Location: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/09/2024
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; In middle prep unit, crab sticks cold-holding too warm, measured at 44F. Small stack of tuna/salmon sitting up on top of cold-hold pans, not down in the cold air. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature items removed by PIC during inspection. Recommend using separate pan lid for the fried crab sticks to help improve cold-holding. Do not leave TCS foods sitting up on top of pans where can get off temperature. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Green bucket of sanitizer mislabeled as soapy water. Bag of baking soda stored under the handwashing sink. When asked, PIC stated this is for cleaning purposes only. 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- Sanitizer relabeled during inspection. Baking soda labeled -for cleaning use only-.[REPEAT]
0.0
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer bucket, measured at 500ppm. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer concentration adjusted during inspection.
1.0
36.
4-204-112; Core; Air temperature thermometer not available in the prep cold-hold unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
37.
3-302.12; Core; Labeling missing on spice shaker and multiple 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
39.
3-307.11; Core; Frozen wontons stored directly in plastic grocery bags. These bags are not designed/approved for direct food contact. FOOD shall be protected from contamination. Move these items to approved food storage containers.
0.0
40.
2-402.11; Core; Food handler lacking hat or hairnet. 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 wear a hat or hair net. [REPEAT]
0.0
40.
2-303.11; Core; Food handler wearing several 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. Ensure food handlers do not wear arm jewelry, including watches and bracelets. [REPEAT]
0.5
41.
3-304.14; Core; Damp wiping cloths sitting out on counters. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, or 200-400ppm quat). Return cloths to laundry. Prepare sanitizer buckets at start of shift so there is a place to return cloths to between uses. [REPEAT]
1.0
43.
3-304.12; Core; No-handle container left as scoop in bin of brown rice. Two knives stored wedged in the crack between the right prep unit and the wall. 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; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Scoop and knives returned for cleaning during inspection.
0.0
54.
5-501.116; Core; In shared dumpster area, oil receptacles with accumulation of grease/residue on the containers and in surrounding moat. 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. Increase cleaning frequency to this area. [REPEAT]
Location: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/21/2024
Score: 95
#
Comments
Points
6.
2-401.11; Core; Employee water (screw-top lid) stored in box of wrapped single-service plastic utensils. 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 during inspection.
0.5
16.
4-601.11 (A); Priority Foundation; Multiple large plastic pans stored as clean observed with stickers remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning during inspection. Recommend using stickers that are designed for food service, no easily removeable. [REPEAT]
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In right prep unit, crab sticks stacked too high in pan with top portion at 46F, and lower portion at 38F. Small stack of tuna/salmon sitting up on top of cold-hold pans, not down in the cold air. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature items removed by PIC during inspection. [REPEAT]
1.5
24.
3-501.19; Priority Foundation; Sushi rice held on TPHC observed with time stamp of 12-2, at 7pm, and with temperature measured at 116F. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- Past-time and off-temperature sushi rice voluntarily discarded by PIC during inspection.
1.5
28.
7-102.11; Priority Foundation; Green bucket of sanitizer mislabeled as soapy water. 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- Sanitizer emptied during inspection.
0.0
40.
2-303.11; Core; Food handlers wearing several 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. Ensure food handlers do not wear arm jewelry, including watches and bracelets.
0.5
40.
2-402.11; Core; Food handler lacking hat or hairnet. 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 wear a hat or hair net.
0.0
41.
3-304.14; Core; Damp wiping cloths sitting out on counters. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, or 200-400ppm quat). Return cloths to laundry. Prepare sanitizer buckets at start of shift so there is a place to return cloths to between uses. [REPEAT]
1.0
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans returned for cleaning during inspection. [REPEAT]
0.0
54.
5-501.116; Core; In shared dumpster area, oil receptacles with accumulation of grease/residue on the containers and in surrounding moat. 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. Increase cleaning frequency to this area.
0.0
55.
6-501.11; Core; In shared space ladies restroom, one stall store heavily damaged with part of the door missing. PHYSICAL FACILITIES shall be maintained in good repair. Contact facilities management to have the door replaced.
Location: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/01/2023
Score: 93
#
Comments
Points
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. [REPEAT]
0.5
16.
4-601.11 (A); Priority Foundation; Multiple large plastic pans stored as clean observed with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In left prep unit, salmon sitting up on top of cold-hold pans, and fish stacked too high in pan cold-holding above 41F 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 for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection.
1.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Observed overall improvement with this item today. 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
39.
3-305.11; Core; Food Storage: Container of oil stored directly under soap dispenser of handwashing sink. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- oil moved during inspection. Do not store food items under a handwashing sink. [REPEAT]
2.0
41.
3-304.14; Core; Damp wiping cloths sitting out on counters. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, or 200-400ppm quat). Return cloths to laundry. Prepare sanitizer buckets at start of shift so there is a place to return cloths to between uses. [REPEAT]
1.0
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans returned for cleaning during inspection.
0.0
49.
4-601.11(B) and (C); Core; Food storage cage in walk-in cooler, and tall reach-in freezer with residue/debris 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 clean thoroughly. [REPEAT]
0.0
53.
5-501.17; Core; In shared space ladies restroom, light-duty plastic covered receptacles missing or with cover pieces broken off. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles. Recommend stronger-made (metal) covered receptacles for the ladies restroom as the plastic ones have not held up. [REPEAT]
0.5
55.
6-501.12; Core; Grease residue accumulation along floors and wall piping area under and around cook area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
Location: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/24/2023
Score: 93
#
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.
1.0
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. [REPEAT]
0.5
14.
3-402.11; Priority; PIC unable to locate Parasite Destruction Letter for Salmon. Before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be: Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; or Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. This freezing is not required for Aquacultured FISH, such as salmon, that: If raised in open water, are raised in net-pens, or Are raised in land-based operations such as ponds or tanks, and Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. VR-VERIFICATION REQUIRED. Obtain Parasite Destruction Letter from supplier for the salmon that states the freeze-treated method used, or if they are raised by the methods stated above. Text or email the letter obtained within 72 hours to your REHS Joanne Rutkofske, at 919-623-0459, for verification.
1.0
37.
3-302.12; Core; Labeling missing on 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
38.
6-501.111; Core; Several live flies in the service/prep area. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. Recommend adding clean oscillating fans to discourage pests. [REPEAT]
1.0
39.
3-305.11; Core; Bag of baking soda stored directly under soap dispenser of handwashing sink. Buckets of soy sauce stored on floor, directly next to sink with splash water accumulation on the top of the buckets. Box of avocados stored directly on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Avocados, baking soda, and soy sauce moved during inspection. [REPEAT]
1.0
41.
3-304.14; Core; Several damp wiping cloths sitting out on counters with no sanitizer bucket prepared to return them to. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, or 200-400ppm quat). Return cloths to laundry. Prepare sanitizer buckets at start of shift so there is a place to return cloths to between uses. [REPEAT]
0.5
43.
3-304.12; Core; Rice scoops stored in room temperature water (measured at 75F). No-handle cups left as scoops in bins of powdered food ingredients. 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, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as required. CDI- Scoops returned for cleaning during inspection.
0.5
47.
4-501.11; Core; One light out over cook top. EQUIPMENT shall be maintained in a state of good repair and condition. Replace light bulb.
0.0
49.
4-601.11(B) and (C); Core; Food storage cage in walk-in cooler, and tall reach-in freezer with residue/debris 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 clean thoroughly.
0.0
53.
6-501.18; Core; In shared space mens restroom, urinal with 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 clean thoroughly.
0.5
53.
5-501.17; Core; In shared space ladies restroom, lacking covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacles where needed.
0.0
54.
5-501.110; Core; In shared dumpster area, trash receptacles with top lids left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain top lids of all receptacles closed. [REPEAT]
0.0
54.
5-501.116; Core; In dumpster area, oil receptacles with accumulation of grease/residue on the containers. 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. Increase cleaning frequency to these receptacles. Area is improving, but additional cleaning/maintenance needed.
0.0
55.
6-501.12; Core; Grease residue accumulation along wall piping area by cook top. Dust accumulation all along front overhang wall. Residue accumulation along floor by handwashing sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
Location: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/16/2023
Score: 95
#
Comments
Points
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
16.
4-601.11 (A); Priority Foundation; Containers stored as clean with stickers and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for cleaning.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on 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- Labeling added during inspection.
1.0
37.
3-302.12; Core; Labeling missing on 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
38.
6-501.111; Core; Several live flies in the service/prep area. Observed main entrance door propped open. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. Maintain entrance door closed.
1.0
39.
3-305.11; Core; Bags of rice stored under the handwashing sink. In reach-in freezer, open food items stored on wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Add covers to stored foods. CDI- Rice moved during inspection.
1.0
40.
2-402.11; Core; Food handler lacking hat or hair net. 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 handlers wear hat or hair net.
0.0
40.
2-303.11; Core; Food handlers wearing bracelets/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. Ensure food handlers do not wear jewelry, including watches and bracelets.
0.5
41.
3-304.14; Core; Several damp wiping cloths sitting out on counters with no sanitizer bucket prepared to return them to. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Return cloths to laundry. Prepare sanitizer buckets at start of shift so have a place to return cloths to between uses. [REPEAT]
0.5
43.
3-304.12; Core; Knife wedged down between prep unit and wall. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored In a clean, protected location. CDI- Knife returned for cleaning.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned pans stored stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans returned for cleaning during inspection.
0.5
54.
5-501.116; Core; In dumpster area, oil receptacles with accumulation of grease/residue on the containers and oil pooled out on the concrete. 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. Increase cleaning frequency to these receptacles.
0.0
54.
5-501.110; Core; In dumpster area, oil receptacles with top lids left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain top lids of receptacles closed.
0.0
55.
6-501.12; Core; Residue accumulation along floor under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
Location: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/12/2022
Score: 96
#
Comments
Points
16.
4-702.11; Priority; Several dishes observed being washed in the food preparation sink. Utensils and food contact surfaces of equipment shall be sanitized before use and after cleaning. CDI- all dishes were returned to the dish room to be washed porperly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Tempura battered shrimp was found overstocked in the flip top cooler and holding at 47F. TCS foods that are being held cold shall be maintained at 41F or less. CDI- the top portion of the shrimp container was removed and cooled down.
0.0
35.
3-501.13 ; Core; Frozen tuna is being thawed under refrigeration still in its reduced oxygen state. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration as specified in (A) of this section; or Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Remove from packages or cut open when thawing.
0.5
41.
3-304.14; Core; Wet wiping cloths found stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held in sanitizer at a concentration between 200-400ppm.
0.0
43.
3-304.12; Core; Utensils stored in water in the flip top cooler for rice was 50F. Utensils in water on the countertop was 72F. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
0.5
44.
4-901.11; Core; Food employee observed towel drying dishes. After cleaning and sanitizing equipment and utensils: May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
0.0
47.
4-501.11; Core; Gaskets on the flip top cooler across from the grill are torn and in need of replacement. Equipment shall be maintained in a state of good repair.
0.5
55.
6-201.11; Core; [Repeat] Several of the floor tiles in the dish room are missing and collecting water. 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.
1.0
55.
6-501.12; Core; The floors in the walk-in cooler has food debris present and need to be cleaned. The floors along the walls in the dish area are in need of cleaning. The ceiling vents and light shields in the kitchen are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/23/2022
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were out at both handwashing sinks in the dish room. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were later provided.; Corrected During Inspection
0.0
15.
3-302.11; Priority; Raw chicken was found stored over RTE cabbage in the walk-in cooler. FOOD shall be protected from cross contamination by: Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: Ready-to-eat foods. CDI- PIC rearranged food storage .
1.5
16.
4-501.114; Priority; One of the chemical sanitizing dish machine in the dish room is not putting out any sanitizer at all, 0ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11. A chlorine solution shall have a minimum concentration of 50-100ppm. CDI- The facility has another chemical sanitizing dish machine in the dish room that is sanitizing properly.
1.5
24.
3-501.19; Priority Foundation; Sushi rice being held off temperature control was found without a time stamp. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI- food item was time stamped.
1.5
50.
5-103.11; Priority Foundation; Hot water is not available in the establishment or in the dish room. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. [Verification Required]- EHS will return tomorrow to verify hot water issue has been corrected.
0.0
55.
6-201.11; Core; Several of the floor tiles in the dish room are missing and collecting water. 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: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/08/2022
Score: 94
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Employees properly handwashing was an issue during this inspection. The chemical sanitizing dish machine is not working in the dish room. The person in charge shall ensure that: EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING. CDI- EHS educated the PIC on the importance of handwashing when changing tasks and the importance of monitoring proper sanitizing of multi-use equipment.
1.0
8.
2-301.14; Priority; Food employee observed leaving the kitchen with gloves on to take dishes to dish room. Employee returned with same gloves and proceeded to prepare an order without glove removal and handwashing. Hands shall be washed after handling soiled equipment and utensils; During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- EHS educated food employee on the importance of handwashing after changing tasks. Food employee washed their hands.
2.0
16.
4-501.114; Priority; The chlorine sanitizing dish machine closest to the mop sink is not dispensing any sanitizer when a running a cycle. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11. a chlorine solution shall have a concentration between 50-100ppm. CDI- sanitizer replaced and is now testing at the correct strength.
1.5
43.
3-304.12; Core; Utensils stored in water in the flip top cooler for rice was 50F. Utensils in water on the flat top grill was 110F. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
0.5
44.
4-901.11; Core; Wet stacking observed in the restaurant and in the dish room. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.5
49.
4-602.13; Core; The outside of the rice bin has food debris and residue present. The utility fan in the kitchen is heavily coated with dust and is in need of cleaning. The sides of the grill has residue accumulation and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.0
51.
5-205.15; Priority; The third prep sink in the dish area has a drain pipe that is not connected to the sink properly causing water to leak out onto the floor. A PLUMBING SYSTEM shall be:(A) Repaired according to LAW; and (B) Maintained in good repair. CDI- temporarily fixed during inspection.
0.0
55.
6-501.12; Core; The floors in the walk-in cooler has food debris present and need to be cleaned. The floors along the walls in the dish area are in need of cleaning. The ceiling vents and light shields in the kitchen are dusty and in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; There is a toilet seat missing in the women's bathroom. PHYSICAL FACILITIES shall be maintained in good repair.
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**
Location: 411-102 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/23/2019
Score: 97
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Comments
Points
General Comments
I will follow up on the Consumer Advisor. When you get it fixed please text a picture to 919-868-9244. If I don't get a text from you I will follow up on Thursday October 31. Follow-Up: 11/01/2019
