Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 08/30/2024
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; There were employee drinks that was stored on food prep and above food in the walk-in cooler. Employee drinks were stored above food items in the walk-in cooler. Employee drinks must be stored in a manner to prevent contamination. CDI.. The drinks were moved below the food items.
0.5
28.
7-102.11; Priority Foundation; There were several spray bottles that were not labeled. Working containers used for storing Toxic Materials such as cleaners and Sanitizer taken from bulk supplies must be clearly and individually identified with the common name of the material. CDI.. The spray bottles were labeled.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/11/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A couple pans stored as clean with sticker residue remaining. Overall this is improving, keep working on this. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning. [REPEAT]
0.0
37.
3-302.12; Core; Labeling missing on a few spices and squeeze bottles of food ingredients. Overall this is improving, keep working on this. 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]
1.0
47.
4-202.11; Priority Foundation; A few plastic food storage containers stored as clean observed cracked through to food surface, and one spatula pitted along food-contact surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and Free of sharp internal angles, corners, and crevices. CDI- Damaged items voluntarily discarded by PIC during inspection.
0.5
54.
5-501.114; Core; In outdoor shared dumpster area, the right dumpster is lacking a drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced. [REPEAT]
0.0
54.
5-501.115; Core; In outdoor shared dumpster area, loose litter items, open trash bag, broken glass, and leaf litter accumulation on the ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Work with facility manager to clean up the dumpster area and maintain clean. [REPEAT]
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 11/29/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several plastic pans stored as clean with sticker residue remaining. Ice machine is stored clean today. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning. [REPEAT]
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the prep line cold-holding above 41F as shown in above grid. Soup bases (source packaging states to refrigerate after opening) and garlic in oil left on counter at room temperature. 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 for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. TIME as Public Health Control forms and information provided to PIC to use for new small limited quantities of TCS foods at the prep line until repairs can be made. REHS may return soon to check on cold-holding and proper use of TPHC. [REPEAT]
1.5
37.
3-302.12; Core; Labeling missing on a few spices and squeeze bottles of food ingredients. 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]
1.0
47.
4-501.11; Core; One pair of tongs stored as clean with handle coating falling apart and partially gone. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. CDI- Damaged tongs voluntarily discarded by PIC during inspection. [REPEAT]
0.0
54.
5-501.114; Core; In outdoor shared dumpster area, the left dumpster is lacking a drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Inform facility manager that a drain plug is needed.
0.0
54.
5-501.115; Core; In outdoor shared dumpster area, loose litter and leaf accumulation on the ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Work with facility manager to clean up the dumpster area and maintain clean.
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/06/2023
Score: 94
#
Comments
Points
6.
2-401.11; Core; Employee beverage on upper shelf of dish drying rack, above clean dishes.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 use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved to low storage shelf during inspection.
0.5
10.
6-301.14; Core; Middle 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-Handwashing signs provided for posting.
0.0
16.
4-601.11 (A); Priority Foundation; Several pans stored as clean with sticker residue remaining, some with old date-mark sticker remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning.
0.0
16.
4-602.11; Core; Ice machine with black microbial film buildup. 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
22.
3-501.16 (A)(2) and (B); Priority; Cold-holding: Pan of corn at the prep line holding at 42.3F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Corn moved to walk-in for active cooling. Recommend reducing temperature of the prep unit.
0.0
23.
3-501.17; Priority Foundation; Date-Marking: Large pan of noodle bundles misdated. PIC stated likely sticker not removed when pan washed. Date-marking throughout very inconsistent, with some items marked with date prepared, and others marked with date to discard. Some discard dates were for an 8-day hold. Use ONE consistent date-marking system, and ensure TCS foods are only held up to 7-days when maintained at 41F and less. CDI- Datemarking corrected on the noodles and 8-day stickers replaced.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on large container 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
33.
3-501.15; Priority Foundation; Cooling Methods: Overstacked pan of tomatoes recently prepared, measured at 47F, in top section of prep unit. The top section of prep unit for maintaining temperatures, not great for cooling, especially in hot kitchen. Use stronger cooling units like the walk-in cooler for cooling prepared TCS foods. Do not overfill the pans in top section of prep unit, keep food below the fill line notch in the pans for improved cold-holding. CDI- Tomatoes divided into two pans and moved to walk-in for active cooling.
0.5
37.
3-302.12; Core; Labeling missing on a few spices and squeeze bottles of food ingredients. 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
40.
2-303.11; Core; Food handler with 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 directed employee to remove watch and rewash hands.
0.5
47.
4-202.11; Priority Foundation; Spatulas with food contact surface pitted and cracked. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded by PIC during inspection.
0.5
47.
4-501.11; Core; Two pairs of tongs stored as clean with handle coating falling apart and partially gone. Knife stored as clean that appeared to be repainted with green paint along the handle and with paint also along the blade part, partially worn off. Walk-in cooler door is not fully self-closing. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Repair the cooler door so self-closes, according to manufacturer specifications. Damaged tongs and repainted knife voluntarily discarded by PIC during inspection.
0.0
49.
4-601.11(B) and (C); Core; Floor fan, not currently in use, 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 this item.
0.0
55.
6-501.12; Core; Grout around 3-comp sink with ground in residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Replace the grout so smooth and cleanable, then maintain clean.
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 12/30/2022
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; Water temperature is 75F at the hand sinks in the women's and men's restrooms. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
15.
3-302.11; Priority; Raw beef that had been opened next to chicken and raw fish that had been opened above rice in the walk-in cooler. Store all food according to final cook temperatures in refrigeration units and in freezers once opened. The above food was rearranged.
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/21/2022
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Eggs stored above avocados and noodles are stored below raw chicken in the walk-in cooler. Store all food according to final cook temperatures in refrigeration and freezer units once opened. The above food was re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the two door reach-in refrigeration unit is between 42F-47F( see the temperature chart above). Keep all TCS food at or below 41F when held cold. The above food was moved to the walk-in cooler. A return visit will be conducted by REHS by July 31st to ensure this refrigeration is 41F or below.
1.5
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). The sanitizer was remixed to the proper concentration.
0.0
47.
4-501.11; Core; Reach in refrigeration unit is not maintaining 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
48.
4-302.13; Priority Foundation; No maximum registering thermometer available for high temperature dish machine. Provide a maximum registering thermometer for high temperature dish machine. This is a repeat item. A follow-up will be conducted by REHS by July 31st.
0.5
49.
4-602.13; Core; Build up of grease on the sides of the fryers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 Follow-Up: 07/31/2022
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/12/2022
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleaning procedures for vomiting/diarrheal events.- 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, This is a new rule as of October 1, 2021. EHS provided required documents to keep on file.
0.0
16.
4-602.11; Core; The ice machine has pink/black residue buildup inside.- In equipment such as ice bins, they shall be cleaned at the frequency necessary to preclude accumulation of soils.- Please clean the ice bin and do so more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) in one cooling unit that were above 41 degrees F.- Except during preparation, cooking, or cooling, TCS foods that are stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, units turned down and some items moved to walk in.
3.0
48.
4-302.13; Priority Foundation; Facility did not have an irreversible registering temperature device for their hot water dish machine.- In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.- CDI, This is a new rule just adopted October 2021, please make sure to have this device by the next inspection.
0.0
48.
4-204.115; Priority Foundation; The dish machines final rinse thermometer is not working. It does not move from the 100 degrees F position although water is much higher temperature.- A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.- VR REQUIRED. PLEASE HAVE THE THERMOMETER REPAIRED BY 1/21/22. EHS WILL RETURN TO ENSURE COMPLIANCE.
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---------- PIC cannot sign due to COVID-19 concerns. Follow-Up: 01/21/2022
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 12/21/2020
Score: 98.5
#
Comments
Points
General Comments
EHS recommends to have some sort of document showing where the vacuum sealed product comes from. Please keep any type of record just so we can know this facility at this location is not vacuum sealing. PIC cannot sign due to COVID-19 concerns.
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/02/2020
Score: 98
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/12/2019
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 500 E Davie ST St. 131 RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 05/15/2019
Score: 96
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
