Location: 4325 GLENWOOD AVE Suite 2055 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 03/19/2024
Score: 94.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink was blocked by boxes of chicken being stored on the floor. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Boxes were removed and placed on shelving.
0.0
15.
3-302.11; Priority; Raw shell eggs were found being stored directly above carrots. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
21.
3-501.16(A)(1) ; Priority; Repeat; Egg/spring rolls were being stored at 120F on the hot holding line. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of chemical cleaner was found with no label. 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- Spray bottle was labeled during the inspection.
0.0
39.
3-305.11; Core; Repeat; Upon EHS entry, chicken was being stored on the floor of the kitchen. Food shall be protected from contamination by storing the food at least 6 inches above the floor.- Please do not store food in the floor.
2.0
41.
3-304.14; Core; One wet wiping cloth was being stored outside of sanitizer. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
43.
3-304.12; Core; Scoop was being stored inside of a food container with the handle directly touching the food. If utensils are stored inside of food containers, they shall be stored with their handles above the food in order to prevent potential contamination.
0.0
55.
6-501.12; Core; Ceiling above cash register and sauce area has dust buildup and needs to be cleaned. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 4325 GLENWOOD AVE Suite 2055 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 11/09/2023
Score: 93.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Handwashing sink in the kitchen was not supplied with hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Hand soap was provided during the inspection.
1.0
10.
6-301.12; Priority Foundation; Handwashing sink was missing paper towles. Each handwashing sink or group of adjacent sinks shall be provided with a hand drying provision. CDI- Paper towels were provided.
0.0
16.
4-601.11 (A); Priority Foundation; While the vast majority of dishes were clean, one food container being stored as clean was found with residue accumulation. Food contact surfaces shall be kept free of soil residue and other debris. CDI- Container was taken back to the 3 compartment sink to be cleaned.
0.0
21.
3-501.16(A)(1) ; Priority; Two containers of chicken were found below 135F on the hot holding unit (see temperature chart). Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection.
1.5
23.
3-501.17; Priority Foundation; Several cooked food items were found with no date marking in the walk-in cooler. After being cooked or prepared, potentially hazardous food items shall be date marked to indicate when they must be discarded within a 7 day period. CDI- Food was dated as needed.
1.5
28.
7-201.11; Priority; One bottle of lubrication liquid was being stored near food items in the kitchen area. Poisonous or toxic materials shall be stored in an area that prevents contamination of food or clean equipment. CDI- Bottle was moved to new location. Deductions will be taken if this item is repeated.
0.0
39.
3-305.11; Core; Repeat; Several food items were being stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor.- Please do not store food in the floor.
2.0
41.
3-304.14; Core; Repeat; Wet wiping cloths were found being stored outside of sanitizer. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
47.
4-501.11; Core; Handle is missing from flip top cooler door. Handwashing sink in the back area has split caulking and needs to be re-caulked. Some lights are not functioning under the grill hood. Equipment shall be maintained in a state of good repair.
Location: 4325 GLENWOOD AVE Suite 2055 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 08/01/2023
Score: 94.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage was found being stored on prep surface. Employees may drink from a closed container if it is stored in an area that prevents potential contamination.
0.0
15.
3-302.11; Priority; Raw shell eggs were found being stored directly above cooked chicken. In order to prevent cross contamination, raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
1.5
16.
4-602.11; Core; Ice machine interior plate has orange residue/growth building up. Food contact surfaces such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent mold/soil accumulation.
1.5
39.
3-305.11; Core; Repeat; Chicken and soy sauce containers found being stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor.- Please do not store food in the floor.
2.0
41.
3-304.14; Core; Wet wiping cloth was being stored on prep table. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.0
43.
3-304.12; Core; Observed scoop being stored in food container with the handle directly touching the food. If utensils are stored inside of food containers, they shall be stored with their handles above the food in order to prevent potential contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Repeat; Observed metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please do not stack items until completely air dried.
Location: 4325 GLENWOOD AVE Suite 2055 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 11/18/2022
Score: 94.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw shrimp being stored directly over top of ready to eat items in the small reach in cooler. In the walk in, there were raw eggs being stored overtop of veggies.- Raw animal foods shall be stored by order of required final cooking temperature with the highest required temperature items on the bottom.- CDI, items were rearranged.
1.5
21.
3-501.16(A)(1) ; Priority; A few items (See chart above) were below 135 degrees F.- TCS foods that are stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, items were reheated to proper temperature
1.5
39.
3-305.11; Core; Observed multiple boxes/bags of food being stored directly on the floor in walk in cooler.- Food shall be protected from contamination by storing the food at least 6 inches above the floor.- Please do not store food in the floor.
2.0
43.
3-304.12; Core; One scoop was inside the food with the handle lying on top of the food as well.- During pauses in food preparation or dispensing, utensils shall be stored in the food with the handle up out of the food.- CDI, the scoop was removed from container and employees were informed of the requirement.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- Please do not stack items until completely air dried.
0.0
45.
4-903.11(A) and (C); Core; Observed multiple boxes of plastic utensils being stored directly on the floor.- Single service items shall be stored at least 6 inches above the floor.- Please do not store items on floor.
0.5
47.
4-501.11; Core; The gasket on the small prep cooler is torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace torn 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 Nicole Millard- 919-500-6205/rena.millard@wakegov.com
Location: 4325 GLENWOOD AVE Suite 2055 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 07/05/2022
Score: 94.5
#
Comments
Points
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 - Template was emailed to PIC again.
0.5
10.
5-205.11; Priority Foundation; Repeat: At the beginning of the inspection, hand sink by the 3-comp sink was blocked by boxes and items in the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Items and boxes removed from sink.
1.0
16.
4-602.11; Core; Ice machine pink residue accumulated in it. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. Food was voluntarily discarded.
1.5
28.
7-102.11; Priority Foundation; One chemical spray bottle did not have a label. Working containers used to store toxic materials shall be clearly identified with the name of the material. CDI- Bottle was labeled.
0.0
39.
3-305.11; Core; Repeat: Multiple containers of sauces, containers of prepped chicken, raw chicken, and other food being stored directly on the floor in the back prep area, walk-in cooler, and 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 above the floor. Keep food items elevated at least 6 inches off of the floor.
1.0
47.
4-501.11; Core; Shelving above prep sink was getting deatached from wall. Equipment shall be kept in good repair. Connect shelving to wall
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: 4325 GLENWOOD AVE Suite 2055 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 01/20/2022
Score: 96
#
Comments
Points
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
10.
5-205.11; Priority Foundation; Handwashing sink was blocked at the start of inspection and valves to this handwashing sink were turned off so no water was dispensed when knobs were turned on. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Items removed and valves turned on during inspection.
1.0
10.
6-301.14; Core; No signage on both handwashing sinks in prep area directing employees to hand wash. 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- Signage provided.
0.0
28.
7-207.11; Priority; Medication (Aleve and orange pill bottle) being stored on shelf directly above prep cooler in the back area. Medicines that are in a food establishment for the employees' use shall be labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. CDI- Medication relocated during inspection.
1.0
39.
3-305.11; Core; Containers of sauce, containers of prepped chicken, raw chicken, and other food being stored directly on the floor in the back prep area, walk-in cooler, and 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 above the floor. Keep food items elevated at least 6 inches off of the floor.
1.0
45.
4-903.11(A) and (C); Core; Several stacks of single-service items being stored with food-contact side exposed at the front steam well. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep these items inverted if taken out of protective packaging.
0.5
47.
4-501.11; Core; Condenser unit in the walk-in freezer is dripping; container is placed under this unit to catch the drip. PIC states that technician is scheduled to come today to repair this unit and was able to contact technician via phone to confirm. Equipment shall be maintained in good repair and condition.
0.5
56.
6-303.11; Core; No light observed in the warewashing area. Ceiling panels are missing and pipes above are exposed. PIC states that repairs are being made to the roof and will be completed within the next two weeks; facility had to wait for a permit to start repairs. EHS spoke with technician via phone and confirmed. Technician stated that the light was removed and will be replaced once repairs are completed.
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 *Information sent to linamy988@gmail.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. *Food Allergen Poster given to facility.
