Location: 500 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/16/2024
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation; The food establishment did not have a written procedures for Employees to follow to address the clean up of a vomiting and diarrheal event. A Food Establishment must have a written procedure for Employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surface in the Food Establishment. CDI... A form was given to the manager on duty.
0.0
10.
5-202.12; Core; Three of handwashing sinks in the kitchen did not have hot water at the handwashing sinks. The handwashing sinks got up to 80F. A handwashing sink must be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
1.0
22.
3-501.16 (A)(2) and (B); Priority; There were potentially hazardous foods that were held cold above 41F. Tuna was 50F, Shrimp was 49F, Salmon was 49F,Soy Eggs were 53, Rice was 56, Pico was 54F, Cooked Chicken was 57F, Cooked Pork was 54F These potentially hazardous food must be held cold at 41F or below. CDI.. The Seafood items and rice were placed in the trash by the manager. The other items were cooled down to 41F before the end of the inspection.
1.5
33.
3-501.15; Priority Foundation; Chicken in the walk-in cooler was cooked and cooled down to 53F and covered up. There were several food items that were not cooled down properly. The cooling process must start once the temperature of the food falls below 135F. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F. Food must be cooled by using the following methods: placing foods into smaller portions, using an ice bath, using heat transfer equipment, using ice as an ingredient, leaving food uncovered or loosely covered if there is no risk of overhead contamination. CDI... The food was placed into smaller portions and left uncovered.
1.0
45.
4-903.11(A) and (C); Core; Single service items were stored with the food contact portion facing up . Single service items must be stored where they are not exposed to splash, dust, or other contamination.
0.0
56.
6-403.11; Core; There was an employee who had food on a prep table. There was an employee drink above dishes. Areas designed for Employees to eat, and drink must be located so that Food Equipment, Linens, and Single-Service items are protected from contamination. CDI.. The items were moved to the employee area.
Location: 500 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 97.5
#
Comments
Points
25.
3-603.11; Priority Foundation; Consumer Advisory present on table-code pull up on phone electric menus, but missing on main TV menu board visible at register. Add Consumer Advisory to the main TV menu for the served-raw/undercooked items (sushi). CDI- PIC educated on requirement. Main menu board in process of being changed out.
0.0
38.
6-501.112; Core; In shared space enclosed dumpster area, floor sticky trap full of bugs. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Request Facility Manager replace the traps more frequently.
0.0
39.
3-304.13; Core; Cloth towel wrapped around stored flat bread at prep line. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER (ex.- rolls). Single-use disposable wax paper may be used. CDI- Cloth towel removed and returned to laundry.
1.0
44.
4-901.11; Core; Wiping cloths stored under cleaned food storage lids in bin. After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried. Wiping cloths and linens may not be used for this purpose. CDI- Towels removed during inspection.
0.0
45.
4-903.11(A) and (C); Core; Stacks of unwrapped, uncovered, single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection.
0.0
54.
5-501.114; Core; In outside shared dumpster area, right dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Request Facility Manager contact trash service provider to have missing drain plug replaced. [REPEAT]
0.0
54.
5-501.110; Core; In outside shared dumpster area, side doors of dumpsters left open. In enclosed shared dumpster area, lids of oil receptacles left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend Facility Manager add signage to remind users to -Close doors after use-. [REPEAT]
0.0
54.
5-501.115; Core; In outside shared dumpster area, loose litter, trash bag, and leaf litter accumulation on ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove the litter and leaf accumulation and maintain area clean. [REPEAT]
0.5
55.
6-501.16; Core; Mops not hung to dry after use and no rack available to hang them on. 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. Install mop rack to allow for proper hanging of mops. [REPEAT]
0.5
56.
6-305.11; Core; Several employee coats hanging on dry storage rack and soda boxes. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES clothing and other possessions. Add storage lockers designated for employee items.
0.5
General Comments
Wood crate observed in walk-in cooler used as temporary small shelf. If a shelf is needed in this space for long-term use, recommend metal. 4-101.19 Nonfood-Contact Surfaces: NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Location: 500 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/14/2023
Score: 96.5
#
Comments
Points
19.
3-403.11; Priority; Cooked mushrooms and bamboo hot holding in water bath with sous vide heater stick (in open plastic bag, not doing sous vide) at 136F. When asked, PIC stated the items were placed directly into the water bath from cold-holding, and were not reheated first. Reheat cooked/cooled plant foods to 165F or greater before placing into hot-holding units. CDI- Mixture voluntarily discarded by PIC during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; One container of meat sauce on grill hot-holding too low at 86F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product voluntarily discarded by PIC during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: One container of ramen soup cooked yesterday, tightly covered, cold-holding at 50F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection.
1.5
37.
3-302.12; Core; Labeling missing on a few 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.
2-402.11; Core; One food employee lacking 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. CDI- PIC educated on Food Code requirement.
0.0
54.
5-501.114; Core; In outside shared dumpster area, dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced.
0.0
54.
5-501.110; Core; In outside shared dumpster area, Side doors of dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Please close doors after use-. CDI- Side doors closed during inspection by PIC.
0.0
54.
5-501.115; Core; In outside shared dumpster area, loose litter and leaf accumulation around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove the litter and leaf accumulation and maintain area clean.
0.5
55.
6-501.16; Core; Mops not hung to dry after use and no rack available to hang them on. 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. Install mop rack to allow for proper hanging of mops.
