Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/06/2024
Score: 97
#
Comments
Points
16.
4-602.11; Core; The point at which some of the soda machine nozzles attach to the dispensers has a light buildup of black residue (but the nozzles themselves are clean)...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Wipe underneath the nozzles more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple of rolls of portioned turkey measured 43F in the make line cooler. Eggs stacked too high at both salad stations measured up to 45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items rotated out to cool.
1.5
35.
3-501.13 ; Core; Precooked salmon in vacuum sealed packaging stating to remove the product before thawing was found still in its intact package...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI: Packages opened, fish wrapped in deli paper, and fish placed into a container.
0.5
41.
3-304.14; Core; The sanitizer buckets held quat solutions that barely measured 100 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Buckets refilled with hand mixed sanitizer since the dispenser at the sink was not functioning.
0.5
42.
3-302.15; Core; The avocadoes were not being washed before being cut into...Raw fruits and vegetables, not intended for washing by the consumer, shall be washed thoroughly to remove soil and other contaminants before being cut...CDI: Avocadoes sent to the prep area to be washed.
0.0
49.
4-601.11(B) and (C); Core; The sandwich toaster has burnt debris collecting in the bottom. The shelves above the line holding utensils and trays have a light buildup of dust. The area behind the oven and the cabinets underneath the counters have a light buildup of dust & debris...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease. Improvement seen.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/18/2023
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Reheated chicken breasts in the steam table measured 123-127F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Chicken was reheated in the microwave.
1.5
41.
3-304.14; Core; The quat sanitizer buckets on the line measured ~100 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Buckets refilled with fresh sanitizer.
0.5
47.
4-501.11; Core; The cooler door at the end of the salad bar does not fully seal shut...Equipment and components shall be maintained intact and in good repair/condition.
0.5
49.
4-601.11(B) and (C); Core; The sandwich toaster has burnt debris collecting in the bottom. Some of the lowboy coolers on the line have water standing inside on the bottom shelves. Some of the walk-in cooler racks are lightly soiled with residue. The shelves above the line holding utensils have a light buildup of dust...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease. Improvement seen.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/13/2023
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; The socket where the nozzles attach at the soda machine have a ring of residue in them...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean these sockets.
0.0
19.
3-403.11; Priority; A 1/3 pan of commercially packaged meatballs did not reach at least 135F within two hours while in the steam table...Commercially packaged, ready-to-eat food shall be heated to at least 135F within 2 hours after the food rises above 41F. CDI: Product thrown into the microwave for the few remaining minutes and heated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Eggs, salami, portioned ham & turkey over stocked in the line cold tables measured up to 47F. Salsa, ranch, & sour cream were being held in a to-go reach-in that only measured 50F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was split to cool warmer portions in the bottoms of the coolers. Product in reach-in cooler relocated.
1.5
39.
3-305.11; Core; A box of broccoli was sitting on the floor of the prep room. A box of potatoes was stored underneath the soap dispenser at the handwashing sink near tee walk-in...Food shall be protected from contamination by storing the food: in a clean, dry location & where it is not exposed to splash, dust, or other contamination. CDI: Boxes relocated.
0.0
47.
4-502.11(A) and (C); Core; Some of the plastic Lexan containers are cracked along the edges...Utensils shall be maintained in good repair or discarded. Replace any damaged containers.
0.0
47.
4-501.11; Core; Some of the shelves in the prep area are beginning to peel and collect rust...Equipment and components shall be maintained intact and in good repair/condition.
0.0
49.
4-601.11(B) and (C); Core; Equipment on the line, inside & out, are in need of cleaning. Some of the lowboy coolers on the line have water standing inside on the bottom shelves. Some of the walk-in cooler racks are soiled with residue (that's in the process of being cleaned). The shelves above the line holding utensils are soiled with debris...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/15/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods that were above 41F in salad bar, see chart above. TCS food (time/temperature control for safety food) shall be cold held at 41F or below. CDI - PIC lower temperature of the salad bar cooler and several items were taken for recooling in walk-in cooler. Next time full credit will be taken.
1.5
28.
7-207.11; Priority; Found a bottle of Ibuprofen near cash register and prep line. Medicines that are in a food establishment for the employees' use shall be located to prevent the contamination of food, equipment, utensils, and single-service and single-use articles. CDI - PIC moved medication to medical cabinet.
1.0
40.
2-402.11; Core; One of the employees did not wear any hair restrains. Employyes shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, and utensils. CDI - he put on a hat.
0.0
47.
4-501.11; Core; Observed ice accumulation inside of the reach-in cooler across cash register. Equipment shall be maintained in a state of good repair. Remove the ice.
0.0
56.
6-403.11; Core; Found employee's purse stored inside cabinet with napkins. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, and single-service and single- use articles can not occur. CDI - PIC moved it to proper place.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/14/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2); Priority;(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:(2) At 5 C (41 F) or less. OBSERVED on the line tuna salad, tomatoes, roast beef, chicken breast, penne pasta, prep area reach in cooler potato salad, salad bar watermelon, quinoa, potato salad, pasta salad, and corn and black bean all temping above 41F. CDI. Items were all cooled down. Education was given to ensure potentially hazardous foods are to reach at least 41F prior to placing in cold holding units.
1.5
33.
3-501.15; Priority Foundation; (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14. OBSERVED tuna salad, sliced tomatoes, turkey, watermelon, pasta salad, quinoa, boiled eggs, corn and black beans prepared today and placed in cold holding units without being cooled properly.
0.5
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED cleaning needing to be done throughout the facility: shelving in the cooler under the register, the base of the reach in cooler in the lobby, shelving in the walk in cooler, shelving underneath the red liners where the clean dishes are stored, inside of white bucket that holds the metal lids in the clean dish area.
0.5
55.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. OBSERVED cleaning needing to be done to the floors at the front line.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/13/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Two metal pans had sticker residue on them. Food-contact surfaces of equipment shall be clean to sight and touch. CDI- The two pans were moved to the dishwashing area to be properly clean and sanitized. Remember to take the stickers of all pans when washing them
1.5
21.
3-501.16(A)(1) ; Priority; Grilled chicken was being hot held at 127F. TCS food shall be hot held at 135F or above. CDI- Chicken was voluntarily discarded.
1.5
35.
3-501.13 ; Core; Salmon was being thawed out in Reduced oxygen packaging. Label on package instruct to remove food from packaging when thawing it. Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing it. Remove salmon from the ROP environment before thawing them out.
0.0
40.
2-402.11; Core; One food employee was not wearing hair restraint. Food employees shall wear hair restraints such as hair nets and hats to prevent contamination of food and clean equipment. CDI- Employee put a hair net on.
0.0
44.
4-903.11(A), (B) and (D); Core; A couple of clean metal pans were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- PIC rearranged metal containers using the pyramid method to allow them to air dry.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/20/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Some metal pans were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Pans were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Grilled chicken was being hot at 109-114F. TCS food shall be hot held at 135F or above. CDI- Chicken was voluntarily discarded.
1.5
38.
6-501.111; Core; One small roach was found at prep area. The premises shall be maintained free of insects and other pests. Their presence shall be eliminated by routinely inspect facility. CDI- Pest control treatment was done the morning of the inspection.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/30/2021
Score: 98.5
#
Comments
Points
General Comments
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/09/2021
Score: 97
#
Comments
Points
General Comments
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/20/2020
Score: 96
#
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: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/12/2019
Score: 97.5
#
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: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/16/2019
Score: 98
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) NOW requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/26/2018
Score: 96
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. If you have any questions/concerns, please feel free to call 919-868-6416 or email Meghan.scott@wakegov.com Led by Nicole Bailey Follow-Up: 12/06/2018
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/14/2018
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/02/2018
Score: 98
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/27/2017
Score: 96
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/08/2017
Score: 96.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 08/18/2017
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/09/2017
Score: 97
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/13/2012
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
11.
All day dot and day dot adhesive must be removed during the wash process. Observed several containers with day dot or day dot residual on the sides of containers.
3.0
26.
Keep all dry good covered to prevent contamination. Pastas were uncovered on rack upon entry to establishment.
0.5
35.
Do not store gallon tea jugs on floor.
1.0
36.
Replace damaged gasket on 2 door True freezer and on 3 door make table
0.0
43.
Provide hand towels at all handwash locations.
1.0
44.
Clean area around dumpster. Keep grease trap door closed when not in use.
0.0
47.
Do not store purses with food or food contact surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Establishment does a good job of using gloves and changing gloves in between tasks; However, employees are not washing hands in between glove changes. Glove use is not a substitue for handwashing. Wash hands between glove changes. Follow-Up: 03/23/2012
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/23/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty pans stored with clean pans. All day dot and day dot adhesive must be removed durign the wash process.
1.5
34.
Allow all utensils to air dry. Observed wet stacked cups by drink tower.
0.5
40.
Clean all shelving and cabinetry. Observed debris on shelving and cabinetry.
0.5
43.
Provide hand towels at all hand wash locations.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/24/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
34.
Store utensils in such a way that the handles are pointing in the same direction. Observed tongs in storage container in all directions.
1.0
36.
Resurface/repair grooved cutting boards. Replace damaged gasket on make table. If shelves can not be cleaned and paint is chipped, replace shelves.
0.5
40.
Clean all shelving and cabinetry. Clean toaster roller. Observed large amount of debris build up on roller.
0.5
42.
When thawing foods under runnning water, leave a gap between top of container and faucet. Observed meat thawing, under running water, in a large container. The faucet was submerged in the water of the container.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/16/2010
Score: 93
#
Comments
Points
8.
Three dented pineapple cans stored on can rack. Do not use dented cans as they have a risk of potential botulism contamination. CDI-cans set aside to be returned to vendor.
0.0
11.
Sanitizer in buckets not strong enough. Check sanitizer strength frequently to ensure that it is maintaining proper concentration (200-400 ppm quaternary ammonium). CDI-buckets refilled with properly mixed sanitizer.
1.5
16.
Corned beef, sauteed onion, meatballs not held hot enough on front hot holding table. Hold hot potentially hazardous foods at 135F or more to prevent growth of pathogenic microorganisms. CDI-food reheated to 165F. Make sure to avoid overfilling containers on hot holding unit, especially when using "double boiler" method.
2.0
17.
Cut tomato on ice not cold enough. Shredded cheddar, sliced provolone, butter also not cold enough. Hold cold potentially hazardous food at 45F or less. CDI-tomato which was not cold enough was placed into refrigerator; proper usage of ice for cold holding (with ice all the way around food) discussed with manager. Food in back prep line was stacked too high for unit to keep it cold.
2.0
25.
No thermometer available in back prep line refrigerated unit (digital readout nonfunctional). No metal stem food thermometer available to measure internal food temperatures of food (only infrared food surface thermometer provided). Metal stem food insertion thermometer is necessary to properly check cooling and reheating.
0.5
36.
Replace damaged/stained spatulas, lids of containers. Replace air drying racks with peeling coating (do not repaint as this voids NSF approval). Adjust door of cabinet in back of serving line so that it closes securely (door currently hangs open). Screws holding ice shield in place in ice machine observed to be not easily cleanable or easily removable (repeat). Replace with original manufacturer parts or equivalent.
0.5
40.
Clean air drying racks, fan guards in walk in, remove ice from condenser on back refrigerator on prep line. Clean shelving where clean containers are stored next to dirty side of three compartment sink (install splash guard as necessary to protect these containers - recommendation from last inspection).
0.5
43.
No paper towels available at serving area hand sink - provided upon request.
0.0
44.
Clean debris from around dumpster.
0.0
46.
Replace burned out bulbs and light shield in walk in freezer.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Please note that all certificates issued after July of 2008 must be accompanied by letter from instructor stating total number of classroom hours.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/10/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Two buckets of sanitizer in food prep area observed to have no measurable sanitizer. Properly mixed sanitizer (200-400 ppm quat for product in use) shall be present in all food prep areas during food preparation activities. CDI by refilling buckets - sanitizer at correct concentration at dispenser. Change out bucket sanitizer regularly to ensure proper concentration.
1.5
17.
Cheese and fruit dip in catering cooler observed at 48-50 degrees F. Cut tomato on ice observed at 55-56 degrees F. Chicken salad, tuna salad, sliced cheese observed on prep line at temperatures from 49-52 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Pans of potentially hazardous foods should be nested deeply into ice and water mixture.
2.0
34.
Lexan food containers observed stored on not clean shelves and immediately adjacent to silverware soak bin/not clean end of three compartment sink. Store wares on clean, cleanable surface and protect from contamination. Clean storage shelves and install splashguard between dirty end of three compartment sink and wares storage.
0.5
36.
Reach-in cooler in catering area and back prep line cooler observed to be not in good repair - unable to maintain potentially hazardous foods at 45 degrees F or below. Adjust or repair coolers to hold potentially hazardous foods at proper temperatures - to be verified by followup visit on 11/18/09. Screws holding ice shield in place in ice machine observed to be not easily cleanable or easily removable. Replace with original manufacturer parts or equivalent. Replace torn gasket on front line prep cooler.
0.5
40.
Shelving in walk in cooler, interiors of reach in coolers, shelf above meat slicer observed to be not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. Certificate presented for bonus points not valid after February of 2010. Please note that all certificates issued after July of 2008 must be accompanied by letter from instructor stating total number of classroom hours.
0.0
General Comments
Hot water observed at 165 degrees F in kitchen and 130 degrees F in restrooms. Hot water requirement for this establishment is 130 degrees F in kitchen and presence of hot water in restrooms. Hot water may be adjusted downward toward required minimum temperature to decrease scald risk for staff and customers. Do not lower water temperature to lower than required kitchen hot water minimum temperature.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/06/2009
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
Food debris present on multi-use food containers , after wash/sanitize/storage steps ; CDI re-washed/sanitized
3.0
17.
Potato salad held at 54F in To Go refrigerator. Potato salad held at 53F in walk-in refrigerator. Potato salad held at 52F in salad bar. (This batch of potato salad was made at approx. 9am with potatos that manager stated were chilled overnight in refrigerator. All of this potato salad was discarded at end of inspection)
2.0
34.
Multi-use food container are stacked tightly within each other prior to air drying (when sanitize step is complete, arrange these containers so that air flow reaches all surfaces, then when completely dry they may be tight stacked to conserve space).
1.0
35.
Plastic sleaves must be covering rims of single service cups at front counter register, or other effefctive means of protection provided to prevent contamination of cup rims by customer sneeze/handling.
0.0
36.
Numerous multi-use plastic food containers have broken/damaged surfaces that make cleaning difficult and may present a food contamination hazard (replace these containers).
1.0
40.
Food debris build-up present where shelves connect to legs, in walk-in refrigerator.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Walk-in refrigerator is maintaining food temperatures at 45F,if stored food temperature rises 1 degree F a violation is present.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/26/2008
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Food debris present on stored equipment(not properly washed/rinsed/sanitized after use): Vegetable dicer, food processor blades, multi-use metal food pans. Slime mold build-up present in upper ice maker compartment.
3.0
34.
Multi-use metal food storage pans stacked tightly within each other prior to air drying, on bottom shelves of utensil storage shelves. Need a splashguard on right side of handwash sink (sink that is between 2 `clean utensil` storage shelves beside dishwasher).
0.5
36.
SOme of the plastic multi-use food pans have sharp broken edges and splits/open cracks that make proper cleaning/sanitizing difficult;remove these items from facility or use for non-food contact storage.
0.5
40.
Wire shelves in walk-in refrigerator have build-up of food debris and some mold growth on surfaces, below plastic covers.
0.5
44.
Remove the stack of pallets and wood from dumpster pad (creates a potential rodent harborage).
0.0
46.
Replace missing shields and endcaps on lights directly above salad bar.
0.5
General Comments
Return visit to verify cleaning of ice maker on 8-29-08 approx. 4pm. Follow-Up: 08/29/2008
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/26/2008
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
13.
Replace all broken lexan pans and lids.
1.5
15.
Thoroughly clean all utensil bins.
1.5
17.
Replace damaged gaskets on walk in cooler door, 2 door reach in freezer in back, and 2 door reach in refrigerator under make table. Clean gas pipes and cords behind all equipment.
1.0
22.
When the dishmachine drains from wash cycle, the water from the pipe drians on the floor. Repair leaking pipe and secure it in such a way that it properly drains into the floor sink.
2.5
General Comments
#11- Ensure that day dots are completely removed after the washing process. Several pans had day dots on them after they were washed.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/16/2007
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
3.
Keep all foods covered in walk in cooler to prevent contaminaiton. Observed employee dump bucket of mop water on the floor while a bucket of sourkraut was also on the floor.
2.5
9.
Observed foodhanlder change tasks without washing hands. Wash hands between tasks.
2.5
17.
Replace damaged gaskt on walk in cooler and salad cooler.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/07/2007
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
2.
Keep all potentially hazardous cold foods 45F or below. Shredded cheese on both serving lines and on salad bar was 53F. Turkey 52F, cantaloupe 51F, and sandwich cheeses 51F.
2.5
11.
Thoroughly clean and sanitize ice guard on ice machine. Clean and sanitize vegetable chopper blades. Repeat violation.
5.0
15.
Store scoop so that the handle isnt in dry goods. Clean utensil bin.
1.5
17.
Clean all refrigeration units.
1.0
General Comments
#5- Provide thermometers in all refrigeration units. #28- Clean floors and walls as needed. *Repeat violations will result in full point deductions.*
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/28/2006
Score: 83
#
Comments
Points
2.
Keep all potentially hazardous cold foods 45F or below and all potentially hazardous hot foods 140F or above. Cheeses 60F, turkey 50F, ham 49F, pastrami 117F-127F. Repeat violation X4.
5.0
3.
Do not store bottled water in ice used for customer drinks.
2.5
11.
Properly wash, rinse, then sanitize all food contact surfaces before storing them as clean. Numerous dirty pans stored with clean pans. Numerous pots, pans and other dirty utensils stored in floor of kitchen. Sanitizer must be available in all food prep areas. Clean ice gaurd on ice machine.
5.0
15.
Allow all utensils to air dry. Repeat violation. Store utensils in such a way to prevent contamination.
3.0
17.
Replace damaged gaskets on refrigeration units.
1.0
30.
Clean fan gaurds in walk in cooler and freezer.
0.5
General Comments
#12- Provide Chlorine test strips to determine strentgh of sanitizer in dish machine.*Repeat violations will result in full point deductions.*
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/12/2006
Score: 93.5
#
Comments
Points
2.
Keep all potentially hazardous hot foods 140F or above, and all cold potentially hazardous foods 45F or below.Make table 51F-56F. Ham rolls 55F, turkey rolls 51, pastrami 117F, grilled chicken 130.Repeat violation x3
5.0
15.
Allow all utensils to air dry.(cups)
1.5
General Comments
Repeat violations will result in full credit point deductions.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/26/2006
Score: 82.5
#
Comments
Points
2.
Keep all potentially hazardous hot foods 140F or above and all potentially hazardous cold foods 45F or below. Cheeses 54F-56F, melons 52F, roast beef 123F, chicken 117F-142F, bbq 124F, corned beef 130F. Repeat violation.
5.0
3.
Cover all foods in walk in cooler to prevent contamination.
2.5
11.
Thoroughly clean and sanitize slicer. Thoroughly clean and sanitize ice gaurd on ice machine. Properly wash, rinse, then sanitize all utensils before storing with clean utensils. Repeat violation.
5.0
15.
Allow all utensils to air dry. Store utensils in such a way to prevent contamination. Clean utensil bins. Repeat violation.
3.0
17.
Thoroughly clean all refrigeration units. Replace damaged gaskets on refrigeration units.
Location: 909 Spring Forest Rd Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/15/2006
Score: 88 + Education Credit: 2 = 90
#
Comments
Points
2.
Ensure all cold potentially hazardous foods are kept at 45f or below and all potentially hot foods are kept at 145f or above. Cheeses on salad bar and hot line 53f. Roast Beef 113f, Pastrami 108f, corned beef 103.
2.5
11.
Toroughly claen and sanitize slicer.
2.5
15.
Allow all utensils to air dry.
1.5
17.
Replace damaged gaskets on all refrigeration units.
1.0
18.
Hot water must be at least 130f or above. 121F during inspection.
2.5
23.
Keep dumpster and grease trap doors closed when not in use.
1.0
28.
Clean floors and walls as needed.
0.5
30.
Clean fan gaurds in cooler
0.5
General Comments
#3- Cover all items in cooler to prevent possible contamination.
