Location: 4325 Glenwood AVE Suite 2045 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 09/04/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager was present in the establishment. At least one employee present in the establishment at all times shall be a certified food protection manager from an ANSI approved program (such as servsafe).
1.0
22.
3-501.16 (A)(2) and (B); Priority; While large improvements have been made since last inspection, the cooler holding house made ranch and blue cheese was holding these items above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Dressings were voluntarily discarded. Do not hold potentially hazardous food in this cooler until it is adjusted. Deductions reduced due to improvements made.
1.5
23.
3-501.18; Priority; Cooked beef dated on 8/24/24 was found still being stored in the kitchen. After being cooked or prepared, ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI-Beef was voluntarily discarded.
1.5
28.
7-206.11; Priority; Pesticide was found in the kitchen with labeling that stated the pesticide was for household use only. This pesticide is not approved for food establishments. Pesticides being used in the establishment must be approved for food establishment use. CDI- Pesticide was placed in the office and will be taken home by PIC.
0.0
36.
4-302.12; Priority Foundation; PIC was unable to locate a food thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Thin probe thermometer was obtained from a nearby associated establishment.
0.5
43.
3-304.12; Core; Ice scoop was found being stored with its handle directly touching the ice. If utensils are stored in food containers, they shall have handles that are clearly above the food in order to prevent potential contamination.
0.0
47.
4-501.11; Core; Prep bottom cooler is interior leaking and water is covering the surface. Equipment shall be maintained in a state of good repair. Repair this leak/condensation issue.
Location: 4325 Glenwood AVE Suite 2045 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 01/18/2024
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Cut vegetables were found dumped in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Vegetables were removed and employees were educated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Eggs and deli meat were being held too highly in prep top units and were above 41F (see temperature chart). Cut lettuce close to the door in the walk-in cooler was holding above 41F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool before a 4 hour period elapsed.
3.0
33.
3-501.15; Priority Foundation; Large container of cut lettuce was found cooling with a tightly fitted lid. Potentially hazardous foods shall be cooled with loose/no covering for cool airflow transfer. CDI- Lid was partially removed.
0.0
37.
3-302.12; Core; Container of salt was found with no labeling. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
41.
3-304.14; Core; 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
44.
4-903.11(A), (B) and (D); Core; Clean containers were found being closely stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying.
Location: 4325 Glenwood AVE Suite 2045 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 10/27/2023
Score: 95
#
Comments
Points
16.
4-602.11; Core; While improvements have been made since last inspection, some pink residue found on ice machine interior guard. Ice makers shall be cleaned at a frequency necessary to preclude soil or mold. Clean more frequently. Full deductions may be taken if this item is repeated.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Eggs were holding at 50F and steak was holding at 45F in a prep top cooler. Lettuce was holding at 45F in the salad cooler. Cheese was being stored too highly in a prep top unit and was up to 44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Eggs were voluntarily discarded and other food items were taken to new refrigeration. Full points taken due to repeat violation.
3.0
36.
4-302.12; Priority Foundation; At the beginning of the inspection, establishment only had thermometers that were non-thin probe. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Thin probe thermometer was obtained from a nearby associated restaurant.
0.0
41.
3-304.14; Core; Wet wiping cloths were found being stored on prep surfaces / shelving. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Knife was being stored by sliding the knife in between two pieces of equipment. Equipment and utensils shall be stored in a clean, dry area where they are protected from contamination.
0.0
47.
4-501.11; Core; Large low boy cooler in the front preparation area is currently out of service and not functioning. Equipment shall be maintained in a state of good repair.
Location: 4325 Glenwood AVE Suite 2045 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 06/30/2023
Score: 94.5
#
Comments
Points
16.
4-602.11; Core; Repeat; Pink residue found on ice machine interior guard. Ice makers shall be cleaned at a frequency necessary to preclude soil or mold. Clean more frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut Lettuce in salad cooler was holding at 50F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut lettuce was voluntarily discarded by PIC. Non-potentially hazardous food was placed in the salad cooler and a new bag of lettuce was placed in refrigeration holding below 41F. Full deductions may be taken if this item is repeated.
1.5
33.
3-501.15; Containers of cut lettuce were found being stacked on top of each other and had tightly fitted lids. Potentially hazardous foods shall be cooled with loose or no covering to facilitate cool air transfer. CDI- Containers were separated and lids were removed for cooling.
0.5
37.
3-302.12; Core; Container of salt was found with no labeling. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
38.
6-501.111; "Raid" pest control spray was found in storage. This spray is labeled "FOR RESIDENTIAL USE ONLY" and is not approved for food service use. Facility may only use approved pest control for food service establishments specified under sec. 7 202.12, 7 206.12, and 7 206.13. CDI- Pest control spray was discarded by PIC.
1.0
40.
2-303.11; Core; Employee was observed preparing food while wearing a bracelet on their wrist. Other than a plain wedding band, employees may not wear jewelry on their wrists or fingers while preparing food.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean containers were found being closely stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying.
0.5
47.
4-501.11; Core; Large low boy cooler in the front preparation area is currently out of service and not functioning. Equipment shall be maintained in a state of good repair. Repair or remove this cooler.
0.0
49.
4-601.11(B) and (C); Core; Dust residue is accumulating on shelving in the back kitchen area near the 3 compartment sink. Non food contact surfaces shall be kept free of soil residue and other debris.
Location: 4325 Glenwood AVE Suite 2045 RALEIGH, NC 27612 Facility Type: Food Stand Inspection Date: 10/10/2022
Score: 94
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Food remaining in dicer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Returned to dish area. CDI
1.5
16.
4-602.11; Core; Black residue on ice machine guard. Ice makers shall be cleaned at a frequency necessary to preclude soil or mold. Clean more frequently.
0.0
16.
4-602.11; Priority; Bowl with lettuce and other food debris remaining in it from tossing sitting on shelf in front service area. Employee states they have not made any salads today and it is from last night and they will be getting a new bowl. POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Return bowl to dish area more frequently or use a new bowl between each order. Bowl sent to dish area. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Salad wall unit has lettuce at 45F and the external display shows that the unit is holding 47F. Lettuce was put in unit this morning. Chicken, ham, turkey, beef and eggs in prep tables stacked too high and up to 48F. Container of sliced tomatoes sitting on top of slotted juice divider in the juice prep table at 45F. Food shall be held 41F or less. Lettuce relocated to another unit. Top portion of foods stacked too high relocated to cool. Tomatoes moved to refrigeration. CDI
1.5
23.
3-501.17; Priority; Cooked shrimp lacking date in cabinet of prep table and opened goat cheese container lacking date. PIC unaware when these items were opened. Food shall be dated when prepared, cooked, or original package opened. Foods discarded. CDI
1.5
28.
7-204.11 ; Priority; Quat sanitizer in three compartment sink basin over 400 ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Solution diluted to be 200 to 400 ppm quat. CDI
1.0
49.
4-601.11(B) and (C); Core; Splash insider of blender cover and gaskets throughout dirty. Outside of container for single service storage dirty and shelving in front service area dirty. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean equipment.
0.0
53.
6-501.18; Core; Rear hand sink dirty. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean sink.
0.0
55.
6-501.12; Core; Dust on HVAC vents in kitchen and on adjacent light fixtures. Mop sink has black residue accumulation and odor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean more frequently.
0.5
56.
6-202.11; Core; Light shield missing on fixture in rear kitchen and lights above prep tables in the front service area. Lights shall be shielded or shatterproof. Replace bulbs, shield or present information that they are shatterproof bulbs.
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
NOE issued Completed items: 1,4,5,11,12,13,17 Remaining transitional items: 2,3,6,7,8,9,10,14,15,16,18,19,20
