Location: 201 PARK AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5991 Facility Type: Restaurant Inspection Date: 11/20/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cheese was being held at 53F in prep top cooler. Milk was at 49F in a low boy cooler. Potentially hazardous foods being held cold shall remain at 41F or below. Please have low boy cooler temperature adjusted. CDI- Food was discarded as needed. FULL DEDUCTIONS WILL BE TAKEN IF THIS ITEM IS REPEATED.
1.5
38.
6-501.111; Core; Minor amount of flies were found in the back kitchen area. The premises shall be maintained free of insects and other pests. Take control measures to eliminate pests as needed.
0.0
39.
3-305.11; Core; Large amount of ice is buildup is accumulating inside of the reach in freezer where food is being stored. Food shall be stored in a clean, dry location where it is protected from potential contamination. Remove ice and address leak issue.
1.0
44.
4-903.11(A), (B) and (D); Core; Tongs were found being hung on an oven handle in a low area where they were coming in contact with employee legs. Equipment and utensils shall be stored in a clean, dry environment where they are not exposed to potential contamination.
0.0
54.
5-501.114; Core; Outdoor waste receptacles are missing drain plugs. Outdoor waste receptacles shall be fitted with drain plugs if needed. Contact waste company for replacement.
0.0
55.
6-501.12; Core; Ceiling ventilation covers and ceiling above prep area in the back room have soil/dust and need to be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
Location: 201 PARK AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5991 Facility Type: Restaurant Inspection Date: 07/17/2023
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverages were found being stored on a preparation surface beside food items. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of food and clean equipment.
0.5
15.
3-302.11; Priority; One container of ground beef was partially above slaw in the walk-in cooler. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food items. CDI- Food was rearranged as needed. Deductions will be taken if this item is repeated.
0.0
16.
4-702.11; Priority; Employee was observed cleaning dishes, skipping the sanitizing step in the 3 compartment sink. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI- Employee was educated, 3 compartment sink was filled with sanitizer, and dishes were sanitized.
1.5
16.
4-501.114; Priority; Chlorine based dishwashing machine was reading at 0ppm chlorine sanitizer concentration. Chlorine sanitizer shall be maintained at 50-200ppm. VR- EHS returning on 7/20 to ensure the dishwashing machine is producing chlorine at 50ppm. Use 3 compartment sink for sanitizing in the meantime.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese were being stored too highly above an ice bath and were well above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was voluntarily discarded.
1.5
40.
2-303.11; Core; Employee was wearing a watch while preparing food. 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.
0.0
49.
4-601.11(B) and (C); Core; Clean dishes were found with sticker residue on their non food contact surfaces and prep bottom cooler gaskets had soil residue buildup. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; Piping underneath the 3 compartment sink is leaking and causing standing water on the floor. All plumbing systems shall be maintained in a state of good repair.
0.0
General Comments
EHS unable to sign document due to software issue. Follow-Up: 07/27/2023
Location: 201 PARK AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5991 Facility Type: Restaurant Inspection Date: 11/16/2022
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; One hand washing sink observed with ice in it. Another handwashing sink had a cup beside the faucet handles. A handwashing sink may not be used for purposes other than handwashing. CDI - items removed.
1.0
16.
4-602.11 Core; Ice machine has residue build-up behind the inside iceshield. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the ice-machine.
0.0
43.
3-304.12; Core; Knives stored in a narrow gap between a prep table and cooler where there was visible food debris. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the food contact surface is cleaned and sanitized. Do not store knives and utensils in between equipment gaps.
0.5
45.
4-903.11(A) and (C); Core; Box of napkins observed stored on the floor behind the front register. Single-service items shall be stored at least 6 inches above the floor. Do not store single-service items on the floor. Single-service containers observed stored with the food contact surface exposed. Single-service items shall be stored in a manner where they are not exposed to splash, dust, or other contamination. Invert single-service containers, keep them in the plastic sleeve, or designate the top one to act as a cover for the rest.
1.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 201 PARK AT NORTH HILLS ST Suite 100 RALEIGH, NC 27609-5991 Facility Type: Restaurant Inspection Date: 04/22/2022
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Can opener was stored as clean with food debris on its blade. Food-contact surfaces shall be clean to sight and touch. CDI- Equipment was properly cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Foods were voluntarily discarded.
1.5
44.
4-903.11(A), (B) and (D); Core; Some clean metal containers and bowls were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
45.
4-903.11(A) and (C); Core; Multiple single-use plates, to-go containers and cups were stored on the floor. Also, some single-service plates were stored out of the original package and with the food contact surface exposed. Single-service articles shall be stored in the original package or inverted to prevent contamination until used. They shall be stored at least 6 inches above the floor. Keep single-use articles on shelving and inverted to prevent contamination.
0.5
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*
