Location: 4035 Lake Boone TRL Suite 103 RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; Two coffee cups were stored on a dry storage rack beside the cook line, over single-use packaging items. Employees may keep beverages as long as they are closed and stored to prevent contamination of any food or equipment. If this area is convenient for beverage storage, recommend placing a bus tub on the bottom shelf for employee use. CDI-Manager discarded beverages.
0.5
23.
3-501.18; Priority; One container of roasted carrots in the walk-in cooler was marked with a prep date of 7/26, exceeding the 7 day hold limit. TCS foods shall be held for a maximum of 7 days with the date of prep counting as day 1 out of 7. CDI-Manager discarded the carrots.
1.5
33.
3-501.15; Priority Foundation; Roasted red peppers were placed from a can into the top of the prep cooler this morning. After 20 minutes, no change in temperature was measured. TCS foods shall be cooled in equipment designed for rapid cooling, in thin layers, in shallow pans, use ice or ice wands, frequently stirred, or using other effective methods. Verification Required; Highly recommend placing a can of peppers in the walk-in cooler for use in the mornings if more peppers are needed. EHS will return on 8/15 to ensure proper cooling methods.
0.5
42.
3-302.15; Core; 0 points; Cut avocados on the cook line observed with stickers remaining on surface. Upon discussion with the manager, avocados are not washed during prep. Except for whole, raw fruits and vegetables that are intended for washing by the consumer before eating, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for consumption. Ensure avocados are washed and all stickers removed during the wash process.
0.0
43.
3-304.12; Core; 0 points; Utensils were stored in standing water in heating equipment; water was measured at 120F. Utensils that are stored in water between uses shall be stored in water that is at least 135F. CDI-Manager increased temperature of heating equipment.
0.0
48.
4-302.13; Priority Foundation; Irreversible registering plate thermometer in facility does not work; possibly needs new batteries. For hot water sanitizing dish machines, an irreversible registering temperature indicator shall be provided and readily accessible. Verification Required; EHS will return on 8/15 to ensure that there is a working temperature device in the kitchen for use in the dish machine.
