Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 09/09/2024
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Observed personal coffee stored on prep sink drain board. 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- item removed.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food residue inside two food prep sinks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed chicken, boiled eggs, lima beans, corn, beets holding above 41F. TCS foods shall be held at 41F. Items discarded. Items sat at room temperature as they were transported from the walk in. TCS foods shall be quickly transported into other coolers to avoid temperature abuse.
1.5
23.
3-501.18; Priority; Observed open package of mozzarella cooler and cooked wings inside walk in freezer held without date marking. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
33.
3-501.15; Priority Foundation; Observed pans of cut tomatoes cooling while tightly covered. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
35.
3-501.12; Core; At the beginning of inspection. Observed pans of breaded chicken, burgers, corned beef, deli meats ect... holding at room temperature. Potentially hazardous food (Time/temperature for food safety food that is slacked to moderate the temperature shall be held:(A) Under refrigeration that maintains the food temperature at 41F or below
(B) At any temperature if the food remains frozen.
0.5
47.
4-501.12; Core; Observed large blue scored cutting board. 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.
0.0
General Comments
Discussed preparation of house-made mayo with operator. Use pasteurized eggs. If raw shell eggs are used to prepare this product, a consumer advisory must be added to the menu.
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 03/27/2024
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Noted improvement on the storage order in the walk-in freezer; however, one container of raw chicken found stored on shelving above ready-to eat foods in the walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Containers of food were re-arranged during the inspection.
1.5
21.
3-501.16(A)(1) ; Priority; One small container of sliced chicken found in hot box holding at 119F. TCS food shall be maintained at 135F or above. CDI- Chicken was placed in the oven and reheated to a temperature of 169F prior to placing back in holding unit. This was the only food item found incorrectly hot-holding today.
0.0
44.
4-903.11(A), (B) and (D); Core; One stack of metal food containers and a few metal bowls found stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry these items before stacking.
0.5
47.
4-501.11; Core; Wire shelving is rusting in the front 2 door reach-in cooler at the sandwich area. Equipment shall be maintained in a state of good repair and condition. PIC stated that a few pieces of equipment will be replaced within the next few months; equipment will be replaced with similar units.
0.5
51.
5-205.15; Core; Discharge pipe under left side of prep sink is dripping water when water flows through. A plumbing system shall be maintained in good repair. Contact maintenance and ensure this pipe is repaired.
0.0
General Comments
*Cold-holding methods using ice have significantly improved since the last routine inspection.
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 12/05/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Raw chicken on sheet tray stored directly on top of sheet tray containing raw beef in the walk-in cooler. Cooked chicken stored directly beside raw beef patties in the walk-in cooler. Vegetables stored under and beside prepped, raw meat in the walk-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- All foods were re-arranged during the inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Two metal food containers with minor food debris present while being stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Food containers were sent to the warewashing area to be washed during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; (1)Large lexan container filled with ice holding smaller containers of pico and shredded lettuce at the steam well. Ice is only coming in contact with bottom of food containers and top portions of food holding as high as 50F. (2)Cold well filled with ice holding cut melon at an internal temperature as high as 46F and diced tomato holding at 44F. TCS food shall be maintained at 41F or less. CDI- Ice was added to these containers to completely submerge product and EHS verified a drop in temperature later in the inspection. EHS has discussed using time as a public health control in previous inspections for the few foods held on ice due to facility only being open from 11a-2p. *This violation has been noted on the last three routine inspections. Full points deducted.
3.0
47.
4-501.11; Core; Wire shelving is rusting in the front 2 door reach-in cooler at the sandwich area. This was the only piece of equipment in poor repair throughout facility. Equipment shall be maintained in a state of good repair and condition. Replace rusty shelving in the front reach-in cooler.
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 94
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Front steam well holding chicken (111F-120F) and noodles (93F-97F) at incorrect temperatures. Hot box holding noodles at (87F-90F). TCS foods shall be maintained at 135F or above. CDI- Foods were reheated to a temperature above 165F and both hot box and steam well were turned up during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold well is filled with ice and ice is only coming in contact with bottom of food containers. Cut melon with internal temperature between 45F-51F and diced tomato holding just above 41F. TCS food shall be maintained at 41F or less. When asked, PIC stated that facility closes at 2pm. Cut melon and diced tomato were placed in unit for service just before 11a today. CDI- PIC stated that leftover melon and diced tomatoes will be voluntarily discarded at 2pm. **EHS discussed using time as a public health control for TCS foods in this unit.**
1.5
39.
3-305.11; Core; Delivery was received on Friday (9/8) and EHS observed food stored on the floor in the walk-in freezer and in the dry storage area. Facility is closed on Friday-Sunday and today is the first day of operation since delivery was received. 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 6 inches above the floor. Ensure food is relocated to shelving prior to the end of day today.
0.0
39.
3-305.12; Core; Ice has accumulated on food under the evaporator unit in the walk-in freezer. Food may not be stored under leaking water lines, including lines on which water has condensed or under other sources of contamination. CDI- Accumulated ice was removed and a container was placed under the pipe to catch the drip until unit can be serviced.
1.0
41.
3-304.14; Core; One sanitizer bucket near grill was found with a concentration of 0ppm when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat.). CDI- Sanitizer bucket was replenished with new solution during the inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Employee at the warewashing area was towel-drying clean dishes. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure clean dishes are allowed to air dry.
0.5
47.
4-501.11; Core; Wire shelving is rusting in the front reach-in cooler at the sandwich area. There is ice buildup on the evaporator pipe in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Repair evaporator unit in the walk-in freezer and replace rusty shelving in the front reach-in cooler.
1.0
49.
4-602.13; Core; Prep cooler near grill needs more frequent cleaning on exterior of unit to remove the accumulated residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to exterior of this unit.
0.0
56.
6-501.110; Core; Employee coats and purses found stored on top of liners used for food prep and unopened container of rice near the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Personal items were relocated to the office during the inspection.
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 05/11/2023
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Hot and cold water is not functioning at the handwashing sink in the warewashing area. When asked, PIC stated that water is turned off under the fixture due to a constant leak at the faucet when water is turned on. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Hot and cold water was provided during the inspection.
1.0
10.
6-301.11; Priority Foundation; Soap was not provided at the handwashing sink located in the warewashing area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- soap was provided during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; 1)Cold well is filled with ice and ice is only coming in contact with bottom of food containers. Cut melon in plastic container with internal temperature between 40F-47F; top portion of food was found out of temperature. TCS food shall be maintained at 41F or less. When asked, PIC stated that facility closes at 2pm and is closed every Friday through Sunday. Cut melon was placed in unit for service just before 11a today. CDI- PIC stated that leftover melon will be discarded today due to facility being closed for the next three days. EHS discussed better cold-holding procedures with PIC and discussed using metal food containers and lids to help keep food at proper temperature while in this unit. **EHS also discussed using TPHC for TCS food in this unit but PIC stated that he plans to keep leftover food from this unit on Monday's through Wednesday's.** 2)Sandwich prep cooler holding TCS food above 41F- diced tomato (43F), tuna salad (42F), chicken salad (42F), and pork (44F). It was found that several food containers were missing from the top portion of this unit, allowing significant loss of cold air. TCS food shall be maintained at 41F or less. CDI- Empty containers were placed in the unit to fill the spaces. EHS verified temperature of TCS food dropped prior to the end of the inspection.
1.5
36.
4-302.12; Priority Foundation; Facility is only equipped with a dial top thermometer and stated that their digital thermometer was left at a catering event. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. VR- Send a photo to Cristofer.LeClair@wake.gov once this thermometer is obtained. Verification is required by 5/18/2023.
0.5
40.
2-402.11; Core; Food employees were missing hair restraints during the inspection. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. PIC stated that employees forgot their hats today.
0.0
43.
3-304.12; Core; Several small single-service soufflé cups were found in spice containers at the dry storage area. During pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the top of the food. Ensure scoops with handles are kept in these containers.
0.5
44.
4-903.11(A), (B) and (D); Core; Exposed catering cutlery found on the bottom shelf of prep table with visible soil and debris accumulating on utensils. Cleaned equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. CDI- Cutlery was relocated during the inspection.
0.5
47.
4-501.11; Core; Interior of prep cooler near grill has exposed parts and is no longer easily cleanable. Wire shelving is beginning to rust in the front reach-in cooler at the sandwich area. Equipment shall be maintained in a state of good repair and condition. PIC stated that the prep coolers should be getting replaced soon.
1.0
51.
5-205.15; Core; Repair plumbing at the 2-comp prep sink to stop the constant drip when water flows through left basin. Repair the leaking faucet at the handwashing sink in the warewashing area. A plumbing system shall be maintained in good repair. PIC stated that repairmen are aware of the leak under the 2-comp prep sink. Ensure the leak in the handwashing sink is repaired as well.
0.0
General Comments
VR- Send a photo of the small-diameter probe thermometer to Cristofer.LeClair@wake.gov once this thermometer is obtained. Verification is required by 5/18/2023. *Unable to capture PIC signature due to malfunction.* Follow-Up: 05/18/2023
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 02/23/2023
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Front cold well was recently stocked from food in the walk-in cooler. Cold well is filled with ice and ice is barely contacting bottom of food containers with top portion of food holding above 41F. Time/temperature control for safety food shall be maintained at 41F or less. CDI- EHS discussed a few ways that facility can remedy this issue. PIC was interested in holding these items on TPHC. Facility was emailed a template form to be filled out by the facility and kept on file. TCS food in the cold well will be voluntarily discarded at 2pm when the facility closes.
1.5
23.
3-501.18; Priority; Found vegetable soup (2/9), cooked white rice (2/14), and a prepped can of green beans (2/1) in the walk-in cooler being held for longer than 7 days. A food shall be discarded if it is appropriately marked with the date or day that exceeds the 7 day hold at 41F or below. CDI-Food was voluntarily discarded during the inspection.
1.5
28.
7-102.11; Priority Foundation; Two unlabeled chemical bottles found stored near the 3-compartment sink. 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- Labeling added during inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed clean metal pans of various sizes stacked while still wet under the prep tables. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. CDI- Containers were separated during the inspection.
0.0
47.
4-501.11; Core; Interior of prep cooler near grill has exposed parts and is no longer easily cleanable. Wire shelving is beginning to rust in the front reach-in cooler at the sandwich area. Equipment shall be maintained in a state of good repair and condition. Repair prep cooler and replace rusty shelving in the reach-in cooler.
1.0
54.
5-502.11; Core; Outside recycling receptacle is overflowing with cardboard and cardboard is also being stored on the ground beside this receptacle. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize conditions that attract or harbor insects and rodents. PIC stated that a new office recently moved in and has been discarding more cardboard than normal. Contact property management to obtain more frequent recycling pickups.
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: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 08/08/2022
Score: 97.5
#
Comments
Points
28.
7-204.11 ; Priority; Sanitizer spray bottle used for wiping prep tables and equipment observed with a concentration well above 200ppm chlorine. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall be at the correct concentration (50-200ppm chlorine). CDI- Bleach was diluted during inspection and tested within the required range.
1.0
28.
7-102.11; Priority Foundation; Purple liquid chemical found stored in an unlabeled bottle near the chemical storage area. 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- Labeling added during inspection.
0.0
33.
3-501.15; Priority Foundation; Found recently chopped romaine lettuce cooling in a container that was tightly wrapped with saran wrap. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Container vented during the inspection.
0.5
47.
4-501.11; Core; There is ice accumulating on the condenser pipe in the walk-in freezer. Wire shelving is beginning to rust in the front reach-in cooler at the sandwich area. PIC states that a refrigeration tech. has already been contacted to repair the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Repair condenser unit in the walk-in freezer and replace rusty shelving in the reach-in cooler.
1.0
51.
5-205.15; Core; Repair plumbing at the 2-comp prep sink to stop the constant drip when water flows through. A plumbing system shall be maintained in good repair. Call a plumber to have this prep sink repaired.
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: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 05/31/2022
Score: 98
#
Comments
Points
13.
3-101.11; Priority; A few moldy uncut green bell peppers being stored in the walk-in cooler. Food shall be safe, unadulterated, and honestly presented. CDI- Bell peppers voluntarily discarded during inspection.
1.0
47.
4-501.11; Core; There is ice buildup on the condenser pipe in the walk-in freezer. Wire shelving is beginning to rust in the front reach-in cooler at the sandwich area. Equipment shall be maintained in a state of good repair and condition. Repair condenser unit in the walk-in freezer and replace rusty shelving in the reach-in cooler.
0.5
49.
4-602.13; Core; Removable hood vents at the front grill area have thick grease buildup and require cleaning. Gaskets on some refrigeration units are soiled with unclean residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
0.5
56.
6-305.11; Core; One employee phone being stored on a prep table. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI- Employee phone relocated during inspection.
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: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 03/11/2022
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw hamburger patties on sheet pans being stored above cooked gyro and cooked sausage in the walk-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. PIC states that facility is in the process of re-arranging and labeling the shelves in the walk-in freezer. VR- EHS will return to verify compliance of this item.
1.5
35.
3-501.12; Core; Two bags of frozen fries were slacking at room temperature. Frozen, time/temperature control for safety (TCS) food that is slacked to moderate the temperature shall be held: under refrigeration that maintains the food temperature at 41F or less OR at any temperature if the food remains frozen. CDI- Fries returned to cooler.
0.5
45.
4-502.13; Core; Two containers which previously contained commercially packaged dried tomatoes were being used to store house-made sauces. Single-service and single-use articles may not be reused. Do not reuse these containers. Send empty containers home with employees or discard after original product is depleted.
0.5
48.
4-302.14; Priority Foundation; Facility uses bleach as sanitizer in the 3-compartment sink but have no way of verifying concentration (no test strips available). A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will return to verify compliance of this item.
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 *EHS will return on 3/14/2022 to verify proper storage order in the walk-in freezer. Inform EHS once test strips have been obtained and EHS will verify by making a site visit to facility. Follow-Up: 03/14/2022
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 11/17/2021
Score: 97.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several foods improperly cold-holding in refrigerated drawers at grill and food that was on ice in the cold well (see temperature chart). Temperature control for safety (TCS) foods shall be stored at 41F or below for cold-holding. CDI- Both raw meats in refrigerated drawer of grill were stored in alternative refrigeration to rapidly cool. Ice in cold well was not in contact with metal food containers. Service is from 11a-2p and food was taken from walk-in cooler and transferred to cold well at 10:45a. Facility will discard all TCS foods in cold well at 2pm today.
1.5
44.
4-903.11(A), (B) and (D); Core; Some metal food containers were being stacked while wet under the BOH prep table. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry these items before stacking.
0.0
45.
4-903.11(A) and (C); Core; Single-service to-go cups being stored under counter near trash can; observed debris accumulating on to-go cups due to the trash can being too close. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. PIC agrees to relocate single-service items.
0.5
49.
4-601.11(B) and (C); Core; Dried cabbage present on non-food contact side of large table slicer. Removable hood filters above char-grill are heavily soiled with unclean residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas and keep clean.
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 *Information sent to hannarestaurants@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 06/17/2021
Score: 97
#
Comments
Points
General Comments
**No recipient signature due to COVID-19 precautions. **EHS highly recommends prepping foods prior to the day they are served to ensure proper cold-holding temperatures are achieved OR finding alternative methods to cool foods that are prepped the day of service.
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 03/08/2021
Score: 97.5
#
Comments
Points
General Comments
Maintenance was being performed on piping on two FOH handwashing sinks during inspection. No PIC signature due to COVID-19 precautions. **PIC states that food is held on black cart at room temperature for about 30 minutes before being placed in prep units. Ensure foods are cooled in walk-in and do not remove until ice is added to prep unit to ensure minimal rise in food temperature during transfer.
Location: 8529 Six Forks RD BUILDING 4 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 07/17/2019
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
