Location: 2316 HILLSBOROUGH ST Suite 108 RALEIGH, NC 27607-7384 Facility Type: Restaurant Inspection Date: 06/20/2024
Score: 98.5
#
Comments
Points
2.
Observation: The PIC can demonstrate knowledge but does not hold a certification. Ensure that the PIC (person in charge) is a certified food manaer.
2-102.12 (A); Core; A) 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 PROGRA
0.0
3.
Observation: Staff are unaware of reporting symptoms or illness as required to be reported to the person in charge. Paperwork or information was not available at the facility during inspection. CDI: Gave paperwork and information about employee health policy during inspection for corrective action. Ensure all employees are aware of reporting.
2-201.11 (A), (B), (C), and (E); Priority;
A) 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. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining
Diagnosed with any of the following illnesses or exposed through household member OR eaten food where a current outbreak of the following is/has taken place:
(a) Norovirus
(b) Hepatitis A virus
(c) Shigella
(d) Salmonella Typhi OR Salmonella Non-Typhoidal
(e) E Coli/Enterohemorrhagic strain
1.0
5.
Observation: A vomit diarrhea clean up instructional was not available for staff. CDI: provided instructions for bodily fluid spill clean up to staff during inspection.
2-501.11; Priority Foundation; 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. Pf
0.5
General Comments
General Comment: Would suggest additional air drying space and storage space for already dried equipment/utensils. Keep dry storage products back in rear hallway protected from public access.
