Location: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 08/23/2024
Score: 99
#
Comments
Points
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm. Mix quaternary ammonium sanitizer to within the tolerance range (200-400ppm). The sanitizer was remixed to the correct concentration.
Location: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 12/08/2023
Score: 99
#
Comments
Points
28.
7-204.11 ; Priority; Sanitizer is over 400ppm for quaternary ammonium. Sanitizer shall be within the manufacturer's tolerance range(200-400Ppm) Sanitizer was remixed to the correct concentration.
Location: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 08/04/2023
Score: 99.5
#
Comments
Points
40.
2-303.11; Core; Food service employee is wearing a bracelet while prepping food. 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.
Location: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 03/17/2023
Score: 99.5
#
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
16.
4-602.11; Core; In ice machine, residue accumulation along door hinge area of lower section, and along inside arm of machine. 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. Request that kitchen manager Increase cleaning frequency to this item and clean more thoroughly.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 100-150ppm quat. Sanitizer obtained from the dishroom. When asked, PIC stated a clean dry cloth is added to the bucket after it is made. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. Remake the sanitizer, and use test kit to verify correct concentration. When making up sanitizer buckets, get the fresh wiping cloth wet under the sanitizer dispenser BEFORE adding to the small sanitizer bucket.
0.0
48.
4-302.14; Priority Foundation; PIC unable to locate chlorine sanitizer test kit (used with dish machine), none at work station and none in common area. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Keep a test kit at your work station. CDI- Chlorine test kit obtained during inspection.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation along wire rack in back section of walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area 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
Location: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 11/04/2022
Score: 99.5
#
Comments
Points
40.
2-303.11; Core; Food employee wearing bracelets. 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. Remove jewelry and rewash hands.
0.0
40.
2-402.11; Core; Food employee with fluffy beard. 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. Keep beard trimmed very short, or wear beard guard.
0.0
48.
4-302.14; Priority Foundation; No test kit available for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Sanitizer discarded during inspection. Keep a test kit at your station for the sanitizers you use.
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: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 08/25/2022
Score: 99
#
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. [REPEAT]
1.0
13.
3-101.11; Priority; Cheddar stored in walk-in cooler has molded, with two different date-markings on container. FOOD shall be safe, unADULTERATED, and, as specified under sec. 3 601.12, honestly presented. CDI- Cheddar voluntarily discarded during inspection. While date-marking (for 7-day hold) is not required for cheddar, it is still a useful method for monitoring food quality. Make sure to remove old date-mark stickers when you wash containers.
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.
Location: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 04/28/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; Certified Food Protection Manager not present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional people with managerial control certified to provide better coverage.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]
1.0
40.
2-303.11; Core; Food handler wearing 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. Remove watch and rewash hands before proceeding with food handling.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-100ppm quat. Sanitizer obtained from the main dishroom. When asked, PIC stated a clean dry cloth is added to the bucket after it is made. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer remade from large dishroom measured at 300ppm. When making up sanitizer buckets, get the fresh wiping cloth wet under the sanitizer dispenser BEFORE adding to the small sanitizer bucket. [REPEAT]
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: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 02/16/2022
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-100ppm quat. Sanitizer obtained from the small dishroom. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration. CDI- Sanitizer remade from large dishroom measured at 300ppm.
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. Provided PIC with education material on Food Allergens, Employee Health Policy, and written methods for cleanup of vomiting/diarrheal incidents. When working with food, remember to keep sanitizers on low shelf, and employee beverages on low shelf or on empty cart. When working with food, ensure food handlers are not wearing watches or bracelets.
Location: 2201 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Food Stand Inspection Date: 11/15/2021
Score: 100
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. CDI- Educational material provided.
0.0
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
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available 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 procedures and educational material provided to PIC.
0.0
10.
6-301.14; Core; Handwashing sign missing in ladies restroom and a few other common area handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add handwashing sign at each handwashing sink as needed. CDI- Signage provided for posting.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-100ppm quat. Sanitizer from common area 3-comp sink dispenser, with no test kit available. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the proper concentration (200-400ppm quat). CDI- Facility manager notified of need to adjust the sanitizer dispenser.
0.0
48.
4-302.14; Priority Foundation; Test kit not available for the quat sanitizer in use from the common area 3-comp sink. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Facility manager informed of need for additional test kits.
0.0
54.
5-501.110; Core; Dumpster side doors left open and top lid damaged. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors closed and repair top lid to properly enclose dumpster.
0.0
54.
5-501.16; Core; Common area handwashing sink in dish room lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Facility manager notified to add trash can at handwashing sinks.
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.
