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.
6-301.11; Priority Foundation; No soap available at handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was placed at handwashing sink.
1.0
10.
6-301.12; Priority Foundation; No paper towels available at handwashing sink. Each handwashing sink shall be provided with individual, disposable towel or other hand drying device. CDI-Paper towels placed at handwashing sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed chicken legs, and whole lamb in walk-in cooler with temperature above 41F(See temperature chart above). Ambient air temperature of walk-in cooler is 46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Temperature adjusted down in walk-in cooler.
1.5
28.
7-204.11 ; Priority; Observed quaternary ammonium sanitizer in spray bottle with concentration above 400ppm(test strip turned blue). Quaternary ammonium sanitizer concentration shall be 200-400ppm. CDI-by educating and diluting sanitizer to appropriate concentration.
0.0
39.
3-305.11; Core; Observed boxes of food stored directly on the floor in walk-in cooler. Food shall be protected from contamination by storing at least 6 inches above the floor. Elevate boxes.
1.0
45.
4-903.11(A) and (C); Core; Observed boxes of trays stored directly on the floor meat market area. Single service and single use articles shall be stored at least 6 inches above the floor. Elevate boxes.
0.0
47.
4-501.11; Core; Observed self closing mechanism on walk-in cooler door is broken and water leaking from condenser in walk-in cooler. Equipment shall be maintained in good repair. Repair items listed above.
0.5
48.
4-302.14; Priority Foundation; Establishment did not have test strips for quaternary ammonium (QA) sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI-EHA provided staff with QA test strips
0.5
54.
5-501.115; Core; Observed several cardboard boxes belonging to establishment on the ground around outside shared dumpster area. Outside dumpsters shall be maintained free of unnecessary items and clean.
0.5
General Comments
Three compartment sink and handwashing has relocated in establishment and waiting on plumbing permit from City of Raleigh.
6-301.11; Priority Foundation; No soap available at handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI-Soap was placed at handwashing sink.
1.0
16.
4-602.11; Priority; Observed a meat grinder with meat residue from the previous day. Employee stated it was used yesterday but was not cleaned. Surfaces of utensils and equipment contacting TCS(Time/Temperature Control for Safety) foods shall be cleaned throughout the day at least every 4 hours. CDI-Grinder was moved to three compartment sink to be cleaned
0.0
16.
4-501.114; Priority; Observed no available sanitizer in establishment. Employee stated they ran out of chlorine sanitizer and manager will be dropping off later on today. Chlorine sanitizer concentration must be 50-200ppm. Verification Required: EHA will return Tuesday September 19, 2023 to verify chlorine sanitizer has been obtained.
1.5
47.
4-501.11; Core; Observed self closing mechanism on walk-in cooler door is broken and water leaking from condenser in walk-in cooler. Equipment shall be maintained in good repair. Repair items listed above.
0.0
48.
4-302.14; Priority Foundation; Unable to locate test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification Required:Send picture of chlorine test strips to EHA via text to 984-233-0358 by Thursday September 28, 2023.
0.5
General Comments
**Verification Required: EHA will return Tuesday September 19, 2023 to verify chlorine sanitizer has been obtained. **Send picture of chlorine test strips to EHA via text to 984-233-0358 by Thursday September 28, 2023. Follow-Up: 09/28/2023
2-201.11 (A), (B), (C), and (E); Priority; New establishment did not have employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Employee health policy emailed to manager at the end of inspection.
0.0
5.
2-501.11; Priority Foundation; New establishment did not have a 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 provided and emailed to manager at the end of inspection.
0.0
39.
3-305.11; Core; Observed a box of food stored on the floor in walk-in cooler. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Food was moved to shelf.
1.0
47.
4-501.11; Core; Observed container filled with water under fan vent in walk-in cooler. PIC stated condenser was leaking and repairmen will be coming to fix issue. Equipment shall be maintained in a state of good repair. Repair leaking condenser.
0.0
48.
4-302.14; Priority Foundation; Observed no available test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. CDI-by educating and inspector provided chlorine test strips.
0.5
53.
6-501.18; Core; Observed soiled toilet bowl and handwashing sink in restroom. Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of these surfaces.
