Location: 411 W Morgan ST Ste. K1 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/09/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All TCS foods in the low glass-door unit with torn door seal cold-holding above 41F, measured at 45-46F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Temperature reduced to unit during inspection. [REPEAT]
1.5
38.
6-501.111; Core; In shared space dry storage annex observed live large roach and a few live flying pests. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. Recommend air curtain at entrance to the dry storage annex to help keep flying pests out.
0.0
47.
4-501.11; Core; Low glass-door cold-hold unit door seal is badly torn and temperatures issues observed in this unit. In shared space ladies restroom, one stall is out-of-order. The shared space walk-in cooler door self-seal mechanism is not working. 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. Request that the Facility Manager finish repairs in restroom, and repair the walk-in cooler door mechanism. Replace the torn gasket on your low unit. [REPEAT]
Location: 411 W Morgan ST Ste. K1 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/21/2024
Score: 99
#
Comments
Points
16.
4-602.11; Core; Shared space ice machines both with microbial growth accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of these items and clean thoroughly. Ensure all ice removed before cleaning.
0.0
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer bucket, measured at 600ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code,
and Manufacturers use directions included in labeling. CDI- Concentration adjusted down and retested during inspection.
1.0
47.
4-501.11; Core; In shared space ladies restroom, one stall is out-of-order with heavily damaged door, entire door knob section missing. The shared space walk-in cooler door self-seal mechanism is not working. In the shared space walk-in cooler, wire storage rack for this vendor is starting to rust. 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. Request that the Facility Manager replace the damaged restroom door, and repair the walk-in cooler door mechanism. Start looking into replacement options for the storage rack. [REPEAT]
0.0
General Comments
For the cooked eggs, recommend using a small digital timer to use as reminder (try 10 minutes) to check temperatures during the cooling process. Once temperature reaches 135F, start active cooling methods.
Location: 411 W Morgan ST Ste. K1 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/09/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; In the top section of prep unit, sausage at 45F and shell eggs at 45-54F, with cooked eggs cooling at 136F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Sausage, cooked eggs, and shell eggs not exceeding 45F moved to lower section of unit. Shell eggs exceeding 45F voluntarily discarded by PIC during inspection.
1.5
33.
3-501.15; Priority Foundation; Cooling Methods: Raw Shell eggs piled high in pan and stored in top section of prep unit. Cooked eggs placed in top section of prep unit to cool, throwing off temperatures of everything else. The top section of a prep unit is for maintaining already cold temperatures, it is not good for cooling. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. For cooling cooked foods, use bottom section of the prep unit, or if possible the walk-in cooler would be even better. For shell eggs, do not fill higher than the fill line notch of the pan, and use separate individual lid for this item, to improve cold-holding.
0.5
47.
4-501.11; Core; In shared space ladies restroom, one stall still has out-of-order signage, and another stall is still missing the toilet paper dispenser. EQUIPMENT shall be maintained in a state of repair and condition. Request that the Facility Manager replace the missing toilet paper dispenser, and finish repairs to the out-of-order stall.
0.0
53.
5-501.17; Core; In shared space ladies restroom, several stalls lacking covers on the receptacles for ladies items. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Replace the plastic with sturdier covered receptacles, more appropriate for a heavy use area, to these spaces. [REPEAT]
Location: 411 W Morgan ST Ste. K1 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/24/2023
Score: 98
#
Comments
Points
1.
2-101.11; Priority Foundation; No designated Person In Charge. The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Always have a designated person in charge, that is a Certified Food Protection Manager.
0.0
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. [REPEAT]
1.0
28.
7-102.11; Priority Foundation; Labeling missing on bucket 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.
0.0
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.
1.0
53.
5-501.17; Core; Several stalls in shared ladies restroom lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles to these spaces.
0.0
54.
5-501.115; Core; Grease residue accumulation around grease receptacles in outside shared trash enclosure. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the grease accumulation and maintain area clean.
0.0
General Comments
Grade card obstructed at start of inspection. Make sure to keep grade card visible to the public.
Location: 411 W Morgan ST Ste. K1 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/13/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; The PIC does not a have certified food protection manager certification. 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.
1.0
55.
6-201.11; Core; [Repeat] The floors in the dish room are missing tiles in some places. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Find a better solution to the ongoing floor issues.
Location: 411 W Morgan ST Ste. K1 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/25/2022
Score: 99
#
Comments
Points
48.
4-501.14; Core; The inside of both dish machines have heavy lime buildup and are in need of cleaning. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: before use and throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function.
0.5
49.
4-602.13; Core; The prep sinks in the dish room have black residue accumulation and food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-201.11; Core; The floors in the dish room are missing tiles in some places. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Find a better solution to the ongoing floor issues.
Location: 411 W Morgan ST Ste. K1 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/24/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; The employee health policy was not made available during the time of inspection. 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. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. CDI- new forms emailed to PIC.
1.0
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure available. 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- guidance material provided.
0.0
41.
3-304.14; Core; The chlorine sanitizer on the counter top was 10ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration between 50-100ppm.
0.5
47.
4-501.11; Core; Torn gasket on the prep cooler. Equipment shall be maintained in a state of good repair.
0.0
55.
6-201.11; Core; The floors in the dish room are missing tiles in some places. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Find a better solution to the ongoing floor issues.
0.0
56.
6-303.11; Core; The lights in the downstairs storage area do not work. At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning.
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 signature required due to COVID 19 precautions**
Location: 411 W Morgan ST Ste. K1 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/04/2019
Score: 98
#
Comments
Points
General Comments
Inspection lead by Jackson Hooton
*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.
Facility has 210 days after permit was issued to provide an ANSI approved food safety certification.
