Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 06/11/2024
Score: 98
#
Comments
Points
28.
7-204.11 ; Priority; Observed quaternary ammonium (QA) sanitizer in sanitizer bucket with concentration slightly above 400ppm. Quaternary ammonium sanitizer concentration must be 200-400ppm. CDI-by making QA sanitizer at appropriate concentration.
1.0
44.
4-901.11; Core; Observed several clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
54.
5-501.115; Core; Observed outside trash dumpster missing top lids. Outside dumpster shall be maintained in good repair. Contact dumpster company for a replacement.
0.5
56.
6-403.11; Core; Observed employee water bottles, cell phone, and purse stored with or above establishment's food throughout kitchen. Areas designated for employees to eat drink and store personal belongings shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. CDI-Items stated above were relocated during inspection.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 01/23/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; Observed employee water bottles and cell phone stored next to clean utensils on utensil dry shelf near three compartment sink. Employee shall eat, and drink only in designated area where the contamination of exposed food, clean equipment, utensils, or other items needing protection can not result. CDI-Items were relocated during inspection.
0.0
28.
7-204.11 ; Priority; Observed quaternary ammonium (QA) sanitizer in sanitizer bucket with concentration above 400ppm. Quaternary ammonium sanitizer concentration must be 200-400ppm. CDI-by making QA sanitizer at appropriate concentration.
**Recommend making and filling up quaternary ammonium sanitizer at sanitizer compartment of three compartment sink, use QA test strips to test concentration, then fill up all sanitizer buckets from sanitizer compartment for consistent concentration results**
1.0
39.
3-305.11; Core; Observed boxes of canned hoisin sauce and corn meal in front storage area and office stored directly on the floor. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Foods were moved to shelf during the inspection.
1.0
44.
4-901.11; Core; Observed some clean food containers stacked with puddles of water in between. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.0
49.
4-601.11(B) and (C); Core; Observed some soiled shelving in walk right side walk-in cooler. White residue on outer surface of clean clear containers on utensil shelf. Non food contact surface shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency on this surface.
0.5
54.
5-501.111; Core; Observed outside trash dumpster missing top lids. Outside dumpster shall be maintained in good repair. Contact dumpster company for a replacement.
0.5
General Comments
**Recommend making and filling up quaternary ammonium sanitizer at sanitizer compartment of three compartment sink, use QA test strips to test concentration, then fill up all sanitizer buckets from sanitizer compartment for consistent concentration results**
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 09/27/2023
Score: 98.5
#
Comments
Points
28.
7-204.11 ; Priority; Observed quaternary ammonium sanitizer in sani buckets and three compartment sink with concentration above 400ppm (test strip turned blue). Manager stated sanitizer dispenser at three compartment sink is broken and waiting on Ecolab to repair. Quaternary ammonium sanitizer concentration must be 200-400ppm. CDI-by educating and making QA sanitizer at appropriate concentration.
1.0
39.
3-305.11; Core; Observed boxes of food in front storage area and office stored directly on the floor. Manager stated they just received a delivery. Food shall be protected from contamination by storing at least 6 inches above the floor. Elevate foods.
0.0
49.
4-601.11(B) and (C); Core; Observed a few shelves in right side walk-in cooler needed cleaning. Non food contact surface shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency on this surface.
0.0
54.
5-501.111; Core; Observed outside trash dumpster missing top lids. Outside dumpster shall be maintained in good repair. Contact dumpster company for a replacement.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 06/05/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed shredded beef in left side walk-in cooler with temperatures of 44-48F. Manager stated temperature of walk-in cooler is high due to workers constantly going in and out of walk-in cooler, leaving door open to pack food orders. Manager also provided cooling and temperature logs showing the temperature of shredded beef were below 41F over the weekend. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or less for cold holding. CDI-Pans of shredded beef were placed on ice-water bath to cool down to 41F. Temperature of walk-in cooler dropped to 41F by the end of inspection.
1.5
28.
7-204.11 ; Priority; Observed three quaternary ammonium filled sanitizer buckets with concentration above 400ppm. Quaternary ammonium sanitizer shall be 200-400ppm. CDI-Sanitizer was diluted to appropriate concentration.
1.0
54.
5-501.111; Core; Observed outside trash dumpster missing top lids. Outside dumpster shall be maintained in good repair. Contact dumpster company for a replacement.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 03/09/2023
Score: 99
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed two food slicer blades and metal food container stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink.
0.0
44.
4-901.11; Core; Observed a few clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in right walk-in cooler. Non food contact surface shall be maintained clean. Increase cleaning frequency on this surface.
0.5
56.
6-403.11; Core; Observed employee water bottles and personal belongings stored above food in front dry storage area and clean metal food container in dish washing area. Areas designated for employees to eat, drink and store personal belongings shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. Provide a designated area for employee drinks and belongings.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 12/05/2022
Score: 99
#
Comments
Points
44.
4-901.11; Core; Observed a few clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Observed rusty and peeling shelving near four compartment sink and clean utensil storage shelves. Food service equipment shall be maintained in good repair. Replace rusty shelving.
0.5
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving in right walk-in cooler. Non food contact surface shall be maintained clean. Increase cleaning frequency on this surface.
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: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 09/20/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed shredded beef in left side walk-in cooler with temperatures of 44-45F. Manager stated temperature of walk-in cooler is high due to workers constantly going in and out of walk-in cooler, leaving door open to pack food orders. Manager also provided cooling and temperature logs showing the temperature of shredded beef were below 41F the previous day. Outside thermometer reading was 45F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or less for cold holding. CDI-Pans of shredded beef were placed on ice-water bath to cool down to 41F. Temperature of walk-in cooler dropped to 41F by the end of inspection.
1.5
39.
3-305.11; Core; Observed many boxes of corn meal stored directly on the floor in dry storage room. Food shall be protected from contamination by storing at least 6 inches above the floor. Keep boxes elevated from floor.
1.0
44.
4-901.11; Core; Observed some clean food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Observed rusty and peeling shelving near four compartment sink and clean utensil storage shelves. Food service equipment shall be maintained in good repair. Replace rusty shelving.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 06/09/2022
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Observed container of raw chicken and beef stored above bell peppers in right side walk-in cooler. Food shall be stored in order of final cook temperatures. CDI-by rearranging items.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed shredded beef and shredded chicken in left side walk-in cooler with temperatures of 43-44F. Observed workers constantly going in and out of walk-in cooler, leaving door open. Thermometer reading was 48F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or less for cold holding. CDI-Placing pans of shredded beef and shredded chicken on ice-water bath to cool down to 41F. Temperature of walk-in cooler dropped to 41F by the end of inspection.
1.5
39.
3-305.11; Core; Observed many boxes of corn meals stored directly on the floor in dry storage room. Food shall be protected from contamination by storing at least 6 inches above the floor. Keep boxes elevated from floor.
1.0
44.
4-901.11; Core; Observed some clean metal food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Observed rusty and peeling shelving near four compartment sink and clean utensil storage shelves. Food service equipment shall be maintained in good repair. Replace rusty shelving.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 03/07/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed shredded beef in walk-in cooler with temperature 42-43F. PIC stated walk-in cooler doors were left opened for a while to move product out for delivery. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained at 41F or less for cold holding. CDI-Placing pans of shredded beef on ice-water bath to cool down to 41F.
1.5
44.
4-901.11; Core; Observed some clean metal food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Observed rusty shelving at four compartment sink. Food service equipment shall be maintained in good repair. Replace rusty shelving.
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: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 12/07/2021
Score: 97.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility did not have updated employee health policy including Non typhoidal Salmonella as a pathogen. The permit holder 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. No points deducted and manager was emailed updated employee health policy at the end of inspection.
0.0
5.
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. No points deducted and manager was emailed written clean plan at the end of inspection.
0.0
16.
4-501.114; Priority; Observed there was no available Quaternary Ammonium sanitizer at three comp sink. A chemical sanitizer used in a sanitizing solution shall be used in accordance with EPA registered label use instructions for Quaternary Ammonium sanitizer have a concentration 200-400ppm. Verification required: EHS will return by Friday December 10, 2021 to verify Quaternary Ammonium sanitizer has been obtained.
1.5
39.
3-305.11; Core; Observed boxes of vegetables and corn meal stored directly on the floor. Food shall be protected from contamination by storing at least 6 inches above the floor. Add more shelving to keep boxes of food elevated.
1.0
General Comments
***Verification required: EHS will return by Friday December 10, 2021 to verify Quaternary Ammonium sanitizer has been obtained.*** 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: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 06/24/2021
Score: 95
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Observed double/triple heat sealing of bags of raw chicken and sauces that contain TCS* foods such as tomatoes and yogurt. Until this practice can be evaluated by North Carolina DHHS, it is strongly recommended that only zip lock type bags be used for these foods. Also, DO NOT place bags of food in packing boxes UNTIL they are all 41F or less...Verification visit to be done on Wednesday, June 30, 2021 to evaluate completion of Item #49 on this report. Follow-Up: 06/30/2021
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 03/30/2021
Score: 95.5
#
Comments
Points
General Comments
DISCUSSION: One ice machine does not appear to have an approved double check valve on water supply line. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. Provide the backflow preventer required if it is not present.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 08/17/2020
Score: 94
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...DISCUSSION: One ice machine does not appear to have an approved double check valve on water supply line. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line. Provide the backflow preventer required if it is not present...Found two sealed cans of Coke in ice bin of one of the ice machines. Ice may not be used as a food if it's used as a medium to cool the exterior surfaces of canned beverages...Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 06/06/2019
Score: 95
#
Comments
Points
General Comments
***If the Tilapia is being ROP then you must get approval from the variance committee, they can be e-mailed at ncvariancecommittee@dhhs.nc.gov and also e-mail James Smith at jamesrsmith@wakegov.com
Note: Cooling Process Observed First Observation Time 8:40a 47/66/80/101F Second Observation Time 10:23a 37/38/46F Products under 80F at 10:23 a, this is okay
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS.
Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 02/15/2019
Score: 99
#
Comments
Points
General Comments
Remember to complete the Employee training log for the ROP (food) process. Please ensure that all logs (employee training, food receiving logs, thermometer calibration logs, production logs, cleaning and sanitizing logs, cooking, and cooling logs) are readily available at each inspection. Logs were observed during the inspection.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS.
Inspector: Marion Wearing - Phone Number: 919.618.8964 - E-mail: Marion.Wearing@Wakegov.com
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 08/16/2018
Score: 98.5
#
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.
Note: Facility cooks on Mondays and Thursdays and ROP on Fridays.
EHS Contact Info: Marion Wearing * 919.618.8964 * marion.wearing@wakegov.com
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 06/18/2018
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: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 03/23/2018
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. Follow-Up: 04/02/2018
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 12/21/2017
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.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 07/24/2017
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: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 07/28/2016
Score: 99
#
Comments
Points
General Comments
Variance changes that need to be submitted: minor heading change on Cooling Chart (to clarify, Time At Vacuum Packaging); Send logs that are USED AT FACILITY so that HACCP plan logs are accurate; Include Data Logger information; Include picture of ACTUAL LABEL USED AT FACILITY.
Location: 3222 WELLINGTON CT SUITE 106 RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 01/21/2016
Score: 98
#
Comments
Points
General Comments
Facility had a HACCP plan onsite. A variance has been issued but a copy was not onsite. All foods are delivered to restaurants. No food served onsite. New facility. This was their first inspection. Great job! Inspection made with managers Jose and Elizabeth.
