Location: 5959 Triangle Town BLVD RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 08/05/2024
Score: 95
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Establishment did not updated 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 poster provided and emailed to PIC
0.0
10.
6-301.12; Priority Foundation; Observed paper towels were stuck in dispenser at back kitchen handwashing sink. Each handwashing sink shall be provided with individual paper towels or other hand drying device. CDI-Paper towels were added to handwashing sink.
1.0
10.
5-205.11; Priority Foundation; Observed a bulk container of quaternary ammonium sanitizer and employee apron stored inside handwashing sink in back kitchen area. A handwashing sink may not be used for purposes other than handwashing. CDI-Items were removed during inspection.
0.0
15.
3-302.11; Priority; Observed uncooked chorizo and raw pork stored above ready-to-eat foods in reach-in fridge next to three compartment sink. Foods shall be stored in order of final cook temperatures. CDI-by educating and rearranging foods during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed container of cooked black beans, pinto beans, pork and other foods prepped/cooked the previous day not date marked. Date marking missing on multiple items in reach in coolers. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. CDI by educating PIC and date marking foods.
1.5
35.
3-501.13 ; Priority Foundation; Observed raw chicken thawing at room temperature in prep sink with temperature of 33F. Food shall be thawed: 1) Under refrigeration that maintains the FOOD temperature at (41oF) or less; or 2) Completely submerged under running water at a water temperature of 21oC (70oF) or below with sufficient water velocity to agitate and float off loose particles in an overflow. 3) as part of a cooking process 4) thawed in a microwave oven and immediately transferred to conventional cooking equipment with no interruption in the process. CDI - Food was placed in a pan under continuously running cold water.
0.5
39.
3-305.11; Core; Observed a bag of onion stored directly on the floor in back kitchen area. Food shall be stored at least 6 inches above the floor. Keep food elevated.
0.0
43.
3-304.12; Core; Observed bowls used as scoops stored in bags of dry foods in back kitchen area. Dispensing utensils shall be stored with their handles above the top of food within containers. Replace bowls with utensils with a handle.
0.0
48.
4-302.14; Priority Foundation; Observed no available test strips for sanitizer. PIC stated they just ran out of test paper. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification required: EHS will return by Thursday August 15, 2024 to verify test strips have been obtained.
Location: 5959 Triangle Town BLVD RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 03/18/2024
Score: 94
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at either handwash sink.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; Pf
(B) A continuous towel system that supplies the user with a clean towel; Pf or
(C) A heated-air hand drying device; Pf or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
Purchase paper towels for employees to dry hands after washing. CDI-Use napkins in the interim until paper towels can be purchased. It may be a roll of paper towels placed near the hand sink. Does not have to be paper towels that fit the dispenser.
1.0
10.
6-301.11; Priority Foundation; There was no soap at the back handwash sink.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Place soap at sink. CDI-Placed dishwashing soap at sink.
0.0
21.
3-501.16(A)(1) ; Priority; The rice temperature on hot hold unit was 99-106. This is the perfect temperature for heat resistant spores to form. Hot rice must maintain temperature of135 or above. CDI - Rice was voluntarily discarded by employees.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The rice temperature in the upright refrigerator (beside handwash sink) was 53 degrees F. Maintain cold foods to 41 degrees F or below. CDI - Rice was voluntarily discarded by employees.
1.5
35.
3-501.13 ; Several packages of beef were thawing in the sink and on the sink at room temperature. Food shall be thawed:
1) Under refrigeration that maintains the FOOD temperature at (41oF) or less; or
2) Completely submerged under running water at a water temperature of 21oC (70oF) or below with sufficient water velocity to agitate and float off loose particles in an overflow.
3) as part of a cooking process
4) thawed in a microwave oven and immediately transferred to conventional cooking equipment with no interruption in the process.
CDI - Food was placed in a pan under continuously running cold water.
0.5
40.
2-303.11; Core; Employees were wearing bracelet and watch while preparing food. No jewelry on arms on hands are allowed if preparing food.
0.0
47.
4-502.11(A) and (C); Core; The upright refrigerator (beside the handwash sink) is not maintaining temperature. Do not use this refrigerator. Have it repaired or replaced. I will return to check on or before Thursday, March 28,2024.
0.5
48.
4-302.14; Priority Foundation; No chlorine sanitizer test paper was available to check sanitizer strength. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Purchase chlorine test paper before Thursday, March 28, 2024.
0.5
55.
6-501.11; Core; The front handwash sink is not securely attached to the wall. Facilities shall be maintained in good repair. Reattach sink and repair damage to the wall.
