Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 07/16/2024
Score: 99.5
#
Comments
Points
56.
6-305.11; Core; Employee purse stored hanging off of food equipment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI: Bag removed.
Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 03/05/2024
Score: 96.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Employee cooking chicken is not aware of how to check final cook temperatures or use a thermometer and what temperature is safe and required. Manager must teach employees that cook food from raw how to use a thermometer and what temperature shall be achieved (165F for chicken). . . Owner/manager shall instruct employee to use detergent to effectively clean food preparation surfaces after use to remove unclean film. . Employee education began today with discussion and use of the thermometer by the manager.
1.0
16.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean with unclean film coating interior surfaces. Surfaces on the prep tables that are used for storing items (box of bags, scale, etc) are not clean under and around stored items. Minimize storage on prep surfaces. Have the employee use Dawn Dish Detergent, hot water and scrub pad to clean all food preparation surfaces. After cleaning with detergent and rinsing, apply sanitizer. Assure employee is aware of the need to remove the film/residual from the surface during the cleaning process. Cleaning with dish detergent started today
1.5
49.
4-601.11(B) and (C); Core; Handles of the refrigerator and upright freezer are not clean with unclean buildup. Clean the surfaces that are touched, but not visible. Clean also the top of the 2 door freezer that is dusty. Maintain equipment clean.
0.5
56.
6-303.11; Core; Lighting is low above the food preparation sinks. Assure 50 foot candles is provided above food preparation surfaces and locations where knives are used. Consider conversion to LED lights with the Duke Energy program.
0.0
56.
6-501.110; Core; Cell phone and water bottle are stored on the cutting board of the make line refrigerator. Store personal items in designated location. Phone may be used for business purposes and should have a designated area off food preparation work surfaces.
Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 08/15/2023
Score: 97.5
#
Comments
Points
8.
2-301.14; Priority; Food handler left the grill while cooking to assist customers at the front register. Upon re-entry to the kitchen, did not wash hands before donning gloves to work with food. Wash hands before working with food when task is interrupted and wash hands before putting on gloves. Food handler was directed to wash hands and complied.
2.0
49.
4-601.11(B) and (C); Core; Some equipment needs cleaning. Remove dust from pole to the right of the make-line refrigerator. Clean top and side of table with soapy scrub pad to remove build-up.
0.5
56.
6-303.11; Core; Restore lighting to 50 foot-candles in the cooking area. Consider the Duke Energy program to convert lights to LED.
Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 04/28/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Cooked pocket sandwiches cooling inside the walk-in cooler are uncovered under the raw meat and raw chicken. Food may be uncovered to cool, but shall be protected from contamination. Store cooked and ready-to-eat food on the shelving on the right and raw chicken & raw meat on the left. Otherwise, cooked food shall be on the top shelf. see storage order sign on the walk-in cooler door. Pocket sandwiches were moved off the raw meat shelf.
1.5
15.
3-302.11; Core; Large bag of wheat and bag of flour are wide open in storage. Seal the bags closed or store entire bags in sealed plastic containers. Bags were rolled down and secured shut today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw Chicken is 47 degrees F in the left display refrigerator. One of the two refrigerators is not holding food at 41F as required and is giving off substantial heat from the vents near the floor. Use your thermometer to check food temperature. Maintain at 41F and colder. Chicken/all food was moved to the other refrigerator the refrigerator was unplugged.
1.5
General Comments
educational note: discuss that employee is to wash hands in the handwashing sink before working with food. After touching raw chicken or meat, wash hands again. Do not touch the tomato with bare hands.
Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 02/20/2023
Score: 99
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Blender is not clean, stored with liquid remaining inside. Clean, sanitize and air-dry the blender after use. Blender is typically used for employee beverages, not sales to customers. Blender was cleaned upon request.
0.0
28.
7-207.11; Priority; Pill bottles are stored on a shelf above the refrigerator and on the preparation table. Necessary Medicines shall be located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. Medications and keys were collected and stored in a bin on a bottom shelf.
1.0
56.
6-303.11; Core; Lighting is low in the cooking area. Restore lighting to 50 foot-candles where food is prepared.
0.0
General Comments
Discussed allergens today and the need to be aware of foods that contain common allergens such as dairy/yogurt/milk, egg, wheat, sesame.
Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 12/12/2022
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee beverages are stored on top of the open top, make-line refrigerator. Store employee beverages (personal items) in a separate area, such as a shelf below where food is stored and prepared.
0.0
10.
6-301.14; Core; Sign is required at the front handwashing sink, designating it's use for handwashing. Sticker sign provided today
0.0
16.
4-601.11 (A); Priority Foundation; Produce preparation sink needs cleaning and removal of unclean build-up from faucet handles. Some build-up is also present on the meat sink faucet handles. Hobart Meat Saw has accumulation of meat debris behind the blade. Use brushes and scrub pad etc to remove build-up. Leave surfaces clean and glistening wet with sanitizer to air-dry. Cleaning was started during today's inspection. . . Red Squeeze-Bottle and Mayonnaise squeeze bottle are not clean. Bottles were removed from the refrigerator for replacement upon request.
1.5
23.
3-501.17; Priority Foundation; Refrigerated food is not date marked. Ready-to-eat food that includes rice, hummus, falafel mix (not raw meats) shall be date marked to limit refrigerated storage to a maximum of seven days. Discussed with the owner today and added dates to the prepared foods.
1.5
43.
3-304.12; Core; Utensils for preparing falafel are stored at the fryer in a pan of water. Store utensils on a clean and dry surface -or- in water maintained at 135F and hotter (on the grill). Recommend getting fresh water each time for preparing falafel, and storing the utensils clean & dry in between uses.
Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 09/02/2022
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing Sink is being used to store the pitcher and utensil to obtain water for preparing pita bread dough. A handwashing sink may not be used for purposes other than handwashing. Water for consumption should be obtained from the produce sink (or ware washing sink). Use cold water that has not been in the water heater or been stagnant in pipes overnight for mixing dough. Pitcher was removed from the handwashing sink edge, taken to the produce sink and owner was directed to obtain cold water from the food preparation sink, not the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; Meat Preparation Sink to the right of the saw is not clean. Long cutting board on the refrigerator is tacky, not clean. Use detergent, hot soapy water to clean the sink after each use. Remove the cutting board for effective cleaning at the ware washing sink. Surfaces were cleaned today with dish detergent.
0.0
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. Clean the sink daily with detergent. Drain rack was moved and dish soap applied to the 3rd basin of the sink and right drainboard today. Employee cleaned the right side of the sink.
0.5
49.
4-601.11(B) and (C); Core; General cleaning of surfaces is needed. Maintain equipment clean.
0.5
54.
5-501.113; Core; Dumpster Lid has been removed. Outdoor receptacle shall have tight-fitting lids. Have the Dumpster replaced.
0.0
56.
6-305.11; Core; Two telephones, two personal beverages and another item (likely an earbud case) is stored on the cutting board on the refrigerator. Store these items on a separate surface that is not used for food preparation or food storage. Keep refrigerator and cutting board free of items that may contaminate surfaces.
0.5
General Comments
Vegetables in vinegar require refrigeration if they have been heated.
Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 06/13/2022
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. You may print the documents I emailed you to meet the requirement. Have procedures available for review during inspection
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw Meats in the glass display meat case are 42F and 43F. Use your thermometer to verify refrigeration is holding meat at 41F and colder (all other refrigeration is exceptionally cold today). Meat case is clearly in a defrost cycle. Discussed today and increased air flow slightly by moving sheet pan to create an air-gap.
0.0
23.
3-501.17; Priority Foundation; Rice is not date marked in the refrigerator in the cooking area. Maintain date marking. Date was added.
0.0
General Comments
Consider the Duke Energy LED light conversion program
Location: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 03/04/2022
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; New rule requires written procedures for clean up of vomit and diarrheal events. You may print the documents I emailed you to meet the requirement. Have procedures available for review during inspection
0.0
10.
5-205.11; Priority Foundation; Pitcher of soaking towels is stored inside the handwashing sink. Keep handwashing sink free of storage and used only for handwashing. Towels were removed and taken to the ware washing sink.
1.0
15.
3-302.11; Priority; Container of cooked beef is stored under the uncovered raw lamb in the walk-in cooler. Store cooked food above raw. See sign with required storage order. Cooked Beef was moved up a shelf and the lamb was moved down one shelf.
1.5
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: 3917 WESTERN BLVD RALEIGH, NC 27606 Facility Type: Food Stand Inspection Date: 12/09/2020
Score: 98
#
Comments
Points
General Comments
Note: Pickled items are made by heating the brine, then cooling the brine before combining the liquid with the vegetables. If facility wishes to combine the vegetables with the liquid while it is still hot, the vegetables must then be cooled rapidly and held at 41F or below.
Note: One display cooler is holding at 46F according to the thermometer stored inside the unit. No items observed in this unit today and according to the PIC, this cooler is not used to hold any items. If the facility wishes to use this cooler to hold potentially hazardous foods, it should be able to hold foods at 41F or below. Recommend that the temperature inside be no more than 38F in order to hold foods at 41F or below.
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 12/18/2020
