Location: 1961 High House RD RALEIGH, NC 27519 Facility Type: Food Stand Inspection Date: 07/29/2024
Score: 93
#
Comments
Points
16.
4-602.11; Core & Priority; Core - Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Priority - Additionally, according to the PIC, knives are cleaned once daily. If used with potentially hazardous food (Time/Temperature Control for Safety food), equipment, food-contact surfaces and utensils shall be cleaned throughout the day at least once every 4 hours. Based on current hours, these shall be cleaned and sanitized at least 3 times per day. CDI - Education provided. All knives to be cleaned and sanitized in the 3-compartment sink.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Cut honeydew and cut watermelon holding above 41 F in the display cooler and on ice. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Cut honeydew moved to cool rapidly in the walk-in cooler. Cut watermelon prepared this morning; immersed in the ice on display to facilitate cooling.
1.5
45.
4-903.11(A) and (C); Core; Single-use trays stored with the food contact surface facing upwards. Store inverted to prevent contamination.
0.5
47.
4-501.12; Core; Cutting boards in the main prep room have been replaced and are in good condition. However, all cutting boards in the back prep area are soiled with black/brown buildup and heavy scoring. Cutting boards shall be resurfaced or replaced if they cannot be effectively cleaned or sanitized.
1.0
47.
4-501.11; Core; The condenser at the far-end of the walk-in cooler is dripping condensate onto the floor. No food stored below. The walk-in cooler is maintaining 41 F or below. Equipment shall be maintained in good repair and proper adjustment. Place an order for repair of the condenser.
0.0
55.
6-501.12; Core; Walk-in cooler floors, walls, and white piping soiled with an accumulation of debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1961 High House RD RALEIGH, NC 27519 Facility Type: Food Stand Inspection Date: 02/05/2024
Score: 94.5
#
Comments
Points
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude soil accumulation or mold.
3.0
28.
7-204.11; Priority; Spray bottle of sanitizer registered 25 ppm. Bleach used by facility. Bleach shall register 50-200 ppm to effectively sanitize. CDI - Sanitizer re-made. 50-200 ppm reached.
1.0
47.
4-501.12; Core; Cutting boards in the main prep room have been replaced and are in good condition. However, all cutting boards in the back prep area are soiled with black/brown buildup and heavy scoring. Cutting boards shall be resurfaced or replaced if they cannot be effectively cleaned or sanitized.
1.0
47.
4-202.11; Priority Foundation; Large white containers are scored and stained. Multi-use food-contact surfaces shall be free of cracks, chips and similar imperfections. Replace large multi-use white containers. CDI - PIC to order replacement containers.
0.0
47.
4-101.11; Core; Upon entry, an employee observed cutting produce on a large piece of cardboard. The cardboard was placed over the cutting board. Deep cuts observed on the piece of cardboard. Food-contact surfaces shall be nonabsorbent, have a smooth, easily cleanable surface, and shall be resistant to pitting, chipping, and scoring. Do not store cardboard on cutting boards for food preparation. This is not an approved food-contact surface. Cardboard discarded.
0.0
55.
6-501.12; Core; Walk-in cooler floors soiled with an accumulation of debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1961 High House RD RALEIGH, NC 27519 Facility Type: Food Stand Inspection Date: 08/04/2023
Score: 90
#
Comments
Points
6.
2-401.11; Core; Employee drinks stored on prep surfaces. Store employee drinks on the lowest possible, non-work surface to prevent contamination. Designated areas shall be provided.
0.5
10.
6-301.12; Priority Foundation; The paper towel dispenser is inoperable at the only handwashing sink. No towels will dispense. Handwashing sinks shall be provided with individual, disposable towels. VR - Repair paper towel dispenser.
1.0
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude soil accumulation or mold.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Cut cantaloupe and cut melon holding above 41 F in the display cooler and on ice. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Cut cantaloupe and melon either voluntarily discarded or moved to cool rapidly in the walk-in cooler based on prep times and temperatures observed. VR - EHS will return to ensure the display cooler can maintain 41 F or below ambient. Call in for repair. Monitor temperatures of cut melon stored on ice to ensure 41 F or below is maintained.
1.5
28.
7-201.11; Priority; Cleaner stored with single-use trays. Poisonous or toxic materials shall be stored so that they do not contaminate food, equipment, utensils, and single-use articles. CDI - Cleaner re-located to an appropriate area.
1.0
38.
6-501.111; Core; Flies observed in the prep room. The premises shall be maintained free of insects. Increase pest control measures.
0.0
39.
3-305.11; Core; Food stored on the floor in the prep room and in the walk-in cooler. Additionally, condensate is dripping from the walk-in cooler fans. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, and at least 6 inches above the floor.
1.0
45.
4-903.11(A) and (C); Core; Single-use trays stored with the food contact surface facing upwards. Store inverted to prevent contamination.
0.5
47.
4-501.12; Core; All cutting boards soiled with black/brown buildup and heavy scoring. Cutting boards shall be resurfaced or replaced if they cannot be effectively cleaned or sanitized.
1.0
48.
4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. CDI - Sanitizer prepared.
0.0
55.
6-501.12; Core; Prep room and walk-in cooler floors soiled with an accumulation of debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1961 High House RD RALEIGH, NC 27519 Facility Type: Food Stand Inspection Date: 10/10/2022
Score: 93.5
#
Comments
Points
16.
4-602.11; Core; Ice machine soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude soil accumulation or mold.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut watermelon reading 44-46 F in the customer display cooler. Cooler holding 41 F ambient on the side where cut melons are stored (noted as side 2 in temperature chart above). Cooler maintaining 46 F ambient on the side where cut leafy greens are stored (noted as side 1 in temperature chart above). TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Technician onsite at time of inspection. Cooler adjusted down.
1.5
28.
7-201.11; Priority; Cleaning agents stored in a box with various single-use articles. Poisonous or toxic materials shall be stored so that they do not contaminate food, equipment, utensils, and single-use articles. CDI - PIC to re-locate chemicals.
0.0
28.
7-204.11; Priority; Clorox scented splash less bleach is used by facility as sanitizer. As specified on the container 'Not for sanitization or disinfection. To sanitize and disinfect, use Clorox Disinfecting Bleach.' No EPA number found on product. No ingredients listed, and no instructions for use as a sanitizer on food contact surfaces. This product is not approved. CDI - EHS spoke with PIC. PIC to obtain an approved bleach formula for sanitizing and disinfecting.
2.0
45.
4-903.11(A) and (C); Core; Single-use items stored with the food contact surface facing upwards. Store inverted to prevent contamination.
0.0
47.
4-501.12; Core; All cutting boards soiled with black/brown buildup and heavy scoring. Cutting boards shall be resurfaced or replaced if they cannot be effectively cleaned or sanitized.
1.0
49.
4-601.11(B) and (C); Core; Containers used to hold clean utensils soiled with food debris. Surfaces of equipment shall be kept free of an accumulation of food residue and other debris.
0.5
55.
6-501.12; Core; Floors soiled with accumulation of debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1961 High House RD RALEIGH, NC 27519 Facility Type: Food Stand Inspection Date: 01/12/2022
Score: 94.5
#
Comments
Points
8.
2-301.14; Priority; Two employees observed picking items up off of the floor and subsequently continuing to handle food with the same set of gloves on. The hands shall be washed after engaging in any activity that may contaminate the hands. CDI - Employees instructed to removed soiled gloves, wash hands and don a new set of gloves.
2.0
16.
4-602.11; Core; Ice machine soiled heavily with black buildup around shoot and on sides. Ice machines shall be cleaned at a frequency necessary to preclude soil accumulation. Clean ice machine.
1.5
36.
4-302.12; Priority Foundation; No temperature measuring device available upon entry to the produce department. A thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CDI - A new and working thermometer provided. Keep this thermometer in the produce department at all times.
0.5
39.
3-305.11; Core; Multiple containers of food in the walk in cooler stored on the floor. Food shall be protected from contamination by storing the food above the floor grade. Move food up off the floor.
0.0
47.
4-501.12; Core; All cutting boards soiled with black/brown buildup and heavy scoring. Cutting boards shall be resurfaced or replaced if they cannot be effectively cleaned or sanitized. Replace all cutting boards in the produce department.
1.0
47.
4-501.11; Core; Metal shelving located at the main entrance of the walk in cooler is falling apart to the point where food is unable to be stored on the shelves. Equipment shall be maintained in a state of repair. Replace metal shelving.
0.0
49.
4-601.11(B) and (C); Core; Containers used to hold clean utensils soiled with food debris. Scale sides soiled with debris. Clean items mentioned on a more frequent basis.
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. No signature required due to COVID-19.
Location: 1961 High House RD RALEIGH, NC 27519 Facility Type: Food Stand Inspection Date: 01/13/2020
Score: 94.5
#
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: 1961 High House RD RALEIGH, NC 27519 Facility Type: Food Stand Inspection Date: 10/23/2018
Score: 92.5
#
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. Follow-Up: 11/02/2018
Location: 1961 High House RD RALEIGH, NC 27519 Facility Type: Food Stand Inspection Date: 03/20/2018
Score: 92.5
#
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.
