Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/09/2024
Score: 98
#
Comments
Points
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed of shelving units throughout kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat
0.5
55.
6-501.12; Core; General cleaning of floors, walls, and ceiling. Floor debris underneath equipment and ceiling dust accumulation observed. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the kitchen area. Repeat.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 12/05/2023
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Cleaning needed inside of the reach-in cooler. Heavy dust accumulation on the fan inside of the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat
0.5
55.
6-501.12; Core; General cleaning of floors, walls, and ceiling. Floor debris underneath equipment and ceiling dust accumulation observed. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the kitchen area. Repeat.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 04/26/2023
Score: 99
#
Comments
Points
49.
4-602.13; Core; Cleaning needed of prep tables and outsides of equipment including fryers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat
0.5
55.
6-501.12; Core; General cleaning of floors, walls, and ceiling. Floor debris underneath equipment and ceiling dust accumulation observed. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the kitchen area. Repeat.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 05/17/2022
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Grease buildup observed on the side of the fryer. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean the grease buildup.
0.0
55.
6-501.12; Core; General cleaning of floors, walls, and ceiling. Floor debris underneath equipment and ceiling dust accumulation observed. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the kitchen area.
0.5
General Comments
Inspection led by Daniel Cortes No signature due to covid-19 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: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/25/2020
Score: 97.5
#
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: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 12/13/2019
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.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/27/2019
Score: 95
#
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: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 04/11/2019
Score: 95.5
#
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. Ensure rinse and sanitize bays cleaned before next round of dishes.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/10/2019
Score: 96
#
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. Good handwashing method observed today.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 04/24/2018
Score: 98.5
#
Comments
Points
General Comments
Great job correcting violations from the last inspection.
*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: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/28/2017
Score: 94.5
#
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: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 02/22/2017
Score: 98.5
#
Comments
Points
General Comments
On 1/1/2019 the NC Food Code requires all cold food be held at 41 degrees F. Please replace or update all equipment to maintain the 41 degrees F temperature by 1/1/2019.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 11/24/2015
Score: 96.5
#
Comments
Points
General Comments
Test strips were available today but expired and discolored. Install new test strips that meets code to ensure that sanitizer is being dispensed and proper concentration.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/28/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
16.
BOILED POTATOES ARE 124 ON THE STOVE. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR ABOVE 135F WHEN HELD HOT. KEEP THE FLAME ON THE BURNER ON LOW TO MAINTAIN PROPER TEMPERATURE. BOILED POTATOES WERE REHEATED TO ABOVE 165F.
2.0
17.
WHITING IS 48F AND SPOT FISH IS 51F ON ICE. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45F.CORRECTED DURING INSPECTION.
2.0
25.
THE METAL STEM THERMOMETER WITH THE WING NUT IS READING 2F IN ICE WATER. CALIBRATE TO 32F IN ICE WATER. CORRECTED DURING INSPECTION. I RECOMMEND USING HEX NUT METAL STEM THEMOMETERS OR DIGITAL THERMOMETERS.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4 FENTON ST RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 06/22/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Found raw cut tomatoes at 54-57F. They shall be kept at 45F or less...Keep small butter pats at 45F or less by putting ice on top of them or store them in refrigerator at 45F or less.
2.0
25.
A few metal stemmed food thermometers were at 42F and less than 0F when calibrated using the ice-water method. They shall read 32F, plus or minus 2 degrees F, when calibrated using this method. Calibrate thermometers daily to ensure accuracy.
0.5
43.
At handwashing sink, adjust faucet levers so that they don`t cross and are easy to turn on and off.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Remember - all personal drinks shall be stored below and away from food, food preparation areas, food equipment/utensils and take-out food/beverage containers. Consider having a designated area for personal drinks only that meet the criteria mentioned above.
