Location: 1229 WAKE TOWNE DR RALEIGH, NC 27609-7495 Facility Type: Restaurant Inspection Date: 05/10/2024
Score: 95
#
Comments
Points
16.
4-501.112; Priority Foundation; Hot water sanitizing final rinse does not reach 160F. The final rinse temperature should reach 160F. CDI- All dishes were being washed in 3-compartment sink. *dishes were not currently being washed and machine not in use during time of inspection. Have this machine serviced.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Milk, boiled eggs, yogurt, cream cheese and butter not labeled as using time as a public health control were all holding above 41F. Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure shall be used...CDI by voluntarily discarding food items after breakfast period.
1.5
24.
3-501.19; Priority Foundation; Butter and cream cheese pats, milk, boiled eggs and yogurt were on time as a public health control (written procedure provided), but they were not time marked...TCS* foods using time as a public health control shall follow written procedures and be time marked of when they are removed from temperature control...CDI by discarding these items by end of inspection.
1.5
28.
7-204.11 ; Priority; The chlorine sanitizer in the spray bottle was observed being well above 200ppm ( the test strip turned black and then instantly back to white). Chlorine sanitizers shall be at a concentration between 50-100ppm. CDI- sanitizer remade.
0.0
39.
3-306.11; Priority; [Repeat] Observed containers of oatmeal toppings at buffet line with covers on each of them but no sneeze guard above (in case customers leave topping containers uncovered)...Except for foods that are to be hulled or peeled or washed by consumer before consumption, food on display shall be protected from consumer contamination by use of packaging, food/sneeze guards, or other effective means...CDI by removing items from display/service by end of inspection. Please add another table top sneeze guard.
1.0
45.
4-904.11; Core; Drawers with unwrapped plastic spoons and forks scattered with food contact surfaces facing different directions. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
0.5
48.
4-302.13; Priority Foundation; The establishment does not have a device to measure the final rinse temperature of the dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Verification Required- EHS will return on Monday, May 20, 2024 to verify that an irreversible registering temperature device is available.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] observed soiled buffet line drawers. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
56.
6-305.11; Core; Employee personal items observed being stored with food items on the dry goods shelf. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
Location: 1229 WAKE TOWNE DR RALEIGH, NC 27609-7495 Facility Type: Restaurant Inspection Date: 12/28/2023
Score: 98
#
Comments
Points
10.
5-202.12; Core - Hot water/tempered water at men's and women's bathroom sinks near dining room were at 65-73F...Hot water of at least 100F shall be provided at all handsinks...Increase hot/tempered water at bathroom handsinks to at least 100F.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Milk in dispenser by buffet cereal area was 54F, and milk was not using time as a public health control...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure shall be used...CDI by voluntarily discarding milk after breakfast period and including milk on TPHC form.
0.0
39.
3-306.11; Priority - Observed containers of oatmeal toppings at buffet line with covers on each of them but no sneeze guard above (in case customers leave topping containers uncovered)...Except for foods that are to be hulled or peeled or washed by consumer before consumption, food on display shall be protected from consumer contamination by use of packaging, food/sneeze guards, or other effective means...CDI by removing items from display/service by end of inspection.
0.0
41.
3-304.14; Core - Several moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.5
45.
4-903.11(A) and (C); Core - At least one large box of disposable beverage cups in dry storage room were on floor...Single service disposable food/beverage containers/items shall be stored at least 6 inches above floor...CDI by elevating box of cups above floor. NOTE: Ensure these boxes are elevated above the floor 6 inches using approved shelving to easily clean the floor underneath.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled interior bottoms of refrigerator/freezers, a few buffet line drawers and white wire mesh storage drawers in kitchen...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Sunny Jenkins, Exp. 6-12-2025...DISCUSSION: Quaternary ammonium sanitizer coming out of sanitizer dispenser was greater than 400 ppm (test strip was almost 500 ppm). Adjust sanitizer strength so it is 200-400 ppm
Location: 1229 WAKE TOWNE DR RALEIGH, NC 27609-7495 Facility Type: Restaurant Inspection Date: 04/27/2023
Score: 94.5
#
Comments
Points
6.
2-401.11; Core - A few employees' water bottles were stored in refrigerator and freezer above/near establishment's food...Employees shall eat and drink only in designated areas where contamination of food and clean equipment and utensils cannot result...CDI by properly storing beverages.
0.0
21.
3-501.16(A)(1); Priority - Several hot TCS* foods (not on time control) were less than 135F (see temperature chart)...After properly reheating, hot TCS* foods shall be kept at 135F or above or time as a public health control (TPHC) can be used...CDI by discarding food by end of inspection. TPHC form explained and provided to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Boiled eggs on buffet were at 46-51F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less or placed on time as a public health control (TPHC)...CDI by discarding by end of inspection. Consider adding cold boiled eggs to existing TPHC procedure form.
1.5
24.
3-501.19; Priority Foundation - Butter and cream cheese pats were on time as a public health control (written procedure provided), but they were not time marked...TCS* foods using time as a public health control shall follow written procedures and be time marked of when they are removed from temperature control...CDI by discarding these items by end of inspection.
0.0
39.
3-306.11; Priority - Observed uncovered apples (no "wash fruit before consumption" sign posted) and uncovered containers of hot oatmeal and toppings at buffet lines...Except for foods that are to be hulled or peeled or washed by consumer before consumption, food on display shall be protected from consumer contamination by use of packaging, food/sneeze guards, or other effective means...CDI by removing items from display/service by end of inspection.
1.0
44.
4-903.11(A), (B) and (D); Core - In kitchen, some clean food/beverage containers were stored with food contact sides up and unprotected...Clean food and beverage equipment and utensils shall be protected from contamination and stored covered or inverted...Cover or invert clean containers.
0.0
45.
4-903.11(A) and (C); Core - Observed uncovered coffee filters in kitchen and plastic spoons, forks and knives scattered in drawers under buffet line (handles going in different direction)...Single service disposable food/beverage items shall be protected from contamination...Store filters in their original bag, and store disposable utensils with handles going in one direction to prevent touching food contact surfaces.
0.5
47.
3-304.16; Core - Hotel guests are allowed to made return trips to buffet line, but no sign was posted instructing consumers to take a clean plate with each trip...Self-service consumers shall not be allowed to use soiled tableware, including single-service items, to obtain additional food from display and serving equipment...CDI by providing sign instructing guests to take a clean plate with return trips.
0.0
48.
4-302.13; Priority Foundation - Facility has no dishwasher temperature testing device available...In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided for measuring the utensil surface temperature...Provide required heat sensitive test strips or maximum registering thermometer to meet this requirement...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled buffet line drawers, areas around nozzles on juice machine, and interior bottoms of refrigerator/freezers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
54.
5-501.111; Core - Outside dumpster had one missing top lid...Refuse/recycling receptacles shall be kept in good repair...Replace missing dumpster lid with one that is intact and attached.
0.5
54.
5-501.114; Core - Outside dumpster drain had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
54.
5-501.113; Core - Top lids on cardboard dumpster and one side trash dumpster door were open...Outside trash/recycling receptacles shall have tight-fitting lids or doors...Keep dumpster lids and doors closed when not in use.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Marlon (Jesus) Gavironda, Exp. 8/25/2027...DISCUSSION: Quaternary ammonium sanitizer coming out of sanitizer dispenser was greater than 400 ppm (test strip turned blue). Adjust sanitizer strength so it is 200-400 ppm...Ensure ALL electrical equipment such as buffet hot holding units, etc. meet ANSI/NSF certification or equivalent...Verification required for Item #48 on this report. By May 7, 2023, send photo of irreversible heat sensitive strips or maximum registering waterproof thermometer to be used in kitchen dishwashing machine to Lucy.Schrum@wake.gov or text to 919-868-2565. Follow-Up: 05/07/2023
Location: 1229 WAKE TOWNE DR RALEIGH, NC 27609-7495 Facility Type: Restaurant Inspection Date: 09/16/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Packets of sour cream and butter that are labeled "keep refrigerated" and were planned on being saved measured around 52-56F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was discarded at 1000. PIC said that items are replaced often during breakfast and ice is placed in the containers. EHS advised on either keeping the product at 41F or adding it to the existing TPHC procedure.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean tongs were stored on the splash guard of the bar handwashing sink (but the bar was not operating at the time). Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.
0.0
48.
4-501.14; Core; The wash basin of the three comp sink is soiled with coffee residue buildup. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Clean the sink more often.
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 Report e-mailed to PIC: michael.cook@hilton.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 1229 WAKE TOWNE DR RALEIGH, NC 27609-7495 Facility Type: Restaurant Inspection Date: 03/08/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; The foodservice department does not have a written procedure for the cleanup of bodily fluid spills. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. CDI: No points taken and facility has been sent the template provided by the State for future inspections.
0.0
10.
6-301.14; Core; No handwashing signs were available at either sink in the kitchen nor the at the bar. 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: Signs were provided.
1.0
48.
4-302.13; Priority Foundation; Facility has no dishwasher temp testing device available. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. No points taken and CDI due to the update of the food code as advised by the State.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
