Location: 7500 RAMBLE WAY Suite 115 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-CFPM course info provided in email at the end of inspection.
1.0
16.
4-601.11 (A); Priority Foundation; Observed some food containers stored as clean with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved to three compartment sink during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed chicken wings, and shredded mozzarella cheese in pizza flip top. Chicken tenders and sliced cheese in pizza flip top prep unit with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were moved to walk-in cooler.
NOTE:Do not put foods in bottom cooler until it is maintaining 41F
1.5
44.
4-903.11(A), (B) and (D); Core; Observed clean sauce bottles and utensils stored inside soiled plastic holders on dry shelf and plastic condiment container stored soiled holder near pizza oven. Cleaned equipment, utensils, single service and single use articles shall be stored in a clean, dry locations where they are not exposed to splash, dust, or other contamination. Clean items stated above.
0.5
47.
4-501.12; Core; Observed cutting board on small flip top unit with dark deep scratches on the surface. Cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface or replace cutting board.
0.5
48.
4-501.14; Core; Observed build-up residue inside rinse compartment of three compartment sink. The compartment sink used for washing and rinsing shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Increase cleaning of three compartment sinks.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler and a few green storage shelves in kitchen area. Observed soiled interior of small flip top unit. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the items mentioned above.
Location: 7500 RAMBLE WAY Suite 115 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 01/23/2024
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-CFPM course info provided in email at the end of inspection.
1.0
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium (QA) sanitizer with concentration below 150ppm. Wet wiping cloths shall be kept in approved, clean QA sanitizer at 150-400 ppm concentration. Make new batch of quat for wipes.
0.5
45.
4-903.11(A) and (C); Core; Observed holders for parmesan cheese, red pepper flakes and plastic utensils were soiled. Single service and single use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Increase cleaning of holders.
0.0
47.
4-501.12; Core; Observed cutting board on small flip top unit with dark deep scratches on the surface. Cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface or replace cutting board.
Location: 7500 RAMBLE WAY Suite 115 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 07/12/2023
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-CFPM course info provided.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Establishment did not have updated employee health policy. The permit 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 was emailed to manager at the end of inspection.
0.0
23.
3-501.17; Priority Foundation; Observed containers of ham in walk-in cooler prepped the previous day but not datemarked. Refrigerated, ready-to-eat TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by adding known dates.
1.5
28.
7-201.11; Priority; Observed two chemical spray bottles hanging above boxes of cup lids on storage shelf. Poisonous or toxic materials shall be stored they can not contaminate food, equipment, utensils, linens, single service and single use articles. CDI-Spray bottles were moved during inspection.
1.0
28.
7-102.11; Priority Foundation; Observed two chemical spray bottles containing degreaser and window cleaner according to manager not labeled. 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-Spray bottles were labeled during inspection.
0.0
33.
3-501.15; Priority Foundation; Observed chicken wings on prep racking cooling with temperature of 72-73F. Cooling shall be accomplished by using one or more of the following methods such as using rapid cooling equipment(walk-in cooler/freezer), placing foods in ice-water bath and other effective methods. CDI-by educating and placing wings in walk-in cooler to cool faster
0.5
47.
4-501.11; Core; Observed significant water accumulation at the bottom of small flip top prep unit may be a leak or condensation. Equipment shall be maintained in a state of good repair. Repair cooler.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty fan vents and slightly soiled shelving in walk-in cooler. Water accumulation and food debris in bottom cooler of small flip top prep unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the items mentioned above.
Location: 7500 RAMBLE WAY Suite 115 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 11/01/2022
Score: 96.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Establishment did not have updated employee health policy. The permit 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-Updated employee health policy was provided to manager during inspection.
0.0
16.
4-501.114; Priority; Observed Quaternary Ammonium sanitizer concentration at three compartment sink dispensing above 400ppm (test strip turned blue). Quaternary Ammonium sanitizer concentration shall be 150-400ppm. CDI-Sanitizer was diluted to proper concentration.
1.5
16.
4-601.11 (A); Priority Foundation; Observed several clean food containers with stickers on the surface. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Stickers were removed and recleaned during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed chicken wings, chicken bites and pepperoni in pizza flip top unit with temperatures above 41F (see temperature chart above). EHA noticed unit was in defrost cycle may be the cause of high temperature. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less. CDI-Foods were moved to bottom cooler.
1.5
47.
4-501.12; Core; Observed cutting board on small flip top unit with dark deep scratches on the surface. Cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface or replace cutting board.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty fan vents in walk-in cooler, soiled walk-in cooler shelving and bottom metal shelf next to pizza prep. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the items mentioned above.
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: 7500 RAMBLE WAY Suite 115 RALEIGH, NC 27616 Facility Type: Restaurant Inspection Date: 06/14/2022
Score: 97
#
Comments
Points
23.
3-501.18; Priority; 2 containers of sliced salami found in the walk-in cooler with 6/6 dates. TCS/hazardous foods shall be discarded 7 days after the day of prep or removed from manufacturer packaging. Corrected during inspection - salamis were voluntarily discarded by PIC.
1.5
28.
7-201.11; Priority; 3 Bottles of chemical cleaners observed hanging on handsink, sanitizer bucket stored next to food items (red pepper packets). Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service/use articles. Corrected during inspection - chemicals were relocated.
0.0
37.
3-302.12; Core; Bulk containers of flour and cornmeal not labeled. Smaller working containers flour, cornmeal, cinnamon, and parmesan cheese not labeled. Food/ingredients removed from their original packages shall be identified with the common name of the food/ingredient. Corrected during inspection - labels of known food were added to containers.
1.0
43.
3-304.12; Core; Metal scoop handle touching flour, small plastic sauce cups inside cinnamon and parmesan cheese containers. Utensils being stored inside food shall have their handles not touching the food/ingredient. Corrected during inspection - metal scoop was rearranged and plastic sauce cups were discarded.
0.0
49.
4-601.11(B) and (C); Core; Fan unit inside the walk in cooler is in need of dusting and the plastic pipe descending from it is in need of cleaning. 3-compartment sink vats are soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the items mentioned above.
