Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/14/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in the left side prep cooler 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 walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Repair service called and is expected to arrive within the hour.
1.5
23.
3-501.18; Priority; Disposition: In the walk-in cooler, one pan of chicken stock on day 9 of hold per datemarking. One container of risotto made yesterday has plan tape datemarking sticker in place but no date was added to the sticker. 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. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known prep dates added risotto, and past date chicken stock voluntarily discarded by PIC during inspection.
0.0
25.
3-603.11; Priority Foundation; Menu Consumer Advisory is missing the Disclosure part of the statement. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Update the menu Consumer Advisory to include the Disclosure part of the Statement. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
0.5
37.
3-302.12; Core; Labeling missing on a couple 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
44.
4-903.11(A), (B) and (D); Core; On clean dishes storage rack, several metal pans stored food-side up. 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 and store inverted. CDI- Pans rearranged during inspection.
0.0
47.
4-501.11; Core; Wire rack for clean dishes is rusting. Wire shelving inside of cold-holding units are peeling and starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted rack and shelves. [REPEAT]
0.5
General Comments
VR-VERIFICATION REQUIRED. Update the menu Consumer Advisory to include the Disclosure part of the Statement. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
Example- *Consumer Advisory- This item is served raw or undercooked, or contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Follow-Up: 08/24/2024
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/30/2023
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed a working spray bottle of Windex solution hanging over the splash guard of the handwashing sink. Keep all handwashing sinks clear of unnecessary items. CDI- Item removed.
0.0
14.
3-203.12; Priority Foundation; Noted date for last oyster sold from container missing from a few of the shell stocks tags held for retention. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Ensure that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. CDI- Education provided.
1.0
44.
4-901.11; Core; Noted multiple serving containers stacked while wet. Utensils and serving containers shall be air-dried or used after adequate draining.
0.5
47.
4-501.11; Core; Prep unit flip lid handle is damaged. One light out over cook line. Wire rack for clean dishes is rusting. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the handle, light bulb, and rusted rack.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/14/2023
Score: 96.5
#
Comments
Points
14.
3-203.12; Priority Foundation; No system in place to keep shellstock tags stored in order of last shell use. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC sorted tags by date and stapled together.
0.0
16.
4-601.11 (A); Priority Foundation; Pans and squeeze bottles stored as clean with sticker and food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled items returned to dish area for cleaning.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of soapy 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.
1.0
37.
3-302.12; Core; Labeling missing on some 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
43.
3-304.12; Core; Knife sharpening rods stored wedged between prep units. No-handle single-service cups used as scoops at prep line. Scoop in sugar bin with handle down in the sugar. 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, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as needed. Remove the single service items and adjust the sugar scoop. Knife rods moved.
0.5
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean 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.
0.0
47.
4-202.11; Priority Foundation; Cracked plastic lid stored as clean. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged lid voluntarily discarded by PIC during inspection.
0.5
47.
4-501.11; Core; Prep unit flip lid handle is damaged. One light out over cook line. Wire rack for clean dishes is rusting. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the handle, light bulb, and rusted rack.
0.0
47.
4-501.12; Core; Cutting board at prep line with soiled cut marks. 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 board.
0.0
55.
6-501.16; Core; Mop leaning up against wall floppy mop head side up in service sink, draining down wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/28/2023
Score: 92.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Hot holding and cold holding of foods, bare hand contact and handwashing were all an issue today. The person in charge shall ensure that employees are effectively cleaning their hands; EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures. CDI- discussion with PIC on maintaining these areas of concern.
1.0
8.
2-301.15; Priority Foundation; Food employee observed rinsing hands in the prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- educated on where to wash hands.
0.0
8.
2-301.14; Priority; Food employee observed leaving the kitchen outside and returning to the kitchen and proceeding to wrap food without handwashing. Hands shall be washed after engaging in activities that contaminate the hands. CDI- educated food employee on handwashing.
2.0
9.
3-301.11; Priority; Food employee observed handling ready-to eat pot stickers with bare hands upon arrival. Chef was observed handling cooked potatoes with bare hands as well. 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- educated food employee on bare hand contact.
0.0
15.
3-302.11; Priority Foundation; [Repeat] Two raw shelled eggs in the flip top cooler were found on top of corn salsa. Raw beef was found above raw vegetables in the walk-in cooler. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from: Cooked READY-TO-EAT FOOD. CDI- eggs were removed and raw vegetables were moved as well.
1.5
20.
3-501.14; Priority; Rice cooling on a speed rack at 4:55pm was 132F upon my arrival and 2 hours later at 6:55pm the rice was still holding between 72-80F. Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total 6 hours from 135F to 41F or less. CDI- PIC moved the rice to the walk-in to rapidly cool rice.
0.0
21.
3-501.16(A)(1) ; Priority; A pan of short ribs, oxtails, cooked bone marrow, cooked burgers and a large pan of pork shanks were found sitting on the shelf holding at temperatures between 80-130F (see temperature chart). TCS foods shall be maintained at 135F or above. CDI- bone marrow was voluntarily discarded by PIC and all other food items were reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pickled pears and house made spinach pesto was found sitting on the countertop between 58-60F. Cooked couscous and asparagus not on ice were found holding between 63-85F. Cooked potatoes were found holding in the flip top cooler at 54F. TCS foods shall be held at 41F or below. CDI- pickled pears, spinach pesto, and cooked potatoes were voluntarily discarded by PIC. All other food items were put on ice an placed into cold holding equipment to rapidly cool.
1.5
39.
3-305.11; Core; A box of produce was found stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
0.0
49.
4-601.11(B) and (C); Core; The microwave has food splash inside and needs to be cleaned. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.0
56.
6-305.11; Core; Cellphone chargers were found on the shelf with clean dishes as well with food items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/06/2022
Score: 94
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were not available at either handwashing sinks in the kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were provided.
0.0
15.
3-302.11; Priority Foundation; Two flats of raw shelled eggs stored above butter. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from: Cooked READY-TO-EAT FOOD. CDI- eggs were moved to the bottom shelf.
1.5
16.
4-602.11; Core; The interior shield of the ice machine has pink and black residue accumulation present. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
16.
4-601.11 (A); Priority Foundation; Sticker residue found on a few dishes. Leftover food debris found on a few dishes stored on the shelf. The vegetable chopper had dried on food debris present. CDI- dishes were placed in the dish area to be cleaned.
1.5
23.
3-501.18; Priority; Apple puree dated (8/18), Curry sauce (8/18), pesto (8/24) and short ribs dated (8/28) were found in the prep coolers. Sushi rice (8/7) found in the walk-in cooler had microbial growth present as well. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A) CDI- foods were voluntarily discarded by PIC.
3.0
23.
3-501.17; Priority Foundation; Several TCS food items ( carrot puree, pesto, octopus, ground chicken, pork belly, jerk chicken and several sauces) all made this past Friday or Saturday were all found without a date. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY 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- all food items were date marked.
0.0
47.
4-501.12; Core; The cutting boards along the main service line are heavily stained and scored. 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. Replace or resurface cutting boards.
0.0
49.
4-602.13; Core; Food debris is present in the bottom of the prep coolers and along the shelving. The utility cart in the kitchen is heavily soiled and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; The floors in the walk-in cooler has some food debris present. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/03/2022
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violations documented during inspection. Demonstration of knowledge includes having CFPM certification, no priority violations and answering questions properly. Maintain facility to avoid major violations/health concerns. CDI- educated PIC on the importance of ensuring priority items are addressed and maintained.
1.0
10.
5-205.11; Priority Foundation; A medium sized container observed being filled with water at the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- food employee removed container.
0.0
16.
4-601.11 (A); Priority Foundation; Several dishes observed with stickers. Some food debris and other residue found on utensils in the kitchen as well. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items were sent back to be washed and stickers were removed.
1.5
16.
4-501.114; Priority; The chemical sanitizing dish machine in the bar area tested at 0ppm. The chlorine bottle was empty. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11. Chlorine solution shall have a minimum concentration of 50-100ppm. CDI- empty bottle was replaced and machine tested at 50ppm.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked octopus sitting on storage rack, cut tomatoes, short ribs, butter and mahi mahi in the prep coolers were all above 41F. TCS (Time/Temperature Control for Safety foods that are being held cold shall be maintained at 41F or below. CDI- octopus, and short ribs were voluntarily discarded all other food items were allowed to be cooled in other units of refrigeration.
1.5
23.
3-501.18; Priority; cooked rice and crab meat mixture dated 4/6/22, diced tomatoes dated 3/31/22, truffles dated 3/24/22 found in the prep coolers and walk-in cooler. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Exceeds the temperature and time combination specified in par. 3-501.17(A) CDI- foods were voluntarily discarded.
1.5
43.
3-304.12; Core; Utensils found being stored in water at 77-85F. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
0.0
44.
4-901.11; Core; Wet stacking of several dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/21/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure available. 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- guidance given
0.0
15.
3-302.11; Priority Foundation; A flat of raw shelled eggs stored above mascarpone cheese and eggs have fallen over and broken over top of wrapped containers of short ribs. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from: Cooked READY-TO-EAT FOOD. CDI- eggs were moved to the bottom shelf and broken eggs were discarded and short ribs re-wrapped.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Heavy cream sitting on the countertop that was delivered within the 2 hours was 53F. Salmon, Ahi tuna spring rolls, cooked beets, and macaroni noodles were all above 41F in the prep coolers (see temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- cooked beets were voluntarily discarded all other food items were put on ice to cool. Heavy cream was immediately placed back into refrigeration.
1.5
38.
6-501.111; Core; A small live roach found in the bar area. The premises shall be maintained free of insects, rodents or other pests. Call pest control.
0.0
43.
3-304.12; Core; Several pint containers being used as scoops in various items of food. 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 and the container.
0.0
49.
4-601.11(B) and (C); Core; The microwave has food splash inside and needs to be cleaned. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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 **No signature required due to COVID 19 precautions**
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/09/2019
Score: 97
#
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.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/19/2018
Score: 96
#
Comments
Points
General Comments
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...*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...DISCUSSION: Could not locate an approved double check valve on ice machine water supply line. For food equipment that has continuously flowing water supply line (under pressure), a double check valve must be in place on supply line. Provide documentation that this double check valve is in place OR this valve shall be added to ice machine water supply line.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/25/2018
Score: 100
#
Comments
Points
General Comments
Please note: Effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (B) (ii). No demerits at time of inspection.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/01/2017
Score: 100
#
Comments
Points
General Comments
Note: Effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2) (B) (ii). No demerits at time of inspection.
Location: 18 E MARTIN ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/25/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Raw meats like beef were stored above product like seafood and lobsters in freezer and above cooked meats in the step in cooler. Store raw beef and chicken on bottom shelves in coolers and freezers. Corrected during inspection. Raw meat was moved to bottom shelves in cooler and freezer.
1.5
40.
Clean floor of step in cooler. Dry this floor area regularly.
0.5
49.
Documentation of approved training - 2 point credit awarded.
