Location: 11 W JONES ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/30/2024
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee beverages on cart next to and above food 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- Beverages moved during inspection.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets and at 3-comp sink dispenser, measured at 0-100ppm 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). CDI- Sanitizer manually adjusted in the buckets and retested to verify correct concentration. Repair service called to adjust the 3-comp dispenser.
0.5
45.
4-903.11(A) and (C); Core; A couple stacks of unwrapped uncovered single-service containers stored food-side up. 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. CDI- Containers moved/wrapped during inspection.
0.0
47.
4-501.11; Core; Black n Decker storage cabinet with several damaged hinges in entry area to walk-in cooler. 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 manufacturer's specifications. Repair the cabinet or remove if no longer needed/used.
0.0
47.
4-202.11; Priority Foundation; Spatula stored as clean observed with cracks and pitting along food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatula voluntarily discarded by PIC during inspection.
0.5
55.
6-501.11; Core; Wall corner guard damaged with pieces missing. PHYSICAL FACILITIES shall be maintained in good repair. Replace the corner guard. [REPEAT]
0.0
55.
6-501.16; Core; Mop sitting down in mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. CDI- Mop hung up during inspection.
0.0
55.
6-501.114; Core; A couple large ovens stored in middle prep area that are 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; and Litter. Remove the ovens.
0.5
56.
6-303.11; Core; In walk-in cooler, one bulb out and the other very dim. Maintain lighting brightness in walk-in cooler to at least 10 foot candles. Replace the lightbulbs.
Location: 11 W JONES ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/28/2023
Score: 96
#
Comments
Points
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.
1.0
10.
6-301.14; Core; One handwashing sink in kitchen lacking handwashing sign. 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
23.
3-501.18; Priority; Disposition: Turkey and chickpea salad past 7-day hold allowed (on day 14-15 according to date-marking). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection.
1.5
40.
2-303.11; Core; Food handler wearing 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. CDI- PIC directed staff to remove watch and rewash hands.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0-100ppm 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). CDI- Sanitizer remade during inspection. Recommend when making sanitizer buckets, get the wiping cloth wet under the sanitizer dispenser before adding to the sanitizer bucket.
0.5
43.
3-304.12; Core; Several knives stored in the crack between equipment at the front prep unit. 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- Knives moved during inspection.
0.5
45.
4-904.11; Core; Single-service knives at front service line stored in alternating directions. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Re-Arrange the single-service knives (while wearing gloves) so that handles are all in the same direction.
0.0
51.
5-205.15; Core; The faucet at the 3-comp sink is leaking. A PLUMBING SYSTEM shall be Maintained in good repair. Repair the leak.
0.0
54.
5-501.16; Core; Trash can missing at two kitchen handwashing sinks. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can.
0.0
55.
6-501.11; Core; Wall board pulled away from wall and corner piece damaged/missing on corners by register entrance and by dish room. PHYSICAL FACILITIES shall be maintained in good repair. Repair the wall corners so smooth and cleanable.
0.0
55.
6-501.12; Core; Debris and residue accumulation under behind and around storage shelves in walk-in cooler, behind ice machine and under storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.5
General Comments
Food Allergens Awareness educational material provided for posting.
Location: 11 W JONES ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/20/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; A vomit and diarrhea clean up procedure is not available in this location. 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 were provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; boiled eggs, sliced tomatoes, diced ham, sliced turkey, cut melons and chicken salad in the flip top cooler were holding above 41F. TCS (Time/Temperature Control for Safety foods that are being held cold shall be maintained at 41F or below. CDI- food items were cooled down. Food items are being brought over from Daily planet cafe daily. Use effective methods to keep foods as cool as possible during transport.
1.5
28.
7-102.11; Priority Foundation; A medium sized bucket of blue liquid hooked to the 3-compartment sink does not have a label identifying what the substance is. 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- blue liquid was identified as dish soap and the container was labeled.
1.0
37.
3-302.12; Core; Two medium sized containers of sugar were not labeled. 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
41.
3-304.14; Core; Sanitizer buckets were made with hot water and the concentration tested at 0ppm. Follow manufacturers instructions on the label to properly prepare sanitizer solution. Quaternary ammonium solution shall be between 200-400ppm. CDI- sanitizer buckets were re-made with cool water and tested at 200ppm.
0.5
49.
4-602.13; Core; The shelving in the walk-in cooler has some residue accumulation present. Food debris is present inside of the tracks of the display cooler. 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; The floor in some areas has residue accumulation present. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 11 W JONES ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/31/2018
Score: 99.5
#
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 refrigerator repairs, maintenance, and upgrades accordingly.
Location: 11 W JONES ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/13/2018
Score: 99.5
#
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 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/06/2017
Score: 98.5
#
Comments
Points
General Comments
Notice: Effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repair and upgrades accordingly. NC Food Code 3-501.16 (A) (2) (b) (ii). Recommend using replaceable liners in customer baskets for single service items. Replace burned out lights in ceiling ballasts in kitchen. Clean HVAC vents.
Location: 11 W JONES ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/17/2017
Score: 98.5
#
Comments
Points
General Comments
Effective January 01 2019 NC Food Code Rule # 3-501.16 (A)(2) (B) (ii) will require that all refrigeration equipment must maintain a cold food storage temperature of 41 degrees F. or less. Please plan accordingly.
