Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/19/2024
Score: 96.5
#
Comments
Points
9.
3-301.11; Priority; PIC accidentally reached out to touch RTE lettuce and cooling rice during conversation...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 realized and immediately discarded food.
0.0
16.
4-601.11 (A); Priority Foundation; A couple of the blue dressing ramekins on the hot line and a couple of pan lids stored as clean had food debris in/on them. A ladle hanging as clean in the dish area had dried grits inside...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized. CDI: Items sent back to dish.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Coleslaw cups and half & half in the server lowboy cooler measured 43-44F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product will be served for lunch and a new batch is prepared for dinner. Have this cooler serviced.
0.0
23.
3-501.18; Priority; A pan of roasted potatoes in the chef base cooler was prepped on 04.11 (8 days prior)...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen). CDI: Pan voluntarily discarded.
1.5
47.
4-501.11; Core; The gaskets of the server lowboy cooler and salad flip-top cooler are either damaged or not properly aligned to seal...Equipment and components shall be maintained intact and in good repair/condition. Repair/replace these gaskets.
0.0
49.
4-601.11(B) and (C); Core; The top of the line where the plates are stored and the dry storage shelves on the hot & server lines have dust buildup. The shelves in the walk-in cooler and gaskets of the line coolers have food and residue buildup. The top of the dish machine is collecting food debris...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
General Comments
*The incorrect (sink & surface) testing strips were sent to the facility. PIC has already ordered the correct (quat) testing strips and was able to provide proof*
Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/25/2023
Score: 99
#
Comments
Points
47.
4-501.11; Core; The ice scoop holder is beginning to rust at the ends where the tip of the scoop touches...Equipment and components shall be maintained intact and in good repair/condition. Replace this holder to prevent contamination of the scoop & ice.
0.5
47.
4-501.12; Core; Some of the cutting boards stored on the drying rack are heavily scored and some of the cuts are deep...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
0.0
49.
4-601.11(B) and (C); Core; The top of the line where the plates are stored has slight dust buildup. The shelves in the walk-in cooler and gaskets of the line coolers have very light food buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease. Vast improvement seen.
Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/27/2023
Score: 98.5
#
Comments
Points
24.
3-501.19; Priority Foundation; PIC could not locate the completed TPHC form for whipped butter...If time instead of temperature control is used for TCS* foods, written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request. CDI: New form filled out during the inspection.
0.0
43.
3-304.12; Core; A to-go bowl was being used in a pan of fruit as a scoop. Tongs were hanging from the handles of the ovens on the line...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. Use a scoop with a handle and store tongs in protected areas.
0.5
49.
4-601.11(B) and (C); Core; The gasket and door frame of the salad flip-top cooler was soiled with residue. Shelving in several locations, such as above the hot line, in dry storage, and in the walk-in cooler, were soiled with light debris/food/dust buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
54.
5-501.115; Core; An unused cooler and outdoor, metal lamps are being stored in the dumpster area...A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. PIC said an order is already in to pick up the cooler.
Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/01/2023
Score: 95
#
Comments
Points
14.
3-203.12; Priority Foundation - Several shellstock container tags did not have the date that last shellstock was sold or served. Also, many tags were not stored in chronological order according to sell by dates on tags...When the last shellstock is removed from case: 1) the date when last shellstock from container is sold or served shall be recorded on tag, 2) tags shall be retained for 90 days from date recorded, AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag...CDI by educating PIC. Adjust record keeping to meet these requirements.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control can be used...CDI by properly refrigerating foods.
1.5
24.
3-501.19; Priority Foundation - Whipped butter and butter-wine sauce had 4 hour time hold written on them, but no written time as a public health control (TPHC) procedure was available...If time instead of temperature control is used for TCS* foods, written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request...CDI by informing PIC of requirement and having PIC complete TPHC form during inspection.
0.0
35.
3-501.13; Core - Raw shrimp was being thawed in colander with strainer above it and cool water running over top strainer onto shrimp below...TCS* foods shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 41F or (B) Completely submerged under running water at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 41F for more than 4 hours or (C) Part of the cooking process...CDI by informing PIC of requirement.
0.0
41.
3-304.14; Core - Observed soiled wiping cloths hanging on apron of food worker and wiping cloth sanitizer buckets stored very near clean equipment and utensils...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses, and sanitizer buckets shall be stored to prevent contamination of clean equipment and utensils...Store moist/soiled wiping cloths as stated above, and store sanitizer buckets below and away from clean equipment/utensils. NOTE: Clean cloths can be used as mitts for handling hot plates or pans but must remain clean.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers were stacked while wet, and dishes/food containers in storage had food contact sides up and unprotected. Some clean equipment was stored under sink drain lines...Clean equipment and utensils shall be stored in self-draining position that allows air drying, covered or inverted, and stored where they are not exposed to splash or contamination...Separate pans so they completely air dry before stacking, invert clean dishes on clean surfaces, and do not store equipment under drain lines.
0.5
47.
4-501.11; Core - Several wire shelves were peeling, and three-compartment sink compartments had corner cracks. Table mounted can opener was very rusty (and did not meet ANSI/NSF certification?)...Food service equipment shall be maintained clean and in good repair...Replace shelving with similar approved shelving. Re-solder/weld closed the sink cracks. Do not use caulk to seal cracks. Replace can opener with an approved one OR consider using a hand held can opener that does not have to meet ANSI/NSF certification.
0.5
47.
4-205.10; Core - Observed Black & Decker blenders, Krups grinder that had "Household Use Only" on their labels...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, dunnage racks, undersides of solid metal shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Trash dumpster drain was missing its plug...Trash and recycling receptacles with drains shall have plugs in place...Replace the missing plug.
0.0
55.
6-501.12; Core - Some vent hood filters had grease/soil build-up...Physical facilities shall be maintained clean...Increase filter cleaning frequency.
0.0
55.
6-501.11; Core - Significant ice had accumulated around condenser fans and under unit (on pipes/shelves) in walk-in freezer...Physical facilities shall be maintained in good repair...Remove ice from condenser exteriors, lines and shelves, and repair any ice leaks.
0.5
General Comments
TCS*: Time-temperature control for safety foods...CFPM: Zeb Holben, CFPM Exp. 5-23-2027...DISCUSSION/REMINDER: After handling soiled utensils/dishes at dishwashing area, ensure hands are washed before handling clean equipment and utensils and other items...>>>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: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/16/2022
Score: 95.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed multiple pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were moved to washing area for cleaning.
1.5
16.
4-602.11; Core; Observed black/pink residue buildup inside of the ice bin.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean the ice bin and do so more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, the units were turned down and items moved if needed.
1.5
37.
3-302.12; Core; Observed bottles of water, lemon juice, oils, and wine that did not have a label of what they were.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.- Please label food once removed from bulk supply if not easily recognized.
1.0
44.
4-903.11(A), (B) and (D); Core; Multiple pans were stacked while wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please make sure items are completely air dried before stacking together.
0.5
44.
4-901.11; Core; Observed employee hand drying washed/sanitized pans and plates.- After cleaning and sanitizing, equipment and utensils may not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.- Please do not hand dry items. It has been approved for immediate use only.
0.0
47.
4-501.11; Core; Multiple gaskets throughout are torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets throughout that are torn.
0.0
54.
5-501.114; Core; One of the outdoor trash receptacles is missing a drain plug.- Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.- Please contact your trash company for a drain plug.
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: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/10/2022
Score: 96.5
#
Comments
Points
14.
3-203.12; Priority Foundation; Numerous shellstock tags were not labeled with the date that the last of the shellstock was sold. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI: PIC educated on tag labeling.
1.0
16.
4-601.11 (A); Priority Foundation; Some of the plastic containers used for seafood and stored as clean have a film inside of them. A couple of the knives stored in a pan at the server's station had begun to rust. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Pans were sent back to dish. Discard these pans if the film can't be scrubbed off. Knives were discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A layer of overstocked shrimp and butter measured above 41F in the fryer and saute prep coolers. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was split in half to cool.
0.0
45.
4-903.11(A) and (C); Core; Hotel pans holding clean single-service articles at the server's station contained debris in the bottom. The shelves holding articles on the hot line have a buildup of grease and dust. Single-service/use articles shall be stored by using means that afford protection from contamination until used.
0.5
47.
4-501.11; Core; Prep table shelves holding bins of dry ingredients and a walk-in cooler shelf are heavily rusted. Equipment shall be maintained in good repair. Line the prep table shelf with a nonabsorbent, easily cleanable barrier and replace the shelf in the walk-in.
0.0
49.
4-601.11(B) and (C); Core; The gasket and door frame of the salad flip-top cooler was slightly soiled with residue. Shelving in several locations, such as above the hot line, in dry storage, and in the walk=in cooler, were soiled with debris/residue buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC; eddie@capefearseafoodcompany.com & zach@capefearseafoodcompany.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/10/2022
Score: 95
#
Comments
Points
15.
3-302.11; Priority Foundation; In walk-in cooler, cooked crab cakes were stored directly below raw fish. Food shall be stored according to final cook temperature. CDI-Foods were rearranged.
1.5
21.
3-501.16(A)(1) ; Priority; Butter sauce was being stored under heat lamp, it measured 108-110F. TCS food shall be hot held at 135F or above. CDI- Food was voluntarily discarded. PIC was advised to use Time as a Public Health Control for butter sauce.
1.5
35.
3-501.13; Core; Tuna was being thawed out in Reduced oxygen packaging. Label on package instruct to remove food from packaging when thawing it. Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing it. Remove tuna from the ROP environment before thawing them out.
0.5
43.
3-304.12; Core; Knife at the bar was stored in between alcohol bottle and container. Food employee was observed using a single-use cup to scoop sugar. During pauses in food preparation, utensils shall be stored on a clean surface area to prevent contamination. Utensils used to scoop dry ingredients shall have a handle. CDI- Knife was removed from that area.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean plastic containers were stacked while wet. There has been an improvement since last inspection. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean plates were stored in prep cooler, directly below raw tuna. Hobart mixer attachment was stored hanging from rack and food-contact surface directly touching dusty rack. Clean equipment shall be stored protected from splash, dust or other contamination. Keep clean utensils protected.
0.0
45.
4-903.11(A) and (C); Core; A couple of single-use trays were stored out of the original package and with the food contact surface exposed. Single-service articles shall be stored in the original package or inverted to prevent contamination until used. CDI- Trays were placed inverted.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Dry storage area rack was soiled due to oil container. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean rack.
0.0
55.
6-501.12; Core; Cleaning needed: Walls by 3-comp sink and by dry rack were soiled. Area under the grill needed cleaning. HVAC roof air covers were dusty as well as the cables on top of clean plates by prep line. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas mentioned.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/18/2021
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several plastic containers were stored as clean with sticker on them. Clean ice cream scoops were stored with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were transferred to the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Portioned pasta at prep line measured 48F. TCS food shall be cold held at 41F or below. CDI- Pastas was voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; In outdoor storage, chemical spray bottle did not have label. Working containers used for storing toxic materials shall be clearly identified with the common name of the material. CDI- Chemical was discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean metal pans and bowls were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/09/2021
Score: 95.5
#
Comments
Points
General Comments
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/30/2020
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. Follow-Up: 07/10/2020
Location: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/19/2020
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: 832 SPRING FOREST RD Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/30/2019
Score: 98
#
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.
