Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/02/2024
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Dishwashing machine is not producing water hot enough to sanitize dishes (160F surface temperature). Food contact surfaces being sanitized using hot water shall reach a surface temperature of 160F. VR- EHS returning on 4/5 to verify dishwashing machine has been repair. In the meantime, establishment is using 3 compartment sink to sanitize dishes. FULL DEDUCTIONS WILL BE TAKEN IF THIS ITEM IS REPEATED AGAIN.
1.5
22.
3-501.16 (A)(2) and (B); Priority; While large improvements have been made since last inspection, cut tuna being stored too highly in its containers was above 41F. Shrimp in a cooler drawer that was being opened and closed was above 41F as well. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to cool before a 4 hour period elapsed. Full deductions not taken due to repairs in coolers and improvements made.
1.5
28.
7-204.11 ; Priority; Quat sanitizer bucket holding wet wiping cloths was slightly above 400ppm. Quat sanitizer shall be used at 200-400ppm. CDI- Sanitizer was diluted during the inspection.
0.0
42.
3-302.15; Core; Repeat; Sticker were found on avocados that were being cut and served. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. CDI- Stickers were removed and avocados were washed.
0.5
43.
3-304.12; Core; In use Tongs were found hanging on oven handles exposed to employee clothing during food preparation. In use utensils shall be stored on a clean area of the food prep surface where they are not exposed to potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; While improvements have been made since last inspection, a few cleaned food containers were found being closely stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying. Deductions reduced due to improvements made.
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 96
#
Comments
Points
15.
3-302.11; Priority; One portion of cooked pork was being held below raw fish in the walk-in cooler. In order to prevent cross contamination, raw animal food shall be stored below cooked or ready to eat food. CDI- Food was rearranged as needed. Deductions will be taken if this item is repeated.
0.0
16.
4-501.114; Priority; Dishwashing machine is not producing water hot enough to sanitize dishes (160F surface temperature). Food contact surfaces being sanitized using hot water shall reach a surface temperature of 160F. VR- EHS returning on 12/21 to verify dishwashing machine has been repair. In the meantime, establishment is using 3 compartment sink to sanitize dishes.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce, tomatoes, and tuna were found holding above 41F in a prep top unit. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded. Full deductions will be taken if this item is repeated next inspection.
1.5
37.
3-302.12; Core; Large container of white food ingredients was found with no label. Food ingredients (especially unidentifiable white ingredients) outside of original packaging shall be labeled with their common name.
0.0
42.
3-302.15; Core; Sticker were found on avocados that were being cut and served. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Several cleaned food containers were found being closely stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying.
1.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fans have dust on their surfaces and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/18/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; Observed no certified food protection manager on site during the inspection. PIC stated the executive chef has their certification. However, was not present during the inspection. At least one employee at all times shall have food protection manager from an ANSI accredited program.
1.0
6.
2-401.11; Core; Employee beverages were observed being stored directly above a prep top with food inside. Employees may drink from a closed beverage if it is stored/used in an area that prevents contamination of food and clean equipment.
0.5
8.
2-301.15; Priority Foundation; Employee was observed washing hands in a food preparation sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- Employee was educated and hands were rewashed.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink was used to dump ice in during the inspection. A handwashing sink may not be used for purposes other than handwashing. CDI- Employees were educated during the inspection.
0.0
14.
3-402.11; Priority; Establishment states that cod is served undercooked. No parasite destruction letter was available for cod. Fish products that are served undercooked shall have a parasite destruction letter on file from their supplier that states the fish was either frozen to a temperature/time that eliminates parasites, or raised in a way that prevents parasites. VR- EHS returning in 10 days to ensure parasite destruction letter has been obtained.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Establishment has a cooler that is not alone holding food at 41F or below, so employees are storing ice underneath containers to keep food cold. Cut cabbage was found at 45F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cabbage was taken back to the walk in cooler to be cooled. Have cooler adjusted/repaired so that ice is not needed to keep food at 41F or below.
1.5
35.
3-501.13 ; Priority Foundation; Raw shrimp was found thawing inside of standing water. Potentially hazardous foods shall be thawed using approved thawing methods such as under cool running water, in refrigeration at 41F, or as a part of the cooking process. CDI- Running water was placed over shrimp.
0.5
44.
4-903.11(A), (B) and (D); Core; In the dishwashing room, several containers were observed stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying.
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/01/2023
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; A handwashing sink at the dishwashing area was blocked by a rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Cart moved to allow access.
0.0
21.
3-501.16(A)(1); Priority; Cooked corn and unsalted butter being held hot were holding below 135F. Except when time is used as the public health control, TCS (time/temp control for safety food) in hot holding shall be maintained at 135F or above. CDI - Foods were reheated to adequate temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods holding above 45F, other foods moved to walk-in cooler for cooling.
1.5
33.
3-501.15; Core; Recently prepared, shredded cheeses were tightly wrapped in plastic while cooling. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer. CDI - Containers moved to walk-in cooler and plastic lifted to assist with cooling.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/10/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Observed no certified food protection manager on site during the inspection. PIC stated the executive chef has their certification. However, was not present during the inspection. PIC shall demonstrate knowledge by being a certified food protection manager.
0.0
10.
6-301.11; Priority Foundation; Observed no soap at the handwash sink located across from the grills. Provide soap for handwashing at each handsink. PIC replenished soap in the dispenser.
1.0
14.
3-402.11; Priority Foundation; Observed no parasite destruction letter on site for tuna (thunnus spp). Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. Verification within 10 days to ensure letter is on site.
1.0
33.
3-501.15; Priority Foundation; Observed containers of tuna cooling in closed containers in the walk in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI. PIC vented lids to reduce temperature.
0.5
37.
3-302.12; Core; Observed a bottle containing an oil and water mixture, used for tortillas, stored on the prep table without a label. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. PIC instructed employee to place a label on the bottle.
0.0
38.
6-501.111; Observed gnats in the kitchen. Keep the premises free of insects, rodents, and other pests.
0.0
48.
4-302.13; Priority Foundation; Observed no temperature testing method for the high temp dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible.
0.5
49.
4-601.11(B) and (C); Core; Observed debris on the cage to the mixer equipment and shelving where clean dishes were stored in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.
0.5
55.
6-501.12; Core; Observed floors in need of cleaning in the walk in freezer. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/28/2022
Score: 95
#
Comments
Points
8.
2-301.14; Priority; Employee was observed handling personal phone and then handling clean/sanitized dishes without washing hands. Hands should be washed between these tasks to prevent contamination. CDI- Spoke with manager about proper handwashing procedure. Employee was stopped and washed hands before continue to handle clean dishes.
2.0
16.
4-601.11 (A); Priority Foundation; Various metal pans, plastic containers and other utensils were stored as clean with food debris or lipstick residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Soiled utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
16.
4-501.112; Priority Foundation; Hot temp dish machine was malfunctioning. Hot water sanitizing temperature at 144F after several runs. Hot water sanitizing temperature data plate states it should be minimum 160F. Verification required: REHS will return on 05/04/22 to verify machine has been fixed. In the meantime, only use 3-comp sink.
0.0
21.
3-501.16(A)(1) ; Priority; Rotisserie chicken in hot box was hot held at 124-131F. TCS food shall be hot held at 135F or above. CDI- Food was voluntarily discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat: ; Some TCS food measured above 41F (see temperature log above) due to cooler malfunction. Potentially hazardous food shall be cold held at 41F or below. CDI- Foods above 45F were voluntarily discarded. Work order was placed for the unit. In the meantime, facility will be using other units and ice baths.
1.5
23.
3-501.18; Priority; In walk-in cooler, cooked mushrooms (dated 4/21) were being held beyond approved shelf life. Hold potentially hazardous foods at 41 F or below for no more than 7 days. CDI- Food was voluntarily discarded.
0.0
56.
6-501.110; Core; One employee drink was found on prep table, next to clean equipment and food. Employees shall eat and drink away from food and clean equipment to prevent contamination. CDI- Bottle was removed from that area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 05/04/2022
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/15/2021
Score: 96
#
Comments
Points
10.
6-301.12; Priority Foundation; At the beginning of the inspection, paper towels were not available at the prep area hand sink. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels were placed at that sink.
1.0
10.
6-301.11; Priority Foundation; Soap was not available at the bar hand sink. Each handwashing sink shall be provided with liquid of bar soap. CDI- Soap was placed at that sink.
0.0
16.
4-602.11; Core; Repeat: One soda gun nozzle at bar was soiled with black residue buildup on sides after taking off cap. Also, ice machines needed some cleaning. Equipment such as ice machines and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent accumulation of soils or residues. Clean ice machines and soda guns more frequently. CDI- Employee cleaned gun during inspection
0.0
16.
4-601.11 (A); Priority Foundation; Various metal pans, metal bowls and glasses were stored as clean with food debris or lipstick residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Soiled utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS food measured above 41F (see temperature log above). Potentially hazardous food shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded and the rest was placed at the walk-in cooler to cool down.
1.5
45.
4-903.11(A) and (C); Core; One box of single-use chopsticks was stored on the floor. Single-use articles shall be stored at least 6 inches above the floor. CDI- Box was put on a lower shelf at dry storage area.
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: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/29/2020
Score: 94.5
#
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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by Thursday, 7/2/2020 to verify hot water sanitizing corrected at the dish machines. Follow-Up: 07/09/2020
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/24/2020
Score: 92
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 03/05/2020
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/09/2019
Score: 96
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Facility is using 0.5 oz of Prague curing powder per 16 lbs of carnitas for flavor. This is not used for preservation. Prague directions allow 1 oz of powder for every 25 lbs. Facility is using the powder as an additive. Follow-Up: 09/19/2019
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/12/2019
Score: 96
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Santos Gonzalez (CFPM Exp 11/15/21)
NOTE: Ceviche removed from menu. Follow-Up: 02/22/2019
Location: 4121 Main at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/19/2018
Score: 97.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
