Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/01/2024
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Dishwashing machine was producing chlorine sanitizer at 0ppm. Chlorine shall be maintained at 50-200ppm for food contact surfaces. VR- EHS returning on 3/5 to ensure dishwashing machine has been repaired/adjusted. In the meantime, dishes are being sanitized in the 3 compartment sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw eggs were holding under no refrigeration or TPHC at 67F. Cut tomatoes and fried tofu were holding above 41F on the front prep line. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Eggs were voluntarily discarded and line items were taken to new refrigeration to cool.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of cleaner was found with no label. Poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection.
0.0
38.
6-501.111; Core; Live flies were found in the establishment. The premises shall be maintained free of insects and pests. Contact pest control to remove presence of flies.
0.0
44.
4-903.11(A), (B) and (D); Core; While large improvements have been made since previous inspections, minor amount of clean containers were found being stacked together 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. Deductions reduced due to improvements made. Deductions will return if this item is repeated again.
0.0
49.
4-601.11(B) and (C); Core; Food containers being stored as clean had sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.12; Core; Ceiling vent in the back preparation room above food prep has dust buildup and needs to be cleaned. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Full deductions will be taken if this item is repeated.
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/07/2023
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; Ice chute had minor residue on its surface. Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent buildup of residue. CDI- Ice chute was cleaned by PIC during the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken in a steam table was found holding as low as 98F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated to 165F as needed.
1.5
24.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control (TPHC) for their raw shell eggs. At the time of the inspection, time stamp was not available for that TCS food. If TPHC is used, the TCS food shall be marked or otherwise identified to indicate the time to discard or preparation time. CDI- Time was placed on food.
0.0
41.
3-304.14; Core; While wiping cloths were not on prep tables this inspection, wet wiping cloths were found being held inside of quat sanitizer at a concentration less than 200ppm. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).
0.5
44.
4-903.11(A), (B) and (D); Core; Repeat; Clean metal pans 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.
1.0
47.
4-501.11; Core; While improvements have been made and some shelving has been replaced, minor shelving in the walk-in cooler has rusting. Equipment and components shall be maintained intact and in good repair/condition. Remove the rust or replace these shelves. Deductions taken due to third repeat.
0.0
55.
6-501.12; Core; Ceiling vent in the back preparation room above food prep has dust buildup and needs to be cleaned. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/25/2023
Score: 97.5
#
Comments
Points
40.
2-303.11; Core; Employee was observed wearing a watch while handling food. Except for a plain ring, while preparing food, employees mat not wear jewelry on their arms and hands. Do not wear jewelry while handling food.
0.0
41.
3-304.14; Core; Wet wiping cloths were found being stored on a preparation table during the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
43.
3-304.12; Core; Scoop with no handle was found inside of food container. If utensils are stored inside of food containers, they shall have a handle that is clearly above the food in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Cleaned metal containers stored throughout were stacked 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.
1.0
47.
4-501.11; Core; Shelves in the walk-in cooler are beginning to rust. Equipment and components shall be maintained intact and in good repair/condition. Remove the rust or replace these shelves. Deductions will be taken if this item is repeated.
0.0
51.
5-205.15; Cold water setting is not functioning on the handwashing sink in the front area. Plumbing systems shall be maintained in a state of good repair. Contact plumber to have cold water setting repaired.
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/10/2023
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; The handwashing sink at the service line has no hot water available. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. PIC says that work was done on another piece of equipment and this sink lost hot water and that a work order is in.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken and brown rice in the front steam tables measured below 135F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Chicken was reheated to 165F and remaining brown rice was placed on time.
1.5
44.
4-903.11(A), (B) and (D); Core; Cleaned metal containers stored throughout were stacked 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.
1.0
47.
4-501.11; Core; Shelves in the walk-in cooler are beginning to rust. Equipment and components shall be maintained intact and in good repair/condition. Remove the rust or replace these shelves.
0.0
General Comments
*All items in the converted "storage area" leading to the dumpster must remain unopened and shall be relocated inside once opened*
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/15/2022
Score: 94.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Steak and chicken at the prep line measured below 135F. TCS foods shall be hot held at 135F or above. CDI- Food was voluntarily discarded.
1.5
24.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control (TPHC) for their baked cauliflower. At the time of the inspection, time stamp was not available for that TCS food. If TPHC is used, the TCS food shall be marked or otherwise identified to indicate the time to discard or preparation time. CDI- Time was placed on food.
1.5
24.
3-501.19; Priority Foundation; Cut leafy greens are on TPHC. At the time of the inspection, food was being held beyond the time on the stamp. Time said 2PM and it was 2:10PM when REHS asked about food. One employee stated time was the new starting time while other employee mentioned food gets back in cooler when time was up. PIC stated time was the discarding one. TCS foods that may have an initial temperature of 70F or less, shall not exceed the maximum time period of 4 hours. CDI- Food was voluntarily discarded. New cut leafy greens had the correct time stamp.
0.0
35.
3-501.13; Core; Tuna was being thawed out in reduced oxygen packaging. Label on package instruct to remove food from packaging when thawing it. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing it. CDI- Food was removed from the ROP environment.
0.5
37.
3-302.12; Core; Container of flour not have a label. 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
40.
2-303.11; Core; A couple of employees were observed wearing bracelets/watches while handling food. Except for a plain ring, while preparing food, employees mat not wear jewelry on their arms and hands. Do not wear jewelry while handling food.
0.0
41.
3-304.14; Core; Sanitizing buckets were stored in mop sink floor. Containers of sanitizing solution shall be stored off the floor in a manner that prevents contamination of food and clean equipment. Do not store sanitizer buckets on floor/mop sink.
0.0
44.
4-903.11(A), (B) and (D); Core; Some clean metal pans 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
45.
4-903.11(A) and (C); Core; Single-use articles and linen were stored on floor at the dry storage area. Dry storage is on the back, accessible to the public. Single-use articles, clean equipment and linen shall be stored in a clean location, at least 6 inches above the ground and protected from contamination. Relocate items to prevent contamination from public.
0.5
47.
4-501.11; Core; Light bulb above prep area was out. Equipment shall be maintained in good repair. Replace light bulb.
0.0
49.
4-601.11(B) and (C); Core; Wire shelving above three compartment sink has debris built up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean more often.
0.5
56.
6-202.11; Core; Light bulbs above dry storage area were not shatterproof. Light bulbs shall be shielded, coated or shatter-resistant where there is exposed food, clean equipment and single-use articles. Get a shield for those light bulb or replace them with shatter-resistant ones.
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: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/25/2022
Score: 96
#
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. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Blenders were stored as clean with food residue on them (including on the blade). Food-contact surfaces shall be clean to sight and touch. CDI- Blenders were place at the 3-comp sink to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Steak at the prep line measured 133F. TCS foods shall be hot held at 135F or above. CDI- Food was reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat: Some TCS food was being cold held above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food below 45F was voluntarily discarded. There has been an improvement since last inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; Some clean metal pans 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
49.
4-601.11(B) and (C); Core; Wire shelving above three compartment sink has debris built up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean more often.
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: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/07/2021
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple items (see chart above) 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, units turned down, items switched out.
3.0
25.
3-603.11; Priority Foundation; The menu has a disclosure and the reminder. The disclosure only says eggs may be cooked to order and facility also has tuna undercooked.- If food will be served raw or undercooked, the permit holder shall inform consumers of the risk by including a disclosure and a reminder of a consumer advisory.- CDI, Just switch the word (egg) to (Items)
0.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple pans being stacked wet.- Clean equipment and utensils shall be stored in a manner that allows for air drying.- Please ensure that dishes/utensils are completely air dried before stacking.
0.0
55.
6-501.12; Core; Debris buildup behind/under cooking equipment in the back area.- Physical facilities shall be cleaned at the frequency to keep them clean.- Please clean floors/walls
0.5
General Comments
PIC cannot sign due to COVID-19 concerns Lisa McCoy- Team Lead/ Supervisor 919-868-9250/ lmccoy@wakegov.com
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/23/2020
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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by July 2, 2020 to verify hot water issue corrected. Follow-Up: 07/03/2020
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/09/2019
Score: 95
#
Comments
Points
General Comments
*NOTE* Facility will be adding a salmon item to the menu in the future that will be able to be served undercooked. Please be sure to obtain parasite destruction methods from your salmon supplier when this new item is implemented. Please update your consumer advisory statement on the menu (both print and in facility) to state that tuna and salmon items (in addition to eggs which are already listed as cooked to order) are cooked to order or may be served undercooked.
*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: 12/19/2019
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/12/2019
Score: 96
#
Comments
Points
General Comments
CFPM Kirsten Houghton Exp 7/29/24
*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: 08/13/2019
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/22/2019
Score: 97.5
#
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: All cut leafy greens in the open air salad display cooler were measured at 41F during inspection. Recommend monitoring these temperatures as the facility becomes busier during the day and as temperatures outside increase going into summer. If lettuces cannot be held at 41F or below in the future, contact EHS to develop a Time as a Public Health Control Procedure for these items (procedure used for eggs at grill).
Location: 200-101 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/19/2018
Score: 98
#
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
