Location: 421 FAYETTEVILLE ST Suite 103 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/15/2024
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core; There is nobody present with a certified food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. This is a repeat item.
1.0
10.
5-205.11; Priority Foundation; A table is blocking access to the hand sink in the dish area. A rolling rack is blocking access to the hand sink in the main prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The table and rolling rack were moved away from the hand sinks once REHS spoke to PIC. This is a repeat item.
2.0
16.
4-501.114; Priority; Quaternary ammonium sanitizer is less than 200ppm at the sanitizing vat at the 3 compartment sink. Quaternary ammonium sanitizer shall be mixed to the manufacturer's specifications(200-400ppm of quaternary ammonium). Adjust the sanitizing dispenser. A follow-up visit will be conducted by February 25th.
1.5
21.
3-501.16(A)(1) ; Priority; Fries are 112F under the heat lamp. Keep all TCS food at or above 135F when held hot. The above fries were voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; Unlabeled cleaner in spray bottle. Label all working containers of cleaners and sanitizers when taken from bulk supplies with the common name. The above cleaner was labeled.
1.0
36.
4-502.11(B); Priority Foundation; A metal stem thermometer is reading 28F in ice water. Calibrate metal stem thermometer to 32F in ice water. The thermometer was voluntarily discarded.
0.0
47.
4-501.11; Core; The walk-in cooler door does not close all of the way. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Location: 421 FAYETTEVILLE ST Suite 103 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/24/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; There is nobody present with a valid certified food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
5-205.11; Priority Foundation; A cart and a rolling rack is blocking access to the hand sinks. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The cart and rolling rack were moved.
1.0
40.
2-402.11; Core; Food service employees are not wearing hair restraints. Food employees shall wear hair restraints such as hats, hair nets or visors.
Location: 421 FAYETTEVILLE ST Suite 103 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/08/2023
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; Food employee observed dumping a bucket of sanitizer into the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education
0.0
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Soy nuggets overstocked in the flip top cooler was found holding around 46-47F. Soy chicken patties soaking in pickle juice was found holding at 54F in the walk-in cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- both food items were immediately broken down into smaller portions and cooled rapidly.
1.5
33.
3-501.15; Priority Foundation; A large container of soy chicken patties in the walk-in cooler is holding at 54F. Cooling shall be accomplished by placing food into shallow pans, separating into smaller or thinner portions, using rapid cooling equipment and other effective methods. CDI- container was broken down into smaller portions.
0.5
48.
4-302.14; Priority Foundation; The facility is using lactic acid sanitizer but they do not have the correct test strips to test it. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- facility switched to bleach sanitizer until the correct test strips are ordered.
0.5
49.
4-602.13; Core; The shelving in the kitchen holding clean dishes has some dust accumulation present and in need of cleaning. The bins storing clean dishes has some food debris in the bottoms. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 421 FAYETTEVILLE ST Suite 103 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/25/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; There is not one present with a valid certified food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
5.
2-501.11; Priority Foundation; A vomit and diarrhea clean up procedure is not available. 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- guidance material provided.
0.0
10.
5-205.11; Priority Foundation; Food employee observed rinsing out a wiping cloth in the handwashing sink. The same food employee was also observed filling a container with water from the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- educated on handwashing sink usage only.
1.0
22.
3-501.16 (A)(2) and (B); Priority; black beans, pico, "boneless" wings overstocked, and rueben "meat" were all above 41F in the prep coolers (see temperature chart). Vegan pork and vegan chili were all above 41F in the walk-in cooler. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- All food items were cooled down by either breaking down amount kept in the containers to smaller portions or moved to other units of refrigeration to cool properly.
1.5
27.
3-202.12 ; Priority; Yellow capsicum powder was found in the kitchen but is not currently being used. FOOD may not contain unAPPROVED FOOD ADDITIVES or ADDITIVES that exceed amounts specified in 21 CFR 170-180 relating to FOOD ADDITIVES, generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed provisions specified in 40 CFR 180 Tolerances for pesticides chemicals in food, and exceptions. CDI- EHS will research and follow up by the next inspection to ensure this additive is approved.
0.0
28.
7-102.11; Priority Foundation; Spray bottles containing chemicals were found without a label identifying what it was. 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- bottles were labeled.
1.0
37.
3-302.12; Core; Dry storage bins holding food were not labeled identifying what it is. 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. CDI- storage bins were labeled.
0.0
43.
3-304.12; Core; Bowls and small plastic pint containers are being used as scoops. 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 and the container.
0.0
49.
4-602.13; Core; The utility fans throughout the kitchen are dusty and in need of cleaning. The outside of the dry storage bins are in need of cleaning. The shelving holding clean dishes above the prep table has some food debris and other residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; The ceiling vents and ceiling tiles in some areas of the kitchen are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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
