Location: 7 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/20/2024
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple serving containers and squeeze bottles stored as being clean had sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned to dish sink for cleaning. Recommend finding better labeled intended for this purpose, so completely peel off more easily.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Almond Milk and coconut milk in a insufficient ice bath was measuring between 50-48 F. (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI-Voluntarily discarded.
0.0
28.
7-102.11; Priority Foundation; Noted label missing from working spray bottle of Quat sanitizer. 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- Spray bottle relabeled.
0.0
37.
3-302.12; Core; Found a bottle of Sambo Chili Paste missing a 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.
0.0
38.
6-501.111; Priority Foundation; Observed a few gnats near the chemical dish machine area. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by routinely inspecting incoming shipments of FOOD and supplies; routinely inspecting the PREMISES for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control and
eliminating harborage conditions.
1.0
41.
sa3-304.14; Core; Found a working spray bottle of Quaternary Ammonium Sanitizer solution was reading below 200 ppm. Maintain Quaternary Ammonium sanitizer solution between 200-400 ppm at all times.
0.5
47.
4-501.12; Core.Noted cutting boards at 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.
Location: 7 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/13/2023
Score: 92
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [R-REPEAT Issue]
1.0
10.
6-301.14; Core; Kitchen handwashing sink and restrooms that staff use are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
10.
5-202.12; Core; Kitchen handwashing sink hot water only reaching 92F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have sink adjusted so able to provide hot water to at least 100F.
0.0
16.
4-601.11 (A); Priority Foundation; Several pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned to dish sink for cleaning. Recommend finding better labeled intended for this purpose, so completely peel off more easily.
1.5
24.
3-501.19; Priority Foundation; Three large containers of sushi rice being held off of temperature control as shown in above grid, with no tracking in place indicating what time it was removed from hot holding. PIC found Written Methods for sushi rice, showing 6-hour option marked. The extended 6-hour option may only be used for cold-held foods, so for the sushi rice you need to select the 4-hour option. If using time as a public health control up to a maximum of 4 hours: 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. CDI- Sushi rice was labeled with the time it was removed from temperature control. Written Methods template provided to set this back up with the 4-hour selection. Recommend to laminate (so smooth and cleanable) and post the Written Methods as staff reference. [R-REPEAT Issue]
3.0
28.
7-102.11; Priority Foundation; Sanitizer spray bottle labeled as both Sanitizer and Fabuloso, two different products. 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 corrected during inspection.
1.0
40.
2-402.11; Core; Food employee observed preparing food 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. Train staff on Food Code requirements. [R-REPEAT Issue]
0.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottle, measured at 0ppm quat. Maintain chemical sanitizer solution at the required concentration (50-200ppm chlorine, or 200-400quat). Use sanitizer test kit to verify correct concentration. CDI- Bottle returned to dish area to be remade.
0.0
43.
3-304.12; Core; Ice scoop stored in ice machine with handle down in the ice. The other metal ice scoop is stored on wall holder directly next to chemicals storage. Scoop for oatmeal stored in room temperature water, measured at 77F. 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; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Scoops returned to dish area. PIC instructed on ways to improve utensil storage.
0.5
47.
4-501.11; Core; In walk-in cooler silver wire rack is rusted. EQUIPMENT shall be maintained in a state of good repair and condition. Replace/refurbish the rusted rack.
0.0
47.
4-501.12; Core; Cutting boards at 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.
0.5
53.
6-302.11; Priority Foundation; Restroom used by staff out of toilet paper. A supply of toilet tissue shall be available at each toilet. CDI- Toilet Paper replenished during inspection.
0.0
General Comments
The next time you print menus, please improve the Disclosure part of the Consumer Advisory. You may email draft menu to your REHS for review before printing.
Location: 7 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/22/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; The PIC doe snot have a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
5.
2-501.11; Priority Foundation; [Repeat] Vomit and diarrhea clean up procedures are not 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.
0.5
8.
2-301.15; Priority Foundation; Food employee observed washing hands in the 3-compartment sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education was given on where to wash hands and hands were re-washed in an approved sink.
2.0
20.
3-501.14; Priority; Corn chowder cooked yesterday afternoon around 2pm was holding at 48F in the walk-in cooler. Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- corn chowder was voluntarily discarded by PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Roasted peppers overstocked in the flip top cooler was 52F. Oatmeal sitting on the countertop was 69F. 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- the top layer of the roasted peppers were voluntarily discarded. Oatmeal sitting on the counter was voluntarily discarded as well.
0.0
24.
3-501.19; Priority Foundation; Two large containers of sushi rice being held off of temperature control was not labeled indicating what time it was removed from hot holding. If using time as a public health control up to a maximum of 4 hours: 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. CDI- sushi rice was labeled with the time it was removed from temperature control.
1.5
40.
2-402.11; Core; Food employee observed preparing food 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.
Location: 7 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/25/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Vomit and diarrhea clean up procedures are not 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.
4-602.11; Core; The ice machine has some pink and black residue accumulation present. 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. Increase cleaning frequency.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw salmon in the prep cooler was holding at 48F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- salmon was spread out onto a pan and moved to the walk-in cooler to cool.
0.0
25.
3-603.11; Priority Foundation; Consumer advisory for raw fish was not available on the paper menus, online or on the menu screen. if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. CDI- consumer advisory was added to the menu screens and new paper menus were printed during the inspection.
0.5
35.
3-501.13 ; Core; Tuna thawing in the walk-in cooler in a reduced oxygen state. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration as specified in (A) of this section; or Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section.
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: 7 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/18/2020
Score: 92
#
Comments
Points
General Comments
The person in charge stated that they intend to add new grain bowls and a torched salmon to the menu. The person in charge also stated they intend to remove a produce prep sink and replace it with another cooler. This will be referred to plan review. Reach out to the inspector when the dish machine has been repaired and the test kit has been received. 984-239-1105. Follow-Up: 02/28/2020
Location: 7 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/14/2019
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. EHS provided exclusion/restriction guidance materials for employee illness policy. Follow-Up: 03/22/2019
Location: 7 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/01/2018
Score: 96
#
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: 7 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/06/2017
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. NC Food Code Rule # 3-501.16 (A) (2) (b) (ii).
