Location: 300 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/31/2024
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; Soda nozzles with black microbial film buildup. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- nozzles returned for cleaning during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Salsa and sour cream suspended above holding at 57-65F. Tuna salad in tall cold-hold unit made Monday measured at 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to freezer for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection.
1.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm chlorine. 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). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.
0.5
47.
4-501.11; Core; Torn door gasket on tall cold-hold unit. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the torn gasket.
0.0
47.
4-501.12; Core; Cutting boards at prep areas observed with soiled cut lines. 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. [REPEAT]
Location: 300 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/05/2024
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Date marking labels missing for containers of chicken salad, tuna salad and black beans in the reach in cooler. According to food employee, noted items were prepared two days prior. Discussed with PIC any RTE/ PHF prepared and held in a food establishment for more than 24 hours shall be date marked. CDI-Noted item date marked.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on chemical spray bottles of chlorine sanitizer and degreaser solution. 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
1.0
28.
7-204.11 ; Priority; Spray bottle of chlorine sanitizing solution reading above 200ppm. Required strength must be between 50 to 200 ppm. Spray bottle remixed to 200ppm.
0.0
47.
4-501.12; Core; Cutting board are scored and discolored. 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.
Location: 300 S SALISBURY ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/27/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manger present. 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. Newly permitted facility, have 210 days from date of permitting to finish getting additional staff certified.
0.0
6.
2-401.11; Core; Employee beverages stored above deli case food storage opening. 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 moved during inspection.
0.0
16.
4-602.11; Core; Ice machine with black microbial film buildup. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on chemical spray bottles of full bleach, and sanitizer. Labeling very dark sticker hard to read on bucket 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 to spray bottles during inspection. Recommend lighter color stickers for labeling the sanitizer buckets, or just use a sharpie directly on the bucket.
1.0
38.
6-501.111; Core; A couple fruit flies observed in the back kitchen area. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
53.
6-501.18; Core; In shared mens restroom, urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
0.0
General Comments
Deli meats in shallow open pan in prep unit barley making required temps. Tomato in small deep pan in same unit with great temperature of 38F. Recommend using individual deep metal pans for the deli meats for improved cold-holding. (so better protected from warm air above and down in the cold air).
