Location: 2712 HILLSBOROUGH ST Unit 103 RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 06/21/2024
Score: 93
#
Comments
Points
28.
Observation: An orange based detergent cleaner was being used on prep station to, tables and other food contact surfaces areas to clean/sanitize. This cannot be demonstrated as an approved sanitizing agent for food contact surfaces. This is not approved for use on food contact areas according to manufacturer. This is only approved for non-food contact surfaces. CDI: Educated operator on use allowance for orange cleaner and the requirements of wash, rinse and sanitize with the quaternary ammonia solution provided for all other food contact areas.7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P
1.0
36.
Observation: The facility operator doe snot have a graduated food probe to monitor temperatures. There is not a food thermometer on site to monitor cooling of cooked pastas, cold products or final heating temperatures of foods. Verification for thermometer by July 1, 2024. ***REPEAT***
4-302.12; Priority Foundation; A gradated food probe is required for monitoring and measuring thin food products.
1.0
38.
Observation: Fruit flies and drain flies around piping, floor drains and dirty linens throughout. Harborage conditions exist due to lack of cleaning in facility - Heavy accumulation of debris on equipment and structure. Eliminate the presence of pests by cleaning facility that is creating harborage conditions.
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control and
(D) Eliminating harborage conditions.
1.0
40.
Observation: Staffing member is not wearing a hair restraint as required for production tasks.2-402.11; Core; 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.
0.5
47.
Observation: The condensation line n the compressor on the walk in refrigerator is leaking. The can opener blade is dull.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
49.
Observation: The non food contact surfaces of the dough mixer, can opener stem, food prep tables, prep refrigerator, shelving throughout kitchens and walk in refrigerator are all accumulated with flour and microbial growth in refrigerator. Clean up accumulation and create a cleaning schedule to ensure facility is maintained clean. ***REPEAT***
4-601.11(B) and (C); Core; B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
Observation: The faucet handles on the utility sink are leaking.
5-205.15; A PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
1.0
53.
Observation: hand sinks are not maintained clean.
6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
55.
Observation: Cove base tile/wall and floor under dish sink poor repair.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
55.
Observation: The floors walls and ceilings throughout are accumulated with debris/food splash. Clean facility and maintain clean through regular schedule.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
1.0
General Comments
Establish cleaning schedule. Verification follow up July 1, 2024. Follow-Up: 07/01/2024
Location: 2712 HILLSBOROUGH ST Unit 103 RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 08/16/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; Facility does not have a certified manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI- The new owner was permitted 6/29/2023 and has 210 days from permit date to get a manager certified or this becomes a point deduction.
0.0
23.
3-501.18; Priority; Cooked chicken, cheeses and bacon in the walk-in cooler had gone past the 7-day limit when date marking. One container had a date 3 weeks old. TCS ready to eat foods must be date marked once prepped or opened and discarded after the 7th day. CDI- Foods discarded.
1.5
36.
4-302.12; Priority Foundation; Facility does not have a stem type thermometer for probing food temperatures. Recommend a digital thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf VR- Inspector will return in 10 days to check for a stem type thermometer.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler storage racks, large roll bins, the floor mixer, the #10 can food rack, undercounter shelving and the pizza oven all needs cleaning more frequently. There is a lot of soil build-up on these pieces of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
53.
6-501.18; Core; Nand-sinks and toilets in all three restrooms need more frequent cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.12; Core; Walls throughout the kitchen, especially the lower walls and in the public restrooms needs cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-303.11; Core; Throughout the kitchen ceiling bulbs are blown causing decreased light intensity. Replace all blown ceiling light bulbs in the kitchen. Light intensity must be at least 50-foot candles.
