Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/05/2024
Score: 92
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Two small children were allowed to be in the kitchen space around very hot equipment and placing personal belongings on top of single-service pizza boxes. The PIC shall ensure that persons unnecessary to the food establishment operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI- education of PIC duties discussed and employee with small children left the kitchen area.
1.0
2.
2-102.12 (A); Core; The PIC does not have a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI- information on local classes given.
1.0
5.
2-501.11; Priority Foundation; No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI- information provided.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Creamy tomato sauce (alfredo & pizza sauce mixed) was observed sitting on the counter at 67F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41F or less. CDI- sauce voluntarily discarded. *Note: This food item can not sit out at room temperature for any length of time without having a TPHC (Time as a Public Health Control) Procedure in place.
1.5
29.
8-103.12; Priority Foundation; [Repeat] This facility has approved variance from NC Dept of Health and Human Services to keep pizza sauce at room temperature for up to 10 hours, sauce was not labeled with 10 hour time stamp...TCS* foods with approved variance shall be in conformance with approved procedures...CDI by adding known time of pizza sauce preparation. Note: Be sure that you are adding the correct times of when each batch was made.
2.0
40.
2-402.11; Core; [Repeat] Food worker did not have hair restraints...Food employees shall wear hair restraints such as hats, hair coverings, hair nets or beard restraints that covers body hair to effectively keep their hair from contacted exposed food and clean equipment/utensils...Have food workers don required hair restraints.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled undersides of food prep tables, solid metal shelves below tables, under/around cutting board and #10 can rack, food prep sink interiors, and small refrigerator interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
1.0
51.
5-205.15; Core; The handwashing sink has a leak. A plumbing system shall be maintained in good repair. Repair the leak.
0.0
54.
5-501.115; Core; [Repeat] Carboard boxes and trash was on ground by dumpsters...Refuse and recycling enclosure areas shall be kept clean...Remove trash from ground and properly dispose of it.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/08/2024
Score: 94
#
Comments
Points
24.
3-501.19; Priority Foundation - String cheese at room temperature that was supposed to be on time as a public health control (TPHC) according to PIC, but it had no time stamp or approved time as a public health control (TPHC) procedure...TCS* foods kept a room temperature and using TPHC must first have an approved procedure to use this process...CDI by having worker complete TPHC form during inspection for string cheese and place time stamp on cheese.
3.0
28.
7-102.11; Priority Foundation - A few bottles with yellow cleaner were on table top near brushes used to brush off counters with excess flour...Chemicals and sanitizers shall be stored to prevent contamination of food and clean food/beverage equipment and utensils...CDI by properly storing chemicals.
0.0
29.
8-103.12; Priority Foundation - This facility has approved variance from NC Dept of Health and Human Services to keep pizza sauce at room temperature for up to 10 hours, but approved pizza prep procedure (with time labeling, etc.) was not provided. Also, sauce was not labeled with 10 hour time stamp...TCS* foods with approved variance shall be in conformance with approved procedures...CDI by providing pizza prep procedure with details on labeling, etc. and voluntarily discarding remaining sauce and placing time stamp on new container of sauce.
1.0
36.
4-502.11(B); Priority Foundation - Metal stemmed dial top food thermometer read 28F in same water as calibrated thermometer that showed 62F...A food thermometer shall be properly calibrated to ensure its accuracy...CDI by removing thermometer from service. NOTE: Another digital calibrated thermometer was available during inspection.
0.5
40.
2-402.11; Core - Food worker did not have hair restraints for head and facial hair...Food employees shall wear hair restraints such as hats, hair coverings, hair nets or beard restraints that covers body hair to effectively keep their hair from contacted exposed food and clean equipment/utensils...Have food workers don required hair restraints.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled undersides of food prep tables, solid metal shelves below tables, under/around cutting board and #10 can rack, food prep sink interiors, small refrigerator interiors, pizza oven...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Drain plug was missing on one dumpster...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
0.0
54.
5-501.113; Core - A few dumpster side doors were open...Outdoor trash/recycling receptacles shall be covered with tight-fitting lids and doors...Keep doors and lids covered when not in use.
0.0
54.
5-501.115; Core - Trash was on ground by dumpsters...Refuse and recycling enclosure areas shall be kept clean...Remove trash from ground and properly dispose of it.
0.5
55.
6-501.11; Core - Lights in walk-in cooler did not illuminate. Water at mop sink/can wash faucet kept flowing even after hot and cold water knobs were completely turned off...Physical facilities shall be kept in good repair...Replace/repair burned out light fixtures. Repair mop sink faucet so water does not flow/leak after faucet knobs are completely turned off.
0.5
55.
6-501.12; Core - Observed soiled kitchen walls, ceiling grates, yellowed ceiling panels and mop sink/can wash basin bottom and walls...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/14/2023
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.
1.0
5.
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.5
24.
3-501.19; Priority Foundation - String cheese at room temperature had time stamp but no approved time as a public health control (TPHC) procedure...TCS* foods kept a room temperature and using TPHC must first have an approve procedure to use this process...CDI by having worker complete TPHC form during inspection for string cheese.
1.5
28.
7-201.11; Priority - Found stainless steel clean hanging near clean utensils, spray sanitizer near clean pizza/food boxes, peroxide cleaner & disinfectant above/near #10 food cans...Toxic substances such as cleaners and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils and single service food/beverage items...CDI by properly storing chemicals.
1.0
28.
7-102.11; Priority Foundation - One spray bottle of sanitizer and one bottle of blue glass cleaner were not labeled (labels worn off?)...Containers of cleaners and sanitizers shall be labeled with name of products inside...CDI by labeling bottles.
0.0
29.
8-103.12; Priority Foundation - This facility has approved variance from NC Dept of Health and Human Services to keep pizza sauce at room temperature for up to 10 hours, but written variance was not available, and approved pizza prep procedure (with time labeling, etc.) was not provided...TCS* foods with approved variance shall be in conformance with approved procedures...Provide variance and procedure that is followed for pizza sauce...Not corrected during inspection.
1.0
36.
4-502.11(B); Priority Foundation - Metal stemmed dial top food thermometer read 40F at room temperature (no ice available to properly calibrate it)...A food thermometer shall be properly calibrated to ensure its accuracy...Properly calibrate thermometer or obtain an accurate thermometer. Recommend obtaining a digital metal stemmed thermometer...Not corrected during inspection.
0.5
47.
4-502.11(A) and (C); Core - A few food containers were cracked/damaged...Food service utensils shall be maintained in good repair...Discard damaged containers.
0.0
48.
4-501.14; Core - Interiors of rinse and sanitizing sinks of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.
0.5
48.
4-302.14; Priority Foundation - No approved test strips were available to check quaternary ammonium (QA) sanitizer used (only pH strips with scale of 1 to 14 were available)...Approved test strips shall be provided for sanitizer used...Provide proper test strips for QA sanitizer...Not corrected during inspection.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled undersides of food prep tables and sink drain boards, solid metal shelves below tables, under/around cutting boards, food prep sink interiors, #10 can rack...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.113; Core - Several dumpster side doors and on top lid were open. One trash can behind dumpster enclosure was uncovered and had water/trash in it...Outdoor trash/recycling receptacles shall be covered with tight-fitting lids and doors...Keep doors and lids covered when not in use, and provide lid for trash can.
0.0
55.
6-501.11; Core - Water at mop sink/can wash faucet kept flowing even after hot and cold water knobs were completely turned off. Small holes were in walls, and caulk was cracked and damaged between sinks and walls...Physical facilities shall be kept in good repair...Repair mop sink faucet so water does not flow/leak after faucet knobs are completely turned off. Seal wall holes, and replace damaged/cracked caulk.
0.5
55.
6-501.12; Core - Observed soiled floor baseboards, mop sink walls, ceiling vent grates and some ceiling tiles...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification required for Items #29, 36 and 48 (Section 4-302.14) on this report. By April 24, 2023, provide photos of accurate metal stemmed thermometer, approved procedures for putting pizza sauce out at room temperature, and approved QA test strips. Send this information to Lucy.Schrum@wake.gov or text information to 919-868-2565. Follow-Up: 04/24/2023
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/20/2022
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels were not available at the hand sink by the 3-comp sink. Each handwashing sink shall be provided with individual and disposable towels. CDI- Paper towels were placed at that hand sink.
1.0
10.
6-301.14; Core; Handwashing sign was missing at the sink by the prep line. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. Place a handwashing sign at that sink.
0.0
24.
3-501.19; Priority Foundation; Facility uses Time as a Public Health Control for pizza sauce and string cheese. At the time of the inspection, time stamps were not found on the TCS foods. Foods using time as a public health control shall be marked with the time taken out of temperature control or time of preparation to indicate when they must be discarded. CDI- Time stamp was placed on foods.
3.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Shelving throughout the facility was soiled/dusty. Top of the oven was soiled, handles of the equipment were greasy. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned
0.5
54.
5-501.13; Core; One receptacle has a damaged lid/cover and cannot be properly covered. Outdoor receptacles shall be equipped with tight-fitting lids and doors. Replace damaged lid.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/11/2022
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have a cleanup policy. A cleanup policy is now required. CDI- Poster and cleanup procedures given to the person in charge.
0.0
24.
3-501.19; Open pizza sauce in containers sauce were sitting at room temperature and not time stamped. In order to use time as a public health control Start temperatures and times must be recorded and monitored. CDI- Sauce stamped. R- Time stamping was a violation on the past inspection. Full points deduction.
3.0
49.
4-601.11(B) and (C); Core; Gallon can storage racks, table top can opener, walk-in cooler door/handle, top of the oven, hood filters and the hood system light bulb covers, all need better and more frequent cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
54.
5-501.115; Core; There is trash from this facility, on the ground around the outside dumpsters. Please clean the dumpster area. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. R- Mentioned on the past inspection. Today Papa Johns trash was on the ground. Full points taken.
1.0
55.
6-501.12; Core; In areas throughout the facility wall cleaning is needed. There is food splash in areas of the kitchen and heavy splash around the hand-sinks. The mop sink area needs a lot of cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/16/2020
Score: 93.5
#
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: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/30/2019
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: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/28/2019
Score: 98
#
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: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/31/2018
Score: 97
#
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. Michael Robinson (919)239-3334
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/08/2018
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.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/08/2015
Score: 96
#
Comments
Points
General Comments
Keep mops hung so that they can properly air dry. Mop head down and handle up while hanging. Employees are not allowed to sit on single service items used for service. Employee was observed laying on pizza boxes during inspection.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/16/2013
Score: 97
#
Comments
Points
General Comments
Help us prioritize food safety signs for your kitchen: http://www.surveymonkey.com/s/wakefoodsignage.
Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf
FDA Interactive Resource Disk (what to do if your employee is symptomatic or has one of the “Big 5” foodborne illnesses): http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/default.htm
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/19/2012
Score: 97
#
Comments
Points
10.
Found pre-made pizza sitting on the wall near the handsink. This is within the splash zone of the sink (18 inches). Food must be stored in a manner to avoid contamination. CDI - pizzas were moved to the oven to be cooked. Talked to the manager about shifting the rack over 6 inches or more to the left to get the required separation.
0.0
11.
Found sanitizer concentration in the spray bottle to be very high turning the test strip bright blue. Found the sanitizer bucket to not be labeled. Quat ammonia sanitizer being used must have a concentration of 200-400 ppm. Found 3 compartment sink to be set up for dishwashing and it had build-up in the rinse and sanitizing wells. Sinks must be cleaned prior to use so proper sanitizing can occur. Food contact surfaces must be clean and be properly sanitized. CDI - Sanitizer was remixed to proper concentrations. Talked to the manager about cleaning the 3 compartment sink.
1.5
33.
Scoops in the make line cooler have handles touching the food. In-use utensils must have handles and the handles must be extending out of the food.
0.5
34.
Found clean utensils hanging within the splash zone (18 inches) of the dirty dish water above the 3 compartment sink. Clean utensils must be stored in a manner to avoid contamination.
0.0
40.
Need to clean the following soiled surfaces: top shelves; back of the menu board; shelves in the walk-in cooler; electrical lines in the walk-in cooler; fire suppressant system by the oven; drainboard corners; can rack under the cutting board; back of the prep table at the wall; and the single-service cup holder. Non-food contact surfaces must be kept clean.
0.5
44.
Dumpster area has a large amount of loose trash sitting on the ground. Be sure to keep trash from building up on the ground. Be sure trash pick-ups occur often enough to kept trash from building up.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/21/2011
Score: 96.5
#
Comments
Points
11.
Found sanitizer concentration in the sink to be low. Found sanitizer concentration in the spray bottle to be very high turning the test strip bright blue. Found sanitizer concentration in the sanitizer bucket to be very low (bucket was not labeled). Quat ammonia sanitizer being used must have a concentration of 200-400 ppm. Found the cutting board to be stored with lots of food build-up on the surfaces. Found the sink corners of the food prep sink to have build-up in them. Found 3 compartment sink to be set up for dishwashing and it had build-up in the rinse and sanitizing wells. Sinks must be cleaned prior to use so proper sanitizing can occur. Food contact surfaces must be clean and be properly sanitized. CDI - Sanitizers were remixed to proper concentrations. Talked to the manager about having the 3 compartment sink and the prep sink cleaned.
3.0
33.
Scoops in the make line cooler have handles touching the food. In-use utensils must have handles and the handles must be extending out of the food.
0.5
44.
Dumpster area has a large amount of cardboard boxes sitting on the ground. Be sure to keep trash from building up on the ground. Be sure trash pick-ups occur often enough to kept trash from building up.
0.0
45.
Need to dust ceiling vents.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/15/2011
Score: 96
#
Comments
Points
2.
Found a single employee beverage with a lid stored above a prep table where pizza boxes were being glued. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved to a bottom shelf.
0.0
11.
Found sanitizer concentration in the sink to be very low. Found sanitizer concentration in the spray bottle to be very high turning the test strip bright blue. Found sanitizer concentration in the sanitizer bucket to be very low. Quat ammonia sanitizer being used must have a concentration of 200-400 ppm. Found can opener blade, pepper slicer, and the tomato slicer to be stored with food debris on them. Found the cutting board to be stored with lots of food build-up on the surfaces. Cutting board is cleaned in place when it should be removed from the rolling rack so it can be cleaned in the 3 compartment sink. Found the sink corners of the food prep sink to have build-up in them. Food contact surfaces must be clean and be properly sanitized. CDI - items moved to the 3 compartment sink to be cleaned. Sanitizers were remixed to proper concentrations. Prep sink was cleaned.
3.0
33.
Scoops in the make line cooler have handles touching the food. In-use utensils must have handles and the handles must be extending out of the food.
0.5
36.
Found cutting board prep table to have deep gashes in the surface making it difficult to clean. Replace, resurface, or restore the surface. Found the make line cooler to have a cracked gasket along the top, right side making it difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the shelves in the walk-in cooler, the can rack, and the detailed areas of the stainless steel shelves along the front line. Non-food contact surfaces must be kept clean.
0.0
43.
Need to clean the sink faucets for the handsinks.
0.0
44.
Dumpster area has a large amount of cardboard boxes stored on the ground. Cardboard dumpster is full. Be sure trash pick-ups occur often enough to kept trash from building up.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/05/2010
Score: 96.5
#
Comments
Points
2.
Found a single employee beverage with a lid stored above a prep table where pizza boxes were being glued. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved to a bottom shelf.
0.0
11.
Found sanitizer spray bottle to be greater than 400 ppm. Quat ammonia sanitizer being used must have a concentration of 200-400 ppm. Found can opener blade, pepper slicer, and some plastic containers to have food debris or day dots left on them after the wash process. Food contact surfaces must be clean and be properly sanitized. CDI - items were moved to the dish area to be cleaned again and the sanitizer spray bottle was diluted.
1.5
25.
One of four metal stem thermometers was out of calibration. A glass of water was 76 degrees F(confirmed by my thermometer and the other 3) and it read 60 degrees F. Metal stem food thermometers must be accurate to within 2 degrees F.
0.5
33.
Scoops in the make line cooler have handles touching the food. In-use utensils must have handles and the handles must be extending out of the food.
0.5
34.
Utensils stored at the 3 compartment sink are within the splash zone of the wash well. Need 18" of seperation to prevent clean utensils becoming dirty during dishwashing.
0.0
36.
Cutting board on the prep table has deep gashes making it difficult to clean. Be sure to replace or have resurfaced. Shipping plastic on the top of the small reach in cooler needs to be pulled off so it is easily cleanable. Food and non-food contact surfaces must be clean and in good repair.
0.0
43.
There were no paper towels at the rear handsink in the restroom. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Be sure not to stack wings too high in the make line cooler.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/05/2010
Score: 96.5
#
Comments
Points
11.
Sanitizer in three compartment sink is less than 200 ppm quaternary ammonium. Maintain sanitizer between 200-400 ppm. CDI-sink refilled with properly mixed sanitizer.
1.5
17.
Wings on prep refrigerator were stacked too high to keep food cold. Stack food below indention of container to help ensure food stays cold enough; also cover food when possible to keep food cold. CDI-food had been out less than two hours; top layer of food was removed to place inside refrigerator.
0.0
25.
One of four metal stem thermometers broken with loose dial; one reads 190F at room temperature.
0.5
33.
Store utensils with handles pointing out of food.
0.0
35.
A few single-service cups stored open-side-up and had food debris inside. Store single-service items in a manner which protects them from contamination.
0.5
36.
Replace can opener blade with peeling chrome coating. Repair broken shelf on bottom of table. Replace broken containers with rough surfaces which present a cleaning obstacle.
0.0
42.
Store hose off basin floor of can wash to prevent potential backflow contamination hazard.
0.0
43.
No soap at back hand sink.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/27/2009
Score: 95.5
#
Comments
Points
11.
Multi-use food contact containers are washed then sanitized , without rinse step in between (approved method is wash-rinse-submerge in chemical sanitizer for at least 2 minutes).CDI
1.5
19.
Label spray bottle container lable glue, to accurately denote contents; it is currently labelled `Dough and Water`, but contains glue.
1.5
36.
Replace the broken lid insert rim, on pizza prep refrigerator.
0.5
40.
WIre shelves in walk-in refrigerator have build-up of flour and some mold growth on surfaces. Remove dust build-up from fan grills and backside of cooling unit in walk-in refrigerator.
0.5
45.
There are holes present in FRP wall panels, above box assembly table. There is a missing baseboard tile at entrance to kitchen.
0.0
47.
COntaminated floor cleaning squeegee is store directly above the vegetable prep sink (store it on the wall hooks in the mop sink closet).
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2904 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/16/2007
Score: 94
#
Comments
Points
2.
Pre-made pizzas with cheese, ham, pepperoni, sausage, etc. toppings on wall mounted rack at 60F. DO NOT ADD POTENTIALLY HAZARDOUS TOPPINGS UNTIL TIME TO COOK. PIZZAS WERE COOKED IMMEDIATELY TO CORRECT VIOLATION.
2.5
11.
SANITIZER WAS TOO WEAK. CHECK SANITIZER EACH MORNING PRIOR TO PREPARING FOODS TO ENSURE CONCENTRATION IS 200-400PPM.
2.5
17.
WALL MOUNTED PIZZA RACKS, SHELVES, AND HOOD EXTERIOR NEEDS CLEANING.
1.0
General Comments
INTERIOR LIP ON TOP PORTION OF PIZZA PREP REFRIGERATOR AT CHEESE IS CRACKED AND NEEDS REPLACING. NO PAPER TOWELS AT BACK HANDWASHING SINK AT START OF INSPECTION. SMOOTHLY RE-CAULK SEAMS ON PIZZA PREP TABLES.
