Location: 8300 Health Park RD Suite 101 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 07/09/2024
Score: 94
#
Comments
Points
8.
2-301.14; Priority; Observed manager crack raw shell eggs then change tasks to grab RTE cheese and handle RTE croissants with contaminated gloves from the grill. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager washed hands.
2.0
13.
3-101.11; Priority; Observed fuzzy microbial growth on cooked pasta and spoilage on raw apples inside tall reach in. . Food shall be safe, unadulterated, and honestly presented- item discarded.
0.0
16.
4-602.11; Priority; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
16.
4-601.11 (A); Priority Foundation; Observed greasy knives, dried food residue on food dicer, potato slicer and mulituse utensils stored as clean above prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed milk, almond milk, half and half, cut tomato, cut lettuce, raw bacon, swiss cheese ect... holding above 41F. Item discarded. TCS foods shall be held at 41F or below. Ambient air inside cooler holding milk 45F. Manager turned down unit. EHS will return to check this unit. Observed one makeline in the kitchen ambient air temp 68F. Manager called maintenance for service repair. EHS sent time holding document for this unit until repairs are complete. Items in this unit can be held for 4 hours then must be discarded. Record time on each product.
1.5
23.
3-501.18; Priority; Observed date marks missing for cooked chicken, cooked potatoes, and open package of feta cheese. Items discarded. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
0.0
28.
7-204.11 ; Priority;Observed quat sanitizer greater than 500F in spray bottle and bucket. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. Solution Diluted 200PPM.
1.0
55.
6-501.11; Core; Observed an accumulation of water on the bottom shelf of one tall reach in unit due to a leak. Physical facilities shall be maintained in good repair.
Location: 8300 Health Park RD Suite 101 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 01/04/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM classes.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils above the prep table were stored in containers that had collected debris. Cleaned equipment and utensils shall be stored in a clean, dry location. Ensure containers holding these utensils are switched out frequently.
0.5
45.
4-903.11(A) and (C); Core; Box of single-service to-go cups were stored directly on the floor under the drainboard of the prep sink in the kitchen. 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 6 inches above the floor. Ensure these items are stored off of the floor.
1.0
45.
4-502.13; Core; Container labeled as "mild Salsa" was used to store Zaatar and olive oil. A jar that previously contained pickles was being used to store another ingredient. Single-service and single-use articles may not be reused. Do not reuse these containers. Use multi-use food grade containers for this purpose.
0.0
49.
4-602.13; Core; Cleaning needed on shelving that is mounted above prep coolers and prep tables in the kitchen. Cleaning is needed in the reach-in cooler to remove the minor water accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
0.5
51.
5-205.15; Core; Sanitizer basin of three compartment sink is leaking water when solution is drained. A plumbing system shall be maintained in good repair. Repair this leak.
0.0
56.
6-501.110; Core; Employee coat and handbag found stored hanging off of dry storage shelving across from the reach-in freezer. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Ensure personal items are stored in the office.
Location: 8300 Health Park RD Suite 101 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 08/18/2023
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food protection manager- certification expired in 2022. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM classes.
1.0
5.
2-501.11; Priority Foundation; Employees were unable to locate written procedures for the clean-up of vomiting and diarrheal events. 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- Emailed facility approved procedures. Print these procedures and EHS recommends posting them near employee health policy.
0.0
10.
6-301.12; Priority Foundation; Paper towels were missing at the handwashing sink near the back door. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels were provided during the inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad (45F) and quinoa salad (46F) were holding in the front display case above 41F. Time/temperature control for safety (TCS) food shall be maintained at 41F or less. CDI- These foods were placed in the front display case within the last two hours and were returned to alternate refrigeration to cool down. Do not use front display case to hold TCS food until unit is serviced and holding proper temperatures.
1.5
23.
3-501.18; Priority; Falafel prepped on (8/1) found stored in the bottom portion of the prep cooler. Hummus in the 3-door reach-in cooler prepped on (8/2). These TCS foods are being held longer than 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the temperature and time combination of being held at 41F or below for a maximum of 7 days. CDI- Falafel and hummus was voluntarily discarded during inspection.
1.5
39.
3-305.11; Core; Interior of both reach-in coolers are dripping water and splashing on and around food below. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination. CDI- Employee stated that refrigeration technician has been called to service these units. In the meantime, containers were placed on top shelving of coolers to catch drip.
1.0
42.
3-302.15; Core; Observed a half cut cucumber with protective package still remaining on
cucumber in a prep cooler on the line. 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. Ensure vegetables and fruit are washed before cutting into them.
0.0
45.
4-903.11(A) and (C); Core; Boxes of single-service to-go cups being stored directly on the floor in the kitchen. 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 6 inches above the floor. Ensure these items are stored off of the floor.
Location: 8300 Health Park RD Suite 101 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 03/03/2023
Score: 94
#
Comments
Points
9.
3-301.11; Priority; Food employee observed cutting tomatoes with bare hands, then adding as a topping to salad. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment. CDI- PIC and employee educated during the inspection. Food employee washed hands and donned gloves before returning to food prep.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked chicken strips were holding as high as 47F in the prep cooler. This food item was found triple-panned in the top portion of unit. Chicken salad and pasta salad in the front display case were holding between 51F-58F. Time/temperature control for safety (TCS) food shall be maintained at 41F or less. CDI- Chicken was voluntarily discarded during the inspection. Food that was recently prepped and placed in the front display case were returned to alternate refrigeration to cool down and food that was prepped prior to today were voluntarily discarded. Do not use front display case to hold TCS food until unit is serviced and holding proper temperatures.
1.5
23.
3-501.18; Priority; Falafel prepped on (2/1) being stored in the bottom portion of the prep cooler. Food being held longer than 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the temperature and time combination of being held at 41F or below for a maximum of 7 days. CDI- Falafel voluntarily discarded during inspection.
1.5
23.
3-501.17; Priority Foundation; Container of chicken cooked 3 days ago was lacking a date label. Opened containers of deli meat (roast beef & turkey) lacking a date label in the prep cooler. All ready to eat, TCS food must be date marked if held for more than 24 hours. CDI- Food was labeled appropriately during the inspection.
0.0
45.
4-903.11(A) and (C); Core; Several boxes of single-service to-go cups being stored directly on the floor in the kitchen. To-go cups that have been removed from the box were being stored on the floor under the front counter near the ice machine. 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 6 inches above the floor. Ensure these items are elevated off of the floor.
0.5
47.
4-205.10; Core; Observed hand blender that states "For household use only" being stored on prep table. When asked, PIC stated that it was used for an event this past weekend. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Do not use this hand blender in facility as it is not approved. *This was a general comment on the last routine inspection.
0.5
47.
4-501.11; Core; Gasket is torn on the right door of the 3 door reach-in freezer. Observed three lights out in the hood above grill. Equipment shall be maintained in a state of good repair and condition. Ensure torn gasket and blown bulbs are replaced.
0.0
56.
6-501.110; Core; At the start of inspection, found employee phone stored on shelving directly above prep surface. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Ensure personal items are stored in designated areas.
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: 8300 Health Park RD Suite 101 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 10/07/2022
Score: 97
#
Comments
Points
23.
3-501.17; Priority Foundation; 1)Observed facility marking TCS food with both prep date and discard date. 2)Grape leaves in bottom of prep cooler with a shelf life of 8 days (10/6-10/13). 3)In the display case, containers of prepped grape leaves observed with discard dates of (10/22/22) and (11/22/22). Refrigerated, ready-to-eat, time/temperature control for safety (TCS) 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- Prep dates were known and individual dates on TCS food were corrected.
1.5
42.
3-302.15; Core; Romaine hearts were taken from packaging and immediately cut without prior washing. Package does not state that produce has been washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers, and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure produce is washed before cutting into it.
0.5
44.
4-903.11(A), (B) and (D); Core; Found a few clean utensils being stored in soiled containers. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Clean the containers that hold utensils more frequently to avoid buildup.
0.5
47.
4-205.10; Core; Observed hand blender that states "For household use only" being stored on prep table. When asked, PIC stated that it was used for an event this past weekend. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Do not use this hand blender in facility as it is not approved.
0.0
48.
4-302.14; Priority Foundation; Facility is using quat. sanitizer for food-contact surfaces but does not have a way to test the concentration. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will return to verify compliance of this item.
0.5
54.
5-501.16; Core; Trash cans are missing at both handwashing sinks in the kitchen. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. Provide a trash can at these locations for the disposal of paper towels.
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 VR- EHS will return on 10/14/2022 to verify compliance of item #48 on this inspection report. Follow-Up: 10/14/2022
Location: 8300 Health Park RD Suite 101 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 03/29/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Front handwashing sink located near espresso machine is being used as a dump sink. Drain pipe to this espresso machine is being discharged to the nearby handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC educated and agrees to redirect discharge pipe to the floor drain.
1.0
10.
6-301.12; Priority Foundation; Paper towels missing at front handwashing sink that was being used as a dump sink. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels provided during inspection.
0.0
23.
3-501.18; Priority; Falafel prepped on (3/15) being stored in the bottom portion of the prep cooler. Prepped hummus (3/22) being stored in the 3-door reach-in cooler. Both of these food items are being held longer than 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the temperature and time combination of being held at 41F or below for a maximum of 7 days. CDI- Falafel and hummus voluntarily discarded during inspection.
1.5
41.
3-304.14; Core; One bleach sanitizer bucket with 0ppm concentration when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm bleach sanitizing solution). Refresh solution when sanitizer concentration falls below 50ppm.
0.0
45.
4-903.11(A) and (C); Core; Single-service items being stored on the floor under the front counter. Single-service and single-use articles shall be stored at least 6 inches above the floor. Elevate these items at least 6 inches.
0.5
51.
5-205.15; Core; Backflow preventer on mop sink is leaking water when hot/cold knobs are turned on. A plumbing system shall be maintained in good repair. Repair/replace the backflow preventer at the mop sink.
1.0
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 *No recipient signature due to COVID-19 precautions. *Food allergen poster given to facility.
