Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 08/22/2024
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap was not available at the handwashing sink at the entrance of the deli. 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- soap was provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced cherry wood ham and turkey breast was holding between 44-46F in the grab-n-go deli case. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41F or less. CDI- deli meats were moved to the walk-in cooler to cool rapidly.
1.5
39.
3-305.11; Core; Ice buildup observed coming from the piping in the walk-in freezer (from possible leak) stored above several boxes of food and on some boxes. Food shall be protected from contamination by storing where it is not exposed to splash, dust, or other contamination. Do not store food items beneath this freezer compressor until it is fixed and the leak is gone.
1.0
49.
4-601.11(B) and (C); Core; Table shelves throughout the kitchen were observed soiled, the tracks of the deli display case ad food debris present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency.
0.0
55.
6-501.12; Core; [Repeat] Observed floors in walk-in freezer needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 02/02/2024
Score: 98
#
Comments
Points
28.
7-201.11; Priority; Observed a bottle of isopropyl alcohol stored directly beside plastic food containers on shelf in kitchen. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, single service and single use articles. CDI-Item was relocated during inspection.
1.0
39.
3-305.11; Core; Observed a box of chicken tenders stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Box was moved to shelf.
1.0
55.
6-501.12; Core; Observed floors in walk-in freezer needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 08/11/2023
Score: 99
#
Comments
Points
47.
4-501.11; Core; Observed some ice build-up on condenser line in walk-in freezer. Equipment shall be maintained in good repair. Repair condenser.
0.5
49.
4-601.11(B) and (C); Core; Observed a few dusty open refrigerated food display fan vents. Non-food contact surfaces shall be kept clean. Increase cleaning frequency of these surfaces.
0.5
55.
6-501.12; Core; Observed slightly soiled walls in walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 01/23/2023
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Observed leaking compressor in walk in freezer that is dripping on food product stored beneath. Store manager stated a work order has been placed to get compressor fixed. Food shall be protected from contamination by storing where it is not exposed to splash, dust, or other contamination. Do not store food items beneath this freezer compressor until it is fixed and the leak is gone.
1.0
45.
4-903.11(A) and (C); Core; Observed a box of clear food container stored directly on the floor in deli. Single service and single use articles shall be stored at least 6 inches above the floor. CDI-Box was moved during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed a few dusty open refrigerated food display fan vents. Non-food contact surfaces shall be kept clean. Increase cleaning frequency of these surfaces.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 08/05/2022
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed deli slicer stored as clean with food residue. Employee stated the slicer was not used today. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Slicer was cleaned during inspection.
1.5
49.
4-601.11(B) and (C); Core; Observed dusty fan vents in walk-in freezer and bottom cooler of deli display. Soiled open refrigerated food display fan vents and shelving. Non-food contact surfaces shall be kept clean. Increase cleaning frequency of these surfaces.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 01/20/2022
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Observed soiled plastic wrap machine, open refrigerated food display units, and walk-in cooler shelves. Non-food contact surfaces shall be kept clean...Increase cleaning frequency of equipment and surfaces stated above, and remove old stickers.
0.5
54.
5-501.114; Core; Trash dumpster drain had no plug...Outdoor trash/recycling receptacles with drains shall have plugs in place...Replace the missing drain plug.
0.0
55.
6-501.12; Core; Few floor drains were soiled and flooring between fryers was soiled. Walk-in cooler fan vents were dusty. Store bathrooms had slightly dusty ceiling vent grates. Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.
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: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 01/19/2021
Score: 95
#
Comments
Points
General Comments
By Friday, 1/29/2021, a verification visit will be made to evaluate completion of Items #34 (4-302.12) on this report...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions. Follow-Up: 01/29/2021
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 07/20/2020
Score: 94.5
#
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...CFPM: Darien Cabiness, Exp. 3/22/2025...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 02/03/2020
Score: 95
#
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: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 07/22/2019
Score: 93
#
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: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 02/26/2019
Score: 96
#
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: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 07/10/2018
Score: 96.5
#
Comments
Points
General Comments
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit to be made on Friday, July 13, 2018 to evaluate completion of Item #46 on this report. Follow-Up: 07/20/2018
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 01/18/2018
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...Verification visit to be made on January 26, 2018 to evaluate completion of Item #8 (5-202.12) on this report. Follow-Up: 01/26/2018
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 07/26/2017
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...NOTE: Two open packages of deli meats in deli case did not have dates on them. However, deli manager was able to show me in the food dating system when these packages were open and by when they must be used. Once date stickers on ready-to-eat potentially hazardous foods are removed for whatever reason, they must be replaced...Verification required for Item #46 on this report. On Monday, July 31, 2017, a visit will be made to evaluate completion of this item. Follow-Up: 07/31/2017
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 08/08/2016
Score: 93.5
#
Comments
Points
General Comments
Verification visit required for Item #8 (hot water at hand sinks in bathrooms). On August 18, 2016, visit will be made to verify completion of this item. Follow-Up: 08/18/2016
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 08/07/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Staff member's drink was stored on prep table where chicken was being packaged. [Staff drinks must be stored below or away from prep surfaces, food storage, clean utensils.].
0.0
10.
Boxes of food were stored directly on floor of walk-in freezer [Food must be stored above the floor.]. CDI-Moved onto shelving.
0.0
11.
Metal dust build-up was on blade guards of 2 slicers [During cleaning procedure, the metal dust residue must be removed from slicer surfaces.] CDI-Cleaned.
1.5
25.
Thermometer was 8 degrees below accurate.
0.5
26.
Containers of dry food were not labeled to denote contents. [Dry food containers must be labeled to denote contents.].
1.0
28.
Flies were in food prep areas, landing on food contact surfaces.
1.0
33.
Metal stem food insertion thermometer was stored in container of water. [After each use, the thermometer must be cleaned/sanitized and stored on clean dry surface.].
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 02/29/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Metal powder was left on food slicer , after blade sharpening process. Food debris build-up was on frame of food slicer. Food debris was on ladle/spoon , hanging from shelves above utensil wash sink. Food debris was in plastic food storage container, that was stored on shelves above utensil wash sink. CDI-Items cleaned during inspection.
1.5
25.
Metal stem food insertion thermometer was not available for use in deli. Staff had to get thermometer from another food prep section of facility. [Must have an accurate food insertion thermometer in each food prep section of facility.].
0.5
26.
2 containers of dry food were not labeled to denote contents. Employee`s purse was stored on top of dry food container. [Dry food containers must be labeled to denote contents. Staff`s purses and clothing should not be stored on food containers.].
0.5
36.
Ceiling of walk-in freezer had peeling paint and corrosion on surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
For 2 point credit, ServSafe certificates must be accompanied by a letter of verification of at least 12 classroom training hours.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 09/14/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Bread was stored unprotected in open topped bag and box, inside walk-in freezer. Box of potato chips was stored directly on floor of prep room. The bottom of the potato chip box was saturated with liquids. [Food must be stored above the floor. Food must be covered/protected, when stored. CDI-Foods covered and removed from contaminated box.
1.5
19.
Buckets containing sanitizer mixture were not accurately labeled. [Toxic product containers must be labeled to denote contents.]
0.0
34.
Clean/sanitized utensils were stored on contaminated drain-grill and drainboard. There was a contaminated cleaning cloth with debris on surfaces, stored on same drainboard as clean/sanitized utensils.
0.5
35.
Single service food containers were stored on shelving with food contact surfaces face-up and unprotected. Some of the single service containers stored on shelving were contaminated with debris that was on food contact surfaces. Coffee cups, at customer self-service area, were stored in tall stack without protection on rims. [Single-service items must be stored above the floor and in manner that prevents their contamination, such as in clean closed cabinets, in closed boxes, in plastic shipping sleeves. Once single-service items are removed from protective packaging , they must be stored with food contact surfaces down. The coffee cups must have rims protected from customer handling/cough/sneeze, such as in a dispenser or plastic sleeve that covers the rims. }
1.0
36.
Ceiling of walk-in freezer had peeling paint and corrosion on surfaces.
0.0
40.
Food debris build-up was on non-food contact surfaces of food slicers and can opener. Food debris and oil build-up was on surfaces of metal drain-grill and drainboard, on `clean utensil storage` side of utensil wash sink . Food debris build-up was on frames and between table-top panels of prep tables. Food debris build-up was on frame of food wrapper machine.
1.0
43.
Sink faucet in women's restroom leaks water when handles are on off position. One handsink in prep room did not have soap. One handsink in prep room had a plastic food container lid stored in it. [Handwash sinks must be stocked with soap and drying device, in good repair, and free of storage.].
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 02/04/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Quaternary Ammonia Sanitizer in bucket tested below 200ppm (Quat.Ammonia Sanitizer must be used at concentration of 200-300ppm). CDI-Manager prepared sanitizer at correct concentration.
1.5
14.
6 boxes of fried chicken at 90-110F were sitting on prep table, unattended. Operator stated that this chicken was cooling and would be placed in the walk-in refrigerator. (Potentially hazardous foods must cool from 135F to 70F within 2 hours and from 70F to 45F within an additional 4 hours. Control must be maintained over the cooling process.) CDI-Moved into the refrigerator
2.0
23.
6 boxes of fried chicken, at 90-110F, were stored on prep table prior to placement in refrigerator for cooling. (Once the food cools to 135F, it must go into an active cooling method must be used, such as placement in refrigerator or freezer.)
1.0
25.
2 metal stem food insertion thermometers in the facility were not accurate.
1.0
46.
One light in men`s restroom is not working, allowing light intensity to be below required min. of 10fc.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 09/27/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
14.
2 boxes of chicken wings were at 50F, cooling in walk-in refrigerator. Staff did not know when cooling process began. Not having control over the cooling process is a violation. Potentially hazardous foods must cool from 135F to 70F within 2 hours and from 70F to 45F within an additional 4 hours. If staff member that began cooling process is not present to monitor cooling, other staff members need to know when cooling process began, or label the food with the start of cooling process.
0.0
16.
2 boxes of fried chicken parts were 115F-125F on hot display shelves (Must maintain the food 135F).CDI-discarded
2.0
25.
Metal stem food insertion thermometer was not accurate by 6 degrees F (Manager calibrated thermometer during inspection to correct it. Maintain accurate thermometers),
0.5
26.
Open bag of sugar and bag of bakery candy sprinkles were stored with tops open (Once original dry food package is opened, remaining food must be stored in a tightly covered and labeled container)
0.5
46.
One light in men`s restroom is not working, allowing light intensity to be below required min. of 10fc. There are gaps between grills in fume hood (Adjust the grills or add spacers to close gaps).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 05/12/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Found a single pan of bread stored uncovered in the walk-in cooler. Food must be stored in a manner to avoid contamination. CDI - the bread was moved to a rack so it was covered.
0.0
11.
Found rotisserrie skewers to have build-up on the ends. Food contact surfaces must be kept clean and be properly sanitized. CDI - items were placed at the dish area to be cleaned.
0.0
19.
Found a bottle of all purpose cleaner sitting on a prep table where cakes were being prepared. Found a bottle of stainless cleaner in the rear dry storage room that was setting next to single-service items. Chemicals must be stored in a manner to avoid contaminating food, food contact surfaces, or single-service items.
1.5
33.
Found flour sifter handle to be touching the flour. In-use utensils stored in the food must have a handle and the handle must be extending outward from the food.
0.5
36.
Replace the torn cover on the heat wrapper. Found the walk-in freezer cooling unit to be leaking which is causing ice to build up on the floor. Cutting boards are starting to get deep grooves in them making them not easily cleanable. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
39.
Sterilite containers for the flour, cornmeal, and cinnamon are not of food grade. Use multi-use food grade containers for storing food.
0.5
40.
Clean the following soiled surfaces: shelves above the 3 compartment sink where clean utensils are stored; table under the cutting boards; outside of the food containers. Non-food contact surfaces must be kept clean.
0.0
43.
Found soap dispenser at one handsink to be empty. Hand towel machine is not working properly. Hard to get paper towels out of it. Another hand towel dispenser is empty or does not work at all. Lavatory facilities must be clean, properly supplied, and in good repair.
1.0
45.
Clean the floors in the walk-in cooler.
0.0
47.
Found jacket stored next to single-service items(cake decorations). Personal items must be stored in a manner where they will not contaminate food, food contact surfaces, or single-service items.
0.5
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 12/30/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Found a single box of waffles on the floor in the walk-in freezer. Food must be stored in a manner to avoid contamination. CDI - box was removed from the floor.
0.0
16.
Found fried chicken in the hot-hold unit to be out of temperature towards the end of the inspection. They were using grates to keep chicken up off of heating element (so plastic would not burn) allowing the chicken to come out of temperature. Potentially hazardous food being hot held must be kept at 135 degrees F or warmer. CDI - chicken was put in the cooling process to cool down and more chicken was cooked.
2.0
33.
Found flour sifter handle to be touching the flour. In-use utensils stored in the food must have a handle and the handle must be extending outward from the food.
0.0
36.
Replace the cover on the heat wrapper. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
39.
Sterilite containers for the flour, cornmeal, and cinnamon are not of food grade. Use food grade containers for storing food.
0.0
43.
Found handsink to be dirty. Hand towel machine is not working properly. Hard to get paper towels out of it. Lavatory facilities must be clean and in good repair.
1.0
47.
Found jacket stored on top of single-service items(cake decorations). Personal items must be stored in a manner where they will not contaminate food, food contact surfaces, or single-service items.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 05/03/2007
Score: 93
#
Comments
Points
11.
CLEAN CAN OPENER. REMOVE STICKERS ON PLASTIC BOWELS.
2.5
15.
AIR DRY PLASTIC BOWELS BEFORE STORING.
1.5
17.
CLEAN FLEXIBLE SPRAY HOSE ON UTENSIL SINK. CLEAN UNDER RIM OF UTENSIL SINK. CLEAN OVERHEAD STORAGE RACK OVER UTENSIL SINK. CLEAN METAL SHELVES BESIDE DEEP FRYER. CLEAN OUTSIDE CABINET OF DEEP FRYER AND GAS PIPING. CLEAN TRASH CAN HANDLES.
1.0
21.
CLEAN HAND WASH LAVATORIES, CLEAN SOAP AND TOWEL DISPENSERS. CLEAN FLOORS AT DOORWAY OF WOMEN`S TOILET FACLIITY AND BEHIND TOILETS. CLEAN TOILETS AND URINALS IN MEN`S TOILET FACILITY. CLEAN DIAPER CHANGING STATION IN WOMEN`S TOILET FACILITY.
1.0
28.
CLEAN CEILING TILE THROUGHOUT KITCHEN. CLEAN WALLS BEHIND UTENSIL SINK AND ON RIGHT SIDE OF DOORWAY INSIDE THE PREP AREA.
0.5
34.
PROPERLY STORE ALL LINEN, CLEAN OR SOILED. STORE ALL SOILED LINENS IN A CONTAINER UNTIL COLLECTED FOR LAUNDERING. OBSERVED SOILED CLEANING CLOTHS/LINEN PILED UNDER UTENSIL SINK IN SMALL CONTAINERS AND ON THE FLOOR.
0.0
General Comments
31. LABEL SANITIZING BOTTLE WITH THE CORRECT LABEL. BOTTLE WAS LABELED WINDOW CLEANER. SANITIZING SOLUTION DID TEST AT 200 - 400 PPM. RECOMMEND FILLING ONLY ONE COMPARTMENT OF THE UTENSIL SINK AT A TIME. OBSERVED THE SOAP AND SANITIZER SOLUTION BEING FILLED AT THE SAME TIME. THIS DIVIDES THE WATER PRESSURE AND COULD POSSIBLE AFFECT THE CHEMICAL CONCENTRATTION.
Location: 4510 Capital Blv RALEIGH, NC 27604-4353 Facility Type: Food Stand Inspection Date: 04/19/2006
Score: 93
#
Comments
Points
11.
PROVIDE A SPRAY OR WIPE ON SANITIZER AT ALL TIMES AT 200 PPM QUATENARY AMMONIUM SOLUTION.
2.5
17.
CLEAN TABLES, COUNTERS AND BACKSPLASHES. CLEAN UNDER MICROWAVES. CLEAN MICROWAVE. REMOVE STICKERS ON TABLES AND REMOVE PLASTIC THAT THE METAL CABINETS CAME SHIPPED WITH.
