Location: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/10/2024
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All TCS foods in left prep unit holding 61-62F as shown in above grid. PIC observed unit is off, and mentioned they have problems with the fuses tripping in this facility. Food employee checked fuses, and this one had tripped. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Fuse reset during inspection. Recommend adding Data Loggers to cold-holding equipment for constant temperature monitoring and to receive phone alerts when temperature issues arrive. [REPEAT]
3.0
37.
3-302.12; Core; Labeling missing on spices and a couple squeeze bottles of food ingredients. 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
45.
4-903.11(A) and (C); Core; A couple boxes of single-service containers stored on the floor in back cooler hall. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Items moved up off the floor during inspection.
0.0
47.
4-501.12; Core; Cutting boards at sushi prep with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
1.0
47.
4-501.11; Core; Caulk around kitchen handwashing sink is pulling up with some missing. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Recaulk around the sink so smooth and cleanable.
0.0
53.
6-501.18; Core; In mens restroom, urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
Location: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/12/2024
Score: 94.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Large measuring cup hanging off handwashing sink splashguard, blocking handwashing sink. Front handwashing sink blocked with mini crock pot. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items moved.
1.0
16.
4-601.11 (A); Priority Foundation; Several squeeze bottles stored as clean with sticker residue remaining, and lid with food debris remaining. Recommend supplying dish brush and/or other tools as needed for dish person. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for additional cleaning during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Coconut curry prepared today in large thick plastic container on top of a little ice holding at 46F on counter. Salmon and octopus in prep drawer unit holding at 44F. Chicken dumplings left sitting out on counter, measured at 56F. When asked PIC stated this item has been out less than 1 hour, likely less than 30 minutes. In front cold-hold drawers under grill, all meat skewers holding at 51F to 55F. PIC stated the chicken and pork made recently, and steak from yesterday. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI-Curry split into smaller metal pans and placed in deeper/larger ice pan. Salmon and octopus moved to larger unit for active cooling. Chicken dumplings moved to large cold unit for active cooling. Pork and chicken skewers moved to larger cold-hold unit for active cooling. Steak skewers voluntarily discarded by PIC. [REPEAT]
1.5
24.
3-501.19; Priority Foundation; Sushi rice with TPHC tracking stickers, but no written methods in place. Black rice sitting out on counter lacking time sticker. PIC knew which labeled sushi rice done prior to the black rice so corrected using time sticker using the earlier start time to be safe. 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: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template completed and posted during inspection and time sticker corrected for the black rice. [REPEAT]
1.5
40.
2-303.11; Core; Food handler wearing several bracelets. 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. Educate employees on Food Code requirements.
0.0
43.
3-304.12; Core; Two containers of utensils stored in water on counter, water measured at 77F and 94F. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Utensils/water returned to dishroom for cleaning.
0.5
47.
4-501.12; Core; Cutting boards at prep units and in back dish storage hallway with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
1.0
47.
4-202.11; Priority Foundation; A couple Multiuse plastic containers stored as clean have pieces broken off. FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged containers voluntarily discarded by inspection by PIC.
Location: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 01/30/2024
Score: 93.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage (Starbucks coffee) up on food prep surface, next to and above food prep and storage. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverage moved during inspection. [REPEAT]
0.5
10.
6-301.14; Core; Handwashing Sign missing at front service handwashing station. A sign or poster 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- Signs provided for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Egg whites at 43.5F in tall cold-hold unit in side hall. Observed external digital air temp display was out. PIC stated it was working earlier today. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- PIC reset breaker and display came back on and temperatures started coming down.
0.0
23.
3-501.18; Priority; Disposition: Egg whites (1/22) and tofu sauce (1/12) past 7-day hold allowed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection. [REPEAT]
1.5
24.
3-501.19; Priority Foundation; Sushi rice with no TPHC tracking in place, sitting out at 80F and 118F. PIC also does not have Written Methods in place for this process. 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: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template and additional information provided to PIC. Cooler rice voluntarily discarded by PIC during inspection. The recently made warmer rice reheated to at least 165F as corrective.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on sanitizer bucket. 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 to bucket during inspection. [REPEAT]
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Sushi prepared earlier in front display unit with missing door, measured at 49F, and crab sticks at 43F. Large tray of fried seafood recently made sitting out on counter cooling, measured at 50-51F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Products moved to reach-in cooler for active cooling. Ensure products are 41F and less before placing in front display units.
0.5
36.
4-204-112; Core; Air temperature thermometers missing in all three front display units. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. CDI- Air temperature thermometers added during inspection.
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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
40.
2-402.11; Core; Food Employee engaged in active food prep with just head band, no hat or hairnet. Another food employee with no hat/hairnet. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food handlers wear hat or hair net. [REPEAT]
0.0
41.
3-304.14; Core; Damp wiping cloths sitting out on prep counters with no sanitizer buckets made up to move them to. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- Sanitizer buckets made up during inspection and towels moved.
0.5
47.
4-501.12; Core; Cutting boards at prep units with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
0.5
47.
4-501.11; Core; Front display unit on right side missing door. Display unit on left side with large corner piece of door broken off. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the missing/damaged doors.
Location: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/30/2023
Score: 94.5
#
Comments
Points
6.
2-401.11; Core; Employee beverages up on food prep surfaces, next to and above food prep and storage. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Beverages moved during inspection. [REPEAT]
0.5
16.
4-602.11; Core; Ice machine with heavy black residue accumulation inside. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this item and clean thoroughly.
1.5
23.
3-501.18; Priority; Disposition: Opened gallon of milk past 7-day hold allowed (on day 10 according to date-marking). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection. [REPEAT]
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of clear liquid, and Clear labeling missing on sanitizer bucket. 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 to bucket during inspection and unknown liquid discarded by PIC.
0.0
28.
7-201.11; Priority; Sanitizer stored up on prep table during active prep. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Sanitizer moved to low shelf during inspection.
1.0
38.
6-501.111; Core; Live flies in kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
40.
2-303.11; Core; Employees wearing watches and bracelets. 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. Educate employees on Food Code requirements.
0.5
40.
2-402.11; Core; Food Employee engaged in active food prep with just head band, no hat or hairnet. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food handlers wear hat or hair net.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- Sanitizer remade and tested to verify required concentration.
0.0
43.
3-304.12; Core; no-handle single-service containers left as scoop in multiple bins of flour products. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as needed. CDI- Containers removed during inspection.
0.5
47.
4-501.12; Core; Cutting boards at prep units with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
0.5
47.
4-205.10; Core; Off-brand blender labeled for Household Use Only. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove or discard the blender.
0.0
47.
4-501.11; Core; Some storage racks/shelves starting to rust. EQUIPMENT shall be maintained in a state of repair and condition. Replace rusting racks.
0.0
49.
4-601.11(B) and (C); Core; Bins holding lids and other small items observed with residue and debris accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. CDI- Bins retuned for cleaning.
0.5
51.
5-205.15; Core; Pipe leak under front kitchen handwashing sink. A PLUMBING SYSTEM shall be Maintained in good repair. Repair the leaking pipe.
0.0
54.
5-501.16; Core; Kitchen front and rear handwashing sinks lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure a trashcan AT each handwashing sink.
0.0
55.
6-501.12; Core; Ceiling vents in dish area with heavy dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
0.5
55.
6-501.16; Core; Mop not hung to dry and another not hung over service sink, draining out onto floor. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Recommend adding mop rack over service sink.
Location: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/19/2022
Score: 90
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violations documented during inspection. Demonstration of knowledge includes having CFPM certification, no priority violations and answering questions properly. Maintain facility to avoid major violations/health concerns.
1.0
6.
2-401.11; Core; [Repeat] Opened employee beverage found on the cutting board during food preparation. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- drink removed.
0.5
8.
2-301.14; Priority; Employee observed pulling his hair back and then proceeded to put away clean dishes without washing hands. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- Educated employee and employee washed hands.
2.0
10.
5-205.11; Priority Foundation; [Repeat] Tofu observed in the handwashing sink at the service station. A handwashing sink may not be used for purposes other than handwashing. CDI- educated PIC on the importance of handwashing sink usage only.
0.0
16.
4-601.11 (A); Priority Foundation; [Repeat] Several pans found with food debris and residue present. A few of the dishes were sticky to the touch as well. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- these items were returned to dish area to be cleaned.
1.5
20.
3-501.14; Priority; A large container of curry sauce made yesterday was holding between 48-50F. Cooked TCS foods shall be cooled within 2 hours from (135F to 70F) and within a total 6 hours from (135F to 41F) or less. CDI- Curry sauce was voluntarily discarded by PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; chicken overstocked in the flip top cooler ranged in temperatures of 38-46F. Roe sitting on the countertop around 30 minutes or so was holding at 58F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- chicken was separated into smaller portions and cooled, roe was placed back into the reach-in cooler to cool down.
0.0
23.
3-501.18; Priority; Chimichurri made with cooked garlic and onion was found in the prep cooler dated (8/31). Blueberry compote was dated from (9/26). A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- food items were voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; [Repeat] Butternut squash puree was found without a date as well as a medium sized container of curry. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- date marks were added to food items. Next inspection food items that are without a date mark will be discarded.
1.5
35.
3-501.13 ; Core; [Repeat] Salmon and tuna observed thawing in a reduced oxygen state. Packaging states to remove from vacuum pack before thawing. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration.
0.5
41.
3-304.14; Core; sanitizer bucket was found stored on the floor. Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section 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
0.0
44.
4-901.11; Core; Wet stacking of several dishes observed. Food employees also observed towel drying dishes. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
47.
4-501.12; Core; Several of the cutting boards throughout the establishment are heavily stained and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.5
49.
4-602.13; Core; [Repeat] Heavy food splatter observed in the microwave in the kitchen. The utility fan in the kitchen is heavily coated with dust and is need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.5
55.
6-501.12; Core; [Repeat] Ceiling vents in some areas throughout the kitchen are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 04/04/2022
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage found stored with other food items and sauces in the kitchen. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- drink removed.
0.5
10.
5-205.11; Priority Foundation; Observed food employee filling a container with water at the handwashing sink in the service station. A handwashing sink may not be used for purposes other than handwashing. CDI- educated PIC on the importance of handwashing sink usage only.
0.0
16.
4-501.114; Priority; Sanitizer at the 3-comp sink is too strong 500+ ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11. A quaternary ammonium compound solution shall have a concentration between 150-400ppm. CDI- sanitizer will be diluted with water to achieve correct concentration until unit can be serviced.
1.5
16.
4-601.11 (A); Priority Foundation; Several food containers and utensils found with food debris and residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- these items were returned to dish area to be cleaned.
0.0
23.
3-501.17; Priority Foundation; Several TCS house made sauces are being stored without a date mark. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- date marks were added to food items. Next inspection food items that are without a date mark will be discarded.
1.5
35.
3-501.13 ; Core; Salmon observed thawing in a reduced oxygen state. Packaging states to remove from vacuum pack before thawing. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration.
0.5
47.
4-501.11; Core; A few gaskets throughout the kitchen are torn. Equipment shall be maintained in a state of good repair. PIC stated that an order has been placed for new gaskets.
0.0
49.
4-602.13; Core; Food splatter observed in the microwave in the kitchen. Some of the gaskets have food debris and residue accumulation present. The shelving in the prep coolers has food debris and residue and is in need of cleaning. The bottoms of the prep coolers have food debris and residue accumulation. The rice cooker is heavily stained and is in need of cleaning. The storage bins are in need of cleaning. The utility fan in the kitchen is heavily coated with dust and is need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Ceiling vents in some areas throughout the kitchen are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 01/07/2022
Score: 93
#
Comments
Points
5.
2-501.11; Priority Foundation; No written vomit and diarrhea clean up procedure in place. 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- guidance materials provided.
0.0
6.
2-401.11; Core; Employee beverage found on the cutting board during food preparation. An open can of red bull found stored with other food items and sauces in the sushi bar. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- drinks removed.
0.5
8.
2-301.14; Priority; Food employee observed handling raw eggs then going to retrieve a clean pan, and then proceeded to get sugar from storage bin without a glove change or handwashing. Hands shall be washed during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- educated food employee on importance of handwashing once changing tasks. Food employee washed hands.
2.0
10.
5-205.11; Priority Foundation; The handwashing sink in the sushi bar area is blocked and covered with aluminum foil and a crock pot for warming butter. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- items were removed from handwashing sink.
1.0
10.
6-301.12; Priority Foundation; Both handwashing sinks in the kitchen did not have paper towels available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were provided.
0.0
14.
3-203.12 (B) and (C); Priority Foundation; Shellstock tags for oysters are not dated indicating when the last of the batch was sold. Tags are also not kept in chronological order. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under par. B of this section, by:(1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under par. B of this section. CDI- educated PIC on importance of dating shellstock tags and keeping in order.
1.0
16.
4-501.114; Priority; Degreaser was hooked up to the 3-compartment sink and used as sanitizer. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11. A quaternary ammonium compound solution shall have a concentration between 150-400ppm. CDI- Degreaser was removed and line was cleaned out and quaternary ammonium solution was put in its place.
1.5
16.
4-602.11; Core; A small amount of pink and brown residue accumulation present in the ice machine. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
35.
3-501.13 ; Core; Salmon observed thawing in a reduced oxygen state. Packaging states to remove from vacuum pack before thawing. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration.
0.5
42.
3-302.15; Core; Cut avocados observed in the sushi bar area with sticker still present. 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 and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.0
43.
3-304.12; Core; Several containers being used as scoops without a handle throughout the kitchen. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD and the container.
0.0
49.
4-602.13; Core; Food splatter observed in the microwave in the kitchen. Some of the gaskets have food debris and residue accumulation present. The sides of the cooking equipment has food debris and residue and is in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
53.
6-501.18; Core; The underside of the urinal in the man's room is soiled and in need of cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.12; Core; The upper walls and ceiling vents throughout the kitchen are heavily coated with dust and are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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 signature required due to COVID 19 precautions**
Location: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/25/2020
Score: 98
#
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: 411 W Hargett ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/19/2019
Score: 95.5
#
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. Follow-Up: 03/01/2019
