Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/21/2024
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some metal and plastic containers have sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/11/2024
Score: 99
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Roast beef bundles overstacked in pan, and stacks of cheese slices both in top section of prep units holding too warm at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Beef moved to colder location for active cooling, and individual lid added to the cheese to hold cold air in. Recommend individual lids for these items, and keep TCS foods fill level to below the fill line of the pans.
0.0
23.
3-501.17; Priority Foundation; Date-Marking: In coffee service area, cow milk and almond milk opened on previous day lacking date-marking. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Unable to determine if within 24 hours of opening. Date-marking added during inspection.
0.0
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
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-100ppm quat, in coffee service area. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Change out sanitizer more frequently to maintain required concentration. CDI- Sanitizer remade during inspection. [REPEAT]
0.5
42.
3-302.15; Core; Avocados in top section of prep unit stored ready-to-cut, observed with stickers still in place. raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Remove stickers and wash produce before cutting. CDI- Avocados returned to kitchen to have stickers removed and rinsed.
0.5
45.
4-903.11(A) and (C); Core; Single-serve cups at front counter in coffee service area uncovered and exposed to potential customer touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep cups in original plastic sleeves, with sleeve pulled up to the drinking surface of the top cup, or use a sneeze guard. CDI- Sneeze protection added during inspection.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/30/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Food Contact Surfaces: Tomato dicer stored as clean with food debris remaining. A few pans stored as clean with sticker residue and food debris/residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans and dicer returned for cleaning. [REPEAT]
3.0
37.
3-302.12; Core; Labeling missing on squeeze bottle of oil and dispenser of clear syrup. 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-labeling added during inspection.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-150ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Change out sanitizer more frequently to maintain required concentration. CDI- Sanitizer remade during inspection.
0.5
47.
4-501.12; Core; Cutting boards at prep units 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]
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/28/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Meat slicer stored as clean with meat residue and debris remaining. Several pans stored as clean with sticker residue remaining, and a few with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning. Meat slicer broken down and returned to dish area for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In front left-side prep unit, cut tomatoes and salsa in top middle section holding too warm at 42-43F. Observed back inside vents of unit with a lot of residue accumulation. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Tomatoes and salsa moved to walk-in cooler for active cooling. Have unit serviced to ensure fans and air-flow to middle section of this unit are optimal.
0.0
39.
3-305.11; Core; Several open pans of food stored uncovered in prep units below wire shelving. In walk-in cooler, open pan of uncovered chicken. 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. Add covers to the stored food.
0.0
40.
2-402.11; Core; One food handler 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. Provide beard guards or face masks for staff or have staff keep facial hair trimmed very short.
0.0
47.
4-501.11; Core; One rusted wire shelving unit in the rear walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusting rack. [R-REPEAT]
0.0
47.
4-501.12; Core; Cutting board at right side prep unit 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.
0.0
47.
4-202.11; Priority Foundation; A couple plastic lids and a plastic pan stored as clean with cracked/torn food surfaces. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged lids/pan voluntarily discarded by PIC during inspection.
0.5
49.
4-601.11(B) and (C); Core; Debris and residue accumulation along top inside vents of prep units, along Vulcan hot-hold unit, low shelving, and reach-in freezer. Panini press has black char accumulation along exterior. 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.
0.5
55.
6-501.12; Core; Residue accumulation along floors under and around equipment and shelving. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [R-REPEAT]
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/10/2023
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in the front prep units 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. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend having these units serviced to reduce temperature so food maintained at required 41F and less.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on sanitizer buckets. 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.
1.0
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.
0.0
41.
3-304.14; Core; Sanitizer bucket stored on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Move bucket to low shelf or place on low riser.
0.0
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
0.5
47.
4-501.11; Core; Rusting wire shelves in the walk-in cooler. Front rear wall prep unit with torn door gaskets. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusting racks and torn gaskets.
0.5
47.
4-202.11; Priority Foundation; A couple spatulas stored as clean are melted and with cracked/pitted food surfaces. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded by PIC during inspection.
0.0
48.
4-204.115; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain a temperature disk or thermal test strips. CDI- PIC educated on new requirement. Obtain an irreversible registering temperature indicator prior to your next inspection.
0.0
49.
4-601.11(B) and (C); Core; Black char accumulation around grill. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area.
0.5
54.
5-501.16; Core; Handwashing sinks lacking trash cans. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure a trash can is provided AT each handwashing sink.
0.5
54.
5-501.110; Core; Side doors left open on dumpster. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. CDI- Doors closed during inspection.
0.0
54.
5-501.114; Core; Trash dumpster missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the drain plug replaced.
0.0
55.
6-501.12; Core; Residue accumulation along floors under and around equipment and shelving. Caulk around dish machine spray area with down-in black residue. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. Replace the caulk so smooth and cleanable.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/19/2023
Score: 97
#
Comments
Points
9.
3-301.11; Priority; Food employee observed handling ready-to eat tortillas with bare hands as well as frozen fries with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. Food employees shall also minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. CDI- educated food employee on barehand contact and employee put on gloves.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cut melons were 44F, provolone cheese 44F, hot dogs 43-44F and hamburgers were holding at 43-44F. 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 listed were cooled down in other units of refrigeration.
0.0
40.
2-402.11; Core; Food employees observed making sandwiches and handling other food items without 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.
4-501.11; Core; a torn gasket on the flip top cooler across from the grill. Equipment shall be maintained in a state of good repair.
0.0
49.
4-602.13; Core; Food debris is present in the tracks of the gaskets in the prep coolers along the main service line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/08/2022
Score: 97.5
#
Comments
Points
16.
4-602.11; Core; A small amount of black residue present along the interior shield of the ice machine. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Food residue and debris found in the blades of the chopper and tomato slicer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC sent items back to be washed.
1.5
41.
3-304.14; Core; The sanitizer bucket in the kitchen tested between 10-25ppm of chlorine. Cloths in use for wiping counters and other surfaces shall be held in a chemical sanitizing solution at concentrations between (chlorine 50-100ppm; quat 200-400ppm). CDI- sanitizer was emptied and now reads at 200ppm quaternary ammonium.
0.5
56.
6-305.11; Core; Employee purse and umbrella found stored on the counter alongside baked cookies and cleaned equipment. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/12/2022
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink in the coffee station. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were provided.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Portioned cups of cut melons and sliced tomatoes were holding at 44F in the flip top cooler on the main service line. Chicken salad made today in the walk-in cooler was covered and holding at 58F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- cut melons and tomatoes were moved to other units of refrigeration to cool properly. Chicken salad was uncovered and allowed to cool down.
0.0
33.
3-501.15; Priority Foundation; Cut melons and sliced tomatoes in the flip top cooler were holding at 44F. Chicken salad in a large container was covered and holding at 58F in the walk-in cooler. 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: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT or other effective methods. CDI- cut melons and tomatoes were moved to other units of refrigeration to cool properly and chicken salad was uncovered to cool properly.
0.5
49.
4-602.13; Core; The vent covers in the walk-in cooler has large dust residue hanging from it and is in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Some food debris present on the floors in the walk-in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/27/2022
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 materials provided.
0.0
16.
4-601.11 (A); Priority Foundation; Food residue and debris found in the blades of the chopper and tomato slicer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC sent items back to be washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The ambient air temperature of walk-in cooler #1 upon entry was 50F. Several food items (chicken salad, cooked veggies, quinoa, sweet potato hash, lemon herb ranch and short ribs) were holding between 47-53F. Tomato basil soup and chili were holding at 43-44F in the walk-in as well. Cream in a carafe on the counter top was 53F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- Chicken salad, cooked veg., quinoa, sweet potato hash, ranch, and short ribs and cream were all voluntarily discarded. All other food items were moved to walk-in cooler #2 or other refrigeration to cool properly. TPHC was discussed for holding cream off temperature control.
1.5
47.
4-501.11; Core; The ambient air temperature of walk-in cooler #1 is 50F and climbing. Equipment shall be maintained in a state of good repair. PIC stated that a work order is submitted for the part and is awaiting approval. Utilize walk-in cooler #2 and other refrigeration units for TCS foods until this unit is fixed.
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: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/14/2019
Score: 96
#
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. Inspection was led by Zach Carter.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/12/2019
Score: 97
#
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: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/03/2018
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. Lauren Plis 919-500-0943 Inspection co-led by Patty
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/26/2018
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 refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2) (B)(ii).
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/09/2017
Score: 97
#
Comments
Points
General Comments
Please note effective January 01, 2019 all cod food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code rule # 3-501.16(A)(2)(b)(ii).
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/07/2015
Score: 97
#
Comments
Points
General Comments
Do not stack items like bowls or salad dressing bottles in top of line prep. coolers. These items can block cold air flow in the prep. cooler. Clean walk in cooler compressor fan covers frequently.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/30/2013
Score: 95.5
#
Comments
Points
General Comments
Recommend having one staff person handle only grill duties since raw meat product is being handled and cooked. It is best practice to have another staff person take the then cooked meats for sandwich assembly. If the grill person should also have to assemble sandwiches they should wash their hands and put on fresh gloves before handling the ready to eat food items.
Location: 11 W JONES ST STE 1509 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/24/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
5.
Hand sanitizer is being used to wash hands at the hand sinks. Use antibacterial soap. Corrected during inspection.
1.5
10.
Salad condiments are in canisters without a weighted lid this is for customer self service.
0.0
11.
Sanitizer is over 400ppm at the bar 3 compartment sink. Sanitizer is less than 200ppm at the 3 compartment sink(kitchen). Use 200-400ppm of quats. Corrected during inspection.
1.5
25.
Provide thermometers for the walkin coolers and prep refrigeration units on the inside of each unit.
0.0
34.
Sheet pans are stacked wet. Air dry before stacking or cross stack.
0.5
35.
Invert single service to go containers. Store single service forks, spoons and knives in a container with the handles up. ( They are currently stored in baskets)
0.5
46.
Provide a minimum of 50 foot candles of light over the sandwich make unit. Call Laura Lerch when completed at 919-398-3669.
0.5
49.
Documentation of approved training - 2 point credit awarded.
