Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/17/2024
Score: 94.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot-Holding: One container of green beans hot-holding in front service line in shallow pan at 124F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective. Recommend using plastic lids for TCS foods like this (non-saucy) to help retain heat.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Fried chicken overfilled in pan in top section of prep unit measured at 50-58F. PIC stated was moved from tall cooler unit about an hour ago and that made today. Tofu and noodles in top section of prep unit cold-holding at 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F, or still in cooling process, moved to stronger cooling units for active cooling. Ensure TCS foods are 41F and less before placing in top sections of prep units. Have the prep units serviced and temperature reduced.
1.5
23.
3-501.18; Priority; Disposition: In the front tall freezer, several bags of fried chicken lacking datemarking. 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). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on metal pan of sanitizer. 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.
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Fried Chicken overstacked in pan in top section of prep unit measured at 50-58F. Fried chicken in large thick plastic tub cooling in tall reach-in unit. Prepared raw chicken overstacked in large thick plastic tub sitting on counter. 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. CDI- Products moved to smaller metal pans in stronger units for active cooling. Recommend purchasing more shallow metal pans for cooling foods. [REPEAT]
1.0
36.
4-203.11; Priority Foundation; Dialtop food probe thermometer off temperature by 4-6 degrees. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Thermometer recalibrated during inspection. Recommend replacing the dial-top thermometer with a digital food probe thermometer. [REPEAT]
0.5
37.
3-302.12; Core; Labeling missing on spices 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. CDI- Labeling added during inspection.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer pan, measured at 10-25ppm chlorine. 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). CDI- sanitizer concentration adjusted during inspection.
0.0
56.
6-403.11; Core; Employee foods stored with restaurant foods in front low cold-hold unit and back tall unit. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep employee foods in separate and designated spaces. In tall unit recommend labeling one of the large plastic bins for -Employee Use Only- to use for employee storage of foods/beverages.
0.0
General Comments
Back door propped open at start of inspection. Make sure screens in place if doors/windows left open. No flying pest issues observed today and door closed by PIC. Remember to cover food stored under the wire shelving in cold-hold units.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/08/2024
Score: 98.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Cooling fried chicken pieces and chicken pieces in the prep refrigeration unit. Cool TCS food in rapid cooling equipment(upright refrigeration unit or freezer), cool in an ice bath, use ice as an ingredient, cool in thin portions( no more than 4 inches thick), cool loosely covered or uncovered. Ice was added to the chicken.
0.5
36.
4-502.11(B); Priority Foundation; Metal stem thermometer is reading 36F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. Another thermometer that reads 32F will be used instead.
0.5
47.
4-501.12; Core; The white cutting boards have deep scratches in them. Cutting surfaces shall be resurfaced or replaced when the have deep scratches or scores. One of the cutting boards was voluntarily discarded.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 11/29/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Tofu is 43F is stored above the food in the make line of the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The tofu was moved to a lower section of the prep refrigeration unit.
1.5
33.
3-501.15; Priority; Fried chicken is being cooled slowly on the speed rack. Cool TCS food rapidly in refrigeration or freezer units once the food reaches 135F. Use ice bath, ice as ingredient or use other effective means. The chicken was placed in the upright refrigeration unit.
1.0
47.
4-501.11; Core; Blown lights in the back prep room and dishwashing area. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/01/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Fried chicken is 43-57F in the make line of the grill prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The chicken was placed in the upright freezer.
1.5
33.
3-501.15; Priority Foundation; Cooling fried chicken on a speed rack in the prep area slowly. Cool TCS food in rapid cooling equipment(upright refrigeration unit or freezer), use ice as ingredient or use other effective means. The fried chicken was reheated to above 165F. Once the chicken reached 135F it was placed in the upright refrigeration unit.
0.5
36.
4-302.12; Priority Foundation; Metal stem thermometer battery is dead. Provide a working thermometer that reads from 0-220F that works. A follow-up will be conducted by REHS by September 11th.
0.5
41.
3-304.14; Core; Sanitizer is less than 50ppm of chlorine in the wiping cloth buckets. Sanitizer shall be mixed to the manufacturer's specified concentration(50-200ppm for chlorine). The sanitizer was remixed to the correct concentration.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 05/02/2023
Score: 95
#
Comments
Points
15.
3-302.11; Core; Multiple foods uncovered in refrigeration. Store food in covered containers or wrappings to protect it from contamination. Plastic wrap added.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Two containers of General Tso's chicken and a container of cooked broccoli holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods to be moved and cooled down by placing in other methods of refrigeration. Keep flip top cooler lids closed as much as possible to maintain 41 F or less.
3.0
23.
3-501.17; Priority Foundation; General Tso's and sweet & sour chicken prepared yesterday observed with no date mark. TCS (Time/Temperature Control for Safety) foods shall be dated on their preparation date, and they shall be held for 7 days maximum. CDI - Dates added.
1.5
28.
7-102.11; Priority Foundation; Container of sanitizer unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name. CDI - Container labeled.
0.0
33.
3-501.15; Priority Foundation; Multiple foods prepared within the past two hours (still engaged in the cooling process) cooling in large portions and in prep coolers. Foods observed cooling improperly today include cooked noodles, white meat chicken, and pepper chicken. Cooling shall begin once cooked foods reach 135 F or less. When cooling, use small/thin portions, rapid cooling equipment (tall reach in cooler/reach in freezer), and loosely cover. CDI - Foods moved to the tall reach in cooler/freezer. Foods cooled within safety parameters (135-70 F within 2 hours; 70-41 F within 4 hours, for a total of 6 hours to cool). Refer to temperature chart above for cooling rate(s).
0.5
40.
2-402.11; Core; Employee engaged in food preparation not wearing a hair restraint. 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, linens, and single-use articles.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 12/05/2022
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Raw shelled eggs being stored over raw ready-to-eat vegetables. Food shall be protected from cross contamination by separating raw animal foods away from other raw ready-to-eat foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Fried chicken wings cooked an hour ago in the flip top cooler were 56F. Fried chicken bites were also holding around 45F as well. TCS foods that are being held cold shall be maintained at 41F or below. CDI- food items were rapidly cooled.
1.5
43.
3-304.12; Core; Utensils being stored in water at 68F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F.
0.0
49.
4-602.13; Core; The handles of the reach in coolers are sticky to the touch. The shelving in all of the prep coolers have some residue accumulation and are in need of cleaning. Non food-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
56.
6-305.11; Core; Employee cellphone found stored on the prep surface. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 08/08/2022
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; Procedures for the clean up of vomit and diarrheal events are not available. 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. CDI- guidance material provided.
0.0
16.
4-601.11 (A); Priority Foundation; All of the dishes being stored as clean in the back were sticky to the touch. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- all dishes were placed into the 3-compartment sink to be washed.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken and broccoli that was sitting out at room temperature an hour prior to my arrival was holding around 48-59F in the prep coolers. Lo Mein sauce was found holding at 44F in the prep cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- food items were cooled down by placing into other methods of refrigeration.
1.5
23.
3-501.17; Priority Foundation; Two containers of Lo Mein sauce and two large containers of fried chicken made on Saturday were found being stored without a date mark. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- food items were dated.
1.5
37.
3-302.12; Core; Quite a few dry storage bins with, rice, cornstarch, spices, etc. were found without a label. 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.
0.0
49.
4-602.13; Core; The sides of the fryers have heavy grease buildup present and are in need of cleaning. The shelving in all of the prep coolers have some residue accumulation and are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/06/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
5.
2-501.11; Priority Foundation; NO vomit an diarrhea clean up procedure available. 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. CDI- guidance materials provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken in the flip top cooler was holding ta 45F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- chicken was moved to the bottom prep cooler to cool properly.
0.0
49.
4-602.13; Core; Handles and sides of equipment had sticky residue and food residue present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 **NO signature required due to COVID 19 precautions**
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 08/31/2020
Score: 99
#
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: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 04/02/2019
Score: 97
#
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..... Facility no longer uses TPHC for their rice, they just keep it hot.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 11/29/2018
Score: 98
#
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. Inspection led by: Rena Nicole Bailey
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/13/2018
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. Follow-Up: 07/20/2018
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 10/30/2017
Score: 96.5
#
Comments
Points
General Comments
Notice: Effective January 01, 2019 the NC Food Code Rule # 3-501.16 (A)(b) (ii) will go into effect and require all equipment to be upgraded or replaced to maintain cold food storage temperatures of 41 degrees F. or less. Please plan accordingly. Follow-Up: 11/09/2017
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 05/09/2017
Score: 97
#
Comments
Points
General Comments
Notice: Effective January 01, 2019 the NC Food Code Rule # 3-501.16 (A)(b) (ii) will go into effect and require all equipment to be upgraded or replaced to maintain cold food storage temperatures of 41 degrees F. or less. Please plan accordingly.
Location: 442 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/29/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Sanitizer was less than 50ppm in a spray bottle. Use 50-200ppm of chlorine. The sheet pans are stored greasy and gray tubs stored greasy. Corrected during inspection.
1.5
17.
The open refrigeration case veggie sushi roll is 51F, shrimp sushi roll is 51F. The sushi rolls were moved out of this unit. The temperature was 42F by the end of the inspection. The cooked chicken on the top of the make line refrigeration unit is 59F, the cooked shrimp is 50F, mixed cut vegetables are 57F. This unit was turned down but was still reading 60F by the end of the inspection. All of the potentially hazardous food was moved into the 2 door refrigeration units that are 45F or below. Repair unit if needed. Critical violation followup will be conducted.
2.0
26.
The sugar and rice is stored in container with a sheet pan on top. Store in a container with a tight fitting lid.
0.5
34.
Pans and plastic food grade tubs stacked wet. Air dry before stacking or cross stack. Use the clean side of the drain board to dry due to limited space.
0.5
36.
Worn yellow and blue cutting boards. Replace or replane.
0.5
49.
Documentation of approved training - 2 point credit awarded.
