Location: 430 W Martin ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 07/15/2024
Score: 96
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Squash sitting in hot well at prep line measured at 89F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several trays of cooked potato cubes sitting out on mini speed rack at 50F. PIC stated items pulled from cold-hold unit less than an hour ago. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Potatoes returned to walk-in cooler.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on sanitizer bucket and spray bottle of chemical. 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. [REPEAT]
0.0
28.
7-201.11; Priority; Bucket of sanitizer stored up on food prep sink ledge directly next to/above open large vat of cooling food. 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
35.
3-501.13 ; Priority Foundation; Thawing Method: Octopus thawing in sink, properly submerged in water flowing over, but water measured at 82F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Cold Tap water in the summer may not be cold enough to use this method, always check the water temperature. Octopus moved to walk-in cooler.
0.5
40.
2-402.11; Core; Food handlers with fluffy beards lacking beard guards. 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 employees keep facial hair trimmed very short, or supply beard guard or face masks. [REPEAT]
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. [REPEAT]
0.5
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. [REPEAT]
0.5
54.
5-501.110; Core; Door of shared compactor left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors of dumpsters closed. CDI- Recommend adding signage to remind users to -Please close doors after use-. Door closed during inspection.
0.0
General Comments
Peeled fruits sitting in original cardboard box in walk-in cooler. Ensure produce is washed before cutting/peeling. After washing, store in clean containers.
Location: 430 W Martin ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 04/17/2024
Score: 96
#
Comments
Points
10.
5-202.12; Core; Kitchen front handwashing sink hot water only reaching 82F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have sink adjusted to be able to provide hot water to at least 100F.
0.0
10.
5-205.11; Priority Foundation; Mid prep handwashing sink with wiping cloth in it and blocked with large trash can and 2 large blue floor fans. Dish room handwashing sink blocked with large container in the sink. 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- PIC educated on requirement and items removed.
1.0
23.
3-501.18; Priority; Disposition: Large pan of cooked mushrooms in walk-in cooler lacking date. When asked, PIC stated they were cooked yesterday, and usually last a couple days. 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- Known date added during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of sanitizer, and pan of blue utensils presoak water. 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
33.
3-501.15; Priority Foundation; Cooling Methods: Cooked eggplant sitting out on counter for service, measured at 91F. When asked, PIC stated item was cooked an hour or two ago. 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- Product moved to cooler/freezer for active cooling.
0.5
40.
2-402.11; Core; Food handlers with fluffy beards lacking beard guards. 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 employees keep facial hair trimmed very short, or supply beard guard or face masks.
0.0
41.
3-304.14; Core; Bucket of sanitizer stored on the floor. 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- Sanitizer bucket moved up off floor during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Utensils stored in water, measured at 104F. 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; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Container moved to stove to heat up.
0.5
47.
4-501.11; Core; Dry storage rack is rusted. Middle prep unit has pooled water inside which may indicate clogged drain line. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rack. Have middle prep unit serviced.
0.0
48.
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC has obtained a Plate Simulating Temperature Disk testing device to verify required temperature of hot water sanitizing rise at the hi-temp dish machine, but the device has dead battery. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR-VERIFICATION REQUIRED. Repair/replace the temperature disk within 10 days and text picture of functioning temperature disk to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.5
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.
0.0
General Comments
VR-VERIFICATION REQUIRED. Repair/replace the temperature disk within 10 days and text picture of functioning temperature disk to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Clean slicer every 4 hours or less once start use. When reheating TCS foods for hot-holding, ensure proper final reheat temperature is verified. Follow-Up: 04/27/2024
Location: 430 W Martin ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 07/20/2023
Score: 98
#
Comments
Points
6.
2-401.11; Core; Two employee open personal beverages were sitting on or above prep surfaces. 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.
0.5
16.
4-601.11 (A); Priority Foundation; Several of the serving ladles were stained. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI- Ladles soaked in bleach water to remove stains. No point deduction.
0.0
20.
3-501.14; Priority; Capenata date marked 7/18 was stored in a thick portion and 2 days later still not cooled to 41F degrees. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
CDI- Food discarded by the PIC.
1.5
55.
6-201.11; Core; The floors in both customer restrooms are stained/discolored in several areas making it difficult to tell if they are clean. The floors are no longer easy cleanable. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Floors need to be resurfaced with a light durable easy cleanable coating. No point deduction this inspection.
