Location: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/28/2024
Score: 93
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken in the grill prep cooler was between 57-61F. The ambient air temperature was 73F. Mixed greens and lettuce on TPHC (Time as a Public health Control) were not labeled at the time of inspection and greens were holding between 46-53F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41F or less. CDI- chicken was moved to the walk-in cooler to rapidly cool. Greens were labeled with the time it was placed on the line.
1.5
24.
3-501.19; Priority Foundation; [Repeat] Several containers of greens were not labeled with the time removed from cold holding. TCS* foods using approved time as a public health control shall be time marked so they are not kept longer than 4 hours once removed from temperature control...CDI by labeling product with the time it was put out.
1.5
37.
3-302.12; Core; [Repeat] Bottles/containers of dressings, sauces at front prep line were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles/containers to denote contents.
1.0
40.
2-402.11; Core; [Repeat] At least one worker with facial hair/beard was not wearing a beard restraint...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to effectively cover facial hair.
0.5
41.
3-304.14; Core; [Repeat] Concentration of quaternary ammonium sanitizer in several wiping cloth buckets was less than 200 ppm (required minimum strength for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer (at proper concentration) between uses...Keep wiping cloths in approved sanitized as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core; [Repeat] Utensils and lids for single-service portion cups were observed being stored in containers with food debris present. Clean equipment, utensils and single-service articles shall be stored in a clean, dry location.
0.5
47.
4-501.11; Core; The grill prep cooler is not properly holding foods at 41F or less. The ambient air temperature is 73F. The to-go flip top cooler is also out of service ( all food items are on ice). Equipment shall be maintained in a state of good repair. Repair these coolers.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] Some shelving and refrigerator interiors/door frames were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core; [Repeat] Flooring under equipment was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
Location: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 94
#
Comments
Points
21.
3-501.16(A)(1); Priority - Several TCS* foods were hot holding at less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods or voluntarily discarding. NOTE: After cutting meats, stirring cold ingredients into hot foods, etc., check temperatures of foods to ensure that they are at 135F or above throughout product BEFORE placing into hot holding cabinet or on steam table. If the foods are below 135F, they shall be reheated to 165F or above throughout entire product. Use calibrated thermometer often to check food temperatures.
1.5
24.
3-501.19; Priority Foundation - Time as a public health control (with approved written procedures) is used with leafy greens and rice in containers stored at room temperature, but time stickers on most food containers had times that were past the four hour hold time...TCS* foods using approved time as a public health control shall be time marked so they are not kept longer than 4 hours once removed from temperature control...CDI by voluntarily discarding foods with expired times and putting out fresh product with correct time stamps.
1.5
28.
7-102.11; Priority Foundation - All wiping cloth buckets containing sanitizer were not labeled "sanitizer". One unlabeled spray bottle had light yellow liquid in it...Working containers of sanitizers taken from bulk supplies shall be identified with common name of material inside...CDI by labeling sanitizer buckets and discarding contents of spray bottle.
1.0
37.
3-302.12; Core - Bottles/containers of dressings, sauces at front prep line were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles/containers to denote contents.
0.0
40.
2-303.11; Core - One food worker was wearing a dangling bracelets on wrist...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct worker to remove bracelets while preparing food.
0.0
40.
2-402.11; Core - At least one worker with facial hair/beard was not wearing a beard restraint...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to effectively cover facial hair.
0.0
41.
3-304.14; Core - Concentration of quaternary ammonium sanitizer in several wiping cloth buckets was less than 200 ppm (required minimum strength for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer (at proper concentration) between uses...Keep wiping cloths in approved sanitized as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food pans/containers were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate stacked containers/pans and completely air dry before stacking.
0.5
47.
4-502.11(A) and (C); Core - Top lid on one rice storage bin was cracked...Food service utensils shall be kept in good repair...Replace damaged lid.
0.0
47.
4-501.12; Core - Several small cutting boards had many knife cuts and had many dark stains...Cutting boards with scratches and scores shall be resurfaced or replaced if the can't be effectively cleaned and sanitized...Resurface or replace damaged/stained cutting boards.
0.5
49.
4-601.11(B) and (C); Core - Some shelving and refrigerator interiors/door frames were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
54.
5-501.113; Core - A few dumpster side doors were open...Outdoor trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster doors closed when not in use.
0.0
55.
6-501.11; Core - Back kitchen handsink (by 3-comp sink) was leaking. Some small holes were in kitchen walls, and some caulk was missing by sink splash guards...Physical facilities shall be kept in good repair...Repair leaking drain pipe, seal wall holes, and replace missing caulk.
0.5
55.
6-501.12; Core - Flooring under equipment was soiled, and bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/06/2023
Score: 94.5
#
Comments
Points
10.
6-301.11; Priority Foundation - No soap was available at front area middle handsink...Soap shall be provided at each handsink or group of two adjacent handsinks...CDI by providing soap at handsink.
1.0
10.
6-301.14; Core - No handwash sign was posted at front area middle handsink...A sign that notifies food employees to wash their hands shall be provided at each employee handsink...Post handwashing sign at handsink.
0.0
21.
3-501.16(A)(1); Priority - Some TCS* foods were hot holding at less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods. NOTE: After cutting meats, stirring cold ingredients into hot foods, etc., check temperatures of foods to ensure that they are at 135F or above throughout product BEFORE placing into hot holding cabinet or on steam table. If the foods are below 135F, they shall be reheated to 165F or above throughout entire product.
1.5
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...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures. NOTE: Do not place any foods on make line top areas unless they are 41F or less. Use calibrated thermometers to check food temperatures often.
1.5
28.
7-102.11; Priority Foundation - Red buckets of sanitizer were not labeled as "sanitizer"...Working containers of sanitizers taken from bulk supplies shall be identified with common name of material inside...CDI by labeling sanitizer buckets.
0.0
33.
3-501.15; Priority Foundation - Falafel with canned chick peas was cooling in tightly covered container with 6 to 8 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, adding ice as ingredients, arranging in equipment to provide maximum heat transfer and/or loose covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles/containers of dressings, sauces, a few dry foods, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles/containers to denote contents.
0.0
47.
4-502.11(A) and (C); Core - Blue ice bucket was cracked and damaged...Food service utensils shall be kept in good repair...CDI by discarding bucket.
0.0
48.
4-501.14; Core - Many holes in water sprayers (on top and bottom) in dishwashing machine interior were blocked with paper debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils and ensure equipment performs its intended function...CDI by removing paper from water sprayers holes.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled shelves, metal cabinets under beverage dispensing counter, and refrigerator interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
55.
6-501.11; Core - Several small holes were in kitchen walls, and some caulk was missing in vent hood corners and by sink splash guards...Physical facilities shall be kept in good repair...Seal wall holes, and replace missing caulk.
0.5
55.
6-501.12; Core - Observed soiled flooring under equipment, sinks, and corners in kitchen areas and bathrooms. Some ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods.
Location: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/05/2022
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some metal pans were stored as clean with food debris on them. A couple of clean utensils had food residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were moved to the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). Tomatoes were overstocked and top layer measured 52F, bottom measured 43F. Potentially hazardous foods shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean metal pans 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.
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: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/22/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Two metal pans were stored as clean with sticker residue on them. A couple of clean utensils had food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were moved to the 3-comp sink to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Falafel was being hot held between 126-129F. TCS food shall be hot held at 135F or above. CDI- Food was voluntarily discarded.
1.5
41.
3-304.14; Core; One wet cloth was stored on prep table. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). CDI- Wet cloth was placed in sanitizer bucket.
0.0
45.
4-903.11(A) and (C); Core; Single-use bowls 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- Bowls were inverted.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/08/2021
Score: 95
#
Comments
Points
2.
f2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
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
10.
5-205.11; Priority Foundation; Metal pans was stored in one of the hand sinks. Box of avocados was blocking the other hand sink. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Items were removed from those areas.
1.0
16.
4-601.11 (A); Priority Foundation; Some metal pans were store as clean with food debris or sticker residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Utensils were moved to the 3-comp sink to be properly cleaned and sanitized.
1.5
16.
4-602.11; Core; Soda dispensing nozzles had some black residue build-up. Beverage dispensing nozzles shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
0.0
21.
3-501.16(A)(1) ; Priority; Falafel was being hot held between 121-133F. TCS food shall be hot held at 135F or above. CDI- Food was reheated.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/24/2020
Score: 96
#
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: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/04/2020
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1100 Merchantile DR Suite 100 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/08/2019
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
