Location: 101 PARK AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/27/2024
Score: 95.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Cooked potatoes were holding at 117F and meatballs were holding at 120F in the hot box. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated as needed.
1.5
23.
3-501.18; Priority; Goat cheese, salsa, and cooked onion were being stored in the kitchen longer than 7 days after being prepared. After being prepared or opened, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Food was discarded as needed. Full points taken due to repeat violation.
3.0
44.
4-903.11(A), (B) and (D); Core; Tongs were being stored on an oven handle that was in a low area where employee pants can easily contaminate the tongs. Equipment and utensils shall be stored in a clean, dry environment where they are protected from potential contamination.
0.0
51.
5-205.15; Core; Upon EHS arrival, hot water was being produced at a pressure too low for effective handwashing at the handwashing sink. Plumbing systems shall be maintained in a state of good repair. CDI- Handwashing sink was worked on by maintenance team during the inspection.
0.0
56.
6-501.110; Core; Employee jacket was being hung on shelving where food items are stored. Employees shall use dressing rooms or lockers for personal items such as clothing.
Location: 101 PARK AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/23/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No one in the establishment had food protection manager certification during the inspection. At all times of food preparation, at least one employee shall have food protection manager certification from an ANSI approved program. EHS recommends having more employees certified so the establishment is always covered.
1.0
10.
5-205.11; Priority Foundation; Handwashing sink in the dishwashing area was blocked and not accessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Items in front of the sink were moved so it is accessible.
1.0
16.
4-601.11 (A); Priority Foundation; While the majority were clean, one food container being stored as clean had some food residue on its food contact surface. Food contact surfaces shall remain clean to sight and touch. CDI- Container was taken back to the warewashing area to be cleaned.
0.0
23.
3-501.18; Priority; Cooked pasta from 10/15 and tomato mixture/sauce from 10/13 according to date marking was remaining in the reach in cooler. After being prepared or opened, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Food was discarded as needed.
1.5
37.
3-302.12; Core; Multiple containers of fine food ingredients were found with no labeling. 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
43.
3-304.12; Core; Scoops were found being stored inside of food containers with their handles directly touching the food. If scoops are stored inside of food containers, they shall be stored with their handles clearly above the food in order to prevent contamination.
0.0
49.
4-601.11(B) and (C); Core; Several clean food containers had sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Location: 101 PARK AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/06/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; A container of prepped, raw beef was sitting on top of an unopened box of bread in the walk-in freezer...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures...CDI: Beef was relocated.
1.5
33.
3-501.15; Priority Foundation; Oatmeal was cooling inside of a deep, plastic container that was wrapped in plastic...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered...CDI: PIC placed the oatmeal on a pan and relocated it to the reach-in cooler.
0.5
39.
3-305.11; Core; A box of unopened bread was sitting on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches off the floor. CDI: Bread was removed and placed on the shelves.
1.0
45.
4-903.11(A) and (C); Core; A stack of unwrapped coffee filters were sitting on top of the machine. A container holding lids and cups at the self-serve station was slightly soiled. Single-service/use articles shall be stored by using means that afford protection from contamination until used. CDI: Lids wrapped. Container cleaned.
0.0
47.
4-501.11; Core; The gaskets of the chef base cooler are torn. Equipment and components shall be maintained intact and in good repair/condition. Replace any worn gaskets.
0.0
56.
6-501.110; Core; A capped bottle of soda was sitting on the top rack of the speed cart above covered food. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI: Bottle voluntarily discarded.
Location: 101 PARK AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/10/2022
Score: 94.5
#
Comments
Points
16.
4-501.114; Priority; Chlorine sanitizing solution at the bar dish machine measured 0ppm. Chlorine sanitizer shall be set to a concentration of 50-200ppm. CDI- Machine was primed and calibrated. Sanitizer measured 100ppm by the end of the inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple metal pans were stored as clean with sticker residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Metal pans were placed at the 3-comp sink to be properly cleaned and sanitized.
3.0
23.
3-501.17; Priority Foundation; Some TCS food such as ham and meatballs were not date marked. Ready-to-eat and potentially hazardous foods prepared in the establishment shall be marked to show either the discarding/ preparation date. CDI- Food was date marked.
1.5
28.
7-201.11; Priority; Chemical spray bottle was stored on the bottom of the shelf, next to clean equipment. Toxic materials shall be stored away from food and clean equipment to prevent contamination. CDI- PIC removed bottle from that area at the beginning of the inspection.
0.0
39.
3-305.11; Core; Food was being stored on floor in walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches off the floor. Organize walk-in freezer so no food is stored on the floor.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 101 PARK AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/15/2021
Score: 91
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. Follow-Up: 06/22/2021
Location: 101 PARK AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/20/2020
Score: 95
#
Comments
Points
General Comments
Facility operating on a limited menu; no items offered undercooked. Breakfast bar not currently in use, did not observed TPHC procedure. *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: 07/30/2020
Location: 101 PARK AT NORTH HILLS ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 02/19/2020
Score: 96
#
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.
