Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 08/01/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in the front display case cold-holding above 41F as shown in above grid. In rear middle 3-door, TCS foods also exceeding 41F, with large thick plastic tightly covered container of chicken soup at 56F, hummus at 45.9, cheeseburger mix at 43F and pizza mix at 48F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to other functioning coolers or blast chiller for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend preparing the front held sandwiches the night before so they have time to cool. TPHC (Time as Public Health Control) may also be an option if start temperature is verified at 41F and less (template provided).
1.5
45.
4-903.11(A) and (C); Core; In basement dry storage area, a couple boxes of single-service food containers stored less than 6-inches up off 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. CDI- Boxes moved during inspection. [REPEAT]
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 02/06/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Noted overfilled container of bacon potato salad was measuring between 45-47F in the front-in prep cooler. Ensure TCS items are held at 41 F or below. CDI- Item rearranged
0.0
23.
3-501.17; Priority Foundation; At the grab-n-go station, noted containers of chicken salad and tuna salad, prepped more than 24 hours prior, missing date marking labels. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Education provided. Labels placed on items.
1.5
23.
3-501.18; Priority; Found a container of cream cheese dated for 10/23 and cheese sauce dated for 10/30 in the reach-in freezer unit. Further discussion with PIC indicated food employees freeze items at the end of the 7 day period. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days have been used. CDI- Education provided item properly labeled.
0.0
28.
7-204.11 ; Priority; Noted Quaternary Ammonium reading above 400 ppm at the three compartment sink. Ensure Quaternary ammonium maintained between 200-400 ppm. CDI- Sanitizer remixed to 400 ppm
0.0
45.
4-903.11(A) and (C); Core; In the lower basement area, noted single service containers, cups, and chili bowls stored on the floor or less than 6 inches off the floor. Also noted a few exposed single-service cups stored in a upright position on the front-end counter. Ensure all single-service items are stored at least 6 inches off the floor and in a protective manner to avoid contamination.
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 10/19/2023
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Noted various employee beverages and personal food items stored with single-service containers and retail food items throughout the prep kitchen. Proper hygienic practices must be followed by food employees in performing assigned duties to ensure the safety of the food, prevent the introduction of foreign objects into the food, and minimize the possibility of transmitting disease through food. CDI- PIC removed noted items during inspection.
0.5
10.
6-301.11; Priority Foundation; Noted soap missing from the front end handwashing sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Handsoap replaced during inspection.
1.0
10.
5-205.11; Observed multiple chemical spray bottles hanging off the splash gaurds for the front and back-end handwashing sinks. Keep all spray bottles in designated area ensure all handwashing sinks are clear of any unnecessary items. CDI- items removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Noted Caesar salad and chef's salad were temping between 46-52 F at the grab-n-go station. Further discussion determined that noted items were prepared an hour before the inspection. Noted portioned-out containers of potato salad were stacked high in the flip-top cooler and temping between 43-44F. Also noted, quiche and chicken salad sandwiches were temping between 44-45 F in one of the front-end reach-in coolers. The ambient air for noted reach in the cooler was 41F. CDI- PIC instructed to adjust the temperature on the reach-in cooler. All other items were transferred to the reach in freezer or blast chiller to cool down.
1.5
36.
4-204-112; Noted ambient air thermometers missing for reach in coolers at the front-end and back-end prep stations. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.0
41.
3-304.14; Core; Observed multiple wet wiping cloths stored on prep table surfaces in the kitchen area. Ensure all wet wiping cloths are kept submerged in sanitizer solution in between use.
0.5
45.
4-903.11(A) and (C); Core; In the lower basement area, noted single service containers, cups, and chili bowls stored on the floor or less than 6 inches off the floor. Ensure all single-service items are stored at least 6 inches off the floor to avoid contamination.
1.0
55.
6-501.114; Core; Noted non-functioning kitchen equipment and various plastic ware and other unncessary items being stored in the lower level storage area. Discussed clearng out unnecessary items from facility.
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/29/2023
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
6.
2-401.11; Core; Employee beverages stored up on shelf with unwrapped single service containers. A lot of clutter blocking space on the wall rack designed for holding employee beverages. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. Recommend clearing out the clutter from the drink rack so it may be used by employees.
0.5
10.
5-205.11; Priority Foundation; Multiple chemical spray bottles hanging off of the rear handwahsing sink 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. CDI- Chemicals moved to chemical storge during inspection.
1.0
23.
3-501.18; Priority; Disposition: Storage containers of feta past the 7-day hold allowed (on day 8 according to date-marking). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on squeeze container of liquid soap. 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. Labeling added during inspection.
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Cooked egg placed directly in top section of prep cooler. The top section of prep cooler is for maintaining temperatures, not ideal for cooling, especially being in a very warm room. Several TCS foods prepped this morning without temperature log, placed directly in front deli case and in open grab-go cooler, are holding/cooling above 41F as shown in above grid. Front grab-go air temperature looked to be set at 42F when 41F or less food temperatures are required. TCS foods overstacked in front open grab-go cooler and with front air vents also blocked with food items. Do not overstack TCS foods in the open grab-go unit, and do not block the front air vents of the unit, to ensure unit is able to work optimally. Recommend preparing products the night before then placing in the larger reach-in units so these TCS foods have time to properly cool to 41F and less. In the morning, use your food probe thermometer to verify products are at 41F and less before moving to the front service units. Use a temperature log to document temperatures of 41F and less are verified before placing out in service units. This method will greatly improve cooling rates and cold-holding, and will make it easier to spot any issues with any of the cold-holding units. Prepare smaller batches of cold TCS foods at a time, so they can get back into cold-holding units more quickly, to reduce temperature abuse of products. For day-off prepared items, use the blast chiller to get products to 41F and less before placing up in the service area. CDI- PIC educated on ways to improve cooling and cold-holding. Off temperature TCS foods prepared this morning moved to larger reach-in units and blast chiller for faster active cooling of products.
0.5
37.
3-302.12; Core; Labeling missing on spices and 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.
0.0
43.
3-304.12; Core; A couple flour scoops with handle down in the food product. 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, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as needed. CDI- Scoops moved during inspection.
0.0
45.
4-903.11(A) and (C); Core; In basement storage area, boxes of single-service items stored on the floor and some less that 6inches above 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 these items up off the floor.
0.5
47.
4-501.11; Core; Hot-hold units missing lid knobs. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the missing knobs.
0.0
55.
6-501.16; Core; Mops leaning up against wall, floppy mop head side up, in service sink. 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.
0.0
General Comments
Recommend servicing and reducing temperature to front grab-go, front deli, and hallway tall cold-hold units to ensure foods can be maintained at 41F and less.
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 02/06/2023
Score: 97
#
Comments
Points
6.
2-401.11; Core; Food employees observed eating in the kitchen area. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- education.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Kale salads and chef salads made today in the grab-n-go case were found holding at 52F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or lower. CDI- PIC removed salads to rapidly cool in the blast chiller.
1.5
23.
3-501.17; Priority Foundation; Roasted red peppers, house made pickles, bacon quiche and sausage were all found without a date indicating when it was made. 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- PIC added dates to all food items.
0.0
23.
3-501.18; Priority; House made applesauce (1/30), house made pepper jelly (1/30), house made pickles (1/6), and hummus (1/30) were all found being held past the 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- PIC voluntarily discarded these food items.
1.5
49.
4-602.13; Core; The inside of the deli case has food debris present. Some of the prep coolers have food debris present along the bottom as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/18/2022
Score: 97
#
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
10.
5-205.11; Priority Foundation; A green bucket with rags and a scrub pad was found in the handwashing sink. Food debris was present in the other handwashing sinks throughout the kitchen. A handwashing sink may not be used for purposes other than handwashing. CDI- bucket and other items were removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Ceaser salad, turkey sandwiches, hamburger and cheese kolache, tuna sandwiches and buffalo chicken wraps were all holding above 41F (see temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- the cooler temperature was adjusted and the food items were cooled properly.
1.5
49.
4-602.13; Core; The storage bins holding dry goods have residue accumulation and are in need of cleaning. The inside of the deli case has food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/10/2022
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure 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 materials provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Kale salad, sliced turkey, spinach and feta kolache, and bacon kolache were all holding above 41F (see temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- food items were moved to the blast chiller to cool properly.
1.5
23.
3-501.17 (A); Priority Foundation; A few food items (chipotle mayo, horseradish sauce, and apple sauce) were dated from 12/22/21. 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- food items were voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Cream cheese kolaches cooked and directly placed into the deli case was 112F. Spinach and feta, bacon and cheese kolaches were 45F. Kale salad, sliced turkey were also holding above 41F (see temperature chart). Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: by using rapid cooling equipment, or other effective methods. CDI- food items were moved to the blast chiller.
0.5
44.
4-903.11(A), (B) and (D); Core; Storage bins holding clean dishes have some food debris present and some are sticky around the edges. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean, dry location.
0.0
49.
4-602.13; Core; The storage bins holding dry goods have residue accumulation and are in need of cleaning. The inside of the deli case has food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; The walls and ceiling vents in the main kitchen are heavily coated with dust and are in need of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
56.
6-501.110; Core; An employee cell phone found stored with clean dishes. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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 required due to COVID 19 precautions**
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/26/2020
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.
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 11/26/2019
Score: 95.5
#
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. Follow-Up: 12/06/2019
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 02/20/2019
Score: 97
#
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: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 10/29/2018
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/22/2018
Score: 96
#
Comments
Points
General Comments
Repair air conditioning system so that alarm is not sounding at all times. Please note effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (B) (ii).
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 10/31/2017
Score: 96.5
#
Comments
Points
General Comments
Repair heating and air conditioning system thermostat. Notice: Effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (b) (ii).
Location: 19 E MARTIN ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/09/2017
Score: 95.5
#
Comments
Points
General Comments
Pickles were being sold at Christmastime that are home canned not refrigeration. This would require a HACCP plan. These pickles are no longer being sold and are for display only.
