Location: 603 W MORGAN ST RALEIGH, NC 27603-1829 Facility Type: Restaurant Inspection Date: 09/13/2024
Score: 91
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) available during morning food prep/service. CFPM arrived later in inspection. 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. Have additional staff with managerial control certified to provide better coverage.
1.0
10.
5-205.11; Priority Foundation; Chemical spray bottle hanging off of splash guard of handwashing sink. 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. CDI- Chemical bottle removed during inspection.
0.0
15.
3-302.11; Priority Foundation; In reach-in freezer, rewrapped raw chicken stored above pork roast. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods and produce above raw meats. CDI- Raw chicken moved during inspection. [REPEAT]
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: TCS foods in the top two drawer units at the prep line holding too warm with feta at 47F, corn at 47F, and sausage at 43F and 45F. In the lower section of the low unit near kitchen entrance, couscous at 45F, cheese at 44F, and rice noodles at 44F. 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. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have these units serviced to ensure can maintain TCS foods at 41F and less before resuming use for TCS foods. [REPEAT]
3.0
23.
3-501.18; Priority; Disposition: In walk-in cooler, container of cooked potatoes on day 10 of hold. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date item voluntarily discarded by PIC during inspection. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Spray bottle of chemical lacking labeling. More than one dispenser at handwashing sink, with no labeling in place. 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. CDI- Labeling added during inspection. [REPEAT]
1.0
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. [REPEAT]
1.0
39.
3-305.11; Core; Case of almond milk stored on the floor next to the dry storage rack. When asked, PIC stated no food deliveries received today. CDI- Milk moved up during inspection. [REPEAT]
1.0
41.
3-304.14; Core; Damp wiping cloth left out on counter. Sanitizer concentration too low in sanitizer bucket, measured at 0ppm quat. Sanitizer concentration too low at 3-comp quat dispenser, measured at 0-25ppm quat (no active dish washing at 3-comp during inspection). 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). Ecolab called for servicing and sanitizer buckets returned to sink. Until repairs complete, manually adjust sanitizer for 3-comp or buckets and use test kit to confirm correct concentration obtained.
0.5
55.
6-501.12; Core; Dust accumulation around ceiling vents and surrounding tiles in dish and dry storage areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
Location: 603 W MORGAN ST RALEIGH, NC 27603-1829 Facility Type: Restaurant Inspection Date: 03/11/2024
Score: 93
#
Comments
Points
6.
2-401.11; Core; Employee beverage up on food-prep surface. 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. CDI- Beverage moved during inspection. [REPEAT]
1.0
15.
3-302.11; Priority Foundation; In walk-in cooler, raw salmon stored on sheet pan above cooked TCS foods. FOOD shall be protected from cross contamination by separating raw animal FOODS READY-TO-EAT FOOD, and in order of final cook temperature. CDI- Foods rearranged during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw shell eggs sitting out on counter at 69F, and cut melon in pan on top of another prep unit pan at 53F. TPHC (Time as Public Health Control) not in use. Improvements in that all cold-hold units holding great temperatures today, and great use of individual lids on TCS foods in top section of prep unit. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend using TPHC (Time as Public Health Control) for the shell eggs in the morning so they can be left out safely. Educational material provided. [REPEAT]
1.5
23.
3-501.18; Priority; Disposition: Several TCS foods past 7-day hold in walk-in cooler and front prep unit and low barista unit, including potato croquets (day 9), cooked onions (day 10), tomato jam (2/17), cooked sweet potato (3/4), beer cheese (2/19), and blueberry cobbler (day 11), milk (unknown). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date items voluntarily discarded by PIC during inspection.
1.5
25.
3-603.11; Priority Foundation; Breakfast menu Consumer Advisory is missing the Disclosure part, asterisks are missing next to some of the menu items that require it, and asterisk symbol being used for two other items in addition to the Consumer Advisory. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Correct breakfast menu Consumer Advisory, add asterisks by the products that require it, and use a different symbols for the Bonvoy Breakfast statements. VR-VERIFICATION REQUIRED. Text picture of menu corrections (or documentation that corrected menu order has been placed with printer) to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification of correction. Feel free to reach out to your REHS for assistance and menu draft review.
0.5
28.
7-102.11; Priority Foundation; Spray bottle of chemical lacking labeling. 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. CDI- Labeling added during inspection. [REPEAT]
0.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients, and bin of flour. 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. [REPEAT]
1.0
39.
3-305.11; Core; Pan of raw oysters stored on the floor in the walk-in cooler. 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. CDI- Oysters moved to low shelf during inspection. [REPEAT]
1.0
47.
4-202.11; Priority Foundation; Several cracked plastic lids stored as clean. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged lids voluntarily discarded during inspection.
0.5
55.
6-501.12; Core; Dust accumulation around ceiling vents and surrounding tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
0.0
56.
6-403.11; Core; Employee coat and personal items up on active food prep counter. 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. CDI- Items moved to storage during inspection.
0.0
General Comments
Cooling Methods: Cooked potatoes siting out on speed rack, with no entry in Cooling Log they have, and no timer. Recommend getting a smaller digital timer to use for this space, set for 30 minutes, so have reminder when to come back to check if potatoes nearing 135F when need to start Active Cooling methods. VR-VERIFICATION REQUIRED. Correct breakfast menu Consumer Advisory, add asterisks by the products that require it, and use a different symbols for the Bonvoy Breakfast statements. Text picture of menu corrections (or documentation that corrected menu order has been placed with printer) to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification of correction. Feel free to reach out to your REHS for assistance and menu draft review. Example- *Consumer Advisory- This item is served raw or undercooked, or contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness.
Location: 603 W MORGAN ST RALEIGH, NC 27603-1829 Facility Type: Restaurant Inspection Date: 12/21/2023
Score: 93
#
Comments
Points
6.
2-401.11; Core; Several employee beverages up on active food-prep surfaces. 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. CDI- Beverage moved during inspection. [REPEAT]
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cut melon in top section of prep unit holding at 44F. When asked, food handler stated the melon was not recently cut or out of the cooler. Overall improvement in this category, good level of products in the pans, kept under the fill lines. 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 individual lid for this item in future to help hold the cold air in. [REPEAT]
1.5
23.
3-501.18; Priority; Disposition: Grits, falafel, cooked peppers, and spatzel all past 7-day hold limit. Orzo misdated as 12/10, but food handler stated it was cooked last Friday. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Incorrect date corrected, and past date items voluntarily discarded by PIC during inspection.
0.0
23.
3-501.17; Priority Foundation; Datemarking: Container of opened milk and opened cream with no date-marking and opened-on date unknown. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Unknown date items voluntarily discarded by PIC during inspection. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling completely faded off of bucket of sanitizer, and spray bottle of degreaser also lacking labeling. 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. CDI- Labeling added during inspection.
0.0
33.
3-501.15; Priority Foundation; Cooling Methods: Cooked onions sitting out on speed rack at 69F. Once cooked TCS foods cool to 135F, start Active Cooling methods. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Onions placed in containers and moved to walk-in cooler for active cooling.
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients, and bin of flour. 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.
0.0
39.
3-305.11; Core; Box of potatoes stored directly under soap dispenser for handwashing sink in mid-kitchen. 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. CDI- Potatoes moved during inspection. Recommend moving the soap dispenser to the other side of handwashing sink to allow for desired food storage.
1.0
41.
3-304.14; Core; Sanitizer bucket stored up on food prep surface and above food storage. Containers of chemical sanitizing solutions in 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. CDI- Sanitizer moved to low shelf during inspection.
0.5
43.
3-304.12; Core; No-handle bowl left as scoop in container of cooked potatoes. Scoop in bin of flour with handle down in the flour. 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- Scoop/bowl moved during inspection.
0.0
45.
4-903.11(A) and (C); Core; Stacks of single-service containers stored unwrapped/uncovered, food-side up, on cart directly under soap dispenser of handwashing sink. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Containers inverted food-side down and moved during inspection. Recommend moving soap dispenser to other side of the sink, away from food and single-service storage.
0.5
54.
5-501.110; Core; Side doors of dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain top lids and side doors of dumpsters closed.
0.0
54.
5-501.115; Core; Loose litter and leaf litter accumulation on ground around the dumpsters. 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.
0.5
55.
6-501.12; Core; Dust accumulation around ceiling vents and surrounding tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
Location: 603 W MORGAN ST RALEIGH, NC 27603-1829 Facility Type: Restaurant Inspection Date: 06/26/2023
Score: 98
#
Comments
Points
6.
2-401.11; Core; Employee beverage up on food prep table during active food prep. 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. CDI- Beverage moved to low shelf during inspection.
0.5
14.
3-402.11; Priority; PIC unable to locate Parasite Destruction Letter for cook-to-order Salmon. Before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be: Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; or Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. This freezing is not required for Aquacultured FISH, such as salmon, that: If raised in open water, are raised in net-pens, or Are raised in land-based operations such as ponds or tanks, and Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. VR-VERIFICATION REQUIRED. Obtain Parasite Destruction Letter from supplier for the salmon that states the freeze-treated method used, or if they are raised by the methods stated above. Text or email the letter obtained within 72 hours to your REHS Joanne Rutkofske, at 919-623-0459, for verification of correction.
0.0
16.
4-601.11 (A); Priority Foundation; One large bin stored as clean with old date mark sticker still in place. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Date sticker removed and container returned to dishroom for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Chicken wings and burger patties in drawer units holding above 41F as shown in above grid. 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 having the drawer units serviced and temperature adjusting colder to ensure foods maintained at 41F and less.
1.5
23.
3-501.17; Priority Foundation; Datemarking: One container of milk opened a couple days ago lacking date-marking. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known opened-on date added.
0.0
25.
3-603.11; Priority Foundation; Menu Consumer Advisory is missing DISCLOSURE part of the statement, asterisk missing next to foods that should be tied to the consumer advisory, and asterisk symbol used for Consumer Advisory is also used for other unrelated statements on the menu. When asked PIC stated the salmon may be cooked to only 130F, and other foods like steak and burgers are also cooked-to-order items. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Add the DISCLOSURE statement part of the Consumer Advisory to the menu. Add Consumer Advisory asterisk next to the products that need to be tied to the Consumer Advisory. Use different symbols next to the other unrelated statements on the menu. VR-VERIFICATION REQUIRED. Text picture of menu corrections to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
0.0
47.
4-202.11; Priority Foundation; One spatula with torn and pitted food contact surface stored as clean. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatula voluntarily discarded during inspection.
0.0
General Comments
VR-VERIFICATION REQUIRED. Obtain Parasite Destruction Letter from supplier for the salmon that states the freeze-treated method used, or if they are raised by the methods stated above. Text or email the letter obtained within 72 hours to your REHS Joanne Rutkofske, at 919-623-0459, for verification of correction. VR-VERIFICATION REQUIRED. Text picture of menu corrections to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification. Add the DISCLOSURE statement part of the Consumer Advisory to the menu. Add Consumer Advisory asterisk next to the products that need to be tied to the Consumer Advisory. Use different symbols next to the other unrelated statements on the menu. Example- *Consumer Advisory- These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. Follow-Up: 07/06/2023
Location: 603 W MORGAN ST RALEIGH, NC 27603-1829 Facility Type: Restaurant Inspection Date: 11/07/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Two packages of raw hamburger were sitting on an upper shelf above ready to eat foods in a under counter refrigerator. The raw hamburger must be stored on the lowest shelf. CDI- Hamburger moved.
1.5
21.
3-501.16(A)(1) ; Priority; Unsalted butter was sitting at room temperature in the kitchen. Butter is a dairy product and must be hot, cold held or kept on TIME. Consider switching to margarine, 3% salted butter or keeping the butter on 4-hour time then discard. CDI- Butter discarded and refrigerated.
0.0
25.
3-603.11; Priority Foundation; The consumer advisory on the menu is incorrect. It is missing wording and the asterisks. At the beginning of the advisory, put the wording "*May be cooked to order". The advisory must have an asterisk at the start of the wording and an asterisk beside all items (eggs, steak, salmon, burgers) that may be cooked to order. VR- Inspector will return to check for a properly worded consumer advisory.
0.0
40.
2-303.11; Core; Chef wearing a watch on his wrist. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.5
56.
6-403.11; Core; Two personal beverages were sitting on the prep counters. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
0.5
56.
6-501.110; Core; Black bookbag was sitting on the prep counter in the rear kitchen area. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
