Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/11/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager present at start of inspection. CFPM arrived later in 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. Have additional staff with managerial control certified to provide better coverage. [R-REPEAT]
1.0
10.
5-202.12; Core; Hot water at handwashing sink only reaching 56F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have hot water source adjusted to supply hot water of at least 100F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Hummus in top section of prep unit overstacked in pan, with top section at 43F and bottom section at 40F. In low cold-hold unit, several TCS foods off-temperature as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F, moved to different properly functioning unit for active cooling. [REPEAT]
3.0
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer bucket, measured at 1,000ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturers use directions included in labeling. CDI- PIC directed to remake the sanitizer to correct concentration.
1.0
28.
7-201.11; Priority; Bottles and aerosol cans of chemicals in high storage above food and single-service storage. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Chemicals moved to low chemical storage space during inspection.
0.0
40.
2-402.11; Core; One food handler lacking hat or hairnet. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Hair net added during inspection.
0.0
53.
5-501.17; Core; In the shared space ladies restroom, several of the stall receptacles are missing covers. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Repair/replace the damaged receptacles. Recommend trying stronger metal covered receptacles. Facility Manager stated sturdier receptacles are currently on order. [REPEAT]
0.0
54.
5-501.116; Core; In shared space trash enclosure, Oil receptacles with grease/residue accumulation along the containers and pooled oil in the retention area. 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. [REPEAT]
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/25/2023
Score: 93
#
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. [R-REPEAT]
1.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. 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 provided to PIC.
1.0
15.
3-304.11; Priority; Raw lamb stored above falafel, and raw beef stored above vegetables in tall reach-in unit. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and in order of final cook temperature. CDI- Items moved during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several metal pans stored as clean observed with lint residue. When asked, PIC said that they use cloth towels to dry pans before stacking. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Cloth towels are not approved for this usage. Allow cleaned pans to air dry before stacking. CDI- Pans returned to dish room for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In low cold-hold unit, lamb cooked yesterday holding at 42.4-43.7F on metal sheet pans. Several TCS foods in prep unit holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F, and foods prepared from ambient made TCS by cutting and still in 4-hr cooling window, moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have prep unit and low cold-hold unit serviced and ensure foods can be maintained at 41F and less before resume use for TCS foods. Limited number of items needed for service placed in ice bath at prep line. Recommend to start using daily temperature check log and cooling log.
1.5
37.
3-302.12; Core; Labeling missing on squeeze bottles of 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.
1.0
38.
6-501.111; Core; A few live flies in food prep area. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
47.
4-501.11; Core; In shared area ladies restroom, one stall is out-of-order. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the restroom.
0.0
49.
4-601.11(B) and (C); Core; Small table-top fan with dust accumulation. In shared dish room, large floor fan with dust/residue accumulation. In reach-in freezer, food debris accumulation. In walk-in cooler, racks with some residue and debris accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
53.
6-501.18; Core; In shared space mens restroom, leftmost urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
53.
5-501.17; Core; In the shared space ladies restroom, some of the stall receptacles are missing covers. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Repair/replace the damaged receptacles. Recommend trying stronger metal covered receptacles.
0.0
54.
5-501.16; Core; Trash can not available at the prep area handwashing sink. In the shared dish room, trash can not available at the rear handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add trash can at these sinks.
0.0
54.
5-501.116; Core; In shared trash enclosure, Oil receptacles with grease/residue accumulation along the containers and pooled oil in the retention area. Several live flies in the area. 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; Coving strip next to fryer has become detached and pulled away from wall. In shared dish room, some floor tile damage [REPEAT] and one metal floor ring not fully fastened down in back section of room. PHYSICAL FACILITIES shall be maintained in good repair. Reattach the coving strip so smooth and cleanable. Repair the flooring and attach the floor ring so smooth and cleanable.
0.5
55.
6-501.12; Core; Wall behind clean dish storage rack in prep area with dust accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area.
0.0
General Comments
Lighting appears a bit low in mens restroom. Maintain lighting in restrooms to at least 20 foot candles of brightness. Increase lighting to this area.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/21/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No one present with a current certified food protection manager certificate. 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
23.
3-501.17; Priority Foundation; One pan of beef kabobs did not have a date indicating when the food product was cooked. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- date added.
0.0
55.
6-201.11; Core; The floors in the dish room are cracked and missing in several 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.
Location: 411 W Morgan ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/28/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No one present with a current certified food protection manager certificate. 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
22.
3-501.16 (A)(2) and (B); Priority; lamb was tightly covered, grape leaves (overstacked) and spinach pie also tightly covered all were holding above 41F see temperature grid. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- food items were cooled down using the freezer and separating into smaller portions.
1.5
33.
3-501.15; Core; Lamb and spinach pie tightly covered in the prep coolers cooling were holding above 41F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- foods were uncovered and/or placed into the freezer to cool.
