Location: 3801 Rock Quarry RD RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/18/2024
Score: 97
#
Comments
Points
16.
4-501.114; Priority; The Quat sanitizer at the three compartment sink was showing no measurable concentration. Quat sanitizer must be between 150 to 500 parts per million. The dishes can be washed at the three compartment sink but must be sanitized by using another method. CDI.. The manager changed to using chlorine sanitizer. The manager will use chlorine sanitizer until ECO Lab can repair the system.
1.5
28.
7-102.11; Priority Foundation; The water bottles were not labeled. All spray bottles must be labeled with the common name of the item in the spray bottles. CDI.. The spray bottle were labeled.
0.0
41.
3-304.14; Core; Wiping cloths were placed in a sanitizer bucket with no solution. Wiping cloths must be stored in a sanitizer bucket with the approved concentration of sanitizer solution. Once the cloths are dirty they must be placed in the dirty linen containers.
0.5
48.
4-501.14; Core; Fresh sanitizer was being placed in a dirty sink. Throughout the day clean the sink at a frequency necessary to prevent recontamination of Equipment and Utensils.
0.5
49.
4-601.11(B) and (C); Core; Clean the fans to remove the dust. Equipment shall be kept free of an accumulation of dust, and other debris.
0.0
55.
6-201.11; Core; The floor is chipped in several places near the three compartment sink. Floors must be smooth and easily cleanable. Floors must be in good repair.
0.0
55.
6-501.12; Core; Clean the floor and walls near the sinks and food prep areas. Physical Facilities shall be cleaned as often as necessary to keep them clean.
Location: 3801 Rock Quarry RD RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 09/27/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have vomiting or diarrheal event procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed written procedures.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken tenders are 109-121F, hotdogs are 112-123F, pizza is 98F in the hot holding units. Keep all TCS food at or above 135F when held hot. The pizza and hot dogs were voluntarily discarded. The chicken tenders were reheated to above 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salami is 45F and pimento cheese is 47F in the glass refrigeration unit. The above TCS food was moved to the walk-in cooler.
1.5
28.
7-201.11; Priority; Cleaners in spray bottle stored next to clean equipment. Store chemicals such as cleaners and sanitizers away from clean equipment, single service articles, food and clean linens so contamination can not result. The cleaners were moved away from the above areas.
1.0
40.
2-303.11; Core; Several service employees are wearing bracelets and watches. 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.
0.0
41.
3-304.14; Core; Quaternary ammonium sanitizer is less than 150ppm in a wiping cloth bucket. Sanitizer shall be mixed to the manufacturer's specified concentration. The sanitizer was remixed to correct concentration.
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: 3801 Rock Quarry RD RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 06/28/2019
Score: 96.5
#
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: 3801 Rock Quarry RD RALEIGH, NC 27601 Facility Type: Food Stand Inspection Date: 05/11/2018
Score: 97.5
#
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.
