Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 09/20/2024
Score: 94
#
Comments
Points
13.
3-101.11; Priority; Observed black growth on coconut milk and fresh mozzarella. Food shall be safe, unadulterated, and honestly presented. Items voluntarily discarded during the inspection.
1.0
15.
3-302.11; Priority Foundation; Observed raw shell egg stored directly on top of RTE lemons inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
16.
4-601.11 (A); Priority Foundation; Observed dried food debris inside salad spinner stored as clean. Observed dried debris on cutting board stored on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed recently delivered raw wings sitting at room temperature after individual wings were counted. TCS foods shall be held at 41F or below. Item placed in walk in cooler.
0.0
23.
3-501.18; Priority;Observed housemade TCS foods in tall freezer without date marking ex. garlic and oil. Observed fresh mozzarella holding with a preparation date 9/1/24. Observed pans of whipped cream, cut watermelon, and lima beans prepared on days prior...Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item dated or discarded.
1.5
25.
3-603.11; Priority Foundation; Observed disclosure and asterisks missing on the menu. Disclosure shall include:
(1) A description of the animal-derived foods, such as oysters on the half shell (raw oysters raw-EGG Caesar salad, and hamburgers (can be cooked to order); or
(2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
Menu is missing asterisks for items that may be served raw or under cooked i.e. burgers, steak. Place an asterisk next to each animal food that can be ordered undercooked. Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients.
0.5
33.
3-501.15; Priority Foundation; Observed roasted green tomatoes cooling at room temp and pimento cheese cooling inside deep container inside walk in. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Item placed on sheet pan. Item placed in walk in for rapid cooling.
0.0
38.
6-501.111; Observed two live cockroaches in hall near walk in freezer. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Call pest control.
1.0
55.
6-501.114; Core; Observed cluttered areas in walk in freezer and in storage rooms. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and
(B) Litter. Remove any items that are not essential to daily operations.
0.0
55.
6-501.11; Core; Observed water dripping from the light fixture inside the walk in cooler near covered foods. Physical facilities shall be maintained in good repair. Repair to eliminate the risk of drip contamination.
0.5
55.
6-501.12; Core; Observed heavy black debris on floor in backroom near the smoker. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 04/02/2024
Score: 97
#
Comments
Points
13.
3-101.11; Priority; Severe microbial growth was found on raw cabbage in the walk-in cooler. A few raw green bell peppers were found with microbial growth forming. Food shall be safe, unadulterated, and honestly presented. CDI- Moldy produce was voluntarily discarded during the inspection.
1.0
16.
4-601.11 (A); Priority Foundation; Meat grip on deli slicer still had food residue present. A few colanders and salad crisper had dried food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All utensils were returned to the warewashing area to be cleaned and sanitized.
1.5
28.
7-209.11 ; Core; Aleve bottle found stored directly on shelf above prep surface. Employees shall store their personal care items in lockers or other suitable facilities. CDI- Personal care items were relocated during the inspection.
0.0
54.
5-501.115; Core; Excess cardboard found on the ground beside outdoor receptacle. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Request more frequent recycling pickups if needed; otherwise, ensure cardboard is placed in receptacle. *This was a general comment on the last routine inspection.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 01/05/2024
Score: 97.5
#
Comments
Points
38.
6-501.112; Core; Dead roaches observed under can rack in dry storage and in back storage area. No live insects observed during today's inspection. Dead or trapped birds, insects, rodents, and other pests shall be removed from the control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. Remove dead insects from premises.
1.0
39.
6-404.11; Priority Foundation; Two severely dented cans found in the dry storage area with working stock. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. CDI- Dented cans were separated from working stock during the inspection.
1.0
54.
5-501.115; Core; Excess cardboard found on the ground beside outdoor receptacle. PIC stated that the recycling should have been picked up this past Tuesday but waste management has not stopped by. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Reach out to waste management and see when a pickup can be scheduled.
0.0
55.
6-501.12; Core; Observed ice buildup on ceiling of walk-in freezer. No ice on evaporator coil and no ice on food product in this unit today. Physical facilities shall be cleaned as often as necessary to keep them clean. Chip away at the ice on the ceiling as it accumulates.
0.5
56.
6-303.11; Core; A few lights in the hood system did not function. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor. Ensure blown bulbs are replaced in the hood system.
0.0
General Comments
**Permit conditions state the following: THE DINING ROOM IS NOT TO BE USED AS STORAGE FOR THE CATERING KITCHEN. THE DINING ROOM IS USED AS STORAGE FOR EXCESS EQUIPMENT THAT THE OWNER IS SELLING. HOWEVER, THE DINING/STORE ROOM MUST BE KEPT CLEAN, ORGANIZED W/ALL RACKS & EQUIPMENT ON WHEELS TO FACILITATE CLEANING. SINCE IT IS PART OF THE BUILDING, IT IS STILL UNDER INSPECTION. Today, EHS found opened and unopened dry goods stored in this area. PIC promptly relocated goods back to the kitchen storage area during today's inspection.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 10/05/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Container of cracked raw shell eggs found stored above cooked, ready-to-eat food in walk-in cooler 1. Raw shell eggs on various shelving of walk-in cooler 2 beside deli meats, above canned beverages, and above raw produce. Prepped, raw fish found stored on sheet pan of speed rack above bread in walk-in freezer. Food shall be stored to prevent cross contamination. CDI- Raw foods were relocated during the inspection. Store food according to final cook temperature.
1.5
16.
4-702.11; Priority; Employee observed washing utensils at the 3-compartment sink but failed to sanitize utensils after cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI- Utensils were sanitized in the mechanical dishwasher upon request.
1.5
35.
3-501.13 ; Core; At the start of inspection, observed several packages of raw meat on a rolling cart thawing at room temperature. Temperature control for safety (TCS) foods shall be thawed under refrigeration, completely submerged under running water with water temperature below 70F, or as part of the cooking process. CDI- Raw meat was relocated to the walk-in cooler during the inspection.
0.5
39.
3-305.11; Core; In the walk-in freezer, observed ice buildup on packaged food product below the evaporator coil of this unit. Also in this unit, observed two containers of food stored directly on the floor. 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 6 inches above the floor. Intercept the drip contamination by placing a container under the coil of the evaporator unit and refrain from storing food directly on the floor.
1.0
47.
4-501.11; Core; Significant ice buildup on coil of evaporator unit in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Continue to repair this unit.
0.5
56.
6-303.11; Core; Four lights in the hood system did not function. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor. Ensure blown bulbs are replaced in the hood system.
0.0
General Comments
*Facility is developing a new menu. Once completed, please email this menu to EHS so that it may be reviewed to include the correct consumer advisory.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 07/26/2023
Score: 95.5
#
Comments
Points
16.
4-602.12; Core; Smoker racks used for direct food contact in unit were found soiled and when asked, were last used on Saturday; PIC stated that these racks always get washed prior to use and EHS observed several clean spare racks near smoker unit. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. CDI- Racks were removed from unit and taken to the warewashing area.
0.0
28.
7-204.11 ; Priority; One chlorine sanitizer spray bottle was found at 0ppm. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall register between (50-200ppm chlorine) for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- PIC made sanitizer at the correct concentration and refilled bottle.
1.0
28.
7-102.11; Priority Foundation; Unlabeled chemical spray bottle found at the mechanical dishwasher. 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- Chemical bottle was labeled as "bleach" during the inspection.
0.0
38.
6-202.15; Core; Upon entering facility, back door was propped open with no means to protect interior from insects. If the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Provide effective methods to keep pests out of facility if doors are kept open for long periods of time. CDI- Door closed during inspection.
1.0
38.
6-501.111; Core; 1)One large, live roach and one large, dead roach found in dry storage room and kitchen, respectively. 2)Flies observed in establishment today. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled on the premises by routinely inspecting for evidence of pests or eliminating harborage conditions. Facility uses "Bug Out" professional pest control and they last visited on 07/13/23. Back door was propped open prior to and during the inspection which could be a factor in pests seen throughout establishment. Work with professional pest control to mediate this issue.
0.0
39.
3-305.11; Core; PIC was in the process of removing and re-arranging items from the walk-in freezer at the start of inspection. Ice was observed melting and dripping onto packaged food product directly below in this unit. 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. Intercept the dripping water while working in this unit and store food protected from contamination.
1.0
49.
4-601.11(B) and (C); Core; Two unplugged reach-in freezers (one near ovens and one near back door) with accumulated food residue present and emitting a foul odor. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC stated that these units will be discarded and is expecting new freezer units to arrive tomorrow.
0.5
55.
6-501.12; Core; Observed ice accumulation on the floor and ceiling of the walk-in freezer. Layer of ice on floor in this unit can pose a slip hazard. Physical facilities shall be cleaned as often as necessary to keep them clean. Continue to periodically remove ice that accumulates on floors and ceiling.
1.0
55.
6-501.11; Core; Repair the broken light fixture near the dry storage/clean utensil storage area. Call a refrigeration company to assess the walk-in freezer because it is not functioning as intended- ice buildup observed throughout unit. Physical facilities shall be maintained in good repair. Repair items listed.
0.0
General Comments
*This facility currently serves as a commissary for Che Empanadas. PIC stated that this mobile food unit has not contacted him to use their facility yet. It was explained that Che Empanadas has not operated since obtaining their permit from Wake County Environmental Services. EHS will follow-up on this at the next routine inspection.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 05/01/2023
Score: 96
#
Comments
Points
23.
3-501.18; Priority; Large container of housemade ranch (made with milk) found in the walk-in cooler with a prep date of (4/24). This food product should have been discarded yesterday. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Housemade ranch was voluntarily discarded during the inspection.
1.5
23.
3-501.17; Priority Foundation; Two containers of cooked rice and one container of shredded chicken in walk-in cooler 1 missing a date mark. Diced melon in walk-in cooler 2 missing a date mark. All ready to eat, TCS food must be date marked if held for more than 24 hours. CDI- Foods were cooked on Friday (4/28) and Saturday (4/29) and facility was allowed to place date labels on these items.
0.0
28.
7-204.11; Priority; A few chlorine sanitizer spray bottles were found with concentrations below 50ppm. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall register between (50-200ppm chlorine) for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- PIC promptly made sanitizer at the correct concentration and refilled bottles.
1.0
35.
3-501.13; Core; At the start of inspection, found two (2) hermetically sealed bags of raw pork thawing at room temperature in the prep sink. Temperature control for safety (TCS) foods shall be thawed under refrigeration, completely submerged under running water with water temperature below 70F, or as part of the cooking process. CDI- Raw meat was relocated to the walk-in cooler during the inspection.
0.5
45.
4-502.13; Core; Several large buckets labeled "buttercream icing" were found containing raw, cut vegetables in walk-in cooler 2. Single-service and single-use articles may not be reused. Discontinue re-using containers that are designed to be discarded once contents are used. *This was a general comment on the last routine inspection.
0.5
55.
6-501.12; Core; Observed ice accumulation on the floor and ceiling of the walk-in freezer. No buildup of ice on packaged food today. EHS noted improvement on this unit compared to previous inspections. Physical facilities shall be cleaned as often as necessary to keep them clean. Continue to periodically remove ice that accumulates on floors and ceiling.
0.5
56.
6-303.11; Core; Observed five (5) lights out in hood system. At least 50 foot candles are required at a surface were a food employee is working with food or working with utensils or equipment where employee safety is a factor. PIC states that replacement bulbs are on site. Ensure these blown bulbs are replaced.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 02/08/2023
Score: 95.5
#
Comments
Points
13.
3-101.11; Priority; Severe microbial growth was found on two bags of unwashed carrots in the walk-in cooler. PIC showed EHS recent text messages with supplier (performance foods) regarding the quality of this food product. When asked, PIC stated that the carrots were delivered on (1/18). Food shall be safe, unadulterated, and honestly presented. CDI- Moldy carrots were removed from area and placed in an isolated area to be reviewed by food supplier per owners request.
1.0
23.
3-501.18; Priority; Diced tomatoes with a prep date of (1/31) in the walk-in cooler. This food product should have been discarded two days ago. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Tomatoes were voluntarily discarded during the inspection.
1.5
23.
3-501.17; Priority Foundation; A few containers of cooked bbq chicken found in the walk-in freezer lacking a date mark. When asked, PIC stated that the prep date was also the day that the product was stored in the freezer. All ready to eat, TCS food must be date marked if held for more than 24 hours. CDI- Chicken was recently cooked for a catering order and the date of prep was known. Facility was allowed to date mark these containers during the inspection.
0.0
39.
3-305.12; Core; Minimal ice buildup on packaged food products in the walk-in cooler directly under the evaporator unit. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, under lines on which water has condensed or under other sources of contamination. Remove ice that has accumulated on packaged food products and place a container to catch the occasional drip until unit is functioning properly; otherwise, relocate food to alternate shelving where contamination can not occur.
1.0
45.
4-502.13; Core; Observed large single-use dressing containers being washed in the chemical dishwasher. When asked, PIC stated that homemade dressings and sauces were stored in these containers. Single-service and single-use articles may not be reused. Discontinue re-using containers that are designed to be discarded once contents are used.
0.0
55.
6-501.12; Core; Ice accumulation on the floor and ceiling of the walk-in freezer. PIC is in the process of repairing the walk-in freezer unit. Physical facilities shall be cleaned as often as necessary to keep them clean. During the repair process, periodically remove ice that has accumulated on floors and ceiling.
1.0
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: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 10/13/2022
Score: 96
#
Comments
Points
15.
3-302.11; Priority Foundation; Container of prepped raw chicken being stored above ready-to-eat food in the walk-in freezer. Foods shall be stored to prevent cross contamination. CDI- Raw chicken relocated during inspection. Store food according to final cook temperature.
0.0
38.
6-501.111; Core; 1)Observed weevils in dry storage area. PIC states that he is in the process of sorting through food that needs to be discarded in this area. PIC is storing the uncontaminated dry goods in an alternate location in facility. 2)Observed two dead roaches in facility. 3)Observed mouse droppings in the dry storage area. PIC states that the mice issue has been resolved and a deep cleaning must be done to remove the scattered droppings. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled on the premises by routinely inspecting the premises for evidence of pests or eliminating harborage conditions. Facility uses "Bug Out" professional pest control and they last visited on 10/5/22. Professional pest control was contacted during the inspection today.
2.0
39.
3-305.12; Core; Ice buildup on packaged food products in the walk-in cooler, mainly under the fire sprinkler head. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, under lines on which water has condensed or under other sources of contamination. Remove ice that has accumulated on packaged food products and place a container to catch the occasional drip until unit is functioning properly; otherwise, relocate food to alternate shelving where contamination can not occur.
1.0
39.
3-305.11; Core; One stack of boxed food being stored on the floor in the walk-in freezer. 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 6 inches off of the floor. Keep food off of the floor.
0.0
55.
6-501.12; Core; 1)Ice accumulation on the floor and ceiling of the walk-in freezer. 2)Floor drain at the chemical dishwasher has an accumulation of thick residue buildup. 3)Spilled blood from raw meat observed on floor of walk-in cooler 1. PIC is in the process of repairing the walk-in freezer unit. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency of these areas.
1.0
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: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 07/28/2022
Score: 94.5
#
Comments
Points
13.
3-101.11; Priority; Microbial growth found on whole case of uncut cabbage heads and a few exposed raw onions/ginger in walk-in cooler #1. Food shall be safe, unadulterated, and honestly presented. CDI- Food voluntarily discarded during inspection. *Violation noted on the last two inspection reports; full points assessed today for repeat violation.
2.0
38.
6-501.111; Core; Upon entering kitchen, observed several fruit flies hovering over a trash can near the middle prep table. Observed three large, dead roaches in the dry storage area- no live pests found during inspection. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Contact pest control to mediate this issue and eliminate harborage conditions.
1.0
39.
3-307.11; Core; Observed chips stored directly in contact with a small cardboard box. Food shall be protected from miscellaneous sources of contamination. Ensure cardboard box is lined with wax paper or other effective barrier OR discontinue using cardboard and place chips on sheet trays to cool after frying.
0.0
39.
3-305.12; Core; Food stored in the walk in freezer had a significant amount of ice build-up on boxes, especially on the food that is stored directly under the evaporator unit. Food may not be stored under lines on which water has condensed or under other sources of contamination. Remove ice that has accumulated. Until unit is repaired, relocate food to adjacent shelving or place a drip pan under the leak in this unit.
1.0
47.
4-501.11; Core; Significant ice buildup on evaporator unit in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Contact a technician to service this unit.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed in the large re-thermalizer and in the steamers to remove the buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
0.0
55.
6-501.12; Core; Ice accumulation on the floor and ceiling of the walk-in freezer. Floor drains at 3-comp sink and the chemical dishwasher have an accumulation of black buildup. PIC is in the process of repairing the walk-in freezer unit. Physical facilities shall be cleaned as often as necessary to keep them clean. *Violation noted on the last two inspection reports; full points assessed today for repeat violation.
1.0
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: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 05/16/2022
Score: 94.5
#
Comments
Points
13.
3-101.11; Priority; Microbial growth found in four small bags of raw sweet potatoes and a few exposed raw onions in walk-in cooler #1. Food shall be safe, unadulterated, and honestly presented. CDI- Food voluntarily discarded during inspection.
1.0
16.
4-602.12; Core; PIC states that smoker racks were used yesterday but racks still have not been cleaned. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Increase cleaning frequency to smoker racks to every 24 hours if used daily.
0.0
16.
4-702.11; Priority; Sheet pans not sanitized when washed at the 3-compartment sink - only washed with soapy water and rinsed in clean water. Utensils and food contact surfaces shall be sanitized before use after cleaning. PIC stated that this was not the typical method that is used when washing dishes. PIC stated that dishes are washed and rinsed in the 3-compartment sink and immediately sanitized in the chemical dishwasher. CDI- Sheet pans were sanitized during inspection and facility will continue to include the sanitization step moving forward.
1.5
23.
3-501.18; Priority; 1) Ready-to-eat turkey being held in the walk-in cooler #1 with a prep date of (4/27). This turkey should have been discarded on (5/3). 2) Various blanched (heat treated) veggies being held past 7 days in walk-in cooler #1. These veggies were found in a pickling brine solution. When asked, PIC stated that the veggies are blanched and placed in a cold brine to be pickled. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Heat treated veggies used for pickling that were past the 7 day hold AND turkey in the walk-in cooler were voluntarily discarded during inspection. Ensure facility is not holding time/temperature control for safety (TCS) foods past 7 days. Remember that day 1 is prep date.
1.5
38.
6-202.15; Core; Upon entering facility, back door was propped open with no means to protect interior from insects. If the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Provide effective methods to keep pests out of facility if doors are kept open for long periods of time. CDI- Door closed during inspection.
0.0
38.
6-501.111; Core; Mouse droppings observed throughout the large can rack used to store canned goods. Facility just received routine pest control within the week and PIC also states that the rodent issue has been remedied. Remove all canned goods, clean and sanitize the can rack, and monitor this area to ensure that the rodent issue has been resolved.
1.0
55.
6-501.12; Core; Ice has accumulated on the floor of the walk-in freezer. PIC is aware and is in the process of repairing this unit. Remove ice that has accumulated on floors in this unit.
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: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 02/15/2022
Score: 95.5
#
Comments
Points
13.
3-101.11; Priority; Microbial spores observed on exterior of whole onions in walk-in cooler #2. Food shall be safe, unadulterated, and honestly presented. CDI- Food voluntarily discarded during inspection.
1.0
23.
3-501.18; Priority; Milk with date mark of (2/3) observed in walk-in cooler. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. This product should have been discarded on (2/9). CDI-Food voluntarily discarded during inspection. Ensure facility is not holding time/temperature control for safety (TCS) foods past 7 days. Remember that day 1 is prep date.
0.0
23.
3-501.17; Priority Foundation; Cut watermelon and cooked rice in walk-in cooler lacking a date mark. All ready to eat potentially hazardous products must be date marked if held for more than 24 hours. CDI- Dates when food was prepped/cooked was known and PIC was allowed to place date marks on these items.
1.5
49.
4-601.11(B) and (C); Core; Wire shelving in walk-in cooler #2 with microbial growth forming. Interior of cooking equipment with food debris/residue accumulating. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep these areas clean.
0.5
51.
5-205.15; Core; At mop sink/can wash, hot water is leaking from knob when adjusted. A plumbing system shall be maintained in good repair. Repair faucet at mop sink.
1.0
51.
5-202.14; Priority; At mop sink/can wash, observed spray gun nozzle at end of hose with atmospheric vacuum breaker (AVB) on faucet. Hot water was turned on and hose was under pressure. The AVB is not approved for constant water pressure and for a shutoff that is downstream. Turn on and shut off faucet at wall and release excess water from hose at the spray nozzle when hose is not in use. CDI by turning off water at faucet and releasing pressure from hose.
0.0
55.
6-501.12; Core; Ice has accumulated on ceiling and floor of walk-in freezer. PIC is aware and is in the process of repairing the evaporator unit in this freezer. Once repaired, remove ice that has accumulated on floors and ceiling.
0.5
56.
6-303.11; Core; Three blown light bulbs in the hood and one light fixture is blown in the restroom. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor. At least 20 foot candles are required at a distance of 30 inches above the floor in areas used for handwashing, and in toilet rooms. Replace burned out lights in these areas.
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 *Food Allergen Poster given to facility.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 11/02/2021
Score: 95.5
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Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). 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, if the food employee or conditional employee has an illness diagnosed by a health practitioner due to: (f) Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. No points deducted.
0.0
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
9.
3-301.11; Priority; Food employee removing grapes from stems with bare hands. When asked, PIC stated that these grapes would be used for fruit salad. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI- Employee and PIC educated on proper glove usage and discussed when gloves would be required during prep.
2.0
23.
3-501.18; Priority; A bag of cut cabbage (10/20) and container of tzatziki sauce (10/21) with prep dates that exceed the 7 day hold. Ready-to-eat, temperature control for safety (TCS) food prepared and held at the food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1 and held at 41F or below for a maximum of 7 days. CDI- Cut cabbage and tzatziki sauce were voluntarily discarded by PIC.
1.5
23.
3-501.17; Priority Foundation; Pimento cheese in walk-in cooler lacking datemarking. All ready to eat potentially hazardous products must be date marked if held for more than 24 hours. CDI- Pimento cheese date marked during inspection.
0.0
35.
3-501.13 ; Core; At the start of inspection, several hermetically sealed bags of raw meat were thawing in standing water at prep sink. Temperature control for safety (TCS) foods shall be thawed under refrigeration, completely submerged under running water with water temperature below 70F, or as part of the cooking process. Raw meat had an internal temperature of ~67F and had been thawing for about an hour according to PIC. CDI- Raw meat was relocated to the walk-in cooler.
0.5
38.
6-501.111; Core; Mouse droppings observed near back dry storage area. No live insects or rodents observed during inspection. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: 1)routinely inspecting incoming shipments of food and supplies, 2)routinely inspecting the premises for evidence of pests, and 3)eliminating harborage conditions. PIC contacted pest control prior to the conclusion of inspection. Remove rodent droppings from establishment.
0.0
47.
4-501.11; Core; Ice starting to accumulate on pipes in walk-in freezer cooling unit. Equipment shall be maintained in a state of good repair and condition. Have a technician service this unit to function properly. *Points will be deducted on next inspection if violation still occurs.
0.0
49.
4-602.13; Core; 1)Interior of 3-door reach-in unit has old residue accumulation and requires cleaning. 2)Removable vents in hood system have a build-up of unclean residue. 3)Tall Hobart mixer is soiled on the underside where the attachment is secured. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.
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 *Information sent to kaplancatering@cs.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 07/14/2020
Score: 96
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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: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 02/19/2020
Score: 95
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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.
The manager gave the inspector a copy of how to make The cultured butter milk and creamer that had sat out all night out at room temperature. Will refer this to inspector's supervisor. It is possible that this would have to have an approved HACCP Plan from the State.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 08/20/2019
Score: 98
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Comments
Points
General Comments
**Remember to put the shell stock tags in order by "last used date" instead of by "harvest date." --Remember to keep water in the toilets in the women's restroom that is not in use to prevent the sewer gas from entering the building.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 06/13/2018
Score: 96
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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. *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.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 03/28/2018
Score: 96
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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. Follow-Up: 04/06/2018
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 12/21/2017
Score: 96
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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.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 09/29/2017
Score: 93.5
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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.
Location: 9420-111 FORUM DRIVE RALEIGH, NC 27615 Facility Type: Food Stand Inspection Date: 04/18/2017
Score: 97
#
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.
