Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 97
#
Comments
Points
15.
3-302.11; Priority; A pan of fish fillets and a pan of thawing salmon were above bowls of salads ready for service. CDI: Salads voluntarily discarded by PIC...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods, unwashed produce, and arranged according to final cook temperatures.
1.5
28.
7-201.11; Priority; A spray can of oven cleaner was stored on top of the cabinet that held clean plates. CDI: Spray can was relocated...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles.
1.0
35.
3-501.13 ; Core; Vacuum packaged salmon was thawing in the walk-in cooler with the bags still intact. CDI: Packages were cut/poked open...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing.
0.0
44.
4-903.11(A), (B) and (D); Core; The area under the steam table holding clean pans is lightly soiled with debris. The drawer holding clean utensils in the prep area has light debris inside. Clean these areas...Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; The gaskets of the lowboy cooler on the line have light residue buildup and this cooler is collecting water in the bottom. PIC said maintenance is working on fixing the leak...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.0
55.
6-501.12; Core; The vent above the 3 comp sink and a few of the light fixtures around the kitchen are collecting dust...Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/23/2024
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Mashed potatoes were holding at 87F and pork loin was holding at 95F in hot holding cabinet. After properly reheating or cooking, hot foods shall be kept at 135F or above throughout entire product. CDI- Potatoes and pork loin were immediately reheated in steamer. NOTE: DO NOT use hot holding cabinet to heat up foods or to hold foods temporarily. ONLY properly reheated and cooked foods are to be stored in hot holding cabinet.
1.5
23.
3-501.18; Priority; Baked beans in prep cooler with a prep date of (1/24/2024). Corned beef slices in walk-in cooler with a prep date of (2/1/2024). A refrigerated, ready-to-eat, time/temperature control for safety (TCS) food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Remember that prep date counts as Day 1. CDI- Foods were voluntarily discarded during the inspection.
1.5
47.
4-501.11; Core; Fan guard is completely missing on evaporator unit in the walk-in freezer. Gasket on left door of tall reach-in cooler is detached. Equipment shall be maintained in a state of good repair. Replace missing fan guard and repair gasket on reach-in cooler door.
0.5
51.
5-205.15; Core; Pipe under sanitizing basin of 3-compartment sink is dripping when solution is held in basin. Water is constantly flowing at the handwashing sink even when knobs are turned off. A plumbing system shall be maintained in good repair. Director states that he will notify facility maintenance of necessary repairs.
0.0
General Comments
*Facility has increased pest control measures since the educational visit on January 24, 2024 and increased cleaning frequency throughout the kitchen.
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/09/2023
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were missing at the handwashing sink in the prep area and at the handwashing sink in the wait station. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels were provided at each handwashing sink during the inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in prep cooler holding between 44F-45F when temped. TCS food shall be maintained at 41F or less. CDI- It was determined that the temperature knob inside of the unit was bumped. Prep cooler was adjusted to a lower setting during the inspection and TCS foods reached 41F prior to leaving facility. Cooling rate observed.
1.5
47.
4-501.11; Core; Fan guard is completely missing on evaporator unit in the walk-in freezer. Five lights are out in the hood system. Spray nozzle at pre-wash sink in the warewashing area is leaking water. Equipment shall be maintained in a state of good repair. Repair or replace items listed.
0.5
48.
4-302.14; Priority Foundation; Quat test strips were unable to be located during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Once obtained, send a photo of test strips to (919-306-6554) for verification. See additional notes below.
0.5
49.
4-601.11(B) and (C); Core; Gaskets on refrigeration unit across from fryer are accumulating unclean residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep gaskets clean.
0.0
General Comments
VR- Once obtained, send a photo of quat. test strips to EHS at (919-306-6554) for verification by 10/16/2023. Follow-Up: 10/16/2023
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/28/2023
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge is not a certified food protection manager. 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. Obtain certification and ensure that there is a certified food protection manager during all hours of operation. CDI- Directed PIC to the Serv-safe website where employees may sign-up to take an approved CFPM class.
1.0
15.
3-302.11; Priority; Package of raw beef found stored on the same sheet pan as the cooked ribs in the walk-in cooler. Cooked sausage with a datemark of (6/28) found in the walk-in cooler on the bottom shelf with raw bacon. PIC stated that the sausage was personal food. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Cooked sausage was relocated and cooked ribs were voluntarily discarded.
1.5
16.
4-602.11; Core; Residue is beginning to form on the plastic deflector in the large ice machine. Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean and sanitize the interior of the large ice machine more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; A few plates, utensils and table-mounted can opener being stored as clean with food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils taken to warewashing area to be properly cleaned and sanitized during inspection.
1.5
23.
3-501.17; Priority Foundation; Cooked ribs wrapped in foil lacking a date mark in the walk-in cooler. PIC stated that these ribs were cooked 3 days ago. All ready to eat, TCS food must be date marked if held for more than 24 hours. CDI- PIC voluntarily discarded item. This was the only food in establishment that was missing a date mark.
0.0
28.
7-201.11; Priority; Clean towels and single-service gloves were stored on same shelving and touching jugs of cleaners in the chemical room. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Clean towels and gloves were relocated during the inspection.
0.0
28.
7-102.11; Priority Foundation; One chemical spray bottle with yellow liquid near the warewashing area was not labeled with name of contents. Working containers of cleaners and sanitizers shall be labeled with common name of product inside. CDI- Spray bottle was labeled during the inspection.
1.0
47.
4-501.11; Core; Some wire shelves are rusting in the walk-in cooler. Food service equipment shall be maintained in good repair. Replace shelves with similar approved shelving.
0.0
48.
4-302.14; Priority Foundation; Quat test strips are water damaged and no longer accurately measure the concentration of sanitizing solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- Once obtained, send a photo of test strips to (919-306-6554) for verification.
0.5
49.
4-602.13; Core; Wire shelving in walk-in cooler is beginning to accumulate microbial growth. Fan guard in walk-in cooler has accumulated microbial growth. Nonfood-contact surface of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently.
0.0
55.
6-501.12; Core; Blood from raw meat is accumulating on the floor under shelving in the walk-in freezer. Frost is building up around door in the walk-in freezer. EHS recommends placing a sheet pan under raw meat to catch the drip. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors and walls in walk-in freezer.
0.0
55.
6-501.11; Core; Ice is accumulating on the coil of the evaporator unit in the walk-in freezer. Physical facilities shall be maintained in good repair. Place a work order to have this unit repaired to function as intended.
0.5
General Comments
ITEM #48 REQUIRES VERIFICATION- Once replacement quat test strips have been obtained, send a photo of test strips to (919-306-6554) for verification. Verification is required by July 5, 2023. Follow-Up: 07/05/2023
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/08/2023
Score: 92.5
#
Comments
Points
8.
2-301.14; Priority - Observed dishwashing employee handle soiled utensils and then handled clean utensils without washing hands in between. Also, employee touched soiled utensils with gloved hands, discarded gloves and put on new clean gloves without washing hands before donning clean gloves...After touching soiled items and when switching between working with soiled items and clean items, hands shall be washed...CDI by educating and having employee wash hands.
2.0
16.
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm...Chlorine sanitizer in dishwasher shall be at least 50 ppm, according to machine's manufacturer data plate...CDI by properly sanitizing utensils at 3-comp sink. Until sanitizer is repaired on dishwasher, use dishwasher to wash and rinse utensils only and then use 3-compartment sink to sanitize utensils.
1.5
16.
4-601.11 (A); Priority Foundation - Observed soiled mandolin slicer and table mounted can opener blade assembly that were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing items at dishwashing area.
0.0
21.
3-501.16(A)(1); Priority - Mashed potatoes were at 60F in hot holding cabinet...After properly reheating or cooking, hot foods shall be kept at 135F or above throughout entire product...CDI by immediately reheating potatoes. NOTE: DO NOT use hot holding cabinet to heat up foods or to hold foods temporarily. ONLY properly reheated and cooked foods are to be stored in hot holding cabinet.
1.5
23.
3-501.17; Priority Foundation - A few open jugs of milk had no dates (PIC was not sure when they were opened)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date opened/prepared, use by date or both)...CDI by voluntarily discarding milk.
0.0
28.
7-201.11; Priority - Clean aprons were stored next to/touching jugs of cleaners...Chemicals shall be stored to prevent contamination of clean utensils/equipment and linens...CDI by properly storing cleaners.
0.0
28.
7-102.11; Priority Foundation - Three spray bottles with pink and yellow liquid were not labeled with name of contents...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling bottles or discarding liquid inside.
1.0
44.
4-901.11; Core - Observed worker using cloth towel to dry a wet food container...After cleaning and sanitizing, equipment and utensils shall not be cloth dried...CDI by instructing worker not to use cloth towel to dry wet utensils.
0.5
44.
4-903.11(A), (B) and (D); Core - A few clean pans were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored covered or inverted on clean surfaces...Cover or invert clean pans, dishes, etc.
0.0
47.
4-502.11(A) and (C); Core - Some wire shelves are rusting...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled interiors/exteriors of hot holding cabinet, areas above steam table, dunnage racks, equipment legs, refrigerated drawers, condenser coils and exterior vent openings, can opener base, interiors of wait station cabinet/drawers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - No cold water was available at both 3-compartment sink faucets. Ice was dripping under walk-in freezer condenser line. Small holes were in walls, and caulk was peeling in vent hood corners and cracking behind kitchen handsink. Several handles on wait station cabinet doors were loose...Physical facilities shall be kept in good repair...Provide cold running water at 3-comp sink, repair freezer condenser leaks, seal wall holes, replace damaged and cracked caulk, and resecure door handles.
0.5
55.
6-501.12; Core - Observed soiled floor drains, soiled flooring under wait station areas, and vent hood stack above dishwasher...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: If new equipment and major changes are made in kitchen and wait station areas, our plan review section must be informed of the changes. Contact Christina Sancha at 919-868-2559 for assistance...>>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: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/09/2022
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge failed to show documentation of passing an ANSI accredited Certified Food Protection Manager Program at the time of the inspection. 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 more employees obtain this certification to ensure coverage throughout the work day.
1.0
13.
3-101.11; Priority; One open bag of shredded cheese re-wrapped with saran wrap located in the bottom of the prep unit across from hot box with significant mold present. Food shall be safe, unadulterated, and honestly presented. CDI- Cheese was voluntarily discarded during the inspection.
1.0
16.
4-602.11; Core; Tea urns at the server area contained thick, unclean residue on the nozzles when disassembled. In equipment such as ice bins and beverage dispensing nozzles, they shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean tea urns daily and ensure nozzles are disassembled for effective cleaning and sanitizing. Tea in both urns were discarded and tea urns/nozzles were taken to the 3-compartment sink to be washed and sanitized during the inspection.
1.5
23.
3-501.18; Priority; Container of gravy stored in the walk-in cooler with a prep date of (11/30). This container of food should have been discarded 3 days ago (12/6). A refrigerated, ready-to-eat, time/temperature control for safety (TCS) food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Remember that prep date counts as Day 1. CDI- Gravy was voluntarily discarded during the inspection.
1.5
39.
3-305.12; Core; Evaporator unit in the walk-in freezer is leaking and boxes of food are being stored directly under this drip; visible ice contamination was observed on food product during inspection. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Relocate food to alternate shelving or provide a container to intercept the drip until unit can be serviced and is functioning correctly.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils (knives and metal spoons) being stored on the drainboard of prep sink. When asked, PIC stated that these utensils were being stored as clean and were not currently in-use. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Store clean utensils appropriately.
0.5
44.
4-903.11(A), (B) and (D); Core; Bags of clean linen being stored directly on the floor in the storage closet. Laundered linens shall be stored in a clean, dry location at least 6 inches above the floor. Store clean linen off of the floor.
0.0
45.
4-903.11(A) and (C); Core; Coffee filters at the server area are being stored in a drawer out of the original package with no barrier or protection from contamination. single-service and single-use articles shall be stored in a clean, dry location. Store these coffee filters appropriately.
0.0
47.
4-501.11; Core; Ice has accumulated on the evaporator unit coil in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Ensure this unit is repaired and functioning as intended.
0.5
47.
4-402.11; Core; Both handwashing sinks in kitchen are beginning to detach from the wall. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Re-seal the handwashing sinks to the walls in the kitchen.
0.0
51.
5-205.15; Core; Plumbing under the sanitize basin of the 3-compartment sink is leaking when solution is held in the basin. A plumbing system shall be maintained in good repair. Repair plumbing under the 3-compartment sink.
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
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/22/2022
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; Black residue is present inside of the large ice machine. Empty tea urns at the server area contained thick, unclean residue on the nozzles when disassembled. In equipment such as ice bins and beverage dispensing nozzles, they shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean the interior of the large ice machine more frequently. Clean tea urns daily and ensure nozzles are disassembled for effective cleaning and sanitizing. Tea urn nozzles were taken to the 3-compartment sink to be washed and sanitized during the inspection.
0.0
16.
4-501.114; Priority; The sanitizer in the mechanical dish machine was at 0ppm when tested. A chemical used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration (50-200ppm chlorine). CDI- PIC states that EcoLab will be contacted and items will be temporarily sanitized in the 3 compartment sink where sanitizer is dispensing at the correct concentration.
1.5
16.
4-601.11 (A); Priority Foundation; A few utensils and table-mounted can opener being stored as clean with food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils taken to warewashing area to be properly cleaned and sanitized during inspection.
0.0
38.
6-501.111; Core; Small water bugs were observed near the bulk chemicals under the mechanical dish machine. The premises shall be maintained free of insects, rodents, and other pests. Insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Contact professional pest control to mediate this issue.
1.0
49.
4-602.13; Core; There is a buildup of black residue on refrigeration gaskets in the kitchen. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to equipment.
1.0
51.
5-205.15; Core; Both handwashing sinks are slow to drain in the kitchen. A plumbing system shall be maintained in good repair. Contact maintenance to repair handwashing sinks to drain as intended.
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
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; Black/pink residue inside of the ice machine.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean the ice machine and do so more frequently.
0.0
16.
4-501.114; Priority; The sanitizer in the mechanical dish machine was at 0ppm even after priming.- A chemical used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration. (50-200ppm Chlor).- CDI, maintenance has been called for repairs and items will be temporarily sanitized in the 3 compartment sink where sanitizer is at correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Items in the walk in cooler were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were voluntarily discarded and maintenance was called to turn down or repair unit.
1.5
47.
4-501.11; Core; The sinks are beginning to come off of the wall at both handsinks making it hard to clean in that area.- Equipment shall be maintained in a good state of repair and condition.- Please have the sinks back on the wall to ensure proper cleaning.
0.0
49.
4-602.13; Core; Cleaning is needed on the gaskets throughout and on the ice machine air filter.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed and do so more frequently.
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 PIC cannot sign due to COVID-19 concerns
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/08/2022
Score: 98.5
#
Comments
Points
39.
3-305.12; Core; Ice accumulating on boxes of food being stored under a condenser drip in the walk-in freezer. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Place a container above food to catch potential drips OR relocate food to nearby shelving until unit can be serviced.
1.0
47.
4-501.11; Core; Ice has accumulated on the condenser unit in the walk-in freezer. PIC states that this issue started occurring within the week and that there is an emergency work order to have this unit repaired. Equipment shall be maintained in a state of good repair and condition. Ensure this unit is repaired and functioning as intended.
0.5
49.
4-602.13; Core; Cleaning needed on exterior and interior of cabinets at server area. Cleaning needed to remove spilled residue in concentrate container at the server area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
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 *Food Allergen Poster given to facility. *No recipient signature due to COVID-19 precautions.
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/15/2021
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; Cooked pork and a bowl of cooked meatballs in the walk-in cooler were being stored without a date label. Container of cooked sausage in the walk-in freezer without a date label. PIC states that these items were not prepped today. All time/temperature control for safety (TCS) food products must be date marked if held for more than 24 hours. When food is
cooked in facility and then placed in freezer to hold, it requires a date mark label containing prep date, freeze date, and thaw date to ensure food is not being held past 7 days. Only one date mark is required if the food is cooked and frozen on the same day; when food is transferred from the freezer to the cooler to thaw, another date mark would be required. CDI- Food items in the walk-in cooler were voluntarily discarded; sausage in freezer was cooked yesterday and facility was allowed to place a date label.
1.5
42.
3-302.15; Core; Raw bell peppers were in the process of being cut at the prep cooler and observed a SKU sticker still remaining. Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption. raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers, and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure stickers are removed during the washing process before vegetables are cut.
0.5
56.
6-305.11; Core; An employee phone was charging and being stored in contact with exposed bananas. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Designate an area for employee belongings.
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 *Information sent to dtoney@cadencesl.com/mbojara@cadencesl.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/26/2021
Score: 93
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
Location: 5219 OLD WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/03/2020
Score: 99.5
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
