Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/15/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in downstairs tall unit cold-holding at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Repair service called to have unit serviced and temperature adjusted down.
1.5
44.
4-903.11(A), (B) and (D); Core; Several pans stored as clean are food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans inverted food-side down during inspection.
0.0
47.
4-501.11; Core; Rusted wire shelving in low food cooler at upstairs prep line. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted shelving.
0.5
49.
4-601.11(B) and (C); Core; Ice scoop holder with some residue accumulation. Floor fans with some dust/residue accumulation. 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 items. Ice scoop and holder returned for cleaning during inspection.
0.0
56.
6-403.11; Core; Employee beverage stored in clean food pan in drawer unit at prep line (pan to be used later for food). Store employee food and beverages in a separate and designated location, like low pan labelled for -Employee Use Only-. CDI- Employee beverage moved during inspection, and pan returned for cleaning.
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/04/2024
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; The main handwashing sink for the central prep kitchen is no longer functioning. Person in charge placed a work order for replacement parts 2/22/24. Facility has alternative handwashing sink on the other side of the prep kitchen until main hand sink is repaired. Verification required
1.0
14.
3-203.12; Priority Foundation; Found a container of mussels missing its original shellstock tags. Shellstock tags or labels shall remain attached to the container in which they are received until container is empty. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. They must be kept for a minimum of 90s days in chronological order.- CDI, Educated PIC on the proper identification of tags and had tags placed with the product.
0.0
23.
3-501.18; Priority; Containers of yogurt (2/15), roasted peppers (2/24), cut cabbage (2/19) and washed mixed greens (2/24) were held past there 7 day limit. Ensure TCS items are only held up to 7 days Also found several containers of roasted garlic date marked for 2/15 in the main level reach in cooler. According to PIC the garlic butter came in frozen from AUX commissary today and placed in the reach in cooler to thaw. (the prep date being day 1). If items are frozen and thawed, the freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days. CDI- Thaw date placed on garlic butter. All other TCS items were discarde.
1.5
28.
7-102.11; Priority Foundation; Found a working spray bottle of Windex missing a label. 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- item relabeled.
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/30/2023
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Upon arrival, noted a empty squeeze bottle stored in the main handwashing sink. Ensure all handwashing sinks are accessible at all times. Keep all unecessary items clear from handwashing sinks. CDI- items removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted deep bulk containers of pork stock temping between 43-45 F in the lower level tall reach-in cooler. The person in charge states pork stock is cooked, transferred in shallow containers, placed in ice baths, and cooled down to 41 F before being placed in the deep containers. Further discussion determined that the noted tall reach-in cooler may have been opened and closed frequently during the busy lunch rush, thus causing the temperature of noted food items to increase. CDI items were removed from the reach-in cooler.
1.5
28.
7-102.11; Priority Foundation;Noted label missing for a working spray bottle for glass cleaner. 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- Noted spray bottle relabeled.
0.0
39.
3-307.11; Core; Observed a rolled-down bag of panko in the lower-level dry storage area. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306. Place transfer opend bags of dry ingredients into sealable containers to minimize the risk of cross contamination.
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/19/2023
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some plastic containers stored as clean observed with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned to dish pit for cleaning.
0.0
25.
3-603.11; Priority Foundation; Cook-to-order salmon on menu missing asterisk to tie it to the Consumer Advisory. Add asterisk/symbol next to the cooked-to-order salmon. VR-VERIFICATION REQUIRED- Within 10 days text picture of corrected menu to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.0
37.
3-302.12; Core; Multiple bottles of oil lacking labeling. 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.
2-303.11; Core; Food handler wearing watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Food handler removed watch and rewashed hands.
0.0
44.
4-903.11(A), (B) and (D); Core; Several cleaned sheet pans stored directly next to handwashing sink with no splash guard at the sink and paper towel dispenser located over the dish area. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Recommend moving the paper towel dispenser so directly over the handwashing sink, and add a splash guard at the handwashing sink on the clean dishes side.
0.5
47.
4-501.11; Core; Some of the wire shelves in the cold-hold units throughout are rusting. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted shelving. [REPEAT]
0.5
49.
4-601.11(B) and (C); Core; Floor fan with dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this item. [REPEAT]
0.5
55.
6-501.12; Core; Grout around dish pit rinse area blackend/soiled. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Maintain facilities in good repair. Increase cleaning frequency to this area. If grout does not come clean, replace the grout so smooth and cleanable.
0.5
General Comments
Potato fingerlings cooling rate good. 80F-41F/240min= 0.163 F/min cooling rate needed. Measured 18.2 degrees drop/55minutes= 0.33 degrees/min which is faster than the 18.2 needed. For the cook-to-order salmon, recommend getting a letter from your supplier stating how it is raised (ex.- farm raised with parasite-free pellets, or in ocean open net pens...) VR-VERIFICATION REQUIRED- Within 10 days text picture of corrected menu to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Follow-Up: 04/29/2023
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/27/2023
Score: 99
#
Comments
Points
23.
3-501.18; Priority; Cherry coulis (2/12) and pickled mustard seeds (2/9) were both being held past its 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- both food items were voluntarily discarded by PIC.
0.0
40.
2-402.11; Core; Food employees observed preparing food did not have hair restraints. 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.
0.5
47.
4-501.11; Core; The shelving in the downstairs reach-in cooler is rusted and peeling away. Equipment shall be maintained in a state of good repair.
0.0
49.
4-602.13; Core; The utility fans downstairs in the kitchen have dust accumulation present and are in need of cleaning. The back of some of the prep cooler drawers 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.
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/23/2022
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A few clear quart containers and pans found with sticker residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Food employee went through dishes and rewashed these items.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw pork chops along the main service line were holding around 45-46F, cooked cherry tomatoes were holding at 42F, and cilantro pesto was holding at 43F. Chili butter sitting on the countertop was holding at 47F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- these food items were cooled down.
1.5
24.
3-501.19; Priority Foundation; Written procedures for chili butter to sit off of temperature control were not available during the inspection. Ready-to-eat TCS foods that are displayed or held for service shall have written procedures readily available and maintained in the food establishment. CDI- TPHC procedures were filled out and will be kept on file for future inspections.
1.5
49.
4-602.13; Core; The shelving near the main floor elevator is heavily coated with dust and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/24/2022
Score: 99.5
#
Comments
Points
44.
4-901.11; Core; Some wet stacking of dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/29/2021
Score: 97
#
Comments
Points
General Comments
Observed non-tcs produce and spices being prepared upstairs during the time of inspection. The 2017 food code requires a high temperature dish machine test kit. Follow-Up: 10/09/2021
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/04/2019
Score: 96
#
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: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/01/2019
Score: 99
#
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: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/28/2018
Score: 95.5
#
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. Lauren Plis 919-500-0943 Co-led with Nicole. REMINDER: Date shell stock tags when last piece sold and store chronologically.
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/04/2018
Score: 97
#
Comments
Points
General Comments
Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (b) (ii). Replace burned out lights in vent hood over grill. Clean vent hood of residue and build up.
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/18/2017
Score: 99.5
#
Comments
Points
General Comments
Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2)(b) (ii).
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/26/2017
Score: 98
#
Comments
Points
General Comments
Please note: Effective January 01, 2019 All cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2) (b) (ii).
Location: 105 W HARGETT ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/15/2017
Score: 97.5
#
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 temperature of 41 degrees F or less. Please plan accordingly.
