Location: 300 W Hargett ST Suite 50 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/03/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Meat slicer stored as clean with meat debris around the blade. One container stored as clean with old date-mark sticker remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Meat slicer and container returned for cleaning during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-holding: Cut cherry tomatoes at 42F and coleslaw at 44F in middle main prep unit. Pancake batter in low unit holding at 51F. Sliced cheese at 43F and cut cherry tomatoes at 42-43F. 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. Recommend having the cold-hold units serviced and temperatures reduced.
1.5
47.
4-501.11; Core; Handle missing on prep unit roll-top lid. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the missing handle.
0.0
54.
5-501.16; Core; Handwashing sinks lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can where missing at the handwashing sinks.
Location: 300 W Hargett ST Suite 50 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/14/2024
Score: 97.5
#
Comments
Points
28.
7-102.11; Priority Foundation; Labeling missing on one bin of sanitizer. 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
33.
3-501.15; Priority Foundation; Cooling Methods: Large plastic containers of scrambled egg liquid in low section of prep unit holding at 43-46F. PIC stated made this morning about 1 to 1.5 hours ago. Shell eggs in same unit holding at good <41F temperature. Observed cook going in and out of this low door unit alot to get mix for orders. 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). Recommend using larger walk-in cooler and/or ice bath for cooling the batches in the morning. Recommend starting this product on TPHC (Time as Public Health Control) when shell eggs pulled from cold-holding to make product, so immediate need batch can sit out during use, to reduce the in/out of the low unit. Use smaller containers if possible so not a lot sitting out on TPHC, and to expedite cooling of remaining batch. CDI- Products moved to walk-in cooler for active cooling. Immediate need batch placed on TPHC with earlier than known start time used for safety.
0.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-100ppm quat (fresh out of 3-comp dispenser right at bottom 200ppm quat). 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). Recommend having the 3-comp dispenser adjusted to dispense closer to 400ppm quat, to allow for drop in concentration during use. CDI- Sanitizer remade during inspection.
0.5
45.
4-903.11(A) and (C); Core; Several boxes of single-service items delivered previous days stored on floor in upstairs hall space. 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. Move these items at least 6-inches up off floor.
0.0
53.
5-501.17; Core; Restroom used by staff is lacking covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restroom. [REPEAT]
Location: 300 W Hargett ST Suite 50 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 11/29/2023
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage stored on high shelf above food storage and 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking containers designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-Marking: One container of milk opened a few days ago is lacking date-mark. Date-marking overall has improved. 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 during inspection. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer. 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.
1.0
36.
4-204-112; Core; Air temperature thermometer not available in two cold-hold units in the coffee section. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to these units.
0.5
39.
3-305.11; Core; Multiple containers/pans of uncovered foods stored under open wire shelving. Stored food in upstairs storage room less than 6-inches up off the floor. 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. Cover stored food. In upstairs storage, use bottom shelf for canned/bottled beverages that do not require the 6-inch off floor.
0.0
47.
4-202.11; Priority Foundation; Three spatulas stored as clean with cracks/pits along the food surface. Two manual fruit juice squeezers stored as clean with peeling paint. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Items removed during inspection.
0.0
51.
5-205.15; Core; At the 3-comp sink, water leaking out under the sanitize side. A PLUMBING SYSTEM shall be Maintained in good repair. Repair the leak.
0.0
53.
5-501.17; Core; Restroom used by staff is lacking covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restroom.
Location: 300 W Hargett ST Suite 50 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Two containers of house made buffalo sauce sitting on the countertop for the last 2 days was holding at 73F. Quinoa was found holding between 42-43F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- quinoa was cooled down. Buffalo sauce was voluntarily discarded by PIC. Smaller batches and TPHC was discussed for buffalo sauce.
1.5
23.
3-501.18; Priority; [Repeat] Pepper jelly (2/18), onion jam (2/19), bacon jam (2/1), and chicken stock (2/19) were all found holding past the allowed 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; Is in a container or PACKAGE that does not bear a date or day; (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- PIC voluntarily discarded these food items.
1.5
44.
4-901.11; Core; Employee observed towel drying dishes. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: shall be air dried; May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
49.
4-602.13; Core; Some food debris present in the bottom of containers holding clean dishes. The shelving holding clean dishes along the front service line has some dust accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 300 W Hargett ST Suite 50 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/28/2022
Score: 96.5
#
Comments
Points
20.
3-501.14; Priority; Chicken stock, cooked and cooled yesterday, observed in walk in cooler at 45 F, therefore this product did not cool properly to 41 F within six hours.
Corrected During Inspection - Person in Charge voluntarily discarded product.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Temperature Control for Safety food products observed in TurboAir make unit at cook line are not maintaining 41 F or less.
Corrected During Inspection- Person in charge emptied cooler and will utilize coolers on prep line that are maintaining 41 F or less until unit is repaired.
1.5
23.
3-501.18; Priority; Pepper jelly (7/19) and quiche butter (7/20) observed with prep dates that exceed 7 day shelf life.
Corrected During Inspection - Person in Charge voluntarily discarded these products.
0.0
33.
3-501.15; Priority Foundation; Chicken stock observed that did not cool properly to 41 F within 6 hours due to being cooled in large, deep 5 gallon container.
Corrected During Inspection - Person in Charge voluntarily discarded product.
0.5
41.
3-304.14; Core; Quaternary ammonia sanitizer buckets at cook line observed at 0 ppm were not maintaining 200-400 ppm concentration.
Corrected During Inspection - Person in Charge emptied sanitizer buckets and refilled them with sanitizer at 300ppm.
0.0
48.
4-302.13; Priority Foundation; Facility does not have an irreversible thermometer or heat strips readily accessible for measuring the utensil surface to ensure it reaches 160 F.
Corrected During Inspection - Person in Charge is ordering this device and will send an email to inspector once obtained.
Location: 300 W Hargett ST Suite 50 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/15/2022
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Written procedures for vomit and diarrhea clean up are not available. 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. CDI- guidance provided.
0.0
16.
4-602.11; Core; The ice machine in the coffee station has pink residue accumulation present. 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 mold.
1.5
28.
7-201.11; Priority; A can of WD-40 was found stored on the shelf with food in the dry storage area upstairs. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC removed can.
1.0
49.
4-602.13; Core; The shelving in the milk cooler has some residue accumulation. Some cleaning needed in the bottom of the cooler drawers food debris is present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; The floors in the walk-in cooler have food debris and are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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 **No signature required due to COVID 19 precautions**
Location: 300 W Hargett ST Suite 50 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/08/2019
Score: 99.5
#
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: 300 W Hargett ST Suite 50 RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/26/2018
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 temperature of 41 degrees F or less. Please plan accordingly.
