Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/16/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager 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.
1.0
10.
6-301.14; Core; Handwashing sink lacking 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- Sign options provided to PIC for posting. [REPEAT]
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-25ppm quat. 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). CDI- sanitizer concentration adjusted and retested during inspection.
0.0
47.
4-501.11; Core; Food storage cage in walk-in cooler is rusting. Dry storage entrance door is missing the door knob. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted rack. Replace the missing door knob. [REPEAT]
0.5
54.
5-501.16; Core; Handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can, that is not so large as to block access to the sink. CDI- Trash can added during inspection.
0.0
55.
6-501.11; Core; Damaged floor tiles in main prep area. 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: 02/05/2024
Score: 97.5
#
Comments
Points
10.
6-301.14; Core; Handwashing sink lacking 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. Signs provided for posting.
0.0
10.
5-205.11; Priority Foundation; Large cleaned plastic container propped up in handwashing sink to dry. 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- Item moved during inspection to open up access to the handwashing sink. Do not dry clean dishes in a handwashing sink. [REPEAT]
1.0
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer bottles measured at 600+ppm quat. POISONOUS OR TOXIC MATERIALS shall be Used according to: LAW, Food Code, and Manufacturer's use directions included in labeling. CDI- Sanitizer concentration adjusted and retested during inspection.
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. Supply beard guards or have food handlers keep facial hair trimmed very short.
0.0
47.
4-501.11; Core; Food storage cage in walk-in cooler is rusting. Ladies restroom is missing a toilet paper dispenser. Back entrance door to hall door handle has become loose. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted rack with one designed for this type of storage space. Replace the missing toilet paper dispenser. Tighten the rear entrance door handle.
0.0
55.
6-501.11; Core; Damaged floor tiles observed in prep area near back wall and around floor drain. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. [REPEAT]
0.5
56.
6-202.11; Core; In outside entrance dry storage area, one ceiling light missing the protective cover and one of the long tube bulbs is not properly seated. light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Adjust the bulb and Replace the cover.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/14/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; There is no one present with a 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
10.
5-205.11; Priority Foundation; The only handwashing sink blocked with large rice measuring bucket in the sink, trash can, large 5-gallon buckets, and large portable A/C unit hose. 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 during inspection to open up access to the handwashing sink.
1.0
36.
4-302.12; Priority Foundation; PIC unable to locate food probe thermometer with no spare available. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified in Food Code. VR-VERIFICATION REQUIRED. Obtain a functioning food probe thermometer within 10 days and text a picture of the operating thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Recommend to keep a spare thermometer in front area.
0.5
40.
2-303.11; Core; Food employee wearing bracelet. 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. Train food handlers on Food Code requirements.
0.0
47.
4-202.11; Priority Foundation; Cracked plastic food storage lid and plastic rice bin. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- PIC to Discard these damaged items.
0.5
47.
4-501.11; Core; Food storage cage in walk-in cooler is rusting. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted rack with one designed for this type of storage space.
0.0
49.
4-601.11(B) and (C); Core; Metal pan used to store cooking utensils with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. CDI- Items returned for cleaning.
0.0
53.
5-501.17; Core; Ladies restroom lacking fully covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Ask facility manager to add covered receptacles to this shared space.
0.0
54.
5-501.116; Core; In shared dumpster area, oil receptacles with oil residue accumulation along the tops, sides, and on the ground around the receptacles. 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. Ask facility manager to increase cleaning frequency to these areas.
0.0
55.
6-501.11; Core; Damaged floor tiles in main prep area. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. [REPEAT]
0.5
General Comments
VR-VERIFICATION REQUIRED. Obtain a functioning food probe thermometer within 10 days and text a picture of the operating thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Recommend to keep a spare thermometer in front area. Follow-Up: 08/24/2023
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/21/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; There is no one present with a 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.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Slaw in the small prep cooler was 51-55F. Salsa in that same cooler was 52F. All food items are placed in this cooler around 11am. Ambient air temperature was 40F. CDI- salsa and slaw were placed in the reach-in freezer to cool rapidly.
1.5
28.
7-204.11 ; Priority; The quaternary ammonium sanitizer being stored in a spray bottle is too strong. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- PIC diluted sanitizer with water until the correct concentration of 200 ppm was achieved.
0.0
55.
6-201.11; Core; A floor tiles is broken and a dip is present in the kitchen area. The floors and tiles in the dish room area have some missing pieces and uneven tiles present. 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.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/28/2022
Score: 97.5
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; [Repeat] The person in charge was unfamiliar with what an employee health policy was and was unable to produce a copy of form 1-B. An employee health policy must be established at food facilities, employees must be informed on their responsibility to report illness to the person in charge and the person in charge must be informed of their responsibility associated with excluding sick employees and reporting the big six communicable diseases. Form 1-B and education was provided.
2.0
5.
2-501.11; Priority Foundation; Vomit and diarrhea clean up procedures not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI- guidance material provided.
0.0
33.
3-501.15; Core; Slaw made this morning and cooling in portioned containers with a lid were holding at 50F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- slaw was uncovered and placed into the freezer to cool.
