Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/16/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Green beans (44F), sprouts (45F) and broccoli (43F) temped above 41F in the prep cooler by the wall. TCS foods shall be maintained at 41F or below. CDI- Thermostat was lowered and temps dropped to 40-41F within 45 minutes and service call was placed. ***Points not increased due to temperature lowering and cooler scheduled for service.
1.5
28.
7-207.11; Priority; Eyedrops were stored above dry goods and soup mix. Employee medicines shall be stored to prevent the contamination of food, equipment, utensils, linens and single service/use articles. CDI - Eye drops moved to a lower shelf.
0.0
49.
4-601.11(B) and (C); Core; The fan guards in the walk-in cooler and the light globes in the hood need cleaning due to dust and debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.
0.0
56.
6-305.11; Core; Employee items were stored on or above food and supplies in the dry goods area. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Store all employee items in a designated area on the bottom shelf.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/27/2024
Score: 95
#
Comments
Points
15.
3-302.11; Priority; One container of raw shell eggs found stored over containers of tofu. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Eggs were moved. Continue to work on storage.
1.5
20.
3-501.14; Priority; Rice found cooling from the day prior still at 50F. TCS items shall be cooled from 135F to 41F or below in a total of 6 hours. CDI: PIC voluntarily discarded rice.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler 1 found maintaining TCS items above 41F (see temperature chart). TCS items shall be maintained 41F below. CDI: PIC turned cooler down.
1.5
33.
3-501.15; Priority Foundation; A large container of rice found tightly covered from the day prior still at 50F. Four containers of noodles cooked this morning found cooling with tightly covered lids. Cooling shall be accomplished by seperating the food into smaller pans, loosely covering containers or using rapid cooling equipment. CDI: PIC removed lids from noodles and voluntarily discarded the rice.
0.5
42.
3-302.15; Core; Employee observed cutting unwashed peppers. 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. CDI: Employee washed peppers.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/24/2023
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Hand sink near the prep sink found completely blocked by dry storage containers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: PIC moved containers.
1.0
15.
3-302.11; Priority; Larger container of raw chicken found stored over various vegetables. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employee moved the chicken.
3.0
41.
3-304.14; Core; Wiping cloth found stored in a sanitizer bucket at nearly 0ppm chlorine. Wiping cloths shall be stored dry and clean or in sanitizer of an appropriate concentration. CDI: PIC replaced the bucket with a dry cloth.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Two containers of raw meat found stored over cooked shrimp. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC rearranged the items.
1.5
16.
4-601.11 (A); Priority Foundation; Several plastic containers found stored as clean with sticker residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
1.5
49.
4-601.11(B) and (C); Core; Some debris and build up found in the bottom of reach in freezer. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 93.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken found stored over ready to eat items including vegetables and noodles. Raw shrimp found stored in a prep cooler over cucumbers. Raw shell eggs found stored on tofu in the walk in cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employees rearranged the items.
1.5
16.
4-501.114; Priority; Sanitizer in dish machine found reading 0 ppm. Chlorine sanitizer shall be at least 50 ppm. PIC called EcoLab. EHS will return by 3/3 to ensure sanitizer is fixed. Until fixed, use three compartment sink to sanitize dishes.
1.5
20.
3-501.14; Priority; Two containers of rice found cooling from the night prior found at 49F. Cooling shall be accomplished by 135F to 70 in 2 hours and down to 41F in a total of 6 hours. CDI: PIC voluntarily discarded the two containers of rice.
1.5
28.
7-102.11; Priority Foundation; Three working bottles of sanitizer and one bottle of fabuloso found not labeled. Working bottles of toxic substances shall be labeled with common name. CDI: PIC labeled.
1.0
33.
3-501.15; Priority Foundation; Rice found cooling in full, deep containers. Cooling shall be accomplished by placing the food in shallow pans, utilizing ice baths or separating the food into smaller portions. CDI: Spoke to PIC about cooling methods
0.5
35.
3-501.13 ; Priority Foundation; Two large containers of chicken found thawing in ambient air. Thawing shall be done in refrigeration or under running water below 70F. CDI: Employee placed the still frozen chicken in the prep cooler.
0.5
37.
3-302.12; Core; Two working containers of sugar and vinegar found not labeled. Unless unmistakably recognizable, working containers of food shall be labeled. CDI: Employee labeled containers.
0.0
43.
3-304.12; Core; Some tongs found stored on the oven handle in the walk way. In use utensils shall be stored in a location protected from contamination. Store tongs on clean equipment.
0.0
49.
4-601.11(B) and (C); Core; Bottoms of coolers, outside of equipment and shelving units found with some food debris and build up. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
0.0
54.
5-501.114; Core; Both dumpsters found without dumpster plugs. Dumpster plugs shall be in place. Replace dumpster plugs
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/28/2022
Score: 95
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; PIC did not have employee health policy. PIC must have a health policy and know when to report and exclude employees illnesses. CDI: PIC was given a Wake County health policy.
0.0
10.
5-205.11; Priority Foundation; Upon the start of the inspection, the hand wash sink was being blocked by several containers of rice. Handwashing sinks must be maintained to be accessible for use at all times. CDI: Employee moved the rice
1.0
15.
3-302.11; Core; An open bag of raw pork was found stored with an open bag of frozen raw chicken. Frozen foods must be stored in order of final cook temperatures if no longer in sealed original package. A container of raw meats and seafoods were found in a reach in cooler stored above containers of cooked noodle products. CDI: The items were rearranged in the coolers.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several items in the reach in coolers were above 41F (see temperature chart). TCS foods must be held cold below 41F. CDI: Cooler temperatures adjusted.
1.5
33.
3-501.15; Priority Foundation; Rice found in walk in cooling in large stack tightly wrapped in single serving sizes. Cooling rate for food shall be at least 0.12 degrees per minute. The cooling rate for the rice was only 0.1 degrees per minute. CDI: PIC unwrapped rice to ensure faster cooling.
0.5
38.
6-501.111; Core; One live and two dead insects were found during the inspection. Premise must be maintained free of pests. PIC does have pest control come once a month. Increase pest control measures.
0.0
55.
6-501.12; Core; Attention to cleaning needed for floors, walls and ceilings in kitchen. Some food debris and other particles found under and around equipment in the kitchen. All floors walls and ceilings must be cleaned often enough to be maintained clean. Increase cleaning
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/28/2022
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Observed a couple plastic containers of raw chicken being stored directly above veggies and tofu.- Food shall be protected from cross contamination by storing the food by order of required final cooking temperature with the highest required temperature item on the bottom.- CDI, items were rearranged. Please note- although all food gets cooked to the same temperature in your facility, they still need to be separated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (See chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, units were turned down while some items moved to walk in cooler.
1.5
47.
4-501.11; Core; Gaskets on a few of the cold hold units throughout are broken.- Equipment shall be maintained in a good state of repair and condition.- CDI, an order/appointment for gasket repair was placed a couple days before EHS arrival. Documents provided.
0.0
47.
4-501.12; Core; The cutting boards have heavy scratches in them with brown in the scratches.- 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.- Please replace/resurface cutting boards.
0.5
55.
6-501.12; Core; Minor cleaning is needed underneath of cooking equipment.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean floors.
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: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 02/25/2022
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Written instructions for cleaning up vomiting and diarrheal events were not available. A written plan for cleaning up and preventing the spread of vomitus and fecal matter shall be maintained on site. CDI - Vomit and diarrhea clean up plan and poster emailed to PIC.
0.5
10.
5-205.11; Priority Foundation; A clean pot was draining/air drying at the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI - Pot was removed.
0.0
24.
3-501.19; Priority Foundation; A written procedure for hold shell eggs on time in lieu of temperature was not available. Written procedures shall be prepared in advance, maintained on site and readily available for review prior to holding foods on time instead of temperature. CDI - Paperwork completed and emailed to PIC... a form was also completed for cooked rice.
1.5
27.
3-302.14; Priority; Food coloring and maybe a flavoring from Thailand were on dry goods shelving; PIC states they are not being used at this time because the menu has changed. Food shall be protected from unsafe or unapproved additives. CDI - Items were discarded.
0.0
41.
3-304.14; Core; Damp/wet wiping cloths were stored on counter cooler. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI - Cloths were put in sanitizer.
0.5
42.
3-302.15; Core; An avocado with a sticker was in the prep cooler. Stickers shall be removed prior to washing fruits and vegetables so that they do not become a source of contamination once they are cut, added to other ingredients, cooked or consumed in their ready to eat form. Remove stickers prior to washing fruits and vegetables.
0.0
43.
3-304.12; Core; Knives were being stored in the gap between coolers and the cooler and wall. Utensils may be stored in a clean, protected location or a clean portion of a food preparation table...CDI - Knives were cleaned and stored in a clean container.
0.5
47.
4-101.19; Core; Cardboard with ice that has formed and dripped from the bags of shrimp is lining the shelving in the double door reach in freezer. Non-food contact surfaces of equipment exposed to splash, spillage, food soiling or that require frequent cleaning shall be made of corrosion resistant, nonabsorbent and smooth material. Remove cardboard.
0.0
54.
5-501.114; Core; The drain plugs are missing from the recycling and trash dumpsters. Dumpsters with drains are required to have drain plugs. Follow up with your landlord/waste management company for a replacement - last correspondence was from September 2021.
0.5
56.
6-403.11; Core; An employee phone was stored among the clean bowls above the prep coolers; a covered employee beverage was stored on the top shelf of the wine cooler and employee food was being stored on both sides of the prep sink. Employees shall have a designated area for the storage of their food/drinks and personal items. Keep phones in a designated area and employee food on bottom shelves away from the restaurant's food and supplies.
1.0
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/26/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Clean up kit and written plan for cleaning up diarrhea and vomit not available. A written clean up plan and kit shall be maintained on site for cleaning up episodes of diarrhea and vomit. CDI - Email with clean up plan and poster with kit requirements sent to PIC.
0.0
6.
2-401.11; Core; An employee's drink without a lid was being stored beside canned goods on one of the upper shelves of the storage rack. Employees may drink from closed beverage containers if they are handled to prevent the contamination of exposed food and supplies. Keep lids on cups and store on bottom shelves.
0.5
16.
4-501.114; Priority; The chlorine based sanitizer at the dishwashing machine tested less than 50 ppm. Chlorine based sanitizer shall be maintained at concentration between 50 to 200ppm. CDI - PIC switched containers and primed machine.
0.0
28.
7-202.12; Priority; RAID that states "for household use" was stored in the chemical area. Pesticides shall state "use is allowed in a food establishment." CDI - Container removed. **Only use pest control items that are safe for restaurants.
1.0
33.
3-501.15; Priority Foundation; Broccoli (47F) was put in the top section of the prep cooler to cool. Foods shall be cooled by using methods such as ice baths, portioning foods into thin or small amounts, rapid cooling equipment. CDI - A portion of broccoli was reheated for immediate service and the other portion was put in a cooler to cool down.
0.5
49.
4-601.11(B) and (C); Core; The drop cords hanging from the ceiling need wiping down due to dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a build up of soil residues. Clean the cords on a more frequent basis.
0.5
54.
5-501.114; Core; The drain plugs are missing from the recycling and trash dumpster. Dumpsters with drains are required to have drain plugs. Contact your landlord/waste management company for a replacement.
0.0
55.
6-501.12; Core; The ceiling vent in the hallway between the bathrooms is dusty. The physical facilities shall be kept clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
56.
6-305.11; Core; An employee phone was stored among the clean bowls and another one on a cutting board. Employees shall have a designated area for the storage of their clothing and possessions. Keep phones in the designated area.
0.5
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/03/2021
Score: 98.5
#
Comments
Points
General Comments
Please continue to review the proposed food code changes and let me know if you have any questions. *Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/20/2021
Score: 95
#
Comments
Points
General Comments
Melodee Wallace Johnson - 919.609.1783- melodee.johnson@wakegov.com Please review the email with proposed changes that will take place once the 2017 Food Code is adopted and contact me if you have any questions.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/15/2020
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: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/30/2020
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 12/04/2019
Score: 96.5
#
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 09/16/2019
Score: 96.5
#
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/21/2019
Score: 95.5
#
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. Lauren Harden 919-500-0943
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 02/15/2019
Score: 95
#
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. Lauren Plis 919-500-0943
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 11/06/2018
Score: 95.5
#
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. Lauren Plis 919-500-0943
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/31/2018
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. Lauren Plis 919-500-0943
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 05/31/2018
Score: 96
#
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. Lauren Plis 919-500-0943 Verification required on or before June 8, 2018 Reminder: Date food when it is cooked/frozen, prepared or package is opened. Follow-Up: 06/10/2018
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/26/2018
Score: 98.5
#
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: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/21/2017
Score: 96
#
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: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/19/2012
Score: 97
#
Comments
Points
3.
An male employee handled raw beef, and then handled plates and opened the door on cold hold units and started to cook without washing his hands. Employees must wash their hands after handling raw foods. The employee was shown the proper way to wash his hands. The violation was corrected.
2.0
4.
A salad was made and the employee did not have on gloves. Gloves must be worn while handling all ready to eat foods. Sanitized equipment with a handle can be used to dispense all ready to eat foods. The employee put on gloves.
0.0
34.
Clean dishes were stored in a pan that had oil at the bottom of the pan. Keep all dishes in a clean container.
0.5
45.
Clean the floors and walls behind the deep fryers. Clean the floors and walls near all the sinks and food prep areas.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/16/2012
Score: 98.5
#
Comments
Points
5.
Keep all pitchers and utensils out of the hand sinks. All hand sinks must be free and accessible for hand washing at all times. The violation was corrected. The items were removed.
1.5
45.
Clean the floors and wall near all the sinks and food prep areas.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 12/21/2011
Score: 98
#
Comments
Points
10.
Raw shrimp was stored below raw chicken. Food must be stored according to the final cook temperature. The shrimp was stored above the chicken.
1.5
19.
There was a bottle of prenatal vitamins that was stored with the dry food. Keep all medicines stored away from all food and food products. The vitamins were removed..
0.0
36.
Re-surface the cutting boards to remove the cuts and dents. All food service equipment must be smooth and easy to clean.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 09/22/2011
Score: 95.5
#
Comments
Points
11.
The bleach in the spray bottle was well over 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the proper amount of sanitizer is being used. The violation was corrected.
1.5
19.
Label all the spray bottles.
1.5
26.
Label all dry food containers.
0.5
36.
Re-surface the cutting board to remove cuts and dents. All food service equipment must be smooth and easy to clean.
0.0
38.
Provide a test kit with a color chart. A test kit is need to check the strength of the sanitizer.
0.5
46.
Clean the vents over the grill and wok area to remove the grease build up.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 05/27/2011
Score: 95
#
Comments
Points
10.
Raw beef was stored above ice cream and fully cooked duck. Raw eggs were stored above cooked and ready to eat foods. All foods must be stored according to the final cook temperature of the food product. The violations were corrected.
1.5
11.
The dish machine was not sanitizing the dishes properly. The dish machine was showing no chlorine. There were no sanitizer bottles or buckets made up. Once food prep has started sanitizer must be available. Check the sanitizer daily to ensure the proper strength of sanitizer is being used. Chlorine sanitizer must be between 50 to 200 parts per million. The owner had scented bleach. The owner was instructed to go the Food Lion and get plain because the scented bleach is not an approved sanitizer. The dish machine technician was called out and the dish machine was corrected during the inspection. All the violations were corrected.
1.5
16.
Rice was only reaching 126 degrees F. This food must be held hot at 135 degrees F. The food was reheated to 195 degrees F.
0.0
17.
Fried tofu was being held at 57 degrees F, beans sprouts were 55 degrees F, and chicken was 57 degrees F. These foods must be held cold at 45 degrees F. The food was still within the cooling limits and was placed on ice.
2.0
26.
Label all dry foods.
0.0
33.
Keep the utensils out of the dry foods.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
There was two electrical outlets that were not working a technician was called out. He was working on the problem at the end of the inspection.
Location: 13200 NEW FALLS OF NEUSE RD UNIT 131 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 02/03/2011
Score: 99
#
Comments
Points
10.
There was one container of raw shrimp stored above raw beef. Food must be stored according to the final cook temperature. The foods were rearranged to the correct final cook temperature.
0.0
25.
Provide a metal stem thermometer that reads temperatures of 0 to 220 degrees F. Hot and cold temperatures can be tested. There was no thermometer on hand at the time of the inspection.
0.5
26.
Label all dry foods and dry food containers.
0.5
49.
No documentation of approved training - no credit awarded.
