Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 06/21/2024
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; There is a lot of soiled laser film on equipment. Remove tape / laser film from the ice machine, hot holding cabinet, shelf, refrigerated drawer unit. . Electrical cords, shelves in the cooking and assembly area are not clean. Shelves inside the walk in cooler where soiled, including raw chicken storage area. Fan covers inside the walk in cooler are not clean. Maintain equipment clean.
0.5
55.
6-501.12; Core; Ceiling vents and surrounding surfaces need cleaning throughout the building. Maintain physical facilities clean.
Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 02/09/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A few items on the make line and reach in cooler were holding above 41F. (See Chart above). TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Lettuce was moved to chill rapidly. Units were adjusted down, and ice was added to food to maintain temperatures.
1.5
47.
4-501.11; Core; The gasket on the chicken cold drawer is badly torn and damaged. Equipment shall be in good repair. Replace the gasket.
0.0
49.
4-602.13; Core; The interior and gaskets of a few reach in coolers and freezers, and the shelves in the walk in cooler had some food residues. Non food contact surfaces of equipment shall be maintained clean.
0.5
51.
5-202.11; Core; The mop sink basin is cracked. The splash basin around the sink is soiled. Plumbing fixtures shall be easily cleanable. Repair the sink to be easily cleanable.
Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 02/28/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; TCS (temperature control for safety food items on the make line and in the reach in cooler were holding 42-47F. TCS foods shall be cold held at 41F or below. CDI-Units were adjusted down and will be serviced.
3.0
49.
4-602.13; Core; Gaskets and corners of make line have food residues. Shelves holding single use items were dusty. Hoods above the cookline were soiled. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of these areas.
1.0
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
Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 09/13/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Chicken in the breading station was 45F. Cheese in the reach in cooler was 43F. Lettuce on the make line was 44F. TCS foods shall be maintained at 41F or below. CDI-The reach in cooler was adjusted down, as ambient air was about 41F. The chicken was put in the walk in cooler to chill. A lid will be added when it is moved back to the breading unit. This unit will be serviced. The lettuce was moved to the walk in cooler to chill.
1.5
47.
4-501.11; Core; The utensil drying shelving units above the 3-compartment sink and the metal shelves in the walk in cooler are peeling and rusting, and no longer cleanable. Equipment shall be maintained in good repair. Repaint or replace shelves, or add a cleanable shelf liner to protect items stored on these shelves.
0.5
49.
4-602.13; Core; The shelves in the walk in cooler, interiors of coolers, gaskets on the cold drawer unit, and sides of fryers were soiled. Non food contact surfaces of equipment shall be maintained 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
Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 02/17/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed back handwashing sink closest to dishwashing area blocked by several carts and pieces of equipment. Handwashing sink shall be maintained so that it is accessible at all time for employee use. CDI: PIC moved equipment.
1.0
20.
3-501.14; Priority; Containers of slaw and sliced tomatoes from the previous day did not reach 41F within the 6-hour cooling window (See above chart). Potentially hazardous foods shall be cooled in 2-hour from 135-70, within 6-hours from 135F to 41F. CDI: PIC discarded items that were not properly cooled.
1.5
33.
3-501.15; Priority Foundation; Food items in refrigerator were densely packed in deep containers with lids, and crowded together on shelves. Cooling shall accomplished by placing food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: Items that did not effectively cool were discarded, items in temperature were moved to walk-in cooler and left uncovered.
0.5
48.
4-302.14; Priority Foundation; Quat sanitizer testing strips were out of date and showed signs of water damage. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. PIC to order new test strips. Verification Required. EHS will return 2/28/2022 to check test strips.
0.5
49.
4-601.11(B) and (C); Core; Several shelving units throughout kitchen and walk-in cooler were soiled with food debris and rust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue or other debris. PIC to have shelving thoroughly cleaned or replaced.
0.5
54.
5-501.115; Core; Observed lots of leaf litter and a few discarded items left inside dumpster enclosure. Storage areas and enclosure for refuse shall be maintained free of unnecessary items and clean. PIC to have dumpster enclosure cleaned.
0.0
General Comments
Inspection lead by Peri Sellew.
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 Follow-Up: 02/27/2022
Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 10/21/2021
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facilities must have a written plan for employees to follow when responding to a vomit and diarrheal event. A plan was emailed to PIC to use.
0.0
21.
3-501.16(A)(1) ; Priority; The chicken wings in the hot box were holding at 118F. TCS foods shall be hot held at 135F or higher. CDI-Wings were reheated in the fryer.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the cold line (boiled eggs, slaw, tomatoes, cheese) were holding 42-50F. TCS foods shall be cold held at 41F or below. CDI-Ice and lids were added to containers of food. Slaw was removed to be below fill line.
1.5
33.
4-301.11; Priority Foundation; The cold line and hot box are not holding TCS foods at safe temperatures. Equipment shall be capable of providing temperatures of 41F or lower, and 135F and above. Please have these units serviced or replace them if they can no longer provide required temperatures. EHS will return 10/29/21 to verify.
0.5
47.
4-101.11; Core; There is an exposed screw on the cold line. The metal shelving in the walk in cooler and dish pit is rusting and peeling. There is peeling packaging coating on the table holding the cooktop. Surfaces of equipment shall be smooth and easily cleanable. Please repaint/resurface the shelves. Repair the exposed raised screw. Remove the packaging coating from the table.
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. Follow-Up: 10/31/2021
Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 08/13/2020
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. Follow-Up: 08/23/2020
Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 04/16/2020
Score: 98.5
#
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.
Location: 1021 N Harrison AVE RALEIGH, NC 27513 Facility Type: Restaurant Inspection Date: 10/22/2019
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. Follow-Up: 10/29/2019
