Location: 428 S Dawson ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/24/2024
Score: 97.5
#
Comments
Points
8.
2-301.12; Observed employee touch faucet handles to turn off water after washing hands. To avoid recontamination of hands, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand wash sink. CDI - Explained proper handwashing procedure with employee and instructed employee to rewash hands.
2.0
35.
3-501.13; A bag of chicken breasts were thawing in a bowl of water in the meat prep sink. The procedure requires cold water to continuously run over food while thawing. Also the chicken was 77 degrees F. Food should not rise above 41 degrees F when thawing. CDI - Chicken was discarded by employee during the inspection.
0.5
37.
3-302.12; Core; The white flour and seasoned flour were not labeled. Label dry foods when removed from the original containers.
Location: 428 S Dawson ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/07/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; There was no sanitizer residual detected in the dish machine when checked. Chlorine sanitizer should be between 50-200ppm. An air bubble was discovered in the feel line. CDI-The line was cleared and sanitizer read 50 ppm afterward. Have staff check the dish machine with test paper each morning prior to opening to ensure line is not clogged.
1.5
40.
2-402.11; Core; One food employee did not have a hair restraint. Food employees shall wear effective hair restraints such as hat, net, scarf, visor, etc. CDI-Employee placed a hair restraint on during the inspection.
