Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 07/30/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
10.
6-301.12; Priority Foundation; Observed no paper towels in dispenser at handwashing sink near three compartment sink. Each handwashing sink shall be provided with individual disposable towels or other hand drying device. CDI-Paper towels added during inspection.
0.0
16.
4-501.112; Priority Foundation; Observed dish machine hot water sanitizing rinse temperature was 177-179F. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F, or less than 180F. Verification Required:EHS will return by Friday August 2, 2024 to verify hot water rinse temperature 180-194F.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed clean cutting boards stored on soiled and greasy rack on utensil drying shelf near three compartment sink. Cleaned equipment and utensils shall be stored in a clean, dry location. Clean soiled rack.
0.5
47.
4-501.11; Core; Observed significant water leaking behind dish machine when running, bottom oven was not working and rusty shelving in kitchen. Equipment shall be maintained in good repair. Repair dish machine leak and broken oven. Replace rusty shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving and dusty fan vents in walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 08/10/2023
Score: 98.5
#
Comments
Points
28.
7-204.11 ; Priority; Observed quaternary ammonium sanitizer dispensing from three compartment with a concentration above 400ppm. Quaternary ammonium sanitizer shall be 200-400ppm. CDI-Sanitizer was diluted to appropriate concentration
1.0
39.
3-305.11; Core; Observed a box of chips and tortillas stored directly on the floor in dry storage area. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Boxes were moved to shelf during inspection.
0.0
45.
4-903.11(A) and (C); Core; Observed some boxes of cups and food trays stored directly on the floor in dry storage room. Single service and single use articles shall be stored at least 6 inches above the floor. CDI-Boxes were elevated during inspection.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 11/03/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; ; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written clean up plan emailed to manager at the end of inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed clean sheet pans stored on soiled shelving with a greasy residue in kitchen. Cleaned equipment and utensils shall be stored in a clean, dry location. Increase cleaning of shelving for utensils.
0.5
48.
4-302.13; Priority Foundation; Establishment did not have irreversible registering temperature indicator for high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI-By educating manager and manager ordered dishwasher temperature test strips during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed heavily soiled shelving in walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning of shelves in walk-in cooler.
0.5
55.
6-501.12; Core; Observed soiled flooring in walk-in cooler and underneath cooking equipment in kitchen. Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core; Observed wall in dry storage room with water damage. Observed light bulbs in fixtures blown out in walk-in cooler and dry storage area. Physical facilities shall be maintained in good repair. Repair wall and replace light bulbs.
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: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 12/20/2021
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; No one in facility with Certified Food Protection Manager (CFPM) certificate. 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. Obtain CFPM.
1.0
5.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. No points deducted new rule (Adoption of 2017 Food Code) and PIC was emailed written clean up plan at the conclusion of inspection.
0.0
16.
4-501.114; Priority; Observed Quaternary Ammonium sanitizer at three compartment sink with concentration below 200ppm. Quaternary Ammonium sanitizer shall have a concentration of 200-400ppm. CDI-PIC adjusted sanitizer to appropriate concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed packets of whipped butter labeled "Keep Refrigerated" stored on prep table with temperature of 71F. Unless actively preparing, cooking, or cooling, or when time is used as the public health control TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or below for cold holding. CDI-Butter was moved to walk-in cooler.
1.5
39.
3-305.11; Core; Observed boxes of food stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. Move boxes to shelf.
1.0
47.
4-501.11; Core; Observed ice accumulation on condenser in walk-in cooler. Equipment shall be maintained in a state of good repair and condition. Repair condenser.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled wire shelving, top of dish machine, exterior of cooking equipment, and exterior of flour/sugar bulk containers. Non food contact surfaces shall be maintained clean. Increase cleaning frequency of these surfaces above.
0.5
54.
5-501.113; Core; Cardboard dumpster was bent inward (difficult to cover dumpster properly)...Outside refuse and recycling dumpsters shall be kept covered with tight-fitting lids and doors...Replace damaged bent lid.
0.5
54.
5-501.115; Core; Many leaves and plant debris were accumulated on ground around dumpsters...Enclosure for refuse/recycling receptacles shall be maintained clean...Remove all leaves and debris from enclosure.
0.0
55.
6-501.12; Core; Flooring/corners under cooking line, floor drains and walls were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.
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***
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 05/14/2021
Score: 95
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...CFPM: Liller Pough, Exp. 10/23/2023...NOTE: Remember that the ANSI approved food manager certification (such as ServSafe) must be held by at least one person in charge or manager of the food service operation. The ServSafe Food Handler certification does not meet the certified manager requirement...Verification visit to be made on Tuesday, May 18, 2021 to evaluate completion of Item #20 on this report. Follow-Up: 05/18/2021
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 09/28/2020
Score: 98.5
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 09/11/2019
Score: 92
#
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. Lauren Harden 919-500-0943
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 03/05/2019
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. Lauren Plis 919-500-0943
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 09/24/2018
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. Lauren Plis 919-500-0943
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 01/11/2018
Score: 100
#
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: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 06/27/2017
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: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 02/26/2016
Score: 98.5
#
Comments
Points
General Comments
Ceiling leak in dry storage has been repaired, mold on the ceiling is still present and maintenance guy is evaluating it to see if it needs further repair.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 08/23/2012
Score: 96.5
#
Comments
Points
10.
Raw meat was stored above cooked meat, in walk-in freezer [Food stored on shelving must be arranged according to required final cook temperature. Raw meat must be stored below cooked meat and other ready-to-eat foods. Food storage handout was posted on wall beside freezer.] CDI-Foods rearranged
1.5
11.
Food debris was left on blade and blade guard of slicer, after wash/sanitize procedure. CDI-Cleaned
1.5
26.
Box of corn starch was stored with open top on wire shelving. [Once original dry food package is opened, the remaining food must be stored with tight cover and label denoting contents.].
0.5
36.
There was a slow drip condensation leak from cooling unit piping, inside walk-in refrigerator.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Rule change goes into effect on Sept.1,2012. New rules can be accessed at www.wakegov.com/food
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 05/21/2012
Score: 92.5
#
Comments
Points
2.
Open topped employee drinks were stored in prep areas[Employee drinks must have lid, be consumed with a straw, and be stored away from or below food,food prep surfaces,clean utensils. CDI-Discarded after manager`s instruction.
1.5
10.
Raw meat was stored above cooked meat, in walk-in freezer [Food stored on shelving must be arranged according to required final cook temperature. Raw meat must be stored below cooked meat and other ready-to-eat foods. Food storage handout was posted on wall beside freezer.] CDI-Foods rearranged
0.0
11.
Build-up of metal shavings were on and behind blade of can opener. Food debris was left in food processor, after cleaning/sanitizing procedure.CDI-Items washed/sanitized.
1.5
16.
Pan of sausage with foil cover on it, was 81F while sitting on prep cart in kitchen. Staff member stated it was being stored there prior to discard, in case an order was made. [The sausage should have been held at 135F or hotter, or placed into approved cooling process.] CDI-Discarded
2.0
25.
2 metal stem food insertion thermometers were not accurate. [Operator calibrated thermometers during inspection.]
0.5
26.
Bulk bag of food thickener was stored with open top, in dry food storage room. Bulk bag of rice was stored with open top, in dry food storage room. [Once original dry food package is opened, the remaining food must be stored with tight cover and label denoting contents.].
0.5
34.
Food debris build-up was on utensil wash sink drainboard, where clean/sanitized utensils were stored.
0.5
43.
Towels were not provided as handwash sink, in cook area.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
For 2 point addition to final score, an employee in supervisory capacity of foodservice facility must have taken and passed an approved Food Safety course within last 3 years, present an original certificate and verification of at least 12 classroom hours of training.
Verification of classroom hours was not available today. Verification of classroom hours must include class date, number of classroom hours, and instructor's original signature.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 01/13/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Open topped employee drink was stored on shelves with dry foods. Employee drink in capped bottle was stored on wire shelves above residents` foods, in 2 door refrigerator.[Employee drinks must have lid, be consumed with straw, and be stored below or away from clean utensils/food prep surfaces/food storage.][If employee drinks are stored in same refrigerators/freezers as residents` food, the employee food should be identified as `employee food ` and stored below or away from residents` foods.]. CDI-Discard.
1.5
10.
Urn of tea was stored without a cover, in prep room [Once tea brewing is completed, cover the urn.] CDI-Covered.
0.0
11.
Food debris was left on surfaces of multi-use metal food containers, after wash/rinse/sanitize steps. These containers had to be re-washed twice during the inspection, to correct the violation. 3 food scoops/cups stored in utensil drawer had food oil residue on their surfaces.
1.5
25.
2 metal stem food insertion thermometers were 4 degrees below accurate. Operator calibrated thermometers during inspection.
0.0
26.
Container of white powdered food thickener was not labeled [Dry food containers must be labeled to denote contents.].
0.0
34.
Food scoops/utensils were stored in same drawer and in contact with pens,ring of keys,butane lighter. [Clean food prep utensils must be stored in manner that prevents their contamination.].
0.5
36.
Some of the plastic food containers and lids had damaged surfaces that are difficult to clean and could be food contamination hazard.
0.5
40.
Mold growth was on surfaces of refrigerant line insulation, in walk-in refrigerator.
0.5
45.
Food splash was on wall and ceiling of dry food storage room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
For 2 point addition to final score, an employee in supervisory capacity of foodservice facility must have taken and passed an approved Food Safety course within last 3 years, present an original certificate and verification of at least 12 classroom hours of training.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 09/20/2011
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
36.
Utensil wash sink basin stoppers are leaking and a plastic bag is being used to seal sink basins. [Repair the sink stoppers.].
0.0
45.
Mold was on caulk seals and seams of utensil wash machine backsplashes. Caulk seals were loose on seams of utensil wash machine backsplashes. Mold was on wall panels, in utensil wash machine room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 05/10/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
Raw chicken and raw ground beef were stored above ready-to-eat food in walk-in freezer. [Must store food according to required final cook temperature , on shelves in refrigerators and freezers. Approved Food Storage handout is posted on exterior of walk-in unit.]. CDI-Foods rearranged.
1.5
15.
Cooked pork was reheated in oven to 95F in oven. [Reheat of food cooked and cooled in the facility must be to a min. of 165F.]
1.5
26.
Container of rice and container of cereal were stored with open tops, in dry storage room [Once original package is opened. remaining dry food must be stored in tightly covered container.]
0.0
39.
White vinyl coated shelf, above utensil wash sink, is not NSF approved [When this shelf is replaced, it must be with an NSF or = shelf.]
0.0
40.
Mold growth present on wire shelving in walk-in refrigerator. Soap and mineral deposit build-up present on exterior surfaces of dishwash machine. Slime mold present in ice scoop holder.
0.5
44.
One dumpster does not have the required drainplug.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 11/16/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Raw turkey was stored above pre-cooked RTE foods in walk-in freezer (Must store foods according to required final cook temperature.) CDI-Turkey moved to bottom shelf.
0.0
16.
Corn and chicken on steam table ranged from 109-114F (Potentially hazardous foods being stored hot must be at least 135F). CDI- Reheated.
2.0
36.
2 door Delfield refrigerator shelves have rust and peeling coating on surfaces (These shelves must be replaced, or repair to NSF standards. Do not spray paint these shelves.) The sprayer wand nozzle, at utensil wash sink, hangs below flood rim of sink (To prevent cross-connection hazard, the nozzle can not fall below flood rim of sink).
0.5
40.
Mold growth present on shelving and cooling unit piping, inside walk-in refrigerator. Debris present on shelving inside 2 door Delfield refrigerator.
0.5
44.
2 dumpsters are missing drain plugs. Food oil bin has a melted lid and exposed basin top. (Add plugs to dumpsters that are used for food wastes. Replace lid on food oil bins.)
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 06/12/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
sanitizer in the 3 compartment sink was too low ( concentrate had run out )
1.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
GC # 46 : clean the HVAC vent covers and the ceiling around them; the silicone seals in the hood are starting to fall out ; GC # 45 : clean the walls in the dishwasher area
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 12/30/2009
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
36.
repair a leak under the pre-rinse sink; replace the gasket on the walk-in refrigerator; the green coating on the walk-in cooler racks is starting to wear off
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
G # 45 : mold is starting to grow on the walls in the dishwasher area; clean the ceiling around the vents
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 09/22/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
the tea urn nozzle had yeast growth on the inside ( sour smelling yellow paste ); no spray bottle with sanitizer was available ( both COS )
1.5
25.
in ice water, one thermometer showed 0 F and two showed 18 F; calibrate thermometers to 32 F in ice water ( it has to be mostly ice and just a little water ); the 2 door refrigerator needs a thermometer on the inside
0.5
40.
there is debris at the bottom of the dish storage cart; clean mildew off the walk-in cooler gasket; the racks inside the 2 door refrigerator are rusting
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE : FACILITY EMPLOYEES USE THE KITCHEN AS A SHORT CUT THROUGH THE BUILDING; ONLY KITCHEN EMPLOYEES ARE ALLOWED IN THE KITCHEN ; GC # 34 : wipe off the air drying side of the dishwashing area frequently since the racks with clean dishes are dragged across this surface and then stacked on top of each other; GC # 46 : increase lighting at the sinks and under the hood to 50 foot candles
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 06/17/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
15.
the ice scoop holder had some pink mold at the bottom ( was corrected )
1.5
17.
water damage to the cabinet under the ice bin in the dining room ( also water standing inside the cabinet ); repair a leak under the tea prep sink; replace mildewy caulking in the dishwashing area
1.0
General Comments
GC # 29 : increase lighting under the hood and on the left side of the 3 compartment sink to 50 foot candles ; GC # 30 : dust building up on the ceiling around ceiling vents
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 01/17/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
one greasy pan stored with clean dishes; whisk left in the hand sink
1.5
General Comments
GC # 28 : the ceiling covering is peeling in one spot near the 3 compartment sink ; GC # 3 : one pan with a few leftover breakfast items was discarded ; GC # 31 : move the pre-moistened towels to the chemicals storage room
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 10/15/2007
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
5 lb brick of American cheese was left on the prep table at room temperature; 67 F; leftover tightly wrapped pan of beef-o-roni in the walk-in cooler at 73 F; cool hot foods uncovered in ice first; once they reach 70 F, move the pan to the walk-in cooler; cover the pan lightly to allow cold air to circulate; once the food has reached 45 F, wrap the pan; cool from hot to 70 F in 2 hours, and from 70 F to 45 F in 4 hours
2.5
5.
one food thermometer is off by 22 F, the other is off by 12 F; accurate thermometers are needed to verify final cook temperatures and progress of cooling
1.5
11.
tea urn nozzles have heavy build-up ( recommend providing a small brush used exclusively for cleaning tea urn nozzles ); slicer was wrapped for storage without having been cleaned first; soda gun nozzle needs to be cleaned; small amount of pink mold on ice machine shield ( inside ice machine )
2.5
General Comments
GC # 3 : use one large bin with a lid to store all openend dry storage food packages ( rice, flour, cookies.... ); GC # 13 : replace small and medium frying pans; pans are badly scratched; GC # 17 : wipe the condiment containers; clean cabinet under sink in dining area ; GC # 30 : dust the ceiling vent covers ; GC # 24 : 2 flies in the kitchen ; GC # 15 : soda gun nozzle is stuffed into soda concentrate box for storage; provide a holder for the soda gun; wipe the bottom of the dish storage cart and the dish warmer
A CRITICAL VIOLATION FOLLOW-UP IS REQUIRED. I WILL MAKE A VISIT ON OCTOBER 22, 2007 TO CHECK FOOD TEMPERATURES OF HOT AND COLD FOODS. Follow-Up: 10/22/2007
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 02/20/2007
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
3.
hot foods stored with a cover in the walk-in refrigerator ; meat sauce at 146 degrees; white gravy at 103 degrees; chopped burger at 86 degrees; sliced turkey or ham in water at 107 degrees F ; to properly cool hot foods for storage, submerge pans in an ice bath; once the food has cooled to 70 degrees, it can be transfered to shallow pans ( less than 4 inches thick ) and placed in the walk-in; do not cover the foods until they have reached 45 degrees F, but do keep the open pans in the walk-in cooler protected from splash/dripping items
2.5
5.
calibrate thermometers frequently; all three food thermometers were off ( reading between 20 and 26 degrees F in ice water )
ice scoop is sitting in water ( ice scoop holder does not have drainage holes ); wet cups stacked; air dry all items before stacking; clean knife holder freqeuntly, and do not store knives wedged between wall and knife holder; food debris on air drying area of dishwasher
1.5
17.
left faucet on three compartment sink is not working properly ( no hot water )
1.0
18.
at the three compartment sink : left faucet does not have hot water ( repair faucet ); water temperature at right faucet is between 117 and 121 degrees F; needs to be at least 130 degrees F; water temp at two compartment prep sink was 135 degrees F ; needs to be at least 140 degrees F; NOTE : HOT WATER EACHED 150 DEGREES BY THE END OF THE INSPECTION
0.0
General Comments
GC # 28 : remove the poster on the wall in the dishwasher area and clean the wall; one damaged spot on the ceiling
Location: 5201 Clarks Fork Dr RALEIGH, NC 27616 Facility Type: Institutional Food Service Inspection Date: 08/29/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
clean tea urn nozzles frequently
2.5
General Comments
Note : when working with raw chicken, remove anything that could be contaminated out of the area; GC # 7 : label dry storage containers; GC # 30 : clean fan cover inside 2 door refrigerator
