Location: 2304 HILLSBOROUGH ST Suite 102 RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 07/22/2024
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Observation: Facility did not have instructions on how to cleanup/disinfect after a vomit diarrhea incident. CDI: Information was provided to operator during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observation: TCS (temperature control safety_ food products were not holding 41F or below. CDI: Operator removed products from service to other refrigerators. products were lowered in containers. Plastic containers were changed out for metal containers. Discussed with operator repeat violation.
3.0
24.
3-501.19; Pf Time as a public health control was being used for garlic/oil at the self service consumer dispenser without written instructions. CDI: Operator completed TPHC policy during inspection.
0.0
32.
8-103.11; Priority Foundation; Observation: Operator had cryovac machine that was not in use during inspection, operator stated the machine was used for cooked meats, vegetables that may require a variance. Cease reduced oxygen packaging of food items unless approved processes are in place. CDI: Operator was asked to submit a HACCP plan and/or variance for specialized processes. Agrees to cease use until processes reviewed.
0.0
36.
4-502.11(B); Priority Foundation; The food thermometer was found to be out of calibration by 4 degrees. Ensure all thermometers are calibrated and in good repair. CDI; Operator had additional thermometer not in service to use.
0.5
39.
3-306.11; Priority; Cilantro, cut onions, sauces displayed on open table withot sneeze guard or with lid. CDI: Operator covered all products during inspection.
0.0
47.
4-101.17; Core; Wooden spooned being used for consumers to consume soup; Discontinue use of these unapproved wooden spoons that cannot be sanitized, are not hard maple/or other wood, approved for use.
0.0
49.
4-601.11(B) and (C); Core; Te non-food contact surfaces of the deli slicer and chopper/grinder have accumulation of food debris. Ensure these equipment areas are cleaned.
Location: 2304 HILLSBOROUGH ST Suite 102 RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 03/21/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Items on make line 45-54F (See list above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and others moved to walk in. Repeat.
Location: 2304 HILLSBOROUGH ST Suite 102 RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 11/15/2023
Score: 96.5
#
Comments
Points
16.
4-703.11; Priority; Chlorine sanitizer in 3 comp 0ppm. Maintain sanitizer at correct concentration 50-100ppm. CDI: Corrected to 100ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Items on make line 45-54F (See list above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and others moved to walk in.
1.5
23.
3-501.17; Priority Foundation; A few cooked items on make line from previous day not date marked. TCS foods held in establishment over 24 hrs shall be date marked. CDI: Items date marked.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
Location: 2304 HILLSBOROUGH ST Suite 102 RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 06/26/2023
Score: 95.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at handwashing sink close to make line. Each handsink shall be supplied with paper towels or another hand drying device. CDI: Paper towels replaced.
1.0
15.
3-302.11; Priority; RTE Tofu stored in bin with raw squid and beef balls. Food shall be stored based on final cook temps with RTE foods stored over raw. CDI: Items rearranged. Repeat.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food items on make line 44-45F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items moved to walk in to cool down.
0.0
39.
3-305.11; Core; Food stored on the floor inside walk in freezer. Food shall be protected from contamination by storing the foods at least 6 inches above floor.
1.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
0.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.0
55.
6-501.12; Core; Cleaning needed of floors including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 2304 HILLSBOROUGH ST Suite 102 RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 02/21/2023
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Raw eggs stored over ready to eat foods. Foods shall be stored based on final cook temps with ready to eat over raw. CDI: Items rearranged.
0.0
16.
4-601.11 (A); Priority Foundation; Some metal containers and lids stored clean still have stickers and plastic wrap on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plastic bowls stored with food contact surfaces exposed to ceiling. Utensils shall be stored in a self draining position that allows air drying and covered or inverted.
0.5
53.
5-501.17; Core; Woman's restroom trash can does not have a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
