Location: 6176 Falls of Neuse RD Unit 104 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/14/2023
Score: 94.5
#
Comments
Points
10.
6-301.12; Priority Foundation; The towel dispensers at the handwashing sinks in the back room and the women's restroom were not functional and no other towels were available...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device. CDI: Paper towels provided.
1.0
15.
3-302.11; Priority; A carton of eggs (used for employees) was stored on a shelf in the walk-in cooler above celery and sandwich wraps...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Product rearranged.
1.5
28.
7-208.11; Priority; A first aid kit with disinfectant powder and Bengay was stored in a cabinet on top of wrapped single-service trays...First aid supplies shall be stored to prevent the contamination of food, utensils, equipment, linens, and single-service articles. CDI: Kit relocated.
1.0
41.
3-304.14; Core; A sanitizer bucker was stored on the floor of the make line. Clean wiping cloths were hanging from hooks off the counter top; one cloth was hanging near a trash can...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. Store these towels in sanitizer and lift the bucket off the floor.
0.5
44.
4-903.11(A), (B) and (D); Core; Containers stored as clean over the sink were stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.0
45.
4-903.12; Core; Boxes of gloves are being stored underneath the drain pipe for the handwashing sink at the end of the line...Sanitized equipment & utensils, clean linens, and single-service/use articles may not be stored under sewer lines that are not shielded to intercept potential drips. Relocate these gloves.
0.0
47.
4-501.11; Core; Some of the shelving in the walk-in cooler is beginning to rust...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.5
47.
4-502.11(A) and (C); Core; Plastic containers and lids are cracked/damaged...Utensils shall be maintained in good repair or discarded/replaced.
0.0
48.
4-501.18; Core; The sanitizing solution in the 3 comp basin was soiled with food debris...The wash, rinse, and sanitize solutions shall be maintained clean. CDI: Solution drained.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces in the facility need cleaning, such as the walk-in shelves, the cold table compressors underneath the counter, the deli meat case, etcetera...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease. A newly arrived manager has already begun deep cleaning the store.
0.5
55.
6-501.12; Core; Food debris is collecting under the dry storage racks in the back room...Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 6176 Falls of Neuse RD Unit 104 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/15/2023
Score: 94
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; Facility lacking an employee health policy or anything similar to present during inspection. Employee agreement sent to owner during initial permitting. FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD. Email sent to owner Roger, facilities manager Tyler and store manager Toni to be printed and signed. CDI
0.0
10.
6-301.12; Priority Foundation; Hand sink by walkin lacking paper towels. All sinks shall be provided with an approved hand dryin device. Towels placed in dispenser. CDI
1.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce and tomatoes in right makeline above 50F and PIC noticed the unit was not on. PIC stated these foods were cut yesterday. Food in display case 42F consistently and including the food that was in the unit overnight. Food shall be 41F or less. Temperature setting of display case adjusted and food in right makeline discarded. CDI
1.5
28.
7-201.11; Priority; Bleach jug touching unwrapped washed linens on dry storage rack and degreaser bottle next to open plastic wrap for food and a glass cleaner bottle hanging above the shelf with plastic wrap and towels on it. Glass cleaner bottle stored on counter in front area next to plastic wrap for food. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items relocated and separated. CDI
1.0
28.
7-208.11; Priority; First aid kit with ointment stored on top of display case in between the two makelines. Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Kit relocated. CDI
0.0
33.
3-501.15; Core; Recently cut lettuce in deep containers with lids and stacked on top of each other at 52F in bottom of display case. Tuna salad recently made in walkin with lid on container at 65F. Food shall be cooled rapidly, in small portions, and uncovered. Best practice: Store lettuce in walkin uncovered and allow air circulation to cool. Lid removed off of products to aid in cooling. CDI
0.5
39.
3-305.11; Core; Bulk storage containers lacking lids. Food shall be protected from contamination, splash and dust. Put lid on containers.
0.0
41.
3-304.14; Core; Sanitizer buckets sitting directly on the floor under the front counter. Sanitizer buckets which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Store on shelf or rolling cart.
0.5
45.
4-903.11(A) and (C); Core; Stack of single service bowls in front area stored with food contact portion facing up. Single service article shall be stored in a clean, dry location and protected. Store inverted.
0.5
47.
4-501.11; Core; Under counter reachin unit not being used as a refrigerator and not working. Proofer has a water leaking resulting in water on the floor. Corner of counter closest to under counter reachin is missing. Equipment shall be maintained in good repair. Make necessary repairs.
0.0
49.
4-601.11(B) and (C); Core; Pink residue on the outside of the ice chute for the soda machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean more frequently.
0.5
54.
5-501.115; Core; Pallets on ground in dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Maintain area with other facility. Some improvement noted since last inspection.
0.5
55.
6-501.12; Core; Dust accumulation on HVAC vent in front area and food debris under equipment/racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean more frequently.
0.0
56.
6-501.110; Core; Employee bookbag and jackets stored hanging on dry storage rack where clean dishes, linen and an opened box of food plastic wrap are stored. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Store employee items separate from food and food items on a bottom shelf or another area.
Location: 6176 Falls of Neuse RD Unit 104 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/21/2022
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; No one present at the beginning of inspection with an approved certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. At least one person at all times shall have an approved certification.
0.0
6.
2-401.11; Core; Employee drink stored on counter next to onions. Employee drinks shall be stored to prevent contamination. Store in designated drink tray on wall.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce (46-48F) and tomatoes (45-47F) in cold well above 41F. Cold well is turned off each night. Food in display case that was in there overnight 43-46F. Food placed in display case this morning 42F and less. Cheese in prep table stacked too high and up to 44F at the top of the product. Food shall be 41F or less. Food removed from display case and put in walkin. Do not use display case until repaired. Unit was not maintaining 41F or less at permitting. Unit has been serviced since that visit but still is not maintaining temperature. Do not use display case until serviced and maintaining less than 41F air temperature. Turn cold well unit on and allow to cool prior to placing food in unit. Food returned to walkin to cool down. Top portion of cheese relocated to cool. CDI
1.5
28.
7-201.11; Priority; Two chemical spray bottles stored hanging on the shelf with clean linen. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Bottle relocated to bottom shelf with other chemicals. CDI
1.0
39.
3-305.11; Core; Boxes of chips sitting directly on the floor. Food shall be stored at least 6 inches above the floor. Store on shelf or rolling rack.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean containers stored with food contact portion facing up and clean equipment store in bin with debris in it. Clean equipment shall be stored in a clean, dry location and protected from contamination. Store inverted and clean container.
0.5
45.
4-903.11(A) and (C); Core; Wrapped tea filter stored directly on shelf in cabinet under beverage counter and accessible by customers. Single service articles shall be stored in a clean, dry location and protected from contamination. Store in clean container or original plastic.
0.0
47.
4-501.11; Core; Walkin fridge door not closing properly. Does not close on own and is hard to close. Mop sink not draining properly and holding water. Equipment shall be maintained in good repair. Make necessary repairs.
0.5
48.
4-302.14; Priority Foundation; Facility lacking test strips for sanitizer. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Obtain test strips.
0.5
49.
4-601.11(B) and (C); Core; Pink residue on the outside of the ice chute for the soda machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean more frequently.
0.5
52.
5-402.11; Priority; Soda machine drain lines extend into the floor drain. A direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. Technician arrived during inspection to restore air gap.
1.0
53.
6-202.14; Core; Womens and mens bathroom door not closing completely/properly. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Repair door to close on its own.
0.0
53.
5-501.17; Core; Womens restroom lacking covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Obtain covered trash can for bathroom.
0.5
54.
5-501.115; Core; Pallet, Jersey Mikes bucket, and two blue trash bags (one with Jersey mikes label visible through the bag) and grease on the ground. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Maintain area with other facility.
0.5
55.
6-501.11; Core; Baseboard in dry storage area is falling down and has collected a large amount of bread crumbs and other food debris between the baseboard and the wall. PHYSICAL FACILITIES shall be maintained in good repair. Clean and secure baseboard to wall.
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 Lauren Harden 919-500-0943 Verification required by December 30, 2022 for quat test strips, check on display case Follow-Up: 12/30/2022
