Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/22/2024
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; One handwashing sink paper towel dispenser was empty. Each handwashing station shall be provided with paper towels. CDI- Paper towels were provided at the handwashing sink.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple food containers being stored as clean had residue remaining on them. Food contact surfaces shall be kept clean to sight and touch. CDI- Containers were taken back to be washed as needed.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were found closely stacked together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows for air drying.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/27/2023
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Potentially hazardous food was found cooling inside of containers with tightly fitted lids. This food was not at 41F had been cooling for 3 hours and 30 minutes, and was 30 minutes away from exceeding cooling parameters. Potentially hazardous foods shall be cooled in containers with loose/no covering to allow cool air flow. CDI- Food was placed in a freezer to rapidly cool.
0.0
41.
3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was at a concentration around 0ppm. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler freezer fans have dust buildup and need to be cleaned. Food container had sticker residue remaining on its non-food contact surface. Non food contact surfaces shall be kept free of soil residue and other debris.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/03/2023
Score: 100
#
Comments
Points
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources (No Demerit Items at the Time of Inspection.)
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/18/2022
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; At the beginning of the inspection, handwashing sink was blocked by a trashcan. Also, food employee was observed using hand sink to fill up a glass of water. All hand sinks may not be used for purposes other than handwashing and they shall be maintained so that they are accessible at all times. CDI- Transhcan was removed and employee was educated
1.0
56.
6-403.11; Core; Three employees' drinks were stored on top of single-use articles boxes. Employees shall eat and drink away from food, clean equipment and single-use items to prevent contamination. CDI- Drinks were removed from that location.
0.5
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/22/2021
Score: 99
#
Comments
Points
41.
3-304.14; Core; Wiping cloth bucket has less than 200ppm of quaternary ammonium. Sanitizer solution shall be mixed to the manufacturer's specifications. Sanitizer was remixed to the proper concentration.
0.5
45.
4-903.11(A) and (C); Core; Single service containers and lids stored not inverted or in plastic sleeves. Store single service articles where they are not exposed to splash, dust or other contamination. Store single service articles in a clean dry location at least 6 inches off the floor. Single service articles were inverted during the inspection.
0.5
55.
6-501.11; Core; Hole in the ceiling in the women's restroom. Physical facilities shall b maintained in good repair.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature from recipient due to COVID-19 pandemic.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/07/2020
Score: 99.5
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/27/2020
Score: 99.5
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/03/2019
Score: 99
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/13/2019
Score: 99.5
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/06/2019
Score: 100
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/13/2018
Score: 100
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/30/2018
Score: 100
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/21/2018
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/20/2017
Score: 99.5
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/27/2017
Score: 99.5
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/10/2017
Score: 100
#
Comments
Points
General Comments
The gasket on the blast chiller is getting, it needs to be replaced. The bracket for the floor cleaning hose in the dish room has come loose, repair so that the connection is not hanging or on the floor.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/21/2015
Score: 99
#
Comments
Points
General Comments
Quat sanitizer in dish wash area was above 130 degrees. Based off the specifics of the quat sanitizer that the facility was using, quat sanitizer is to be 75 degrees. Quat sanitizer was adequate, (250 ppm)just ensure that quat sanitizer temps at or around 75 degrees from here forth.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/05/2013
Score: 99.5
#
Comments
Points
General Comments
Ready to eat, potentially hazardous foods kept in the establishment more than 24 hours past opening or preparation shall be date marked. Date marking should be either a preparation date, or a consume-by date. Establishments may use either a 4 day or 7 day shelf life BASED ON THE ABILITY OF ALL EQUIPMENT IN THE ESTABLISHMENT TO HOLD FOODS AT 41 DEGREES F OR BELOW. Strongly recommend a 4 day shelf life until person in charge can document a track record of all equipment holding foods at 41 F or below. Certain foods, such as cultured milk products, some cheeses, commercially packed deli salads, and some cured or dried meats are exempt from this requirement. Contact your inspector if you have questions about whether a specific item must be date marked.
Quick reference for guidance on managing sick employees: http://bit.ly/12q07tm.
For info on ServSafe: http://bit.ly/19D0CjS.
Check this website for the FDA's online version of the Employee Health and Personal Hygiene handbook. This page also has all of the different language versions of 1-B and the email address for requesting paper copies: http://1.usa.gov/YMygOt.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/31/2012
Score: 99.5
#
Comments
Points
34.
Found wet utensils stacked tightly. Be sure utensils are allowed to properly air-dry prior to stacking tightly.
0.5
36.
Found a plastic container with a crack in the side. Found prep sink to have a leaking faucet. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
43.
Handsinks need handwashing signs.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/09/2012
Score: 99.5
#
Comments
Points
11.
Found a small amount of build-up on a few sheet pans and a few spachulas. Food contact surfaces must be kept clean and be properly sanitized. CDI - items were moved to the dish area to be cleaned.
0.0
35.
Found 2 boxes of single-service food containers sitting on the floor. Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Found a utensil with a large crack in the handle making it difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/21/2011
Score: 100
#
Comments
Points
11.
Found tomato slicer stored with food debris still on the blades. Manager stated that the slicer was not done being used for the day. Be sure not to store items that are still being used so employees will not forget to clean the items. CDI - slicer was cleaned.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/08/2011
Score: 99
#
Comments
Points
11.
Found sanitizer in the 3 comparment sink to be low in concentration. Quat ammonia sanitizer being used must have a concentration of 200-400 ppm. Be sure that water is filled up to the fill line so sensor turns on the sanitizer pump. CDI - water was drained and refilled. Dispenser is dispensing correctly.
0.0
34.
Found large sheet pans stored stacked tightly that were still wet after washing. Be sure utensils are allowed to properly air-dry prior to stacking tightly.
0.5
46.
Found bulbs in the hot-hold unit to be missing coverings or the coverings were peeling off. Lights must be properly shielded.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/21/2011
Score: 98
#
Comments
Points
11.
Found sanitizer in the sanitizer buckets to be dirty. Found one sanitizer bucket with sanitizer being used for utensils storage. Be sure to use proper sanitizing methods when cleaning food contact surfaces(clean, rinse, sanitize, air-dry). Found a few utensils to be stored dirty. Found a few white food trays to be dirty. Food contact surfaces must be clean and be properly sanitized. CDI - talked to manager about proper sanitizing methods and had buckets to be dumped and re-filled. Dirty utensils were placed at the dish area to be cleaned.
1.5
33.
Found tongs being stored in a sanitizer bucket. In-use utensils must be stored on a clean/dry surface or in hot water maintained at 135 degrees F or warmer.
0.0
34.
Found clean utensils stored on dirty white trays in the dishroom. Clean utensils must be stored on clean surfaces.
0.0
35.
Found the pizza boxes sitting on the floor prior to prep. Be sure single-service items are stored in a manner to avoid contamination.
0.5
45.
Need to clean the floors in the walk-in freezer. Floors, walls, and the ceiling must be kept clean.
0.0
46.
Found light shield in the walk-in freezer to be missing.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/25/2010
Score: 98
#
Comments
Points
11.
Found a few pans stored with grease debris on them. Found sanitizer concentrations in buckets to be too low. Was filling buckets with sanitizer hose which had an air gap in the line that provides the sanitizer concentrate. Quat ammonia sanitizer being used must have a concentration of 200-400 ppm. Found sanitizer in the sanitizer buckets to be dirty. Be sure to use proper sanitizing methods when cleaning food contact surfaces(clean, rinse, sanitize, air-dry). Food contact surfaces must be clean and be properly sanitized. CDI - got the air gap out of the line for the sanitizer. Cleaned buckets and got fresh sanitizer in them. Dirty pans were moved to the dish area to be cleaned.
1.5
17.
Found foods in the walk-in cooler to be slightly out of temperature. Walk-in cooler was not working at the time but a repair man was working on the cooler at the time of the inspection. Manager was prepared to move food to the milk cooler if repairs were not done quickly enough. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - repairs were made and cooler temperatures were at approved levels prior to leaving the facility.
0.0
34.
Found large plastic containers to be stacked tightly and were not properly air-dried. Be sure utensils are properly air-dried prior to stacking tightly.
0.0
35.
Found the pizza boxes sitting on the floor prior to prep. Be sure single-service items are stored in a manner to avoid contamination.
0.0
46.
Found a light shield that is broken in the prep room and a light bulb that is burned out in the hood. Be sure lighting is working and proper shielding is in place.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/07/2010
Score: 99
#
Comments
Points
17.
Pork on counter in prep room at 48.6F (maintain temperature of cold potentially hazardous food at 45F or less). CDI-placed back into refrigerator to cool.
0.0
33.
Tongs and thermometer probe stored in sanitizer bucket (these items must air dry after sanitizing before use; approved methods of storing in-use utensils include on a clean dry surface, in water at least 135F, in constantly running water, and in food product with handle pointing out).
0.5
36.
Pipe leaking underneath hand sink on right side in utensil wash room. Ceiling panels dripping water in walk in refrigerator (have a service technician check unit, replace gaskets if needed).
0.5
43.
Clean underside of men`s toilet.
0.0
46.
Two cracked light shields in prep room.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/11/2010
Score: 97
#
Comments
Points
11.
Sanitizer in red buckets and in third compartment sink less than 200 ppm quaternary ammonium. Maintain sanitizer concentration between 200-400 ppm. CDI-refilled with properly mixed sanitizer during inspection; dishes on drying drainboard resanitized. Reminder: immerse utensils in sanitizer at least 2 minutes; invert utensils on drainboard to ensure they air dry properly.
3.0
36.
Leak under three compartment sink, when handle is turned to drain it.
0.0
43.
Recaulk hand sink in rotisserie room.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/02/2009
Score: 97
#
Comments
Points
10.
Raw chicken and raw fish stored adjacent to each other in display case. Use divider to separate species. Divider provided during inspection (CDI). Pallet stacked high with boxes of raw chicken stored over many ready-to-eat foods in walk in cooler. Store raw chicken below ready-to-eat food. Pallet of raw chicken moved to proper location during inspection (CDI). Trash can liners stored above ready-to-eat food. Store trash can liners below and/or away from deli food instead of above it in walk in cooler. Trash can liners moved during inspection (CDI).
1.5
11.
Sanitizer in red bucket and in third compartment sink tested 150 ppm. Sanitizer concentration must be 200-400 ppm. Sanitizer adjusted during inspection (CDI).
1.5
26.
A couple of containers of open dry goods found in walk in cooler. Store opened dry goods in sealed, labeled containers.
0.0
35.
Single-service items must be stored inverted to protect from contamination.
0.0
36.
Swinging door bumper broken.
0.0
40.
Remove stickers completely from dishes and utensils before washing, rinsing, and sanitizing.
0.0
43.
No cold water available at hand sink in cleaning room. Cold water turned back on during inspection.
0.0
44.
Trash compactor leaking onto ground. Repair so trash compactor is watertight.
0.0
45.
Clean floor below blast chiller.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
If cooling food without the use of blast cooler, food must cool from 135-70F within two hours and from 70-45F within the next four hours.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/11/2009
Score: 98.5
#
Comments
Points
3.
Remember - after plastic gloves are taken off by food workers, hands must be washed before putting on clean gloves.
0.0
11.
Make sure quaternary ammonium sanitizer is at least 200 ppm but no more than 400 ppm (it was borderline today). If test strip turns blue, the concentration is too strong.
0.0
34.
Found a clean knife in raw rotisserie chicken prep area stored in a soiled holder. Clean and sanitize this holder.
0.0
35.
Found water on plastic take-out food trays on bottom shelf in rotisserie oven area (shelf was also wet). Discard the wet trays...Be careful not to contaminate these trays when spraying down the floors or equipment.
0.5
36.
No hot water was available at one food preparation sink in raw rotisserie chicken preparation area. Provide hot running water (along with cold) at this sink...Replace missing or peeling caulking at handsink in rotisserie chicken oven area and under sink drainboard area...Found large chicken salad mixing bowl with string and electric tape on its legs. Replace this bowl with one that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the soiled undersides of drainboards in dish/utensil washing area, the interior of third sanitizing sink and undersides of a few food preparation tables.
0.0
44.
Found a significant amount of standing green water near the outside garbage compactor. Eliminate this water to prevent the breeding of mosquitoes and other insects.
0.0
46.
Replace the peeling coated light bulbs in hot chicken display areas. Replace with the same type of coated or shatterproof bulbs...The compact fluorescent bulbs in hot chicken display area are not shatterproof. Effectively shield these bulbs or provide shatterproof bulbs...Clean the dusty ceiling vent grates in rear employees` bathrooms and in public bathrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/28/2008
Score: 100
#
Comments
Points
General Comments
REGISTER FOR FREE NEWSLETTER AT WWW.WAKEGOV.COM/FOODSAFETY. PROVIDE FOODSAFETY COURSE INFORMATION TO FRANCES BREEDLOVE, 919-856-7400, TO RECEIVE STATE CERTIFICATE AND 2 BONUS POINTS.
