Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/15/2024
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Containers of pimiento cheese and cooked beef were measuring between 44-48 F in prep cooler #2. Noted ambient air for unit was 41 F. Maintain all TCS items at 41 F or below. CDI- temperature adjusted for prep cooler. Cooked beef discarded.
1.5
25.
3-603.11; Priority Foundation. Noted CC16 Club Burger, that is cooked to order, is missing asterisk to tie it to the Consumer Advisory on the both the lunch and dinner menu. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Text picture of menu correction to your REHS within 10 days for verification.
0.0
35.
3-501.13 ; Priority Foundation; Observed multiple raw salmon being thawed in ROP package with warning on packaging stating to remove from packaging prior to thawing. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI: Manager removed salmon from packaging.
0.5
37.
3-302.12; Core; Labeling missing on squeeze bottles of oil and vinaigrette dressing near the prep line. Also noted labeling missing for working containers of flour near the central prep line. 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.
1.0
48.
4-302.13; Priority Foundation; Noted chemical dish machine reading below 120 F for hot water. When chemical sanitizers are used, specific minimum temperatures must be met because the effectiveness of chemical sanitizers is directly affected by the temperature of the solution.
0.0
55.
6-501.12; Core; Dust/residue accumulation around ceiling vents and surrounding tiles. Also noted an accumulation of residue and dust build-up on the hard to reach floor spaces underneath the prep cooler equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/30/2023
Score: 95
#
Comments
Points
16.
4-501.114; Priority; Chlorine sanitizer at dish machine is reading 0 ppm. Further investigation determined that the initial bulk container of sanitizer was emptied. Bulk chemical container replaced but sanitizer solution continue to not pull after being primed three times. Chlorine Sanitizer must read 50-200 ppm at all times. Establishment shall use three compartment sink to sanitize dishes until machine is repaired. CDI- Auto-Chlor able to repair chemical dish machine during inspection. Chlorine sanitizer reading at 150 ppm by the end of inspection.
3.0
16.
4-601.11 (A); Priority Foundation; Noted wall-mount potato dicer observed with greasy residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Increase cleaning frequency to this item. CDI- PIC directed staff to start cleaning on this item during inspection. (This is repeat from last inspection)
0.0
33.
3-501.15; Priority Foundation; Noted a container of sliced tomato cooling in the flip-top unit during time of inspection. Sliced tomato was temping between 46-48 F. Person in charge stated tomatoes were sliced less than 20 mins prio to inspection. Discussed rapidly cooling TCS items equipment that has the capacity to rapidly cool food down (reach in freezer unit or walk-in cooler). CDI- Noted food items relocated.
0.0
37.
3-302.12; Core; Labeling missing on squeeze bottles of oil and vinegerette dressing near the prep line. Also noted labeling missing for working containers of flour near the central prep line. 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.
1.0
55.
6-501.12; Core; Dust/residue accumulation around ceiling vents and surrounding tiles. Also noted an accumulation of residue and dust build-up on the hard to reach floor spaces underneath the prep cooler equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/22/2023
Score: 95
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Wall-mount potato dicer observed with greasy residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Increase cleaning frequency to this item. CDI- PIC directed staff to start cleaning on this item during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; At prep line, one pan of large sausage links in shallow plastic pan holding too warm at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend using deeper metal pans for the sausage links. CDI- Sausage moved to freezer space for active cooling.
0.0
23.
3-501.18; Priority; Disposition: In walk-in cooler, tomato paste dated 4/29, held past max 7-day hold. 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) (Up to 7 days when held at 41F and less). CDI- Past date item voluntarily discarded during inspection by PIC. [REPEAT]
1.5
23.
3-501.17; Priority Foundation; Date Marking: Date missing on container of whipping cream opened previous days. 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-Known date added during inspection. [REPEAT]
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 big fluffs beard not wearing beard guards. Ensure employees with long facial hair wear bear guard. [Repeat].
0.5
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean are stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans rearranged to allow for air-drying during inspection.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation along sides of equipment, low shelves, door gaskets of cold-hold equipment, and sticky residue accumulation on clean dish storage racks. 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 and clean thoroughly.
0.5
55.
6-501.16; Core; Mops leaning up against wall in service sink, floppy mop head side up, and no rack to hang them 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.
0.0
55.
6-501.12; Core; Dust/residue accumulation around ceiling vents and surrounding tiles. Residue accumulation along walls throughout. Residue accumulation along floors under and behind equipment and along piping behind cook line. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/08/2022
Score: 94.5
#
Comments
Points
9.
3-301.11; Priority; [Repeat] Food employee observed preparing RTE sandwiches with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- educated food employee on importance of using some form of barrier when handling RTE foods.
2.0
10.
5-205.11; Priority Foundation; [Repeat] Ice found in one of the handwashing sinks in the kitchen. A handwashing sink may not be used for purposes other than handwashing. CDI- ice removed.
0.0
21.
3-501.16(A)(1) ; Priority; A container of chicken breast sitting on the countertop was holding between 116-120F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: at 135F or above. CDI- chicken breast was reheated to 165F.
1.5
23.
3-501.18; Priority; Baked beans (11/22), cooked potatoes (11/27), and cooked purple cabbage (12/1) were all found held past the 7 day shelf life. 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- these food items were voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; Beef stock and beef brisket made yesterday found in the walk-in cooler did not have a date. Chicken breast cooked yesterday also did not have a date. 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- these food items were dated.
0.0
33.
3-501.15; Priority Foundation; Sausages recently cooked and holding in the flip top cooler was 105-115F. Cooling shall be accomplished by placing food into shallow pans, using rapid cooling equipment, or other effective methods. CDI- sausage was cooled down.
0.0
40.
2-402.11; Core; Two food employees observed without beard restraints. 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.
0.0
55.
6-501.12; Core; [Repeat] The floors in the walk-in cooler have food debris and residue accumulation present and are in need some cleaning. The ceiling vents and tiles in the kitchen are dusty and in need of cleaning as well. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/09/2022
Score: 96
#
Comments
Points
9.
3-301.11; Priority; Food employee observed handling RTE sandwiches with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- educated food employee on importance of using some form of barrier when handling RTE foods.
2.0
10.
5-205.11; Priority Foundation; Ice and a bottle of bleach found in two different handwashing sinks in the kitchen. A handwashing sink may not be used for purposes other than handwashing. CDI- these items were removed.
0.0
20.
3-501.14; Priority; Sauerkraut cooked last night and cooled in the walk-in cooler was holding around 44-50F at the time of inspection. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: Within 2 hours from (135F to 70F); and
Within a total of 6 hours from (135F to 41F) or less. CDI- food item was voluntarily discarded by PIC.
1.5
55.
6-501.12; Core; [Repeat] The floors in the walk-in cooler have food debris and residue accumulation present and are in need some cleaning. The ceiling vents and tiles in the kitchen are dusty and in need of cleaning as well. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/04/2021
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up 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. CDI- EHS gave guidance materials provided by the state.
0.0
16.
4-601.11 (A); Priority Foundation; A few dishes observed with sticker residue and some food residue present. Equipment food contact surfaces and utensils shall be cleaned to sight and touch. CDI- PIC rewashed these dishes during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Half & half in the reach-in cooler was holding between 42-43F. Fully cooked sausage in the flip top cooler was 47F. TCS (Time/Temperature for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- sausage was moved to the bottom to cool properly and 1/2 & 1/2 was moved to be cooled down properly.
1.5
41.
3-304.14; Core; Sanitizer in the bucket when first tested was 0ppm. Cloths in use for wiping counters and other equipment surfaces shall be held in a chemical sanitizer solution of at least 50ppm (chlorine). CDI- new sanitizer was made.
0.0
55.
6-501.12; Core; The floors in the walk-in cooler need some cleaning. The ceiling vents and tiles in the kitchen are dusty and in need of cleaning as well. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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 ** No signature Required due to COVID 19 Precautions**
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/04/2020
Score: 98
#
Comments
Points
General Comments
Inspection led by Jamie Phelps. No PIC signature today due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/28/2020
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: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/12/2019
Score: 93.5
#
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: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/12/2019
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: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/18/2018
Score: 94.5
#
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.
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/27/2018
Score: 94.5
#
Comments
Points
General Comments
Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2)(B)(ii).
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/29/2017
Score: 98
#
Comments
Points
General Comments
Please note effective January 01 2019 all cold food holding temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (B) (ii).
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/23/2012
Score: 88 + Education Credit: 2 = 90
#
Comments
Points
10.
SEVERAL PANS OF UNCOVERED FOODS IN PREP FRIG UNITS, FOODS ARE TO BE COVERED WHILE NOT IN SERVICE OR PREP, (CHICKEN, FISH, VEGGIES, ETC)
1.5
11.
SEVERAL BAR GLASSES, AND PLATES STILL WITH FOOD DEBRIS, THOROUGHLY CLEAN AND SANITIZE FOOD CONTACT SURFACES
1.5
16.
POTATOES, APPLES, AND SAUCE HOLDING AROUND 110F MUST HOLD FOODS 135F OR HOTTER
2.0
17.
SEVERAL COLD TEMPS IN GRID NOT TO TEMP...FOODS MAINLY ON ICE BATH THAT ARE NOT BEING NESTLED IN THE ICE, ICE LEVEL MUST BE PRODCUT LEVEL, ALSO RECOMMEND USING STAINLESS PANS, THESE WILL CONDUCT COLD TRANSFER BETTER THAN PLASTIC
2.0
23.
MUSHROOMS IN CONTAINERS THAT ARE TOO DEEP, NEED 2-4 INCH DEPTH, KALE SETTING ON ICE BUT NOT IN ICE BATH COOLING, ALWAYS SET PRODUCT IN ICE BATH PRODUCT LEVEL
1.0
26.
TIGHTLY WRAP OPEN PACKAGES OF DRY FOOD WITH FOOD FILM, PLACE IN CONTAINERS WITH A LID USING ORINGINAL PACKAGING AS LINER, OR EMPTY CONTENTS INTO A FOOD GRADE APPROVED LABLED CONTAINER
0.5
36.
REPAIR BROKEN FRIG GASKETS
0.5
38.
CLEAN DISH MACHINE DUMP TRAY, DOOR TRAVEL RIDGES, HANDLES, INTERIOR AND SEAMS
0.5
40.
CLEAN COOKLINE EQUIPMENT
0.5
41.
ALL WASTE WATER IS DISCHARGING INTO AN APPROVED SYSTEM, HOWEVER, THE WASTE WATER IS BACKING UP ON TO THE FLOOR FROM ALL FLOOR SINKS AND FLOOR DRAIN IN THE KITCHEN....HANDSINKS DO DRAIN AND THE TOILETS DO FLUSH; PERMIT IS IMMEDIATELY SUSPENDED PENDING REPAIR AND CLEANUP AND DISINFECTING WITH BELACH SOLUTION OF AT LEAST 1 CUP BLEACH TO 1 GALLON WATER, USE NEW MOP HEADS FOR THIS PROCESS AND REMOVE WHEN COMPLETED, RECEIPTS OF SERVICE WILL BE REQUIRED, RE-CHECK SET FOR THURSDAY MORNING 1O
1.5
45.
THOROUGHLY CLEAN FLOORS FROM BACK UP, ALSO CLEAN FLOORS UNDER DRINK MACHINE AS WELL
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
PERMIT IMMEDIATELY SUSPENDED DUE TO SEWER DRAIN BACK UP IN KITCHEN Follow-Up: 06/02/2012
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/30/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
3.
TALKED WITH BOTH EMOLOYEES WITH MGR/OWNER...OBSERVED EMPLOYEES DRINK BEBERAGES, LID CUPS, PLACED CORRECTLY, NO HANDWASHING; BUS TABLE PULLING SOILED DISHES TO DISH MACHINE, NO HANDWASHING, WIPE FACE, SCRATCH HEAD, NO HANDWASHING....ADVISED BOTH EMPLOYEES HANDS ARE TO BE WASHED AFTER ANY OF THE PREVIOUS EVENTS PIROR TO HANDLING FOOD.
2.0
5.
ALL THREE HANDSINKS WERE BEING USED FOR SOILD UTENSIL STORAGE AND OR BLOCKED FROM BEING READILY USEABLE; ITEMS REMOVED TO DISH AND CHEF ADVISED
1.5
11.
SOME PLATES, RAMIKNIS, GLASSES, SAUCERS, ETC WITH FOOD DEBRIS OR LIPSTICK STILL PRESENT...THOROUGHLY CLEAN & SAMITIZE FOOD CONTACT SURFACES, BE SURE TO REMOVE FOOD DEBRIS AND LOIPSTICK, RECOMMEND PHYSICAL CONTACT WITH RAG OR SCOUR PAD PRIOR TO RUNNING THROUGH MACHINE
1.5
34.
RAMIKINS STILL WITH WATER TRAPPED BETWEEN ALLOW MORE AIR DRY TIME PRIOR TO STACKING
0.5
38.
CLEAN DISH MACHINE DUMP TRAY, DOOR TRAVEL RIDGES, HANDLES, INTERIOR AND SEAMS
0.5
45.
COOKLINE FLOORS AND ICE MACHINE AREA FLOORS NEED GOOD CLEANING; EXTERIOR HALWAY DOORS AND FLOORS NEED CLEANING
0.5
49.
Documentation of approved training - 2 point credit awarded. WAKE COUNTY CLASS 2010 JOHN WOLF CERTIFICATE
0.0
General Comments
ESTABLISHMENT LOOK MUCH BETTER TODAY, THANK YOU FOR YOUR EFFORTS.
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/28/2011
Score: 89.5 + Education Credit: 2 = 91.5
#
Comments
Points
5.
BAR HANDSINK IS OBSTRUCTED BY KEG COOLER AND WORK TOP FRIG, BAR SINK IS LOCATED ACROSS BAR AGAINST WALL AWAY FROM ENTRY POINT WHILE DUMP SINK IS THE FIRST SINK PRESENT UPON ENTERING THE BAR PROPER...THESE TWO UNITS NEED TO SWTCH LOCATIONS TO MAKE THE HANDSINK MOST ACCESSIBLE
1.5
10.
SEVERAL FOODS ARE IN THE REFRIGERATION UNITS UNCOVERED. SOME FOODS ARE COOLING, THOSE FOODS SHOULD BE LOSELY COVERED TO HELP PROTECT THE FOOD FROM ANY ADULTERATION POTENTIAL, WHILE FOOD IS COOLING IT CAN NOT BE STORED WHERE RAW FOODS CAN POSSIBLY CONAMINATE THE PRODUCT, KEEP STORED ABOVE RAW PRODUCT. SEVERAL PANS SETTING IN PONDING CONDENSATION WORK TOP PREP FRIG, FOOD PANS REMOVED AND FOOD DISCARDED
1.5
11.
TOO MANY SOILED PANS PRESENT, THOROUGHLY CLEAN AND SANITZE PANS TO REMOVE FOOD DEBRIS AND GREASY RESIDUE; POTATO/FRENCH FRY CUTTER WAS EXTREMELY SOILED, THOROUGHLY CLEAN DAILY, PREFERABLY AFTER EACH USE
1.5
17.
SEVERAL COLD FOOD TEMPS WERE NOT 45F OR LESS AND SUBSEQUENTLY DISCARDED. ALWAYS MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS 45F OR LESS; WHEN USING ICE BATH, PANS MUST BE NESTLED IN THE ICE PRODUCT LEVEL
2.0
22.
FACILITY IS USING ICE BATH FOR A LOT OF ITEMS, MENU REVIEW AND POSSIBLE EXTRA ROLL TOP FRIG MAY BE NECESSARY TO AID IN TEMPS BEING MAINTAINED AT PROPER LEVELS
0.0
26.
SEVERAL BAGS OF OPENED DRY FOODS NOT IN APPROVED CONTAINERS...MUST BE CLEANABLE, FOOD GRADE, LABELED OR TIGHTLY WRAPPED ORIGINALY PACKAGING
0.5
28.
SEVERAL FLIES PRESENT IN FACILITY, NOTICED REAR SERVICE DOES NOT HAVE A FLY FAN WHICH WOULD HELP PUSH INSECTS OUT WHEN DOOR IS PROPPED OPEN FOR DELIVERIES; ALSO THERE IS A STRONG SUCTION ON THE DOOR WHEN OPENED PULLING AIR IN THE BUILDING, HAVE HOODS CHECKED FOR PROPER AIR BALANCE
1.0
34.
LOTS OF WATER BETWEEN STACKED PANS...ALLOW PROPER AIR DRY TIME PRIOR TO STACKING TO AVOID CONDITION CALLED WET NESTING, CROSS STACK TO ALLOW MAXIMUM AIR CIRCULATION; DO NOT SET GLASSES ABOVE BOTTOM LIP OF BAR FOR ADEQUATE LIP AREA PROTECTION; DO NOT STROE CLEAN AND SANITIZED UTENSILS AND PANS ON OR IN SOILED AREAS (SHELF ABOVE CLEAN LANDING, CLEAN LANDING DRAINBOARD)
0.5
35.
KEEP STRAWS BEHIND BAR OR PROVIDE THEM INDIVIDUALLY WRAPPED
0.0
36.
REPLACE BROKEN GASKETS AND RUSTING RACKS IN KITCHEN FRIG UNITS; REPAIR LEAKING FRIG CONDENSER TO ELEMINATE PONDING BOTTOM SHELF
0.5
38.
THOROUGHLY CLEAN DISH MACHINE INTERIOR AND EXTERIORS AS WELL AS THREE COMP SINK BOWL INTERIORS, LOTS OF BUILD UP AND GREASY FILM
0.5
39.
SWTICH BOTTLED BEER TO KEG COOLER AND PLACE MIXER, GARNISH, AND BULK CONTAINERS IN WORK TOP FRIG LOCATED IN BAR; REMOVE WHITE CLOSET MATE RACKS IN KITHCEN PROPER AT COFFEE AREA AND OVER BAG IN THE BOX AREA, INSTALL APPROVED CURRENT NSF STANDARD RACKS
Location: 16 W MARTIN ST STE 105 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/28/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
There is a cup of coffee setting on a ledge in the kitchen. Drinks must be consumed in a sanitary manner, and stored away from food.
0.0
4.
Any person preparing ready to eat foods shall wear gloves or use tongs etc. (Gloves were provided.)
0.0
10.
The ice bin at the bar needs a proper lid. (It was covered with foil.)
1.5
14.
The was a pan of hot chicken setting out cooling in the kitchen. The center was hot but it had cooled on the outside to 106 but the thermometer stuck in the center was reading 157. (The chicken was placed in the freezer to finnish the cooling process. It would be better to put the chicken into the freezer before the surface tempature drops below 135. It is ok for it to set out a few minutes but get it into the freezer before any portion drops below 135.
2.0
17.
If you ice foods be sure to bed the containers down into the ice so the product stays 45 degrees or colder.
0.0
36.
Remove the white laser film on the left side of the ice machine.
0.0
43.
The hand sink in the bar is blocked. Arrange to bar so you can easily get to the hand sink. You need warm water at the rest room hand sinks.
1.0
49.
Documentation of approved training - 2 point credit awarded.
