Location: 6901 PLAY GOLF WAY RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 93
#
Comments
Points
16.
4-703.11; Priority; Facility high-temperature dish machine is not reaching a utensil surface temperature of 160F after several runs through the machine. There is an error code present alerting to a low-washing temperature. Equipment food-contact surfaces shall be sanitized reaching a surface temperature of 160F or above in a hot-water mechanical system. Verification required: REHS will return to ensure that dish machine is fixed and sanitizing properly.
1.5
16.
4-602.11; Priority; Debris build-up on facility deli-slicer. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Meat slicer disassembled to be cleaned.
0.0
16.
4-601.11 (A); Priority Foundation; Few date-marking sticker residue observed on clean dishes. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
0.0
21.
3-501.16(A)(1); Priority; Containers of burger patties holding below 135F on grill surface. TCS foods shall be maintained hot at 135F or above. CDI: Burger patties discarded. This violation is a repeat of last inspection. Continuation of this violation will result in full points taken.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods inside flip-top coolers and reach-in units are not reaching 41F or below (see above chart). TCS foods shall be maintained at 41F or below. CDI: Foods moved to walk-in cooler/discarded. Full points taken due to repeat cold-holding violations on the prior three inspections.
3.0
33.
3-501.15; Priority Foundation; Facility is tightly wrapping cooling food items in plastic wrap before they reach 41F (blanched fries, wings, etc.). Observed condensation forming on the surface of thick plastic layer. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, other effective methods. CDI: Food items moved into smaller portions to allow heat transfer. Please refer to provided cooling method guidance and utilize blast cooler for these thicker products.
0.5
35.
3-501.13; Priority Foundation; Sealed bags of brisket thawing inside a water bath at 82F. Thaw in refrigeration or submerged under cool running water at 70F or below. Do not allow the temperature of ready-to-eat or cooked food to rise above 41F. CDI: Food moved to thaw under refrigeration. No points taken at this time.
0.0
38.
6-501.111; Core; Few live flies observed in kitchen area. Premises shall be maintained free of pests.
0.0
39.
3-305.11; Core; Pallet of bread rolls stored underneath handwashing sink and exposed to splash from handwashing. Food shall be protected from contamination by storing food in a clean, dry location away from splash or other contamination. CDI: Bread moved.
0.0
49.
4-601.11(B) and (C); Core; Thorough cleaning needed inside all reach-in units, and on shelving. Debris collecting inside reach-in units. Nonfood-contact surfaces shall be kept clean.
0.5
55.
6-501.12; Core; Dust build-up on ceiling panels in kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. Overall facility cleanliness has improved.
0.0
General Comments
REHS Wall will return on Friday, August 9th 2024 to ensure that high-temperature dish machine is achieving a utensil surface temperature of 160f or above. Follow-Up: 08/09/2024
Location: 6901 PLAY GOLF WAY RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 05/06/2024
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; Pan of burger patties holding below 135F on stove top. TCS foods shall be maintained hot 135F or above. CDI: Burger patties discarded, new patties made and held at 135F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Two containers of pico and guac holding above 41F inside reach-in drawers. TCS foods shall be maintained cold at 41F or less. Noted drawers being propped open after use, allowing cold air to escape. CDI: Drawers pushed closed and food temperature lowering. Please have hinges and gaskets checked to make sure the doors are not catching. Half points taken due to all other TCS items remaining in temperature.
1.5
49.
4-601.11(B) and (C); Core; Cleaning needed inside reach-in units, and on shelving. Nonfood-contact surfaces shall be kept clean. Overall cleanliness improvement noted.
0.0
55.
6-501.12; Core; Black residue growth behind wall of dishwashing machine and around Ecolab sensor. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 6901 PLAY GOLF WAY RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 11/30/2023
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverages in the kitchen are uncovered. One is stored uncovered on the cooking line above a refrigerator. Store beverages covered in low or separate designated location.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pre-cooked Brisket in water thawing is as warm as 68F. Do not allow ready-to-eat food to rise above 41F during thawing. Brisket was moved to the walk-in cooler. . . Pizza Station refrigerator on the left is pooling water inside and not holding food at 41F in the top. Most of temperature problems are likely due to storage. Portioned chicken 50.5F is stacked above the rim of the pan. Buffalo Cheese 46.3F is in a shallow metal pan. Monitor food temperature and maintain at 41F and colder. Top layers of portioned chicken & cheese were discarded.
1.5
35.
3-501.13 ; Priority Foundation; Six sealed bags of cooked Brisket are thawing in food prep sinks. Temperature of meat is 68 degrees F on one package. Thaw in refrigeration or submerged under cool running water. Do not allow the temperature of ready-to-eat or cooked food to rise above 41F. Last inspection, I observed brisket in the same sinks in hot water with meat at 84F. When thawing cooked/ready-to-eat food, do not allow the food to rise above 41F. Brisket was taken to the walk-in cooler today.
1.0
47.
4-502.11(A) and (C); Core; Chip Container / Lexan is badly broken. Do not use broken food containers. Plastic could contaminate the food. Two broken Lexans were replaced & discarded today. . Both Pizza Station Refrigerators are pooling water inside. Repair is needed.
0.5
49.
4-601.11(B) and (C); Core; Can Opener is heavily soiled. Take apart for regular cleaning. There are many metal fragments that indicate blade is not sharp. Knife sharpening company is likely skipping the can opener; manager will have the blade sharpened and can opener was cleaned during inspection. . . Continental Drawer Refrigerator is heavily soiled. Remove accumulated dust & build-up from interior. Extensive cleaning of refrigerators along the cook line are needed.
0.5
55.
6-501.113; Core; Brooms are stored in the kitchen. One broom handle overhangs a prep refrigerator. Store brooms where they will not contaminate food or equipment.
0.5
General Comments
Discussed today prime rib / roast cooking. Minimum final cook temperature is 130F, when held at 130F for 112 minutes. Prime Rib was removed from oven at 109F, remained covered and rose above 130F. Hot holding continues. Cooking options for roast: 135F for 36 minutes, 133F for 56 minutes, 140F for 12 minutes.
Location: 6901 PLAY GOLF WAY RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 06/21/2023
Score: 92
#
Comments
Points
6.
2-401.11; Core; Several uncovered employee beverages are stored on food preparation surfaces. Store employee drinks covered and in a separate area (such as bottom shelf or drink rail)
0.5
10.
5-205.11; Priority Foundation; Handwashing Sink is used to store plastic container full of water in an area where food is actively being prepared. Another handwashing sink is broken. Maintain handwashing sinks in good working order and keep them free of storage. Container was removed.
1.0
16.
4-601.11 (A); Priority Foundation; Food containers, pans have stickers and labels on them after cleaning. Remove stickers and glue, cleaning both the inside the outside of containers during the cleaning process. . . Produce cutting, preparation area is not clean with black residue coating the prep table. Use detergent to clean and rinse the food preparation surface and then sanitize. Cleaning was directed today.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in Cooler is not holding food at proper temperature. Queso 43.5F, Buffalo Chicken Dip 43.4F. Chicken Wings 44.5F, Portioned Chicken & Beef 42.5F, Turkey 43F, Cheese Slices 43.2F. Walk-in Cooler needs to be adjusted. Use thermometer to check food temperature. Maintain food at 41F and colder. Call placed requesting service. . . . Seven sealed bags of Brisket 84F in the preparation sinks. During thawing, cooked and ready-to-eat food shall not rise above 41F. discarded
1.5
28.
7-201.11; Priority; Spray bottles and cleaners are stored on preparation tables and surfaces where food is being prepared. Store cleaners in designated location where contamination to food and surfaces will not occur. Spray bottles were moved.
1.0
33.
3-501.15; Priority Foundation; Queso, Cheese Sauce 116F in sealed plastic container 20 quarts. Rapid Cooling Methods are needed. Do not place thick sauce into plastic containers. Queso was poured into two metal pans and put into the blast chiller.
0.5
35.
3-501.13 ; Priority Foundation; Seven sealed bags of Brisket are thawed in sinks with hot water. Temperature of meat is 84 degrees F. Thaw in refrigeration or submerged under cool running water. Do not allow the temperature of ready-to-eat or cooked food to rise above 41F. Meat was discarded
0.5
41.
3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Wiping cloths shall be held between uses in a container of chemical sanitizer.
0.5
42.
3-302.15; Core; Cilantro, tomatoes and other produce is being cut directly out of packaging. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. discussed today moving produce preparation area to the sink and need to wash in water
0.5
44.
4-903.11(A), (B) and (D); Core; Pans are stacked wet. Allow pans to air-dry before stacking together.
0.0
49.
4-601.11(B) and (C); Core; Can Opener mount on the table is heavily soiled with an orange sludge. Electrical cords attached to the monitor in the grill area are dusty. Upper shelves in the kitchen are dusty, not clean. Maintain equipment clean.
Location: 6901 PLAY GOLF WAY RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 11/01/2022
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Date marking sticker residue observed on clean dishes. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
0.0
16.
4-602.11; Priority; Food and greasy residue build-up inside meat slicer food-contact surface. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Meat slicer disassembled to be cleaned.
1.5
28.
7-201.11; Priority; Several spray bottles of chemical cleaners/sanitizers stored above food or beside food and equipment. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Chemicals moved to safe locations.
1.0
33.
3-501.15; Priority Foundation; Facility is tightly wrapping cooling food items in plastic wrap before they reach 41F. Observed condensation forming on the surface of thick plastic layer. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, other effective methods. CDI: EHS provided cooling method education during inspection and suggests utilizing blast chiller until food items have reached 41F.
0.5
41.
3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Wiping cloths shall be held between uses in a container of chemical sanitizer.
0.5
47.
4-501.12; Core; Cutting board surfaces on grill station flip-top cooler are deeply scored and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized.
0.0
47.
4-501.11; Core; Rust observed on storage racks inside cooler units. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Facility reach-in cooler is significantly leaking water into the basin of the cooler. Facility is attempting to manage the leak by lining the bottom of the cooler with wiping cloths. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of soiling.
Location: 6901 PLAY GOLF WAY RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 07/21/2022
Score: 95
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Food residue and date marking stickers left on several dishes/utensils stored as clean throughout main kitchen area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Repeat Violation. CDI: Items moved to be cleaned.
1.5
16.
4-602.11; Core; Black residue build-up inside a few soda gun nozzles at each bar station. Equipment such as beverage dispensing nozzles shall be frequently cleaned.
0.0
21.
3-501.16(A)(1) ; Priority; Pulled pork inside hot-holding cabinet holding at 118F. Time/Temperature control for safety food shall be maintained at 135F or above. CDI: Pork taken to be reheated to 165F.
1.5
33.
3-501.15; Priority Foundation; Large gallon sized container of tomato based salsa cooling tightly covered, pans of cooling brisket and chicken tinga tightly covered with tin foil and unvented inside walk-in cooler. Cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, other effective methods. CDI: Cooling method education materials provided to PIC to share with staff.
0.5
41.
3-304.14; Core; A couple wet wiping cloths observed in bar areas. Wiping cloths shall be held between uses in a container of chemical sanitizer.
0.0
43.
3-304.12; Core; Several small cups or bowls being used as scoops inside containers of food without dedicated handles. Utensils shall be stored with their handles above the top of the food and the container.
0.0
44.
4-903.11(A), (B) and (D); Core; Core; Several dishes nested wet and retaining water. Equipment and utensils shall be stored in a self-draining position that allows air-drying. Repeat Violation.
0.5
49.
4-601.11(B) and (C); Core; Residue build-up observed on gaskets of reach-in cooler units, dust/debris observed on vent guards inside tall reach-in cooler units, cleaning needed inside cooler units themselves. Grease build-up observed on hood ventilation system above grill station. Cleaning needed on shelving inside walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Repeat Violation.
0.5
55.
6-501.12; Core; Black residue growth in caulking of dishwashing station and behind wall of dishwashing machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
Location: 6901 PLAY GOLF WAY RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 04/26/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink fully blocked by speed rack being used to cool chicken. Handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Speed rack moved.
1.0
16.
4-501.114; Priority; Chemical concentration at mechanical dishwashing machine reading around 10ppml. A chlorine solution shall have a concentration between 12.5 mg/l and 25 mg/l. CDI: Ecolab arrived and adjusted chemical concentration during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Minor food debris and sticker residue on dishes and food storage containers in drying area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
0.0
44.
4-903.11(A), (B) and (D); Core; Several dishes nested wet and retaining water. Equipment and utensils shall be stored in a self-draining position that allows air-drying.
0.5
47.
4-501.11; Core; Rust noted on several storage shelving units in dish washing area, above 3-comp sink, and inside main walk-in cooler. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Minor food debris collecting inside bottoms of tall reach-in coolers. Grease dripping from grill hood ventilation system. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
0.0
55.
6-501.12; Core; Black residue growth in caulking of dishwashing station and behind wall of dishwashing machine. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
Peri Sellew can be reached by phone at (984) 220-7242 or by email at peri.sellew@wakegov.com
Location: 6901 PLAY GOLF WAY RALEIGH, NC 27607 Facility Type: Restaurant Inspection Date: 10/06/2021
Score: 98
#
Comments
Points
5.
Facility does not yet have written 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
38.
6-202.13; Core; Several bee and yellow jacket trapping devices throughout outside bar areas of facility. One trap located over beer taps in the middle of the bar. Insect control devices shall be installed so that the devices are not located over a food preparation area and the fragments or dead insects are prevented from being impelled into exposed food and clean equipment. Traps are designed to contain the insects. Move the trap so it is not over beer taps and clean glasses.
1.0
44.
4-903.11(A), (B) and (D); Core; Several metal trays stored in dish area stacked while wet. Clear cups in drink stations and at top floor bar stacked wet nested. Clean equipment and utensils shall be stored in a self-draining position that allows for air-drying.
0.5
47.
4-501.11; Core; One soda machine grate heavily rusted. Equipment shall be maintained in a state of repair and good condition. Replace soda grate.
0.0
49.
4-601.11(B) and (C); Core; Bottoms of reach-in coolers and freezers, sides of equipment in cook line, drawer cooler bottoms, and areas around cooler door openings are soiled with food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
