Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/06/2024
Score: 95
#
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. [REPEAT]
1.0
10.
6-301.14; Core; Handwashing sink is missing a handwashing sign. 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- Handwashing Signs provided for posting. [REPEAT]
0.0
10.
5-205.11; Priority Foundation; Strainer bag for tea hanging off of the splash guard of the handwashing sink to dry. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Do not hang items off of the handwashing sink splash guard. CDI- Cloth strainer bag removed during inspection. [REPEAT]
1.0
36.
4-302.12; Priority Foundation; Functioning food probe thermometer not available. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified in Food Code. VR- Obtain a digital food probe thermometer within 10 days, and text picture of the functioning probe to your REHS Joanne Rutkofske at 919-623-0459, for verification of correction.
0.5
37.
3-302.12; Core; Labeling missing on squeeze bottles of liquid 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]
0.0
39.
3-305.11; Core; Containers of food ingredients stored 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. Move these items up off the floor. [REPEAT]
1.0
45.
4-903.11(A) and (C); Core; Single-service cups stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move the dry storage items up off the floor. [REPEAT]
1.0
47.
4-501.11; Core; In shared space ladies restroom, one stall lacking toilet paper dispenser. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the missing toilet paper dispenser.
0.0
47.
4-202.11; Priority Foundation; Two cracked plastic powdered food ingredient containers in use. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- PIC educated on requirement to discard the damaged containers.
0.5
54.
5-501.110; Core; In shared space outside trash area, lids of trash receptacles left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Close trash lids after use.
0.0
55.
6-501.11; Core; Counter tiles cracked and with worn grout. PHYSICAL FACILITIES shall be maintained in good repair. Repair the counter so smooth and cleanable.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/20/2023
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager 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. [REPEAT]
1.0
10.
5-202.12; Core; Hot water at the handwashing sink only reaching 80F. A handwashing sink shall be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet. Repair the sink so hot water of at least 100F is provided. [REPEAT]
0.0
10.
6-301.14; Core; Handwashing sink is missing a handwashing sign. 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- Handwashing Signs provided for posting.
0.0
10.
6-301.12; Priority Foundation; Handwashing sink lacking paper towels. When asked staff stated they reuse a cloth towel. Each handwashing sink shall be provided with Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels added during inspection. [REPEAT]
1.0
10.
5-205.11; Priority Foundation; Strainer bag for tea hanging off of the splash guard of the handwashing sink to dry. Wiping cloth also hanging on the splash guard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Do not hang items off of the handwashing sink splash guard. CDI- Cloth and strainer bag removed during inspection.
0.0
23.
3-501.17; Priority Foundation; Opened container of almond milk lacking date opened. When asked, PIC stated they think it was opened yesterday. Unable to determine if still within 24 hours of opening. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. CDI- Opened-on date added during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on Spray bottle of florescent yellow/green liquid chemical. 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 squeeze bottles of liquid 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; Lively roaches observed. The PREMISES shall be maintained free of insects, rodents, and other pests. Work with facility management to Increase pest control measures.
1.0
39.
3-305.11; Core; Containers of pink and yellow food ingredients stored 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- Food items moved up off the floor during inspection.
1.0
45.
4-903.11(A) and (C); Core; Single-service cups, with wrap open at the bottom, stored directly on the floor. In dry storage area, boxes of single-service go containers stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Bottom cup discarded, and cups moved to proper storage during inspection. Move the dry storage items up off the floor.
0.5
47.
4-501.11; Core; In ladies restroom, two stalls labeled as out-of-order. One stall missing the toilet paper dispenser. EQUIPMENT shall be maintained in a state of good repair and condition. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Repair the stall issues. Replace the missing toilet paper dispenser.
0.0
53.
5-501.17; Core; In the ladies restroom, several plastic receptacles have covers broken off. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. The light-duty plastic receptacles are not working in this space. Replace the plastic receptacles with sturdier (metal) intact covered receptacles.
0.5
54.
5-501.116; Core; In the outside dumpster area, oil receptacles and surrounding moat with oil/residue accumulation. 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 areas and clean thoroughly.
0.0
55.
6-501.11; Core; Lots of the tile flooring removed in the back dishroom. Facility manager stated they are in the process of having the flooring replaced. PHYSICAL FACILITIES shall be maintained in good repair. Complete the repairs so flooring is smooth and cleanable.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/28/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; [Repeat] There is no one present with a valid food protection manager certification. 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.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; [Repeat] Employee health policy was not available. 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- employee health policy guidance provided.
1.0
5.
2-501.11; Priority Foundation; [Repeat] Vomit and diarrhea clean up procedure 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 material provided.
0.5
10.
5-202.12; Core; The handwashing sink does not have hot water. A handwashing sink shall be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet. Repair this issue.
0.0
10.
6-301.12; Priority Foundation; Paper towels were not available for use. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. CDI- paper towels were provided.
0.0
49.
4-602.13; Core; The lids and sides of all of the small containers holding different flavorings are 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.
0.5
50.
5-103.11; Priority Foundation; Hot water is not available at the handwashing sink. 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 on Friday, March 3, 2023 to verify this has been fixed.
0.5
55.
6-201.11; Core; [Repeat] The floors in the dish room are missing tiles in some places. 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. Find a better solution to the ongoing floor issues.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/25/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; There is no one present with a valid food protection manager certification. 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.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy was not available. 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- employee health policy guidance provided.
1.0
5.
2-501.11; Priority Foundation; Vomit and diarrhea clean up procedure 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 material provided.
0.0
37.
3-302.12; Core; Several powders and a juice bottle were found without a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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.
1.0
48.
4-501.14; Core; The inside of both dish machines have heavy lime buildup and are in need of cleaning. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: before use and throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function.
0.5
49.
4-602.13; Core; The inside of the ice bin that is used for storage of cold beverages has heavy black residue accumulation present. The prep sinks in the dish room have black residue accumulation and food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.0
55.
6-201.11; Core; The floors in the dish room are missing tiles in some places. 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. Find a better solution to the ongoing floor issues.
