Location: 10251 Little Briar Creek LN suite 106 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/12/2024
Score: 96.5
#
Comments
Points
10.
6-301.11; Priority Foundation; The handwashing sink next to the 3-compartment sink does not have hand soap available. Each handwashing sink/group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - PIC arrived and placed new hand soap at the sink.
2.0
15.
3-302.11; Priority; A few raw eggs were stored above some kimchi cups in the front counter reach-in cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food like fruits and vegetables, and cooked ready-to-eat foods. CDI - Raw eggs were moved below kimchi.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of kimchi cups was holding above 41F in the front reach-in counter cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Container of kimchi cups was moved into the freezer for rapid cooling.
1.5
55.
6-501.16; Core; Observed mops prepped up against the wall while drying in the mop sink, causing the wall to become dirty. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. REHS recommended to store mops with head side facing downwards and on hooks to ensure proper air drying.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Briar Creek LN suite 106 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 01/09/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The present PIC did not have a valid ServSafe certification. The person in charge shall be a certified food protection manager who has shown proficiency in of required information through passing a test that is part of an accredited program. CDI - PIC is in the process of scheduling ServSafe exam.
0.0
10.
6-301.11; Priority Foundation; The soap at the handwashing sink beside the 3-comp sink is not working and unable to provide hand soap. Each handwashing sink/group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - New soap was placed at this hand sink until the dispenser is fixed.
1.0
24.
3-501.19; Priority Foundation; Trays of gimbap were under time control but did not have written procedures. If time without temperature control is used as the public health control for a working supply of ready-to-eat, TCS (time/temp control for safety) food that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the food establishment, and made available to the regulatory authority upon request that specify the methods of compliance. CDI - Discussed proper TPHC procedures with PIC and emailed TPHC outline to PIC to fill out and have available.
1.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Briar Creek LN suite 106 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/25/2023
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; One of the handwashing sinks was missing soap. Each handwashing sink/group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - Hand soap dispenser had fallen and was awaiting replacement sticker, dispenser was placed back at the sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some of the TCS foods in the front lowboy cooler were holding a couple degrees above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Ice packs added to assist with keeping foods cold due to high use, REHS recommends keeping a log to track temperatures.
1.5
23.
3-501.18; Priority; Red beans prepped from a can and placed in a container had date marking from 7/17-7/31, making it over 7 days old. A food shall be discarded if it exceeds the temperature and time combination specified in the FDA Food Code. The date marking rules are as stated: refrigerated, TCS ready-to-eat foods that are either prepared in the establishment or opened from a container/package from a food processing plant shall be clearly marked to indicate the date or day in which the food is sold, consumed, or discarded for a maximum of 7 days with the day or preparation being counted as day 1. CDI - Out-of-date red beans discarded, spoke with PIC about date marking guidance as it differs from what the franchise is dictating.
1.5
28.
7-201.11; Priority; A couple containers of bleach and glass cleaner were stored above containers of jelly and boba. Poisonous/toxic materials shall be store so they cannot contaminate food, equipment, utensils, linens, single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and located the poisonous/toxic materials not above the mentioned items. CDI - Chemicals relocated to a different location.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Briar Creek LN suite 106 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 01/19/2023
Score: 99
#
Comments
Points
39.
6-404.11; Priority Foundation; A dented can was stored with whole, intact, packaged food products. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service/single-use articles. CDI - Dented can separated from other products.
1.0
55.
6-501.12; Core; Floors were sticky throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 10251 Little Briar Creek LN suite 106 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/25/2022
Score: 98.5
#
Comments
Points
10.
6-301.14; Core; Hnadwashing sink at the front prep area is missing signage. A sign or posted 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 - EHS provided handwashing sign.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Milk in the low reach-in cooler were not maintaining proper cold holding temperatures. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Spoke with PIC about storing the milks in other cold-holding units to allow them to stay colder during rush periods. Milks redistributed.
1.5
54.
5-501.115; Core; Observed garbage bags and cardboard boxes outside of dumpsters in shared dumpster enclosure. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Speak with landlord and other surrounding establishments to help maintain this area clean.
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: 10251 Little Briar Creek LN suite 106 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 02/11/2022
Score: 98
#
Comments
Points
16.
4-702.11; Priority; Food-contact surfaces of equipment and utensils were not being sanitized after washing and rinsing. Utensils and food-contacts surfaces of equipment shall be sanitized before use after cleaning. CDI - Educated PIC on sanitizing process and demonstrated how to make a sanitizing solution using bleach of the correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some milks in the reach-in cooler were not holding at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Adjusted cooler to a lower temperature to compensate for the door being opened repeatedly. Check milk temperature occasionally to make sure it is cold holding correctly.
0.0
48.
4-302.14; Priority Foundation; No test strips were available at the establishment. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips, follow-up by 2/21/2022.
0.5
General Comments
Red beans are ready-to-eat, TCS food and shall be date marked for 7 days. No PIC signature due to COVID-19 precautions. 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: 02/21/2022
Location: 10251 Little Briar Creek LN suite 106 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 11/24/2021
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid accidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces of the food establishment. CDI - PIC was educated on requirement, have ready for next inspection.
0.0
36.
4-302.12; Priority Foundation; Establishment does not have a metal-stem thermometer for measuring food temperatures. A food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - Order placed for food thermometer.
0.5
37.
3-302.12; Core; Containers of sugar without labels. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food/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. CDI - Labels added to containers.
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
