Premises Information


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Name

FLAVOR HILLS

Address

319 FAYETTEVILLE ST

SUITE 105

City/State/ZIP

RALEIGH

27601

Premise Type

1 - Restaurant

County

Wake

Inspection Date

5/28/2026

Final Score @ Grade

General Comments

-VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [REPEAT] -VR- VERIFICATION REQUIRED. Have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return Friday to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine or 200-400ppm quat, and that dishes are being fully submerged in the sanitizer for the required amount of time. -On menu, salmon is currently tied to the Consumer Advisory, with no Parasite Destruction Letter available. When asked, PIC stated this item is always fully cooked. Remove the asterisk from the salmon on the menu prior to your next inspection. *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
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11; Priority Foundation; PIC does not currently have written procedures available 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- Written procedures and educational material provided to PIC.
8	2	Hands clean & properly washed	Yes	No	No	2-301.14; Priority; Food handler observed returning from outside dumpster area, going into walk-in cooler, without washing hands. Wash hands After touching bare human body parts, After using the toilet room, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, or eating, After handling soiled EQUIPMENT or UTENSILS, When switching between working with raw FOOD and working with READY-TO-EAT FOOD, Before donning gloves for working with FOOD, and After engaging in other activities that contaminate the hands. CDI- Food handler rewashed hands.
10	1	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12; Priority Foundation; All kitchen handwashing sinks out of paper towels. Each handwashing sink shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels added during inspection. [REPEAT] 5-205.11; Priority Foundation; Large sieve and other cook utensils stored in handwashing sinks. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items returned to dish room during inspection.
15	0	Food separated & protected	No	No	No	3-302.11; Core; In walk-in cooler, multiple containers of prepared foods stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages, covered containers, or wrappings (If cooling, loosely covered, or uncovered if protected from above contamination). Cover stored food.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	No	4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine, in active use, measured at 0-25ppm chlorine. PIC contacted repair service. When came back to kitchen later found dish machine in active use when repairs had not been conducted yet. PIC again educated on Food Code requirements. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. VR- VERIFICATION REQUIRED. Have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return Friday to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine or 200-400ppm quat, and that dishes are being fully submerged in the sanitizer for the required amount of time. 4-703.11; Priority; Observed several large containers at 3-comp sink sanitize bay not fully submerged, cutting board not fully cleaned, and another container on sanitize side board with lots of wash suds still on the pan, with employee using cloth towel to wipe off dishes. After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Fully submerge washed/rinsed dishes in the sanitizer, and ensure the required contact time for the sanitizer in use. CDI- Educated PIC on proper dish washing requirements. Provide additional training of dish staff. 4-601.11 (A); Priority Foundation; In clean dish storage area and dry goods rooms, a few pans and squeeze bottles stored as clean with sticky residue and debris remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items returned for additional cleaning.
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(A); Priority; Cooling Rate; In walk-in cooler, multiple pans of partially covered collard greens cooling from 55.7F to 48.2F in 71minutes = 7.5degrees/71min = 0.10 degree/min. When cooling in range of 70F to 41F, a cooling rate of 0.12F/min or greater is required. These items not cooling at a fast enough rate. CDI- Items moved to walk-in freezer for quick-chill. Recommend reducing temperature of walk-in cooler to improve cooling rates and cold-holding. 3-501.14(A); Priority; Cooling Rate; In walk-in cooler, multiple pans of mashed potatoes in multiple stacked tightly covered pans cooling at 111.5F to 99.0F in 69 minutes = 12.5/69min = 0.18F/min. When cooling in range of 135F to 70F, a cooling rate of 0.54F/min or greater is required. These items not cooling at a fast enough rate. CDI- Items moved to walk-in freezer for quick-chill. Recommend reducing temperature of walk-in cooler to improve cooling rates and cold-holding.
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) ; Priority; Hot-Holding: Several prepared foods in the clear door tall hot-hold unit were holding below 135F as shown in above chart.Digital air thermometer on front of unit displaying 90F. When asked, PIC stated these items were placed in the unit this morning, hours ago. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off-temperature foods voluntarily discarded by PIC during inspection.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16 (A)(2) and (B); Priority; Cold-Holding: In the grill prep unit, observed pans sitting in low ice inside, with gravy at 52F, and liquid egg at 50F. In the middle prep unit, corn relish at 48F, cut tomato at 50F, cheese at 48F, cut tomato at 48F and crumble cheese at 48F. In the tall solid-door unit with torn door gasket, chicken at 44F, fish at 45F, chicken at 43.8F, shrimp at 43F. In the walk-in cooler, several foods at the top of range, 41F, recommend servicing and reducing temperature of this unit to prevent cold-hold issues. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Repair these cold-hold units. Do not use the tall cold-hold unit until repairs complete to ensure foods can be maintained at 41F and less.
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.18; Priority; Disposition: Multiple pans of prepared TCS foods in walk-in cooler dated for an 8-day or more hold, when only 7 days allowed. Multiple pans of yams in walk-in cooler 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. 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- Past-date products voluntarily discarded by PIC during inspection. PIC educated on proper 7-day datemarking.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer throughout. 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.
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15; Priority Foundation; Cooling Methods: In walk-in cooler, multiple pans of mashed potatoes stacked together and tightly covered are not cooling fast enough. Multiple pans of collard greens, partially covered, also not cooling at a fast enough rate. 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). CDI- Food items were moved to walk-in freezer for rapid chill.
37	1	Food properly labeled: original container	No	Yes	No	3-302.12; Core; Labeling missing on a few spices and squeeze bottle 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. [REPEAT]
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111; Core; Some live fruit flies in dish room area, with back door repeatedly being left open with very weak air curtain. The PREMISES shall be maintained free of insects, rodents, and other pests. 6-202.15; Core; If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Increase pest control measures. Recommend added pest control device by the mop sink.
40	0.50	Personal cleanliness	No	No	No	2-402.11; Core; Food handlers lacking hats or hair nets, and with fluffy beards lacking beard guard. 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 keep facial hair trimmed very short, or supply beard guard or face masks. Review Food Code requirements with staff. [REPEAT] 2-303.11; Core; Food employee wearing watch 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	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14; Core; Sanitizer concentration too low in sanitizer buckets throughout and at 3-comp sink, 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 (200-400ppm quat). Repair tech called during inspection. [REPEAT]
43	0.50	In-use utensils: properly stored	No	Yes	No	3-304.12; Core; At cook line, a few pairs of tongs being stored on low oven handles where can brush up against pants. In dry-goods bins (flours), some scoops observed with handles down in the product. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). Re-position scoops. Tongs removed during inspection. [REPEAT]
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11(A), (B) and (D); Core; Observed employee drying dishes with a cloth towel. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried, and may not be cloth dried. Cleaned EQUIPMENT and UTENSILS 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. Cloth towels may not be used for this purpose. CDI- PIC educated on requirement. 4-903.11(A), (B) and (D); Core; A few stacks of pans and serving trays stored on a wire rack uncovered and food-side up in dry storage and dish room areas. 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. Invert pans food-side down.
45	0.50	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(A) and (C); Core; Box of single-service containers stored on the floor in dry storage area. A couple stacks of unwrapped uncovered single-service items stored food-side up. 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. CDI- Items on the floor moved up to rack, and other stacks inverted food-side down.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.12; Core; Cutting board at middle 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. [REPEAT] 4-205.10; Core; Ninja blender labeled for Household Use Only in kitchen. Except for toasters, stand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender. 4-202.11; Priority Foundation; A couple spatulas stored as clean with damaged handle melted, and cracked/pitted food-contact surfaces. Manual juicer stored as clean with peeling paint. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas and juicer voluntarily discarded during inspection by PIC. [REPEAT] 4-501.11; Core; Tall solid door silver reach-in cold-hold unit has torn door seal, and upper hinge corner of door is loose, unit not sealing properly, and with temperature issues. In walk-in cooler, middle flooring seam is no longer sealed (loose/open), and metal piece that went over the seam is bent back and sticking up. Walk-in cooler entry plate is also loose, not sealed, with screws sticking up. Walk-in cooler ceiling light has damaged/cracked cover. A couple of the wire racks in the walk-in cooler are rusting/peeling. 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. [REPEAT]
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	Yes	Yes	4-302.14; Priority Foundation; PIC unable to locate test kit for the sanitizer in use at the dish machine (chlorine). A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [REPEAT]
49	1	Non-food contact surfaces clean	No	Yes	No	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. 4-601.11(B) and (C); Core; Food storage shelves, clean dish storage shelves, low storage shelves, carts, speed racks with debris/residue accumulation. Multiple bins of smallwares stored as clean with food debris/sticky residue accumulation in the bins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Bins and wares returned for cleaning during inspection. Increase cleaning frequency to these areas. [REPEAT]
53	0	Toilet facilities: properly constructed, supplied & cleaned	No	No	No	6-501.18; Core; In mens restroom, urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly. 5-203.12; Core; In the Ladies restroom, two toilet stalls and one handwashing sink with out-of-order signs. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Repair the toilets, to ensure adequate number of facilities provided.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.16; Core; A couple kitchen handwashing sinks lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add trash cans that will tuck under (so not blocking) at handwashing sinks.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-501.11; Core; Floor coating damaged/missing in spots throughout cook area. 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. Repair the flooring in the fryer area, so the floors are smooth and cleanable. [REPEAT] 6-501.114; Core; In outside garage storage area observed discarded grill top, fryer, and oven. PIC stated they are working on getting removal of these items. 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 to prevent creating pest harborage. [REPEAT] 6-501.11; Core; Grout between coving tiles and wall are cracked apart in service sink and area between walk-in coolers. 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 wall coving tiles so smooth and cleanable. 6-501.12; Core; Dust accumulation around ceiling vents and surrounding ceiling tiles in dish area, and heavy accumulation by back door in food prep area. Walls with residue accumulation throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. 6-501.16; Core; Mop not hung to dry, sitting in empty mop bucket, and mops heads sitting in wet service sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-202.11; Core; Tube lights in walk-in freezer over food storage 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.