Location: 518 N WEST ST RALEIGH, NC 27603-1308 Facility Type: Restaurant Inspection Date: 03/15/2024
Score: 95.5
#
Comments
Points
10.
5-202.12; Core; Hot water at handwashing sink only reaches 80F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. CDI- PIC reset hot water heater during inspection.
1.0
10.
6-301.12; Priority Foundation; Two kitchen handwashing stations out of paper towels. Inspection at start of setup for the day. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. CDI- Paper towels reloaded during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Large tote bin holding cleaned squeeze bottles with debris and oily residue accumulation on the bottles and bin. Containers stored as clean with date stickers still in place. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Bin and containers returned for re-cleaning. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cubed potatoes cooked yesterday in large, thick plastic, tightly covered, container in top section of prep unit holding at 48F, and potato aoli next to it at 50F. Other TCS foods in same unit holding at perfect temperatures (37-38F). Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature items voluntarily discarded by PIC during inspection. For improved cooling/cold-holding, Use improved cooling methods for these items, like the larger walk-in cooler, loose lids, and shallow metal pans.
1.5
23.
3-501.17; Priority Foundation; Date Marking missing on opened milk, cream, and oat milk in walk-in cooler, and cooked mushrooms in prep unit. When asked, PIC stated these items prepared yesterday. Unable to determine if products within 24hrs of prep. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on one bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bucket returned to dish room to be remade and labeled. [REPEAT]
0.0
37.
3-302.12; Core; Labeling missing on squeeze bottle of oil at prep line and a couple large flour/sugar bins in back dry storage area. 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. [REPEAT]
0.0
42.
3-302.15; Core; Potatoes being cut prior to washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Once cleaned, store in clean container. CDI- PIC educated on requirement. Potatoes washed before proceeding with additional chopping. [REPEAT]
0.5
44.
4-903.11(A), (B) and (D); Core; Wetstacking: Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. Do not use cloth towels for drying dishes, not approved for this purpose. Provide space/rack for dish staff to air dry dishes.
Location: 518 N WEST ST RALEIGH, NC 27603-1308 Facility Type: Restaurant Inspection Date: 12/15/2023
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee beverage stored on top of prep unit above food storage. 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Beverage moved during inspection.
0.5
16.
4-601.11 (A); Priority Foundation; Sheet pan stored as clean with very greasy residue remaining and date/label sticker still in place. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pan returned for cleaning.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bucket returned to dish room to be remade and labeled.
0.0
37.
3-302.12; Core; Labeling missing on one spice and one squeeze bottle of oil. Labeling overall has improved. 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
42.
3-302.15; Core; Potatoes being cubed prior to washing. Partially peeled oranges stored in cardboard box in bar storage walk-in cooler. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Once cleaned, store in clean container. CDI- PIC educated on requirement. Potatoes washed before proceeding with additional chopping.
0.0
43.
3-304.12; Core; Single-service container left as scoop in bin of sugar. In bin of flour, scoop with handle down in the product. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Container/scoops removed during inspection.
0.5
47.
4-202.11; Priority Foundation; A couple spatulas stored as clean with food contact surface pitted and cracked. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded during inspection.
Location: 518 N WEST ST RALEIGH, NC 27603-1308 Facility Type: Restaurant Inspection Date: 07/24/2023
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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- Written procedures and educational material provided to PIC.
0.0
10.
6-301.14; Core; Front kitchen handwashing sink and restrooms lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
10.
6-301.12; Priority Foundation; Front kitchen sink lacking paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels refilled during inspection.
0.0
16.
4-501.114; Priority; Sanitizer concentration too low at the 3-comp dispenser and in sanitizer buckets, measured at 0ppm DDBSA. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain Sink-Surface sanitizer at 272-700ppm DDBSA. CDI- Ecolab called to come correct sanitizer dispenser during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Fried chicken hot-holding overstacked in pan on stove at 124F. Cooked cauliflower on counter without temperature control and not under TPHC (TIME as Public Health Control). Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off temperature chicken and cauliflower voluntarily discarded by PIC during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In walk-in cooler, pork cheek cooked yesterday holding at 50F, and all other TCS foods measured at 44-45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. VR- VERIFICATION REQUIRED. REHS will return within 72 hours to verify temperatures in walk-in have been adjusted to maintain TCS foods at 41F and less. All prepared TCS foods in cooler today to be used within a 4-day hold instead of 7.
1.5
23.
3-501.18; Priority; Disposition: Several heat-treated open-pickled vegetables in walk-in being held past 7-days. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date items voluntarily discarded by PIC during inspection.
0.0
40.
2-303.11; Core; Food handlers wearing watches/bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Train staff on Food Code requirements. CDI- PIC instructed employees to remove jewelry and rewash hands during inspection.
0.5
41.
3-304.14; Core; Several sanitizer buckets stored on the floor and one up on prep table with food and single service items. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. CDI- Sanitizer buckets moved during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
0.5
53.
5-501.17; Core; Restrooms lacking covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles to these spaces.
0.0
54.
5-501.110; Core; Lid left open on dumpster with several live flies observed. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster lid closed. CDI- Lid closed during inspection.
0.0
General Comments
VR- VERIFICATION REQUIRED. REHS will return within 72 hours to verify temperatures in walk-in have been adjusted to maintain TCS foods at 41F and less. All prepared TCS foods in cooler today to be used within a 4-day hold instead of 7. Follow-Up: 08/03/2023
