Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 09/10/2024
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw fish and chicken stored over RTE sauces and raw veggies. Food shall be protected from cross contamination by storing the foods based on final cook temps with RTE over raw and raw veggies over raw meats. CDI: Items rearranged. Repeat.
1.5
16.
4-601.11 (A); Priority Foundation; Some metal containers stored clean have sticker residue. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area.
0.0
39.
3-305.11; Core; Food stored on floor inside walk in cooler. Food shall be protected from contamination by storing the foods at least 6 inches above floor.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
0.5
47.
4-501.12; Core; Cutting boards badly scored and stained. Cutting surfaces shall be maintained in good repair. Repeat.
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 02/20/2024
Score: 95
#
Comments
Points
6.
2-401.11; Core; Employee screw-top beverages on counter above open cooling food. 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.
0.5
16.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine, measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- PIC to use 3-comp sink to sanitize dishes until dish machine repairs complete.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the grill-side prep line cold-holding above 41F as shown in above grid. Sheet pan of beef just sitting out on speed rack, measured at 46F. PIC stated breaker had tripped earlier and was fixed, likely source of the prep unit foods being off-temp. Several TCS foods at prep line overstacked in the pans. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. If breaker issues in the future, determine if any cold-hold units effected so that food may be quickly moved or discarded as needed. Sheet pan of beef moved back to walk-in cooler until food handler actually ready to work with the product. For improved cold-holding, in top section of prep unit, keep TCS foods below the fill line notch of the pans. Service provider called to service and reduce temperature of walk-in cooler and grill prep unit. Cold-holding temperatures at prep unit showed improvement by end of inspection.
1.5
23.
3-501.17; Priority Foundation; Date-marking: Incorrect date on a couple products in the walk-in cooler. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Dates corrected during inspection. Recommend adding a digital wall clock with date in the kitchen for easy reference.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. 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
41.
3-304.14; Core; Sanitizer bucket stored up on counter above open cooling food. Damp wiping cloths sitting up on prep counter. 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, 50-200ppm chlorine). CDI- Sanitizer and damp cloths moved during inspection.
0.5
43.
3-304.12; Core; Utensil Storage: Tongs stored on low oven handle where can brush up against pants. Scoop in panko with handle down in the food. Several utensils stored in containers of water, measured less than 135F as shown in above grid. 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- Tongs, scoop and utensils in water moved during inspection.
0.5
47.
4-202.11; Priority Foundation; Multiple spatulas stored as clean observed with cracked, torn, and pitted food-contact surfaces. Cracked plastic container and plastic lid also stored as clean. CDI- PIC voluntarily discarded the damaged items during inspection. [REPEAT]
0.5
47.
4-501.12; Core; Cutting board at prep unit observed 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 board.
0.0
55.
6-501.12; Core; Dust accumulation on ceiling vents and surrounding ceiling above main prep area. Residue accumulation along walls. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
General Comments
Cooling Rate: Chicken stock, 147F to 71F in 95 minutes in ice bath = 76F/95min = 0.80F/min (Cooked TCS food needs to cool from 135F to 70F at rate of 0.54F/min or greater, so this method is working properly.)
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 06/29/2023
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; Quat sanitizer water set up in the 3 comp basin (but not in use) measured 0 ppm...A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (200-400 ppm) when used as a sanitizing solution. CDI: Servicer called to make a visit today. Utensils are also ran through the dish machine after and are being sanitized there.
0.0
20.
3-501.14; Priority; A shallow pan of beans measured from 45-49 on the bottom shelf of the walk-in cooler while all other items measured 38-41...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Beans discarded. Cooling process explained by PIC was adequate.
1.5
41.
3-304.14; Core; Quat solutions in the wiping buckets measured 0 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: A chlorine solution was mixed to 100 ppm since the quat dispenser was not functioning.
0.5
44.
4-903.11(A), (B) and (D); Core; Deli containers and plastic pans stored as clean were stacked together while wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.0
47.
4-502.11(A) and (C); Core; A couple of the rubber spatulas are chipped...Utensils shall be maintained in good repair or discarded/replaced.
0.0
48.
4-302.14; Priority Foundation; There are no chlorine testing strips available for the dish machine and the quat testing strips are discolored...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: PIC has already reached out to a provider. REHS will verify by 2023.07.07 that strips have been acquired.
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 10/11/2022
Score: 97
#
Comments
Points
14.
3-203.12; Priority Foundation; Shell stock tags did not have dates of when the last item was sold from the batch. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI - PIC educated on writing dates on shell stock tags.
0.0
15.
3-302.11 Priority; Raw Monkfish above RTE food items in the low boy cooler. Food shall be protected from contamination by arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI - Raw monk fish was placed on the low shelf.
1.5
16.
4-602.11 Core; Ice machine observed with residue build up on the inside. 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 residue. CDI - Ice machine cleaned during inspection.
0.0
23.
3-501.17; Priority Foundation; Cooked vegetable in the flip top unit did not have a date mark. ROP items in the walk-in cooler have dates but they do not have timestamps. TCS/hazardous foods shall bare a date indicating the date prepared, date removed from manufacturer packaging or date of discard. Vegetable was cooked 3 days prior, item to be used in dish.
1.5
47.
4-501.11; Core; Caulking near the dish machine is not easily cleanable. Equipment shall be maintained in a state of good repair and condition.
0.0
49.
4-601.11(B) and (C); Core; Shelving units where clean dishes are stored have residue build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of the shelving units.
0.0
55.
6-501.12; Core; walls and floor in the ware wash area behind equipment have build-up. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-305.11; Core; Staff foods stored on top of facility foods in the walk-in cooler. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Keep staff food labeled and separated from facility food.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 07/28/2022
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cooked rice in the make line observed at 44F with yesterdays date. Cooked corn in the bottom prep coolers were 43F and made yesterday. Milk in the walk-in cooler was at 44F. TCS/hazardous foods that are cold holding shall maintain 41F or below. CDI - PIC voluntarily discarded rice. Items below were rearranged so that fans were no longer being blocked. Corn and other items in prep cooler were allowed to stay, under the condition that would be used or discarded by the end of the day today.
1.5
23.
3-501.17 Priority foundation; Heated treated pickled onions observed in on the make line with no date mark. Reduced oxygen packaging meats did not have date marks in the walk-in cooler. PIC stated picked onions were made last Wednesday and meats were packaged yesterday. TCS/hazardous foods shall bare a date mark indicating the day prepared, the day removed from manufacturer packaging, or the date of discard. CDI - PIC discarded pickled onions. Dates added to reduced oxygen packaged meats.
1.5
25.
3-603.11; Priority Foundation; Facility does not have a consumer advisory for Yamato sour which contains raw unpasteurized eggs. A consumer advisory shall be present to inform customers of raw/undercooked animals parts and the risk of food borne illnesses associated. A consumer advisory shall consist of a disclosure and reminder which a symbol corresponding to each menu item that may be served raw or undercooked. Add the appropriate consumer advisories to the yamato sour mixed drink, alternatively you may use pasteurized eggs for this drink to bypass the consumer advisory.
0.0
28.
7-102.11; Priority Foundation; 3 spray bottles at a server station containing sanitizer did not have labels on them. 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 - labels were added to the spray bottles.
0.0
47.
4-501.12; Core; Cutting boards observed heavily 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. Replace or resurface the cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Door gaskets in cold hold units observed with build up, ventilation hoods in the kitchen have grease build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency of these items.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 99
#
Comments
Points
6.
2-401.11; Core; observed an open canned beverage and a closed coke bottle on the cook line. Employees shall only drink in designated areas or from approved containers that are stored in areas that will not contribute to cross contamination.
0.5
47.
4-501.12; Core; Observed cutting boards at the bar that were heavily scratched. Cutting surfaces shall be free from heavy scratching. Use the smooth side instead of the heavily scratched side, or replace these cutting boards.
0.0
56.
6-501.14; Core; The hood filters were observed with accumulated dust. Hood filters shall be kept clean to prevent accidental contamination.
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
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 06/03/2020
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: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 01/22/2020
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.
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 10/15/2019
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: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 04/04/2019
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.
Sarah Black *phone:919-500-3421 *email: Sarah.Black@wakegov.com
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 12/11/2018
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.
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 05/29/2018
Score: 97
#
Comments
Points
General Comments
EHS provided TPHC document for butter. Inspector contact info: Maria Powell 919-675-5603. 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: 06/08/2018
Location: 618 N PERSON ST RALEIGH, NC 27604 Facility Type: Restaurant Inspection Date: 10/18/2017
Score: 96.5
#
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.
