Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 02/02/2024
Score: 99.5
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Comments
Points
36.
4-302.12; Priority Foundation; No thermometer in reach-in refrigeration unit beneath the front counter. Provide thermometers that are readily accessible in refrigeration units. A thermometer was provided once REHS spoke to PIC.
Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 08/30/2023
Score: 96.5
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Comments
Points
16.
4-501.114; Priority; The dish machine has less than 50ppm of chlorine residue. Chlorine sanitizer shall be a minimum of 50ppm of chlorine for low temperature machine. A critical violation follow-up will be conducted by September 9th.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk is 45-48F in the 2 door reach in refrigeration unit. Keep all potentially hazardous food at or below 41F when held cold. The milk was moved to the 3 door upright refrigeration unit.
1.5
41.
3-304.14; Core; Quaternary ammonium is less than 200ppm in the wiping cloth buckets. Sanitizer shall be mixed to a minimum of 200ppm of quaternary ammonium. Sanitizer was remixed to the correct concentration.
Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 11/14/2022
Score: 99.5
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Comments
Points
41.
3-304.14; Core; Wet cloths stored in soapy water. Wet cloths shall be stored in sanitizer when not in use.
0.0
49.
4-602.13; Core; Cleaning needed of reach in units, refrigerators and freezers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 05/18/2022
Score: 98
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Comments
Points
23.
3-501.18; Priority; Spinach past 7 day date marking. TCS foods shall be discarded when food exceeds 7 days. CDI: Discarded.
1.5
41.
3-304.14; Core; Sanitizer buckets weak and sitting on prep tables. Wet cloths shall be stored in sanitizer at correct concentration and stored to prevent contamination of food.
Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 08/23/2021
Score: 96.5
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Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR- VERIFICATION REQUIRED. REHS will return by August 26, 2021 to verify Chlorine sanitizer concentration at dish machine reaches 50-200ppm. VR-VERIFICATION REQUIRED. Add labeling to multiple dispensers (hand soap vs. hand sanitizer) at handwashing sinks and on sanitizer buckets. Follow-Up: 09/02/2021
Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 08/14/2020
Score: 100
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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.
Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 12/17/2019
Score: 95
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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. For storage of employee beverages, In cold-hold units, place employee beverages in container on bottom shelf labelled for employee use only to keep separate from restaurant items. VR-VERIFICATION REQUIRED. REHS will return by Friday, 12/20/2019 to verify sanitizer concentrations have been corrected. Until adjustments complete, facility may manually mix sanitizer at 3-comp sink to proper concentration.
Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 05/08/2019
Score: 98
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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* Follow-Up: 05/15/2019
Location: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 04/09/2018
Score: 98
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Comments
Points
General Comments
During inspection, a dish machine rack with dirty dishes on it was observed sitting on the clean dish drainboard, next to the sanitizer basin of the sink. Make sure to maintain clean to dirty flow. *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: 1000 MAIN CAMPUS DR RALEIGH, NC 27695 Facility Type: Restaurant Inspection Date: 10/05/2015
Score: 99
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Comments
Points
General Comments
The skim milk was 46 degrees in the squaty thermos. Maintain the milk at 41 degrees or less if possible but should not be held cold any warmer than 45 degrees F. Change the thermos more often to maintain proper milk temperatures. Another option would be to do time holding for the milk. You could write a 4 hour discard time on the thermos with a wet erase marker. Every time you refill the thermos was off the old time and put a new discard time.
