Location: 223 S WEST ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/20/2024
Score: 98
#
Comments
Points
23.
3-501.18; Priority; Disposition: Datemarking missing on one pan of cut tomatoes prepared a few 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 prep date added during inspection. [REPEAT]
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of Windex and buckets of sanitizer. 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
28.
7-202.12; Priority; Sanitizer concentration in sanitizer buckets too high, measured at 500+ quat. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer adjusted during inspection. Always use sanitizer test kit to verify correct concentration when setting up sanitizer buckets.
0.0
38.
6-501.111; Core; multiple fruit flies and house flies observed in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
40.
2-303.11; Core; Food employee observed wearing large watch while working with food. 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- PIC educated on Food Code requirements. Watch removed during inspection.
0.0
43.
3-304.12; Core; One pair tongs hung on low oven handle where can brush up against pants. 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; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Tongs returned for cleaning during inspection.
Location: 223 S WEST ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/16/2024
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverage (no straw coffee cup) up on dry storage shelf with and above food storage. 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- Employee beverage discarded during inspection.
0.5
10.
6-301.14; Core; Handwashing stations in both restrooms lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Signage provided to PIC for posting.
0.0
16.
4-501.114; Priority; Dish machine sanitizer measured at 25ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Sanitizer dispensing corrected during inspection.
0.0
16.
4-602.11; Priority; Slicer stored as clean observed with residue remaining around the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Slicer broken down for re-cleaning by PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In walk-in cooler, beef sauce and pizza sauce holding at 43F-43.5F. In prep cooler, cooked beets in thick plastic pan sitting up in another empty metal pan in top section of prep cooler holding at 45F. 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. Items in walk-in cooler in this range and exceeding 4 days hold voluntarily discarded by PIC. PIC contacted refrigeration service to have walk-in cooler adjusted down.
1.5
23.
3-501.18; Priority; Salsa verde and romesco cooked pepper sauce both on day 8 of hold. 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- Past date product voluntarily discarded by PIC during inspection.
0.0
37.
3-302.12; Core; Large bins of flour and sugar lacking labeling. 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. CDI- labeling added during inspection.
0.0
40.
2-402.11; Core; Food handler not wearing hat or hair net. 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. CDI- Hair net added during inspection.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm quat. Sanitizer buckets stored on the floor and up on counters with food. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, 200-400ppm quat). 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 dispenser adjusted during inspection and sanitizer buckets remade and moved to appropriate locations.
0.5
42.
3-302.15; Core; Several oranges partially peeled observed in cardboard box with whole oranges with stickers in place. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Remove stickers before washing. Train staff in Food Code requirements.
