Health Inspection Violations

Each week, we intend to bring you a list of 5 restaurants with the largest number of health inspection violations. Here is this week’s roundup of top violators, whose issues included employees not washing their hands and food stored at unsafe temperatures.

BETEL INDIAN KITCHEN Inspection
Location: 6105 GRACE PARK DR MORRISVILLE, NC 27560
Facility Type: Restaurant
Inspection Date: 06/24/2016

Score: 76
# Comments Points
1. 2-103.11 (A) – (L); Priority Foundation; REQURIES THE PIC TO MAINTAIN DATE MARKING, ENSURE HAND WASHING, UTENSIL CLEANING, MULTI USE UTENSIL WASHING RINSING SANITIZING, NO BAR HAND CONTACT WITH READY TO EAT FOODS, ALL OF WHICH WERE OBSERVED TODAY OUT OF CONTROL AND NON EXISTANT. 2.0
1. 2-102.12; Core; REQUIRES A CERTIFIED FOOD SERVICE MANAGER ON DUTY DURING ALL HOURS OF THE OPERATION WITH A CERTIFICATE AVAILABLE UPON REQUEST FROM AN ANSI/NSF CERTIFIED COURSE BY OCT 10, 2016 0.0
2. 2-201.11 (A), (B), (C), and (E); REQUIRES MGMT TO HAVE AN EMPLOYEE HEALTH POLICY THAT WILL ASSIST IN CONTROLING EMPLOYEE FOOD BOURNE ILLNESS, AS WELL AS ASSIST MGMT WITH GUIDANCE ON HOW TO RESTRICT, EXCLUED AND REINSTATE SICK WORKERS. MGMT UNABLE TO LOCATE POLICY LEFT PREVIOUSLY. COPY LEFT AGAIN. 1.5
4. 2-401.11; Core; PROHIBITS THE UNCOVERED BEVERAGES FOUND STORED ABOVE THE FOOD PREP AREA, SPICES, AND CLEAN RAGS AT THE FRONT GRILL. KEEP COVERED AND AWAY FROM FOOD AND FOOD PREP AREAS. ITEMS DISCARDED 1.0
6. 2-301.12; Priority Foundation; PROHIBITS THE EMPLOYEES OBSERVED JUST USING HAND SANITIZER WITHOUT ANY GLOVES, OR PRIOR TO GLOVING, AND REQUIRES THE USE OF SOAP, WARM WATER, AND PAPER TOWELS, WASHING FOR AT LEAST 20 SECONDS PRIOR TO DONNING GLOVES, ETC. ADVISED MGMT. HANDS WASHED, GLOVES CHANGED 2.0
6. 2-301.14; Priority; PROHIBITS THE CONTINUED FOOD PREP OBSERVED AFTER HANDLING GARBAGE CANS, LEAVING THE FOOD PREP STATION, WIPING OF THE FACE, ETC WITHOUT HAND WASHING AND GLOVE CHANGING. ADVISED MGMT. HANDS WASHED, GLOVES CHANGED 0.0
6. 2-301.11; Priority; REQUIRES THE CLEANING OF HANDS OF WHICH TODAY THERE WAS NO HAND WASHING OBSERVED BY ANY ONE UNTIL DIRECTED TO DO SO DURING THE INSPECTION. THAT IS THE ONLY TIME EMPLOYEES WERE OBSERVED TO HAVE WASHED HANDS 0.0
7. 3-301.11; Priority; PROHIBITS THE DIRECT BARE HAND CONTACT ON READY TO EAT FOOD OBSERVED UPON ENTRY INTO THE KITCHEN BY FOOD EMPLOYEES. ADVISED MGMT. FOOD DISCARDED, HANDS WASHED, GLOVED AND PRODUCT REDISPENSED PROPERLY 1.5
8. 5-202.12; Priority Foundation; REQUIRES THE HAND SINKS TO HAVE HOT AND COLD WATER, OF WHICH THE HOT WAS CUT OFF AT BOTH KITCHEN HAND SINKS. WHEN REACTIVATED ONLY SCALDING HOT WATER WAS DISPENSED. THIS ITEM MUST BE CORRECTED BY MONDAY 27 JUNE. 1.0
8. 6-301.12; Priority Foundation; REQUIES THE PAPERTOWELS IN THE DISPENSER TO BE ACCESSIBLE AND USED. BATTERIES ARE DEAD AND PAPER TOWLES ARE NO AVAILABLE. 0.0
13. 3-302.11; Priority Foundation; PROHIBITS THE WHOLE SHELL EGGS STORED ABOVE READY TO EAT FOODS IN THE WALK IN COOLER. RELOCATE THESE TO BELOW READY TO EAT PRODUCTS. 1.5
13. 3-302.11; Core; ALSO REQUIRES FOOD BE COVERED WHILE STORED. SEVERAL CONTAINERS IN THE WALK IN COOLER, REACH IN FRIG, AND SEVERAL OPENED BAGS OF DRY FOODS HAD NO COVER, OR WERE NOT SECURED PROPERLY. 0.0
14. 4-601.11 (A); Priority Foundation; REQUIRES THE SOILED RAMIKINS, PLATES, BOWLS, SAUCESR, AND OTHER MULTI USE ITEMS TO BE CLEANED TO SIGHT AND TOUCH. ITEMS PULLED BACK TO DISH AREA 1.5
21. 3-501.17; Priority Foundation; REQUIRES THE NON EXISTANT DATE MARKING ON READY TO EAT FOODS TODAY IN THE ESTABLISHMENT TO BE DATE MARKED WITH THE DAY OF PREP BEING DAY ONE, THEN ADDING THREE (3) MORE DAYS FOR A TOTAL OF FOUR (4) DAYS TOTAL COLD HOLD. MGMT ATTEMPTED TO CORRECT DURING INSPECTION, BUT A FOLLOW UP IS NEEDED. 1.5
30. 8-103.11; Priority Foundation; REQUIRES AN APPROVED VARIANCE WITH A HACCP PLAN PRIOR TO MAKING YOGURT IN THE ESTABLISHMENT. YOGURT WAS DISCARDED. UNTIL AN APPROVAL HAS BEEN OBSTAINED, IT SHALL BE PURCHAED AS A COMMERCIALLY PROCESSED PRODUCT 0.5
31. 3-501.15; Priority Foundation; REQUIRES THE COOLING OF THE FRIED VEGETABLE BALLS TO BE COOLED FROM 135 – 70 WITH IN TWO HOURS, THEN FROM 70F – 41F WITH IN FOUR HOURS. PRODUCT LEFT SETTING ATOP THE STOVE/FRYER AREA. TEMPS RANGED FROM 100F TO 130F. ACCORDING TO THE CHEF, THERE FOR AT LEAST AN HOUR WILE ADDING MORE. DIRECTED TO PLACE ITEMS IN FREEZER TO FLASH AND LOWER TEMPS QUICKLY OR TO PLACE BACK IN FRYER, BRINGING BACK TO TEMP AND START COOLING AGIAN 0.5
35. 3-302.12; Core; REQUIRES ALL OF THE CONTAINERS OBSERVED WITH NO MARKINGS TO BEAR AT LEAST THE COMMON NAME OF THE PRODUCT 1.0
36. 6-202.16; Core; PROHIBITS THE REAR DOOR BEING PROPPED OPEN WITH THE USE OF FLY FANS/AIR CURTAINS TO ENUSRE PREVENTATIVE MEASURE OF INSECT ENTRY 1.0
36. 6-202.13; Core; REQUIRES CONTROL OF FLIES OBSERVED IN THE ESTABLISHMENT. KEEPING THE REAR DOOR CLSOED WILL GREATLY REDUCE THE OPPORTUNITY FO INSECT ENTRY 0.0
37. 3-303.12; Core; PROHIBITS THE CHEESE OBSERVED STORED IN WATER. 1.0
37. 3-305.12; Core; PROHIBITS THE STORAGE OF THE FOOD IN THE WALK IN COOLER UNDER THE DRIPPING CONDENSATION OBSERVED ON LIDS, RACKS, FLOOR AND THE INSPECTOR. THIS REQUIRES IMMEDIATE ATTENTION. CONDENSATION IS OBSERVED DRIPPING FROM THE SEAMS AS WELL AS BEING BLOWN FROM THE VENT 0.0
38. 2-402.11; Core; REQUIRES HAIR RESTRAINTS ON ALL OF THE EMPLOYEES WORKING IN THE KITCHEN TODAY OBSERVED WITH NOTHING 0.5
39. 3-304.14; Core; REQUIRES THE WIPING CLOTHS OBSERVED ON PREP TABLES, TO BE STORED IN PROPERLY MIXED SANITIZER SOLUTION IN PROPERLY LABELED AND STORED CONTAINERS, OR IN THE SOILED LINEN CONTAINERS 0.5
41. 3-304.12; Core; PROHIBITS THE CAN, CUPS, AND CONTAINERS, AS WELL AS THE SOILED HANDLED SCOOP FOUND SUBMERGED IN THE DRY AND LIQUID PRODUCTS. DRY PRODUCT SCOOP HANDLES MAY BE STORED IN THE PRODUCT HANDLE UP. MOIST FOODS SHALL HAVE THE HANDLE STORED OUT OF THE CONTAINER. 0.5
42. 4-803.11; Core; PROHIBITS THE HANGING OF THE SOILED APRONS OBSERVED WITH THE CLEANED RAMIKINS, PLATES, BOWLS, ETC 0.5
42. 4-904.11; Core; REQUIRES THE SILVER WARE TO BE STORED WITH THE BUSINESS END COVERED OR INVERTED TO PREVENT POSSIBLE RECONTAMINATION 0.0
43. 4-903.11(A) and (C); Core; REQUIRES THE SINGLE SERVICE FOOD CONTAINERS TO BE INVERTED OR COVERED WITH THE ORIGINAL WRAPPER/COVERING WHILE STORED 0.5
45. 4-501.11; Core; REQUIRES THE RUSTING RACKS TO BE REPLACED, NON WORKING PREP FRIG TO BE REPAIRED, WALK IN COOLER DRIPPING CONDENSER TO BE REPAIRED. 1.0
45. 4-101.11; Core; PROHIBITS THE USE OF THE CARDBOARD ON THE SHELVES 0.0
46. 4-501.14; Core; REQUIRES THE VERY SOILED THREE COMP SINK TO BE THROROUGHLY CLEANED AND SANITIZED PRIOR TO BE USED. RESIDUE OBSERVED IN THE TUBS, DRAINBOARDS, FAUCETS ETC 0.5
46. 4-501.18; Core; REQUIRES THREE COMP SINK SOLUTIONS BE CHANGED FREQUENTLY WHEN VISIBLY SOILED, AS THE CASE TODAY WHERE WASHING WAS ONGOING DURING THE INSPECTION. MGMT ADIVSED 0.0
47. 4-601.11(B) and (C); Core; REQUIRES THE TABLES, FRIG INTERIORS, FRIG RACKS, STOVE EYES, BURNER GRATES, EQUIPMENT EXTERIORS, MICROWAVE INTERIOR, ETC TO BE CLEANED AND FREE OF RESIDUE/BUILD UP OBSERVED 1.0
52. 5-501.16; Core; REQUIRES TRASH CANS AVAILABLE AT KTICHEN HAND SINKS 0.5
52. 5-501.116; Core; REQUIRES THE LARGE CAN AT THE DISH SINK AREA TO BE CLEANED FROM THE BUILD UP OBSERVED 0.0
53. 6-501.12; Core; REQUIRES THE CEILING VENT GRATES, LIGHT FIXTURES, HOOD, FLOORS WALLS AND CEILINGS TO BE CLEANED AND FREE OF THE BUILD UP OBSERVED 1.0
General Comments
THIS LOCATION NEEDS A THOROUGH REVIEW OF FOOD HANDLING PROCEDURES, HAND WASHING, GLOVING, COOLING, AND DATE MARKING. THE FACILITY ALSO NEEDS A THOROUGH CLEANING. THE HAND SINKS SPECFICALLY NEED TO BE REPAIRED SO THAT HANDWASHIN CAN BE CORRECTLY INITIATED. IF CONDITIONS IN THIS LOCATION PERSIST, THE PERMIT MAY BE SUBJECT TO SUSPENSION OR REVOCATION. DO NOT MOVE OR OBSTRUCT THE GRADE CARD. CONTACT THOMAS JUMALON AT 919-856-7420 WHEN READY FOR A RE-INSPECTION. THE FOLLOW UP VISIT TO BE MADE ON MODAY 27 JUNE WILL NOT CHANGE THE GRADE, BUT WILL FOCUS ON THE HAND SINK REPAIR AND DATE MARKING.
Follow-Up: 06/27/2016

CHAMPA THAI & SUSHI Inspection
Location: 8521 BRIER CREEK PKY STE 119 RALEIGH, NC 27617
Facility Type: Restaurant
Inspection Date: 06/26/2016

Score: 84
# Comments Points
1. 2-103.11 (A) – (L); Priority Foundation; REQUIRES THE PERSON IN CHAGRE TO ENSURE HAND WASHING, GLOVE CHANGING, DATE MARKING, AND UTENSIL WASHING, SANITIZING ETC ARE BEING CONDUCTED CORRECTLY. 2.0
4. 2-401.11; Core; PROHIBITS THE EMPLOYEE BEVERAGE STORED ATOP THE VEBETABLE PREP SINK AREA…CUP WAS RELOCATED TO BOTTOM SHELF 0.0
6. 2-301.12; Priority; REQUIRES EMPLOYEES TO WASH HANDS WITH SOAP WARM WATER AND USE PAPERTOWELS TO DRY WITH, NOT WASHING GLOVES WHILE WEARING THEM. ADVISED MGMT, HANDS WASHED GLOVES REMOVED 2.0
6. 2-301.14; Priority; REQUIRES THE EMPLOYEES OBSERVED NOT WASHING HANDS WHEN CHANGING STATIONS, MOVING FROM DIRTY TO CLEAN AT DISH MACHINE….ADVISED MGMT 0.0
13. 3-304.11; Priority; PROHIBITS THE BOTTOM PAN SURFACE OF DUCK IN DIRECT CONTACT TO THE PAN OF RAW CHICKEN IN THE PREP COOLER. PAN RELOCATED, AND CHANGED 1.5
13. 3-304.15 (A); Priority; PROHIBITS THE EMPLOYEES USING SINGLE SERVICE GLOVES FOR FOOD THEN GOING TO OTHER STATIONS SUCH AS DISH AND OR PREP STATIONS WITHOUT CHANGING GLOVES 0.0
14. 4-601.11 (A); Priority Foundation; REQUIRES THE SOILED PLATES, BOWLS, CONTAINERS, LIDS, UTENSILS,WITH FOOD DEBRIS AND LABVEL RESIDUE TO BE CLEANED TO SIGHT AND TOUCH. ITEMS PULLED TO DISH 1.5
18. 3-501.14; Priority; REQUIRES THE ONE SMALL CONTAINER OF NOODLES FOUND AT 82F PREPARED THIS MORNING TO BE COOLED BELOW 70F WITH IN TWO HOURS. PRODUCT DISCARDED 0.0
20. 3-501.16 (A)(2) and (B); Priority; REQUIRES THE PAN OF DUCK FOUND AT 77F AND RICE NOODLES AT 82F, TO BE MAINTAINED 41F OR LESS. BOTH PRODUCTS DISCARDED; ALSO CHICKEN, CRAB STICKS, AND LETTCE TO BE HELD AT 41F OR LESS 1.5
21. 3-501.17; Priority Foundation; REQUIRES ALL THE FOODS THAT WERE FOUND TODAY WITH NO DATE MARK (CREAM, DUCK, GREENS, RICE, NOODLES, SALAD GREENS, SUCHI BAR READY TO EAT PRODUCTS, BROTHS, ETC TO BE DATE MARKED WITH THE DAY OF PREP BEING DAY ONE (1) THEN ADDING THREE (3) DAYS FOR A TOTAL OF FOUR (4) BASED ON TEMPS TODAY. ALL PRODUCTS TODAY COULD HAVE BEEN DISCARDED DUE OT LACK OF DATE MARKING AND NO ONE KONWING WHEN PRODUCT IS OPENED OR PREPPED. THIS WILL REQUIRE A FOLLOW UP FOR PROPER DATE MARKING 1.5
26. 7-102.11; Priority Foundation; REQUIRES THE BOTTLES OF STERAMINE SANITIZER TO BE LABLED AS SANITIZER. 1.0
26. 7-201.11; Priority; REQUIRES THE CONTAINER OF STERNO TO BE KEPT AWAY FROM THERMOMETERS, FROSTING TIPS, ETC. STORE WITH CHEMICALS. CONTAINER MOVED 0.0
26. 7-208.11; Priority Foundation; PROHIBITS THE FIRST AID SUPPLIES AND CONTAINERS FROM BEING STORED ABOVE AND ATOP THE BAG IN THE BOX DIRNK STAND AND BOES…PRODUCT MOVED 0.0
36. 6-501.111; Core; REQUIRES MORE AGRESSIVE CONTROLS FOR FLIES OBSERVED IN THE KITCHEN 1.0
37. 6-404.11; Priority Foundation; REQUIRES THE ONE DENTED CAN TO BE DICARDED, SEPARATED FOR VENDOR PICK UP…MOVED AND TAGGED 0.0
41. 3-304.12; Core; PROHIBITS THE CONTAINERS FOUND IN THE DRY FOODS WITH THE SCOOPS EITHER BURIED IN THE PRODUCT OR THE HANDLES IN THE PRODUCT. USE ONLY APPROVED HANDLED SCOOPS, HANDLE UP OUT OF THE PRODUCT 0.5
42. 4-903.11(A) and (B); Core; REQUIRES THE CLEANED UTENSILS, LIDS, ETC TO BE STORED IN CLEAN BINS. TOO MANY FOUND WITH FOOD DEBRIS STILL REMAINING, AND IN SOILED CONTAINERS. MOVED TO DISH 0.5
43. 4-903.11(A) and (C); Core; REQUIRES THE CATERING SINGLE SERVIE ALUMINUM PANS FOUND RIGHT SIDE UP TO BE INVERETED TO PREVENT CONTAMINATION OF THE FOOD CONTACT SURFACE 0.5
45. 4-501.11; Core; TRANSITIONAL REPAIRS ETC LIST DUE COMPLETED 27 SEPTEMBER 2016 0.0
45. 4-101.11; Priority Foundation; REQUIRES THE REMOVAL OF THE CARD BOARD USED UNDER THE FOOD CONTAINERS AT THE LINE, AND AT DRINK MACHINE PUMP AREA 0.0
46. 4-501.14; Core; REQUIRES THE SOILED DISH MACHINE TO BE CLEANED. LARGE AMOUNT OF BUILD UP OBSERVED ON THE LIPS OF THE DOORS, TEC 0.5
47. 4-601.11(B) and (C); Core; REQUIRES THE SOILED FOOD PROCESSING EQUIPMENT OBSERVED ABOVE THE PREP SINKS TO BE CLEANED PRIOR TO STORING, ICE MACHINE LID LIP, PREP SINK FAUCETS ETC 1.0
47. 4-602.13; Core; REQUIRES THE SIDES OF THE COOKLINE EQUIPMENT, REFRIGERATION, ICE MACHINE, HANDLES ETC TO BE CLEANED AND FREE OF THE BUILD UP AND STICKY RESIDUE OBSERVED TODAY 0.0
49. 5-203.14; Priority Foundation; ICE MAHCINE LINE….TRANSITIONAL ITEM 0.0
49. 5-202.11; Core; PITTED RESTROOM HANDSINK FAUCET BASES 0.0
52. 5-501.116; Core; REQUIRES THE TRASH CAN INTERIORS AND EXTERIORS TO BE MAINTED CLEAN 0.5
53. 6-501.12; Core; REQUIRES THE PREP SINK, COOKLINE, AND DISH AREA WALLS AND FLOORS TO BE MAINTAINED CLEAN 0.5
53. 6-501.11; Core; VENT GRATES TRANSITIONAL 0.0
54. 6-303.11; Core; SUSI BAR, BEVERAGE PREP BAR, WLAK IN FREEZER LIGHT, TRANSITIONAL; URINAL/TOILET AREA (LEFT OFF TRANSITIONAL LIST) 0.0
General Comments
FACILITY PIC NEEDS TO REVIEW HAND WASHING, GLOVING, UTENSIL CLEANING, AND DATE MARKING WITH STAFF. SOME CLEANING IS NEEDED OVERALL. DO NOT MOVE OR OBSTRUCT GRADE CARD. CONTACT THOMAS JUMALON @919-856-7420 WHEN READY FOR REINSPECTION. CONTINUE WITH TRANSITIONAL DUE COMPLETED 27 SEPTEMBER, 2016. DATE MARKING AND UTNESIL CLEANING SCHEDULED AS A FOLLOW UP. THIS WILL NOT CHANGE THE GRADE ON THAT DATE
Follow-Up: 06/28/2016

EDWARDS MILL BAR AND GRILL Inspection
Location: 3201 EDWARDS MILL RD RALEIGH, NC 27612-5385
Facility Type: Restaurant
Inspection Date: 06/28/2016

Score: 84
# Comments Points
1. 2-103.11 (A) – (L); Priority Foundation; REQUIRES THE PERSON IN CHARGE TO MAINTAIN DATE MARKING, EQUIPMENT CLEANING AND SANITIZING, HAND WASHING INSTRUCTION AND PROCESS, AND CROSS CONTAMINATION DURING THE OPERATION. THESE PROCEDURES NEED TO BE REVIEWED WITH STAFF 2.0
4. 2-401.11; Core; PROHIBITS EMPLOYEE BEVERAGES THAT WERE ATOP PREP SURFACES AT INSPECTION ONSET AND TERMINATION. CUPS DISCARDED/MOVED. KEEP STORED BELOW FOOD AND FOOD PREP SURFACES WITH A COVER 1.0
6. 2-301.14; Priority; REQUIRES EMPLOYEES TO REMOVE GLOVES, WASH HANDS, AND DON NEW GLOVES WHEN LEAVING THE STATION, OR PRIOR TO GLOVING. SEVERAL EMPLOYEES OBSERVED TODAY NOT WASHING AFTER BOTH. 2.0
13. 3-302.11; Priority Foundation; PROHIBITS THE PREPPING OF RAW BACON AT THE SAME LOCATION AND TIME VEGETABLES ARE BEING PREPARED. RAW MEATS SHALL BE PREPARED IN AN AREA THAT WILL NOT RISK CROSS CONTAMINATION OF READY TO EAT FOODS. BACON RELOCATED, SURFACES NEED TO BE CLEANED AND SANITIZER 1.5
14. 4-601.11 (A); Priority Foundation; REQUIRES THE PINK BUILD UP IN THE ICE MACHINE, LABEL AND FOOD RESIDUE ON LIDS AND PLATES, AS WELL AS LIPSTCIK ON GLASSES BE REMOVED SO THAT SURFACES ARE CLEAN TO SIGHT AND TOCH 1.5
14. 4-501.114; Priority; REQUIRES THE GLASS WASHER AT THE BAR THAT WAS NOT MEETING MIN50 PPM CHLORINE SANITIZER STRENTH DISPENSE EACH CYCLE RAN. CHEMICAL CHANGED. BULK CHEMICAL TESTED ONLY TO 100 PPM. CHECK WITH SUPPLIER, STOCK SOLUTION USUALLY BLEACHES STRIP AND IS YELLOW NOT CLEAR 0.0
18. 3-501.14; Priority; REQUIRES THE CONTAINER HOME MADE MARINARA, CONTAINER OF PRODUCT NEXT TO THE MARINANRA AND THE MASHED POTATOES FOUND AT OR ABOVE 50 F DEGREES TO BE COOLED TO 45F WITH IN SIX (6) HOURS. ALL THREE PRODUCTS DISCARDED 1.5
21. 3-501.17; Priority Foundation; REQUIRES THE DATE MARKING TO BE PRESENT ON PREPPED FOODS OBSERVED MISSING TODAY, POTATOES, PASTA, MEAT LOAF, TOMATOES, GREENS, ETC. 1.5
31. 3-501.15; Priority Foundation; REQUIRES FOODS TO BE COOLED IN SHALLOW CONTAINERS THAT WILL CONDUCT HOT AND COLD. THICK FOODS SUCH AS MASHED POTATOES AND SOUPS MAY NEED TO BE AGITATED WITH FREQUENT STIRRING, OR CHURNING ICE WANDS IF USED 0.0
36. 6-501.111; Core; REQUIRES THE CONTROL OF THE FRUIT FLIES OBSERVED AT THE VEGETABLE PREP STATION. SOME FLIES NOTED IN THE KITCHEN TODAY AS WELL 1.0
37. 3-307.11; Core; PROHIBITS THE FOOD CONTAINERS FOUND SETTING IN THE PONDING CONDENSATION OF BOTH COOKLINE COOLERS. RECOMMENDING NOT USING THE BOTTOM SHELF FOR ANY STORAGE UNTIL UNITS ARE REPAIRED 1.0
39. 3-304.14; Core; REQUIRES THE WET WIPING CLOTHS TO BE KEPT IN PROPERLY MIXED SANITIZER PROPERLY LABELED AND STORED 0.0
42. 4-903.11(A) and (B); Core; REQUIRES THE LIDS FOUND IN SOILED CONTAINERS TO BE KEPT IN LOCATIONS THAT WILL NOT AIDE IN SUBSEQUENT CONTAMINATION. RECOMMEND COVERING CONTAINER OR THINNING OUT WHAT IS NOT NEEDED TO FACILITATE STORAGE 0.5
45. 4-202.11; Priority Foundation; REQUIRES THE CRACKED, MELTED, BROKEN LIDS, UTENSILS ETC TO BE DISCARDED 1.0
45. 4-501.11; Core; REQUIRES THE LIST OF NON COMPLIANT, BROKEN/RUSTING/OR TORN EQUIPMENT, GASKETS, RACKS, ETC AND OTHER ISSUES MENTIONED TO MEET CODE REGARDING REPAIR, FUNCTION AND USE BY 10 SEPTEMBER 2016. 0.0
47. 4-602.13; Core; REQUIRES THE COOKLINE EQUIPMENT, SHELVES, DISH MACHINE, ETC TO BE CLEAN 0.5
49. 5-203.14; Priority Foundation; DUAL CHECKS TRANSITIONAL 0.0
52. 5-501.116; Core; REQUIRES THE SOILED KITCHEN TRASH CAN EXTERIORS TO BE CLEANED. EXTERIOR SIDES ARE BLACK 0.5
53. 6-501.12; Core; REQUIRES THE COOLKINE, DRY STORAGE, PREP, AND DISH AREA FLOORS WALL, AND HALL WAY AIR RETURNS TO BE CLEAN AND FREE OF BUILD UP 0.5
54. 6-303.11; Core; LIGHTING, RESTROOMS, COOLERS, PREP, TRANSITIONAL, 0.0
General Comments
FACILITY NEEDS TO HAVE REVIEW OF DATE MARKING, CLEANING, HAND WASHINGM AND FOOD PREP REGARDING RAW AND READY TO EAT CROSS CONTAMINATION. DO NOT MOVE OR OBSTRUCT GRADE CARD. CONTACT THOMAS JUMALON AT 919-856-7420 WHEN READY FOR RE-INSPECTION. A VERIFICATION FOR THE DATE MARKING AND DISH CLEANING WILL OCCUR ON THE DATE FOLLOWING. HOWEVER THE GRADE WILL NOT BE CHANGED AT THAT TIME.
Follow-Up: 06/30/2016
SHERATON RALEIGH KITCHEN/JIMMY V’S OSTERIA & BAR Inspection
Location: 421 S SALISBURY ST RALEIGH, NC 27601
Facility Type: Restaurant
Inspection Date: 06/22/2016

Score: 84.5
# Comments Points
4. 2-401.11; Core; Employee drink stored with food; employee drink stored with clean dishes; Except as specified in ¶ (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. 1.0
8. 5-205.11; Priority Foundation; Lots of food particles in handwash sink by pizza area in Jimmy V’s; A handwashing sink may not be used for purposes other than handwashing. Reviewed with management. 1.0
13. 3-302.11; Priority; Whole, raw eggs stored with or over ready to eat foods in reach in cooler (Jimmy V’s), walkin cooler (main kit-cook lin) and ground beef stored over whole muscle meat in protein cooler in back; Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; food storage order reviewed with management. ***Multiple open bags not in sealable containers; Except as specified under Subparagraph 3 501.15(B)(2) and in ¶ (B) of this section, storing the FOOD in packages, covered containers, or wrappings.*** 1.5
14. 4-501.114; Priority; One bucket of sanitizer was too strong; A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24oC (75oF), (2) Have a concentration as specified under § 7 204.11 and as indicated by the manufacturer’s use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; bucket was weakened during inspection. 0.0
19. 3-501.16(A)(1) ; Priority; Sausage link on breakfast line were below 135F; eggs in “hot box” were 113F; potatoes on counter were 73F; hot hold potentially hazardous foods at 135F or above at all times; breakfast bar was broken down. 1.5
20. 3-501.16 (A)(2) and (B); Priority; Butter & cream cheese on bread station were above 45F; couscous in walkin cooler was 44-48; Half & Half in wait station cooler 50F; cold hold potentially hazardous foods at 45F or below; couscous was tossed and butter/cream cheese was put back into cooler. 1.5
26. 7-201.11; Priority; Can of butane stored with food; bottle of chemical stored on top of prep cooler; POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Chemicals moved during inspection. 1.0
26. 7-102.11; Priority Foundation; Bottle of chemical without name of chemical on it; 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. Reviewed with management. 0.0
34. 4-502.11(B); Priority Foundation; One thermometer off 10 degrees; FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer’s specifications as necessary to ensure their accuracy. Thermometer was calibrated during inspection. 0.5
35. 3-302.12; Core; Oil/water/vinegar bottles/spice containers/shakers not labeled; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. 1.0
37. 3-306.11; Priority; Cut fruit, oatmeal condiments and apples were exposed and could potentially be contaminated by customers; have food under sneeze guards or covered to prevent contamination. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. 2.0
37. 3-305.11; Core; Flour mix stored on the handwash sink in Jimmy V’s; bacon and potatoes were stored on table next to handwash sink which has potential for splatter; food stored on the floor in walkin freezer by cook’s line; Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location;(2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. 0.0
39. 3-304.14; Core; Mulitple wiping cloths out of sanitizer; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114. 0.5
42. 4-903.11(A) and (B); Core; Shelving holding equipment is not 6″ or more for adequate cleaning of the floors; Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. 0.0
43. 4-903.11(A) and (C); Core; Single service items stored on the floor in dry storage; Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. 0.5
45. 4-205.10; Core; Storage boxes used for non-temp control items being used as hot boxes with sternos at the bottom; units not designed to hold foods hot; Open product in restricted coolers in bar area; Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. 1.0
47. 4-601.11(B) and (C); Core; Cleaning needed on/in: microwave (Jimmy V’s); Toaster (Jimmy V’s); all hoods; all hood filters; ansul stems (Jimmy V’s);salamander (Jimmy V’s); storage rack across from chargrill (Jimmy V’s); gaskets on all coolers; cook’s equipment in main kitchen; The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. 0.5
49. 5-205.15 (A)(B); Core; Leak at 3 comp sink in Jimmy V’s; Repaired according to LAW; and (B) Maintained in good repair. 1.0
54. 6-303.11; Core; Multiple lights out underneath hood in Jimmy V’s; two light out over chargrill in back; lighting low in walkin cooler by glass dishmachine and in walkin cooler in back; provide 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; At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. 1.0
54. 4-204.11; Core; Caulk falling out of hood in main kitchen; have caulk replaced; Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. 0.0
54. 6-403.11; Core; Employee personal items stored with clean dishes; Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
THE REMEDY DINER Inspection
Location: 137 E HARGETT ST RALEIGH, NC 27601
Facility Type: Restaurant
Inspection Date: 06/24/2016

Score: 88.5
# Comments Points
14. 4-501.114; Priority; Sanitizer is less than 50ppm at the bar in the spray bottle. Use 50-200ppm of chlorine follow manufacturer’s instructions. 3.0
14. 4-501.114; Priority; No sanitizer in a spray bottle or bucket for wiping clothes in the kitchen prep area. Mix sanitizer according to manufacturer’s instructions. 0.0
14. 4-501.114; Priority; The dish machine has less than 50ppm of chlorine. The chlorine residue shall be a minimum of 50ppm of chlorine, repair. Use the 3 compartment sink to wash, rinse and sanitize dishes. Our department must verify that the dish machine is working before using it. 0.0
14. 4-601.11 (A); Priority Foundation; The tea nozzle and the sandwich press has lots build up. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. 0.0
18. 3-501.14; Priority; The hummus is 65F that had been cooling for more than 6 hours. The hummus was discarded. Potentially hazardous food shall be cooled from 135-70F within 2 hours and 70F to 45F within 4 more hours for a total of 6 hours of cooling. Chill the chickpeas before making this. 1.5
20. 3-501.16 (A)(2) and (B); Priority; Cherries are 75F and olives 75F in tray at the bar. The cherries were thrown out. Keep this items in containers on ice at 45F or below. 1.5
20. 3-501.16 (A)(2) and (B); Priority; Turkey is 48-45F, pork is 66F in the prep refrigeration unit on the make line. Keep all potentially hazardous food at or below 45F in refrigeration units. Don’t stack food product so high and close the make line lid between customers. 0.0
26. 7-201.11; Priority; Storing 409 clean in spray bottle next to brown sugar. Store all chemicals below or away from food. 1.0
31. 3-501.15; Cooling methods. Cooling hummus in large container with lid on. Cool in small portions with lid off, cool in upright refrigeration unit and prechill ingredients. 0.5
33. 3-501.13 ; Core; Thawing pork bbq in prep sink with no running water. The pork was thrown out. Thaw in cool running water or in refrigeration unit, microwave and stir frequently as part of cooking process. 0.5
35. 3-302.12; Core; Flour and powdered sugar is not labeled. Label all dry goods once removed from original container with name of food( especially white dry items) 1.0
39. 3-304.14E and A; Core; Wiping clots are dirty on prep surfaces. Launder them between use and store them in sanitizer in a wiping cloth bucket. 0.5
45. 4-501.12; Core; Worn red cutting boards. Replace or replane. 1.0
45. 4-501.11; Core; Worn gaskets on the glass refrigeration unit, prep refrigeration unit ,replace. 0.0
45. 4-501.11; Core; Duct tape on the glass refrigeration unit, replace. 0.0
45. 4-202.11A; Worn plastic storage containers and worn serving plates, replace. Multi use food containers shall be smooth, free of breaks, cracks, chips. Core; 0.0
46. 4-302.14; Priority Foundation; No test strips for the quat sanitizer or the chlorine sanitizer. Provide. 0.5
51. 5-501.17; Core; Missing a covered receptacle for sanitary napkins in the women’s restroom, provide. 0.0
54. 6-303.11; Core; Blown lights in the prep room and in the dish room. Replace. Provide 50 foot candles in prep areas and 20 foot candle of light in the dish washing area. 0.5
54. 6-202.11; Core; Missing light shield in the kitchen. Cracked light shield in the dish room, replace. 0.0

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