Location: 1540 Dunn RD Suite 150 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 09/10/2024
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Employee glasses without lids were stored on top of the topping cooler. Employee may drink from closed beverage containers if handled to prevent the contamination of food, clean equipment and supplies. CDI- Glasses were taken to the dish area.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Diced tomatoes in the guacamole cart on ice temped at 58F. TCS foods being held cold shall be maintained at 41F or less. CDI - Diced tomatoes were discarded; instructed to ensure the container comes in contact with the ice water if it cannot be submerged in it.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of Windex stored in the waitstaff area in the dining room was not labeled. Working containers of poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI - Spray bottle was labeled.
1.0
43.
3-304.12; Core; Portion cups were stored in the salt, chicken seasoning on the prep table; and rice in the bottom of the sauce cooler. Scoops were laying flat in the black beans, seasonings, rice, sugar and ice chest at the beverage machine. Utensils being stored in foods shall be stored with the handle above the food. CDI - Portion cups were removed and replaced with spoons; scoops were dug into foods.
1.0
48.
4-501.14; Core; The prep sink where the bulk sugar and dried pintos are stored needs cleaning due to food debris. Compartments of sinks used for washing and rinsing equipment, utensils or foods shall be cleaned at least every 24 hours when used. Clean this sink.
0.0
51.
5-205.15; Core; The handwashing sink in the cookline area leaks from the faucet joint. Plumbing systems shall be maintained in good repair. Repair leak.
0.0
54.
5-501.110; Core; Several boxes and black trash bags are stored outside of the recycling and trash dumpsters - some may belong to other establishments, but identifiable items correspond to establishment's ingredients. Trash, recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Ensure all trash and recyclables are put inside the dumpsters. **Points not increased due to less items being outside the dumpsters.
0.5
55.
6-501.12; Core; There is dried food splash on the floor by the fryer and range as well as food debris on the floor in the prep area. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a more frequent basis. **Points not taken due to this being a different violation under the same rule.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 1540 Dunn RD Suite 150 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 05/23/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; The PIC's food protection manager certification expired in April 2024. The PIC(s) has 180 days from the issuance of a permit to obtain certification as a food protection manager. CDI - PIC given website to sign up for class; the other manager is currently certified as a food protection manager.
0.0
15.
3-302.11; Priority; Pre-cooked chicken tenders were stored below portioned raw fish and raw beef in the reach-in freezer; raw portioned fish and raw portioned beef were stored above portioned empanadas in the reach-in freezer. Foods shall be arranged by final cook temperature and species to prevent cross contamination. CDI- Food rearranged so that pre-cooked chicken was on top shelf, followed by raw fish and raw beef on bottom shelves.
1.5
39.
3-305.11; Core; A large container of chips was stored on the floor with other containers of chips stacked on top of it. Food shall be stored at least six inches above the floor. Store food on shelving/dollies/pallets to ensure it is above the floor.
0.0
43.
3-304.12; Core; Portion cups were stored in the small containers of salt and seasoning in the cookline area. Utensils being stored in food shall be stored with the handle above the food. CDI- Portion cups were removed.
1.0
48.
4-302.13; Priority Foundation; The dish plate thermometer is not working due to the batteries being dead. An irreversible registering temperature indicator shall be maintained on site to ensure that the surface of utensils/equipment reaches 160F during the rinse cycle. A verification visit will be made no later than Friday, May 31st to ensure there is a method for verifying the final rinse temperature.
0.5
54.
5-501.110; Core; Several boxes belonging to establishment (corresponds with establishment's menu and some are labeled) are stored outside of the recycling dumpster) along with residential trash and trash belonging to other establishments. Trash, recyclables and returnables shall be stored in dumpsters so that they are inaccessible to insects and rodents. Ensure all trash and recyclables are put inside the dumpsters.
0.5
55.
6-501.12; Core; The ceiling vent in the dish area has a buildup of dust. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
55.
6-501.16; Core; Mops were stored with their handles in the mop sink. Mops shall be stored in a position that allows for air drying without soiling walls, equipment or supplies. Ensure mops are stored with their handles up - use mop storage rack on wall.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783* Follow-Up: 05/31/2024
Location: 1540 Dunn RD Suite 150 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 02/16/2024
Score: 93.5
#
Comments
Points
6.
2-401.11; Core; Employee water cup with lid and straw stored on back of flip top prep table. Employee drinks shall be handled to prevent contamination. Store in separate area where not a source of contamination.
0.5
9.
3-301.11; Priority; Employee opened chip warmer, placed bare hand directly on chips that were already in a basket. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. Chips discarded. CDI
2.0
15.
3-302.11; Priority; Batter that has been used for raw fish in prep table cabinet on top shelf above plantains. Raw beef and chicken stored in grill drawer unit in the top drawer above raw shrimp and fish. In reachin freezer raw beef in plastic wrap (not original packaging) stored above fish. Food shall be arranged by final cook temperature. Facility has two diagrams on the walkin fridge and freezer for food storage order. Discussed proper order and corrected items during inspection. CDI
1.5
20.
3-501.14; Priority; Queso from yesterday in cabinet of right prep table at 45F in a plastic container. All other foods in this unit 41F and below. It was stated that the food was in the unit since yesterday. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
Cool food in small amounts, use ice paddle, stir product, ice bath and other methods to cool rapidly. Queso discarded. CDI
1.5
33.
3-501.15; Core; Salsa prepared today at 65F in walkin and lid on container. Chicken and rice intended to be cooled sitting on oven above 135F. Food shall be cooled rapidly, in small portions, and uncovered. Lid arranged to have an opening. Discussed cooling methods, rice placed on sheet pan and placed on top shelf in walkin and chicken shredded to be cooled in walkin. Large salsa bucket cooled 2 degrees in 2 hours, placed in ice bath in the walkin to aid in the cooling process.
0.5
35.
3-501.13 ; Priority Foundation; Raw beef in a bucket of stagnant water in the original package in a prep sink. Food shall be thawed in the refrigerator, under 70F or less running water or part of the cooking process. Cold water turned on. CDI
0.0
41.
3-304.14; Core; Sanitizer rag bucket stored on prep table in rear area where food is stored and prepared. Buckets that 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 separate from food and where food it handled like a bottom shelf or designated area.
0.0
43.
3-304.12; Core; Scoop in the bulk dry food and in the ice have a handle touching the food. In use utensils shall have a handle and handle stored out of the food. Half points deducted because this time the issue was about handles touching and last inspection was about no handle. Store handles up and out of the food and use scoops with a handle.
0.5
54.
5-501.115; Core; Residential dish washer, black trash bags, and pallets in dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Maintain area with other facilities. Different items noticed during this inspection in area at shared dumpster. Work together to maintain area with other facilities.
0.0
56.
6-305.11; Core; Employee phone store on table used for prepping food. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store separate from restaurant items. Previously mentioned about jackets, did not observe this issue today.
0.0
General Comments
Lauren Harden 919-500-0943 Walk through performed for Transitional items. All items must be complete by 3/11/24 Complete:1,2,4,5,6,7,8,9,10,11,12,13,15,16,17,19, Remaining:3,14,20,21
Location: 1540 Dunn RD Suite 150 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/30/2023
Score: 95
#
Comments
Points
6.
2-401.11; Core; Employee water bottle stored on back of flip top prep table. Employee drinks shall be handled to prevent contamination. Store in separate area where not a source of contamination.
0.0
16.
4-602.11; Core; Small amount of black dots on the inside of the large ice machine bin. Ice makers shall be cleaned as often as necessary to preclude the accumulation of soil or mold. Clean more frequently.
0.0
21.
3-501.16(A)(1) ; Priority; Food in steamwells less than 135F. Food shall be held hot 135F or higher. Items reheated to at least 165F. CDI
1.5
23.
3-501.17; Priority Foundation; Several foods in prep table cabinets lacking date including cooked shrimp and heavy cream. Food shall be dated when prepared, cooked or original packaging opened. Food dated. CDI
1.5
35.
3-501.13 ; Core; Fish in reduced oxygen packaging in grill drawer unit and packages not opened. Fish in ROP shall only be in packaging while frozen. Open packaging when remove from freezer. Packages opened during inspection. CDI
0.0
36.
4-302.12; Priority Foundation; Facility lacking a thermometer for food temperatures. 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 to place into food.
0.5
43.
3-304.12; Core; Portion cup used as scoop and stored in seasoning on grill. In use utensils shall have a handle and handle stored out of the food. Use a spoon or scoop instead of cup.
0.5
44.
4-903.11(A), (B) and (D); Core; Containers stacked together wet on clean dish rack. Clean equipment shall be stored in a self draining position. Allow items to air dry prior to stacking.
0.5
48.
4-302.13; Priority Foundation; Facility lacking a method to test the high temperature dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain thermometer or stickers for dish machine temperature.
0.5
54.
5-501.115; Core; Several items in dumpster area on the ground: metal kitchen table, clothes washer machine, couch, mattress, dog crate, pallet and trash. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Maintain area with other facilities.
0.0
56.
6-305.11; Core; Employee jacket stored comingled with unwrapped single service items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store separate from restaurant items.
0.0
General Comments
Lauren Harden 919-500-0943 Verification required by 11/9/23 for dish machine temperature device, food thermometer Follow-Up: 11/09/2023
