Location: 2539 S SAUNDERS ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/10/2024
Score: 92
#
Comments
Points
2.
2-102.12 (A); Core;; Nobody on site is a certified food safety manager. The person in charge shall have passed a certified food protection manager course that is part of an accredited program. This is a repeat item.
1.0
10.
5-205.11; Priority Foundation; A gallon of milk is blocking access to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The gallon of milk was removed from the hand sink. This is a repeat item.
2.0
10.
6-301.11; Priority Foundation; No soap at the hand sink in the kitchen. A hand washing sink shall be supplied with hand soap. Hand soap was supplied once REHS spoke to PIC.
0.0
16.
4-501.114; Priority; No sanitizer available. Provide sanitizer mixed to the manufacturer's specified concentration. A follow-up will be conducted by September 13th.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Yogurt is 43F in the glass refrigeration unit. Keep all TCS food at or below 41F when held cold. The yogurt was moves to the upright refrigeration unit.
1.5
28.
7-102.11; Priority Foundation; Unlabeled cleaner in spray bottle. Label all working containers of cleaners and sanitizers once taken from bulk supplies with the common name. The cleaner was labeled once REHS spoke to PIC.
1.0
47.
4-501.11; Core; Worn wooden cabinet drawers located in the prep room. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is a repeat item.
1.0
47.
4-501.11; Core; Glass refrigerator is not maintaining temperatures of 41F and below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
Location: 2539 S SAUNDERS ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/09/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; Nobody on site is a certified food safety manager. The person in charge shall have passed a certified food protection manager course that is part of an accredited program. This is a repeat item.
1.0
10.
5-205.11; Priority Foundation; A pitcher is blocking access to the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The pitcher was removed from the hand sink.
1.0
47.
4-501.11; Core; Worn wooden cabinet drawers located in the prep room. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is a repeat item.
Location: 2539 S SAUNDERS ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/21/2023
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core;; Nobody on site is a certified food safety manager. The person in charge shall have passed a certified food protection manager course that is part of an accredited program. This is a repeat item.
1.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the prep room. Individual disposable paper towels shall be provided at hand sinks. Paper towels were provided once REHS spoke to PIC.
1.0
16.
4-501.114; Priority; No sanitizer solution in a spray bottle. Provide sanitizer solution in a spray botte or wiping cloth bucket for manual sanitization. Sanitizer solution was mixed to the correct concentration(50-200ppm of chlorine) in a spray bottle once REHS spoke to PIC. This is a repeat item.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Yogurt is 49F in the glass refrigeration unit. Keep all potentially hazardous food at or below 41F when held cold. The yogurt was placed on ice.
1.5
47.
4-501.11; Core; Worn wooden cabinet drawers. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-602.13; Core; Build up inside the wooden cabinet and drawers. Build up on shelving in the 2 door upright refrigeration unit. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 2539 S SAUNDERS ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/15/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; Nobody on site is a certified food safety manager. The person in charge shall have passed a certified food protection manager course that is part of an accredited program. This is a repeat item.
1.0
10.
6-301.11; Priority Foundation; No soap at the hand sinks in the prep room, men's restroom and shared employee restroom. Hand sinks shall be provided with a supply of hand soap. Hand soap was supplied once REHS spoke to PIC.
1.0
16.
4-501.114; Priority; No sanitizer solution in a spray bottle. Provide sanitizer solution in a spray botte or wiping cloth bucket for manual sanitization. Sanitizer solution was mixed to the correct concentration(50-200ppm of chlorine) in a spray bottle once REHS spoke to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The yogurt is between 40-47F in the reach-in refrigeration unit. Keep all TCS food at or below 41F when held cold. The yogurt that was above 45F was voluntarily discarded. The yogurt that was 45F or below was placed in the two door upright refrigeration unit. Reach in cooler was over stocked blocking air flow.
1.5
28.
7-102.11; Priority Foundation; Unlabeled cleaners in two spray bottles. Label all working containers of toxic materials such as cleaners and sanitizers once taken from bulk supplies. The above spray bottles were labeled once REHS spoke to PIC.
1.0
47.
4-501.11; Core; The three compartment dishwashing sink vats are pitted. The wooden cabinet in the prep room is worn/water damaged. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
49.
4-602.13; Core; Bottom shelf in the upright refrigeration unit and shelving in the wooden cabinet in the prep area has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The above areas were cleaned during the 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: 2539 S SAUNDERS ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/03/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; Nobody on site is a certified food safety manager. The person in charge shall be have completed a food safety manager course that is part of an accredited program. No points assessed today, person in charge has until August 17th complete certified food safety manager course.
0.0
10.
6-301.11; Priority Foundation; No hand soap in the women's employee restroom. Hand washing sinks shall be supplied with hand soap. Hand soap was supplied once REHS spoke with PIC.
1.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the kitchen. Handwashing sinks shall be provided with disposable, individual paper towels. Paper towels were provided once REHS spoke with PIC.
0.0
16.
4-501.114; Priority; No sanitizer solution provided in a spray bottle or bucket. Provide sanitizer mixed to the manufacturer's specified concentration(50-200ppm for chlorine solution). Sanitizer solution was mixed to the proper concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Yogurt and milk are 43F in the upright refrigeration unit. Yogurt is 53-58F and egg and cheese sandwiches are 48F in the reach in refrigerator. Keep all TCS food at or below 41F when held cold. The above yogurt was placed in an ice bath. The milk and sandwiches were placed in the upright freezer.
1.5
47.
4-501.11; Core; The upright refrigeration unit and the reach in refrigeration unit are not reaching 41F and below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. The PIC placed a service call in to repair the above refrigeration units.
0.5
49.
4-602.13; Core; Some shelving in the cabinets beneath the customer self service area has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
A follow-up will be conducted by REHS by May 6th to verify refrigeration units are reaching 41F and below. No signature of recipient due to COVID-19 pandemic.
Location: 2539 S SAUNDERS ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/17/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; The facility did not have cleanup procedures. 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. Pf CDI- Poster and procedures given to the owner.
0.0
28.
7-201.11; Priority; Fabuloso and CLR chemicals were stored above single service cups and coffee Thermos in the kitchen. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES CDI- Chemicals moved.
1.0
45.
4-903.11(A) and (C); Core; Single service coffee stirrers, had little protection while stored in the dining room cabinet. Please keep the stirrers protected in the plastic sleeve while stored. Single service items must be protected while stored. CDI- Stirrers protected.
