Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 09/09/2024
Score: 92
#
Comments
Points
8.
2-301.14; Priority; Food employees observed handling packages of raw meat and raw shelled eggs without handwashing before handling raw produce or performing other tasks. Hands shall be washed when switching between working with raw food and working with ready-to-eat food. CDI- education given and employee hands were washed and produce washed as well.
2.0
15.
3-302.11; Priority; Raw shelled eggs were observed being stored above ready-to-eat tofu and raw ginger. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from ready-to-eat foods. CDI- foods rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed sliced pork, head cheese and pork liver pate in flip top prep unit with temperatures above 41F (see temperature chart above). TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI- food items were moved to the walk-in cooler to cool down.
1.5
28.
7-204.11 ; Priority; [Repeat] Observed chlorine sanitizer in spray bottle with concentration below 50ppm. Chlorine sanitizer concentration shall be 50-200ppm. CDI-Sanitizer was made to appropriate concentration.
1.0
45.
4-903.11(A) and (C); Core; [Repeat] Observed some styrofoam trays stored food portion up. Single service and single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep styrofoam trays food portion down to prevent contamination.
0.5
47.
4-101.19; Core; Cardboard observed lining the prep table and used as a work surface for preparing cake batter. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Remove cardboard.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled shelving in walk-in cooler, fan vents in walk-in freezer and self service cooler vent slight debris. 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 or debris.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 04/09/2024
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed sliced ham/ ham pate in flip top prep unit with temperatures above 41F (see temperature chart above). Ambient air temperature of prep unit is 50F. TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or less. Verification required: EC will return by Thursday April 11, 2024 to verify TCS foods in flip top prep unit maintaining 41F or below.
1.5
28.
7-204.11 ; Priority; Observed chlorine sanitizer in spray bottle with concentration below 50ppm. Chlorine sanitizer concentration shall be 50-200ppm. CDI-Sanitizer was made to appropriate concentration.
0.0
44.
4-901.11; Core; Observed clean bus tubs stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.0
45.
4-903.11(A) and (C); Core; Observed some styrofoam trays stored food portion up. Single service and single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep styrofoam trays food portion down to prevent contamination.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler, fan vents in walk-in freezer and self service cooler vent slight debris. 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 or debris.
1.0
55.
6-501.12; Core; Observed soiled flooring throughout. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning of floors.
1.0
55.
6-501.11; Core; Observed cracked/damaged floors throughout. Physical facilities shall be maintained in good repair. Repair damaged tiles to make the floor smooth.
0.0
General Comments
Verification required: EC will return by Thursday April 11, 2024 to verify TCS foods in flip top prep unit maintaining 41F or below. Follow-Up: 04/11/2024
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 11/13/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed a box of tripe on three compartment sink with temperature of 50F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Food was moved to walk-in cooler.
1.5
39.
3-305.11; Core; Observed a container of cut vegetables and container of fish stored directly on the floor in walk-in coolers. Food shall be protected from contamination by storing at least 6 inches above the floor. Keep foods elevated.
0.0
45.
4-903.11(A) and (C); Core; Observed a few styrofoam trays stored food portion up. Single service and single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep styrofoam trays food portion down to prevent contamination.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces in the facility, such as the wrap machine, the shelving/walls/fans in the walk-in coolers, and the self-service coolers, are soiled with food debris or residue. 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 or debris.
1.0
55.
6-501.12; Core; Observed soiled flooring throughout. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning of floors.
0.5
55.
6-501.11; Core; Observed cracked/damaged floors throughout. Physical facilities shall be maintained in good repair. Repair damaged tiling to make the floor smooth.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 06/29/2023
Score: 98.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Various surfaces in the facility, such as the wrap machine, the shelving/walls/fans in the walk-in coolers, and the self-service coolers, are soiled with food debris or residue. 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 or debris.
1.0
55.
6-501.12; Core; Observed soiled flooring throughout and in walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning of floors.
0.0
55.
6-501.11; Core; Some of the floor tiling near the freezer is damaged. There is a pit in the floor of the vegetable walk-in cooler. Physical facilities shall be maintained in good repair. Repair damaged tiling to make the floor smooth.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/27/2023
Score: 97.5
#
Comments
Points
8.
2-301.15; Priority Foundation; Employee began rinsing their hands in the prep sink. Employees shall clean their hands in a handwashing sink and not in a sink used for food prep or a service sink used for waste. CDI: Education and proper washing observed.
0.0
10.
5-205.11; Priority Foundation; A mop and bucket were sitting directly in front of the handwashing sink near the ice machine and making access difficult. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Items relocated.
1.0
49.
4-601.11(B) and (C); Core; Various surfaces in the facility, such as the wrap machine, the shelving/walls/fans in the walk-in coolers, and the self-service coolers, are soiled with food debris or residue. 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 or debris.
1.0
55.
6-501.11; Core; Some of the floor tiling near the freezer is damaged. There is a pit in the floor of the vegetable walk-in cooler. Physical facilities shall be maintained in good repair. Repair damaged tiling to make the floor smooth.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/09/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cuts of raw pork in the self-service cooler measured above 41F. Some of the ham product in the flip-top cooler measured between 41-44F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Raw products were recently placed in the self-service cooler and are rotated out every hour according to the PIC. Items were sent back to the walk-in and PIC told that TCS foods must constantly be maintained at a safe temp.
1.5
43.
3-304.12; Core; The ice scoop was sitting in a container of water and slight residue buildup. Utensils shall be held in a clean, protected location if used on non-TCS foods. CDI: Container and scoop were placed in the 3 comp sink to clean/sanitize.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces in the facility, such as the wrap machine, the shelving in the walk-in coolers, and the self-service coolers, are soiled with food debris or residue. 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 or debris.
1.0
55.
6-501.11; Core; Some of the floor tiling near the freezer is damaged. Physical facilities shall be maintained in good repair. Repair this tiling or make the floor smooth.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/02/2022
Score: 97
#
Comments
Points
16.
4-602.11; Core; The guard of the ice machine had a slight buildup of residue. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these items more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; A pair of tongs for self-service near the iced fish & shrimp had residue on the inside of the handle. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Tongs were sent back to be washed.
1.5
28.
7-201.11; Priority; A bottle of hand sanitizer for customer use was leaning against the plastic barrier directly in front of frozen packaged fish for self-service. Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Fish was relocated.
0.0
39.
3-305.11; Core; Four barrels of cold pickling carrots and radish were being stored on the floor underneath a prep sink drainboard. A box was stored on the floor of the freezer. 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.
1.0
49.
4-601.11(B) and (C); Core; Various surfaces in the facility, such as the wrap machine, the shelving in the walk-in cooler, the grab n go coolers, and underneath the lid and cutting board of the flip-top cooler, are soiled with food debris or residue. 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 or debris.
0.5
55.
6-501.11; Core; Some of the floor tiling near the freezer is damaged. Physical facilities shall be maintained in good repair. Repair this tiling or make the floor smooth.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 11/17/2021
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
16.
4-501.114; Priority; A nearly empty spray bottle of bleach labeled as sanitizer measured slightly above 200 ppm. A chlorine solution shall have a concentration indicated by EPA guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Solution was diluted.
0.0
47.
4-501.11; Core; The flip-top sandwich prep unit has malfunctioned but is not in use. The owners are already in the process of replacing it. Equipment shall be kept in a state of good condition and repair.
0.0
49.
4-601.11(B) and (C); Core; Shelving in the meat walk-in cooler, the gaskets of all walk-in units, the ceiling and racks in the produce walk-in cooler are 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 or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/31/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 12/10/2019
Score: 96
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 10/02/2019
Score: 96
#
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.\*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/11/2019
Score: 95.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: When food is removed from boxes, do not put other food inside them (today, observed packaged pork in fish box)...*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: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 11/19/2018
Score: 95
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/31/2018
Score: 96
#
Comments
Points
General Comments
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...*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: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/01/2018
Score: 96
#
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...In house cut tofu must be properly labeled with name of distributor, place of preparation, address, list of ingredients.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 11/21/2017
Score: 95
#
Comments
Points
General Comments
DISCUSSION: Throughout the store, wooden pallets used to elevate grocery boxes and other items above the floor have large accumulation of soil and debris under pallets. It is difficult to clean the floor under wooden pallets. Consider obtaining dunnage racks or shelving that can be used to elevate very heavy items above the floor (at least 6 inches above the floor)...OBSERVATIONS ABOUT OUTSIDE STAIRWAY IN BACK OF ESTABLISHMENT: The steps and hand rail are extremely rusty with the hand rail already broken off and many rust holes in steps. This stairway may not hold up for much longer and could be very hazardous. Discuss this problem with landlord to arrange replacement.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/11/2017
Score: 96
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: Upon entering store, observed worker putting cilantro on top of sandwich in front area and then put sandwich into small oven. Absolutely no food preparation can take place in front area by cash registers which has not been approved for food preparation. No handsink, no approved ceiling areas, no approved equipment, etc. is available for food preparation.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 05/01/2017
Score: 95
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification follow-up visit to be made on May 11, 2017 to evaluate completion of Item #49 on this report. Follow-Up: 05/11/2017
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 02/21/2017
Score: 96.5
#
Comments
Points
General Comments
NOTE: Observed worker chewing gum while working with food in market. Food workers must not chew gum while working with food and clean food equipment and utensils...*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 09/21/2015
Score: 94
#
Comments
Points
General Comments
Facility is having a hard time properly holding foods at 45 degrees below. Will verify that these units have been serviced when a visit is made for the installation of a thermometer. Ensure that thermometers are being used to check the temperatures of the food.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 11/07/2014
Score: 96.5
#
Comments
Points
General Comments
There is a toilet room with a sink that is being used for a rest room and a storage room. It can not be both. You need to decide if you want it to be a bath room or a storage room. If you want it to be a toilet room remove all the grocery store items such as the boxes of salad spinners, etc. If you want to use that space as a storage room the toilet should be removed and the drain opening sealed so sewer odor does not enter the building. A test plug could be used to seal the opening if needed.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/28/2013
Score: 96
#
Comments
Points
General Comments
Reminder: Hands must be washed only at hand sink, not in food prep sink nor dishwash sink. Front area has rolling refrigerated unit, toaster oven, absorbent ceiling, and no hand sink. No food is to be prepared by employees in this area. Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019. To take Serv Safe test only, visit: http://www.wakegov.com/food/healthinspections/servsafe/Pages/default.aspx. Help us prioritize food safety signs for your kitchen: http://www.surveymonkey.com/s/wakefoodsignage. Follow-Up: 04/07/2013
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/27/2012
Score: 93.5
#
Comments
Points
2.
Found an employee beverage with a lid sitting on a prep table. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved to a bottom shelf away from food.
0.0
10.
Found large amounts of food sitting on the floor in the walk-in cooler and walk-in freezer. Observed an employee cleaning a prep sink with bleach while a box of cilantro was sitting right next to the bleach on the drainboard. Food must be stored and prepared in a manner to avoid contamination. CDI - cilantro was moved to another area. Food was moved off the ground.
1.5
11.
Found prep sinks to have build-up in the corners. Employees did not sanitize the prep sinks after cleaning. Food contact surfaces must be kept clean and be properly sanitized (wash, rinse, sanitize, air-dry). CDI - prep sinks were cleaned. I showed the employees how to use the sanitizer and the manager explained it to the employees in their language.
1.5
17.
Found a few packages of food to be slightly out of temperature in the front of the self-service cooler. Found baluts to be stored out of temperature in the back storage room. Owner stated that the baluts are not to be refrigerated. Baluts are considered a potentially hazardous food and are required to be kept under temperature control. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - Foods were moved to the back of the self-service cooler. Manager has asked to contact distributor to find out proper holding procedures for the baluts. Will make a critical violation follow-up visit on Monday, August 6, 2012 to make sure the manager provides documentation that the baluts are not potentially hazardous.
2.0
29.
Observed employee preparing food without proper hair restraint. Must wear a hat, hair net, or wrap around visor.
0.0
35.
Found single-use containers for tofu being washed and re-used for food storage. Must use an approved, multi-use, food grade container. Single-use containers are not made to be washed and re-used.
0.0
36.
Found long white coolers that fish are stored in to be in bad repair. Found ice machine drainpipe to be leaking. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
45.
Need to clean the floors in the storage rooms. Found a few floor tiles to be damaged.
0.5
47.
Found food and single-service items stored on palates in the storage hallway which makes the floors difficult to clean. Elevate these items 12 inches above the floor using approved shelving.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 08/06/2012
Link to changes in NC Food Sanitation Rules: http://www.wakegov.com/food/professionals/posters/default.htm
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 12/01/2011
Score: 94.5
#
Comments
Points
3.
Observed an employee start to wash her hands at the 3 compartment sink. She then stopped herself and moved to the handwashing sink. Proper handwashing must occur at a handwashing sink with tempered water, soap, and paper towels. CDI - employee corrected herself.
0.0
10.
Found raw pork and beef stored above limes and watercress in the walk-in cooler. Found raw pork stored above raw beef and eggs in the walk-in cooler. Food must be stored according to final cook temperatures. There is a proper storage chart posted on the wall next to the cooler door. CDI - foods were rearranged.
1.5
11.
Found sanitizer that was mixed up to be less than 50 ppm. Chlorine sanitizer must have a concentration of 50-200 ppm. Be sure food scale is cleaned and sanitized in between different species of food. Food contact surfaces must be kept clean and be properly sanitized (wash, rinse, sanitize, air-dry). CDI - sanitizer was mixed with more bleach to reach the proper concentration range. Talked to the manager about cleaning and sanitizing the food scale.
1.5
17.
Facility receives large quantities of pork blood on Fridays that they sell to local restaurants. Found pork blood to be sitting out at 48 degrees F. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below.
0.0
36.
Found the walk-in cooler door to be damaged on the bottom interior side. Found long white coolers that fish are stored in to be in bad repair. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
43.
Paper towel dispenser is not working properly at the only handsink in the food preparation area to there is no way to dry hands in a sanitary manner. Lavatories must be clean, in good repair, and properly supplied.
1.0
45.
Need to clean the floors in the storage rooms.
0.5
47.
Found storage on the floor or close to the floor in the storage room and the chemical storage room. Elevate these items 12 inches above the floor using approved shelving. Found purses stored in a box with food service items. Personal items must be stored seperately from food service items.
0.5
48.
Provide an effective self-closing device for establishment`s rear door or an effective fly fan.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 05/03/2011
Score: 94.5
#
Comments
Points
10.
Found several containers of vegetables and a box of cilantro that was stored on the floor upon entering the facility. Employee was actually cutting vegetables while sitting on a stool on the floor into containers that were resting on the floor. Found several boxes of food stored under a leaking drainpipe in the walk-in freezer where ice was building up on the box. Found two boxes of food in the walk-in freezer and a bucket of food in the walk-in cooler stored on the floor. Food must be stored and prepared in a manner to avoid contamination. Found raw eggs stored above vegetables in the walk-in cooler. Food must be stored according to final cook temperature. Will make a critical violation follow-up visit on Thursday, May 12, 2011 to make sure these violations have been corrected. Need to fix the leaking drainpipe that is dripping on the boxes of food.
3.0
11.
Found no sanitizer that was readily mixed up. Chlorine sanitizer being used must have a concentration of 50-200 ppm. CDI - mixed up some properly concentrated sanitizer.
0.0
17.
Found food to be slightly out of temperature in the self-service cooler towards the front. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - foods were moved to the back of the cooler where temperatures were colder.
0.0
28.
Found several live flies in the market area. Be sure to take adequate measures to eliminate flies in your facility.
1.0
35.
Found carrots being stored in an old lotus root container. Single-use items must not be reused for food storage. They are not designed to be washed and reused.
0.0
36.
Found drainpipe in the walk-in freezer to be leaking where ice is building up. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Need to clean the following soiled surfaces: heat wrapper; and the fish scales.
0.5
45.
Need to clean the floors in the walk-in cooler, walk-in freezer, and the storage room. Clean the ceiling in the walk-in cooler. Floors, walls, and the ceiling must be clean and in good repair.
0.0
46.
No light is available in the small chemical storage room. Provide at least 10 ft-candles of light in this room.
0.5
47.
Found long white coolers and other bulk food container on floor. Elevate these items 6 to 12 inches above the floor using approved shelving.
0.0
48.
Provide an effective self-closing device for establishment`s rear door or an effective fly fan.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 05/12/2011
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/15/2010
Score: 93
#
Comments
Points
5.
At beginning of inspection, found long white cooler on floor in front of handwashing sink, blocking access to this sink. Do not store any items in front of this sink so that it is always accessible for handwashing.
1.5
10.
Found several boxes of food in walk-in freezer that were on the floor and were not stored according to final cooking temperature (for example, raw pork was stored above raw seafood/fish, etc.)...Store all foods according to final cooking temperatures. See food storage chart...Elevate all boxes of food 6 to 12 inches above the floor using approved shelving...Found raw shrimp (from box) stored on ice in open case where customers could contaminate them. This shrimp shall be covered with an approved sneeze guard that meets the standards of the National Sanitation Foundation (NSF) or shrimp shall be kept in the market area where market workers can provide shrimp at customers` request. (Not CDI - a follow-up visit will be made to check for completion of this item).
1.5
11.
Found several soiled knives and utensils hanging on magnetic strip. Clean and sanitize these items before storing them as clean on magnetic strip...Clean and sanitize the soiled blue ice scoop...Clean and sanitize the soiled cutting board stored on long white cooler (do not store cutting board on cooler)...Remember to always WASH, RINSE, SANITIZE and AIR DRY utensils, cutting boards, etc...Found many fly strips (with flies) stored above food preparation sinks and 3-compartment sink drainboards. Remove the fly strips from these areas food preparation and utensils washing areas...The concentration of chlorine sanitizer in spray bottle was less than 50 ppm chlorine. It shall be at least 50 ppm but should not exceed 200 ppm.
1.5
28.
Found many live flies in the market area. Rid the premises of these flies using methods approved for food service establishments...Found several hanging fly strips in meat market area. Do not hang these strips in market. If necessary, they may be hung in back storage hallway away from food storage areas.
1.0
36.
Found a cutting board with deep knife cuts. Re-surface or replace this board...Found rusty shelving in walk-in freezer. Replace rusting shelves and legs with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the soiled plastic wrap machine...Clean the soiled produce customer display areas.
0.5
43.
Remove the canned food from the employees` bathroom. Do not store any food, food equipment, or utensils in bathroom.
0.0
46.
No light is available in the small chemical storage room. Provide at least 10 ft-candles of light in this room.
0.5
47.
Found long white coolers and other bulk food container on floor. Elevate these items 6 to 12 inches above the floor using approved shelving.
0.0
48.
Provide an effective self-closing device for establishment`s rear door.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Follow-up visit will be made on Monday, July 19, 2010 to evaluate completion of Item #10 on this report. Follow-Up: 07/19/2010
Location: 3312 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/17/2010
Score: 93.5
#
Comments
Points
3.
Observed food worker begin to clean interior top of ice machine and did not wash hands until prompted to do so. Before starting any work in market, hands must be washed.
2.0
10.
Found many boxes of food in walk-in freezer that were on the floor and were not stored according to final cooking temperature (for example, raw chicken was stored above raw seafood/fish, etc.). Store all foods according to final cooking temperatures (see food storage chart given to manager). Elevate all boxes of food 6 to 12 inches above the floor using approved shelving. (Not CDI - a follow-up visit will be made to check for completion of this item)...Found condensation dripping from walk-in freezer condenser onto the top of food box. Do not store food under dripping condensation (until this can be repaired). In the meantime, put a pan under the drip to prevent contamination of box and food below. (CDI-Pan put under drip)
1.5
11.
Found a significant amount of mold growth and other staining on inside top of ice machine. Clean and sanitize this machine. (CDI-Machine was cleaned and sanitized)...Found several soiled knives and meat trays that were in storage. Clean and sanitize these items before storing them as clean...Clean and sanitize the soiled blue ice scoop. (CDI-These items were put in washing sink and/or cleaned and sanitized on site)...Remember to always WASH, RINSE, SANITIZE and AIR DRY utensils, cutting boards, etc.
1.5
34.
Do not store white cutting board on top of a soiled cooler.
0.0
36.
Found a cracked wooden cutting board. Discard this board and replace with an easily cleanable board as necessary...Found one white cutting board that had deep knife cuts. Re-surface this board or replace, if necessary...Discard cracked meat trays and replace as necessary...Found rusty shelving in walk-in freezer. Replace rusting shelves and legs with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Remove old stickers from exteriors of food containers.
0.5
40.
Clean the soiled undersides of 3-compartment sink (including rolled edges) and a few food preparation tables.
0.0
43.
Clean the soiled exterior of paper towel dispenser in public bathroom and the soiled door sides of other employees` bathroom...No paper towels were available in employees` bathroom. Maintain paper towels in this room at all times.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
A follow-up visit will be made on Wednesday, March 24, 2010 to evaluate completion of critical violation #10 on this report. Follow-Up: 03/24/2010
