Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 04/12/2024
Score: 98
#
Comments
Points
23.
3-501.18; Priority; Bags of cooked, breaded chicken and shrimp were dated as & 03.31 & 03.10...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen). CDI: Food was pulled from the freezer today and the additional label was not placed on the bags. Label was created.
0.0
43.
3-304.12; Core; A knife was sitting in the lightly soiled gap between the lids of the flip-top cooler...Utensils shall be held on a clean portion of equipment if the utensil and equipment are cleaned and sanitized once every 4 hours or when contamination may have occurred. CDI: Knife sent to dish.
0.0
47.
4-501.11; Core; Shelving around the facility, such as in the walk-in cooler, is rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
1.0
47.
4-205.10; Core; Haier chest freezer and Kenmore and Midea upright freezers in kitchen are not approved equipment...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace unapproved items with ANSI/NSF certified equipment.
0.0
55.
6-501.11; Core; Some pipes under sinks and in a reach-in cooler were fitted with plastic bottles and held together with duck tape. A few of the faucets at the prep and 3 comp sinks have slight leaks...Physical facilities shall be maintained in good repair.
1.0
General Comments
*Chicken wings are being marinated at room temp, cooled, additionally marinated in the walk-in, and then cooked days later. Raw animal foods being marinated at room temperature shall not rise above 41F for more than 4 combined hours before they are cooked (3-501.13(A(4))). If this product is not being cooked immediately after, place it inside of the walk-in before it rises above 41F or maintain a log of these times to ensure that it doesn't surpass 4 hours.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 11/27/2023
Score: 97
#
Comments
Points
28.
7-201.11; Priority; A bottle of hand sanitizer was stored over food ingredients and service wrap and a can of WD-40 was stored over the prep table in the area near the walk-in...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Bottles relocated. Full points taken upon next repeat.
1.0
44.
4-903.11(A), (B) and (D); Core; A few of the metal containers were stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.0
47.
4-501.11; Core; Shelving around the facility, such as in the walk-in cooler, is rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
1.0
47.
4-205.10; Core; Haier chest freezer and Kenmore and Midea upright freezers in kitchen are not approved equipment...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace unapproved items with ANSI/NSF certified equipment.
0.0
55.
6-501.11; Core; Some pipes under sinks and in a reach-in cooler were fitted with plastic bottles and held together with duck tape. Back screen door was taped together to repair torn/damaged areas. A few of the faucets have slight leaks...Physical facilities shall be maintained in good repair.
1.0
55.
6-501.12; Core; The vents in the ceiling have dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 08/17/2023
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Food in a reach-in cooler going through a heavy defrost cycle measured up to 50F. Some of the food in the flip-top cooler measured up to 44F due to the lack of AC and the top being open for lunch...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product was relocated to cool while the reach-in returned to normal operating temperature. Flip-top lid kept closed when not in use.
1.5
28.
7-201.11; Priority; A bottle of hand sanitizer was stored over food ingredients in the storage near the walk-in. Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Bottle relocated.
1.0
47.
4-501.11; Core; Shelving around the facility is rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.5
47.
4-205.10; Core; Haier chest freezer and Kenmore and Midea upright freezers in kitchen are not approved equipment. A Dewalt drill and extension are being used to mix batter...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace unapproved items with ANSI/NSF certified equipment.
0.0
47.
4-502.11(A) and (C); Core; Metal pans are dented along the edges and plastic containers (like bus tubs) are cracked...Utensils shall be maintained in good repair or discarded/replaced.
0.0
55.
6-501.11; Core; Some pipes under sinks and a reach-in cooler were fitted with plastic bottles and held together with duck tape. Back screen door was taped together to repair torn/damaged areas. A few of the faucets have slight leaks...Physical facilities shall be maintained in good repair.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 04/18/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A few steel pans that were stored as clean still had dried debris in them...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
28.
7-201.11; Priority; A bottle of hand sanitizer was stored over food ingredients in the storage near the walk-in. Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Bottle relocated.
0.0
41.
3-304.14; Core; The chlorine solution holding wiping cloths barely measured 10 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines)...CDI: Concentration increased to 50 ppm.
0.5
47.
4-205.10; Core; Haier chest freezer and Kenmore and Midea upright freezers in kitchen are not approved equipment...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace unapproved items with ANSI/NSF certified equipment.
0.5
47.
4-501.11; Core; Several wire shelves were rusty and corroded...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.0
49.
4-601.11(B) and (C); Core; The shelf holding the single-service trays at the end of the line had light grease buildup. The shelves above the 3 comp sink were slightly soiled...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
55.
6-501.12; Core; Floor underneath the cooking equipment on the hot line was soiled with grease/debris buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; The faucets and handles of the prep and 3 comp sinks had slight leaks. Physical facilities shall be maintained in good repair. Repair any damaged items.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 11/17/2022
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation - A tub of clean up kit items was available, but no written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing example of procedures.
0.0
15.
3-302.11; Priority - In freezer, sheet pans of crab rangoon were stored directly on top of unpackaged covered raw chicken, and raw chicken was stored above crab rangoon...Foods in storage shall be stored according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
16.
4-601.11 (A); Priority Foundation - A few utensils and pans being stored as clean were soiled...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Raw shell eggs were at 58F on kitchen cart (not being used or prepared)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating eggs.
0.0
23.
3-501.17; Priority Foundation - Many bags of ready-to-eat (RTE) TCS* foods in freezers (cooked pork, cooked egg rolls, crab rangoon, etc.) had no dates...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing preparation dates on foods.
1.5
28.
7-102.11; Priority Foundation - Container of wiping cloth sanitizer and small bottle of pink soap were not labeled with their contents...Working containers of sanitizers and cleaners shall be identified with common name of material inside...CDI by labeling containers.
0.0
33.
3-501.15; Priority Foundation - Many large pieces of cook pork were cooling in container on table with 6-8 inch food depth (no active cooling taking place)...TCS* foods shall be cooled by placing in shallow pans (2-4 inch food depth), separating food into smaller portions, using rapid cooling equipment (walk-in cooler or freezer) and/or loose covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - A few containers of dry foods and bottle of wine were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Chlorine concentration in bucket of wiping cloth sanitizer was less than 50 ppm...In-use moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by mixing correct cloth chlorine sanitizer.
0.5
42.
3-302.15; Core - Raw broccoli was cut immediately after removing from box it came in...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut...Instruct workers to wash fruits and vegetables before cutting them.
0.5
47.
4-205.10; Core - Haier chest freezer and Kenmore and Midea upright freezers in kitchen are not approved equipment...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified...Replace unapproved items with ANSI/NSF certified equipment.
0.0
47.
4-101.19; Core - Cardboard was lining a few shelves...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelving. Consider using durable, nonabsorbent vinyl liners instead.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and corroded...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.0
47.
4-502.11(A) and (C); Core - Some plastic food containers and metal bowls/pans were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves. Walk-in cooler exterior door, sides/edges and handle were soiled. Haier chest freezer had torn plastic with duck tape on lid (not easy to clean)...Equipment nonfood contact surfaces shall be maintained clean...Increase equipment cleaning frequency. Remove plastic and tape from chest freezer lid.
0.5
53.
6-501.18; Core - Employees' bathroom toilet was very soiled...Plumbing fixtures such as toilets shall be maintained clean...Increase toilet cleaning frequency.
0.5
55.
6-501.11; Core - Hot water on left faucet of 3-comp sink was leaking from faucet arm, and a few other sinks had leaks from/near faucet knobs. Mop sink/can wash vacuum breaker was leaking. Several kitchen ceiling light fixtures were burned out or not properly illuminating. Some caulk in corners of vent hoods was damaged or peeling. Some pipes under sinks were fitted with plastic bottles and held together with duck tape. Back screen door was taped together to repair torn/damaged areas...Physical facilities shall be maintained in good repair...Replace burned out light fixtures, replace caulk where needed, and replace bottles on ends of pipes with proper pipe material. Replace any damaged or leaking pipes, repair leaking faucets, and replace screen on back door.
0.5
55.
6-501.12; Core - Observed soiled flooring and walls under/behind equipment and in walk-in cooler. A few ceiling light shields, ceiling vent grates and bathroom door/door frame were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: After opening up cans of food, remove food from the cans and put into other covered containers...Keep personal equipment such as domestic rice cooker at home...>>>Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 04/01/2022
Score: 94
#
Comments
Points
15.
3-302.11; Priority; In prep cooler, liquid egg was stored directly above mushrooms. In walk-in cooler, raw chicken was stored above raw steak. Food shall be stored according to final cook temperature. CDI- Foods were rearranged.
3.0
16.
4-601.11 (A); Priority Foundation; A couple metal pans were stored as clean with sticker residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Metal containers were placed at the 3-comp sink to be properly cleaned and sanitized.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food in walk-in cooler measured 44-45F. Potentially hazardous food shall be cold held at 41F or below. CDI- PIC called repair service company. Food some food was transfered to other units.
1.5
39.
3-307.11; Core; At the prep line, metal bowl was stored on top of exposed food (bottom of bowl touching food). Food shall be protected from any source of contamination. Do not store metal bowls on top of exposed food.
0.0
41.
3-304.14; Core; One wet cloth was stored on prep table. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm for chlorine). Keep wet cloths in sanitizer buckets.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 10/15/2021
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
15.
3-302.11; Core; Containers of cooked chicken in reach-in cooler were uncovered and food was exposed. Food shall be protected from contamination by storing them in covered containers, packages or wrappings. CDI- Lids were placed on containers. Remember to cover food, unless it is actively cooling.
0.0
15.
3-302.11; Priority; Repeat: In chest freezer, ribs were stored directly above bags of dumplings that were repackaged and portioned in facility. Also, at prep line, raw shrimp was stored behind veggies, giving the option to contaminate exposed vegetables when handling raw product. Food shall be stored according to final cook temperature. CDI- Foods were rearranged.
3.0
22.
3-501.16 (A)(2) and (B); Priority; A couple of TCS foods measured above 41F, but below 45F (see temperature log above). Potentially hazardous food shall be cold held at 41F or below. CDI- Food was moved to the colder part of the unit. Facility has improved since last inspection about their cold holding food.
1.5
28.
7-201.11; Priority; At chemical rack, bottles of bleach were stored directly above garlic powder and pepper. Toxic materials shall be stored away from food and clean equipment to prevent contamination. CDI- Condiments were removed from that area.
1.0
28.
7-102.11; Priority Foundation; One chemical spray bottle was not labeled. Working containers used for storing toxic materials shall be clearly identified with the common name of the material. CDI- Bottle was labeled.
0.0
39.
3-305.11; Core; A box with bottles of oil was stored on floor. Food shall be protected from contamination by storing them at least 6 inches above the floor. Keep food off the floor. /0pts
0.0
45.
4-903.11(A) and (C); Core; Various boxes of single-use items were stored on the floor. Single-service articles shall be stored at least 6 inches above the floor. Rearrange the dry storage area for single-use items not to be on the floor.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 07/12/2021
Score: 93.5
#
Comments
Points
General Comments
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email. Follow-Up: 07/16/2021
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 05/22/2020
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 11/21/2019
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 04/22/2019
Score: 96
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 12/27/2018
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Marion Wearing * Mobile 919.618.8964/E-mail Marion.Wearing@Wakegov.com
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 07/30/2018
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 05/07/2018
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 02/22/2018
Score: 90.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 03/02/2018
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 10/06/2017
Score: 93
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 07/21/2017
Score: 96.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 8320 Litchford RD SUITE 160 RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 04/07/2017
Score: 93.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 04/17/2017
