Location: 443 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/19/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food protection manager. 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
5.
2-501.11; Priority Foundation; This facility does not have written clean up procedures for clean up of vomiting or diarrheal events. A food establishment shall have written procedures for employee to follow when responding to vomiting or diarrhea clean up events. REHS emailed procedures to the PIC.
0.5
10.
5-205.11; Priority Foundation; A bucket is blocking access to the hand sink in the back prep room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The bucket was removed from the hand sink.
1.0
49.
4-602.13; Core; The inside of the dish machine and the top of the stove has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 443 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 10/16/2023
Score: 98.5
#
Comments
Points
28.
7-204.11 ; Priority; Quaternary ammonium sanitizer in a spray bottle is over 400ppm of quaternary ammonium. Sanitizer shall be mixed to within the tolerance range.(200-400pppm for quaternary ammonium). The sanitizer was remixed to the correct concentration.
1.0
28.
7-102.11; Priority Foundation; Unlabeled glass cleaner in a spray bottle. Label all working containers of toxic materials such as cleaners and sanitizer once removed from bulk supplies with the common name. The glass cleaner was labeled once REHS spoke to PIC.
0.0
35.
3-501.13 ; Priority Foundation; Shrimp is thawing in prep sink without running water. Thaw TCS food in cool running water to agitate and float off loose particles, thaw in refrigeration unit or thaw in microwave ass part of the cooking process. Running water was turned on over the shrimp.
Location: 443 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 03/29/2023
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; [Repeat] This facility does not have procedures available for the clean up of vomit and diarrheal events. 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 provided.
0.5
16.
4-601.11 (A); Priority Foundation; Quite a few utensils and immersion blender blades were found with food debris present and being stored as clean. Equipment food contact surfaces shall be clean to sight and touch. CDI- dishes were sent back to to dish area to be cleaned.
1.5
33.
3-501.15; Priority Foundation; Pico recently made and sitting on the make line was holding around 46F. Cooling shall be accomplished by placing food in shallow pans, using rapid cooling equipment or other effective methods. CDI- pico was placed in an ice bath to cool rapidly.
0.0
47.
4-501.11; Core; The hood system is not properly ventilating. Equipment shall be maintained in a state of good repair.
0.0
49.
4-602.13; Core; Food debris is present in the bottoms of all of the prep coolers and the small freezer in the back. The small rolling rack being stored in the walk-in cooler has heavy food debris and residue accumulation present. Food debris is present in a few of the bins that hold clean dishes. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.5
51.
5-203.13; Core; A service sink is provided but does not properly drain. The PIC stated that water is being disposed of outside or in the kitchen prep sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. A follow up will be done at a later date.
Location: 443 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/19/2022
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; This facility does not have procedures available for the clean up of vomit and diarrheal events. 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 provided.
0.0
16.
4-601.11 (A); Priority Foundation; Several pans being stored as clean were found with food debris and residue inside. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- all pans were sent back to the dirty dish area to be cleaned.
1.5
28.
7-102.11; Priority Foundation; Three spray bottles filled with different chemicals were found without a label. 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. CDI- bottles were labeled.
1.0
28.
7-208.11; Priority; Chemical burn spray was found stored on the shelf alongside spices and other food items. First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: stored in a kit or container that is located to prevent contamination of food, equipment, utensils, linens and single-service and single-use articles. CDI- spray was relocated away from food.
0.0
39.
3-305.11; Core; Several boxes of sauces found stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
1.0
49.
4-602.13; Core; The small rolling rack up front has some food debris present. The front open top cooler have food debris and residue present inside. 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 floors underneath the 3-comp sink and other areas throughout the kitchen could use some cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 443 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 07/11/2019
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: 443 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 01/30/2018
Score: 95.5
#
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 temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 02/09/2018
Location: 443 FAYETTEVILLE ST RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 02/20/2017
Score: 93.5
#
Comments
Points
General Comments
Resurface or replace cutting boards that have discoloration and deep knife cuts. Cutting surfaces shall be smooth and easily cleanable.
Cleaning need on floors especially behind equipment.
Under-counter reach in cooler thermostat was adjusted and final ambient temperature was 38 degrees F.
Management should consider installation of extra air conditioning unit for building, in order to prepare for hot summer temperatures that could affect refrigeration units.
Follow up visit is required for Consumer Advisory violation and will be done on or before February 27, 2017 please call 919-868-1746 Jason Dunn. Follow-Up: 02/27/2017
