Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 08/27/2024
Score: 98.5
#
Comments
Points
49.
4-601.11(B) and (C); Core - Observed soiled shelving and meshing, exteriors/interiors of metal cabinets in produce cutting area, plastic wrap stations. Some old stickers/sticky residues were on tables/surfaces....Equipment nonfood contact surfaces shall be kept in good repair...Increase cleaning frequency of surfaces/equipment above. Remove all old stickers/residues from surfaces.
0.5
53.
5-501.17; Core - No covered trash can was available in women's bathroom...Toilet rooms used by females shall have a covered trash can/receptacle for sanitary disposal...Provide required covered trash can/receptacle in women's bathroom.
0.5
53.
6-501.18; Core - Handsink corners were soiled in produce cutting area. Urinal undersides in men's bathroom were soiled...Plumbing fixtures such as handsinks, toilets and urinals shall be kept clean...Increase handsink and urinal cleaning frequency.
0.0
55.
6-501.11; Core - In produce area, a few ceiling panels had holes or were damaged. In men's bathroom, left toilet had missing toilet tank cover, and right toilet did not flush...Physical facilities shall be kept in good repair...Replace damaged ceiling panels and men's toilet tank cover, and repair toilet so it flushes properly.
0.5
55.
6-501.12; Core - Some produce floor surfaces were soiled. Bathroom walls, ceiling vent grates and sides/edges of toilet stall doors were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 03/19/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Clean the pineapple slicer to remove the debris. The slicer was stored as clean. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The slicer was cleaned during the inspection.
0.0
47.
4-501.11; Core; There were several knives that were rusty. All food service equipment must be in good repair. Replace the rusty knives.
0.5
49.
4-601.11(B) and (C); Core; Clean the storage shelves. Clean the display shelves in the food stand. Clean the vents to remove the dust Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
1.0
55.
6-501.12; Core; Clean the floors near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 07/28/2023
Score: 96
#
Comments
Points
13.
3-101.11; Priority; There was several containers of raspberries that were moldy. There was lettuce and bananas that were rotten and were for sale to the public. Food must be sale and unadulterated. CDI.. The food items were placed in the trash can by the manager.
2.0
16.
4-601.11 (A); Priority Foundation; There were two knives stored as clean but had food debris on the knives. All food service equipment and utensils stored as clean must be clean to sight and touch. CDI.. The knives were placed at the three compartment sink to be washed again.
0.0
38.
6-501.111; Priority Foundation; There were fruit flies present in the some of the storage drawers in the food stand. There were fruit flies and house flies in the bananas in the fruit stand. The premises must be maintained free of insects. CDI.. The drawers and the banana stand were cleaned before the end of the inspection.
1.0
49.
4-601.11(B) and (C); Core; Clean the display cases to remove the dried food debris. Clean the storage shelves in the walk-in cooler. Clean the storage drawers. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the floor around the three compartment sink Clean the floor near the food prep areas. Clean the floor in the walk-in cooler to remove the food debris. Physical Facilities must be cleaned as often as necessary to keep them clean.
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 01/10/2023
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid ServSafe of ANSI approved certificate on hand at the time of the inspection.
1.0
13.
3-101.11; Priority; There were several sweet potatoes that were for sale to the public but had several soft spots on the potatoes. There were some tomatoes that had mold on the them. There were several collards, mustard greens, and brussels sprouts that were for sale to the public that were yellow and wilting. Food must be safe and unadulterated. CDI.. The food items were placed in the trash can by the manager.
1.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that wet and dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed.
1.5
16.
4-602.11; Priority; Clean the water jets in the produce station to remove the pink growth. Equipment must be cleaned at a frequency necessary to preclude accumulation of soil or debris.
0.0
44.
4-903.11(A), (B) and (D); Core; Several dishes that on the rinse side to the three compartment sink were stored as clean but there was a cut plantain and other debris on the sink. Clean dishes were stored on dirty shelves. Single service items were stored on dirty shelves. There were many single service items that had dirt and debris on them stored on top of clean single service items. Clean dishes and single service items must be stored in a clean, dry location. Clean items must be stored where they are not exposed to splash, dust, or other contamination.
1.0
47.
4-501.11; Core; The shelves in the walk-in cooler are starting to rust. All equipment must be in good repair.
0.0
47.
4-501.12; Core; The large white cutting boards had deep cuts on both sides of the cutting boards. Surfaces such as cutting blocks and blocks that are subject to scratching and scoring must be resurface if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. This has been a general comment on the last two inspections.
0.5
48.
4-501.14; Core; Clean out the food prep sinks Clean the sanitize and drain board on the sanitize side of the three compartment sink to remove the food debris and pink and black build up. Warewashing sinks must be clean throughout the day at a frequency necessary to prevent recontamination of equipment and utensils.
1.0
49.
4-601.11(B) and (C); Core; Clean the storage in the walk-in cooler. Clean the storage shelves. Clean the display cases to remove all the yellow and wilted leaves. Clean the speed racks in the walk-in cooler. Clean the storage drawers. Clean vents in the food stand to remove the dust. Equipment must be kept free of an accumulation of dust, dirt, Food residue and other debris.
0.5
55.
6-501.12; Core; Clean the floors in the food stand around the sinks and food prep stations. Clean the floor and walls in the walk-in cooler. Clean the floor to remove the cut watermelon debris off the floor. Physical Facilities must be cleaned as often as necessary to keep them clean.
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 05/20/2022
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; A male employee was sweeping the floor in the produce stand. The employee put the broom away and then went on to cut melons. Employees must wash their hands after engaging in activities that contaminate the hands. CDI... The employee was instructed on when he needs to wash his hands the employee was properly washing his hands at the end of the inspection. The cut melons were placed in the trash can.
2.0
39.
3-307.11; Core; Cut melons were stored beside the handwashing sink and there was no barrier between the handwashing sink and the melons. Food must be stored and prepared in a manner to prevent contamination. CDI.. The melons were moved away from the handwashing sink.
1.0
47.
4-501.11; Core; The shelves in the walk-in cooler are starting to rust. All equipment must be in good repair.
0.0
49.
4-601.11(B) and (C); Core; Clean out the prep sinks and three compartment sink. Clean the storage cabinets to remove the dust build up. Clean under the handwashing sink to remove the build up and debris under the handwashing sink. Equipment must be kept free of an accumulation of dirt, Food, residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floor in the produce stand to remove the dirt and debris. Physical facilities must 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
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 10/13/2021
Score: 96
#
Comments
Points
5.
2-501.11; Priority; The manager did not have a written procedure on hand to clean up a vomiting and diarrheal event. CDI... A written procedure was left with the manager on duty.
0.0
10.
5-205.11; Priority Foundation; There was cut cabbage on the inside of the handwashing sink. A handwashing sink must not be used for any other purpose other than handwashing. CDI... The handwashing sink was clean out.
2.0
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were being washed and placed back on the wash side of the three compartment sink. The wash compartment of the three compartment sink was not clean and had dirty dishes on the wash compartment side. Clean dishes must be stored in a clean and dry location. CDI... The dishes were going to be washed again
0.0
45.
4-903.11(A) and (C); Core; There were single service items that had debris on them and stored on very dirty shelves. Single service be stored in a manner to prevent contamination. Single service items must be stored in a clan and dry location.
1.0
47.
4-501.12; Core; Two large white cutting boards had deep cuts on the surface of the cutting board. Resurface the cutting boards or replace if the cutting boards can not be resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean drain board on the vegetable prep sink and three compartment sink. Clean the storage shelves.
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
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 08/18/2020
Score: 97.5
#
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: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 02/13/2020
Score: 96.5
#
Comments
Points
General Comments
DISCUSSION: All produce MUST be washed in produce room where 3-compartment sink and walk-in cooler are located--since there is no produce washing sink in the large refrigerated produce prep/display room...*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...CFPM: Elton Emerson, Exp. 3-2022
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 10/09/2019
Score: 97
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit to be made on October 14, 2019 to evaluate completion of Item #20 on this report. Follow-Up: 10/19/2019
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 04/08/2019
Score: 96.5
#
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.
The cut melons are stored on a table that has no ice around the cut melons due to the lack of a floor drain. Cut melons must be maintained at 41 degrees F or below.
There are no floor drains in the produce section . The water is removed from the floor via a vacuum . Follow-Up: 04/18/2019
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 09/26/2018
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 04/27/2018
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 4111 NEW BERN AVE RALEIGH, NC 27610-1372 Facility Type: Food Stand Inspection Date: 04/27/2017
Score: 98
#
Comments
Points
General Comments
Starting 1/1/2019 the NC FOOD CODE 3-501-16(A)(2)(ii) REQUIRES equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
