Location: 4800 GROVE BARTON RD Suite 106 RALEIGH, NC 27613-1902 Facility Type: Restaurant Inspection Date: 09/16/2024
Score: 96
#
Comments
Points
8.
2-301.14; Priority; Observed team member pick up cooked pasta that was dropped on the floor then changed gloves without washing hands handle RTE foods. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager interrupted activities and request hand wash-team member washed hands.
2.0
10.
5-205.11; Priority Foundation; Observed team member rinse/ strain a pan of cooked pasta inside the hand sink on the line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Manager provided training.
0.0
23.
3-501.18; Priority; Observed house made blueberry preserves and caramelized peppers prepared on 9/5/24 and 9/7/24. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
0.0
28.
7-201.11; Priority; Observed sanitizer next to clean pans, oven cleaner above (clean side) of dish machine. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
28.
7-102.11; Priority Foundation; Observed no label on spray bottle 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- items labeled.
0.0
33.
3-501.15; Priority Foundation; Observed roasted poblano, cabo rolls, cut cabbage, and fish cooling inside tightly wrapped or deep containers. ooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination. Covers removed. Items placed on sheet pans. Item placed in walk in for rapid cooling.
1.0
55.
6-501.11; Core; Observed small leak streaming from light fixture inside walk in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Repair leak.
Location: 4800 GROVE BARTON RD Suite 106 RALEIGH, NC 27613-1902 Facility Type: Restaurant Inspection Date: 06/04/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; Observed personal soda stored on food prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.0
21.
3-501.16(A)(1) ; Priority; Observed one pan of queso holding at 132F. TCS foods shall be held at 135F or greater. Item reheated above 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed corn, corn salad, salsa verde, and bean burgers holding above 41F. TCS foods shall be held at 41F or below. Items placed in walk in cooler.
1.5
28.
7-201.11; Priority; Observed sanitizer bucket next to plates. Observed sanitizer bucket stored above single service cups. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
33.
3-501.15; Priority Foundation; Observed burgers, mahi mahi, and containers of chicken broth cooling in deep containers or in ice baths not fully submerged in the ice. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Items placed on sheet pans. Item placed in walk in for rapid cooling.
0.5
43.
3-304.12; Core; Observed ice scoop stored in holder holding debris in stagnant water. In use utensils
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
In running water of sufficient velocity to flush particulates to the drain. Item washed.
0.0
54.
5-501.110; Core; Observed trash on pavement surrounding the dumpster. Recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.0
54.
5-501.113; Core; Dumpster doors on the top of the trash receptable are not available. ) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing food residue and used outside shall be designed and constructed to have tight-fitting lids, doors, or covers. Keep doors accessible so that they can be closed to prevent animal harborage.
Location: 4800 GROVE BARTON RD Suite 106 RALEIGH, NC 27613-1902 Facility Type: Restaurant Inspection Date: 02/14/2024
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Observed raw ROP fish thawing above uncovered chocolate lava cake and flan. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
16.
4-602.11;Observed black and pink residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.Kitchen manager agreed to detail clean machine
1.5
33.
3-501.15; Priority Foundation; Observed sweet potatoes, cabo rolls, cooked onion cooling at room temp or cooling in tightly covered containers.Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed in walk in for rapid cooling
0.5
35.
3-501.13 ; Priority Foundation; Observed individually wrapped raw ROP sealed fish thawing inside walk in cooler. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration.
(2) Prior to, or Immediately upon completion of, its thawing using procedures . Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate.
0.5
47.
4-202.11; Priority Foundation; Observed spatulas stored clean with chipping plastic. Multiuse food contact surfaces shall be:
(1) Smooth; Pf
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf
Items discarded.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris inside spray nozzle hanging above 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
Location: 4800 GROVE BARTON RD Suite 106 RALEIGH, NC 27613-1902 Facility Type: Restaurant Inspection Date: 10/18/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw beef stored above raw shrimp and salmon inside grill drawer. Observed raw shell eggs stored directly above cooked chicken, raw chorizo above raw beef and burgers stored above steak inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
16.
4-602.11; Core; Observed black and pink residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.Kitchen manager agreed to detail clean machine.
0.0
16.
4-501.114; Priority; Observed sink and sanitizer chemical below range. Residual reading below 170PPM, while optimal range is between 272-700PPM. Manager will call for service on unit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed pork belly, black bean burgers, seared lemons, cut tomatoes, salsa and pineapple salsa holding above 41F. TCS foods shall be held at 41F or below- items discarded or placed inside walk in cooler.
1.5
23.
3-501.18; Priority; Observed housemade peanut sauce prepared on 10/7/23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
35.
3-501.13 ; Priority Foundation; Observed individually wrapped raw ROP sealed mahi mahi removed from the freezer to thaw yesterday. seal had not been opened to inhibit botulinum toxin. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. pen vacuum packaging when thawing fish to introduce air so anaerobic bacteria does not grow.
Packages opened during inspection
0.0
54.
5-501.116; Core;Observed soiled trash dumpster. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
Location: 4800 GROVE BARTON RD Suite 106 RALEIGH, NC 27613-1902 Facility Type: Restaurant Inspection Date: 06/20/2023
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed a few utensils soiled and food debris inside dicer stored as clean under prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed black bean burgers, pork belly, black beans, cooked ceviche held at 41F. TCS items shall be held at 41F or below. Unit temperature adjusted during inspection.
1.5
33.
3-501.15; Priority Foundation; Observed pork, cobo rolls, salsa, cut lettuce, and slaw cooling inside tightly covered containers.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
39.
3-304.13; Core; Observed soft tortillas stored directly on top of wiping cloths inside steam table.Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Refrain from using wiping cloths, food grade deli paper may be used.
