Location: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/29/2024
Score: 99.5
#
Comments
Points
14.
3-203.12; Priority Foundation; One shellstock tag lacking date of when last oyster used. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC to start recording required use dates on the tags.
0.0
40.
2-303.11; Core; One food handler observed wearing large watch while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
0.0
47.
4-202.11; Priority Foundation; One spatula stored as clean with food contact surface pitted and cracked. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatula voluntarily discarded during inspection by PIC.
0.0
54.
5-501.115; Core; Around the oil receptacles, heavy leaf litter/dirt accumulation. On the ground around the green shared dumpsters, a small amount of loose litter. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. Remove the leaf/dirt accumulation around the oil receptacles. [REPEAT]
0.5
54.
5-501.116; Core; Multiple shared grease receptacles with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area, using dry cleaning methods (kitty litter, flat shovel, paint scraper, paper towels) so not washing oily water into storm drains.
0.0
55.
6-501.11; Core; Caulk has pulled apart at exit side of dish machine panel surround. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable.
Location: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/05/2024
Score: 99.5
#
Comments
Points
40.
2-402.11; Core; Several food handlers with fluffy beards. 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. PIC educated on requirement.
0.0
43.
3-304.12; Core; One single-service cup left as scoop in bin of salt/pepper mix. . During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Cup removed during inspection.
0.0
54.
5-501.110; Core; Side doors of shared dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. CDI- Doors closed by PIC. Recommend signage to -Keep Dumpster Doors Closed-
0.0
54.
5-501.115; Core; Loose litter on the ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. [REPEAT]
Location: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/08/2024
Score: 99.5
#
Comments
Points
36.
4-302.12; Priority Foundation; The upright refrigeration unit does not have a thermometer. Provide a thermometer that is readily accessible in refrigeration units. A thermometer was provided once REHS spoke to the PIC.
0.5
54.
5-501.115; Core; Trash on the ground on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Location: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/05/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Opened heavy cream and opened milk are not date marked that is being held cold for more than 24 hours in the upright refrigeration unit. Date mark TCS food that is held for more than 24 hours for up to 7 days when being held at 41F or below. The above heavy cream and milk were dated once REHS spoke to PIC.
Location: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/08/2022
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Raw tuna found being stored above cooked rice in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods away from cooked ready-to-eat foods. CDI- PIC voluntarily discarded food items.
0.0
16.
4-501.114; Priority; The quaternary ammonium solution at the 3-compartment sink is testing at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be a concentration between 200-400ppm for quaternary ammonium solutions. CDI- Facility has bleach on hand that can be used to sanitize utensils until sanitizer dispenser is fixed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Short ribs in the walk-in cooler was holding at 55F. TCS foods that are being held cold shall be maintained at 41F or less. CDI- PIC voluntarily discarded food item.
0.0
23.
3-501.18; Priority; Several TCS food items ( pimento cheese 10/27, artichoke vinaigrette 9/25, onion gravy 10/12, house made strawberry jam 10/1, peppadew marmalade 9/2, and two large containers of garlic puree dated 10/4 & 10/18) were found being held their 7 day shelf life in the walk-in cooler. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen;(2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- all food items were voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Quite a few TCS food items were found without a date mark and the preparation date could not be accounted for. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- all food items were voluntarily discarded.
0.0
33.
3-501.15; Core; Several large pans of marinara sauce recently prepped were found tightly covered and holding around 62F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
Location: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/09/2021
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean procedure available. 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. CDI- EHS provided guidance given by the state.
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: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/28/2020
Score: 100
#
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: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/16/2019
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. Follow-Up: 01/25/2019 Inspection led by Margaret Gunter
Location: 214 E. MARTIN STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/30/2018
Score: 99.5
#
Comments
Points
General Comments
Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration upgrades and repairs accordingly. NC Food Code Rule # 3-501.16 (A) (2) (b) (ii).
