Location: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/12/2024
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; There were two handwashing sinks in the food stand that did not have a hand drying device. Each handwashing sink must be provided with an approved hand drying device. CDI.. Paper towels were placed at both handwashing sinks.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce was held at 48F. Salad Mix was held at 49F, Ranch and Blue cheese dressing both made in house was held at 43F. These Potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection. Cold hold has improved since the last inspection full credit does not need to be taken at this time.
1.5
36.
4-203.12; Priority Foundation; There was a cold hold unit that holds potentially hazardous foods that did not have a thermometer in the unit. All cold hold units that hold potentially hazardous foods must a thermometer in the unit that can read cold temperatures. CDI.. A thermometer was placed in the unit.
0.5
55.
6-501.12; Core; Clean the ceiling above the salad make line to remove the dust. Physical Facilities must be cleaned as often as necessary to keep them clean.
Location: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/14/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: At front service line, cut lettuce holding too warm at 44F. Bin of blanched fries at front grill sitting out on counter at 54F, with no TPHC in place. Large, thick plastic, tightly covered, bins of blanched fries cooled from yesterday in walk-in at 44-48F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler on shallow metal pans for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. TPHC (Time as Public Health Control) educational material and template provided for future use on blanched fries at the line.
1.5
23.
3-501.18; Priority; Disposition: One container of butternut squash in front low cooler dated 3/1 (today is 3/14). 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- Past date product voluntarily discarded by PIC during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on one spray bottle of bleach disinfectant. 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
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm quat. 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). CDI- Sanitizer returned to dish area to be remade.
0.5
45.
4-903.11(A) and (C); Core; Box of single-service containers stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the floor. [REPEAT]
0.5
47.
4-202.11; Priority Foundation; One spatula stored as clean with cracks and pitting along the food-contact surface. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatula voluntarily discarded by PIC during inspection.
0.0
47.
4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. Recommend increasing frequency of the cutting board servicing. [REPEAT]
Location: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/18/2024
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; Ice machine with pink and black microbial film buildup along back ice plate area. 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 to this area and clean thoroughly. [REPEAT]
1.5
16.
4-601.11 (A); Priority Foundation; Large plastic bin stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Container returned for cleaning.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on one spray bottle of chemical. 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- Unknown chemical voluntarily discarded during inspection by PIC.
1.0
37.
3-302.12; Core; Labeling missing on one squeeze bottle of water. 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. CDI- Labeling added during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes stored on soiled cloth towels. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried, and may not be cloth dried. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Cloth towels may not be used for this purpose. CDI- Towels removed during inspection. Clean bottom shelf thoroughly. Recommend using plastic bar mats instead for this space.
0.0
45.
4-903.11(A) and (C); Core; Bins of single-service items stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Items moved during inspection
0.0
47.
4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. Recommend increasing frequency of the cutting board servicing. [REPEAT]
0.5
47.
4-202.11; Priority Foundation; One spatula stored as clean with cracks and pitting along the food-contact surface. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatula voluntarily discarded by PIC during inspection.
0.0
54.
5-501.115; Core; In shared space enclosed dumpster area, old oil receptacles no longer used stored under stairs with grease residue accumulation. Grease/residue buildup along the stairs and floors. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area and clean thoroughly. Finish removing the old oil receptacles. [REPEAT]
Location: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/21/2023
Score: 93
#
Comments
Points
10.
6-301.14; Core; Front handwashing sink lacking handwashing sign, and sign at other sink is marked over all in black so not clearly visible. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
16.
4-602.11; Core; Ice machine with pink and black microbial film buildup along back ice plate area. 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 to this area and clean thoroughly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods in the walk-in cooler measured above 41F as shown in above grid (44-52F). PIC states delivery about 30 minutes ago, with door being propped open. PIC stated measured good temperatures in walk-in this morning, but does not have food temperature log to document it. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Do NOT leave walk-in cooler door propped open. CDI- Door is now closed and temperatures rechecked an hour later to verify coming back down. REHS will return next week to verify good holding temperatures being maintained in walk-in cooler.
1.5
23.
3-501.17; Priority Foundation; Date-Marking: Sheet of chicken cooked yesterday and milk opened yesterday lacking dates. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection.
1.5
38.
6-501.111; Core; In shared enclosed dumpster area, multiple live larch roaches and one dead roach observed. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. More frequent treatments may be needed until issue under control.
1.0
39.
3-307.11; Core; Balls of raw ground beef in uncovered shallow pan stacked too high in pan in drawer unit, so when open drawer the meat is squishing up along the top panel of the drawer insert. FOOD shall be protected from contamination. Use a deeper pan, cover, and/or don't stack product soo high so that it is not rubbing up against the inner top surface of the drawer unit. Also, Clean out the drawer unit thoroughly, making sure to clean this area.
1.0
40.
2-402.11; Core; Food handler lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC directed staff to obtain hair net during inspection.
0.0
47.
4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards. Recommend increasing frequency of your cutting board servicing.
0.0
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler with residue accumulation. Top/back part of fryers with dark char 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.
0.5
53.
6-501.18; Core; In shared mens restroom, urinals with 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
54.
5-501.115; Core; In shared enclosed dumpster area, grease residue buildup along the walls and floors around the grease receptacles and on and under the stairs. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area and clean thoroughly. [REPEAT]
0.0
56.
6-501.110; Core; Employee phone sitting out in use on active prep table. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI- Phone moved during inspection.
Location: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 02/23/2023
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at hand sink in the prep area. Each hand sink shall have a supply of individual paper towels. CDI-Paper towels replaced by PIC.
1.0
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the grill prep refrigeration unit is between 47-48F. TCS food in the salad prep station 2 is 47-48F. TCS food in the burger prep station is between 43-46F. Keep all TCS food at or below 41F. CDI-The above food was placed in an ice bath. The thermostat was adjusted by on the burger station prep refrigeration unit and was 35F, thermostat was adjusted for salad station two and was 41F by the end of the inspection. A follow up will be conducted for grill prep refrigeration unit by March 5th. Repair or replace grill refrigeration unit if needed.
1.5
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm at the 3 compartment sink sanitizing vat. Sanitizer shall be mixed within the tolerance range. CDI-The PIC remixed the quaternary ammonium sanitizer to 400ppm. Have supplier adjust this and a follow-up will be conducted by March 5th.
1.0
54.
5-501.115; Core; Grease build up around the kegs in the indoor trash/grease receptacle room. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Location: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 08/09/2022
Score: 97
#
Comments
Points
10.
5-202.12; Core; Hand sinks throughout facility are only registering at 88 F. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F.
CDI - Person in charge currently has a work order in place for water heater repairs.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety food items observed above 41 F. These items shall be maintained at 41 F or less. Discussed utilizing Time as a Public Health Control for blanched french fries to indicate when product was first cooked and the 4 hour discard time. CDI - Person in charge voluntarily discarded items that were not maintaining 41 F or less and replaced with new product at appropriate temperature.
1.5
45.
4-903.11(A) and (C); Core; Single service items being stored underneath food prep table and next to hand sink which are exposed to splash from hand washing and during food preparation. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination
0.0
48.
4-501.19; Priority Foundation; Three compartment sink is only registering a temperature of 88 F. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 110 F or the temperature specified on the cleaning agent manufacturer's label instructions.
CDI - Person in charge has a work order in place for hot water heater, but inspector will return for verification on 8/12/22. For the time being, PIC will heat water on stove top to achieve 110 F wash solution temperatures. All dishes, equipment and utensils also go through dish machine which is operating as per data place specifications at time of inspection.
0.5
55.
6-501.11; Core; Facility is utilizing food storage pans to prop up piping of three compartment sink for adequate water flow due to piping not being properly sealed. Physical facilities shall be maintained in good repair and allow for proper cleaning of equipment and floors.
0.0
General Comments
REHS will return for verification by 8/12/22. Follow-Up: 08/19/2022
Location: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/18/2022
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/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, EHS provided required documents to the person in charge to keep on file.
0.0
47.
4-501.12; Core; The cutting boards on the prep line burger station are heavily scratched/scored.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please replace/resurface the cutting boards.
0.5
47.
4-501.11; Core; The gasket in the prep line burger station is torn and needs replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.
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---------------PIC cannot sign due to COVID-19 concerns.
Location: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 12/10/2019
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: 500 E Davie ST STE 116 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/26/2019
Score: 98
#
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.
