Location: 317 W MORGAN ST SUITE 117 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/19/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
38.
6-501.111; Core; Multiple flies and fruit flies in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
47.
4-501.11; Core; Wire shelves in the tall 2-door unit are rusted. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusting shelves. [REPEAT]
0.0
47.
4-501.12; Core; Cutting boards at prep units and loose boards stored as clean observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards.
0.5
49.
4-601.11(B) and (C); Core; Residue and debris accumulation in tall 2-door unit and along dry storage rack. Black microbial growth along door seal of tall 2-door unit. Residue accumulation along wheels and lower portions of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
55.
6-501.11; Core; Caulk blackened with residue accumulation and pulling apart around food prep sink. At 3-comp sink, holes in wall and paint curling off wall. By the clean dish storage racks, wall blackened with microbial residue and with paint coating damage. Wall damage by dish machine and open wall holes in service sink. PHYSICAL FACILITIES shall be maintained in good repair. Clean and Recaulk around the sinks so smooth and cleanable. Repair the wall damage. Fill the wall holes and repaint. [REPEAT]
1.0
55.
6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
Location: 317 W MORGAN ST SUITE 117 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/15/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
15.
3-302.11; Priority; In tall Cold-Hold Unit, raw chicken and raw beef stored above vegetables. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods above raw meats. CDI- Raw meats moved during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-marking missing on sausage patties and pork fat in overflow cooler. In tall cooler, dates missing on shrimp, sausage, rice, baked potatoes cooked on previous days. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Datemarking requirements explained to PIC. Known cooked-on dates added.
1.5
36.
4-203.11; Priority Foundation; Dialtop food probe thermometer with high dimple (so not appropriate for thin foods served here). 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. CDI- Educated PIC on requirement. Obtain a thin probe digital thermometer prior to your next sanitation inspection. Ensure digital food probe thermometer being used by cooks to verify final cook and final reheat temperatures are reached before then placing TCS foods into hot-holding equipment.
0.5
37.
3-302.12; Core; Labeling missing on a few spices. 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. [REPEAT]
0.0
47.
4-501.11; Core; Clean dish storage racks starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. Repair/replace the rusting racks.
0.0
55.
6-501.11; Core; Caulk blackened with residue accumulation and pulling apart around prep sink and sink at dish machine. At 3-comp sink, holes in wall and paint curling off wall. By the clean dish storage racks, wall blackened with microbial residue and with paint coating damage. PHYSICAL FACILITIES shall be maintained in good repair. Clean and Recaulk around the sinks so smooth and cleanable. Fill the wall holes and repaint. [REPEAT]
Location: 317 W MORGAN ST SUITE 117 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/08/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
10.
5-202.12; Core; Handwashing sinks in kitchen and restrooms not providing hot enough water, measured at 62F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Repair the hot water so that handwashing sinks able to provide hot water of at least 100F.
1.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: TCS foods in the steam well not holding hot enough, with Refried beans at 90F, and ground beef at 117F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Food Code, Temperature Control for Safety (TCS) foods shall be maintained at 135F or above. CDI- TCS products were all reheated to at least 165F corrective.
1.5
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
55.
6-501.11; Core; Caulk blackened with residue accumulation and pulling apart around prep sink and sink at dish machine. At 3-comp sink, holes in wall and paint curling off wall. By the clean dish storage racks, wall blackened with paint coating pulling apart. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk around the sinks so smooth and cleanable. Fill the wall holes and repaint.
0.0
General Comments
Dial top food probe thermometers on site have high sensor dimple, not appropriate for thinner foods like sausage patties. Recommend obtaining digital food probe thermometer for smaller sensor area, fewer calibration issues, and quicker and easier to use/read.
Location: 317 W MORGAN ST SUITE 117 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/28/2023
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager present. 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. Ensure someone on-site is designated as in charge, and that they have certification as Food Protection Manager. Have additional staff with managerial control certified to provide better coverage.
1.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
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
6.
2-401.11; Core; Employee beverage on prep table next to and above food. 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. CDI- Employee beverage moved to low shelf.
0.5
10.
5-205.11; Priority Foundation; Handwashing sink blocked with cleaning bucket. 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- Bucket removed during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-marking missing on cartons of cream and milk opened previous days, and on several packets of meats cooked and frozen on previous days. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Datemarking requirements explained to PIC. Known opened-on dates added milk/cream during inspection. [REPEAT]
3.0
39.
3-307.11; Core; Corn chips stored in produce cardboard boxes. FOOD shall be protected from contamination. CDI- Chips moved to clean reusable containers designed for food storage.
1.0
55.
6-501.114; Core; One low cold-hold unit is broken. PIC stated repairs have been scheduled for the unit. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Finish repairs.
Location: 317 W MORGAN ST SUITE 117 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/29/2022
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; [Repeat] Procedures for the clean up of vomit and diarrheal events are not 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- guidance material provided.
0.5
21.
3-501.16(A)(1) ; Priority; Fried chicken was 89-93F, macaroni noodles were 123F, and queso 120F all being held in the steam well were below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: at 135F or above. CDI- noodles and queso were all reheated to 165F. fried chicken was moved to the reach-in cooler to cool down and will be reheated when ordered.
1.5
23.
3-501.18; Priority; Fried bologna (9/8), chicken salad (9/22), cooked shrimp (9/21) and salsa (9/7) were all found being held past the required 7 days. Food shall be discarded if it Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; or Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- food items were voluntarily discarded by PIC.
0.0
23.
3-501.17; Priority Foundation; [Repeat] A few food items (Pork belly, Spinach dip, and buffalo dip) were found without date marks in the reach-in cooler. Several containers of chicken salad received today were dated for tomorrow (9/30). These food items are coming from a commissary location and should be dated when the food is made. Dates should NOT be changed or added to the food upon arrival to the restaurant. Ready-to eat, Potentially hazardous foods prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. CDI- food items were labeled by chef. Chicken salad is to be discarded by end of day 9/30. This violation has been mentioned on every inspection since opening. Please address this issue accordingly. NOTE: food not labeled will be discarded in the future.
3.0
33.
3-501.15; Core; Pico made today was found tightly wrapped and holding at 49F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.0
35.
3-501.13 ; Priority Foundation; Frozen bologna and frozen shrimp was found thawing sitting on a rack. TCS foods shall be thawed under refrigeration or completely submerged under running water at a water temperature of 70F or less. CDI- educated on proper thawing methods.
0.0
38.
6-501.111; Core; Quite a few flies and fruit flies were present in the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: Routinely inspecting incoming shipments of FOOD and supplies; Routinely inspecting the PREMISES for evidence of pests.
Location: 317 W MORGAN ST SUITE 117 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/02/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; A certified food protection manager was not present during inspection. 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.
1.0
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- guidance material provided.
0.0
10.
5-205.11; Priority Foundation; The handwashing sink at the bar is being used as a dump sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Bar employee was educated on handwashing sink usage only.
1.0
23.
3-501.17; Priority Foundation; A few food items were found not date marked in the prep cooler. Ready-to eat, Potentially hazardous foods prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. CDI- PIC labeled food items. CDI- food items were labeled by chef.
1.5
49.
4-602.13; Core; The shelving in the prep cooler that holds the butter and milk items have some residue accumulation forming. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
56.
6-305.11; Core; Employee personal coat hanging off the clean dish rack in the kitchen. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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**
