Location: 901 W MORGAN ST RALEIGH, NC 27603-1511 Facility Type: Restaurant Inspection Date: 07/10/2024
Score: 95.5
#
Comments
Points
10.
5-202.12; Core; Kitchen handwashing sink hot water only reaching 80F. Kitchen handwashing sink by the dish machine area is not functioning. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Have entry sink adjusted so able to provide hot water to at least 100F. Finish repairs to the dish area handwashing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In the side cooler drawers, chicken, fish, and tofu dated for yesterday cold-holding above 41F as shown in above grid. At the left prep unit, burger patties at 43F and Brussel sprout slaw at 45F. In the right prep unit risotto at 45F and shrimp stuffing at 46F. 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 for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Ensure TCS foods are at 41F and less before placing in top sections of prep units to then hold the temperature. Recommend hanging a large digital clock in the kitchen that displays the date, to reduce staff confusion when date-marking prepared products. Recommend at very start of day to do temperature checks of TCS foods in each cold-hold unit to establish equipment functionality.
1.5
23.
3-501.18; Priority; Disposition: In basement walk-in, container of cooked potatoes datemarked 6/22, more than 7 days ago. In main kitchen drawer units, several foods prepared today have yesterday date. Recommend walkthru at end of each day to catch any needed datemarking or disposition (going on day 8) items, and to hang a large digital clock in the kitchen that has the date. 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.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on several spray bottles of chemicals and a couple buckets of 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- Labeling added during inspection.
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0ppm quat. Some buckets did not have enough sanitizer to fully submerge the towel. 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 buckets remade during inspection.
0.5
47.
4-501.11; Core; Rusted equipment racks throughout. In main kitchen walk-in cooler, flooring seams are not fastened down, can allow for entry of residue. Walk-in cooler door is not self-closing. 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 manufacturers specifications. Repair/replace these items. [REPEAT]
0.5
General Comments
Provided updated Food Allergens Awareness educational material. Par-Cooking application and temperature log template for chicken sent to PIC, reviewed, and approved. Dishes on rack by dishwasher handwashing sink are exposed to potential splash contamination when handwashing sink operating. Sink is broken, not currently operating. Add sheet of plexiglass or other smooth/cleanable splashguard along the back side of the dish rack before the handwashing sink repairs are complete, or move the rack or dishes out of the splash area.
Location: 901 W MORGAN ST RALEIGH, NC 27603-1511 Facility Type: Restaurant Inspection Date: 06/27/2023
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some plates and bowels stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food items inside reach in unit (see temps above) 49-53F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded. Repeat.
3.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes and plates stored with food surfaces exposed to ceiling. Utensils shall be stored in a self draining position that allows air drying and covered or inverted.
0.5
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout kitchen. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Repeat.
Location: 901 W MORGAN ST RALEIGH, NC 27603-1511 Facility Type: Restaurant Inspection Date: 03/07/2023
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw beef stored over raw veggies. Foods shall be stored based on final cook temps. CDI: Items rearranged.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods inside drawer cooler and Make line/reach in at Sautee (See list above) 45F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items moved to walk in. Repeat.
1.5
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout kitchen. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Repeat.
Location: 901 W MORGAN ST RALEIGH, NC 27603-1511 Facility Type: Restaurant Inspection Date: 08/16/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Foods inside drawer cooler and reach in at grill area (See list above) 45-62F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded and others moved to walk in.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors, walls and ceilings throughout kitchen. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
Location: 901 W MORGAN ST RALEIGH, NC 27603-1511 Facility Type: Restaurant Inspection Date: 03/16/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Plan provided.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes (REPEAT) and plates stored with food surfaces exposed to ceiling. . Utensils shall be stored in a self draining position that allows air drying and covered or inverted. Repeat.
1.0
48.
4-302.14; Priority Foundation; No test strips for sink and surface sanitizer and hot water dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. REHS will return Friday March 18, 2022 to verify. Verification Required.
Location: 901 W MORGAN ST RALEIGH, NC 27603-1511 Facility Type: Restaurant Inspection Date: 04/02/2020
Score: 98.5
#
Comments
Points
General Comments
Please remember the Letter of Parasite Destruction. Please remember the self closure on the restroom door in the kitchen. Fly season is coming. No food was being prepared during the inspection.
