Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 05/29/2024
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; One of the handwashing sinks in the men's bathroom does not work. Handwashing sinks shall be maintained so that they are available for use at all times. A verification visit will be made no later than Friday, June 7, 2024 to ensure the handwashing sink is operating.
1.0
10.
6-301.12; Priority Foundation; The papertowel dispenser at the handwashing sink by the kitchen entrance was empty. Handwashing sinks shall be provided with a method for drying hands such as individual disposable towels or a hand drying device. CDI- Papertowels were added to the dispenser.
0.0
39.
3-307.11; Core; The squeeze bottle of Caesar dressing was stored in the container of chopped romaine. Food shall be protected from all sources of contamination. CDI- Bottle was removed and stored in bottom section of cooler.
0.0
43.
3-304.12; Core; A portion cup was stored in the cinnamon sugar. Utensils being stored in foods shall be stored with the handle above the food. CDI- Portion cup was removed and replaced with a multiuse spoon.
0.5
47.
4-501.11; Core; One of the tabletop steam units is missing a knob. All equipment shall be maintained in good repair. Replace knob on unit.
0.0
53.
6-501.18; Core; The underside of the urinals needs cleaning. Plumbing fixtures such as toilets, urinals and handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal when the inside is cleaned.
0.0
54.
5-501.115; Core; The dumpster pad is stained and has pooled water which is attracting flies. Dumpster areas shall be kept clean. Clean dumpster pad.
0.0
55.
6-501.12; Core; Ceiling vents in the kitchen and men's bathroom need cleaning due to a buildup of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-403.11; Core; Employee drinks and food were stored on the top shelf above the serving pitchers and on shelves above the establishment's food in the walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food/drinks and supplies. CDI- Employee food and drinks were moved to the bottom shelf.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* Follow-Up: 06/07/2024
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 01/19/2024
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A few plates, bowls or containers found stored as clean with food debris remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
23.
3-501.17; Priority Foundation; One container of meatballs found datemarked 1/7. 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 5C (41F) or less for a maximum of 7 days. CDI: PIC voluntarily discarded the meatballs
0.0
44.
4-903.11(A), (B) and (D); Core; Stacks of plates and bowls found stored with the food contact side up and uncovered. Clean equipment shall be stored covered or inverted. Ensure clean dishes are stored inverted or covered.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/22/2023
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Hand sink found with a plastic container stored inside. Hand sinks shall be used only for handwashing and shall be accessible for employee use at all times. CDI: PIC moved container
0.0
13.
3-202.15 ; Priority Foundation; Several significantly dented cans found stored with cans in good repair. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. CDI: PIC removed cans and moved them to the office to be sent back.
1.0
19.
3-403.11; Priority; Alfredo and marinara sauce found reheating in a steam well. PIC stated that the sauces were removed from cold holding and began reheating at 10 AM. At 11:50, the sauces had not reached 165F (see temperature chart). TCS food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds in no more than 2 hours. CDI: PIC removed the sauces and heated them to over 165F on the stove.
1.5
37.
3-302.12; Core; One shaker of powdered sugar found to not be labeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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. Ensure food is labeled.
0.0
44.
4-903.11(A), (B) and (D); Core; Several stacks of bowls, plates and dishes found stored on a shelf near the dishwasher with the food contact side up and uncovered. Clean equipment shall be stored covered or inverted. Ensure clean dishes are stored inverted or covered.
0.5
47.
4-501.11; Core; Leak found under the three compartment sink. Equipment shall be maintained in good repair. Repair sink.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed on several shelving units, bottoms and outsides of coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/13/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Walk in cooler found maintaining food above 41F (see temperature chart). TCS foods shall be maintained at 41F and above. CDI: PIC turned cooler down.
1.5
47.
4-501.11; Core; Two metal covers found missing from the pizza oven. Equipment shall be maintained in good repair. Replace metal covers.
0.0
49.
4-601.11(B) and (C); Core; Some food debris found on the bottoms of a few coolers, hood vents above pizza oven found with significant build up and some shelving units holding clean equipment and utensils found soiled. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Part of the door to the walk in near the salad bar found sticky with build up. Physical facilities shall be maintained clean. Increase cleaning frequency.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 11/29/2022
Score: 95.5
#
Comments
Points
16.
4-501.115; Core; Upon arrival, sanitizer was reading 0ppm. Sanitizer used shall be between 50-100 ppm. CDI: Sanitizer was switched out and began reading at an acceptable concentration.
1.5
21.
3-501.16(A)(1) ; Priority; Pizza on the buffet was found temping as low at 110F. Hot held items shall be maintained at 135F or above. CDI: Pizza was voluntarily discarded as the buffet was ending. PIC agreed to begin using time as a public health control for pizza.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep unit 2 found to be maintaining food at or above 50F (see temp chart). Prep unit 3 found maintaining food temperature around 42-43F. Walk in also not effectively maintaining food at 41F or below. TCS items maintained cold shall be held at 41F or below. Items put in the cooler 2 less than 4 hours age were moved to a new cooler and items that were in from the day before were voluntarily discarded by PIC. EHS will return by 12/2/22 to ensure walk in cooler and prep unit 3 have been fixed or turned down.
1.5
45.
4-903.11(A) and (C); Core; A few boxes of single use items found stored on the floor. Single use items shall be stored at least 6 inches off of the floor. Store single use items off of the floor.
0.0
49.
4-601.11(B) and (C); Core; Some food debris found in the bottoms of various coolers and inside microwaves. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/29/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, units turned down, items that were above 45 degrees were voluntarily discarded while other were moved to be cooled down.
1.5
47.
4-501.12; Core; The cutting boards have heavy scratches/scores in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.
0.5
49.
4-602.13; Core; The oven has minor food debris buildup on it.- Equipment non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
0.0
55.
6-501.12; Core; The walls/floors underneath/behind of equipment and underneath of the dish machine sink have food debris and other buildup.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean areas listed.
0.5
55.
6-501.11; Core; The wall around the front handsink is damaged. It looks like the outer wall layer is ripping from the rest.- Physical facilities shall be maintained in good repair.
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: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/15/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A container of cooked chicken wings temped between 63-64F; Kitchen manager stated they should have been in the walk in cooler. Time/temperature controlled foods being held cold shall be maintained at 41F or below. CDI- Wings were voluntarily discarded.
1.5
49.
4-601.11(B) and (C); Core; The blue lids on the bulk storage containers need wiping down; there is a build up of debris inside the sprayer at the pre-rinse sink; the fan guards on the condenser in the walk in cooler have a build up of dust and debris and the ceilings of the microwaves need cleaning. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent the build up of soil residues. Clean these items on a frequent basis.
0.5
51.
5-205.15; Core; There is a leak the near the "pull" for the drain located on the discharge pipe at one of the prep sinks. Plumbing systems shall be maintained in good repair. Repair sink.
0.0
53.
6-501.18; Core; The underside of the urinals need cleaning. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinals every time the inside is cleaned.
0.0
55.
6-501.12; Core; There is food splash on some of the walls in the dish area and the floor drains throughout the kitchen need cleaning. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
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: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/19/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; There is not clean up kit or written procedure available for vomiting/diarrhea episodes. A written procedure along with a clean up kit for vomiting and diarrhea events shall be maintained on site. CDI - A written procedure and poster was emailed to PIC.
0.0
35.
3-501.13 ; Core; Vacuum sealed salmon in the walk in cooler had thawed in its packaging. Vacuum sealed fish shall have a hole/ slit in its packaging or be removed from packing in order to thaw. CDI - Education.
0.0
40.
2-304.11; Core; Employee did not remove apron prior to taking out trash or put on a new apron upon return to building. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens and single use/service articles. CDI - Employee changed apron and rewashed hands.
0.5
44.
4-903.11(A), (B) and (D); Core; Plates at the pizza section of the hot bar are being stored with their food contact surface exposed. Utensils shall be covered or inverted to prevent them from becoming contaminated until used. Cover or invert plates at pizza bar.
0.5
47.
4-501.11; Core; The handle on one of the clear doors of the walk in/reach in cooler is loose and the handle on the bulk sugar storage container is broken. All equipment shall be maintained in good repair. Repair/replace broken equipment.
0.5
48.
4-501.14; Core; The upper portion of the sliding door of the mechanical dishwasher has a build up of debris. Warewashing machines shall be cleaned as often as necessary to prevent the recontamination of clean equipment and utensils. Clean the upper portion of the dishwasher door.
0.0
49.
4-601.11(B) and (C); Core; The fans being stored on the clean dish rack have a build up of dust and the blue lids on the bulk storage containers need wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent the build up of soil residues. Clean these items on a frequent basis.
0.5
54.
5-501.111; Core; One of the lids is broken off of the recycling dumpster. All dumpsters shall be maintained in good repair. Follow up and document service call to Republic made on last week.
0.0
55.
6-501.12; Core; There is food splash on the ceiling tiles and light panels. The physical facilities shall be maintained clean. Clean the ceilings, floors and walls on a frequent basis.
0.5
56.
6-403.11; Core; An employee drink was being stored next drink pitchers on the push -thru area and an employee's yogurt was being stored above the restaurant's food in the walk in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food/drinks and supplies. CDI - Items moved to bottom shelves.
0.5
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.
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/15/2020
Score: 98
#
Comments
Points
General Comments
**I was unable to determine if the drain plug is missing from the trash dumpster...if it is missing, please have it replaced by your waste management company.**
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 05/14/2020
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: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 01/07/2020
Score: 97.5
#
Comments
Points
General Comments
Please replace the blown bulb in the cookline.
*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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/16/2019
Score: 97
#
Comments
Points
General Comments
**Remember to date milk once it is opened and if kept for more than 24 hours. -Please purchase a paper towel dispenser for the bar area to prevent contaminating the entire rolls of paper towels when one is torn off.
*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.
*Melodee Wallace Johnson - 919.599.9537 - melodee.johnson@gmail.com*
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 01/22/2019
Score: 97
#
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.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/10/2018
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 05/16/2018
Score: 95.5
#
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: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/04/2017
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: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/20/2017
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
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/24/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
In the walk-in freezer food was stored on the floor. Food must be stored above the floor. The item was corrected.
1.5
19.
Properly label all spray bottles. There were a two bottles that were not labeled.
0.0
28.
There were fruit flies present in the bar area. Take steps to eliminate the fruit fly problem.
1.0
36.
Re-surface the small cutting board to remove the cuts and dents. The reach-in cold hold unit at the pizza prep station had a leak. Replace the missing screws on the lids for the prep table. All food service items must be easy to clean and in good repair.
0.5
45.
Clean the floors and walls near the sinks and food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 01/26/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
In the walk-in cooler raw fish was stored. above pasta and other ready to eat foods. Food must be stored according to the final cook temperature. In the walk-in freezer there was a box of food that was stored on the floor. In the reach-in cold hold units foods were left uncovered. The food was not in active cooling process. The violations were corrected.
1.5
36.
Replace all cracked and chipped dishes. Repair the leak at the hand sink at the waitress station.
1.0
40.
Clean the shelves in the walk-in cooler. Clean the gaskets.
0.5
45.
Clean the floors and walls near the sinks and food prep areas. Repair the hole at the wait station.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 09/27/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Raw chicken stored above pizza dough in walk-in cooler. Also in same cooler raw chicken, raw shrimp, raw ground beef, and ready to eat crab meat stored touching each other on bottom shelf. Due to different final cook temperatures these meats need to be kept from touching. Crab meat is cooked during pasteurization process so it needs to be stored up with the vegetables and other cooked foods. Do not place food pans on trash cans.
0.0
11.
Dishmachine not consistently sanitizing dishes. Have machine serviced so that a uniform concentration of 50-200ppm chlorine can be measured on dish surfaces exiting machine. Follow-up visit will be made on Oct. 7, 2011 to verify.
0.0
14.
Ground beef and sauces cooling in walk-in cooler are not cooling fast enough. Both at two hour point of cooling both were still above 70F. Workers were not able to state when foods reached 135F which is when cooling time starts. Monitor foods more closely so that you can verify that cooling parameters are being met. 135F to 70F within 2 hours and from 70F to 45F within an additional 4 hours.
2.0
17.
Garlic and oil mixture is a potentially hazardous food and shall be maintained 45F or below or 135F or above. Garlic was placed in an ice bath today. Other option would be to not put oil in garlic...then temperature control is not required. Upper portions of phf's on cold buffet were above 45F. Cheese, eggs, meats, etc need ice around all sided so that entire bowl of food stays 45F or below.
2.0
19.
Several spray bottles found without labels.
0.0
23.
Two of three sheet pans of ground beef were cooling properly, but the third was too thick and was not cooling as fast. Also there is no need to place wax paper over each layer of food on a speed rack...place an empty pan on top and then everything below is covered. Cooling paddles need to be purchased an used to cool large containers of sauces. Place paddles inside a food grade bag and freeze...then remove from bag and stick in food when needed. Other option would be to portion sauces into smaller portions to aid cooling without paddles.
1.0
45.
Wall behind dishmachine needs repairs. Excessive moisture is causing ceiling air vents to rust and bar cabinet vent to mold. Wall in can wash is moldy also. Remove corkboard from above prep table in waitress station. Bottom of board is getting dirty and can not be cleaned.
0.5
46.
Lighting above waitress station needs to work. Currently one bulb is missing and the other does not work. Under counter bar light needs a shield or shatterproof bulb.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Bare hand contact with ready to eat foods is no longer allowed. Once a food is cooked it must be handled with gloved hands, utensils, tissue paper, etc. Vegetables may be handled with bare hands during washing step, but then handled as a cooked food with only gloved hands, etc. until served to the customer. Follow-Up: 10/07/2011
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/28/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Clean the can opener to remove the dried on debris. There were several food items that had dried food debris left on the dishes. Clean dishes must have no dried food debris on the dishes. The item was corrected.
1.5
23.
Food was taken from the buffet line and covered and place in the walk-in cooler. The food was placed in the walk-in cooler. At the time of inspection the food was 115 degrees F. The food had been in the cooler for thirty minutes. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F. Food can be cool using a ice bath, ice can be used as an ingredient, food can be broken into smaller pieces, food can be left uncovered or loosely covered if there is no risk of contamination.
1.0
26.
Label all dry foods. Keep all dry foods covered.
0.5
33.
Keep the in-use utensils out of the food products. In-use utensils were left in seating water. In-use utensils must be left on a clean surface.
0.5
34.
Cross stack the cups to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Replace the torn gaskets. Resurface or sand down the cuttings boards. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the gaskets. Clean the shelves in the walk-in cooler and freezer. Clean the shelves in the cold hold unit.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 11/12/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Keep all food off the floor in the walk-in freezer. Keep all food covered in the cold hold units. The food was below 45 degrees F. There were several items that were uncovered. Keep a barrier between food products. Food was seating on top of each other with no barrier. The violation was corrected.
1.5
11.
Some dishes had dried food debris left on the clean dishes. Clean dishes must have no dried food debris. The dishes were washed, rinsed and sanitized.
0.0
26.
Label all dry foods. Once food is removed from the original package and placed in another container. The dry food must be placed in a container that is labeled.
0.5
33.
Knives were stored between the prep table and the cold hold units. Keep all utensils out of the dry food products. In-use equipment must be stored on a clean surface.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Single service items are to be used once and thrown away. Single service items that are hard to clean are not to be used as multi-use equipment.
0.5
36.
Replace the torn gaskets. Resurface or sand down the cutting boards. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the gaskets. Clean the the shelves in the walk-in cooler and freezer. Clean the shelves in the cold-hold units. Clean the shelves in the dry storage area. Clean the side of the slicer and mixer.
0.5
46.
Clean the vents to remove the dust. Clean the vents over the deep fryer to remove the grease build up. Replace the two blown light bulbs under the hood system. Replace the light bulb that broke off inside the light holder.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 05/27/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
8.
There were three cans that were dented. All cans that have dents must be thrown away or returned to the company. Cans that have dents must never be used. The cans were removed.
0.0
23.
Food was taken off the buffet line and sealed tight and placed in the walk-in cooler. Chicken that was cooked an hour early was piled high to cool. Once food falls below 135 degrees F the cooling process must begin. Food has 2 hours to go from 135 to 70 degrees F. Food has 4 more hours to go from 70 to 45 degrees F. Food can be cooled by placing food into smaller and thinner portions. Ice baths or ice can be used to cool foods. Food that is being actively cooled in the walk-in can be loosely covered or uncovered, if there is no risk of contamination.
1.0
35.
Do not use single service items to scoop foods. Single service items are to be used once and then thrown away.
0.0
36.
Replace all the cracked and chipped dishes. Replace all the torn gaskets. All the food service equipment must be smooth and easy to clean.
0.5
39.
Sauce was being placed in the hot well to heat up. The sauce must already be at 135 degrees F.The food can be placed in the hot hold well at 135 degrees F or above. The hot well is not approved the cook food. The sauce was heated up.
0.5
40.
Clean the wire rack shelves.
0.5
45.
Clean the walls near all the sinks and food prep areas.
0.5
46.
Replace the four blown light bulbs under the hood system. Clean the vents in the restrooms to remove the dust.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/22/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Clean the cutting board to remove the mold and the build up on the cutting board. There were clean glasses stored beside the hand sink and there was no splash between the glasses and the sink. The water from the hand sink was getting on the glasses. Will return to see if the violations have been corrected.
1.5
26.
Label all dry food.
0.0
40.
Clean the shelves in the walk cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/05/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
15.
Air dry pans before stacking.
1.5
17.
Clean shelves where pizza pans are located. Clean scales. Remove moldy caulk on 3 compartment sink. Replace torn Gaskets.
1.0
General Comments
Clean can opener. Provide thermometer in sandwich refrigerator. Clean outside base of urinal. Provide towels at lavatory. NOTE: Temperature of lasagna was due to re-portioning of lasagna into smaller pans.
Location: 14520 New Falls of Neuse RD RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 12/20/2007
Score: 97
#
Comments
Points
3.
OBSERVED SOUP IN LARGE CONTAINER IN WALK-IN COOLER AT TEMPERATURE OF 105F AND CHICKEN BREAST WRAPPED IN PLASTIC AT 103F AND STACKED DEEP IN LEXAN PANS IN REACH-IN COOLER. NO COOLING STICKS OR STIRRING WAS BEING APPLIED TO THE SOUP. (COS) COOL ALL HOT FOODS QUICKLY TO 70F IN TWO HOURS AND TO 45F IN FOUR HOURS. PROPER COOLING CONSIST OF USING ICE BATHS, FREQUENT STIRRING, USING THERMOMETER, PLACING PRODUCT IN SHALLOW PANS WITH A DEPTH OF NO MORE THAN 4".
2.5
28.
REPAIR WALLS BEHIND DIRTY END OF DRAINBOARD OF DISHMACHINE. REMOVE ALL PLASTIC ANCHORS IN THE WALL THAT ARE NOT BEING USED AND SEAL ALL HOLES IN THE WALL. WALLS MUST BE TIGHTLY CONSTRUCTED. CLEAN WALL BEHIND DIRTY END OF DRAINBOARD.
0.5
General Comments
SERVSAFE CERTIFICATE MUST HAVE THE ATTACHED TAB INDICATING THE TOTAL INSTRUCTIONAL HOURS AND BE WITHIN 3 YEARS FROM THE DATE OF ISSUE IN ORDER TO RECEIVE THE 2 BONUS POINTS.
REMOVE TAPE ON FLEXIBLE SPRAY-ARM. REPLACE MISSING MOUNTING BRACKET ON FLEXIBLE SPRAY ARM. REMOVE MOLDY CAULK ON LAVATORY AND RECAULK LAVATORY.
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