Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 08/30/2024
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The establishment does not have a certified food protection manager present and had several Priority violations during the inspection. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of Priority items during the current inspection or by being a certified food protection manager. CDI - Provided education to PIC of Food Code requirements and Priority violations were issued corrections or scheduled follow-up date.
1.0
1.
2-103.11 (A) - (P); Priority Foundation; The present person in charge was not ensuring that utensils and food-contact equipment were being properly sanitized as required by the NC Food Code. The person in charge shall ensure: employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. CDI - Provided educational materials and corrected violation during inspection.
0.0
2.
2-102.12 (A); Core; The person in charge present does not have 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. Acquire food protection manager certification.
1.0
10.
5-205.11; Priority Foundation; Observed coffee containers draining into front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Coffee containers were moved.
0.0
16.
4-702.11; Priority; Food staff are not sanitizing utensils after cleaning with soap and water, due to missing plug in sanitizing compartment at 3-compartment sink. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. A large food container was filled with sanitizing liquid until new plug can be acquired. Ensure all utensils and food-contact surfaces of equipment are sanitized properly after cleaning. Follow-up by 9/03/2024.
1.5
16.
4-602.11; Core; A few soda nozzles in the Pepsi soda fountain had brown residue buildup on their interior surfaces. In equipment such as beverage dispensing nozzles, and beverage dispensing lines or tubes, these areas shall be cleaned at a frequency necessary to prevent accumulation of soil or mold. Clean these soda nozzles.
0.0
21.
3-501.16(A)(1); Priority; Tamales in the front hot-holding unit were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded tamales.
1.5
39.
3-305.11; Core; Bread bun bags stored on shelf beside the back handwashing sink are being splashed by water while washing hands. Food shall be protected from contamination by storing the food: In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Either add protective barrier next to handwashing sink to protect bread bags from water or move bread bags to a different location before the next inspection.
0.0
53.
5-501.17; Core; The trash can in the women's restroom does not have a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered toilet to this restroom.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 09/03/2024
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 03/26/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge present does not have ServSafe 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. Acquire food protection manager certification.
1.0
10.
6-301.14; Core; A handwashing sink is missing at the back handwashing sink. A sign/poster that notifies 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 - REHS provided a handwashing sign.
2.0
10.
6-301.11; Priority Foundation; The front handwashing sink was missing hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - New hand soap was placed at this handwashing sink.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris buildup on the interior of one of the microwaves and on the interior of the oven. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interior of these pieces of equipment.
0.0
53.
5-501.17; Core; The trash can in the women's restroom does not have a covered top. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered toilet to this restroom.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 12/12/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge present does not have ServSafe 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. Acquire food protection manager certification.
1.0
10.
6-301.14; Core; Handwashing signs missing at the front handwashing sink and the handwashing sinks in the available restrooms. A sign/poster that notifies 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 - REHS provided some handwashing signs.
1.0
43.
3-304.12; Core; Ice scoop was stored completely submerged in ice inside the ice machine. During pauses in food prep or dispensing, food prep and dispensing utensils shall be stored: in food that is not TCS (time/temp control for safety) with their handles above the top of the food within containers. CDI - Ice scoop removed and placed with its handle over the ice.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed utensils stored in a dirty container inside the refrigerator. Cleaned equipment and utensils shall be stored: in a clean, dry location; there they are not exposed to splash/dust/other contamination; and at least 6 inches above the floor. CDI - Utensils removed from container.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 02/15/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; Currently there is not a 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. Acquire food protection manager certification.
1.0
10.
6-301.14; Core; Handwashing sink at the front food service area is missing 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 - REHS provided extra handwashing sign.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Most of the TCS foods stored in the kitchen refrigerator are holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less, except during preparation, cooking, or cooling/reheating. CDI - PIC voluntarily discarded foods that were not cooling.
1.5
33.
4-301.11; Priority Foundation; The kitchen refrigerator does not appear to be able to hold the foods stored inside at safe temperatures. Equipment for cooling food, and holding cold food shall be sufficient in number and capacity to provide food temperatures specified in the FDA Food Code. Temperature dial on the refrigerator was adjusted, follow-up on 2/17/2023.
0.5
33.
3-501.15; Core; A container of prepared salsa was cooling in a tightly sealed container, not allowing for heat transfer. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lid lifted to assist with cooling.
0.0
37.
3-302.12; Core; Salsa prepared in the food establishment was stored inside a container labeled as "sour cream". Working containers holding food or food ingredients that are removed from their original packages for the use in the food establishment shall be identified with the common name of the food. Add correct labels to food containers.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 02/25/2023
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 09/15/2022
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Currently the food employee present was not a certified food protection manager and could not answer the RHES questions about foodborne illnesses, food sources, and there was a priority violation during the inspection. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority items during the current inspection; or Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or Responding correctly to the inspector's questions as they relate to the specific food operation. CDI - Items corrected during the inspection, REHS provided education to food employee.
0.0
2.
2-102.12 (A); Core; At the time of the inspection, there were no employees with 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. Acquire food protection manager certification.
1.0
3.
2-103.11 (O); Priority Foundation; No employee health policy was able to be located during the inspection. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CDI - REHS provided informational poster.
1.0
5.
2-501.11; Priority Foundation; Written procedures for cleaning bodily fluids was unable to be located during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Emailed owner documentation, print off and have available for the next inspection.
0.5
10.
6-301.11; Priority Foundation; Handwashing sink in the front food service area does not have hand soap available. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Do not use dish detergent as hand soap, replace with hand soap.
0.0
10.
NOTE: Water in bathroom handwashing sinks not running long enough to get an adequate temperature. Have handwashing sinks adjusted to get correct temperatures.
0.0
28.
7-202.12; Priority; Food employees are using a Clorox cleaner-disinfectant to clean utensils that is not labeled as approved for use in a food establishment. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling and instructions that state that the use in allowed in a food establishment. CDI - Stopped employee behavior, do not use this cleaner.
1.0
48.
4-303.11; Priority Foundation; No sanitizer was available in the food establishment. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Acquire new sanitizer, follow-up by 9/19/2022.
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 Follow-Up: 09/25/2022
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 01/20/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; There are no employees who are certified food protection managers. 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. Acquire food protection manager certification.
1.0
5.
2-501.11; Priority Foundation; Employees unable to provide written procedures for cleaning up bodily fluids. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Emailed owner documentation, print off and have available for the next inspection.
0.5
16.
4-602.11; Core; Observed minor soil buildup in ice machine. In equipment such as ice bins, and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice maker more frequently.
0.0
53.
5-501.17; Core; No covered trash can in women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered trash can to the women's restroom.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 10/28/2021
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; At the time of the inspection, there was no certified food protection manager at the food establishment. 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. Acquire food protection manager certification.
1.0
3.
2-103.11 (O); Priority Foundation; No written employee health policy was available at the time of the inspection. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CDI - EHS provided education and documentation to the PIC.
1.0
5.
2-501.11; Priority Foundation; No written procedures for responding to and cleaning of bodily fluids. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - EHS provided education and documentation to PIC.
0.0
10.
5-202.12; Core; The handwashing sink water in the women's restroom cannot reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust women's bathroom sink.
1.0
21.
3-501.16(A)(1) ; Priority; Tamales on counter and in hot-holding unit were not maintaining proper hot holding temperatures. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Tamales not at proper hot holding temperatures were placed in oven and reheated.
1.5
24.
3-501.19; Priority Foundation; Food establishment is using time control for milk in pitcher for coffee, but does not have a time indicator. If time without temperature control is used as the public health control up to a max of 4 hours: the food shall be marked or otherwise identified the indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - Time written down and EHS provided education to PIC for time control.
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: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 08/03/2020
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. No PIC signature due COVID-19 precautions. Follow-Up: 08/13/2020
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 10/23/2019
Score: 98
#
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: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 06/03/2019
Score: 98
#
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: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 11/29/2018
Score: 98
#
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. -There were no temps to take. The facility is undergoing renovation and the only food that is being served is packaged food from a private vendor.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 06/05/2018
Score: 97
#
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: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 10/18/2017
Score: 96
#
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: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 02/10/2017
Score: 95.5
#
Comments
Points
General Comments
At time of inspection, there was no active warewashing or counter wiping, however, employees were unaware of how to operate sanitizer dispenser. Please provide education to all employees so they are able to successfully operate sanitizer dispenser when needed.
Inspection conducted by Joshua Volkan.
*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. Follow-Up: 02/20/2017
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 09/11/2012
Score: 95.5
#
Comments
Points
General Comments
Person in charge indicates that establishment is considering adding new menu items. All major menu changes must be approved prior to bringing into effect. Contact your inspector for further details.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 03/21/2012
Score: 96.5
#
Comments
Points
10.
Sneezeguard at chili improperly located such that chili not protected by sneezeguards. Keep chili positioned to be fully protected by sneezeguards. BiB syrups stored on floor in back room. Do not store foods/beverages on the floor.
1.5
12.
Foods intended for return (including cased moldy donuts) stored separate from other foods but not marked as return. Once a decision has been made that a food will be returned to vendor or discarded due to poor condition or adulteration, separate from other foods (as done), and mark "do not use". If establishment regularly has returns, recommend a designated storage space for returns.
0.0
15.
Majority of hot dogs and other items on hot dog roller found to be at 135 degrees F. Two items (one cheeseburger dog, one tornado) at significantly lower temperatures mixed in. No indication that this is due to cold spots on roller, so likely these items are still in reheating process. Person in charge (at the beginning of his shift) unable to say what time most recent items were added to roller. Establishment has a responsibility to ensure that all items reheat rapidly within two hours. At shift changes, have staff communicate how long different items have been on grill so that replacement staff can monitor reheating process. Also recommend that temperatures of rollers be increased to help ensure rapid reheating. CDI by turning up roller temps.
0.0
25.
No metal stem thermometer available for staff use. Have accurate metal stem food thermometer available for staff at all times. Thermometer in milk dispenser greatly out of calibration (shows temperatures in excess of 100 degrees F in refrigerated cabinet) - calibrate or replace. A thermometer used in this manner should be accurate to within 3 degrees F.
0.5
40.
Clean interiors of cabinets throughout. Clean gasket of and interior of condiment prep cooler. Clean surfaces around and behind hot dog station. Maintain non-food contact surfaces clean.
0.5
43.
Towel dispenser at coffee area not working. Provide disposable hand towels at all handwash locations.
1.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 09/30/2011
Score: 96.5
#
Comments
Points
10.
Containers of coffee sweetner in handwash sink. Do not store foods at handwash sink. Sneezeguard at chili improperly located such that chili not protected by sneezeguards. Keep chili positioned to be fully protected by sneezeguards.
1.5
36.
Prep line used as service line at hot dog area leaking condensation into food compartment. No immediate risk of food contamination. Repair unit. Maintian equipment in good repair.
0.5
40.
Clean interiors of cabinets throughout. Maintain non-food contact surfaces clean.
0.5
43.
Provide disposable hand towels at all handwash locations. Disposable and towels were not present at back room handwash station.
1.0
47.
Remove large electrical item (lamp?) from floor under three compartment sink. No items shall be stored on the floor in this area.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Contact Jessica Sanders at 919-856-7417 with any questions regarding proposed renovations. All major equipment and menu changes must be prior approved by Wake County. Store tobacco products for retail sale below foods or in a separate cooler.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 01/05/2011
Score: 95.5
#
Comments
Points
10.
Sneezeguard at chili improperly located but chili observed to remain covered with lid until corrected by person in charge. Keep chili positioned to be fully protected by sneezeguards. Lid is not self closing and could result in food contamination violation if lid is left off and food is not properly located.
0.0
16.
Tamales in soup kettle observed at 120 degrees F. Maintain potentially hazardous foods at 45 degrees F or below, or 135 degrees F or above. Voluntarily discarded. Thank you.
2.0
25.
Sole metal stem thermometer (located in milk dispenser) greatly out of calibration. (displays over 100 degrees F while temping cold milk) Provide properly calibrated thermometer for checking food temperatures. Thermometer shall be calibrated to be accurate to within two degrees F.
0.5
36.
Replace severely damaged gasket on door of 2 door refrigeration unit in the back.
0.5
40.
Interiors of cabinets (for example, at soda machine, at coffee station) and interior of prep cooler at hot dog area not clean. Maintain non-food contact surfaces clean.
0.5
43.
Provide disposable hand towels at all handwash locations. Disposable and towels were not present in front handwash station.
1.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
No sanitizer available. However, no food prep or cleaning underway at time of inspection. Have properly mixed sanitizer available during prep and cleaning activities. Have documentation available showing source for pre-made foil wrapped tamales. Person in charge indicates that they are received with cold order, but is unable to provide documentation. Foods shall be from approved sources and establishment must be able to provide documentation of source of all foods. Failure to do so can result in violation and embargo of food. Person in charge unable to explain how foil wrapped tamales are reheated. Foods shall be rapidly reheated in microwave or in equipment designed for reheating or cook/hold. Improper reheating foods can lead to loss of points if observed on future inspections.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 07/09/2010
Score: 90.5
#
Comments
Points
10.
Sneeze guards must be moved to where they will be effective against contamination. Sneeze guards were not adequately protecting foods.
1.5
11.
Sanitizer must be at least 50ppm(bleach) or 200ppm(quat). No sanitizer was present during inspection.
1.5
21.
Hot water is required at the 3 compartment sink. Hot water was turned off due to a leak during inspection. Manager stated that the leak would be fixed on January 19th, 2010(after last inspection).
3.0
36.
Replace damaged gaskets on both doors of 2 door refrigeration unit in the back.
1.0
38.
Provide test strips to determine sanitizer strength. No test strips were present during inspection.
0.5
43.
Provide hand towels at all handwash locations. Hand towels were not present in back handwash station.
2.0
49.
No documentation of approved training - no credit awarded.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 01/19/2010
Score: 96.5
#
Comments
Points
21.
Hot water is required at the 3 compartment sink. Hot water was turned off due to a leak during inspection. Manager stated that the leak would be fixed today.
1.5
36.
Replace damaged gaskets on both doors of 2 door refrigeration unit in the back.
1.0
43.
Provide hand towels at all handwash locatoins.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 08/19/2008
Score: 94.5
#
Comments
Points
10.
Hot dog condoments are unprotected. This has been noted on several recent inspections. Immediate suspension was issued due to the history of not having foods protected.
3.0
11.
Provide sanitizer at a strength of at least 50ppm(bleach)
1.5
36.
Replace damaged gzsakets(2) on 2 door reach in refrigerator in the back.
0.5
40.
Clean all cabinetry especially in the waste receptacle areas.
0.5
General Comments
Pleas ecall Brian Johnson, RS at 796-8053 with any questions and to lift permit supsension.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 05/07/2008
Score: 95
#
Comments
Points
5.
Thermometer available for staff use observed to be not calibrated (16 degrees F off true). Calibrate thermometer regularly to ensure that it is accurate to within two degrees.
1.5
17.
Soda rack, insides of cabinets, exterior of reach in cooler, non-food surfaces of soda fountain observed not clean. Maintain non-food contact surfaces clean and in good repair.
1.0
21.
Handsink at kitchen missing soap. Handsink at coffee area missing soap and towels. Have soap and disposable towels available at all handwash sinks.
1.0
28.
Floors and walls under three compartment sink observed to be not clean. Maintain floors, walls, and ceilings clean. Ceiling over kitchen door missing ceiling tile - replace.
0.5
32.
Items observed stored on floor and on soda crates in kitchen and back utility room. All items in rooms where food is stored shall be at least 12 inches above the floor (6 inches if easily movable) to facilitate floor cleaning and monitoring for pests. *repeat violation* Soda racks not approved shelving - provide additional shelving or dunnage racks as necessary. Recommend that sodas be removed from back utility room as they are the only food items in that room. Trash observed on the ground near dumpsters - maintain dumpster enclosure clean.
1.0
General Comments
Drain line from ice machine has insufficient air gap over floor sink - raise drain line to provide airgap of twice hose width or two inches. Tamales observed in reach in cooler (not observed offered for sale) without documentation of source. Manager provided catalog from which tamales will be ordered. Keep documentation on site (for example, invoices or original packaging)demonstrating source for all products. Servsafe class attendance can result in up to two point bonus on future inspections. Visit the Environmental Services page of www.wakegov.com for more information. GRADE CARD HAS BEEN REMOVED FROM WALL. GRADE CARD VIOLATION NOTICE ISSUED.
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 09/24/2007
Score: 86
#
Comments
Points
2.
TAMALES OBSERVED IN KETTLE AT 130 DEGREES F. HOT DOGS OBSERVED ON ROLLER AT 116-140 DEGREES F. (125 DEGREES TYP.) ALL POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 140 DEGREES F OR ABOVE OR 45 DEGREES F OR BELOW. ADJUST EQUIPMENT TO ENSURE PROPER TEMPERATURES - IF EQUIPMENT CANNOT HOLD FOODS AT PROPER TEMPERATURES, HAVE SERVICED TO ENSURE PROPER TEMPERATURES. IMMEDIATE TEMPERATURE VIOLATIONS CORRECTED ON SITE.
2.5
3.
HOT DOGS AND CONDIMENTS ARE NOT BEING PROTECTED DUE TO SNEEZEGUARDS BEING ADJUSTED BACK FROM IN FRONT OF FOODS. A SNEEZEGUARD HAS BEEN REMOVED FROM LEFT SIDE OF HOT DOG ROLLER WHICH PROTECTS HOT DOGS FROM SPLASH FROM HANDWASHING SINK. *REPEAT VIOLATION* PROTECTION OF FOODS TO BE VERIFIED BY FOLLOWUP VISIT ON 10/1/07.
5.0
5.
NO METAL STEM THERMOMETER IS AVAILABLE TO CHECK FOOD TEMPERATURES. *REPEAT VIOLATION*
1.5
11.
EXTENSIVE MOLD GROWTH OBSERVED IN SODA NOZZLES. SODA NOZZLES SHALL BE WASHED, RINSED, AND SANITIZED DAILY. NO SANITIZER AVAILABLE FOR STAFF USE AT TIME OF INSPECTION. ENSURE THAT PROPER CONCENTRATION OF SANITIZER (50 PPM CL OR 200 PPM QUAT) IS AVAILABLE FOR STAFF USE AT ALL TIMES WHEN FOOD IS BEING PREPARED OR SERVED. CLEANLINESS OF SODA NOZZLES TO BE VERIFIED BY FOLLOWUP VISIT ON 10/1/07.
2.5
20.
NO HOT WATER AVAILABLE AT HANDSINK IN DISH AREA. ENSURE THAT ALL HANDWASH SINKS ARE MAINTAINED IN GOOD REPAIR WITH HOT WATER AVAILABLE FOR HANDWASHING.
2.0
32.
STORAGE OBSERVED ON FLOOR IN STOREROOM AND DISHWASHING AREA. ENSURE THAT ALL STORAGE IS AT LEAST 12 INCHES ABOVE THE FLOOR TO FACILITATE PROPER FLOOR CLEANING. TRASH OBSERVED ON GROUND IN DUMPSTER AREA. MAINTAIN OUTDOOR STORAGE AREAS CLEAN.
0.5
General Comments
PERSON IN CHARGE STATES THAT TAMALES RECEIVED FROM APPROVED KITCHEN AT HUMBLE SUITES - ENSURE THAT DOCUMENTATION IS PRESENT ON SITE DOCUMENTING SOURCES OF ALL PRODUCTS. FAILURE TO PROVIDE SUCH DOCUMENTATION AT TIME OF INSPECTION CAN RESULT IN VIOLATION ON #1 AND EMBARGO OF FOOD. WIPE INSIDES OF CABINETS IN COFFEE AREA. NO TOWELS AVAILABLE AT HANDSINK CITED ON #20. REPLACE MISSING LIGHTBULB OVER COFFEE AREA. THIS ESTABLISHMENT IS ELIGIBLE FOR REINSPECTION. CONTACT JAMES SMITH AT 919-868-9246 WHEN READY FOR REINSPECTION. DO NOT REMOVE OR OBSTRUCT GRADE CARD. Follow-Up: 10/01/2007
Location: 10250 Little Brier Creek LN RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 03/14/2007
Score: 84.5
#
Comments
Points
2.
BOTH TYPES OF CHILI AND HOT DOGS ARE BELOW 140F. MAINTAIN THESE PRODUCTS ABOVE 140F.
2.5
3.
HOT DOGS AND CONDIMENTS ARE NOT BEING PROTECTED DUE TO SNEEZEGUARDS BEING ADJUSTED BACK FROM IN FRONT OF FOODS. A LARGER ROLL-TOP REFRIGERATOR HAS BEEN INSTALLED AT HOT DOGS AND CURRENT SNEEZEGUARDS CAN NOT BE ADJUSTED ENOUGH TO PROPERLY PROTECT FOODS ON RIGHT SIDE. A SNEEZEGUARD HAS BEEN REMOVED FROM LEFT SIDE OF HOT DOG ROLLER WHICH PROTECTS HOT DOGS FROM SPLASH FROM HANDWASHING SINK.
2.5
5.
NO METAL STEM THERMOMETER IS AVAILABLE TO CHECK FOOD TEMPERATURES.
1.5
11.
NO SANITIZER WAS AVAILABLE AT START OF INSPECTION. BOTTLE WAS FILLED FROM SANITIZER AT 3 COMP SINK DURING INSPECTION.
2.5
12.
NO SANITIZER TEST KIT IS AVAILABLE.
1.5
13.
WOODEN CUTTING BOARD FOR CHOPPING ONIONS IS SPLIT IN SEVERAL AREAS AND NEEDS REPLACING.
1.5
21.
NO PAPER TOWELS AT HANDWASHING STATION IN DISHWASHING ROOM.
1.0
31.
SEVERAL MISLABELED CHEMICAL SPRAY BOTTLES HANGING ABOVE 3 COMP SINK.
2.5
General Comments
REPLACE MISSING LIGHT BULB IN WALK-IN FREEZER. REMOVE BROKEN EQUIPMENT WHICH IS BEING STORED ON LEFT SIDE OF 3 COMP SINK. DO NOT MOVE OR OBSTRUCT GRADECARD. CALL JASON ROYAL @ 919-857-9423 FOR RE-INSPECTION.
