Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/22/2024
Score: 98
#
Comments
Points
15.
3-302.11; Priority; A sheet pan of raw chicken was above a pan of beef on the speed cart in the walk-in cooler. CDI: Pans were immediately rearranged...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods, unwashed produce, and arranged according to final cook temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pickled onions, eggs, and buffalo cheese dip in the rail of the salad flip-top cooler measured 41-45F. Product wasn't filled above the fill line but the cooler struggles to maintain the top portions of food at 41F. CDI: Deeper pans were used to help maintain temp...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
0.0
28.
7-102.11; Priority Foundation; One spray bottle of sanitizer hanging at the mop sink was not labeled. CDI: Bottle labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical.
0.0
39.
3-305.11; Core; Containers of food are sitting inside of the main flip-top cooler while water is collecting inside on the shelf. Uncovered food was stored in the reach-in freezer that had a slight drip and ice buildup inside. CDI: Containers placed inside of another container until the cooler is repaired/replaced. Foods in reach-in freezer were covered...Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
0.0
43.
3-304.12; Core; The handle of the sugar scoop was lying inside of the product. The wire ice scoop holder on the machine is beginning to rust at the bottom. CDI: Scoop voluntarily removed. Clean off this rust or replace the holder...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.
0.5
49.
4-601.11(B) and (C); Core; The server sauce cooler in front of the line has residue buildup on the shelf in the back...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/08/2023
Score: 97
#
Comments
Points
6.
2-401.11; Core; Repeat; Employee beverages were found above food preparation/service table. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
0.5
28.
7-201.11; Priority; Butane and propane were found being stored above food items. Poisonous or toxic materials shall be stored in an area where they cannot potentially contaminate food or clean equipment. CDI- Butane and propane were moved to a new area.
1.0
39.
3-305.11; Core; Food was being stored in a cooler with standing water building up on the surface. Food shall be stored in a clean, dry environment where the are not exposed to potential contamination. PIC states there is an internal leak in the cooler. Address leaking issue to that food containers are not on water.
1.0
43.
3-304.12; Core; Scoop was found being stored in a container with its handle buried in the food. If utensils are stored inside of food containers, they shall be stored with the handle above the food in order to prevent contamination.
0.0
55.
6-501.12; Core; Ceiling ventilation covers have dust buildup and need to be cleaned. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-501.110; Core; Repeat; Speaker was being stored on slicer and phone was above food area. Employees shall use designated areas or lockers to store personal items such as electronics or clothing.
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/02/2023
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee beverage was found on food preparation/service table. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese was being held too highly above its container's fill line on a prep top unit and was holding up to 62F at the top of the container. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was voluntarily discarded. Keep food stored below the fill line of containers.
1.5
33.
3-501.15; Priority Foundation; Cut tomatoes were found cooling in container with tightly fitted wrapping. Potentially hazardous foods shall be cooled in containers with loose/no wrapping in order to facilitate cool air flow transfer. CDI- Wrapping was removed for cooling.
0.0
37.
3-302.12; Core; Multiple containers of food ingredients were found with no labeling. All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. Label all ingredients containers
1.0
43.
3-304.12; Core; Utensils were found being stored in standing water at 72F. If utensils are stored in water, the water shall 135F or greater, or running at a velocity sufficient to flush loose particles.
0.0
56.
6-501.110; Core; Speaker was being stored with food items on food storage shelving in the kitchen area. Employees shall use designated areas or lockers to store personal items such as electronics or clothing.
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/01/2023
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Large containers blocking access to the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-The above containers were moved away from the sink by the PIC.
1.0
15.
3-302.11; Priority; Raw chicken that had been opened stored above cheese in the walk-in cooler. Store all food according to final cook temperatures. CDI-The chicken was moved below the cheese by the PIC.
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/09/2022
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, items were moved to walk in or voluntarily discarded. Units were also turned down and maintenance will be called for repairs.
1.5
43.
3-304.12; Core; A knife was being stored between the cutting board and prep top, while also hanging in the trash can underneath.- During pauses in food preparation or dispensing, utensils shall be stored in a clean dry location.- CDI, the knife was moved to be washed. Please do not store utensils in areas that can not be easily cleaned or in areas that lead to contamination.
0.5
47.
4-501.11; Core; The gasket on the freezer in the make line area is torn.- Equipment shall be maintained in a good state of repair and condition.- Please have gasket replaced.
0.0
47.
4-501.12; Core; The cutting boards throughout have heavy and deep scratches 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 resurface or replace cutting boards.
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
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/10/2022
Score: 94.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Ice cubes were found in bar hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Ice was melted.
0.0
15.
3-302.11; Priority; In walk-in cooler, raw eggs were stored directly above beer pretzel sauce. Food shall be stored according to final cook temperature. CDI- Foods were rearranged.
1.5
16.
4-501.114; Priority; Chlorine sanitizer measured at 0ppm at party bar. Observed hose that is supposed to go into sanitizer jug just sitting on floor behind the machine. Chlorine sanitizer shall be set to a concentration of 50-200ppm. CDI- Sanitizer bottle added to that bar.
3.0
16.
4-501.112; Priority Foundation; Observed dish machine hot water sanitizing temperature measured 143F after several runs. Hot water sanitizing temperature data plate states it should be minimum 160F. The temperature of the hot water sanitizing rinse as it enters the manifold may not be more than 180F. CDI- PIC provided proper paperwork of current work order in placed. Facility is waiting for a part to fix machine. In the meantime, facility shall only use 3-comp sink and other dish machines.
0.0
16.
4-601.11 (A); Priority Foundation; Various utensils and glasses at the bar where stored as clean with food debris or lipstick residue on them. Also, immersion blender was stored as clean with food residue on it. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils and equipment were properly cleaned and sanitized.
0.0
23.
3-501.18; Priority; Sliced turkey (dated 5/3) was held beyond approved shelf life. Hold potentially hazardous foods at 41 F or below for no more than 7 days. CDI- Food was voluntarily discarded.
0.0
28.
7-102.11; Priority Foundation; One chemical spray bottle at the bar did not have label. Working containers used for storing toxic materials shall be clearly identified with the name of the material. CDI- Bottle was labeled.
1.0
37.
3-302.12; Core; Containers of sugar and flour did not have labels . All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. Label all ingredients containers
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not have written procedures available 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. Maintain written procedures for cleanup of vomiting/diarrheal incident. CDI- Written procedures and educational material provided to PIC for posting.
0.0
16.
4-501.114; Priority; Chlorine sanitizer measured at 0ppm at bowl bar. Observed hose that is supposed to go into sanitizer jug just sitting on floor behind the machine. Machine was being actively used when observed. Chlorine sanitizer at side bar measured at 25ppm. Maintain chlorine sanitizer at 50-200ppm. Sanitizer jug added to bowl bar. Have sanitizer dispenser adjusted at side bar to provide at least 50ppm chlorine residual. VR-VERIFICATION REQUIRED. Have bar dish machines adjusted to provide sanitizer of 50-200ppm chlorine residual within 10 days. Contact your REHS Joanne Rutkofske at 919-623-0459 when dish machines are ready for verification.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Cheese bundles overstacked in pan at prep line measured at 45F in top portion, and 40F down in bottom portion. Do not overstack TCS foods at prep line. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Top portion moved to stronger cooling unit for active cooling.
0.0
28.
7-102.11; Priority Foundation; Labeling needed on spray bottles of chemicals and bins of sanitizer. Maintain Labeling on all chemicals. CDI- Labeling added during inspection.
1.0
37.
3-302.12; Core; Labeling needed on squeeze bottles of liquid food ingredients and containers of spices. Maintain labeling on all liquids and powdered food ingredients. CDI- Labeling added during inspection.
1.0
45.
4-903.11(A) and (C); Core; Stacks of unwrapped, uncovered, single-service items stored food-side up in kitchen and bar areas. Store unwrapped, uncovered, single-service items food-side down. CDI- Single-service items inverted food-side down during inspection.
0.5
47.
4-501.12; Core; Cutting boards at prep line and some loose cutting boards with staining and soiled cut marks. Resurface or replace cutting boards when they can no longer be effectively cleaned. Resurface or replace the boards.
0.5
47.
4-501.11; Core; Large cold-hold drawer at grill has torn gasket. Maintain equipment in good repair. Replace the torn gasket.
0.0
48.
4-302.13; Priority Foundation; Kitchen dish machine uses hi-temperature sanitizing rinse. PIC In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain temperature disk or indicating stickers to enable verification that sanitizing temperatures reached. VR-VERIFICATION REQUIRED. Obtain irreversible registering temperature indicator within 10 days. Contact your REHS Joanne Rutkofske at 919-623-0459 when ready for verification that temperature device acquired.
0.0
54.
5-501.16; Core; Trash cans not available at front and rear kitchen handwashing sinks. A trash can is required at each handwashing sink that uses paper towels. Obtain additional trash cans.
0.0
55.
6-501.11; Core; Flooring tiles missing, damaged, and with worn/low grout in areas throughout facility. Maintain facilities in good repair. Flooring should be smooth and cleanable.
0.5
55.
6-501.16; Core; Mop left in bucket of stagnant water. Another mop in hall hung up where draining out onto floor. Service sink does not currently have rack sufficient for properly hanging mops. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Add rack at service sink to allow for proper hanging of mops.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. Have bar dish machines adjusted to provide sanitizer of 50-200ppm chlorine residual within 10 days. Contact your REHS Joanne Rutkofske at 919-623-0459 when dish machines are ready for verification. VR-VERIFICATION REQUIRED. Obtain irreversible registering temperature indicator within 10 days. Contact your REHS Joanne Rutkofske at 919-623-0459 when ready for verification that temperature device acquired. Follow-Up: 10/22/2021
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/04/2020
Score: 95
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 03/13/2020
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/14/2019
Score: 97
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/28/2019
Score: 96
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Observed significant improvement in cleaning, cold-holding, handsink designation and supplies, and produce washing. Follow-Up: 04/05/2019
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/23/2018
Score: 90
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Note: Susan Ward (CFPM Exp 6/5/23)
NOTE: Prep coolers in kitchen are barely able to keep food at 45F and below. Heat lamp above coolers contributes to poor performance of coolers. Food must be held at 41F or below by Jan 1, 2019. Coolers should be evaluated immediately for correct function. Determine if maintenance is needed, determine if heat lamp or coolers can be rearranged to create distance or barrier between food and heat lamp. Determine if lids can be used on individual food containers to retain cold temperature. Please spend the next few months monitoring these temperatures and seeking solutions to ensure compliance with 41F requirement. Follow-Up: 09/04/2018
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/27/2018
Score: 95.5
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Per chef, wings are no longer parcooked. Follow-Up: 04/06/2018
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/25/2017
Score: 93.5
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com Follow-Up: 09/01/2017
Location: 141 PARK AT NORTH HILLS STREET RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/24/2017
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. Follow-Up: 06/02/2017
