Location: 9424 Falls of Neuse RD Suite 100 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 03/14/2024
Score: 97.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Clean metal pans stored over the sink were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
45.
4-502.13; Core; A plastic banana pepper jug was being reused to hold chickpeas dumped from a can...Single-use articles may not be reused. Place these chickpeas in a clean pan and discard any old plastic jugs.
0.0
47.
4-501.11; Core; The gasket of one of the lowboy freezers on the line is damaged...Equipment and components shall be maintained intact and in good repair/condition. Replace this gasket.
0.0
47.
4-501.12; Core; The cutting boards hanging over the sink have many deep scratches...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.5
47.
4-205.10; Core; A domestic, Black & Decker juicer is being used to juice lemons...Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used according to manufacturer's instructions, certified/classified for sanitation by an ANSI-accredited program, or meet parts 4-1 and 4-2 of the food code. Obtain a commercial juicer.
0.0
49.
4-601.11(B) and (C); Core; The shelves inside---and the gasket of---the walk-in cooler are slightly soiled with food residue. The gasket of the lowboy freezer in the prep area is soiled. There is ice buildup along the gasket of the lowboy cooler on the line and along the back of the lowboy freezer in the prep area. The dry storage shelves have buildup...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.
0.5
51.
5-205.15; Core; The hot water pump faucet in the women's restroom is not functional...The plumbing system and its fixtures shall be maintained in good repair. Fix or replace this faucet.
1.0
55.
6-501.12; Core; The floor underneath the cabinets & equipment on the line are soiled...Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 9424 Falls of Neuse RD Suite 100 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 10/18/2023
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chicken and beef in the small steam unit measured 111-130F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Product was placed on time since the unit is no longer maintaining adequate temperatures. Time as a public health control discussed until the unit is replaced.
1.5
41.
3-304.14; Core; The sanitizer bucket was stored on the table behind the counter directly next to open foam trays...Containers of sanitizing solutions for wiping cloths shall be stored off the floor and in a manner that prevents contamination of food and clean equipment/utensils. CDI: Trays relocated.
Don't store trays on this table or relocate the bucket.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean metal pans stored over the sink were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
49.
4-601.11(B) and (C); Core; The shelves inside---and the gasket of---the walk-in cooler are slightly soiled with food residue. The gasket of the lowboy freezer in the prep area is soiled. There is ice buildup along the gasket of the lowboy cooler on the line and along the back of the lowboy freezer in the prep area. The handles of equipment on the line and the spray hose of the prep sink have food residue buildup...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.
0.5
51.
5-205.15; Core; The hot water pump faucet in the women's restroom is not functional...The plumbing system and its fixtures shall be maintained in good repair. Fix or replace this faucet.
0.0
54.
5-501.113; Core; The communal cardboard dumpster lids are missing...Waste receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment...Contact the company or landlord to have these lids replaced. Facilities in the center have made attempts.
Location: 9424 Falls of Neuse RD Suite 100 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 06/07/2023
Score: 96.5
#
Comments
Points
23.
3-501.17; Priority Foundation; TCS foods, such as cut cabbage, hummus, tzatziki, gyro meat, etc., in the walk-in cooler were not labeled with prep/discard dates...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Items were date marked.
1.5
28.
7-201.11; Priority; Bottles of Windex were stored on a prep table near napkins and on a shelf over food in the back...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Bottles relocated.
1.0
28.
7-102.11; Priority Foundation; One spray bottle of bleach was not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle labeled.
0.0
37.
3-302.12; Core; Containers of seasonings were not labeled with the contents...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. CDI: Containers labeled.
0.0
43.
3-304.12; Core; A falafel tool was stored inside of cold (41F) water in the flip-top cooler...During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods. CDI: Tool sent to dish and replaced.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean metal pans stored over the sink were stacked together while still wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
49.
4-601.11(B) and (C); Core; The shelves in the walk-in cooler are slightly soiled with food residue. The top of the beverage display cooler holding trays is slightly soiled with food debris.
0.5
51.
5-205.15; Core; The hot water pump faucet in the women's restroom was not functional...The plumbing system and its fixtures shall be maintained in good repair.
0.0
54.
5-501.113; Core; The recycling dumpster is missing its lids...Waste receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact the landlord or waste management company to replace these lids.
Location: 9424 Falls of Neuse RD Suite 100 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 01/03/2023
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation;Facility does not yet have vomit and diarrheal event cleanup procedure. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Information was sent to PIC via email.
1.0
6.
2-401.11; Core; Observed personal drink stored on food prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result.
0.0
16.
4-501.114; Priority; Observed quat sanitizer residual 0PPM at 3 comp dispenser. Quat sanitizer shall register 200-400PPM. Dispenser is out of solution.Manager purchased the wrong solution for 3 comp sink. Manager advised to mix bleach sanitizer until quat solution is replaced.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a buildup of debris inside spray nozzle above food prep sink. 11 Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
23.
3-501.17; Priority Foundation; Observed cooked chicken, hummus, tabbouleh, cooked corn, falafel mix, turkish salad ect... held overnight without date marking. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
39.
6-404.11; Priority Foundation; Observed bulk can of rice stuffed grape leaves with multiple dents on the seam.Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, single service and single- use articles. Items separated to be returned for credit.
0.0
47.
4-202.11; Priority Foundation; Observed rice cooker insert finish scraped/ worn on rice cooker.Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
Replace insert.
0.5
48.
4-302.14; Priority Foundation; Quat test strips are not available.A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided.
0.5
49.
4-601.11(B) and (C); Core; Observed a few soiled door handles on the line. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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: 9424 Falls of Neuse RD Suite 100 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 03/28/2022
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Information was sent to PIC again via email.
0.5
15.
3-302.11; Priority; One container of raw steak was stored directly above mozzarella cheese. Foods shall be stored according to final cook temperature. CDI-Foods were rearranged.
1.5
16.
4-601.11 (A); Priority Foundation; Ice cream scoop was stored as clean with food debris on it. Food-contact surfaces shall be clean to sight and touch. CDI- PIC voluntarily discarded utensil.
0.0
23.
3-501.17; Priority Foundation; Some TCS foods such as feta cheese and cooked rice were not date marked. Ready-to-eat and potentially hazardous foods prepared in the establishment shall be marked to show either the discarding/ preparation date. CDI- Food was dated.
1.5
43.
3-304.12; Core; Clean knives were stored at prep line in between wall and cooler. Also, falafel press was stored in container of water. In use utensils shall have a handle that is stored out of the food and in a clean, dry location. Utensils shall be stored in a container of hot water at 135F or above. Store utensils in a clean dry container.
0.5
44.
4-903.11(A), (B) and (D); Core; Several clean metal containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 9424 Falls of Neuse RD Suite 100 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 12/20/2021
Score: 93
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility lacking vomit and diarrhea cleanup policy. 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Provided facility with documentation through email to owner.
0.0
16.
4-501.114; Priority; Dispenser for quat sanitizer less than 100 ppm. Quat sanitizer shall be 200 to 400 ppm. Facility has bleach and bleach test strips. PIC states they will hand mix chlorine sanitizer until the dispenser is corrected. CDI
1.5
16.
4-602.11; Core; Pink residue accumulation on the inside of ice chute for drink machine. Ice makers and soda nozzles shall be cleaned at a frequency to preclude the accumulation of soil or mold. Clean more frequently.
0.0
21.
3-501.16(A)(1) ; Priority; Lamb in steam well 130-134F. Food shall be held hot 135F or higher. Temperature setting increased on steam well and food reheated to at least 165F. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Recently prepped tomatoes in makeline 53F. Grape leaves 57F and lettuce 58F. PIC states the unit is turned off at night and the digital display for the unit is 45F. Unit shall be cooled to 41F or less prior to placing food in it. Taziki in portion cups in top of prep table in a metal pan. Bottom cup of taziki 41F and a higher cup 44F. House made rice pudding with cooked rice and milk in display case 45F. Food shall be 41F or less. Cool food and unit prior to placing in makeline. Temperature setting for display case decreased and ambient air reached 40F. CDI
1.5
23.
3-501.17; Priority Foundation; Rice pudding the facility makes by cooking the rice and milk in display case lacking a date. Food shall be dated when cooked, prepared, or original package opened. PIC labelled cups for 12/17 when the items were cooked. CDI
1.5
33.
3-501.15; Priority foundation; Recently prepared hummus in a deep container with a lid at 48F. Food shall be cooled rapidly, in small portions, and uncovered/loosely covered. Cool in shallow long metal pan prior to placing in deeper container. Lid removed from hummus. CDI
0.5
43.
3-304.12; Core; Handle for falafel press in the food. In use utensils shall have a handle that is stored out of the food and in a clean, dry location. Store handle up or in a clean container.
0.0
44.
4-903.11(A), (B) and (D); Core; Containers on clean dish rack stacked together wet. Clean equipment shall be stored in a self draining position. Allow items to air dry completely prior to stacking.
0.0
45.
4-903.11(A) and (C); Core; Open box of single service items stored on the floor near the office in the dry storage area. Single service article shall be stored at least 6 inches above the floor. Store on shelf or rolling cart.
0.0
45.
4-502.13; Core; Sour cream container washed and on clean dish rack. Several jars from previous product cleaned and stored on shelf to be used. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard containers after original product is removed.
0.5
47.
4-101.17; Core; Wooden mortar and pastel stored on prep table in kitchen. Hard maple or an equivalently hard, close-grained wood may be used for:
Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks. PIC states this is used for personal use. Store in office and label as such. If going to be used for restaurant obtain documentation stating it is the correct type of wood or replace with a non-wooden product.
0.0
54.
5-501.115; Core; Grease on the ground in the dumpster area and grease receptacle open. Pallets, cardboard boxes (some say Hallmark on them) and white and black bags of trash on the ground. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Maintain area with other facilities. Units are full and PIC states that pick up is not frequent. Contact landlord to increase frequency to aid in this issue.
0.0
54.
5-501.113; Core; Recycling receptacle missing lids. Outdoor receptacles shall have tight fitting lids and doors. Contact provider to have lids repaired or unit replaced.
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.
Lauren Harden 919-500-0943
Owner is working with city of Raleigh fire to get gas hook ups, nozzles and equipment approved use in their position. Documentation for shawarma machines states its NSF. When talking with plan review, it was mentioned the use of the equipment is approved. Only requirement is to be approved by city of Raleigh.
