Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 08/21/2024
Score: 94
#
Comments
Points
16.
4-703.11; Priority; Irreversible temperature measuring device was not reaching 160F in the dishwashing machine after being ran several times. Food contact surfaces shall reach 160F to be sanitized using hot water. VR- EHS returning on 8/23/24 to ensure dishwashing machine has been adjusted. Use 3 compartment sink to sanitize in the meantime.
1.5
20.
3-501.14; Priority; Two large containers of soup that began cooling last night in the walk-in cooler were at 49F. Potentially hazardous food shall cool from 135F to 41F in a total of 6 hours. CDI- Soup was voluntarily discarded by PIC. Use approved methods such as small portions, cooling wands, and ventilation to allow food to properly cool.
1.5
23.
3-501.17; Priority Foundation; Containers of cooked soup and large open container of salsa were found with no date marking. After being prepared or opened, ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period.
1.5
41.
3-304.14; Core; Damp wiping cloths were found being stored on prep surface. Quat sanitizer buckets were at a concentration less than 200ppm. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Minor amount of dishes were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in an self draining position that allows air drying.
0.0
47.
4-501.11; Core; Walk-in freezer is not properly closing, causing ice buildup on shelving and food boxes. Equipment shall be maintained in a state of good repair.
0.0
48.
4-302.14; Priority Foundation; PIC could not locate an irreversible thermometer to measure hot water at the utensil level. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. This shall be accessible upon request. VR- EHS returning in 10 days to ensure thermometer for dishwashing machine has been provided.
0.5
49.
4-601.11(B) and (C); Core; Cooking equipment exteriors have food/grease residue buildup and need to be cleaned. Hot box has residue building in the interior. Non food contact surfaces shall be kept free of soil residue and other debris.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 02/19/2024
Score: 94
#
Comments
Points
15.
3-302.11; Priority; Raw ground beef stored over several sheet pans of raw whole muscle pork. Food shall be protected from cross contamination by stored raw animal foods below ready-to-eat foods, and raw animal foods based on final cook temperature with poultry at the bottom. CDI: Raw ground beef moved to bottom rack. Storage order educational resources emailed to operator. Please be aware that repeat violations will result in full points taken.
1.5
21.
3-501.16(A)(1); Priority; Pre-portioned plates of pasta, fish, and chicken holding below 135F inside service line hot-hold cabinet. Pasta holding below 135F inside older hot cabinet near ice machine. TCS foods shall be maintained at 135F or above. CDI: New hot-holding unit was in "proof" setting and was changed to "hold" setting. Pasta moved to alternate holding-unit. This violation has been cited three inspections in a row. Full points taken.
3.0
28.
7-201.11; Priority; One sanitizer bottle stored with waffle irons on prep counter. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Sanitizer moved.
0.0
35.
3-501.13 ; Priority Foundation; Bags of raw shrimp thawing on a speed rack outside of temperature control.
0.5
39.
3-305.11; Core; Several boxes of food stored on the floor inside walk in freezer and walk-in cooler. Food shall be protected from contamination by storing the food in a clean, dry location at least 6inches above the floor. Please be aware that repeat violations will result in full points taken.
1.0
47.
4-501.11; Core; Badly torn/warped gasket on reach-in hot-hold unit. Gasket is creating a gap in the door and allowing hot air to escape the unit. Rust on several shelving units throughout facility. Equipment shall be in good repair.
0.0
General Comments
Significant improvement in cleanliness noted during this inspection. Keep up the good work!
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 10/16/2023
Score: 94.5
#
Comments
Points
15.
3-302.11; Priority; Two large pieces of raw whole muscle beef stored over cooked ham chubs and cooked turkey breasts inside walk-in cooler. Food shall be protected from cross contamination by stored raw animal foods below ready-to-eat foods, and raw animal foods based on final cook temperature with poultry at the bottom. CDI: Raw items rearranged with ready-to-eat on top. Storage order stickers left by inspector for future reference.
1.5
16.
4-602.11; Core; Residue build-up inside ice machine. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned.
1.5
21.
3-501.16(A)(1); Priority; Hot cabinet near service line holding TCS to-go plates holding below 135F. EHS observed badly torn/warped gasket creating a large gap and allowing heat to escape the unit. TCS foods shall be maintained at 135F or above. CDI: Items removed and reheated. This unit needed to be replaced.
1.5
38.
6-501.111; Core; Few flies observed in dry storage room. Premises shall be maintained free of pests.
0.0
39.
3-305.11; Core; Few boxes of food stored on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location at least 6inches above the floor.
0.0
47.
4-501.11; Core; Badly torn/warped gasket on reach-in hot-hold unit. Gasket is creating a gap in the door and allowing hot air to escape the unit. Rust on several shelving units throughout facility. Equipment shall be in good repair.
0.0
54.
5-501.114; Core; Drain plug missing on outside receptacles, trash being pulled through plug holes by pests. Drains in receptacles and waste handling units for refuse, recyclables, and returnable shall have drain plugs in place. Please have drain plugs replaced. Contact trash company and have this addressed by next inspection.
0.5
55.
6-501.12; Core; Significant dust/rust build-up on ceiling air vents and panels. Cleaning needed on flooring in dish area. Detailed cleaning of the walls and floors inside dry storage room needed. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; Employee drink stored on ingredient shelving over grill prep station. 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. CDI: Cup removed.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 06/01/2023
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; Hot cabinet near service line holding TCS to-go plates holding below 135F. TCS foods shall be maintained at 135F or above. CDI: Items reheated and moved to by order system.
1.5
28.
7-204.11; Priority; Spray bottles of bleach cleaner at a very high concentration, observed bleaching out test strips. Chemical sanitizers applied to food-contact surfaces shall be used as the proper concentration (50-200ppm for chlorine bleach). CDI: Sanitizers remade at proper concentration.
1.0
28.
7-201.11; Priority; Sanitizer bottles stored with single-use items on storage rack. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Items moved.
0.0
41.
3-304.14; Core; Damp wiping clothes stored on dish table outside of chemical sanitizer. Wet wiping cloths shall be stored in a sanitizing solution in between uses.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed in steam wells on service line and on hood ventilation system. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue. Massive improvement of cleaning noted.
0.0
51.
5-202.13; Priority; Dish spray hose hanging well below flood rim of the wash sink. An air gap between the water supply inlet and the floor level rim of the plumbing fixture shall not be less than 1 inch. Please have hose replaced, spring tightened, or work order available by Monday June 5th, 2023.
1.0
54.
5-501.114; Core; Drain plug missing on outside receptacles, trash being pulled through plug holes by pests. Drains in receptacles and waste handling units for refuse, recyclables, and returnable shall have drain plugs in place. Please have drain plugs replaced.
0.0
55.
6-501.12; Core; Floors in dish area in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Massive improvement of cleanliness noted.
0.0
General Comments
Verification required: EHS will return on June 5th, 2023 to check on the status of the spray hose on dish pit. Follow-Up: 06/05/2023
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 02/10/2023
Score: 92
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Sticker residue and food debris observed on several dishes. Food debris on can opener blade and inner compartment. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
3.0
16.
4-602.11; Core; Heavy pink residue build-up inside ice machine and gray/brown residue inside ice dispenser shoot. Residue observed inside tea dispenser gaskets. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned.
0.0
16.
4-602.11; Priority; Food debris build-up observed on kitchen meat slicer. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer disassembled to be cleaned.
0.0
23.
3-501.17; Priority Foundation; Several large containers of soups made the previous day did not have date markings. Time/Temperature control for safety foods shall be date marked with either the date of preparation as day 1 or the date of discard. CDI: Date marking applied.
1.5
33.
3-501.15; Priority Foundation; Large, densely filled plastic container of prepared slaw placed inside cold top service line to cool. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller, thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: EHS provided cooling method guidance, consider using ice to speed up cooling process or containers made to facilitate heat transfer.
0.5
39.
3-305.11; Core; Several boxes of food stored on the floor inside walk-in freezer; box of produce stored on the floor inside walk-in cooler. Food shall be protected from contamination by storing the food in a clean, dry location at least 6inches above the floor.
2.0
41.
3-304.14; Core; Wet, soiled wiping clothes stored inside prep sink basin and prep counter. Wet wiping cloths shall be stored in a sanitizing solution in between uses.
0.0
45.
4-903.11(A) and (C); Core; Paper products/single-use items stored on the floor in back storage room. Single-use items shall be stored in a clean, dry location at least 6 inches above the floor.
0.0
49.
4-602.13; Core; Cleaning needed on exterior portions of equipment and on shelving units inside walk-in units. Grease build-up behind grill station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue.
0.5
54.
5-501.114; Core; Drain plug missing on outside receptacles, one has a soiled cloth stuffed into drain opening. Drains in receptacles and waste handling units for refuse, recyclables, and returnable shall have drain plugs in place.
0.0
55.
6-501.12; Core; Floors, floor drains, and walls behind grill station throughout facility in need of thorough cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-501.110; Core; Employee jacket observed hanging on dry storage shelving, and an employee jacket balled up on storage shelving in main prep area. Lockers or other suitable facilities shall be used for the orderly storage of employee items.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 11/21/2022
Score: 93
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Sticker residue observed on several dishes and food debris on knives stored on magnetic strip. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
16.
4-602.11; Core; Pink residue build-up inside ice machine and inside ice dispenser shoot. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned.
0.0
23.
3-501.17; Priority Foundation; Large container of slaw prepared Saturday did not have the corresponding date marking. Time/Temperature control for safety foods shall be date marked with either the date of preparation as day 1 or the date of discard. CDI: Date marking applied.
1.5
39.
3-305.11; Core; Several boxes of food stored on the floor inside walk-in freezer; a few boxes of produce stored on the floor inside walk-in cooler. Food shall be protected from contamination by storing the food in a clean, dry location at least 6inches above the floor.
2.0
41.
3-304.14; Core; Wet wiping clothes stored inside prep sink basin and prep counter. Wet wiping cloths shall be stored in a sanitizing solution in between uses.
0.0
49.
4-601.11(B) and (C); Core; Grease residue build-up on hood ventilation system above grill station, dust build-up on fan guards in walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue.
0.5
51.
5-202.13; Priority; Spray hose nozzle is hanging significantly below the flood line of the dishwashing service sink. An air gap between water supply inlet and the floor rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. CDI: EHS provided air gap education, PIC to have fixture raised.
1.0
54.
5-501.114; Core; Drain plug missing on outside receptacle. Drains in receptacles and waste handling units for refuse, recyclables, and returnable shall have drain plugs in place.
0.0
55.
6-501.12; Core; Floors, floor drains, and walls behind grill station throughout facility in need of thorough cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Please remind staff to close cooler doors behind them after use.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 05/09/2022
Score: 90.5
#
Comments
Points
2.
2-102.12 (A); Core; There is no certified food protection manager on site during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information.
1.0
10.
5-205.11; Priority Foundation; Pitcher stored in service line hand sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Item removed.
1.0
16.
4-601.11 (A); Priority Foundation; Food debris on dishes stored as clean, food debris on can opener blade and inner compartment. Equipment food-contact surfaces and utensils shall be clean to the sight and tough. CDI: Items moved to be cleaned.
1.5
16.
4-501.112; Priority Foundation; Thermal disk reading 157.8 after multiple cycles at high temperature dish machine. The temperature of the hot water sanitizing rinse may not be more than 194F or less than 180F. CDI: Facility to use 3-compartment sink until dish machine can be serviced.
0.0
16.
4-602.11; Core; Pink growth inside ice machine. Equipment such as ice bins and components such as ice makers shall be frequently cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Large container of cut lettuce holding at 50F on serving cart in kitchen area. Time/Temperature control for safety foods shall be maintained at 41F or below. CDI: Lettuce moved to walk-in cooler.
1.5
23.
3-501.17; Priority Foundation; Large container of curry kitchen soup without a date marking. Time/Temperature control for safety foods shall be date marked with either the date of preparation as day 1 or the date of discard. CDI: Date marking applied.
1.5
23.
3-501.18; Priority; Container of chicken breasts dated 4/28/2022. Food that exceeds the appropriately marked date or time combination shall be discarded. CDI: Chicken discarded.
0.0
39.
3-305.11; Core; Several boxes of food stored on the floor inside walk-in freezer, a few boxes of produce stored on the floor underneath back storage shelving racks. Food shall be protected from contamination by storing the food in a clean, dry location at least 6inches above the floor. Repeat.
1.0
44.
4-901.11; Core; A few pans stored as wet and unable to properly drain. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining.
0.0
45.
4-903.11(A) and (C); Core; Several boxes of single-service articles stored on the floor in back storage/chemical room. Single-use articles shall be stored in a clean, dry location at least 6inches above the floor.
0.5
47.
4-501.11; Core; Gasket on warmer unit stained and warped. Rust on several shelving units throughout facility. Equipment shall be in good repair. Repeat.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on exterior portions of equipment and on shelving units inside walk-in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue.
0.5
55.
6-501.12; Core; Floors and floor drains throughout facility in need of thorough cleaning. Black growth on walls in dish washing area. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 11/01/2021
Score: 97
#
Comments
Points
38.
6-501.112; Core; There was a dead roach under the clean dish rack. Dead insects shall be removed as often as necessary to prevent accumulation, decomposition, or the attraction of pests. CDI-Insect was removed.
1.0
39.
3-305.11; Core; There were a few opened bags of flour and corn meal stored under the prep table. Food shall be protected from contamination by storing it in a clean, dry location where it is not exposed to splash, dust, etc. CDI-The flour was placed into containers with lids for storage.
1.0
41.
3-304.14; Core; Wet wiping cloths were stored on the shelf on the steam table in between uses. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Wiping cloths were put in a quat sanitizing solution.
0.5
47.
4-501.11; Core; The dish drying rack is rusting. The gaskets on the walk in cooler are stained. Equipment shall be in good repair. Please repair/replace shelving and gaskets.
0.5
48.
4-302.13 B; Priority Foundation; Facility does not have an irreversible thermometer to measure hot water at the utensil level. ) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and
readily accessible for measuring the UTENSIL surface temperature. Advised PIC on the type of thermometer needed.
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: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 12/02/2019
Score: 92
#
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.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 07/24/2019
Score: 96.5
#
Comments
Points
General Comments
Facility will be replacing several large pieces of equipment in kitchen area. EHS will forward a list of items to plan review for approval.*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. Follow-Up: 08/03/2019
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 03/25/2019
Score: 96
#
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
Complaint ID 8773591 Note: Facility was not using salad bar or hot bar today due to illness among residents. Dining room is closed to residents and all food is being individually packaged in single-use, disposable containers and delivered to rooms. Facility is using Clorox wipes (ammonium chloride over 500ppm) to sanitize common areas/handles/etc. Emailed kitchen PIC and facility director recommendations on Norovirus control (not a confirmed Norovirus outbreak) for Long Term Care Facilities to use for disinfecting doorknobs, tables, toilet handles, etc. Follow-Up: 04/04/2019
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 12/19/2018
Score: 95
#
Comments
Points
General Comments
*A follow up will be conducted on 12/28/18 to verify that the dish machine is sanitizing properly and the hand wash sink is working and providing hot water to at least 100F. *
*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: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 04/06/2018
Score: 97.5
#
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.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 10/06/2017
Score: 97.5
#
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.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 05/30/2017
Score: 97
#
Comments
Points
General Comments
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 05/20/2016
Score: 92
#
Comments
Points
General Comments
Verification required for Item #46 on this report (sanitizer test strips). By May 30, 2016, send photo and/or invoice showing that quaternary ammonium sanitizer test strips have been obtained. Send to Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 05/30/2016
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 12/28/2015
Score: 90
#
Comments
Points
General Comments
Verification required for Item #8 on this report (hot and cold running water at serving line handsink). A verification visit will be made on 1/7/16 to evaluate completion of this item...NOTE ABOUT GLOVE USE: When gloves are contaminated with raw meats, maintenance items, soiled dishes, etc., gloves shall be discarded and hands washed BEFORE handling clean utensils, foods, etc. Follow-Up: 01/07/2016
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 08/10/2015
Score: 92.5
#
Comments
Points
General Comments
Verification required for Items #49 (5-203.14) on this report. By Thursday, August, 20, 2015, submit photo of approved backflow prevention device attached to mop sink/can wash faucet to lucy.schrum@wakegov.com ...DISCUSSION ABOUT SHELL EGGS: PIC stated that they are pasteurized eggs. Did not observe a red "P" on each individual egg and no original boxes or invoices were available to determine that these eggs are indeed pasteurized. Ensure they are pasteurized shell eggs by contacting distributor and providing documentation to show they are pasteurized. Follow-Up: 08/20/2015
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 01/29/2015
Score: 91
#
Comments
Points
General Comments
For signs and other educational material visit our website at http://www.wakegov.com/food/Pages/default.aspx
To download the Employee Health Policy Decision Guide go to http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 05/07/2013
Score: 96.5
#
Comments
Points
General Comments
Repairs to ceilings around utensil washing area, cooking area and other areas of the kitchen have been done. Any construction and or equipment replacement must be approved through our office prior to construction or installation.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 02/27/2012
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
10.
Observed ice droplets on ceiling of walk-in freezer and ice on top of food stored below frozen ice droplets. Observed water dripping from drain line onto food below drainline. Manager removed food items from underneath drip areas.
3.0
11.
Clean pans, plates and bowels thoroughly. Observed food debris on pans, plates and bowels. These items were removed from service. Dishmachine was not sanitizing properly. Observed temperature rinse gauge not reaching 180F. Used thermolabel and plate did not reach 160F. Manager called Ecolab and was repaired during inspection.
1.5
23.
Do not cover hardboiled eggs in walk-in cooler and butterbeans in ice bath when cooling. Hard boiled eggs may be partially covered if located below slatted shelves. Observed hardboiled eggs in walk-in cooler and butterbeans in ice bath was completely covered.
1.0
26.
Opened containers of cornstarch and other dry foods shall be stored in a tightly covered container.
0.0
36.
Repair walk-in cooler and freezer to not cause water to drip onto food.
0.5
40.
Clean the following soiled surfaces and areas: undersides of dishwashing areas--backsides/undersides of equipment doors--interior bottom of fryer, undersides of waitress area juice dispenser, mounting area of sneeze guards on serving line.
1.0
43.
Clean floors in employee toilet facilities.
1.0
45.
Remove peeling, cracked and damaged (or stained) paint from wall and ceiling surfaces throughout kitchen. Also found damaged and rough sheet rock on walls in some areas. Sand and repaint or repair walls as needed to provide smooth and easily cleanable surfaces...Remove ice from floor in walk-in freezer. Removed mold on ceiling, repair holes in walls. Walls must be tightly constructed. Clean walls and floors in kitchen, under and behind equipment. Repair floor
1.0
46.
Provide 50 ft-candles of light over prep sink near ice machine. Clean ceiling vents above prep sink. Provide at least 50 ft-candles of shielded light over all food preparation tables and sinks, ice dispensing, and dishwashing areas. Provide at least 10 ft-candles of shielded light in walk-in cooler/freezer units
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 04/21/2011
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
3.
Observed dishwasher person handle soiled dishes/utensils and then handled clean dishes without washing hands in between. After contaminating hands in any way (after handling soiled dishes/utensils, after touching face/mouth, after handling chemicals or maintenance/cleaning equipment, etc.), hands must be washed at approved handwashing sink using soap and warm water and paper towels to dry hands.
2.0
10.
Observed condensation drips forming on condenser line in walk-in freezer and ice has been dripping onto food packages below. Until leaks can be fixed, do not store foods under leaks. In the meantime, put pans under leaks to catch drips and ice to prevent contamination of food below. Remove ice from food packages.
3.0
11.
Quaternary ammonium sanitizer (QA) in one spray bottle was less than 200 ppm. It shall be at least 200 ppm but should not exceed 400 ppm.
0.0
17.
At front serving/buffet line, to keep milk at 45F or less, put ice in bottom of pans with milk cartons nestled down in ice.
0.0
35.
In dry storage, keep disposable styrofoam plates and plastic forks and spoons, etc. covered in their original packaging OR invert plates on clean shelving.
0.0
36.
In walk-in cooler, walk-in freezer and in other parts of kitchen, replace peeling and/or rusting shelving with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Repair/replace the damaged/bent metal frame on far right kitchen serving line...Remove stickers from exteriors of food containers and other storage containers...Remove the wooden blocks from underneath serving line cutting boards since they are absorbent and not easy to clean...Resurface or replace small cutting boards with deep knife cuts and dark stains...Replace the damaged gasket on left door of 2-door reach-in waitress area refrigerator.
0.5
38.
In interior of dishwasher, observed most most wash arm nozzles soiled or blocked with debris. Thoroughly clean these nozzles to allow for proper water flow.
0.5
40.
Clean the following soiled surfaces and areas: undersides of dishwashing areas--backsides/undersides of equipment doors--interior bottom of fryer and adjacent oven and oven door (although this oven is not used, it still must be kept clean at all times)--bottom removable metal overlays under serving areas--undersides of waitress area juice dispenser.
0.5
43.
Observed very thin stream of water coming out of faucet at corner handwashing sink by kitchen serving line. Provide hot and cold water under pressure at this sink.
1.0
45.
Remove peeling, cracked and damaged (or stained) paint from wall and ceiling surfaces throughout kitchen. Also found damaged and rough sheet rock on walls in some areas. Sand and repaint or repair walls as needed to provide smooth and easily cleanable surfaces...Remove ice from floor in walk-in freezer...Remove the debris from large wide crack near mop sink/can wash and seal crack as needed to provide a smooth and easily cleanable surface.
0.5
46.
The lighting in many areas of kitchen is not correct: 10-47 ft-candles (fc) in dishwashing area, 28-48 fc over some areas of cooking line and above sink to right of cook line, 26-47 fc over many food preparation tables; 20-25 fc over 2-compartment food prep sink...Also, the lighting in walk-in freezer is very dim...Provide at least 50 ft-candles of shielded light over all food preparation tables and sinks, ice dispensing, and dishwashing areas. Provide at least 10 ft-candles of shielded light in walk-in cooler/freezer units and in all storage areas...Replace burned out light bulbs throughout facility...Replace the cracked/damaged light shields throughout facility...In dry storage room, provide end caps on clear tubes for fluorescent light bulbs...Above the 2-comp. sink, replace the peeling/damaged ceiling vent grates (it appears the peeling areas are flaking off into the sink below).
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
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: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 11/18/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Observed condensation drips forming on condenser line in walk-in cooler and ice on condenser line in walk-in freezer. Until leaks can be fixed, do not store foods under leaks. In the meantime, put pans under leaks to catch drips and ice to prevent contamination of food below...In walk-in freezer, found raw meats being stored above fully cooked foods and some other foods not stored according to final cook temperatures. In all refrigerators and freezers, store foods according to final cooking temperatures (see food storage chart)...Found raw hamburger meat on exterior of plastic wrap on butter block. Remove and discard this contaminated wrap from butter.
1.5
17.
At salad bar, observed some cut raw tomato wedges and a few chopped tomatoes at 52-58F. Keep cut tomatoes (and all cold potentially hazardous foods) at 45F or less. Do not overfill food containers at salad bar to keep foods at 45F or below (do not go above "fill lines" on containers). Do not put cut tomatoes on top of bed of cut lettuce since this will not keep tomatoes at 45F or less.
0.0
25.
Found one metal stemmed thermometer at 24F when calibrated using ice-water method. It shall read 32F (plus or minus 2 degrees) when using this method.
0.5
28.
Found a live roach crawling on floor by steam table area...Also observed large amount of insect feces around hole in wall behind knife holder. Rid the premises of roaches and other insects using methods approved for food service establishments.
1.0
35.
Found many unprotected stacks of styrofoam cups and coffee filters. Store cups in approved dispensers (covered on top) or in their plastic sleeves up to rims of top cups on stacks...Keep coffee filters in their original plastic bags or in covered container to prevent contamination.
0.5
36.
Remove aluminum foil from shelving below food preparation tables since this material is not easy to clean...Replace peeling/rusty bottom shelving with shelves that meet the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the rusty utensil hangers and small wire rack...Replace peeling and/or rusting shelving in walk-in units and in kitchen area with NSF or equivalent shelves...Replace the missing cold water faucet on left sink of 3-compartment sink to ensure there is cold water under pressure at this sink. Readjust faucet arm up so that it does not dip below spill rim...Repair the leak under faucet at single sink by dishwasher area...Remove the paper liners from interiors of table drawers since paper is not easy to clean...Replace the rusty can opener since it is no longer in good repair. Replace with an opener that meets NSF or equivalent standards...Remove stickers from exteriors of food containers, utensils and other storage containers.
0.5
38.
In interior of dishwasher, observed most most wash arm nozzles soiled or blocked with debris. Thoroughly clean these nozzles to allow for proper water flow.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food prep tables, counters and dishwashing areas--backsides/undersides of equipment door or drawer handles and interiors/frames of drawers--exteriors of dry food storage containers--food scale--exteriors of walk-in cooler and freezer doors, edges and gaskets--mobile push carts and tray racks--interior bottom of fryer and hoses/pipes to left of fryer--can opener base--bottom shelves under food prep tables and metal overlays.
0.5
45.
In wall surfaces throughout kitchen, found many holes and damaged and cracked areas. Repair these areas to provide smooth and easily cleanable surfaces...Remove the accumulation of ice from floor in walk-in freezer...Clean the soiled floor in mop sink/can wash area. Keep the floor drain cover in place over drain.
0.5
46.
Clean the soiled ventilation hood filters...The lighting in many areas of kitchen is very dim: 9 to 33 ft-candles in dishwashing area, 22 to 35 ft-candles over steam table serving line, 30 to 36 ft-candles over ice machine, 1 to 8 ft-candles in walk-in freezer, 13 to 48 ft-candles over many food preparation areas and food prep sink. Provide at least 50 ft-candles of shielded light over all food preparation, ice dispensing, and dishwashing areas. Provide at least 10 ft-candles of shielded light in walk-in units and in all storage areas...Replace burned out light bulbs...Clean the dusty side vent openings on ice machine...Clean the dusty ceiling vent grates and light covers in kitchen.
0.5
47.
At mop sink/can wash, hose is wrapped around faucet, making it difficult to turn hot and cold water on and off. Provide a hose holder near mop sink to properly store hose.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 06/04/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Condensation drip observed in walk in freezer, causing ice to form on the outsides of cases of foods. No immediate contamination of foods observed. Have condensation leak repaired, to be verified by follow up visit on 6/11/10. Do not store any food under leak until freezer is repaired.
1.5
14.
Small quantity of chicken cooling covered in reach in cooler. Chicken will likely cool within approved timeframe due to small quantity and stainless steel container. However, strongly recommend that all items being cooled are cooled uncovered.
0.0
21.
Hot water observed at 135 degrees F at three compartment sink. Dish machine operating correctly. Adjust the water temperature upward to 140 degrees F or above.
0.0
25.
Dish machine rinse thermometer not accurate - repair or replace.
0.0
28.
Live and dead roaches observed, especially near dish area and ice machine. Continue to have regular pest control treatments. Recommend that signs of pests be documented for pest control service and then removed immediately upon finding, to help monitor effectiveness of pest control regimen.
1.0
36.
Shelving and prep counter legs below prep counter in kitchen were improperly painted in the past. Paint is starting to peel and surface underneath rust, rendering shelf not easily cleanable - replace shelves and legs of prep counter with approved, non-painted shelves or replace prep counter with NSF approved prep tables. Paint peeling on hood and not currently easily cleanable - remove loose areas of paint to render easily cleanable. Replace missing vent cover on reach in cooler near ice machine.
0.5
38.
Establishment observed to have chlorine sanitizer set up for sanitizing at three compartment sink but to not have chlorine test strips available. Ensure that test strips are available for all types of sanitizer in use.
0.5
40.
Equipment exteriors, hood and backsplash behind cooking area and hoods in dish area, cooler gaskets observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean, especially near ice machine and in dry storage room. Ceilings not clean. Maintain all floors, walls, and ceilings clean. Several areas of damage observed on half walls, particularly at coved base. Wall damaged in closet near dish area. Maintain floors, walls, ceilings clean and in good repair. Recommend that stainless steel flashing be installed to cover gap between tops of dish area hoods and ceiling to close gaps. Caulk corner pieces at half wall to eliminate possible pest harborage areas. Walls at canwash area not cleanable due to construction method. Render cleanable.
0.5
46.
Light fixtures observed to be not clean. One observed to be cracked. Maintain light fixtures and ventilation clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water observed at 130 degrees F at public restroom adjacent to kitchen. Recommend that steps be taken to reduce hot water temperature at this sink to reduce risk of scald injuries (installation of a tempering valve is a typical solution to this problem, contact a plumber for details). This is a recommendation only, and any corrections to the hot water at this sink should not involve reducing hot water temperature in kitchen itself. Hot water of at least 140 degrees F is required at kitchen prep and warewashing sinks, regardless of steps taken to reduce scald hazard at handwash sinks. Please note: Several violations on this inspection are repeat violations. Work to eliminate repeat violations to prevent possible loss of full credit. Follow-Up: 06/11/2010
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 01/13/2010
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
Uncovered employee drink observed on prep table. Employee drinks shall be handled to prevent contamination of hands, shall be covered, and shall be located to not contaminate foods or food contact surfaces.
1.5
11.
Food debris observed on pans and utensils stored as clean, including numerous wares with food debris and standing water stored in plastic bin on wares storage shelving. Wares shall be washed, rinsed, and sanitized prior to storage.
1.5
19.
Two bottles marked as containing sanitizer observed to contain undiluted or slightly diluted bleach. Spray bottles of toxic substances shall be properly labeled.
1.5
34.
Interiors of several drawers used for storage of utensils observed to be not clean. Utensils on shelf observed to be stored in metal bin lined with water damaged and not clean paper. Wares shall be stored on clean, cleanable surfaces. Maintain utensil storage drawers and bins clean and do not store wares on paper.
0.5
36.
Shelving and prep counter legs below prep counter in kitchen were improperly painted in the past. Paint is starting to peel and surface underneath rust, rendering shelf not easily cleanable - replace shelves and legs of prep counter with approved, non-painted shelves or replace prep counter with NSF approved prep tables.
0.5
40.
Equipment exteriors, hood and backsplash behind cooking area, walk in cooler shelves, cooler gaskets observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Walls under kitchen equipment and shelving observed to be not clean. Door leading into kitchen from electrical/storage room not clean. Ceilings not clean. Maintain all floors, walls, and ceilings clean. Several areas of damage observed on half walls, particularly at coved base. Deep not-easily cleanable gap observed between floors and walls around cooking equipment - re-grout this gap to render easily cleanable. Maintain floors in good repair. Recommend that stainless steel flashing be installed to cover gap between tops of dish area hoods and ceiling to close gaps.
0.5
46.
Wires between light fixtures not clean - maintain clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water observed at 148 degrees F at public restroom adjacent to kitchen. Recommend that steps be taken to reduce hot water temperature at this sink to reduce risk of scald injuries (installation of a tempering valve is a typical solution to this problem, contact a plumber for details). This is a recommendation only, and any corrections to the hot water at this sink should not involve reducing hot water temperature in kitchen itself. Hot water of at least 140 degrees F is required at kitchen prep and warewashing sinks, regardless of steps taken to reduce scald hazard at handwash sinks. Please note: Several violations on this inspection are repeat violations. Work to eliminate repeat violations to prevent possible loss of full credit.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 08/28/2009
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
2.
Employee drinks observed on shelf above prep table, on top of packaged food products in dry storage, and on rolling cart immediately adjacent to uncovered desserts. Employee drinks shall be handled to prevent contamination of hands, shall be covered, and shall be located to not contaminate foods or food contact surfaces.
1.5
10.
Pan of rice observed stored on shelving immediately below leaking pipe of walk in cooler blower unit, with water pooling on plastic wrap covering rice. Food shall be protected from contamination - repair blower unit to not leak - to be verified by followup visit on 9/3/09. Immediate violation corrected by voluntarily discarding full 2" hotel pan of rice. Tubs of ice cream observed stored on floor in walk in freezer - do not store foods on the floor.
1.5
11.
Food debris observed on numerous pans stored as clean. Wares shall be washed, rinsed, and sanitized prior to storage. No sanitizer available on prep line closest to walk in freezer due to improperly labeled sanitizer spray bottle. Ensure that properly mixed sanitizer is available in all areas where food preparation takes place.
1.5
19.
One spray bottle cited on #11 observed to be improperly labeled. Ensure that all toxic substances are properly labeled.
0.0
21.
Hot water in kitchen observed to reach maximum temperature of 95 degrees F. Hot water of at least 140 degrees F shall be provided. Repair/replace/adjust water heater to provide adequate hot water - to be verified by followup visit on 9/3/09. Call James Smith at 919-868-9246 for approval of replacement water heater if replaced.
1.5
34.
Not clean wares cited on #11 observed to have been stacked while wet. Ensure that all wares are fully air dried prior to storage. Disused utensils observed stored in back storage room with severely damaged ceiling (ceiling water damaged/deteriorating with exposed insulation.) *These utensils shall be fully washed, rinsed, and sanitized prior to bringing back into service.* Repair ceiling to be intact and in good repair or remove all wares (currently in use or not) from this area.
0.0
36.
Shelving and prep counter legs below prep counter in kitchen were improperly painted in the past. Paint is starting to peel and surface underneath rust, rendering shelf not easily cleanable - replace shelves and legs of prep counter with approved, non-painted shelves or replace prep counter with NSF approved prep tables. Faucets at three compartment sink observed to leak at base when turned on - repair.
0.5
40.
Equipment exteriors, shelving below prep counters observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Walls and floors around mop sink and under kitchen equipment and shelving observed to be not clean. Door leading into kitchen from electrical/storage room not clean. Ceilings not clean. Maintain all floors, walls, and ceilings clean and in good repair. (see additional note regarding ceilings and utensil storage on #34.) Recommend that stainless steel flashing be installed to cover gap between tops of dish area hoods and ceiling to close gaps. FRP covering of walls at canwash area not sealed to wall at base. Seal to prevent water and pest entry.
0.5
46.
Numerous light fixtures throughout kitchen observed to be missing shields and to contain non-shatterproof bulbs. Lighting in food areas shall be shielded or shatterproof. Provide shields, properly installed tube shields with end-caps, or shatterproof bulbs in this area. Noted in general comments in prior inspection.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Ice observed in handwash sink. Do not use handwash sinks as dump sinks.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 04/03/2009
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
2.
Employee drinks observed on half wall and shelf above and adjacent to wares and food items, and on prep table. Employee drinks shall be handled to prevent contamination of hands, shall be covered, and shall be located to not contaminate foods or food contact surfaces.
1.5
3.
Employee serving food observed to touch face with gloved hand on several occasions and then return to handling food. Hands shall be washed and gloves changed after any activities which may soil hands, including cleaning, moving from raw to cooked foods, or personal grooming.
2.0
10.
Raw beef and sausage observed stored above ready to eat chicken tenders and hot dogs in walk in freezer. Raw animal foods such as raw meats or fish shall be stored to not contaminate ready to eat foods in coolers and freezers. Thick ice buildup observed on several packages of foods. No immediate contamination of foods observed. Remove ice from exteriors of packaging and ensure that freezer is properly working to not drip condensation around foods.
1.5
28.
No live insects observed. However, dead insects observed as noted on #45. Continue to work with pest control service to eliminate pests. Holes in walls and ceilings should be repaired to limit entry of pests into food area. Closely monitor floors and glue boards for signs of pests. Signs of pests, such as dead insects, should be reported to pest control company and then promptly removed and the area cleaned to help facilitate monitoring of effectiveness of pest service.
0.0
34.
Utensils observed stored on not-clean shelving and in not-clean plastic bin. Store utensils on clean, cleanable surface. Disused utensils observed stored in back storage room with severely damaged ceiling (ceiling water damaged/deteriorating with exposed insulation.) *These utensils shall be fully washed, rinsed, and sanitized prior to bringing back into service.* Repair ceiling to be intact and in good repair or remove all wares (currently in use or not) from this area.
0.5
36.
Shelving and prep counter legs below prep counter in kitchen were improperly painted in the past. Paint is starting to peel and surface underneath rust, rendering shelf not easily cleanable - replace shelves and legs of prep counter with approved, non-painted shelves or replace prep counter with NSF approved prep tables. GC: Prewash sprayer has been repaired to hang above flood rim. However, method of repair presents potential cleanability and pest harborage area issues. Re-anchor in such a way to eliminate not-cleanable areas.
0.5
40.
Interior of cabinets at drink areas and under salad bar, hood cowling, drawer inserts observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Walls and floors around mop sink and under kitchen equipment and shelving observed to be not clean. Door leading into kitchen from electrical/storage room not clean. Dead insects observed in areas of heavy dirt/food buildup under shelving and prep tables. Ceilings and affixed electrical/phone cords not clean. Maintain all floors, walls, and ceilings clean and in good repair. (see additional note regarding ceilings and utensil storage on #34.) Several holes observed in walls and ceiling throughout. Repair all holes to help prevent pest entry. Recommend that stainless steel flashing be installed to cover gap between tops of dish area hoods and ceiling to close gaps.
0.5
46.
One ceiling light in kitchen not shielded - replace shield.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. Cut tomatoes on salad bar observed at 49 degrees F. Cut tomatoes observed at this temperature during future inspections may result in loss of points. Per discussion with management, .2600 rules regulating food establishments can be found at: http://www.deh.enr.state.nc.us/ehs/images/rules/t15a-18a.26.pdf .
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 12/31/2008
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
Establishment observed to have no sanitizer available for staff preparing food. Have properly mixed sanitizer available for all staff preparing food. Sanitizer dispenser observed to be properly calibrated. Ensure that sanitizer is drawn from dispenser and made available in each area where food preparation is taking place - typically via spray bottles or towel buckets.
1.5
17.
Cartons of milk observed on salad bar at 49-51 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Recommend that additional steps be taken to hold milk at proper temperature if provided on salad bar (such as covering pans, supplementing with ice, use of deeper pans, etc.)
2.0
19.
Unlabeled bleach bottle (on half wall near cooking equipment) and two unlabeled spray bottles (at prep sink) containing unknown cleaning solution observed stored in prep areas. All containers of toxic materials shall be labeled. Toxic materials shall be kept in designated area, except that small working containers may be kept in food preparation portions of the kitchen if located to not contaminate food or food contact surfaces.
1.5
21.
Hot water at three compartment sink observed to be greater than 130 degrees F but below 140 degree F water temperature required of establishments using hot water sanitizing dish machines. Dish machine observed to be providing adequate hot water at dish surface at time of inspection. Adjust hot water in kitchen to provide 140 degree F water.
0.0
34.
Utensils observed stored on not-clean shelving throughout, on not-clean knife rack, and in not-clean bus bin. Store utensils on clean, cleanable surface. Disused utensils observed stored in back storage room with severely damaged ceiling (ceiling water damaged/deteriorating with exposed insulation.) *These utensils shall be fully washed, rinsed, and sanitized prior to bringing back into service.* Repair ceiling to be intact and in good repair or remove all wares (currently in use or not) from this area.
0.5
36.
Prewash sprayer observed to be hanging below flood rim of dish machine loading area - no pooled water or immediate risk of contamination observed - replace spring to hold prewash sprayer above flood rim. Note: continued violation can result in up to 3 point demerit and possible permit action if contamination of water source is observed. Shelves in chemical storage cabinet rusting and bent - repair or replace. Faucet at three bay sink in dish area observed to leak when turned on - repair. Shelving and prep counter legs below prep counter in kitchen were improperly painted in the past. Paint is starting to peel, rendering shelf not easily cleanable - replace shelves and legs of prep counter with approved, non-painted shelves or replace prep counter with NSF approved prep tables.
1.0
40.
Exterior of hot hold equipment, tops of tall pieces of equipment, chemical dispenser racks, can rack, shelves below prep tables, interior of microwave, drawer inserts observed not clean. Maintain non-food contact surfaces clean.
0.5
45.
Ends of half wall near dish machine observed to be not in good repair (damaged and missing corner protectors). Replace corner guards to fully enclose damage to corners and repair other damage. Walls around mop sink and under kitchen equipment observed to be not clean. Door leading into kitchen from electrical/storage room not clean. Maintain all floors, walls, and ceilings clean and in good repair. (see additional note regarding ceilings and utensil storage on #34.) Several holes observed in walls and ceiling throughout. Repair all holes to help prevent pest entry. Recommend that stainless steel flashing be installed to cover gap between tops of dish area hoods and ceiling to close gaps.
0.5
46.
Clean cords between ceiling light fixtures.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water observed at 120+ degrees at restroom handsink available to the public - *Note: this constitutes a potential scald hazard. Recommend that tempering valve be installed on handsink to lower hot water temperature to 110 degrees F.*
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 09/08/2008
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
Employee drinks observed stored on prep table adjacent to food and on metro shelving in walk in cooler above foods. Employee drinks shall be covered, shall be stored to prevent contamination of foods and food contact surfaces, and shall be handled to prevent contamination of hands. Recommend covered to-go cups located on bottom shelves away from foods and utensils.
1.5
28.
Several live roaches observed, especially around dish machine. Work with pest control service to eliminate pests. Recommend sealing hood system to ceiling to prevent entry of pests through holes around hood mounting frame.
1.0
34.
Utensils observed stored on not-clean shelving throughout. Store utensils on clean, cleanable surface. Disused utensils observed stored in back storage room with severely damaged ceiling (ceiling water damaged/deteriorating with exposed insulation.) *These utensils shall be fully washed, rinsed, and sanitized prior to bringing back into service.* Repair ceiling to be intact and in good repair or remove all wares (currently in use or not) from this area.
0.5
36.
Prewash sprayer observed to be hanging below flood rim of dish machine loading area - no pooled water or immediate risk of contamination observed - replace spring to hold prewash sprayer above flood rim. Note: continued violation can result in up to 3 point demerit and possible permit action if contamination of water source is observed. Lids on foods on steam table observed to be rusting - replace. Shelves in chemical storage cabinet rusting and bent - repair or replace. Faucet at single bay sink in dish area observed to leak when turned on - repair.
1.0
40.
Shelving below drink stations and steam tables, hood cowling, metro shelving in walk in cooler observed to be not clean. Maintain non-food contact surfaces clean and in good repair.
0.5
45.
Ends of half wall near dish machine observed to be not in good repair (damaged and missing corner protectors). Replace corner guards to fully close damage to corners and repair other damage. Walls around mop sink and in dish area, and ceiling over food preparation area, observed to be not clean. Maintain all floors, walls, and ceilings clean and in good repair. (see additional note regarding ceilings and utensil storage on #34.)
0.5
46.
Lighting in storage room behind kitchen appears to be below required 10 ft candle limit. If storage room to be use by kitchen staff (including use of storage room mop sink), provide sufficient lighting - lighting to be verified by light meter at time of next inspection.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Hot water observed at 130+ degrees at restroom handsink available to the public - *Note: this constitutes a severe scald hazard. Strongly recommend that tempering valve be installed on handsink to lower hot water temperature to 110 degrees F.* Management states that establishment may take steps to limit access to serving line area in the future to accommodate table service style of service and to accommodate installation of new reach-in cooler. Grade card will need to be relocated at the point at which these changes result in grade card not being conspicuous to public. Contact James Smith at 919-868-9246 to relocate grade card or with questions about this inspection.
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 04/16/2008
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
13.
SEVERAL UTENSILS OBSERVED TO BE DAMAGED, MELTED, OR DEGRADING FROM USE. REPLACE UTENSILS WHEN NO LONGER IN GOOD REPAIR. RUSTING SCREWS OBSERVED DRIVEN INTO CUTTING BOARD TO HELP STABILIZE ON SERVING LINE - THESE SCREWS RENDER CUTTING BOARD NOT EASILY CLEANABLE - REMOVE SCREWS.
1.5
15.
METRO SHELVING USED FOR WARES THROUGHOUT, KNIFE HOLDER, DISH CART OBSERVED TO BE NOT CLEAN. UTENSILS SHALL BE STORED ON CLEAN, CLEANABLE SURFACE. PERSONAL ITEMS OBSERVED IN UTENSIL DRAWER WITH UTENSILS. STORE PERSONAL ITEMS AND PERSONAL FOODS IN DESIGNATED AREA AWAY FROM ITEMS USED BY ESTABLISHMENT TO PREVENT CONTAMINATION.
1.5
17.
EXTERIORS OF COOKING EQUIPMENT, NON-FOOD SURFACES OF JUICE DISPENSER, INTERIOR OF HOOD COWLING AND HOOD FILTERS, DRY STORAGE METRO SHELVING OBSERVED NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN AND IN GOOD REPAIR. FRONT COVER REMOVED FROM COFFEE DISPENSER - MAINTAIN IN GOOD REPAIR. PREWASH SPRAYER OBSERVED TO BE HANGING BELOW FLOOD RIM OF DISH MACHINE LOADING AREA - NO POOLED WATER OR IMMEDIATE RISK OF CONTAMINATION OBSERVED - REPLACE SPRING TO HOLD PREWASH SPRAYER ABOVE FLOOD RIM - NOTE: CONTINUED VIOLATION CAN RESULT IN UP TO 5 POINT DEMERITS IF POTENTIAL CONTAMINATION OF WATER SOURCE IS OBSERVED.
1.0
28.
ENDS OF HALF WALL NEAR DISH MACHINE OBSERVED TO BE NOT IN GOOD REPAIR. REPLACE CORNER GUARDS TO FULLY CLOSE DAMAGE TO CORNERS AND REPAIR OTHER DAMAGE. WALLS AROUND MOP SINK OBSERVED TO BE NOT CLEAN. MAINTAIN ALL FLOORS, WALLS, AND CEILINGS CLEAN AND IN GOOD REPAIR.
0.5
General Comments
CASED RAW CHICKEN OBSERVED STORED ABOVE PACKAGED READY TO EAT HOT DOGS IN WALK IN FREEZER - CORRECTED ON SITE - ALL FOODS IN WALK IN COOLER AND REACH IN COOLERS OBSERVED TO BE STORED TO PREVENT CONTAMINATION AND NO VIOLATIONS REGARDING FOOD STORAGE NOTED ON PRIOR INSPECTIONS - RULES REGARDING STORAGE OF FOODS TO PREVENT CONTAMINATION APPLY IN FREEZERS AS WELL AS COOLERS - PROVIDED STORAGE GUIDANCE POSTER. ITEMS (HOTEL PAN LIDS, ETC.) STORED IN STORAGE ROOM BEHIND KITCHEN SHOULD BE WASHED, RINSED, AND SANITIZED PRIOR TO BRINGING BACK INTO USE. LIGHTING IN STORAGE ROOM BEHIND KITCHEN APPEARS TO BE BELOW REQUIRED 10 FT CANDLE LIMIT - IF STORAGE ROOM TO BE USE BY KITCHEN STAFF (INCLUDING USE OF STORAGE ROOM MOP SINK), PROVIDE SUFFICIENT LIGHTING - LIGHTING TO BE VERIFIED BY LIGHT METER AT TIME OF NEXT INSPECTION. HOT WATER OBSERVED AT 130+ DEGREES AT RESTROOM HANDSINK AVAILABLE TO THE PUBLIC - *NOTE: THIS CONSTITUTES A SEVERE SCALD HAZARD. STRONGLY RECOMMEND THAT TEMPERING VALVE BE INSTALLED ON HANDSINK TO LOWER HOT WATER TEMPERATURE TO 110 DEGREES F.*
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 07/02/2007
Score: 94.5
#
Comments
Points
2.
CORNED BEEF OBSERVED IN WALK IN AT 58 DEGREES. FOODS HELD COLD SHALL BE HELD AT 45 DEGREES OR LESS. WHEN REMOVING PRODUCT TO SLICE OR PREP, WORK IN SMALL BATCHES TO MINIMIZE TEMPERATURE ABUSE AND RETURN PRODUCT PROMPTLY TO TEMPERATURE CONTROL WHEN DONE WITH PREP OR IF LEAVING PREP FOR EXTENDED PERIOD. FOOD HELD OUT OF TEMPERATURE FOR MORE THAN 4 HOURS SHALL BE DISCARDED. FOOD HELD OUT OF TEMPERATURE FOR LESS THAN 4 HOURS MAY BE RAPIDLY COOLED. MANAGER CORRECTED ON SITE BY RAPIDLY COOLING PRODUCT.
2.5
15.
UTENSILS OBSERVED STORED ON PAPER IN BIN. FOOD DEBRIS OBSERVED IN UTENSIL BIN. KNIVES STORED IN DIRTY KNIFE HOLDER. CUPS STORED ON LINENS AT DRINK AREA. UTENSILS SHALL BE STORED ON CLEAN, CLEANABLE SURFACE. MAINTAIN UTENSIL BINS AND KNIFE HOLDERS CLEAN. DO NOT USE PAPER LINERS OR LINENS TO LINE UTENSIL STORAGE AREAS.
1.5
17.
CAN RACK, TOPS OF EQUIPMENT, AND UNDERSIDES OF PREP TABLES OBSERVED NOT CLEAN. FOOD DEBRIS OBSERVED ON NON-FOOD CONTACT SURFACE OF MIXER. MAINTAIN EQUIPMENT CLEAN. COFFEE DISPENSER IS MISSING FRONT PANEL. MAINTAIN EQUIPMENT IN GOOD REPAIR - REPLACE PANEL.
1.0
28.
DAMAGED WALLS OBSERVED IN CANWASH CLOSET AND NEXT TO PREP TABLE ACROSS FROM ICE CREAM FREEZER. HOLES OBSERVED IN CEILING AROUND HOOD SYSTEM FOR DISH MACHINE. MAINTAIN WALLS AND CEILINGS IN GOOD REPAIR.
0.5
General Comments
ONE ROACH OBSERVED IN RESTROOM NOT DIRECTLY CONNECTED TO KITCHEN - NONE OBSERVED IN FOOD PREP OR STORAGE AREAS - HAVE FACILITY TREATED REGULARLY AND ENSURE THAT KITCHEN IS MAINTAINED CLEAN TO PREVENT PESTS. KEEP DUMPSTER AREA CLEAR AND FREE OF DEBRIS AND UNUSED EQUIPMENT. DENTED CANS SHALL BE DISCARDED OR RETURNED TO VENDOR - ITEMS TO BE RETURNED TO VENDOR SHALL BE CLEARLY MARKED AS SUCH AND SEPARATED FROM FOODS TO BE SERVED TO THE PUBLIC. SERVSAFE CREDIT REQUIRES PROOF OF AT LEAST 12 HOURS CLASS ATTENDANCE WITHIN THE LAST THREE YEARS. KEEP ORIGINAL CERTIFICATE ON FILE ALONG WITH ATTACHMENT DETAILING NUMBER OF CLASS HOURS. REPRINT CERTIFICATES CAN BE ORDERED AT WWW.NRAEF.ORG .
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 07/05/2006
Score: 90
#
Comments
Points
11.
Thoroughly clean individual vats of three compartment sink. Grease film present in water and walls of sanitizer vat of three compartment sink. Sanitizer(Quat. ammonium) not registering in sanitizer vat of three compartment sink. Change water in/at three compartment sink every two hours or once water becomes visibly soiled. Visibly soiled may be every 5,10, 15 minutes depending on what soiled items are being placed in wash water. Sanitizer(Quat. Ammonium) shall be 200-300ppm. Thoroughly clean can opener.
2.5
15.
Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean utensil shelving/bins throughout. Thoroughly clean can opener holder. Wipe/clean utensil shelving under red rubber bar mat. Arrange utensils in bins handle up;eating end down.
1.5
17.
Wipe/clean shelving throughout kitchen. Thoroughly clean door and handle to walk-in cooler/freezer.**Replace all rusted shelving in walk-in cooler.** Thoroughly clean shelving in walk-in cooler. Clean walls in walk-in cooler. ***Repair floor in walk-in cooler to NSF standards or replace entire walk-in cooler.*** Clean control knobs to equipment. Detail clean side of deep fryer and flat grill. Clean underside of shelving over steam tables and prep tables. Wipe shelving in dry storage room. Clean spray nozzle on pre wash end of dishwashing line. Clean underside of shelving over pre wash end of dishwashing line. Clean gasket on juice dispenser unit.
2.0
20.
Replace handsinks with pitted faucet fixtures. Replace both handsinks in kitchen area. Provide soap and paper towels at all handsinks at all times.
2.0
23.
Replace cardboard dumpster with missing lid, replace trash dumpster with broken lid and provide drainplug for dumpster which is missing drain plug.
1.0
28.
Clean floors, walls and ceiling throughout where needed. Patch holes in wall and repaint. Repair floor throughout establishment. Replace missing corner molding. Reattach missing molding/flashing around top of hood system.
0.5
29.
Replace blown light bulbs in all light fixtures or repair light fixtures. Replace cracked/damaged light shields.
0.5
General Comments
Food is required to be protected at all times to prevent contamination. Provide sneezeguard that chaffon dishes can be placed under when serving buffet style lunch or have customer to come down serving line. Either provide adequate sneezeguard or cease the serving from chaffon dishes!
Location: 3113 Charles B Root Wynd RALEIGH, NC 27612-5379 Facility Type: Restaurant Inspection Date: 01/17/2006
Score: 93
#
Comments
Points
2.
Have walk-in cooler checked/repaired immediately! Food products in walk-in cooler 43F-51F. Cheese and ham 49F.
2.5
15.
Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean utensil shelving throughout and bins. Clean, clean end of drainboard and keep clean at all times! Replace rusted utensil rack framing over 3compartment sink with NSF approved untensil shlving. Clean base of utensil rack dolly. Clean can opener holder.
1.5
17.
Wipe/clean shelving throughout kitchen area. Repair plumbing fixture to 3 compartment sink. Clean underside of shelving over prep table and stove. Wipe/clean exterior of dry storage container. Detail clean equipment(oven). Clean underside of mixer. Wipe/clean gasket to walk-in cooler door and edges of dooring. Repair broken ice dispenser. Repair broken salad buffet line. **Replace/Repair floor in walk-in cooler to NSF standard. I would recommend epoxy grout flooring in walk-in cooler with coved base. Before and during repair to flooring, I Shawn Blackmon must be informed (919)868-9246.*** Replace rusted shelving in walk-in cooler.
2.0
28.
Clean floors, walls and ceiling throughout establishment. Repair floor throughout.
0.5
29.
Replace all blown light bulbs in all light fixtures. Shall have 50 ft. candle units of light at food prep and utensil washing areas. Repair light fixture at/in can wash area.
0.5
General Comments
Store opened packages of dry food products in sealable container labeled and kept clean(rice). Replace pitting faucet fixtures on handsink or replace entire handsink.
