Location: 3333 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 07/02/2024
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; A wiping cloth bucket has less than 50ppm of chlorine. Wiping cloths bucket with chlorine shall be between 50-200ppm. The wiping cloth bucket sanitizer was remixed once REHS spoke to PIC.
0.5
41.
3-304.14; Core; Wet wiping cloths on prep surface. Store wet wiping cloths in sanitizer mixed to the manufacturer's instructions. Wet wiping cloths were placed in sanitizer once REHS spoke to PIC.
Location: 3333 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/18/2024
Score: 97.5
#
Comments
Points
8.
2-301.15; Priority Foundation; An employee washed his hands at the dish sink. Food employees shall wash hands in the hand sink not at the dish sink or at the prep sink. REHS spoke to this employee and he washed his hands at the hand sink.
2.0
41.
3-304.14; Core; Wet wiping cloth on the prep table. Wet wiping cloths shall be stored in sanitizer mixed to the manufacturer's specification when not in use(50-200ppm for chlorine). A Sanitizer bucket was made and wiping cloth placed in it once REHS spoke to the PIC.
Location: 3333 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 98.5
#
Comments
Points
28.
7-102.11; Priority Foundation; Unlabeled grill cleaner in a spray bottle. Label all working containers once taken from bulk supplies. Once REHS spoke to PIC he labeled the spray bottle.
1.0
35.
3-501.13 ; Priority Foundation; Shrimp is thawing in standing water. Thaw TCS food in cool running water, thaw in refrigeration units or thaw in the microwave as part of the cooking process. Cool running water was turned on over the shrimp.
Location: 3333 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/07/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Fish is 43F and scallops are 42F in the make line of the prep refrigeration unit. Mixed shredded cheese is 42F and salad is 58F in the upright refrigeration unit. Keep all TCS at or below 41F when kept cold. The fish and scallops were iced down. The shredded cheese and salad was placed in the walk-in freezer.
1.5
35.
3-501.13 ;Core; Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration, or prior to or immediately upon completion of its thawing using other proper thawing procedures outside refrigeration. Fish packages cut open during inspection. This is a repeat item.
Location: 3333 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/03/2023
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Make line hot hold area next to ice bath area with raw shrimp and raw fish to be cooked for service. Spatter from this area may contaminate hot holding foods since no barrier in-between raw and hot holding. Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat foods. Recommended adding barrier to protect hot holding foods. Manager added cutting board in between these areas to create barrier protecting the ready-to- eat items. No other raw food storage violations. No points deducted.
0.0
21.
3-501.16(A)(1) ; Priority; Friend chicken in hot hold cabinet that was unplugged at 82-120F. Manager stated fried chicken is a special of the day and chicken was fried around 11:30. Hot box turned back on and chicken re-fried. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Ensure hot hold cabinet is plugged in when adding items. All other items held hot at 135F or higher.
1.5
35.
3-501.13 ; Core; Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration, or prior to or immediately upon completion of its thawing using other proper thawing procedures outside refrigeration. Fish packages cut open during inspection.
0.5
41.
3-304.14; Core; Two sanitizer buckets with 0ppm chlorine solution. Wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration. Bleach/Chlorine solution shall be 50-200ppm. Buckets changed during inspection and solution at 100ppm.
0.5
44.
4-903.11(A), (B) and (D); Core; Two containers of utensils with whisks, scoops and spoons stored with the food-contact portion stored above the container where they could be contaminated. Cleaned equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Utensils flipped around during inspection.
0.5
56.
6-501.110; Core; Employee bookbag sitting on top of batter mix bags. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Employee bag moved during inspection. Ensure employee items are away from food and utensils to prevent contamination.
Location: 3333 S Wilmington ST RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 01/20/2023
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Two employee open beverages were sitting on upper shelves in food prep areas. 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 cannot result. CDI- Beverages relocated.
0.5
15.
3-302.11; Raw chicken was stored above raw fish in the undercounter refrigerator. Foods must be stored according to final cook temperatures. Raw chicken on the bottom shelf. CDI- Chicken relocated.
1.5
28.
7-201.11; Priority; Spray can of Rust-o-leum paint was sitting on the upper shelf above food on the serving line. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Paint relocated.
1.0
33.
3-501.15; Large gray plastic bin of Brunswick stew was cooling slowly in the walk-in cooler. Too much stew in the bin. Please cool in shallow portions. CDI- Food moved to the walk-in freezer for quick cooling.
0.5
40.
2-402.11; Core; Several wait staff employees prepping food without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
44.
4-903.11(A), (B) and (D); Core; The plastic storage racks for clean cups and mugs are unable to be properly cleaned. The racks are old and worn. Please replace the worn racks. Clean utensils must be stored in clean locations.
0.5
General Comments
Good to see improvements are being made. Today the kitchen looked bright and organized. Keep up the good work! It shows.
