Location: 100 NW PERSON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 08/06/2024
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some sticker residue on containers. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area. Repeat.
1.5
38.
6-501.111; Core, Flies in kitchen. Seek more aggressive controls.
1.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.0
55.
6-501.114; Core; Quite a few unused/old pieces of equipment, wood located around the outside of the building. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter. Repeat.
Location: 100 NW PERSON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/08/2024
Score: 95.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Pans stored as clean with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned to dish area for additional cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In small upper left drawer cold-hold, cheese and grilled jalapeno peppers cold-holding at 42.5-45F. Overall improvement in cold-holding. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Temperature reduced to cold-hold drawers during inspection and these products moved to reach-in freezer for active cooling. Recommend having the drawer unit serviced. [REPEAT]
1.5
33.
3-501.15; Priority Foundation; Cooling Methods: Several containers of cooked rice sitting out on rack at 129-134F. Cooked rice in ice bath with too many food pans in the bath, no room for ice to surround the containers up to the level of the food. Start Active Cooling (ice bath, freezer, cooler, etc.) when cooked food cools to almost 135F. When using ice bath, use appropriate sized containers to allow space for ice to surround the food containers up to the level of the product around all sides. [REPEAT]
1.0
43.
3-304.12; Core; Tongs hung on low oven handle where can brush up against pants. Several knives stored wedged in crack between prep unit and table. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Tongs and knives moved during inspection.
0.5
54.
5-501.110; Core; Lids of trash and recycling bins left open with flies observed. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. CDI- Lids closed during inspection.
0.0
55.
6-501.16; Core; Mops hung to dry outside, draining onto open gravel/ground. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Waste water shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system (plumbed floor drain). CDI- Mops moved to mop sink during inspection to drain into service sink.
0.0
55.
6-501.11; Core; In kitchen, floor tiles pulling up under the tall cold-hold unit. Outside by the storage shed, heavy wall damage with part of exterior wall missing. In ladies restroom, wall damage around trash can. PHYSICAL FACILITIES shall be maintained in good repair. Fasten down the kitchen floor tiles. Repair the outside side of building and wall in ladies room. Recommend leaving lid off main trash can in ladies restroom and adding stronger wall covering (wall tiles, etc.) in trash area to prevent future wall damage.
Location: 100 NW PERSON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/26/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Black beans, mashed potatoes and chipotle sauce observed holding above 41F (see temperature chart). TCS foods being held cold shall be maintained at 41F or less. CDI- food items cooled down.
1.5
33.
3-501.15; Priority Foundation; Cooked jalapenos and cooked onions cooked this morning around 11:30am was observed holding in the flip top cooler between 47-49F. Cooling shall be accomplished by using rapid cooling equipment, stirring the food in a container in an ice bath or other effective methods. CDI- food items were placed in an ice bath.
0.5
55.
6-501.114; Core; Quite a few unused/old pieces of equipment, wood located around the outside of the building. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
0.0
56.
6-403.11; Core; Employee beverage observed being stored on the prep sink drainboard. 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.
Location: 100 NW PERSON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/21/2023
Score: 93.5
#
Comments
Points
20.
3-501.14; Priority; Cooling Rate: Mashed potatoes in thick plastic containers on ice, with ice not fully surrounding the containers and potatoes piled too high in the containers, not cooling at a fast enough rate (7.3F/58min = 0.125F/min). Salsa in very large thick plastic container in low cold-hold unit not cooling at a fast enough rate (1.0F/31min = 0.03F/min). For cooked TCS food, cool from 135F to 70F within the first 2 hours (0.54F/min or greater cooling rate), and down to 41F or less in 6 hours total (0.12F/min or greater cooling rate in 4 hours for 70F – 41F). Cool ambient temperature food, such as canned food or fresh produce, to 41F within 4 hours (a cooling rate of 0.12F/min or greater). CDI- Mashed potatoes moved to shallow metal pan and placed in freezer for faster active cooling. Salsa moved to smaller containers and placed on ice, to also be occasionally stirred as cools.
1.5
23.
3-501.17; Priority Foundation; Date-Marking lacking on carton of milk opened days ago. Chicken cooked yesterday and vegan chorizo thawed yesterday lacking dates. Several cooked meats pulled from freezer have date placed in prep unit, instead of dated thawed, and missing date cooked, date froze. 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- Known prep dates added during inspection.
1.5
28.
7-102.11; Priority Foundation; Label Chemicals: Labeling missing on bucket of sanitizer. 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- Labeling added during inspection.
1.0
33.
3-501.15; Priority Foundation; Cooling Method: Mashed potatoes in thick plastic containers on ice, with ice not fully surrounding the containers and potatoes piled too high in the containers, not cooling at a fast enough rate. Salsa in very large thick plastic container in low cold-hold unit not cooling at a fast enough rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Mashed potatoes moved to shallow metal pan and placed in freezer for faster active cooling. Salsa moved to smaller containers and placed on ice, to also be occasionally stirred as cools. [REPEAT]
0.5
36.
4-204-112; Core; Prep unit is lacking an air temperature thermometer. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
37.
3-302.12; Core; Label Food: Labeling missing on squeeze bottles of liquid food ingredients and bin of flour. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. CDI- Labeling added during inspection.
0.0
39.
3-305.11; Core; Food Storage: Rinsed herbs stored in colander hanging down into dirty dish side of 3-comp sink. Large container of salsa in low cooler under wire shelving lacking cover. 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 15 cm (6 inches) above the floor. CDI- Herbs colander moved to over food prep sink during inspection. Cover added to stored foods.
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket overfilled with cloths, measured at 10-25ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). CDI- Sanitizer remade and concentration verified during inspection.
0.5
45.
4-903.11(A) and (C); Core; Single-service cups stored in dispensers lacking covers. 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- Aluminum foil added as covers during inspection.
0.0
47.
4-501.12; Core; Cutting board at prep unit with soiled cut lines. 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. Resurface or replace the board.
0.5
47.
4-501.11; Core; The door to the outside walk-in cooler does not fully self-close and the top self-seal mechanism is not working (the door sitting cracked open can impact cold-holding temperatures inside the cooler). The wire racks in the walk-in cooler are starting to peel and rust. 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 manufacturer's specifications. Look into replacement for the rusting wire racks. Repair the cooler door so self-closing and self-sealing.
0.0
55.
6-501.11; Core; Floor tile damage in places around the kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Replace the floor tiles so smooth and cleanable.[REPEAT]
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: 100 NW PERSON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/08/2022
Score: 95
#
Comments
Points
8.
2-301.14; Priority; Employee observed handling raw chicken and then changing gloves but not washing hands. Employees must wash hands During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI: Discussed handwashing procedures with PIC.
2.0
22.
3-501.16 (A)(2) and (B); Priority; The lowboy cooler was not holding food at 41F or below (see temperature chart). TCS foods must be maintained at 41F or below. CDI: Cooler was adjusted to a cooler setting and temperatures began to drop.
1.5
33.
3-501.15; Priority Foundation; Asada found cooling 3 hours past prep at 49-54F in a deep, covered contained container. Food shall be cooled by utilizing shallow pans, smaller portions or other rapid cooling methods. CDI: Meat was separated into two smaller pans and placed into the freezer to rapidly cool.
0.5
45.
4-903.11(A) and (C); Core; Several boxes of single use cups and lids found stored on the floor. Single use and single service articles must be stored at least 6 inches off of the ground. CDI: Employee relocated single use items.
0.0
47.
4-205.10; Core; Outside freezer needs documentation proving it is NSF or ANSI certified equipment. Find and provide documentation regarding outside freezer unit. Remove household use crockpot from facility.
0.5
55.
6-501.12; Core; A few spots around the floors, walls and ceiling that could use some more cleaning including the walls near the kitchen exit and the floor by the door that leads to the walk in.
0.5
55.
6-501.11; Core; The flooring seems to be wearing down and becoming damaged. PHYSICAL FACILITIES shall be maintained in good repair. Repair floor.
0.0
55.
6-201.12; Core; Exposed utility line was found in the kitchen. Utility service lines and pipes may not be unnecessarily exposed. Hide utility lines in the walls.
0.0
56.
6-202.12; Core; AC in the dining room is leaking water. Air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS. Fix the leak
Location: 100 NW PERSON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/26/2022
Score: 93.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for vomit and diarrhea clean up procedures. CDI-EHS provided procedures.
0.0
6.
2-401.11; Core; Two employee beverages found stored above facility foods. Store all employee beverages on lowest possible nonworking shelf.
0.5
8.
2-301.14; Priority; Employee observed moving from soiled utensils to clean utensils without changing gloves or washing hands. Soiled gloves must be removed and hands must be washed. CDI-PIC will provide extra training for employee.
2.0
15.
3-302.11; Packaged salsas stored below raw meats in reach in cooler. Store all foods according to the chart provided. CDI-salsa moved to prep top cooler. Priority;
0.0
22.
3-501.16 (A)(2) and (B); Priority; Container of cheese was at 43F in drawer cooler. Rest of product holding at 41F. Cooler was adjusted down and temperatures dropped.
0.0
23.
3-501.18; Priority; Beef missing date mark in flip top cooler. CDI-date added. Pickled cabbage and salsa past seven day hold in walk in cooler. Must apply for a variance to hold acidified product past seven day hold. CDI-discarded.
1.5
39.
3-305.11; Core; Bag of rice and cases of produce stored on the floor in kitchen and walk in cooler. Store all foods at least 6 inches above the floor.
1.0
43.
3-304.12; Core; Do not store tongs on oven door handles or chip container handles. These areas are not adequately protected from potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Store utensils/containers in a self draining manner until they are completely dried before stacking.
0.5
47.
4-205.10; Core; Provide documentation that the chest freezer in outdoor storage unit is approved equipment.
0.0
49.
4-602.13; Core; Cleaning needed inside spice storage racks and general storage containers.
0.5
54.
5-501.11; Core; Facility does not have concrete or asphalt to store the grease trap on. May be able to apply for a variance. EHS will follow up.
0.0
55.
6-501.12; Core; Floors and walls need more frequent cleaning.
Location: 100 NW PERSON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/06/2021
Score: 96.5
#
Comments
Points
5.
2-501.11; This facility does not have procedures for responding to vomiting & diarrheal events. Written procedures for responding to vomiting & diarrheal events are required. This requirement was discussed.
0.0
16.
4-602.11; The interior of the ice maker behind the bar was observed with a build up of soil residue. Food contact surfaces shall be cleaned as frequently as needed to maintain them clean.
0.0
16.
4-501.114; Priority; The dish machine was not producing detectable amounts of sanitizer. This dish machine requires at least 50 ppm sanitizer. The chemical bucket was changed and the machine was primed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Preportioned containers of to-go salsa (47 F) were observed covered with ice in a bin. Cold TCS foods shall be 41 F or colder. This product is pulled out during high volume service times, but the ice is not effective in keeping the product cold. This product will be voluntarily discarded and the new process will be to keep this food refrigerated.
0.0
23.
3-501.17; Dates on RTE foods that are to be held over 24 hours were observed being marked with the wrong dates. RTE foods must be date marked starting with the date the food was prepared. The dates on these foods were corrected by the person who made the food today.
1.5
47.
4-501.11; Core; A gasket is slightly torn on the bar reach in cooler and the gasket is torn on the walk in cooler door. Equipment shall be maintained in good repair.
0.5
47.
4-501.12; Core; The bar cutting board and a cutting board in the kitchen were observed heavily scratched and scored. Cutting surfaces shall be free of deep scratches and heavy scoring.
0.0
49.
4-601.11(B) and (C); Core; Dry storage racks were observed with accumulated dust and debris. Cooler gaskets at the bar and on the walk in were observed with accumulated debris. Nonfood contact surfaces shall be maintained clean.
0.0
55.
6-501.16; Core; Observed mops sitting on the floor of the mop sink. Mops shall be hung to dry.
0.0
55.
6-201.11; Core; The area behind the bar hand sink has peeling dry wall and caulking. Walls shall be smooth and easily cleanable. Refinish this area.
