Location: 2201 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/28/2023
Score: 99.5
#
Comments
Points
36.
4-502.11(B); Priority Foundation; Metal stem thermometer is reading 36F in ice water. Calibrate metal stem thermometer that reads from 0-220F to 32F in ice water. Metal stem thermometer was calibrated during the inspection.
Location: 2201 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/21/2023
Score: 98
#
Comments
Points
23.
3-501.18; Priority; Datemarking on all TCS foods in the walk-in are marked for an eight day hold. When datemarking foods, the day you cooked/prepared them is day 1, then use or discard by day 7. All TCS foods in the walk-in are currently on day 10 of hold. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- PIC to have all the past-date foods discarded during inspection.
1.5
35.
3-501.13 ; Priority Foundation; Thawing Methods: When arrived at 8:15am, box of beef tongues sitting out on prep table to thaw. PIC not present. No answer when tried to call. PIC arrived at 9:15am. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- PIC placed the beef in pan at prep sink with cold water flowing over.
0.5
39.
3-305.11; Core; One large kettle of green salsa left uncovered on low wire shelf in walk-in cooler. FOOD shall be protected from contamination. Cover stored foods. CDI- Item being discarded due to being past hold date.
0.0
43.
3-304.12; Core; Scoop in large bin of cooked black beans with handle down in the food. 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, or In a clean, protected location. Return the scoop to dishroom for 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
Location: 2201 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/13/2022
Score: 97
#
Comments
Points
16.
4-602.11; Core; Common area ice machine inside arm with residue 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. Request facility manager increase cleaning frequency to this item and clean thoroughly.
0.0
16.
4-601.11 (A); Priority Foundation; Dicer stored as clean with food debris remaining. Pan lids stored as clean with residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC to rewash these items.
1.5
23.
3-501.17; Priority Foundation; Datemarking missing on cooked chicken in walk-in cooler made days ago. Datemark prepared TCS foods that will be held over to the next day (ex.- Cooked meat/plants). CDI- PIC to add known datemarking during inspection. [REPEAT]
1.5
49.
4-601.11(B) and (C); Core; Bottom shelf of prep station with debris and residue accumulation. In walk-in cooler, wire shelving with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
55.
6-501.12; Core; In common area dish room, black residue accumulation into the grout around 3-comp sinks and along walls. Residue accumulation along doors and sinks of restrooms. Request facility manager increase cleaning frequency to these areas and clean thoroughly.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2201 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/30/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; In walk-in cooler, raw chicken stored above raw beef and cooked chicken. Foods shall be stored to prevent cross-contamination and in order of final cook temperatures. CDI- PIC educated on proper storage order of food products and instructed to move raw chicken to lowest position on rack.
0.0
23.
3-501.17; Priority Foundation; Datemarking missing on cooked chicken and green sauce in walk-in cooler made days ago. Datemark prepared TCS foods that will be held over to the next day (ex.- Cooked meat/plants). CDI- PIC to add know datemarking during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Maintain clear labeling on all chemicals. CDI- Labeling added during inspection.
1.0
41.
3-304.14; Core; Sanitizer concentration too low, measured at 0-100ppm quat. Maintain sanitizer at required concentrations, 200-400ppm quat. CDI- Sanitizer remade during inspection.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation on wire shelving in walk-in cooler. Non-food contact surfaces shall be cleaned at the frequency needed to maintain clean. Increase cleaning frequency to this area and clean thoroughly.
0.0
54.
5-501.110; Core; Shared dumpster side doors left open. Maintain dumpster top lids and side doors closed to deter pests.
0.0
General Comments
No PIC signature today due to COVID-19 precautions.
Location: 2201 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 04/05/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Chicken cooked on previous day in walk-in cooler in thick plastic tightly covered container on wire shelving cold-holding at 42F. Maintain cold temperature Control for Safety (TCS) foods at 41F and less. Cover loosened and turned sideways to allow for improved airflow while still affording protection from above contamination. Maximum hold time for this item reduced from 7-days down to 4-days.
1.5
33.
3-501.15; Priority Foundation; Cooling Methods: Chicken cooked on previous day in walk-in cooler in thick plastic tightly covered container on wire shelving cold-holding at 42F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code 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 (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Cover loosened and turned sideways to allow for improved airflow while still affording protection from above contamination. Maximum hold time for this item reduced from 7-days down to 4-days.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in santi-bucket, measured at 0-150ppm quat. When asked, PIC stated that clean dry wiping cloth placed in the saniti-bucket. 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). Sanitizer remade during inspection. Recommend when making up the sanitizer bucket, to also moisten the clean dry wiping cloth under the sanitizer dispenser before placing in the small sanitizer bucket, to prevent the cloth from eating up too much of the sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean on open wire shelving stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans inverted food-side down during inspection.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2201 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/23/2021
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. CDI- Educational material provided.
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.
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
23.
3-501.17; Priority Foundation; In walk-in, Cooked vegetable sauces made previous days lacking date-marking. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly date-marked. The day of preparation shall be counted as Day 1 (ex.- date the vegetables or meat cooked, date the milk opened). CDI- PIC directed to add dates cooked to these items.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of sanitizer not labeled. 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.
1.0
53.
6-501.18; Core; In men's restroom, urinals with heavy 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 these areas and clean thoroughly.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
