Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/23/2024
Score: 95
#
Comments
Points
6.
2-401.11; Core; In walk-in cooler, employee beverage on upper shelf above flour tortillas. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. Recommend labeling bin for -Employee Use Only- stored on low shelf in walk-in to provide a separate and designated cold storage space for employee food/beverages. CDI- Employee beverage moved during inspection.
0.0
10.
6-301.14; Core; Rear handwashing sink is lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Handwashing signs provided for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All the TCS foods at the grill prep unit cold-holding above 41F as shown in above grid. In the front service area, lettuce overstacked in pan and not yet cooled to 41F recently placed in open counter unit. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Lettuce moved to walk-in and replaced by lettuce prepared and already cooled to 41F. At grill prep, TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Do not place TCS foods in the grill prep unit until repairs complete and unit able to maintain foods at 41F and less. PIC did great job setting up -cold products in ice- method during inspection to provide temporary cold-holding for this prep space. [REPEAT]
1.5
23.
3-501.17; Priority Foundation; Datemarking missing on one container of mushrooms. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the mushrooms package opened). Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep date added during inspection.
0.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
40.
2-402.11; Core; Food handler with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees keep facial hair trimmed very short, or supply beard guard or face masks.
0.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0ppm quat. Too many wiping cloths in buckets, cloths piled up out of the sanitizer and some hanging off of the sides of the bucket. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, 200-400ppm quat). Sanitizer remade and verified with test kit during inspection. [REPEAT]
0.5
47.
4-501.11; Core; Dish area dry storage rack and walk-in cooler rack is rusting. Large plastic bin heavily damaged/cracked in use to store bagged chips. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the damaged bin and rusting racks.
0.0
49.
4-601.11(B) and (C); Core; Dry goods storage rack with residue and dust accumulation. Some debris accumulation in bottom of back freezer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT]
0.5
51.
5-202.13; Priority; The spray hose at the 3-comp sink hangs down too low into the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair/replace hose so that spray head when hanging freely is at least 1-2 inches higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification correction complete.
1.0
54.
5-501.115; Core; A couple discarded wooden pallets siting out on ground by the dumpster. Additional pallets and large metal appliance also observed sitting out in the parking lot nearby. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used Litter. Contact facilities manager to have the miscellaneous discard items removed.
0.5
55.
6-501.16; Core; Mop at service sink not hung to dry and no adequate mop rack available to hang it on. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
0.0
55.
6-501.11; Core; Coving damage by rear entrance and wallboard pulling apart in this area also. PHYSICAL FACILITIES shall be maintained in good repair. Repair the walls/coving.
0.5
General Comments
VR-VERIFICATION REQUIRED. Repair/replace hose so that spray head when hanging freely is at least 1-2 inches higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification correction complete. Follow-Up: 03/04/2024
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/15/2023
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; facility does not have written procedures for the clean up of vomit or diarrhea. 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. CDI- guidance provided.
0.0
16.
4-602.11; Core; Drink machine nozzles found with black residue accumulation present. In equipment such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency.
1.5
16.
4-601.11 (A); Priority Foundation; Tomato slicer used and cleaned this morning was found with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- slicer sent back to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Shredded lettuce, sliced tomatoes, tuna salad, ham, turkey and roast beef all found to be holding above 41F throughout the facility. TCS foods being held cold shall be maintained at 41F or less. CDI- food items were moved to other units of refrigeration to rapidly cool.
1.5
41.
3-304.14; Core; Wet cloths were observed hanging on hooks behind the service line and not held in sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution.
0.5
45.
4-903.11(A) and (C); Core; boxes of straws observed being stored on the floor underneath the drink machine. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored at least 6 inches above the floor.
0.0
49.
4-601.11(B) and (C); Core; Food debris present in the bottoms of both reach-in freezers. Food debris is present in the tracks of the display cooler up front. Utility fan has heavy dust accumulation present. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Heavy food debris present on the floors upfront. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency of the floors.
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/18/2022
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; Grill employee observed filling a container with water at a hand washing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - employee educated not to use handwashing sink for anything other than handwashing.
0.0
16.
4-602.11 Core; Ice maker by the grill observed with black residue accumulation on the inside. In equipment such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the ice machine. PIC states it gets serviced every 3 months, EHS advised PIC wipe down the inside weekly or as needed.
0.0
16.
4-601.11 (A); Priority Foundation; Several tongs stored as clean had grease residue still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC sent tongs back for cleaning.
1.5
24.
3-501.19 Priority foundation; TCS items at the grill prep cooler did not have time labels on them. The foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI - labels added.
1.5
49.
4-601.11(B) and (C); Core; Inside of the grill prep cooler had food debris along the back. Outside of the ice machine observed with built-up residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
55.
6-501.12; Core; General cleaning of the floors needed around the facility, more importance to the area behind the ice-machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency of the floors.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/31/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; facility does not have written procedures for vomit or diarrhea. 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. Procedures emailed.
0.0
10.
6-301.14; Core; Handwashing sinks did not have signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrected during inspection - signs were given and PIC posted them.
0.0
24.
3-501.19; Tomatoes and lettuce on the sandwich line and grill prep cooler were not time marked. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. Corrected during inspection - Stickers with known times were added to items. This is a repeat item.
1.5
33.
3-501.15; Container of sliced tomato prepped in the morning was observed cooling with plastic lid on. When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands or paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or any other appropriate cooling methods. Corrected during inspection - lids were partially removed to allow air circulation.
0.5
43.
3-304.12; Core; Containers of dry goods observed with scoop handles touching product. Scoops stored in food shall be stored with handles not touching product.
0.0
45.
4-903.11(A) and (C); Core; Cups in plastic bag were observed stored on the floor in the under the cash register. Single service containers (not in bags) observed stored with food contact side up. Clean equipment and utensils, single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination, in a clean dry location, and at least 6 inches above the floor. Corrected during inspection - containers were inverted, and cups were moved off the ground onto a pallet.
0.0
General Comments
Inspection led by Daniel Cortes No PIC signature due to covid-19
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/13/2020
Score: 95
#
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: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/28/2019
Score: 94
#
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: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/22/2019
Score: 93
#
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.
Inspector Info: Sarah Black *phone: 919-500-3421 *email: sarah.black@wakegov.com
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/25/2018
Score: 95
#
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. -Please ensure that the company's procedures are followed when cooking the roast beef. Training with Sarah Black
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/25/2018
Score: 96.5
#
Comments
Points
General Comments
Inspector contact info: Maria Powell 919-675-5603. 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: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/30/2017
Score: 95.5
#
Comments
Points
General Comments
Observed par cooked roast beef during inspection held in walk in cooler. This item was not addressed last inspection. Manager stated that roast beef is cooked to a final internal temperature of 120F. Roast beef shall be cooked to an internal temperature of 145F. Inspector provided information on continuous cooking process. Manager will call inspector by 9/6/17, if they would like to start implementing on continuous cooking process. Otherwise, roast beef shall be cooked to 145F. Follow-Up: 09/11/2017
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 07/30/2012
Score: 94.5
#
Comments
Points
17.
THE CREAM CHEESE IN THE WALKIN COOLER IS 54F, THE CREAM CHEESE WAS DISCARDED,THE WALKIN COOLER MUST BE REPAIRED DUE TO THE AIR TEMPERATURE BEING ABOVE 50F. THE SLICED TOMATOES IS 51F, SHREDDED LETTUCE 51F IN OPEN REFRIGERATION UNIT. REPAIR UNIT. THE SHREDDED LETTUCE IS 54F, CUCUMBER CUT IS 51F IN THE 2 DOOR REFRIGERATION UNIT. REPAIR. THE TOMATOES, SHREDDED LETTUCE WERE ALL PUT IN CONTAINERS AND ICE WAS PUT ON ALL SIDES OF THE CONTAINERS. KEEP THESE ITEMS ICED. AN INTENT TO SUSPEND IS BEING ISSUED AND THE WALKIN COOLER MUST BE REPAIRED BY TOMMORROW MORNING.
4.0
33.
KEEP THE SCOOPS WITH THE HANDLES STORED OUT OF THE DRY FOOD PRODUCTS INCLUDING THE CORN MEAL, SUGAR AND FLOOR.
0.5
36.
THE WALKIN COOLER WALLS AND DOOR ARE RUSTY, REPAIR OR REPLACE. THE WALKIN COOLER IS ABOVE 50F, REPAIR. THE OPEN REFRIGERATION UNIT IS 51F, REPAIR. THE 2 DOOR PREP REFRIGERATION UNIT IS ABOVE 51F, REPAIR.
1.0
45.
REPLACE THE WATER DAMAGED CEILING TILE IN THE BACK AREA OF THE PREP AREA.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/22/2011
Score: 96.5
#
Comments
Points
10.
In 2 door reach-in freezer, raw chicken and beef philly meats were stored above bread, raw meats should not be stored above any ready to eat foods in freezers or coolers. Raw chicken philly meat stored above beef philly meat. Store all meats according to final cook temperature. Follow the refrigeration/freezer food storage chart found on the wakegov.com/food website. Corrected during inspection.
1.5
36.
CRACKED ICE SCOOP HOLDER AND CRACKED CLEAR PLASTIC FOOD CONTAINER. REPLACE. THE WALKIN IN COOLER DOOR IS STARTING TO GET RUSTY REPLACE OR REPAIR THE DOOR, DO NOT PAINT THE DOOR.
0.5
40.
THE HOOD VENT ABOVE THE BREAD OVEN IS DIRTY/ LOTS OF DUST BUILT UP AND BREAD DEBRIS. CLEAM MORE FREQUENTLY.
0.0
44.
THE DUMPSTER LIDS ARE BROKEN/CRACKED. REPLACE. THE GREASE BARRELS HAVE ALOT OF GREASE DEBRIS ON TOP. REPLACE.
0.5
45.
CLEAN THE CEILING AIR VENT BY THE ICE MACHINE. REPLACE THE WATER DAMAGE CEILING TILE THAT IS IS THE BACK AREA OF THE KITCHEN.REPLACE WITH WASHABLE CEILING TILE. FLOOR IS DIRTY UNDER THE FRONT LINE, NEXT TO THE ICE MACHINE, IN THE DRY STORAGE AREA AND UNDER THE PREP SINK. CLEAN MORE FREQUENTLY.
0.5
46.
REPLACE THE BROKEN LIGHT SHEILD BY THE MOPSINK. CLEAN THE EXHAUST FAN IN THE WOMEN'S RESTROOM. CLEAN THE LIGHT SHEILD IN THE CHEMICAL STORAGE ROOM.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/07/2010
Score: 94.5
#
Comments
Points
2.
Observed several employee beverages on wall behind grill, location of beverages is okay, but some were in cups with no lids and in screw top bottles. Employee beverages should be in a container with a lid and straw to minimize hand to mouth contact. Beverages were discarded or put in approved containers.
0.0
4.
Ready to eat foods should be handled with minimal bare hand contact. Gloves can be worn or tongs can be used. Issue was discussed with manager, gloves will be used for handling ready to eat foods.
0.0
10.
In 2 door reach-in cooler, raw chicken and beef philly meats were stored above bread and cookie dough; raw meats should not be stored above any ready to eat foods in freezers or coolers. At start of inspection, bottles of oil and vinegar were sitting on counter next to handsink, bottles can only be stored on this counter if they are behind the splash guard, there is potential for contamination of bottles from splash at handsink; bottles were relocated. In walk-in cooler, there were several personal/employee foods that were stored above restaurant foods, all employee foods should be stored below any restaurant foods. ***Follow up for arrangement of freezer and employee food storage on 12/14/10.***
0.0
11.
Top left side of ice machine needs to be cleaned. Sanitizer in spray bottle was too strong according to test strips, sanitizer was changed out; proper concentration of quaternary ammonia sanitizer is 200-400ppm, always use test strips to check new batches of sanitizer to insure that it is at the proper concentration. Employee stated that oil and vinegar bottles were cleaned out in and set to air dry next to the handsink, this is not allowed, these items should be cleaned and sanitized in the 3 compartment sink only. ***Follow up for ice machine on 12/14/10.***
1.5
26.
In containers of dry goods(corn meal, salt, and sugar) scoop handles were stored down in food product, be sure to keep scoop handles up out of the food. Observed employee use and used corn meal shaker to scoop corn meal out of the bulk container, a scoop with a handle should be used for this.
0.5
34.
Found large metal colander on top shelf of storage unit that was dusty, clean collander, make sure that all utensils and equipment are stored in a manner that will prevent contamination.
0.0
36.
Metal scrapers with plastic handles need to be replaced, plastic on handles has deep cuts and are melted and no longer easily cleanable. Repair the cabinet door below the bread storage containers behind the main prep line, veneer is coming off and door is loose. The walk-in cooler door is starting to rust, repair or replace door, do not paint door. The base of the table mount can opener is rusty, replace. The handle for the sprayer arm faucet is leaking, repair leak. Replace the torn cutting board mat. Repair or replace gasket on bottled drink cooler. Shelves on dry foods storage shelves are worn, replace shelves. Shelves in back storage room have raw wood on them, wood needs to be sealed or painted so that it is easily cleanable and non-absorbent.
0.5
40.
Clean shelves in storage cabinets behind the main prep line. Clean shelves in walk-in cooler. Clean out the oven, there is grease dripping from the corners. Clean sprayer head at 3 compartment sink. Clean dry storage shelves, there is oil build up under the olive oil jugs. Clean inside top of bottled drink cooler.
0.5
43.
There is no hot water at the handsink next to the 3 compartment sink, all sinks are required to be supplied with hot and cold running water, repair sink so that it is properly supplied with hot water. ***Follow up for hot water at hand sink on 12/14/10.***
1.0
45.
Clean ceilings throughout facility, especially around air vents. There is water damage to the ceiling tiles in several areas of the kitchen and dining room, also over 3 compartment sink, cardboard boxes are being used where ceiling tiles are missing, remove boxes and replace all damaged or missing tiles in kitchen with washable, non-absorbent ceiling tiles; tiles in the dining room can be replaced with acoustic tiles. Repair or replace the damaged moulding behind the hood and seal area where hood meets the wall. Repair the threshold of the walk-in cooler. Clean the floor below the 3 compartment sink. Clean the walls around the handsink at the front prep area. Floors in back storage room need cleaning.
0.5
46.
Clean air vent covers throughout facility. Clean exhaust fan covers in the restrooms. Replace broken light shield by mop sink.
0.5
47.
Remove storage from floor in back storage room, there are boxes, equipment(pans and slicer), and other items on the floor in storage room. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/28/2010
Score: 97.5
#
Comments
Points
4.
Ready to eat foods should be handled with bare minimal hand contact. Gloves can be worn or tongs can be used. Gloves were used during the inspection.
0.0
17.
Sliced tomatoes were being held at 49 degrees F. This food must be held cold at 45 degrees F or below. The tomatoes were placed on ice and brought back down to temperature.
0.0
23.
In the walk-in cooler the roast beef was cooled down to 77 degrees F and then wrapped up. Food can be loosely covered or left uncovered if there is no risk of contamination if the food is actively cooling. Food has two hours to go from 135 degrees F to 70 degrees F. Food has another four hours to go from 70 to 45 degrees F or below.
1.0
35.
Keep all the single service cups with plastic inverted on all the cups to prevent contamination.
0.5
43.
Provide hand signs for all hand sinks. Caulk the hand sink in the men`s restroom. The restrooms are up for remodel.
0.0
45.
Clean the floors and walls near the sinks and food prep areas. Repair the leak on the front counter. The leak is not over any food prep areas.
0.5
46.
Clean the vent in the walk-in cooler. Clean the vents throughout.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 11/05/2009
Score: 97.5
#
Comments
Points
11.
Clean the inside of the ice machine to remove the mold and pink alge build up. Clean the ice dispenser in the lobby area to remove the pink alge. Ice is considered a food and must be stored in a surface free of mold and alge. Clean the slicers to remove the dried food debris. Clean all food slicers to remove all dried debris. Will return to see if the violations have been corrected.
1.5
35.
Keep all single service items with the food contact portion facing down. Store single service items in a manner to prevent contamination.
0.5
36.
There were some dishes that were cracked and chipped. Replace with dishes that are smooth and easy to clean.
0.0
40.
Clean the gaskets and replace the torn gaskets. Clean the wire rack storage shelves. Clean the inside of the cooling units.
0.5
46.
Clean the vents in the restrooms.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/24/2008
Score: 96
#
Comments
Points
10.
Ham and turkey were a cooling unit and stored under a rusty fixture in the cooling unit and the paint was peeling off the unit. Food must be stored in a manner to prevent contamination and adulteration. The Food was moved from under the rusty fixture.
1.5
11.
Clean the inside of the ice machine to remove the mold and the pink alge that has grown on the inside of the ice machine. Clean all the food slicers to remove the dried food debris that was left on the slicers. The food contact surfaces were cleaned.
1.5
36.
Sand down the cutting board to remove the top layer of the cutting board. Replace the rusty fixture in the cooling unit beside the order here area. All equipment must be easy to clean and in good repair.
0.5
40.
Clean the gaskets and replace all torn gaskets. Clean all the storage shelves. Clean the inside of the door for the walk in cooler. Clean all storage and drawers.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean the floors and walls near the sinks and the food prep area.
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 01/31/2008
Score: 95.5
#
Comments
Points
2.
Cooked roast beef not cooled in compliance with cooling time paramaters (center of each half was at 72F after 5 hours of cooling)(cos). When cooling potentially hazardous foods, food must go from 135F to 70F in 2 hours, and from 70F to 45F in the remaining 4 hours.
2.5
17.
Replace the rusted wall panel inside the walk-in refrigerator (this panel has corroded to the point of not being cleanable). Replace missing caulk that seals gap under slicer tray (on food slicer at service counter). Hot water heater is leaking into a catch bucket.
1.0
21.
Handtowells not available at handwash sink (beside ice maker).
1.0
General Comments
Need to clean the floor behind and under ice maker (pooled water on floor is allowing slime mold growth).
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/18/2007
Score: 97.5
#
Comments
Points
17.
Need to clean the can opener surface, behind blade to remove metal shavings. Need to replace rusted shelf in 2 door refrig., below bacon hot hold. Need to replace rustd shelf bracket in glass front display refrigerator. Need to clean inside door edges of glass front display refrigerator. In walk-in refrigerator: Remove rust (or replace panel) from wall panel behind Ham/Turkey shelf; Remove rust from inside panel of door; remove and clean the plastic shelf endcaps (front and backside);remove and clean ceiling vent grill.
2.0
30.
Remove dust build-up from ceiling vents and surrounding surfaces in dining room.
0.5
General Comments
Paint is beginning to peel from walls in restrooms.
Location: 200 W Peace St Suite 140 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/22/2007
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
2.
Prep refrig. beside stove top holding cheeses at 48-50F, needed to be 45F or less.
2.5
11.
Quaternary Ammonia sanitizer in 2 spray bottles tested at over 400ppm, needed to be 200-300ppm. Chlorine sanitizer in bucket tested below 50ppm, needed to be 50-100ppm. Soda nozzles need to be cleaned.
2.5
29.
Increase light from 35fc to at least 50 fc over stove top and adjacent prep board.
