Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/01/2024
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; Pans of potato salad, coleslaw, pasta salad, cut watermelon, and chicken salad were observed without a date. PIC stated that they were all prepared within the last 1-2 days. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Items were dated.
1.5
35.
3-501.13 ; Priority Foundation; A bag of frozen chicken was observed thawing in the prep sink improperly. TCS foods shall be thawed under refrigeration that maintains the food at 41F or less; completely submerged under running water at a water temperature of 70F or below; or as a part of the cooking process. CDI- education given and chicken was placed into the cooler to thaw.
0.0
41.
3-304.14; Core; The sanitizer water tested at 0ppm. Wet wiping cloths shall be stored between uses in an approved sanitizer with a concentration between 50-100ppm for chlorine.
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/30/2024
Score: 97.5
#
Comments
Points
3.
2-201.11; Priority; While an employee health policy with several of the main foodborne illnesses was posted, employees could not provide or recall updated employee health information that included non typhoidal salmonella. This is required per 2017 food code. CDI- EHS provided updated employee health policy during the inspection. DEDUCTIONS WILL BE TAKEN IF THIS ITEM IS REPEATED.
0.0
8.
2-301.12; Employee was observed properly washing hands, but then turning the handwashing sink off with bare hands. After the handwashing procedure, employees shall use a barrier such as paper towels to turn off the faucet in order to prevent recontamination of the hands. CDI- Employees were educated during the inspection.
0.0
23.
3-501.18; Priority; Cream that was opened on 1/18 according to date marking was still being stored in a cooler. After opening/preparing ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Food was discarded during the inspection.
1.5
40.
2-303.11; Core; Employee was observed cooking food while wearing a watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
3-304.14; Core; Repeat; Wet wiping cloth was found being stored outside of sanitizer. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppm for chlorine).
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/07/2023
Score: 97
#
Comments
Points
3.
2-201.11; Priority; Employees could not provide or recall updated employee health information that included non typhoidal salmonella. This is required per 2017 food code. CDI- EHS provided updated employee health policy during the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Pulled pork was found being stored below 135F in a hot holding unit (see temperature). Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Pulled pork was reheated during the inspection.
1.5
36.
4-302.12; Priority Foundation; Thin probe thermometer was not functioning at the beginning of the inspection. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. CDI- Batteries were changed and the food thermometer began to function.
0.0
41.
3-304.14; Core; Wet wiping cloth was found being stored on a prep table. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppm for chlorine).
0.5
43.
3-304.12; Core; Repeat; Scoop was found being stored inside of a food container with the handle touching the food. If utensils are stored in food containers, they shall be stored with handles that are above the food product in order to prevent potential contamination.
1.0
54.
5-501.114; Core; Outdoor waste receptacle was missing a drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place.
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/11/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager was present during the inspection. 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
15.
3-302.11; Priority; Observed raw chicken being stored above raw ground beef. In order to prevent cross contamination, raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.
1.5
28.
7-207.11; Priority; Personal medicine was found being stored on top of the ice machine used for customers. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Medicine was removed.
0.0
41.
3-304.14; Core; Wet wiping cloths were being stored in chlorine sanitizer that measured at 0ppm. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration (50-200ppm for chlorine).
0.5
43.
3-304.12; Core; Scoop with no handle was found being stored in container of sugar and scoop was found stored in chicken salad container with the handle directly touching the food. If utensils are stored in food containers, they shall be stored with handles that are above the food product in order to prevent potential contamination.
0.5
49.
4-601.11(B) and (C); Core; Cooking equipment exteriors have residue buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
0.5
54.
5-501.15; Core; Both doors on the outdoor waste receptacle were open. All outdoor waste receptacles shall be covered with tightly fitted doors/lids.
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/01/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Observed bags of raw pork stored above whipped cream filling in the walk-in freezer. A container of raw chicken was stored above an open box of heavy cream in the reach-in unit. Raw animal foods shall be stored below ready-to-eat foods to prevent cross contamination. CDI- foods rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods (listed in the chart) located in the front display cooler measured above 41F. Time/Temperature Control for Safety (TCS) foods shall be held at 41F or below in cold storage. Facility was allowed to keep foods that measured a max of 45F with a shortened date marking window of 4 days. Hot dogs were moved to the lower portion of the flip top unit. EHS will return by Monday, Feb 6th to ensure cooler is maintaining temperatures of 41F or below. Full points taken for repeat violation.
3.0
33.
4-301.11; Priority Foundation; The front display cooler is maintaining food temperatures of 44-45F. Equipment for holding cold and hot food shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3 of the food code. EHS will return by Monday Feb 6th to ensure unit is working properly. Facility does not have a walk-in refrigeration unit.
0.5
39.
3-305.11; Core; An open box of raw chicken was observed stored on the freezer floor. Food shall be stored at least 6" above the floor. CDI- chicken moved to shelf. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; The sliding track of the glass display unit has food residue and debris. The nonfood-contact surfaces of equipment shall be kept free of food residues. Clean this unit. No points taken today.
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: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/25/2022
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Mac & cheese & pulled pork in the small steam unit and beans in a pot on the stovetop measured below 135F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Items were reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods (listed in the chart) located in the reach-in and front display coolers measured above 41F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Facility was allowed to keep foods that measured a max of 45F with a shortened date marking window of 4 days. Items above 45F were voluntarily discarded by the PIC.
1.5
23.
3-501.17; Priority Foundation; Pans of pork butts and grilled chicken that were said to have been cooked on the 21st (~4 days prior) were not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Items were dated.
0.0
33.
4-301.11; Priority Foundation; The front display and reach-in coolers are maintaining food temperatures of 44-45F. Equipment for holding cot and hot food shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3 (41F or below for cold). VR: EHS will return by 2022.10.25 to verify that the equipment can maintain cold food at 41f or below.
*Owner said grills are used for private catering events. Sent the grill application as a precaution if the facility ever decides to use these outdoor grills for the food served in the restaurant. Pictures will be sent to the REHS.
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/09/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. 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- Email sent to PIC again.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in tall reach-in cooler measured above 41F (see temperature log above). Potentially hazardous food shall be cold held at 41F or below. CDI- Food above 45F was voluntarily discarded.
1.5
28.
7-202.12; Priority; A can of Raid Ant Killer was found in establishment, which is for residential use only. Only pesticides that are labeled for use in food service establishments shall be used. CDI- PIC was informed of manufacturer's label requirement. Can was removed from establishment.
0.0
40.
2-402.11; Core; Food employees were not wearing hair restraints. Food employees shall wear hair restraints such as hats or hair nets to prevent contamination of food and clean equipment. Wear hair restraints.
0.5
47.
4-501.11; Core; Tall reach-in cooler was malfunctioning. Ambient air in cooler was 50F. Condensation was dripping to covered containers of food. Equipment shall be kept in good repair. Adjust cooler temperature to a lower setting or call someone if the issue persist. In the meantime, use the other coolers to store food.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/01/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomiting or diarrheal clean up procedures. Provide written procedures for employees to follow for vomiting or diarrheal clean up events. REHS emailed written procedures to the manager.
0.0
21.
3-501.16(A)(1) ; Priority; Macaroni and cheese is 108F and chicken is 88F in the steam table. Keep all TCS food at or above 135F when held hot. The macaroni and cheese was reheated to above 165F and the chicken was voluntarily discarded.
1.5
39.
3-305.11; Core; An employee scooped ice with a cup. Food shall be protected from contamination by storing food where it is not exposed to contamination. REHS spoke to the person in charge and this employee used a scoop with a handle.
1.0
40.
2-402.11; Core; Food service employees are not wearing hair restraints. Food service employees shall wear hair restraints such as hats, hair nets or hair coverings.
0.5
43.
3-304.12; Core; Storing tongs that are in use with food debris on prep surfaces. Store tongs in the food on in 135F water. The tongs were washed, rinsed and sanitized and placed in 135F water.
0.0
49.
4-602.13; Core; Sides of the fryers and shelving under prep table by the fryer has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
No signature of recipient due to COVID-19 pandemic.
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/02/2020
Score: 96
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/28/2020
Score: 95
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/12/2019
Score: 94
#
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: 210 E SIX FORKS RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/02/2019
Score: 94
#
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.//Inspection conducted by Jennifer Brown: 919-868-9249 at Jennifer.Brown@wakegov.com
