Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/19/2024
Score: 98.5
#
Comments
Points
49.
4-602.13; Core; Some shelving in the walk-in coolers and walk-in freezer have build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.11; Core; Pitted floors in the dish rooms, women's restrooms and in the main kitchen by the office. Physical facilities shall be maintained in good repair. This is a repeat item.
1.0
55.
6-501.12; Core; Black mold like residue above the wall by the caulk above five of the 3 compartment sinks. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/31/2023
Score: 99
#
Comments
Points
49.
4-602.13; Core; Some shelving in the walk-in coolers have build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.11; Core; Floors are pitted in the women's restroom and in the dish rooms. Physical facilities shall be maintained in good repair.
0.5
56.
6-501.14; Core; Ceiling vents in the women's restrooms have build up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/24/2023
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels in the prep area at the hand sink at the rear of the building on the right side. Provide individual paper towels or hand drying device. Paper towels were provided once REHS spoke to PIC.
0.0
16.
4-501.114; Priority; Quaternary ammonium sanitizer is less than 200ppm at the 3 compartment sink closest to the dish machine. Quaternary ammonium sanitizer shall be a minimum of 200ppm. Sanitizer was adjusted to the correct concentration.
1.5
23.
3-501.18; Priority; Moldy sliced tomatoes dated July 7th in the right walk-in cooler. Date mark potentially hazardous food once opened or prepared for up to 7 days then discard. The above tomatoes were voluntarily discarded.
0.0
47.
4-501.11; Core; Missing a faucet handle on the cold faucet at the 3 compartment sink located at the rear of the dish room. Equipment shall shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This sink was turned off and an out of order sign posted.
0.0
49.
4-602.13; Core; Two tiered oven on the right side of the room has build up inside the ovens. Shelving in the left walk-in cooler has accumulation. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.11; Core; Floor is worn in the prep room. Physical facilities shall be maintained in good repair.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/17/2023
Score: 92.5
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; PIC unable to locate 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 provided to PIC.
0.0
15.
3-302.11; Priority; Food Storage: In right-side walk-in freezer, ziplock bagged raw chicken (biscuit Haven) stored over rolls/biscuits (Weaver Vending). In left-side walk-in cooler, raw chicken (Tombachi) stored above cooked rice and shrimp (Crumbe Cups). Some stored foods in cold-hold units on wire shelving lacking covers. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, in order of final cook temperature. Store raw chicken on bottom shelf. Cover stored food. CDI- PIC moved items and will inform operators upon their return.
1.5
16.
4-602.11; Core; Ice machine observed with black and pink residue accumulation along hinge of lower door and inside along arm crevices. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this item and clean thoroughly. [REPEAT]
1.5
23.
3-501.17; Priority Foundation; In the left-side walk-in cooler, large container of cooked meat lacking date, appears to have white fuzzy spots of mold growing on it (Produce Box). Date-Marking missing on opened jug of milk in right-side walk-in cooler, and on multiple large containers of cooked beef. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly date-marked. The day of preparation shall be counted as Day 1 (ex.- Date the meat/veggies/rice/potato cooked, date the milk opened). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Notes left for the vendors to add known cook dates to the products or discard if unknown. Kitchen manager voluntarily discarded the pan of meat that appeared to be molding.
1.5
33.
3-501.15; Priority Foundation; Cooling Methods: Beef in right side walk-in cooler stored in very large container, dated as made yesterday, measured at 43F. In this same cooler, several other cooked foods in cooling section also in very large full containers, and lacking dates. 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- PIC educated on cooling methods and notes left for the specific operators. PIC to reach out to specific operators on rule requirements.
0.5
39.
3-305.11; Core; In the left-side walk-in freezer, food being stored on the floor underneath storage racks. At one end of the freezer a disorganized pile of food items stored on a broken plastic pallet, not at least 6-inches up off the floor. 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. Inform vendors to move their food items up off the floor or discard. [REPEAT]
0.0
47.
4-501.11; Core; Equipment: In the right-side walk-in freezer the floor seam is not fastened down and the flooring is torn. In the large dish room, there is a broken and very bent rolling cart. The bottom shelf of some of the prep tables are starting to rust. (Recommend tables that are designed with stainless steel on top AND bottom shelf, so easily cleanable and can handle frequent cleaning.) In the walk-in coolers and on main prep floor, some of the silver wire racks are rusting. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted equipment. Repair the freezer floor. Remove/replace the bent over rolling cart.
0.0
49.
4-601.11(B) and (C); Core; Heavy black char accumulation inside Southbend double oven. White char accumulation inside right-side cook stove ovens. Residue accumulation down front of the poultry prep sinks in the large dish room. Residue accumulation on some of the wire racks in the walk-in coolers (including Dubz Grub, Levys Jerkstand, Keeping it Frank). Residue/dust accumulation along A/C fan covers in the walk-in coolers. Residue accumulation along the sides of cook equipment and around large table-mounted can opener. 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 and maintain clean. [REPEAT]
1.0
51.
5-202.13; Priority; In the main dish room, The spray hose at one of the 3-comp sinks hangs down too low, into the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 3 days and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification.
0.0
54.
5-501.110; Core; Grease dumpster lid left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. CDI- Lid closed during inspection.
0.0
54.
5-501.116; Core; Grease dumpster has buildup of black greasy residue on and around it. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this item.
0.5
55.
6-501.12; Core; Residue accumulation along floors under prep tables and under storage racks in main prep area and in walk-in coolers. Residue accumulation along walls in cook areas and behind prep tables along walls. Ceiling vent on main entrance side, surrounding tiles and nearby post with dust/residue accumulation. Ceilig/wall vent in mens restroom with dust/residue accumulation down the wall. Right side ladies restroom door has dirt/residue accumulation along the door on inner side. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
1.0
55.
6-501.114; Core; A lot of loose litter items and appliances along left parking lot fence. Maintain the premises free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Remove the litter (and any coolers/carts stored in the back that are no longer used).
0.0
56.
6-303.11; Core; Lighting brightness appears too low in both mens restrooms. Maintain lighting in restrooms at handwashing sinks to at least 20 foot candles of lighting. Lighting check requested, staff will return with meter to check lighting.
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 VR-VERIFICATION REQUIRED. Repair hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 3 days and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification. Follow-Up: 03/27/2023
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/16/2022
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC does not have Certified Food Protection Manager certification. 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 certification as a Food Protection Manager.
1.0
10.
5-205.11; Priority Foundation; Handwashing sink blocked with several storage items in Rm4 Oink n Moo, and in Rm5 Gym Taco. 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- Items moved out of sink during inspection.
1.0
16.
4-602.11; Core; Ice machine observed with black and pink residue accumulation inside. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this item and clean thoroughly.
1.5
16.
4-501.114; Priority; Sanitizer concentration too low at 3-comp sink in large dishroom, right side by dish machine) measured at 0ppm quat. Food employee observed washing dishes with no sanitizer bay set up. Chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at 200-400ppm. Have the dispenser adjusted to provide the required concentration of sanitizer. CDI- Until dispenser fixed, PIC to label sink as Out of Service. Food employee educated on wash/rinse/sanitize.
0.0
16.
4-601.11 (A); Priority Foundation; All the shared food-prep sinks observed in the large dish room were soiled. If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Ensure all users clean and sanitize the food prep sinks after use. CDI- PIC to ensure all the food prep sinks cleaned thoroughly today.
0.0
16.
4-601.11 (A); Priority Foundation; Pans and bowl stored as clean with sticky reside and food debris at Goodness Graceus station. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled items pulled out for recleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; raw chicken in the large dishroom Mezquital Valley reach-in cold-hold unit measured at 42.6F. Maintain cold temperature control for safety (TCS) foods at 41F or less. CDI- Temperature of unit reduced during inspection. Monitor this unit to ensure required temperatures maintained.
0.0
37.
3-302.12; Core; Labeling missing on large bag of dried food product at Get Crackin station, and on squeeze bottle of oil in Wake the Truck Up station. 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; Prepared food stored on the floor in walk-in freezer, and food stored on the floor in Rm4 Oink n Moo. Keep food stored at least 6-inches up off the floor. Move these items.
0.0
40.
2-303.11; Core; Food employee observed working with food while wearing a large watch (Elderberry). 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- Employee educated on Food Code requirement. [REPEAT]
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes observed stored stacked wet in large dishroom (Las Gringas), and at Raleigh Tamales station. Dishes stored food-side up with some debris accumulation in Rm3 Unforgettable Eats, Carolina Moes, Goodness Graceus, Levys Jerkstand, Jerkman Island. Allow cleaned dishes to thoroughly air dry before stacking. Store dishes inverted food-side down.
0.0
47.
4-205.10; Core; Ninja Blender labelled for "Household Use Only" in Rm 1 Not Just a Fry Guy, and Rm 3 Unforgetable Eats. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace the blender with one constructed for Commercial use. [REPEAT]
0.5
47.
4-501.11; Core; In Rm 3 Unforgetable Eats, the hot water faucet of the handwashing sink was not working and the splashguard has become unfastened with soiled caulk. Refasten and recaulk the splashguard so smooth and cleanable. Faucet repaired by PIC during inspection, but if repair only works temporarily the faucet handle may need to be replaced.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation and debris in reach-in cold-hold units. In left side walk-in cooler, residue accumulation on several sections of wire shelving including: Crepe Time, Empanadas Rd, Produce Box, Satori, Yemni Grocery, Capital Club 16, Jerkman Island. Residue accumulation on shelving in middle cooler including: Virginia & co, Vics Pizza Truck, El Toro Alebri, Elderberry, On Board Catering, Tastefully Served. Residue accumulation along shelves in right side walk-in cooler including: Crumbstruction, NC Catering, Mezquital, Middle Spoon, Hollywood Tacos, Beefy Buns, Same O', Elsaleh Akran. Residue/dust accumulation along A/C fan covers in the walk-in coolers. Residue accumulation and debris along ovens and inside cooking equipment and along low shelf of prep tables. Ice accumulation along A/C fan covers in both walk-in freezers. Residue accumulation along door gasket of left side walk-in. 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 and maintain clean. [REPEAT]
1.0
53.
6-501.18; Core; Mens restroom urinals with residue accumulation and handwashing sinks in all restrooms in need of cleaning. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
55.
6-501.12; Core; Ceiling vents and surrounding ceiling tiles with dust/residue accumulation in main prep room and in restrooms. Residue accumulation along floors under racks in the walk-in coolers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
0.5
55.
6-501.114; Core; Along outside back of building observed several damaged coolers, a damaged tote bin with pooled water, and a metal hot-dog cart with pooled water and unknown owner. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter. Remove the junk items and maintain area clean and free of pooled water. If hot dog cart is abandoned have it removed, if has an owner needs to be cleaned and covered.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Recommend having vendors date-mark prepared foods same day so PIC can more readily see if datemarking is missing on products where required.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/09/2022
Score: 94
#
Comments
Points
6.
2-401.11; Core; Employee beverages stored on upper shelf of wire rack above food/equipment storage. -(Rm.5 Gym Tacos, Rm.4 Oink-n-Moo, Goodness Grace Us) 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. CDI- Beverages moved to low shelf or discarded during inspection.
0.0
10.
5-205.11; Priority Foundation; Handwashing Sinks: Utensils stored in handwashing sink -(Rm.5 Gym Tacos), and several food squeeze bottles stored in handwashing sink blocking access -(Rm.4 Oink-n-Moo). 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- PIC instructed on Food Code requirements and utensils removed.
1.0
15.
3-302.11; Priority; Food Storage: In walk-in freezers, ziplock bagged raw chicken stored over rolls/biscuits. -(Biscuit Haven) In middle walk-in cooler, raw shell eggs stored above RTE salami and prepped veggies. -(Middle Spoon, Beefy Buns) Some stored foods in cold-hold units on wire shelving lacking covers. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, in order of final cook temperature. Store raw chicken on bottom shelf. Cover stored food. CDI- PIC educated on Food Code requirements and will inform operators upon their return.
0.0
16.
4-601.11 (A); Priority Foundation; One pan in dish room stored as clean/drying with sticker residue remaining. Container stored as clean with old date-mark label remaining. (middle booth) One pan stored as clean with food residue remaining. -(Las Gringas) Pan/lids stored as clean with food debris/residue. -(Goodness Grace Us) Utensil bins with food debris accumulation. -(Jerkman Island) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Note left for specific vendors to rewash these items.
0.0
23.
3-501.18; Priority; Disposition: Coleslaw held past the 7-day hold limit. -(Rm.9 Baozi) A FOOD shall be discarded if it Exceeds the temperature and time combination specified in Food Code (a prepared TCS food, up to 7 days when maintained at 41F and less.) CDI- Coleslaw voluntarily discarded by PIC during inspection.
0.0
23.
3-501.17; Priority Foundation; Date-Marking: Date-marking missing on TCS foods prepared previous days including bin of tomato sauce (in walk-in), cooked beef -(Tastefully Served), cooked chicken -(CrepeTime), grilled tomato & chorizo sauce -(Rm.5 Gym Tacos), mac-n-cheese & beef & congealed stock -(Rm.4 Oink-n-Moo), and cut red cabbage -(Rm.9 Baozi). Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly date-marked. The day of preparation shall be counted as Day 1 (ex.- Date the meat/veggies/rice/potato cooked, date the milk opened). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- PIC to have specific vendors add known cook dates to the products or discard if unknown. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of pink sanitizer, -(Resident Oven) and on bucket of soapy water -(Levy's Jerkstand). 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. Add labeling to these items. CDI- PIC educated on Food Code requirements and notes left for operators.
1.0
38.
6-501.111; Core; Several live flies in Rm.5 -(Gym Tacos). The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
40.
2-402.11; Core; Food employee observed working with food without a hat or hair net, and another needed 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. PIC supplied food employee with hair net during inspection.
0.5
40.
2-303.11; Core; Food employee observed working with food while wearing a large 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- Employee educated on Food Code requirement.
0.0
41.
3-304.14; Core; Wiping cloths being stored in soapy water buckets. -(Levys Jerk, El Toro) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). For soapy water buckets, keep the towels separate from bucket and dry until ready for use, then return to laundry after use. Return these cloths to laundry.
0.0
43.
3-304.12; Core; No-handle scoop stored in container of tomato sauce. -(walk-in cooler) No handle scoop in container of salt. -(Dubz Grub) 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, or In a clean, protected location. Remove the scoops.
0.0
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean observed stacked wet (and one pan stored as clean still with food residue remaining). -(Las Gringas) Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pan rearranged during inspection, and soiled pan returned for cleaning. [REPEAT]
0.5
47.
4-501.11; Core; Some of the wire racks in the walk-in coolers are rusting with peeling coating. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted racks.
0.0
47.
4-205.10; Core; Ninja Blender labelled for "Household Use Only". -(Jerkman Island) FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace the blender with one constructed for Commercial use.
0.5
49.
4-601.11(B) and (C); Core; Dust/Residue accumulation A/C fan covers in walk-in coolers. Residue accumulation along some wire shelves in the walk-in coolers. -(Crumbstruction, Gatsbys Kitchen, Satori Meals) Ice accumulation along side of A/C unit in walk-in cooler and along floor in walk-in freezer. 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 and clean thoroughly. Remove the accumulated ice. [REPEAT]
0.5
54.
5-501.16; Core; A couple of the handwashing sinks are missing trash cans. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure trash can at each handwashing sink.
0.5
54.
5-501.115; Core; In the dumpster area, bag of trash sitting on the ground by the dumpster and a few pieces of loose trash on ground and also stuck under the dumpsters including disposable food pan lid. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. CDI- PIC cleaned up the accessible loose trash during inspection.
0.0
55.
6-501.12; Core; Ceiling vents and surrounding ceiling tiles with dust/residue accumulation in small dish room. Residue accumulation along floors under dunnage rack in walk-in cooler (Left). PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
56.
6-303.11; Core; Lighting at handwashing sinks in the mens restroom (furthest from office) appears too low, below 20 foot candles intensity. Maintain lighting in restrooms at the handwashing sinks to at least 20 foot candles. Lighting check requested to confirm. Increase lighting to this area.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Lighting Check requested for the mens restroom (furthest from office) at handwashing sinks. Another Wake County representative will stop by to do the lighting check.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/22/2022
Score: 95
#
Comments
Points
16.
4-602.11; Core; Ice machine with lite residue accumulation on the inside arm and around inside top opening. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Clean this equipment more thoroughly. [REPEAT]
0.0
16.
4-601.11 (A); Priority Foundation; Food dicer and cutting board stored as clean with food debris remaining. Another vendor station with a tomato chopper stored as clean with food debris remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Note left for specific vendors to rewash these items.
1.5
20.
3-501.14; Priority; Cooling Rate: Black beans in right side walk-in cooler stored in very large, thick plastic containers cooling at too slow a rate of 0.08F/minute. For cooked TCS food, cool from 135F to 70F within the first 2 hours (0.54F/min or greater cooling rate), and down to 41F or less in 6 hours total (0.12F/min or greater cooling rate in 4 hours for 70F – 41F). CDI- PIC educated on cooling methods and notes left for the specific operator. PIC to reach out to specific operator on rule requirements.
1.5
23.
3-501.17; Priority Foundation; Date-marking missing on ziplock bags of cooked meat in reach-in freezer along cook wall. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly date-marked. The day of preparation shall be counted as Day 1 (ex.- Date the meat/veggies/rice/potato cooked, date the milk opened). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- PIC to have specific vendor add known cook dates to the products or discard if unknown. [REPEAT]
0.0
33.
3-501.15; Priority Foundation; Cooling Methods: Black beans in right side walk-in cooler stored in very large, thick plastic containers cooling at too slow a rate of 0.08F/minute. In this same cooler, large container of queso also in process of cooling. 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- PIC educated on cooling methods and notes left for the specific operator. PIC to reach out to specific operators on rule requirements.
0.5
37.
3-302.12; Core; Labeling lacking on large plastic bag of dried food product, and on squeeze bottle of oil. 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. [REPEAT]
0.0
39.
3-305.11; Core; Stored TCS foods in right side walk-in cooler left uncovered. FOOD shall be protected from contamination. Store 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. Cover stored prepared food. Move food boxes up off the floor same day as delivery. When cooling cooked foods, use speed racks so that food pans may be left uncovered when a top cover pan is in place. [REPEAT]
1.0
44.
4-903.11(A), (B) and (D); Core; In main prep room, containers stored as clean observed stacked wet (corner booth by left walk-in). A few vendor stations observed with pans stored food-side up. Allow dishes to dry thoroughly before stacking. Store dishes inverted food-side down.
0.0
49.
4-601.11(B) and (C); Core; Dust/Residue accumulation along ceiling vents in restrooms, main prep room, back hall by office, and A/C fans in walk-in coolers. Residue accumulation along some low storage shelves in main prep room, and on wire shelving in the walk-in coolers. Caulk around 2nd 3-comp sink in large dish room very soiled. 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 and clean thoroughly.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/03/2021
Score: 96.5
#
Comments
Points
9.
3-301.11; Priority; Food employees observed chopping onions with bare hands in Rm. 5. When asked, the PIC stated the chopped onions were intended to be used fresh, not cooked. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- Food employee directed to put on gloves during inspection.
2.0
13.
3-202.15 ; Priority Foundation; Sharply dented can in Resident Oven space. In large dish room tall reach-in cooler, Food product boxes sitting in pooled water and some boxes appear to be leaking. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. CDI- PIC directed to discard dented can, get boxed foods out of the water and check package/food integrity.
0.0
15.
3-302.11; Priority; Raw chicken stored above beef in tall reach-in unit in large dish room. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and in order of final cook temperature. CDI- PIC directed to rearrage the TCS foods in proper storage order.
0.0
16.
4-602.11; Core; Ice machine with lite residue accumulation on the inside arm and around inside top opening. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Clean this equipment more thoroughly.
0.0
23.
3-501.17; Priority Foundation; Date-marking missing on TCS foods cooked/prepared previous days in Rm. 4. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly date-marked. The day of preparation shall be counted as Day 1 (ex.- Date the meat/veggies/rice/potato cooked, date the milk opened). CDI- PIC directed to add known cook dates to the products.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of chemical in Rm. 4 and in Kat-n-Around space. In Jerkman Island Cuisine space, Food container being reused for what appears to be a sanitizer bucket without relabelling the bucket. 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- PICs directed to Correct bucket labeling, and add labeling to the spray bottle.
0.0
35.
3-501.13 ; Priority Foundation; Bagged raw chicken in food prep sink in large dish room not in a container to allow for overflow. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water: At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and FLOAT OFF loose particles in an OVERFLOW, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including: The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- PIC educated on proper thawing method.
0.0
37.
3-302.12; Core; Labeling lacking on bin of flour in Jerkman Island Cuisine space, on yeast in Biatic Bites space and in Resident Oven space, on oil squeeze bottle in Beefy Buns space, and on spices in Get Crackin space. 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; Stored TCS foods including various cooked meats left uncovered in reach-in unit in Rm. 5, and on wire shelving in walk-in cooler #3. In walk-in freezers, several boxes of food items from various vendors stored on the floor. FOOD shall be protected from contamination. Store 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. Cover stored prepared food. Move food boxes up off the floor.
0.0
42.
3-302.15; Core; When asked, PIC in Rm. 5 stated that the fresh onions being chopped were not washed before chopping. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. CDI- PIC educated on Food Code requirements.
0.5
43.
3-304.12; Core; No-handle ceramic bowl stored as scoop in bin of flour in the Jerkman Island Cuisine space. 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 or In a clean, protected location. Only use scoops that have handles, and then store the scoops handle-side up so out of the food. Remove the ceramic bowl from the flour bin.
0.0
45.
4-903.11(A) and (C); Core; Unwrapped single-service food containers stored food-side up on wire shelving in Get Crackin space. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Store unwrapped single-service items food-side down.
0.0
47.
4-501.11; Core; In right-side (#3) walk-in cooler, Some of the wire shelving is rusting with peeling paint. In large dishroom tall reach-in cooler, wire shelving is rusting. In the small dish room, the right 3-comp sink on/off faucet handle is not functioning properly and leaking. EQUIPMENT shall be maintained in a state of 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. Replace the rusting shelving. Repair the faucet handle.
0.5
47.
4-205.10; Core; Oscar Blender in Grace's Kitchen space labelled for "Household Use Only". FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace the blender with one constructed for Commercial use.
0.0
55.
6-501.11; Core; Paint peeling off ceiling in mens restroom. PHYSICAL FACILITIES shall be maintained in good repair. Repair/repaint the ceiling.
0.0
55.
6-501.12; Core; Ceiling vents and surrounding ceiling tiles with dust/residue accumulation in main prep room, and Rm.9 In right-side (#3) walk-in cooler, food debris/residue accumulation on floors under wire shelving. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/26/2020
Score: 99
#
Comments
Points
General Comments
Storage in the refrigerators was excellent today. . . . If a piece of equipment such as a dish machine, utensil sink or if something is wrong with one bathroom put an "out of order" sign on the item so members know not to use the item and can choose another that is working. If I walk in and something is "out of order" and is tagged there is no problem as long as there is a workable alternative.
