Location: 9400 BRIER CREEK PKWY Suite 101 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 01/11/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several TCS food items in various coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F, other foods that had been recently portioned were moved into the freezer for rapid cooling.
3.0
51.
5-205.15; Core; One of the handwashing sinks is leaking. A plumbing system shall be maintained in good repair. Repair leak in handwashing sink.
0.0
55.
6-501.12; Core; The floor of the dry storage closet had buildup of debris under the shelves. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 9400 BRIER CREEK PKWY Suite 101 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/17/2023
Score: 97.5
#
Comments
Points
13.
3-101.11; Priority; Observed a container with moldy strawberries in the walk-in cooler. Food shall be safe, unadulterated, and honestly presented. CDI - PIC voluntarily discarded moldy strawberries.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Top layers of cups of smoked salmon in the prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods, do not over-fill containers.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed some plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining positing that allows air drying; and covered or inverted. Separate containers so that they may air dry.
0.0
56.
6-403.11; Core; Observed a package of employee foods stored in a container with establishment food packages. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CDI - Employee food removed from container.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 9400 BRIER CREEK PKWY Suite 101 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 06/15/2023
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Could not locate written procedures for cleaning bodily fluids in the establishment. A food establishment shall have written procedures for employees to follow when responding to bodily fluid events that involve the discharge of vomitus or fecal matter onto surface in the food establishment. CDI - REHS provided posters and digital copies of procedures for PIC to keep at establishment.
0.0
16.
4-601.11 (A); Priority Foundation; A ladle had dried-on food debris and a scoop had food residues on their surfaces while in storage. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils were removed and placed at the 3-compartment sink for cleaning.
1.5
20.
3-501.14; Priority; The house-made hollandaise sauce was not achieving an adequate cooling rate. Cooked TCS (time/temp control for safety) food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F or less. CDI - Hollandaise sauce was moved to freezer for faster cooling and spoke to PIC about ways to cool foods faster.
1.5
35.
3-501.13; Priority Foundation; Thawing chicken was not fully submerged under running water. TCS foods shall be thawed: Completely submerged under running water at a temperature of 70F or below and with sufficient velocity to agitate and float off loose particles in an overflow. CDI - Chicken was separated into two containers to allow for it to be fully submerged.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 9400 BRIER CREEK PKWY Suite 101 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 03/10/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Smoked salmon and raw shell eggs stored in a prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods over 45F, other foods moved to walk-in cooler. Do not overfill containers above fill line.
1.5
28.
7-201.11; Priority; A container of sanitizing liquid was stored next to packages of bread on a lower shelf. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, etc. by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Sanitizer bucket relocated to a different shelf.
1.0
39.
3-305.11; Core; A pot of sausage gravy was stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination; and in a clean, dry location. CDI - Pot moved off the floor.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 9400 BRIER CREEK PKWY Suite 101 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 12/05/2022
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed a handwashing sink by the walk-in cooler blocked by a rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Cart was moved to allow access.
1.0
15.
3-302.11; Priority; Observed boxes of raw bacon stored on top of boxes of vegetables. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat foods. CDI - Boxes of bacon separated from vegetables.
1.5
21.
3-501.16(A)(1) ; Priority; Observed cooked collard greens in the steam table with cold spots. TCS (time/temperature control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Collards stirred to redistribute heat, check routinely for proper hot holding temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods stored in the server cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods moved into walk-in cooler.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed several stacks of plates stored with food-side facing up without protection. Equipment and utensils shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; at least 6 in above the floor. Protect plates from contamination by wrapping the top plate in plastic wrap and using plates underneath.
0.5
44.
4-901.11; Core; Some food containers were stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Separate containers and allow for air drying.
0.0
54.
5-501.114; Core; A drain plug is missing in one of the dumpsters. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 9400 BRIER CREEK PKWY Suite 101 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/22/2022
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; One handwashing sink was blocked by a rolling rack of utensils. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Rolling rack was moved to allow accessibility.
0.0
16.
4-501.114; Priority; When tested during the inspection, the concentration of the Quat sanitizer in the 3-compartment sink was less than 200ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound shall have a concentration of 200ppm not to exceed 400ppm and as indicated by the manufacturer's use directions. CDI - Manufacturer's use directions indicate a concentration above 200ppm, 3-compartment sink drained and refreshed with new sanitizer.
1.5
16.
4-601.11 (A); Priority Foundation; Observed grease and food debris on plates stored beside trash can. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Plates removed for cleaning.
0.0
39.
3-305.11; Core; Observed ice drip buildup on pipe over containers of food in the walk-in freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move food to prevent contamination.
0.0
41.
3-304.14; Core; Wiping cloths were stored in sanitizing liquid at too low of a concentration. Cloths in-use for wiping counters and other equipment shall be: Held between uses in a chemical sanitizer solution at a concentration specified in the Food Code. Refresh sanitizer liquid at adequate concentrations, at least 200ppm for a Quat sanitizer.
0.5
44.
4-903.11(A), (B) and (D); Core; Observed plates and bowls stored with the food sides facing upwards, exposed to potential contamination. Equipment and utensils, laundered linens, single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least 6inches above the floor. Store plates and bowls with food sides facing downwards to prevent environmental contamination.
0.5
56.
6-501.110; Core; Observed employee clothes, water bottle, and a purse stored with food containers and cutting boards. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Store employee items in a designated area.
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: 9400 BRIER CREEK PKWY Suite 101 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 04/19/2022
Score: 98
#
Comments
Points
10.
6-301.14; Core; A few handwashing sinks missing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - EHS provided signs to be placed at the handwashing sinks.
0.0
23.
3-501.18; Priority; Many gallon milk containers stored in coolers expired on 4/17/2022. Food shall be discarded if it: Exceeds the temperature and time combination specified in the Food Code, 7 days at 41F, 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 specified in the Food Code. CDI - PIC voluntarily discarded milk cartons. Check dates on foods received from supplier.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed plates and bowls stored with their food side facing upwards, allowing for contamination from the environment. Cleaned equipment, utensils, laundered linens, etc. shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS recommends placing a plastic sheet on the shelf above plate and bowl storage to prevent overhead contamination, plates and bowls stored on shelves under prep areas recommended to be stored with food side facing downwards.
0.5
44.
4-901.11; Core; Observed a couple plastic food containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. CDI - Containers removed and separated.
0.0
54.
5-501.114; Core; Drain plugs missing in dumpsters. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plugs.
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
