Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/26/2024
Score: 95
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; An employee health policy was unable to be provided. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- guidance documentation provided.
1.0
5.
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are 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 documentation provided.
0.5
11.
3-201.11; Priority; Fried chicharrons observed on the countertop were unable to be successfully identified as coming from an approved source (no labels, invoice from wholesale distributor, etc.). Food shall be obtained from sources that comply with the law; Packaged food shall be labeled as specified in law, including 21 CFR 101 Food Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under sec.sec. 3-202.17 and 3-202.18. CDI- education given and food was voluntarily discarded by PIC. **This food item is not allowed to be sold in the establishment until an approved source has been identified.**
0.0
15.
3-304.15 (A); Priority; [Repeat] Observed worker with gloved hands handle raw meat, clean and complete other tasks with the same gloves...If used, single use gloves shall be used for only one task such as working with raw animal foods or with ready-to-eat foods, used for no other purpose, and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard soiled gloves and wash hands.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Fried chicharrons observed on the counter top were holding at 67F. TCS foods shall be held at 41F or less. CDI- PIC voluntarily discarded food items.
1.5
47.
4-501.11; Core; [Repeat] Some interior wire shelves inside refrigerators/freezers were rusting, peeling or cracked...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
0.5
47.
4-101.19; Core; Shelving in the walk-in cooler is lined with cardboard boxes. 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. A plastic or vinyl shelf liner is an acceptable alternative that can be cleaned easily.
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 03/20/2024
Score: 95.5
#
Comments
Points
6.
2-401.11; Core - Observed three covered employees' beverages (one water bottle, one Pepsi bottle, and one mug) located on shelf above food prep table and on top of food preparation surfaces...Employees shall eat and drink only in designated areas where contamination of food and clean equipment/utensils cannot result...CDI by properly relocating beverages.
0.5
15.
3-302.11; Priority - In upright freezers, observed repackaged raw turkey and chicken intermingled with repackaged raw beef, pork, etc...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
15.
3-304.15 (A); Priority - Observed worker with gloved hands handle raw meat and then continued to handle equipment, etc. with contaminated gloves...If used, single use gloves shall be used for only one task such as working with raw animal foods or with ready-to-eat foods, used for no other purpose, and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard soiled gloves and wash hands.
0.0
23.
3-501.18; Priority - Several packages of in-house cut Fud Queso Panela (soft cheese) had date of 3-7-2024--more than 7 days ago. PIC stated the label maker was not printing package labels with correct dates...Ready-to-eat (RTE) TCS* foods kept at 41 or less cannot be kept more than 7 days...CDI by correcting date labels on cheese packages.
0.0
28.
7-203.11; Priority - Two spray bottles labeled as "sanitizer" contained a Chlorox product that contained cleaner + bleach...Sanitizing solutions shall not be stored in or dispensed from containers previously containing other cleaners/chemicals...CDI by discarding Chlorox product inside bottles and thoroughly rinsing bottles and spray triggers/straws and refilling with properly mixed sanitizer (bleach + water).
1.0
38.
6-202.15; Core - The two exterior doors to kitchen had no self-closing devices...Outer openings shall be protected against the entry of insects and rodents by having solid self-closing and tight-fitting doors...Provide self-closing devices on exterior doors.
0.0
41.
3-304.14; Core - A moist wiping cloth was on top of food prep surfaces...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR keep them in soiled laundry area.
0.0
47.
4-501.11; Core - Some interior wire shelves inside refrigerators/freezers were rusting, peeling or cracked...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
0.5
47.
4-501.12; Core - Cutting board at meat cutting area had deep knife gouges and cuts that were stained...Cutting boards with deep scratches and gouges shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting board.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled freezer/refrigerator interiors, some shelves/racks, edges of sliding glass doors on see-through refrigerators, walk-in cooler door handle, sides and edges...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Market ceiling vent grates were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of vent grates.
0.5
55.
6-501.114; Core - Observed several pieces of domestic cooking equipment and three-burner gas grill inside facility...Items unnecessary to the operation or maintenance of the establishment shall be removed from facility...Remove unnecessary equipment from establishment.
0.0
General Comments
DISCUSSION: Since band saw and electric table slicers are at room temperature, if they are continually used throughout the day, they must be completely disassembled and parts are to be washed, rinsed and sanitized at 3-compartment sink every 4 hours...REMINDER: After washing hands at handsink, use paper towel to turn off faucet knobs to prevent recontamination of clean hands...For ServSafe food safety manager training in English and Spanish, go to raisethegrade.com
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 12/08/2023
Score: 96
#
Comments
Points
28.
7-102.11; Priority Foundation - Three spray bottles with clear liquid were not labeled (PIC stated they were bleach sanitizer)...Working containers of chemicals/sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling bottles.
1.0
35.
3-501.13; Core - Bag of raw beef was thawing at bottom of food prep sink with very small stream of cool water flowing over it...TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged under cool (70F or less) running water with sufficient velocity to float off loose particles into an overflow...CDI by placing raw beef in walk-in cooler to container thawing.
0.5
37.
3-302.12; Core - Containers of salt and bread crumbs were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
37.
3-602.11; Core - Individually packaged salsa, mole sauce (from bulk containers/packages) were not labeled with name of packer and list of ingredients. No bulk container was available to know what ingredients were in these foods...Food packaged in a food establishment shall be labeled with the following: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and(5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient...Provide properly labeling for foods as stated above.
1.0
38.
6-501.111 - Observed one live roach crawling on sliding door handle of see-thru refrigerator...The premises shall be maintained free of insects...CDI by removing roach from handle. Rid premises of roaches using methods approved for food service establishments. Contact pest control company for regular treatment of facility for pests/insects.
0.0
38.
6-202.15; Core - Exterior door to kitchen had no self-closing device...Outer openings shall be protected against the entry of insects and rodents by having solid self-closing and tight-fitting doors...Provide self-closing device on exterior door.
0.0
40.
2-402.11; Core - One food worker was not wearing a hair restraint to cover hair...Food employees shall wear hair restraints such as hats, hair coverings or nets to keep their hair from contacting exposed food, clean equipment/utensils...Have food workers don required hair restraints.
0.0
41.
3-304.14; Core - Several moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.
0.5
47.
4-501.11; Core - Some interior wire shelves inside refrigerators/freezers were rusting, peeling or cracked...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
0.5
47.
4-501.12; Core -Cutting boards at meat cutting area had deep knife gouges and cuts that were stained...Cutting boards with deep scratches and gouges shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled freezer/refrigerator interiors, some shelves/racks, plastic wrap station, refrigerator door gaskets...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.114; Core - Observed several pieces of domestic cooking equipment and three-burner gas grill in facility...Items unnecessary to the operation or maintenance of the establishment shall be removed from facility...Remove unnecessary equipment from establishment.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Since band saw is at room temperature, if it's continually use throughout the day, it must be completely disassembled and washed, rinsed and sanitized every 4 hours...REMINDER: Gloves must always be removed BEFORE washing hands. After washing hands at handsink, use paper towel to turn off faucet knobs to prevent recontamination of clean hands...For ServSafe food safety manager training in Spanish, go to raisethegrade.com
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 04/13/2023
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
8.
2-301.14; Priority - Worker entered kitchen from outside and immediately started handling equipment (going into walk-in cooler) without washing hands first. Also, after handling raw meat with gloved hands, worker discarded gloves and put on new gloves to handle ready-to-eat cheese...Before starting work in kitchen, workers shall wash hands after coming in from outside and after discarding contaminated gloves and before putting on new gloves to handle ready-to-eat foods...CDI by informing PIC of requirement and having worker wash hands.
2.0
10.
5-202.12; Core - Bathroom sink hot water did not exceed 93F...Hot water of at least 100F shall be provided at handsinks...Increase hot water to at least 100F at handsinks.
1.0
10.
6-301.12; Priority Foundation - No paper towels were available at one handsink...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing paper towels.
0.0
10.
6-301.14; Core - No handwashing sign posted at one handsink...Handsinks used by employees shall have a sign posted that instructs employees to wash hands...Post handwashing sign at handsink.
0.0
23.
3-501.17; Priority Foundation - No dates were on opened and individually packaged soft cheeses that were kept more than 24 hours...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date of opening, use by date or both)...Place dates on required foods...Not corrected during inspection.
1.5
28.
7-201.11; Priority - Large bottle of hand sanitizer was stored on shelf above food preparation table. Large bottle of purple cleaner (Fabuloso) was stored next to clean aprons...Poisonous or toxic materials shall be stored so they cannot contaminate food and clean equipment, clean linens...CDI by properly storing sanitizer and cleaner.
1.0
37.
3-602.11; Core - Individually packaged cheese, sour cream and red and green salsas (from bulk containers/packages) were not labeled with name of packer and list of ingredients...Food packaged in a food establishment shall be labeled with the following: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD;
(3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and(5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient...Provide properly labeling for foods as stated above.
0.0
40.
2-402.11; Core - One food employee had no hair restraint...Food employees shall wear hair restraints such as hats, hair coverings or nets to keep their hair from contacting exposed food and clean equipment and utensils...Instruct food worker to don hair restraint.
0.0
47.
4-501.11; Core - Some interior wire shelves inside refrigerators/freezers were rusting, peeling or cracked...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved equipment.
0.5
47.
4-501.12; Core - Cutting boards at meat cutting area had deep knife gouges and cuts that were stained...Cutting boards with deep scratches and gouges shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace cutting boards.
0.0
49.
4-601.11(B) and (C); Core - Racks/shelves in walk-in cooler, plastic wrap station legs and edges of sliding doors on see-thru refrigerated case were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment.
0.5
55.
6-501.12; Core - Market ceiling vent grates were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of vent grates.
0.0
General Comments
Verification visit to be made on Monday, April 17, 2023, to evaluate completion of Item #23 on this report. Follow-Up: 04/17/2023
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/27/2023
Score: 99.5
#
Comments
Points
2.
2-102.12 (A); Core; The CFPM training for the PIC has expired. The person in charge shall demonstrate knowledge of foodborne disease prevention by being a certified food protection manager from an accredited program and providing proof of completion upon request. Renew the CFPM certification.
0.0
47.
4-501.11; Core; The reach-in cooler has a drip under the fan due to a clogged drainage tube. Equipment and components shall be maintained intact and in good repair/condition. PIC has a work order in place to repair the unit.
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/19/2022
Score: 100
#
Comments
Points
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 Walk-in cooler has a slight drip coming from the ventilation hole in the ceiling. Ensure nothing is stored underneath and that the drip doesn't worsen. Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 04/18/2022
Score: 98.5
#
Comments
Points
10.
6-301.14; Core; There were no handwashing signs available at the handwashing sinks. 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: Signage provided.
0.0
15.
3-302.11; Priority; A bag of cut, raw chicken was placed on top of bags of cut, raw beef. The PIC said it was a large order prepped not too long before and was about to be sent out. Food shall be arranged in equipment to be protected from cross contamination (by being stored according to final cook temperatures). CDI: Bag of chicken was relocated to a lower shelf.
0.0
16.
4-601.11 (A); Priority Foundation; A couple of metal pans and the slicer that had not been used the day of the inspection had dried food debris in/on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Items were sent back through dish.
1.5
44.
4-903.11(A), (B) and (D); Core; A stack of the metal pans stored above the 3 comp sink were stored together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together. CDI: Pans were separated.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 12/02/2021
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/01/2021
Score: 100
#
Comments
Points
General Comments
Report e-mailed to PIC Inspector info:Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Remember that dishes must be separated to dry
Location: 3901 CAPITAL BLVD Suite 165 RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 02/25/2021
Score: 100
#
Comments
Points
General Comments
Report e-mailed to and printed for PIC Inspector info:Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 No violations observed during the inspection
