Location: 10450 Little Briar Creek LN RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 12/22/2023
Score: 97.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Kitchen handwashing sink missing paper towels. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system. CDI - Paper towels replaced.
1.0
22.
3-501.16 (A)(2) and (B); Priority; All yogurts and milks in the breakfast bar cooler and a container of cream cheese in the kitchen refrigerator were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Out-of-temperature foods were voluntarily discarded.
1.5
28.
7-201.11; Priority; A couple containers of TABZ coffee machine cleaner were stored above cans of food and baking trays in dry storage area. Poisonous/toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service/single-use articles by: separating poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the mentioned items. CDI - Containers of cleaner relocated.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10450 Little Briar Creek LN RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge present at the establishment did not have food protection manager certification. The person in charge shall be certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. REHS recommends having more than one person who is a certified food protection manager to ensure they are present during hours of operation.
0.0
3.
2-103.11 (O); Priority Foundation; Currently the establishment does not have guidelines on the exclusion or restriction of sick food employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CDI - Emailed Food Employee Reporting Agreement to PIC for employees to read and sign in acknowledgement.
1.0
10.
6-301.12; Priority Foundation; Paper towels were missing at the kitchen handwashing sink. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system. CDI - Paper towels replaced.
1.0
10.
5-202.12; Core; Handwashing sink in the kitchen only able to provide water around 80F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust handwashing sink to provide warmer water.
0.0
16.
4-703.11; Priority; Utensils being sanitized were not achieving a long enough contact time with multi-quat sanitizing liquid. Contact times shall be consistent with those on EPA- registered label use instructions by providing: A contact time of at least 30 seconds for other chemical sanitizing solutions. CDI - Manufacturer's label indicated a contact time of over 1 minute, sanitizing compartment was refilled and clean utensils were submerged in sanitizing liquid.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of cleaner was not labeled. Working containers use for storing poisonous/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 - Spray bottle taken from kitchen to add label.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 10450 Little Briar Creek LN RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 03/21/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Breakfast area does not have written procedures for cleaning bodily fluid accidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of bodily fluids onto surfaces in the food establishment. CDI - Educated PIC on new Food Code requirement and emailed documentation to have for future reference.
0.0
10.
6-301.14; Core; Handwashing sink is missing a sign. 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 - EHS provided extra sign for this handwashing sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods in kitchen refrigerator are above proper cold holding temperatures. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.
1.5
33.
4-301.11; Priority Foundation; Only available refrigerator is unable to maintain foods at proper temperatures and therefore there isn't enough capacity to keep TCS foods cold at refrigeration temperatures. Only a freezer is available. Equipment for holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified in the Food Code, 41F or less for cold holding. Follow-up on 3/24/2022.
0.5
General Comments
Verification follow-up on 3/24/2022. No PIC signature due to COVID-19 precautions. 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 Follow-Up: 03/24/2022
Location: 10450 Little Briar Creek LN RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 09/29/2021
Score: 98
#
Comments
Points
General Comments
No PIC signature due to COVID-19 precautions. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964. Follow-Up: 09/30/2021
Location: 10450 Little Briar Creek LN RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 11/25/2019
Score: 97.5
#
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: 12/05/2019
Location: 10450 Little Briar Creek LN RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 06/12/2019
Score: 99.5
#
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: 10450 Little Briar Creek LN RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 11/27/2018
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. Follow-Up: 12/07/2018
