Location: 227 FAYETTEVILLE ST Suite 101 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/04/2024
Score: 93.5
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; Employee illness forms not available during inspection . Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses. CDI
0.0
16.
4-501.114; Priority; The dish machine reading at 0ppm for chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. Facility will wash and sanitized dishes in the three compartment sink until chemical dish machine repaired. The manager on duty will call a repair person to fix the machine. Verification visit will be made by January 8th to ensure repairs complete.
1.5
23.
3-501.18; Priority; Noted containers of expresso filling (12/18 and 12/26), cinnamon filling (12/10), dark chocolate filling (12/19) and lemon custard (12/26) held past their 7 day date marking stamp. Noted fillings and custards prepared with the use of milk and heavy cream. Keep fillings for up to 7 days. CDI- Instructed to discard.
0.0
23.
3-501.17; Priority Foundation; Date marking missing for rewrapped chub of roasted turkey in the lowboy cooler. According to food employee the turkey was initially sliced more than 24 hours prior. Discussed with PIC any RTE/ PHF prepared and held in a food establishment for more than 24 hours shall be date marked. CDI-Item date marked.
1.5
28.
7-102.11; Priority Foundation; Noted a label missing for working spray bottle of sanitizer solution and glass 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- Instructed PIC to relabel.
1.0
37.
3-302.12; Core; Labeling missing for working containers of Matcha powder, brown sugar and strawberry powder. Label all spices and 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
41.
3-304.14; Core; Noted wet wiping cloths stored in 0 ppm Quaternary Sanitizer solution. Ensure wet wiping cloths are kept submerged in sanitizer solution in between use. Quaternary Ammonium solution must be maintained between 200-400 ppm. CDI- Quat solution remixed to 200 ppm.
0.5
48.
4-303.11; Priority Foundation; Noted facility is out out detergent solution for chemical dish machine. Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation. Verification required. I will return January 8th to ensure detergent solution replaced.
0.5
49.
4-602.13; Core; Observed powder residue covering the shelving and exterior surfaces of bulk ingredients containers. Also noted some residue build-up along the interior bottom surface of the reach-in cooler, located at the far right hand side of the kitchen. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 227 FAYETTEVILLE ST Suite 101 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/25/2023
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. [REPEAT]
1.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. [REPEAT]
0.0
6.
2-401.11; Core; Employee beverage stored up on prep table with open food. More employee beverages stored above ice storage. 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 beverages moved during inspection.
0.5
10.
6-301.14; Core; Front and middle kitchen handwashing sinks 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.
5-205.11; Priority Foundation; Front kitchen handwashing sink had spray bottle of water hanging off of it and brushes stored on it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle and brushes moved from sink during inspection.
1.0
20.
3-501.14; Priority; Egg whites in large thick plastic container cooling too slowly at rate of 0.02F/min (.05F/min or greater needed). Cooling Rate Needed: [(temp of food) – 41F] / [240 minutes] = [53.3-41]/240= .05F/min needed. Actual Cooling Rate: 53.3F to 51.7F in 76min = 1.6F/76min = .02F/min cooling rate. CDI- PIC moved product to smaller containers for expedited cooling.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in small cube refrigerator cold-holding at 49-50F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend only using this small cube refrigerator for non-TCS foods like raw fruit and vegetables (but Not TCS cut melon/tomato/lettuce/greens).
1.5
23.
3-501.17; Priority Foundation; Date-marking missing on one jug of milk opened yesterday. 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- Known opened-on date added during inspection.
0.0
28.
7-202.12; Priority; Can of fly spray in the kitchen labeled for household use only. POISONOUS OR TOXIC MATERIALS shall be Used according to: LAW, Food Code, Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. CDI- Spray can discarded by PIC during inspection.
0.0
28.
7-201.11; Priority; Sanitizer stored up on prep table during active prep. Spray bottle of cleaner up on prep table. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Sanitizer/cleaner moved to low shelf during inspection. [REPEAT]
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Egg whites in large thick plastic covered container cooling at too slow a rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code 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; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. CDI- Product moved to smaller containers for expedited cooling.
0.5
37.
3-302.12; Core; Labeling missing on spices/powdered 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. [REPEAT]
1.0
43.
3-304.12; Core; No-handle single-service container left as scoop in dry-goods bin (sugars/flours). Another scoop observed with handle down in the food product.
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, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as needed. CDI- Container and scoop moved during inspection.
0.5
47.
4-205.10; Core; Ninja blender labeled for Household Use Only. Except for toasters, stand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove or discard the blender.
0.0
48.
4-302.14; Priority Foundation; PIC unable to locate test kit for the chlorine sanitizer in use at dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [REPEAT]
1.0
49.
4-602.13; Core; Large stand fan with dust accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency of the fan. [REPEAT]
0.0
54.
5-501.16; Core; Front and middle kitchen Handwashing sinks lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at these handwashing sinks.
0.0
General Comments
VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
Location: 227 FAYETTEVILLE ST Suite 101 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/09/2022
Score: 95.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; The facility does not have an employee health policy in place. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- documentation was provided.
0.0
5.
2-501.11; Priority Foundation; Procedures for the clean up of vomit and diarrheal events 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- written procedures were provided.
0.0
8.
2-301.14; Priority; Food employee observed cleaning up a spill on the floor and then returning to prepare food without handwashing. Hands shall be washed before donning gloves for working with food and after engaging in other activities that contaminate the hands. CDI- educated food employee on importance of handwashing.
2.0
9.
3-301.11; Priority; Employee observed touching macarons with bare hands during preparation. 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. CDI- educated the employee on using barriers to handle food in ready-to-eat form.
0.0
28.
7-201.11; Priority; A few chemical spray bottles found stored alongside food items on the shelf. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- chemicals were all moved to an area away from food.
1.0
28.
7-102.11; Priority Foundation; A chemical spray bottle found without a label. 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- bottle was labeled.
0.0
37.
3-302.12; Core; Several dry storage items found without 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.
1.0
48.
4-302.14; Priority Foundation; Chlorine test strips are not available for the chemical sanitizing dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. [Verification Required]- EHS will return by Monday, September 19, 2022 to verify that test strips are available.
0.5
49.
4-602.13; Core; The utility fans being used in the kitchen are coated in dust and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
