Location: 3401 Carl Sandburg Court RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 06/18/2024
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; There was a pan of tomato soup that was held 67F. This potentially hazardous food must be held hot at 135F or above. CDI.. The food was reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; There was some chicken legs out at 54F. There was some smoked sausage cold at 55F. These potentially hazardous foods must held cold at 41F. CDI... The food items were cooled down to 41F.
1.5
23.
3-501.17; Priority Foundation; There were some items in the reach-in cold hold unit that need to be date marked. Food items kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
1.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the reach-in cold hold units to remove the debris. Clean the storage shelves. Equipment shall be kept free of an accumulation of dust, dirt, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floors and walls near the sinks and food prep areas. Physical Facilities shall be cleaned as often as necessary to keep them clean.
Location: 3401 Carl Sandburg Court RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 10/19/2023
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; There was no handwashing soap at the only handwashing sink in the kitchen. Each handwashing sink must be provided with a supply of hand cleaning liquid, or powder soap. CDI.. Hand soap was placed at the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.0
23.
3-501.17; Priority Foundation; In the reach-in cold hold units that were some potentially hazardous foods that were not labeled. Some ready-to eat and potentially hazardous foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by date or preparation date. CDI.. The food items were properly date marked.
1.5
54.
5-501.113; Core; The dumpster doors and lids were left open. There was no employee that was taking out the trash. The dumpster doors and lids must stay closed when not in-use. CDI.. The dumpster doors were closed.
0.0
54.
5-501.114; Core; The drain plug was missing on the dumpster. Drains in receptacles and waste handling unit for Refuse, and recyclables must have drain plug in place.
0.0
55.
6-501.114; Core; There was several items outside the food stand that need to be removed from the premises. Remove the storage and the grill. Items that are unnecessary to the operation or maintenance of the establishment such as equipment .
Location: 3401 Carl Sandburg Court RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 03/15/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Butter was stored below raw meat in the reach-in cold hold units. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The butter was placed the raw meat.
0.0
16.
4-501.114; Priority; The sanitizer in kitchen was showing no measurable sign of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 100 parts per million.
1.5
28.
7-102.11; Priority Foundation; There was some spray bottles that were not labeled. Working containers used for storing toxic materials such as cleans and sanitizers taken from bulk suppliers must be clearly and individually identified with the common name of the item in the bottle. CDI.. The sanitizer bottles were labeled.
1.0
36.
4-302.12; Priority Foundation; There was no thermometer on hand at the start of the inspection. Food temperature measuring devices must be provided that can read temperatures that range from 0 to 220 F. The food measuring devices must be accurate. CDI.. The manager went out and got a thermometer before the end of the inspection.
Location: 3401 Carl Sandburg Court RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 04/25/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have a valid ServSafe or ANSI approved food certificate on hand at the time of the inspection. When food is being prepared, handled, displayed, or served, the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection. There was a valid certificate on hand but the person was not present at the time of the inspection.
1.0
5.
2-501.11; Priority Foundation; The manager on duty did not have a written procedure for the clean up of a vomiting and diarrheal event. CDI... A copy of the procedure was given to the manager on duty.
0.0
28.
7-207.11; Priority; There was two bottles of prescribed medications that were stored above the single service items. Medicines in the food establishment must be stored to prevent contamination of food, equipment, utensils, linens and single service items. CDI... The medicines were moved away from the single service items.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean the air drying shelves. The clean dishes were stored on dirty shelves. Clean dishes must be stored in a clean and dry location. Clean dishes must be stored in a manner to prevent contamination.
0.0
54.
5-502.11; Core; There were racks, chairs, and lots of storage on the outside of the building. Remove all storage at a frequency that will minimize the development of the objectionable odors and other conditions that attract or harbor insects and rodents.
1.0
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen. There must be at least (50 foot candles) at a surface where a food employee is working with food or where employee safety is a factor.
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: 3401 Carl Sandburg Court RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 07/02/2020
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.
Location: 3401 Carl Sandburg Court RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 03/18/2019
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: 3401 Carl Sandburg Court RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 08/01/2018
Score: 96
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
