Location: 14460 Falls of Neuse RD Unit 113 RALEIGH, NC 27587 Facility Type: Restaurant Inspection Date: 06/07/2024
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Vomit/diarrhea cleanup plan was not available. Written instructions/procedure shall be maintained on site for cleaning up and preventing the spread of vomitus and fecal material. CDI- Vomit & Diarrhea Clean Up Plan and allergen sticker given to PIC.
0.0
8.
2-301.14; Priority; Employees shifting from cleaning to handling containers of food/engaging in food prep changed gloves but did not wash hands. Employees shall wash hands when changing tasks. CDI - Education and handwashing.
2.0
41.
3-304.14; Core; Wet wiping cloths are stored on the sides of the sanitizer buckets and one of the sanitizer buckets is stored on the floor. Wet/damp wiping cloths shall be stored submerged in sanitizer and above the floor. Ensure all damp/wet wiping cloths are stored completely submerged in sanitizer and sanitizer buckets are not stored on the floor.
0.5
47.
4-501.11; Core; The chip storage rack behind the counter is missing a wheel and is being propped with a roll of cash register tape. All equipment shall be maintained in good repair. Replace wheel on chip cart.
0.0
49.
4-601.11(B) and (C); Core; Improvement noted in cleaning - food debris in bottom section of display cooler. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues.
0.5
53.
6-501.18; Core; There is a partial ring of black residue in the basin of the handwashing sink by the dry goods storage rack. Handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the handwashing sinks more frequently.
0.0
54.
5-501.115; Core; A sub roll and ends of lettuce are stored on the dumpster pad near the the trash dumpster. Dumpster areas shall be maintained clean. Ensure all trash makes it into the dumpster.
0.5
56.
6-403.11; Core; Employee food and drinks were stored on food prep counters, single service storage areas, and on boxes of chips. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Drinks and food were relocated.
0.5
General Comments
*Melodee Wallace Johnson -melodee.johnson@wake.gov - 919.609.1783*
Location: 14460 Falls of Neuse RD Unit 113 RALEIGH, NC 27587 Facility Type: Restaurant Inspection Date: 11/21/2023
Score: 92
#
Comments
Points
16.
4-602.11; Core; Soda build up in the nozzles of the soda machine. Ice makers and nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Display case and prep cooler found maintaining TCS foods above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: PIC moved meat from display case to the walk in and used small, under the counter cooler for the open meat storage. PIC turned down prep cooler and voluntarily discarded two containers of cheese, one container of sliced tomato and moved the cut lettuce to the walk in cooler.
3.0
43.
3-304.12; Core; Handle for utensil in the tuna salad in the deli case. In use utensils shall be stored with handle out of the food. Keep handle up.
1.0
49.
4-601.11(B) and (C); Core; Significant cleaning needed on non-food contact surfaces throughout, including the bottom of the display cooler, reach in freezer, shelving units, cooler handles, and other various places. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
1.0
55.
6-501.12; Core; Significant cleaning on the floors, walls and ceilings throughout the facility. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
56.
6-305.11; Core; Employee phone and drink on rear table in kitchen that is used for preparing food. Employee speaker found stored on dry storage rack. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store items in designated area separate from food and food items where not a source of contamination.
Location: 14460 Falls of Neuse RD Unit 113 RALEIGH, NC 27587 Facility Type: Restaurant Inspection Date: 06/29/2023
Score: 88
#
Comments
Points
8.
2-301.14; Priority; Employee used gloved hand to remove raw steak from grill prep table drawer and placed on grill, then proceeded to use utensils and handle raw tomatoes that are used to top sandwiches. Hands shall be washed when changing tasks, handling raw meat to ready to eat food and when changing gloves. Spoke with employee about the issue. Gloves were then removed, hands washed, tomatoes discarded and tongs obtained to put meat on grill instead of using hands. CDI
2.0
10.
6-301.11; Priority Foundation; Hand sink near walkin lacking hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap placed on sink. CDI
1.0
16.
4-602.11; Core; Pink residue on ice chute and soda build up in the nozzles of the soda machine. Ice makers and nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; Tomato slicer stored as clean on shelf under table in kitchen with food remaining in it. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Returned to dish sink. CDI
1.5
20.
3-501.14; Priority; Employee that cut the tomatoes states that they were cut from room temperature about 7:30-8:00AM. The tomatoes on the line at 12:24 PM were 54F and in walkin 58F. At 1:43 PM tomatoes on line were 52-56F and in walkin 47-54F. Potentially hazardous food with room temperature ingredients shall be cooled to 41F within 4 hours. Tomatoes discarded. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes stacked too high in grill prep table. Bottom layer of tomatoes 34F and top layer 45F. Food shall be 41F or less. Employee discarded tomatoes after touching with a glove used to touch raw meat. CDI
1.5
28.
7-201.11; Priority; Chemical spray bottle hanging on dry storage rack above food cans. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Bottle relocated. CDI
1.0
33.
3-501.15; Priority Foundation; Tomatoes placed in deep pan with lid to cool in walkin and did not cool to 41F in almost 6 hours (exceeded the allowed 4 hrs). Food shall be cooled rapidly, in small portions, and uncovered. Discussed cooling on a bread sheet pan in walkin uncovered, and placing tomatoes in walkin for the upcoming day during the night shift. Tomatoes discarded. CDI
0.5
38.
6-202.15; Core; Rear door is not self closing, self latching. Exterior doors shall be tight fitting and self closing. Reconnect/repair self closing apparatus on door.
0.0
41.
3-304.14; Core; Sanitizer bucket stored on drain board for prep sink. Buckets with wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Store on bottom shelf separate from food and food items.
0.0
43.
3-304.12; Core; Handle for utensil in the tuna salad in the deli case. In use utensils shall be stored with handle out of the food. Keep handle up.
0.5
44.
4-903.11(A), (B) and (D); Core; Dish rack for clean dishes on three compartment sink drain board has black residue on it and is oily. Clean equipment shall be stored in a clean, dry location and protected from contamination. Store on clean rack to dry.
0.5
45.
4-903.11(A) and (C); Core; Togo containers stored with food contact portion up. Portion cups outside of plastic sleeve in cardboard box with a pen and sharpie. Glove boxes on far right end of table next to front hand sink and exposed to splash from hand sink. Shelf under table to left of front hand sink is broken and falling down resulting in boxes of gloves and deli paper being less than 6 inches above the ground. Single service articles shall be stored where protected from contamination and in clean, dry location at least 6 inches above the floor. Store with cover, or inverted and in clean area. Install splash guard on hand sink to protect items on table. Repair shelf.
0.5
47.
4-501.11; Core; Gasket falling off drawer to grill prep table. Hand sink near walkin leaking and mens bathroom hand sink leaking. Equipment shall be maintained in good repair. Repair items.
0.0
49.
4-601.11(B) and (C); Core; Large amount of food debris accumulation in bottom of display case. Black residue accumulation on light fixture in walkin fridge in front of the fan. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.5
53.
6-501.18; Core; Pink residue in bowl of mens toilet. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean more frequently.
0.0
54.
5-501.115; Core; Wood and plastic bags on the ground in the dumpster area and grease around the grease receptacle on the ground. Pickle buckets stored outside the back door. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove items in timely manner and clean grease.
0.5
56.
6-305.11; Core; Employee phone, headphones, and drink on rear table in kitchen that is used for preparing food and observed employee during inspection assemble a sandwich on this table. Employee drink cup and phone stored on dry storage rack. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store items in designated area separate from food and food items where not a source of contamination.
0.5
General Comments
Lauren Harden 919-500-0943 To request a reinspection please contact Lauren Harden.
Location: 14460 Falls of Neuse RD Unit 113 RALEIGH, NC 27587 Facility Type: Restaurant Inspection Date: 12/20/2022
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; No one present with proof of an approved certification. 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 an approved certification.
0.0
15.
3-302.11; Priority; Raw chicken in open boxes stored above open boxes of raw beef in reachin freezer. Food shall be stored based on final cook temperature. Chicken relocated to bottom of freezer. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Dish in sanitizer solution in three compartment sink has food debris remaining on it. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Item removed and placed on dirty drainboard. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes on makeline 40F at the bottom and 48F at the top of the pan. Food shall be 41F or less. Top portion of tomatoes discarded. Store low levels of food in makeline. CDI
1.5
23.
3-501.17; Priority Foundation; Tuna salad in display case lacking a date and PIC states that it was made two days ago. Food shall be dated when prepared, cooked or opened. PIC labelled food with date. CDI
1.5
33.
3-501.15; Priority Foundation; Tomatoes sliced from room temperature at 10:30 AM and at 1:30 PM 47F-49F in large deep pans with lids and stacked on top of each other in walkin. Food shall be cooled rapidly, in small portions, and uncovered. Food uncovered and relocated reachin freezer to cool. CDI
0.5
36.
4-302.12; Priority Foundation; Dial top thermometer with a submersion dimple several inches from the bottom of the stem. No thermometer provided with a thin probe to take a temperature of foods like the steak and chicken. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Obtain digital thermometer with thin probe to accurately obtain temperature of all foods.
0.5
45.
4-903.11(A) and (C); Core; Togo containers stored with food contact portion up and uncovered on top of display case and accessible to customers. Single service articles shall be stored where protected from contamination and in clean, dry location. Store with cover, or inverted.
0.5
47.
4-501.11; Core; Sliding glass door of display case falls down/off track when open it. Mens bathroom hand sink leaks. Equipment shall be maintained in good repair. Repair items.
0.0
48.
4-302.14; Priority Foundation; Lacking quat test strips for sanitizer. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Obtain quat test strips.
0.5
49.
4-601.11(B) and (C); Core; Large amount of food debris accumulation in bottom of display case. Clean dish drying rack on clean drain board has black residue on it. Pink residue on the outside of the ice chute of the soda machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.5
52.
5-402.11; Priority; Soda machine drain line extends into the floor drain. A direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. Adjust pipe so that it does not extend below the floor.
1.0
54.
5-501.115; Core; A shelf and other items on the ground in the dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Remove items in timely manner.
0.0
54.
5-501.114; Core; Dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact provider to install drain plug.
0.0
56.
6-305.11; Core; Employee drink, purse and other belongings stored in close proximity to slicer on rear prep table and a landline phone stored on the slicer. Togo bag of food from another establishment said to be employee food stored on shelf above grill. Employee medicine stored on shelf above clean linen. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store items in designated area separate from food and food items where not a source of contamination.
0.5
56.
6-202.11; Core; Light bulbs in kitchen lacking shield and not shatterproof. Light bulbs shall be shielded or shatterproof. Shield bulbs.
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 Lauren Harden 919-500-0943 Verification required for thermometer (12/30/22), quat test strips (12/30/22), soda machine air gap (12/21/22). Follow-Up: 12/30/2022
