Location: 10630 Durant RD Suite 104 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 04/10/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Various TCS foods in the walk-in cooler measured 42-43F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: The walk-in entered a defrost cycle and was constantly being opened for prep. The ambient temperature was able to drop below 40F during the visit. Food was allowed to cool.
0.0
23.
3-501.17; Cut melon and potato salad in the front display cooler had no date marking. Prep chef said that the bulk containers had the date but were thrown away when the product was portioned...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: Side of cooler was dated with the prep dates.
0.0
23.
3-501.18; Priority; A container of home fries was labeled with a prep date of 03.27(2 weeks prior). PIC said that the label was not changed when a new batch was prepared. The new batch in the walk-in was dated as 04.07...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product moved to new container and dated.
1.5
44.
4-903.11(A), (B) and (D); Core; A stack of metal pans and a few plastic containers were stacked together as clean while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.0
47.
4-501.11; Core; Some of the cutting boards are starting to collect scratches and a few are cut deep...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.
Location: 10630 Durant RD Suite 104 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 10/20/2023
Score: 94
#
Comments
Points
6.
2-401.11; Core;
Observation: Staffing were using beverage containers that did not eliminate hand/mouth contact during use. Beverage containers were not stored to prevent potential spill on FUELS (Food, utensils, linen, single service, equipment)
(A) Except as specified in par. (B) of this section, 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.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
8.
2-301.14; Priority;
Observation: Staffing are not washing hands between production task(s). Ensure that staffing understand when to stop and wash hands between various task(s) that can contaminate hands.
Staffing are required to wash hand(s):
A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P
(D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
CDI: Staff were directed by PIC to wash hand(s) between tasks.
2.0
15.
3-302.11
Observation: Raw eggs being stored over ready to eat cheese; Raw whole intact beef being store uncontained over ready to eat food products in walk in.
CDI - Products were rearrange to adhere to proper storage.
(A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
1.5
18.
3-401.14;
Observation: Raw bacon being stored at 79F on steamtable continuously without reaching final cook temp of 145F. Bacon observed being non-continuous cooked without approval of process by health department. Non-continuous cooking where food products is partially heated for period of time above 41F, must have an approved process by health department.
CDI: Operator discarded product during inspection and was unknown to partial cooking.
0.0
22.
3-501.16 (A)(2) and (B); Priority;
Observation: Cooked meat empanada mixture not being held cold at 41F or below during production. Cooked chicken mixture 58F and beef mixture at 52F. Staff member is bringing products out for period for production and placing back under refrigeration continually where product(s) are continuing temperature change.
Cold Hold TCS (temperature control food safety) foods must be held 41F or below.
CDI: Products were voluntarily discarded by PIC during inspection.
1.5
40.
2-402.11; Core;
Observation: Staffing performing food production task(s) not wearing hair restraint. Ensure that all staff wear a covering on the head to prevent physical contamination of food during production. CDI: Staff member obtained hair restraint.
0.0
42.
3-302.15; Core;
Observation: Avocados are not being washed prior to prepping food for consumption. Labels observed still affixed to avocados in the prep refrigeration. Ensure that all fruits and vegetable are washed prior to use. CDI: Staff removed avocados from service to remove labels and wash.
0.0
43.
3-304.12; Core;
Observation: In use knives in contact with foods were being stored on wiping clothes top shelf over the prep refrigerator; In use utensils must be stored on a clean surface between use to prevent sources of contamination; CDI: PIC removed knives from service.
0.5
48.
4-302.14; Priority Foundation;
Observation: Chlorine test strips are not available to test sanitizer levels on dish machine. Sanitizer test strips are required to be available to monitor chemical levels. Verification required by 10/30/23.
0.5
51.
5-202.14; Priority;
Observation: A flow splitter device is installed down stream from AVB on utility sink spigot. A flow splitter is not approved to be used on a utility sink spigot. CDI: Operator removed flow splitter from service.
0.0
General Comments
Verification for test strips by 10/30/23. Inspection led by Angela Sowers Follow-Up: 10/30/2023
Location: 10630 Durant RD Suite 104 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 06/14/2023
Score: 90.5
#
Comments
Points
2.
2-102.12 (A); Core; No one present during 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. One person at all times shall be present with an approved certification. Informed PIC of class offerings. CDI
0.0
10.
6-301.12; Priority Foundation; Hand sink by pass through window/soda machine lacking paper towels. Hand sinks shall be provided with paper towels. Towels provided. CDI
1.0
10.
5-205.11; Priority Foundation; Small tray in handsink closest to the drink machine/pass through window. A handwashing sink may not be used for purposes other than handwashing. Items removed. CDI
0.0
16.
4-501.114; Priority; Employee washing dishes removed dishes from soapy solution after washing and without a rinse step, dunked them in the sanitizer without letting them sit for the proper contact time. Clean dishes must sit in sanitizer solution for proper contact time for sanitizer. Sink and surface sanitizer used and must let dishes sit in sanitizer for at least one minute. Spoke with PIC and employee about proper use. CDI
0.0
16.
4-601.11 (A); Priority Foundation; PIC states that slicer has not been used since Saturday and food is remaining on the blade and other food contact portions of the slicer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Slicer cleaned during inspection. CDI
1.5
20.
3-501.14; Priority; Black beans cooked yesterday morning in a big plastic container with lid and at 45F. All other food in walkin consistently at 42F. Food shall be cooled from 135F to 70F in 2 hrs and 70F to 41F in 4 hrs. Black beans discarded. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods in prep table stacked too high and above 41F. Butter in ice bath 63F, sausage in top of prep table stacked on top of other containers at 60F, food in walkin 42F, and garlic oil on counter at 74F. Food shall be 41F or less. Butter and garlic oil discarded. Refrigeration unit temperature settings decreased as necessary, top portion of foods relocated to cool including the sausage (PIC states that it was there for 1 hour), and food in prep tables placed in metal pans to aid in cooling. CDI
1.5
23.
3-501.18; Priority; Pepperoni empanada labelled 4/7 as date. Food shall be held no longer than 7 days. Food discarded. CDI
0.0
23.
3-501.17; Priority Foundation; Several foods including empanadas, corn, ham and potatoes lacking date. Food shall be dated when prepared, cooked or removed from original packaging. When a food is removed from a larger batch and placed in prep table, be sure the date follows the food. Food dated during inspection. CDI
1.5
28.
7-201.11; Priority; Spray bottle of chemicals stored touching bags of single service items. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Chemicals relocated. CDI
0.0
28.
7-204.11 ; Priority; Rags stored in sanitizer bucket over 200 ppm chlorine. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements. Solution diluted to proper concentration. CDI
0.0
28.
7-102.11; Priority Foundation; Spray bottle of chemical lacking 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. Labelled bottle during inspection. CDI
1.0
33.
3-501.15; Priority Foundation; Recently cooked pasta in walkin with plastic wrap on the container and a lid at 58F. Food shall be rapidly cooled, in small portions, and uncovered. Wrap removed from container. CDI
0.5
39.
3-307.11; Core; Tip cups for the servers stored on top of the espresso machine with money in them. Food shall be protected from contamination. Keep money separate from food and food items.
0.0
43.
3-304.12; Core; Knives stored between prep table and steam table. Bowl used as scoop and stored in food. In use utensils shall be stored in a clean location and have a handle. Store on clean surface or in clean container and use items with a handle and keep out of food.
0.5
44.
4-903.11(A), (B) and (D); Core; Cups stacked together wet. Dish washing apron stored hanging on clean dish rack. bagged linen on the floor in the office. Clean equipment and linens shall be stored in a clean, dry location, 6 inches above the floor and self draining position. Allow items to air dry completely prior to stacking and keep dirty items separate from clean items. Store linens 6 inches above the floor.
0.5
45.
4-903.11(A) and (C); Core; Single service containers stored with food contact portion facing up. Store single service in clean, dry location and protected from contamination. Store inverted to protect food contact surface.
0.0
49.
4-601.11(B) and (C); Core; Slight pink residue on outside of ice chute. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean more frequently.
0.0
51.
5-205.15; Core; Front hand sink faucet knobs not working and water is turned off using valves underneath sink. Plumbing systems shall be maintain in good repair. Repair sink.
Location: 10630 Durant RD Suite 104 RALEIGH, NC 27614 Facility Type: Restaurant Inspection Date: 02/20/2023
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core; Several people are working on the class now for ServSafe certification and taking the test soon. 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 one person present with certification at all times. Owner states several employees are taking the test soon and have finished class.
0.0
6.
2-401.11; Core; Employee drink stored next to prep sink drain board and touching clean plates. Employee drinks shall be used and stored where not a source of contamination to food or food items. Store items in a designated area separate from food and food items.
0.0
15.
3-302.11; Priority; Raw shell eggs stored on top of pickle bucket in walkin. Raw sausage stored above lettuce and tomato in walkin. Cheesecake stored below opened raw beef in reachin freezer. Food shall be stored according to final cook temperature. Items rearranged to be stored properly. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Food debris on slicer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Slicer returned to dish area. CDI
1.5
19.
3-403.11; Priority; Soup in steam well 110-117F and from a commercial package. PIC states that the food was placed in the steam well 1 hr and 40 mins prior. Food from commercial packaging shall be reheated to 145F or higher. Food placed on stove top to achieve at least 135F within the 2 hours time frame. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Food in the top of the grill prep table above 41F and the cheese stacked well above the top of the container reaching 49F at the top of the product. Butter cups at 72F and fresh garlic and oil at 67F stored on counter. Food shall be 41F or less. Garlic and oil, and butter cups discarded. Food in top of prep table placed in bottom of unit to cool and the temperature setting of the unit decreased. CDI
1.5
23.
3-501.17; Priority Foundation; Several foods lacking date when package was opened or when prepared. Food shall be dated when prepared, cooked or original package opened. Food dated when prepared. CDI
1.5
33.
3-501.15; Core; Recently cooked chicken in bottom of prep table with a lid on the container and food at 72F. Sausage on top of oven in metal pan with plastic wrap on it at 108F. PIC states it is cooling down. Food shall be rapidly cooled, uncovered and in small portions. Lid removed from container. Recommend cooling in walkin or small amount of food in top of freezer. Sausage relocated to walkin and plastic wrap removed.
0.5
35.
3-501.13 ; Core; Salmon in a vacuum package that is not open has thawed fish in the walkin. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Once removed from freezer open the package.
0.0
43.
3-304.12; Core; Knife stored in the middle of the prep table where the flip tops fold down. In use utensils shall be stored in a clean, dry location or in 135F clean water. Store on clean surface.
0.0
44.
4-903.11(A), (B) and (D); Core; Cups stacked together wet on the clean dish rack. Cardboard used to line a shelf under clean dishes. Clean equipment shall be stored in a clean, dry location and self draining position. Allow items to air dry completely prior to stacking. Use a washable sheet an and remove cardboard.
0.5
45.
4-903.11(A) and (C); Core; Single service containers stored with food contact portion facing up. Store single service in clean, dry location and protected from contamination. Store inverted to protect food contact surface.
0.0
48.
4-302.14; Priority Foundation; Facility lacking sink and surface sanitizer test strips. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Obtain test kit from provider.
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 Lauren Harden 919-500-0943 Complete:9,10,13,18,19,20,21,23,24,25,28,29,32,33,34,36,41,42,48 Remaining:1,2,3,4,5,6,7,8,11,12,14,15,16,17,22,26,27,30,31,35,37,38,39,40,43,44,45,46,47, Verification for test strips required by March 2, 2023 Follow-Up: 03/02/2023
