Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 09/16/2024
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were ot available at the handwashing sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- paper towels were provided.
0.0
16.
4-501.114; Priority; Quaternary ammonium sanitizer in the 3-compartment sink was less than 150ppm. Quaternary amonium solutions shall be between 150-400ppm (according to the manufcaturers instructions). CDI- sanitizer was remade and tested at 200+ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad and chicken alfredo in the open fridge display case were holding above 41F. Except during preparation, cooking, or cooling, or when time as a public health control is used, TCS foods shall be maintained at 41F or less. CDI- food items cooled down.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 03/28/2023
Score: 99.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed a small slicer and spatula stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Inspector moved utensils to three compartment sink to be re-cleaned.
0.0
55.
6-501.13; Core; Observed dusty ceiling vent grates/covers in deli prep area and walk-in cooler. Physical facilities shall be maintained clean. Increase cleaning of ceiling vents.
0.5
General Comments
no signature captured and inspection report emailed to gastubb.s06570.us@samsclub.com
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 11/22/2022
Score: 99.5
#
Comments
Points
55.
6-501.12; Core; Observed dusty ceiling vent grates/covers in walk-in cooler. Physical facilities shall be maintained clean. Increase cleaning of ceiling vents.
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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 02/17/2022
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; Observed a chemical spray bottle next to three compartment sink 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 bottle was labeled during inspection.
1.0
55.
6-501.12; Core; Observed dusty ceiling vent grates/covers in deli/sushi prep area, walk-in cooler and restrooms. Physical facilities shall be maintained clean. Increase cleaning in these areas.
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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 10/15/2021
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Observed soiled customer self-service display shelves under product. Non food contact surface shall be maintain clean. Increase cleaning in this area.
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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 11/12/2020
Score: 97.5
#
Comments
Points
General Comments
Inspection report was sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 07/24/2020
Score: 98.5
#
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...Inspection report was sent to PIC via email, and EHS verified it was received before leaving establishment.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 03/30/2020
Score: 95
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...CFPM: Sundip Patel, Exp. 10/2023...*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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 12/12/2019
Score: 97
#
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.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 09/11/2019
Score: 94.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSED: Inside deli room, consider moving box of disposable gloves so they are not located directly below soap dispenser...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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 03/28/2019
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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 11/16/2018
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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 08/15/2018
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. Michael Robinson (919)239-3334
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 04/05/2018
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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 11/29/2017
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: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 08/24/2017
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. Follow-Up: 09/01/2017
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 03/21/2017
Score: 96
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification visit will be made on March 31, 2017 to evaluate completion of Item #49 (5-203.14) on this report. Follow-Up: 03/31/2017
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 10/06/2016
Score: 96
#
Comments
Points
General Comments
NOTE: Remove the box of disposable gloves from underneath soap dispenser and relocate to another area to prevent contamination of gloves by soap or splash from handwashing activities...Verification required for Item #46 on this report (need for quaternary ammonium test strips). By October 16, 2016, send invoice and photo of test strips obtained to Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 10/16/2016
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 06/14/2016
Score: 99
#
Comments
Points
General Comments
Chlorinated cleaner can be used to clean food prep surfaces, as long as it is followed by a freshwater rinse step. Wet wiping cloths must be stored in a chlorine (50-200 ppm) or quaternary ammonia (200-400 ppm) sanitizer solution of proper concentration at all times.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 01/27/2016
Score: 99.5
#
Comments
Points
General Comments
Gave operator updated Employee Health Policy 1-B, Exclusion Decision Chart, and Foodborne Illness Sign. Post these materials in every department (Deli, Meat Market, and Snack Bar).
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 08/05/2015
Score: 99
#
Comments
Points
General Comments
Gave updated Employee Health Policy 1-B. Recommend posting it on wall in all permitted food departments so that when Health Inspector comes it can be more easily obtained than having to find it on Sam's intranet.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 07/01/2014
Score: 98
#
Comments
Points
General Comments
Please note: lights were out in prep room with employee working in room at beginning of inspection. Ensure that lighting is on during any prep or cleaning activities.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 08/13/2012
Score: 99
#
Comments
Points
24.
Bag of frozen pasta was being thawed in standing water, in prep sink basin. [Must use approved thawing method such as: In refrigerator, or in microwave, or during cook process, or in submerged in container of water with cool water slowly flowing into and over the sides of the container.].
0.5
35.
Bulk box of chicken containers were stored directly on floor, beside handwash sink [Single-service/ single-use items must be stored above the floor.].
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 05/16/2012
Score: 99
#
Comments
Points
34.
Plastic cutting boards were wet, while tightly stacked on each other. [After sanitize step , arrange these utensils so that air flow reaches all surfaces. Tight stack only when air-dry process is completed.].
0.5
40.
Food debris build-up was in thermo-couple holster, inside chiller cabinet.[This area was missed during cleaning procedure.].
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 02/15/2012
Score: 97.5
#
Comments
Points
19.
Spray bottle labeled `sanitizer` contained degreaser. [Toxic product containers must be accurately labeled to denote contents.]
1.5
34.
Plastic food storage bins were tightly stacked with wet interior surfaces [Multi-use food containers must be air-dried prior to tight stacking.]. Clean/sanitized food prep utensils were recontaminated by being stored in a container that had build-up of rust and debris on interior surfaces.
0.5
36.
Rust/corrosion was on surfaces of spray wand supply pipe, on utensil wash sink.
0.0
40.
Food debris build-up was in thermo-couple holster, inside chiller cabinet.[This area was missed during cleaning procedure.].
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 09/13/2011
Score: 98
#
Comments
Points
36.
Metal shelves, at entrance to prep room, had rust/corrosion on surfaces.
0.0
43.
Hot water at 2 deli hand wash sinks reached temperatures of 140F, from tempered mixing faucets. Hot water at a tempered hand wash sink must not be so hot or so cold that employees can not comfortably wash hands. Recommendation for water temperature at these tempered sinks is 80-110F. [Adjust faucet tempering valve device]. Hand towels, or other approved drying device, was not available at handwash sink in deli prep room.
2.0
44.
Hose bib is leaking onto ground at dumpster area.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 05/26/2011
Score: 95.5
#
Comments
Points
17.
6 trays of BBQ chicken were at 56F, stored on prep table in deli prep room. Cooked peppers, turkey, cheese, were 46.5-49F while stored on shelves in the deli prep room. [These foods must be stored at 45F or colder. When food temperature rises above 45F due to prep procedures, it must be immediately cooled in closed refrigerator or other approved cooling equipment prior to placement in display refrigerators that are in customer self service areas. Refrigerating ingredients prior to prep will aid in maintaining food at 45F/less, for placement into display refrigerators.] CDI-Turkey,cheese, peppers discarded. Other foods in prep room moved to walk-in refrigerator and cooling unit.
2.0
34.
Multi-use metal food pans were stacked tightly while wet (Allow these containers to air-dry prior to tight stacking).
0.5
43.
Hot water at 2 deli hand wash sinks reached temperatures of 130F and 143F, from tempered mixing faucets. Hot water at a tempered hand wash sink must not be so hot or so cold that employees can not comfortably wash hands. Recommendation for water temperature at these tempered sinks is 80-110F. [Adjust faucet tempering valve device]. One handwash sink in deli prep room is slow draining, allowing water to fill basin during handwash process.
2.0
46.
Food oil build-up present on interior surfaces of rotisserie oven fume hood.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 10/05/2010
Score: 96
#
Comments
Points
11.
Metal multi-use food pans have food debris on surfaces , after wash/sanitize steps. CDI-washed/sanitized
1.5
34.
Multi-use metal food pans were stacked tightly while wet (Allow these containers to air-dry prior to tight stacking).
0.5
36.
Walk-in refrigerator FRP wall panel has seperated and is hanging into refrigerator, exposing dry wall.
0.5
43.
Hot water at hand wash sink reached temperatures of above 125F at a tempered faucet. Hot water at a tempered hand wash sink must not be so hot or so cold that employees can not properly wash hands. Recommendation for water temperature at these tempered sinks is 80-110F. (Adjust faucet device).
1.0
46.
Lights in fume hood do not function.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 02/15/2010
Score: 98.5
#
Comments
Points
25.
Found metal stem thermometers to read 24 and 28 degrees F in an ice bath(should be 32 degrees F). Needs to be accurate to within 2 degrees F. Had a digital thermometer that was accurate within 1 degree F.
0.0
36.
Caulk at the dishsink is in bad repair. Shelves in the self-service case coolers are rusty and no longer easily cleanable. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Found slicer blade that is not being used anymore to be dirty. Clean the deli self-service case coolers where food debris and dead flies were found. Clean the pipes and gas lines under the rotisserrie ovens. Non-food contact surfaces must be kept clean. Recommend to clean and cover the slicer since it is no longer in use.
0.5
45.
Fix the damaged molding in the corner of the deli cooler near the handsink. Clean the walls behind the rotisserrie ovens. Floors, walls, and the ceiling must be clean and in good repair.
0.0
46.
Need to replace the light bulbs in the hood vent. Hood vent has grease build-up and needs to be cleaned. Light bulbs in the self-service cooler case facing the deli need to be shielded.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 10/28/2009
Score: 95
#
Comments
Points
11.
Sanitizer found in the 3 compartment sink was only 150 ppm. Was used with hot water. Found spray bottle of sanitizer to be over 500ppm. Quatinary ammonia sanitizer must be a concentration of 200-400ppm to properly sanitize food contact surfaces. Found food debris on the slicer blade and blade guard. Air-drying side of the drain board needs to be cleaned. Food contact surfaces must be kept clean and must be properly sanitized. Will make a critical violation follow-up visit on Friday, November 6, 2009 to make sure these violations have been corrected. Be sure sanitizer dispenser is fixed and properly dispensing sanitizer at 200-400ppm.
1.5
16.
Found 8 rotisserre chickens to be out of temperature. Potentially hazardous foods must be kept at 135 degrees F or warmer. CDI - Chickens were discarded. Talked to management about turning up the unit or not keeping the case so full(avoid stacking and keeping food near the edge of the unit. Possibly need another unit.
2.0
19.
Found near empty glass cleaner bottle and a bottle of hand sanitizer sitting on a food prep table. Be sure chemicals are stored in a manner to avoid contaminating food or food contact surfaces.
0.0
25.
No thermometer in self-service case that faces the deli. Provide a thermometer for all cooling units.
0.5
36.
Caulk at the dishsink and on the wall at the mop sink needs to be redone. Self-service cooler that faces the deli needs to be turned down in order to maintain food temperatures of 45 degrees F or below. Food and non-food contact surfaces must be kept clean.
0.5
38.
Test strips seem to not be working properly. Need to replace.
0.0
40.
Clean the underside of shelves and prep tables. Non-food contact surfaces must be kept clean.
0.0
46.
Need to replace the light bulbs in the hood vent. Hood vent has grease build-up and needs to be cleaned. Light bulbs in the self-service cooler case facing the deli need to be shielded.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Will make a critical violation follow-up visit on Friday, November 6, 2009 to make sure critical violations have been corrected. Be sure sanitizer dispenser is fixed and properly dispensing sanitizer at 200-400ppm and food contact surfaces are clean. Follow-Up: 11/06/2009
Location: 3001 Calvary DR RALEIGH, NC 27604-2801 Facility Type: Food Stand Inspection Date: 06/22/2009
Score: 97.5
#
Comments
Points
11.
No sanitizer was available for the rotisserie/deli area to sanitize food contact areas during operation. Provide an approved sanitizer for this purpose (for quaternary ammonium, the concentration must be at least 200 ppm but should not exceed 400 ppm).
1.5
35.
Found many plastic containers with their food contact sides up. Invert these items or keep them in their original plastic bags.
0.5
36.
Replace the torn heating pad for the plastic wrap machine.
0.0
40.
Clean the soiled plastic wrap machines, undersides of food preparation tables. shelves under tables and underside of 3-compartment sink...Remove the stickers from undersides of preparation tables.
0.5
49.
No documentation of approved training - no credit awarded.
