Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/07/2024
Score: 95
#
Comments
Points
6.
2-401.11; Core; Employee beverage (screw-top lid) on middle food prep counter next to clean dish storage and above food storage. 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved to low shelf during inspection. [REPEAT]
0.5
10.
5-205.11; Priority Foundation; Rice bags stored in handwashing sink. 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- Bags moved to bin to be cleaned during inspection.
0.0
23.
3-501.18; Priority; Disposition: Several cooked/opened TCS foods lacking datemarking in tall cold-hold unit. When asked, PIC verified some the foods were prepared on previous days. 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
36.
4-203.11; Priority Foundation; Dialtop food probe thermometers with high dimple (so not appropriate for the thin foods served here). One of the three off calibration by 6 degrees. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Educated PIC on requirement. Calibrated the thermometer that needed it. Obtain a thin probe digital thermometer prior to your next sanitation inspection. [REPEAT]
0.5
37.
3-302.12; Core; Labeling missing on squeeze bottles and bins of powdered 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]
1.0
39.
3-307.11; Core; In prep unit, squeeze bottle of teriyaki sauce and bottle of orange juice stored in and in direct contact with broccoli. In lower shelf of storage in lower section of prep unit, container of shrimp stored without cover. FOOD shall be protected from contamination. Bottles moved during inspection. Add cover to the shrimp.
1.0
43.
3-304.12; Core; No-handle Single-service bowl left as scoop in bin of flour. 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); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Container removed during inspection.
0.0
54.
5-501.116; Core; In shared dumpster area, oil receptacles with oil/residue accumulation on units and on surrounding ground. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Work with facility management to have this area cleaned more frequency and thoroughly, using dry cleaning methods (kitty litter, scraper, paper towels), so oily water not washed into storm drains. [REPEAT]
0.0
55.
6-501.12; Core; Ceiling vents and surrounding ceiling tiles with dust/residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
0.5
55.
6-501.11; Core; Caulk around food prep sink has pulled away from wall and is deeply soiled. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk around the sink so smooth and cleanable.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/13/2024
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage (screw-top lid) on high shelf above active food prep counter. . 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved to low shelf during inspection.
0.5
16.
4-501.114; Priority; In dish room, one of two dish machines has sanitizer concentration too low, measured at 0ppm chlor. (vendor being inspected not doing dishes at the time of inspection). 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. CDI- Facility operator actively using dish machine notified and is working to correct the problem.
0.0
36.
4-203.11; Priority Foundation; Dialtop food probe thermometers with high dimple (so not appropriate for thin foods served here). A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Educated PIC on requirement. Obtain a thin probe digital thermometer prior to your next sanitation inspection.
0.0
37.
3-302.12; Core; Labeling missing on squeeze bottle of oil. 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.
0.0
38.
6-501.111; Core; Live baby roach on floor in food prep area. Several dead baby roaches also observed. PIC stated the cook applied some pest treatment in the kitchen area the previous day. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. Coordinate with facility management to have a professional pest service increase pest treatment frequency facility wide until problem under control. [REPEAT]
2.0
39.
3-305.11; Core; Large paper sack of panko crumbs stored under front corner of handwashing sink, where exposed to potential splash contamination. This vendor does not currently have additional dry storage space in outside dry storage room. 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. Move the panko to a protected location. [REPEAT]
1.0
49.
4-601.11(B) and (C); Core; Residue accumulation on walk-in cooler storage rack. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area. [REPEAT]
0.5
54.
5-501.116; Core; In shared dumpster area, oil receptacles with oil/residue accumulation on units and on surrounding ground. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Work with facility management to have this area cleaned more frequency and thoroughly.
0.0
55.
6-501.12; Core; Ceiling vents and surrounding ceiling tiles with dust/residue accumulation. Floors with grease/residue accumulation under and around equipment, and dead roaches on the floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/01/2023
Score: 94
#
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. Have additional staff with managerial control certified for better coverage. [REPEAT]
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Chicken nuggets cooke yesterday stored in large, thick plastic, tightly covered containers, in tall reach-in unit holding too warm at 44F. In walk-in cooler, ambient air temperature too warm at A/C fan at 42.3F, and stored raw chicken at 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. When asked facility manager stated they had problems with the walk-in cooler recently but it was fixed, and he stated would immediately have temperature of walk-in adjusted down. REHS to return later to verify that walk-in temperatures have reduced to required cold-holding. Make sure to use shallow metal pans for improved cooling after cooking chicken, and verify 41F and less before transferring to the large plastic tubs. [REPEAT]
3.0
38.
6-501.111; Core; Two live baby roaches observed in kitchen prep area. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
39.
3-305.11; Core; Large open bag of panko crumbs stored in front of and under handwashing sink. 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- Panko moved back to dry storage shelf during inspection.
0.0
47.
4-202.11; Priority Foundation; Food contact surfaces: Large cracked plastic pan in use for broccoli. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Pan voluntarily discarded during inspection.
0.5
49.
4-601.11(B) and (C); Core; Wire storage cart in prep area with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area.
0.0
53.
5-501.17; Core; Ladies restroom with several stalls lacking covered receptacles, or tops broken off. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles (small covered trash cans) to these spaces. Recommend stronger made (metal) receptacles for these spaces, as the plastic ones are not holding up in this facility. [REPEAT]
0.5
55.
6-501.12; Core; Ceiling vent and surrounding ceiling with dust accumulation. Observed overall improvement in this item today. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
0.0
56.
6-501.110; Core; Employee coat stored on dry goods rack. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI- Coat moved to front service storage shelf.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/24/2023
Score: 93
#
Comments
Points
1.
2-101.11; Priority Foundation; No one designated as In Charge. The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Ensure a person is always designated as in charge, and is Certified Food Protection Manager.
0.0
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. Have additional staff with managerial control certified for better coverage.
1.0
15.
3-302.11; Priority; Raw shell eggs stored over cooked pasta. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented in order of final cook temperature. CDI- Shell eggs moved during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Chicken wings overstacked in pans at prep unit with top portions holding above 41F, at 40-46F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Top off-temperature portions moved to another enclosed unit for active cooling. [REPEAT]
3.0
23.
3-501.17; Priority Foundation; Datemarking lacking on containers of Noodles and fried chicken prepared on previous days. 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
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. Add labeling to these items.
0.0
41.
3-304.14; Core; Damp cloths left out on counters. 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- Cloths returned to sanitizer during inspection. Recommend making fresh sanitizer buckets at start of each day, and maintained available. [REPEAT]
0.5
43.
3-304.12; Core; Several utensils stored in room-temperature water. 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, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as needed. CDI- Utensils replaced with clean/dry during inspection.
0.0
53.
5-501.17; Core; Ladies restroom with several stalls lacking covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles (small covered trash cans) to these spaces. [REPEAT]
0.5
54.
5-501.110; Core; Outside shared space Oil receptacles observed with lids left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep lids of trash cans and oil units closed. [REPEAT]
0.0
54.
5-501.116; Core; In dumpster area, oil receptacles with oil/residue accumulation on units and on surrounding ground. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to these items. [REPEAT]
0.5
55.
6-501.12; Core; Residue/debris accumulation along the vent covers above the cook area, and along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.0
55.
6-501.11; Core; One light missing above cook area. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing light.
0.0
General Comments
Dishes observed being cleaned in prep sink. PIC stated they are returned to dish room for full wash/rinse/sanitize.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/17/2023
Score: 95
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Dial-top food probe thermometers with a lot of sticky residue accumulation. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Clean your food probe thermometer after each use (Dish room has 3-comp sink for wash/rinse/sanitize). CDI- Thermometers returned for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Chicken wings and hot dogs overstacked in pans at prep unit with top portions holding above 41F, at 39-44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Top off-temperature portions moved to another enclosed unit for active cooling.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on container 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
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket at 10-25ppm chlorine. Damp cloth left out on counter. 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). Remake sanitizer to the correct concentration.
0.5
43.
3-304.12; Core; Tongs hung on low oven handle where can brush up against pants. Scoop in rice bin with handle down in the food. 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, protected location. CDI- Tongs and scoop moved during inspection.
0.0
45.
4-903.11(A) and (C); Core; Large open box of plastic wrap stored directly on the trash can for the handwashing sink, directly next to the handwashing sink. 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- Plastic wrap moved to storage shelf during inspection.
0.5
47.
4-501.11; Core; One bulb missing above the cook area. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the bulb.
0.0
47.
4-202.11; Priority Foundation; One cracked plastic lid in use. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged lid voluntarily discarded during inspection by the PIC.
0.0
48.
4-302.14; Priority Foundation; PIC unable to locate a sanitizer test kit for the sanitizer in use (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 chlorine test kit within 10 days and text picture of your obtained test kit to your REHS Joanne Rutkofske, 919-623-0459, for verification of the correction.
0.5
49.
4-601.11(B) and (C); Core; Sticky residue accumulation along hot-hold units, and cold-hold units doors/seals/handles/shelving. 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.
0.5
53.
5-501.17; Core; Ladies restroom with open wire backets instead of covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Replace the wire baskets in the stalls with covered receptacles (small covered trash cans).
0.0
54.
5-501.110; Core; In dumpster area, trash rollerbins observed with lids left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep lids of trash cans and oil unit closed.
0.0
54.
5-501.116; Core; Trash can and roller cart it sits on in kitchen with a lot of residue accumulation. In dumpster area, oil receptacle with oil/residue accumulation on unit and on ground. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to these items.
0.5
General Comments
VR-VERIFICATION REQUIRED. Obtain a chlorine test kit within 10 days and text picture of your obtained test kit to your REHS Joanne Rutkofske, 919-623-0459, for verification of the correction. Follow-Up: 05/27/2023
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/23/2023
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; [Repeat] A scrub pad was found in the handwashing sink in the cooking area. A rag was found in the front handwashing sink. Food debris and other cleaning supplies were found in the handwashing sink in the dish area. A handwashing sink may not be used for purposes other than handwashing. CDI- educated on handwashing usage only.
1.0
21.
3-501.16(A)(1) ; Priority; Melted butter sitting on the stove top was found holding at 86F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: at 135F or above. CDI- butter was reheated.
0.0
23.
3-501.17; Priority Foundation; Chicken wings, noodles, and fried chicken bites were found without a date mark indicating when it was made. 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- dates were added to the food.
1.5
28.
7-102.11; Priority Foundation; A spray bottle filled with purple liquid was found without a label. 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- bottle was labeled.
0.0
49.
4-602.13; Core; The shelving in the walk-in cooler has heavy residue accumulation present and is in need of cleaning. Some of the prep sinks have food debris and residue present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-201.11; Core; [Repeat] The floor tiles in the dish room area are missing and/or broken in several places. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair the floor.
1.0
55.
6-501.12; Core; The ceiling vents, tiles and lights are dusty and in need of cleaning in the dish area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/26/2022
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Food debris observed in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- educated on handwashing usage only.
0.0
16.
4-702.11; Priority; Food employee observed washing dishes in the 3-compartment sink without sanitizing. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDi- educated employee on how to properly wash dishes.
1.5
16.
4-501.114; Priority; The chemical sanitizing dish machine did tested at 0ppm of chlorine when ran a few times. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall have a chlorine concentration between 50-100ppm. CDI- chlorine sanitizer was changed and dish machine registered at 50ppm.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken sitting in a bowl on the countertop cooling for the last hour was holding at 64F. Chicken wings and broccoli in the flip top cooler were holding between 52-62F. Spring rolls (46F), raw shelled egg (43F) The ambient air temperature of this cooler was 51F. 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- chicken wings an broccoli was voluntarily discarded by PIC. Chicken sitting in the bowl was placed into the cooler to cool properly. All other food items were moved to other units of refrigeration to cool.
1.5
38.
6-501.111; Core; Several small roaches were found in and around the motors of one of the dish machines. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: Routinely inspecting incoming shipments of FOOD and supplies; Routinely inspecting the PREMISES for evidence of pests.
1.0
41.
3-304.14; Core; Wet wiping cloths held on the counter top. Cloths in use for wiping counters and other equipment surfaces shall be held between use in a chemical sanitizer.
0.0
49.
4-602.13; Core; The shelving in the walk-in cooler has heavy residue accumulation present and is in need of cleaning. The microwave has some food splatter present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-201.11; Core; The floor tiles in the dish room area are missing and/or broken in several places. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair the floor.
0.5
55.
6-501.12; Core; The ceiling vents, tiles and lights are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. The baseboards and walls throughout the dish room are in need of cleaning.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/12/2022
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; A scrub pad found in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- scrub pad removed
0.0
23.
3-501.17; Priority Foundation; Salsa, and plantains found without a date mark indicating when it was made. 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- dates were added to the food.
1.5
37.
3-302.12; Core; Several bottles of sauce did not have a label. A large container of flour was 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
55.
6-501.12; Core; The ceiling vents, tiles and lights are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/27/2021
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and 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. CDI- EHS provided guidance and written plan provided by the state.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings (58-60F) and marinara sauce (49F) were holding above 41F. TCS (time/temperature control for safety) foods that are being held cold shall be maintained at 41F or below. CDI- Chicken wings and marinara were moved to the walk-in cooler to cool properly.
1.5
33.
3-501.15; Priority Foundation; Chicken wings cooked a few hours ago (not exceeding 4 hours) in the flip top cooler were holding between 58-60F. Cooling shall be accomplished by placing food in shallow pans, using rapid cooling equipment or other effective methods. CDI- PIC moved chicken to walk-in cooler to cool down properly.
0.5
41.
3-304.14; Core; Wet wiping cloths held on the counter top. Cloths in use for wiping counters and other equipment surfaces shall be held between use in a chemical sanitizer.
0.5
47.
4-501.11; Core; Two of the prep sinks in the main kitchen area/dish room are missing knobs. Equipment shall be maintained in good repair.
0.5
55.
6-201.11; Core; The floor tiles in the dish room area are missing and/or broken in several places. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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
