Location: 10630 Durant RD Unit 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/10/2024
Score: 97
#
Comments
Points
20.
3-501.14; Priority; Large plastic containers of tomato sauce that were prepared the previous night measured up to 66F...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Product was voluntarily discarded.
1.5
21.
3-501.16(A)(1) ; Priority; Tomato & marinara sauces in the small steam unit (that was set too low) measured 127-133F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Product reheated to 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Dairy products and cut tomatoes in the server, clear door reach-in cooler measured up to 52F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product removed from this unit and some of the product was voluntarily discarded while some was allowed to cool. A repeat cold holding violation could result in full points being taken and a risk control plan being implemented.
1.5
33.
3-501.15; Priority Foundation; A pot of tomato sauce was prepared the night before, the sauce was placed into several large plastic containers, and these were placed into the walk-in cooler...Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Discussion had about cooling items in shallower pans or using a combination of an ice bath & wand. Cooling wands purchased.
0.0
43.
3-304.12; Core; Dry ingredients scoops in various containers were either round bowls with no scoops or had the scoop handles in the food...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. CDI: Items adjusted. Bowls removed.
Location: 10630 Durant RD Unit 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 11/13/2023
Score: 97
#
Comments
Points
16.
4-501.114; Priority; The dish machine was not dispensing chlorine and measured 0 ppm. The 3 comp dispenser was empty and not dispensing quat sanitizer which measured 0 ppm...A sanitizing solution shall have a concentration indicated by the EPA (or the manufacturer 's) guidelines (50-200 ppm for chlorine & 150-400 ppm for quaternary ammonium) when used as a sanitizing solution. CDI: No utensils were being washed at either location during the inspection. The sanitizing solution was replaced and Ecolab was called to service the machine. The 3 comp must be used to sanitize utensils until the machine is serviced.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Meatballs, sausage, & squid measured up to 46F in the saute flip-top cooler...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was stacked too high and the upper portion was relocated to the bottom part of the unit to cool.
Note: Items in the salad cooler measured 42F due to the unit resetting after a power surge.
1.5
44.
4-903.11(A), (B) and (D); Core; A few metal and plastic containers stored as clean were stacked together while slightly wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Containers separated.
0.5
48.
4-302.14; Priority Foundation; The quat test strips were damaged/discolored...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: REHS will verify by 2023.11.23 that quat test strips have been acquired.
0.5
49.
4-601.11(B) and (C); Core; The fan guards inside of the walk-in cooler have dust buildup. The dry storage shelves have dust/debris buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.0
55.
6-501.12; Core; The ceiling vents around the kitchen have dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 10630 Durant RD Unit 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 08/11/2023
Score: 94
#
Comments
Points
15.
3-302.11; Priority; Opened box of raw steak above cooked meatballs in walkin freezer. Raw breaded chicken stored above cooked pasta in prep table cabinet. Food shall be stored according to final cook temperature. Items rearranged during inspection. CDI
1.5
20.
3-501.14; Priority; Marinara sauce cooked and held on the stove last night placed in walkin in the same pot on the shelf and at 45F during inspection. All other foods less than 45F in walkin. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Marinara discarded. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Meatballs stacked too high in prep table and up to 45F on the top of the pile and 41F in the bottom. Tomatoes in plastic container in the top of salad prep table up to 45F and ranch in cabinet 45f. Food shall be 41F or less. Top portion of food removed and relocated to cool. Temperature settings of both units decreased during inspection and dropped to 41F or less during visit. CDI
1.5
28.
7-201.11; Priority; WD 40 can on shelf next to large bulk storage bin and fabuloso stored on shelf next to cardboard box of sugar. 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. CDI
0.0
33.
3-501.15; Priority Foundation; Marinara sauce in deep metal pot directly from stove placed in walkin to cool. Food shall be in small portions, uncovered and stirred. Remove food from hot container to aid in the cooling process and put it another vessel to make a thinner portion of food. Food discarded based on time. CDI
0.5
41.
3-304.14; Core; Sanitizer bucket stored on small portion of counter between handsink and ice bin for soda machine. Quat sanitizer strength less than 200 ppm. Buckets which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Sanitizer strength shall be 200-400ppm based on manufacturer label. Bucket relocated. Maintain quat sanitizer 200-400 ppm or chlorine sanitizer 50-200 ppm.
0.0
43.
3-304.12; Core; Bowl used as scoop and stored in bulk storage containers. Tongs hanging on oven handle. In use utensils shall have handle and handle stored out of food and in a place where protected from contamination. Store tongs in clean container or on clean surface and keep handles out of food.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal pans on clean dish rack stacked together and wet. Clean pans stored inverted in direct contact with soda machine soda syrup boxes. Clean equipment shall be stored in a self draining position. Allow items to air dry completely prior to stacking. Store clean equipment on clean dish rack.
0.5
44.
4-904.11; Core; Silverware on clean drainboard for dish machine with mouth portion facing up. 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 inverted with handle up.
0.0
45.
4-903.11(A) and (C); Core; Single service items for togo items in kitchen and on rack in dining area near patio door stored with food contact portion facing up, including foam boxes, foil dishes and pizza boxes. Single service articles shall be stored in a clean, dry location and protected from contamination. store inverted or covered. PIC flipped over top pizza box on the stack.
0.0
55.
6-501.12; Core; Dusty HVAC ceiling vents. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean more frequently.
0.0
General Comments
Lauren Harden 919-500-0943 K status - transitional items complete
Location: 10630 Durant RD Unit 101 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/12/2023
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC has safe food handler certification and no one present during a majority of the inspection with an approved certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Obtain food protection manager certification.
0.0
8.
2-301.15; Priority Foundation; Employee used a food prep sink to rinse hands and rub together without soap, then went to hand sink to get a paper towel. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Discussed issue with PIC during walk through and he explained to employee to wash their hands in the hand sink directly after the incident. Employee then washed hands in the hand sink. CDI
2.0
16.
4-602.11; Priority; When asked about the usage and cleaning frequency of the slicer, the PIC stated that the slicer is used throughout the day and broken down at night to send to the dish area. Equipment used for contact with potentially hazardous foods shall be cleaned at least every 4 hours. Discussed the requirements for cleaning and sanitizing with the PIC and the owner and developing a way to either label the slicer when usage begins to know time elapsed or have set times that the slicer is cleaned daily. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Meatballs, sausage and ground beef stacked too high in right prep table and up to 54F. Cooked eggplant and garlic oil mixture in pizza prep table stored inside of another pan (two pans) at 43F and 47F. Lettuce in salad table up to 56F and in two shallow pans in the unit. Food shall be 41F or less. Top portion of food stacked too high and put in bottom of unit to cool. Food in two pans relocated to bottom of unit to cool and lettuce placed in deeper single pan. Lettuce dropped during inspection to 41F. CDI
1.5
24.
3-501.19; Priority Foundation; Facility lacking procedure on time control procedure for pizza slices. Pizza slices are only provided on menu for 4 hours each day. Written procedures shall be prepared for foods held on time control. PIC filled out time control form during inspection. CDI
0.0
28.
7-207.11; Priority; Medicine bottles stored on top of ice machine near hand sink. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items relocated. CDI
0.0
28.
7-102.11; Priority Foundation; Spray bottle at hostess stand lacking a label. 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. Bottle labelled during inspection. CDI
1.0
39.
3-305.11; Core; Food stored on floor in walkin freezer. Pizza stored under heat lamp for the by the slice purchases touching conduit line for heat lamp. Bulk food bag stored in dry storage area and left with top open and not in a container. Food shall be stored at least 6 inches above the floor and protected from contamination. Store on rack or rolling cart and pizza moved away from conduit. Protect bulk food, store in a suitable, approved container.
0.0
43.
3-304.12; Core; Portion cup used as scoop in dry food above grill and other containers without a handle used as scoops and stored in bulk storage containers. Tongs hanging on oven handle. In use utensils shall have handle and handle stored out of food and in a place where protected from contamination. Store tongs in clean container or on clean surface and keep handles out of food.
0.5
44.
4-903.11(A), (B) and (D); Core; Cups stacked together wet under soda machine. Clean equipment shall be stored in a self draining position. Allow items to air dry completely prior to stacking.
0.5
45.
4-502.13; Core; Sauce can lids used on the stove under the pots. Feta cheese bucket used to store straws in the drink service area. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. Discard items after original product is removed.
0.0
47.
4-501.11; Core; Ice accumulation on racks and floor in walkin freezer. Equipment shall be maintained in good repair. Repair walkin.
0.0
56.
6-403.11; Core; Employee drinks, some without lids stored on shelf above prep table and on drain board of prep sink. Several employee items stored comingled on the dry storage racks: jackets, wallet, helmet. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Drinks relocated. Designate a bottom shelf for employee items and store where not a source of contamination.
