Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 01/19/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Foods in the 2nd reach in cooler (service area) were holding 44-46F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Unit was adjusted down, and will be serviced.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 07/25/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut melon stored in an ice bath was not buried in the ice, and was holding 50F. Tomatoes were not chilled after slicing, and were holding 48F in the prep cooler. The first reach in cooler was holding foods at 48-60F. TCS (Temperature control for safety) foods shall be cold held at 41F or below. CDI-Eggs and tomatoes were moved to the freezer to chill. The reach in cooler temperature was adjusted down. More ice was added to the ice bath. Discussed cold holding requirements with PIC.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 10/17/2022
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Wet Wiping Cloth is stored on the cutting board on the sandwich prep refrigerator. Bucket with cloth under the table has no detectable sanitizer (it is from last week). Store wiping cloth in sanitizer.
0.5
General Comments
Remove containers stored on the food preparation sink so that it is easily cleaned and sanitized. Keep food preparation surfaces free of storage when possible.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 06/07/2022
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Maintain written procedures for clean up of vomit and diarrheal events. You may print the procedures I emailed you, or have a clean-up kit on hand that includes procedures. This is a requirement of the rules now.
0.0
48.
4-501.14; Core; 3-compartment ware washing sink has an unclean residue that feels dusty. Use detergent and clean the sink with a soapy solution each day.
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: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 01/25/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. see email for supporting documents
0.0
22.
3-501.16 (A)(2) and (B); Priority; Plastic wrapped Roast Beef is 44 degrees F stored in the top of the make-line refrigerator. Lower layers of meat are 41F and colder as required, but the roast beef is the top layer of loosely wrapped deli meat. Use a cover if needed to meet the requirement of maintaining food at 41F and colder. Roast Beef was discarded upon request
1.5
33.
3-501.15; Priority Foundation; Refrigerated Chili from yesterday is 44 degrees F. This elevated temperature likely represents a cooling problem. Chili shall cool from 135F to 70F in two hours or less -and- from 70F to 41F in four more hours or less. If food has not cooled from 135F to 41F in a maximum of six hours, discard the food. Cooling methods (like use of a frozen rapid chill wand and ice bath) and cooling parameters were discussed today.
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: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 11/28/2018
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. The Upright single-door refrigerator holds food above 41F. *Kitchen is very clean
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 08/02/2018
Score: 96
#
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.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 04/20/2018
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.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 06/06/2017
Score: 98.5
#
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. Today the only temperature concern is the Grape Leaves on the serving line (before lunch they are already at 45F) . Handwashing Sink in the kitchen shows no sign of use at the start of the inspection. Emphasize to employees the need for frequent and timely handwashing. Monitor that employees are properly washing their hands.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 02/06/2017
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. *Eliminate storage (boxes) from corner food preparation sink. Keep this area clean & sanitized (currently being used for cooked chicken.)
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 01/31/2014
Score: 95.5
#
Comments
Points
General Comments
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 08/14/2013
Score: 96.5
#
Comments
Points
General Comments
Storage of chemicals: Recommend storing chemicals in bus tubs or other easily cleanable containers without hard to clean holes, cracks and crevices...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 11/20/2009
Score: 96.5
#
Comments
Points
23.
Cool foods to 45F or below prior to placing them in the flip top cooler or on iced line. Fruit and eggs were above 45F, these items will be difficult to cool in these conditions because there is so much air space within the product and minimal contact with the pan. Document cooling times to verify foods reach 135 to 70F within two hours and 70 to 45F within another four hours.
Do not overfill the single service cup dispensers, the rims of the cups should be protected from possible contamination. May also use the plastic sleeve to protect the rims.
0.5
36.
Repair or replace chipping/rusting shelves in the reach in cooler. Remove/replace pan with chipping non-stick lining.
0.5
43.
Provide employee handwash sign in toilet facilites. EHS provided signs, recommend putting them in frames to hang them up, this will discourage people from removing them.
1.0
46.
Replace bulb in the front line refrigerator with a shatterproof bulb or provide a shield that encloses the bulb.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 05/11/2009
Score: 96.5
#
Comments
Points
2.
Observed box of cigarettes and cigarette on top of drainboard of prep sink. Did not observe employee using cigarettes. Do not store tobacco products on food prep surfaces.
Air dry bowls properly. Allow enough air space so that bowls can air dry properly.
0.0
35.
Single service cups shall be in dispensers or maintained in plastic sleeves.
0.5
36.
Observe peeling flaking coating on wire shelf in reach-in cooler. Replace wire shelves with shelves in good repair. Replace torn gasket on reach-in unit on front line.
0.5
40.
Clean top shelf above utensil sink. Clean cart on legs and lower shelves and in corners of cart. Chean handle of vegetable peeler.
0.5
43.
Provide employee handwash sign in toilet facilites.
1.0
44.
Keep dumpster doors and lids closed.
0.0
45.
Repair missing tile next to back door of kitchen.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 12/20/2007
Score: 95.5
#
Comments
Points
2.
- 2.5 POINTS - ALL COLD FOOD MUST BE 45 OR BELOW: SAUSAGE ON TOP OF PREP COOLER 53 DEGREES. PAN MUST BE INSERTED IN TOP OF UNIT TO KEEP AT 45 OR BELOW.
2.5
3.
NO POINTS: DO NOT PLACE BOX OF DRESSING ON TOP OF EGGS TO AVOID CRACKING EGGS & CONTAMINATING SURFACES.
0.0
11.
NO POINTS: PROPERLY MIX SANITIZER SPRAY BOTTLES TO 50 PPM. RECOMMEND MIXING SANITIZER IN SINK & FILLING BOTTLES FROM SINK SANITIZER.
0.0
15.
NO POINTS: DO NOT STORE CUTTING BOARDS BEHIND THE DISH SINK FAUCETS.
0.0
16.
- 1 POINTS - KEEP SINGLE SERVICE PROTECTED FROM CONTAMINATION: CUPS ON COUNTER THAT EXTEND FROM CUP DISPENSERS NEED TO BE COVERED WITH PLASTIC SLEEVE OR OTHER PROTECTION .. DO NOT ALLOW WET WIPING CLOTHS TO TOUCH STYROFOAM PLATERS
1.0
23.
- 1 POINT - DINING ROOM TRASH CAN CUBBIES NEED TO BE CLEANED NIGHTLY.
1.0
General Comments
PROPER PROCEDURES OBSERVED: COOLERS WORKING PROPERLY .. ICE MACHINE, SODA SPOUTS, DISHES CLEAN .. SANITIZER, STRIPS & THERMOMETER AVAILABLE .. CLEAN & ORGANIZED
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 12/06/2007
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
3.
NO POINTS; FRUITS FOR CUSTOMER GRAB THAT DO NOT HAVE PEELABLE WRAPPING SUCH AS APPLES, PEARS MUST BE STORED UNDER A SNEEZE GUARD OR INDIVIDUALLY WRAPPED.
0.0
11.
- 2.5 POINTS - CLEAN THE MEAT SLICER AFTER EACH USE...SLICER WAS NOT USED THIS MORNING BUT HAD MEAT DEBRIS (COS11)
2.5
15.
- 1.5 POINTS - ARRANGE UTENSILS IN DRAWERS SO THAT HANDLES FACE THE SAME DIRECTION TO MINIMIZE HAND CONTACT ON FOOD SIDE OF UTENSIL .. CLEAN THE DUST OFF THE UNTENSIL RACK NEXT TO THE OVEN .. NEED A SPLASH GUARD BETWEEN DISH ROOM HAND SINK & RACK THAT STORES EXTRA UTENSILS.
1.5
17.
- 1 POINT - AREAS TO DETAIL CLEAN: TABLE LEGS .. ROLLING CARTS .. INSIDE OF FOOD LINE CABINETS .. INSIDE OF SODA & SELF SERVE CABINETS .. UNDER FRONT GRILL .. INSIDE OF GRILL DRAWERS & FRAMES .. INSIDE OF FRONT LINE COOLERS .. SIDES OF HOT HOLD SNEEZE GUARDS ... AROUND LIGHTS OF FRONT HOT HOLD UNIT- REPAIR BENT & BROKEN PREP COOLER LIDS
1.0
28.
- 0.5 POINTS - CLEAN THE FLOORS & WALLS UNDER & BEHIND EQUIPMENT .. AROUND EQUIPMENT LEGS .. BEHIND FOOD LINE GRILL .. IN HARD TO REACH PLACES. REPLACE MISSING CIELING TILE BY WALK IN COOLER DOORS.
0.5
General Comments
NO POINTS - I COULD NOT GET AN ACCURATE READING OF DISH MACHINE RINSE TEMP..STIPS DID NOT TURN BLACK BUT I TEMPED WATER COMING OUT OF SPRAYER AT 160. CALL TO HAVE MACHINE CHECKED AND FAX THE SERVICE REPORT TO ME AT 743-4772 BY 12/07.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 03/06/2007
Score: 95
#
Comments
Points
2.
Tuna on top of make-line refrigerator is 49F. Turkey 46. Use thermometer. Check temperatures daily. Maintain below 45F. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Melons stored on ice on front service line 52F. This was addressed on the last inspection. Maintain below 45F. Do not use ice if it does not keep the temperature of the food below 45F.
5.0
5.
Recommend a digital thermometer for checking food temperatures. Current thermometer is difficult to use (3 pieces of melon were required to obtain temperature).
0.0
11.
Sanitizer is strong. Use test strips. Test strips should not be bleached white. Mix to 50 to 100 ppm chlorine, not to exceed 200 ppm.
0.0
17.
Inside refrigeration, fan covers need cleaning. Otherwise, very clean.
Location: 701 CORPORATE CENTER DR RALEIGH, NC 27607-5084 Facility Type: Restaurant Inspection Date: 11/13/2006
Score: 97.5
#
Comments
Points
2.
Pasta salad stored on top of ice 55 degrees F. Ice bath includes both ice and water. Submerge pan in ice to level of food. . . . . . . . . . . . . . . . . Fried chicken 118F. Maintain above 140F or apply for 2 hour off-temperature holding. . . . . . . . . . . . . . . . . . Deli meat 64F held on back of refrigeration. Store deli meats properly under refrigeration. Avoid stacking cheese too high. New prep refrigerator is very cold.
