Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 04/30/2024
Score: 95
#
Comments
Points
6.
2-401.11; Core; Server observed eating in the kitchen where plates go out for service. 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.
0.5
16.
4-601.11 (A); Priority Foundation; observed several drinking glasses in the kitchen with residue/debris inside. Several plastic quart containers observed with residue accumulation present as well. Equipment food contact surfaces shall be clean to sight and touch.
1.5
16.
4-602.11; Core; The ice machine has pink residue accumulation along the shield inside. n EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
21.
3-501.16(A)(1) ; Priority; Tamales and salsa in the steam table were both holding between 93-120F. TCS foods being held hot shall be maintained at 135F or above. CDI- both food items reheated to 165F.
1.5
43.
3-304.12; Core; Utensils being stored in water that was 93F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water temperature is maintained at 135F and cleaned frequently.
0.5
44.
4-901.11; Core; Observed a few metal containers stored as clean stacked wet. After cleaning and sanitizing, equipment and utensil shall be air-dried or used after adequate draining. Completely air dry (do not towel dry) these items before stacking them.
0.0
47.
4-501.11; Core; the gasket on the bottom prep cooler on the service line is torn and hanging off the cooler door. Equipment shall be maintained in a state of good repair.
0.0
56.
6-403.11; Core; [Repeat] Observed employee purses, and a wallet stored on the dry food storage shelf. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 11/30/2023
Score: 97.5
#
Comments
Points
14.
3-203.12; Priority Foundation; Observed oyster shellstock tags were not in chronological order. The date when the last shellstock from the container is sold or served shall be recorded on tag or label and in chronological order correlated to the date that is recorded on the tag or label. CDI-By educating and arranging tags in correct order.
0.0
23.
3-501.17; Priority Foundation; Observed bags of soup in walk-in freezer not labeled with cook/freezer date. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by known date to soup.
1.5
56.
6-403.11; Core; Observed employee jacket and water bottles stored on dry food storage shelf. Areas designated for employees to eat, drink and store personal items shall be located so that food, equipment, utensils, linens, single service and single use articles are protected from contamination. CDI-Items were relocated.
**Recommend creating separate/designated space by labeling large bin -Employee Use Only- stored on bottom shelf (of walk-in) for storage of employee food/beverage.**
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 05/25/2023
Score: 95
#
Comments
Points
15.
3-302.11; Core; Observed cut cabbage mix and salsas on prep table and foods in bottom cooler of flip top uncovered. Unless actively cooling, foods in storage shall be kept covered/sealed. CDI-Foods were covered during inspection.
0.0
16.
4-501.114; Priority; Observed chlorine dish machine with sanitizer concentration below 50ppm. Concentration of chlorine sanitizer in dishwasher shall be 50-200 ppm. CDI-Chlorine sanitizer concentration is now dispensing at 100ppm.
0.0
16.
4-601.11 (A); Priority Foundation; Observed few utensils, food processor and cheese shredder stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to dish machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods with temperature above 41F (See temperature chart above) in flip top prep unit, walk-in cooler and ice-water bath. TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less. More ice was added to ice-water bath to fully submerge containers, flip top prep unit temperature was adjusted down. Verification Required: EHA will return Friday, May 26 to verify walk-in cooler is maintaining 41F or below.
1.5
39.
3-305.11; Core; Observed bags of soups in metal container stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Soups were moved to shelf during inspection.
1.0
43.
3-304.12; Core; Observed handle of scoops touching dry foods in bulk containers. During pauses in food preparation or dispensing, dispensing utensils shall be stored with their handles above the top of food within containers. CDI-Handles were removed from dry foods.
0.5
49.
4-601.11(B) and (C); Core; Observed greasy shelf next to grill and soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.0
55.
6-501.11; Core; Observed a few missing/damaged floor tiles in kitchen area. Physical facilities shall be maintained in good repair. Repair/replace floor tiles.
0.0
56.
6-403.11; Core; Observed employee purse and water bottle stored on food storage shelf. Areas designated for employees to eat, drink and store personal items shall be located so that food, equipment, utensils, linens, single service and single use articles are protected from contamination. CDI-Items were relocated.
0.5
General Comments
Verification Required: EHA will return Friday, May 26 to verify walk-in cooler is maintaining 41F or below. Follow-Up: 05/26/2023
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/21/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed a few food containers and seafood shell crackers stored as clean with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink.
0.0
16.
4-602.11; Core; Observed black residue on ice chute of ice machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of interior of ice machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed bean-cheese pupusas filling above 41F (see temperature chart above). Food were sitting directly on top of ice-water bath. Unless actively preparing or cooling, TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below for cold holding. CDI-By fully submerging food in ice-water bath.
1.5
28.
7-102.11; Priority Foundation; Observed chemical spray bottles with pink liquid not labeled. 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-Bottle was labeled during inspection.
0.0
55.
6-501.11; Core; Observed a few missing/damaged floor tiles in kitchen area. Physical facilities shall be maintained in good repair. Repair/replace floor tiles.
0.0
56.
6-403.11; Core; Observed employee jacket, and other personal items hanging on shelf and stored on top of bag of rice on food storage shelf. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, linens and single service and single use articles can not occur. Provide designated area for employee possessions.
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 10/26/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with a current food protection manager certification was present during inspection (all CFPM certificates expired August 2022). At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. Obtain Certified Food Protection Manager certification.
1.0
16.
4-602.11; Core; Observed black residue on ice chute of ice machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of interior of ice machine.
0.0
16.
4-501.114; Priority; Observed chlorine sanitizer in three compartment sink with concentration below 50ppm. Chlorine sanitizer concentration shall be between 50-200ppm. CDI-More bleach was added to sanitizer during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed raw fish, chicken and beef in pull out drawer with temperature above 41F(see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) food shall be maintained at 41F or below. CDI-Foods moved to walk-in cooler.
1.5
39.
3-305.11; Core; Observed boxes of food stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Boxes were elevated during inspection.
0.0
43.
3-304.12; Core; Observed utensils stored in standing water on steam table with temperature of 90F. Manager stated steam table temperature for utensil water was turned off by mistake. During pauses in food preparation or dispensing, utensils shall be stored in a clean, protected location or in a container of water maintained at least 135F and clean frequently. CDI-Water was discarded and steam table temperature was adjusted up.
0.5
44.
4-901.11; Core; Observed a few metal containers stored as clean stacked wet. After cleaning and sanitizing, equipment and utensil shall be air-dried or used after adequate draining. Completely air dry (do not towel dry) these items before stacking them.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled interior of fryers, soiled gaskets around of reach-in freezer, build up on water spray nozzle next to dish machine and slightly soiled bottom interior of reach-in freezer. Non food contact surface of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
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: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 06/28/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written vomiting and diarrhea clean up procedure. A food establishment must have written procedures to implement a plan 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. CDI-Manager was provided a written clean up plan at the end of inspection. NOTE:Make sure to have written clean-up plan available to provide in future inspections.
0.5
16.
4-601.11 (A); Priority Foundation; Observed a cheese slicer stored as clean with food residue on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-by moving to three comp sink.
1.5
16.
4-602.11; Core; Observed black and pink residue on interior of ice machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of interior of ice machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed pork, bean-cheese pupusas fillings and cabbage mix above 41F (See temperature chart above). Food were sitting directly on top of ice-water bath. Unless actively preparing or cooling, TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below for cold holding. CDI-By fully submerging food in ice water bath.
1.5
41.
3-304.14; Core; Observed some moist wiping cloths stored on near steamtable in kitchen. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in approved chemical sanitizer solution. CDI-Wiping cloths were moved to sanitizer filled bucket during inspection.
0.0
47.
4-501.12; Core; Observed cutting board at kitchen steam table deep dark scratch marks on the surface. Cutting boards that are subject to scratching and scoring shall be resurfaces if they can no longer be effectively clean and sanitized or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in bottom cooler and walk-in cooler, and can opener mount. Non food contact surface of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/23/2022
Score: 95.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not employee health policy which includes Non-Typhoidal Salmonella. The permit holder shall require food employees and to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Manager was emailed updated employee health policy.
0.0
5.
2-501.11; Priority Foundation; Facility does not have a written vomiting and diarrhea clean up procedure. A food establishment must have written procedures to implement a plan 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. CDI-Manager was provided written clean up procedure.
0.0
16.
4-501.114; Priority; Observed chlorine dish machine with sanitizer concentration below 50ppm. Concentration of chlorine sanitizer in dishwasher shall be 50-200 ppm. Facility will use three compartment sink to wash, rinse and sanitizer until repaired. Verification required:EHS will return February 24, 2022 to verify chlorine dishmachine concentration 50-200ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed pork and bean-cheese pupusas fillings above 41F (See temperature chart above). Food were sitting directly on top of ice-water bath. Unless actively preparing or cooling, TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below for cold holding. CDI-By fully submerging food in ice water bath.
1.5
45.
4-903.11(A) and (C); Core; Observed styrofoam trays stored on soiled shelving above flip top prep unit. Single service and single use articles shall be stored in a clean, dry location. Increase cleaning on this surface.
0.5
47.
4-501.12; Core; Observed cutting board at kitchen steam table deep dark scratch marks on the surface. Cutting boards that are subject to scratching and scoring shall be resurfaces if they can no longer be effectively clean and sanitized or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving, interior of fryer, can opener mount and outside of white food storage containers. Non food contact surface of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
56.
6-403.11; Core; Observed employee jacket, and bags hanging on shelf with food storage. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, linens and single service and single use articles can not occur. Provide designated area for employee possessions.
0.5
General Comments
***Verification required: EHS will return Thursday February 24, 2022 to verify chlorine dish machine concentration is 50-200ppm.*** 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 Follow-Up: 02/24/2022
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 10/19/2021
Score: 96.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not employee health policy which includes Non-Typhoidal Salmonella. The permit holder shall require food employees and to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. No point deducted and manager was provided updated employee health policy.
0.0
5.
2-501.11; Priority Foundation; Facility does not have a written vomiting and diarrhea clean up procedure. A food establishment must have written procedures to implement a plan 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. No point deducted and manager was provided written clean up procedure.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed TCS (Time/Temperature Control for Safety) foods above 41F (see temperature chart above). Food were ice-water bath but not enough ice in container. Unless actively preparing or cooling, TCS shall be kept at 41F or below for cold holding. CDI-More ice was added to ice-water bath to surround the bowl and cabbage was placed on ice to cool.
1.5
39.
3-305.11; Core; Observed boxes of food in walk-in freezer and large pot of tomatoes stored directly on the floor. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Pot was moved to prep table. Note: Add more shelving in walk-in freezer to keep floor elevated.
1.0
44.
4-901.11; Core; Observed a few metal containers stored as clean stacked wet. After cleaning and sanitizing, equipment and utensil shall be air-dried or used after adequate draining. Try cross stacking (pyramid-style) containers to help air dry.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled wired racks and outside of white food storage containers. Non food contact surface of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these area.
0.5
56.
6-403.11; Core; Observed employee jacket, umbrella and bags hanging on shelf with food storage. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, linens and single service and single use articles can not occur. Provide designated area for employee possessions.
0.5
General Comments
Inspector:Nikia Lawrence Phone:984-233-0358 Email:Nikia.Lawrence@wakegov.com ***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: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 05/26/2020
Score: 93.5
#
Comments
Points
General Comments
*NOTICE* AS OF 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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 03/24/2020
Score: 94.5
#
Comments
Points
General Comments
*NOTICE* AS OF 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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 12/31/2019
Score: 94
#
Comments
Points
General Comments
*NOTICE* AS OF 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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 09/05/2019
Score: 94
#
Comments
Points
General Comments
*NOTICE* AS OF 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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 01/14/2019
Score: 93
#
Comments
Points
General Comments
*NOTICE* AS OF 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. Inspection led and written by Sarah Black. Follow-Up: 01/24/2019
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 08/22/2018
Score: 93.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Coleman cooler cannot be used to put ice directly into it (interiors of coolers are not approved for direct food contact). Place an approved food container inside cooler and then put ice into container...*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.
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/27/2018
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.
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 08/16/2017
Score: 92.5
#
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.
Location: 4020 CAPITAL BLVD SUITE 108 RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 04/04/2017
Score: 91.5
#
Comments
Points
General Comments
Remove all unstained wood from kitchen walls or stain it if it is covering wall damage. *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.
