Location: 4421 Six Forks RD Suite 116 A RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/01/2024
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Raw eggs were found being held above cooked items in the walk-in cooler. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked potatoes were found holding hot at 123F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Potatoes were reheated as needed.
1.5
23.
3-501.18; Priority; One bag of cooked noodles were dated from 2/22. After being cooked or prepared, ready to eat potentially hazardous foods shall be discarded within a 7 day period. CDI- Noodles were discarded by PIC.
0.0
41.
3-304.14; Core; Wet wiping cloth was found being stored on a prep surface. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
0.5
49.
4-601.11(B) and (C); Core; Shelving above handwashing sink had dust residue buildup. Non food contact surfaces shall be kept free or soil residue and other debris.
0.0
56.
6-501.110; Core; Employee cellphone was found being stored on a cutting board. Employees shall use designated spaces or lockers for personal items such as electronics.
Location: 4421 Six Forks RD Suite 116 A RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/02/2023
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Tuna and salmon were found being held at 45F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was placed in deep pans to be cooled down inside of the cooler.
1.5
24.
3-501.19; Priority Foundation; Eggs were being held on time as a public health control with no time stamp on them. If potentially hazardous foods are being held on TPHC, the food shall be marked with the time it was removed from temperature control to indicate when a 4 hour period will elapse and the food must be discarded. CDI- Eggs were marked with the time.
1.5
33.
3-501.15; Priority Foundation; Cooked vegetables were found cooling inside of a container with a tightly fitted lid. Potentially hazardous foods being cooled shall be cooled in containers with loose/no covering to facilitate cool air flow. CDI- Lid was partially removed.
0.0
44.
4-903.11(A), (B) and (D); Core; Forks were found being stored in containers with their food/mouth portions facing upward. Utensils and equipment shall be stored inverted or covert to protect them from potential contamination.
0.0
49.
4-601.11(B) and (C); Core; walk in cooler fan has dust/residue buildup and needs to be cleaned. Non food contact surfaces shall be kept free or soil residue and other debris.
0.5
General Comments
unable to record EHS signature- Jackson Hooton REHS #2802
Location: 4421 Six Forks RD Suite 116 A RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/13/2023
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Cooked potatoes were found holding as low as 98F on the hot holding line. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Potatoes were reheated to 165F.
1.5
39.
3-305.11; Core; Shell eggs were found being stored on the floor. Food shall be stored at least 6 inches above the floor in order to prevent potential contamination.
1.0
47.
4-501.11; Core; Walk-in cooler condenser and prep bottom cooler are both leaking. Equipment shall be maintained in a state of good repair. Address issues to avoid potential contamination of food.
0.5
49.
4-601.11(B) and (C); Core; Clean containers were found with sticker residue on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
0.0
55.
6-501.12; Core; Wall around the 3 compartment sink has residue buildup and needs to be cleaned. Physical facilities shall be cleaned as frequently as necessary to keep them clean.
0.5
56.
6-501.110; Core; Employee cell phone was being stored on a food preparation surface between two prep sinks. Employees shall use designated spaces or lockers for personal items such as electronics.
Location: 4421 Six Forks RD Suite 116 A RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/01/2022
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chicken and roasted veggies measured 126-128F. TCS foods shall be hot held at 135F or above. CDI- Foods were reheated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). TCS foods shall be cold held at 41F or below. CDI- Unit was adjusted to a cooler setting. Food measured at 45F or below.
1.5
35.
3-501.13; Core; Tuna was being thawed out in Reduced oxygen packaging. Label on package instruct to remove food from packaging when thawing it. Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing it. Remove fish from ROP environment before thawing them out.
0.5
56.
6-403.11; Core; Employee drink was found on clean rack, next to clean equipment. Employees shall eat and drink away from food and clean equipment to prevent contamination. CDI- Drink was removed from that area.
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: 4421 Six Forks RD Suite 116 A RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/28/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No one at the time of inspection was a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is a part of an accredited program. Ensure the Person in charge who is present is a certified food protection manager.
1.0
22.
3-501.16 (A)(2) and (B); Priority; A container of raw shell eggs being stored at room temperature near grill with internal temperature of 67F. Employee states that these eggs are returned to the walk-in cooler at the end of the night. Time/temperature control for safety food shall be maintained at 41F or less. CDI-Eggs voluntarily discarded during inspection.
1.5
23.
3-501.18; Priority; One container of Kimchi in walk-in cooler with a prep date of 3/16. A food shall be discarded if it is appropriately marked with a date or day that exceeds the temperature and time combination of being held at 41F for up to 7 days. CDI- Kimchi voluntarily discarded during inspection. Ensure TCS foods are not being held past 7 days.
1.5
39.
3-305.11; Core; One box of eggs being stored directly on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches above the floor. Keep food at least 6 inches above the floor.
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 *No recipient signature due to COVID-19 precautions. *Food allergen poster given to facility.
Location: 4421 Six Forks RD Suite 116 A RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/02/2021
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is a part of an accredited program.- Please make sure the Person in charge who is present is a certified food protection manager.
1.0
5.
2-501.11; Priority Foundation; Facility does not have procedures for vomiting and diarrhea events.- 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. - EHS gave employees the form through email to hold on file.
0.0
41.
3-304.14; Core; Observed one bucket of sanitizer being stored on the floor.- Containers of chemical sanitizing solutions which wet wiping cloths are held between uses shall be stored off the floor.- CDI, bucket was moved to a shelf.
0.0
49.
4-602.13; Core; There is buildup of soil/debris on the hoods and sides of cooking equipment.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
0.5
55.
6-501.12; Core; Some cleaning is needed beside/behind/underneath of equipment.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors throughout
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-----------PIC cannot sign due to COVID-19 concerns
