Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 01/22/2024
Score: 99
#
Comments
Points
47.
4-205.10; Core; Pepsi see-thru refrigerator located in this department is being used to store open packages of meat chubs but label in this refrigerator states "THIS EQUIPMENT IS ACCEPTED FOR THE STORAGE AND DISPLAY OF POTENTIALLY HAZARDOUS FOOD IN ORIGINAL SEALED PACKAGE." Equipment shall be used in accordance with the manufacturer's intended use. Facility is waiting for a new cooler to be delivered to store these opened products and is temporarily using this Pepsi cooler in the meantime.
0.0
47.
4-502.11(A) and (C); Core; The metal wiring on both fryer baskets at the fryer is starting to fray and become detached. Utensils shall be maintained in a state of good repair or shall be discarded. PIC agrees to replace these fryer baskets.
0.5
49.
4-602.13; Core; Shelving under prep tables across from the 3-compartment sink have accumulated food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CDI- shelving was cleaned during the inspection.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 07/27/2023
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Open package containing uncooked chicken filets observed on shelving directly above open package of pre-cooked foods in walk-in freezer of department. Foods shall be stored to prevent cross contamination and stored according to final cook temperature. CDI- Foods were re-arranged during the inspection. Store open packages of uncooked foods on bottom shelving.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Roast beef slices (45F) and turkey slices (48F) found stored in the front grab and go open display case above 41F. Ambient air temperature of unit measured 33F. TCS food shall be maintained at 41F or less. CDI- Deli slices were relocated to the walk-in cooler to rapidly cool prior to returning to grab and go unit.
1.5
45.
4-903.11(A) and (C); Core; Shelving under prep counter holding unpackaged single-service items had an accumulation of food residue present and requires more frequent cleaning. Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. Clean this shelving more frequently.
0.5
55.
6-501.11; Core; Ice is accumulating along wall of walk-in freezer and on coil leading to evaporator unit. Physical facilities shall be maintained in good repair. There is already an active work order for the interior of walk-in freezer to be repaired. Ensure this unit is repaired and chip away ice as it accumulates.
0.0
56.
6-501.110; Core; Employee personal backpack was found stored directly on containers of frosting in the back prep area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Personal item was relocated to the break room.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 01/26/2023
Score: 98.5
#
Comments
Points
28.
7-102.11; Priority Foundation; Unlabeled chemical spray bottle was actively being used in the department. 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- Chemical spray bottle was promptly labeled during the inspection.
1.0
47.
4-501.11; Core; Door hinge to middle proofer is broken and detaches when door is opened. Equipment shall be maintained in a state of good repair and condition. Ensure hinge is repaired on this proofer door.
0.5
56.
6-403.11; Core; Employee beverage being stored in the walk-in freezer on middle shelving above facility's food. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CDI- Employee beverage was relocated during the inspection.
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: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 07/29/2022
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels available at the back handwashing sink near the warewashing area. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels restocked during the inspection. Ensure there is always a supply of soap, paper towels, and warm running water for effective handwashing.
1.0
45.
4-903.11(A) and (C); Core; Boxes of single-service containers being stored directly on the floor in a proofer that is being used for storage. Boxes of single-service containers located in the back room used by Deli Department being stored on the floor as well. Single-service and single-use articles shall be stored at least 6 inches above the floor where they are not exposed to splash, dust, or other contamination.
1.0
47.
4-501.11; Core; Ice beginning to accumulate on the condenser pipe in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. PIC agrees to submit a work order to have this unit repaired by a technician.
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: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 02/16/2022
Score: 98.5
#
Comments
Points
28.
7-201.11; Priority; Two chemical spray bottles were being stored on the oven. Store cleaners/chemicals in a designated area that prevents possible contamination of clean utensils, food, equipment, linens, and single use or single-service items. CDI- Chemical spray bottle relocated.
1.0
45.
4-903.11(A) and (C); Core; Stack of boxes of single-service containers being stored directly on the floor in a proofer that is being used for storage. Loose single-service containers were observed on the floor as well in this area. Single-service and single-use articles shall be stored at least 6 inches above the floor where they are not exposed to splash, dust, or other contamination. CDI- Employee was in the process of re-arranging boxes and loose single-service containers were voluntarily discarded.
0.5
55.
6-501.12; Core; Cleaning needed in floor drains at prep sinks and 3-compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to floor drains in department.
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 *Information sent to s1481sm@retail.foodlion.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 02/07/2020
Score: 99
#
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: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 04/15/2019
Score: 98.5
#
Comments
Points
General Comments
Saffte Contech Lic Exp 5/16/23
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 10/12/2018
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Note: CFMGR Onsite Laurent Poirier Lic Exp 11/11/21 Note: Ramou (Person in charge) Deli During Inspection
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 02/12/2018
Score: 99.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 07/20/2017
Score: 100
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 03/01/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
25.
Metal stemmed food themometer read 0F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F, when using this calibration method.
0.5
36.
Discard the cracked black trays and replace as needed...Replace the damaged or missing door handles on metal sliding cabinet doors...Properly insulate (wrap) the exposed copper piping in walk-in cooler...Replace the broken thermometer cover on deli hot holding unit. Repair the broken thermometer on this unit so that it accurately reflects unit temperature (unit was on but thermometer was not registering)...Repair the condensation leak near door to walk-in freezer to prevent ice from accumulating on wall in this area (ice was visible in this area today).
1.0
40.
Clean the following soiled surfaces and areas: underside/edges of some food prep tables and counters and under slicer cutting boards--backsides/undersides of drawer and equipment door handles--interiors of right sanitizing sink of 3-compartment sink, backsplash on this sink and topside and undersides of right drainboard--cracks and crevices of metal cabinets throughout deli--plastic wrap areas--areas under and between hot holding unit bottom removeable metal panels--cracks and crevices of see-thru refrigerated deli display areas...Remove the broken shield pieces from front areas of see-thru refrigerated display cases.
0.5
43.
In bathrooms, clean the soiled edges of toilet partition doors and sides of doors leading into bathrooms (should also disinfect these areas).
0.0
44.
Replace the damaged lid on one outside garbage dumpster...Replace the missing drain plugs on outside dumpsters...Clean the soiled bottom of mop sink/can wash near bathrooms...Replace (and secure down) the missing sink drain cover in bottom of other rear store mop sink/can wash basin.
0.5
45.
Repair the corner wall metal strips in both walk-in cooler and freezer so that metal panels are flat against the walls. Caulk all cracks and crevices...Seal the holes in walls and ceiling in walk-in cooler...Remove the sticky residue and putty from wall above food prep sink...Clean the soiled floor tiles throughout the deli area.
0.5
46.
Clean the dusty air vents in customer refrigerated food display areas...The lighting over many surfaces of the front food slicing, food preparation and cooking areas is still rather dim. Provide at least 50 foot-candles of shielded light over these areas...Small light bulbs in hot holding unit are unprotected. Effectively shield these bulbs or provide shatterproof bulbs...Clean the soiled vent grate/openings on back of hot holding unit (near thermometer)...Clean the dusty ceiling vent grates in both bathrooms.
1.0
47.
Observed black crates used to elevate items above floor in deli. These crates are not approved "shelving" and shall be replaced with shelving that elevate items above floor 6 inches (if using easily moveable shelving) or 12 inches (if using stationary shelving)...Any lower shelves on free standing shelving shall be elevated using parameters mentioned above (to facilitate floor cleaning).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 07/20/2011
Score: 92
#
Comments
Points
2.
Observed an uncovered employee`s drink on food prep table. Keep all employees` drinks covered (and they shall be consumed in a sanitary manner, such as using a straw) and store them below and away from food, food preparation surfaces, and clean food equipment/utensils.
1.5
16.
Found chicken wing dings at 118F. They shall be kept at 135F or above at all times while in hot holding unit.
2.0
23.
Found covered whole rotisserie chicken in walk-in cooler and several covered whole chickens in customer refrigerated open display all with condensation on insides of plastic covers (indicating chickens were cooled down while they were tightly covered). When cooling hot foods, only partially cover them or completely uncovered them as long as there is no possibility of overhead contamination during cooling process. Remember that hot foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check food temperatures for proper cool down.
1.0
25.
Metal stemmed food themometer read 20F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F.
0.5
26.
Found a few opened bags of flour and sugar and a few unlabeled containers of dry foods. Once bags or packages of dry food products have been opened, store leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.0
35.
Found many disposable plastic containers, cake cardboard squares, etc. stored on soiled metal cabinets/shelves. Clean this shelving.
0.5
36.
Resurface or replace cutting boards with deep knife grooves since they are no longer easy to clean...Repair the damaged door frame on walk-in cooler. Re-secure the unattached metal baseboard stripping in interior of walk-in cooler so that stripping is flat against the wall. Recaulk where necessary so these areas are smooth and easy to clean...Discard the cracked black trays and replace as needed...Replace the damaged or missing door handles on metal sliding cabinet doors...Properly insulate (wrap) the exposed copper piping in walk-in cooler...Replace the plastic cover on speed tray rack since the top covering tears in plastic is not easy to clean...Replace the broken thermometer cover on deli hot holding unit. Repair the broken thermometer on this unit so that it accurately reflects unit temperature (unit was on and hot but temperature was not registering).
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables and counters and under slicer cutting boards, backsides of drawer and equipment door handles, and under sink drainboards--interiors of metal cabinets throughout deli (including cracks, crevices)--plastic bag holder areas by slicers--plastic wrap areas--corners of tables where cutting boards are located on top--3rd sanitizing sink interior--areas under and between hot holding unit bottom removeable metal panels--walk-in cooler door gasket and door frame.
0.5
43.
In back kitchen area, paper towel dispenser is located over drainboard of food prep sink. Relocate dispenser to a location that will not allow drip contamination at prep sink.
0.0
44.
Replace the damaged lid on one outside garbage dumpster. Remove the accumulation of trash from ground between wall and dumpster and properly dispose of trash...No plugs were provided on dumpsters. Replace these plugs...Found large amount of soiled standing water in mop sink/can wash basin located near bathrooms. Unplug sink drain so water drains properly. Clean the soiled wall areas around this mop sink...Replace the missing sink drain cover in bottom of other rear store mop sink/can wash basin.
0.5
45.
Clean the soiled tile flooring throughout deli area and in walk-in freezer. Replace missing grout between floor tiles.
0.0
46.
Remove the damaged and cracked exterior light covers in deli display cases and effectively shield bulbs underneath if needed...Clean the dusty air vents in customer food display areas...The lighting over most front food slicing, food preparation, and cooking areas was 12 to 41 foot-candles (fc). Provide at least 50 fc of shielded light over these areas.
1.0
47.
Observed blue and black crates used to elevate items above floor throughout facility. These items are not approved "shelving" and shall be replaced with shelving that elevate items above floor 6 inches (if using readily moveable shelving) or 12 inches (if using stationary shelving)...Any lower shelves on free standing shelving shall be elevated using parameters mentioned above (to facilitate floor cleaning).
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 03/08/2011
Score: 98
#
Comments
Points
36.
Resurface or replace cutting boards with deep knife grooves since they are no longer easy to clean...Repair the damaged door frame on walk-in cooler. Re-secure the unattached metal baseboard stripping in interior of walk-in cooler so that stripping is flat against the wall. Recaulk where necessary so these areas are smooth and easy to clean...Discard the cracked black trays and replace as needed...Replace the damaged door handles on metal sliding cabinet doors.
0.5
39.
In walk-in freezer, observed blue stools or racks used to elevate food above floor. Ensure all shelving or dunnage racks meet the standards of the National Sanitation Foudation (NSF) or equivalent and elevate food 6 to 12 inches above the floor.
0.0
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables and counters and under slicer cutting boards (including side metal board holders), drawer and equipment door handles, and sink drainboards--interiors of metal cabinets throughout deli (including cracks, crevices)--plastic bag holder areas by slicers--plastic wrap areas--corners of tables where cutting boards are located--3rd sanitizing sink interior--table legs.
0.5
43.
Clean the soiled toilet bases in bathrooms...In back kitchen area, a paper towel dispenser is located over drainboard of a prep sink. Dispenser needs to be relocated to a location that will not allow drip contamination at prep sink.
0.0
45.
Replace the missing drain cover in rear store mop sink/can wash...Replace the missing and/or moldy caulking around mop sink ledge.
0.0
46.
Replace the peeling/damaged shatterproof bulbs in the hot holding unit. Replace with similar shatterproof bulbs...Replace the burned out light bulbs above vent hoods in deli area...Remove the damaged and cracked light covers in deli display cases and effectively shield bulbs underneath if needed...Clean the dusty air vents in customer display areas...The lighting over most front food slicing, food preparation, and cooking areas is 8 to 33 ft-candles. Provide at least 50 ft-candles of shielded light over these areas.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 09/03/2010
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
3.
Observed worker wash hands at 3-compartment sink. Upon being prompted to wash hands at approved handsink, worker washed hands at handsink and then dried hands with cloth towel...Hands must only be washed in approved handsinks--not at 3-compartment sink or any food preparation sink. To wash hands, use warm water and soap and dry hands with paper towels or warm air dryer--not with a cloth towel.
2.0
16.
Found several incorrect temperatures of hot potentially hazardous foods in hot holding unit (see food temperature chart). Keep these foods at 135F or above at all times when in hot holding unit.
2.0
23.
In walk-in cooler and in customer deli display areas, found several covered containers of rotisserie chickens with large amount of condensation on inside top part of lids. Also in walk-in cooler, some covered rotisserie chickens were on top of each other. The condensation on lids could indicate that chickens were tightly covered when they were hot, which can prevent rapidly cooling from occurring...When cooling hot foods, only partially cover them (could use a deli paper sheet) OR completely uncover them (as long as there is no possibility of overhead contamination). Also, separate cooling food containers so that cool walk-in air can surround the food from all sides...Foods must cool down from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Once food has cooled to 45F or less, the food can be tightly covered. Use calibrated thermometer to check foods for proper cool down.
1.0
26.
Label the unlabeled containers of dry foods such as corn meal, etc.
0.0
28.
Found fly strip hanging by storage of take-out food containers...Do not hang fly strips near or above food preparation, dishwashing, or food equipment/utensil storage areas to prevent contamination of these areas or items.
0.0
35.
Found many take-out (single service) plastic containers with exposed food-contact surfaces or were in contact with a fly strip. Some of these containers were soiled...Discard the soiled containers and the ones that were in contact with fly strip...Invert the other containers on clean shelving or keep containers in their original plastic bags or packaging...NOTE: Used icing buckets should not be used for sanitizer. Do not clean and re-use icing buckets. They are single-use items and shall be discarded (or recycled) after they are emptied.
0.5
36.
Resurface or replace cutting boards with deep knife grooves since they are no longer easy to clean...Repair/replace the damaged side of doors to walk-in cooler and freezer, including the door frames, so these areas are smooth and easy to clean...In walk-in cooler, properly insulate the exposed copper piping...Discard the cracked trays and torn bakery plastic mobile rack cover and replace as necessary...Repair the twisted gasket on proofer door so that there is a tight seal...Remove the small damaged "handle" on metal sliding door and replace handles as necessary on these sliding doors.
0.5
39.
Observed the use of shopping cart to transport raw chicken box from walk-in cooler. Do not use shopping carts for transporting food since these carts are not easy to clean and sanitizer (and they do not meet the standards of the National Sanitation Foundation (NSF) or equivalent).
0.0
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, large cutting boards on tables and under slicers (including side metal board holders), drawer and equipment door handles, and sink drainboards--interiors of metal cabinets throughout deli (including cracks, crevices)--plastic wrap areas--corners of tables where cutting boards are located--bottom areas of hot holding unit--3rd sanitizing sink interior and right drainboard--in cracks and crevices of deli customer display areas (remove the dead flies found in these areas)--condiment holders by customer coffee service area.
0.5
43.
Clean the soiled toilet bases in both bathrooms...In back kitchen area, there is a paper towel dispenser located over the drainboard of a prep sink. Dispenser needs to be relocated to a location that will not allow drip contamination at prep sink.
0.0
44.
Clean the soiled trash can in men`s bathroom...Remove the accumulation of trash behind outside dumpster (hard to reach place). Thoroughly clean (and disinfect) the ground surface by these dumpsters as there is a large amount of leachate and spillage around dumpsters. A very strong foul odor was also noted coming from this area...If dumpsters have rusted through, causing liquid to leak out onto ground, they shall be replaced.(NOTE: When cleaning this dumpster area, contain waste water and dispose of it in mop sink/can wash drain inside store--not in outside storm drains).
0.5
45.
Clean the soiled floor in the rear store mop sink/can wash.
0.0
46.
Replace the peeling/damaged shatterproof bulbs in the hot holding unit. Replace with similar shatterproof bulbs...Replace the burned out light bulbs above vent hoods in deli area...Clean the soiled fluorescent bulb shields in deli display areas...Remove the damaged and cracked light covers in deli display cases and effectively shield bulbs underneath if needed...Clean the soiled air vents in customer display areas...Clean the soiled vent hood above bakery oven...The lighting over most front food slicing, food preparation, and cooking areas is 9 to 30 ft-candles. Provide at least 50 ft-candles of shielded light over these areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Comment regarding ServSafe certification: Remember that the ORIGINAL hours verification letter with ORIGINAL instructor signature (no copies) shall be provided with ORIGINAL ServSafe certificate to receive 2 bonus points (if possessed by a full time manager or person in charge of deli and training was taken within last 3 years).
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 03/10/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
5.
Found coffee carafe and other items in hand sink between prep sinks in back kitchen area. Do not use hand sinks for storage. Items were moved.
0.0
16.
In hot hold case, 2 boxes of 15 count chicken tenders were holding at 111 to 132F. All hot potentially hazardous foods must be maintained at 135F or greater. Chicken had been out of temperature for 45 minutes to 1 hour and were pulled out and cooled quickly to be sold as cold chicken.
2.0
35.
Observed icing buckets being used for sanitizer. Do not clean and re-use icing buckets, they arte single-use items and should be discarded after they are emptied. Cups and lids at coffee bar should be protected from contamination, need to provide cover or keep items in plastic sleeve.
0.0
36.
Cutting boards, on table being used for storage and paperwork, have deep cuts and stains and are not easily cleanable. Replace, resurface, or remove cutting boards. Replace walk-in cooler gasket. Repair or replace damaged sprayer arm at 3 compartment sink. On slicers, blade covers are worn and no longer easily cleanable, replace blade cover. Replace walk-in freezer gasket.
1.0
38.
Test strips are discolored and do not appear to be used regularly. Use test strips to check sanitizer frequently to insure that it is at the proper concentration, even when using sanitizer dispenser.
0.5
40.
Rack under cutting board prep table had food and grease build up, clean rack. Clean out cabinets below prep tables, there is food debris and dust. Clean shelves in walk-in cooler. Clean side and top of coffee bar. Clean top and sides of rotisserie, also clean table below rotisserie. Clean handle on rotisserie oven door.
0.5
42.
Sprayer arm at 3 compartment sink hangs below the flood rim of the sink, there is risk of cross connection here. Repair or replace sprayer arm so that it does not hang below the flood rim of the sink.
1.5
43.
In back kitchen area, there is a paper towel dispenser located over the drain board of a prep sink. Dispenser needs to be relocated to a location that will not allow drip contamination at prep sink.
0.0
45.
Additional cleaning is needed on wall and floor behind/below 3 compartment sink. Repair is needed on walls and floors around the walk-in cooler and freezer, there is exposed wood and the metal threshold and baseboards in this area are damaged. Repair broken tile baseboard at doorway. Repair loose metal corner cover on doorway. In walk-in cooler, there are multiple holes, some holes have been filled but filling is rough, it needs to be smooth and easily cleanable. Replace missing hole covers in walk-in cooler. Repair or replace peeling caulk/insulation in walk-in cooler walls and ceiling, also resecure corner pieces in walk-in cooler. At walk-in freezer doorway, the metal skin is damaged, repair or replace, also freezer door is sticking and does not close on its own, repair. Caulk at base boards below handsink, prep sinks, and 3 compartment sink is mold, remove old caulk, clean and recaulk. When flood cleaning the floors, be sure to move/remove racks so that floors beneath them can be cleaned and dry after cleaning. Clean walls in mop sink room, also need to recaulk around mop sink. Wood ceiling in mop room is sagging, repair or replace, suggest using smooth, non-absorbent material. Repair ceiling over handsink in women`s restroom. In men`s restroom, stall door to the right of the urinal is rusted, repair or replace.
0.5
46.
Replace blown bulb in vent hood, also need to use stronger wattage bulb, there is not enough lighting in this area. Clean light shields in hood. Replace blown heat light in hot hold unit. Clean fan covers in walk-in cooler and freezer.
0.5
47.
Remove storage (milk crates) from floor throughout deli. One shelf in walk-in cooler is too low. All storage must be at least 12 inches above the floor if stationary, or 6 inches above the floor if easily moveable/on wheels for cleaning purposes.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
At start of inspection, there was cheese dried on slicer blade. Employee stated that slicers are cleaned after each customer and broken down at least 2 time throughout the day. Slicers being used to slice potentially hazardous foods should be cleaned between customers and fully broken down, cleaned, and sanitized at least every 4 hours while they are being used. When employees are loading chickens in the rotisserie, they need to be careful not to drip onto slicers or other food contact surfaces and to sanitize the handles and knobs of rotisserie that are touched while hands are contaminated with chicken juice.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 09/24/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Sanitizer in buckets below slicers was too weak according to test strip. Check sanitizer regularly to make sure that it is at the proper concentration, 200-400ppm for quat sanitizer. New sanitizer was mixed.
1.5
17.
One whole chicken in display case was holding at 48F. All cold potentially hazardous foods must be held at 45F or below at all times. Case was overstocked. Be careful not to overstock cases to that air can properly circulate and maintain food temperatures. Chicken had only been out for 20 minutes and was put back into the walk-in cooler to re-cool quickly. CDI
0.0
23.
In walk-in cooler, found chicken cooling with lid tightly on container. While cooling foods, be sure to keep loosely covered or uncovered, if protected from overhead contamination.
1.0
36.
Cutting boards, on table being used for storage and paperwork, have deep cuts and stains and are not easily cleanable. Replace, resurface, or remove cutting boards. Replace walk-in cooler gasket. Repair or replace damaged sprayer arm at 3 compartment sink.
0.5
38.
Need new test strips at dish sink. Strips are discolored and do not appear to be used regularly. Use test strips to check sanitizer frequently to insure that it is at the proper concentration.
0.5
40.
Racks under cutting boards had food and grease build up, clean racks. Additional cleaning is needed on walk-in freezer gasket. Clean tracks on deli coolers.
0.5
42.
Sprayer arm at 3 compartment sink hangs below the flood rim of the sink, there is risk of cross connection here. Repair or replace sprayer arm so that it does not hang below the flood rim of the sink.
0.0
43.
Repair broken hand dryer in ladies restroom.
0.0
44.
Dumpster appears to have some damaged to bottom, build up of debris and liquid on ground around and below dumpster. Replace dumpster if broken.
0.0
45.
Clean lower portions of walls in restrooms below hand dryers. Clean upper part of walls and ceilings in restrooms around vents. Additional cleaning is needed on wall behind 3 compartment sink. Repair is needed on walls and floors around the walk-in cooler and freezer, there is exposed wood and damaged metal covering here.
0.5
46.
Replace blown bulb in vent hood. Recaulk hood, caulking is peeling. Clean the vents in both restrooms. Clean toilet in handicapped stall in men`s restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Suggest keeping lid off at least one trash can so that paper towels can be thrown away after washing hands without handling the lid of the trash can.
Facility has one hot water heater for all departments. Hot water reached 135F in the Meat Market but not in Seafood or Deli. In Deli, water reached 124F. Hot water heater needs to be able to maintain minimum temperature of 130F in all departments at 3 compartment sinks at all times.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 07/06/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
One box of raw breaded chicken tenders above boxes of ready to eat chicken in walk-in freezer. Do not store raw meats above ready to eat foods in walk-in freezers or coolers. Box was moved.
0.0
16.
Fried chicken in hot hold unit was holding at 132-138F. All hot foods must be held at 135F or great at all times. Store policy is to pull chicken every 2 hours and rapidly cool for packaging and sell as cold product.
2.0
36.
Cutting boards, on table being used for storage and paperwork, have deep cuts and stains and are not easily cleanable. Replace, resurface, or remove cutting boards.
0.5
38.
Need new test strips at dish sink.
0.0
40.
Clean rack under cutting boards. Clean cutting boards under metal prep surface.
0.0
46.
Replace blown bulb in chicken hot hold case. Clean the vents in both restrooms. Clean toilet in handicapped stall in men`s restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 10/24/2008
Score: 99.5
#
Comments
Points
40.
Display case needs additional cleaning where salsa is. Gaskets on freezer need cleaning and refrigerator gaskets need replacing due to stains. Shelving throughout needs cleaning.
0.5
46.
Replace broken light shield in display case and replace burned out light bulb in back kitchen of deli.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 04/16/2008
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
5.
Metal stem food insertion thermometer was not accurate by 25 degrees F.
1.5
15.
Multi-use food containers were stacked within each other wet. Allow multi-use food containers to air dry prior to stacking tightly within each other.
1.5
17.
Interior of metal storage cabinets need to be cleaned. Spaces where prep table tops sit in metal frames and spaces between prep tables need to be cleaned. Need to clean the knife holder.
1.0
23.
Need a drain plug in the dumpster. Need to remove food waste and debris from ground around dumpster.
1.0
General Comments
2 point additon for ServSafe. Hot and cold water must always be supplied at handwash sink in utensil wash room (this handwash sink was installed in utensil wash room when initial permit was written for this Deli because it is required in the utensil wash room. Food Lion converted the sink to an eyewash station/handwash sink after the initial Deli permit was issued. If this sink does not have sufficient hot and cold water supplied for handwashing, it will result in a deductiuon on future inspections).
Location: 7713 LEAD MINE RD RALEIGH, NC 27615-4805 Facility Type: Food Stand Inspection Date: 12/04/2007
Score: 93
#
Comments
Points
5.
2 metal stem food insertion thermometers were not accurate (read 20F at room temperature).
1.5
16.
Broken florescent light bulb stored in single service food container cabinet, on top of stacks of single service food containers.
2.0
17.
Replace the missing and broken handles on storage cabinets in deli (in bakery section and in prep/utensil wash room). Need to remove and grind smooth the jagged/folded back sections of metal on backside of storage cabinet (in front of wall faucet) in deli (alterations, such as the existing hole with jagged sharp folded back metal void the NSF approval of food service equipment; and make safe, effective cleaning of the equipment difficult).
1.0
20.
Handwash sink basin in prep room was full of stored items (goggles, plastic jug, etc).
2.0
34.
Employee`s personal jacket was stored on surface of prep table in deli.
0.5
General Comments
Exterior dumpster needs a drain plug. Handtowells need to be provided through the dispensor in the deli section.
