Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 05/29/2024
Score: 95
#
Comments
Points
10.
5-202.12; Core - Hot/tempered water at one deli handsink did not exceed 75F after running several minutes...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at handsink.
1.0
10.
5-205.11; Priority Foundation - Observed meat debris in bottom of one deli handsink basin (used to drain juice from deli meat chubs?)...Handsinks shall not be used for purposes other than handwashing...CDI by having PIC clean out handsink basin.
0.0
21.
3-501.16(A)(1); Priority - Several trays of fried chicken pieces in hot holding display were as low as 108-126F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above or use approved time as a public health control...CDI by voluntarily discarding chicken out of temperature.
1.5
22.
3-501.16 (A)(2) and (B); Priority - In open refrigerated customer display, many packages of in-house sliced deli meats and cheeses were above 41F (see temperature chart)...Unless actively preparing or properly cooling or on approved time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by pulling meat/cheese packages and properly cooling them. NOTE: After in-house sliced meats and cheese have been sliced and packaged, cool them in walk-in cooler, freezer or blast chiller to 41F or less before placing them in open refrigerated display. Use calibrated thermometer to check food temperatures.
1.5
47.
4-501.11; Core - Several wire storage shelves were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.5
48.
4-501.14; Core - Three-comp sink sanitizing sink interior and right "clean" side drainboard were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Metal shelves in walk-in cooler and deli area were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase shelving cleaning frequency.
0.0
54.
5-501.115; Core - Some trash was on ground by outside trash compactor...Storage areas for trash/recyclables shall be maintained clean and free of unnecessary items...Remove trash and properly dispose of it.
0.0
55.
6-501.11; Core - Door frame to walk-in freezer had ice build-up, keeping door from sealing shut and allowing warm air to enter freezer, causing large ice build-up around door interior and on floor. Several toilet seats had damaged/rough surfaces in women's bathrooms (hard to clean and disinfect)...Physical facilities shall be kept in good repair...Remove ice from freezer door frame and ensure door gasket/seals are sealing completely when door is closed. Replace damaged toilet seats.
0.5
55.
6-501.12; Core - Significant amount of ice had accumulated around walk-in freezer interior door and on floor. Rear store mop sink/can wash basin was soiled, and interior wall/floor by trash compactor opening was soiled. Bathroom ceiling vent grates/covers were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Remove all ice from freezer door areas and floor.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Renae Murganti, Exp. 10-6-2027...DISCUSSION: Facility uses time as a public health control (TPHC) for grab and go items (hot/corn dogs, popcorn chicken, sandwiches, etc.) and approved TPHC procedures are available. Other hot foods in see-through unit, rotisserie chickens and chicken pieces use temperature control and these foods shall be maintained at 135F or above at all times until served/sold. Keep cooking/reheating and TPHC written procedures available at all times in deli area for reference during future inspections and visits by our department.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 08/23/2023
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; There was one handwashing sink that did not get up to 100F. A handwashing sink must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet.
1.0
10.
6-301.12; Priority Foundation; There was one handwashing sink that did not have paper towel at the handwashing sink. Each handwashing sink must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
0.0
16.
4-501.114; Priority; The Quat sanitizer at the three compartment sink and at the slicers had no concentration of sanitizer. Quat sanitizer must be between 150 to 500 parts per million. CDI.. The sanitizer was corrected to 200 parts per million.
1.5
55.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the ice. Physical facilities must be cleaned as often as necessary to keep them clean.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 08/29/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; There was one container of chicken that was being held hot at 123F. This potentially hazardous food must be held hot at 135F or above. CDI.. The food was placed in the trash by the manager.
0.0
22.
3-501.16 (A)(2) and (B); Priority; There were several containers of cooked chicken that were stacked high and were being held at 51F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food was cooled down to 41F.
1.5
44.
4-903.11(A), (B) and (D); Core; There were several clean trays that were stored on the floor. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI... The dishes were placed back at the three compartment sink to be washed again.
1.0
47.
4-501.11; Core; There was ice build up present along the doorway in the walk-in freezer. Equipment must be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in freezer to remove the ice build up. Clean the vent covers in the walk-in freezer. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dust, food reside, and other debris.
0.5
55.
6-201.11; Core; There was several areas in the floor throughout the kitchen where the grout is missing. There was water in the areas where the grout is missing. The floor must be repaired. Floors must be smooth and easy to clean.
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: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 10/05/2021
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Roast beef and sliced turkey breast held in the customer display case was holding between 43-44F. TCS (Time/Temperature control) foods that are being held cold shall be maintained at 41F or below. CDI- PIC removed food items to the walk-in cooler to cool down properly.
1.5
28.
7-201.11; Priority; A spray bottle of chemicals was stored on the shelf with single-service containers. Poisonous or toxic materials shall be stored so that they can not contaminate food, equipment, or single-service and single-use articles. CDI- PIC removed chemical bottle.
0.0
40.
2-303.11; Core; A food employee was observed wearing bracelets during the time of inspection. With the exception of a plain wedding band, while preparing food, food employees may not wear jewelry on their arms and hands.
0.0
47.
4-501.11; Core; Ice buildup is present along the doorway in the walk-in freezer. There is a small tear in the gasket of the walk-in cooler. Equipment shall be maintained in a state of good repair. Remove ice buildup and replace torn gasket.
0.5
53.
6-501.18; Core; The underside of the urinals in the men's restroom are heavily soiled and in need of cleaning. Plumbing fixtures such as hand sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean more frequently.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 05/04/2020
Score: 92.5
#
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, 5/8/2020, to evaluate completion of Item #20 and #49 on this report...Report sent by email and EHS verified PIC received it before leaving establishment. Follow-Up: 05/08/2020
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 08/05/2019
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.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 08/28/2018
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.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 04/12/2012
Score: 94.5
#
Comments
Points
11.
Found containers, in the clean storage area, that had food debris on them. Food contact surfaces are to be cleaned and sanitized. Soiled containers were removed from storage to be cleaned at the utensil washing area.
1.5
16.
Some potentially hazardous foods were not holding at or above 135F inside of the hot holding display case. Temperatures are in the temp log. Potentially hazardous foods are to be hot held at or above 135F. Temperature abused foods were taken off of the line and voluntarily discarded.
2.0
35.
Single service take-out trays were stored beside of the handwashing sink and getting water was getting on them. Splash guard will need to be installed or moving the trays in an area that will not get them wet. Found some single service chicken buckets and trays with the food contact surface being exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Replace the peeling sprayer, that is exposing its hose, at the utensil washing sinks. Replace the shelving, in the walk-in cooler, that is peeling and no longer in good repair.
0.5
40.
Clean the sticky film off of the outside of the deli case.
0.0
45.
Parts of the flooring, around the utensil washing sinks, have gaps and need to be re-grouted.
0.5
46.
Blown light bulbs found in different areas of the kitchen and hood system. Clean the dust build-up on the vents located in the restrooms. Clean the build-up on the screens in the hood system.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 09/22/2011
Score: 96
#
Comments
Points
17.
Rotisserie chickens and some fried chicken, in the front display cooler, were cold holding above 45F. Potentially hazardous foods are to be cold held at or below 45F. Temperature abused foods were voluntarily discarded.
2.0
36.
Replace the peeling sprayer that is exposing its hose at the utensil washing sinks. Re-surface the worn cutting boards located at the deli slicer station. Strip and re-caulk the the seal on the floor and in between parts of the deli cooler. Replace the worn/peeling tongs in the facility. Repair the inside door for the walk-in cooler.
0.5
40.
Clean the build-up on the back of the fryers. Clean the shelving that holds the deli meats.
0.5
43.
Work order on the urinal that is in bad repair, in the men's restroom. Need a hand washing sign, in the restrooms that the employees use.
0.0
45.
Clean the wall behind the fryers. Repair the cracked corner wall piece by the walk-in cooler door.
0.5
46.
Blown light bulbs found in different areas of the kitchen and prep areas. Must be in good repair. Clean the dust build-up in the vents located in the walk-in cooler and restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 03/09/2011
Score: 96.5
#
Comments
Points
10.
Open bags of chicken wings and turkey legs were found inside of the walk-in freezer. Foods must be protected during storage.
1.5
21.
Someone needs to check on the hand sink located on the opposite side of the deli slicers. The water was not warming up at that sink. Hand sinks must have hot and cold water accessible.
0.0
33.
The handles of tongs were touching the food inside of the hot holding unit. Make sure that the handles of scoops are pointed up and not touching food during storage.
0.5
36.
Replace the prep knives that are cracked or have jagged pieces. Replace the rust build-up and peeling coating on the shelving located in the deli case cooler, walk-in cooler, and walk-in freezer. Check on the worn bottom aluminum paneling behind the deli case.
0.5
40.
Clean the gritty build-up found underneath the prep tables in the food establishment. Clean the holding racks and storage racks in that back storage area. Clean the tape build-up found on some of the deli cases
0.5
46.
Blown light bulbs found in different areas of the kitchen and prep area. Must be in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 08/04/2010
Score: 96.5
#
Comments
Points
34.
Still found several food containers and trays in storage being stacked while wet. Completely air dry these items before stacking.
0.5
35.
Found many take-out plastic food containers in storage with their food contact surfaces up. Keep these containers in their original plastic sleeves/boxes OR invert them while they are in storage.
0.5
36.
Re-surface or replace the cutting boards with deep cuts by electric food slicing machines...Replace the torn heating pad on plastic wrap machine...Replace the rusty shelving in walk-in cooler and freezer with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Repair/replace the water-damaged wood panels under the see-through salad display case so these surfaces are smooth and easily cleanable. (Be careful not to get this wood wet during deli cleaning activities)...Repair/replace the cracked plastic area around the walk-in cooler interior door opener...Remove the excess caulk behind 3-compartment sink (as long as it is easy to clean behind this "back splash" area...Replace the cracked electric cord covers to side of sliding glass doors on refrigerated deli case.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables and counters and shelving in walk-in cooler (below wire racks)--deli bag holders--chemical shelf below 3-compartment sink--interior of sanitizing sink of 3-compartment sink--some areas under food slicers--plastic wrap machine (although this machine is not currently being used, it shall still be kept clean at all times)--deli case sliding door tracks.
0.5
43.
No soap was available at handwashing sink near chicken rotisserie oven. Maintain an adequate supply of soap at this sink at all times (with paper towels easily accessible)...Repair the leaking handwashing sink near the walk-in freezer.
1.0
45.
Replace the missing or damaged caulk along baseboard/wall crack areas in walk-in cooler...Replace missing floor-wall baseboard throughout deli (still in process of being finished due to remodeling).
0.0
46.
Clean the soiled/dusty ceiling light shields in deli area...The lighting above a few food preparation surfaces/tables was 40-47 ft-candles, and the lighting at cooking line areas was 35-38 ft-candles. Provide at least 50 ft-candles of shielded light above all food preparation and dishwashing areas. Replace the burned out or missing lights in deli area and below ventilation hood...Clean the dusty ceiling vent grates in all bathrooms.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 04/22/2010
Score: 90.5
#
Comments
Points
11.
Observed that the chicken preparation table was visibly soiled and had not been used today. This table shall be thoroughly cleaned and sanitized after use...Found deep dark stains on cutting boards by food slicing machines. Thoroughly clean and sanitize these boards.
1.5
16.
Found several incorrect temperatures of hot potentially hazardous foods in hot holding unit (see temperature chart). These foods shall be kept at 135F or above at all times...At end of inspection, temperatures of several foods were taken again, and some foods were still less than 135F...Since this item was not completely corrected during inspection, a follow-up visit will be made to evaluate completion.
4.0
21.
Ensure the hot water at 3-compartment sink is a minimum of 130F at all times during operation (today, it only reached 127F).
0.0
34.
Found several food containers and trays being stacked while wet. Completely air dry these items before stacking.
0.5
35.
Found many take-out plastic food containers with unprotected food contact surfaces. Keep these containers in their original plastic sleeves/boxes OR invert them while they are in storage...Found some take-out containers stored on wet shelving (to right of handwashing sink nearest the 3-compartment sink). Discard the wet containers and remove water from this shelving. (Be careful not to splash water onto shelves where take-out containers are stored).
0.5
36.
Replace the cracked vinyl on handles of food dispensing tongs...Re-surface or replace the cutting boards with deep cuts by electric food slicing machines...Replace the torn/damaged gasket on walk-in freezer door...Replace the torn heating pad on plastic wrap machine...Replace the rusty and peeling chicken rotisserie racks...Replace the rusty shelving in walk-in cooler with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Repair/replace the water-damaged wood panels under the see-through salad display case so these surfaces are smooth and easily cleanable. (Be careful not to get this wood wet during deli cleaning activities)
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters and shelving in walk-in cooler (below wire racks)--backsides of fryers (found accumulation of grease in this area)--faucet on single food preparation sink--display shelves in open deli meat case in deli area--deli bag holder--bottom shelves below preparation tables--interior of sanitizing sink of 3-compartment sink.
0.5
43.
Seal the holes in walls in both bathrooms...Replace the damaged or missing baseboard tiles or boards...Replace the cracked or missing caulking behind "community" sink areas in these bathrooms...Clean the soiled toilet stall doors in these bathrooms...Also, clean the soiled diaper changing areas and front sides of warm air hand dryers...In men`s bathrooms, ensure the warm water at handsink area stays on for several seconds when activated.
1.0
45.
Replace the damaged, moldy or missing caulking at floor-wall junctures and bases of baseboards throughout the deli and in walk-in cooler. When replaced, ensure this caulk is smooth and easily cleanable (with no bumps, cracks and crevices).
0.5
46.
Clean the soiled fluorescent light shields in deli salad case...Clean the dusty vents on the island customer sandwich disply unit...Clean the dusty ceiling vent grates in both bathrooms.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Follow-up visit will be made on Monday, April 26, 2010, to evaluate completion of Item #16 above. Follow-Up: 04/26/2010
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 07/22/2009
Score: 95.5
#
Comments
Points
16.
Found several incorrect temperatures of hot potentially hazardous foods (see temperature chart). These foods shall be kept at 135F or above at all times.
2.0
34.
Clean the soiled plastic thermometer holders in deli area...The metal stems on thermometers must always be kept clean and sanitized before putting them into holders...Found many food containers and trays being stacked while wet. Completely air dry these items before stacking.
0.5
36.
Remove the excessive tape used to keep sign on exterior of raw chicken juice bucket (since this tape is not easily cleanable)...Remove the plastic stretched across back of bottom shelf of table.
0.0
38.
No quaternary ammonium sanitizer test strips were available in deli at time of inspection. Strips were obtained from the bakery area...Maintain strips in deli at all times to ensure sanitizer is at least 200 ppm but does not exceed 400 ppm.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters and shelving in walk-in cooler (below wire racks).
0.5
43.
Clean the soiled front sides of warm air dryers in both bathrooms at front of store.
0.0
45.
Replace the damaged or missing caulking at base of hot deli display unit, along floor coving and wall junctures, and along coving in walk-in cooler.
0.5
46.
Clean the soiled fluorescent light shields in deli salad case...Replace the burned out light bulb under vent hood...Clean the dusty ceiling vent grates in both bathrooms at front of store...
0.5
49.
No documentation of approved training - no credit awarded.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 01/09/2009
Score: 95.5
#
Comments
Points
16.
Found several incorrect temperatures of potentially hazardous foods in hot holding unit (see temperature chart). These foods shall be kept at 135F or above at all times while in unit. Since there were several foods out of temperature and could not be reheated to 165F during inspection, a follow-up visit will be made to check completion of this item.
2.0
21.
Hot water at 3-compartment sink was at 126F and then slowly went down to 123F. It shall be kept at 130F or above at all times during operation.
1.5
24.
Found packages of macaroni cheese and other food packages in standing water in food preparation sink. Water was at 57F. Do not thaw foods in standing water. They shall be thawed under cold running water at 70F or below OR in the refrigerator at 45F or less OR as part of the cooking process OR in the microwave following immediately by conventional cooking.
0.5
36.
Remove the aluminum foil from tray under platic food take-out containers...The shelving in walk-in cooler is getting a little rusty. Will have to look into replacing with approved shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces: undersides of food preparation tables and counters--interior of sanitizing sink of 3-compartment sink--some shelving in kitchen and in walk-in cooler--food scales--triangular metal bag holders.
0.5
45.
Replace the missing/damaged caulking along the wall baseboard in walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Follow-up visit will be made on Wednesday, January 14, 2009 to evaluate completion of Item #16 on this report. Follow-Up: 01/14/2009
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 07/11/2008
Score: 95.5
#
Comments
Points
3.
Remember that hands must be washed frequently after contaminating them in any way. After gloves have been soiled, they must be discarded. Then hands must be washed before clean gloves are put on.
0.0
5.
Maintain paper towels in dispensers at handsinks, instead of having roll on top of sink or on other areas, where they can become contaminated. Be sure dispensers work properly.
0.0
13.
Observed corn dogs had been cooked and then put out in hot holding deli display. Immediately after cooking, the internal temperature was 104-121F. These corn dogs shall be completely reheated to at least 140F and then maintained at 135F or above. Be sure to check food temperatures with calibrated thermometer.
2.0
25.
No thermometer was found in salad cold display case. Maintain a thermometer accurate to plus or minus 3 degrees F....Also, one digital thermometer was reading 45F when calibrated using the ice-water method. All metal stemmed food thermometers shall read 32F, plus or minus 2 degrees F.
0.5
36.
Found unfinished wooden boards and pegboard being used underneath supplies on dry storage metal shelving. These wood surfaces are not easily cleanable since they have not been sealed with paint. Either paint the wooden boards with enamel paint or replace boards with flexible durable plastic instead. Remove pegboard since it is not easily cleanable...Remove the aluminum foil from tray under plastic food take-out food containers...Remove the paper from under chemicals under right drainboard of 3-compartment sink...Remove the paper stickers from outsides of plastic lids and consider re-applying names on plastic with permanent markers.
0.5
40.
Clean the following soiled surfaces: undersides of food preparation tables and counters and undersides of sink drainboards.
0.5
45.
Replace the missing or moldy caulking along floor/wall tile coving areas in kitchen. Repair any damaged coving....Clean the soiled wall below the handwashing station in women`s bathroom.
0.5
46.
Replace the missing fluorescent light bulb shields and end caps in the customer sandwich display.
0.0
47.
Elevate the items 6 to 12 inches above the floor in electric panel room by dry storage. Found items such as boxes of plastic gloves, miscellaeous items in this room.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 09/24/2007
Score: 92.5
#
Comments
Points
3.
THERE WAS A BUCKET OF ICE AND SEVERAL BOXES OF FOOD THAT WAS STROED ON THE FLOOR IN THE WALK IN FREEZER. ALL FOOD MUST BE STROED IN A MANNER TO PREVENT ANY TYPE OF CONTAMINATION. FOOD STORAGE ON THE FLOOR IS NOT APPROVED.
2.5
11.
CLEAN THE FOOD SLICERS THERE WAS DRIED FOOD DEBRIS ON ALL OF THE FOOD SLICERS IN THE DELI. ALL FOOD CONTACT SURFACES MUST BE CLEAN DAILY. THE FOOD SLICERS HAD FOOD DEBRIS FROM THE PREVIOUS DAY.
2.5
15.
CROSS STACK THE DISHES TO ALLOW THE DISHES TO AIR DRY THE DISHES WERE STACKED WET.
1.5
17.
CLEAN THE DISPLAY CASES. CLEAN THE SHELVES IN THE WALK IN COOLER TO REMOVE THE MOLD AND THE FOOD DEBRSI ON THE SHELVES. CLEAN THE SHELVES THAT AIR DRY THE DISHES. CLEAN THE SHELVES THAT ARE USED FOR STORAGE. CLEAN THE THREE COMPARTMENT SINK TO REMOVE THE DEBRIS THAT HAS COLLECTED INSIDE FO THE THREE COMPARTMENT SINK.
1.0
General Comments
GC. KEEP SINGLE SERVICE ITEMS IN A CLEAN CONTAINER. CLEAN THE FLOORS AND THE WALLS NEAR SINK AND FOOD PREP AREAS TO REMOVE THE DIRT AND FOOD DEBRIS ON THE FLOOR. GC. CLEAN THE VENTS.
Location: 4431 New Bern AVE RALEIGH, NC 27610 Facility Type: Food Stand Inspection Date: 09/07/2006
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
11.
THERMOMETER WAS SITTING IN WATER WITH FOOD DEBRIS IN THE CUP. THE SANITIZER SINK IN THE THREE COMPARTMENT SINK HAD GREASE BUILD UP THE SANITIZER WAS FRESH. CLEAN THE SINK ONCE THERE IS BUILD UP. SANITIZER SINK MUST BE CLEANED.
2.5
15.
CROSS STACK DISHES TO ALLOW THE AIR DRYING PROCESS.
1.5
17.
CLEAN THE SHELVES. RECAULK THE THREE COMPARTENT SINK. CLEAN THE SHELVES IN THE WALK IN COOLER.
1.0
21.
PROVIDE HAND TOWELS AT ALL HAND SINKS.
1.0
28.
CLEAN THE FLOORS IN THE WALK IN COOLER AND FREEZER. CLEAN THE FLOOR IN THE BAKERY AREA.
0.5
29.
REPLACE THE BLOWN LIGHT BULBS UNDER THE HOOD.
0.5
31.
BOTTLES LABLED SANITIZER HAD NO SANTIZER IN THEM AFTER CHECKED WITH TEST STRIPS. PROPERLY MARK BOTTLES.
