Location: 201 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/17/2024
Score: 96.5
#
Comments
Points
16.
4-501.112; Priority Foundation ; The high temp dish machine is only reaching a final rinse temperature of 148.1 F. In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194F, or less than: for all other machines 180F, and at least 160 F at the dishes. CDI- Facility will wash dishes at the high temp dish machine and sanitize at the 3 compartment sink. This is a repeat from the last two inspection.
1.5
28.
7-102.11; Priority Foundation; Noted label missing on working spray bottle of degreaser. 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- Degreaser relabeled.
0.0
37.
3-302.12; Core; Labeling missing on squeeze bottles of miso aioli, ranch and vinaigrette dressing. 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.
1.0
41.
3-304.14; Core; Noted wet wiping cloths laying across prep table surfaces. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use.
0.0
45.
4-903.11(A) and (C); Core; Noted a pack of pizza boxes were stored on the floor in the dry ingredients closets. Keep all single-service items at least 6 inches off the floor in a clean, dry location.
0.0
47.
4-501.11; Core; The Delfield cooler drawer unit is no longer working. EQUIPMENT shall be maintained in a state of good repair and condition.
0.0
48.
4-302.13; Priority Foundation; PIC does not currently have any testing device to verify required temperature of hot water sanitizing rinse is reached at the dishes. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain a temperature disk or thermal test strips. CDI- PIC educated on new requirement. Obtain an irreversible registering temperature indicator. Sample Thermolabel high-temp test strip provided during time of inspection.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed for the internal surface of the Delfield cooler drawer unit. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Location: 201 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/24/2023
Score: 95.5
#
Comments
Points
10.
6-301.14; Core; Front handwashing sink lacking a handwashing sign. 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- Handwashing signs provided for posting.
0.0
10.
6-301.12; Priority Foundation; Prep area handwashing sink paper towel dispenser is out of paper. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
0.0
16.
4-501.112; Priority Foundation; The high-temperature dish machine sanitizing rinse not reaching a high enough temperature, measured at 147.9F after second run. In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F), or less than 82C (180F), and at least 160F at the dishes (4-703.11). CDI- PIC directed to use 3-comp sink for chemical sanitizing until dish machine can be repaired. Repair the dish machine. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: One container of pasta sauce cold-holding in left side prep cooler at 43.8F. Cheese just placed in the unit from the walk-in cooler still at 40F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS sauce and cheese moved to walk-in cooler for active cooling. Have unit serviced and temperature reduced to ensure TCS foods maintained at 41F and less. PIC to not use this unit for TCS foods until repairs complete.
1.5
23.
3-501.17; Priority Foundation; Date-marking missing on one open container of half-n-half in front service area. 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). Add date mark to prepared TCS foods that will be held over to the next day. CDI- Half-n-half with unknown opened-on date voluntarily discarded by PIC during inspection.
0.0
37.
3-302.12; Core; Labeling missing on 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.
1.0
47.
4-101.19; Core; Heavily damaged ice scoop holder patched together with duct tape, with sticky tape surface in direct contact with ice scoop. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Replace the ice scoop holder or remove damaged holder and use clean pan instead. Ice scoop returned for cleaning during inspection.
0.5
47.
4-501.11; Core; Walk-in cooler door self-sealing mechanism not working, and door gasket torn and bottom section missing. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the door gasket and repair/replace the door self-sealing mechanism.
0.0
47.
4-205.10; Core; Oscar blender labeled for Household Use Only. Except for toasters, stand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove or discard the blender. CDI- PIC labelled blender for -Employee Use Only- during inspection.
0.0
48.
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain a temperature disk or thermal test strips. CDI- PIC educated on new requirement. Obtain an irreversible registering temperature indicator prior to your next inspection.
0.0
54.
5-501.110; Core; Shared dumpster side door 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 side doors and top lids closed. CDI- Door closed during inspection. Recommend adding reminder signage to -Keep Doors Closed-.
Location: 201 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/15/2022
Score: 98.5
#
Comments
Points
16.
4-501.112; Priority Foundation; The hot water sanitizing dish machine is only reaching a final rinse temperature of 152.6F. in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194F, or less than: for all other machines 180F. CDI- dishes can still be washed in the dish washer but please sanitize in the 3-compartment sink afterwards until this issue is fixed. Call someone to come out and service this machine.
1.5
49.
4-602.13; Core; Some food debris and residue present in the bottom of the prep coolers throughout the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 201 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/01/2022
Score: 99.5
#
Comments
Points
16.
4-602.11; Core; The ice machine has a small amount of pink residue along the shield inside. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
49.
4-602.13; Core; Food debris and residue present in the bottom of the prep coolers throughout the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Food debris present on the floor of the walk-in cooler. 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
