Location: 4154 Main at North Hills ST Suite 114 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/27/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut tomatoes were at 45F and cheese was at 43F in a prep top cooler. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool down during the inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; While large improvements have been made since last inspection, a minor amount of containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying. Deductions reduced due to noted improvements.
0.0
45.
4-903.11(A) and (C); Core; Single service food containers were found being stored with their food contact surfaces facing upward, directly below soiled shelving. Single service utensils and equipment shall be stored inverted or otherwise [protected to prevent potential contamination.
0.5
48.
4-302.13; Priority Foundation; Staff could not locate an irreversible high temperature measuring device to test the high temperature sanitizing dishwashing machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR- EHS returning on 4/5 to ensure measuring device has been obtained.
0.5
49.
4-601.11(B) and (C); Core; Shelving above prep/service line has dust accumulation and needs to be cleaned. Reach in cooler (chicken cooler) has food debris building on shelving. Non food contact surface shall be kept free of soil residue and other debris. Full deductions may be taken if this item is repeated.
Location: 4154 Main at North Hills ST Suite 114 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/19/2023
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Throughout the inspection employees continuously rolled a preparation table directly in front of a handwashing sink, blocking the sink from access. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Do not place large equipment in front of handwashing sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce was being held too highly in a prep top cooler (double panned) and was up to 47F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Lettuce was taken to closed refrigeration to cool down before a 4 hour period elapsed.
1.5
44.
4-903.11(A), (B) and (D); Core; Some food containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Reach in cooler has food debris and shelving above prep/service line has dust debris. Non food contact surface shall be kept free of soil residue and other debris.
0.5
55.
6-501.12; Core; Wall beside the raw chicken preparation area has minor soil residue accumulation. Physical facilities shall cleaned at a frequency necessary to keep them clean. Clean this wall.
Location: 4154 Main at North Hills ST Suite 114 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/24/2023
Score: 97
#
Comments
Points
8.
2-301.14; Priority; Observed employee handling soiled dishes, washing the dishes, and then handling/touching the cleaned dishes without washing hands between handling soiled and clean dishes. Hands shall be washed after handling soiled equipment or utensils, before handling clean items. CDI- Employees were educated and hands were washed.
2.0
28.
7-201.11; Priority; Cleaner spray bottle was found being stored with dishes on the clean dish shelving. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Cleaner was separated from the dishes and relocated.
0.0
33.
3-501.15; Priority foundation; Several potentially hazardous foods were being cooled with tightly fitted covering and/or stacked on top of each other. Potentially hazardous foods shall be cooled in containers with loose/no covering to allow cool air transfer. CDI- Items were partially uncovered as needed.
0.5
45.
4-903.11(A) and (C); Core; Box of single service cups was being stored on the floor. Single service items shall be stored at least 6 inches above the floor in order to prevent potential contamination.
0.0
49.
4-601.11(B) and (C); Core; Low boy cooler shelving and walk-in cooler shelving have food debris and need to be cleaned. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment more frequently to prevent contamination.
Location: 4154 Main at North Hills ST Suite 114 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/05/2022
Score: 92.5
#
Comments
Points
6.
2-401.11; Core; Employee drink togo cup with dome style lid with large straw hole stored on top shelf in walkin fridge above food for the restaurant. Employee drink shall be stored where not a source of contamination. Store in designated area separate from food and food items.
0.0
16.
4-601.11 (A); Priority Foundation; Empty pan in steam well explained by PIC that it is clean and ready for food to be placed directly in this pan for lunch has food debris remaining in it. Oily container stored on clean dish rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Items returned to dish area. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Carton of egg whites in ice bath with only bottom of carton in ice at 52F at the top of the product. Ambient air of left under counter reachin in front service area has a gap between the door of the unit and the main unit allowing air to escape (noted on transitional permit item #20). Food prepared this morning and placed in unit is 38F at time of inspection, but ambient air and dressings in the unit overnight are 43.4-44F, indicating the unit is not holding properly.(Currently not a cold holding violation during todays inspection, but could lead to one if inspection where later in the day and the food was in unit longer) Food shall be 41F or less. Eggs discarded. Work order placed to fix door of cabinet unit. Relocate food to other under units as necessary. CDI
1.5
24.
3-501.19; Priority; PIC states that hashbrowns are on time control and was unable to explain how to see the remaining time for the product, only stated the time that the food is allowed and states there is a button on the fryer that is pushed. PIC was unable to tell how much longer the food in the bin had remaining. Food discarded in 10 minutes. CDI
1.5
28.
7-201.11; Priority; Chemical spray bottles store on splash guard of three compartment sink hanging over clean drain board while clean dishes are in sanitizer basin. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Store chemicals in designated, separate area to prevent contamination. Items relocated. CDI
1.0
39.
3-307.11; Core; Trays with bags of bread stored in service hallway behind facility and not under supervision of employees. Other facilities have access to this hallway that is not permitted space. Store bread within facility and permitted space.
0.0
43.
3-304.12; Core; Scoop for peppermint pieces stored in direct contact with individual togo sauce packages. In use utensils shall be stored in a clean, dry location and protected from contamination. Store in clean cup, togo box, wax paper, or container.
0.5
47.
4-501.11; Core; Ambient air of left under counter reachin in front service area has a gap between the door of the unit and the main unit allowing air to escape (noted on transitional permit item #20). Food prepared this morning and placed in unit is 38F at time of inspection, but ambient air and dressings in the unit overnight are 43.4-44F, indicating the unit is not holding properly. Equipment shall be maintained in good repair. Relocate food as necessary. Work order placed for replacement of door.
0.0
48.
4-501.18; Core; Sanitizer solution in three compartment sink oily. The wash, rinse, and SANITIZE solutions shall be maintained clean. Clean sinks, drain and refill solutions an needed.
0.0
49.
4-601.11(B) and (C); Core; Raw chicken debris accumulation on cart used for raw chicken box transport stored in dry storage room and the door knob exiting this room is heavily soiled with raw chicken debris. Gasket to walkin fridge has black residue. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment more frequently to prevent contamination.
0.5
52.
5-402.11; Priority; Soda machines lacking air gap at floor drain (noted on transitional permit item #22). A direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. Adjust drain lines to restore air gap.
1.0
54.
5-501.115; Core; Grease on ground around grease receptacles and pallets on the ground in dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Maintain area with other facilities.
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 Lauren Harden 919-500-0943 Transitional items Complete:2,3,6,13,14,15,18,23,25 Remaining:1,4,5,7,8,9,10,11,12,16,17,19,20,21,22,24 Verification required by December 15, 2022 for soda machine air gaps and time control Follow-Up: 12/15/2022
