Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 08/12/2024
Score: 98
#
Comments
Points
28.
7-102.11; Priority Foundation; Labeling faded completely off multiple buckets 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
40.
2-303.11; Core; Food employee observed wearing large watch while working with food. 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- PIC educated on Food Code requirements.
0.5
40.
2-402.11; Core; Food handler with fluffy beard lacking 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. Ensure food employees keep facial hair trimmed very short, or supply beard guard or face masks.
0.0
43.
3-304.12; Core; At prep line, one pair of tongs hung 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/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Tongs moved during inspection.
0.0
53.
6-501.18; Core; In mens restroom, urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
0.5
55.
6-501.16; Core; Mop leaning against wall, with no rack available to properly hang to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 03/04/2024
Score: 97
#
Comments
Points
16.
4-501.114; Priority; The dish machine is ejecting less than 50ppm of chlorine. Sanitizing dish machines shall eject at least 50ppm of chlorine. Dish machine was repaired during the inspection and was ejecting 50ppm of chlorine after repairs.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken is 43F and sliced tomatoes are 42F in the walk-in cooler. Beef is 49F, chicken is 48F and diced tomatoes are 44F in the grill refrigeration unit. Keep all TCS food at or below 41F when held cold. The walk-in cooler thermostat was adjusted and was 40F by the end of the inspection. The chicken, beef and diced tomatoes were placed on ice in the grill refrigeration unit.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority Foundation; Noted a dripping container of raw chicken stored very closely with flats of raw shelled eggs in the walk-in cooler unit. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted a container of sour cream measuring between 44-45 F in a insufficient ice bath. Also observed an overfilled container of shredded lettuce temping between 44-45 F on the cook line. Store TCS items below chill line in cold hold container. Ensure TCS items are buried within ice bath and ice baths are changed frequently. All TCS items must be held at 41 F or below for cold storage. CDI- ice bath renewed for container of sour cream and lettuce portioned out and cooled down.
0.0
28.
7-102.11; Priority Foundation; Noted labels missing of working spray bottles of degreaser and oven/grill cleaners. 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- Items relabeled.
0.0
37.
3-302.12; Core; Noted labels missing for squeeze bottles of crema and oil at the cookline. Also noted a labels have worn off a few of the bulk containers of sugar and seasoning in the dry storage area. 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.
1.0
45.
4-903.11(A) and (C); Core; Noted aluminum to-go stored in a upright position above the cookline prep station. Store unpackaged single-service items in a inverted position to avoid the risk of contamination. Keep single-service items must be stored in a clean,dry location at all times.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 97
#
Comments
Points
8.
2-301.14; Priority; An employee drank a drink and did not wash his hands before handling food. Employees shall was their hands after drinking and eating. REHS spoke to PIC and this employee washed his hands.
2.0
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the dishwashing area. Hand sinks shall have individual disposable paper towels. Paper towels were provided once REHS spoke to PIC.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 05/25/2023
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge has expired ServSafe certificate. 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
15.
3-302.11; Priority; Two containers of repackaged raw chorizo on shelf in walk-in cooler above cheese and lettuce. Food shall be protected from cross-contamination by separating raw animal foods during storage and preparation from ready-to-eat items. Chorizo moved during inspection to shelf below ready-to eat items. Storage chart provided during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Two knifes stored on magnetic holder and in knife holder with food debris residue on the knifes. Dicer has minor food residue along the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items taken to dish machine to be cleaned during inspection.
1.5
49.
4-601.11(B) and (C); Core; Speed rack in walk-in cooler with food debris residue. Some shelves in back area with duct accumulation. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 02/09/2023
Score: 93.5
#
Comments
Points
8.
2-301.14; Priority; Food employee observed handling raw chicken with bare hands observed grabbing clean storage bins and lids without washing hands. Employee in the dish area observed washing gloved hands at the handwashing sink. Hands shall be washed during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Hands shall also be washed after engaging in other activities that contaminate the hands. CDI- educated PIC on proper handwashing methods and PIC translated and instructed employees to wash hands.
2.0
15.
3-304.15 (A); Priority; Food employee observed handling raw shrimp to be cooked on the grill and then proceeded to grab raw onions and green peppers with the same gloved hands. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- Educated PIC on cross contamination. Green peppers and onions were voluntarily discarded.
1.5
16.
4-601.11 (A); Priority Foundation; The vegetable chopper has some leftover food debris present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- chopper was sent back to be washed.
0.0
21.
3-501.16(A)(1) ; Priority; Queso cheese sitting on top of the salamander was holding at 93F. Refried beans sitting on the stove top was holding at 73F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: at 135F or above. CDI- The reheating process was started immediately.
1.5
39.
3-303.12; Core; [Repeat- this was mentioned on the last inspection] Containers of shrimp and fish were being stored with ice mixed in and melted ice was not being drained off. Unpackaged FOOD may not be stored in direct contact with undrained ice. Raw poultry and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
1.0
43.
3-304.12; Core; Utensils in use for the grill were sitting over top of the trash can along the cook line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11. CDI- utensils were removed and sent to dish area to be cleaned.
0.5
55.
6-501.12; Core; The ceiling vents upon entering the kitchen are heavily coated in dust and are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 09/29/2022
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Uncovered employee beverage found above prep surface. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
16.
4-601.11 (A); Priority Foundation; Vegetable chopper still had leftover food debris and residue present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- chopper was sent back to be rewashed.
0.0
21.
3-501.16(A)(1) ; Priority; Queso cheese in the steam table was holding at 101F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: at 135F or above. CDI- queso was reheated to 165F.
1.5
39.
3-303.12; Core; [Repeat] Containers of shrimp and fish were being stored with ice mixed in and melted ice was not being drained off. Unpackaged FOOD may not be stored in direct contact with undrained ice. Raw poultry and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
1.0
39.
3-305.11; Core; A few pans of food found stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing food at least 6 inches above the floor.
0.0
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.
0.0
49.
4-602.13; Core; [Repeat] The shelving in the walk-in cooler has some residue accumulation present. The shelving in the prep cooler have some food debris and residue accumulation present as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 05/24/2022
Score: 97
#
Comments
Points
20.
3-501.14; Priority; Birria soup that was made yesterday and placed in the walk-in cooler at 5pm ( as stated by the label) was holding at 52F. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: Within 2 hours from (135F to 70F); and Within a total of 6 hours from (135F to 41F) or less. CDI- soup was voluntarily discarded.
1.5
28.
7-207.11; Priority; A bottle of aspirin was found stored on the shelf with other food items. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- aspirin was moved to the office.
1.0
39.
3-303.12; Core; Containers of shrimp and fish were being stored with ice mixed in. Unpackaged FOOD may not be stored in direct contact with undrained ice. Raw poultry and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
0.0
49.
4-602.13; Core; The shelving in the walk-in cooler has some residue accumulation present. The microwaves have some residue accumulation present as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; The floors in the walk-in freezer have some residue accumulation present dripping from packages of meat. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 02/17/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Written procedures for vomit and diarrhea clean up are 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
6.
2-401.11; Core; Employee beverage without a lid was being stored over the prep area. 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.
0.5
49.
4-602.13; Core; The shelving in the prep coolers along the cook line have residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; The floors in the walk-in freezer have food debris present. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
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**
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 09/01/2020
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: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 05/07/2019
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: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 01/15/2019
Score: 96.5
#
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. Inspection Led By: Rena Nicole Bailey
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 07/16/2018
Score: 95
#
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. Follow-Up: 07/18/2018
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 03/14/2018
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: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 09/05/2017
Score: 97.5
#
Comments
Points
General Comments
Notice: 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: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 03/20/2017
Score: 99
#
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.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 01/30/2014
Score: 93.5
#
Comments
Points
General Comments
An employee filled up a pan of water at the hand sink in the dishwashing area. Use water only from prep sinks to prevent contamination. Follow-Up: 02/09/2014
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 06/21/2012
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
PAN OF PREPPED RAW CHICKEN SETTING ATOP READY TO EAT FOOD IN THE FREEZER, STORE RAW POULTRY BOTTOM SHELF BELOW ALL OTHER RAW OR READY TO FOODS DUE TO HIGHEST COOKING TEMP; PAN MOVED TO CHICKEN DOLLY; DO NOT SET PANS EXTERIORS IN DIRCET CONTACT WITH FOOD...TOMATOES IN PAN OF PEPPERS AND ONIONS, PAN REMOVED
1.5
11.
SOME FOOD, GREASE, AND SAUCE RESIDUE STILL PRESENT ON PLATES, SAUCERS, ETC...THOROUGHLY CLEAN & SANITIZE FOOD CONTACT SURFACES; DO NOT STORE COOLING WANDS WITH RAW MEATS SETTING ON THEM IN FREEZER UNLESS THEY ARE WRAPPED, PROTECTED AND STORED WITH READY TO EAT FOODS, WANDS PULLED TO DISH AREA FOR RECLEANING AND SANITIZING; ICE MACHINE INTERIOR NEEDS THOROUGH CLEANING ...FOLLOW UP FRIDAY 062212
1.5
17.
TOMATOES AT 67F NEXT TO GRILL IN PAN OR VEGGIES FLOATING IN A BUS TUB OF MOSTLY WATER WITH ICE. ADVISED TO PLACE PAN OF TOMATOES DIRECTLY IN BUS TUB, ADD MORE ICE AND REMOVE SOME WATER...PRODUCT LEVEL MUST EQUAL ICE LEVEL. ICE BATH SET CORRECTLY
2.0
40.
CLEAN COOKLINE GRILL TABLE, GRILL, STOVE, FRYER, FRIG INTERIORS AND GASKETS, WALK IN COOLER DOOR, DISH MACHINE INTERIORS AND UNDERSIDES, DRAINBOARD UNDERSIDES AND SPRAY WAND
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 02/29/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
DO NOT PREP RAW CHICKEN AT VEGETABLE PREP SINK, PREP ONLY IN DESIGNATED AREAS; RAW MEAT SETTING ATOP ICE MACHINE , DO NOT STORE OR PLACE RAW MEATS ATOP ICE MACHINE FOR ANY REASON; RAW MEAT PLACED OVER COOKED FOOD IN WALK IN FREEZER, STORE RAW FOODS BELOW READY TO EAT FOODS; PROVIDE SHIELD BETWEEN PREP TABLE AND RACK TO AVOID SPLATTER ON READY TO EAT TORTILLIAS
1.5
11.
SEVERAL UTNESILS, BINS, WITH FOOD OR LABEL RESIDUE STILL PRESENT, THOROUGHLY CLEAN AND SANITIZE FOOD CONTACT SURFACES
1.5
23.
PAN OF CHICKEN TAMALES TOO DEEP, PLACE ON SHEET PAN TWO LAYERS THICK STAGGERED TO ALLOW COOLING, PRODUCT SHOULD BE COOLED WITH ICE BATHS, COOLING WANDS, BLAST CHILLING, ETC 135F - 70F IN TWO HOURS OR LESS, 70F -45F OR LESS IN FOUR HOURS
1.0
34.
TOO MANY ITEMS WITH WATER STILL PRESENT, ALLOW MORE AIR DRY TIME PRIOR TO STACKING, WATER STILL LEFT IN BLENDER ATTATCHMENT BASE
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 09/29/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
EMPLOYEE BEVERAGE WATER BOTTLE AND CUP WITH LID ON PREP SURFACES, EMPLOYEE DRINKS MUST BE STORED BELOW FOOD PREP SURFACES AND FOOD..BOTH ITEMS DISCARDED
3.0
11.
SEVERAL PLATES, RAMIKINS, AND PANS WITH FOOD DEBRIS STILL PRESENT, THESE WERE MOVED TO DISH AREA; DISH MACHINE NOT DISPENSING CHLORINE, CONTAINER EMPTY, CONTAINER CHANGED, 50 PPM REGISTERING
1.5
25.
ONE OF TWO DIAL TOP THERMOMETERS OUT OF CALIBRATION BY SEVEN DEGREES, RECALIBRATED TO 32F
0.5
34.
AIR DRYING STILL A PROBLEM WITH RAMIKINS, ALLOW MORE TIME TO DRY PRIOR TO STACKING; DO NOT STORE BLENDER PITCHERS AT OR ON HANDSINK AT BAR; MOVE GLASSES STORED ON BAR, KEEP THEM STORED BEHIND BAR AREA AWAY FROM CUSTOMERS
0.5
38.
CLEAN THREE COMP SINK AND DISH MACHINE, BUILD UP ON WALLS, FACUETS, SPRAY ARES, AND DOORS
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 06/30/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
2.
EMPLOYEE DRINKS ARE TO BE STORED BELOW FOOD PREP COUNTERS, SURFACES AND FOOD, WITH LID AND CONSUMED IN A SANITARY MANNER, WASH HANDS AFTER DRINKING IF NO STRAW IS USED DRINK MOVED
1.5
11.
FOUND SOME SOILED PLATES, PANS AND UTENSILS, PULLED TO DISH AREA FOR RECLEANING
1.5
23.
BREAK DOWN BEANS COOLING TO A SMALLER PAN IN A LARGER PAN OF ICE, SMALL QUANTITIES IN SMALL PANS WITH ICE PRODUCT LEVEL...NOT SETTING ON TOP OF THE ICE
1.0
34.
BINS OF STORED CLEAN UTENSILS NEED CLEANING, STORE CLEAN UTENSILS ONLY IN CLEAN CONTAINERS
0.5
38.
CLEAN DISH MACHINE AND THREE COMP SINK, TOPS, BOTTOMS, DRAINBOARDS, PIPES SPRAY WAND ETC
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 03/18/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
3.
EMPLOYEE OBSERVED CLEANING SPILL FROM FLOOR BUT DID NOT WASH HANDS AFTER CLEAN UP, SERVED FOOD TO CUSTOMERS...EMPLOYEE HANDLING CHICKEN AT GRILL AND TRTILLIA WRAPS AND PLATES NOT REMOVING OR CHANGING GLOVES OR WASHING HANDS BETWEEN RAW AND READY TO EAT. DISCUSSED PROCESS WITH MANAGEMENT, MANAGEMENT TOLD EMPLOYEES
2.0
11.
FOUND SOME SOILED PLATES, PANS AND UTENSILS, PULLED TO DISH AREA FOR RECLEANING
1.5
26.
SEVERAL LARGE DRY FOOD CONTAINERS AREA IN NEED OF CLEANING...DO NOT KEEP DIRTY TRASH BAGS OR COVER USED TO KEEP CONTAINER PROPER CLEAN, IF THIS PRACTICE IS USED, CHANGE OUT DAILY.
0.5
34.
BINS OF STORED CLEAN UTENSILS NEED CLEANING, STORE CLEAN UTENSILS ONLY IN CLEAN CONTAINERS
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 08/27/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Nozzle for one drink mix of the soda fountain machine was dirty. Nozzle was taken off of the line and went through the process of wash, rinse, and sanitize.
0.0
17.
Raw chicken was breast were holding in between the temperatures of 51-55F inside of the cold holding unit. Manager had the options of disposing of the chicken or cooking it off to final cook temperature. Food was voluntarily thrown away. Potentially hazardous foods are to be cold held at 45F or below. Make sure that the foods are iced down properly if stored by the grill.
2.0
34.
Drinking cups were stacked on top of each other before air-drying was complete. Multi-use items are to air-dry by either separation or cross stacking.
0.5
36.
Resurface that small burn mark on the cutting board, in front of the steam table. The rest of the cutting board is in good repair. Repaint the doorway panel leading to the dry storage room.
0.0
40.
Clean the shelving where the clean multi-use items and tortilla bread is stored. Clean the build-up on the side of the chip holder. Clean the racks that hold the cans in the dry storage area.
0.5
45.
Fill in the gaps of some wall tiles located in the kitchen area. Fill in the holes in the warewashing area.
0.0
46.
Ventilation build-up found when walking into the kitchen and in the soda fountain machine area. Replace the blown light bulbs in the facility.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 05/25/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Found a few foods being stored in non food grade bags. Items were either changed out or thrown away. There were a few containers of food that were not covered in the reach-in prep cooler. Foods must be protected during storage.
0.0
11.
Chlorine sanitizer found in one spray bottle was below 50ppm in strength. Sanitizer for chlorine must be between 50-200ppm. Build-up found in the inside of the ice machine. Food contact surfaces must be cleaned. (General comment previous inspection.)
1.5
15.
Cheese sauce was put in the hot holding unit while it was still cold. Cold foods are to be rapidly reheated to 165F before being put into a hot holding unit. Hot holding units are to keep hot foods hot and not reheat cold foods. Cheese sauce was taken out of the hot holding unit and put on the stove top to be reheated.
1.5
28.
There were a number of flies in the back area of the facility; by the back door. Must find some way to control the flies. Clean the trash can if that is the issue.
1.0
33.
The handle of a scoop was touching the beans during storage. Keep the handle away from the food product during storage.
0.0
36.
The cutting board, in front of the steam table, was worn and in need of replacement or resurfacing. Replace any cracked containers in the facility.
0.5
40.
Gritty build-up underneath the prep table when walk-in into the kitchen. Clean the outside of the cabinets in the bar area. Clean underneath the soda fountain machine.
0.5
45.
Fill in the hole in the dry storage area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 02/18/2010
Score: 94.5
#
Comments
Points
10.
Found open bags of food in the freezer during storage. Foods shall be protected during storage. Keep taco shells and flat bread covered when not in use.
1.5
11.
Chlorine sanitizer found in one spray bottle was below 50 ppm in strength. Sanitizer for chlorine must be between 50-200ppm. Was corrected during inspection.
0.0
25.
Thermometer in the ice/water mixture was holding at 26F. Thermometers are to be calibrated to 32F daily in the ice/water mixture.
0.5
33.
The handle of the spoon was touching the food product during storage, inside of the walk-in cooler. Keep the handle away from food product during storage or store the spoon in a clean outside container.
0.5
34.
Food debris found in a container holding clean multi-use items located on the shelf beside of the steam table.
0.5
35.
Make sure single service bowls and lids are stored and protected during storage.
0.0
36.
Cutting boards, on the prep line and steam line, were worn and in need of replacement or resurfacing. Shelving in the back of the facility was rusted. Replace the multi-use plates, in the facility, that have cracks or chips.
1.0
39.
Milk crates are not for commercial use, as shelving, and therefore must not be used in a commercial setting.
0.5
40.
Clean underneath the flat top grill. Clean the build-up in between the ticket holder and the top of the stainless steel shelf.
0.0
45.
The flooring was cracked in front of the grill on the cook line. Stains on the ceiling the wall was dirty in the bar area. The wall and wall panels need to be repainted in the dry storage area.
0.5
46.
Clean the ventilation build-up above the door when walking into the kitchen. Dust build-up inside both restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 11/12/2009
Score: 96
#
Comments
Points
11.
build-up on about half of the nozzles for the soda fountain machine. build-up on the right corner, inside of the ice machine. shall be cleaned and sanitized. make sure nozzles are routinely cleaned. take the screws off the inside piece of the ice machine and thoroughly clean what is behind it. this should be a routine thing.
1.5
17.
check on the cooling unit inside of the walk-in cooler. temperatures of foods inside of the walk-in cooler were very borderline. temperatures were in between 45F-48F. strongly suggest getting someone to look at the unit to ensure foods are holding 45F or below inside of the walk-in cooler. make sure that the raw beef and chicken are iced down at the bottoms and sides of the container located right beside of the grill
0.0
36.
torn gasket found on the walk-in cooler door. cutting board was worn and in need of replacement or re-surfacing. shelving above the vegetable prep sink had rust on it. shall be in good repair. (work order was looked at)
0.5
39.
milk crates are not for commercial use and therefore shall not be used in a commercial setting. best not to have any inside of the facility.
0.0
40.
build-up on some of the screens in the hood system. clean the gritty build-up found underneath the prep tables on the back and the prep table on the serving line.
1.0
45.
wall damage at the far end of the bar area. stains on the ceiling in the bar area. fill in the hole on the wall located at the right side of the utensil washing sink. rust build-up at the bottom of the door panels leading into the dry storage room. wall panels not sealed all the way in the dry storage room and on the side wall where cooking equipment is located. ceiling tile is chipped on one corner in the serving area.
0.5
46.
ventilation build-up above the door when walking into the kitchen. shall be cleaned.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 08/10/2009
Score: 94
#
Comments
Points
10.
raw steaks were stored above vegetable products. container holding tomatoes were stored directly on top of container holding onions and peppers. some pieces of raw steak found on top of onions and peppers. (was disposed of) food shall be protected during storage.
1.5
11.
the sanitizer in two spray bottles labeled chlorine sanitizer did not show anything on the test strips. build-up found on the inside of the ice machine. food residue found on the meat slicer. shall be cleaned and sanitized. sanitizer for chlorine shall read between 50-100ppm.
1.5
26.
rice was stored in a bag that was tied into a knot. once opened, dry foods shall be stored into either a storage bag or container with a lid. shall be labeled as well.
0.5
34.
container holding clean multi-use items was dirty. keep containers clean that hold clean multi-use items.
0.5
35.
single service cups and bowls were stored with the food contact portion being exposed to possible outside contaminants. made suggestion to store bowls invertedly and keep the plastic sleeve on the disposable cups.
0.5
36.
torn gasket found on the walk-in cooler door and the cooler door located in the bar area. found a lid in the walk-in cooler that was cracked. cutting board was worn and in need of replacement or re-surfacing. shelves in the walk-in freezer and above the vegetable prep sink was peeling and starting to rust. shall be in good repair.
0.5
39.
crate was being used to hold a pot. crates are not for commercial use and therefore shall not be used in a commercial setting.
0.0
40.
build-up on some of the screens and around the screens in the hood system. clean build-up in the front part of the fryer. gritty build underneath the prep table. shall be cleaned.
0.5
46.
ventilation build-up above the door when walking into the kitchen. slight amount of build on the restroom vents. shall be cleaned.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 05/06/2009
Score: 95.5
#
Comments
Points
10.
hamburger meat was stored on top of wrapped food in the reach-in cooler. plate was stored inside of the container holding lettuce. food shall be protected during storage. (strongly suggest moving the potentially hazardous foods in front of the container holding produce in order to help prevent contamination. this is the foods by the grill)
1.5
17.
raw chicken was holding at temperatures between 53-58F at the grill area. lower the amount of chicken in the container in order to meet temperature requirements. container holding containers of food should be iced as needed to help foods stored inside to meet temperature requirements.
2.0
36.
warewashing machine did not meet the requirements for high temp sanitizer. unit did not reach the minimum required temperature of 180F for spec. requirements. get unit checked out to ensure it is working properly. re-caulk utensil washing sink and part of the stainless steel panel closest to the warewashing machine. shall be in good repair.
0.5
40.
build-up on and around the screens in the hood system.
0.5
45.
clean the walls around the cooking equipment.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 02/13/2009
Score: 97.5
#
Comments
Points
10.
Recommend using 1/2 pans for cooks line in prep unit to prevent PHFs from getting too warm on top; have 1/2 pans prepared and in bottom part of unit to replenish during lunch/dinner rush.
0.0
33.
Tongs stored in cooked pork in walkin cooler where handle touching food; store tongs on lid to prevent this from happening; 1/2 credit on last inspection.
1.0
34.
Lots of cups stacked wet at drink station; all utensils must be air dried before stacking; 1/2 credit on last inspection.
1.0
40.
Clean the following: soda heads around nozzels; all equipment in grill area; filters in hood, dry storage shelving.
0.5
43.
Meat prep sink leaking; tighten nut to prevent water from leaking.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Several handsinks faucet handles turn inward and may not shut water off completely; suggest turning handles out to prevent water from leaking. Walk in cooler working properly; great food storage order in cooler and freezer; witnessed good handwashing practices. Chemical shelving is rusting and needs replacing.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 08/29/2008
Score: 92
#
Comments
Points
17.
Walk in cooler not holding food at 45F or below. Any PHFs that were 50F or below were put in walk in freezer to cool down food to proper temperature. Any PHFs 51F or above was tossed out and adulterated with clorox. EHS witnessed food tossed and adulterated. The following items were thrown out and adulterated: Ranchero Sauce - 2 1/2 pans; Cooked Pork - 1 1/2 pan; Taco Beef - 2 full pans (4 x 20"); Chicken Tamales - 7 each; Cooked Potatoes - half of a 1/4 pan; Black Beans - full 1/4 pan; Refried Beans - 3 1/2 full pans (4 x 20"); Cooked Lamb - half of a 1/4 pan; Shredded cheese (already out of packages) - 3 containers (8 x 22 1/2"); Shredded cooked chicken - 2 1/2 baking sheets full; Milk - 8 1/2 gallons; Rice milk - 1 tall round container.
4.0
33.
Utensil found stored in rice milk and had fallen down in product. Do not store utensils in food unless handle is out at all times.
0.5
34.
Many cups and some dishes found stacked wet. Must air dry all utensils before stacking. Eating utensils found stored with handles down. All utensils must be stored with handles up to prevent hand to mouth contamination.
0.5
36.
Found cracked pan with Tamales in it. Get rid of any pans/utensils that is cracked or no longer easily cleanable. Walk in cooler not in proper working order. Maintenance called during inspection and was at facility before inspection was over and fixing the problem. Maintain cooler at 45F or below at all times.
1.0
40.
Caulking around 3 comp sink is moldy. Strip caulking and replace to make surface easily cleanable. Hood filters have much build up and need cleaning.
1.0
43.
Toilet in women`s restroom is running constantly. Repair toilet to help conserve water.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
A follow up visit will occur on Tuesday, September 2 to make sure cooler is operating properly and keeping all food at 45F or below. If cooler is not working properly, an intent or suspension of permit will be given depending on severity. Follow-Up: 09/02/2008
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 02/18/2008
Score: 97.5
#
Comments
Points
14.
NON-STAINLESS SCREWS INSIDE ICE MACHINE ARE RUSTING. REPLACE WITH FINGER TIGHTENING SCREWS DESIGNED FOR ICE MACHINES. ELECTRIC CHOPPER HEAD PLATE HAS BEEN REPAIRED USING NON-NSF PARTS. (ANCHOR BOLT) HOMEMADE, HAND-HELD STAINLESS STEEL SCREEN MIXERS ARE NOT EASILY CLEANABLE AND MUST NOT BE USED.
1.0
17.
LEG ON MEAT PREP SINK IS BROKEN AND NEEDS REPAIRS. WHEN THIS LEG IS REPAIRED, HAVE SMALL PITS IN TOP OF PREP SINK PATCHED AND SMOOTHED. WELDS ON SPLASHGUARD IN BEVERAGE AREA ARE RUSTING. PROPERLY WELDED STAINLESS SHOULD NOT RUST. MAKE SURE PERSON DOING REPAIRS IS QUALIFIED TO WELD STAINLESS FOR RESTAURANTS. DOOR HANDLES ON PREP REFRIGERATOR IN FRONT OF HOOD ARE DAMAGED AND NEED REPLACING. RE-CAULK SINKS AROUND DISHMACHINE WHERE MOLDY.
1.0
28.
CLEAN CEILING ABOVE COOKING LINE. WALL BEHIND DISHMACHINE WHERE STAINLESS SHEETS WERE WELDED TOGETHER IS NOT SMOOTH AND EASILY CLEANABLE. SUGGEST HAVING RE-WELDED AND GROUND SMOOTH OR COVERING WITH A STRIP OF STAINLESS STEEL WHICH IS CAULKED BEHIND AND THEN ATTACHED OVER WELD WITH RIVETS OR ROUND-HEADED, STAINLESS STEEL SCREWS.
0.5
General Comments
DO NOT STORE JUGS OF MILK AGAINST BOXES OF RAW EGGS IN WALK-IN REFRIGERATOR. SUGGEST PLACING CORE COOLING STICKS INSIDE A FOOD GRADE BAG BEFORE PLACING IN FREEZER SO STICKS ARE READY TO USE WHEN NEEDED. INSTALL SHATTERPROOF LIGHT BULBS ABOVE ICE BIN BEHIND BAR. LOOSELY COVER OR DO NOT COVER FOODS BEING COOLED SO AS TO SPEED COOLING PROCESS.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 04/27/2007
Score: 96
#
Comments
Points
11.
CAN OPENER BLADE IS DIRTY. SALSA CONTAINERS ARE STORED DIRTY. CHEESE CHOPPER IS STORED DIRTY. WASH, RINSE AND SANITIZE THE ABOVE ITEMS THROUGHLY.
2.5
15.
CUTTING BOARD JUST ABOVE THE HANDSINK. MOVE THE CUTTING BOARD TO PREVENT CONTAMINATION. CORRECTED. SOME METAL PANS ARE STACKED WET. AIR DRY BEFORE STACKING. A DIRTY IRON SKILLET IS STORED ON TOP OF CLEAN IRON SKILLETS. STORE ALL DIRTY SKILLET AWAY FROM CLEAN SKILLETS. CORRECTED.
1.5
General Comments
17. FAUCET AT THE 3 COMPARTMENT SINK IS LEAKING. REPAIR. 32. KEEP ALL STORAGE OFF THE FLOOR IN THE BAR. STORE ON SHELVING OR RACK WITH WHEELS.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 07/11/2006
Score: 91
#
Comments
Points
2.
CHEESE SAUCE 123-128F. SHREDDED CHEESE 57F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45F WHEN HELD COLD OR 45F OR BELOW WHEN KEPT COLD.
2.5
3.
AN EMPLOYEE SCOOPED ICE WITH A CUP. USE A SCOOP WITH A HANDLE WHEN SCOOPING ICE. TAMALES ARE IN A DEEP PAN COOLING IN THE PREP COOLER. COOL IN A 2 INCH THICK PAN IN THE WALKIN COOLER.
2.5
5.
NO THERMOMETER PROVIDED IN THE PREP REFRIGERATOR IN THE KITCHEN AND IN THE SMALL REFRIGERATOR THAT HOLDS MILK IN THE BAR. PROVIDE THERMOMETERS.
1.5
11.
SANITIZER IS LESS THAN 50 PPM IN 2 SPRAY BOTTLES. USE 50-100PPM OF CHLORINE.
2.5
General Comments
21. NO PAPER TOWELS AT THE HANDSINK IN THE DISHROOM. 13. BLENDER IS HAS A LARGE CRACK. CORRECTED. 28. REPAIR SMALL HOLES AND CRACKS IN THE WALL IN THE DRY STORAGE ROOM.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 02/08/2006
Score: 97
#
Comments
Points
13.
Cutting boards are worn-replace or replane.
1.5
17.
Hood is dirty. Replace rusty shelving in the dry storage area. Replace rusty chemical rack.
1.0
28.
Dry storage room the wall has a hole in it-repair. Repair wall in the back storage room and coving. Back door has a gap in the bottom-use a door sweep.
0.5
General Comments
5. Thermometer is inaccurate in the prep refrigerator.
Location: 329 S BLOUNT ST RALEIGH, NC 27601-1803 Facility Type: Restaurant Inspection Date: 04/11/2000
Score: 90
#
Comments
Points
3.
RAW SHELL EGGS TO BE STORED BENEATH VEGETABLES, SAUCES AND LESS HAZARDOUS FOODS. COOKED FOOD TO BE PORTIONED INTO SMALLER BATCHES FOR COOLING IN REFRIGERATOR. ONCE OPENED CANNED GOODS TO BE TRANSFERED TO APPROVED STORAGE CONTAINERS. DRY GOODS TO BE STORED IN AN APPROVED CONTAINER OFF FLOOR WHEN OPENED.
2.5
9.
PERSONAL BEVERAGES TO HAVE LID AND STRAW, AND TO BE KEPT AWAY FROM FOOD, UTENSILS, COOK, PREP, SERVICE AREAS.
2.5
15.
DISHWARE TO BE PROTECTED FROM FOOD PESTICIDES AND DEBRIS IN PREP/COOK AREAS.
