Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/16/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; Manager CFPM certification expired in April 2024. 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. Renew your certification.
1.0
16.
4-601.11 (A); Priority Foundation; Stack of pans stored as clean on dish storage rack with debris buildup. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for additional cleaning during inspection.
0.0
38.
6-501.111; Core; Live baby roach observed next to prep sink drain. The PREMISES shall be maintained free of insects, rodents, and other pests. Include pest control measures including more thorough cleaning of floors and equipment.
0.0
47.
4-501.11; Core; Both door seals on the tall 2-door reach-in unit are hanging loose, not seated. The low cold-hold unit door seal is also not seated properly. In the walk-in cooler the wire rack is rusted. Caulking aroud the handwashing sink is pulling apart and soiled. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the rusted rack and have the door seals repaired/replaced so installed properly and functional. Recaulk around the handwashing sink so smooth and cleanable. [REPEAT]
1.0
49.
4-601.11(B) and (C); Core; Residue accumulation along sides of cook equipment, low shelves, and on clean dish storage rack. Heavy residue accumulation along low drainage pipes under food prep sink. 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
51.
5-205.15; Core; Floor drain under food-prep sink is holding water, not draining. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair/unclog the drain.
0.0
54.
5-501.116; Core; In shared space trash area, residue accumulation along tops and sides of grease receptacles, pooled oil in retention area around the receptacles, and oily residue accumulation on the ground around the receptacles. Increase cleaning frequency to this area, using dry cleaning methods (kitty litter, flat shovel, paint scraper, paper towels) so not washing oily water into storm drains.
0.0
55.
6-501.12; Core; Residue accumulation along floors under and around equipment. Residue accumulation around and in floor drain to food-prep sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/15/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In the tall cold-hold unit, raw chicken at 44F and pimento cheese in large, thick plastic, container holding at 46F. Observed door seal to this unit is damaged. When asked, PIC stated these items moved from walk-in cooler and transferred to large containers earlier today, and a lot of in/out of that tall unit this morning. Shrimp in low CH unit measured at 56F, while other items ok (chicken at 40F). PIC stated shrimp was thawed using the sink water method this morning. When thawing foods, move to cold-hold unit once reaches 41F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Have this unit serviced to reduce temperature. Use larger walk-in cooler and shallow metal pans to cool prepared and handled foods. Off-temperature foods moved to shallow metal pans and to the walk-in cooler for stronger cooling. [REPEAT]
1.5
47.
4-501.11; Core; Door seal on the tall reach-in unit is torn, hanging loose, and with temperature control issues observed in this unit. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Have unit serviced and door seal replaced. [REPEAT]
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/10/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) 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 to provide better coverage.
1.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Grits hot holding on grill at 118F. Overall, Hot-holding is improving. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Grits voluntarily discarded by PIC during inspection. Likely water in lower pan not high enough to maintain good temperature in the upper pan. Additional water added to lower pan. [REPEAT]
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In the tall cold-hold unit, raw chicken at 42.2F and pans of greens at 41.9F and 42.1F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- PIC educated on requirement, and advised to have this unit serviced to reduce temperature. [REPEAT]
0.0
28.
7-201.11; Priority; Bottles of sanitizer hanging on clean dish storage rack. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Sanitizers moved during inspection. Recommend adding small low rack under food prep sink to use for chemical storage.
1.0
36.
4-204-112; Core; Low cold-hold unit is lacking an air temperature thermometer. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
47.
4-501.11; Core; In shared space ladies restroom, one stall is out of order, and another stall is lacking a toilet paper dispenser. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Contact facility manager to have restroom repaired and missing toilet paper dispenser replaced. [REPEAT]
0.5
49.
4-601.11(B) and (C); Core; In low hot-hold unit, black char and residue accumulation. In shared space dish room, large floor fan with heavy dust/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 these areas. [REPEAT]
0.0
53.
5-501.17; Core; In shared space ladies restroom, several receptacles lacking cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles to these spaces. Recommend sturdier metal receptacles since the plastic ones do not appear to hold up sufficiently at this location. Spoke with Facility Manager, he stated metal receptacles are currently on order. [REPEAT]
0.0
54.
5-501.116; Core; In shared space trash area, residue accumulation along tops and sides of grease receptacles, pooled oil in retention area around the receptacles, and oily residue accumulation on the ground around the receptacles. Increase cleaning frequency to this area, clean thoroughly, and maintain clean. Remove the excess oil/residue accumulation. [R-REPEAT]
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/29/2023
Score: 90.5
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp stored over cooked waffles in low cold-hold unit. 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, and in order of final cook temperature. CDI- raw shrimp moved during inspection. [R-REPEAT]
1.5
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Unsalted butter sitting out on counter at 103F. Fried chicken sitting out (not on TPHC) at 91F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off-temperature foods voluntarily discarded by PIC during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In tall reach-in cold-hold unit, grits at 45F, mac-n-cheese at 48F, and raw chicken at 45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- off-temperature TCS foods voluntarily discarded by PIC during inspection.
1.5
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer bottle, measured at 500ppm quat. POISONOUS OR TOXIC MATERIALS shall be Used according to: LAW, Food Code, and Manufacturer use directions included in labeling. CDI- Sanitizer returned to dish area to be remade.
0.0
37.
3-302.12; Core; Labeling missing on several spices with dark blue rough-edged duct tape on containers. 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. Use smooth labels designed for this purpose. [R-REPEAT]
1.0
38.
6-501.111; Core; Live baby roach observed in this space. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
38.
6-501.112; Core; Multiple dead roaches observed in the outside entrance dry storage area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Clean this area.
0.0
39.
3-305.11; Core; Open containers of food stored under wire shelving in cold-hold units. 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. Cover stored foods. Add covers to these items. [R-REPEAT]
1.0
44.
4-903.11(A), (B) and (D); Core; Some dishes stored as clean are stacked wet. A stack of large pans on wire shelving stored uncovered and food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Large pans covered. Wet-stacked pans returned for re-cleaning.
0.5
47.
4-501.11; Core; Wire rack in walk-in cooler is rusting [R-REPEAT]. In the low cold-hold unit, the wire shelves are starting to rust on the ends. A few lights are out over the cook area. In dish room the side vent panels of the ice machines are missing. In common area ladies restroom, one stall is out of order. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the rusting racks. Replace the rusted rack and light bulbs. Contact facility manager to have ice machine missing panels replaced and restroom repaired.
0.5
49.
4-601.11(B) and (C); Core; Storage wire racks and cold-hold unit shelves with dust/residue accumulation [R-REPEAT]. In dish room, large floor fan with dust/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 these areas.
0.0
53.
5-501.17; Core; In common area ladies restroom, several receptacles lacking cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles to these spaces. Recommend sturdier metal receptacles since the plastic ones do not appear to hold up sufficiently at this location.
0.0
53.
6-501.18; Core; In common area mens restroom, leftmost urinal still has residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and maintain clean.
0.5
54.
5-501.116; Core; In common use trash area, residue accumulation along tops and sides of grease receptacles, pooled oil in retention area around the receptacles, and oily residue accumulation on the ground around the receptacles. Increase cleaning frequency to this area and maintain clean. Remove the excess oil/residue accumulation. [R-REPEAT]
0.5
54.
5-501.16; Core; In dish room, trash can missing at rear handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at this location.
0.0
55.
6-501.12; Core; In dish room, dust accumulation along wall next to ice machines that are missing the side filter covers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
55.
6-501.11; Core; Floor tile damage under the cook equipment. In the common area dish room, floor tile damage in spots towards the back, and metal floor ring not fully fastened down with screw missing. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.
0.0
General Comments
Lighting appears too low in the mens restroom. Maintain lighting (brightness) in restrooms to at least 20 foot candles. A lighting check has been requested.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/22/2023
Score: 92
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
15.
3-302.11; Priority; Raw shrimp stored over uncovered cooked waffles in short cold-hold unit. 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- raw shrimp moved during inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Containers stored as clean with stickers remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for cleaning. [REPEAT]
1.5
23.
3-501.17; Priority Foundation; Date-Marking lacking on container of cooked greens cooked and frozen 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. [REPEAT]
1.5
28.
7-201.11; Priority; Spray bottles of sanitizer stored above food storage. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Sanitizer moved to low shelf during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle 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. [REPEAT]
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Pulled pork sitting out on counter cooling, measured at 119F, in the temperature danger zone. PIC states this product was pulled from hot-holding about one to 1-1/2 hours ago. Lareg, Thick plastic, tightly covered, bins of chicken in reach-in cooler trying to cool. For cooked TCS foods, Use cooling log or start active cooling methods (ex.- walk-in cooler on shallow metal pans) once product reaches 135F, to ensure product cools 135F to 70F within 2 hours. CDI- Products moved to metal pans and placed in freezer or walk-in cooler spaces.
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. Add labeling to these items.
0.0
38.
6-501.111; Core; Live flies observed in cook and single-service storage areas with front door of facility being left propped open. The PREMISES shall be maintained free of insects, rodents, and other pests. To reduce entrance of pests, ask facility manager to add signage to front door to keep door closed.
0.0
39.
3-305.11; Core; Open containers of food stored under wire shelving in cold-hold units. 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. Cover stored foods. Add covers to these items.
1.0
45.
4-903.11(A) and (C); Core;Several stacks of unwrapped uncovered single-service containers stored food-side 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. CDI- Containers inverted food-side down during inspection.
0.5
47.
4-501.11; Core; Wire rack in walk-in cooler is rusting. Door seals in short and tall cold-hold units not properly seated. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the rusting rack. Repair/replace the door seals.
0.5
49.
4-601.11(B) and (C); Core; Storage wire racks with dust/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 these areas.
0.0
54.
5-501.110; Core; Shared grease receptacle lid left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain trash/oil receptacle lids closed.
0.0
54.
5-501.116; Core; Shared oil receptacles and surrounding area with grease/residue accumulation. 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 areas.
0.0
General Comments
At start of inspection, noticed Grade Card not posted. Keep grade card posted where placed by REHS. If grade card found missing again a misdemeanor violation will be issued.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/20/2022
Score: 90
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violations documented during inspection. Demonstration of knowledge includes having CFPM certification, no priority violations and answering questions properly. Maintain facility to avoid major violations/health concerns.
1.0
8.
2-301.14; Priority; Food employee observed handling raw chicken with gloved hands but did not wash hands after removal of the gloves before handling RTE foods. Hands shall be washed when switching between working with raw food and working with RTE foods. CDI- EHS educated food employee on importance of handwashing.
2.0
16.
4-601.11 (A); Priority Foundation; A few dishes stored as clean on the storage rack had food residue present. Tape and sticker residue present on cleaned dishes. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were retuned to dish room to be washed.
1.5
21.
3-501.16(A)(1) ; Priority; A few containers of mac-n-cheese in the hot box was holding around 127-130F. TCS (Time/Temperature Control for Safety) foods that are being held hot shall be maintained at 135F or above. CDI- food items were reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pickled onions, shrimp hushpuppy mix, and bbq were all above 41F (see temperature chart). 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.
1.5
23.
3-501.17; Priority Foundation; Collards, shrimp hushpuppy mix, bbq and pimento cheese all found without a date. 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- all food items were dated. **In the future if any food items are found without a date they will be immediately discarded.**
1.5
28.
7-102.11; Priority Foundation; Bottles of sanitizer were found sitting on the prep surface 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- bottles were labeled.
1.0
40.
2-402.11; Core; Food employees observed without beard restraints. 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, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
44.
4-901.11; Core; Wet stacking of clean dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
49.
4-602.13; Core; The shelving inside of the coolers have food residue and splash present and are in need of cleaning. The shelving next to the fryer and the shelf used for the storage of clean dishes have residue accumulation and are in need of cleaning. The sides of the cooking equipment has 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.
0.0
56.
6-305.11; Core; Employee cellphone was plugged up and sitting on the prep surface during food service. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/30/2021
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; Black residue forming in the top of the ice machine in the dish room. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; A few dishes stored as clean on the storage rack had food residue present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were retuned to dish room to be washed.
1.5
21.
3-501.16(A)(1) ; Priority; Melted butter sitting on the counter top was 93F. TCS (Time/Temperature Control for Safety) foods that are being held hot shall be maintained at 135F or above. CDI- butter was placed back on the grill top and TPHC was discussed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Heavy cream in the flip top cooler, shredded cheese in the prep cooler and pork cooked yesterday in the reach-in cooler were all above 41F (see temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- heavy cream was moved to the bottom of the prep cooler, shredded cheese was moved to the reach-in cooler and the pork was voluntarily discarded.
1.5
44.
4-901.11; Core; Wet stacking of clean dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining
0.0
49.
4-602.13; Core; The shelving inside of the coolers have food residue and splash present and are in need of cleaning. The shelving next to the fryer and the shelf used for the storage of clean dishes have residue accumulation and are in need of cleaning. The utility fan in the kitchen is heavily coated with dust and is in need of cleaning. 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: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/10/2018
Score: 97.5
#
Comments
Points
General Comments
Label the spice containers. Talk with the facility about the grease bin. There is grease on the ground. It might would have been better if it was on a smooth concrete slab that could be easily cleaned. Use absorbent material, then sweep it up etc.
