Location: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 06/26/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed pan of cut lettuce holding in a drawer that was not turned on. TCs foods shall be held at 41F or below. Item placed in walk in.
0.0
28.
7-204.11 ; Priority; Observed sink and sanitizer solution Residual reading 848PPM, while optimal range is between 272-700PPM. Manager will call Ecolab for adjustment in strength. Dilute solution until service provider arrives.
1.0
47.
4-501.11; Core; Observed one screw hanging (not properly affixed )inside ice machine. Observed the other screw missing inside ice machine. Both screws are used to bolt the shield down. Equipment shall be maintained in a state of good repair and condition. Repair equipment.
Location: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 09/26/2023
Score: 98.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Several stacks of metal pans found stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure metal pans are completely dry prior to stacking together.
0.5
45.
4-903.11(A) and (C); Core; Single-service items found stored in two containers that have collected food debris on the make-line. Single-service and single-use articles shall be stored in a clean, dry location. Clean containers holding these items more frequently.
0.0
47.
4-501.11; Core; Green wire shelving above the 3-compartment sink is rusting/flaking and no longer in good repair. Equipment shall be maintained in a state of good repair and condition. Replace this shelving.
0.5
49.
4-602.13; Core; Speed racks in the walk-in cooler holding products actively thawing have accumulated microbial growth and need more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
Location: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 08/09/2022
Score: 99
#
Comments
Points
13.
3-101.11; Priority; To-go container of pastries found with significant microbial growth present. Food shall be safe, unadulterated, and honestly presented. CDI- To-go container of food was voluntarily discarded during the inspection.
1.0
47.
4-501.11; Core; Green, wire shelving in the walk-in cooler is rusting/flaking. Equipment shall be maintained in a state of good repair and condition. Replace rusted shelving in this cooler.
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 *Facility recently went through a refresh and added a mirror near the pastry area. This mirror is blocking the sanitation card upon entering establishment. Today, the grade card was posted where visible until frame can be relocated.
Location: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 10/29/2021
Score: 99
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
43.
3-304.12; Core; One single-service soufflé container being stored in the bulk flour bin at the baker's station. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. CDI- Container discarded.
0.0
47.
4-501.12; Core; Cutting boards at bread station in front area and at sandwich prep 1 have deep, unclean score marks present. 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 these cutting boards.
0.5
55.
6-501.11; Core; Heat strip on walk-in freezer is no longer functioning and ice is beginning to accumulate at door seam on interior of unit. There is an active work order that has been placed by PIC to have the heat strip replaced (Order #FWKD0117472). Replace heat strip and carefully chip away ice to ensure tile beneath does not crack.
0.5
55.
6-501.12; Core; Cleaning needed on wall above 3-comp sink. Remove wire shelving and clean wall thoroughly. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area.
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 *Information sent to cafe1656@panerabread.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
Location: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 02/06/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 05/14/2019
Score: 95
#
Comments
Points
General Comments
***Please tape off the area and post signage for customers not to use the handicap stall because of the missing door. Please continue to work with a technician to replace the broken door to the stall***
****Please be advised that the printed stickers on products are counting the shelf life days incorrectly. For example the sticker illustrated that fresh mozzarella prep date 5/12 use by date 5/19 is 7 days, which is incorrect. The product is being held for 8 days. Please include the prep date in the count. A good way to remember this is prep date 5/12 plus add 6 additional days for a total of 7 days, which the product should be used or discard by 5/18****
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS.
Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
Location: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 06/14/2018
Score: 98
#
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: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 02/06/2018
Score: 94
#
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: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 10/05/2017
Score: 94
#
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: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 06/12/2017
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.
Location: 8511 COLONNADE CENTER DR STE 110 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 05/09/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
2 of 3 sanitizer buckets tested were too weak. Quat 146 must be maintained above 150ppm at all times. Buckets should have been dumped earlier.
1.5
17.
All three prep refrigerators had food in the top above 45F. Refer to temperature chart for specific foods. All portions of foods are required to be maintained 45F or below, not just the bottom portion of the food pans. Manager switched out warm product with fresh and placed warm foods in walk-in to quickly chill back to 45F or below.
2.0
36.
4 white cutting boards are stained and gouged and are in need of resurfacing. Bungy straps need to be removed from NSF shelving in walk-in cooler. Straps are not easily cleanable.
0.0
39.
Foods are being iced inside all three prep refrigerators due to refrigerator not maintaining temps cool enough. Inlet air of salad cooler was only 43F, so makes sense that foods without ice were 54F. These units are new enough that ice should not be needed to maintain proper temps. Have units properly repaired so they maintain 45F or below during high volume times.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Finish transitional permit conditions by Sept. 22, 2012.
