Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/12/2024
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority - Several 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.
3.0
28.
7-102.11; Priority Foundation - A few bottles of chemicals were not labeled or labels had worn off...Working containers of chemicals like cleaners, sanitizers, etc. shall be labeled with common name of material inside...CDI by labeling bottles.
0.0
33.
4-301.11; Priority Foundation - Top section of see-through unit with deli ham and cheese (and chicken, etc. on bottom) was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain proper temperatures...Repair/provide maintenance for unit so it maintains TCS* foods at 41F or less throughout ENTIRE unit...Not corrected during inspection.
0.5
36.
4-502.11(B); Priority Foundation - One dial top metal stemmed food thermometer used in cocteleria read 22F when calibrated using ice-water method (must read 32F, plus or minus 2 degrees F)...Metal stemmed food thermometers shall be properly calibrated...CDI by calibrating thermometer.
0.5
45.
4-903.11(A) and (C); Core - A few stacks of disposable beverage cups were not protected in juice bar (cocteleria). Many plastic disposable spoons were stored with food contact sides up...Single service disposable food/beverage containers and tableware shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep spoons stored with handles up, presented user.
0.5
47.
4-101.19; Core - Some interior refrigerator shelves were rusty/peeling. Some racks in meat market had taped on plastic/vinyl sheeting or hard to clean liners...Replace damaged shelves with similar approved shelves, and provide smooth, easily cleanable liners. Do not use liners with small holes, cracks, crevices, etc.
0.5
47.
4-501.12; Core - Some cutting boards were damaged with cracks and gouges...Cutting boards with scratches, gouges, etc. shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized...Resurface or replace cutting boards.
0.0
49.
4-601.11(B) and (C); Core - Some shelves and dunnage racks were soiled....Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on April 22, 2024 to evaluate completion of Item #33 on this report. Follow-Up: 04/22/2024
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/12/2023
Score: 92.5
#
Comments
Points
10.
5-202.12; Core - Hot water at two meat market handsinks reached 98-99F respectively...Hot water of at least 100F shall be provided at each handsink...Increase hot water to 100F at these handsinks.
0.0
15.
3-302.11; Priority - In see-thru refrigerated case, raw seafood/meat was stored next to uncovered cooked shrimp and seafood salad...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly separating/storing foods.
1.5
16.
4-601.11 (A); Priority Foundation - Ready-to-eat food electric slicer (for deli ham, etc.) had dried food debris on it, and PIC stated it had not yet been used today...Food contact surfaces shall be clean to sight and touch...CDI by cleaning soiled slicer.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several 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 - Cooked shrimp and seafood salad in market see-thru refrigerated unit had no dates (put out yesterday, according to PIC)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date or date removed from package/freezer, use by date or both)...CDI by placing dates on foods.
1.5
28.
7-201.11; Priority - Several spray bottles of Windex, sanitizer, etc. were stored above/near clean equipment and food containers...Toxic/chemical items shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.
1.0
33.
4-301.11; Priority Foundation - Produce walk-in cooler was not maintaining TCS* foods at 41F or less...Equipment for cooling and maintaining TCS* foods at 41F or less shall be sufficient in number and capacity...Provide repair/maintenance for walk-in cooler so it maintains TCS* foods at 41F or less. NOTE: Do not use this produce cooler for TCS* foods until the air temperature is 41F or less...Not corrected during inspection.
0.5
45.
4-903.11(A) and (C); Core - Many stacks of disposable beverage cups were not protected in juice bar (cocteleria)...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
45.
4-502.13; Core - Many disposable plastic food containers and their lids were being reused (they were wet and air drying at 3-compartment sink)...Single service and single use food articles shall not be reused...CDI by discarding these items.
0.0
47.
4-501.11; Core - Some interior refrigerator shelves were rusty/peeling. One gray push cart had a deep crack and large hole in it. Some racks in meat market had taped on plastic/vinyl sheeting...Replace damaged shelves and cart with similar approved equipment, and remove tape from vinyl liners.
0.5
49.
4-601.11(B) and (C); Core - Several shelves, dunnage racks, speed racks, sliding glass door handles on see-thru refrigerated product display were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
5-501.17; Core - Front customer bathroom had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered receptacle for this bathroom.
0.0
55.
6-501.11; Core - Meat market corner handsink drained slowly. Walk-in freezer flooring was buckling up somewhat at the seam...Physical facilities shall be kept in good repair...Unclog slow sink drain, and repair freezer floor surface so it is flat (not buckled up).
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on December 20, 2023 to evaluate completion of Item #33 on this report. Follow-Up: 12/22/2023
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/15/2023
Score: 94.5
#
Comments
Points
15.
3-302.11; Priority - In see-thru refrigerated case, raw seafood was somewhat close to cooked seafood and raw chicken was somewhat close to raw shrimp...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly separating/storing foods.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several 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 - Several ready-to-eat (RTE) TCS* foods kept since yesterday were not dated (cut melons, cut cabbage, cut lettuce, cooked crab legs, cooked shrimp, etc.)...RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
23.
3-501.18; Priority - Open chub of ham had date of 5/8 and natural cheese repackaged had date of 5/5--more than 7 days ago...RTE TCS* foods kept 41F or less shall be kept no more than 7 days...CDI by voluntarily discarding foods.
0.0
37.
3-302.12; Core - Some bottles/containers of dressings, sauces, lemon juice, 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.
0.0
45.
4-903.11(A) and (C); Core - Many stacks of disposable beverage cups were not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Some interior refrigerator racks were rusty...Food service equipment shall be kept in good repair...Replace damaged racks.
0.0
47.
4-101.19; Core - Wall mounted racks in meat market areas had rubber/plastic meshing or plastic sheeting that was hard to clean (some was torn). Some meshing was taped to shelves (one shelf had protective plastic on it that had not been removed)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove hard-to-clean meshing/plastic sheeting from shelves. Instead, on shelves, consider using flexible vinyl liners that are easy to clean and sanitize.
0.5
49.
4-601.11(B) and (C); Core - Some shelves and dunnage racks were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
51.
5-205.15; Core - Two meat market food prep sinks had no drain pipes in place, and one sink had hot and cold water turned off. When hot water on one prep sink was turned on, water leaked from side of faucet knob. When water is completely turned off at mop sink, water continues to flow through faucet...Plumbing components shall be kept in good repair...Replace sink drain pipes and repair mop sink faucet and food prep sink leaks. Ensure there is hot and cold running water under pressure at all sinks.
1.0
54.
5-501.11; Core - Trash dumpster was stored on gravel...Trash dumpsters shall be stored on nonabsorbent material such as concrete or asphalt and shall be smooth, durable and sloped to drain...Place dumpster on concrete pad available.
0.5
54.
5-501.114; Core - Drain plug was missing on trash dumpster...Trash/recycling receptacles with drains shall have plugs in place...Replace the missing drain plug.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...HANDWASHING REMINDERS: Hands must be washed at approved handwashing sinks for 10 to 15 seconds using soap and warm water. Wash hands before starting work in cocteleria or meat market and before putting on clean gloves. After gloves are contaminated, they must be discarded and hands must be washed before putting on new gloves.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/09/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Chorizo was drying in front of a fan at 53F and the butcher said that it would sit out for the rest of the day and then be placed into the walk-in cooler. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Education giving on requiring a variance for specialized processes. Chorizo was prepared prior to the inspection and was relocated to the walk-in for cooling.
1.5
51.
5-205.15; Core; The hot side handle of the faucet at the cutting room prep sink is leaking when turned on. Plumbing system fixtures shall be maintained in good repair.
0.0
55.
6-501.11; Core; A few pieces of tile for the base in front of the cutting room walk-in cooler & freezer are damaged. Physical facilities shall be maintained in good repair.
0.0
General Comments
Report e-mailed to latapatia99@hotmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 *The NC Variance Committee e-mail address is NCVarianceCommittee@dhhs.nc.gov Instructions for applying for a variance have been sent via email if the facility wishes to cure chorizo*
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 09/01/2022
Score: 99.5
#
Comments
Points
35.
3-501.13 ; Core; Packages of tilapia on display inside the butcher's display cooler were unopened and the bulk box says to remove from packaging before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration. CDI: PIC educated and packages were opened.
0.5
47.
4-501.11; Core; The grout above some of the tiling in the walk-in cooler in the cutting room is damaged and collecting residue. Equipment shall be maintained in good repair. Reseal this portion of missing grout.
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: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/06/2022
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; A portion of ham that was date marked as opened on April 28th (about 8 days prior) was found in the display cooler. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below.)
1.5
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
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/04/2022
Score: 99
#
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
44.
4-903.11(A), (B) and (D); Core; A stack of deli containers was found wet on the clean dish rack. The plastic layer underneath the dishes is collecting water and residue. Cleaned equipment and utensils shall be stored in a clean, dry location and in positions that allow air-drying. Air dry all dishes and clean this plastic more often.
0.5
49.
4-601.11(B) and (C); Core; A shelf holding a scale above the middle of the sinks in the dish area is soiled with residue buildup. The gasket of the butcher area walk-in cooler is slightly soiled. The racks in the larger walk-in cooler are soiled with slight 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.
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 and updated employee health policy e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/16/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/14/2019
Score: 97
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/15/2019
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.//
EHS: Jackson Hooton Cell Phone: 919-339-2154 Follow-Up: 04/25/2019
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/18/2019
Score: 98.5
#
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: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/13/2018
Score: 99
#
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. Michael Robinson (919)239-3334
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/05/2018
Score: 99
#
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: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/18/2017
Score: 98.5
#
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: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/25/2017
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: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/25/2017
Score: 96.5
#
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: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/06/2015
Score: 96
#
Comments
Points
General Comments
Frequently change cloths stored under the cutting board surfaces. These wet cloths are used for the stability of the cutting board while in use. However same rules apply, monitor wet wiping cloths so that they are not stored on the prep surfaces for extended periods of time.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/14/2013
Score: 98.5
#
Comments
Points
General Comments
*Chorizo sauce: Although this was cooked, this product contains a tremendous amount of vinegar, lemon juice and salt. This sauce is used to preserve the chorizo (sausage). *Pork skins: Most moisture has been removed from these skins. NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link).
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/13/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
34.
Found small plastic bowl in dry food. Do not store bowl in this manner. To properly dispense dry foods, use scoops with extended handles (handles extending out of food--not touching food).
0.0
36.
In large walk-in cooler, properly wrap (insulate) the exposed copper piping under condenser unit...Discard cracked food containers and utensil with large holes and replace as needed. NOTE: Do not attempt to make holes in utensils or food containers or make holes larger on utensils that already have holes...Remove stickers from exteriors of food containers.
0.5
40.
Clean the soiled shelving in walk-in cooler and undersides of electric mixer.
0.0
44.
Remove the excessive grease build-up from exteriors of main garbage dumpster and grease dumpster and from ground in front of this dumpster. Properly dispose of this grease.
0.5
46.
Two ceiling lights near 3-compartment sink were not working at time of inspection. Repair them so they illuminate properly.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/25/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
26.
Found plastic cup (without handle) in dry food product. Do not store cup in this manner. To properly dispense dry foods, use multi-use scoop or utensil with extended handle.
0.0
36.
In large walk-in cooler, properly wrap (insulate) the exposed copper piping under condenser unit...Discard cracked food containers and replace as needed.
0.5
40.
Clean the following soiled surfaces and areas: shelving in walk-in cooler and freezer--undersides of some food preparation tables, counters, sink drainboards and solid metal shelves.
0.5
44.
Remove the excessive grease build-up from exteriors of grease dumpster and interiors of main garbage dumpster (large amount of flies have been attracted to this area) OR replace the garbage dumpster for a clean, well maintained one...Top lids on dumpster were open at time of inspection. Maintain these lids closed while garbage is inside dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Although no active preparation was taking place at time of inspection in this establishment, it is still necessary to maintain clean all food equipment. Do not leave these items soiled overnight after a busy weekend. They shall be properly washed, rinsed and sanitized after use.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/04/2011
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
3.
Observed worker wash his gloved hands at handsink. After gloves have been contaminated, they must be discarded and hands must be washed before a new pair of clean gloves is put on.
2.0
10.
In walk-in cooler, found raw organ meats in direct contact with plastic take-out bags, which are not approved for food storage. Remove these meats and store in bags or containers approved for food contact...These meats were stored on top of manteca (lard) buckets. Do not store raw meats on top of these buckets to prevent contamination of contents in buckets...In walk-in freezer, found raw chicken stored above raw pork and raw pork stored above raw beef. Store all foods according to final cook temperatures (see food storage chart given to manager). Foods must be stored in the following manner (from bottom to top): raw chicken, turkey, other poultry and stuffed meats on bottom shelves--on next shelf up store raw ground or tenderized meats--on next shelf up store raw pork products--on next shelf up store raw fish and seafood--on next shelf up store raw whole muscle beef--on top shelves store ready-to-eat foods or fully cooked foods. (Since foods were not stored correctly in walk-in freezer, a follow-up visit will be made to check for completion).
1.5
17.
Cooked pork rinds (many were not totally dried through) were at 61F in large bowl in kitchen. They must be kept at 45F or less after they are cooked.
2.0
26.
Found an open bag of corn meal. Once opened, store leftover dry foods in labeled containers with tight-fitting lids.
0.0
35.
Found plastic forks and spoons in container with handles stored in different directions. Store this plasticware so that handles are up (or going one way) and presented to the user...Remember that once original food contents are removed from hard plastic buckets, these buckets and their lids must be discarded or recycled since they are not easy to clean.
0.0
36.
Replace the damaged/cracked plastic saw blade cover on top of band saw in kitchen area...Remove cracked vinyl from tongs or discard tongs and replace as necessary...Replace the damaged dunnage racks/shelves in walk-in freezer (legs are bending because of the weight of boxes placed on them). Replace with dunnage racks that can withstand a great amount of weight being placed on them and which meet the standards of the National Sanitation Foundation (NSF) or equivalent...In large walk-in cooler, properly wrap (insulate) the exposed copper piping under condenser unit.
0.5
38.
No test strips were available to check concentration of Redi San quaternary ammonium sanitizer (QA) in spray bottles. Provide test strips or kits for this purpose. The concentration shall be at least 200 ppm but should not exceed 200 ppm. (NOTE: The Redi San QA sanitizer is a product that is ready to use right out of bottle, according to directions on bottle. It does not have to be diluted with water).
0.5
39.
In large walk-in cooler, found boxes of meat stored on pallets. These pallets are not approved to elevate food 6 to 12 inches above the floor (to facilitate floor cleaning). Provide NSF or equivalent dunnage racks or shelves for this purpose.
0.0
40.
Clean the following soiled surfaces and areas: shelving in walk-in cooler and freezer--undersides of some food preparation tables, counters, sink drainboards and solid metal shelves--top side of right 3-compartment sink drainboard--all equipment not currently being used (even if some equipment is not used often, it must be kept clean at all times).
0.5
44.
Found a large amount of solidified grease in interior of outside garbage dumpster. This dumpster also did not have a door on one side, and top lid was badly damaged. Replace this dumpster with one that is clean and has proper side doors and top flip top lids...Remove the large amount of grease accumulated on exteriors of grease dumpster and on ground around this dumpster and properly dispose of grease.
0.5
45.
Clean the soiled floor in walk-in freezer.
0.0
46.
Replace the burned out lights in large walk-in cooler...Clean the dusty ceiling vent grates in bathrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Follow-up visit to be done to evaluate completion of critical violation #11 on this report (storage of foods). Follow-Up: 01/10/2011
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/08/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Clean the cutting boards to remove the mold that was on the cutting boards. The cutting boards must be clean and free of mold. The cutting boards were discarded.
1.5
36.
Replace all the crack and pitted dishes. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the shelves in the walk-in cooler and freezer.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floor in the walk-in freezer.
0.5
46.
Clean the vents to remove the dust.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The Quat sanitizer is OK to use but the sanitizer on hand must be diluted to 200 to 400 parts per million. The proper test strips must be on hand if the sanitizer is going to be used. Followed up on a complaint about the meat market not having store labels on meat packages. The meat market had proper packages on all meat sold.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/31/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Food was stored on the floor in the walk-in freezer. In the walk-in freezer and cooler ready to eat foods were stored above raw foods. Food must never be stored on the floor. Ready to eat foods must be stored above all raw foods. The violations were corrected.
1.5
17.
Cheese was being left out at room temperature. All cheese must be held cold at 45 degrees F or below. Cheese must not be left out at room temperature. The cheese was brought down to temperature.
2.0
36.
All food service equipment must be smooth and in good repair.
0.5
40.
Clean the shelves in the walk-in cooler and freezer. Clean all the storage containers.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 09/29/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
The chlorine sanitizer was well below 50 parts per million in several bottles. The chlorine sanitizer must be between 50 to 100 parts per million. Check the sanitizer daily to ensure the proper strength of sanitizer is being used. The chlorine sanitizer was brought back up to 50 parts per million.
1.5
17.
Cheese was being held at room temperature. Cheese must be held cold at 45 degrees F or below. The cheese must be held hot at 140 degrees F or above. The cheese can not be left to seat out at room temperature. The cheese was thrown away by the manager. The temperature of the cheese was 73 degrees F.
2.0
35.
Single service items must not be used more than once. Use the single service items once and throw them away.
0.5
36.
Sand down the cutting boards. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the storage shelves in the walk in cooler. Clean the door on the walk in cooler and freezers. Clean out the three compartment sink. Repair the leak at the three compartment sink.
0.5
45.
Clean the floors and walls near all the sinks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/16/2009
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
2.
There was one drink that did not have a lid or a straw. Drink must be consumed in a sanitary manner.
0.0
10.
In the walk in cooler and freezer there was food storage on the floor. In the walk in freezer unit there was shrimp that was stored below beef. There was pork that was stored above shrimp and beef. Beef and pork were stored on the same shelf with no divider between the two products. Food must never be stored on the floor. Food must be stored according to the final cook temperature of the food product. Will return to see if the violations have been corrected.
1.5
11.
The dishes were being washed and rinsed but not sanitized. Dishes must be washed,rinsed and left in the sanitizer solution for at least 2 minutes. There was meat debris and spices that were left on dishes that were suppose to be clean. All clean and sanitized dishes must be free of meat and spice debris. Will return to see if the violations have been corrected.
1.5
17.
There were two big blocks of cheese that were seating out at room temperature. This food must be held at 45 degrees F or below. The cheese must be tested be tested by a state lab and shown by lab results that the cheese can be left out at room temperature. Will return to see if the violations have been corrected.
2.0
25.
Provide a thermometer on all units that contain potentially hazardous foods.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet. Clean knives were stored on a dirty shelf.
0.5
36.
Sand down the cutting boards. Replace all cracked and chipped knives and dishes. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean all the storage shelves to remove the debris. Clean out the three competent sink.
0.5
47.
Keep all storage at least 6 to 12 inches above the ground.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/20/2008
Score: 97
#
Comments
Points
10.
In the walk in cooler shrimp was stored on the same shelf as pork. In the cooling unit out front there were several containers of pork brains that had been refrozen. Food must be stored in a manner to prevent contamination and adulteration. Food must be free of frozen water on the containers. Will return to see if the violation has been corrected.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Store single service items with the food contact portion facing down to prevent contamination.
0.5
40.
Clean all the storage shelves to remove the ice and the food debris.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean the floors and the walls at all the sinks and food prep areas. There was on dirty knife in the knife holder all knives in the knife holder must be clean. Follow-Up: 10/30/2008
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/10/2008
Score: 92.5
#
Comments
Points
1.
DISCARD SPOILED LETTUCE.
2.5
3.
OBSERVED CONDENSATION FROM A/C UNIT IN COOLER LEAKING ON TOP OF MEAT PRODUCTS (CV). REPAIR A/C UNIT. WILL RETURN 1/15/08.
2.5
17.
REPLACE RUSTY WIRE SHELVES. CLEAN WIRE SHELVING IN COOLER FOR FRUIT CUP STATION. CLEAN DOLLIES IN WALK-IN COOLER IN MEAT CUTTING AREA. CLEAN UNDERSIDE OF FRAME OF BANDSAW.
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 09/26/2006
Score: 94.5
#
Comments
Points
2.
ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE. OBSERVED CHORIZO AND DRIED BEEF STORED AT ROOM TEMPERATURE. TEMPERATURE OF CHORIZO AND DRIED BEEF WAS 70F. THE TERM POTENTIALLY HAZARDOUS FOODS DOES NOT INCLUDE FOODS WHICH HAVE A pH LEVEL of 4.6 OR BELOW OR A WATER ACTIVITY (Aw) VALUE OF 0.85 OR LESS. DRIED BEEF SHALL MEET TEMPERATURE REQUIREMENT UNLESS DOCUMENTATION IS PROVIDED AND APPROVED BY THIS DEPARTMENT THAT IT DOES NOT MEET THE DEFINITION OF POTENTIALLY HAZARDOUS FOODS.
2.5
3.
DO NOT STORE ITEMS ON TOP OF PREPARED FOOD WITHOUT AND APPROVED LINER SUCH AS ALUMINUM FOIL, PLASTIC WRAP OR OTHER APPROVED FOOD GRADE MATERIAL.
2.5
10.
EMPLOYEES PREPARING OR HANDLING FOOD SHALL WEAR HAIR RESTRAINTS.
0.5
General Comments
17. CLEAN WIRE RACKS IN THE WALK-IN COOLER. 20. LIMIT STORAGE OF ITEMS IN TOILET FACILITIES TO NECESSARY ITEMS ONLY AND TIGHTLY CONSTRUCT AROUND SAFE IN WOMEN'S TOILET FACILITY. SERVSAFE BROCHURES GIVEN TO OWNER. MORE INFORMATION ABOUT SERVSAFE CAN BE FOUND AT THE FOLLOWING WEBSITE: http://www.wakegov.com/environment/foodsafety/servsafecourse.htm OR http://www.waketech.edu/conted/schedules/hos.html. Contact Ann Daves(919-363-3936)at Wake Technical Community college for ServSafe in Spanish
Location: 1700 St. Albans Dr RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/27/2006
Score: 98
#
Comments
Points
17.
CLEAN WIRE SHELVES IN REFRIGERATOR. CLEAN UNDERSIDE OF PREPARATION TABLES.
1.0
29.
MAINTAIN SUFFICIENT LIGHTING IN ALL STORAGE AREAS TO FACILITATE CLEANING. OBSERVED LIGHTING IN WALK-IN COOLER TO BE INSUFFICIENT AS MEASURED WITH A LIGHT METER AT 30 INCHES ABOVE THE FLOOR. REPLACE ALL BURNED OUT BULBS/HAVE LIGHTING INCREASED TO PROVIDE AT LEAST 10 FOOT-CANDLES OF LIGHT IN THIS AREA. [VIOLATION OF RULE .2630(A)(B)]
0.5
30.
REPLACE BROKEN LIGHT SHIELD IN WALK-IN FREEZER.
0.5
General Comments
DO NOT USE WOODEN STICKS FOR PREPARING MANGOS. PROVIDE ANTIBACTERIAL SOAP AT EMPLOYEE HANDWASH LAVATORIES.
