Location: 300 E EDENTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/15/2024
Score: 93.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Chicken in top section of reach-in unit not holding hot enough, measured at 133F. (brisket at 135F). Overall hot-holding is improving, keep working on improving hot-holding methods. PIC stated they turn temperature on unit cooler during slow time before opening, and that the top section is opened a lot. Recommend keeping hot unit temperature up to maintain all TCS foods at 135F and above. CDI- Chicken and brisket reheated to at least 165F corrective. [Repeat]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In drawer cold-hold units, sweet potatoes cooling at 67F, with adjacent meat balls at 42.4F and brisket bundles at 45F. Overall some improvement in Cold-Holding, continue to improve Methods. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. Recommend Using the larger walk-in cooler with speed racks for cooling. Recommend when prepare meat bundles, place back in the walk-in to cool, verify 41F and less, before placing out in other smaller units. [REPEAT]
1.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items.
1.0
39.
3-305.11; Core; In walk-in cooler, multiple containers of prepared foods stored under open wire shelving are lacking covers. 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. Cover stored food. CDI- Covers added during inspection.
1.0
40.
2-402.11; Core; One food handler with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Employee added face mask during inspection.
0.0
41.
3-304.14; Core; Damp wiping cloth sitting out on counter at prep unit with no prepared sanitizer bucket to return it to. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat, 50-200ppm chlorine). CDI- Cloth returned to laundry. recommend preparing sanitizer buckets at start of shift.
0.5
43.
3-304.12; Core; Several tongs hanging on low oven handle where can brush up against pants. 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 moved during inspection.
0.0
47.
4-501.11; Core; Walk-in cooler door gasket is torn. Walk-in cooler door self-seal mechanism is not working properly. Some rusted racks in dish area, storage and walk-in. EQUIPMENT shall be maintained in a state of 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. Replace the torn gasket. Repair/replace the walk-in door sealer. Replace the rusted racks.
0.0
54.
5-501.11; Core; Grease receptable located over bare ground, with greasy residue accumulation along receptacle and adjacent fence the unit is leaning up against. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Move the grease receptacle so located on concrete pad (like the trash bin is).
0.0
54.
5-501.116; Core; Grease receptable located over bare ground, with greasy residue accumulation along receptacle and adjacent fence the unit is leaning up against. Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under sec. 5 402.13. 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. Ensure grease accumulation is not rinsed into any storm drain.
0.5
54.
5-501.115; Core; Some litter accumulation on the ground around the grease receptacle, including several cigarette butts. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
0.0
55.
6-501.11; Core; Wall plaster damage behind the counter hot-hold unit in front service area, with peeling paint near the food. More wall damage along the walkway between the back kitchen and front prep area, with parts of the plaster coating missing. PHYSICAL FACILITIES shall be maintained in good repair. Recommend smooth metal plating and corner piece to repair these areas.
Location: 300 E EDENTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/15/2023
Score: 93.5
#
Comments
Points
16.
4-501.114; Priority; [Repeat] The 3-compartment sink quaternary ammonium sanitizer is too low (0ppm). The line also has large air bubbles in it. A quaternary ammonium solution shall be between 200-400ppm. CDI- Sanitizer was poured from the bottle and mixed to 200ppm. Auto-Chlor was also contacted.
1.5
16.
4-601.11 (A); Priority Foundation; Reusable quart containers being stored as clean found with food debris present on the shelf. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items sent back to be washed.
0.0
21.
3-501.16(A)(1) ; Priority; [Repeat] Containers of pork bbq pulled from the smoker and chopped this morning was holding between 120-128F in the hot box. Baked beans in the hot box was also holding between 110-117F. TCS foods being held hot shall be maintained at 135F or above. CDI- bbq and beans were reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shredded lettuce, collards and caramelized onions in the flip top cooler were holding above 41F. Pigheads, and half hog sections were holding above 41F in the outside walk-in cooler as well as the inside walk-in cooler. TCS foods shall be held and maintained cold at 41 For less. CDI- collards were voluntarily discarded by PIC. All other food items were cooled down and proper cooling methods were discussed.
1.5
23.
3-501.18; Priority; [Repeat] 8 or more containers of chow chow made with cut cabbage were found dated from (6/3) and held past 7 days. Food shall be discarded if it Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- all food items were voluntarily discarded by PIC.
1.5
33.
3-501.15; Priority Foundation; Several trays of pigheads and half hog sections were found holding above 41F in the walk-in cooler. Cooling shall be accomplished by placing food into shallow pans, separating into smaller or thinner portions, using rapid cooling equipment and other effective methods. CDI- Meats were broken down into smaller portions to cool faster.
0.0
45.
4-903.11(A) and (C); Core; Storage rack holding food preparation items is next to the handwashing sink in the back prep room without a splash guard. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination.
0.0
49.
4-602.13; Core; Food debris is present in the bottom of bins holding clean dishes. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
56.
6-305.11; Core; Personal music speaker and phone cords are being stored on the rack with clean dishes. Personal bags were also observed being stored on the shelf with food items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Remove these items away from clean dishes.
Location: 300 E EDENTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/09/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Procedures for the clean up of vomit and diarrheal events are not available. 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. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance material provided.
0.0
16.
4-501.114; Priority; The 3-compartment sink quaternary ammonium sanitizer is too low (0ppm). The line also has a large air bubble in it. A quaternary ammonium solution shall be between 200-400ppm. CDI- Sanitizer was poured from the bottle and mixed to 200ppm. Auto-Chlor was also contacted.
1.5
21.
3-501.16(A)(1) ; Priority; Pork bbq pulled from the smoker and chopped this morning was holding between 95-113F in the steam well. TCS foods being held hot shall be maintained at 135F or above. CDI- bbq was reheated in the oven to 165F.
0.0
23.
3-501.18; Priority; Several TCS food items were found holding past the 7 day shelf life. Apple butter (12/1), 3 containers of poblano cream (11/20- 11/30), Ribler sauce made from stock (11/12), 10 or more containers of tomato paste from the can (10/21- 11/18). Food shall be discarded if it Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- all food items were voluntarily discarded by PIC.
1.5
40.
2-402.11; Core; Food employee observed shredding cheese without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
