Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/06/2024
Score: 98.5
#
Comments
Points
8.
2-301.12; Core; Employee used barehand to turn off faucet. When washings hands should wash, dry and then use paper towel to turn off faucet to prevent recontamination of hands. CDI education
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 49F. All potentially hazardous foods being cold held should be at 41F or below. PIC removed lettuce, tom, and cheese from unit. Do not use to hold potentially hazardous foods until repaired and holding at 41F or below.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/19/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Walkin cooler holding at 43-45F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated have been in and out a lot causing rise in temp. Monitor to make sure comes back down to 41F or below. CDI education
1.5
24.
3-501.19; Priority; Plate of lasagnas were at 56F. PIC stated was on time control that they take them out at 12pm and discard at 4pm if not used. If using time control then must have written documentation of time so can show when needs to be discarded. CDI PIC added label.
0.0
47.
4-501.11; Core; Walkin cooler is not sealing tightly and letting cold air come out of the top. Repair broken seal or get curtains so do not lose that cold air.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/13/2023
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp on shelf above cooked meat in prep cooler. Keep all raw meats below ready to eat foods to prevent contamination. CDI moved to bottom shelf.
0.0
16.
4-601.11 (A); Priority Foundation; Ice machine with small buildup on shield. All food contact surfaces should be clean to the sight and touch. CDI employee cleaned/sanitized
0.0
22.
3-501.16 (A)(2) and (B); Priority; Small prep cooler holding at 50-53F. All potentially hazardous foods being cold held should be at 41F or below. PIC noticed packages were blocking the fan and that unit was frozen over. PIC discarded items in unit and unplugged. Do not use until at 41F or below again.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/20/2023
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Garlic and oil out at room temperature. Garlic and oil must be kept at 41F or below or can use time instead of temperature. CDI PIC moved to time control.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/20/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; A plate of lasagnas were at 49-50F. It was in the top of the prep cooler on top of the other items in the cooler. With it being on top of other items and not actually in the unit could not keep temperature. Do not stack items in the top of the prep cooler. CDI
0.0
48.
4-302.14; Priority Foundation; No test strips available during inspection. Should have test strips at all times so can check the concentration of sanitizer.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/13/2022
Score: 96.5
#
Comments
Points
3.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Add the new reportable disease of salmonella nontyphiodal to the employee health policy. Updated employee health agreement forms are available for download from the Johnston county env health website and may be printed and used to meet this requirement
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. A template plan can be found on the env health website and can be printed and kept on site to meet this requirement.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Salami at 57F. PIC stated had out during rush time and that caused the rise in temperature. Keep items in cooler as often as possible to prevent the rise in temperature. CDI PIC discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 42-43F. Unit was opened when started inspection. PIC stated was in and out of unit a lot today during lunch rush. Monitor to make sure unit goes back down to 41F or below. Make adjustments so unit can stay at 41F or below even during lunch rush. CDI education
0.0
23.
3-501.18; Priority; Deli meat in prep cooler missing date labels. All other items were labeled. Deli meats must also be date labeled once they are removed from the manufacturers packaging and may only be held for 7 days after opening. CDI PIC date labeled.
0.0
39.
3-307.11; Core; Employee food throughout kitchen in cooler, on prep area, and on shelf above grill. Keep all employee food away from food for the facility. Recommend keeping it low and labeled so can tell what is for employees and what is for facility.
1.0
56.
6-303.11; Core; ;More lighting is needed in the walk in cooler to facility proper cleaning of the floors of the unit. The shield on the fixture is also broken and needs to be replaced to properly shield the bulb in the walk in. At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/20/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority; the back dish machine and the bar dish machine were both not delivering a measurable concentration of chlorine sanitizer during the sanitize cycle. the bar machine sanitizer bottle was empty and was replaced at inspection. The kitchen machine was primed and was able to deliver the correct concentration of 50-100ppm of chlorine. Monitor and use test strips frequently to ensure all dishes and utensils are receiving at least 50ppm of chlorine during the sanitize cycle. CDI
1.5
23.
3-501.17; Priority Foundation; Continue to work on date labeling of all foods that are cooked and cooled and held for more than 24 hours. Deli meats must also be date labeled once they are removed from the manufacturers packaging and may only be held for 7 days after opening. Large pan of lasagna in the walk in and sliced tomatoes in the walk were not date labeled. deli meat in the prep unit and link sausage in the reach in did not have date labels. All items were made the day before per the PiC and were labeled at inspection. CDI
1.5
55.
6-501.12; Core; Walls in need of cleaning in the splash zone areas of the prep surfaces. Sauce splatter on the walls need cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-303.11; Core;More lighting is needed in the walk in cooler to facility proper cleaning of the floors of the unit. The shield on the fixture is also broken and needs to be replaced to properly shield the bulb in the walk in. At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/24/2022
Score: 98
#
Comments
Points
16.
4-501.114; Priority; The bar dish machine was not delivering a measurable concentration of chlorine sanitizer at start of inspection. The bottle of chlorine sanitizer was changed and the machine was primed and was able to deliver at least 50ppm of chlorine during inspection. Dish machines must deliver 50 -100ppm of chlorine sanitizer for proper sanitization of dishes/glasses. CDI
1.5
41.
3-304.14; Core; Wet and dry dirty wiping cloths were sitting on multiple prep surfaces. Wiping cloths must be clean and dry to sit on prep surfaces or if wet they must be stored in a properly prepared chemical sanitizer.
0.5
55.
6-501.12; Core; Cleaning is needed of the floors and walls behind equipment.
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean
0.0
56.
6-303.11; Core; More lighting is needed in the walk in cooler to facility proper cleaning of the floors of the unit. The shield on the fixture is also broken and needs to be replaced to properly shield the bulb in the walk in. At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning;
0.0
General Comments
Spec sheets for any new equipment must be submitted to the health department as well as any floor plan changes. Please contact this office with any changes to the kitchen floor plan or equipment and provide any new spec sheets. Check with local building inspection for all construction projects.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/16/2021
Score: 99.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add the new reportable disease of salmonella nontyphiodal to the employee health policy. Updated employee health agreement forms are available for download from the Johnston county env health website and may be printed and used to meet this requirement. CDI education.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. A template plan can be found on the env health website and can be printed and kept on site to meet this requirement. cdi education.
0.0
16.
4-602.11; Priority;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:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
0.0
41.
3-304.14; Core; Wet wiping cloths laying on prepsurfaces. store all wet wiping cloths in a properly prepared chemical sanitizer. Sanitizer buckets were available and at proper concentration.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/17/2019
Score: 95
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/18/2019
Score: 95
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/22/2019
Score: 97
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/20/2018
Score: 95.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/26/2018
Score: 97
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/15/2018
Score: 94
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 05/25/2018
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/15/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Calamari was sitting in a container at the 3-compartment sink while dirty dishes at sink. The dishsink must be free of any dirty dishes, clean and sanitized before doing any food prep in this area. Container of dry foods under the back handsink. Keep all foods protected by keeping away from the handsink. Foods uncovered in coolers and freezers. Keep foods covered during storage.
1.5
16.
Meatballs not at proper hot holding temperature of 135F or above. Container was removed and reheated on grill.
0.0
28.
Many flies in the back dry food storage room, fruit flies on vegetables in the back storage room. Fruit flies seen in bar around soda nozzle. Take stronger measures to remove and prevent. Protect vegetables in storage from contamination.
2.0
36.
Replace all torn gaskets on cooler doors. Repair the loose insulation on lid to pizza prep cooler.
0.5
43.
Handsink by front prep area has a leaky hot water nozzle so it was turned off-Repair so hot and cold running water is always provided for handwashing. Keep paper towels at all handsinks (front handsink and handsink in bar were without).
1.0
45.
Repair broken baseboard tile by walkin cooler.
0.0
46.
repalce the blown light bulbs in dry food storage room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 11/28/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Have approved sanitizer available at all times of operation. Only one sanitizer bottle was made, and it was much too strong. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is to strong may be unsafe for use in food areas. Use approved sanitizer on all food contact surfaces, equipment, and utensils. Clean/sanitize interior of icemachine of all mold/mildew.
3.0
34.
Air dry all food pans before stacking them; Do not stack items WET.
0.0
36.
Replace all broken cooler doors gaskets; replace or repair all rusty racks in walk-in cooler.
1.0
40.
Clean fan covers inside walk-in cooler.
0.0
43.
Do not store anything in or on the handwashing sink in the rear. All handwashing lavatories must stay accessible at all times of operation.
1.0
46.
Clean dusty ceiling vents.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/17/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Do not prepare or thaw foods at the 3-compartment utensil sink. This is not approved, and it's an unsanitary practice. All foods should be prepared or thawed if necessary in an approved food prep sink. The 3-compartment sink is for utensil washing ONLY.
1.5
11.
No sanitizer bottles were available at the time of inspection. All solutions must be 50-100 ppm chlorine, or 200-300 ppm quat. Make sure solutions are available at all times of operation. Use sanitizer on all food contact surfaces equipment and utensils. Clean/sanitize clean end of dishmachine drainboard. Clean/sanitize interior of icemachine of all mold/mildew.
1.5
17.
Cheese, lasagna, and tomatoes were out of temp in the prep/reach-in cooler. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temps. Discontinue use of this unit until it is repaired.
2.0
24.
Do not thaw foods at room temperature. Thaw under cool running water in an approved food prep sink, or in the cooler. Thawing in the cooler is the preferred method for thawing foods.
0.5
28.
A few flies were noted in the kitchen area; take measures to control and eliminate all flies.
0.0
36.
Replace all broken cooler door gaskets; replace or repair all rusty racks in walk-in cooler. Repair rusty table at the bottom.
0.5
40.
General cleaning necessary on equipment. Clean tops and sides of all equipment. Clean interiors of coolers.
0.5
45.
Better floor cleaning needed under and behind equipment.
0.0
46.
Replace burned out light in the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/21/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Keep a cover on all foods in coolers and freezers. All foods must be stored protected.
1.5
36.
Repair leak at 3-sink in sanitizer compartment, do not use the 3-comp sink until the leak is repaired. Run all dishes through dishmachine until leak is repaired. Replace broken drain stoppers at 3-comp sink.
0.5
46.
Replace broken light shield in kitchen. Clean vents and around vents in ceiling in kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded. Provide document of hours for class or 2 bonus points cannot be awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/10/2011
Score: 94
#
Comments
Points
10.
Keep a cover on all foods in coolers and freezers. All foods must be stored protected. Make sure handled scoops stay up out of the food. This will prevent hand or fingernail contact with food. Raw chicken being prepared on wooden cutting board. Wood is not an approved food contact surface. Prepare food at approved prep table.
1.5
11.
Sanitizer was weak. Make sure sanitizer is to 50-100 ppm chlorine, or 200-300 ppm quat. Use test kits to verify strength. Make sure ice machine is cleaned and sanitized regularly to prevent pink mold buildup.
1.5
17.
Various foods in prep unit were out of temperature. All cold food shall be 45 or below.
2.0
36.
Replace all torn gaskets on cooler doors. Re-finish or replace rusty racks inside the walk-in cooler.
0.5
45.
Repair the floor at the entrance to the walk-in cooler where damaged.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/07/2010
Score: 96
#
Comments
Points
10.
Keep a cover on all foods in coolers and freezers. All foods must be stored protected. Make sure handled scoops stay up out of the food. This will prevent hand or fingernail contact with food.
1.5
11.
Sanitizer was much too strong in spray bottles. Make sure sanitizer is diluted to 50-100 ppm chlorine, or 200-300 ppm quat. Use test kits to verify strength. Sanitizer that is too strong is unsafe for use in food areas. Make sure ice machine is cleaned and sanitized regularly to prevent pink mold buildup.
1.5
33.
Store all dry food scoops handle up to prevent hand or fingernail contact with food.
0.0
36.
Replace all torn gaskets on cooler doors. Re-finish or replace rusty racks inside the walk-in cooler.
0.5
43.
Provide soap and towels at all handwashing lavatories including at the bar.
0.0
45.
Repair the floor at the entrance to the walk-in cooler where damaged.
0.5
48.
Fix torn screen on the rear screen door.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/14/2010
Score: 96
#
Comments
Points
10.
Keep all foods properly covered while in coolers/storage. Do not sit raw chicken on top of the dry foods while preparing. Keep the raw meats away from dry foods or other foods in storage.
1.5
11.
Sanitizer solution not available in bottles or bucket. Keep a properly mixed sanitizer available at all times of operation and use on all preparation areas between uses. Chlorine should be 50ppm-100ppm in strength, Quat Ammonia should be 200ppm-300ppm in strength. Clean the ice machine where there is a pink build up. Clean on a regular basis to prevent.
1.5
17.
Cheese that is kept by the waitress station should be refrigerated at 45F oe below. Provide documentation that food can be kept out at room temperature if going to do so.
0.0
34.
Air dry food containers before stacking. Do not stack wet.
0.5
36.
Replace all torn gaskets on cooler doors. In the Bar, repair the cooler that has standing water in the bottom.
0.5
45.
Repair the floor at the entrance to the walkin cooler where damaged.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/23/2010
Score: 94.5
#
Comments
Points
2.
Employee drinks must be stored below and away from food, utensils and food prep areas and must be consumed in a sanitary manner.
1.5
3.
Handwashing is hte best way to prevent disease spread. All employees entering kitchen must wash hands prior to touching anything. Wash hands before changing tasks, after touching face, hair or clothing or after hands have been contaminated.
2.0
10.
Store all raw meats according to final cook temp, with highest cook temp on bottom. Do not allow food containers to sit in standing water in cooler in bar. Put racks in cooler so that if it drips the food containers are not in non-potable water.
1.5
28.
Couple of flies seen, elimiate all pests.
0.0
34.
Do not stack dishes wet, they must be air dried prior to stacking.
0.0
36.
Repair drips in beer cooler at bar. Resurface or replace worn cutting boards that have deep cuts/grooves. Repair drip on floor at ice machine in kitchen and drain in bar so water does not get on floor.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/29/2010
Score: 95
#
Comments
Points
3.
Wash hands at handsinks regularly.
0.0
6.
Do not get water from hand sink to prepare foods.
0.0
17.
3-door prep cooler on make line was holding foods at 49-51 degrees. Do not overstock prep unit. All PHF`s were discarded! Do not use 3-door prep unit to store potentially hazardous foods until unit is maintaining below 45 and this department approves unit to be used. Call 989-5194 when repaired.
2.0
21.
Hot water must maintain 130 degrees at all times. Unit was turned up.
1.5
23.
Do not sit foods out on counters to cool. When it reaches 135 degrees it must be placed in coolers. Food must cool from 135 to 70 degrees in 2hrs then from 69 to 45 degrees in the next 4 hours. Total cooling cannot exceed 6 hours.
1.0
36.
Replace broken cooler gaskets.
0.5
40.
Clean dry storage area regularly to prevent buildup.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/29/2009
Score: 97
#
Comments
Points
10.
Be sure to keep all foods covered when in storage freezers or coolers to help protect the foods from potential contamination. Make sure all scoop are stored so the handles are not touching the food when scoops are stored in the food product (this includes ice and all dry foods).
1.5
11.
Dish machine sanitizer was a little weak when checked on the plate surface. There was about a quarter concentrate left in 5gal sanitizer container. Concentrate was replaced with new 5gal container, reprimed then check again. Sanitizer measured at 50ppm after replacement. Check machine regularly to make sure it is sanitizing.
0.0
15.
Container of marinara sauce (w/beef) was in steam hot hold unit at 120degrees. These hot hold units are designed to hot hold only and not to reheat foods. Reheat foods rapidly on stove or in oven to 165degrees prior to placing foods in hot hold unit. This container was reheated to 180degrees on the stove.
1.5
36.
Replace broken cooler gaskets as needed.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 05/26/2009
Score: 95.0
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
Flys present. Take more effective measures to eliminate insects.
1.0
29.
Employee preping food without hair restraints.
0.5
31.
NOT OBSERVED
0.0
40.
Clean dirty shelving and racks.
0.5
43.
GENERAL COMMENT Back hand sink & bar sink shall have paper towels to be used for hand drying.
0.0
45.
GENERAL COMMENT Replace missing tiles in walkin.
0.0
46.
GENERAL COMMENT Clean exhaust vats in both bathrooms.
0.0
2.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Employee beverage on prep surface. Store away from prep surfaces.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Spray sanitizer > 200 ppm chlorine. Best range is 50 to 100 ppm chlorine. Sanitizer was out at dish machine. Sanitize all utensils & food contact surfaces for 2 minutes in 3 comp. sink.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 01/15/2009
Score: 93.5
#
Comments
Points
16.
Do not allow meat sauce to sit on stove without being actively hot held. Must maintain 135 f or above. Was reheated!
2.0
17.
GENERAL COMMENT; CORRECTED DURING INSPECTION Do not leave food when prepping. If you get pulled away when prepping put foods back in temp control.
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
Be sure all thermometers are accurate and calibrated regularly in ice water bath so to read 32 f.
0.5
34.
Do not store dirty dishes on clean side of drainboard. Do not store dishes in handsinks. Air dry glasses prior to stacking.
0.5
40.
Clean hood, gaskets on coolers and sides of equipment.
0.0
44.
GENERAL COMMENT Pick up garbage around dumpsters.
0.0
46.
Get all lights working in hood.
0.5
47.
GENERAL COMMENT Do not use crates for storage in prep cooler
0.0
2.
CORRECTED DURING INSPECTION Do not sit or store employee drinks on or above food, prep areas or food contact surfaces. Drinks must have lid & straw and be store so it is not a contamination risk.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Splash guard needs to be installed on sides of handsinks so foods are not contaminated, they need to be 12
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Label all food containers with contents & keep covered.
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/19/2008
Score: 96.5
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Lasagna and mozzorella cheese in prep cooler were out of temp. These foods must maintain 45 f or lower at all times. Keep lids closed when not in use. Foods were discarded.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
40.
Clean sides of equipment under friers, grills and splash behind grill lines.
0.5
44.
Do not allow water from grease container (outside) to run off. Keep area clean. Make sure all mops & mop water go into can wash.
0.5
46.
Replace blown light bulbs under hood or repair if not bulbs.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/08/2008
Score: 94.5
#
Comments
Points
17.
CORRECTED DURING INSPECTION Heavy cream was at 54 f, cooked noodles at 54 f and veal sitting out on counter was at 50 f. cream and noodles were tossed and veal was just prepped and placed in walk-in cooler. All cold hold foods must be held at 45 f or below.
2.0
28.
Several flies seen today, improve pest management.
1.0
31.
NOT OBSERVED
0.0
40.
Clean gasket in reach-in coolers.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT Make sure all employees know that raw meat must be stored below cooked, precooked and ready to eat foods.
0.0
11.
CORRECTED DURING INSPECTION Sanitizer was not available when asked, had to make sanitizer. Dish machine had to be primed so that it would sanitize the dishes.
1.5
20.
NOT APPLICABLE
0.0
26.
Use cups or scoops with handles and not paper cups or plastic containers.
0.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 06/19/2008
Score: 95.5
#
Comments
Points
11.
At the time of inspection, no sanitizer solution was available in a bottle or bucket. Before starting any prep, mix a solution of 50 ppm - 100 ppm chlorine and use on all prep areas. A few dirty items found in storage. Visibly clean all items before storing.
2.5
24.
Several flies in facility, prep area. take stronger measures to remove and prevent. Protect all foods from contamination
Location: 7277 NC HWY 42 W SUITE 215 RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/05/2008
Score: 97.5
#
Comments
Points
3.
KEEP RAW SHELL EGGS AND RAW MEATS BELOW THE READY TO CONSUME ITEMS. DONOT USE TRASH BAGS TO STORE FOOD IN, USE A FOOD APPROVED/GRADE PLASTICSTORAGE CONTAINER.
