Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/05/2024
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; There was a fan in the handwashing near the dish machine. There was a mop bucket stored in front of the handwashing sink near the dish machine. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI.. The items were moved out of the handwashing sink.
0.0
16.
4-602.11; Priority; Clean the drink nozzles and ice dispenser on the drink machine to remove the pink and black build-up. The items must be cleaned at a frequency necessary to preclude the accumulation of any build up. CDI.. The items were cleaned during the inspection.
1.5
28.
7-102.11; Priority Foundation; There was one spray bottle that was not labeled. There was one spray bottle that was labeled sanitizer but it was degreaser. Working containers used for storing Toxic Materials such as cleaners and Sanitizer taken from bulk supplies must be clearly and individually identified with the common name of the item in the spray bottle. CDI.. The spray bottles were labeled.
1.0
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold units. Clean the stove top and around the cooking equipment. Equipment shall be kept free of an accumulation of dirt, Food residue and other debris.
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/11/2024
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. CFPM arrived at the end of inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
0.0
33.
3-501.15; Priority Foundation; Cooling Methods: Observed food handler starting to transfer cooled chicken from speed rack that was in the walk-in cooler, to large, thick plastic container, to be covered with tight lid. Chicken temperature at 56F, not down to 41F and less yet. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Chicken on speed rack sheet pans moved back into the walk-in cooler to finish cooling to 41F and less.
0.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items.
0.0
39.
3-305.11; Core; Onions stored on the floor in the walk-in cooler. 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 15 cm (6 inches) above the floor. CDI- Onions moved up off the floor during inspection.
0.0
47.
4-501.11; Core; Wire racks in walk-in cooler are rusting with peeled coating. Door seals torn on drawer unit below grill, and low cold-hold across from grill. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CDI- Replace the rusting racks and torn door gaskets. [REPEAT]
0.0
47.
4-202.11; Priority Foundation; Multiple spatulas stored as clean have cracked/pitted food-contact surfaces. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded by PIC during inspection. [REPEAT]
0.5
49.
4-601.11(B) and (C); Core; Residue accumulation on/in hot-hold and cold-hold units, low storage shelves, cold-hold door gaskets, and wall-mount knife rack. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT]
1.0
54.
5-501.114; Core; In outside shared dumpster area, drain plug is missing on the right dumpster. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the drain plug replaced.
0.0
54.
5-501.115; Core; In outside shared dumpster area, open trash bag, loose litter items, broken glass, and leaf litter accumulation on ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up all the litter and maintain area clean.
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 11/29/2023
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot-Holding: In front hot-holding wells, one container of pulled pork not holding hot enough, measured at 128F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off temperature item voluntarily discarded by PIC during inspection.
1.5
43.
3-304.12; Core; A couple service utensils stored in front hot wells with handles down in the food. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Utensils removed during inspection.
0.0
47.
4-501.11; Core; Dish machine not currently working. Wire racks in walk-in cooler starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- PIC stated a service order has already been submitted and service person expected in next couple hours, so holding off on doing dishes right now. Replace the rusting rack.
0.0
47.
4-202.11; Priority Foundation; Two plastic food lids in use, cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged lids replaced during inspection.
0.5
49.
4-601.11(B) and (C); Core; Dust accumulation on front dry storage rack. Residue accumulation on wire racks in walk-in cooler. Observed improvement in overall cleanliness today. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT]
0.5
55.
6-501.12; Core; Dust accumulation around ceiling vents and walk-in cooler ceiling vent. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
0.0
56.
6-501.110; Core; Employee purses/bags and coats stored with dry storage food/single-service items. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide proper storage space for employee items. CDI- Dry goods moved out of employee storage area during inspection.
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 08/01/2023
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee beverages stored in beverage rack located above food and single-service storage. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend using drink containers designed with lid and straw to keep hands away from drinking surfaces. Recommend removing large drink rack, and providing a shorter drink rack over by the nearby handwash wall (up high enough so drinks not getting handwash splash contamination).
0.0
38.
6-501.111; Core; A few flies observed in front and kitchen spaces. In shared enclosed dumpster room, large lively roach observed. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures (increase frequency of treatments as needed). Clean room thoroughly. Keep trash/oil receptacle lids closed.
1.0
40.
2-303.11; Core; Food employee wearing watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC had employee removed watch during inspection.
0.5
40.
2-402.11; Core; Food handler with fluffy beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Supply beard guards or have food employees keep facial hair trimmed very short.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. CDI- Sanitizer remade during inspection and verified with test kit, now at required concentration. [REPEAT]
0.5
47.
4-501.11; Core; Wire shelf above back area sink is rusting. Wire racks in walk-in cooler starting to rust with peeling coating. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted equipment.
0.0
49.
4-601.11(B) and (C); Core; Floor fan with dust/residue accumulation. Low drawer of cold-hold unit with sticky residue and food debris accumulation. Wall-mount knife rack with residue/debris accumulation. Drink machine hoses above drink cup lid storage with dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT]
0.5
53.
6-501.18; Core; In common area mens restroom, urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Request facility management increase cleaning frequency to this area and clean thoroughly. [REPEAT]
0.0
54.
5-501.16; Core; Handwashing sinks lacking trash cans. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory . Ensure handwashing sinks have a trash can. [REPEAT]
0.5
54.
5-501.115; Core; Build up of greasy residue along floor under and around stairs, wall by grease receptacle, and along stairs. storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area and clean thoroughly. [REPEAT]
0.0
54.
5-501.110; Core; In shared enclosed dumpster area, Top lid of dumpster and of grease receptacle left open. In shared outdoor dumpster area, side doors of dumpsters left open. Keep side doors and top lids of receptacles closed. Recommend adding reminder signage to these areas.
0.0
55.
6-501.12; Core; Dust accumulation around ceiling vent in rear kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area.
0.0
General Comments
Garlic in oil mixtures are listed in Food Code under definitions of Temperature Control for Safety (TCS) foods. Maintain these items cold at 41F and less. These may be keep up to 7 days when maintained at 41F and less. Recommend having the low kitchen cold-hold unit serviced and temperatures reduced to consistently hold TCS foods at 41F and less. Recommend placing TCS items in this unit in smaller pans so less meat is pulled out at a time for prep. If frequent access to these items is needed, consider placing items on ice with Time as Public Health Control (TPHC) in place so the unit doors are not opened as frequently, or replace with a prep unit designed for frequent access.
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/01/2023
Score: 98
#
Comments
Points
10.
6-301.14; Core; Handwashing sinks lacking handwashing signs. 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- Handwashing signs provided for posting.
0.0
28.
7-102.11; Priority Foundation; Clear labeling missing on buckets of sanitizer. 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- Labeling added during inspection.
0.0
40.
2-402.11; Core; Food handler lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC directed employee to add hair restraint and rewash hands.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 50-100ppm quat. Sanitizer buckets stored up on food prep surfaces and above food storage. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. CDI- Sanitizer remade during inspection and verified with test kit, now at required concentration. Sanitizer buckets moved to low shelves.
0.5
49.
4-601.11(B) and (C); Core; In walk-in cooler, residue accumulation along back wall and shelf. Floor fan with dust/residue accumulation. Inside front cold-hold unit shelves with debris accumulation. Wall-mount knife rack with residue/debris accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these items.
0.5
53.
6-501.18; Core; In shared mens restroom, urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Request facility management increase cleaning frequency to this area and clean thoroughly.
0.0
54.
5-501.16; Core; Handwashing sinks lacking trash cans. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory . Ensure handwashing sinks have a trash can.
0.5
56.
6-501.110; Core; Employee purses and bags sitting on dry storage food items. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide proper storage space for employee items.
0.5
General Comments
In shared restrooms, lighting (brightness) appears too low. A lighting check has been requested.
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/06/2023
Score: 94
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Beef on the steam table is 104-134F. Corned beef is 127F on the steam table. Cheese sauce is 80F in the hot holding cabinet. Keep all TCS food at or above 135F. CDI-The above food was taken back to the grill and reheated to above 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the 3 door reach in is 43F. Keep all TCS food at or below 41F when held cold. CDI-The above food was placed in the walk-in cooler.
1.5
23.
3-501.18; Priority; Spicy pico is dated February 25th in the walk-in cooler. Keep all TCS food at or below 41F for up to 7 days. CDI-The above food was voluntarily discarded.
1.5
32.
8-103.11; Priority Foundation; -201.13; Core; Facility is doing fermentation of kimchi at 70F in the prep area without approval. Before engaging in an activity that requires a HACCP plan, a permit holder shall submit to the regulatory authority for approval for properly preparing. CDI- The above kimchi was voluntarily discarded by PIC.
1.0
47.
4-501.11; Core; The 3 door reach in refrigeration unit is not reaching 41F or below. Equipment shall be hall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
54.
5-501.115; Core; Build up of grease deposits around the beer canisters on the indoor dumpster pad. storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
0.0
General Comments
For variance for Kimchi contact Heather Watson heather.watson@dhhs.nc.gov and for HACCP contact Meghan Phillips, REHS at 919-868-6416 with Wake County Environmental Services. REHS emailed contact information to PIC.
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 12/14/2022
Score: 97
#
Comments
Points
10.
5-202.12; Core; The water temperature at the hand sink in the dish room is 92F. The water temperature of the hand sinks in the men's and women's restrooms is 72-73F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
15.
3-302.11; Priority; Impossible burgers stored next to opened raw hamburger that had been opened in the upright refrigeration unit. Raw hamburger that had been opened stored above cut beef and next to cooked pork in the walk-in cooler. Store all food according to final cook temperatures in refrigeration units and in freezers once opened. The above food was rearranged lids were placed on the hamburger containers.
1.5
21.
3-501.16(A)(1) ; Priority; Pork belly is 133F, queso is 102F, black beans are 115F in the hot holding unit. Keep all TCS food at or above 135F when held hot. The above food was reheated to above 165F.
1.5
28.
7-102.11; Priority Foundation; Unlabeled bottle of degreaser in a spray bottle. Label all working containers of chemicals such as cleaners with the common name once taken from bulk supplies. This bottle was labeled once REHS spoke to PIC.
0.0
51.
5-205.15; Priority; Leaking cold faucet at the seafood sink. Plumbing shall be maintained in good repair.
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: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/02/2022
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Shrimp and fish that had been opened stored next to and below pork that had been opened in the walk-in cooler. Store all food according to final cook temperatures. The food had been rearranged once REHS spoke to PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shrimp is 39-45F and chicken is 41-44F on ice. Mixed cheese and chicken are 44F in the rear drawer of the grill refrigeration unit. Keep all TCS food at or below 41F when held cold. The shrimp and chicken were moved to the walk-in cooler. The mixed cheese was moved to the two door reach in cooler.
1.5
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm at the 3 compartment sink. Sanitizer shall be mixed to the manufacturer's specified concentration(150-400ppm for quaternary ammonium. A follow-up will be conducted REHS by September 12th.
1.0
28.
7-201.11; Priority; Cans of Raid stored next to waxed paper. Store chemicals so they do not contaminate food, equipment, single service articles and clean linens. The Raid was moved to the chemical rack.
0.0
36.
4-502.11(B); Priority Foundation; A metal stem thermometer is 28F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. This thermometer was calibrated once REHS spoke with PIC.
0.0
38.
6-501.111;Core;Roaches in the dumpster room. The premises shall be free of insects by eliminating harborage conditions. Use pest management routinely. Transfer food hall management contacted pest control company and will have this area cleaned.
0.0
45.
4-903.11(A) and (C); Core; Single service articles are stored not inverted or in plastic sleeves beneath the steam table. Store single service articles so they are not exposed to splash, dust or other contamination.
0.0
49.
4-602.13; Core; Grease build up on the side of the fryer and debris build up inside the dish machine doors. Nonfood-contact surfaces of equioment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
5-205.15; Core; Leaking plumbing beneath the front hand sink. Missing a handle on the cold faucet at the 3 compartment sink sanitizing vat. Plumbing shall be maintained in good repair.
1.0
54.
5-501.115; Core; The dumpster storage room has loose trash, debris and beer syrup build up around the beer canisters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
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 Follow-Up: 09/12/2022
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/15/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Dish machine has less than 50ppm of chlorine residue. Sanitizer solution for dish machines shall have a minimum of 50ppm of chlorine residue. Wash, rinse and sanitize dishes at the 2 compartment sink until dish machine is verified by our department to be ejecting a minimum of 50 ppm of chlorine.
1.5
21.
3-501.16(A)(1) ; Priority; Black beans are 120F in the prep area and queso with cooked peppers is 130F in the hot holding unit. Keep TCS food at or above 135F when held hot. The above food was reheated to 165F and above.
1.5
28.
7-204.11 ; Priority; Sanitizer solution in a spray bottle is above 200ppm of chlorine. Sanitizer solution shall be mixed to within the tolerance range(50-200ppm 0f chlorine). PIC switched to using quaternary ammonium and mixed it to the proper concentration.
0.0
32.
8-103.11; Priority Foundation; Kimchi is 72F in the prep area. It is being prepared without an approved HACCP plan. The kimchi was voluntarily discarded. REHS emailed HACCP plan information and variance approval form to PIC.
0.0
43.
3-304.12; Core; Utensils stored in water that is 85F. Store in use utensils in water that is 135F or greater.
0.0
48.
4-501.15; Core; The dish machine is not ejecting 50ppm of chlorine. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
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
No signature of recipient due to COVID-19 pandemic. Follow-Up: 06/25/2022
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/27/2022
Score: 100
#
Comments
Points
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 --------PIC cannot sign due to COVID-19 concerns.
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 10/20/2021
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have any procedures for a diarrheal or vomiting event.- 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, EHS emailed PIC copies of the forms from our website. Please keep procedures on file.
0.0
47.
4-202.16; Core; The paint on the outer layer of the grill is beginning to peel creating crevices that are not easily cleanable.- Nonfood contact surfaces of equipment shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and facilitate maintenance.- Please replace/remove the outer later that is peeling.
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 PIC cannot sign due to COVID-19 concerns
Location: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 02/26/2020
Score: 99.5
#
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: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 12/05/2019
Score: 96.5
#
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: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/05/2019
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: 500 E Davie ST Ste. 132 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/05/2019
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. !!!REMINDER: FACILITY IS MAKING KIMCHI IN THE WALK IN COOLER AND CANNOT BE HELD LONGER THAN 7 DAYS!!!
