Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 09/11/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection test had been taken and passed. Each time food is handled, prepared, displayed or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
16.
4-602.11; Priority; Clean the drink nozzles that had some build-up. Clean the nozzles at a frequency necessary to prevent accumulation. CDI... The nozzles were cleaned.
0.0
23.
3-501.17; Priority Foundation; There was no date marking observed at the time of the inspection. Potentially hazardous and some ready-to-eat foods kept in the food stand for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food will have a 7 day shelf life since the cold hold unit must have temperatures maintained at 41F or below. CDI... The food items were date marked.
Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 02/20/2024
Score: 98.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Egg Sandwiches and tornados that have been scanned and are ready to be discarded are stored inside the handwashing sink. Keep handwashing sink free of storage and available for use, used only for handwashing. Handwashing sink was cleared of expired sandwiches (that were discarded voluntarily).
1.0
39.
3-306.11; Priority; Hot Dog Roller Unit is on top of a high countertop, effectively elevating the hot dogs to shoulder level. Food Guards, sneezeguards typically intercept the line from the customer's mouth to the food. The guards in place on the hot dog roller unit provide protection from top, but not customer contamination. discussed today and needs to be addressed in the upcoming renovation
0.0
49.
4-601.11(B) and (C); Core; Metal Cabinet is heavily soiled that is stored on the pizza and food preparation surface to the left of the oven and right of the handwashing sink. Keep this area clean for food handling. Cabinet needs extensive cleaning. Recommend mounting the cabinet off of the food preparation surface. . . Ledge behind the handwashing sink with gloves boxes, ect is not clean. . Low Cabinet with pans is not clean. Extensive cleaning of the food preparation & handwashing area is needed.
Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 11/21/2023
Score: 98.5
#
Comments
Points
10.
6-301.11; Priority Foundation; No soap is available at the handwashing sink to the right of the ware washing sink. Maintain soap at the sink. Replace the dispenser if it is broken. Today we added a container of dish detergent on the sink ledge for use in handwashing.
1.0
49.
4-601.11(B) and (C); Core; Metal Cabinet that is stored on the preparation surface is dirty. It needs a detailed cleaning and should be mounted to the wall to free-up food preparation space. Clean the ledge along the back of the preparation area. Clean under glove boxes. Consider mounting the glove box holders off of the ledge, to the right of the towel dispenser..
Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 01/24/2023
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; There were some pizza rolls were being held hot at 110F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food items were placed in the trash can.
1.5
28.
7-204.11 ; Priority; The sanitizer in the spray bottle had some cleaning agent added to the sanitizer. Chemicals Sanitizer and other chemicals antimicrobials applied to Food-Contact Surfaces must meet the requirements. CDI... The sanitizer was poured out and the bottle was cleaned.
1.0
54.
5-501.113; Core; The dumpster and recycle doors were open. There was no trash being placed in the dumpster. Receptacles kept outside must have doors and lids closed when not being used.
Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 07/25/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; The Quat sanitizer was well above 500 parts per million. Quat sanitizer must be between 150 to 400 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 200 parts per million.
1.5
36.
4-203.12; Priority Foundation; A reach-in cold hold unit that holds potentially hazardous foods did not have a thermometer. All units that hold potentially hazardous foods must have an accurate thermometer in the unit. CDI.. A thermometer was placed in the cold hold unit.
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: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 11/24/2021
Score: 98
#
Comments
Points
10.
5-205.11; Core; The handwashing sink near the three compartment sink had a mop stored in front of the sink and a clipboard stored on the faucet handles. A handwashing sink must be maintained do that it is accessible at all times for employee used. CDI... The items were moved away from the handwashing sink.
1.0
41.
3-304.14; Core; Wet towels were stored on work surfaces. Wet towels when not in use must be stored in a clean sanitizer solution. If the towel is dirty place the towel in the dirty linen container.
0.5
55.
6-501.16; Core; There was a mop head that was placed on the hand soap dispenser near the three compartment sink. After use, mops must be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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
Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 05/07/2020
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.
Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 11/25/2019
Score: 95.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 06/24/2019
Score: 96
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 11/26/2018
Score: 96.5
#
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: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 04/30/2018
Score: 94
#
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: 3220 POOLE RD RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 03/14/2017
Score: 96.5
#
Comments
Points
General Comments
Starting 1/1/2019 the NC FOOD CODE 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
