Location: 6260 PLANTATION CENTER DR Suite 101 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 05/01/2024
Score: 99.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Observed container of cooked cabbage on approve time control and time not written on white board. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Time was added during inspection.
0.0
43.
3-304.12; Core; Observed cooking utensils stored in container of standing water on stovetop with temperature of 86F. Manager stated temperature was turned down because utensils were getting too hot to touch. During pauses in food preparation or dispensing, food utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F or in clean, protected location. CDI-by turning heat up on stovetop.
Location: 6260 PLANTATION CENTER DR Suite 101 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 11/06/2023
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler, storage shelf and black shelf liners. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, foo residue, and other debris. Increase cleaning on these surfaces.
Location: 6260 PLANTATION CENTER DR Suite 101 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 04/19/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed large pot on stovetop blocking handwashing next to cookline. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Large pot was moved.
1.0
56.
6-403.11; Core; Observed employee drink stored above food in walk-in cooler, employee's groceries, coat and bag stored on top of foods in back area. Areas designated for employees to eat, drink and store person belongings shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. CDI-Item were moved during inspection.
Location: 6260 PLANTATION CENTER DR Suite 101 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 12/21/2022
Score: 100
#
Comments
Points
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
Location: 6260 PLANTATION CENTER DR Suite 101 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 07/05/2022
Score: 98
#
Comments
Points
6.
2-401.11; Core; Observed two employee beverages stored on food prep areas. Employee shall eat and drink in only designated areas where the contamination of exposed food, clean equipment, utensils, linens, unwrapped single service and single use articles or other items needing protection cannot result. CDI-Employee beverages were moved during inspection.
0.5
24.
3-501.19; Priority Foundation; Observed two containers of cooked cabbage stored on top of hot hold cabinet. Manager stated it was on time control but there were no written procedures. If time without temperature control is used as the public health control for TCS(Time/Temperature Control for Safety) food, written procedures shall be prepared in advance. CDI-by discussing and filling out Time as Public Health Control form with manager.
1.5
33.
3-501.15; Priority Foundation; Observed curry chicken cooling on kitchen shelf with temperature of 112F. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled such as using rapid cooling equipment, ice-water bath and other effective methods. CDI-by placing in walk-in cooler.
0.0
43.
3-304.12; Core; Observed cooking utensils stored in container of standing water. During pauses in food preparation or dispensing, food utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F or in clean, protected location. CDI-Standing water was discarded.
Location: 6260 PLANTATION CENTER DR Suite 101 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 02/10/2022
Score: 97.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Emailed employee health policy to manager at the end of inspection.
0.0
6.
2-401.11; Core; Observed some employee beverages stored on or above food prep areas. Employee shall eat and drink in only designated areas where the contamination of exposed food, clean equipment, utensils, linens, unwrapped single service and single use articles or other items needing protection cannot result. CDI-Employee beverages were moved during inspection.
0.5
10.
6-301.12; Priority Foundation; No paper towels in men's restroom. Each handwashing sink shall be provided with individual disposable towels or other hand drying device. CDI-Paper towels were added.
0.0
21.
3-501.16(A)(1) ; Priority; Observed mac n cheese, fish and fried chicken with temperature below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above for hot holding. CDI-Foods were reheated and lids were added to maintain temperatures.
1.5
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer buckets of less than 200 ppm. They shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. CDI- New batch of QA sanitizer was made for wipes.
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
