Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/28/2024
Score: 98.5
#
Comments
Points
8.
2-301.12; Priority; Multiple handwashing sinks in kitchen with cold water coming out hot, measured at 126F, too hot to allow for proper washing of hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under sec. 5-202.12 and Subpart 6 301. CDI- Maintenance called and arrived on site during inspection to initiate repairs.
0.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Multiple pans of cooked chicken hot-holding in tall unit at too low a temperature, measured at 125-131F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
1.5
28.
7-102.11; Priority Foundation; Two dispensers at handwashing sinks, (one hand soap, one hand sanitizer), both lacking labeling. 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. CDI- Labeling added during inspection.
0.0
General Comments
Cooling Rate: Chili in blast chiller in shallow metal pan cooling 60F to 50F in 30min = 10F/30min = 0.33F/min cooling rate. Cooling Rate of 0.12F/min or greater needed when cooked TCS food starting in the 70-41F range. This is cooling at a fast enough rate.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/09/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Milk is 42F in the upright refrigeration unit. Keep all TCS food at or below 41F. The thermostat was adjusted and was 39F by the end of the inspection.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/29/2023
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Multi surface sanitizer is less than 272ppm in a wiping cloth bucket. Multi surface sanitizer shall be a minimum of 272ppm. Sanitizer was remixed to the correct concentration.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 99
#
Comments
Points
10.
5-202.12; Core; The women's restroom hand sink is 89F and the men's restroom hand sink is 88F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/09/2023
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; Water temperature at the hand sinks in the men's and women's employee restrooms are 72F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet. This is a repeat item.
1.0
41.
3-304.14; Core; Two wiping cloth buckets have less than 272 ppm of multi-surface cleaner sanitizing solution. Wiping cloths shall be held in sanitizing solution between(272-700ppm). CDI- The wiping cloth bucket sanitizing solution was remixed to the correct concentration.
0.5
44.
4-901.11; Core; Some coffee urns and tea urns are stored wet. Air dry in a self draining position. CDI- The coffee urns and tea urns were turned over in a self draining position.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/04/2022
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; Water temperature is 74F at the hand sinks in the men's and women's employee restrooms. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. This is a repeat item.
1.0
23.
3-501.18; Priority; Roast beef and turkey that had been opened are dated September 21st in the protein walk-in cooler. Keep all TCS food for up to 7 days once opened or prepared when held at 41F or below. The above roast beef and turkey was voluntarily discarded.
1.5
41.
3-304.14; Core; Wiping cloth bucket is at 170ppm for sink and surface cleaner sanitizing solution. Sanitizer solution shall be mixed to the manufacturer's specified concentration. The sanitizer solution was remixed to the proper concentration.
0.0
44.
4-903.11(A), (B) and (D); Core; Utensils stored in containers and drawers with tape, pencils, pens, notebooks. Utensils in the bakery drawer stored with some food debris. Store utensils in a clean location. Store utensils where they will not have any contamination. The utensils container with food debris was taken back to the dishwashing area to be rewashed and the pencils, pens, tape, notebooks were removed from the clean utensils.
0.0
55.
6-501.12; Core; The floor beneath the cabinets in the beverage area has build up. Physical facilities shall be cleaned as often as necessary to keep them 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: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/24/2022
Score: 97.5
#
Comments
Points
10.
6-301.11; Priority Foundation; No hand soap in the men's green room employee restroom. Hand sinks shall be provided with a supply of hand soap. Hand soap was provided during the inspection.
1.0
10.
5-202.12; Core; Water temperature at the the men's and women's employee green room restroom hand sinks are between 75F to 78F. Water temperature is between 77F to 80F in the men's and women's employee restroom hand sinks. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
23.
3-501.17; Priority Foundation; Seaweed salad and opened cartons of almond milk are not date marked. Date mark TCS food that is held at 41F and below for up to 7 days. The items were date marked once REHS spoke with PIC.
1.5
41.
3-304.14; Core; Wiping cloth bucket is at 170ppm for sink and surface cleaner sanitizing solution. Sanitizer solution shall be mixed to the manufacturer's specified concentration. The sanitizer solution was remixed to the proper concentration.
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: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/01/2022
Score: 99.5
#
Comments
Points
23.
3-501.18; Priority; One 0pened carton of egg whites dated 1/4 observed, well past the allowed 7-day hold. A FOOD shall be discarded if it Exceeds the temperature and time combination specified in Food Code. CDI- Off date product voluntarily discarded during inspection.
0.0
37.
3-302.12; Core; Labeling missing on a couple containers of spice. Working containers holding FOOD or 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. Add labeling to these items.
0.0
39.
3-305.11; Core; A couple speed racks observed with exposed food and no top cover pan. FOOD shall be protected from contamination. Cover stored food. CDI- Top cover pan added during inspection.
0.0
41.
3-304.14; Core; Sanitizer and soapy water buckets stored up on food prep table by food prep sink. Containers of chemical sanitizing solutions 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. CDI- Buckets moved to low shelf during inspection.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/26/2021
Score: 100
#
Comments
Points
28.
7-102.11; Priority Foundation; One spray bottle of clear liquid in chemical storage area lacking labeling. 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. CDI- Bottle of unknown substance discarded by PIC during inspection.
0.0
40.
2-303.11; Core; One food employee working with food observed with large 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. CDI- Employee directed to remove watch during inspection.
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: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/23/2021
Score: 100
#
Comments
Points
General Comments
Facility is open, they are doing a limited menu and therefore using only one of there walk in coolers. As of now, hot foods are not being made until the next weekend.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/05/2020
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: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/23/2019
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: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/31/2019
Score: 100
#
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: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/15/2019
Score: 100
#
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: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/06/2018
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...DISCUSSION: Non-continuous cooking of raw animal foods - A written procedure must be done and approved by our department before par-cooking and cooling can be done. See 3-401.14 of the NC Food Code Manual. Send written par-cooking procedure to Lucy Schrum at Lucy.Schrum@wakegov.com by 12/14/18...Verification visit to be made on Friday, December 14, 2018 to evaluate completion of Item #49 on this report. Follow-Up: 12/16/2018
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/29/2012
Score: 100
#
Comments
Points
General Comments
During inspection, foods requiring consumer advisory were not being prepared or served but Chef Don Burchell stated that from time to time they may prepare or serve foods that would require consumer advisory. Consumer advisory shall be provided for any animal-based food with the exception of some steaks that are served raw or undercooked. Consumer advisory must consist of a disclosure with the name of the food on the menu indicating that it may be served raw or undercooked, such as “Hamburger (cooked to order),” the food included in the disclosure must be asterisked and refer to a reminder stating the following: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” (Alternate statements are available, ask your inspector if you have questions.)
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/13/2012
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
24.
During inspection, a container of hummus was thawing in a prep sink, the water was running into the sink but it was not draining, also the water was 80F. Potentially hazardous foods should be stored using running water at 70F or less and that is flowing with enough velocity to wash away any debris that might come off of the food while thawing.
0.0
36.
Replace the missing knobs on the grill/flat top.
0.0
40.
The tracks on the upper doors of the ice machines have a small amount of build up, be sure to clean this area regularly.
0.0
46.
The caulking that has been done since last inspection is starting to peel already, the wrong caulking may have been used; recaulk the hood where needed. The air return in the mop room is dusty, clean the air return. The air returns in the dish room over the air drying area are discolored/stained, repair or replace the covers.
0.5
47.
In the walk-in bread freezer, overturned Pepsi crates are being used to store pastries off the floor, however, the crates do not meet storage requirements; all storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Repair is still needed on the floors in the dry storage room, the cracks either need to be sealed or repaired. A work order has been put in and the floors are scheduled to be repaired at the end of June.
During inspection, raw or undercooked seafood was not being prepared or served, but in the event that raw or undercooked seafood is prepared or served, documentation of approved parasite destruction or documentation that the seafood is sashimi grade must be provided.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/14/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
36.
The cutting board on the unused cooler next to the dessert station is rough and needs to be resurfaced. On the 2 door tower freezer at the dessert station, the lower door is sticking, repair the door. One of the gaskets on the cooler below the prep table by the hot line is torn, replace gasket. The gaskets on the pass through walk-in and the bread freezer are damaged, replace gaskets.
0.5
40.
Clean the gaskets on both the unused coolers(by dessert and on cook line). Clean the gaskets on the grill cooler drawers, also need to clean the handles on the drawers. Clean the top of the dish machine.
0.0
45.
Repair is still needed on the floors in the dry storage room, the cracks either need to be sealed or repaired. The wall corners in several areas(by the main kitchen door, ice machine, and coming from the cooler corridor) are damaged and need repair, the FRP and plastic corner guards are peeling and broken; suggest covering corners in high traffic areas with stainless steel or other durable material.
0.0
46.
Clean the fan covers in the produce cooler. Clean the 2 door tower freezer vent, it is dusty. Caulking in the hood corners is still needed. Replace the burnt out light bulb in the walk-in beverage cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/28/2011
Score: 98.5
#
Comments
Points
23.
Vegetable stock was cooling in an ice bath. Stock was within time and temperature parameters but ice had melted away. Be sure to keep plenty of ice in ice bath while cooling foods.
0.0
26.
2 containers of corn starch on dry storage shelf near the hot side were stored open. Once dry goods are opened, they should be stored in a sealed container or sealable plastic bag.
0.0
34.
Several lexan containers stacked wet in the container/utensil storage area. Allow all containers to completely air dry prior to stacking or storage.
0.5
36.
Resecure the outside and kitchen side holding walk-in threshold, also on the kitchen side door, the lower panel on the door needs to be resecured. The deck and guard on the slicer have cuts that are not easily cleanable, replace these places. The slicer at the storage bin prep sink has bent blades and worn slide, replace. A couple of containers still had sticker residue on them, be sure to remove all sticker residue prior to using containers. Found one cracked container on storage shelves, be sure to remove and/or replace any cracked or worn containers. There is mold behind the caulking behind the 3 compartment sink, remove old caulking and recaulk, or if enough space between the wall and the sink can be provided for cleaning, caulking is not needed.
0.5
38.
There is some debris in the first set of dish machine jets, clean out jets. Some seams on the outside of the dish machine need to be recaulked.
0.0
40.
Small amount of cleaning is needed on the faces of the char-grill cooler drawer. Clean under/around the table mount can opener bases throughout the kitchen. Clean the tops of the kitchen ice machine carts.
0.0
44.
There is some grease and water standing on the ground around the grease bins, need to clean this area.
0.0
45.
In the beverage cooler, there is some standing water in the areas where the floor meets the wall, be sure to squeegee or dry mop these areas to eliminate the standing water. The floor in the dry storage room is cracking in a few places, repair floor.
0.0
46.
Replace blown bulbs in the walk-in coolers and freezer; cleaning is needed on light covers in the produce/dairy cooler. Caulking in both hoods (hot side and back of hot side) is starting to peel in several places, recaulk as needed. Clean the fan covers in the meat walk-in cooler. Clean the exhaust fan covers in the restrooms.
0.5
47.
In the beverage cooler, there are kegs stored on wooden pallets that are directly on the floor. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning purposes. Suggest getting more dunnage racks to store kegs so that they are not on wooden pallets.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/12/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
1 employee beverage with no cover above sugar on rack. Remember that employee beverages must have covers and be stored below and away from food and food contact surfaces.
0.0
5.
1 handsink blocked with large mixing instrument sitting directly across basin. Handsinks must remain unblocked at all times. They are never to be used for storage.
1.5
11.
1 bucket of sanitizer 500 ppm Quat. Sanitizer must be maintained at 200-300ppm or as indicated by product manufacturer.
0.0
17.
Remember that bean sprouts are a PHF and must be maintained 45F or below. 1 pan of sprouts sitting out for salad prep while another pan actively in use. Take out only what`s needed for prep. Keep all other PHF`s 45F or below or 135F or above.
0.0
19.
2 bottles of chemical in spray bottles unlabeled ( bleach and glass cleaner ). Chemicals must have labels.
1.5
23.
Roasted garlic cooling in metal container tightly sealed. Roast beef cooled while in large pieces. When cooling PHF`s be sure to cool in small portions. Do not tightly seal until completely cooled to 45F or below. To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
1.0
26.
Dry goods in opened non-resealable containers. Once a dry good has been opened it must be put into resealable container with tight fitting lid.
0.5
34.
Baking pans wet stacked. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/03/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
2.
1 employee beverage sitting directly on top of can of mandarine oranges in storage room. 1 employee drink sitting directly beside dough on shelf. 1 opened employee drink sitting directly above food in walk in cooler. Keep employee beverages below and away from food and food contact surfaces.
1.5
11.
Utensil cleaning looks much better today. Quat sanitizer in buckets less than 200ppm. Quat sanitizer must be kept between 200-300ppm; Utensils at salad station including slicers, salad spinner and food processor soiled. Baking pans at clean dish station greasy. Metal pans in desert cold hold prep table and in lowboys soiled. Thoroughly wash,rinse, and sanitize.
1.5
17.
3 large slabs of butter sitting on prep table 64-65F. Keep cold hold PHF`s 45F and below. Butter is a PHF and must be maintained 45F and below. Take out PHF`s only when actively used. Butter voluntarily disposed of.
2.0
19.
1 bottle of sanitizer stored beside coca. Store sanitizer as with all other chemicals. Below and away from food and food contact surfaces.
0.0
34.
Pans wet stacked in clean utensil area. Allow utensils to air dry before stacking to prevent mold and bacterial growth. Evidence of pans being wiped dry found. Utensils must always be allowed to air dry. Never wipe down.
0.5
36.
2 sinks leaking badly from handles. Repair; Labels and label residues on pans. Remove.
0.5
40.
Cleaning needed inside ovens and under grill.
0.0
43.
Handsink nearest 3 compartment sink has not hot water. Hot water must be available at all handsinks. Handsink leaking in clean utensil storage area. Gasket tightened and sink no longer leaking.
1.0
44.
Clean white compost bin exteriors.
0.0
47.
Single service items stored on pallets in back of kitchen. Approved shelving 6-12 inches off of floor needed for excess products.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/03/2009
Score: 88.5 + Education Credit: 2 = 90.5
#
Comments
Points
2.
Uncovered employee beverage sitting on prep table. Employee beverages require lids; Employee beverage on shelf above prep table. Employee beverage sitting directly beside clean whisks. Store employee beverages in a sanitary manner below and away from food and food contact surfaces.
1.5
10.
Bottled water sitting on floor of drink cooler. Food including beverages must be stored at least 6-12 inches off of floor on approved shelving; Raw bacon over cooked sausage in walk in cooler. Raw meatballs over deli meats in walk in freezer. Arrange coolers and freezers according to final cook temperature; Potatoes stored in can liners/trash can bags. Use only food grade plastic to store food.
1.5
11.
Tongs, slicers, muffin pans, knives and cooking pans stored as clean still soiled. Thoroughly wash,rinse, and sanitize; Dishmachine not sanitizing on right hand side of conveyor belt when looking into unit from cleaned end. Have unit repaired. Use dishmachine to clean and not sanitize. Sanitize utensils in 3 compartment sink.
3.0
16.
Pans of chicken satay below 135F in hot holding cabinet. Clarified butter below 135F. Hot hold PHF`s must be kept 135F and below. After cooking PHF`s and adding sauces or other prep work to already cooked PHF`s put back into oven to brink temperature to 165F. After reheating put into hot holding box.
2.0
24.
Large piece of beef thawing in standing water 58F. Potentially Hazardous Foods shall be thawed: 1. Under running water 70F or lower, 2. in refrigerated units 45F and below, 3. as part of the conventional cooking process, or 4. in a microwave only if the food will be immediately transferred to conventional cooking equipment or if cooking in its entirety occurs in the microwave.
0.5
27.
2 carafes of milk stored in upright refrigeration unit. Milk must be stored in original container unless it`s in service. Pouring into containers for storage is prohibited.
0.5
30.
Employee jacket on box of plastic wrap on table. Store employee personal items in a sanitary manner away from food or food contact surfaces; Single service forks and spoons stored in drawer with dishdetergent and other miscelaneous items. Store single service items away from sources of contamination.
0.5
33.
Orzo in bottom of in use ice bin stored under ice machine. Keep in use utensils protected from contamination.
0.5
34.
Utensils wet stacked. Allow utensils to completely air dry before stacking; Metal mixing bowl stored beside handsink. Store utensils in a manner to prevent contamination. Don`t store beside handsinks. Recommend effective and easily cleanable splashguard.
0.5
36.
Numerous pan and pan lids have labels and label residue present. Impediment to cleaning. Remove.
0.5
39.
Non-nsf can openers. 1 non-nsf blender. 2 non-nsf smoothie makers. Equipment shall meet ANSI requirements and be NSF approved. Once can openers are no longer easily cleanable replace with NSF approved equipment.
0.5
40.
Clean inside of table across from ovens, blender and smoothie machine exteriors.
0.0
46.
Couple of lights blown in walk in coolers. Storage areas must provide 10 foot candles of light. Replace all blown bulbs.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/24/2009
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
Metal serving bowls, knives, tongs, slicers and spatulas still have food residue present. Thoroughly wash, rinse, and sanitize. ( REPEAT )
3.0
19.
Numerous chemicals stored in plastic spray bottles without labeling. Chemicals must always be correctly labeled.
1.5
25.
No thermometers present in kitchen to check internal food temperatures. A thermometer accurate to plus or minus 2 degrees must be present onsite to check food temperatures.
0.5
26.
Label large white bins containing dry goods. Items in dry storage room in opened non-resealable containers. Once a dry good has been opened it must be stored in approved,labeled containers with tight fitting lids.
0.5
30.
Used hat sitting with single service items and personal clothing stored directly beside clean linens on rack beside employee restrooms. Store soiled items in a sanitary manner away from food, food contact surfaces, and clean linens. ( REPEAT )
1.0
34.
Easily cleanable and effective splashguard needed at rear handsink nearest employee restrooms.
0.0
36.
Replace or resurface deeply cut cutting boards. No longer easily cleanable; Remove all labels and their residues from pan exteriors. Impediment to cleaning.
0.5
39.
Non-nsf can openers. 2 non-nsf blenders. Equipment shall meet ANSI requirements and be NSF approved. Once can openers are no longer easily cleanable replace with NSF approved equipment.
0.0
40.
Clean bottom of desert cooler and some baking pan bottoms-greasy.
0.0
43.
Handtowels needed in men`s employee restroom.
0.0
46.
Numerous lights out in walk in coolers. Storage areas must provide a minimum of 10 foot candles of light. Replace all blown bulbs.
0.5
47.
Right side of beer cooler has alcohol stored on pallets. Storage shall be 6-12 inches off of floor on approved shelving to allow for easy cleaning. Dunnage racks on order.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/03/2009
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
2.
2 employee beverages stored above food prep areas. Store employee drinks in a sanitarary manner. Don`t store above or with food, food prep areas, or food contact surfaces. 1 employee drink had no lid. Employee drinks must have a lid.
1.5
10.
Ground veal over cooked ham, pork loin over cooked sausage, and raw eggs over sour cream in walk ins. Arrange coolers and freezers according to final cook temperatures; Tea transported to ballrooms in Follett 240 ice Smartcarts in direct contact with cart sides. Smartcarts intended use is ice only. Don`t pour tea into carts for transport; Splashguard needed at handsink nearest Blodgett ovens.
1.5
11.
Utensils not being sanitized in dishmachine. Spray sanitizer onto utensils and allow to air dry until unit repaired; Utensils such as knives, slicers and pans stored with food residue present. Thoroughly wash, rinse, and sanitizer utensils; Observed employee soaking utensils at prep sink for handwashing to occur at same sink. Wash utensils at utensils washing area only. Don`t wash utensils at prep or handwashing sinks.
1.5
19.
Stainless steel cleaner stored above clean utensils in hallway and unlabeled bottle of glass cleaner stored above clean utensils in utensil washing area. Always label chemical bottles and store in a sanitary manner below and away from food, food prep, and food contact surfaces.
1.5
26.
Couple of dry goods in bags knotted closed. Once a dry good in a non resealable container is opened it must be stored in approved, labeled container with tight fitting lid.
0.0
30.
Employee jackets directly beside and in contact with clean chef`s jackets. Store away from clean linens, food, and food contact surfaces.
0.5
34.
Air drying looks much better today. Be sure to allow utensils to air dry. Don`t wipe down with linens; Splashguard needed at rear handsink nearest mop sink area to protect rolling racks with clean utensils.
0.0
35.
Opened single service boxes exposed. Once single service boxes are opened they need to be covered again to protect from adulteration. Boxes of single service stored on floor. Don`t store single service on the floor. Storage shall be 6-12 inches off of the floor on approved shelving.
0.5
36.
Resurface or replace deeply cut green cutting boards; Remove label residues from pan exteriors; Small leak under 3 compartment sink-repair.
0.5
38.
Dishmachine not sanitizing utensils. Repair company contacted; Check gauges on unit: Gauge 2 starting from dirty utensils side reading less than required 150F, Gauge 3 reading less than required 160F, and Gauge 3 reading 180F when test stips supplied by both EHS and Anthony, MOD, indicated 180F not being reached.
0.5
39.
Non-nsf can openers. Equipment shall be NSF approved. When no longer easily cleanable replace with NSF equipment.
0.0
40.
Clean tops of ovens and hot hold units.
0.0
43.
Handwash signs needed in dressing rooms.
0.0
46.
Replace 2 blown lights in walk in coolers; Ventilation over stove needs cleaning. Beginning to get dusty.
0.0
47.
Items in walk in beverage cooler and other walk in`s in addition to hallways either stored on floor or on plastic pallets. Storage shall be 6-12 inches off of the floor on approved shelving and allow for cleaning underneath.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I will return on 3/4 to check on status of dishmachine. Follow-Up: 03/04/2009
Location: 500 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/12/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Box of garlic and herb buns of floor in walk in cooler. Never store food on the floor. Must be 6-12 inches off of the floor on approved shelving; Freezer not arranged according to cook temperature. Arrange coolers and freezers according to final cook temperatures; Numerous deserts and other foods stored on speed racks without covers. Keep food covered while in storage. Once PHF`s foods that are cooling reach 45F cover.
1.5
11.
No sanitizer on premises when inspector arrived. Quat sanitizer had run out and more expected today. Bottle of chlorox obtained at corner store and mixed to proper concentrations. Sanitizer mixed to the equivalent of 50ppm chlorine shall be available during times of prep and service; Numerous utensils and slicers stored with food debris present. Thoroughly wash, rinse, and sanitize food contact surfaces.
1.5
20.
All establishments that prepare, serve, or sell raw shellfish must post a consumer advisory in a conspicuous place. Advisory must stay posted at all times.
0.0
23.
Great job with cooling on the speed racks! Remember to cover items once cooled.
0.0
25.
3 out of 5 thermometers tested out of calibration. Check thermometers regularly to ensure accuracy.
0.5
26.
Couple of opened dry goods in non-resealable containers. Once a dry good is opened it shall be stored in approved, labeled containers with tight fitting lids.
0.0
27.
1 container of half and half stored in door drink station cooler in carafe. Milk and milk products shall be stored in their original containers.
0.5
30.
1 personal jacket stored on rack with clean chefs jackets. Store personal items in a manner to prevent cross contamination.
0.0
34.
Numerous utensils stacked while wet. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth; Trash can stored directly beside clean dishes at dishmachine station. Don`t store trashcan directly beside clean utensils to prevent cross contamination.
0.5
35.
Boxes of open single service items in storage uncovered. Keep single service items covered to protect them from contamination; Metal single service pans being reused. Don`t reuse single service items. One time use only!
0.5
40.
Dust underneath tables and clean older speed racks.
0.0
45.
Clean wall behind clean dishes at 3 compartment sink.
0.0
46.
Replace blown light in meat cooler and in walk in freezer.
0.0
47.
Numerous items in walk in beverage cooler and in hallways either stored on floor or on plastic pallets. Storage shall be 6-12 inches off of the floor on approved shelving and allow for cleaning underneath.
0.5
49.
Documentation of approved training - 2 point credit awarded.
