Location: 135 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/10/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage.
1.0
10.
5-205.11; Priority Foundation; Noted a spray bottle of sanitizer hanging off the edge of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI-Noted spray bottle relocated.
1.0
28.
7-102.11; Priority Foundation; Label missing from working spray bottle of degreaser. 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
44.
4-901.11; Core; Noted serving containers were stacked while still wet. Cross stack serving containers to allow the air drying process to take place.
0.0
53.
5-203.12; Core; Restrooms not currently available to customers. This facility is permitted as a restaurant and as such is required to provide restroom to customers. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Unblock the restrooms. It is ok to add signage that the restrooms are for -customer use only-, and to provide key when needed.
0.0
53.
5-501.17; Core; Noted covered receptacle missing for the Unisex Restroom. This is a repeat from the last inspection. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restrooms.
1.0
54.
5-501.114; Core; Noted drain plug missing (left hand side) on outside dumpster unit. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact vendor to have drain plug replaced.
Location: 135 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/18/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage.
1.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
10.
5-205.11; Priority Foundation; Sanitizer spray bottle and wiping cloths hanging off of splash guards of handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle and cloths moved during inspection.
1.0
16.
4-501.114; Priority; Sanitizer concentration too low at the 3-comp sanitizer dispenser in use, measured at 0ppm quat, with active use during inspection. 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 quat sanitizer at 200-400ppm. Repair service called during inspection. CDI- PIC to hold off on doing dishes or manually adjust sanitizer and verify correct concentration with test kit until repairs complete. Text verification quat test strip that sanitizer dispenser has been fixed and dispensing correctly to your REHS Joanne Rutkofske at 919-623-0459 once repairs complete.
1.5
24.
3-501.19; Priority Foundation; Approved Variance for holding pizza sauce out of temperature control for up to 8-hours, approval letter not available on site for review. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. CDI- Copy of the Variance Approval letter provided for posting.
0.0
40.
2-303.11; Core; Food handler wearing several bracelets. 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 directed staff to remove bracelets and rewash hands during inspection.
0.0
53.
5-501.17; Core; Unisex Restrooms are lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restrooms.
0.5
53.
5-203.12; Core; Restrooms not currently available to customers. This facility is permitted as a restaurant and as such is required to provide restroom to customers. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Unblock the restrooms. It is ok to add signage that the restrooms are for -customer use only-, and to provide key when needed.
0.0
53.
6-302.11; Priority Foundation; Main staff restroom lacking toilet paper. Toilet paper dispensers do not work for the type of paper in use. A supply of toilet tissue shall be available at each toilet. CDI- Toilet paper added during inspection. Recommend adding free-standing or wall-mount dispenser to accommodate type of toilet paper in use to reduce risk of cross-contamination of hands.
0.0
54.
5-501.110; Core; Top lid of dumpsters left open with flies observed. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain lids of dumpsters closed. Recommend adding signage to remind users to -Please close lid after use-.
Location: 135 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/03/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Diced tomatoes and shredded cheese blend was 42F on the main service line. Sliced ham and feta cheese was 48F on the main service line as well. 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- food items were cooled down.
1.5
28.
7-102.11; Priority Foundation; several chemical spray bottles were found without a label indicating what was inside of them. 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- bottles were labeled correctly.
1.0
37.
3-302.12; Core; Dry storage bin did not have label. 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.
0.0
41.
3-304.14; Core; a wet cloth was found on the counter. Cloths in use for wiping counters and other equipment shall be held in sanitizer.
0.0
43.
3-304.12; Core; The handle of the scoop was found buried inside of the cornmeal. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
0.5
55.
6-501.12; Core; Food debris present on the floors in the walk-in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 135 E DAVIE ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/22/2022
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; The handwashing sink in the back did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several items on the pizza make line are holding between 44-50F (See temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. Keep the lids closed when not in use for food service. CDI- Food items above 46F were voluntarily discarded and food items below 45F were allowed to cool down in other areas of refrigeration.
1.5
49.
4-602.13; Core; The vent covers in the walk-in cooler are dusty and in need of cleaning. The gaskets on the make line has some food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
53.
6-302.11; Priority Foundation; Toilet paper is not available in the women's bathroom. A supply of toilet tissue shall be available at each toilet. CDI- toilet paper was provided.
0.5
55.
6-501.12; Core; Residue splatter present on the walls near the handwashing sinks in the front. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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**
