Location: 1001 Wake Towne DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/01/2024
Score: 96
#
Comments
Points
16.
4-602.11; Core; Brown residue present where ice is made. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently.
1.5
21.
3-501.16(A)(1) ; Priority; Sausage links sitting on the top shelf next to the oven was wrapped tight and holding at 103F. Food employee said that the sausage is leftovers and will be given to the housekeeping staff. TCS foods shall be maintained at a minimum of 135F. CDI- education given and sausage was placed into the cooler to cool down properly.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Ambient air and cream cheese in the fridge in the buffet area was holding between 46-48F. A carafe of milk in the cooler was 45F. Breakfast service had just ended prior to my arrival. TCS foods being held cold shall be held at 41F or less. CDI- cream cheese and milk voluntarily discarded by PIC.
1.5
33.
3-501.15; Priority Foundation; Sausage links leftover from breakfast were tightly wrapped and sitting on the shelf next to the oven in the kitchen. Cooling shall be accomplished by using rapid cooling equipment, using containers that facilitate heat or other effective methods. CDI- sausage was placed into the cooler to rapidly cool.
0.5
56.
6-305.11; Core; Employee jacket was stuffed inside of a box on the dry storage shelf with single-service items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items in designated area where not a source of contamination separate from food and food items.
Location: 1001 Wake Towne DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/28/2023
Score: 96.5
#
Comments
Points
10.
5-202.12; Core; Hand sink in kitchen reaching 94F. Hand sinks shall be at least 100F. Adjust hand sink to provide at least 100F.
0.0
16.
4-602.11; Core; White and black residue where ice is made behind the door/flap inside the ice machine. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently.
1.5
28.
7-201.11; Priority; Aerosol spray bottle of Febreeze, Raid can, hand sanitizer and another spray bottle stored in cabinet in buffet area in close proximity to unwrapped napkins and a waffle iron stored in the cabinet. Clean linen rags stored on chemical rack for three compartment sink containers under the drain board touching quat container an with other chemicals and mop bucket in close proximity. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items relocated during inspection. CDI
1.0
39.
3-306.11; Priority; Slices of bread stored in a clear drawer. Once the drawer is open, the food is exposed. Other foods in this drawer are wrapped. Area is not monitored by employees at all times. All other foods protected properly with wrap of sneeze guard. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Wrap bread or install sneeze guard. Bread removed during inspection. CDI
1.0
44.
4-903.11(A), (B) and (D); Core; Clean linen stored in a repurposed cardboard box in the kitchen. Clean linen shall be stored in a clean, dry location and protected. Store in a clean, washable, durable and easily cleanable container or metal pan.
0.0
45.
4-904.11; Core; A small portion of the plastic ware in the drawer in the buffet area with handles in wrong direction. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Store handles in same direction.
Location: 1001 Wake Towne DR RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/29/2023
Score: 96
#
Comments
Points
16.
4-602.11; Core; Pink and black residue where ice is made and the door to this area inside the ice machine. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Ambient air and cream cheese in fridge in the buffet area 46F. PIC states that the items are not stored in this fridge overnight and they were placed in the fridge at 5:00 AM today. Refrigerator all the way against the wall. Food shall be 41F or less. Temperature setting of fridge decreased and pulled away from wall. Food removed to allow temperature to drop. Monitor and only replace food in unit when less than 41F. CDI
1.5
23.
3-501.17; Priority Foundation; Unopened milks dated 6/28 and PIC states that is when it was received. One milk opened and dated 6/21 and PIC states it was opened today. PIC states that the gallons of milk received yesterday will be used within 3 days. Food shall be dated when prepared, cooked or original package opened. Date milk when opened and hold for a maximum of 7 days after opening. Education with PIC on process and corrected date. CDI
0.0
28.
7-204.11 ; Priority; Quat sanitizer in three compartment sink basin over 500 ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements for proper concentration. Solution diluted to 150 ppm. The Quat sanitizer used in this facility shall be 150-400 ppm. CDI
1.0
36.
4-302.12; Priority Foundation; A dial top thermometer provided with a submersion dimple several inches from the bottom of the stem making it difficult to take a temperature of the eggs and sausage. 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 for internal food temperatures.
0.5
39.
3-306.11; Priority; Slices of bread stored in a clear drawer. Once the drawer is open, the food is exposed. Other foods in this drawer are wrapped. Area is not monitored by employees at all times. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Wrap bread or install sneeze guard. Bread removed during inspection. CDI
1.0
47.
4-205.10; Core; Domestic Crockpot in cabinet in the buffet area. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove or replace with an approved equipment classification.
0.0
56.
6-305.11; Core; Employee jacket hanging on the dry storage rack and opened water bottle sitting in prep sink basin. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee items in designated area where not a source of contamination separate from food and food items.
0.0
General Comments
Lauren Harden 919-500-0943 Verification required for digital thermometer by July 6 2023 Follow-Up: 07/06/2023
