Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 08/05/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed rotisserie chicken, leg quarters, bbq chicken, and summer quarters held on the open section of the self service case holding above 41F. digital readout for this case is 31F. TCS items shall be held at 41F or below. Items placed in walk in cooler. Manager called technician for service on self service unit.
1.5
28.
7-201.11; Priority; Observed wide range disinfectant spray stored next to clean aprons inside mop closet. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
38.
6-501.111; Priority Foundation; Observed several flies active in the facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Call pest control. Service called in during inspection.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 03/05/2024
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed food debris inside hand sink across from fryers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing.
0.0
18.
3-401.11; Priority; Observed batches of chicken wings cooked below 165, at fryer. EHS verified temperatures with facilities thermometer. . Raw animal foods such as eggs, meat, fish, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the foods to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:
Item dropped back into fryer, reheated above 165F. Use thermometer to verify final cook temperatures.
1.5
21.
3-501.16(A)(1) ; Priority; Observed cooked wings holding below 135F on hot bar, issue is likely linked to final cooking temperatures. TCS foods shall be held at 135F or below. Items discarded.
0.0
48.
4-302.14; Priority Foundation; Quat strips not available at 3 comp sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Test kit obtained.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 09/28/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed a buildup of brown residue inside food prep sink drain stopper and dried food debris inside basin. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
1.5
28.
7-201.11; Priority; Observed uncovered clean clean aprons stored directly on top of bulk sanitizer and multi-surface cleaners. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles. Items removed.
0.0
39.
3-305.12; Core;Observed open cubs of turkey and ham stored inside lower section of deli case in contact with water dripping from a pipe.Food may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.
1.0
39.
3-307.11; Core; Observed chub of open cooked country ham sitting in a pan with open roast beef cubs. The country ham is soaking in red juice dripping from the roast beef. Food shall be protected from contamination that may result from a factor or source not specified. Item discarded.
0.0
51.
5-205.15; Core; Observed leaking pipe inside deli case. A PLUMBING SYSTEM shall be:
(A) Repaired according to law; P and
(B) Maintained in good repair. Repair pipe.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 01/26/2023
Score: 99
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed a dried food residue inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.
0.0
38.
6-501.111; Core;Observed three dead cockroaches inside mop sink and under shelving inside storage closet. Observed flies active in facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods, if pests are found, such as trapping devices and (D) Eliminating harborage conditions. If issue persists, Call pest control.
1.0
General Comments
Observed excellent handwashing! 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: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 07/12/2022
Score: 99
#
Comments
Points
38.
6-501.111; Observed flies active in facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control.
1.0
49.
4-601.11(B) and (C); Core;Observed a buildup of black residue inside spray nozzle above 3 comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean nozzle.
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: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 11/17/2021
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
54.
5-501.115; Core; Observed trash on the ground, in the bushes next to the dumpster area. Enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Contact the landlord to clean the area in the bushes.
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; No PIC signature due to COVID-19 precautions.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 04/16/2020
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due COVID-19 precautions.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 10/31/2019
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: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 06/21/2019
Score: 96.5
#
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.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 08/20/2018
Score: 96
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 01/16/2018
Score: 99
#
Comments
Points
General Comments
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 07/31/2017
Score: 99
#
Comments
Points
General Comments
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 12/30/2013
Score: 96.5
#
Comments
Points
General Comments
Walk-in cooler is holding food at 44'F and prepared salads in display refrigerator are "on the warm side". . . Sign about proper handwashing should not be on the wall above the food preparation sink. Keep in the handwashing areas.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 08/21/2012
Score: 98.5
#
Comments
Points
25.
Of three thermometers, one observed to be properly calibrated. Of other two, one is 8 degrees F off true and second has no means of calibrating. Both smaller dial thermometers have water and/or oil behind the lens. This can affect proper operation of thermometer. Recommend that all three thermometers be replaced with new dial thermometers (range 0-220 F, with marks every two degrees, and a means of calibrating) or digital thermometers.
0.5
40.
Equipment at fryer area, exterior of hood, low shelves not clean. Maintain non-food contact surfaces clean.
0.5
45.
Wall near warewashing sink, floor in freezer (especially near door), ceilings (greasy buildup) not clean. Maintain floors, walls, ceilings clean.
0.5
46.
Dust light shields.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Sprayer stored in handwash sink. Handwash sinks shall be used for handwashing only. Please note that under new Rules going into effect on September first of this year, items in a handwash sink that block easy access and discourage handwashing may be found in violation. ***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.***
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 01/31/2012
Score: 97.5
#
Comments
Points
35.
Cased single use to-go boxes stored on floor in storage room. Do not store single use items on the floor.
0.5
40.
Shelves, drawer interiors, top of oven not clean. Maintain non-food contact surfaces clean.
0.5
43.
Handwash sink near dish area missing pedal to control cold water and provides untempered water at 150 degrees F from working pedal. Maintain handwash sinks in good repair. Repair to provide hot and cold water to allow for proper handwashing.
1.0
45.
Dirty buildup on floor in service island. Some additional floor cleaning needed in walk in freezer. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. North Carolina recognizes Servsafe certificates for up to three years. Certificate presented for credit during this inspection has expired. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Sprayer stored in handwash sink. Handwash sinks shall be used for handwashing only.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 02/09/2011
Score: 97.5
#
Comments
Points
11.
Spray bottles in back room and at service island observed to have insufficient concentration of sanitizer (<150 ppm in one, no detectable in other). Maintain sanitizer in concentration of 200 - 400 ppm quat (for sanitizer product in use.)
1.5
34.
Shelf used for storage of utensils above three compartment sink not clean. Store utensils on clean, cleanable surface.
0.5
40.
Clean edges of table under rotisserie oven.
0.0
45.
Dark buildup on floor in service island. Floors/walls/curbed canwash area of shared canwash/chemical storage room not clean. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. North Carolina recognizes Servsafe certificates for up to three years. Certificate presented for credit during this inspection has expired. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Sprayer stored in handwash sink. Handwash sinks shall be used for handwashing only. Remove broken pallets from under landing at dumpster.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 08/25/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
35.
At customer self-serve coffee bar, single-use cups and lids stored unprotected. Need to store cups and lids in plastic sleeve or in container that will protect the mouth contact parts from contamination.
0.0
36.
Replace walk-in freezer gasket. Side of rotisierre oven is missing screws, replace screws and/or repair side of oven. Recaulk next to hand sink in deli area. Area on back of slicer deck is missing sealant/is gapped, repair or replace, also on this slicer, the rubber foot is damaged, replace. Along backsides of display cold cases, the metal panels are loose and need to be properly secured and gaps sealed. On the deli case sliding doors, there is a very small gap between the door frame and the glass that is collecting debris, this area needs to be sealed to prevent build up of debris. Lower part of case, above kick plate, has some rust, also on the the end of the cold case across from the hot box is starting to rust, repair. Crevices on prep tables are missing caulking, recaulk prep tables. Found one large tray stored above 3 compartment sink that was damaged, corners were worn, also found pitcher that was cracked; when utensils or equipment become damaged or broken, remove and/or replace. Need to thoroughly remove sticker residue from bottoms of black plastic bowls. Rotiserrie spits have heavy carbon build up on ends, need to remove carbon build up, if build up cannot be removed, spits will need to be replaced. Grey plastic lower guard on slicer is worn, replace. On back of slicer, there is a screw with a black plastic piece on head, black plastic is broken, replace this screw. Wooden storage shelving unit in back deli/bakery area has some water damaged on bottom shelf, remove shelving unit.
0.5
38.
Test strips were discolored, appeared to be water damaged. Provide new test strips and make sure that test strips are used regularly, even when using a dispenser. Suggest getting staff into habit of checking sanitizer at least once per day.
0.0
40.
Clean deli case tracks and area below grates. Clean outsides of rotiserrie oven. Clean out prep table drawers, they have some debris. Clean prep sink basin and drain board. Clean sprayer head at 3 compartment sink. 3 compartment sink needs more thorough cleaning, sanitizer basin had grease/organic material residue around sink, need to be sure to clean sink basins out regularly. Detail cleaning is needed on slicers, several non-food contact portions have build up that is from more than day`s use, these areas include but are not limited too the following: around handles on back of grip, below lower gray plastic guard, area below blade, etc. In deli/bakery area, lower shelf on prep table had water ring, be sure when cleaning floors, if there is standing water in this area of the prep table it needs to be cleaned.
0.5
44.
Dumpster lid is damaged, repair or replace. Keep dumpster doors closed. Need to clean up food/trash from ground around dumpster.
0.0
45.
Clean walls and ceiling of walk-in cooler, also in this cooler, there is a small area where the ceilig meets the wall where the caulking is peeling, repair. Along base boards and base of cases in front deli area, some caulking has mold, remove old caulk and replace. Repair broken tiles behind slicer. Recaulk around the floor drain under walk-in cooler. Suggest installing FRP or using a high gloss paint to seal ceiling above mop sink, this area is currently painted wood and showing some signs of slight water damaged. Clean top of wall/divider in front deli area. Clean walls below hand dryers in restrooms. Walls of some stalls in ladies` restroom are rusting, repair.
0.5
46.
Clean fan covers in walk-in cooler and freezer. Clean exhaust fan covers in dry storage room/above mop sink and in both restrooms. Caulk in corners and at base of hood is peeling, repair caulk. Clean hood and hood vent covers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 02/22/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
One box of raw chicken stored above ready to eat foods in walk-in freezer. Do not store raw meats above ready to eat foods in freezers or coolers.
0.0
17.
Spinach dip and some packaged foods (see temp chart for specific foods) in cold display cases were not being maintained at 45F or below. All potentially hazardous foods must be maintained at 45F or less. Foods were voluntarily pulled, some were discarded, others were set aside for inventory purposes. The areas of the coolers where foods were stored were not getting cold air flow, unit may need to be serviced. Do not store any potentially hazardous foods in these areas until the unit is maintaining 45F or below.
2.0
26.
Found one bag of sugar that was stored open. Once dry goods have been opened, they should be placed in a sealed container or plastic bag. Found sifter stored in container with handle down in food, do not store handle down in food.
0.5
34.
Trays and other utensils being air dried/stored on a wire rack, rack is not clean. Equipment and utensils most be stored on clean surfaces. Clean rack.
0.0
36.
Replace walk-in freezer gasket. Base of deli hot hold unit is missing a panel, replace missing panel. Side of rotisierre oven is missing screws, replace screws or repair side of oven. Recaulk next to hand sink in deli area. Insulation foam around pipes below handsink next to walk-in cooler is peeling and moldy, replace insulation. Caulk in hood is peeling, repair caulk. Insulation between panels in walk-in cooler is starting to fall down, repair.
0.5
40.
Clean inside bottom and door track of hot hold unit. Clean shelves below prep tables. Clean out drawers at prep tables. Need to clean non-food contact portions of meat and cheese slicers more thoroughly. Clean table below rotisierre. Clean fryer door. Clean sides of fryer, also need to pull fryer out and clean behind and between fryer and prep table.
0.5
42.
Rinse sprayer arm at 3 compartment sink hangs below the flood rim of the sink. There is potential for a cross-connection here, need to raise the sprayer arm so that it does not hang below the flood rim of the sink.
0.0
44.
Dumpster lid is damaged, repair or replace. Keep dumpster doors closed.
0.0
45.
Clean floors against walls in deli area. Clean floors and walls behind rotisierre oven. Clean floor and walls below handsink next to walk-in cooler door; floors below this handsink are not sloped to drain, need to be sure to squeegee standing water down to drain. Clean walls in walk-in cooler. Caulk at base boards throughout deli area is moldy, remove old caulk, clean and replace. Clean walls in restrooms, especially below hand dryers.
0.5
46.
Clean fan covers in walk-in cooler and freezer. Clean vent covers in restrooms.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Water temperature at 3 compartment sink is 170F. Water is only required to be 130F here. Water temperature can be turned down to reduce risk of scalding.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 07/06/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
16.
Keep all potentially hazardous hot foods 135F or above. Rotisserie chicken was 120F and fried chicken was 108F. Chicken was discarded.
2.0
21.
Hot water was not available during inspection. It was determined that the water had been turned off due to a leak in the plumbing. Technicians were called.
1.5
26.
Properly store all opened dry foods.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 09/20/2007
Score: 94
#
Comments
Points
5.
Metal stem food insertion thermometer in prep table drawer was not accurate by 20 degrees F.
1.5
11.
Spray bottle labeled "Quaternary Ammonia Sanitizer" had solution in it that was not an approved sanitzer. Three compartment sink "clean side drainboard" was not properly cleaned and sanitized prior to use (food oils/debris were on its surfaces while clean untensils were stored on it).
2.5
17.
Food prep sink drainbaord was not properly clean/sanitized after use (chicken juices were left on its surfaces). Need to replace missing door knob on fryer cabinet. Need to clean the wall seams in walk-in refrigerator, behind raw chicken shelf. Need to remove and clean the fan grills in walk-in refrigerator and freezer.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 02/13/2007
Score: 93.5
#
Comments
Points
5.
Dial top food thermometer was not accurate, off by 7 degrees F.
1.5
11.
Food oils/debris left on surfaces of food utensils after wash/sanitize steps. "Clean utensil storage drain board" had food oils/debris on surfaces, while clean utensils were stored on it.
2.5
31.
Gallon jugs of glass cleaner and floor cleaner were stored on drainboard of utensil wash sink. Need to store toxic chemicals below/away from utensil washing surfaces.
Location: 4827 Grove Barton Rd RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 07/21/2006
Score: 92.5
#
Comments
Points
2.
Sliced luncheon meats held at 50-58F in refrigerated display case. Needed to be
2.5
18.
Hot water at utensil wash sink in deli maxed at 112F, Needed to be >or= 130F.
2.5
31.
Spray bottle of blue chemical was not labelled. 2 concentrated chemicals in gallon jugs were stored on wire shelves in contact with single service trays and food containers.
