Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/06/2024
Score: 97
#
Comments
Points
16.
4-602.11; Core; The ice machine has slight residue buildup on the metal plate inside at the top...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean these items more frequently.
0.0
16.
4-501.114; Priority; The dish machine (that is normally a high temp unit) was converted to chlorine while the booster is getting repaired but a negligible amount of residual chlorine could be measured on a utensil after it was ran through a cycle. The machine is set to be serviced again soon. Utensils will be sanitized in the 3 comp sink until then...A chlorine solution shall have a concentration indicated by the EPA (or the manufacturer 's) guidelines (50-200 ppm) when used as a sanitizing solution.
1.5
28.
7-201.11; Priority; Containers of chafing fuel and a spray bottle of sanitizer were stored on top of foam containers and plates in the cabinets underneath the breakfast counter in the dining room. CDI: Items relocated...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles.
1.0
43.
3-304.12; Core; The ice cream scoop was sitting in milky water without the faucet running. CDI: Faucet was turned on...Utensils may be stored in water if the water is running or maintained at 135F.
0.0
44.
4-903.11(A), (B) and (D); Core; Plastic and metal containers in various locations stored as clean were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.5
51.
5-205.15; Core; Multiple sinks in the kitchen are constantly, slowly running even when turned off. The right handle is missing from the server dump sink...The plumbing system and its fixtures shall be maintained in good repair. Facility has multiple maintenance orders in queue.
0.0
55.
6-501.11; Core; Three floor tiles are missing near the capped drain in the storage room...Physical facilities shall be maintained in good repair.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/09/2024
Score: 97
#
Comments
Points
20.
3-501.14; Priority; Cooked sweet potatoes and baked potato soup prepared the previous day measured 51F and 61F...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 by PIC.
1.5
33.
3-501.15; Priority Foundation; A covered container of cooked potatoes and a large pot of baked potato soup prepared the previous day were found in the walk-in cooler...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: Education given to employees.
0.5
44.
4-903.11(A), (B) and (D); Core; Different sized hotel pans were stacked and stored as clean but were still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.0
45.
4-903.11(A) and (C); Core; Trays were stored uncovered and with their food-contact surfaces exposed in several locations...Single-service/use articles shall be stored by using means that afford protection from contamination until used...Store these trays inverted/covered.
0.5
47.
4-502.11(A) and (C); Core; Rubber spatulas stored as clean were chipping...Food service utensils shall be kept in good repair...Discard damaged items if they cannot be repaired.
0.5
51.
5-205.15; Core; The pipe under the sink in the women's restroom is leaking. The men's toilet was constantly running and began to leak. Some of the prep sinks have slow drips...The plumbing system and its fixtures shall be maintained in good repair.
0.0
55.
6-501.11; Core; Three floor tiles are missing near the capped drain in the storage room...Physical facilities shall be maintained in good repair.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Hot dogs in the cold table measured up to 48F. Other product was cooling but measured ~43F and the ambient temp of the table was 46-49F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was relocated to a reach-in cooler. Have this unit deiced and serviced.
1.5
23.
3-501.18; Priority; A container of cottage cheese that was marked as opened on 8.01 (1.5 months prior) was found in the reach-in cooler...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: Voluntarily discarded.
1.5
35.
3-501.13 ; Core; Tuna was thawed under running water and then placed into the walk-in while still vacuum sealed...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to, or immediately upon completion of, its thawing. CDI: Education given. Packages were thawed to be cooked same day.
0.0
45.
4-903.11(A) and (C); Core; Trays, cups, plates, and coffee filters were stored uncovered and with their food-contact surfaces exposed...Single-service/use articles shall be stored by using means that afford protection from contamination until used. CDI: Product inverted/covered.
0.0
47.
4-502.11(A) and (C); Core; A rubber spatula stored as clean was chipping. Some of the plastic food containers are cracked. The soup well lids had no handles attached...Food service utensils shall be kept in good repair...Discard damaged items if they cannot be repaired.
0.5
49.
4-601.11(B) and (C); Core; Some of the walk-in cooler shelves have debris buildup. The ice cream lowboy freezer has residue buildup in the gaskets. The salad/fruit reach-in cooler has a drip and water is pooling at the bottom...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; The floor underneath the server's station in the front was soiled with old food and residue buildup...Physical facilities shall be cleaned as often as necessary to keep them clean. Improvement seen.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/09/2023
Score: 95.5
#
Comments
Points
16.
4-602.11; Core; The tea dispenser nozzles have residue buildup in them. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. CDI: Nozzles voluntarily sent to dish.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the cold table on the line measured 42-45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below...CDI: Ice placed underneath this product for lunch to cool it to 41F. Unit will be defrosted at the end of the night due to ice buildup.
1.5
28.
7-204.11 ; Priority; Quat sanitizer in a wiping cloth bucket measured above 500 ppm...Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine)...CDI: Bucket was dumped and solution remade.
1.0
44.
4-903.11(A), (B) and (D); Core; Plastic and metal containers stored as clean were stacked together wet. An ice paddle was stored in the reach-in freezer uncovered/unwrapped/unprotected...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Allow dishes to air dry before stacking them and protect this paddle from contamination
0.5
47.
4-502.11(A) and (C); Core; A rubber spatula stored as clean was chipping. Some of the plastic food containers are cracked. Food service utensils shall be kept in good repair...Discard damaged items.
0.5
49.
4-601.11(B) and (C); Core; Some of the walk-in cooler shelves have light debris buildup. The ice cream lowboy freezer has food buildup. The bun warmer drawers are in need of cleaning. Some of the cabinets in the dining room have condiment spills...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; The floor under the dish drying racks and the table next to the lowboy ice cream freezer are soiled. The wall next to the spray arm at the 3 comp sink is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; In dishwashing area, ceiling panels were warped/water damaged and metal ceiling vents were rusty and peeling...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures and surfaces above.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/20/2023
Score: 93
#
Comments
Points
10.
6-301.14; Core - No handwashing signs were posted in bathrooms used by food service staff...Handwashing signs shall be posted that notifies employees to wash their hands at handsinks used by food employees...Post signs as required.
0.0
16.
4-602.11; Core - In ice machine, some dark spots were on interiors walls and some mold build-up was on upper interior ice chute area...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase ice machine cleaning frequency.
0.0
20.
3-501.14; Priority - Broccoli soup cooled from yesterday (more than 6 hours ago) was at 53F...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding soup.
1.5
21.
3-501.16(A)(1); Priority - Cut hot dogs in hot holding cabinet were 125-131F...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating hot dogs.
1.5
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (containers of sauce and sweet potatoes)...RTE TCS* foods kept more than 24 hours shall have dates (date of preparation, use by date or both)...CDI by discarding foods or dating them. NOTE: Date of preparation is DAY #1.
0.0
28.
7-102.11; Priority Foundation - Found Oasis 146 sanitizer bottle with blue liquid inside, Glass Force bottle with clear liquid inside, and three unlabeled bottles with yellow liquid inside them...Working containers of chemicals, cleaners and sanitizers shall be labeled with common name of product inside...CDI by discarding liquid or entire bottles.
1.0
33.
3-501.15; Priority Foundation - Method used to cool broccoli soup was not sufficient to cool it down to 41F within 6 total hours (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, rapid cooling equipment (freezer, ice paddles or wands), and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by voluntarily discarding soup. NOTE: Must use calibrated thermometer to check food for proper cool down.
0.5
37.
3-302.12; Core - Some bottles with sauces and dressings were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
42.
3-302.15; Core - Observed worker taking cucumbers directly out of their original box and peeling them...Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients or cooked...CDI by washing the cucumbers before peeling them.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were being stacked while wet. Several clean dishes, pans and other containers on dish caddies and shelves were stored with food contact sides up. Some clean dishes were stored on soiled surfaces...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted on clean surfaces...Separate wet containers so they completely air dry before stacking, and cover or invert dishes and other containers on clean surfaces.
0.5
47.
4-501.11; Core - Many wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - Several pitchers, containers lids, dispensing tongs, red and black baskets, and serving trays were damaged or cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-205.10; Core - Braun chopper was labeled for house hold use, and table mounted can opener did not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment and replace with approved equipment.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and metal shelves (including undersides), metal cabinets, unused drawers/equipment, push carts, speed racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
0.5
55.
6-501.11; Core - Two hot water faucets at 3-comp sink and one at wait station (tea/coffee sink) were not working. Drain pipe under one food prep sink was leaking. In dishwashing area, ceiling panels were warped/water damaged and metal ceiling vents were rusty and peeling. Caulk was peeling in corners of vent hood above cooking line. Lights were out in walk-in freezer and men's bathroom (used by food service employees)...Physical facilities shall be maintained in good repair...Repair/replace damaged fixtures and surfaces above.
0.5
55.
6-501.114; Core - Observed unused or nonfunctional/damaged equipment in kitchen and outside by trash area...Items that are unnecessary to operation/maintenance of facility such as nonfunctional or unused equipment shall be removed...Remove unnecessary equipment.
0.0
55.
6-501.12; Core - Observed soiled walk-in freezer floor and kitchen floor corners...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Chris Knowles, Exp. 5/12/2027...DISCUSSION: Temp Rite dishwasher strips are rated at 180F water temperature. However, hot water sanitizing rinse at dishwasher rack only needs to reach a minimum of 160F. Obtain and use strips that change at 160F OR consider obtaining a waterproof maximum/minimum registering thermometer...>>>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: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/15/2022
Score: 96.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Observed several containers of food that are actively cooling in various equipment tightly wrapped with saran wrap. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Food containers were vented during the inspection.
0.5
38.
6-501.111; Core; Fruit flies observed in kitchen, primarily near 2-comp prep sink. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Work with professional pest control to mediate this issue.
1.0
44.
4-903.11(A), (B) and (D); Core; Metal food containers stored as clean observed stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. *Full points assessed for repeat violation.
1.0
47.
4-501.11; Core; Ice is beginning to form in the back of the condenser unit; chef states that this issue just started within the week. Glass door reach-in cooler is dripping from the interior fan and there is a container to catch drip until unit can be serviced. Equipment shall be maintained in a state of good repair and condition. Follow-up with work orders to ensure that these units are repaired.
0.5
55.
6-501.12; Core; Walk-in cooler walls with microbial growth beginning to form. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls in the walk-in cooler more frequently.
0.5
55.
6-501.11; Core; 1)Water is dripping from the ceiling tiles directly above the high. temp dish machine. Chef stated that EcoLab just visited to assess the issue and is in the process of replacing the dish machine. Please send spec. sheet of new dishwasher to Cristofer LeClair (919-306-6554)(cristofer.leclair@wakegov.com) prior to installing the new dish machine due to this being a major equipment change. 2)Replace the nonfunctional light bulb on one of the light fixtures in the walk-in freezer. Physical facilities shall be maintained in good repair. Replace the soiled ceiling tiles once the issue has been resolved. Replace the blown bulb in the walk-in freezer.
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
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/10/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Pans stored as clean observed with old stickers remaining and sticker residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Clean pans more thoroughly. CDI- Pans returned for additional cleaning.
1.5
40.
2-303.11; Core; Food handler working with food wearing a large watch.Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC directed employee to remove watch and rewash hands.
0.0
44.
4-903.11(A), (B) and (D); Core; Several containers stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. [REPEAT]
0.5
47.
4-501.11; Core; Two soup wells lacking handles. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- Lids replaced during inspection.
0.5
47.
4-202.11; Priority Foundation; One cracked plastic lid in use. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- PIC directed to replace lid.
0.0
54.
5-501.115; Core; Litter build-up along side of trash compactor. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/14/2021
Score: 94.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
10.
5-205.11; Priority Foundation; At the beginning of the inspection, hand sink was blocked by hot box unit. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Hot holding unit was moved away from sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese at prep line measured 47F. Also, coleslaw in reach-in unit measured 45F. TCS food shall be cold held at 41F or below. CDI- Food was voluntarily discarded.
1.5
23.
3-501.18; Priority; Bbq pork (dated 9/30) was being held beyond approved shelf life. Hold potentially hazardous foods at 41 F or below for no more than 7 days. CDI- According to PIC, food was date marked incorrectly. New date was placed on container.
0.0
33.
4-301.11; Priority Foundation; Prep cooler was not working at the time of the inspection. Facility was using ice baths for food at prep line. Equipment used for cold holding shall be sufficient in maintaining food at 41F or below. Verification Required: REHS will return on 10/19/21 to verify unit has been fixed. In the meantime, keep using ice baths or use other coolers.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean metal and plastic containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
48.
4-302.13; Core; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- No points deducted. PIC was educated. Get a temperature indicator for the dish machine
0.0
51.
5-205.15; Core; At the time of the inspection, two prep sinks were not working. Plumbing systems shall be maintained in good repair. Verification Required: REHS will return on 10/19/21 to verify prep sinks are working properly.
1.0
56.
6-403.11; Core; Employee drinks was stored next to clean equipment. Employees shall eat and drink away from food and clean equipment to prevent contamination. CDI- Drinks were moved.
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
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/27/2021
Score: 96.5
#
Comments
Points
General Comments
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/18/2019
Score: 97.5
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/04/2019
Score: 96.5
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/19/2018
Score: 97
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/01/2018
Score: 98
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com CFPM Eric Shackett Exp 7/11/23 NOTE: Several gaskets have been replaced. Facility is planning to remodel C Store area and replace some equipment in the 2nd floor auxiliary kitchen. Management is aware to contact Christina Sancha (919-868-2559, Christina.sancha@wakegov.com)
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/20/2018
Score: 96
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 03/02/2018
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/12/2017
Score: 96.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/30/2017
Score: 98
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/30/2017
Score: 97.5
#
Comments
Points
General Comments
Kitchen has improved on a lot of violations keep up the good work and keep in mind that: *Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/28/2015
Score: 97
#
Comments
Points
General Comments
When thawing vacuum sealed fish filets, poke holes in bags to reintroduce oxygen and prevent growth of C. botulinum./Cooling was much improved today (ice paddles had been purchased and used since last inspection for cooling large batches of soup), date marking was consistent, and backflow preventers had been installed at mop sink and along ice machine water line. Thank you!
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/27/2013
Score: 95
#
Comments
Points
General Comments
NOTE: C - 4-204.113 - Dish machine does not have a legible data plate. All dish machines are required to have a legible manufacturer?s data plate indicating proper operating specifications including temperature requirements and pressure for sanitizing rinse. When a new dishwashing machine is obtained, ensure this data plate is provided on machine and easily readable...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/29/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Found one employee drink stored near containers of food in refrigerator. Store all employees` drinks below and away from food, food contact areas, clean food equipment and utensils and other food/beverage contact items.
0.0
23.
Observed two large covered containers of tomato bisque cooling in walk-in cooler (internal temperature was 56-59F). Containers had about 15 inch food depth. Use any of the following methods to cool down hot foods properly: (1) use shallow containers of 2-4 inch food depth or less thickness for thick foods--consider using sheet pans where needed; (2) Use ice-water bath with ice-water at level of food in containers. Stir food frequently; (3) Add ice as an ingredient to food; (4) Only partially cover cooling foods or completely uncover them as long as there is no possibility of overhead contamination...Remember that hot foods must cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check for proper cool down of foods. Once food has cooled to 45F or less, it may be transfered to larger containers and completely covered.
1.0
25.
One metal stemmed food thermometer read 24F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F when calibrated using this method.
0.0
34.
Found many food containers and trays being stacked while wet. Also found food processor stored covered with water in it. Completely air dry these items before stacking them or invert them so they completely drain of water.
0.5
35.
In C-store, observed plastic knives stored with handles going in different directions. Store knives so that handles are going in one direction.
0.0
36.
Discard the cracked food and other storage containers and lids and replace as necessary...Replace the torn gaskets on a few refrigerator doors...Remove strings from oven door handle since they are absorbent and not easy to clean...Remove stickers from exteriors of some food containers...No cold water was available at dishwasher spray rinse arm. Maintain cold water (along with hot water already present) at this spray rinse area...Replace the rusty shelving in walk-in cooler with similar shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables and counters--handles, hinges and door frames on refrigerators, cupboards under matting in 2nd floor kitchen--interior/undersides of juice dispenser in wait station (black mildew observed)--some interior cupboards and corners in wait station areas (including where trash is located)--vent grates under door on front of small refrigerator in wait station--straw baskets used for crackers, bread, etc.--interior of sanitizing sink of 3-compartment sink--wire shelving in walk-in cooler and storage areas--baby high chair in C-store area.
0.5
45.
Clean the soiled floor drains under wait station areas...Clean the soiled flooring under ice bins in wait stations (including in 2nd floor kitchen)...Seal the holes in wall in mop sink/can wash room...Replace the missing drain cover in this sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Remember that after handling raw meats, raw chicken, etc. with gloved hands, gloves must be discarded and hands must be washed before changing tasks and handling/touching other items in kitchen...For more information on the new North Carolina Food Code Rules to go into effect on September 1, 2012, go to www.wakegov.com/food
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/20/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
food not stored correctly and food was not adequately protected
1.5
26.
Found open bag of brown sugar and open box of grits. Once packages of dry food are opened, store food leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.0
39.
In small satellite kitchen, found a Presto Tilt-n-Drain griddle that is not approved (marked "For household use only"). Also found milk crate being used as "shelving". These items shall be removed from facility and replace with approve equipment that meets the standards of the NSF or equivalent.
0.0
General Comments
OBSERVED hose bibb by outside trash compactor does not have a backflow preventer on it (hose was attached at time of inspection). Provide an approved backflow prevention device on this hose bibb. (Kitchen manager stated that this hose is not used by kitchen staff--it is only used by maintenance department for the building)
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/12/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
2.
Found employee water bottle on shelf above clean dish/utensil storage. Also found an empty employee water bottle on food prep surface. Store all employees` beverages below and away from food, food preparation areas and clean food and beverage equipment and utensil storage areas.
0.0
10.
At center breakfast buffet line, observed unprotected (uncovered) brown sugar and breads. Also observed residents seated at dining table only a few inches to about a foot away from exposed foods. Sneeze guard over chafing pans of food was not low enough to adequately intercept between mouth and nose of residents serving themselves. Sneeze guard was not covered on sides to adequately protected food underneath from coughing/sneezing by residents...Foods must be adequately protected at buffet line to prevent contamination of foods by residents. Properly place approved sneeze guards with side guards over foods. Keep dining tables and seating at least 5 to 6 feet away from central buffet counter area. Keep all foods (breads, brown sugar, etc.) under sneeze guard or other approved covering device.
1.5
17.
Found several incorrect temperatures of potentially hazardous foods (time-temperature control for safety foods) (PHF/TCS). See food temperature chart for milks and cream cheese at buffet line. These foods shall be kept at 45F or less.
2.0
34.
Found many clean food utensils stored in soiled containers. Also found clean plates and bowls stored on soiled mobile gray dish stacking units. Clean these soiled utensil/dish storage containers and gray racks.
0.5
35.
Observed food being stored in formed plastic buckets with lids that are hard to clean (with difficult to clean cracks and crevices). Once original contents of these buckets have been removed, buckets must be discarded or recycled. They must be not be reused for food storage.
0.5
36.
Discard damaged or cracked bus tubs, flat rectangular tray, rusty wire racks, and baskets and replace as necessary...Replace the peeling/rusty shelving in walk-in cooler and in other parts of kitchen and replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the damaged, peeling or moldy caulk in metal cupboard areas and behind sink areas...Repair the ceiling leak between FRP seams in walk-in cooler so that water does not drip...In lower opening of ice machine, properly resolder cracks in metal plate guard (so surfaces are smooth and easily cleanable) or replace plate if needed...Resurface or replace cutting boards that are stained and have deep knife cuts (including in satellite kitchen).
0.5
40.
Clean the following soiled surfaces and areas: metal shelving in walk-in cooler, storage areas and in reach-in refrigerators--interior bottoms of freezer units.--undersides of food preparation tables, solid metal shelves, metal cabinets throughout facility--exteriors and interiors of unused "hot holding" drawers--table drawer inserts and frames and undersides of drawer handles--refrigerator door gaskets, handles, door frames, metal slats below doors--shelving surfaces under plastic matting--exteriors of cupboards in C-store area--counters under microwave ovens--undersides of juicer in waitress area (around nozzle openings)--undersides of paper towel dispensers.
0.5
42.
Hose bibb by outside trash compactor does not have a backflow preventer on it (hose was attached at time of inspection). Provide an approved backflow prevention device on this hose bibb.
0.0
44.
Replace the cracked trash can top in kitchen area...Observed significant leachate/spillage on ground around and under outside garbage compactor. Clean these ground surfaces. Ensure compactor does not have any leaks that are causing leachate to leak out of compactor...Remove and properly dispose of the small accumulation of trash and debris on ground by wall underneath opening to trash compactor.
0.5
45.
Replace the rusty stripping between ceiling panels in dishwasher area.
0.0
46.
Clean the soiled (dusty) vents on sides of equipment...Clean the dusty ceiling vent opening/grates in kitchen area...Clean the soiled vent stacks above both ends of dishwashing machine.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Remember that after touching items such as soiled dishes/utensils (or contaminating gloves in any other way), gloves must be discarded and hands must be washed before putting on clean gloves.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/25/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
In walk-in freezer, found raw chicken stored above raw fish and some fully cooked foods and raw ground beef stored above/on top of beef steak packages...Remember to store foods in the following manner in all freezer and refrigerator units: raw chicken and raw stuffed meats on bottom shelves; on next shelf up stored raw ground meats and tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish, raw seafood and raw eggs; on next shelf up store raw beef steak or roast beef; on top shelves store fully cooked foods, vegetables, fruits, condiments, beverages, and other ready-to-eat foods.
0.0
11.
Found some dried food debris on electric food slicer. Thoroughly clean and sanitize slicer after use...Quaternary ammonium sanitizer (QA) used in 3rd compartment of 3-compartment sink was greater than 400 ppm (test strip started to turn blue). It shall be a minimum of 200 ppm but should not exceed 400 ppm. Must adjust sanitizer dispenser so that it does not dispense more sanitizer than necessary...Found some soiled carafes being stored as clean. Thoroughly clean and sanitize these carafes before storing them.
1.5
34.
Found many food pans and containers being stacked while wet. Completely air dry these items before stacking them...Do not store clean utensils/containers in straw basket since baskets are not easy to clean.
0.5
35.
In main kitchen and in C-store area, found many disposable food containers with food contact sides up. Also found unprotected coffee filters, styrofoam cups and plastic beverage lids. Also found many plastic forks, spoons, knives stored improperly...Store food containers inverted or in their original containers or original plastic bags. Keep coffee filters covered in their original containers...In C-store area, cover the top of styrofoam cup dispenser. Store plastic ware with handles going one way to avoid touching food contact areas. Store plastic lids with beverage contact sides down.
0.5
36.
Discard damaged or cracked silverware containers, bus tubs, rusty wire racks, a few food containers, Robot Coupe plastic part and small baskets and replace as necessary...Replace the peeling/rusty shelving in walk-in cooler and in other parts of kitchen and replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the damaged/peeling caulk in metal cupboard areas and in ventilation hood above cooking line...In satellite kitchen, repair the improperly functioning fan in interior of microwave oven...Repair the damaged hinges on cupboards in C-store area so the cupboard doors open and close properly.
0.5
39.
In dry storage room, found small electric domestic chopper. In C-store found small Rival crock pot, and in satellite kitchen, found Presto Tilt-n-Drain flat griddle. Remove these unapproved items from the facility since they do meet the standards of the National Sanitation Foundation (NSF) or equivalent...Do not use black milk crates as "shelving" since they do not meet the standards of NSF.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, dishwashing areas, rolled edges, solid metal shelves, metal cabinets throughout facility--exteriors and interiors of "hot holding" drawers--table drawer inserts and frames and undersides of drawer handles--interiors of ovens and oven door frames--refrigerator door gaskets, handles, door frames, metal slats below doors and sliding door tracks--shelving surfaces under plastic matting--exteriors of cupboards in C-store area--counters under microwave ovens--baby high chair in C-store area--undersides of juicer in waitress area--undersides of paper towel dispenser.
0.5
42.
Hose bibb by outside trash compactor does not have a backflow preventer on it (hose was attached at time of inspection). Provide an approved backflow prevention device on this hose bibb.
0.0
44.
Remove the accumulation of trash and debris accumulated by wall and outside garbage compactor and properly dispose of trash.
0.0
45.
Clean the soiled flooring and corners under equipment in both the main kitchen and satellite kitchen...Clean the soiled wall surfaces behind main kitchen cooking line...Clean the soiled corners and baseboards in C-store area.
0.5
46.
Clean the dusty ceiling vent grate in employee men's bathroom...The lighting in satellite kitchen is very dim. Also, the lighting over some cooking surfaces in main kitchen was 39-45 ft-candles (fc); above one corner of dishwashing area it was 33 fc...Provide at least 50 ft-candles of shielded light at food preparation areas, cooking areas and dishwashing areas. Provide at least 10 ft-candles of shielded light in all walk-in units and storage areas...Replace the burned out light bulbs under vent hood and in satellite kitchen area to increase illumination...In main kitchen ice cream freezer, remove the unprotected burned out light bulb or replace with an effectively shielded light bulb...In dishwasher area, replace the peeling/rusty ceiling vent cover.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
SNEEZEGUARD ISSUES: Provide adequate coverage of food at buffet lines with approved sneeze guards. Food must be kept back at least 7 inches from top edge of sneezeguard front. Remember that food must also be adequately protected on ends of sneezeguard...SELF-SERVICE AREAS IN DINING ROOMS: The buffet/self-serve line in dining area is a return trip type of service. When customers are allowed to return to a self-service area, written notice shall be provided informing customers that clean plates/bowls must be used for return trips...COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/04/2010
Score: 88 + Education Credit: 2 = 90
#
Comments
Points
2.
Found one open personal beverage bottle on food prep table and two other capped personal beverages on food prep table. All personal beverages must be stored covered and below and away from food, food preparation areas, and food/equipment storage areas...Recommend designating a specific area for employee beverages only. Remember - after drinking from beverage bottles, hands must be washed because of the potential of hand contamination from mouth of bottles...Suggest using beverage cups with very small drink hole on top OR covered cups with a straw to consume drinks in a sanitary manner.
1.5
3.
Observed food worker wash hands at food preparation sink...Hands must only be washed at approved handwashing sink...Observed dishwasher person handle soiled dishes with gloved hands and then proceeded to touch clean food containers with the same gloved hands. After touching soiled dishes/utensils with gloved hands and before handling clean dishes/utensils, discard gloves and wash hands before putting on new gloves...Also observed worker sweeping with broom and then proceeded to handle food storage containers. After contaminating hands in any way (after touching maintenance items, cleaners, garbage, face, hair, etc.), hands must be washed.
2.0
5.
Found one handwashing sink by bakery area blocked with different items in front of it. Do not store items in front of handsinks to ensure the are always easily accessible for handwashing.
0.0
10.
Observed completely uncovered muffins, granola and yogurt on buffet table. Also, buffet line foods were sitting too close to edge of overhead sneezeguards, making it possible for residents to easily sneeze/cough on food. At the "hot" buffet line, the sneezeguard only covered the front part of food. The whole backside of hot holding units were unprotected. Also observed breakfast juices in uncovered carafes in ice-water...Provide adequate coverage of food at buffet lines with approved sneeze guards. Food must be kept back at least 7 inches from top edge of sneezeguard front. The front edge of sneezeguard must not exceed 14 inches above the table where food is displayed. Food must be covered with proper sneezeguard or other method on both sides of table where food is displayed. Remember that food must also be adequately protected on ends of sneezeguard...Serve breakfast juices from covered carafes or pitchers or from juice dispensers...The buffet/self-serve line in dining area is a return trip type of service. Therefore, signs must be posted that In walk-in freezer, found a few improperly stored foods. Remember to store foods in the following manner in all freezer and refrigerator units: raw chicken on bottom shelves; on next shelf up stored raw ground meats and tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish, seafood and raw eggs (note: if the whole shell eggs or carton eggs are all pasteurized, these foods may be stored on shelves with ready-to-eat or cooked foods); on next shelf up store raw beef steak or roast beef; on top shelves store fully cooked foods, vegetables, fruits, condiments, beverages, and other ready-to-eat foods.
1.5
11.
Found a little dried food debris on electric food slicer and on some soiled pans stored in drawer. Thoroughly clean and sanitize these items after use.
0.0
16.
Found several incorrect temperatures of hot potentially hazardous foods (see temperature chart). Keep these foods at 135F or above.
2.0
17.
Found several incorrect temperatures of cold potentially hazardous foods (see temperature chart). Keep these foods at 45F or less (some foods were voluntarily discarded)...Until the sandwich reach-in refrigerator (across from cook line) is fixed to maintain foods at 45F or less, do not store any food in this unit.
2.0
23.
Observed condensation accumulated on inside bottom of lid on large deep soup container in walk-in cooler. This can be an indication that food was still warm when it was covered. Do not put cooling food into large deep containers until they are 45F or less. Cool foods rapidly using 2 to 4 inch pans, ice paddles and stirring food frequently. Ice-water baths may also be used. Keep ice-water at level of food in containers when cooling food and stir food frequently. Once food has been cooled completely to 45F or less, it may be transferred to larger containers and tightly covered. Remember that hot food must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...Also observed foods just freshly made on sandwich make line (in ice-water) that were at 70F and 73F respectively. Completely cool down these foods to 45F or less (within 4 hours) before putting them into ice-water bath for sandwich making at prep area. Always use pre-chilled ingredients to make salads.
1.0
24.
Found large vacuum packed beef slab in bottom of sink in standing water. To properly thaw foods, run cold water on top of food (70F or below) in a container with sufficient velocity to float off loose particles (water should flow up and out of container) OR thaw in refrigerator at 45F or less OR thaw through the normal cooking process.
0.5
26.
Found an unlabeled container of sugar and an open bag of dry food in storage. Once dry food bags have been opened, store leftovers in labeled containers with tight-fitting lids, in zip-lock type bags or in completely sealed bags or packages.
0.0
34.
Found many food pans and containers being stacked while wet. Completely air dry these items before stacking them...Found clean utensils stored in soiled containers or straw baskets in kitchen. Clean these containers. Do not store utensils in straw basket since baskets are not easy to clean.
0.5
35.
Found a number of single-use containers (used originally for baking items, etc.) that were being re-used for food storage and other utensil storage. Once the original food contents have been removed, discard or recycle these items since they are not easy to clean...In C-store area, store handles up or all going one way for plastic spoons and knives.
0.0
36.
Discard damaged or cracked food containers, lids, black round trays, etc. and replace as necessary...Replace the cracked/torn gasket on one refrigerator door...Properly wrap (insulate) the exposed copper pipe in walk-in cooler...Repair the improperly functioning sandwich refrigerator (across from cooking line) so that it maintains an air temperature of 45F or less (do not store any food in this unit until it is repaired)...Remove stickers from exteriors of food containers...Re-surface or replace the damaged or deeply stained cutting board. Remove from the establishment the wooden cutting board with deep cracks in it since it is not easy to clean.
0.5
39.
Found many plastic milk crates being used for storing foods in walk-in cooler and freezer. These crates are not easy to clean and are not approved "shelving". Replace crates with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Remove from the establishment the small burner "stove tops" since they are for outdoor use only and do not meet NSF standards.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, rolled edges, solid metal shelves--exteriors and interiors of "hot holding" drawers--table drawer inserts and frames--bottom shelves below food prep tables--interiors of ovens--trays that spices and condiments are stored on--refrigerator door gaskets, handles, hinges, door frames and sliding door tracks--shelving under plastic matting.
0.5
45.
Clean the soiled flooring under equipment, in corners, around legs, etc.
0.0
46.
Clean the soiled vent hood filters and the dusty ceiling vent grates in bathrooms...The lighting over many areas near cooking line/main serving line was 33-45 ft-candles. The lighting over several areas of the 3-compartment sink area and dishwashing areas was 38-44 ft-candles. Provide at least 50 ft-candles of shielded light at food preparation areas, cooking areas and dishwashing areas. Provide at least 10 ft-candles of shielded light in all walk-in units and storage areas...Also observed dim lighting in the C-store and second floor kitchen areas...Replace the burned out light bulbs throughout the kitchen areas to increase illumination.
0.0
47.
In dry storage, ensure shelving is 6 to 12 inches above the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/18/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
One employee beverage stored on shelf above prep line. Store drinks on lower shelf to prevent contamination of prep surface. CDI-beverage moved away from prep area.
0.0
26.
One bag potato chips in open bag in C-store. Store opened dry goods in sealed, labeled containers.
0.5
34.
Air dry metal sauce cups and other containers prior to stacking (repeat). Store pans inverted to protect food contact surface from contamination. Utensils stored in dirty drawer on prep line.
0.5
36.
Handle of 2 door refrigerator on left side of prep line damaged - repair so surface is smooth and easily cleanable. Replace utensils with melted handles and bowls with cracks or chips - these present cleaning obstacles. Repair bent metal piece in C-store behind middle display refrigerator, where it exposes machinery under unit. Tighten hinges of cabinet doors in C-store. Adjust spray nozzles of three compartment sink, dishwashing sink, and food prep sink so that they hang above flood rim; repair handle of spray nozzle at three compartment sink. Recaulk pot sink (repeat). Repair seam of walk in refrigerator wall with proper gasket (repeat).
0.5
40.
Clean sliding glass doors of middle display refrigerator in C store; underside of shelf above prep line; bottom of 2 door refrigerator in 2nd floor kitchen; inside of dairy refrigerator near coffee area (also adjust loose handle on this unit). Heat strip housing above hot holding line (repeat)
0.5
43.
Sensor handsink broken in kitchen.
0.0
46.
Replace damaged caulking of ventilation hood. Increase lighting above three compartment sink to at least 50 foot candles of light (repeat).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/15/2009
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Food stored on floor in freezer, lobster uncovered in refrigerator. Keep food off floor and cover food in refrigeration to protect these foods from contamination. Food moved off floor and lobster covered during inspection (CDI).
0.0
11.
Ice machine was growing small amount of mold inside, slicer had food debris on edge of blade, and glass had residue on lip. Clean all material off of the food contact surface before sanitizing thoroughly. Quat. Santitizer was at 100ppm in 3 comp. utensil wash sink. Items cleaned and sanitized during inspection,sanitizer mixed to proper concentration (CDI).
1.5
13.
Facility was parcooking chicken, prohibited by our rules. Chicken must be cooked completely (minimum temperature 165F) before beginning the cooling process to prevent growth of bacteria. Chicken placed back into oven to cook completely during inspection, final cook 165-170F (CDI).
0.0
14.
Soups did not meet cooling parameters of 135-70F within two hours and 70-45F within the next four hours. Cool soups according to time and temperature parameters in order to prevent growth of pathogenic microorganisms. Soups placed back into ice bath and stirred frequently to cool them rapidly (CDI).
2.0
23.
Soups in large containers in walk in cooler not properly cooled in ice bath prior to placement in walk in refrigerator. Check temperature during cooling process; stir frequently. Frozen ice paddles may be used to expedite cooling.
0.0
26.
Store opened dry goods in sealed, labeled containers.
0.5
34.
Bowl storage caster racks must be cleaned more frequently to prevent contamination of clean dishes. Store oven racks and pans off the floor. Air dry metal sauce cups and other containers prior to stacking.
0.5
35.
Invert single-service items or keep covered to protect from contamination. Keep sleeves up around lips of cups to protect them. Single service preformed buckets must not be reused for food storage.
0.5
36.
Repair pot with loose handle, replace slicer blade which is rusted, repair seam of walk in refrigerator wall with proper gasket, replace damaged gaskets of refrigerators as needed. Route drain lines from soda machine into drain trough in drink prep station. Replace rusted legs of air drying racks in dishwash air drying area. Repair cabinet door hinge in upstairs kitchen. Recaulk pot sink.
0.5
40.
Clean racks of walk in refrigerator from mold debris, cabinet area under glass storage unit in drink station, radio in vegetable prep area (above food contact surface), heat strip housing above hot holding line, juice dispenser (surface surrounding nozzles), hot dog roller edges in C-Store, interior of microwave in C-Store, air drying racks in bakery area, behind large door handle of walk in refrigerator shelf under coffee machine in C-Store.
0.5
45.
Clean the floors in upstairs serving area underneath equipment.
0.0
46.
Increase lighting in upstairs serving kitchen and downstairs three compartment sink room to at least 50 foot candles of light.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/05/2008
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
3.
There is no approved method of handwashing in upstairs dining room ,due to handwash sink not having a method of turning on water, and no available soap, during the lunch time food preparation activities.(CDI- supply soap/towells and use the adjacent dump sink for handwashing untill repair is made to original handwash sink. Contact inspector when repair is made).
2.0
11.
Backside of food slicer blade, food processor blade, and vegetable slicer have food debris on surfaces, after wash/sanitize steps ( CDI-washed/sanitized).
1.5
26.
4 opened bags of dry foods (upstairs kitchen) are not properly stored [ once original package is opened, remaining dry food must be stored in tightly covered or sealed containers].
0.0
34.
Plastic dish machine racks must be stored above the floor.
0.0
36.
Replace the damaged door gaskets on prep line 2 door refrigerator and on waitstation milk refrigerator. Replace the missing knob on lid of soup urn ,in convnt. store. Repair leaking coffee/tea prep sink.
0.5
40.
Need to clean the following items: Interior of waitstation milk refrigerator;gaskets on reach-in refrigerators; wire shelving (cheese storage)in walk-in refrigerator.
0.5
43.
Handwash sink at entrance to main kitchen does not have towells available.Handwash sink (upstairs kitchen) does not have control knobs to turn-on and adjust water/temperature. Handwash sink (upstairs kitchen) does not have soap available to wash hands. Handwash sink in convenience store does not have towells to dry hands with.
2.0
45.
Remove mold growth from grout lines and tile surfaces, behind utensil wash sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Facility will now have 3 grade cards posted: Main dining room, Upstairs dining room, and Convenience store.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/21/2008
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
Keep all potentially hazardous cold foods 45F or below. Chicken rice from dinner the day before was stored in a refrigeration unit and had a temperature of 48F-53F. Manager discarded the chicken rice. COS
2.5
15.
Allow all utenisls to air dry. Do not store ice cream scoop in standing water. Clean utensil drawers.
1.5
17.
Clean all bread drawers. Remove plastic mesh padding and clean shelving underneath drink glasses. Replace damaged gasket on 2 door refrigerator under salad area.
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/17/2007
Score: 88 + Education Credit: 2 = 90
#
Comments
Points
3.
Keep all foods covered in refrigeration units to prevent contamination. COS.
2.5
10.
All foodhandlers must wear hair restraints.
1.0
11.
Properly wash, rinse, then sanitize all utensisl before storing them as clean. Numerous dirty knives and utensils stored with clean items. Dishmachine not functioning properly. Use 3 compartment sink to wash, rinse, then sanitize all utensils.
5.0
15.
Store utensils with handles going in the same direction.
1.5
17.
Thoroughly clean all shelving, refrigeration units, and plastic drink cup grates.
1.0
28.
Clean black mold/mildew from walls near 3 compartment sink and dishmachine areas.
1.0
General Comments
#30-Replace burnt out light bulbs in hood unit. Follow-Up: 10/19/2007
Location: 1200 Carlos Dr RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/23/2007
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
11.
Properly wash, rinse, and sanitize all utensils before storing them as clean. Numerous knives stored on knife racks were dirty. Dirty pan stored in drawer. Dishmachine not functioning properly.
2.5
15.
Improper ice and dry scoop storage. Do not store scoop handles in products.
1.5
17.
Clean all refrigeration/freezer units, clean all shelving and cabinetry, and all prep tables.
1.0
28.
Clean walls to remove mildew build up in dish wash area.
