Location: 141 PARK AT NORTH HILLS ST Suite 112 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/29/2024
Score: 97
#
Comments
Points
14.
3-402.12; Priority Foundation; Facility does not have a letter from the provider stating the salmon is parasite free. CDI: PIC was able to receive a letter during the inspection...A written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed in net-pens, land-based ponds, with formulated feed such as parasite free pellets or were frozen for parasite destruction must be provided and kept for at least 90 days after the fish is sold.
0.0
14.
3-203.12; Priority Foundation; The only remaining shellstock tag did not have the date that the last mussel was sold. Shellstock shall remain with its tag/container or an ID system must be in place. Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. CDI: Education given on dating tags.
1.0
21.
3-501.16(A)(1) ; Priority; Meatballs sitting outside of the sauce in the small steam unit measured 125F-133F. CDI: Meatballs today were placed on a time hold with the rest of the items...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. Meatballs must remain at 135F if they are to be held past lunch.
0.0
24.
3-501.19; Priority Foundation; PIC could not locate a formal written procedure for the time holding but there is a chart for the items available. No times were written on the chart during the beginning of the inspection. CDI: Wake county form sent to PIC. Times added to chart...TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. Written procedures shall be prepared in advance and readily available upon request.
1.5
43.
3-304.12; Core; Utensils like spoons and a pizza cutter were being stored in 97F water...During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans and plastic containers were stored on the drying racks as clean but were stacked together while wet in-between. CDI: PIC voluntarily separated containers to air dry...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Uncovered plastic to-go containers near the meatballs and aluminum pans on a shelf were stored with their food-contact surfaces facing up. CDI: Containers inverted by PIC...Single-service/use articles shall be stored by using means that afford protection from contamination until used.
0.0
General Comments
Report, TPHC form, Health Policy e-mailed to jefe@giorgiopizzabar.com, info@giorgiopizzabar.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wake.gov; (919) 210-8155
Location: 141 PARK AT NORTH HILLS ST Suite 112 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/29/2023
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; While improvements have been made since last inspection, one prep top unit was holding food above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cooked vegetables above 45F were voluntarily discarded and other food was placed in an ice bath to cool down.
1.5
23.
3-501.18; Priority; Cooked vegetables were found being held over 7 days after being cooked according to date marking. After being cooked or prepared, potentially hazardous ready to eat foods shall be discarded within a 7 day period. CDI- Food was voluntarily discarded.
1.5
37.
3-302.12; Core; Container of white food ingredients was found with no label. 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
43.
3-304.12; Core; Scoop was found being stored in a food container with its handle directly touching the food. If utensils are stored inside of food containers, they shall be stored with their handles above the food in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Tongs were found hanging on an oven handle in a low area where they can be easily brushed against by employee pants/legs. Utensils and equipment shall be stored in a clean, dry area where they are not exposed to potential contamiantion.
0.0
47.
4-501.11; Core; Several lights are not functioning under the grill hood. Equipment shall be maintained in a state of good repair. Replace light bulbs as needed.
0.0
56.
6-501.110; Core; Half-eaten banana and employee cellphone was being stored on shelving with clean dishes. Employees shall use designated areas or lockers to store personal items. CDI- Items were moved during the inspection.
Location: 141 PARK AT NORTH HILLS ST Suite 112 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/28/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC's food protection manager certification has recently expired. They are currently enrolled in new class to renew certification. At least one employee present at all times of food preparation/handling shall have food protection manager certification. Deductions will be taken if this item is repeated.
0.0
16.
4-501.114; Priority; Chlorine based dishwashing machine was measuring at a concentration of 0ppm. No sanitizer was inside of the sanitizer container. Chlorine sanitizer shall be maintained at 50-200ppm for food contact surfaces. CDI- Sanitizer container was changed out, dishwashing machine was primed, and the concentration reached over 50ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple potentially hazardous foods were holding above 41F on prep top units (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded by PIC as needed.
1.5
24.
3-501.19; Priority Foundation; Facility uses time as a public health for several potentially hazardous foods. A few food items did not have time markings. If TPHC is used, all potentially hazardous food shall be time marked to indicate when the food must be discarded within a 4 hour period. CDI- Items were time marked as needed.
0.0
38.
6-501.111; Multiple live flies were found in the kitchen area. The premises shall be kept free of insects and other pests. Implement pest control for flies.
0.0
40.
2-303.11; Core; Repeat; One employee engaged in food prep was wearing watch. Except for a plain ring, such as a wedding band food employees may not wear jewelry on their arms and hands while preparing food. Ensure employees are not wearing any jewelry on their arms and only plain wedding band type rings. Deductions will return if this item is repeated.
0.0
41.
3-304.14; Core; Damp wiping cloths were found on food prep surfaces. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
Location: 141 PARK AT NORTH HILLS ST Suite 112 RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/22/2023
Score: 97.5
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; PIC can verbalize the major foodborne illnesses and symptoms, but an employee health form was not available. Food employees shall be informed of their responsibilities to report information about their health and activities as they related to diseases that are transmissible through food. CDI - Employee Health Form emailed to PIC; poster and flow chart given to PIC.
0.0
5.
2-501.11; Priority Foundation; A written plan for cleaning up vomiting and diarrheal events was not available. Written instructions for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. CDI - The state approved clean-up plan and poster was given to PIC. NO points taken since this is their first inspection.
0.0
40.
2-303.11; Core; Employees engaged in food prep were wearing watches. Except for a plain ring, such as a wedding band food employees may not wear jewelry on their arms and hands while preparing food. Ensure employees are not wearing any jewelry on their arms and only plain wedding band type rings.
0.5
41.
3-304.14; Core; Damp wiping cloths were stored on the pizza cutting board and in the push-thru area. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloths were put in sanitizer.
0.0
43.
3-304.12; Core; Bowls are being used for scoops and one was stored in a bulk foods container. Utensils may be stored in foods as long as the handle is above the food. CDI- Bowls were removed from bulk food container/bulk food area.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean plates and ramekins are stored on shelving with their food contact surface exposed; eating utensils were stored with their handles in the container and their food/mouth contact surfaces exposed. Utensils (silverware and dishes) shall be stored covered or inverted. CDI - Eating utensils were inverted. **Invert plates/ramekins or cover them.
0.5
45.
4-903.11(A) and (C); Core; A stack of lids and black trays were stored with their food contact surfaces exposed. Single service/use articles shall be stored in their original protective packaging or in a manner that keeps them protected until used. Invert trays and lids.
0.5
49.
4-601.11(B) and (C); Core; Date-marking labels were on the outside of the containers being stored as clean; the ice scoop container had dried pizza dough on the outside of it. Non-food contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. CDI - The stickers were removed and containers were rewashed; scoop container was replaced.
0.5
51.
5-205.15; Core; The faucet on the left side of the three-compartment sink leaks continuously, even when turned completely off. Plumbing systems shall be maintained in good repair. PIC states that sink was serviced yesterday and parts have been ordered.
0.0
56.
6-305.11; Core; A clean employee shirt was stored on a shelf above the pizza prep area. Lockers or a designated area shall be provided for the orderly storage of employees' clothing and other possessions. CDI - Shirt was removed and put in a designated area.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
