Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/21/2024
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Beef bundles overstacked in pan at top section of prep unit holding at 45F in the top portion, 37F down in the pan. In deli case, meat sandwiches holding at 45-50F and at salad bar several items also above 41F as shown in above grid. PIC stated the deli and salad bar items are held on TPHC but temperatures have not been logged yet. Written Methods are available for TPHC. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Top portion of beef bundles moved to colder holding area for active cooling. TCS foods exceeding 41F in deli case and salad bar moved back to walk-in to cool back down before properly logging and starting TPHC (TIME as Public Health Control). Recommend keeping all TCS foods below the fill line of pans so down in the cold air, and use metal pans instead of plastic when possible for these items for improved cold-holding. [REPEAT]
3.0
28.
7-102.11; Priority Foundation; Labeling missing on one spray bottle of window cleaner. 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- Labeling added 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
40.
2-402.11; Core; One food employee observed working with food without wearing a hat or hair net. FOOD EMPLOYEES 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, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees wear a hat or hair net (and beard guard if needed). CDI- Hair covering added during inspection.
0.0
47.
4-501.11; Core; Walk-in cooler door is not fully self-closing. PIC stated a part is on order to reinforce the door hinges. One low prep unit door with torn door seal. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Complete cooler door repairs and replace torn door gasket.
0.0
47.
4-501.12; Core; Large cutting board at prep unit observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the board.
0.5
49.
4-601.11(B) and (C); Core; Black char and food debris build up around stove burners. Greasy residue accumulation along side of fryer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
54.
5-501.114; Core; In shared dumpster area, one of three recycling dumpsters lacking drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact landlord/trash service provider to have missing drain plug replaced.
0.0
54.
5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area, using dry cleaning methods (kitty litter, flat shovel, paint scraper, paper towels) so not washing oily water into storm drains.
0.5
55.
6-501.12; Core; Residue/dust accumulation along walls by cook line. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
General Comments
Lighting appears a bit dim in the walk-in cooler. Maintain to at least 10 foot candles of lighting. Lighting check requested. REHS manager will return to conduct lighting check.
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/21/2024
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage (screw-top) stored above and next to clean dishes on clean dish storage rack. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods at the prep line cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend having prep, walk-in, and tall cold-hold units serviced and temperatures reduced to maintain all TCS foods at 41F or less. Ensure air filters of units have been cleaned, not clogged up, for needed airflow. Kitchen very hot which can also place strain on cold-hold equipment, recommend increasing A/C to kitchen to reduce ambient temperature. For stacks of cheese slices, recommend keeping separate individual pan lid in place and use metal pan. Several TCS foods overstacked in the pans up past the fill line notch of the pan, recommend keeping all TCS foods below the fill line of pans so down in the cold air, and use metal pans instead of plastic when possible for these items for improved cold-holding. [REPEAT]
3.0
24.
3-501.19; Priority Foundation; PIC has Written Methods for items at salad bar and deli case to use Time as Public Health Control (TPHC). No written tracking available. When asked, PIC stated labels are removed from products when pulled from the walk-in cooler and any remaining product at the end of lunch service in these units is discarded. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- PIC to start keeping daily log of the start Time/Temp of each TCS food being placed on TPHC (TIME as Public Health Control). Cold TCS foods must start at 41F or less to use this method.
0.0
40.
2-303.11; Core; Food handler at salad line wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Train employees on Food Code requirements.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket by front register, measured at 0ppm quat. Damp wiping cloths sitting out on counter in front prep area and by back prep line also. Keep wiping cloths in sanitizer between uses. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Remake the sanitizer and verify correct concentration reached.
0.0
43.
3-304.12; Core; Pair of tongs used for fries hung on very low handle at fryer where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes.
CDI- Tongs returned to dish area for cleaning.
0.5
General Comments
Ninja blender labeled for household use only. PIC states it is only used by owner for smoothies. Please remove or add labeling -for Employee Use Only-. When slacking fries, ensure they stay at 41F or less.
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/31/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed an overstacked container of cooked beef was reading between 47-48 F in the flip-top cooler behind the deli section. We discussed only placing one to two layers of cooked beef in the flip-top cooler to allow air to flow around the product. Found containers of sliced turkey chopped grilled chicken was temping between 43-48 F in the salad bar side prep cooler. Further discussion determined the grilled chopped chicken and sliced turkey were improperly cooled the night before. I also found cups of sour cream temping between 47-50 F in the Deli prep cooler. Noted ambient air for deli prep cooler was 45 F. Instructed PIC to adjust the temp of noted prep cooler. Ensure all TCS items are held at 41 F or below. CDI- Noted items were voluntarily discarded or cooled down in the walk-in cooler.
1.5
28.
7-102.11; Priority Foundation; Noted labels missing for squeeze bottles and working spray bottles of bleach. Also noted a spray bottle of bleach improperly labeled as oven cleaner near the three compartment sink. Ensure all chemicals are properly labeled. 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- items properly labeled.
1.0
33.
3-501.15; Priority Foundation; Noted containers of chopped grilled chicken and chicken ceaser were temping between 43-48 F in the salad bar prep cooler. Further discussion determined that the noted containers were tightly wrapped in seran during the cooling process last night. Discussed ensuring TCS items are vented and loosely covered during the cooling process to cool food rapidly. CDI- items voluntarily discarded.
0.5
37.
3-302.12; Core; Found a bulk container of sugar missing a label behind the deli side. 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.
0.0
47.
4-501.11; Core;Cutting boards at back prep units are deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEA
0.5
55.
6-501.114; Core; In back parking storage area, equipment, such as reach-in cooler and flip top cooler, being stored that is no longer needed, no longer used. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove these items. (This is a repeat from last inspection.)
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/30/2023
Score: 95.5
#
Comments
Points
4.
2-201.11 (D )and (F); Priority; Food handler with Band-Aids on hand and lacking gloves working with food. The PERSON IN CHARGE shall ensure that a FOOD EMPLOYEEs are excluded or restricted as required by Food Code. Food handlers with open cuts or Band-Aids on hands/wrists shall wear gloves when working with food. CDI- PIC directed food handler out of food prep area.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Meat bundles over stacked in pans and not cooled to 41F before placing in top section of prep unit to maintain temperature, holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend preparing meat bundles and tuna/chicken salads the day before use to allow cooling after handling in the walk-in cooler. CDI- Moved off-temp foods recently prepared to walk-in cooler to finish active cooling to 41F and less. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Sanitizer buckets observed with original labeling faded completely off. 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- Labeling added during inspection.
0.0
37.
3-302.12; Core; Labeling missing on spices and 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.
0.0
40.
2-402.11; Core; Food handlers lacking hat or hair net, and with fluffy beard lacking beard guard. FOOD EMPLOYEES 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, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees wear hat or hair net when working with food, and beard guard as needed. [REPEAT]
1.0
40.
2-303.11; Core; Several food employees wearing bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Have food employees remove bracelets and rewash hands.
0.0
47.
4-501.12; Core; Cutting boards at back prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
0.0
47.
4-202.11; Priority Foundation; Plastic containers and lids in use or stored as clean, cracked through. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged containers/lids voluntarily discarded by PIC during inspection.
0.5
47.
4-205.10; Core; Ninja food processor labeled for Household Use Only in kitchen. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the Ninja processor.
0.0
54.
5-501.110; Core; Lid of grease dumpster, door of trash compactor, and top lids of cardboard dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain dumpster/compactor doors and lids closed.
0.0
55.
6-501.114; Core; In back parking storage area, equipment being stored that is no longer needed, no longer used, including prep unit and soda cooler. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove these items.
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/23/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Sliced turkey (overstocked), steak, shredded lettuce, and tuna salad in the sandwich prep coolers were all holding above 41F. Several TCS food items along the salad bar holding above 41F (see temperature chart). Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- food items were cooled down.
1.5
33.
3-501.15; Core; Chicken parm tightly wrapped in plastic and covered in the walk-in cooler was holding at 46F. Several containers of sliced turkey and diced chicken prepared today were found tightly wrapped and holding in the salad bar prep coolers between 46-49F.
1.0
40.
2-402.11; Core; Food employee preparing food at the salad bar does not have a hair restraint. FOOD EMPLOYEES 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, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
47.
4-501.12; Core; Some of the cutting boards in the kitchen where sandwiches are prepared are heavily scored and in need of resurfacing. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/08/2022
Score: 96
#
Comments
Points
8.
2-301.14; Priority; Food employee observed dropping something on the floor and picking it up to toss into the trash with gloved hands and then proceeded to handle food. Hands shall be washed during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; After engaging in other activities that contaminate the hands. CDI- educate don the importance of glove change and handwashing when changing tasks.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Steak, shredded lettuce, cooked onions, tuna salad, chicken salad, and cajun chicken in the sandwich prep coolers were all holding above 41F. Several TCS food items in the walk-in cooler prepped today were holding above 41F. Several TCS food items along the salad bar holding above 41F (see temperature chart). Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- food items were cooled down.
TPHC for the TCS items on the salad bar was suggested.
1.5
33.
3-501.15; Core; Several TCS food items cooling in the walk-in cooler and salad bar cooler were tightly wrapped and covered. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.5
General Comments
TPHC is an option for the salad bar only if TCS (Time/Temperature Control) food items start at 41F or less. A log identifying the start time and temperature will be required. **Remember any time that the food items are replenished the clock starts over. Discard is required after 4 hours, No exceptions!
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/18/2022
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Steak prepared today was 58F and Tuna salad was holding at 47F in the sandwich prep station. Turkey and sliced ham at the sandwich prep station was 44F. Buffalo chicken mix was 44F. Corned beef and ham in the walk-in cooler was 47-48F. Shredded lettuce in the salad bar cooler was 44-45F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- All food items were moved to the walk-in to cool properly.
3.0
33.
3-501.15; Priority Foundation; Tuna salad and steak prepared this morning and stored in the flip top cooler for service was holding between 47-58F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: using rapid cooling equipment or other effective methods. CDI- tuna salad and steak was moved to the walk-in cooler and reach-in freezer to cool properly.
0.5
41.
3-304.14; Core; Sanitizer in the buckets tested at 0ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a quaternary ammonium chemical sanitizer solution shall be between 200-400ppm. CDI- sanitizer was changed.
0.0
44.
4-903.11(A), (B) and (D); Core; Some food debris present in the bottom of the container holding clean lids. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination.
0.0
44.
4-901.11; Core; Employee observed towel drying dishes. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/03/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal 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. CDI- guidance material provided.
0.0
16.
4-601.11 (A); Priority Foundation; Some containers being stored as clean have sticker residue present. The vegetable chopper had food debris present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were immediately returned to 3-compartment sink area to be rewashed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some of the sliced deli meats were holding at 45F and Tuna salad was holding at 50F in the sandwich prep station. Turkey and sliced ham in the reach-in cooler were 43F. Diced ham in the salad bar prep cooler was 46F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- All food items were moved to the walk-in to cool properly.
1.5
33.
3-501.15; Core; Diced ham and sliced deli meats prepared this morning and tightly wrapped were all holding above 41F see temperature chart. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.0
33.
3-501.15; Priority Foundation; Tuna salad prepared this morning and stored in the flip top cooler for service was holding at 50F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: using rapid cooling equipment or other effective methods. CDI- tuna salad was moved to the bottom prep cooler to cool properly.
0.0
55.
6-501.12; Core; Some of the light shields are dusty and or have some grease residue and are in need of cleaning. 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 **No signature required due to COVID 19 precautions**
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/14/2020
Score: 97.5
#
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: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/18/2019
Score: 97.5
#
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. Follow-Up: 04/26/2019
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/05/2018
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.
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/07/2018
Score: 97
#
Comments
Points
General Comments
Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all cooler repairs, maintenance, and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2)(B)(ii).
Location: 320 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/12/2017
Score: 98
#
Comments
Points
General Comments
Please note: Effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly.
