Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/14/2024
Score: 94.5
#
Comments
Points
16.
4-602.11; Core; The ice machine guards inside of the machine in the front of the kitchen and the machine upstairs have light residue buildup. The tea urn nozzles upstairs had a large buildup of residue...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean these items more frequently.
0.0
21.
3-501.16(A)(1) ; Priority; Sausage links and patties in the steam table measured 122-133F before the end of breakfast and the facility does not have a preapproved TPHC policy yet in place...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: TPHC discussed and sausage was discarded after breakfast.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The reach-in cooler on the line was maintaining TCS food temperatures of 47F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: TCS in the cooler was voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; A few items like milk, sausage, and ham were not date marked...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: Items were either dated or discarded.
1.5
23.
3-501.18; Priority; A deli container of canned peppers and cooked onions were dated as prepped on 08.01...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen). CDI: Container voluntarily discarded.
0.0
37.
3-302.12; Core; Numerous bottles of dry food and liquid ingredients were not labeled...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food.
1.0
39.
3-305.11; Core; There are boxes of food being stored on the floor of the walk-in freezer. PIC says the week is about to be used for a deep cleaning and reorganization...Food shall be protected from contamination by storing the food: in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 15 cm (6 inches) above the floor.
1.0
43.
3-304.12; Core; A couple of dry ingredients had scoops without handles in them. The ice bin scoops were soiled with water and residue buildup in the bottom. Clean these ice scoop bins more often...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean were stacked together while still wet on the drying rack...Air dry all utensils before stacking them together.
0.0
45.
4-903.11(A) and (C); Core; Coffee filters were stored around the facility outside of the plastic wrap and not in covered containers...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Place these filters in covered containers.
0.0
45.
4-904.11; Core; Plastic spoons were stored with the food-contact surfaces face up at the coffee mug stand in the dining room...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. Single-service articles intended for food or lip contact shall be furnished with the original individual wrapper intact or from an approved dispenser. CDI: Spoons voluntarily removed.
0.0
48.
4-302.13; Priority Foundation; There is no utensil surface testing device for either dish machine (upstairs or downstairs)...In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI: PIC ordered a dish thermometer during the visit.
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/28/2024
Score: 95
#
Comments
Points
6.
2-401.11; Core; Repeat; Employee beverage was found being stored above clean dishes on dish shelving. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
0.5
15.
3-302.11; Priority; One container of raw eggs was found being stored above breaf in a low boy cooler. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed. Deductions will be taken if this item is repeated.
0.0
16.
4-602.11; Core; Interior plate of ice machine has minor residue accumulation. food contact surfaces of equipment such as soda nozzles and ice bins shall be cleaned at a frequency necessary to prevent residue accumulation. Clean this area more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Cut melon in the reach-in cooler was being held at 52F and cut lettuce was at 45F. Cut tomatoes and cheese in another reach-in cooler was holding at 44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut melon was voluntarily discarded and other food was taken to be cooled before a 4 hour period elapsed.
3.0
37.
3-302.12; Core; Containers of fine food ingredients were found with no label. 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- Containers were labeled.
0.0
39.
3-305.11; Core; Repeat; Boxes of food were being stored on the floor of the walk-in cooler and freezer. All food items shall be stored at least 6 inches above the floor in order to prevent potential contamination.
1.0
43.
3-304.12; Core; Repeat; Scoops were being stored in food containers with their handles directly touching the food. One scoop with no handle was being stored in a food container. If utensils are stored inside of food containers, they shall be stored with their handles above the food in order to prevent potential contamination.
0.5
47.
4-501.11; Core; Dishwashing machine downstairs is not currently functioning. Employees are taking dishes to the upstairs dishwashing machine to be washed and sanitized. Reach-in cooler on the prep line stopped functioning correctly today according PIC. Equipment shall be maintained in a state of good repair. Establishment has ordered a completely new dishwashing machine. EHS returning on later date to observe status of downstairs dishwashing machine and see that it has been repaired.
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/27/2023
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverage was found being stored above clean dishes on dish shelving. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.
0.5
16.
4-601.11 (A); Priority Foundation; Slicer blade being stored as clean had food residue remaining. Food contact surfaces shall be kept clean to sight and touch. CDI- Slicer was cleaned during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; While large improvements have been made, one portion of cheese on a prep top unit was holding at 45F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was voluntarily discarded during the inspection.
0.0
23.
3-501.17; Priority Foundation; Multiple ready to eat potentially hazardous foods were not date marked in a low boy cooler on the cook line. Ready to eat potentially hazardous foods shall be dated on the day they were prepared/opened to indicate when they shall be discarded after a 7 day period.
1.5
39.
3-305.11; Core; Box of food was found being stored on the floor of the walk-in freezer. All food items shall be stored at least 6 inches above the floor in order to prevent potential contamination. Deductions will be taken if this item is repeated.
0.0
43.
3-304.12; Core; Scoop was being stored in container of food with the handle touching the food. If utensils are stored inside of food containers, they shall be stored with their handles above the food in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Tongs were bein stored on oven handles in low areas where employees can easily brush against them. Utensils and equipment shall be stored in an area where they are protected from potential contamination. Do not store tongs on low oven handles.
0.0
56.
6-501.110; Core; Personal employee bag was found resting on plates. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/20/2023
Score: 95.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; A couple TCS food at the hot breakfast bar and some sausage patties at the steam table in the kitchen were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above, except when time is used as the public health control. CDI - Foods voluntarily discarded by PIC, REHS recommends using time control for breakfast bar items because they are not held for more than 4 hours and all food items are discarded after breakfast hours.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut melons at the breakfast far and some TCS foods in the glass door refrigerators were holding above 41F. TCS foods in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC voluntarily discarded foods over 45F, air temperature in glass door refrigerator lowered, REHS recommends using time control for breakfast bar items because foods are not held for more than 4 hours and are discarded after breakfast hours.
1.5
25.
3-603.11; Priority Foundation; The consumer advisory has the reminder but does not include disclosure, nor do the food items on the menu are indicated that they are served undercooked. These items are the eggs on the breakfast menu and seared tuna on the dinner menu. A consumer advisory shall include a disclosure and a reminder, a disclosure shall include: A description of the animal-derived foods, such as "cooked to order" or "raw/undercooked"; or identification of the animal-derived foods by asterisking them to a footnote that stated the items are served raw or undercooked or contain/may contain raw or undercooked ingredients. Add disclosure to menu, either with an asterisk to the updated consumer advisory, or by updating the description of the undercooked food items. Email updated menu to REHS, follow-up by 6/30/2023.
0.5
39.
3-306.11; Priority; Observed apples without plastic wrapping and unprotected pastries at the breakfast bar. Food on display shall be protected from contamination by using of packaging; counter, service line, or salad bar food guards; display cases, or other effective means; except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption. CDI - Items removed from breakfast bar, REHS recommends moving pastries under the sneeze guard and apples should be wrapped for protection.
1.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 06/30/2023
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/30/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; A scouring pad was in the handwashing sink by the veg.sink and tubing was in the handwashing sink by the production walk in cooler. Handwashing sinks shall only be used for handwashing. CDI - Items were removed.
1.0
25.
3-603.11; Priority Foundation; The reminder statement does not state that the foods with asterisks are cooked to order. Reminder statements on menus shall include - "This item is cooked to order. Consuming raw or undercooked poultry...." A verification visit will be made no later than December 8, 2022 to ensure menus have been updated - you may email me the corrected menus to melodee.johnson@wakegov.com for review prior to printing them.
0.5
38.
6-501.112; Core; There are ladybugs in a few of the light shields. Dead or trapped birds, insects, rodents and other pests shall be removed from the premises frequently enough to prevent their accumulation, decomposition, or the attraction of other pests. Clean out light shields.
0.0
41.
3-304.14; Core; Damp wiping cloths were stored on countertops/food prep surfaces in the tea station and by prep coolers. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloths were removed/put in sanitizer.
0.5
43.
3-304.12; Core; Scoops were laying flat in bulk containers. Utensils being stored in foods shall be stored above the food. CDI - Scoops were removed from containers and sent to dish area.
0.0
44.
4-903.11(A), (B) and (D); Core; Cocktail forks were being stored with their handles in their containers; plates and bowls on top of prep coolers are being stored with their food contact surfaces exposed. Utensils shall be stored covered or inverted. Store eating utensils in containers with their handles up and dishes covered/inverted.
0.5
45.
4-903.11(A) and (C); Core; A box of food containers was stored on the floor; coffee filters were stored on top of coffee filters in their packaging. Single service/use articles shall be stored at least six inches above the floor and in their original packaging or in a manner that prevents them from becoming contaminated until used. CDI - Box was put on shelving and filters were discarded.
0.5
49.
4-601.11(B) and (C); Core; The fan guards in the walk-in coolers have a buildup of dust and debris; some of the light globes and vents in the hood have a slight buildup of oil; food splash on bottoms shelves and sides of equipment (cookline area, prep tables, storage shelves on backside of prep coolers). Nonfood contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items on a frequent basis.
0.0
55.
6-501.12; Core; There is dust build up on some of the ceiling vents, a box of raw chicken was leaking in the walk-in cooler and the floor drains need cleaning. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
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 *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 12/08/2022
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some utensils, a blender, some bar glasses and a couple of plastic containers were stored as clean with food debris/sticker residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment and utensils were placed at the warewashing area to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded. Rest of the food was moved to other cooler.
1.5
23.
3-501.18; Priority; Tortilla soup (dated 6/13) was being held beyond approved shelf life. Hold potentially hazardous foods at 41 F or below for no more than 7 days. CDI- Food was voluntarily discarded.
0.0
39.
3-305.11; Core; Boxes of food and tray with food on it were stored on walk-in units floors. Food shall be protected from contamination by storing them at least 6 inches above ground. Keep food off the floor.
1.0
45.
4-903.11(A) and (C); Core; Box of single-use lids were stored on floor. Single-use articles shall be stored at least 6 inches above the floor. Keep single-use items off the floor.
0.0
56.
6-403.11; Core; Employee drink was stored next to clean equipment on clean rack. Employees shall eat and drink away from food and clean equipment to prevent contamination. CDI- Drink was removed from that area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/13/2021
Score: 97.5
#
Comments
Points
25.
3-603.11; Priority Foundation; All items on menu containing eggs, poultry, beef or seafood have an asterisk by them when they are not cooked to order and/or use pastuerized eggs. Animal foods and by-products that are served raw or undercooked without being processes to eliminate pathogens shall have a disclosure and reminder statement. A verification visit will be made no later than December 22, 2021 to ensure menus have been corrected as we discussed (follow sample menu.)
0.5
38.
6-501.111; Core; There are drain flies rising out of the drain by the large ice machine in the elevator area. The premises shall be maintained free of insects, rodents and other pests. Increase efforts to rid establishment of drain flies.
0.0
39.
3-305.11; Core; Boxes of coffee are being stored on the floor. Food shall be stored at least six inches above the floor. Store all food on shelving.
0.0
42.
3-302.15; Core; Stickers were on the avocadoes at the serving line. Stickers shall be removed from fruits and vegetables prior to washing them so that they do not become a source of contamination once the fruit/vegetable is cut, combined with other ingredients, cooked or consumed in its ready to eat state. Remove stickers prior to washing fruits and vegetables.
0.5
45.
4-903.11(A) and (C); Core; Coffee filters were being stored on or by coffee pots unwrapped/uncovered in two different areas. Single use/service items shall be stored in their original protective packaging until used or in a manner that prevents them from becoming contaminated until used. CDI - Coffee filters were put in their packaging.
0.5
47.
4-501.12; Core; The brown, red and beige cutting boards are badly scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. Resurface or replace cutting boards.
0.5
47.
4-501.11; Core; The black grate at the beverage dispensing machine is beginning to rust and the ceiling of the microwave is partially detached. All equipment shall be maintained in good repair and easily cleanable. Replace grate and ceiling attachment.
0.0
47.
4-205.10; Core; Half and half is being stored in the chest cooler in the bar area in which the manufacturer's label states " for the storage of non-hazardous bottles and canned products only." Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI accredited program. CDI - Half and half removed from chest cooler.
0.0
48.
4-302.13; Priority Foundation; There is a method available for verifying the surface temperature of utensils that have gone through the dish machine. An irreversible temperature measuring device shall be provided and readily accessible for measuring the surface temperature of utensils that undergo hot water sanitizing in dish machines. CDI - Education; purchase a waterproof thermometer/dish simulator or thermolabels.
0.0
49.
4-601.11(B) and (C); Core; There is burnt on debris in the stackable ovens and the inside of the microwave has dried on food debris. The non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
56.
6-305.11; Core; An employee hat and coat and stored on top of the wrapped water bottles and bottled drinks. Lockers or a designated area shall be provided for the orderly storage of employee clothing. CDI - Items moved to the office.
0.0
General Comments
**The production cooler is not in use do to having an ambient air temperature of 68F+; a service call has been placed.**
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783* Follow-Up: 12/22/2021
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/23/2021
Score: 98.5
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. Follow-Up: 06/30/2021
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/28/2020
Score: 99.5
#
Comments
Points
General Comments
Note: Breakfast buffet is closed. Facility is using digital menus. Breakfast and dinner menus are limited. The following units are turned off; small banquet walk-in cooler, slide door reach-in cooler, salad prep cooler, blast chiller. *Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/17/2020
Score: 97.5
#
Comments
Points
General Comments
Facility has temporarily suspended breakfast buffet operations. *Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/02/2019
Score: 95.5
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 12/12/2019
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/15/2019
Score: 96.5
#
Comments
Points
General Comments
CFPM Fernando Estrada Exp 1/17/23
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/15/2019
Score: 95
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: According to PIC, pickles are made by applying a hot brine to cucumbers. When using this method, the resulting picked may be held no longer than 7 days. If facility wishes to hold pickles longer than 7 days, the brine should be cooled to 41F before being applied to cucumbers or other vegetable. According to PIC, the facility is no longer parcooking chicken. For potentially hazardous foods that are made, frozen, and thawed, the dates of making, freezing, and thawing should be recorded. Follow-Up: 05/25/2019
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/14/2019
Score: 96
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 01/24/2019
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/24/2018
Score: 98
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com NOTE: Hollandaise observed with time marking. Facility no longer pulls out speed racks for prep. Follow-Up: 08/02/2018
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/13/2018
Score: 98
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 02/23/2018
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/06/2017
Score: 98.5
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
NOTE: Facility is currently using Time as a Public Health Control to hold potentially hazardous foods on the breakfast buffet. Procedure and time marking is maintained in binders in the kitchen.
Location: 4100 MAIN AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/02/2017
Score: 99.5
#
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.
