Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 05/14/2024
Score: 99
#
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 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- List of accredited CFPM courses provided in email
1.0
5.
2-501.11; Priority Foundation; Establishment 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. CDI-Clean up poster provided.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 10/27/2023
Score: 98.5
#
Comments
Points
36.
4-203.12; Priority Foundation; The dial-top ambient air thermometer inside of the walk-in cooler measured at least 5 degrees lower than the actual temperature (measured by a calibrated lollipop thermometer)...Ambient air thermometers scaled in Fahrenheit shall be accurate to +-3F. CDI: Thermometer calibrated. Additional thermometer placed inside.
0.5
48.
4-501.14; Core; The 3 comp sink has sticky buildup on the inside curves of the basins...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; The fan guard inside of the walk-in cooler has dust/residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
54.
5-501.114; Core; Neither outside dumpster has a drain plug...Waste handling units shall have drain plugs in place. Contact the service provider or landlord to have them installed or manually install plugs.
0.0
54.
5-501.113; Core; One lid of the cardboard dumpster is broken...Waste receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Have the service provider repair/replace this dumpster lid.
0.0
55.
6-501.11; Core; Ceiling tiles/tracks above the prep area are rusted. A piece of the baseboard is damaged under the prep handwashing sink...Physical facilities shall be maintained in good repair.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 03/09/2023
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 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-Testing info for CFPM certification provided to PIC.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed almost all TCS foods above 41F in pizza make line. TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less. CDI-Foods above 45F were discarded and foods below were moved to walk-in cooler.
1.5
33.
4-301.11; Priority Foundation; Observed pizza make line cooler containing TCS foods not functioning. Equipment for cooling and heating food and holding cold and hot food shall be sufficient in number and capacity to provide food temperatures. Verification Required:EHA will return Friday March 10, 2023 to verify pizza make line cooler is maintaining 41F or less.
0.5
36.
4-204-112; Core; Observed exterior thermometer at walk-in cooler not functioning. Cold or hot holding equipment used for TCS(Time/Temperature Control for Safety) food shall have functioning temperature measuring device. Repair/replace exterior thermometer.
0.0
47.
4-501.12; Core; One cutting board above can holder had deep knife cuts and stains...Cutting boards with deep scratches and gouges/scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting board in poor condition
0.5
49.
4-601.11(B) and (C); Core; Observed dusty monitors above pizza make line prep unit and fan vents/condenser line in walk-in cooler, soiled keyboard covering above pizza make line. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
0.5
55.
6-501.12; Core; Observed soiled/rusty/dusty ceiling tiles throughout and soiled floor drains. Physical facilities shall be maintained clean. Increase cleaning frequency of fixtures/surfaces above.
0.5
55.
6-501.11; Core; Observed cracked floor tiles throughout kitchen. Physical facilities shall be maintained in good repair. Replace floor tiles.
0.0
56.
6-403.11; Core; Observed employee water bottles stored on prep area and back area on top of pizza boxes. Area designated for employees to eat, drink and use tobacco shall be located so that food, equipment, linens, single service and single use articles are protected from contamination. CDI-Water bottles were relocated.
0.0
General Comments
Spoke with District Manager Wesley Green. He voluntarily closed store for the rest of today. A new pizza make line cooler is on the way to the store and will be install tonight at 8pm. Verification Required: EHA will return Friday March 10, 2023 in the morning to verify pizza make line cooler is maintaining temperature before store opening. Follow-Up: 03/10/2023
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 10/19/2022
Score: 97.5
#
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 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.
1.0
44.
4-901.11; Core; Observed a few clean clear 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.
4-501.12; Core; One cutting board above can holder had deep knife cuts and stains...Cutting boards with deep scratches and gouges/scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting board in poor condition
0.5
49.
4-601.11(B) and (C); Core; Observed dusty fan vents in bottom cooler of pizza flip top unit and walk-in cooler. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
0.0
55.
6-501.12; Core; Observed soiled/rusty ceiling tiles, and flooring under prep sink. Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
55.
6-501.11; Core; Observed cracked floor tiles throughout kitchen. Physical facilities shall be maintained in good repair. Replace floor tiles.
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: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 04/25/2022
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 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.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a few TCS foods overfilled in containers with temperature above 41F (see temperature chart above). 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 below for cold holding. CDI-by removing portion above fill line.
1.5
43.
3-304.12; Core; Observed handle of scoop touching cheese in flip top prep unit. During pauses in food preparation and dispensing, dispensing utensils shall be stored with their handles above the top of the food and the container. CDI-by moving the scoop.
0.0
44.
4-901.11; Core; Observed some clean clear food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.0
47.
4-501.12; Core;One cutting board had deep knife cuts and stains...Cutting boards with deep scratches and gouges/scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace cutting board in poor condition
0.5
49.
4-601.11(B) and (C); Core; Observed dusty monitors above flip top prep unit. Non food contact surfaces shall be maintained clean. Increase cleaning in this area.
0.5
54.
5-501.114; Core; Both trash and cardboard dumpsters with drain holes had no plugs...Dumpsters with drains shall have plugs in place...Replace the missing drain plugs.
0.5
55.
6-501.12; Core; Observed soiled/stained walls (including in mop sink), ceiling tiles, sink pipes and floor drains...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.5
55.
6-501.16; Core; In mop sink/can wash, a mop was stored with mop heads up and leaning against wall...After use, mops shall be placed in position that allows them to air dry without soiled walls and equipment/supplies...Hang wet mops with handles up and mop heads down.
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: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 07/13/2021
Score: 92.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Observed very foul smell coming from 3-compartment/food prep area of establishment. Continue to work with rigorous cleaning and disinfecting of floor drains, grease trap, etc. to help eliminate this smell...Verification visit to be made on Thursday, 7/15/2021 to evaluate completion of Item #20 on this report. Follow-Up: 07/15/2021
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 01/11/2021
Score: 95.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 07/10/2020
Score: 94
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...CFPM: Shaniah Eiesland, Exp. 1/19/2022...*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...Verification visit to be made on Tuesday, 7/14/2020 to evaluate completion of Item #20 on this report...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. Follow-Up: 07/14/2020
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 02/07/2020
Score: 94.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Ensure quaternary ammonium sanitizer test strips are not expired...*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: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 09/26/2019
Score: 95.5
#
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...Verification visit to be made on Friday, October 4, 2019 to evaluate completion of Item #20 on this report. Follow-Up: 10/04/2019
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 02/01/2019
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...Verification visit to be made on February 11, 2019 to evaluate completion of Item #8 on this report. Follow-Up: 02/11/2019
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 08/06/2018
Score: 95.5
#
Comments
Points
General Comments
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Ensure pizza cutters, etc. that are in continual use are washed, rinsed and sanitized at least once every 4 hours...*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: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 01/25/2018
Score: 94
#
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.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 07/24/2017
Score: 94
#
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...NOTE: Observed three metal stemmed dial top thermometers that read 18F, 48F and 150F respectively in water that was at 72F, as measured by a calibrated thermometer (other calibrated thermometers were available). PIC stated these thermometers are not for taking temperatures but are for some other purpose. Either maintained these thermometers properly calibrated OR remove them from the establishment in case they may be used for monitoring temperatures...Verification required for Item #46 on this report (4-302.14). By August 3, 2017, send photo of purchase invoice and test strips obtained to Lucy.Schrum@wakegov.com OR text to 919-868-2565. Follow-Up: 08/03/2017
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 11/20/2015
Score: 94.5
#
Comments
Points
General Comments
Gave updated Employee Health Policy 1-B. Make sure to store all potentially hazardous foods below the chill line in pizza prep refrigerators. A lot of improvements have been made since last inspection, Thank you! Keep working on above violations.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 06/20/2014
Score: 90.5
#
Comments
Points
General Comments
Inspector will return in 10 days to check for sanitizer test kit and the flow of the 3 comp sink drain into the grease trap. Daryl Beasley 919-796-8767 Thanks Follow-Up: 06/30/2014
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 08/07/2012
Score: 97.5
#
Comments
Points
11.
Build-up of metal shavings were on surfaces around can opener blade. Food debris was left on sauce bottle lids, after cleaning/sanitizing procedure. CDI-Items moved into wash basin of utensil wash sink.
1.5
40.
Debris build-up and mold were on wire shelving, inside walk-in refrigerator. Debris build-up was under 1 door sauce refrigerator.
0.5
45.
Black slime mold build-up was on surfaces of floor drains.
0.5
47.
Dough pans were being used to keep bulk stacks of pizza boxes off the floor, in rear storage area. [Need to use dunnage racks or shelf system so that storage is at least 12 inches above floor to allow for ease of cleaning and monitoring for pests.]
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 01/27/2012
Score: 97
#
Comments
Points
11.
Build-up of metal shavings was being and on can opener blade. Vegetable debris build-up was on blade mount and behind blade guard of vegetable slicer. CDI-Cleaned.
1.5
25.
Metal stem food insertion thermometers were not accurate.
0.5
33.
Metal stem food insertion thermometers were stored in cup of water [In-use utensils such as these thermometers must be stored on clean and dry surface between uses. A clean/dry cup is approved for storage of thermometers.]
0.0
34.
Food utensils were stored in contact with wet food debris build-up that was in bottom of utensil storage bin. The utensils were re-contaminated from being stored in this bin.
0.5
40.
Food debris build-up was on table-mounted can opener holder. Food debris build-up was on underside of prep table, at sauce bucket station.
0.5
45.
Black slime mold/debris build-up was on surfaces of floor drain, below vegetable prep sink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 08/29/2011
Score: 94
#
Comments
Points
11.
Quaternary Ammonia Sanitizer in spray bottle tested at concentration above 500ppm [Quat. sanitizer must be used at concentration of 200-300ppm.]. Metal shavings and food debris build-up was on and behind can opener blade. CDI-Sanitizer in spray bottle dumped. Can opener placed in wash basin of sink.
3.0
38.
Quaternary Ammonia Sanitizer test kit is not availabe.[Must have and use a test kit for the type of sanitizer being used in the facility.].
0.5
40.
Build-up of food debris and metal shavings present on can opener table mount. Build-up of debris and oils present under shelf ledge, above pizza cutting table. Build-up of food debris present on frame of canned food storage/prep table frame. Build-up of debris present on undersides of utensil wash and food prep sink basins and drainboards.
1.0
46.
Dust and debris build-up present on fan grills and surrounding surfaces, inside walk-in refrigerator.
0.5
47.
Pizza boxes and boxes of pizza sauce are stored on top of single height dough pans which are being used as shelving racks. [These items must be stored NSF or equivalent racks/shelves that are at least 2 inches above the floor. Storage may be 6 inches above floor if easily movable for cleaning, such as on casters.]
1.0
49.
No documentation of approved training - no credit awarded.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 02/10/2011
Score: 95
#
Comments
Points
2.
Employee beverage is stored beside on front line, without a lid and straw. [Employee beverages must have lid and straw to minimize hand-to-mouth contact and spill contamination.] CDI- Drink discarded.
1.5
11.
Quaternary Ammonia sanitizer in utensil wash sink is at a concentration above 500ppm [Quat.sanitizer must be used at concentration of 200-300ppm, or as approved on packaging by EPA]. Metal shavings and food debris build-up present on can opener blade and on surfaces behind blade. CDI- Can opener placed in wash basin. Water added to sanitizer solution.
1.5
25.
Metal stem food insertion thermometer was not available during inspection. [Must have accurate metal stem thermometer for monitoring food temperatures.]
0.5
34.
Multi-use plastic food containers with wet interiors are tightly stacked within each other, on shelves above utensil wash sink. [After sanitize step, arrange utensils so that air flow reaches all surfaces for air-drying. Tight stack only when dry.].
0.5
35.
Employee`s jacket is stored on food contact surfaces of open pizza boxes. [Single service containers must be protected from contamination. They need to be in their original packaging, or stored with food contact surfaces face-down, or in closed boxes/cabinets.]
0.5
40.
Build-up of food debris and metal shavings present on can opener table mount. Build-up of debris and oils present under shelf ledge, above pizza cutting table.
0.5
45.
Need to clean walls in the mop sink basin to remove build-up of dirt/oils.
0.0
47.
Assembled pizza boxes are stored on top of single height dough pans which are being used as shelving racks. [These pizza boxes must be on an NSF or equivalent rack that is at least 12 inches above the floor.]
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Manager presented documentation denoting that Garlic Spread is non-potentially hazardous due to ph 4.4.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 08/03/2010
Score: 93.5
#
Comments
Points
2.
Observed a bag of closed drinks stored above food in the walk-in cooler. Employee beverages must have lids and must be stored in a manner to avoid contaminating food or food contact surfaces. CDI - drinks were moved to the bottom shelf of the walk-in cooler.
0.0
3.
Observe an employee wash hands at the vegetable prep sink without using soap after eating food. Hands must be properly washed at a handwashing sink using soap, warm water, and paper towels. Employee was a driver and therefore was not involved in food preperation. CDI - talked to management and the employee about proper handwashing. Made the employee wash hands at another handsink with soap.
0.0
15.
Found pre-cooked chicken wings coming out of the oven at 120-177 degrees F. Food must be reheated to 165 degrees F or above. CDI - wings were placed back in the oven and reheated to above 165 degrees F.
1.5
19.
Found two spray bottles that were labeled "All Purpose Cleaner" but the bottle actually contained glue. Found container of glue store above boxes of pizza sauce. Be sure all chemicals are labeled properly and are stored in a manner to avoid contaminating food or food contact surfaces.
1.5
28.
Found serveral flys in the restaurant. Be sure adequate measures are being taken to eliminate pests.
0.0
33.
Found in-use utensil handles stored in the foods on the pizza make line. Handle must be extending outward from the food itself.
0.5
34.
Found plastic containers that were tightly stacked wet. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Found pizza boxes stored on the floor. Observed an employee eat his lunch on top of wrapped pizza boxes. Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Cutting board is no longer easily cleanable and needs to be replaced or resurfaced. Can opener blade is no longer easily cleanable. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the following soiled surfaces: shelves in the walk-in cooler; underside of sink drainboards and drainpipes; vents of pizza oven; cutting board can rack. Non-food contact surfaces must be kept clean.
0.5
43.
There is no soap or paper towels in the employee restroom. The soap dispenser at the handsink next to the vegetable prep sink does not work. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Keep make line cooler lids closed as much as possible to help maintain temperatures.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 03/08/2010
Score: 96
#
Comments
Points
2.
Found an employee drink(w/ lid) stored above a food contact surface. Found and employee beverage(w/ lid) stored on the top shelf of the reach in cooler above containers of pizza sauce. Employee beverages must have lids and must be stored in a manner to avoid contaminating food or food contact surfaces. CDI - drinks were moved.
0.0
11.
Found tomato slicer blade, can opener blade, and onion/pepper slicer blade to have food debris on them. Found prep sink to be dirty. Found day dots to be on stored plastic containers. Found sanitizer spray bottle to be too strong. Quat ammonia sanitizer being used must have a concentration of 200-400ppm. Be sure all these food contact surfaces are properly cleaned and sanitized after use. CDI - items were cleaned during the inspection or were placed at dish to be washed. Sanitizer was diluted.
1.5
19.
Found a bottle that was labeled "All Purpose Cleaner" but the bottle actually contained glue. Be sure all chemicals are labeled properly.
0.0
21.
Hot water was 126 degrees F. Hot water must maintain at least 130 degrees F during all times of operation.
0.0
33.
Found in-use utensils` handles stored in the foods in the pizza make line. Handle must be extending outward from the food itself.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Found pizza boxes stored on the floor in the back storage area. Found single pizza slice clam shells to be stored open under a duster hanging on the wall near the mop sink. Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Cutting board is no longer easily cleanable and needs to be replaced or resurfaced. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the following soiled surfaces: cooling unit and pipes in the walk-in cooler; shelves in the walk-in cooler; underside of sink drainboards and drainpipes; vents and legs of pizza oven; bottom of reach in cooler; pizza racks; clean the can rack. Non-food contact surfaces must be kept clean.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 09/30/2009
Score: 97
#
Comments
Points
11.
Found cutting board and onion/pepper slicer to have food debris on them. Found prep sink to be dirty. Found day dots to be on stored plastic containers. Be sure all these food contact surfaces are properly cleaned and sanitized after use. CDI - items were cleaned during the inspection or were placed at dish to be washed.
1.5
25.
Thermometer was tested and was out of calibration by 12 degrees. Thermometers must be calibrated on a regular basis to ensure taking proper food temperatures.
0.5
33.
Found in-use utensil handle stored in the flour by the pizza make line. Handle must be extending outward from the food itself.
0.0
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace any cracked plastic pans. Cutting board is no longer easily cleanable and needs to be replaced or resurfaced. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the can rack.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to not stack make line cooler too high or food product will not maintain proper temperatures.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 02/10/2009
Score: 90.5
#
Comments
Points
2.
1 unopened employee beverage above food in walk in cooler. Store employee beverages in a sanitary manner. Don`t store above food or food contact items.
0.0
5.
Rear handwashing sink non functional. No hot or cold running water. Handsink must be repaired. Utility cart in front of non-functional handsink. Don`t block handsinks! They must be accessible at all times.
1.5
11.
Quat sanitizer in 3 compartment sink less than 200ppm. Keep Quat sanitizer between 200-300ppm; Can opener blade has food residue. Wash, rinse, and sanitize daily.
1.5
19.
1 bottle of chemical unlabeled. Label all chemicals; Numerous chemicals stored at pizza takeout table where pizzas go into bags for transport. Store chemicals in a sanitary manner. Don`t store above food or food contact surfaces.
1.5
21.
Hot water at prep and 3 compartment sink less than 130F. Hot water when not used for sanitizing must be 130F and above. Increase hot water temperature.
1.5
25.
3 thermometers tested with all 3 out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
30.
Worn employee hat sitting on top of pizza boxes and employee personal items stored with clean aprons in rear of kitchen. Store personal items in a sanitary manner away from food and food contact items. Don`t store with clean linens.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Repair cold hold prep table lid; Resurface or replace deeply cut and stained cutting board where slicer is attached; Remove all adhesive and labels from pan exteriors; Remove plastic bag from piping under 3 compartment sink.
0.5
40.
Cleaning needed of oven fans and fan housings, under all tables, tops and bottoms of shelves, can racks, refrigeration door hinges, and oven wiring.
0.5
43.
Clean ceiling vents-dusty and wall behind toilet.
0.0
44.
Replace cracked brown trashcan.
0.0
45.
Replace cover over electrical outlet at to go pizza station. Reattach loose molding near Coke machine; Repair all cracked tile cove basing near rear door and metal coving near walk in; Clean walls between walk in cooler and freezer; Recaulk behind 3 compartment sink; Door jamb leading into restroom dusty.
0.5
46.
Clean ventilation at 3 compartment sink.
0.0
47.
Numerous items stored on gray plastic trays. Storage shall be 6-12 inches off of the floor on approved shelving that allows for cleaning underneath. Don`t use trays or pallets. Use approved shelving.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I will return on 1/17 to check on handsink status. Repair.
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 05/02/2007
Score: 90
#
Comments
Points
2.
MAINTAIN ITALIAN SAUSAGE, SAUSAGE, CHICKEN AND SALAMI AT 45F OR BELOW. TEMP WERE 47 - 58F. SAUSAGE TEMPERATURE VIOLATION IS A REPEAT ITEM. MANAGER REPLACE OUT OF TEMPERATURE ITEMS.
2.5
11.
CLEAN CUTTING BOARD ON TOP OF #10 CAN RACK CART. CLEAN BLADE OF CAN OPENER. PROVIDE A SPRAY OR WIPE-ON SANITIZER AT ALL TIMES DURING FOOD OPERATION.
2.5
15.
PROPERLY STORE CLEAN UTENSILS AND EQUIPMENT TO PREVENT CONTAMINATION; SERVING UTENSILS STORED IN SOILED SODA CRATE
1.5
17.
CLEAN HANDLES ON TRASH CAN. REMOVE RUST ON WIRE SHELVES ABOVE UTENSIL SINK (REPEAT ITEM). CLEAN WIRE SHELVES IN WALK-IN COOLER AND REMOVE RUST. CLEAN LEGS OF UTENSIL WASHING SINK. CLEAN UNDERSIDE OF PREPARATION TABLE NEXT TO PREPARATION REFRIGERATOR. REPLACE TORN GASKETS ON PIZZA PREPARATION REFRIGERATION. CLEAN COMPUTER KEYBOARD, MONITOR, SHELF SUPPORT. CLEAN DOOR ON WALK-IN COOLER. CLEAN SIDE OF PIZZA PREPARATION REFRIGERATOR. CLEAN PIZZA OVEN.
2.0
21.
CLEAN HANDWASH LAVATORY NEXT TO PREPARATION REFRIGERATOR. CLEAN OUTSIDE BASE OF TOILET.
1.0
28.
CLEAN FLOORS THROUGHOUT KITCHEN, WALK-IN COOLERS, UTENSIL WASHING AREA (REPEAT ITEM) AND DRY/CAN GOOD STORAGE AREA.
0.5
General Comments
3. DO NOT ALLOW HANDLES OF SCOOPS TO CONTACT FOOD PRODUCT. HANDLES OF SCOOPS SHALL EXTEND OUT OF THE FOOD PRODUCT. 14. REMOVE DEEP CUTS ON CUTTING BOARD ON TOP OF OF #10 CAN RACK CART. 20. HOT WATER AT LAVATORY IN UTENSIL WASHING AREA HAD LITTLE FLOW. MANAGER ADJUSTED CUT OFF VALVE UNDERSINK. NOTE TO STORE MANAGER/REGIONAL MANAGER: SANITATION GRADE CARD WAS MOVED FROM PREVIOUS DESIGNATED LOCATION. MANAGEMENT IS RESPONSIBLE FOR MAINTAINING THE SANITATION GRADE CARD IN THE LOCATION DESIGNATED BY THIS DEPARTMENT. THIS HAS BE TOLD TO THE PREVIOUS MANAGER AND TO THE REGIONAL MANAGER SCOTT LAWSON. FURTHER VIOLATIONS COULD RESULT IN LEGAL ACTION. AN INTENT TO SUSPEND THE PERMIT IS ISSUED. 23. KEEP DUMPSTER LIDS CLOSED AT ALL TIMES. 34. PROPERLY STORE ALL LINEN, CLEAN OR SOILED. STORE ALL SOILED LINENS IN A CONTAINER UNTIL COLLECTED FOR LAUNDERING. STORE ALL LAUNDERED LINENS OFF THE FLOOR AND IN A CLEAN AREA. STORE DIRTY LINEN SEPARATE FROM CLEAN TO PREVENT CROSS-CONTAMINATION. OBSERVED SOILED APRONS PILED ON THE FLOOR IN FRONT OF THE MANAGER''''''''''''''''S OFFICE;
Location: 5260 Capital Blv RALEIGH, NC 27616-3232 Facility Type: Food Stand Inspection Date: 10/03/2006
Score: 92.5
#
Comments
Points
2.
MAINTAIN TEMPERATURE OF CHICKEN WINGS AND OTHER MEATS AT 45F OR BELOW. TEMPERATURE OF CHICKEN WINGS, SAUSAGE WAS 54F.
2.5
12.
PROVIDE TEST STRIPS FOR SANITIZER.
1.5
17.
REMOVE RUST ON WIRE SHELVES ABOVE UTENSIL SINK OR REPLACE. CLEAN TABLE UNDER SLICER.
1.0
20.
REPAIR HANDWASH LAVATORY IN UTENSIL WASHING AREA.
2.0
28.
CLEAN WALLS AND FLOORS IN UTENSIL WASHING AREA AND ON COOLER WALL.
0.5
General Comments
PERSONAL DRINKS SHALL BE STORED IN A CUP WITH LID AND STRAW. DO NOT STORE ON OR ABOVE FOOD PREPARATION SURFACES OR ABOVE FOOD. SANITATION GRADE CARD WAS MISSING AT TIME OF INSPECTION. DISTRICT MANAGER CALLED AND INFORMED US THIS ESTABLISHMENT WAS MISSING THE SANITATION GRADE CARD. DISCUSSED WITH MANAGER, SCOTT LAWSON, THAT GRADE CARDS SHALL BE KEPT POSTED AT ALL TIMES AND THAT IT IS THE RESPONSIBILITY OF THE MANAGEMENT TO MAINTAIN THE SANITATION GRADE CARD WHERE DESIGNATED BY THIS DEPARTMENT.
