Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/27/2024
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverages up on counter with and above food and clean dishes. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.
0.0
16.
4-602.11; Core; Ice machine with pink/black microbial film buildup along baffle. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly.
0.0
16.
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine, measured at 25ppm to under 50ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. VR- VERIFICATION REQUIRED. Within 72 hours, have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine, or 200-400ppm quat.
1.5
23.
3-501.18; Priority; Two pans of cooked Macaroni n cheese in walk-in cooler missing date marking labels and cooked-on date unknown. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and the date that the product was prepped/cooked. Items may be held for up to 7 days, with the day of prep counting as day one. CDI- Items discarded.
1.5
35.
3-501.13 ; Priority Foundation; Thawing Methods: Chicken thawing in sink, properly submerged in water flowing over, but water measured at 80F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Chicken removed and prepared for cooking.
0.5
40.
2-303.11; Core; Food employee observed wearing large watch while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements and watch removed.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils/equipment stored hanging down into dirty/wash side of 3-comp sink. Cleaned EQUIPMENT and UTENSILS shall be stored In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these items to other storage where not exposed to dirty splash.
0.5
47.
4-501.11; Core; Wire racks in basement walk-in cooler are rusted. Two light out over cook area. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the rusted racks and burnt out bulbs.
0.0
54.
5-501.16; Core; Kitchen middle handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at this handwashing sink.
0.0
55.
6-501.12; Core; Dust/residue accumulation around ceiling light fixtures and side wall vents. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
General Comments
VR- VERIFICATION REQUIRED. Within 72 hours, have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine, or 200-400ppm quat. Follow-Up: 07/07/2024
Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/03/2023
Score: 96
#
Comments
Points
3.
2-103.11 (O); Priority Foundation;Facility missing updated Employee Health Policy with the required Six Reportable foodborne illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI-REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses.
0.0
15.
3-302.11; Priority Foundation; Noted a flat of raw shelled eggs stored above ready-to-eat cook pasta in the walk-in cooler. Also noted a container of raw chicken stored closely with ready-to eat sauces/ food items in one of the kitchen cooler drawers. Keep raw meats stored below or completely separate from pre-cooked/ready to eat foods. Discussed with PIC. CDI- All items were rearranged.
0.0
16.
4-601.11 (A); Priority Foundation; Noted an accumulation of pink/ black organic build-up on the interior deflector lid of the bulk ice machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to clean and sanitize noted area.
1.5
23.
3-501.18; Priority; Found a container of Parma Peppercorn ranch date marked 10/3, bolognaise dated 9/6, and smoked tomatoes dated 8/24 in the basement level walk-in cooler unit. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and the date that the product was prepped/cooked. Items may be held for up to 7 days, with the day of prep counting as day one. CDI- Items discarded.
1.5
23.
3-501.17; Priority Foundation;Two containers of house-made dressing and a pan of tempeh were missing date marking labels in the Kitchen level prep coolers.TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and the date that the product was prepped/cooked. Items may be held for up to 7 days, with the day of prep counting as day one. CDI- Items discarded.
0.0
33.
3-501.15; Priority Foundation; Found a tightly closed container of pico cooling in the prep kitchen flip top cooler. Use equipment with the capacity to rapidly cool TCS items (walk-in cooler or reach-in freezer unit). Use methods such as open/vented containers to allow cold air to surround TCS items during the cooling process. CDI- Item vented and transferred to a reach-in freezer.
0.0
39.
3-305.11; Core; A bulk bag of sugar and a container of onions were found stored on the floor in the basement-level dry food storage area. Also found, frozen pints of bacon jam stored on the floor in the walk-in freezer unit. Keep all food items at least 6 inches off the floor to minimize the risk of contamination.
Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/15/2023
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
10.
6-301.14; Core; One restroom handwashing sink lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing Signs provided for posting.
0.0
10.
5-205.11; Priority Foundation; Spray bottles of cleaners hanging off of the handwashing sink splash guard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottles removed during inspection.
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Pasta separated into bundle bags then placed directly into top section of prep unit, overstacked, in thick plastic pan, across from hot cook area, measured at 56F. Top sections of prep units are for maintaining temperatures, not great for cooling. Use stronger cooling units like walk-in, and spread out product on shallow metal pans for cooling foods to 41F and less before placing in top section of prep units. CDI- Off-temperature pasta voluntarily discarded by PIC during inspection.
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items.
0.0
41.
3-304.14; Core; Bucket of sanitizer stored up on cart next to food prep and above clean dish storage. Containers of chemical sanitizing solutions in which 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. CDI- Sanitizer moved to low shelf during inspection.
0.5
47.
4-501.11; Core; Walk-in freezer off of the walk-in cooler is currently not working, with space being used as refrigeration and new separate chest freezer now in use. PIC states repairs have been scheduled. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Finish repairs of the walk-in freezer.
0.0
55.
6-501.12; Core; Ceiling vents with dust accumulation in restrooms. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
General Comments
In basement walk-in cooler, Food intended for discard due to temperature issues when freezer unit went down are not labelled for discard and are not separated from products intended for use. Add signage to these items that they are for discard. PIC stated these products will be placed out for trash pickup tonight.
Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/16/2022
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Two uncovered quart containers used for employee beverages were found on the prep table during food preparation. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
0.0
16.
4-602.11; Core; The ice machine has some black residue present along the interior shield. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency
0.0
16.
4-501.114; Priority; The chemical sanitizing dish machine in the kitchen is not running a sanitizing cycle. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C); chlorine solution shall be a minimum of 50 ppm. CDI- Utilize the 3-compartment sink to sanitize dishes until dish machine is fixed.
1.5
16.
4-601.11 (A); Priority Foundation; A few utensils and pans found with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were sent back to be rewashed.
0.0
23.
3-501.18; Priority; [Repeat] Two containers of cut pickled cabbage were found dated from 10/28, chicken stock was dated 10/29, housemade apple jam was dated 10/20 and buttermilk ranch was dated from 11/3 all held past the 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- PIC voluntarily discarded food items.
1.5
23.
3-501.17; Priority Foundation; Roasted squash in the walk-in cooler was found without a date. A gallon of milk, containers of salsa, caramelized onions and garlic aioli were also found without dates. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- food items were made within the last two days and were allowed to be dated. **Any food items found without a date on the next inspection will need immediate discard.
0.0
49.
4-602.13; Core; [Repeat] Some food debris found in the bottom of the cooler drawers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
56.
6-501.110; Core; Employee cellphone and chargers found stored on the prep table. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/01/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Food employee observed using handwashing sink to fill a container with water. A handwashing sink may not be used for purposes other than handwashing. CDI- educated on handwashing use only.
0.0
16.
4-602.11; Core; The ice machine has black residue present along the shield inside. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Black eyed peas, diced tomatoes, rice, hummus and pimento cheese were all above 41F (see temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- food items were moved to the freezer to cool properly and/or placed in an ice bath.
1.5
23.
3-501.18; Priority; Pineapple bbq sauce dated (5/10), chicken stock dated (5/20) were being held past the 7 day time hold. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- PIC voluntarily discarded food items.
0.0
33.
3-501.15; Core; Hummus made earlier today was found in a covered container and holding at 78F. Pimento cheese made today was found in a covered container and holding at 68F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination.
0.5
37.
3-302.12; Core; Citrus slaw, and few other sauce bottles were found without a label. 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
49.
4-602.13; Core; The shelving in some of the prep coolers have some residue accumulation present. Some food debris found in the bottom of the cooler drawers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; A good amount of ice buildup is present on the walk-in freezer floor. Some of the ceiling lights in the kitchen are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/01/2021
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- EHS provided guidance materials given by the state.
0.0
15.
3-302.11; Priority; Container of cooked beef stored directly on top of opened raw beef containers and under raw seafood containers in the walk-in cooler. FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from: cooked ready to eat food. CDI- PIC removed the cooked beef and placed it on the shelf away from raw food.
1.5
16.
4-501.114; Priority; The chemical dish machine in the kitchen was putting in a weak concentration of chlorine (25ppm). A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C); chlorine solution shall be a minimum of 50 ppm. CDI- Dish machine serviceman corrected issue during time of inspection.
1.5
16.
4-601.11 (A); Priority Foundation; The slicer has food residue and debris present. A few utensils found with food residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Food employee immediately cleaned the slicer and dirty utensils were moved to the 3-compartment sink to be washed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bruschetta, farro, and squash were all above 41F (see temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- food items were moved to the freezer to cool properly.
1.5
23.
3-501.18; Priority; Several containers of cooked Brussel sprouts and cooked apples dated 11/23 were past the 7 day time hold. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- PIC voluntarily discarded food items.
0.0
33.
3-501.15; Core; Bruschetta cooling in a covered container. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination.
0.0
33.
3-501.15; Priority Foundation; Farro and squash in the flip top cooler made earlier today were holding above 41F (see temperature chart). Cooling shall be accomplished by using rapid cooling equipment or other effective methods. CDI- food items were moved to the freezer to cool rapidly.
0.5
39.
3-305.11; Core; Water leaking from the condenser in the walk-in freezer has covered several bags and boxes of food. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination.
1.0
42.
3-302.15; Core; Stickers left onto washed avocados. 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 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.
4-901.11; Core; Wet stacking of dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
49.
4-602.13; Core; The shelving below the prep sinks have food debris present and are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
53.
5-501.17; Core; The women's bathrooms do not have covered receptacles for sanitary napkin disposal. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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 **No Signature Required due to COVID 19 Precautions**
Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/12/2019
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.
Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/21/2019
Score: 98
#
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: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/24/2018
Score: 95
#
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.
Location: 225 S WILMINGTON ST STE 100 & 200 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/23/2017
Score: 99
#
Comments
Points
General Comments
Facility is using time as a public health control for butter. Butter will be discarded after four hours out at room temperature if not used. Butter will be labeled with a four hour discard time immediately after being placed out at room temp. Notice: Effective January 01 2019 cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A)(2) (b) (ii).
