Location: 235 S. SALISBURY STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/21/2024
Score: 98
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Comments
Points
3.
2-103.11 (O); Priority Foundation; Employee illness forms onsite include five reportable illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI-REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses.
0.0
39.
3-305.11; Core; Observed a case of plum tomatoes stored on the floor underneath one of the storage racks. Keep all food items in a clean dry location and at least 6 inches off the floor.
1.0
40.
2-402.11; Core; Food handlers working with food without 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. Train staff on Food Code requirements.
0.5
49.
4-601.11(B) and (C); Core; Observed an accumulation of dust build-up and residue accumulation along the wire shelving throughout the prep kitchen. Also need to clean out the rear hand sink basin. Observed an accumulation of black organic build-up along the corners of hand sink basin. 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
56.
6-403.11; Core; Observed a personal water bottle stored on the prep counter closely near pastry dough. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
Location: 235 S. SALISBURY STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/25/2023
Score: 94
#
Comments
Points
16.
4-501.114; Priority; Sanitizer concentration too low at the dish machine, measured at 0ppm 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- Sanitizer dispensing corrected during inspection. Make sure to regularly use sanitizer test kit (purple) to verify sanitizer is dispensing correctly.
1.5
20.
3-501.14; Priority; Cooling Rate for soup in walk-in cooler in large, thick plastic bins: 140 to 101F, 11am to 12:24 = 39F/84min = 0.46F/min cooling rate. For TCS foods cooling in 135F down to 70F range, Cooling Rate of 0.54F/min or greater is needed to cool product through this range within 2 hours. This product is not cooling fast enough. CDI- Product moved to walk-in freezer for faster cooling.
0.0
23.
3-501.18; Priority; Disposition: In walk-in cooler, containers of cooked sausage on day 10 and Sexy Gardener cooked veggies on day 8 of maximum 7-day hold. 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- Past date product voluntarily discarded by PIC during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on buckets of soapy water. 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
33.
3-501.15; Core; Cooling Methods: Containers of ground meat and soup left uncovered/exposed to cool on lower shelves of wire rack in walk-in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan, or top shelf of walk-in). CDI- Loose covers added during inspection.
0.5
36.
4-203.11; Priority Foundation; Dial-top thermometers off calibration by 8-17 degrees. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +/-2F in the intended range of use. CDI- Thermometers calibrated during inspection. Recommend just using digital for fewer calibration issues.
0.5
37.
3-302.12; Core; Labeling missing on one squeeze bottle of oil. 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
38.
6-501.111; Core; Live fly and a few fruit flies observed. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
40.
2-402.11; Core; Food handlers working with food without 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. Train staff on Food Code requirements.
0.5
43.
3-304.12; Core; Ice scoop stored with scoop handle all down in the ice. 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, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as required. CDI- Scoop moved during inspection. Recommend installing a drained wall-mount ice scoop holder.
0.5
47.
4-501.11; Core; Wire racks in walk-in cooler are rusting with peeling coating. 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; In walk-in cooler, wire shelving with 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.
0.0
55.
6-501.11; Core; Caulk around rear handwashing sink has pulled away from sink and wall and is soiled. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk around the sink so smooth and cleanable.
0.0
General Comments
Food Allergens Awareness educational material provided for posting.
Location: 235 S. SALISBURY STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/23/2022
Score: 97
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Comments
Points
20.
3-501.14; Priority; Sandwiches made this morning cooling in the walk-in cooler are not cooling fast enough. Within an hour the temperature decreased by 3 degrees. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. CDI- sandwiches were placed into the walk-in freezer to cool rapidly.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad sandwiches and ham & cheese sandwiches in the display case were holding around 47-50F. These sandwiches are listed on the their TPHC template but they were not accurately documented with the time it was removed from temperature control. 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- sandwiches were cooled down.
1.5
24.
3-501.19; Priority Foundation; TPHC times and dates were not documented for the ham & cheese sandwiches and chicken salad sandwiches during the time of inspection. Ready-to-eat TCS foods shall have written procedures maintained and readily available in the food establishment. CDI- Sandwiches were documented on TPHC log. PIC states that the sandwiches were recently put out around 9am.
1.5
33.
3-501.15; Core; Chickpeas tightly covered and cooling in the walk-in cooler were holding at 49F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
Location: 235 S. SALISBURY STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/19/2021
Score: 98.5
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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
28.
7-201.11; Priority; Large bottles of sanitizer and other cleaners were being stored on the shelf above the ice machine. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC removed chemical bottles
1.0
44.
4-903.11(A), (B) and (D); Core; Bins holding clean dishes had food debris in the bottoms. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored in a clean dry location; where they are not exposed to splash dust or other contamination.
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: 235 S. SALISBURY STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/27/2020
Score: 99.5
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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: 235 S. SALISBURY STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/01/2019
Score: 95.5
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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. Lauren Plis 919-500-0943 Verification required on or before February 11, 2019 for thermometer. Follow-Up: 02/11/2019
Location: 235 S. SALISBURY STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/23/2018
Score: 98.5
#
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: 235 S. SALISBURY STREET RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/26/2017
Score: 98.5
#
Comments
Points
General Comments
Notice: effective January 01 2019 cold food storage temperatures will drop to 41 degrees F. or less per NC FOOD CODE Rule # 3-501.16 (A) (2) (B) (ii). Please plan refrigeration maintenance and upgrades accordingly.
