Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/16/2024
Score: 93.5
#
Comments
Points
20.
3-501.14; Priority; A majority of the pans of food in the walk-in that had prep dates of the previous day measured 42-50F. CDI: Deep pans of tamale filling were discarded. 4 inch pans measuring below 44F were kept and the hold time was decreased...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese, lettuce, tomatoes, and beans in the flip-top cooler measured up to 52F. CDI: Food voluntarily discarded...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
1.5
23.
3-501.17; Priority Foundation; Salsas in the reach-in cooler were date marked to discard one day past the allowed 7 day hold. CDI: Discussion had about using the prep date as Day 1 and then adding 6 days. Salsa discard date adjusted...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/below except for the time it is frozen).
0.0
24.
3-501.19; Priority Foundation; Some of the food in the heat lamp unit were on TPHC but there was no time written for each item. One item said to be on temperature was converted to time during the visit. Food said to have been cooked and put on time at the beginning of the visit measured 15+ degrees below 135F...TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. If an item is on TPHC, the time begins when the food is rendered TCS, such as upon cooking completion and when removed from hot holding (135F). CDI: Times added. Some foods reheated to 165F to restart time holding. Discussion had about not converting foods from TCS to TPHC.
1.5
28.
7-201.11; Priority; A spray bottle of blue liquid was stored on the prep table when the visit began. CDI: Employee removed bottle voluntarily before being asked...Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles.
1.0
33.
3-501.15; Priority Foundation; Deep pans of tamale filling and 4 inch pans of cooked foods from the previous day did not cool to 41F. PIC said a fan is used to cool food at room temperature, an ice paddle is used for some items, ice may also be added, and then it is rolled into the walk-in cooler. CDI: Discussion had about moving these items into the walk-in sooner, using shallower pans for the tamale filling, and ensuring these items aren't wrapped in plastic until they are completely cooled.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal containers stored as clean under the prep table were still wet in-between. Covered blenders were stored upright with water still inside...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.5
48.
4-501.14; Core; The sloped edges and walls inside of the sink basins had light residue buildup...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; Gaskets and frames of the salsa reach-in coolers and the walk-in cooler were soiled with residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.0
56.
6-403.11; Core; Multiple employee water bottles were stored on a prep table. CDI: Bottles relocated. Discussion had about keeping foods away from clean equipment and food...Areas designated for employees to eat and drink shall be located to protect food and clean utensils from contamination.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/12/2024
Score: 90
#
Comments
Points
6.
2-401.11; Core - Two employees' half-full covered water bottles were on top of food prep table/above or near food items...Employees' shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...CDI by properly storing or discarding water bottles.
0.0
16.
4-601.11 (A); Priority Foundation - Many food containers, pans, and hand slicer stored as clean had food debris on them or greasy film, and a few had raw chicken particles...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at utensil washing area.
1.5
19.
3-403.11; Priority - Beans were reheated to 157F before placing on time control...TCS* foods shall be reheated throughout entire product to 165F or above for 15 seconds...CDI by properly reheating beans.
1.5
20.
3-501.14; Priority - Cooked menudo (beef stomach) was 48-63F after cooling from day before (more than 6 hours)...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding menudo.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding or properly refrigerating foods at incorrect temperatures.
1.5
23.
3-501.18; Priority - Many in-house made individual packaged salsas, other TCS* foods and soft cheese had dates from April 3 and the end of March...Ready-to-eat (RTE) TCS* foods kept at 41F or less for more than 7 days shall be discarded...CDI by voluntarily discarding foods above.
1.5
24.
3-501.19; Priority Foundation - Several TCS* foods on steam table and in hot holding unit as well as bottled in-house made salsas were using time control but were not time marked. Some foods were time marked but not written on the time as a public health control procedure form...TCS* foods on time control must be listed on approved procedure for time as a public health control and shall be time marked when they are placed on time control...CDI by listing foods on time control food list and writing in time they were put on time control.
1.5
28.
7-102.11; Priority Foundation - A few bottles with blue liquid (window cleaner) were not labeled...Working containers used for cleaners and sanitizers taken from bulk supplies shall be labeled with common name of products inside...CDI by labeling window cleaner containers.
0.0
33.
3-501.15; Priority Foundation - Two large covered containers of menudo with 10-15 inch food depth did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with ice-water at level of food in containers and constant stirring, using rapid cooling equipment (ice paddles, freezer, etc.), adding ice as an ingredient and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by educating about cooling and voluntarily discarding menudo.
0.5
33.
4-301.11; Priority Foundation - Long walk-in cooler was not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain proper temperatures...Repair or provide maintenance for walk-in cooler so it maintains foods at 41F or less...Not corrected during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean pans and containers were stacked while wet. Some food containers were stored on shelves below food prep tables and were getting soiled from food prep activities above. A few covered clean blender jars were wet inside...Clean equipment and utensils shall be protected from contamination, splash, etc. and be covered or inverted and stored in self-draining position that allows air drying...Separate wet containers/pans so they air dry before stacking. Store clean food containers/pans where they cannot be contaminated by food, splash, etc.
0.5
47.
4-101.19; Core - Paper was lining some solid shelves, and vinyl liners were on some shelves but were attached to shelving using zip ties, and some vinyl had cracks and holes...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove paper from shelving. Do not attached vinyl liners to shelving, making liners hard to clean. Cut liners to size of shelves and lay them flat--with no holes, cuts or cracks.
0.0
55.
6-501.12; Core - Ice was on walk-in freezer floor...Physical facilities shall be kept clean...Remove ice from freezer floor.
0.0
55.
6-501.11; Core - Walk-in freezer door side was damaged/split...Physical facilities shall be kept in good repair...Repair damaged door side.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Product disposition form completed for the large quantity of foods voluntarily discarded today (house made salsas, cooked and marinated foods, mashed potatoes, menudo, other cooked/cooled foods, fresh cheese) due to incorrect temperatures, improper cooling or keeping RTE TCS* foods more than 7 days...Verification visit to be made on Monday, April 22, 2024 to evaluate completion of Item #33 on this report (Section 4-301.11). Follow-Up: 04/22/2024
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/12/2023
Score: 95
#
Comments
Points
15.
3-302.11; Priority - Container of raw chicken was stored above ready-to-eat food in refrigerated make line bottom...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
0.0
24.
3-501.19; Priority Foundation - Several foods on steam table (fish, spinach empanadas, etc.) were using time control but were not time marked or on list of food using time control...TCS* foods on time control must be listed on approved procedure for time as a public health control and shall be time marked when they are placed on time control...CDI by listing foods on time control food list and writing in time they were put on time control.
1.5
33.
3-501.15; Priority Foundation - Thick green chili sauce was cooling in pot with 8-10 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water bath with frequent stirring, rapid cooling equipment (ice paddles, freezer, etc.), adding ice as ingredient and/or loosely covering or completely uncovering cooling food is there's on overhead contamination...CDI by changing cooling methods for faster cooling.
1.0
39.
3-305.12; Core - In walk-in freezer, some food boxes had ice accumulation...Food shall not be stored under leaking water and condensation lines...Remove ice from food boxes and do not store boxes under leaking areas.
1.0
41.
3-304.14; Core - One wiping cloth bucket had no sanitizer (test strip did not change color)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by adding chlorine sanitizer to bucket.
0.0
44.
4-903.11(A), (B) and (D); Core - Some clean pots used on a regular basis had food contact sides up and unprotected. Several clean food pans/containers were stacked while wet...Clean equipment and utensils shall be protected from contamination and be covered or inverted and stored in self-draining position that allows air drying...Cover or invert clean pots and separate clean, wet containers so they completely air dry before stacking.
0.5
47.
4-501.12; Core - A few cutting boards had some deep knife cuts...Cutting boards with scratches and cracks shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
0.0
49.
4-601.11(B) and (C); Core - Plastic wrap machine, wall knife holder, and several metal cabinets/shelves were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
53.
5-501.17; Core - Front bathroom used by customers had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered receptacle in this bathroom.
0.0
55.
6-501.11; Core - Ice/water was leaking and accumulated under freezer evaporator...Physical facilities shall be kept in good repair...Repair freezer ice/water leaks so ice does not accumulate on floor and food packaging.
0.5
55.
6-501.12; Core - Significant ice had accumulated on walk-in freezer floor. Vent hood filters, light fixtures, ceiling panels, and flooring under hot holding equipment were soiled...Physical facilities shall be kept clean...Remove accumulated ice from freezer floor, and increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/11/2023
Score: 91
#
Comments
Points
6.
2-401.11; Core - Three employees' half-full covered water bottles were on top of food prep table and above/near food items...Employees' shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...CDI by properly storing or discarding water bottles.
0.5
21.
3-501.16(A)(1); Priority - The majority of hot TCS* food temperatures checked were below 135F (see temperature chart)...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product until served OR time as a public health control (TPHC) procedure can be used...Keep hot TCS* foods at 135F or above OR use TPHC...Not corrected during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Cold TCS* foods in walk-in cooler were above 41F (see temperature chart...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...Keep cold TCS* foods 41F or less...Not corrected during inspection.
1.5
23.
3-501.17; Priority Foundation - Many in-house made pre-portioned TCS* salads in grab and go cases (chicken salad, cactus salad, mango salsa, etc.) had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...Place dates on TCS* grab and go foods...Not corrected during inspection.
1.5
28.
7-201.11; Priority - A few spray bottles of sanitizer were stored by clean utensils/equipment and by food prep areas...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing sanitizer bottles.
0.0
33.
3-501.15; Priority Foundation - Cooked tongue was cooling in covered containers on table top (and did not meeting time-temperature cooling parameters), and other cooling cooked foods were in walk-in cooler in tightly plastic wrapped containers...When cooling hot TCS* foods, use shallow containers or pans (2-4 inch depth), ice-water baths with ice-water at level of food in containers, separate foods into smaller or thinner portions, and or loosely cover or completely uncover if there's overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
33.
4-301.11; Priority Foundation - Walk-in cooler was not maintaining TCS* foods at 41F or less...Equipment for cooling or cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less...Turn down thermostat on walk-in cooler to maintain foods at 41F or less...Not corrected during inspection.
0.0
36.
4-204-112; Core - Some thermometers in refrigerators were broken or not accurate...Mechanical refrigeration shall have indicating thermometers on exterior or interior that are located in warmest part of unit...Place thermometers accurate to plus or minus 3 degrees F in refrigerators. Air temperature must be 41F or less.
0.5
37.
3-602.11; Core - Individually packaged in-house made TCS* salad/foods on customer floor were not all labeled with name of packer and list of ingredients...Food packaged in a food establishment shall be labeled with the following: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and(5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient...Provide proper labeling for foods as stated above.
0.0
39.
3-305.12; Core - In walk-in freezer, several food boxes had ice accumulation...Food shall not be stored under leaking water and condensation lines...Remove ice from food boxes and do not store boxes under leaking areas.
1.0
44.
4-903.11(A), (B) and (D); Core - Many clean pots and pans (especially large ones) that are used on a regular basis had food contact sides up and unprotected...Clean equipment and utensils shall be protected from contamination and stored 6 inches above floor...Cover pots/pans or invert them on clean surfaces.
0.5
47.
4-501.11; Core - Shelves above 3-comp sink were peeling and rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-101.19; Core - Aluminum foil and mesh liners (hard to clean) were on several shelves...Nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove these foil/mesh liners from shelves and consider using nonabsorbent, solid smooth vinyl liners or plexiglass instead.
0.0
47.
4-502.11(A) and (C); Core - Several containers lids, handles on dispensing tongs were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
54.
5-501.114; Core - Trash dumpster drain hole has no plug (leachate had leaking onto ground/dirt below)...Refuse/recycling receptacles with drains shall have plugs in place...Replace missing plug.
0.5
54.
5-501.11; Core - Outside dumpster was located on dirt/unpaved ground surface...Outdoor storage surface for trash and recyclables shall be made of nonabsorbent material like concrete or asphalt and shall be smooth, durable and sloped to drain...Instruct trash company to place dumpster on adjacent concrete surface and maintain it there.
0.0
55.
6-501.11; Core - Ice was accumulated under walk-in freezer evaporator and by freezer door. A few kitchen ceiling light shields were cracked...Physical facilities shall be kept in good repair...Repair freezer ice/water leaks so ice does not accumulate on walls, floor and food packaging. Replace damaged light shields OR remove shields if light fixtures underneath are effectively shielded.
0.5
55.
6-501.12; Core - Significant ice had accumulated on walk-in freezer floor and walls...Physical facilities shall be kept clean...Remove accumulated ice from freezer walls and floor.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on Friday, 7-14-2023 to evaluate completion of Items #21, 22, 23, 33 (Section 4-301.11) on this report.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/21/2023
Score: 93.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation - Several clean plastic containers were stacked with old stickers and sticky residues on exteriors (residues on exteriors can stick to interiors of containers stacked on top). Also, knives, dispensing tongs, hand chopper, etc. were soiled but stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.
1.5
21.
3-501.16(A)(1); Priority - Hot TCS* foods were maintained below 135F (see temperature chart)...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above OR use time as a public health control...CDI by reheating foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less OR time as a public health control can be used...CDI by properly refrigerating or voluntarily discarding foods.
1.5
28.
7-201.11; Priority - A few spray bottles of sanitizer were stored by clean utensils/equipment and by food prep areas...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing sanitizer bottles.
0.0
33.
3-501.15; Priority Foundation - Cooked chicken pieces and pork ribs were cooling in tightly plastic wrap covered trays and were stacking on top of each other (did not cool fast enough to meet time-temperature cooling parameters)...When cooling hot TCS* foods, use shallow containers or pans (2-4 inch depth), ice-water baths with ice-water at level of food in containers, separate foods into smaller or thinner portions, and or loosely cover or completely uncover if there's overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
33.
4-301.11; Priority Foundation - Refrigerators were not maintaining foods at 41F or less...Equipment for cooling or cold holding TCS* foods shall be sufficient in number and capacity to maintained foods at 41F or less...CDI by removing foods from these units.
0.0
37.
3-602.11; Core - Individually packaged cheese on customer floor (from bulk containers/packages) were not labeled with name of packer and list of ingredients...Food packaged in a food establishment shall be labeled with the following: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and(5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient...Provide proper labeling for foods as stated above.
0.0
41.
3-304.14; Core - A few soiled wiping cloths were on counter top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean pots and pans that are used on a regular basis were stored directly on floor and many had food contact sides up and unprotected...Clean equipment and utensils shall be protected from contamination and stored 6 inches above floor...Store clean pots/pans off the floor and covered or inverted on clean surfaces.
0.5
45.
4-903.11(A) and (C); Core - Styrofoam take out food trays were stored on floor...Single service disposable food/beverage containers shall be stored 6 inches above floor...Keep these items 6 inches above floor.
0.0
47.
4-501.11; Core - Shelves above 3-comp sink were peeling and rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-101.19; Core - Aluminum foil, paper and mesh liners (hard to clean) were on many shelves...Nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove these materials from shelves and consider using nonabsorbent, smooth vinyl liners or plexiglass.
0.0
47.
4-502.11(A) and (C); Core - Several containers lids, a few containers, strainer, and sheet pan were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
54.
5-501.114; Core - Trash dumpster drain hole has no plug...Refuse/recycling receptacles with drains shall have plugs in place...Replace missing plug.
0.0
55.
6-501.11; Core - When water at mop sink/can wash is turned off at hot and cold water knobs, water continues to run through the hose. Damaged/peeling caulk was in corners of vent hood...Physical facilities shall be kept in good repair...Repair leaking mop sink faucet, and replace damaged caulk. NOTE: DO NOT turn off mop sink/can wash water using the lever at the end of the faucet.
0.5
55.
6-501.12; Core - Floor drains and walk-in cooler ceiling light shields were soiled and ice was accumulated on walk-in freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above, and remove accumulated ice.
0.0
55.
6-501.114; Core - Facility has many pieces of old and unused equipment and utensils/containers...Items not necessary to operation and maintenance of facility such as nonfunctional or unused equipment shall be removed...Remove all unnecessary items from facility.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Ensure ice machine water supply line has an approved double check valve (back-flow preventer) in place (it could not be located).
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/09/2023
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Old employee beverage bottles were stored on the shelf next to and above spices in the spice, prep area. Employee beverages shall be stored to prevent the contamination of food and clean equipment. CDI: Bottles voluntarily discarded.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken held under the heat lamp measured 111-133F. One container of sauce and pork rib meat in the steam table measured 124-135F and 100-140F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Chicken and sauce were placed on time for the end of lunch. The PIC said that the chicken is usually held until the end of the day. Monitor the chicken in the future.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 09/01/2022
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A couple of smaller, plastic containers drying on the sink drainboard were slightly soiled with debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back through dish in order to be cleaned and sanitized.
0.0
20.
3-501.14; Priority; Several foods, such as cooked chicken, tamales, and mashed potatoes, in the flip-top prep cooler and the walk-in cooler cooked the previous day measured 44-50F. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Items above 45F were discarded. Items at 45F were spread out and allowed to cool.
1.5
33.
3-501.15; Priority Foundation; Several bags of tamales cooked the previous day were stacked together in a deep container. A deep, 1/2 pan of mashed potatoes was still cooling from yesterday. Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: PIC educated on methods. Improvement seen.
1.0
49.
4-601.11(B) and (C); Core; The walk-in freezer had a large amount of ice buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.0
56.
6-303.11; Core; The walk-in freezer light was blown and visibility was low. At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. PIC said a new light fixture was on the way.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/06/2022
Score: 97
#
Comments
Points
23.
3-501.18; Priority; Bags of tamales dated for April 27th (about 9 days prior) were found in the walk-in cooler. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below.) CDI: Tamales were discarded.
1.5
33.
3-501.15; Priority Foundation; Bags of recently cooked rice were tied closed and stacked together in a deep pan inside of the walk-in cooler (and measured 55-63F). Cooling shall be accomplished using rapid cooling methods, such as: placing the food in shallow pans, cooling in smaller portions, stirring the food in a container on an ice bath, or using ice as an ingredient and the containers should be loosely covered. CDI: Bags were opened, separated, and spread out.
0.5
44.
4-903.11(A), (B) and (D); Core; A few containers were found stacked together while still wet underneath the grill and on the drainboard of the sink. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
47.
4-502.11(A) and (C); Core; Plastic lids were found with cracks in them and a rubber spatula had chips in its surface. Utensils shall be maintained in good repair or discarded. CDI: PIC voluntarily discarded the items.
0.0
48.
4-501.14; Core; The basins of the 3 compartment sink are soiled with a buildup of residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
55.
6-501.11; Core; A couple of lights in the large prep room are out. Physical facilities shall be maintained in good repair. Repair these fixtures.
0.5
55.
6-501.12; Core; A light fixture above the table in the large prep room is soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
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: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/04/2022
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
21.
3-501.16(A)(1) ; Priority; A bag of rice in a hot-hold cabinet measured 110F. PIC said rice was reheated to replenish the rice in the steam table when necessary. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Rice was reheated in the microwave.
0.0
24.
3-501.19; Priority Foundation; Some of the foods in the steam table and under the heat lamps are held on a four hour time hold instead of temperature but the foods were not labeled with a time stamp. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Foods were marked with the times they were placed in the table.
1.5
44.
4-903.11(A), (B) and (D); Core; Cleaned pots and tongs were being stored on a shelf above the 3 comp sink that had a buildup of residue. Cleaned utensils and equipment shall be stored in a clean location. Either clean and line this shelving with an easily cleanable surface, replace it, or store these cleaned items elsewhere.
0.5
55.
6-501.11; Core; A couple of lights in the large prep room and the light in the walk-in freezer are out. Physical facilities shall be maintained in good repair. Replace these bulbs.
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 Report and updated employee health policy e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/15/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/30/2020
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: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/02/2019
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/30/2019
Score: 96.5
#
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.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/18/2019
Score: 98
#
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: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/13/2018
Score: 97
#
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. Michael Robinson (919)239-3334
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/07/2018
Score: 98.5
#
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: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/05/2018
Score: 99
#
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: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/18/2017
Score: 99
#
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: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/25/2017
Score: 98
#
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: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/16/2017
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: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/11/2017
Score: 98.5
#
Comments
Points
General Comments
In a cold case, there are packaged sauces and other condiments that have labels but some information is missing. Currently these items are not self-serve but if they are moved to a self-service area, all ingredients must be listed according to quantity (most to least), the weight must be on the label, and any of the major allergens must be listed. Contact inspector if moving these items to self-service/grab and go display.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/04/2015
Score: 95
#
Comments
Points
General Comments
this section of the establishment is used on the weekends for cooking BB-Q pork and pork rinds. Therefore no cooking was occurring today and there was only one type of item in the display cooler to take a temp. on.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/29/2013
Score: 93
#
Comments
Points
General Comments
PLUMBING REMINDER: At mop sink/can wash, a turn off device was observed at end of hose where hose is attached to hose bibb with an atmospheric vacuum breaker. These mushroom-shaped backflow preventers located at the faucet of a hose bib are not approved for installation with any shut-offs downstream from preventer. Remove turn off valve from end of hose OR turn off the water for the hose at the faucet only and release all water from the hose when water is turned off...NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link... Please fill out a quick on-line 11-question food service signage survey to help us educate your kitchen workers more effectively: Go to the following website: http://www.surveymonkey.com/s/wakefoodsignage
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/10/2012
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
General Comments
NOTE: Observed fresh drink refrigeration unit near cash registers (no drinks were being served at the time). Maintain the service of fresh drinks in the produce/drink area instead, which is approved for food/beverage service.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/04/2012
Score: 93
#
Comments
Points
3.
Observed worker who was wearing gloves wash his hands twice at handwashing sinks with gloves still on. After soiling gloved hands, gloves must be discarded and hands shall be washed before putting on clean gloves. Do not wash hands while wearing gloves.
2.0
5.
Observed cutting board stored in handwashing sink in the fruit and vegetable station, preventing the sink from being used for handwashing. Do not store any items in handwashing sink or block this sink in any way so that it can be used for washing hands as often as needed.
1.5
10.
In walk-in freezer between two kitchens, found several boxes of raw pork stored above raw whole muscle beef. Store raw pork below whole muscle beef.
0.0
11.
Found a few soiled food containers and utensils that were being stored as clean. Also observed small amount of dried food debris on interior of meat grinder in large kitchen (which is used by meat market). Thoroughly wash, rinse and sanitize food containers, utensils and grinder before storing these items as clean...Observed worker take cutting board out of handwashing sink and put it on food prep surface without cleaning and sanitizing this prep surface. Do not place contaminated items on top of food preparation surfaces until surfaces are cleaned and sanitized.
1.5
17.
Found cut tomatoes on make line top at 53F. They shall be kept at 45F or less. Do not place cut tomatoes above the fill lines in containers to ensure all foods stay at 45F or less at all times.
0.0
24.
Observed large amount of frozen shrimp being thawed in prep sink in meat market area with only a small section being thawed with cool water running on top of it. When thawing raw meats or seafood, thaw smaller amounts of foods so they are thawed properly. To thaw foods correctly, place food in bowl or container and run cold running water on top of food with sufficient velocity to float off loose particles and so water flows up and over sides of container OR thaw in refrigerator at 45F or less.
0.0
28.
Observed a few drain flies in mop sink area. Rid the premises of these flies using methods approved for food service establishments.
0.0
36.
Replace the peeling and corroded wire shelving in walk-in produce cooler, in meat market area and in 3-comp. sink area using shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Re-surface or replace cutting boards with deep knife cuts...Discard the damaged/cracked food containers, lids and bus tubs and replace as needed...Replace torn gaskets on walk-in freezer door in meat market area...Replace the damaged or missing caulk behind or beside sinks so these surfaces are smooth and easily cleanable (not rough and bumpy)...Repair the dripping hot water faucet at right food prep sink in meat market area...Remove the cardboard lining shelving in meat market walk-in cooler since this cardboard is abosorbent and not easy to clean...Replace the cracked (and taped) plastic sliding door on back of cheese display unit.
1.0
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables and counters--areas around plastic wrap machine--some shelving in walk-in coolers--door gaskets on walk-in units.
0.0
44.
Remove the excessive grease and food build-up from exteriors of main garbage dumpster and grease dumpster and from ground near grease dumpster. Properly dispose of this grease. Observed large number of flies/insects in and around garbage dumpster (from food debris on exteriors and interiors). Also clean the very soiled interior of this dumpster or replace dumpster for a clean one...Clean the soiled exteriors of trash cans in meat market area, including dumpster handles.
0.5
46.
Lighting in public bathroom was very dim, due to improperly functioning ceiling light. Replace/repair this light fixture to provide at least 10 foot-candles of shielded light in this room...Clean the dusty ceiling fan covers in bathrooms...Clean the soiled (dusty) condenser coils on backsides of cheese and deli meat units.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
HANDWASHING SINK AREAS: In meat market, observed blocked sink drain where water was not draining properly (blocked by small pieces of meat?). Remember that this sink is to be used for handwashing only--not for rinsing rags used for wiping or for some other use where small pieces of meat could block sink drain...FRESH FRUIT AND VEGETABLE STATION: To prevent cross-contamination, fruits and vegetables should not be washed in raw meat/seafood/poultry preparation sinks. Use cleaned and sanitized sinks (for preparation of ready-to-eat foods) in adjacent large kitchen for the washing of fresh produce...COMMENTS ABOUT BATHROOMS: Secure the wobbly and loose toilet seats in the public bathroom and men's employees' bathroom.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/13/2012
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
10.
In walk-in freezer unit between two kitchens, found several boxes of raw pork stored above raw whole intact muscle beef. Store raw pork below whole muscle beef...In long walk-in cooler, found raw pork skins stored in box that was previously used for beef (box was marked as "beef"). After taking meat out of its original box, discard or recycle the box. It must not be reused for other food storage.
0.0
11.
Found many soiled food tubs above 3-compartment sink that were being stored as clean. Also observed dried meat debris inside sausage (chorizo) grinder. Thoroughly wash, rinse and sanitize tubs and grinder before storing them as clean.
3.0
28.
Observed small live roach behind picture frame on wall. Rid the premises of these insects using methods approved for food service establishments.
1.0
36.
Replace the peeling and corroded wire shelving in walk-in produce cooler, in meat market area and in 3-comp. sink area using shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Re-surface or replace cutting boards with deep knife cuts and dark stains (meat market area and in fruit/salad area)...Discard the damaged/cracked food containers, lids and bus tubs and replace as needed...Repair the leaking waste water pipes under 3-compartment sink...Replace torn gaskets on walk-in unit doors...Properly wrap (insulate) the exposed copper piping in large walk-in cooler...Replace the damaged or missing caulk behind sinks so these surfaces are smooth and easily cleanable.
1.0
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables and counters--areas around plastic wrap machine--shelving in 3-compartment sink area and in walk-in coolers--exteriors and edges of sliding glass doors and adjacent track areas for see-thru meat and seafood display units (also sanitize these areas)--sides, edges, gaskets and handles of walk-in freezer and cooler doors (also sanitizer these areas--especially in meat market areas)--knife holder in produce/salad service area.
1.0
43.
Hot water had been turned off at handsink in meat market area (hot water was turned on during inspection). Maintain hot running water under pressure at this sink at all times (along with cold running water already present)...Observed large pieces of meat in bowl of main handsink in meat market area. Keep large pieces of meat out of this sink (ensure sink is used only for handwashing). This handsink and other handsink near mop sink/can wash were also draining slowly. Unclog waste lines to ensure sinks drain properly...Clean the soiled paper towel dispensers throughout facility.
1.0
44.
Remove the excessive grease build-up from exteriors of main garbage dumpster and grease dumpster and from ground in front of this dumpster. Properly dispose of this grease...Clean the soiled exteriors of trash cans in meat market area.
0.5
45.
Clean the soiled floor under cheese and deli meat display cases...Clean the soiled floor in walk-in freezer off of main meat market cutting area.
0.0
46.
Clean the soiled/dusty vent grates and condenser coils on rear sides of meat and cheese display cases.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/18/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Found a few boxes of pork stored above raw beef in walk-in freezer units. Store pork below raw beef.
0.0
11.
Several bottles of Redi San RTU Hard Surface Sanitizer (pre-mixed and ready to use type of sanitizer) had quaternary ammonium concentration of less than 200 ppm (test strip did not turn color). Provide an approved sanitizer to properly sanitize food contact surfaces such as cutting boards, in-place equipment such as table slicer, etc. (after they have been washed and rinsed). Chlorine bleach-water may be used at concentration of 50-100 ppm...Found several soiled knives (on knife strip), bus tubs, and meat trays being stored as cleaned. Thoroughly wash, rinse and sanitize these items before storing as clean.
1.5
28.
Observed several live roaches in 3-comp. sink area. Also observed some live flies in meat market area. Rid the premises of these insects using methods approved for food service establishments. NOTE: Pest control company should consider coming more frequently to keep roach population under control.
1.0
36.
Replace the peeling and corroded wire shelving in walk-in produce cooler, in meat market area and in 3-comp. sink area using shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Re-surface or replace cutting boards with deep knife cuts and dark stains (meat market area)...Discard the damaged/cracked long white trays and bus tubs and replace as needed...Replace torn gaskets on walk-in units doors...Replace the torn heating pad at plastic wrap area in meat market...Properly wrap (insulate) the exposed copper piping in large walk-in cooler...Fill in small gaps and holes in caulk behind sinks so these surfaces are smooth and easily cleanable.
1.0
40.
Clean the following soiled surfaces and areas: edges of some food preparation tables and counters--areas around plastic wrap machine--shelving in 3-compartment sink area and in walk-in coolers--exteriors and edges of sliding glass doors and adjacent track areas for see-thru meat/seafood units (also sanitize these areas)--sides and edges of walk-in freezer and cooler doors (also sanitizer these areas--especially in meat market areas).
0.5
43.
Hot water had been turned off at hand sink in beverage/produce prep area because sink was dripping. Repair the faucet leaks to provide hot and cold running water at this sink at all times during operation...Clean the soiled paper towel dispensers throughout facility...No paper towels were at handsink near ice machine. Maintain paper towels at this sink at all times.
1.0
44.
Remove the excessive grease build-up from exteriors of grease dumpster and main garbage dumpster.
0.0
45.
Replace the damaged/missing baseboard tiles in pork cooler...Remove the accumulation of ice from floor inside walk-in freezer units.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/25/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
10.
Found several boxes/packages of food stored on floor in walk-in freezer. Elevate these items above floor using approved shelving.
1.5
11.
Found many soiled knives, bus tubs, their lids, and meat trays being stored as cleaned. Also found significant food debris on table top slicer and band saw which had not been used yet today. Thoroughly clean and sanitize these items and equipment before storing as clean...Found significant mold/mildew build-up in inside interior part of ice machine. Thoroughly clean and sanitize this machine.
1.5
17.
Found numerous incorrect temperatures of cold potentially hazardous foods (see food temperature chart). Keep these foods at 45F or less. Since it is unknown how long some foods (meats) were in the food temperature danger zone, 7 or 8 open deli meat packages and several other foods in the fresh fruit stand were discarded on site. Do not use the refrigeration units where these foods were stored until they are repaired or maintenanced to maintain an internal air temperature of 45 F or less.
2.0
28.
Observed many live flies in meat market area. Rid the premises of these insects using methods approved for food service establishments.
1.0
36.
Replace the peeling and corroded wire shelving walk-in in produce cooler, in meat market area and in 3-comp. sink area using shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Re-surface or replace cutting boards with deep knife cuts and dark stains (observed one cutting board in fresh fruit area)...Discard the damaged/cracked long white trays and replace as needed...Remove build-up of ice inside vegetable/fresh fruit refrigerator (properly defrost)...Repair (or provide maintenance) the fruit/vegetable make line unit and the deli ham and cheese units to maintain air temperatures of 45F or less...Replace torn door gaskets on walk-in units.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables, counters and sink drainboards--areas around plastic wrap machine--shelving in 3-compartment sink area and in walk-in coolers--exteriors and edges of sliding glass doors and adjacent areas for see-thru meat/seafood units (also sanitize these areas).
0.5
44.
Remove the excessive grease build-up from exteriors of grease dumpster and interiors of main garbage dumpster (large amount of flies have been attracted to this area) OR replace the garbage dumpster for a clean, well maintained one. Top lids were open at time of inspection. Maintain these lids closed while garbage is inside dumpster.
0.5
45.
Replace the damaged/missing baseboard tiles in pork cooler...Remove the accumulation of ice from floor inside walk-in freezer units. Clean the soiled flooring in these units.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/15/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
Observed two workers who were wearing gloves wipe their face and mouth while wearing gloves and did not take off gloves until prompted to do so. After contaminating gloves (after touching face, mouth, or contaminating gloves in any other way), gloves must be discarded and hands must be washed before putting on new clean gloves.
2.0
36.
Replace the peeling and corroded wire shelving walk-in in produce cooler, in meat market area and in 3-comp. sink area using shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the torn heating pad on plastic wrap machine...Replace the cracked top cover on band saw in meat market...Re-surface or replace cutting boards with deep knife cuts and dark stains (observed several with many knife cuts and/or dark stains)...Replace the corroded/damaged cold water knob for food prep sink located to right of 3-comp. sink...Replace the missing bottom door gasket on pork walk-in cooler...Discard the damaged/cracked long white trays and replace as needed.
0.5
38.
No test strips were available to check concentration of RediSan RTU quaternary ammonium sanitizer (QA). Provide test strips or kits to check concentration of QA sanitizer (must be at least 200 ppm but should not exceed 400 ppm).
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables, counters and sink drainboards--areas around plastic wrap machine--shelving in 3-compartment sink area and in walk-in coolers--exteriors and edges of sliding glass doors for see-thru meat/seafood units (also sanitize these areas) and cheese/cold meat units--vent grates inside make line refrigerated top areas and vents on bottom front of these units (below doors)--exteriors and handles of trash cans.
0.5
44.
Remove the grease build-up from exteriors and lid of outside grease dumpster.
0.0
45.
Seal the open areas around drain in mop sink can/wash to keep water from entering under metal cover...In the future, consider replacing metal bottom of this sink with a formed, fiberglass bottom instead.
0.0
46.
Replace the burned out light bulb in walk-in freezer. The lighting in pork walk-in cooler was also somewhat dim at one end. Provide at least 10 ft-candles of shielded light (at least 30 inches above floor) in these units...The lighting in 3-compartment sink area and over right food prep sink in this area was also somewhat dim. Provide at least 50 ft-candles of shielded light in these areas.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils...Electric meat slicer is used only for cutting cold ready-to-eat ham. During the day, every 4 hours completely disassemble this slicer and wash, rinse and sanitize all components and reassemble slicer...COMMENT ABOUT RAW MEAT HANDLING AND COLD DELI MEAT/CHEESE HANDLING TO PREVENT CROSS-CONTAMINATION: When a customer asks for deli ham slices, it is very important that workers handling raw meat discard their gloves, wash hands and then put on new gloves before handling deli ham, cheese and the electric slicer used to slice ham. Also, use completely separate sanitizer spray bottle and clean wiping cloth to sanitize in the deli ham/cheese area--not the spray bottle and cloths used in the raw meat handling area.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/04/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
In walk-in cooler, found raw meats stored in direct contact with plastic take-out thank you bags, which are not approve for food storage. Remove these meats and store in bags or containers approved for food contact. (Follow-up visit to be made to evaluate completion of this item)...Observed raw meat being cut about 1-1/2 feet away from electric slicer used to cut ready-to-eat deli ham. Also observed some raw meat blood on exterior of this slicer, which could have come in contact with areas where ready-to-eat deli ham is sliced. Move this ham slicer 3 feet or more away from raw meat cutting activities to prevent possible cross-contamination of deli ham from raw meats OR move the table where slicer is located to another location away from raw meat cutting tables.
1.5
11.
Found several soiled knives on magnetic knife strip above food prep sink. Thoroughly clean and sanitize these knives before storing them on strip.
1.5
36.
Replace the damaged or mildewed caulk being sink areas with caulk that is smooth and easy to clean...Remove plastic from lever below right compartment of 3-comparment sink. Also remove the protective plastic from exteriors of ham and cheese refrigeration units...Discard the cracked blue ice bucket and replace as necessary...Replace the peeling wire shelving in walk-in product cooler with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Remove cracked vinyl from handles of tongs or replace tongs...Replace the torn heating pad on plastic wrap machine...Replace the cracked top cover on band saw in meat market.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters and sink drainboards--areas around plastic wrap machine--interior of right sanitizing and middle sinks of 3-compartment sink--shelving in 3-compartment sink area and in walk-in cooler--door sides, edges and gaskets on walk-in cooler and freezer (also sanitize these areas)--exteriors and edges of sliding glass doors for see-thru meat/seafood units (also sanitize these areas)--knife holder in the salad bar area.
0.5
44.
Clean the soiled exteriors and handles on trash cans in meat market area...Found a large amount of solidified grease in interior of outside garbage dumpster. This dumpster also did not have a door on one side, and top lid was badly damaged. Replace this dumpster with one that is clean and has proper side doors and flip top lids that are in good repair...Remove the large amount of grease accumulated on exteriors of grease dumpster and on ground around this dumpster and properly dispose of grease.
0.5
45.
Seal the open areas around drain in mop sink can/wash to keep water from entering under metal cover.
0.0
46.
Replace the burned out light bulb in walk-in freezer. The lighting in pork walk-in cooler was also somewhat dim at one end. Provide at least 10 ft-candles of shielded light (at least 30 inches above floor) in these units...Clean the dusty ceiling vent grates in bathrooms and in meat market area.
0.5
47.
In walk-in freezer, remember to keep the crates of food that will be returned above the floor 6 to 12 inches to facilitate floor cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: After contaminating gloves, gloves must be discarded and hands must be washed before putting on new clean gloves...Follow-up visit to be done to evaluate completion of critical violation #10 on this report. Follow-Up: 01/10/2011
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/08/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
17.
Melons were being held at 52 degrees F, Ham 50 degrees F, sliced tomatoes 50 degrees F, shrimp was 53 degrees F. These food must be held cold at 45 degrees F. The food was stored in a cold hold unit that could not maintain temperature. Salsa was 56 degrees F, Water Melons were held at 52 degrees F. Some food was placed on ice. The rest of the food was placed in the walk-in cooler.
2.0
34.
The small cutting board was stored between the hand sink and the wall. The cutting board must be stored on a clean surface.
0.5
35.
Store all single service items with the food contact portion facing down.
0.5
36.
Replace all the pitted pots. All food service equipment must be smooth and easy to clean. Repair the small cold reach-in unit that was not holding temperature at the time of the visit.
0.5
40.
Clean the gaskets. Clean the wire rack shelves in the walk-in cooler. Clean all the storage drawers.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas.
1.0
46.
Replace the light bulbs in the walk-in freezer the light was less than 10 ft candles of lights. There must be at least 10 ft candles of light at least 30 inches above the ground. Clean the vents
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The Quat sanitizer is OK to use. The Quat sanitizer must be diluted. There must have proper test strips. The new NSF unit that holds the pork sinks is now in place.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/31/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Food was stored on the floor in the walk-in cooler and freezer. Ready to eat foods were stored above raw in the walk-in cooler and freezer. There was a big container of pork fried skins that were left uncovered. The skins were self service. All foods must be stored off the floor. All ready to eat foods must be stored above all raw foods. All food that is ready to eat must be covered from the public. The violations were corrected.
1.5
40.
Clean the display cases. Clean the gaskets. Clean the wire rack shelves in the walk-in cooler. Clean all the storage drawers.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
46.
Replace the blown light bulbs under the hood system.There must be at least 10 ft candles of light at least 30 inches above the ground. Clean the vents to remove the dust in the restrooms.
1.0
47.
Keep all storage at least 12 inches above the ground to aid in the cleaning of the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/23/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Food was stored on the floor in the walk-in cooler. Ready to eat food was stored below raw food in the same walk-in cooler. Food must never be stored on the floor. Ready to eat foods must be stored above all raw foods. The violation was corrected.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
40.
Clean the gaskets. Clean the wire rack shelves in the walk-in cooler and freezer. Clean all the storage drawers.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the floor in the walk in cooler.
0.5
46.
Replace the blown light bulbs over the three compartment sink. Replace all the blown light bulbs under the hood there must be 50 ft candles of light at this area. Replace the blown light bulb in the walk-in freezer. There must be 10 ft candles at least 30 inches above the ground. Clean the vents to remove the dust.
0.5
47.
Keep all storage at least 12 inches above the ground to aid in the cleaning process of the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1700 St Albans DR RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/20/2008
Score: 98
#
Comments
Points
10.
In the walk in cooler there were several boxes in the walk in cooler that had been refrozen. Food must be stored and handled in a manner to prevent contamination and adulteration. Will return to see if the violation has been corrected.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes must be air dried.
0.5
49.
No documentation of approved training - no credit awarded.
