Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/06/2024
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; Nobody on site is a certified food safety manager. The person in charge shall be a certified food protection manager who has has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the dish washing area. Each hand washing sink shall be provided with individual paper towels or a hand drying device. Paper towels were provided during the inspection .
1.0
44.
4-901.11; Core; Saw several metal pan stacked wet. Air dry pans before stacking or cross stack them. Pans were re-arranged.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/23/2023
Score: 99
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the back room. Hand sinks shall be supplied with disposable paper towels. Paper towels were provides once REHS spoke to PIC.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/02/2023
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the prep area. Each hand sink shall be provided with individual paper towels. Paper towels were replenished.
1.0
16.
4-501.114; Priority; Quaternary ammonium sanitizer at the 3 compartment sink is less than 200ppm. Quaternary ammonium sanitizer shall be a minimum of 200ppm at the dish sink. Sanitizer was remixed to 300ppm.
1.5
41.
3-304.14; Core; Quaternary ammonium sanitizer is less than 200ppm in the wiping cloth bucket. Wiping cloth shall be held in sanitizer mixed to the manufacturer's specified concentration. Quaternary ammonium sanitizer was remixed to the correct concentration for the wiping cloth bucket.
0.5
48.
4-302.14; Priority Foundation; No test strips available to test quaternary ammonium. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. REHS left test strips for PIC to use.
0.5
54.
5-501.116; Core; Grease container has build up on the lid. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
0.0
54.
5-501.115; Core; Loose trash on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/09/2023
Score: 97.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Hot-held and cold-held items at the prep line on TPHC (TIME as Public Health Control), with the discard time noted being over an hour ago at start of inspection. CDI- These items verified as having good hot-holding and cold-holding temperatures, so products not discarded. Follow your Company procedures for using TPHC, discarding remaining food when specified.
0.0
28.
7-102.11; Priority Foundation; Multiple dispensers at handwashing sinks with one dispenser at each lacking labeling as a 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- PIC directed to add labeling to these items.
0.0
40.
2-402.11; Core; Food employee lacking 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. Ensure all food handlers wear hat or hair net.
0.0
40.
2-303.11; Core; Food employee wearing bracelet while handling 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. Ensure food employees do not wear watches or bracelets. Have employee remove jewelry and rewash hands. [REPEAT]
1.0
44.
4-903.11(A), (B) and (D); Core; Several small food storage utensils stored as clean at 3-comp sink on the sanitizer side sitting in soiled gooey water. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Bin of soiled items returned to wash side of 3-comp for cleaning.
0.5
49.
4-601.11(B) and (C); Core; Greasy residue accumulation down the sides of equipment between pieces of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.0
54.
5-501.115; Core; Loose litter on ground around the dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the trash and maintain area clean. [REPEAT]
0.5
54.
5-501.116; Core; The grease mini-dumpster has an accumulation of thick grease residue on the exterior. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency of this item.
0.0
55.
6-501.12; Core; Ceiling vent surrounding tiles over main food prep area with dust/residue accumulation [REPEAT]. Residue accumulation along floors under and behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/25/2022
Score: 93
#
Comments
Points
8.
2-301.12; Priority; Front handwashing sink with single knee lever has water that is too hot to allow for proper handwashing, measured at 124F. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, for at least 20 seconds. VR-VERIFICATION REQUIRED. Reduce the dispensed water temperature at this sink to 100-110F. REHS will return tomorrow to verify correction has been made.
0.0
10.
5-205.11; Priority Foundation; Dish area handwashing sink blocked with large plastic bin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bin removed from sink during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several pans stored as clean still have food residue, sticky oil film, sticker residue, and some with marker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled pans returned for cleaning. [REPEAT]
3.0
37.
3-302.12; Core; Labeling missing on several 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. [REPEAT]
1.0
40.
2-303.11; Core; Food employee wearing several bracelets while handling 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. Ensure food employees do not wear watches or bracelets. CDI- PIC directed employee to remove jewelry and rewash hands. [REPEAT]
1.0
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean observed 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.
0.5
47.
4-501.11; Core; The lower right door of the 4-door cold-hold unit has a torn door gasket. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the torn door gasket.
0.0
47.
4-202.11; Priority Foundation; A few plastic pans stored as clean cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged pans voluntarily discarded by PIC during inspection.
0.5
49.
4-601.11(B) and (C); Core; Residue and debris accumulation along door handles, doors and door gaskets of reach-in cold-hold units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
0.0
53.
6-302.11; Priority Foundation; Mens restroom out of toilet paper. A supply of toilet tissue shall be available at each toilet. CDI- Toilet paper restocked during inspection.
0.0
54.
5-501.110; Core; Side door of dumpster and top lid of grease receptacle left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep lids and side doors of dumpsters and grease receptacles closed.
0.0
54.
5-501.115; Core; Loose litter on ground around the dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the trash and maintain area clean.
0.5
55.
6-501.12; Core; Ceiling vent and surrounding tiles over main food prep area with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR-VERIFICATION REQUIRED. Reduce the dispensed water temperature at the front handwashing sink to 100-110F, to allow for proper handwashing. REHS will return tomorrow to verify correction has been made. Follow-Up: 11/04/2022
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 07/28/2022
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several plastic pans with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned to sink for cleaning.
1.5
37.
3-302.12; Core; Labeling missing on containers of 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. [REPEAT]
0.0
40.
2-303.11; Core; Food employee wearing bracelet and another wearing large watch. 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. Ensure food employees do not wear watches or bracelets. CDI- PIC directed employees to remove jewelry and rewash hands. [REPEAT]
0.5
44.
4-903.11(A), (B) and (D); Core; Several cleaned utensils stored hanging low into the dirty dish side of the 3-comp sink where exposed to potential splash contamination. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these utensils to the clean side of the 3-comp sink.
0.0
54.
5-501.114; Core; Dumpster missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Replace the 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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/03/2022
Score: 98
#
Comments
Points
37.
3-302.12; Core; Labeling missing on containers of spices. 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
40.
2-402.11; Core; Food employees with fluffy beards/go-T. 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. Ensure food employees keep facial hair trimmed very short (shorter than eyelashes), or provide beard guards.
0.0
40.
2-303.11; Core; Food employee wearing bracelet. 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. Ensure food employees do not wear watches or bracelets.
0.5
43.
3-304.12; Core; No-handle single-service container left in the large bin of sugar as a scoop. 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, protected location. CDI- Scoop removed during inspection.
0.5
47.
4-501.12; Core; Cutting boards at prep line with soiled score 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 boards.
0.5
49.
4-601.11(B) and (C); Core; Residue accumulation on wire shelving in dish area where clean dishes are stored. Some dust accumulation on table fan in front drive-thru area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.5
53.
6-302.11; Priority Foundation; Mens restroom out of toilet paper. A supply of toilet tissue shall be available at each toilet. CDI- Toilet paper restocked during inspection.
0.0
54.
5-501.110; Core; Side door of dumpster left open and lid of grease receptacle left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep lids and side doors of dumpsters and grease receptacles closed. CDI- Lid/door closed during inspection.
0.0
55.
6-501.12; Core; In the walk-in cooler, dust accumulation on and around the A/C fans. In the dry storage area, some dust accumulation around the ceiling vents. Increase cleaning frequency to these areas.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference, and updated Employee Health Policy emailed to PIC.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/25/2022
Score: 99.5
#
Comments
Points
55.
6-501.12; Core; The ceiling and walls near the main prep line have a heavy buildup of dust.- Physical facilities shall be cleaned as often as necessary to keep them clean. THIS IS A REPEAT ITEM, IF SAME VIOLATION OCCURS DURING NEXT VISIT, FULL (1) POINT WILL BE DEDUCTED.
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 -----PIC cannot sign due to COVID-19 concerns.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 11/24/2021
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleaning procedures in case of vomiting/diarrheal events.- 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, EHS gave procedures to PIC through email.
0.0
10.
6-301.12; Priority Foundation; There were no paper towels at any of the handsinks.- Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.- CDI, The paper towels were restocked.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed multiple metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please do not stack wet dishes together.
0.5
47.
4-501.12; Core; The cutting boards on the prep line area are heavily scored/scratched.- 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.- Please replace/resurface the cutting boards.
0.0
49.
4-602.13; Core; The gaskets have some soil residue buildup and some sides of cooking equipment need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please clean items listed.
0.5
55.
6-501.12; Core; Underneath/behind of equipment needs better cleaning.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors under/behind equipment throughout establishment.
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------------PIC cannot sign due to COVID-19 concerns.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/19/2020
Score: 95.5
#
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.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 11/20/2019
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.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/19/2019
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.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/01/2019
Score: 99.5
#
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.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 11/28/2018
Score: 97
#
Comments
Points
General Comments
Inspection lead and entered by Nicole Bailey. *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.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 07/18/2018
Score: 99
#
Comments
Points
General Comments
*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.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/05/2018
Score: 98.5
#
Comments
Points
General Comments
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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
Location: 3224 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/16/2017
Score: 98
#
Comments
Points
General Comments
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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
