Location: 110 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/24/2024
Score: 94
#
Comments
Points
10.
5-202.12; Core; Hot water at handwashing sink only reaches 93F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Adjust/repair for handwashing sink hot water to be provided to at least 100F.
0.0
10.
5-205.11; Priority Foundation; At handwashing sink, hand soap and hand sanitizer sitting down in the sink. Wall dispenser of handsoap not working. 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. Store soap/sanitizer up out of the sink. CDI- Educational materials provided on some options that may work for this space.
1.0
16.
4-501.114; Priority; Chlorine sanitizer concentration at dish machine too low, measured at 0-25ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Company called for servicing during inspection. PIC to use 3-comp sink for wash/rinse/sanitize until repairs completed. Verify correct concentration of DDBSA (272-700ppm) at 3-comp sink at beginning of each shift dishwashing using available test kit.
1.5
23.
3-501.18; Priority; Date-marking/Disposition: Past date labels on sausage and beef. No date label on cooked onions made a couple days ago. PIC stated the past-date date labels are incorrect/old. 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). Insure old date labels are removed prior to washing dishes, and that accurate labels are applied to prepared foods. CDI- Known cook dates added to the products still within 7-day hold.
1.5
37.
3-302.12; Core; Labeling missing on 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. [REPEAT]
0.0
47.
4-205.10; Core; Ninja blender labeled for -Household Use Only- in kitchen. 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. When asked, PIC stated the blender is used for making sauces. Remove/replace the blender.
0.0
48.
4-302.14; Priority Foundation; PIC unable to locate test kit for the chlorine sanitizer in use (dish machine). 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 (chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [R-REPEAT]
1.0
53.
5-501.17; Core; Restrooms lacking covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to each restroom. [REPEAT]
0.5
55.
6-501.12; Core; Grease/debris accumulation along floors under, between and behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
56.
6-305.11; Core; Employee items stored on kitchen dry goods rack with food storage. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Provide storage space for employee items such as coats and purses. CDI- Employee items moved during inspection.
0.0
General Comments
VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Recommend having tall cold-unit serviced and temperature reduced to ensure TCS foods maintained at 41F and less throughout service..
Location: 110 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/30/2023
Score: 93
#
Comments
Points
10.
6-301.14; Core; Kitchen and restroom handwashing stations lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
10.
6-301.12; Priority Foundation; Paper towels not available at handwashing sink. Dispenser at handwashing sink not working. Each handwashing sink shall be provided with Individual, disposable towels. CDI- Paper towels added during inspection. Recommend replacing the paper towel dispenser that commonly jams, with one that works well. [R-REPEAT]
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All TCS foods at the prep line cold-holding above 41F as shown in above grid. Open spaces left in the top section and door seal not properly seated. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. PIC to use ice bath or other tall unit for cold-holding until this unit is fixed. Have unit serviced and repaired to ensure able to maintain TCS foods at 41F and less before resuming use of this unit for TCS foods.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on bucket 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
36.
4-204-112; Core; Air temperature thermometer not available in the prep and low freezer cold-hold units. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to these units.
0.5
37.
3-302.12; Core; Labeling missing on 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
40.
2-402.11; Core; Food employee lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC educated on Food Code requirement. Ensure food handlers wear hat or hair net.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm chlorine. Sanitizer also out at the 3-comp sink dispenser, and no more available. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm). CDI- Sanitizer bucket returned to 3-comp sink.
0.5
48.
4-302.14; Priority Foundation; PIC unable to locate test kit for the sanitizers in use (quat and chlorine). 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 (both quat and chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [R-REPEAT]
1.0
49.
4-601.11(B) and (C); Core; Sticky residue along clean dish storage rack. Residue accumulation along inside of fryer. Residue accumulation along sides of equipment and low piping. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.5
53.
5-501.17; Core; Restrooms lacking covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restrooms.
0.0
56.
6-501.110; Core; Employee bags stored on dry goods rack with restaurant items in kitchen. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide adequate separate storage space for employee items.
0.0
General Comments
VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (both quat and chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
Location: 110 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/06/2023
Score: 94
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; An employee health policy was not available. 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 emailed to PIC.
1.0
10.
6-301.12; Priority Foundation; [Repeat] Paper towels were not available at the kitchen handwashing sink or one of the bathroom handwashing sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were provided.
1.0
16.
4-602.11; Core; [Repeat] The ice machine has black residue accumulation along the shield inside. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
1.5
23.
3-501.17; Priority Foundation; [Repeat] Two containers of pasta and a large container of fried chicken wings were found without a date indicating when it was made. The PIC stated that it was made over the weekend. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- food items were dated during inspection. *Note: any TCS food items found on the next inspection that are not date marked will be discarded.
1.5
47.
4-501.11; Core; The reach-in cooler has a constant leak. Equipment shall be maintained in a state of good repair.
0.0
48.
4-302.14; Priority Foundation; [Repeat] Test strips are not available for the chlorine sanitizing dish machine. Test strips are also not available for the 3-compartment sink in the kitchen. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. [verification Required]- EHS will return by Thursday, March 16, 2023.
0.5
49.
4-602.13; Core; Food debris found in the bottom of containers holding clean dishes. Grease accumulation along the shelving holding clean dishes above the 3-compartment sink. Heavy grease accumulation present along the sides of the stove and fryer and are in need of cleaning. The cutting board is soiled and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.5
55.
6-501.16; Core; [Repeat] Mop heads are propped against the wall to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Location: 110 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/13/2022
Score: 91
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violations documented during inspection. Demonstration of knowledge includes having CFPM certification, no priority violations and answering questions properly. Maintain facility to avoid major violations/health concerns. CDI- educated PIC on importance of maintaining priority items.
1.0
2.
2-102.12 (A); Core; No one present with a valid food protection manager certification. 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
3.
2-201.11 (A), (B), (C), and (E); Priority; An employee health policy was not available. 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 emailed to PIC.
1.0
5.
2-501.11; Priority Foundation; A vomit and diarrhea clean up procedure was not available. 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance material provided.
0.0
10.
6-301.12; Priority Foundation; Paper towels were not available at the bar handwashing sink or the kitchen handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were provided.
1.0
10.
5-205.11; Priority Foundation; Wet wiping cloths found in the handwashing sink in the bar area. A handwashing sink may not be used for purposes other than handwashing. CDI- wet cloths were removed.
0.0
16.
4-602.11; Core; The ice machine has black and grey residue accumulation along the shield inside. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
16.
4-501.114; Priority; The chemical sanitizing dish machine in the bar area an din the kitchen are testing around 0-10ppm when ran. The bar dish machine will test at 50+ ppm only when prime button is held during that cycle and back to 10ppm if ran like normal. The quaternary ammonium solution is too strong 500+ at the 3-compartment sink in the kitchen. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11; Chlorine sanitizer shall be between 50-100ppm. Quaternary ammonium sanitizer shall be between 200-400ppm. CDI- ECOLAB corrected the issue during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings and diced chicken were holding at 43F in the reach-in cooler. TCS ( Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- food items were cooled down.
0.0
23.
3-501.17; Priority Foundation; Several TCS food items that were made over the weekend were found without a date mark indicating when it was made. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- food items were dated during inspection. *Note: any TCS food items found on the next inspection that are not date marked will be discarded.
1.5
28.
7-102.11; Priority Foundation; Several chemical bottles found throughout the bar area without a label indicating what was inside. 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- chemical bottles were labeled.
1.0
37.
3-302.12; Core; Several containers of sauces were not labeled indicating what was inside. 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
48.
4-302.14; Priority Foundation; Test strips are not available for the chlorine sanitizing dish machines. Test strips are also not available for the 3-compartment sink in the kitchen. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. [verification Required]- EHS will return by Thursday, June 16, 2022 to verify.
0.5
49.
4-602.13; Core; The shelving in the reach-in cooler and low boy cooler in the kitchen have residue accumulation and are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
5-205.15; Core; The drain system behind the drink machine setup is not properly draining and is backed up. A PLUMBING SYSTEM shall be: Maintained in good repair. Fix this issue.
0.0
55.
6-501.16; Core; Mop heads are propped against the wall to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Location: 110 E Hargett ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/04/2019
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.
