Location: 411 W. Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/17/2024
Score: 88.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Lack of Active Managerial Control. No Certified Food Protection Manager present. Systems not in place to ensure Temperature Control for Safety Foods are being maintained at 41F and less. CDI- PIC educated on Food Code requirements. Increase training and oversight of staff.
1.0
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) 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 staff with managerial control certified to provide better coverage. [R-REPEAT]
1.0
8.
2-301.12; Priority; Cold water at handwashing sink first measured at 141F, too hot to allow for adequate handwashing. When let the water run a long time, temperature came down but cold water flow also reduced to a trickle. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under sec. 5-202.12 and Subpart 6 301. CDI- Have handwashing sink cold water repaired to provide adequate flow, so water temperature can be adjusted as needed for effective washing of hands.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: All TCS foods in the prep unit cold-holding too warm at 44F in the upper area, and 47-48F in the lower area as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler and ice added for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Do not place any TCS foods in this prep unit until it is repaired to ensure TCS foods can be maintained at 41F and less, or use TPHC or ice bath methods until repairs complete.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer and chemical spray bottles 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]
2.0
28.
7-201.11; Priority; In dry storage space, multiple cleaners stored on top shelf above single-service food containers. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Chemicals moved to low shelf during inspection.
0.0
36.
4-302.12; Priority Foundation; Dialtop food probe thermometer with high dimple (so not appropriate for the thin foods served here). Digital food probe thermometer stem is bent, covered in residue accumulation, and flashing lo battery warning. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Educated PIC on requirement. Obtain replacement digital food probe thermometers prior to your next sanitation inspection and maintain clean. Recommend also keeping a spare digital food probe thermometer on hand. [REPEAT]
0.0
37.
3-302.12; Core; Labeling missing on several containers of spices. 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. [R-REPEAT]
2.0
47.
4-501.11; Core; Door gasket is torn and heavily damaged on tall freezer unit. In walk-in cooler, the storage cage is rusted. Door knob to exterior dry storage entrance is missing. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted storage rack, door knob, and freezer door gasket.[REPEAT]
1.0
49.
4-601.11(B) and (C); Core; Residue accumulation along exterior and interior of cold-hold units, along low shelves, side table legs/wheels, and drain piping. Residue accumulation around inner walls of fryer vat. 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
54.
5-501.116; Core; In shared space outdoor trash area, residue accumulation along tops and sides of grease receptacles, pooled oil in retention area around the receptacles, and oily residue accumulation on the ground around the receptacles. Increase cleaning frequency to this area, using dry cleaning methods (kitty litter, flat shovel, paint scraper, paper towels) so not washing oily water into storm drains. [REPEAT]
1.0
55.
6-501.12; Core; Greasy residue accumulation along floors, under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
1.0
55.
6-501.11; Core; Floor tile damage with pooled oil under the cook equipment. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. [REPEAT]
0.0
General Comments
*This establishment is eligible for reinspection upon request. Call your REHS, Joanne Rutkofske at 919-623-0459, with questions or when ready for reinspection. Once requested, a reinspection shall be performed within 10 business days of the request. Do not move, remove or obstruct the grade card.
Location: 411 W. Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/12/2024
Score: 90.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) 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 staff with managerial control certified to provide better coverage. [R-REPEAT]
1.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. Facility EHP posted at walk-in cooler. 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. Keep a copy at your station.
0.0
5.
2-501.11; Priority Foundation; PIC not able to locate 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. Facility policy posted at walk-in cooler. CDI- Written procedures and educational material provided to PIC. Keep a copy at your station.
0.0
10.
6-301.14; Core; Handwashing sink is missing a handwashing sign. 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. CDI- Handwashing Signs provided for posting. Recommend to laminate sign so smooth and cleanable. [R-REPEAT]
0.0
10.
5-205.11; Priority Foundation; Handwashing sink access blocked with towel basket, brooms, squeegy. 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 over by the tall trash can. [R-REPEAT]
2.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: One piece of Fish and basket of fries sitting out with no temperature control, measured at 129F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off-temperature items voluntarily discarded by PIC during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling completely faded off of two chemical spray bottles of chemicals. 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- Unknown chemicals voluntarily discarded by PIC during inspection.
1.0
36.
4-302.12; Priority Foundation; Dialtop food probe thermometer with high dimple (so not appropriate for thin foods) served here. No digital thin probe thermometer available. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Educated PIC on requirement. Obtain a thin probe digital thermometer prior to your next sanitation inspection.
0.0
37.
3-302.12; Core; Labeling missing on large bin of flour containers of spices. 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. [R-REPEAT]
2.0
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. CDI- PIC educated on Food Code requirements.
0.0
47.
4-501.11; Core; Door gasket is torn and heavily damaged on tall freezer unit. Handwashing sink paper towel dispenser is not set up for operation. In walk-in cooler, the storage cage is rusted. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted storage rack. Repair/set up the paper towel dispensers so functional. Replace the door gasket.[REPEAT]
1.0
49.
4-601.11(B) and (C); Core; Residue accumulation along exterior and interior of cold-hold units, along low shelves, side table legs/wheels, and drain piping. 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
54.
5-501.116; Core; In shared space outdoor trash area, residue accumulation along tops and sides of grease receptacles, pooled oil in retention area around the receptacles, and oily residue accumulation on the ground around the receptacles. Increase cleaning frequency to this area, clean thoroughly, and maintain clean. [REPEAT]
0.5
54.
5-501.16; Core; Trash can missing at handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. CDI- trash can added during inspection.
0.0
55.
6-501.12; Core; Heavy residue accumulation throughout this space, along floors and walls and ceiling above friers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
1.0
55.
6-501.11; Core; Floor tile damage with pooled oil under the fryer. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. [REPEAT]
Location: 411 W. Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/10/2024
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC does not have documentation of being a Certified Food Protection Manager (CFPM). 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 staff with managerial control certified to provide better coverage. [R-REPEAT]
1.0
10.
5-205.11; Priority Foundation; Handwashing sink blocked with towel basket and with fryer cleaner wire scoop in the sink. 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- Towel basket moved over by the tall trash can, and wire scoop removed. [R-REPEAT]
2.0
10.
6-301.14; Core; Handwashing sink is missing a handwashing sign. 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. CDI- Handwashing Signs provided for posting. Recommend to laminate sign so smooth and cleanable. [R-REPEAT]
0.0
10.
5-202.12; Core; Handwashing sink hot water only reaching 54F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. CDI- Facility manager able to adjust mixing valve during inspection to provide hot water, but only at low flow. He stated this part needs to be replaced for proper functioning.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of degreaser. 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
37.
3-302.12; Core; Labeling missing on large bin of flour, bags of spices, and smaller containers of spices. 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. [R-REPEAT]
1.0
47.
4-501.11; Core; Handwashing sink hand soap dispenser is not set up for operation. Handwashing sink paper towel dispenser is not set up for operation. In walk-in cooler, the storage cage is rusted. In common area ladies restroom, one stall is out of order, and another stall is missing toilet paper dispenser. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted storage rack. Repair the restroom. Repair/set up the soap and paper towel dispensers so functional. [REPEAT]
0.5
49.
4-601.11(B) and (C); Core; Heavy residue accumulation along frier vent panels. Reach-in freezer with debris accumulation. Residue accumulation along inside area of friers, along exterior and interior of cold-hold units, along low shelves, side table legs/wheels, and drain piping. In dish room, large floor fan with heavy dust/residue accumulation. 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.
5-501.17; Core; In shared space ladies restroom, several receptacles lacking cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles to these spaces. Recommend sturdier metal receptacles since the plastic ones do not appear to hold up sufficiently at this location. Facility manager stated metal receptacles are currently on order.
0.5
54.
5-501.116; Core; In shared space outdoor trash area, residue accumulation along tops and sides of grease receptacles, pooled oil in retention area around the receptacles, and oily residue accumulation on the ground around the receptacles. Increase cleaning frequency to this area, clean thoroughly, and maintain clean. [REPEAT]
0.5
55.
6-501.12; Core; Heavy residue accumulation along floors and walls and ceiling above friers throughout this space. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]
1.0
55.
6-501.11; Core; Large amount of floor tile damage with pooled oil under the fryer. In the shared space dish room, metal floor plates not fully fastened down, accumulating debris and creating a physical hazard. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. [REPEAT]
0.0
General Comments
Paper towels sitting high on top of paper towel dispenser at handwashing sink. Use paper towel dispenser to reduce risk of cross-contamination of hands.
Location: 411 W. Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/29/2023
Score: 91.5
#
Comments
Points
1.
2-101.11; Priority Foundation; No one designated as in charge, no one present with Certified Food Protection Manager certification, overall lack of managerial control. The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Always designate someone as in charge, Have additional staff with managerial control certified, and increase managerial oversight and training. [R-REPEAT]
1.0
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) 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 staff with managerial control certified to provide better coverage. [R-REPEAT]
1.0
6.
2-401.11; Core; Employee beverage stored in reach-in freezer comingled with and above the facility food. 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- Employee beverage moved during inspection. Keep employee food/beverages in a separate/designated location. Recommend labeling a bin for -employee use only- to use for storage of employee food/drink. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. [R-REPEAT]
0.5
8.
2-301.14; Priority; Handwashing: Handwashing sink at this facility blocked. When asked, food handler stated they just wash hands in the restroom. While handwashing is required after using the restroom, and washing hands at the restroom is correct, food handlers should ALSO be washing hands again once they get back to their facility spaces, prior to putting on gloves for food handling. CDI- Food employee educated on Food Code requirements.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink blocked with large roller cart. 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. Recommend smaller cart for this space, and store it by the dump sink so that handwashing sink is not blocked. CDI- Food handler educated on Food Code requirements. [R-REPEAT]
2.0
10.
6-301.14; Core; Handwashing sink is missing a handwashing sign. 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. CDI- Handwashing Signs provided for posting. Recommend to laminate sign so smooth and cleanable. [R-REPEAT]
0.0
10.
6-301.12; Priority Foundation; No paper towels available at the handwashing sink. Each handwashing sink shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Clean cloth towels may only be used for a single use, then must be placed in bin for laundry. Food handler to set up container of Napkins for temporary use until the paper towel dispenser at the handwashing sink can be refilled. Use dispensers for paper products (like paper towels) to reduce risk of cross-contamination of hands. Get the paper towel dispenser working. [R-REPEAT]
0.0
37.
3-302.12; Core; Labeling missing on large bin of flour and smaller containers of spices. . 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. [R-REPEAT]
1.0
40.
2-402.11; Core; Food handler with fluffy beard lacking 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. Ensure food employees keep facial hair trimmed very short, or supply beard guard or face masks.
0.5
43.
3-304.12; Core; Scoop stored in bin of flour with handle down in the flour. 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; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). Move the Scoop.
0.0
47.
4-501.11; Core; Handwashing sink hand soap dispenser is not set up for operation. Handwashing sink paper towel dispenser is not set up for operation. In walk-in cooler, the storage cage is rusted. In common area ladies restroom, one stall is out of order. In dish room, ice machines side vent panels are missing. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted storage rack. Replace the ice machine side panels. Repair the restroom. Repair/set up the soap and paper towel dispensers so functional.
0.5
49.
4-601.11(B) and (C); Core; Large wire rolling cart covered in thick oily residue accumulation [R-REPEAT]. Reach-in freezer with debris accumulation. Residue accumulation along inside area of friers, along exterior and interior of cold-hold units, along low shelves, side table legs/wheels, and drain piping. In walk-in cooler, dust accumulation on storage cage. In dish room, large floor fan with dust/residue accumulation. 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.
0.5
53.
5-501.17; Core; In common area ladies restroom, several receptacles lacking cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles to these spaces. Recommend sturdier metal receptacles since the plastic ones do not appear to hold up sufficiently at this location.
0.0
53.
6-501.18; Core; In common area mens restroom, leftmost urinal still has residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and maintain clean.
0.5
54.
5-501.110; Core; In common use trash area, top lid of oil receptacle 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- Food employee educated on requirement and Lid closed during inspection.
0.0
54.
5-501.116; Core; In common use trash area, residue accumulation along tops and sides of grease receptacles, pooled oil in retention area around the receptacles, and oily residue accumulation on the ground around the receptacles. Increase cleaning frequency to this area and maintain clean. Remove the excess oil/residue accumulation.
0.5
54.
5-501.16; Core; In dish room, trash can missing at rear handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at this location.
0.0
55.
6-501.11; Core; Large amount of floor tile damage with pooled oil under the fryer [R-REPEAT]. In the common area dish room, floor tile damage in spots towards the back, and metal floor ring not fully fastened down with screw missing. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.
0.0
55.
6-501.12; Core; Heavy residue accumulation along floors, walls, and ceiling vents throughout this space. In dish room, dust accumulation along wall next to ice machines that are missing the side filter covers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
General Comments
Lighting appears too low in the mens restroom. Maintain lighting (brightness) in restrooms to at least 20 foot candles. A lighting check has been requested.
Location: 411 W. Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/22/2023
Score: 95
#
Comments
Points
1.
2-101.11; Priority Foundation; No one designated as in charge and no one present with Certified Food Protection Manager certification. The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
1.0
2.
2-102.12 (A); Core; No Certified Food Protection Manager available. 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. A Certified Food Protection Manager must be present during all hours of operation, and also times of food preparation. Have more staff with managerial control certified to provide better coverage. [REPEAT]
1.0
6.
2-401.11; Core; Open cup beverage stored on shelf above active food prep area. 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. Recommend using beverage containers designed with a lid and straw to keep hands away from drinking surfaces. CDI- Employee beverage moved to front area.
0.5
8.
2-301.15; Priority Foundation; When asked about the blocked handwashing sink, employee stated that uses the front food-prep sink for handwashing. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- Employee educated on proper use of handwashing sink.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink blocked with large roller cart. 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. Recommend smaller cart for this space. CDI- cart moved during inspection.
1.0
10.
6-301.11; Priority Foundation; Handwashing soap dispenser is out of soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Temporary container of dish soap set on nearby cart for handwashing use. Get the soap dispenser at the handwashing sink refilled at your earliest convenience.
0.0
10.
6-301.14; Core; Handwashing sink is missing handwashing sign. 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. CDI- Signs provided for posting. Recommend to laminate sign so smooth and cleanable.
0.0
10.
6-301.12; Priority Foundation; No paper towels available at the handwashing sink. CDI- Roll of paper towels placed temporarily on nearby cart for handwashing use. Get the paper towel dispenser at the handwashing sink refilled at your earliest convenience.
0.0
28.
7-102.11; Priority Foundation; Clear 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.
0.0
36.
4-302.12; Priority Foundation; Food employees unable to locate a food temperature thermometer. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. VR-VERIFICATION REQUIRED. Obtain a food temperature thermometer and text picture to your REHS Joanne Rutkofske, at 919-623-0459, for verification of correction by Friday 6/23/2023.
0.5
37.
3-302.12; Core; Labeling missing on containers of spices. 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
49.
4-601.11(B) and (C); Core; Large wire rolling cart covered in oily residue accumulation. 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 item. [REPEAT]
0.5
55.
6-501.12; Core; Hood and vent filter covers with greasy residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
55.
6-501.11; Core; Floor tile damage between end friers. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.
0.0
General Comments
VR-VERIFICATION REQUIRED. Obtain a food temperature thermometer and text picture to your REHS Joanne Rutkofske, at 919-623-0459, for verification of correction by Friday 6/23/2023. Recommend having the low cold-hold unit serviced and temperature reduced to ensure foods maintained at 41F and less. Follow-Up: 07/02/2023
Location: 411 W. Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/30/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No one is available with a valid 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.
1.0
16.
4-602.11; Core; One of the ice machines in the dish room has black residue accumulation present in the interior ceiling. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
1.5
47.
4-501.11; Core; The shelving in the walk-in cooler is rusted and in need of replacement. Equipment shall be maintained in a state of good repair.
0.0
49.
4-602.13; Core; The shelving inside the prep cooler has heavy residue accumulation. The reach-in freezer has residue accumulation along the shelf. The gaskets have food debris and residue present. The storage cart has grease residue. The sides of the fryers have grease accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-201.11; Core; The floor tiles are broken and missing in several places in the dish room. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair the floor tiles. Fix the floors in this area. ** This has been a repeat issue recorded amongst several other location inspection reports in this building.
0.5
55.
6-501.12; Core; The ceiling tiles and vents are dusty and in need of cleaning. The floors have residue accumulation present. The floors in the dish room and along the baseboards are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 411 W. Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/06/2021
Score: 95.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy is not available on site. 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- EHS provided an email copy of employee health policy to keep on file.
1.0
8.
2-301.15; Priority Foundation; Food employee observed washing hands in the food prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- educated food employee on the importance of using a handwashing sink only.
2.0
10.
5-205.11; Priority Foundation; Scrub pads and utensils found in the handwashing sink in the dish room. A handwashing sink may not be used for purposes other than handwashing. CDI- EHS educated employee on handwashing sink usage only and items removed from sink.
1.0
37.
3-302.12; Core; Several containers of flour not labeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
0.0
47.
4-501.11; Core; A torn gasket inside the prep cooler. Equipment shall be maintained in a state of good repair.
0.0
49.
4-602.13; Core; The shelving inside the prep cooler has residue accumulation. The gaskets have food debris and residue present. The storage cart has grease residue. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
5-205.15; Core; The secondary dish machine in the dish room is leaking into a small bucket. A plumbing system shall be maintained in good repair. Building owner made a call out to Ecolab during time of inspection.
0.0
55.
6-201.11; Core; The floor tiles beneath and behind the fryers are damaged due to grease spills and not easily cleanable. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair the floor tiles.
0.5
55.
6-501.12; Core; The ceiling tiles and vents are dusty and in need of cleaning. The floors in the dish room and along the baseboards are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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 Signature Required Due to COVID 19 Precautions**
