Location: 10251 Little Brier Creek LN STE 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 93
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager was present, and two priority violations occurred during the inspection. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority items during the current inspection; or being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Priority violations corrected during the inspection; REHS strongly encouraged PIC to acquire food protection manager certification.
1.0
2.
2-102.12 (A); Core; The present person in charge does not have food protection manager 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. Acquire food protection manager certification.
1.0
16.
4-602.11; Core; Observed brown residue buildup inside the sweet tea nozzle. In equipment such as beverage dispensing nozzles and enclosed components of equipment such as distribution lines, beverage and syrup dispensing lines or tubes, surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean tea nozzles more frequently.
1.5
21.
3-501.16(A)(1); Priority; Containers of meatballs and tomato sauce in steamer were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - TCS foods had been reheated less than 2 hours ago and were returned to microwave and reheated to adequate temperatures.
1.5
23.
3-501.18; Priority; Containers of opened, TCS soups were marked with a 9-day discard date, verified while discussing date marking procedures with PIC. A food shall be discarded if it is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code (7 days with the day of opening a package/container or the day of preparation being counted as day 1). CDI - Educated PIC and dates were corrected to fall within 7-day limit.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed a couple stacks of metal and plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow them to air dry and drain.
0.5
47.
4-202.16; Core; Observed pieces of cardboard being used as a covering of the bottom of the refrigerator. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove cardboard pieces as they are not easily cleanable and have crevices.
0.0
53.
6-501.18; Core; The toilet seat in the women's restroom and the sink in the men's restroom were dirty. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Brier Creek LN STE 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 02/27/2024
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager was present, and two priority violations occurred during the inspection. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority items during the current inspection; or being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Priority violations corrected during the inspection.
1.0
2.
2-102.12 (A); Core; The present person in charge does not have food protection manager 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. PIC stated that owner has scheduled classes for certification.
1.0
16.
4-602.11; Core; Observed some residue buildup inside the sweet and unsweet tea nozzles. In equipment such as beverage dispensing nozzles and enclosed components of equipment such as distribution lines, beverage and syrup dispensing lines or tubes, surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean tea nozzles.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of sliced ham and a package of pre-sliced cheese were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods. Improvement from previous inspection, full points not taken.
1.5
23.
3-501.18; Priority; A couple packages of sliced deli meats had an expiration date of 2/26. A food shall be discarded if it exceeds the temperature and time combination specified in the NC Food Code or is appropriately marked with a date or day that exceeds the time/temp combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date deli meats.
1.5
44.
4-903.11(A), (B) and (D); Core; A couple stacks of food containers were stacked together while wet, trapping water between containers and not allowing for air drying. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow them to air dry and drain.
0.0
51.
5-205.15; Core; Observed leaking pipes at the handwashing sinks with the front handwashing sink had a broken handle. A plumbing system shall be maintained in good repair. Repair leaking pipes and broken handle before next inspection.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Brier Creek LN STE 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 08/01/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge does not have a food protection manager 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. CDI - Provided resources to PIC for CFPM classes.
1.0
16.
4-601.11 (A); Priority Foundation; The onion slicer and the deli slicer had dried-on debris on their food-contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicers were removed for cleaning at the 3-compartment sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; the shredded lettuce and sliced tomatoes in the prep cooler and a couple containers of cooked vegetables in the refrigerator were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded cooked vegetables and lid to prep cooler closed to allow for foods to cool.
1.5
48.
4-603.14; Core; When speaking to PIC, it was stated that while the deli slicer was sanitized it was not washed with soap and water during the cleaning process. Equipment food-contact surfaces and utensils shall be effectively washed to remove/completely loosen soils by using the means necessary such as the application of detergents, abrasive cleaners, hot water, etc. CDI - Advised PIC to use soap and water in the process of cleaning the slicer.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Brier Creek LN STE 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 04/21/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge does not have a food protection manager 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. CDI - An employee is scheduled to go through the certification class and exam.
1.0
22.
3-501.16 (A)(2) and (B); Priority; All of the TCS foods stored in the prep top cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except during preparation, cooking, cooling/reheating. Use ice to assist with cold holding until the unit is repaired, PIC has scheduled unit to be serviced. Follow-up on 4/24/2023.
1.5
28.
7-201.11; Priority; A bucket of sanitizer was stored next to the to-go containers. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area not above the mentioned items. CDI - Bucket relocated.
0.0
33.
3-501.15; Core; A container of cooling, cooked vegetables was in a container with a tight lid inside the refrigerator. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Loosely covered or uncovered if protected from overhead contamination. CDI - Container lid lifted to allow heat transfer.
0.5
35.
3-501.13 ; Priority Foundation; Philly sandwich meat was thawing in a container of standing water in a prep sink. TCS food shall be thawed: Under refrigeration that maintains the food temperature at 41F or less; or completely submerged under running water at a temperature of 70F or below. CDI - Packages of meat moved to the refrigerator.
0.5
54.
5-501.115; Core; The shared dumpster area has a large amount of cardboard on the ground. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean dumpster area.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 04/24/2023
Location: 10251 Little Brier Creek LN STE 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 01/30/2023
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Unable to locate bodily fluid cleanup procedures during the inspection. 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. CDI - Emailed PIC documentation to have for future reference.
0.5
10.
6-301.11; Priority Foundation; A handwashing sink beside the freezer in the back prep area does not have hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Acquire hand soap, follow up by 2/09/2023.
0.0
16.
4-601.11 (A); Priority Foundation; The deli slicer, last used this past Thursday, and the vegetable slider, last used yesterday, had dried-on food debris on their food-contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Equipment moved to 3-compartment sink for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the top section of the prep cooler were holding above 41F due to bottom door being unable to shut properly. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except during preparation, cooking, cooling/reheating. CDI - PIC voluntarily discarded out-of-temperature foods.
1.5
40.
2-402.11; Core; An employee participating in food prep was not wearing a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings/nets, or beard restraints, and clothing that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, linens, and unwrapped single-use/single-service articles. CDI - Employee donned hat.
0.0
45.
4-903.11(A) and (C); Core; Single-use food containers for sandwiches were stored with their food sides facing upwards, exposing them to potential environmental contamination. Single-use items shall be stored: in a clean, dry location; where they are not exposed to splash/dust/other contamination; and at least 6 inches above the floor. Store these containers in a protected area.
0.5
47.
4-501.11; Core; Door to the bottom section of the prep cooler is having issues closing properly, allowing cold air to escape and contributing to out-of-temperature foods. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair cooler door to allow it to close properly.
0.0
General Comments
Note: Establishment is exempt from having a CFPM until 2/24/2023. If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 10251 Little Brier Creek LN STE 109 RALEIGH, NC 27617 Facility Type: Restaurant Inspection Date: 09/16/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure or required materials to handle a vomiting or diarrheal event. Food establishment shall have written procedures for employees to follow when responding to a vomiting or diarrheal event. CDI - educational materials left with PIC.
0.0
43.
3-304.12; Core; Tongs and ladle stored in water at 75F. When not in use, utensils shall be stored on a clean portion of the food prep area, or in the food with the handle above the surface of the food. Utensils may not be stored in room temperature water. Ensure utensils are properly stored.
0.5
45.
4-903.11(A) and (C); Core; Single use food trays stored with food contact surface exposed. Single use cups stored on floor. Single use soup cups stored adjacent to steam table and with marinara sauce spilled on them. Single use items shall be stored in a clean dry area, where they are not exposed to splash, and at least 6 inches above the floor. Ensure single use items are properly stored.
0.5
49.
4-601.11(B) and (C); Core; Food debris on shelving inside both the prep cooler and 3-door reach-in cooler. Nonfood contact surfaces of equipment shall be free of dust, dirt, food residue, and other debris. Clean these areas and ensure the coolers are maintained clean.
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
