Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 06/06/2024
Score: 92
#
Comments
Points
10.
6-301.12; Priority Foundation; Front handsink paper towels are stuck and dispenser lever is stuck in the pushed down position and paper towels are unable to be dispensed. Each handwashing sink shall be provided with individual disposable paper towels. Manager attempted to un-stick dispenser, and stated he has ordered another dispenser. Roll of paper towels added to the top of the dispenser during inspection. Ensure always paper towels available at every handsink.
1.0
38.
6-501.111; Priority Foundation; Live bug crawling on wall behind rice cooker area. Several dead bugs along floor corners in the back of the kitchen. The premises shall be maintained free of insects and pests. Facility using exterminator, recommend increasing frequency of exterminator visits. Keep increasing pest control services.
2.0
39.
3-305.11; Core; Large bins of rice, flour, and other dry goods in back area without lids. Food shall be protected from contamination by storing the food in a location where it is not exposed to splash, dust, or other contamination. Keep foods covered when not actively dispensing. Lids, plastic wrap and metal sheet trays used for lids to cover these items during inspection. Full points taken for repeat
2.0
41.
3-304.14; Core; Wet wiping cloths at make line. Moist wiping cloths shall be stored and submerged in approved clean sanitizer at correct concentration in-between uses. Wet wiping cloths moved to laundry area during inspection. You can keep in-use cloths in bucket of clean bleach sanitizer solution at 50-200ppm, be sure to replace solution frequently and only use for ready-to-eat areas, and separate solution and cloths for raw food items.
0.5
43.
3-304.12; Core; Scoops in flour and cornstarch are portion cups without handle. During pauses in food prep scoops with handles shall be stored above the food with the handles not touching any food product. Scoops removed from containers during inspection.
0.0
47.
4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Rice cooker broken handle and missing hinge cover. Equipment shall be kept in good repair. Start replacing units. Keep food on shelves covered until units are replaced.
0.5
49.
4-601.11(B) and (C); Core; Food and residue buildup along cook line, equipment outsides, and shelving in make line coolers. Flip top cooler lids, bottoms of coolers have food debris, handles and sides of equipment, cart with spices soiled with food debris and residue buildup. Walk-in cooler shelving soiled with food debris. Speed rack holding breading containers soiled with residue buildup. Hood system caked with grease along sides and around filters. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue, and other debris. Clean these areas more frequently. Full points for repeat violation.
1.0
55.
6-501.12; Core; Floors, drain in mop sink area and drain under prep sink soiled with residue buildup. Walls improved on cleaning especially near cook line. Walls and floors in back in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean
1.0
55.
6-501.114; Core; Ice machine in kitchen no working. Pepsi soda machine in dining room that is unused. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises. Remove unnecessary equipment.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 12/12/2023
Score: 92
#
Comments
Points
10.
6-301.11; Priority Foundation; No soap at front handsink. Each handwashing sink shall be supplied with hand cleaning liquid or other approved hand soap. Pump soap dispenser added during inspection. Ensure both handsinks are always stocked with supplies ready for use.
1.0
16.
4-601.11 (A); Priority Foundation; Metal bowls and containers stacked on shelf above three compartment sink with food residue and buildup along inside of containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection.
1.5
23.
3-501.17; Priority Foundation; Cooked chicken, pork and chicken wings in walk-in cooler without date marking. TCS (Time/Temperature Controlled for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. Manager added dated during inspection.
1.5
38.
6-501.111; Core; Several small dead bugs in facility on in walk-in cooler floor, others on floor in floor corners. The premises shall be maintained free of insects and pests. No live bugs seen during visit, keep increasing pest control services. Facility using exterminator, recommend increasing frequency of exterminator visits.
1.0
48.
4-501.14; Core; Three compartment sink soiled with food residue buildup along basins and outside of sink. Warewashing equipment, the compartments of sinks, drainboards and other receptacles shall be cleaned everyday and at a frequency necessary to prevent recontamination.
0.5
49.
4-601.11(B) and (C); Core; Food and residue buildup along cook line, equipment outsides, and shelving in make line coolers. Flip top cooler lids, bottoms of coolers have food debris, handles and sides of equipment, cart with spices soiled with food debris and residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue, and other debris. Clean these areas more frequently. Full points for repeat violation.
1.0
55.
6-501.12; Core; Heavy build-up of soils on walls and floors around and under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Full points taken for repeat violation.
1.0
56.
6-202.11; Core; Light shield missing on ceiling light when first walk into kitchen. Light near back dry goods storage and reach-in freezer also missing shield cover. Light bulbs shall be shielded, coated or shatter-resistant or otherwise protected where there is exposed food, clean equipment, utensils and single-service items. Replace light covers.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 05/10/2023
Score: 91.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at front handsink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Towels placed at location.
1.0
16.
4-601.11 (A); Priority Foundation; Several metal containers stacked as clean on shelf above three compartment sink with food debris and greasy residue on the food portion of the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes moved into three compartment sink to be cleaned.
1.5
38.
6-501.111; Core; Several small live and dead bugs in facility. Dead bug on edge of ice machine, and one in old flip top cooler. Mouse droppings in cabinet in front of facility. Soda machine no longer being used according to manager. Remove dead bugs and droppings and sanitize these areas. Facility using exterminator, recommend increasing frequency of exterminator visits.
1.0
39.
3-305.11; Core; Containers of food stored under rusty shelves in walk in cooler. Lids off on dry storage in back of facility and flour, sugar, and cornstarch containers open and exposed. Food shall be protected from contamination by storing the food in a location where it is not exposed to splash, dust, or other contamination. Keep foods covered. Lids placed on items during inspection.
2.0
47.
4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Rice cooker broken handle and missing hinge cover. Equipment shall be kept in good repair. Start replacing units. Keep food on shelves covered until units are replaced.
1.0
49.
4-601.11(B) and (C); Core; Flip top cooler lids, bottoms of coolers have food debris, handles and sides of equipment, and cook line area and cart with spices soiled with food debris and residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue, and other debris. Clean these areas more frequently.
1.0
55.
6-501.12; Core; Heavy build-up of soils on walls and floors around/under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 01/10/2023
Score: 93.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No towels at front handwash sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Towels placed at location.
1.0
37.
3-302.12; Core; Label containers at grill area. Except for containers holding food that can be readily and unmistakably recognized, food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. No points taken.
0.0
38.
6-501.111; Mouse droppings in cabinet under soda machine. Premises shall be maintained free of pests. Note: Facility has an exterminator. No drippings found elsewhere. Remove droppings and sanitize area. Monitor area.
1.0
39.
3-305.11; Core; Containers of food stored under rusty shelves in walk in cooler. Food shall be protected from contamination by storing the food in a location where it is not exposed to splash, dust, or other contamination. Keep foods covered. Note: Leave a gap in lid if cooling items but cover once cooled down.
2.0
41.
3-304.14; Core; Wiping clothes in cloudy bucket. Wiping cloths held in sanitizer between uses shall be free of food debris and visible soil.
0.5
47.
4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Rice cooker broken handle and missing hinge cover. Equipment shall be kept in good repair. Start replacing units. Keep food on shelves covered until units are replaced.
1.0
49.
4-601.11(B) and (C); Core; Food and soil build up exterior/interior surfaces of reach in coolers and shelving. Non-food contact services shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Soil build-up on walls and floors around/under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.114; Core; Drink cooler not being used. Remove all items from the establishment that are not necessary for its operation.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 10/21/2022
Score: 92
#
Comments
Points
10.
5-205.11; Priority Foundation; Box sitting on edge of handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf
No points taken.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several small containers of chicken other tcs foods stored on top of make line containers at 44-45F. Cold potentially hazardous food shall be kept at 41F or below. Food moved to walk in cooler.
1.5
37.
3-302.12; Core; Labels needed on multiple items of dry goods and items in coolers. Except for containers holding food that can be readily and unmistakably recognized, food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
2.0
39.
3-305.11; Core;
Inspector Comments: 3-305.11; Core; Containers of food stored under rusty shelves in walk in cooler. Food shall be protected from contamination by storing the food in a location where it is not exposed to splash, dust, or other contamination. Keep foods covered. Note: Leave a gap in lid if cooling items but cover once cooled down.
2.0
47.
4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Equipment shall be kept in good repair. Start replacing units. Keep food on shelves covered until units are replaced.
1.0
49.
4-601.11(B) and (C); Core; Handles of reach-in coolers and freezers heavily soiled with food debris and greasy buildup. Sides of equipment throughout facility soiled with greasy food debris residues. Bottoms of coolers and freezers have food debris. Fryer hood heavily soiled with grease buildup. Shelving in walk-in cooler soiled with food debris buildup. Non-food contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas and maintain clean.
1.0
55.
6-501.12; Core; Soil build-up on walls and floors around/under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 07/12/2022
Score: 94
#
Comments
Points
37.
3-302.12; Core; Labels needed on multiple items. Except for containers holding food that can be readily and unmistakably recognized, food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
1.0
39.
3-305.11; Core; Containers of food stored under rusty shelves in walk in cooler. Food shall be protected from contamination by storing the food in a location where it is not exposed to splash, dust, or other contamination. Keep foods covered. Note: Leave a gap in lid if cooling items but cover once cooled down.
1.0
41.
3-304.14; Core; Wet wiping cloth at make line. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses.
0.5
45.
4-903.11(A) and (C); Core; Single service items stored on soiled shelves. Single service items shall be stored by means that afford protection from contamination until used.
0.5
47.
4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Equipment shall be kept in good repair. Start replacing units. Keep food on shelves covered until units are replaced.
1.0
49.
4-601.11(B) and (C); Core; Handles of reach-in coolers and freezers heavily soiled with food debris and greasy buildup. Sides of equipment throughout facility soiled with greasy food debris residues. Bottoms of coolers and freezers have food debris. Fryer hood heavily soiled with grease buildup. Shelving in walk-in cooler soiled with food debris buildup. Non-food contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas and maintain clean.
1.0
55.
6-501.12; Core; Floors and walls throughout facility and ceilings soiled with food debris and greasy residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
4-204.11; Core; Hood system dripping grease. Food prep areas shall keep grease from dripping on food or equipment. Clean hood system.
0.5
56.
6-303.11; Core; Men's room light very dim. Must maintain 20 foot candles in restrooms. Replace/repair bulb.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 05/02/2022
Score: 92.5
#
Comments
Points
15.
3-302.11; Raw chicken stored over beef in walk in cooler. Chicken in plastic wrap stored over beef in reach in freezer In all refrigerators and walk-in cooler, store foods according to final cook temperatures. Moved at time of inspection to bottom shelf. Move to lower shelf at time of inspection. Priority;
3.0
22.
3-501.16 (A)(2) and (B); Priority; Noodles stored in right make line are 46F. Cold potentially hazardous food shall be kept at 41F or below. Noodles moved at time of inspection to left make line. Right make line thermostat adjusted and temperatures dropped to 41 by end of inspection.
3.0
47.
4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Equipment shall be kept in good repair. Start replacing units. Food on shelves is covered. Start replacing shelves.
1.0
49.
4-601.11(B) and (C); Core; Food and soil build up on, but not limited to cooler gaskets and exterior/interior surfaces of reach in coolers and shelving. Non-food contact services shall be clean to sight and touch. Detailed cleaning of kitchen needed.
0.0
50.
5-103.11; Hot water heater not working. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Dawn dish liquid purchased at time of inspection. Current intent to suspend still in effect.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 04/22/2022
Score: 88
#
Comments
Points
15.
3-302.11; Raw chicken stored over raw shrimp in walk in cooler. In all refrigerators and walk-in cooler, store foods according to final cook temperatures. Moved at time of inspection to bottom shelf.
Priority;
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noodles stored in right make line are 44F. Cold potentially hazardous food shall be kept at 41F or below. Use left make line if adjustment to right unit does not lower temps.
1.5
23.
3-501.17; Date marking missing on multiple items in reach in/walk in coolers. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking. Priority Foundation;
1.5
28.
7-202.12; Residential aerosol pesticide cans in kitchen. Toxic materials shall have labeling that states that use is allowed in a food establishment. CDI by removing from establishment. Priority;
1.0
38.
6-501.111; Several small live and dead roaches found in kitchen by handwash sink to left of walk in cooler. The premises shall be maintained free of vermin and insects by using pest control. Contact exterminator, do not use unapproved residential products. Core;
1.0
39.
3-305.11; Core; 2 bags of cabbage stored on walk in cooler floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.
1.0
43.
3-304.12; Core; Found plastic single service containers stored in dry goods and used as a scoop. Use only a scoop with a handle and store in product with handles up and extending out of foods.
0.5
47.
4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Equipment shall be kept in good repair. Start replacing units. Keep food on shelves covered until units are replaced.
1.0
49.
4-601.11(B) and (C); Core; Food and soil build up on, but not limited to cooler gaskets and exterior/interior surfaces of reach in coolers and shelving. Non-food contact services shall be clean to sight and touch.
Detailed cleaning of kitchen needed.
1.0
50.
5-103.11; Priority Foundation; Hot water heater not working. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Dawn dish liquid purchased at time of inspection. Verification required Monday 4/25/22.
0.5
51.
5-205.15; Water heater leaking on floor. Plumbing shall be maintained in good repair. Repair leak. Core;
1.0
55.
6-501.12; Core; Cleaning needed under equipment and shelving. Physical facilities shall 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 Follow-Up: 04/25/2022
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 01/26/2022
Score: 92
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
28.
7-202.12; Priority; Several containers of residential bug spray on shelf with other chemical storage. Poisonous or toxic materials shall be used according to manufactures directions and only if manufactures label instructions state the use is allowed in a food establishment. Employee stated spray is used on back door opening at end of day when going home. Educated to only use pest control company and to remove these chemicals from facility. Chemicals moved to back door to be taken home.
1.0
38.
6-501.112; Core; Bug trap under table near steam wells covered with dead bugs. Dead or trapped insects and other pests shall be removed from the control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests. Contact pest control company to come more frequently and remove and replace traps.
0.0
38.
6-501.111; Core; Live bug crawling under table and on back handsink. The premises shall be maintained free of insects, rodents and other pests. The presence of insects shall be controlled by inspecting the premises, using pest control company, and eliminating harborage conditions.
2.0
39.
3-305.11; Core; Lids on flour, rice and cornstarch bins in back of facility stored on shelves without lids. Employee stated items were used early this morning. 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. Lids added during inspection. Once food is removed from these containers, replace lid.
1.0
44.
4-903.11(A), (B) and (D); Core; Several metal containers stacked on shelf above three compartment sink stacked while wet nested. Cleaned equipment shall be stored in a self-draining position that allows air drying. Cross-stack dishes so they air dry.
0.5
47.
4-501.11; Core; Walk-in cooler shelving rusty and needs to be replaced. Equipment shall be maintained in state of repair and good condition. Shelves shall be smooth and easy to keep clean. Replace more shelving in walk-in cooler.
1.0
48.
4-501.14; Core; Improved cleaning on prep sinks and three compartment sink, but handsinks and outside of three compartment sink soiled with food residues. The compartments of sinks, basins and other equipment used for washing and rinsing utensils shall be cleaned at a frequency necessary to prevent recontamination. Clean the sinks more frequently.
0.5
49.
4-601.11(B) and (C); Core; Handles of reach-in coolers and freezers heavily soiled with food debris and greasy buildup. Sides of equipment throughout facility soiled with greasy food debris residues. Bottoms of coolers and freezers have food debris. Fryer hood heavily soiled with grease buildup. Shelving in walk-in cooler soiled with food debris buildup. Non-food contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas and maintain clean.
1.0
55.
6-501.12; Core; Floor corners, floors under equipment, walls throughout facility and ceilings heavily soiled with food debris and greasy residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Thorough cleaning needed throughout.
1.0
55.
6-501.114; Core; Several items stored in back of dining room storage area piled high with boxes in this area. Ice cream machine in the back of this area. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed. Employee removed boxes from this area during inspection.
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
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 04/28/2020
Score: 92.5
#
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: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 02/03/2020
Score: 93.5
#
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: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 10/15/2019
Score: 93
#
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: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 06/27/2019
Score: 93
#
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: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 12/14/2018
Score: 92
#
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. Follow-Up: 12/21/2018
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 06/26/2018
Score: 93
#
Comments
Points
General Comments
-Facility hours on door state that they open at 11AM but today, they did not open until 11:30 AM and EHS walked in as lights were being turned on and facility was being set up for service. EHS observed that utensil water with rice floating in it and chicken broth (chicken carcass and vegetable in water) were found from previous night at 84F, PIC stated that the items are too hot to change at closing so they are changed first thing in the morning. EHS observed the water being changed during inspection. Also observed dirty wash water with dishes in it from previous night, employee stated that the dishes are usually soaked overnight and then the water is changed in the morning before dishes are actually washed, this is not advised but dishes were not seen being actively washed in the dirty water during inspection. -The prep cooler at the front of the cook line is no longer operating and will be replaced. The old cooler had a piece of metal screwed into the top as a shelf next to the fryers, this is not approved practice and should no be done to the new cooler. *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: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 12/18/2017
Score: 93.5
#
Comments
Points
General Comments
Owner has purchased an NSF soft serve machine, the machine itself has been approved by this department however, it had not been installed at time of inspection. Owner was waiting for approval. Electrical lines and plumbing lines may need installed and permitted, permits will require approval from the Town of Cary. Copies of approvals from Town of Cary are to be kept on site. 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. Failure to comply with temperature requirement after January 1, 2019 will result in violation and point deduction.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 06/08/2016
Score: 96.5
#
Comments
Points
General Comments
The food in the top of the refrigerator was 47 degrees Fahrenheit and should be 41 degrees Fahrenheit if possible. The food should not be any warmer than 45 degrees Fahrenheit in the refrigerator. The refrigerator may need to be serviced or adjusted colder.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 07/17/2012
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Improvement in covering items; some items still uncovered in coolers; food must be covered during storage. Chicken stored over beef in freezer; store in food storage order.
3.0
11.
Minor build up in soda nozzles; be sure to clean regularly to prevent build up.
0.0
36.
Cutting board has dark marks on it; clean and sanitize board and recommend flipping it over and using other side. Prep coolers have water in the bottom; have units serviced to determine source of water. Shelving in walkin cooler rusting and need replacing.
0.5
39.
Open product found in NSF restricted refrigerator; only put packaged or bottled products only; refer to sheet provided at previous inspection. White freezer not ANSI approved; replace with approved equipment.
0.5
40.
Clean: wok station; big bowl; inside smoker; shelving covers in walkin cooler; detail clean fryers; fryers-inside and out; shelving underneath prep surfaces; inside freezer; faucet at mop sink.
0.5
44.
Lots of trash on the ground in dumpster area; have dumpster area cleaned and maintained.
0.5
46.
Clean hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 01/26/2012
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
3.
Correct any wrong handwashing techniques witnessed during inspection.
0.0
10.
Improvement in covering items; some items still uncovered in coolers; food must be covered during storage
1.5
19.
Be sure to label sanitizer bottle.
0.0
24.
Thawing chicken on counters and not by one of the approved methods; refer to approved methods in rule 2609; copy of rule 2609 provided.
0.5
35.
Forks and spoons turned with food contact side up; turn around so handles are up to prevent contamination of food contact side.
0.5
36.
Cutting board has dark marks on it; clean and sanitize board and recommend flipping it over and using other side.
0.5
39.
Open product found in NSF restricted refrigerator; only put packaged or bottled products only; refer to sheet provided at last inspection. White freezer not ANSI approved; replace with approved equipment.
0.5
40.
Clean: wok station; big bowl; inside smoker; shelving covers in walkin cooler; detail clean fryers; can opener.
0.5
43.
Replace broken handle on toilet in women's restroom.
1.0
46.
Clean hood & hood filters.
0.5
48.
Repair back screen door where there are no gaps to prevent flies from coming in.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 07/25/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Several items uncovered in walk-in cooler; food must be covered during storage
1.5
17.
Multiple items in prep cooler above 45F; have unit checked; cold hold all potentially hazardous foods 45F or below.
2.0
34.
Couple of dishes stacked wet; be sure to air dry before stacking.
0.0
36.
Prep cooler not holding temp; most likely due to air conditioning not on in back area; recommend having unit checked; put ice in unit to hold food temps below 45F until unit is checked.
0.5
39.
Open product found in NSF restricted refrigerator; only put packaged or bottled products only; reference sheet provided; not mentioned on previous inspections.
0.0
40.
Clean: wok station; big bowl; inside smoker; shelving in walkin cooler; microwave; detail clean fryers.
0.5
43.
Handwash sink faucet is loose; tighten faucet. Replace broken handle on toilet in women's restroom. Post handwash signs in restrooms.
1.0
46.
Clean hood & hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 02/09/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Food storage improved based on previous inspector`s comments; some rearrangement needed in front reach in freezer; pork mixed with seafood. Many items in walkin cooler uncovered; be sure to cover items when stored in coolers.
1.5
11.
Minor build up in the soda nozzels; be sure to clean regularly to prevent build up; will be back on 2/18/11 to check on cleaning of soda nozzels.
0.0
24.
Thawing chicken on dunage rack in back; must use one of the approved methods of thawing outlined in rule 2609; copy of rule 2609 provided for reference.
0.5
30.
Do not store coats/personal items on food; have a designated location for employee items; do not want personal items contaminating food or single service.
0.0
36.
Cutting board on prep cooler has a lot of deep cuts in it; either flip to other side if not used or replace. Liner in rice hot holder is chipping; have liner replaced.
0.5
39.
Do not wash and reuse soy sauce or like containers for food storage; when product is finished, toss containers; use approved containers for food storage. Not mentioned on previous inspections.
0.0
40.
Clean: rice hot holders; build up on fryers; smoker; outside of rice cooker; faucet at 3 comp sink;
0.5
43.
Handwash sink faucet is loose; tighten faucet. Clean base of toilets in both restrooms.
1.0
46.
Clean hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Encourage employees not to touch food with bare hands especially when handling ready to eat foods; use gloves, utensils, wrap paper, etc. to handle food and prevent the spread of foodborne illnesses.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 08/18/2010
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Store all foods according to the final cook temperature in the freezer. Prepped raw chicken found above seafood and ground pork in the freezer near the back door. EHS will return on Friday August 27th for critical violation check.
3.0
17.
Canned vegetables are temperature treated and must be held hot or cold once opened. If pulling out with raw vegetables for busy times, the bamboo must be in iced container.
2.0
33.
Do not store knives between prep table and flip top cooler, this space cannot be cleaned easily enough for in-use utensil storage.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 05/13/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Store all employee beverages on the lowest possible non-working surface. Employee beverage found on prep table. Recommend using cups with lids and straws instead of bottles to limit mouth-to-bottle-to-hand contact.
1.5
10.
Store all foods according to the final cook temperature in the freezer. Prepped raw chicken found above vegetables in the freezer near the back door. Do not use cardboard boxes to store crispy noodles. All foods must be stored in food grade containers.
1.5
11.
Slicer needed better cleaning at the time of inspection. Make sure that the three compartment sink is set up to wash rinse and then sanitize. Cannot skip the rinse step.
1.5
40.
Microwave and microwave shelf needs cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded. Tai ke li 9/14/09
Location: 2841 Jones Franklin RD RALEIGH, NC 27606 Facility Type: Restaurant Inspection Date: 03/19/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
16.
Chicken holding above wok was below 135F. All foods must be held hot above 135F or cold below 45F. CDI-discarded.
2.0
24.
Foods must be thawed under cool, running water, under refrigeration or as part of the cooking process. Chicken and shrimp observed being thawed in standing water.
0.5
49.
Documentation of approved training - 2 point credit awarded.
