Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/06/2024
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; There was a large container of rice that was being held at 123F. This potentially hazardous food must be held at 135F or above. CDI.. The food item was reheated to 165F.
1.5
48.
4-302.14; Priority Foundation; The test kit on hand expired on 3/2020. Provide a test kit with a color chart that has not expired. A return visit will be made to see if the item has been corrected.
0.5
56.
6-303.11; Core; Replace the blown light bulbs inside the kitchen near the three compartment sink. There must be at least (10 foot candles) of light (30 inches) above the floor in food storage areas.
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/14/2024
Score: 97
#
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
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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- Written procedures and educational material provided to PIC.
0.0
10.
6-301.14; Core; Both handwashing sinks are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
10.
5-202.12; Core; Hot water at front only reaches 99F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have from handwashing sink hot water adjusted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In prep unit, cream holding at 44F. In tall left-side cooler, large, thick plastic, tightly covered, containers of onion sauce holding cooked yesterday measured at 51-55F. Other TCS foods in this cooler at correct temperatures. In the tall middle cooler, large, thick plastic, tightly covered, containers of lamb curry cooked a couple days ago holding at 43.4-45F, and chicken curry cooked yesterday measured at 49-50F. Other TCS foods in this cooler at correct temperatures. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to freezer for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend using ice bath and cooling log for these cooked foods, to verify cooling to 41F and less, before placing in the tall reach-in units. Using a chill wand may also be helpful. Educational material provided to PIC. [REPEAT]
3.0
23.
3-501.17; Priority Foundation; Date-marking missing on one container of chicken cooked previous day, recently transferred from another container. 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 date added during inspection.
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/23/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In prep unit, tofu cubes, cream, chickpea curry, and noodles holding 42F-44F, as shown in above grid. In top section of prep unit, observed pan missing from one of the spaces to allow for storage of the tall cream, which may be contributing to some of the temperature issues. container Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature foods not exceeding 45F moved to larger tall unit for active cooling. Recommend having pans in all the spaces in the top section of prep unit, to prevent cold air from escaping, and storing tall creamer below.
1.5
43.
3-304.12; Core; Rice scoop stored in cooked rice with handle down in the rice. In spice bin, scoop stored in bin with handle down in the spice. 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 (every 4 hours or less when used with TCS foods). CDI- Scoops moved during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Dishes rearranged for air-drying. [REPEAT]
0.5
55.
6-501.12; Core; Ceiling vents with dust accumulation. In shared space enclosed dumpster area, floors and stairs with residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency these areas. [REPEAT]
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 08/22/2023
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Containers stored as clean with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned for additional cleaning.
1.5
38.
6-501.111; Core; In shared space enclosed dumpster area, several live flies over dumpster left open, and live roach near dumpsters on greasy floor. The PREMISES shall be maintained free of insects, rodents, and other pests. Request facility manager to increase pest control measures and maintain area clean. [REPEAT]
1.0
40.
2-402.11; Core; Food handler lacking hat or hair net. 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. CDI- Hair net added during inspection.
0.0
41.
3-304.14; Core; Damp cloths sitting out on food prep counter with no sanitizer bucket to return them to. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- Cloths returned to laundry during inspection. Recommend preparing a sanitizer bucket at start of shift to place cloths into between uses.
0.5
44.
4-903.11(A), (B) and (D); Core; Dishes stored as clean stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Dishes rearranged for air-drying.
0.5
49.
4-602.13; Core; Bottom of reach-in freezer has buildup of debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to this area.
0.0
53.
6-501.18; Core; Shared space mens restroom urinal with 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 clean more thoroughly.
0.0
54.
5-501.110; Core; Shared space enclosed trash room with oil receptacle and trash dumpster left open, with live flies and roach observed. In shared space open dumpster area, dumpster side doors 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 dumpster/receptacle lids closed. [REPEAT]
0.0
54.
5-501.114; Core; Shared space open dumpster area, trash dumpster missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Request facility manager have drain plug replaced.
0.0
54.
5-501.115; Core; Shared space enclosed dumpster area observed with oil residue along floors and down stairs, and loose litter on floor around dumpsters and more items under stairs. In shared space open dumpster area, loose litter items on ground around dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Request facility manager increase cleaning frequency to both dumpster areas and maintain clean.
0.5
55.
6-501.12; Core; Dust/residue accumulation around ceiling vent. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area.
0.0
General Comments
Recommend having main prep unit and middle tall cold-hold units serviced and temperature reduced to improved cold-holding and cooling. In shared restrooms, lighting appears to low in handwashing sink area in both ladies and mens restrooms. Maintain lighting to at least 20 foot candles intensity in restrooms. A lighting check has been requested to verify light intensity. Wake County staff will return to conduct lighting check of this space.
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/23/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; Certified Food Protection Manager not present at start of inspection. When asked, employees stated he was out shopping for supplies. Manager arrived later in middle of inspection. 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.
0.0
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.
1.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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- Written procedures and educational material provided to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Unsalted butter sitting out on counter at 86F. Unsalted butter is a TCS food. In prep unit, slaw and cooked chicken prepared previous days holding too warm at 51F and 43F. Unsalted butter is a TCS food. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Butter voluntarily discarded by PIC during inspection. Chicken moved to larger cold-hold unit for active cooling. Off-temperature slaw voluntarily discarded by PIC during inspection. Recommend using salted (non-TCS) butter for on-the-counter use. Recommend having unit serviced to ensure can maintain all foods at 41F and less, and use the larger units for any cooling needs.
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 Manufacturers use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- PIC diluted sanitizer and retested with test kit.
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Cooked cheese cubes placed in top section of prep unit to cool, measured at 51F. The top section of a prep unit is best at maintaining already cold temperatures, not ideal for cooling, and placing hot foods here can through off temperature of other items cold-holding. Other stored foods in unit found holding above 41F. In the tall cold-hold unit, very large, thick plastic, covered pans holding TCS foods prepared earlier today that are now cooling. Use shallow metal pans for faster cooling. CDI- Cheese moved to larger unit and large bins of warm prep foods divided into smaller pans for faster cooling.
0.5
37.
3-302.12; Core; Labeling missing on containers of oil and of water. Labeling on spices and dry goods very good today. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. CDI- Labeling added during inspection.
0.0
38.
6-501.111; Core; Live roach in shared enclosed trash dumpsters area. The PREMISES shall be maintained free of insects, rodents, and other pests. Request facility manager to increase pest control measures.
0.0
43.
3-304.12; Core; Tongs hung on low cookwear handle where can bush up against pants. 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- Tongs moved during inspection.
0.5
47.
4-205.10; Core; Cuisinart food processor in the kitchen labeled for Household Use Only. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the Cuisinart.
0.5
54.
5-501.110; Core; In enclosed shared dumpster area, lids to the oil receptacles 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 all lids closed.
0.0
55.
6-501.16; Core; Mop sitting in mop bucket, not hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. If kept at your kitchen, you may flop the mop head over the front of the bucket squeezer so loose to dry, and draining into the bucket.
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/24/2023
Score: 91.5
#
Comments
Points
8.
2-301.14; Priority; An employee was eating food and continued to handle food without washing his hands. Food service employees shall wash their hands after eating or drinking. CDI- REHS discussed when to wash hands with the PIC and then he washed his hands.
2.0
16.
4-601.11 (A); Priority Foundation; Several utensils, some metal food containers and a can opener deemed clean stored with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI-The above items were taken back to the dishwashing area to be washed, rinsed and sanitized.
1.5
28.
7-204.11 ; Priority; Sanitizer is above 400ppm of quaternary ammonium in the spray bottle. Sanitizer shall be mixed to tolerance criteria(200-400ppm for quaternary ammonium). This is a repeat item. CDI-Sanitizer solution was remixed to the correct concentration.
2.0
35.
3-501.13 ; Priority Foundation; Thawing chicken in standing water in the prep sink. Thaw chicken under cool running water to agitate and float off loose particles, thaw in a refrigeration unit or thaw in the microwave as part of the cooking process. CDI-The chicken was placed under cool running water once REHS spoke to PIC.
0.5
37.
3-302.12; Core; A few spice containers are not labeled. Label food or food ingredients 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. This is a repeat item.
1.0
39.
3-305.11; Core; Sauces and samosas are not covered in the 2 door upright freezer unit. Food shall be stored where it is not exposed to splash, dust or other contamination.
CDI-The above food was covered once REHS spoke to PIC.
1.0
45.
4-903.11(A) and (C); Core; Single service to go containers stored not inverted or in plastic sleeves. Store single service articles in a clean dry location. Store single service articles where it is not exposed to splash, dust or other contamination. This is a repeat item. CDI-REHS spoke to PIC and he inverted these containers.
0.5
49.
4-602.13; Core; The sides of the fryer, grill and microwave have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 08/12/2022
Score: 96
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Potato samosas are 120F and chicken masala is 107F in the prep area. Keep all TCS food at or above 135F when held hot. The above TCS food was reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Goat is 55F and chicken is 50F in the meat prep sink. Keep all TCS food at or below 41F when held cold. The above TCS food was placed in the upright refrigeration unit that is 41F and below.
1.5
28.
7-204.11 ; Priority; Sanitizer is above 400ppm of quaternary ammonium in the spray bottle. Sanitizer shall be mixed to tolerance criteria(200-400ppm for quaternary ammonium). Sanitizer solution was remixed to the correct concentration.
1.0
37.
3-302.12; Core; Two spice containers are not labeled. Label food or food ingredients ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
0.0
45.
4-903.11(A) and (C); Core; Single service containers stored not inverted or in plastic sleeves. Store single service articles in a clean dry location. Store single service articles where they are not exposed to splash, dust or other contamination.
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
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/26/2022
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal 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.- CDI, EHS provided the required documents for the PIC to keep on file.
0.0
23.
3-501.18; Priority; Facility had items that were marked with the date of 1/15/22 meaning the food was not discarded on the 7th day since today is 1/226/22.- Food shall be discarded if food is in appropriately marked with the date or day that exceeds a temperature and time combination (7 days).- CDI, items voluntarily discarded. PIC states that the items were frozen and removed from the freezer yesterday. If this is the case then you need two date marks. One being the date food is prepared/placed in the freezer, then the date it is removed from the freezer.
1.5
41.
3-304.14; Core; Observed multiple cloths on the counters.- Cloths in use for wiping counters and other equipment surfaces shall be held in between uses in a chemical sanitizer solution.- Please do not have cloths on counters, keep them in the sanitizer buckets.
0.5
47.
4-501.12; Core; The cutting boards are heavily scratched/scored.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please resurface or replace the cutting boards.
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.
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/10/2020
Score: 98.5
#
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.
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/19/2019
Score: 96.5
#
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.
Location: 500-123 E Davie ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 05/22/2019
Score: 99
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
