Location: 437 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/21/2024
Score: 97
#
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. Newly permitted facility- You have 210 days from date of issuance of permit (6/17/2024) to have managers obtain certification.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in top section of prep line overstacked in pan, not fully down in the cold section below fill line of pan, holding above 41F as shown in above grid. Several TCS foods prepared just an hour ago now cooling are tightly wrapped, which slows cooling. Prepare TCS foods the day before or earlier in the day so they have time to cool to 41F and less before placing in top section of prep unit, to then maintain safe temperature. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to tall reach-in cooler for active cooling, or if for immediate use are used within 4 days from day of preparation. TCS foods exceeding 45F voluntarily discarded by PIC during inspection.
1.5
37.
3-302.12; Core; Labeling missing on spices, squeeze bottles, and bins 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
39.
3-305.11; Core; Boxes of food observed stored on the floor in the walk-in freezer (no deliveries today). 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. Move these food items up off the floor.
1.0
40.
2-303.11; Core; Food employees observed wearing large watches while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
0.0
45.
4-903.11(A) and (C); Core; Stacks of unwrapped single-service cups stored at the front counter with drinking surfaces exposed to potential customer touch and sneeze. 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 containers in their original plastic sleeve pulled up to drinking surface of top cup, or fix cup holder to keep cups down in the protected space.
0.5
54.
5-501.16; Core; No trash can available at front 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 handwashing station.
