Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 06/24/2024
Score: 93.5
#
Comments
Points
10.
5-205.11; Priority Foundation; There were towels placed on the handwashing sink near the three compartment sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The towels were removed from the handwashing sink.
0.0
10.
6-301.11; Priority Foundation; There was no hand soap at the handwashing sink near the three compartment sink. Each handwashing sink must be provided with a supply of hand cleaning liquid, or powder. CDI.. Liquid hand soap was placed at the handwashing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The following items in the pizza make line were being held above 41F. Ham was held at 57F, sliced tomatoes was held at 55F, Sausage was held at 57F, Beef was held at 57, Marinara Sauce was held at 55F, ricotta cheese was held at 58F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food was removed from the make line and placed in the walk-in cooler.
1.5
23.
3-501.17; Priority Foundation; There was no date marking observed at the time of the inspection. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The foods will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. A return visit will be made to see if the item has been corrected.
1.5
28.
7-204.11 ; Priority; The chlorine sanitizer was well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. Chemical Sanitizers applied to Food contact surfaces must meet current requirements. CDI.. The sanitizer was corrected to 200 parts per million.
1.0
39.
3-307.11; Core; There were two containers of dry food items that were not covered. The dry food items were stored under rusty shelves and there was foreign items in one of the containers. Food must be protected from contamination. CDI.. The food containers were covered. The foreign items were remove the dry food item.
0.0
40.
2-402.11; Core; None of the food employees had on hair restraints. Food employee 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, and utensils.
0.0
47.
4-501.11; Core; The Pizza make line was holding at 66F and there was potentially hazardous foods in the unit. Units holding potentially hazardous food must maintain a temperature of 41F or below. Repair the leak in the walk-in freezer. All equipment must be in good repair.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler to remove the debris. Clean the gaskets on the cold hold units. Clean around the cooking equipment. Food-Contact Equipment shall be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
53.
6-302.11; Priority Foundation; There was no toilet tissue in the restroom at the time of the inspection. A supply of toilet tissue must available at each toilet. CDI.. Toilet tissue was placed in the restroom.
0.5
55.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the ice off the floor. Physical Facilities shall be cleaned as often as necessary to keep them clean.
Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Slicer is not clean with food debris accumulated on the underside and unclean build-up on other surfaces. Can Opener is heavily soiled (replacement may be needed). Can Opener mount and slicer mount on table are not clean. Thorough cleaning is needed with detergent. After cleaning and rinsing, apply sanitizer and allow to air-dry. Cleaning and disassembly were started during today's inspection.
1.5
39.
3-307.11; Core; Container of loose french fries has round packages of chicken wings stored inside the container, in contact with the french fries. Do not store anything in contact with the food. Consider using a cover to store on top of the sealed container if needed. Foil Packages of chicken wings taken out of the french fries and moved to shelving today.
1.0
49.
4-601.11(B) and (C); Core; Shelves under all tables are not clean. Regular cleaning of shelves is needed.
0.5
55.
6-501.113; Core; Step Stool is extremely dirty and is stored between the wall and table with the slicer and can opener. Store the step stool where it will not contaminate food or food contact surfaces. Manager moved the stool to the right side/dirty side of the ware washing sink, against the wall.
0.5
55.
6-501.12; Core; Floor is soiled under equipment and near walls. Ceiling vents are dusty. Camera area is very dusty. Maintain physical facilities clean and free of build-up.
0.0
56.
6-303.11; Core; Some light fixtures are not functioning including above the slicer. Restore lighting.
0.0
General Comments
Flour container is not clean and flour from removed from the bucket during today's inspection to move to a clean container.
Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 01/27/2023
Score: 95.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; The manager on duty did not have an employee policy that meets the current rules. Employee must know when stay home while ill. Employees must know what needs to be done before they can return to work. CDI.. A form was left with the employee
0.0
10.
6-301.12; Priority Foundation; The handwashing sink near the walk-in freezer had no paper towel. Each handwashing sink must be provided with a hand drying provision. CDI.. Hand towels were placed at the hand sink.
1.0
28.
7-204.11 ; Priority; The sanitizer solution was well above 200 parts per million in the spray bottles. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount is being used. CDI.. The sanitizer was corrected to 100 parts per million.
1.0
38.
6-501.111; Priority Foundation; There were mice droppings under the soda fountain machine area. The premises shall maintained free of rodents. Take steps to eliminate the pest problem.
1.0
45.
4-903.11(A) and (C); Core; At the drink station single service items were stored with the food contact portion facing up. Single service items must be stored with the food contact portion facing in the same direction. Single service items must be stored where they are not exposed to splash, dust, or other other contamination.
0.5
47.
4-501.11; Core; Repair the gaskets on the cold hold units. Repair the leak in the walk-in freezer to remove the ice ice build up. Equipment must be maintained in a state of good repair.
0.5
49.
4-602.13; Core; Clean out the cabinet to remove the mice waste. Clean the shelves in the walk-in cooler and freezer. Clean the gaskets and around the cooking equipment. Clean the storage selves. Equipment must be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Clean the floor in the walk-freezer to remove the large amount of ice build-up. The ice build could be a trip hazard for the employees. Clean the floor around the pizza oven and food prep areas. Physical facilities must be often necessary to keep them clean.
Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 04/25/2022
Score: 93.5
#
Comments
Points
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure to address the clean up of a vomiting and diarrheal event. CDI.. A written copy was given to the manager on duty.
0.0
9.
3-301.11; Priority; A male employee was cutting cucumbers with his bare hands. Ready-to-eat foods must be handled no bare hand contact. Ready-to-eat foods must be handled by using the following methods: using clean tongs, using clean single service gloves, deli tissue, using dispensing equipment. CDI.. The employee was informed on how to handle ready-to-eat foods. The employee went on to use gloves and discard the items that were cut without gloves being used by the employee.
2.0
16.
4-501.114; Priority; There were several spray bottles that had no measurable signs of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount is being used. CDI... The bottles were corrected to 100 parts per million.
1.5
28.
7-102.11; Priority Foundation; There was a spray bottle that was not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI.. The spay bottle was labeled.
0.0
39.
3-305.14; Core; Cucumbers were being cut and there was a cell phone on the cutting board.The knife used to cut the cucumbers was touching the cell phone. During preparation Food must be protected from sources of contamination. CDI.. The cell phone was moved away from the prep area. The cutting board and knife were cleaned.
1.0
39.
3-307.11; Core; In the walk-in freezer food was stored on shelves with frost and ice build up. Food must be stored in a clean and dry location.
0.0
47.
4-501.11; Core; There was a leak in the walk-in freezer. There was ice on the shelves and pipes in the freezer. All equipment must be in good repair.
0.0
47.
4-501.12; Core; The cutting board on the prep line has deep cuts and marks on the surface of the board. Surfaces such as blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively be cleaned and sanitized, or discarded if they are not capable of being resurfaced.
1.0
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean the shelves in the walk-in freezer to remove the frost and ice build up. Clean the shelves in the walk-in cooler. Clean the gaskets on the cold hold units. Clean around the grill and cooking equipment.
0.5
55.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the large amount of ice build up. The ice build up could be a trip hazard for the employees. Physical facilities must be cleaned as often as necessary to keep them clean.
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: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 09/01/2020
Score: 94
#
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. Follow-Up: 09/11/2020
Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 01/03/2020
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.
Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 04/23/2019
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: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 09/28/2018
Score: 95.5
#
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.
Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 04/05/2018
Score: 97.5
#
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.
Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 03/08/2017
Score: 97.5
#
Comments
Points
General Comments
Starting 1/1/2019 the NC FOOD CODE 3-501-16(A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 800-103 S. NEW HOPE ROAD RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 12/18/2015
Score: 98.5
#
Comments
Points
General Comments
Went to see if the restaurant could be approved for a commissary. The restaurant could not be approved the customer was given a return phone call. Grant was sent an e-mail about the findings.
