Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/27/2024
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Quat. ammonia sanitizer was less than 150 ppm. Quat.ammonia sanitizer shall be maintained between 200-400ppm. CDI- Sanitizer was remade to correct concentration. **Ensure cloths are completely submerged in sanitizer.
-
0.5
49.
4-602.13; Core; The ceiling of the microwave stored in the prep sink area had dried on food debris. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. CDI - Microwave ceiling was cleaned.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 01/05/2024
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Some food debris and build up found on the bottom and outside of various coolers and other pieces of equipment. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/25/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Two containers of queso found sitting on a rack beside the reach in above 41F (see temperature chart). TCS food shall be maintained 41F or below or 135F or above. CDI: PIC moved one container to the walk in and reheated one to over 165F before placing it back in the walk in.
1.5
49.
4-601.11(B) and (C); Core; Some food debris and build up found on the bottom and outside of various coolers and other pieces of equipment. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/08/2023
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Two large packages of ham found stored on the bottom shelf in the walk in cooler below raw beef and raw fish. Cooked sausages also found stored directly on the raw beef and under the raw fish. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employee rearranged the items.
1.5
16.
4-703.11; Priority; High temp sanitizing machine found to be reaching a maximum temperature of 145F. High temperature sanitizing machines shall reach at least 160F. PIC has reach out to a plumber to fix the machine and states that it should be fixed by tomorrow, 6/8. CDI: PIC agreed to sanitize in the three compartment sink. EHS will check back on 6/8 to verify.
1.5
37.
3-302.12; Core; Several working container of various things including powdered sugar, flour, vinegar and salt and pepper found not labeled. Working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. Label working containers.
1.0
56.
6-305.11; Core; Employee cell phone found stored over breading area on the prep line and an employee drink was found stored above a prep surface. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Ensure employee items are stored properly.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/03/2023
Score: 98.5
#
Comments
Points
16.
4-703.11; Priority; High temp sanitizing machine found to be reaching a maximum temperature of 145F. High temperature sanitizing machines shall reach at least 160F. PIC has called a plumber to fix the machine. Until the dish machine is repaired, dishes will be sanitized in the three compartment sink. EHS will follow up by 3/6.
1.5
56.
6-305.11; Core; Some employee items found stored with the dry goods. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Find a space specifically for employee items.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/12/2022
Score: 98
#
Comments
Points
10.
5-202.12; Core; The hot water at the handwashing sinks in the men's and women's bathrooms does not temp above 83F. Handwashing sinks shall provide tempered water at 100F or above. PIC called plumber and he will be out Thursday or Friday of this week.
0.0
28.
7-102.11; Priority Foundation; A spray bottle of degreaser located in the dish area was not labeled. Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. Spray bottle was labeled.
1.0
41.
3-304.14; Core; A damp wiping cloth was stored on the tabletop standing mixer. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Wiping cloth was put in sanitizer.
0.0
42.
3-302.15; Core; A sticker was on a sliced avocado and several avocadoes in the bottom section of the grill side prep cooler. Stickers shall be removed prior to washing fruits and vegetables so that they do not become a source of contamination once the fruit/vegetable is cut, added to other ingredients, cooked or consumed in its ready to eat form. Remove stickers on fruits/vegetables prior to washing them.
0.5
49.
4-601.11(B) and (C); Core; The floor fan in the bar area has a build up of dust on the sides. Non-food contact surfaces shall be cleaned often enough to prevent a build up of soil residues. Clean the floor fan on a frequent basis.
0.0
53.
6-501.18; Core; There was residue in the bar handwashing sink. Plumbing fixtures such as urinals, toilets and handwashing sinks shall be cleaned as often as necessary to keep them clean. The handwashing sink was cleaned.
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 STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/03/2022
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; An unlabeled spray bottle with clear liquid was on the counter under the task blackboard, an unlabeled spray bottle of degreaser was next to the bulk container of degreaser and a container of hand sanitizer was not labeled. Poisonous or toxic materials shall be clearly labeled with the common name of the material. CDI - All spray bottles/containers were labeled.
1.0
42.
3-302.15; Core; Stickers on avocadoes in the bottom of the grill side prep cooler. Stickers shall be removed prior to washing fruits/vegetables so that they do not become a source of contamination once the fruit/vegetable is cut, added to other ingredients, cooked or consumed in its ready to eat form. Remove all stickers on fruits/vegetables prior to washing them.
0.0
General Comments
***Keep in mind that commercially sealed foods may be stored in any order in the freezer, but once the seal is broken foods need to be stored by final cook temperature. Best practice would be to store foods by final cook temperature in all coolers and freezers.***
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 STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 11/12/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; A written plan for the clean up of vomiting and diarrheal event is not available. Written instructions for cleaning up and preventing the spread of vomitus and diarrheal matter shall be maintain on site. CDI - Clean up plan and poster emailed to owner. No points taken due to this being the first inspection conducted in compliance with the 2017 Food Code.
0.0
35.
3-501.13 ; Core; Vacuum sealed tuna was thawing in the package without a slit or hole in the package. Vacuum sealed fish shall be removed from the package prior to thawing or a hole/slit shall be made in the packaging to ensure fish gets oxygen to decrease the risk of foodborne illness. Cut a slit/hole in the packaging before thawing vacuum sealed fish.
0.0
39.
3-307.11; Core; A bowl was sitting on chopped green leaf in the tall cooler. Food shall be protected from all sources of contamination. Only store utensils with their handles above the food in food.
0.0
41.
3-304.14; Core; A wet wiping cloth was on the prep table beside the soup station. Wet/damp wiping cloths shall be stored in sanitizer when not in use. CDI - Cloth was put in dirty laundry bucket.
0.5
45.
4-903.11(A) and (C); Core; A box of Styrofoam cups, a box of portioning cups and a bag of Styrofoam trays were being stored on the floor of the trailer. Single use/service utensils shall be stored at least six inches above the floor. Store these items on shelving.
0.5
47.
4-501.11; Core; The bottom rack of one of the green storage racks is leaning so that it almost touches the floor and there is a blown bulb in the light panel over the ice chest closest to the kitchen in the bar area. All equipment shall be maintained in good repair. Replace rack and bulb.
0.5
48.
4-302.13; Priority Foundation; A method of verifying the utensil surfaces are 160F or above after cycling through the dish machine is not available. An irreversible temperature indicator shall be provided to verify the temperature of utensil surfaces after going through the dish machine. Purchase a waterproof lollipop thermometer, a dish simulator or thermolabels. No points taken since this is the first inspection conducted in compliance with the 2017 Food Code.
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
*Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/08/2021
Score: 98.5
#
Comments
Points
General Comments
Please review and share the handout about the proposed food code changes with all staff. *Melodee Wallace Johnson - Melodee.Johnson@wakegov.com - 919.609.1783* Follow-Up: 07/16/2021
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/19/2020
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: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 12/04/2019
Score: 97.5
#
Comments
Points
General Comments
**Remember to put the pull-date on containers of foods that are removed from the freezer.**
*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 STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/01/2019
Score: 94.5
#
Comments
Points
General Comments
Please remove plunger wrapped in cloth from bar area.
*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.
*Inspection led by Greta Welch.
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/13/2019
Score: 97
#
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 STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 11/08/2018
Score: 97
#
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 November 15, 2018 for air gap. REMINDER: When removing bulk food from walkin into another container, the date shall be labelled on both containers. Follow-Up: 11/15/2018
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 07/26/2018
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 STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/05/2018
Score: 97.5
#
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 STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 09/15/2017
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 STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/24/2017
Score: 100
#
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 STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/02/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
17.
In a reach-in cold hold unit the door was cracked open the ham, turkey and cheese were reading 61 degrees F. The foods listed must be held at 45 degrees F or below. The door was closed on the cold hold unit. The food was cooled down to 45 degrees F.
2.0
23.
Beef was left out at room temperature to cool. The beef was 131 degrees F. Once food falls below 135 degrees F the cooling process must start. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F. Food can be cooled by using an ice bath, placing food into smaller portions, using heat transfer equipment, in the walk-in cooler or cold hold units uncovered if there is no risk of overhead contamination. The food was reheated to 165 degrees F and properly cooled down.
1.0
26.
Label all the dry foood storage bins.
0.0
33.
Clean knives were stored between two cold hold units. All in-use equipment must be stored on a clean surface.
0.5
36.
Replace all the torn gaskets. All food service equipment must be easy to clean and in good repair.
0.5
46.
Clean the vents to remove the dust.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 03/27/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
In the walk-in cooler and reach-in freezer units raw foods were stored above ready to eat foods. Food must be stored according to the final cook temperature. The food was placed in the correct order.
1.5
11.
Clean the ice machine to remove the mold. Ice is a food and must be stored in an area free of mold. A splash guards needs to be installed on the air drying station beside the hand sink. The water from the handsink was getting on the dishes. Will make a return visit to see if the items are corrected.
1.5
25.
Keep thermometers in all cold hold units.
0.0
34.
Clean dishes were stored beside the hand sink with no splash guards.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 12/15/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
21.
There was one hand sink that had the hot water turned off. Hot and cold running water must be at all hand sinks. The hat water was turned back on.
1.5
24.
Pork was left to thaw on a sink drain board. Food must be thawed under running water not to exceed 70 degrees F, in the cold hold units, or as a overall part of the cooking process.
0.5
25.
Keep a thermometer in all cold hold units that hold potentially hazardous foods. There were several units that were missing a thermometer.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/23/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
There were raw fish that was stored above raw beef. Food must be stored according to the final cook temperatures. The food was rearranged.
0.0
21.
The hot water at the three compartment sink was reaching 134 degrees F. The dish machine is a hot water sanitizer machine. The water out of the three compartment sink must be 140 degrees F.
1.5
25.
Provide a thermometer that can take temperatures from 0 to 220 degrees F. The only thermometer on hand could read hot temperatures.
0.5
36.
Resurface the cutting boards to remove all the cuts and dents. All food service equipment must be smooth and easy to clean.
1.0
40.
Clean the gaskets.
0.5
46.
Replace the blown light bulbs in the dry storage room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/19/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
In the walk-in cooler raw pork was stored above raw beef. In the walk-in freezer raw chicken was stored above raw beef. In the reach-in cold hold unit raw chicken was stored above ready to eat foods. In the walk-in cooler raw eggs were stored above cheese. Foods must be stored according to the final cook temperature. In the reach-in cold hold unit foods were left uncovered. Food must be covered unless the foods is in the cooling process. The violation was corrected
1.5
11.
The food slicer which had been used the day before still had dried food debris left on the food slicer. Clean the food slicer daily to remove the dried food debris. The slicer was cleaned and the violation was corrected
1.5
26.
Label all dry foods. Once dry food is removed from he original container label the new container.
0.5
33.
There was a knife stored between two cold hold units. All in-use utensils must be stored on a clean surface.
0.5
36.
Resurface the cutting boards to remove the dents and the cuts in the cutting boards. Clean all food service containers. All food service equipment must be smooth and easy to clean.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 13200 NEW FALLS OF NEUSE RD STE 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 01/05/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
In the walk-in freezer mac and cheese balls were stored below raw shrimp. In the reach-in cold hold units food was stored on top of each other with no barrier or covering between the two. Food must be stored according to the final cook temperature. Food containers must have a barrier between the two products. The violations were corrected.
1.5
11.
There were several sanitizer bottles that had no measurable sanitizer in the bottles. Quat sanitizer must be between 200 to 300 parts per million. Check the sanitizer daily to ensure that the proper strength of sanitizer is being used. The sanitizer bottles were refilled with the proper amount of Quat sanitizer. The hot water was only reaching 126 degrees F and a hot water sanitizer dish machine was used to sanitize dishes. The dishes were not being properly sanitized. The hot water heater was turned up and the dishes were being properly sanitized.
1.5
21.
The hot water was reaching 126 degrees F. The hot water must be at least 140 degrees F at all times due to the hot water sanitizer dish machine.
0.0
26.
Label all dry foods. Once dry food is removed from the original container label the new container. Place the open bags of flour in a sealed container.
0.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet. Clean dishes were stored in a dirty container. Clean dishes must be stored in a clean container.
0.5
35.
Store all knives in a container that does not have wet wipes stored in the same container.
0.5
36.
Resurface the cutting boards to remove the deep dents and cuts in the cutting boards. All food service equipment must be smooth and easy to clean.
0.5
43.
There was no hand soap at the bar area. Keep hand soap at all hand sinks.
0.0
49.
Documentation of approved training - 2 point credit awarded.
