Location: 120 E Martin ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/12/2024
Score: 97.5
#
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
23.
3-501.18; Priority; Disposition: One opened container of liquid egg in walk-in cooler missing date. 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
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of 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.
0.0
43.
3-304.12; Core; Utensils stored in water by rice unit, utensil water measured at 78F. 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; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Water drained from utensil pan during inspection.
0.0
47.
4-501.12; Core; Cutting boards at all three 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
47.
4-205.10; Core; Cuisinart food processor in kitchen 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. Replace the processor with one rated for commercial use.
0.0
53.
5-501.17; Core; Restroom lacking covered receptacle for ladies. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacle to shared restroom.
0.5
54.
5-501.114; Core; Two of the shared cardboard dumpsters are lacking a drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plugs replaced. [REPEAT]
Location: 120 E Martin ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/30/2024
Score: 94.5
#
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.
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
15.
3-302.11; Priority; Food Storage: In walk-in cooler, sliced raw pork in bin above cabbage, and raw shell eggs stored above kimchi (cut cabbage). In grill drawer units, raw chicken stored above raw beef. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods and produce above raw meats. CDI- Pork, eggs and beef moved during inspection. [REPEAT]
1.5
16.
4-601.11 (A); Priority Foundation; Meat slicer stored as clean with some meat debris observed around blade area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Slicer recleaned during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on one spray bottle of bleach. 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. [REPEAT]
1.0
35.
3-501.13 ; Priority Foundation; Packages of beef set up perfectly in food prep sink for proper thawing with water method, but cold tap water temperature too warm to use this method, measured at 75F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- beef moved to cold-holding unit.
0.0
39.
3-305.11; Core; In kitchen dry goods area, large bag of panko stored on the floor. In the upstairs dry storage, several boxes of food ingredients stored on the floor. When asked, PIC stated the panko was delivered Monday. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Take care of food and single-service items the day of delivery. Move these food items up off the floor, at least 6-inches.
1.0
45.
4-903.11(A) and (C); Core; Boxes of single-service containers stored on the floor by front stairs. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Take care of deliveries the day of delivery. Move these items up off the floor.
0.0
47.
4-501.12; Core; Cutting board 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.
0.0
47.
4-501.11; Core; Grill drawer door gasket is torn/damaged. Meat slicer electric cord is damaged and wrapped with some electrical tape. 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. Replace the gasket and damaged electrical cord.
0.5
47.
4-202.11; Priority Foundation; Two spatulas stored as clean with food contact surface pitted and cracked. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded during inspection by PIC.
0.0
54.
5-501.114; Core; Shared dumpster for cardboard lacking a drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced.
0.0
55.
6-501.12; Core; Residue accumulation along floors under and around ice machine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
0.5
55.
6-501.16; Core; Mop not hung to dry, leaning up against the wall, floppy mop head side up. 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. Install mop rack able to hold this type of mop.
0.0
General Comments
Domestic (household use only) waffle maker in upstairs dry storage. Remove the waffle maker or label for staff use only.
Location: 120 E Martin ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/09/2024
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority Foundation; Observed food employee place a container of raw beef above containers of lettuce inside the walk-in cooler. Also observed a container of raw chicken cutlets stored above raw shelled eggs in the walk-in cooler. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
28.
7-102.11; Priority Foundation; Noted label missing from spray bottle of degreaser. 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 during inspection.
1.0
41.
3-304.14; Core; Observed a few wet wiping cloths stored along prep table surfaces. Ensure all wet wiping cloths are kept submerged in sanitizer solution in between use.
0.0
47.
4-205.10; Core; Noted facility using a waffle maker that states "household use only" at the bottom of it. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Remove domestic waffle maker.
0.0
49.
4-601.11(B) and (C); Core; Observed sticky, encrusted build-up along the sides of the cook line equipment. Also noted an accumulation of residue build-up on the exterior sides and top surface of the chemical dish machine. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
56.
6-403.11; Core; Observed various employee items (Pepto Bismal, snacks and a Bojangles meal) stored on top of a prep table surface. Employee personal items and food shall be stored away and below any food for retail and food service preparation equipment, to prevent contamination of food and clean equipment. CDI-Instructed PIC to remove items from prep table surface
