Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/18/2024
Score: 94.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The T-tube for the meat grinder on the dry storage shelf for Oink N Moo had dried on food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-by labeling equipment to let MFU operator know that equipment needs to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Two pans of Italian brisket prepared by the Barone food truck was observed holding between 43-45F in the walk-in cooler. Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
23.
3-501.17; Priority Foundation; [Repeat] A container of noodles found without a date. Containers of Italian Brisket prepared yesterday did not have dates. Several large buckets of turkey bbq prepared earlier this week were observed without dates. Several bags of frozen italian brisket were found in the freezer without dates. Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date of preparation, date of cooking and cooling, or date removed from commercial packaging)...CDI- MFU owners contacted and known dates were added by PIC. Known dates could not be verified for the frozen food items without dates resulting in a voluntary discard by PIC. **Several food items today were found with incorrect dates (labels were not changed) and/or not dated at all. All equipment food contact surfaces shall be properly cleaned and dated. Next violation will result in immediate discard! No exceptions!**
1.5
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled dry storage shelves, walk-in cooler shelves, shelves/drawers under tables, freezer interiors, interiors of lowboy refrigerated drawers under cooking line...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/26/2024
Score: 95
#
Comments
Points
10.
5-203.11; Core - Hot water did not exceed 91F at bathroom sink...Hot water of at least 100F shall be provided at each handsink...Provide at least 100F water at handsink.
1.0
10.
5-205.11; Priority Foundation- Handsink near mop sink/can wash was blocked by a large mop bucket...Handsinks shall be accessible at all times for employee use...CDI by removing mop bucket from in front of sink.
0.0
20.
3-501.14; Priority - Pulled turkey in two large pans was above 41F (as high as 53F) in the middle of one pan after cooling from night below (other foods in same cooler were as low as 35F). See temperature chart...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding turkey at incorrect temperatures.
1.5
23.
3-501.17; Priority Foundation - Containers with tomato sauce in one walk-in cooler and cooked turkey in another cooler had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date of preparation, date of cooking and cooling, or date removed from commercial packaging)...CDI by informing PIC of requirement. Pulled turkey in one cooler was voluntarily discarded and whole turkeys were reheated during inspection.
0.0
33.
3-501.15; Priority Foundation - Covered cooked pulled turkey cooled from night before did not cool fast enough to meet time-temperature cooling parameters (See Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice- water baths with frequent stirring, rapid cooling equipment (ice-water paddles, freezer), and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by voluntarily discarding pulled turkey.
0.5
41.
3-304.14; Core - Wiping cloth chlorine sanitizer concentration in one bucket was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved (proper concentration) clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean food containers and lids were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate containers and lids and completely air dry before stacking.
0.0
47.
4-205.10; Core - Observed at least three domestic food processors/blenders...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility and replace with approved equipment.
0.5
47.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled dry storage shelves, dunnage racks, shelves/drawers under tables, push carts, exterior lids of large dry storage food bins, interior fryer bottom, freezer interiors, exteriors of lowboy refrigerated drawers under cooking line...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - Cardboard dumpster had large cracks in the side...Trash and recycling receptacles shall be kept in good repair...Replace damaged dumpster.
0.5
54.
5-501.114; Core - Cardboard dumpster drain hole had no plug...Trash and recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.11; Core - In back offset area where potable is accessible for food trucks, walls were badly damaged and had holes. Flooring was damaged in walk-in cooler near front entrance door...Physical facilities shall be kept in good repair...Repair damaged wall and floor surfaces.
0.5
55.
6-501.12; Core - Kitchen flooring under equipment and in corners was soiled. Sides/edges of walk-in cooler doors were soiled. Ceiling vent grates were dusty/soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 09/19/2023
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation - A few pieces of equipment had food debris on them but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by labeling equipment to let MFU operator know that equipment needs to be cleaned.
0.0
23.
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods belonging to MFUs had no dates (chick peas, open containers of ricotta cheese and salad greens, cooked food in freezer, etc.)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...Instruct MFU operators to place dates on foods as required...Not corrected during inspection.
1.5
28.
7-102.11; Priority Foundation - A few buckets of sanitizer and soapy water were not labeled with their contents...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling buckets.
0.0
37.
3-302.12; Core - Some containers of dry ingredients, flour, cooking oil, etc. were not labeled with names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Some moist wiping cloths were on counter tops, and cloths were in soapy water bucket...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above or in soiled laundry area--not in soapy water.
0.5
43.
3-304.12; Core - A few dispensing utensils were stored in hot water of 106F...During pauses in food preparation or dispensing, food utensils shall be stored on dry clean surface OR in food with handle extending out of food OR in hot water at 135F or above...CDI by properly storing dispensing utensils.
0.5
45.
4-502.13; Core - Several disposable aluminum pans had been reused and stored on storage shelves...Single service articles shall not be reused...CDI by discarding pans.
0.0
47.
4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-205.10; Core - Observed domestic Cuisinart food processor and immersion blenders...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Remove unapproved equipment from facility and replace with approved equipment.
0.0
47.
4-502.11(A) and (C); Core - A few food containers were cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-101.19; Core - Foil was lining shelf under table with chemicals on top...Equipment nonfood contact surfaces exposed to splash and spillage that required frequently cleaning shall be made of nonabsorbent and smooth materials...Remove foil from shelf. Consider using vinyl liners or sheet pans to line shelves.
0.0
47.
4-501.12; Core - One small cutting board was very stained with many knife cuts...Cutting boards that are scratched and scored shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting board.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled dry storage shelves, shelves under tables, push carts, food prep sink interiors, exterior lids of large dry storage food bins...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Cardboard dumpster drain hole had no plug...Trash and recycling receptacles with drains shall have plugs in place...Replace missing drain plug.
0.0
55.
6-501.12; Core - Kitchen flooring under equipment, in corners and in back storage areas/hallway were soiled. sides/edges of walk-in cooler doors and door frames were soiled. Some kitchen ceiling panels had splattered food...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on September 29, 2023 to evaluate completion of Item #23 on this report (date marking). Follow-Up: 09/29/2023
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 06/12/2023
Score: 94
#
Comments
Points
6.
2-401.11; Core - Employee's covered water bottle was stored above food...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment cannot result...CDI by properly storing water bottle.
0.0
16.
4-501.114; Priority - No approved sanitizer was available in 3rd compartment of 3 compartment sink (utensils were in sink without sanitizer)...During manual utensil washing, approved chemical sanitizer shall be used with proper contact time after washing and rinsing utensils/equipment...CDI by adding chlorine bleach to water in 3rd sink for approved sanitizer.
1.5
16.
4-601.11 (A); Priority Foundation - On shelf and counter top, equipment parts in pan and Robot Coupe processor all had dried on food debris...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. NOTE: Do not leave soiled equipment/utensils on shelves or counter tops. They must be washed, rinsed and sanitized each day they are used.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods had no dates...RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods. NOTE: Inform all food truck operators that dates must be on all their RTE TCS* foods, and these foods cannot be kept more than 7 days.
0.0
37.
3-302.12; Core - Many containers of dry ingredients, flour, cooking oil, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
1.0
40.
2-402.11; Core - A few kitchen workers had no hair restraints and one had no beard restraint...Food employees shall wear hair restraints such as hats, hair coverings, beard restraints, etc. that covers body hair to keep their hair from contacting exposed food, clean equipment, etc...Instruct food workers to wear required hair/beard restraints.
0.0
45.
4-903.11(A) and (C); Core - Two large bags of tea/beverage jugs were on floor...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Elevate bags of jugs 6 inches above floor.
0.5
47.
4-501.11; Core - Handles on a few rice cooker lids were damaged and hard to clean...Food service equipment shall be kept in good repair...Replace damaged cooker lid handles.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid and wire shelves, push carts, dunnage racks, food prep sink interiors (dried food debris noted)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
5-501.17; Core - Employees' bathroom has no covered receptacle...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered trash can/receptacle for this bathroom.
0.5
53.
6-501.18; Core - Employee bathroom toilet was soiled on front exterior and side ceramic bases...Plumbing fixtures such as toilets shall be kept clean...Increase toilet cleaning frequency.
0.0
55.
6-501.11; Core - Vinyl baseboard under 3-comp sink had peeling off. Some caulk was peeling in corners of ventilation hood above cooking line...Physical facilities shall be kept in good repair...Replace/repair damaged baseboard and caulk.
0.5
55.
6-501.12; Core - Kitchen floor drains and adjacent areas were soiled...Physical facilities shall be kept clean...Increase drains cleaning frequency.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Konstantinos Stavlas, Exp. 1/31/27...NOTE: Many shelves throughout facility were not labeled with names of food trucks. Relabel shelves in walk-in coolers/units and dry storage with the names of all food trucks that are approved to use this commissary kitchen.
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/24/2023
Score: 99.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; White rice in a large rice warmer only measured as high as 129F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: PIC said the rice was from lunch and was about to be discarded. Rice was discarded.
0.0
49.
4-601.11(B) and (C); Core; The floor underneath the shelves in walk-in cooler 2 have a light amount of soil buildup. The bottom shelf of the reach-in freezer has a small buildup of food debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Improvement seen.
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 10/04/2022
Score: 99
#
Comments
Points
43.
3-304.12; Core; A measuring scoop was lying inside of raw, cut onions in walk-in cooler 3. Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location. Don't allow the handles of scoops to contact food.
0.5
49.
4-602.13; Core; The blue shelves in walk-in cooler 1 have a light amount of soil buildup. The floor underneath the shelves in walk-in cooler 2 have a light amount of soil buildup. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
54.
5-501.114; Core; The blue, outdoor, waste receptacle does not have a drain plug in place. Drain plugs shall be in place on outdoor waste handling units.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 06/22/2022
Score: 98
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; The drying racks holding the cutting boards, the shelf above the flip-top cooler with metal pans, and the rack holding clean utensils behind the flip-top cooler had a light buildup of grease and residue. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe these shelves down more often.
0.5
47.
4-502.11(A) and (C); Core; A scoop and a plastic lid were found with cracks in the surfaces and a long Lexan container was melted in spots. Utensils shall be maintained in good repair/condition or discarded. Replace any damaged utensils.
0.5
49.
4-601.11(B) and (C); Core; The dunnage rack in the second walk-in cooler, a speed rack in the first walk-in cooler, and shelving in the dry storage areas are collecting debris and food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/22/2022
Score: 98
#
Comments
Points
37.
3-302.12; Core; Two large, plastic containers of semolina were not labeled in the dry storage area. Containers of foods that are not immediately recognizable shall labeled with the common name of the food. CDI: Containers were labeled.
0.0
43.
3-304.12; Core; Plastic spoons were found lying inside of the wasabi powder. A round container with no scoop was sitting inside of semolina. Utensils may be held in containers of food with the handles sitting above/out of the food. Use utensils that have handles and keep these handles out of the food.
0.0
44.
4-903.11(A), (B) and (D); Core; Shelving holding cleaned utensils above the 3 comp sink and against the wall near the prep tables are soiled with residue. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe these shelves down more often.
0.5
47.
4-502.11(A) and (C); Core; A few plastic lids, the ice bucket, and the small red cutting board had chips or cracks in them. A seasoning shaker lid was melted. Utensils shall be maintained in good repair/condition or discarded. Replace any damaged utensils.
0.5
49.
4-601.11(B) and (C); Core; Shelving in the third walk-in cooler, a speed rack in the first walk-in cooler, and shelving in the dry storage area are collecting debris and food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 11/09/2021
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer had a slight amount of dried food debris behind the bottom blade guard. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Slicer parts were cleaned and sanitized.
0.0
44.
4-903.11(A), (B) and (D); Core; Shelving/racks in multiple locations holding cleaned utensils were soiled with residue buildup. Cleaned equipment and utensils shall be stored in a clean, dry location.
0.5
47.
4-501.12; Core; A few of the cutting boards were heavily scored and one had a corner that was breaking off. Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any damaged cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Various surfaces of equipment, such as dry storage shelving, dunnage racks and shelving in the walk-in coolers, bottom shelf of the reach-in freezer, the top of the ice machine, rolling carts with peeled up stickers, etcetera, are soiled with food debris and residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
1.0
55.
6-501.12; Core; Floors underneath shelving in the back hallway, under shelving in walk-in cooler 3, and under some of the equipment on the hot line are collecting food debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 05/01/2018
Score: 97.5
#
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: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 12/05/2017
Score: 96
#
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: 12/12/2017
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 04/13/2017
Score: 90
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: With Wandering Moose meat curing, Instacure curing salt cannot be stored in this establishment (today, this curing salt was stored on a dry storage shelf). Wandering Moose must follow the written requirements for curing meat issued by Wake County Environmental Services...Verification visit to be made on April 21, 2017 to evaluate completion of Items #14, 21 on this report. Follow-Up: 04/23/2017
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 06/06/2016
Score: 96.5
#
Comments
Points
General Comments
In order to use back hallway for dry storage and bring in more food trucks: have Fire Marshal email johanna.hill@wakegov.com saying that this is not a fire exit and that storage is allowed in this hallway. Additionally, provide proof that this is not a shared hallway, that it is indeed owned by Ray Chow. Last, the outside door must be self-closing in order to prevent pests from coming in. Have Ray Chow call Jo Hill at 919-280-3216 with questions relating to those topics.
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/07/2016
Score: 96
#
Comments
Points
General Comments
Operator, Raw Chow, asked about adding 'Chop Shop' food truck to commissary list. There is not adequate walk-in cooler space to allow a truck with such an extensive menu of items that need to be cooled to be brought in. A truck with less food prep, a freezer to fryer establishment, or a push cart may be a possibility with current space limitations. Additionally, the hallway was asked to be used for dry storage. Have Fire Marshal email johanna.hill@wakegov.com saying that this is not a fire exit and that storage is allowed in this hallway. Additionally, provide proof that this is not a shared hallway, that it is indeed owned by Ray Chow. Last, the outside door must be self-closing in order to prevent pests from coming in. Have Ray Chow call Jo Hill at 919-280-3216 with questions relating to those topics. Follow-Up: 03/17/2016
Location: 2411 E MILLBROOK RD #106 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/16/2015
Score: 93
#
Comments
Points
General Comments
Make sure catering orders containing potentially hazardous foods (such as cut tomatoes) are held in a refrigerator before going out and not sitting on counters for overly long periods of time.
