Location: 510 W MARTIN ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/13/2024
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer at active dish machine measured at 0ppm chlorine, ran multiple times. PIC observed the 3-comp sink is backflowing into the dish machine. Lots of suds observed when ran again. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Machine drained, primed and ran again. Retested, now producing 50-100ppm chlorine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Stack of cheese slices very overstacked in thick plastic pan in top section of prep unit holding too warm at 48F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection.
1.5
40.
2-303.11; Core; Multiple Food employees wearing large watches and bracelets while working with food. 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. CDI- PIC educated on Food Code requirements.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0ppm quat. Fresh sanitizer from 3-comp sink dispenser concentration also low at 0-25ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- PIC contacted Ecolab to come correct the dispenser. Sanitizer buckets returned to sink. Sanitizer to be manually adjusted and tested until dispenser repairs complete.
0.5
43.
3-304.12; Core; Tongs hung low where can brush up against pants. Two knives stored in crack between prep unit and table. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Tongs and knives moved during inspection.
0.0
55.
6-501.16; Core; Mop sitting down in service sink, not hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. CDI- Mop hung up during inspection.
