Location: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/17/2024
Score: 99.5
#
Comments
Points
10.
5-205.11; Priority Foundation; The handwashing sink near the stove was blocked with a speed rack. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The speed rack was moved away from the sink.
0.0
48.
4-302.14; Priority Foundation; There was no Quat test strips on hand at the time of the inspection. A test kit or other device that accurately measures the concentration of the sanitizer solution must be provided. A return visit will be made to see if the item has been corrected.
Location: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/14/2024
Score: 100
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Just one large plastic bin stored as clean with sticker remaining. CDI- Bin returned to sink for additional cleaning. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
0.0
56.
6-501.110; Core; Employee jacket stored on pallet of dry goods at start of inspection. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI- Jacket disappeared shortly thereafter.
Location: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/23/2024
Score: 100
#
Comments
Points
23.
3-501.17; Priority Foundation; Date-Marking missing on opened jug of milk. PIC states milk was opened yesterday. Unable to determine in still within 24-hr of opening. . 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- Date-mark of date opened added during inspection.
0.0
41.
3-304.14; Core; Sanitizer spray in front service area concentration too low, measured at 0ppm chlorine. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer returned to kitchen to be remade. PIC verified this sanitizer just used for front counter, not kitchen spaces.
0.0
45.
4-903.11(A) and (C); Core; One stack of unwrapped, uncovered, single-service food containers stored food-side up. Stack located directly under clean solid ceiling surface. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Stack wrapped during inspection. [REPEAT]
0.0
55.
6-501.12; Core; In shared space enclosed trash area, floors and stairs with greasy residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. A deep cleaning of this area needed, then maintain clean.
Location: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/22/2023
Score: 99
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Large plastic bins stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Bins returned for cleaning during inspection.
0.0
38.
6-501.111; Core; In shared space enclosed dumpster area, several live flies over dumpster left open, and live roach near dumpsters on greasy floor. The PREMISES shall be maintained free of insects, rodents, and other pests. Request facility manager to increase pest control measures and maintain area clean. [REPEAT]
0.0
45.
4-903.11(A) and (C); Core; Several stacks of unwrapped, uncovered, single-service food containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Cover or invert these items food-side-down.
0.5
53.
6-501.18; Core; Shared space mens restroom urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean more thoroughly.
0.0
54.
5-501.110; Core; Shared space enclosed trash room with oil receptacle and trash dumpster left open, with live flies and roach observed. In shared space open dumpster area, dumpster side doors left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep dumpster/receptacle lids closed. [REPEAT]
0.0
54.
5-501.114; Core; Shared space open dumpster area, trash dumpster missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Request facility manager have drain plug replaced. [REPEAT]
0.0
54.
5-501.115; Core; Shared space enclosed dumpster area observed with oil residue along floors and down stairs, and loose litter on floor around dumpsters and more items under stairs. In shared space open dumpster area, loose litter items on ground around dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Request facility manager increase cleaning frequency to both dumpster areas and maintain clean. [REPEAT]
Location: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/23/2023
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
22.
3-501.16 (A)(2) and (B); Priority; Salad in front display holding at 43F. When asked PIC stated salad was made this morning, about 5 hours ago. Maintain cold Temperature Control or Safety (TCS) foods at 41F and less. CDI- Salads moved to larger rear coolers for active cooling. Recommend reducing temperature to the front display unit. When make salads in the morning, recommend letting them cool in the larger rear units to 41F and less before moving to the front small counter unit.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottles of chemicals. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Known chemicals labeled during inspection.
1.0
38.
6-501.111; Core; Live roach observed in the inside shared dumpster area. The PREMISES shall be maintained free of insects, rodents, and other pests. Request facility manager increase pest control measures.
0.0
47.
4-501.11; Core; Green plastic food-contact seals on empanada machine are breaking down. 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 seals.
0.0
47.
4-202.11; Priority Foundation; One cracked plastic lid in use. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged lid voluntarily discarded during inspection by PIC.
0.5
54.
5-501.114; Core; Dumpster in outside trash area is missing the drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact service provider to have the drain plug replaced.
0.0
54.
5-501.110; Core; In inside trash area, top lids of grease receptacles left open. In outside dumpster area, side doors of dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain top lids and side doors closed.
0.0
54.
5-501.115; Core; In the outside dumpster area, some loose litter on the ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
0.5
55.
6-501.16; Core; Mops not hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. If kept in your area, may also flop head off front of bucket squeezer so loose and draining into bucket.
Location: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/09/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures to follow when responding to vomiting or diarrheal events. 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 - Inspector will provide guidance to owner of facility for records.
0.0
6.
2-401.11; Core; Employee drinks stored on prep surfaces, food storage shelving, and on speed rack where baking equipment was stored. Employee drinks shall be 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 - Person in charge removed these items and will designate a better location.
0.0
15.
3-302.11; Priority; Raw shelled eggs stored directly above cooked food products in two door reach in cooler. Food shall be protected from cross contamination by separating raw animal foods from ready to eat foods during storage.
CDI - Owner relocated eggs to bottom shelf for proper storage order in reach in cooler.
1.5
20.
3-501.14; Priority; Cooked empanada filling containing beef, potatoes, spinach and cream cheese did not cool properly to 41 F within six hours. These products were cooked and cooled yesterday and were observed at 45 F. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 135ºF to 70ºF and
(2) Within a total of 6 hours from 135ºF to 41ºF or less
CDI - Owner voluntarily discarded products that did not make cooling parameters.
1.5
33.
3-501.15; Priority Foundation; Cooked empanada fillings containing beef, potatoes, spinach and cream cheese were cooled in large containers with lids tightly fitting, therefore did not make 6 hour cooling parameters. Food being cooled shall be placed in shallow pans, separated into small portions, use an ice bath, ice as ingredient, or use other effective means to facilitate rapid cooling. CDI - Owner voluntarily discarded food items that did not cool properly within 6 hours.
0.5
37.
3-302.12; Core; Spray bottle containing water that was located inside reach in cooler was not properly labeled to identify contents. Working containers holding foods shall be identified with the common name of the food.
CDI - Person in charge labeled water spray bottle.
0.0
44.
4-903.11(A), (B) and (D); Core; Cutting board stored on faucet handles of prep sinks, which is exposed to splash. Large plastic bins stored directly on floor next to hand sink near dish area. Baking tins stored underneath hood were exposed to dust. Equipment shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.
CDI - Owner moved items to properly locations.
0.5
45.
4-502.13; Core; Single use ziplock backs, previously used to store cooked empanadas in freezer, observed being reused to refill with recently prepared empanadas in reach in cooler. Single use articles may not be reused.
CDI - Owner discarded previously used ziplock bags and will utilize new bags for each use
0.0
47.
4-501.11; Core; Blast chiller utilized for rapid cooling is currently not operational. Equipment shall be maintained in a state of good repair.
CDI - Owner stated a part has been ordered for this equipment and is awaiting its arrival and installation in order to return back to standard cooling practices.
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
Location: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/08/2021
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written procedures for vomiting/diarrheal events.- 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 gave forms from county website to meet compliance.
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----------PIC cannot sign due to COVID-19 concerns
Location: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/16/2020
Score: 98.5
#
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: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/02/2019
Score: 98.5
#
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: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/11/2019
Score: 97.5
#
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: 500-115 E Davie ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/21/2019
Score: 99.5
#
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.
