Location: 411 W MORGAN ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/20/2024
Score: 93.5
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
10.
5-205.11; Priority Foundation; At the handwashing sink, sink is blocked with large rack of large food cans, back side of another cart/table, and broom and large squeegie. 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- Items moved out of the way during inspection.
1.0
16.
4-601.11 (A); Priority Foundation; Two large bins with sticker residue stored as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning.
0.0
16.
4-602.11; Core; Shared back dish room Ice machine with pink/black microbial film buildup along inner wall, with full load of ice. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Work with facility manager to Increase cleaning frequency to the ice machines.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: One pan of sour cream on ice at front service line measured too warm at 49F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Sour Cream exceeding 45F voluntarily discarded by PIC during inspection.
0.0
24.
3-501.19; Priority Foundation; TPHC: Baskets of French fries sitting out on rack, measured at 76F. PIC stated these are parcooked to at least 135F, then held on time. PIC unable to locate Written Methods for the par-cooked French fries using Time as Public Health Control (TPHC). Time tracking also not in place. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; 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. FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC. Off-temperature parcooked fries lacking time stamp voluntarily discarded by PIC during inspection.
1.5
36.
4-302.12; Priority Foundation; Air temperature thermometer not available in the low freezer and low cold-hold units. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to these units. [REPEAT]
0.5
37.
3-302.12; Core; Labeling missing on spices, bin of sugar, 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.
1.0
40.
2-303.11; Core; Food handler wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Educate staff on Food Code requirements. [REPEAT]
0.5
40.
2-402.11; Core; Food employee observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees wear a hat or hair net.
0.0
42.
3-302.15; Core; Observed whole potatoes being taken straight from cardboard box they are received in and chopped using wall chopper, without washing the potatoes first. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Wash potatoes before chopping and clean potato dicer thoroughly and at least daily. CDI- potatoes taken to back dish room for cleaning at a food prep sink. [REPEAT]
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
0.0
47.
4-501.11; Core; Wire rack in walk-in cooler bottom shelf is broken, with metal pan underneath propping up one side. 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 manufacturers specifications. Repair the shelf so that food is maintained at least 6-inches up off the floor to facilitate cleaning.
0.0
47.
4-202.11; Priority Foundation; Two of three spatulas stored as clean are heavily cracked/pitted along food contact surfaces. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded by PIC during inspection. [REPEAT]
0.5
54.
5-501.116; Core; In shared space trash area, oil receptacles with greasy residue accumulation on the containers and along ground around the containers. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Request facility manager clean these areas more frequently and thoroughly. [REPEAT]
0.5
54.
5-501.110; Core; Top door of shared grease receptacle left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain doors/lids of receptacles closed. Recommend adding signage to remind users to -Please close lid after use-.
0.0
55.
6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
0.5
55.
6-501.11; Core; Some floor tile damage under the large low cold-hold unit. PHYSICAL FACILITIES shall be maintained in good repair.
Repair the flooring so smooth and cleanable.
Location: 411 W MORGAN ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/06/2024
Score: 95
#
Comments
Points
10.
6-301.14; Core; Handwashing sink lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
1.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Steak overstacked in pan measured at 131F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off temperature product voluntarily discarded by PIC during inspection. In top sections of prep areas, keep product below the fill line notch of the pan for improved hot and cold-holding.
1.5
23.
3-501.17; Priority Foundation; Date Marking: Chicken cooked yesterday lacking date-marking (Unable to determine if product is within 24hrs of cook). One container of Coleslaw opened a few days ago lacking date-marking. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known date-marking added during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on one bucket of sanitizer. 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- Labeling added during inspection.
0.0
36.
4-204-112; Core; Air temperature thermometer not available in the low freezer and cold-hold units. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to these units.
0.5
40.
2-303.11; Core; Food handler wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. PIC directed to remove watch and rewash hands.
0.5
42.
3-302.15; Core; When asked, PIC stated wall-mounted potato dicer is cleaned daily and potatoes taken straight from box they are received in. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Wash potatoes before chopping and clean potato dicer thoroughly.
0.0
47.
4-501.11; Core; Shared space ladies restroom, one stall lacking the toilet paper dispenser. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the missing toilet paper dispenser. [REPEAT]
0.0
47.
4-202.11; Priority Foundation; Three spatulas stored as clean with heavily cracked/pitted food contact surfaces. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Damaged spatulas voluntarily discarded by PIC during inspection.
0.5
49.
4-601.11(B) and (C); Core; In walk-in cooler, food storage rack with residue accumulation on and under the rack. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area. [REPEAT]
1.0
54.
5-501.116; Core; In shared space trash area, oil receptacles with greasy residue accumulation on and around the containers. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Request facility manager clean these areas more frequently and thoroughly.
Location: 411 W MORGAN ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/21/2023
Score: 92
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
1.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. [REPEAT]
1.0
10.
6-301.14; Core; Handwashing sink lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
0.0
15.
3-302.11; Priority; In walk-in cooler, cooked chicken stored under raw beef. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods above raw meats . CDI- food rearranged. [REPEAT]
3.0
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
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0-150ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Remake the sanitizer and use sanitizer test kit to verify correct concentration obtained.
0.5
47.
4-202.11; Priority Foundation; Several plastic lids cracked through to food surface. Several spatulas stored as clean are very pitted/cracked along the food-contact surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- PIC to Discard the cracked lids and damaged spatulas.
0.5
47.
4-501.11; Core; In shared space ladies restroom, toilet paper dispenser missing in one of the stalls. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the missing toilet paper dispenser.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation on wire racks in walk-in cooler, and debris accumulation in bin used to hold clean food storage lids. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.5
51.
5-205.15; Core; In shared space ladies restroom, the toilets are not fully flushing and several stalls are marked as out-of-order. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the toilets.
1.0
53.
5-501.17; Core; In the shared space ladies restroom, Covered receptacles for ladies are missing or with lids broken off. The light-duty plastic containers are not working in this space. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Replace the damaged receptacles with sturdier ones (metal) appropriate for this purpose.
0.5
55.
6-501.11; Core; In the shared space back kitchen, A lot of the tile flooring is ripped up in the kitchen, awaiting replacement. PHYSICAL FACILITIES shall be maintained in good repair. Finish flooring repairs and ensure metal parts are fastened down so flooring is smooth and cleanable.
0.0
General Comments
In shared space ladies restroom, one stall is missing toilet paper dispenser and no toilet paper available in this stall. Facility manager informed of the issue.
Location: 411 W MORGAN ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/28/2023
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; There is no one present with a valid certified 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
3.
2-201.11 (A), (B), (C), and (E); Priority; An employee health policy is not available during the time of inspection. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- a copy was emailed to the PIC.
0.0
5.
2-501.11; Priority Foundation; [Repeat] Written procedures for the clean up of vomit and diarrhea events are not 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 material provided.
0.5
10.
5-202.12; Core; The handwashing sink does not have hot water. The water temperature only reaches 60F. A handwashing sink shall be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet. Have this sink repaired.
0.0
10.
5-205.11; Priority Foundation; [Repeat] The handwashing sink is not easily accessible to wash hands due to the table holding slushy machine and other products being stored in the walkway of the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- food employee cleared a path to access hand sink.
1.0
15.
3-302.11; Priority; Raw pork and raw steak found stored above raw vegetables in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods away from other raw ready-to-eat foods such as fruits and vegetables. CDI- food rearranged.
1.5
16.
4-702.11; Priority; Food employee observed rinsing a knife in the handwashing sink and then placing back on the magnet strip as clean. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI- educated employee on properly washing utensils and where.
1.5
16.
4-601.11 (A); Priority Foundation; Several knives being stored as clean were found with food leftover food debris. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were sent back to be rewashed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several baskets of blanched fries are being held over the fryer at temperatures between 79-84F. Garlic lime sauce sitting in a container over ice was holding at 59F. 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 less. CDI- fries were voluntarily discarded garlic garlic lime sauce was voluntarily discarded. TPHC procedures were discussed.
1.5
28.
7-204.11 ; Priority; Peroxide cleaner is being used as a sanitizer for food contact surfaces. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- educated employees on the correct type of sanitizer to use for food contact surfaces.
1.0
55.
6-201.11; Core; [Repeat] The floors in the dish room are broken and missing in several places. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Location: 411 W MORGAN ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/02/2022
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrhea events are not 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 material provided.
0.0
8.
2-301.15; Priority Foundation; Food employee observed washing hands in the prep sink instead of the designated handwashing sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- food employee educated.
2.0
8.
2-301.14; Priority; Food employee observed handling raw meat to put away and then returning to the kitchen to handle ready-to eat food without handwashing. Hands shall be washed during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- educated food employee.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink is not easily accessible to wash hands due to the table holding slushy machine and other products being stored in the walkway of the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- food employee cleared a path to access hand sink.
1.0
21.
3-501.16(A)(1) ; Priority; Several food items in the hot box that have been holding since 12p are well below 135F (see temperature chart). Several baskets of blanched fries were found holding between 84-91F. TCS (Time/Temperature Control for Safety) foods that are being held hot shall be maintained at 135F or above. CDI- food items in the hot box were reheated to 165F. Fries were cooked off and TPHC was discussed.
1.5
55.
6-201.11; Core; The floors in the dish room are broken and missing in several places. Except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
0.5
55.
6-501.12; Core; The baseboards in the dish room are coming away from the wall and have heavy black residue accumulation present. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
