Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/28/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. No food prep in progress at time of inspection. 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 coverage during all hours of operation. [REPEAT]
1.0
6.
2-401.11; Core; Employee beverages stored on top of ice machine, above ice. 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.
0.0
10.
5-205.11; Priority Foundation; Cleaned food strainer bag stored draped across handwashing sink. 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- Bag retuned to dish sink to be recleaned.
1.0
28.
7-201.11; Priority; Multiple chemicals stored over clean dish storage at 3-comp sink, and clean knifes on wall magnet in dirty dish side. When asked PIC stated the wash/rinse/sanitize direction had been changed during a repair to the wash bay. 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- Wash/Rinse/Sanitize flow changed back to original direction and clean dishes moved.
0.0
47.
4-501.12; Core; Cutting board at prep unit 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 board.
0.0
47.
4-501.11; Core; Walk-in cooler door does not full self-close/self-seal. 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. Have cooler door adjusted/repaired according to manufacturer specifications.
0.5
48.
4-302.14; Priority Foundation; PIC unable to locate test kit for the (Star San) sanitizer in use. 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 (Star San) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.5
General Comments
VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (Star San) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. -Sanitizer at 3-comp: Using acid sanitizer "San-02-Gard", labeling does state is intended for food-beverage plant, winery, brewery, etc. Test kit for this product is "Peracetic Acid". Product labeling states product is to be mixed with water, for concentration of 82-500ppm active peroxyacetic acid. -Sanitizer for Counters: the sanitizer used is "Star San". Another acid sanitizer, also approved for use in food processing plants and restaurants. Label states to mix 1 ounce of product with 5 gallons tap water, to provide 300ppm dodecylbenzenesulfonic acid and 780ppm phosphoric acid. DO NOT combine with chlorine sanitizers or chlorinated cleaners, as hazardous gas may be formed. As noted above, Test kit needed for this product. Follow-Up: 06/07/2024
Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/22/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge is not a certified food protection manager. At least one employee shall be a certified food protection manager. Repeat.
Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/25/2023
Score: 98.5
#
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.
1.0
44.
4-903.11(A), (B) and (D); Core; Utensils stored in containers with build up. Clean equipment and utensils shall be stored in a clean and dry location where they are not exposed to splash, dust or other contamination. CDI- The above utensils and containers were taken back to the dishwashing sink and were washed, rinsed ad sanitized.
0.5
49.
4-602.13; Core; The clean basket holder on the citrus press has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CDI- The basket holder was washed, rinsed and sanitized once REHS spoke to PIC.
Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/28/2022
Score: 99
#
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
47.
4-501.12; Core; White and black cutting boards are scored. 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 cutting boards. The cutting boards were ordered during the inspection.
0.0
55.
6-501.11; Core; Floor is worn by the 3 compartment sink. Physical facilities shall be maintained in good repair.
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
Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/11/2022
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. PIC does not have documentation available from manufacturer for the Peracetic Acid in use of concentration ranges required for use as a sanitizer for dishes, and as a produce wash. CDI- Food Allergens educational material provided. PIC to obtain documentation of sanitizer concentration requirements prior to next inspection.
0.0
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.
1.0
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.
0.0
47.
4-501.12; Core; Multiple cutting boards with soiled cut marks and food residue. 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
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/20/2020
Score: 97
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/26/2019
Score: 97
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/26/2018
Score: 98
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 416-100 W South ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/26/2018
Score: 100
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
