Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 07/29/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; TCS foods on make line units over stacked and others inside reach in unit over 41F (See list above). TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items over 45F discarded.
1.5
23.
3-501.18; Priority; Two containers of chili past 7 day date marking. TCS foods shall be discarded if the date exceeds 7 days. CDI: Chili discarded.
0.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 02/01/2024
Score: 98.5
#
Comments
Points
35.
3-501.13 ; Core; Salmon in ROP packaging not opened. 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. CDI: Packages opened.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 08/29/2023
Score: 99
#
Comments
Points
35.
3-501.13 ; Core; Tuna and salmon in ROP packaging not opened. 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. CDI: Packages opened.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean EQUIPMENT and UTENSILS shall be stored as specified under(A) of this section and shall be stored In a self-draining position that allows air drying.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 04/19/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Cleaning has improved but there are still a few plates and plastic containers with food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
35.
3-501.13 ; Core; Tuna and salmon in ROP packaging not opened. 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. CDI: Packages opened.
0.0
39.
3-305.11; Core; Boxes of chicken stored on the floor inside walk in under shelves. Food shall be protected from contamination by storing the foods at least 6 inches above the floor.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 01/05/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw eggs stored over cooked noodles. Foods shall be stored based on final cook temps. CDI: Items rearranged.
0.0
16.
4-703.11; Priority; Chlorine sanitizer weak at dish machine. Maintain sanitizer between 50-100ppm. CDI: Bucket replaced.
0.0
16.
4-601.11 (A); Priority Foundation; Cleaning needed of sticker residue/food debris off plastic containers. Food contact surfaces shall be clean to sight and touch. Repeat.
3.0
20.
3-501.14; Priority; Shepherds pie cooling inside walk in over 2 hrs 94F. TCS foods shall be cooled from 135-70F within 2 hrs. CDI: Shepherds pie placed in more shallow containers and closer to cool air inside walk in. Temps cooled to below 70F prior to REHS departure.
0.0
33.
3-501.15; Priority Foundation; Shepherds pie cooling in deep containers. Cooling shall be accomplished by following one or more cooling methods: rapid cooling equipment, shallow containers, etc. CDI: Placed in more shallow containers.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean EQUIPMENT and UTENSILS shall be stored as specified under(A) of this section and shall be stored In a self-draining position that allows air drying.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 08/16/2022
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Cleaning has been improved but there are still some plastic containers stored clean that have sticker residue and food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
35.
3-501.13 ; Core; Tuna and salmon in ROP packaging not opened. 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. Repeat.
0.5
38.
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
0.0
41.
3-304.14; Core; Wet cloths sitting on prep tables. Wet cloths shall be stored in sanitizer buckets when not in use.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, freezers and outsides of equipment. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment and dust off of ceilings. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 04/18/2022
Score: 94.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Cleaning needed of sticker residue/food debris off plastic containers, plastic lids, plates, metal containers and metal lids. Ice machine and can opener are also soiled. Food contact surfaces shall be clean to sight and touch. REHS will return April 21, 2021 to verify. Verification Required. Repeat.
1.5
23.
3-501.17; Priority Foundation; BBQ, beef, rice and slaw inside walk in as well as slaw and pico inside reach in not date marked. TCS foods prepped and held in establishment 24 hrs shall be date marked. CDI: Items were off make line tops and placed inside reach ins/walk in so PIC knew date from bulk container and dated items.
1.5
35.
3-501.13 ; Priority Foundation; Salmon and tuna stored in ROP packaging not opened. ROP shall be removed from packaging prior to thawing. CDI: PIC opened packages.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean EQUIPMENT and UTENSILS shall be stored as specified under(A) of this section and shall be stored In a self-draining position that allows air drying. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed of shelving units, carts, handsinks, outside of bulk containers, reach ins and freezers. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 11/22/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; No clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI: REHS provided clean up plan.
0.0
16.
4-601.11 (A); Priority Foundation; Cleaning needed of sticker residue off stacked plastic containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean EQUIPMENT and UTENSILS shall be stored as specified under(A) of this section and shall be stored In a self-draining position that allows air drying.
0.0
49.
4-602.13; Core; Cleaning needed of shelving units, handsinks, outside of bulk containers, reach ins and freezers. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 01/14/2021
Score: 97.5
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by Jan. 22, 2021 to verify DDBSA sanitizer test kit obtained. PIC may also text selfie with kit to your REHS Joanne Rutkofske at 919-623-0459. Follow-Up: 01/24/2021
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 10/12/2020
Score: 95
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 07/01/2020
Score: 95
#
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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 04/20/2020
Score: 95
#
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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC now recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 01/16/2020
Score: 96.5
#
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: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 08/20/2019
Score: 93
#
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: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 04/09/2019
Score: 98
#
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.
Sarah Black *Phone: 919-500-3421 *email: Sarah.Black@wakegov.com
Verification on April 18th, 2019. Follow-Up: 04/19/2019
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 12/17/2018
Score: 95
#
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: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 06/05/2018
Score: 96
#
Comments
Points
General Comments
Inspection lead by Stephen Cogdell. Inspector contact info: Maria Powell 919-675-5603*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. Follow-Up: 06/15/2018
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 12/12/2017
Score: 95.5
#
Comments
Points
General Comments
Inspector contact information: Maria Powell (919)675-5603 *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. Follow-Up: 12/22/2017
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 06/14/2017
Score: 97
#
Comments
Points
General Comments
Observed potentially hazardous foods cold holding between 41-45F. These items may be held in the establishment for a maximum of 4 days. All potentially hazardous foods shall be 41F or less for 7 day hold.
Location: 522 ST. MARY'S ST RALEIGH, NC 27605 Facility Type: Restaurant Inspection Date: 01/05/2016
Score: 96
#
Comments
Points
General Comments
facility is par cooking chicken wings but the wings are cooked to 165 degrees when first cooked. Then the wings are dropped in the fryer the second cooking time.
