Location: 2950 E MILLBROOK RD RALEIGH, NC 27604-2816 Facility Type: Food Stand Inspection Date: 09/05/2024
Score: 98
#
Comments
Points
15.
3-302.11; Priority; A large bag of cooked pork skins were observed being stored in the same bin as raw pork belly in the prep room. Raw pork and raw beef were being stored on top of containers of lard in the walk-in cooler as well. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: cooked ready-to-eat foods and so that cross contamination of one type with another is prevented. CDI- large bag of pork skins were removed and placed into another bag and all other raw food items rearranged acorrding to final cook temp. Education was given on storage of ready-to-eat foods that are not use as an ingredient or apart of the preparation process in the meat department.
1.5
35.
3-501.13 ; Priority Foundation; Raw pork stomach lining was observed sitting in stagnant water of 87F and an internal food temperature of 73F. According to the PIC the pork has been thawing in the 3-compartment sink for about an hour. TCS (Time/Temperature for Safety) foods shall be thawed under refrigeration that maintains the food at 41F or less; or completely submerged under running water at a water temperature of 70F or below; For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under 3-401.11(A) or (B) to be above 41F, for more than 4 hours. CDI- pork removed from stagnant water and placed into the walk-in cooler to rapidly cool.
0.5
55.
6-501.12; Core; Ice buildup present on the floors surrounding the entryway of the walk-in freezer. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 2950 E MILLBROOK RD RALEIGH, NC 27604-2816 Facility Type: Food Stand Inspection Date: 04/26/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Packages of ground beef in the open fridge display was holding between 45-46F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41F or less. CDI- ground beef was taken back to the walk-in cooler to rapidly cool.
1.5
General Comments
Note: Several dead tilapia fish (5-6) observed in the aquarium tanks holding other live fish. Please monitor these tanks more frequently and dispose of any dead fish as soon as possible. *dead fish were removed and voluntarily discarded by PIC.*
Location: 2950 E MILLBROOK RD RALEIGH, NC 27604-2816 Facility Type: Food Stand Inspection Date: 12/06/2022
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving in seafood walk-in cooler. Non food contact surfaces shall maintained clean. Increase cleaning on this surface.
0.0
55.
6-501.12; Core; Observed dusty ceiling vents in meat prep area. Physical facilities shall be maintained clean. Increase cleaning frequency in these area.
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
Location: 2950 E MILLBROOK RD RALEIGH, NC 27604-2816 Facility Type: Food Stand Inspection Date: 09/01/2022
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer of less than 200 ppm in seafood prep area. They shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. CDI-by making new batch of quat sanitizer for wipes.
0.0
55.
6-501.12; Core; Observed dusty ceiling vents in meat and seafood walk-in coolers and soiled meat market walk-in cooler floors. Physical facilities shall be maintained clean. Increase cleaning frequency in these area.
Location: 2950 E MILLBROOK RD RALEIGH, NC 27604-2816 Facility Type: Food Stand Inspection Date: 03/14/2022
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-by emailing written clean up plan to manager at end of inspection. NOTE: Make sure to have written clean up plan available to show for future inspections.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving and bottom of push cart in meat walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning on these surfaces.
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
Location: 2950 E MILLBROOK RD RALEIGH, NC 27604-2816 Facility Type: Food Stand Inspection Date: 11/01/2021
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have employee health policy which includes the addition of Nontyphoidal Salmonella as pathogen. 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. No points deducted and updated employee health policy was provided to manager during inspection.
0.0
5.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment shall have written procedures for employee 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. No points deducted and written clean up plan was provided to manager.
0.0
47.
4-101.19; Core; Observed cardboard used as liner on shelving in walk-in cooler. Non food contact surfaces exposed to splash, spillage or other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material. Consider using nonabsorbent vinyl liners instead
0.5
49.
4-601.11(B) and (C); Core; Observed food residue on wrap station in meat market area. Non food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning on wrap station.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents in both walk-in coolers and soiled meat market walk-in cooler floors. Physical facilities shall be maintained clean. Increase cleaning frequency in these area.
0.5
General Comments
Inspector:Nikia Lawrence Phone:984-233-0358 Email:Nikia.Lawrence@wakegov.com ***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: 2950 E MILLBROOK RD RALEIGH, NC 27604-2816 Facility Type: Food Stand Inspection Date: 11/02/2020
Score: 96.5
#
Comments
Points
General Comments
Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
Location: 2950 E MILLBROOK RD RALEIGH, NC 27604-2816 Facility Type: Food Stand Inspection Date: 09/17/2020
Score: 95
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
