Location: 6675 Falls of Neuse RD Suite 105 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 05/30/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; One employee drink found stored on shelf above microwave and clean plates. Employee drinks shall be stored where they are not a source of contamination. Store in areas separate from food and food items. CDI- Employee drink was relocated without being prompted by EHS.
0.0
16.
4-602.11; Core; Pick residue accumulation found in large ice machine. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean and sanitize the interior of this ice machine more frequently. CDI- Cleaning was initiated during the inspection.
0.0
23.
3-501.18; Priority; Pozole with prep date of (5/22), verde salsa with prep date of (5/23), and shredded beef with prep date of (5/23) holding longer than 7 days in walk-in cooler. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- PIC voluntarily discarded product.
1.5
35.
3-501.13; Priority Foundation; Whole raw fish found thawing in prep sink with water trickling onto product only contacting head. Raw beef found thawing in another prep sink at room temperature still frozen. Temperature control for safety (TCS) foods shall be thawed under refrigeration, completely submerged under running water with water temperature below 70F, or as part of the cooking process. CDI- Product placed in containers and fully submerged under water, allowing overflow. EHS reminded PIC that thawing under running water is not approved if cold water temperature cannot get below 70F (during warmer months).
0.5
42.
3-302.15; Core; One pan of cut avocados in prep cooler found with stickers still remaining on product. Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure stickers on avocados are removed during the washing process, prior to cutting.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans and bowls on shelving found stacked while still wet near the dish machine. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure items are completely dry prior to stacking.
0.5
45.
4-903.11(A) and (C); Core; Stacks of single-service containers found stored with food-contact side exposed to contamination on prep units. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep to-go containers in original packaging or store them inverted.
Location: 6675 Falls of Neuse RD Suite 105 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 10/25/2023
Score: 97
#
Comments
Points
15.
3-302.11; Cooked chicken wings being cooled without being covered in walk in freezer and stored under raw meat products. Ensure that all food products are stored protected from potential sources of cross contamination. Chicken wings were removed from walk in freezer and placed in walk in refrigerator - CDI Priority;
1.5
15.
3-304.15 (A); Priority;
Staffing are using gloves to prepare food and performing other tasks with soiled gloves without changing gloves between tasks. Ensure that staffing change gloves between tasks that can create cross contact contamination. Staffing removed gloves during inspection.
0.0
24.
3-501.19; Cooked vegetables were observed being held out at room temperature on the cook line. A written time procedure shall be kept on site that includes all food products with steps for time as a public health control.
(A) Except as specified under par. (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf
A verification will be needed for completion of time control and implementation of requirements for corrective action by November 4, 2023.
1.5
41.
3-304.14; Core;
Wiping clothes that are in use not being stored in a sanitizer between use. Ensure that in use wiping clothes for wiping food contact surfaces are being stored in a sanitizer between use. Corrected during inspection by placing wiping clothes in chlorine sanitizer buckets
0.0
43.
3-304.12; Core;
Tongs that are being used for food production are being on oven handle exposed to staffing and other sources of contamination. Ensure that in use utensils are stored on a clean surface not exposed to sources of contamination, in hot water 135F or higher. Tongs were removed form service. CDI
0.0
44.
4-901.11; Core; Dishes and equipment are not being air dried after wash, rinse and sanitizing. Observed stacked wet on drying rack. Ensure that all dishes and equipment are air dried following sanitization. CDI - Dishes and equipment were removed and placed for airdrying during inspection.
0.0
47.
4-202.11; Lava bowls being used to serve guacamole; Observed food debris in holes of lava bowls; Lava bowls are not approved for food contact as are unable to clean. All food contact surfaces must be cleanable. CDI - Lava bowls removed from service.
0.0
51.
5-205.15; Handles on (1) one hand sink located at the wait station is not working. Ensure that all plumbing fixtures are maintained in good repair. Other available handsink(s) are available for use within area. Observed staffing using other hand sink location(s) during inspection.
Location: 6675 Falls of Neuse RD Suite 105 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 08/14/2023
Score: 91.5
#
Comments
Points
6.
2-401.11; Core; Employee drink stored on shelf above soda machine and ice bin. Employee drinks shall be stored where not a source of contamination. Store in area separate from food and food items. Improvement noted since last inspection.
0.0
14.
3-203.12; Priority Foundation; Shellstock tag for oysters not kept with the product in prep table. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty and tags maintain for 90 days in chronological order. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Tag copied and placed with product during inspection. This way tag would be with bulk of product in the walkin and in the prep table. CDI
1.0
15.
3-302.11; Priority; Raw fish stored above hot dogs in prep table cabinet. Raw tuna stored above tortillas in sushi prep cab. Raw beef in walkin freezer stored above cooked pasta in zip lock bags. Food shall be stored based on final cook temperature. Items rearranged properly. CDI
1.5
16.
4-602.11; Core; Pink and black residue in ice machine on the top of it and the hanging arm inside the bin. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently.
0.0
21.
3-501.16(A)(1) ; Priority; Food in the right steam well table less than 135F. Baked potatoes in hot cabinet 128-130F. Fried onions cooked yesterday stored on counter at 73F. Food shall be 135F or higher. Food sent to stove to be reheated to 165F and water added to hot cabinet and food moved high in the unit to help with circulation. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese in shallow pan in prep table 43-45F, tomatillo sauce in dispenser bottle in top of prep table 42-43F, hot dog in cabinet of unit at 45F, shrimp pan stored inside another at 54F, and all food in walkin 42-46F.
Food shall be 41F or less.
Cheese placed in deeper pan, tomatillo sauce placed in cabinet of unit, hot dog discarded, shrimp in double pan for 1 hr and relocated to cabinet to cool, and technician arrived during inspection to repair walkin. Temperatures for walkin decreased during visit. CDI
1.5
23.
3-501.18; Priority; One container of boiled eggs stored in cabinet of prep table with a date 8/3. Food shall be held no more than 7 days after cooking, preparing or opening package. PIC discarded food. CDI
0.0
28.
7-102.11; Priority Foundation; Two spray bottles of bleach lacking label with contents. 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. Bottles labelled during inspection. CDI
1.0
39.
3-307.11; Core; Hot dog outside of package stored touching the outside of another package. Avocados with stickers on them in the prep table, PIC states that they are not washed yet and will be before cutting are touching the inside of a cut lime. Togo box with a dessert that has bites taken out of it stored on top of microwave above salsa prep table and PIC states that it is being held for a customer.
Togo box relocated to a bottom shelf. Lime and hot dog discarded.
1.0
39.
3-305.11; Core; Container of food stored on floor in the walkin freezer. Food shall be stored at least 6 inches above the floor. Store on shelf or rolling cart.
0.0
39.
3-303.12; Core; Raw open shell oysters stored in undrained pan of ice in cabinet of rear prep table. UnPACKAGED FOOD may not be stored in direct contact with undrained ice. Store food and ice in a slotted pan to drain into another pan or do not use ice on product.
0.0
41.
3-304.14; Core; Sanitizer bucket stored on floor in the drink area. Buckets in 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 bottom shelf separate from food and food items.
0.0
43.
3-304.12; Core; Lime squeezer stored in water at 78F. In use utensils shall be stored with a handle out of food and in a clean, dry location or in water 135F or higher. PIC stated they will keep it in a dry container and sent it to the dish area. CDI
0.5
44.
4-903.11(A), (B) and (D); Core; Containers stacked together wet. Clean equipment shall be stored in a self draining position and in a clean, dry location and protected from contamination. Allow items to air dry prior to stacking or assembly. Improvement noted since last inspection.
0.0
45.
4-903.11(A) and (C); Core; Single service containers stored with food contact portion facing up and unwrapped. Opened single service stored in rear unfinished area. Single service articles shall be stored in a clean, dry location and protected from contamination. Store opened items in kitchen space and inverted or in original plastic. Only unopened original packaging in rear area.
Location: 6675 Falls of Neuse RD Suite 105 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 06/08/2023
Score: 91
#
Comments
Points
6.
2-401.11; Core; Employee drinks stored throughout kitchen stored on top of salsa prep table, and on clean dish rack. Employee drinks shall be stored where not a source of contamination. Store in area separate from food and food items.
0.0
14.
3-203.12; Priority Foundation; Shellstock tag for oysters not kept with the product ad date on tag when product was received. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty and tags maintain for 90 days in chronological order. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Tag placed with product during inspection and date marked out. CDI
1.0
14.
3-402.11; Priority; PIC unsure of which vendor provides the salmon that is used for raw sushi and states that they do not have a box or packaging from the salmon at this time. Fish served raw must have parasite destruction. Provide documentation that the salmon served raw is either farm raised and fed pellet parasite free food or is frozen properly for parasite destruction.
0.0
15.
3-302.11; Priority; Raw fish stored above strawberries, and lettuce in reachin and fish stored above ice cream container that has been opened before in walkin freezer. Food shall be stored based on final cook temperature. Items relocated properly. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Cheese on stove hot holding since 10:00 AM at 85F and corn in steam well 112-150F. Food shall be held hot 135F or higher. Cheese discarded and more hot water added to corn to keep it submerged and heated to 165F. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food in the middle prep table 43F and corn 48F.
Shrimp stacked high in sushi prep table with the bottom 38F and top portion 60F. Several foods in the walkin above 41F and up to 50F. Food shall be 41F or less.
Middle prep table temperature setting decreased and corn discarded. Top portion of shrimp discarded. Food in walkin discarded as necessary (beans, ground beef, pork, chicken, cheese). At the end of the inspection the walkin felt much colder and the food temperatures dropped. It is thought that the defrost cycle may be too long and causing the food to raise temperature too much. Technician arriving at end of inspection. CDI
1.5
23.
3-501.18; Priority; Cooked pasta labelled with a date 5/18. Food shall be held no more than 7 days at 41F or less. Food discarded. CDI
1.5
23.
3-501.17; Priority Foundation; Peppers cooked three days ago lacking date in prep table cabinet. Food shall be dated when cooked, prepared, or remove from original package. Product labelled with proper date. CDI
0.0
33.
3-501.15; Priority Foundation; Large container of lettuce prepared today stored in top of prep table at at 45-48F after three hours. Shrimp cooked 20 minutes ago in bowl on top of containers in top of flip top prep table not in the refrigerated space. Recently prepped tomatoes in walkin with lid on container at 52F. Food shall be cooled rapidly, in small portions, and uncovered. Cool in walkin or bottom of prep table and uncovered. Lettuce discarded and other items relocated to cool, and lid removed from tomatoes. CDI
0.5
37.
3-302.12; Core; Soy sauce and oil in bottles lacking a label. 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. Label containers.
0.0
39.
3-305.11; Core; Boxes of food stored on the floor of the walkin freezer. Food shall be stored at least 6 inches above the floor. Store food on rack or cart.
0.0
39.
3-307.11; Core; Unwrapped tortillas stored in direct contact with togo t shirt plastic bag. Food shall be protected from sources of contamination. Store food in clean container made for food.
0.0
41.
3-304.14; Core; Sanitizer bucket at 0 ppm chlorine. Wet rags shall be stored in sanitizer of proper strength. Chlorine sanitizer shall be 50 to 200 ppm. Bleach added and concentration corrected. CDI
0.0
43.
3-304.12; Core; Container without a handle being used as a scoop and stored in salsa. Tongs stored on oven handle. Knives stored between flip top lids of prep tables. In use utensils shall be stored with a handle out of food and in a clean, dry location. Use a scoop with handle and store tongs and knives on clean surface.
0.5
44.
4-904.11; Core; Forks stored in silverware rack with mouth portion facing up. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Store silverware inverted.
0.5
44.
4-903.11(A), (B) and (D); Core; Containers stacked together wet and blenders assembled wet. Plug for a speaker placed on top of clean plate on the food contact portion. Clean equipment shall be stored in a self draining position and in a clean, dry location and protected from contamination. Allow items to air dry prior to stacking or assembly. protect food contact portion.
0.0
45.
4-903.11(A) and (C); Core; Single service containers stored with food contact portion facing up and unwrapped. Opened single service stored in rear unfinished area. Single service articles shall be stored in a clean, dry location and protected from contamination. Store opened items in kitchen space and inverted or in original plastic. Only unopened original packaging in rear area.
0.5
54.
5-501.115; Core; Chairs and a large amount of other items out side on loading dock in dumpster area including old equipment. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove items in timely manner.
0.0
General Comments
Lauren Harden 919-500-0943 Verification required by 6/16/23 for shellstock tags, walkin temperatures, parasite destruction letter Follow-Up: 06/16/2023
