Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/28/2024
Score: 97
#
Comments
Points
10.
5-202.12; Core; The water at the handwashing sinks in the restrooms and the handwashing sink in the dish pit only hit a temperature of 80-84F. CDI: PIC provided documentation that the water heaters are being serviced...A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the lower portions of the coolers on the right side and middle of the line measured up to 45F. An opened pack of tofu in the middle cooler measured up to 50F. CDI: Tofu voluntarily discarded. Some items below 45F sent to walk-in and others set to discard after lunch...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
1.5
24.
3-501.19; Priority Foundation; The sushi rice was placed on the line 2.5 hours before the inspection but was not marked with the time it was removed from temperature control or the discard time. CDI: Times were placed on the two bins of rice and discarded before the end of the inspection.
1.5
47.
4-501.11; Core; The gaskets for the coolers on the line have all been replaced but two did not fit properly and these doors currently have no gasket in place. PIC says the new gaskets for these doors will be delivered soon...Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
47.
4-502.11(A) and (C); Core; A couple of the metal pans have dents in the bottom and a couple of plastic bins have cracks in the side...Utensils shall be maintained in good repair or be discarded/replaced. Some containers voluntarily discarded.
0.0
49.
4-601.11(B) and (C); Core; Some of the shelving around the facility, such as above the 3 comp sink and in the walk-in cooler, have light food/dust debris collecting on them. The door frames of the lowboy coolers on the line have light residue 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
51.
5-205.15; Core; There was a leak above the walk-in cooler last week and a couple of the tankless water heaters are currently off. PIC says they've been awaiting a part that should be installed tomorrow. The hot water is currently off and settles around 80F at a handful of the sinks but still rises above 100F at others. Proof of these visits was provided...The plumbing system and its fixtures shall be maintained in good repair.
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 01/17/2024
Score: 96
#
Comments
Points
15.
3-302.11; Repeat; Raw salmon and tuna was found being held above imitation crab in a prep bottom cooler. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
16.
4-601.11 (A); Priority Foundation; One knife being stored as clean in the preparation area had particles remaining on its surface. Food contact surfaces of equipment shall be kept clean to sight and touch. CDI- Knife was taken back to the warewashing area to be cleaned.
0.0
39.
3-307.11; Core; The vegetable washing tube/hose where wash solution is dispensed onto food has black residue buildup at the end of the tube. Food shall be protected from contamination during preparation, storage, and display. CDI- The tube was cut to eliminate the soiled area that was contacting solution being dispensed onto vegetables.
1.0
41.
3-304.14; Core; Wet wiping cloth was found being stored on a prep table. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Cloth was placed in sanitizer. Full deductions may be taken if this item is repeated.
0.5
44.
4-903.11(A), (B) and (D); Core; Repeat; Several plastic containers being stored as clean were found being stacked closely together while wet. After being washed, rinsed, and sanitized, equipment and utensils shall be stored in a self draining position that allows for air drying.
1.0
47.
4-501.12; Core; Cutting boards on the line have discoloration and scratches. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Some clean containers have sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 09/26/2023
Score: 96
#
Comments
Points
15.
3-302.11; One portion of raw salmon was being held above imitation crab in a prep bottom cooler. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed. Deductions will be taken if this item is repeated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; On the main preparation line, fried tofu and cream cheese being stacked too highly above their fill lines were holding at 52F. Cabbage was holding at 43F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Fried Tofu was voluntarily discarded and cream cheese was taken to new refrigeration to cool before a 4 hour period elapsed.
1.5
24.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control for their sushi rice. However, at the time of the inspection, there was no log or time sticker for the rice. Food held using this method shall be marked or otherwise identified to indicate the starting or discarding time. CDI-Rice was time marked.
1.5
28.
7-201.11; Priority; Can of butane was found being stored above a food prep area on the main preparation line. Poisonous or toxic materials shall be stored in an area that prevents the potential contamination of food or clean equipment. CDI- Butane was moved to a new location.
0.0
40.
2-303.11; Core; Employee was observed cooking food while wearing a watch. Other than a plain wedding band, employees may not wear jewelry on their fingers or wrists while preparing food items.
0.0
41.
3-304.14; Core; Multiple wet wiping cloths were found being held on surfaces outside of sanitizer on the preparation line. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Plastic containers being stored as clean were found being stacked closely together while wet. After being washed, rinsed, and sanitized, equipment and utensils shall be stored in a self draining position that allows for air drying.
0.5
47.
4-501.11; Core; Gasket is coming loose off of prep bottom cooler on the main prep line. Lower cooler drawer door under the grill is damaged and difficult to open. Equipment shall be maintained in a state of good repair.
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 06/30/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; One knife stored on magnetic strip on the line was found with slight residue present. This was the only soiled item stored as clean that was observed during the inspection. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knife was taken to the warewashing area to be properly cleaned and sanitized during the inspection.
0.0
23.
3-501.18; Priority; Spicy tuna (6/20) and kimchi (6/17) in the walk-in cooler holding longer than 7 days. Container of meat in the chef base under the grill found holding for longer than 7 days. Fried tofu (6/23) in the prep cooler on line found holding for longer than 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Foods were voluntarily discarded during the inspection.
1.5
23.
3-501.17; Priority Foundation; A few TCS foods that were pulled from the freezer were recently thawed and only had the initial prep dates written on them- some of the dates were beyond 7 days. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days, except for the time the product is frozen. The day of preparation shall be counted as Day 1. When food is cooked in facility and then placed in freezer to hold, it requires a date mark label containing prep date, freeze date, and thaw date to ensure food is not being held past 7 days. CDI- Days that the foods were pulled to thaw were known and facility was allowed to add an additional date to these items during the inspection.
0.0
28.
7-201.11; Priority; Linen was found stored on shelving below jugs of cleaners near the office. PIC stated that these chemicals were placed here because there was no more room on bottom shelving. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Linen and chemicals were re-arranged during the inspection.
1.0
42.
3-302.15; Core; Observed a half cut cucumber with protective package still remaining on cucumber in a prep cooler on the line. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure vegetables and fruit are washed before cutting into them. CDI- Cucumber was voluntarily discarded during the inspection.
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/27/2022
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; The handwashing sink near the dish machine was only able to reach 93F and the restroom sinks (except for one) were only able to reach 71F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Ensure all handwashing sinks reach at least 100F.
0.0
16.
4-601.11 (A); Priority Foundation; Some of the containers stored as clean on the dish rack still had food debris or sticker residue in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
23.
3-501.17; Priority Foundation; Items that were recently thawed only had the initial prep dates written on them and some of the dates were beyond 7 days. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days, except for the time the product is frozen. The day of preparation shall be counted as Day 1. CDI: The product was actually only on day 2 of holding at the facility. Education given on additional dating of the product when it is thawed to indicate the time that it may remain in the facility.
0.0
35.
3-501.13 ; Core; Tuna was being thawed in the ROP bag that had a label stating to remove the fish from the package before thawing. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing if done under refrigeration. CDI: All bags were slit open.
0.5
44.
4-903.11(A), (B) and (D); Core; A few utensils stored as clean were stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
49.
4-601.11(B) and (C); Core; The area where the door seals on the prep coolers have a slight buildup of residue. The hanging shelves above the equipment on the line have a layer of rust on them. 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 residue.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report e-mailed to PIC & mattl@eatatco.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/12/2022
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate
1.0
15.
3-302.11; Core; Various containers in reach-in coolers were stored uncovered. Food was being exposed. Food shall be protected from cross contamination by storing them in covered containers, packages or wrappings. Keep food protected and covered, unless it is actively cooling.
1.5
16.
4-601.11 (A); Priority Foundation; Blender, plastic containers and a knife were stored as clean with food debris on them. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment and utensils were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F. Cooked chicken was overstocked at prep line (top layer measured 44F, bottom part measured 41F). Potentially hazardous foods shall be cold held at 41F or below. CDI- Foods were voluntarily discarded.
1.5
37.
3-302.12; Core; Two containers of sugar were found without labels. All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. CDI- Containers were labeled.
0.0
47.
4-501.11; Core; Ice accumulation was found on walk-in freezer floors. Equipment shall be maintained in a state of good repair. Have unit serviced.
0.0
55.
6-501.12; Core; Cleaning needed: Walls behind 3-comp sink needed some cleaning. Physical facilities shall be cleaned as often as necessary. Clean area mentioned.
0.0
56.
6-501.110; Core; Cellphone and airpods were stored next to clean dishes. Lockers or other designated areas shall be used to store employees personal belongings. Find an area for employees to store their possessions.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/19/2021
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
15.
3-302.11; Core; Several containers in reach-in coolers were stored uncovered. Food was being exposed. Food shall be protected from cross contamination by storing them in covered containers, packages or wrappings. Keep food protected and covered, unless it is actively cooling.
1.5
24.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control for their sushi rice. However, at the time of the inspection, there was no log or time sticker for the rice. Food held using this method shall be marked or otherwise identified to indicate the starting or discarding time. CDI-Rice was time marked.
1.5
33.
3-501.15; Core; Containers of crab Rangoon, that were recently cooked and were in the cooling process, were observed with the lid completely seal. When placed in a cold hold equipment, containers in which food is being cooled shall be loosely covered during the cooling period to facilitate heat transfer from the surface of the food. CDI- covers were removed from containers.
0.5
37.
3-302.12; Core; Two containers of sugar were found without labels. All working containers holding food or ingredients that are removed from their original packages shall be identified with the common name of food. CDI- Containers were labeled.
0.0
47.
4-501.11; Core; Ice accumulation was found on walk-in freezer floors. Equipment shall be maintained in a state of good repair. Have unit serviced.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 03/05/2021
Score: 94.5
#
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. VR-VERIFICATION REQUIRED. REHS will return by March 10, 2021 to verify bar dish machine is providing sanitizer at required concentration of 50-200ppm chlorine residual. Follow-Up: 03/15/2021
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 08/04/2020
Score: 96
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 08/13/2020
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 05/18/2020
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.
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 10/14/2019
Score: 98.5
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 07/25/2019
Score: 96.5
#
Comments
Points
General Comments
CFPM Marion Sanders Exp 11/14/23
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/15/2019
Score: 97.5
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 11/06/2018
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 101-120 Park at North Hills ST RALEIGH, NC 27609 Facility Type: Restaurant Inspection Date: 04/17/2018
Score: 97.5
#
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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Lights observed secured under shelving over prep coolers. Kimchi made using vinegar solution, cabbage is not heated or fermented, held with 7 day limit.
