Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/27/2024
Score: 90.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Several priority violations observed during today's inspection ( improper handwashing, date marking and not properly maintaining temperatures of TCS foods). The person in charge shall ensure that employees are properly handwashing, date marking and maintaining TCS foods at the correct temperature. CDI- education given, corrective actions made as listed below and verifications are in place.
1.0
8.
2-301.14; Priority; Food employee observed prepping raw chicken, rinsing hands at 3-compartment sink and then proceeded to wash dishes. Hands shall be washed during food preparation, as as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- education given and employee washed their hands and all contaminated dishes were rewashed.
2.0
8.
2-301.15; Priority Foundation; Food employee observed rinsing hands at 3-compartment sink as a form of handwashing. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education given and employee washed hands at the appropriate sink.
0.0
15.
3-304.15 (A); Priority; Employee observed washing dishes, handling food items and went back to cleaning with the same gloved hands. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- education given and gloves were changed and hands washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several food items on the service line were holding above 41F (see temperature chart). All TCS foods in the walk-in cooler was holding between 45-51F. The ambient air temperature was 50F. TCS foods being held cold shall be maintained at 41F or less. **All TCS foods below 45F were moved to the smaller coolers available and the prepped raw chicken was moved to the walk-in freezer. All other TCS foods were voluntarily discarded.** Verification Required- EHS will return tomorrow morning (8/28) before store opens to verify that the walk-in cooler is able to hold TCS foods at 41F or less.
3.0
23.
3-501.18; Priority; Several large containers of hummus in the walk-in cooler observed being dated (8/20). After being cooked or prepared, potentially hazardous ready to eat food shall be discarded within a 7 day period. CDI- all foods were voluntarily discarded.
1.5
44.
4-901.11; Core; Food employee observed towel drying dishes. After cleaning and sanitizing, equipment and utensils may not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
47.
4-501.11; Core; The walk-in cooler is holding at 50F and unable to hold temperatures at 41F. The shelving in the walk-in cooler is rusted and peeling in several areas. Equipment shall be maintained in a state of good repair.
0.5
47.
4-501.11; Core; The kickplate to the walk-in cooler is broken off. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the kickplate.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/19/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
21.
3-501.16(A)(1) ; Priority; Due to excessive supply on the hot holding line, employees temporarily turned off the gyro warmer and gyro meat was holding there below 135F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Employees were educated and warmers were turned back on.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tzatziki was being held on a counter at room temperature and was at 50F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration before a 4 hour period elapsed.
1.5
33.
3-501.15; Priority Foundation; Repeat; Cut cabbage was found cooling in containers with tightly fitted wrapping that were stacked on top of each other. Potentially hazardous foods shall be cooled with loose/no covering for cool air transfer. CDI- Containers were unstacked and lids were partially removed from food.
1.0
39.
3-305.11; Core; In the walk-in cooler, water is falling from the fan onto food containers. Food shall be stored in a clean, dry environment where it is protected from potential contamination. Address water issue coming from the fan.
1.0
40.
2-303.11; Core; Employee was observed preparing food while wearing a watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
54.
5-501.113; Core; Outdoor waste receptacle was open during the inspection. This is a shared waste receptacle. Outdoor waste receptacles shall have tightly fitted lids and doors.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/27/2023
Score: 95
#
Comments
Points
20.
3-501.14; Priority; Rice that was cooling overnight and throughout in a plastic container with tightly fitted wrapping was at 52F. Potentially hazardous food being cooled shall be cooled from 135F to 41F over a 6 hour period. CDI- Rice was voluntarily discarded.
1.5
23.
3-501.18; Priority; Cooked chickpeas were found still being stored in the walk-in cooler from 11/19 according to date marking. After being cooked or prepared, potentially hazardous ready to eat food shall be discarded within a 7 day period. CDI- Chickpeas were voluntarily discarded.
1.5
28.
7-206.11; Priority; Two bottles of insect pesticide spray labeled "FOR INDOOR HOUSEHOLD USE" were being stored in the establishment. This product is not approved for food service establishments. Approved pesticide shall be used in the establishment. CDI- PIC voluntarily discarded the pesticide.
1.0
33.
3-501.15; Priority Foundation; Cut cabbage and rice were found cooling in containers with tightly fitted wrapping. Potentially hazardous foods shall be cooled with loose/no covering for cool air transfer. CDI- Lids were partially removed from food. Rice was discarded due to insufficient cooling parameters.
0.5
37.
3-302.12; Core; Container of white fine food ingredients was found with no label. Other than clearly recognizable food (eg. pasta), food ingredients outside of their original packaging shall be labeled with their common name.
0.0
41.
3-304.14; Core; Wet wiping cloths were being stored in a bottle of soapy water. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. CDI- Wiping cloths were placed in sanitizer.
0.0
45.
4-903.11(A) and (C); Core; Single service bowls were being stored in a low area with their food contact surfaces facing upward. One bowl had food debris that had fallen inside. Single service utensils shall be stored in a way where they are protected from potential contamination. CDI- Bowls were placed upside down and bowl with food debris was discarded.
0.5
47.
4-501.11; Core; Lettuce spinner/dryer is missing it's interior metal piece, which prompted today's visit from a complaint. Equipment shall be maintained in a state of good repair. PIC states a new spinner/dryer is being obtained.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/06/2023
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverage was being stored in a reach in cooler amongst food items for customers. Employees may drink from a closed beverage container if it is stored/used in an area that prevent potential contamination of food or clean equipment.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Cut lettuce was being held too highly above its fill line and was up to 46F. Multiple potentially hazardous foods at the bottom of the reach in cooler were above 41F (see temperature chart) Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut lettuce and food items in the reach in cooler were taken back to the walk-in cooler to be cooled down before a 4 hour period elapsed. Full points taken due to repeat violation.
3.0
40.
2-303.11; Core; Employee was observed preparing food items while wearing a bracelet. Employees may not wear jewelry on their wrists or finger (except for a plain wedding band) while preparing food items.
0.0
43.
3-304.12; Core; Utensil/scoop was found being stored in standing water at 79F between uses. If utensils are stored in water between uses, the water shall either be at/above 135F or running at a velocity sufficient to flush loose particles.
0.0
44.
4-903.11(A), (B) and (D); Core; Plastic containers 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 service items were found being stored inside of a container with food residue in the interior. Single service utensils shall be stored in a clean, dry environment where they are protected from potential contamination.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/26/2023
Score: 95
#
Comments
Points
8.
2-301.12; Observed employee wash hands, then turn off the handwashing sink the bare hands. After hands are washed, employees shall use a barrier such as paper towels to turn off handwashing sink in order to prevent recontamination of the hands. CDI- Employees were educated.
0.0
16.
4-501.114; Priority; Employees were sanitizing dishes in quat sanitizer at 100ppm. Quat sanitizer shall be maintained at 200-400ppm for sanitizing food contact surfaces. CDI- Sanitizer was drained and replenished. EHS confirmed new sanitizer was at 200ppm.
1.5
21.
3-501.16(A)(1) ; Priority; Falafel was holding at 118F under a heat lamp. Potentially hazardous foods being held cold shall remain at 135F or above. CDI- Falafel was reheated in fryer during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce being held above the prep top cooler and cut tomatoes being held too highly above the container's fill line were holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut tomatoes were discarded and cut lettuce was placed in refrigeration before a 4 hour period elapsed.
1.5
33.
3-501.15; Priority Foundation; Several potentially hazardous foods in the walk-in cooler were being cooled in containers with tightly fitted lids/covering. Potentially hazardous foods shall be cooled with loose/no covering for cool air transfer. CDI- Lids were partially removed from food.
0.5
43.
3-304.12; Core; Utensil handle in cut lettuce was directly touching the food inside of the container. If utensils are stored inside of containers, they shall be stored with their handles clearly above the food items to prevent potential contamination.
0.0
55.
6-501.11; Core; Floor at the entrance of the walk-in cooler is damaged/missing. Physical facilities shall be maintained in a state of good repair.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/05/2022
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
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. CDI-Information sent to PIC via email again.
0.5
16.
4-601.11 (A); Priority Foundation; Veggie dicer had minimal food residue on it. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment was properly cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Chick peas were cooling in containers tightly covered and greater than 4 inches thick. Cool TCS food in thinner portions, loosely covered or uncovered, in rapid cooling equipment, or using ice baths. CDI- Food was separated into smaller portions.
0.5
39.
3-305.11; Core; Boxes of foods were stored on walk-in freezer floors. Foods shall be protected from contamination by storing food at least 6 inches above ground. Keep food off the floors.
1.0
44.
4-903.11(A), (B) and (D); Core; Several plastic containers 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
56.
6-202.11; Core; One light bulb at the hood area right above panini press did not have a shield and PIC was not sure if it was shatterproof. Light bulbs shall be shielded, coated or shatter-resistant in areas where there is exposed food or clean equipment. Change light bulb to a shatterproof one or add a cover to it.
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: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/21/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge has not passed a food protection manager course. The person in charge shall be a certified food FOOD protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; Food establishment does not have written procedures for vomiting or diarrheal clean up events. Provide written procedures for vomiting and diarrheal clean up events. REHS emailed written procedures.
0.0
8.
2-301.14; Priority; A food service employee went outside and came back into the kitchen and put a new pair of gloves on but did not wash his hands. Food service employees shall wash hands before donning gloves for working with food and after engaging in other activities that contaminate the hands. REHS spoke with the person in charge and this employee washed his hands.
2.0
20.
3-501.14; Priority; Rice is between 43-45F cooling from the night before in the walk-in cooler. Cool TCS food rapidly from 135F to 70F within 2 hours and from 70F to 41F for a total of 6 hours of cooling. The above rice was voluntarily discarded.
1.5
28.
7-201.11; Priority; Several cleaners stored next to equipment. Store chemicals such as cleaners and sanitizer away from equipment, utensils, linens, utensils and single service articles. The above chemicals were moved away from the above areas.
1.0
33.
3-501.15; Priority Foundation; Cooling rice in containers tightly covered and greater than 4 inches thick. Cool TCS food in thinner portions( less than 4 inches thick), loosely covered or uncovered, in rapid cooling equipment, use ice as ingredient, an ice bath or use other effective means. The rice was voluntarily discarded.
0.5
41.
3-304.14; Core; Sanitizer is less than 50ppm in a wiping cloth bucket. Wiping cloths shall be stored in sanitizer solution mixed to the manufacturer's specified concentration. The sanitizer was remixed to the proper concentration.
0.0
47.
4-501.11; Core; Missing a kick plate in front of the walk-in cooler door. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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.
No signature of recipient due to COVID-19 pandemic.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/07/2020
Score: 96.5
#
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.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/04/2020
Score: 96
#
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.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/25/2019
Score: 97
#
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.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/15/2019
Score: 96.5
#
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.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/18/2019
Score: 98.5
#
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.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/28/2018
Score: 99
#
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. Michael Robinson (919)239-3334
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/10/2018
Score: 97.5
#
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. Michael Robinson (919)239-3334
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/22/2018
Score: 98.5
#
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. Follow-Up: 04/01/2018
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/29/2017
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.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/18/2017
Score: 97
#
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.
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/28/2015
Score: 93.5
#
Comments
Points
General Comments
Informed staff that bleach is considered a disinfectant and shall not be used on any food contact surfaces. Food contact surfaces shall be sanitized with a mixed solution such as quat(register 200-400 ppm) and chlorine(register 50-200ppm). Also ensure that operator of the gyro machine has a thermometer handy to ensure that chicken or lamb/beef being sliced is reaching proper final cook temperatures(155/165 degrees)
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/06/2013
Score: 92.5
#
Comments
Points
General Comments
Dish sinks must be set up properly (wash, rinse, sanitize) rather than rinse, wash sanitize (no utensil washing violation observed). Follow-Up: 12/09/2013
Location: 424 E SIX FORKS RD STE 101 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/28/2013
Score: 98
#
Comments
Points
General Comments
Wake County educational handout provided to facility about proper temperature control of gyros.
ServSafe certificate presented by Vanessa Vazquez Jimenez.
Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf.
For info on ServSafe: http://www.wakegov.com/food/healthinspections/servsafe/Pages/default.aspx
