Location: 500 E DAVIE ST Suite 136 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/11/2024
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
9.
3-301.11; Priority; Observed food handler slicing up deli meat with bare hands. 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 voluntarily discarded the improperly handled meat during inspection.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In prep unit, several TCS foods overstacked in pans. Cheese cubes overstacked in pan measured at 45F in top portion (38F in bottom portion). Just sliced tomatoes at 51F placed overstacked in pan in top section of prep unit to cool. Beef bundles at 48F recently prepared placed overstacked in pan in top section of prep unit to cool. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature items voluntarily discarded by PIC during inspection. Do not overstack TCS foods past the fill line of pans for improved cold-holding. Let prepared TCS foods cool to 41F and less before placing in top section of prep unit to then maintain temperature. [REPEAT]
3.0
23.
3-501.17; Priority Foundation; Date-Marking missing on several to-go containers of marinara, pasta salad, and potato salad in front display coolers (food prepared days earlier). 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 cook dates added during inspection.
1.5
41.
3-304.14; Core; Sanitizer stored up on active food prep surface. Containers (sanitizer buckets) 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 moved to low shelf during inspection.
0.5
43.
3-304.12; Core; Tongs stored in water on counter, measured at 69F. 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 in water returned to dish room for cleaning during inspection.
0.0
45.
4-903.11(A) and (C); Core; A couple stacks of unwrapped uncovered single-service containers stored food-side up at prep line. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection. [REPEAT]
0.5
47.
4-501.12; Core; Cutting board at prep unit and at slicer 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 boards.
Location: 500 E DAVIE ST Suite 136 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In front display cold-hold unit, several TCS foods held warmer that 41F, measured at 41.9-45F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature items not exceeding 45F moved to side display unit that is maintaining good temperatures. These off-temperature items to be held no more than 4 days (instead of the 7-days allowed for products maintained at 41F and less. [REPEAT]
3.0
23.
3-501.17; Priority Foundation; Date-Marking missing on one container of heavy cream opened 2 days ago. 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 cook date added during inspection.
0.0
38.
6-501.112; Core; In shared enclosed dumpster area, sticky trap on floor is full of dead bugs. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Request facility manager replace the traps more frequently.
0.0
40.
2-402.11; Core; Food handlers lacking hats or hair nets, and one with rolled bandana. 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. Train staff on Food Code requirements. [REPEAT]
0.5
45.
4-903.11(A) and (C); Core; A couple stacks of unwrapped uncovered single-service containers stored food-side up at prep line. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection. [REPEAT]
0.5
51.
5-202.13; Priority; The spray hose at the 3-comp sink hangs down too low, at level of flood rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair hose so that spray head when hanging freely is at least 1-inch, preferably more, higher that the level of the front rim of the sink. Complete repairs within 3 days and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
1.0
54.
5-501.110; Core; In shared outside dumpster area, side doors of both dumpsters left open. In shared enclosed dumpster area, Top lid of grease receptacles left open. Keep side doors and top lids of receptacles closed. Recommend adding reminder signage to these areas. [REPEAT]
0.0
54.
5-501.115; Core; In shared outside dumpster area, loose litter, a bag of trash, anf leaf litter accumulation on the ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Contact facility manager to clean up the litter and maintain area clean.
0.5
54.
5-501.114; Core; In shared outside dumpster area, right dumpster appears to be missing the drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact facility manager to have drain plug replaced.
0.0
General Comments
VR-VERIFICATION REQUIRED. Repair hose so that spray head when hanging freely is at least 1-inch, preferably more, higher that the level of the front rim of the sink. Complete repairs within 3 days and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Follow-Up: 01/18/2024
Location: 500 E DAVIE ST Suite 136 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/01/2023
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
6.
2-401.11; Core; Employee beverages stored on shelf above unwrapped single-service items. Some beverages are open cups. 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- Beverages moved during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Sliced cheese in top section of prep unit not stored down in the pan, and entire bundle pulled out each time sandwich prepared [REPEAT]. In tall single-door cold-hold unit, cut tomatoes and gallon of milk stored on low shelf holding at 50-52F. (mashed potato in upper section holding at 41F) Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend using parchment paper between slices of cheese to make easier to pull apart, and store in slightly larger pan so fits fully below fill line. Recommend having the tall single-door unit serviced/inner equipment cleaned to ensure good air flow and have temperature reduced. CDI- Cheese moved to drawer unit for active cooling. Off-temperature milk and tomatoes voluntarily discarded by PIC during inspection.
1.5
28.
7-201.11; Priority; Chemical spray bottle stored on bottled waters. 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- Bottle returned to chemical storage.
0.0
33.
3-501.15; Priority Foundation; Cooling Methods: Turkey bundles overstacked in pans and placed directly in top section of prep unit after bundling, holding at 42.4F. Top section of prep units are for maintaining temperatures of already cold food, not great for cooling. Keep TCS foods below the fill line notch in the pans for improved cold-holding. Use larger cold-hold units to cool prepared foods to 41F and less before placing in top section of prep units. CDI- Top portion of Bundles moved to drawer unit for active cooling.
0.5
37.
3-302.12; Core; Labeling missing on a couple spices. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
0.0
38.
6-501.111; Core; A lot of live flies in the kitchen space [REPEAT]. In shared enclosed dumpster room, large lively roach observed. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures (increase frequency of treatments as needed). Clean room thoroughly. Keep trash/oil receptacle lids closed.
1.0
40.
2-402.11; Core; All food handlers lacking hats or hair nets. 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. Train staff on Food Code requirements.
0.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0ppm quat [REPEAT]. Sanitizer level too low in buckets for wiping cloths to be maintained submerged. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Refill sanitizer buckets more frequently or use larger buckets. CDI- Sanitizer remade during inspection.
0.5
45.
4-903.11(A) and (C); Core; Unwrapped single-service bowls and cups on middle shelf of cart next to handwashing sink with soap dispenser above space between sink and cart. 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 15 cm (6 inches) above the floor. Recommend adding hard plastic sheet splash guard along side of cart or store single service items in container with lid to protect from potential splash contamination.
0.0
53.
6-501.18; Core; In common area mens restroom, urinals 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. Request facility management increase cleaning frequency to this area and clean thoroughly. [REPEAT]
0.5
54.
5-501.115; Core; In shared enclosed dumpster area, Build up of greasy residue along floor under and around stairs, wall by grease receptacle, and along stairs with live roaches observed in there. Storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area and clean thoroughly.
0.5
54.
5-501.110; Core; In shared enclosed dumpster area, Top lid of dumpster and of grease receptacle left open. In shared outdoor dumpster area, side doors of dumpsters left open. Keep side doors and top lids of receptacles closed. Recommend adding reminder signage to these areas. [REPEAT]
0.0
General Comments
Remember to wash produce before cutting (this includes onions and carrots).
Location: 500 E DAVIE ST Suite 136 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/26/2023
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC states is CFPM but unable to locate documentation of having Certification as a 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. Keep a copy of your certification on site. Recommend taking a picture of your certificate as a backup copy.
0.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
15.
3-302.11; Priority; One container of Shell eggs stored above vegetables and cooked foods in tall cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented in order of final cook temperature. CDI- Shell eggs moved during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the top section of the prep unit overstacked in pan, and with main lid left open, holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to larger cooler for active cooling. Recommend having this unit serviced and temperature reduced to maintain foods at 41F and less. Recommend keeping main top cover closed as much as possible. Recommend not overfilling pans, keep food below fill line notch of pans. [REPEAT]
1.5
23.
3-501.17; Priority Foundation; Date-Marking missing on a couple containers of meatballs cooked previous days in tall 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- Known cook date added during inspection.
0.0
28.
7-102.11; Priority Foundation; Original labeling completely faded off of sanitizer buckets. Labeling missing on spray bottle of degreaser. 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.
1.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
38.
6-501.111; Core; Several live flies in kitchen/service area. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
40.
2-303.11; Core; Food handler wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Food handler to Remove watch and rewash hands.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0-100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer remade during inspection.
0.5
45.
4-903.11(A) and (C); Core; Several stacks of unwrapped uncovered single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection.
0.5
47.
4-501.12; Core; Cutting boards 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 boards.
0.5
49.
4-601.11(B) and (C); Core; Wall-mount knife rack with debris/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Knives returned for cleaning. Increase cleaning frequency to this area.
0.0
51.
5-202.13; Priority; The spray hose at the 3-comp sink hangs down too low, at level of flood rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 3 days and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.0
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.
0.5
54.
5-501.110; Core; Grease receptacle lids left open with lot of flies observed. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep all dumpster lids closed.
0.0
General Comments
VR-VERIFICATION REQUIRED. Repair hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 3 days and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
Location: 500 E DAVIE ST Suite 136 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/22/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Vodka sauce is 43F and tomato sauce is 44F in the side glass display refrigeration unit. Keep all TCS food at or below 41F when held cold. CDI- The thermostat was adjusted and the refrigeration unit was 40F by the end of the inspection.
1.5
23.
3-501.17; Priority Foundation; Pastrami, bacon, sausage casings and ham are not date marked in refrigeration units that is being held for more than 24 hours. TCS food shall be date marked for up to 7 days when being held cold at 41F then discarded. CDI-The PIC date marked the above food.
1.5
23.
3-501.18; Priority; Aoli is dated February 10th and ricotta is dated January 26th. Date mark TCS food for up to days when being held cold then discard. CDI-The above food was voluntarily discarded.
0.0
29.
8-201.13; Core; Facility is doing reduced oxygen packaging for cooked chicken without approval. Before engaging in an activity that requires a HACCP plan, a permit holder shall submit to the regulatory authority for approval for properly preparing. The permit written on September 17, 2019 states no reduced oxygen packaging without a HACCP plan is permitted. CDI- The above cooked chicken was voluntarily discarded by PIC.
1.0
44.
4-903.11(A), (B) and (D); Core; Knives stored in a case that has build up. Store utensils in a clean and dry location. Store utensils where they are not exposed to splash, dust or other contamination.
0.0
54.
5-501.115; Core; Grease build up in the outdoor trash area around the beer kegs. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Location: 500 E DAVIE ST Suite 136 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/03/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the prep refrigeration unit is between 41-43F, TCS food in the front display refrigeration unit is between 41-42F, TCS food in the pasta display refrigeration unit is 42F. Keep all TCS food at or below 41F. The above food in the prep refrigeration unit was moved to the upright refrigeration unit and the thermostat was adjusted. The temperature of TCS food in the prep refrigeration unit was 41F by the end of the inspection. The thermostat was adjusted on the front and pasta display cases and were below 41F by the end of the inspection.
1.5
23.
3-501.17; Priority Foundation; Salami is dated July 18th and chicken salad is dated July 25th in the two door upright refrigeration unit. Keep open or prepared TCS food for up to 7 days once opened or prepared when being held cold at 41F and below. The above food was voluntarily discarded.
1.5
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: 500 E DAVIE ST Suite 136 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/20/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/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, EHS provided the required documents for the PIC to keep on file.
0.0
33.
3-501.15; Observed a large container of soup that was tightly sealed with a lid. Product was around 120 degrees F.- Cooling shall be accomplished by placing food in shallow pans, separating, into thinner portions, allow for maximum heat transfer.- CDI, the lid was removed. Please make sure lids are not on when cooling foods because it can trap the heat in.
0.5
47.
4-501.12; Core; The cutting boards are starting to have heavy score marks in them.- 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.- Please replace or resurface cutting boards.
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--------------PIC cannot sign due to COVID-19 concerns
Location: 500 E DAVIE ST Suite 136 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/22/2019
Score: 98.5
#
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.
