Location: 1910 Falls Valley Dr RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 07/25/2024
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Butter chicken, lamb, and cooked noodles in prep cooler on the line were lacking a datemark; PIC stated that these items were cooked two days ago. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). VR- EHS will return to verify compliance of this item. See additional notes below.
0.0
23.
3-501.18; Priority; Container of fried bread with potato filling found with a prep date of (7/15) in the reach-in cooler. A TCS food shall be discarded if it exceeds the 7 day hold at 41F or below. CDI- Food was voluntarily discarded by PIC.
1.5
38.
6-501.111; Core; A few gnats found near juicing prep area. The premises shall be maintained free of insects, rodents, and other pests. Pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions. Cleaning is needed in this area to deter pest harborage.
0.0
43.
3-304.12; Core; No utensils stored in room temperature water during today's inspection as noted in previous inspections but EHS found scoops with no handles in two bulk dry goods containers. In-use or between-use utensils shall be stored with handles up and out of food or stored outside of food on clean surface. Ensure all dispensing utensils have extended handles and are properly stored.
0.0
45.
4-502.13; Core; Single-use containers labeled as "Gulab Jamun" and "Dosa Batter" found holding other food product. Containers are being washed and reused. Single-service and single-use articles may not be reused. Do not reuse these containers.
0.5
49.
4-602.13; Core; Thorough cleaning is needed in the juicing prep area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CDI- Cleaning was initiated during the inspection.
0.5
General Comments
VR- EHS WILL RETURN TO VERIFY THAT TCS FOODS ARE BEING PROPERLY DATEMARKED BY AUGUST 1, 2024. Follow-Up: 08/01/2024
Location: 1910 Falls Valley Dr RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 03/26/2024
Score: 96.5
#
Comments
Points
20.
3-501.14; Priority; An 8 in deep hotel pan and glass bowl of rice located in the reach-in cooler and prepared 2 days prior measured up to 52F in the middle of the product...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Product voluntarily discarded and discussion had about rapidly cooling the product once the temperature drops to 135F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The top portion of chicken, a pan of onion sauce, and cream were stacked over the fill line of the flip-top cooler near the range and measured up to 45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items were relocated to cool.
0.0
23.
3-501.18; Priority; A pan of yogurt was dated 03.10 and a pan of cooked mix veg was labeled 03.11...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: The facility has a new dating system and new employees that placed the incorrect date on these items. Yogurt voluntarily discarded. Mixed veg had a prep date of 03.24 and was labeled as such.
1.5
33.
3-501.15; Priority Foundation; An 8 in deep hotel pan and deep glass bowl were found full of rice that been cooked and cooled on the 24th (2 days prior)...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Discussion had about the cooling process, using shallower pans, and ice baths combined with stirring.
0.0
43.
3-304.12; Core; Ladles/Spoons were held in clean, 99F temp water. A container with no handle was found sitting inside of food...During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods. CDI: Utensils relocated.
0.5
47.
4-502.11(A) and (C); Core; The white bowls using for tossing spices have cracks in the bottom...Utensils shall be maintained in good repair or discarded/replaced.
Location: 1910 Falls Valley Dr RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 11/15/2023
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; Balls of battered cheese were dated for 10.25 and a cooked potato dish was dated for 11.06 (9+ days before)...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; A gallon of milk opened the previous day was not date marked...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Milk dated. All other date marking was fine.
0.0
36.
4-204-112; Core; There is no ambient thermometer in/outside of the pastry hot holding cabinet...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit. Place an ambient air thermometer inside of the pastry hot hold box to ensure it is maintaining the temperature set by the gauge.
0.0
37.
3-302.12; Core; Some of the containers of dry ingredients, like sugar, salt, and cornstarch, were not labeled...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food.
0.0
43.
3-304.12; Core; Ladles/Spoons were held in clean, room temp water. A scoop's handle and a deli container were found sitting inside of food...During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods. CDI: Utensils relocated.
