006
Score: 92
#
Comments
Points
2.
American cheese 57F. Keep all potentially hazardous food at or below 45F when kept cold.
2.5
17.
Inside of the oven and inside the fryer door is dirty. Cabinents and shelving are dirty under the front counter and the cook line.Transformer box is dirty. Side of the upright freezer is dirty. .
2.0
28.
Floor is dirty and worn throughout the kitchen and storage room. Replace all missing coving and repair coving where needed and clean the floor. Floor drains are dirty. Wall is dirty next to the ice machine.
1.0
31.
Stainless steel cleaner stored next to coffee and salad dressing. Store all chemicals away(18")or below food.
2.5
General Comments
34. Keep all employee shirts and purses away from food.3. Some condensation is building up in the prep refrigerator.
