Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 12/14/2023
Score: 95.5
#
Comments
Points
10.
6-301.14; Core; Noted handwashing signage missing for the hand sink located across from the bulk ice machine. 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- EHS provides copy of handwashing signage.
0.0
10.
5-205.11; Priority Foundation; Observed a large volume of ice dumped inside the hand sink near the bulk ice machine. Keep all hand wash sink clear and accessible at all times. CDI- ice cleared from hand sink.
0.0
23.
3-501.18; Priority; Found pans of lasagna dated for 12/7 in the main walk-in cooler. 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). CDI- Product voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; Found a working spray bottle of concentrated bleach missing a label. 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. CDI- spray bottle properly labeled during inspection.
0.0
35.
3-501.13 ; Priority Foundation; Five packages of vacuum sealed fish being thawed in packaged. Follow manufacturers' instructions when thawing to prevent botulism growth. CDI- Education provided, packages slit open to introduce air into package.
0.5
37.
3-302.12; Core; Noted labels had worn off the working containers of sugar, salt and flour in the main prep kitchen side. 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.
1.0
44.
4-903.11(A), (B) and (D); Core; Serving containers stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow containers to air dry before stacking.
0.5
47.
4-501.11; Core; Walk-in cooler with rusted racks. Person in charge has purchased and recently new racks for replacement. Person in charge will replace rusted racks during the holiday break. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted racks.
0.0
47.
4-501.12; Core; Short cutting boards 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 boards.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 05/25/2023
Score: 94
#
Comments
Points
16.
4-501.112; Priority Foundation; Hot water sanitizing rinse at the main dish machine not reaching at least 160F at the dishes after multiple runs. Hot water sanitizing rinse at the dishes shall be at least 160F (4-703.11). CDI- Have unit serviced so that sanitizing rinse at the dishes reaches at least 160F. Until repairs complete, the 2-comp sink may be used to provide chemical sanitize rinse. [REPEAT]
1.5
23.
3-501.18; Priority; Disposition: In walk-in cooler, containers of pasta and peppers dated 5/17 on day 9 of 7-day limit. 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). CDI- Product voluntarily discarded by PIC during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of chemical. 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- Unkown chemical voluntarily discarded by PIC during inspection.
0.0
35.
3-501.13 ; Priority Foundation; Calimari thawing in food prep sink, not fully submerged and with tap water too warm, measured at 73.3F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Calimari moved to walk-in cooler.
0.0
37.
3-302.12; Core; Labeling missing on spices and 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.
2-303.11; Core; Food employee wearing bracelet. 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. Have food handler remove bracelet and rewash hands.
0.0
40.
2-402.11; Core; Food handler with fluffy beard not wearing beard guard. 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 directed staff to put on beard guards.
0.5
43.
3-304.12; Core; Tongs hanging on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Tongs moved during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
0.0
47.
4-501.12; Core; Short cutting boards 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 boards.
0.5
47.
4-501.11; Core; Walk-in cooler with rusted racks. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted racks.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation along storage racks throughout. Clean dish storage racks with sticky 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 areas and clean thoroughly. [REPEAT]
1.0
55.
6-501.12; Core; Residue accumulation along floors under and around equipment and racks. Residue accumulation and splatter along walls throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.5
55.
6-501.11; Core; Tile damage along floor/coving of service sink. PHYSICAL FACILITIES shall be maintained in good repair. Repair/replace the damaged tiles.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 12/07/2022
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; The PIC's certified food protection manager certification expired a couple of days ago on 12/4/22. 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. Please update certification.
0.0
16.
4-501.112; Priority Foundation; Both hot water sanitizing dish machines in the kitchen are only reaching 151.9F. In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194F, or less than: 180F final rinse (160F contact surface temperature). Verification required- EHS will return by Friday, December 16th to verify both machines are properly reaching hot water sanitization temperature.
1.5
20.
3-501.14; Priority; 3 Large containers of tomato sauce made yesterday (12/6/22) around 5pm was found in the walk-in cooler holding between 58-63F. Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- tomato sauce was voluntarily discarded by PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Roasted garlic in the flip top cooler was found in the flip top cooler holding between 44-45F. Three large containers of tomato sauce were found holding between 58-63F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- tomato sauce was voluntarily discarded by PIC. Roasted garlic was cooled down.
1.5
23.
3-501.17; Priority Foundation; Cut cantaloupe was found without a date, as well as diced chicken breast. 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- dates were added.
0.0
33.
3-501.15; Priority Foundation; 3 large containers of tomato sauce found cooling from last night in thick portions and holding between 58-63F. Cooling shall be accomplished by placing food into shallow pans, separating into smaller or thinner portions, using rapid cooling equipment, adding ice as an ingredient, or other effective methods. CDI- tomato sauce was voluntarily discarded and education on proper cooling methods given.
0.0
45.
4-903.11(A) and (C); Core; coffee filters found uncovered with the food contact portion exposed. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
0.0
48.
4-501.110; Priority Foundation; The wash temperature of the smaller hot water sanitizing dish machine is only reaching around 103F and not the required 150F indicated on the data plate. The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: 150F for a stationary, dual temperature machine. Verification required- EHS will return by Friday, December 16th to verify that the wash temperature is being reached.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] The shelving in the walk-in coolers throughout the kitchen have a combination of rust and other residue accumulation present. Some food splash is present in one of the microwaves in the kitchen. Some of the shelving holding clean dishes has dust accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean these areas.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 06/30/2022
Score: 95
#
Comments
Points
8.
2-301.12; Priority; Food employee observed washing gloved hands in the handwashing sink. FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:(1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound; (3) Rub together vigorously for at least 10 to 15 seconds; (4)Thoroughly rinse under clean, running warm water. CDI- educated food employee on proper way to wash hands.
2.0
22.
3-501.16 (A)(2) and (B); Priority; A large container of tomato sauce in walk-cooler #1 was found holding at 52F. Several of the other large containers of tomato sauce were holding around 38-42F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- tomato sauce holding at 52F was voluntarily discarded. All other sauces holding at 42F were cooled.
1.5
44.
4-903.12; Core; [Repeat] Employee clothing used for service is stored in hanging bags in the employee restroom. Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: in toilet rooms. Norovirus is a concern when storing items other than bathroom related items in the bathroom. CDI- PIC removed these items out of the bathroom.
1.0
48.
4-301.12; Core; This establishment has a 2-compartment sink and there is not a variance approval on hand. Before a 2-compartment sink is used: (1) The PERMIT HOLDER shall have its use APPROVED; and (2) The PERMIT HOLDER shall limit the number of KITCHENWARE items cleaned and SANITIZED in the 2 compartment sink, and shall limit WAREWASHING to batch operations for cleaning KITCHENWARE such as between cutting one type of raw MEAT and another or cleanup at the end of a shift, and shall: (a) Make up the cleaning and SANITIZING solutions immediately before use and drain them immediately after use, and (b) Use a detergent-SANITIZER to SANITIZE and apply the detergent-SANITIZER in accordance with the manufacturers label instructions and as specified under sec. 4-501.115, or (c) Use a hot water SANITIZATION immersion step as specified under par. 4-603.16(C). Approval is needed for the continued use of the 2-compartment sink. EHS is sending off variance request today.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the walk-in coolers throughout the kitchen have a combination of rust and other residue accumulation. Food splash is present in one of the microwaves in the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean these areas.
0.5
55.
6-501.12; Core; The floors in the walk-in cooler #1 has food debris and splash present along the floor. The walls throughout the kitchen has some residue accumulation present and are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 12/08/2021
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure 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- EHS provided guidance materials given by the state.
0.0
6.
2-401.11; Core; An employee beverage found on the prep surface. 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.
0.0
9.
3-801.11(D); Priority; Food employee observed preparing cheese and vegetable plates for service with bare hands. Food employees may not contact ready-to-eat food as specified under Paragraphs 3-301.11(B) and (E). CDI- Educated food employee and PIC on bare hand contact with ready-to eat foods. Food employee washed hands and applied gloves.
2.0
16.
4-501.112; Priority Foundation; The primary dish machine is not reaching sanitizing temperature. In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194F, or less than: For a stationary rack, single temperature machine, 165F. CDI- the dish machine was serviced during the time of inspection.
1.5
44.
4-901.11; Core; Wet stacking of dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:(A) Shall be air-dried or used after adequate draining
0.0
44.
4-903.12; Core; Employee clothing used for service is stored in hanging bags in the employee restroom. Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: in toilet rooms. Norovirus is a concern when storing items other than bathroom related items in the bathroom.
0.5
48.
4-301.12; Core; This establishment has a 2-compartment sink and there is not a variance approval on hand. Before a 2-compartment sink is used: (1) The PERMIT HOLDER shall have its use APPROVED; and (2) The PERMIT HOLDER shall limit the number of KITCHENWARE items cleaned and SANITIZED in the 2 compartment sink, and shall limit WAREWASHING to batch operations for cleaning KITCHENWARE such as between cutting one type of raw MEAT and another or cleanup at the end of a shift, and shall: (a) Make up the cleaning and SANITIZING solutions immediately before use and drain them immediately after use, and
(b) Use a detergent-SANITIZER to SANITIZE and apply the detergent-SANITIZER in accordance with the manufacturers label instructions and as specified under sec. 4-501.115, or (c) Use a hot water SANITIZATION immersion step as specified under par. 4-603.16(C). Approval is needed for the continued use of the 2-compartment sink. EHS will follow up on Friday, December 10,2021.
0.0
49.
4-601.11(B) and (C); Core; The shelving in the walk-in coolers throughout the kitchen have a combination of rust and other residue accumulation. The shelving holding clean dishes are dusty and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean these areas.
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 **No Signature Required Due to COVID 19 Precautions** Follow-Up: 12/10/2021
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 04/10/2019
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: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 12/12/2018
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 AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 06/14/2018
Score: 99.5
#
Comments
Points
General Comments
Crack in the outside wall of dish wash room must be repaired A.S.A.P. Exterior moisture is leaking through the crack and is causing paint to peel on interior wall surface. This wall should be repainted after the source of the wall leak has been repaired. 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: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 12/21/2017
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: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 04/16/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Do not store raw beef on shelves above product like potatoes in prep. coolers. Corrected during Inspection. Beef was moved to bottom shelf of cooler by kitchen manager.
1.5
23.
Pasta was being cooled inside of walk in and prep. coolers in amounts in covered containers over 4 inches deep. Cool foods in refrigeration units in thinner/shallower amounts less than 4 inches thick and in partially uncovered containers to vent heat out of product. Corrected during inspection. Kitchen manager had staff put cooling product into shallow trays in cooler for more rapid cooling of product.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 10/31/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
The dish machines are not getting hot enough to sanitize the dishes. I will follow-up on Thursday Nov. 8 2009. Also clean the sink in back as discussed. It was cleaned.)
1.5
14.
The ribs had been braised and were setting out cooling. Do not leave cooked meat out at room tempature to cool. After cooking the ribs spread them out on a sheet pan and put in the refrigerator to quickly cool. (The ribs will and did cool very quickly. )
0.0
41.
No points......There is a bad sewer odor in the womans rest room. The toilet seems to be loose. The wax ring may need replacing and the toilet securely attached to the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 05/27/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
34.
clean utensils were stored in a container with food residue. keep containers that hold utensils and multi-use items clean.
0.5
40.
clean build-up on the shelves in the reach-in coolers and walk-in coolers. clean food residue on the bottom of the upright freezer located in the second kitchen.
0.5
45.
clean flooring underneath the warewashing area. food residue and old aprons under the warewashing unit. fill in the holes on the walls.
0.5
46.
blown light bulb found in the upright freezer. (was replaced)
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 02/08/2008
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
STORE COOKED FOODS ABOVE UNCOOKED FOODS. OBSERVED FROZEN UNCOOKED BEEF STORED ABOVE TIRAMISU. OBSERVED BAG OF FROZEN PORK STORED NEXT TO BAG OF FROZEN PEAS. OBSERVED UNCOOKED SAUSAGE OVER PASTA (COS)
2.5
15.
AIR DRY PANS BEFORE STACKING
1.5
17.
REPLACE TORN GASKETS AND WIRE SHELVES WITH CRACKED COATING. CLEAN INSIDE REACHIN REFRIGERATOR. CLEAN GRILL AND TABLE UNDER GRILL. CLEAN STOVES.
1.0
General Comments
STORE ALL ITEMS ABOVE THE FLOOR IN THE WINE ROOM. (C0S) STORE MOPS ABOVE THE FLOOR. RECOMMEND REMOVING WOODEN BLOCKS UNDER EQUIPMENT.
Location: 136 E HARGETT ST RALEIGH, NC 27601-1440 Facility Type: Restaurant Inspection Date: 03/08/2000
Score: 95
#
Comments
Points
3.
THAW FOOD UNDER CONTINUOSLY RUNNING COLD WATER (FLOATING) IN THE REFRIGERATOR, OR AS PART OF THE CONTINUOUS COOKING PROCESS. STORE RAW EGGS AND MEAT BELOW READY TO EAT FOODS. INSTALL SPLASH GUARD ON HANDSINK BETWEEN ICE MARKER AND SINK.
2.5
9.
DISH WASHER MUST WASH AFTER HANDLING DIRTY DISHES AND BEFORE HANDLING CLEAN DISHES. USE CUP WITH STRAW AND LID FOR ANY DRINK IN KITCHEN AND STORE BELOW FOOD PREP SURFACES.
