Premises Information


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Name

SHERATON RALEIGH KITCHEN/JIMMY V'S OSTERIA B

Address

421 S SALISBURY ST

City/State/ZIP

RALEIGH

27601

Premise Type

1 - Restaurant

County

Wake

Inspection Date

2/16/2026

Final Score @ Grade

General Comments

VR- VERIFICATION REQUIRED. Repair the dishroom handwashing sink and place back into service within 10 days to avoid Intent to Suspend permit. Staff to use another sink in the kitchen for handwashing until this one is repaired. REHS will return to verify correction completed next week. VR-VERIFICATION REQUIRED. Repair hi-temp dish machine so that hot sanitizing rinse at the dishes reaches at least 160F. Your REHS Joanne Rutkofske will return within 10 days for verification that repairs complete. PIC directed to use the one functioning bay at the 3-comp sink for chemical sanitizing until dish machine repairs are complete, and to post signage at the dish machine that "This machine's sanitizing function is not working. After running dishes through, take the dishes to functioning bay at the 3-comp sink for final sanitizing step." *This establishment is eligible for reinspection upon request. Call your REHS, Joanne Rutkofske at 919-623-0459, with questions or when ready for reinspection. Once requested, a reinspection shall be performed within 10 business days of the request. Do not move, remove or obstruct the grade card.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	1	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. Recommend to post one where employees can see.
10	1	Handwashing sinks supplied & accessible	No	No	Yes	5-203.11; Priority Foundation; Required handwashing sink in the dish machine room is labeled as out-of-order with only hot water at over 120F, too hot for proper handwashing, and heavy leaking when in use. At least 1 HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas specified under § 5-204.11, and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided. VR- VERIFICATION REQUIRED. Repair the dishroom handwashing sink and place back into service within 10 days to avoid Intent to Suspend permit. Staff to use another sink in the kitchen for handwashing until this one is repaired. REHS will return to verify correction completed next week. 6-301.14; Core; Handwashing stations in both staff restrooms lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-501.112; Priority Foundation; The high-temperature dish machine sanitizing rinse not reaching a high enough temperature, measured at 141.2F after several runs. In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F), or less than 82C (180F), and at least 160F at the dishes (4-703.11). VR-VERIFICATION REQUIRED. Repair hi-temp dish machine so that hot sanitizing rinse at the dishes reaches at least 160F. Your REHS Joanne Rutkofske will return within 10 days for verification that repairs complete. PIC directed to use the one functioning bay at the 3-comp sink for chemical sanitizing until dish machine repairs are complete, and to post signage at the dish machine that "This machine's sanitizing function is not working. After running dishes through, take the dishes to functioning bay at the 3-comp sink for final sanitizing step." 4-601.11(A); Priority Foundation; Some containers stored as clean with sticker residue and/or food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned for additional cleaning during inspection.
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) and (B); Priority; Cold-Holding: Ham on low ice in seperate pan measured at 48F. Ground pork sausage at 42.6F in end low cold-hold unit in main service area. When asked, PIC stated this item has been in the unit, not recently handled. All TCS foods in the #8 drawers holding too warm, with cut tomatoes at 44F, sliced cheese at 46F, mozzarella balls at 48F, lunch meat bundles at 46F, and chicken wings at 43F. In tall coldhold unit, onion/pepper mix at 44.7F. In the top section of the main prep unit, cooked carrots at 46F, cut tomato at 45F, feta at 48F, chick peas at 47F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have the end low unit and main service prep unit serviced and temperatures reduced. Review how staff is handling set up of TCS products into these units, look for if TCS foods are being left out for extended periods of time before being placed into the cold-hold units. [REPEAT]
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.18; Priority; Disposition: Date-marking missing on opened container of liquid egg. In walk-in cooler #1, roasted tomatoes dated 2/4 (on day 13), and cooked potato dated 2/9 (on day 8). 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). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Products past 7-day hold and product with unknown prep date voluntarily discarded by PIC during inspection.
36	0	Thermometers provided & accurate	No	No	No	4-204.112; Core; Air temperature thermometer not available in the main service area low cold-hold unit #5. 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 this unit.
37	1	Food properly labeled: original container	No	No	No	3-302.12; Core; Labeling missing on spices, multiple bins on flour/sugar, and squeeze bottles of food ingredients. 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. Add labeling to these items.
39	1	Contamination prevented during food preparation, storage & display	Yes	No	No	3-305.11; Core; Boxes of food observed stored on the floor underneath storage shelves in the walk-in coolers. 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. CDI- Food moved up to low shelves during inspection.
40	0.50	Personal cleanliness	No	No	No	2-402.11; Core; Food handlers observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net. 2-303.11; Core; Multiple food employees observed wearing watches and bracelets while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm 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 (50-200ppm chlorine, 200-400 quat). CDI- Sanitizer remade during inspection.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11(A), (B) and (D); Core; Several plastic containers stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. 4-903.11(A), (B) and (D); Core; Several cleaned pans stored food-side up on clean dishes rack. Clean EQUIPMENT and UTENSILS shall be stored In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; At least 15 cm (6 inches) above the floor, and Covered or inverted. Inverted the pans food-side down.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11(A) and (C); Core; Boxes of single-service containers stored on the floor in dry storage rooms. 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. Take care of deliveries the day of delivery. Move these items up off the floor.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-202.11; Priority Foundation; Multiple plastic food storage lids stored as clean observed cracked through to food surface. One spatula with cracked/pitted surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and Free of sharp internal angles, corners, and crevices. CDI- Damaged lids and spatula voluntarily discarded by PIC during inspection. 4-501.11; Core; A couple rusted/peeling wire racks in the walk-in coolers. Walk-in cooler #1 door handle is loose, hanging down. Walk-in cooler #2 door handle is broken half off, part of handle missing. Flooring plates in Walk-in #3 are eroded away along the edges and plates not fully fastened down. In the main service area, cooler drawer gasket is torn. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Repair/Replace these items. 4-501.12; Core; Cutting board at service area prep unit observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the board.
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11(B) and (C); Core; In walk-in cooler #1, enclosed style metal speed rack has black mold all over it. In main kitchen, bins of smallwares stored as clean with debris/residue accumulation in the bins. Low shelves with debris/residue accumulation. Broken prep unit stored with debris/residue accumulation and dead roach inside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Bins and smallwares returned for cleaning during inspection. Clean out the prep unit and low shelves in main kitchen. Thoroughly clean the speed racks. 4-601.11(B) and (C); Core; Ice machine with pink and black microbial film buildup along ice baffle, not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
51	1	Plumbing installed; proper backflow devices	No	No	No	5-205.15; Core; Floor drain is clogged in main kitchen side prep area with standing water observed in the drain. Dish area handwashing sink has out-of-order sign. This sink does not have any cold water, only hot water that is over 120F scalf hazard, and sink has heavy leak when in use. At the 3-comp sink, several faucet handles are missing, making water to two of the three bays unusable. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Replace all the missing faucet handles. Unclog the floor drain. Repair the handwashing sink plumbing.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.115; Core: Loose litter and numerous cigarette butts on ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-501.11; Core; Grout between floor tiles worn down in some area of kitchen near ice machine with pooled water and debris. Wall tile missing over the pizza oven in the front service area. Coving tile damage near walk-in cooler #2. Caulk around 3-comp sink in front service area is worn, soiled and pulled apart. In the mens restroom, floor drain cover by toilet not seal down at all. Floor and coving damage in lower hall to dumpsters. PHYSICAL FACILITIES shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors and recailk around the 3-comp sink so smooth and cleanable. Repair the coving damage. Seal down the floor drain cover. 6-501.16; Core; Several mops hung to dry in main kitchen, not over a service sink, where draining down walls and onto floor. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. 5-203.13 At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. 6-501.114; Core; In the main kitchen multiple pieces of equipment labeled as out of order, including a grill, prep unit, and oven. The prep unit had a dead roach inside and needed cleaning. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Finish removal of these items. 6-501.11; Core; Several lights out over the main kitchen stove/cook area. PHYSICAL FACILITIES shall be maintained in good repair. Replace the light bulbs.
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-202.11; Core; Tube lights over 3-comp in front service area lacking cover. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the missing cover for this fixture.