Location: 8531 Brier Creek PKY Suite 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/31/2024
Score: 93
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; When speaking to present person in charge, they were unaware of the requirement of sanitizing utensils and containers after they have been washed and rinsed, current handwashing of utensil procedures do not include sanitizing. The person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. CDI - REHS educated PIC on the necessary steps to ensure utensils are sanitized after cleaning.
1.0
10.
6-301.11; Priority Foundation; One of the bathrooms is out of hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - New soap added.
0.0
16.
4-501.114; Priority; Concentration of chlorine sanitizing solution in the dishwasher was tested to be 0ppm. A chemical sanitizer used in a manual or mechanical operation shall be used in accordance with the EPA- registered label used instructions, and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Due to severe leak under 3-compartment sink, the sanitizing compartment could not be filled to create a chlorine sanitizing solution. PIC called dishwasher technician and is scheduled to arrive this afternoon. Follow-up by 8/02/2024.
1.5
21.
3-501.16(A)(1); Priority; A container of chicken thighs in a drawer hot-holding unit were holding below 135F. TCS(time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out of temperature chicken.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All of the TCS foods stored in the walk-in cooler were holding above 41F. TCS(time/temp control for safety) food in cold holding shall be maintained at 41F or less. PIC voluntarily discarded TCS foods that had not been prepared today, ice must be added to containers of other TCS foods until walk-in cooler is fixed. Follow-up by 8/02/2024.
1.5
33.
4-301.11; Priority Foundation; The walk-in cooler is unable to maintain TCS foods at 41F or less, therefore the cold-holding capacity of the establishment is greatly reduced. Equipment for cooling food and holding cold food shall be sufficient in number and capacity to provide food at temperatures specified in the NC Food Code. Have walk-in cooler fixed to provide food at safe temperatures. Follow-up by 8/09/2024.
0.5
51.
5-205.15; Core; Observed a large leak from a pipe under the 3-compartment sink, therefore not allowing the sanitizing compartment to be filled and used. A plumbing system shall be maintained in good repair. Repair pipe under 3-compartment sink.
1.0
55.
6-501.12; Core; Observed dirty walls around the prep sinks, 3-compartment sink, and the fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls more frequently.
0.0
General Comments
Follow-up for dishwasher and cold-holding by 8/02/2024. Follow-up for cold holding capacity by 8/09/2024. If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 08/10/2024
Location: 8531 Brier Creek PKY Suite 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw, unpasteurized eggs stored above desserts in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from raw and cooked ready-to-eat food. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Eggs were moved to a lower shelf in the walk-in cooler.
1.5
47.
4-501.11; Core; A couple of warmer drawers are broken and have been fully removed from the warmer unit under the grill. Equipment shall be maintained in a state of good repair and condition. Repair damaged warmer drawers before the next inspection.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 8531 Brier Creek PKY Suite 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 07/13/2023
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; The dishwasher was providing chlorine sanitizing liquid at a concentration of only 25ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. PIC will call dishwasher technician, follow-up by 7/17/2023.
1.5
16.
4-601.11 (A); Priority Foundation; A couple food containers were seen with sticker residue and debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple foods in the top of the prep cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less except during prep, cooking, cooling/or reheating. CDI - TCS foods moved to walk-in cooler, cooked vegetables were recently prepared.
1.5
35.
3-501.13; Core; Raw salmon in vacuum package had been thawed under refrigeration while still fully sealed. Reduced oxygen packaged fish is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; or prior to, or immediately upon completion of, its thawing using approved procedures specified in the FDA Food Code. Remove raw fish from vacuum packaging.
0.5
44.
4-903.11(A), (B) and (D); Core; Several containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow them to fully dry.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 07/23/2023
Location: 8531 Brier Creek PKY Suite 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 02/10/2023
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; Dishwasher was unable to provide chlorine sanitizing liquid of adequate concentrations for sanitizing. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Sanitizing shall be done in the 3-compartment sink, PIC called technician to have dishwasher serviced.
1.5
16.
4-601.11 (A); Priority Foundation; A couple food containers had sticker debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed from storage for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the top section of the prep cooler were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less except during prep, cooking, cooling/or reheating. CDI - Spoke with PIC about solutions for keeping foods cool, closed lids that had been open for some time.
1.5
35.
3-501.13 ; Core; Vacuum packaged raw salmon was thawing while still inside of its packaging. Reduced oxygen packaged fish is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; or prior to, or immediately upon completion of, its thawing using approved procedures specified in the FDA Food Code. CDI - Salmon removed from packaging and returned to walk-in cooler.
0.5
43.
3-304.12; Core; A rice scoop was stored in dirty, room temperature water. During pauses in food prep or dispensing, food prep and dispensing utensils shall be stored: If in water, in running water of sufficient velocity to flush particulates down the drain; or in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. CDI - Container of standing water discarded.
0.0
56.
4-204.11; Core; Observed residue buildup on the hood above the oven and grill, potentially leading to drip above food. Exhaust ventilation hood systems in food preparation and ware washing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Address buildup of residues, clean areas above grill and oven.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 8531 Brier Creek PKY Suite 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 10/03/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Could not locate written instructions for cleaning bodily fluids during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of these bodily fluids onto surfaces in the food establishment. CDI - Emailed PIC written instructions, print them out and have them available for future reference.
0.5
21.
3-501.16(A)(1) ; Priority; Observed several TCS foods in various hot-holding units holding less than 135F. TCS (time/temperature control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods were moved into the steamer for reheating. Do not double-stack vegetable containers.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The sliced tomatoes and coleslaw in the prep top cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lids on prep units were closed to help foods cool.
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
