Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 08/27/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The present person in charge was not a certified food protection manager. 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. Acquire food protection manager certifications for more staff.
1.0
28.
7-102.11; Priority Foundation; Observed one sanitizer spray bottle without a label. Working containers used for storing poisonous/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 - Label added to spray bottle.
0.0
29.
8-103.12; Priority; The tomato sauce held at ambient temperatures did not have date marking and a container of tomato sauce had been held for longer than 10 hours, as outlined by current variance. If the regulatory authority grants a variance or a HACCP plan is otherwise required, the permit holder shall: comply with the HACCP plans and procedures that are submitted and approved. CDI - Old tomato sauce voluntarily discarded, other tomato sauces recently prepared and removed from walk-in cooler had time labels added.
1.0
40.
2-302.11; Priority Foundation; Observed a food employee preparing and working with food with painted nails without wearing gloves. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food. CDI - Food employee donned gloves.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 02/27/2024
Score: 99
#
Comments
Points
28.
7-201.11; Priority; Observed a bottle of spray cleaner stored on a prep table while a pizza was being prepared. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and located the poisonous/toxic materials in an area that is not above the mentioned items. CDI - Spray bottle relocated.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed a few food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; covered or inverted. Separate containers to allow for air drying and draining.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 11/17/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; A food protection manager was not present during the inspection. 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. Acquire food protection manager certification.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority Foundation; The health policy poster at the establishment did not include information on when to report specific symptoms or diagnoses to the health department. The person in charge shall notify the regulatory authority when a food employee is: Jaundiced or diagnosed with an illness due to a pathogen as specified in the NC Food Code. CDI - REHS provided documentation that provides information on reporting and excluding employees.
1.0
23.
3-501.18; Priority; Several containers of prepped sausage pieces and ham had an expiration date of 11/16/2023. A food shall be discarded if it: Is appropriately marked with a date or day that exceeds the temperature and time combination as specified in the NC Food Code. CDI - Out-of-date foods were voluntarily discarded.
1.5
39.
3-305.11; Core; Some boxes of food were stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food: At least 6 inches above the floor; in a clean, dry location; and not exposed to splash, dust, or other contamination. Place foods onto shelving.
0.0
40.
2-402.11; Core; Observed an employee preparing pizzas but not wearing a hair net. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Have employees wear hair restraints.
0.5
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 02/08/2023
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Bodily fluid cleanup procedures were unable to be located during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of bodily fluids onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Emailed PIC written procedures. Print and have available for future reference.
0.5
28.
7-201.11; Priority; A spray bottle of sanitizer was stored on a food prep table. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separation by spacing or partitioning; and location the poisonous/toxic materials in an area not above the mentioned items. CDI - Spray bottle relocated to a different location.
1.0
40.
2-402.11; Core; One employee was not wearing a hair restraint while participating in food prep. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Have employees wear hair restraints, REHS recommends having extra hair nets available.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 09/12/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; There was no CPFM during the inspection. 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. Have more employees acquire food protection manager certification.
1.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods stored in the walk-in cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. Door may have been left open due to large order. Do not leave walk-in cooler door open for extended periods of time. Follow-up on 9/15/2022.
3.0
44.
4-901.11; Core; Observed several plastic containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Separate containers for air-drying.
0.5
45.
4-903.11(A) and (C); Core; A couple boxes containing paper plates were stored on the floor. Single-service and single-use articles shall be stored: At least 6 inches above the floor; in a clean, dry location; and where they are not exposed to splash, dust, or other contamination. Move boxes to shelving for storage.
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 Follow-Up: 09/22/2022
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 03/14/2022
Score: 92.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Several priority violations during the inspection and no employee was a certified food protection manager. Based on the RISKS inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority items during the current inspection; or being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Priority items corrected during the inspection and spoke with PIC on preventing them in the future. EHS strongly recommends more employees become CFPM's.
1.0
2.
2-102.12 (A); Core; No CFPM present during the inspection. 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. EHS recommends more than one employee is a CFPM.
1.0
5.
2-501.11; Priority Foundation; Written bodily fluid cleanup procedures were not available during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve that discharge of bodily fluids onto surfaces in the food establishment. CDI - PIC emailed procedures to employee to print and have available.
0.5
9.
3-301.11; Priority; Observed an employee using bare hands to place pepperoncini peppers into pizza to-go boxes. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI - Educated employee and stopped practice, tongs added to container for dispensing the peppers.
2.0
10.
5-202.12; Core; Employee bathroom handwashing sink water only reaching 90F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have sink adjusted to provide water of at least 100F.
0.0
16.
4-501.114; Priority; Quat sanitizer not dispensing properly into 3-compartment sink, concentration of liquid dispensed is around 0ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall meet the criteria specified in the Food Code, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound shall have a concentration of 200-400ppm and as indicated by the manufacturer's use directions included on the labeling. Manual mixing shall be done until dispenser is fixed. Follow-up by 3/17/2022.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food items left on the countertop were above proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods, do not leave foods out of cold holding when not being used in food preparation.
1.5
40.
2-302.11; Priority Foundation; Observed employee with nail polish not wearing gloves while pouring sauces into containers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI - Educated employee and had food employee don gloves.
0.0
General Comments
Follow up by 3/17/2022. No PIC signature due to COVID-19 precautions. 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 Follow-Up: 03/17/2022
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 10/04/2021
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Core; Person in charge was unable to respond appropriately to EHS's questions about foodborne illnesses and their symptoms. The person in charge shall demonstrate their knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. Please become more familiar with the symptoms of diseases transmissible through food. No points taken.
0.0
2.
2-102.12 (A); Core; There was no certified food protection manager present during the time of the inspection. The person in charge shall demonstrate their knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager certification.
1.0
5.
2-501.11; Priority Foundation; Food establishment does not have any written procedures for a vomit or diarrhea event. A food establishment shall have written procedures for employees to follow when reporting vomiting or diarrheal events involving the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions of the employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided documentation and education to PIC. No points taken.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple TCS (time/temp control for safety) foods in lower cooler and container of chicken wings in prep top not maintaining proper cold holding temperatures. TCS foods in cold holding shall be maintained at 41F or less. CDI - Foods above 45F discarded and other foods placed in walk-in cooler for cooling.
1.5
47.
4-501.11; Core; Lower cooler under pizza prep area is not maintaining foods at proper cold holding temperatures. Green rack at back wall of walk-in cooler observed with chipping paint. Equipment shall be maintained in good repair and condition. CDI - Lower cooler as readjusted to maintain foods at correct temperatures. Replace chipping shelving unit.
0.5
General Comments
Starting October 1, 2021 Wake County has adopted the 2017 FDA Food Code. No PIC signature due to COVID-19 precautions. If there are any questions, contact me at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 05/08/2020
Score: 98.5
#
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: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 09/25/2019
Score: 98.5
#
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: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 04/15/2019
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: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 10/17/2018
Score: 99
#
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. Follow-Up: 10/26/2018
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 05/09/2018
Score: 97.5
#
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. Follow-Up: 05/18/2018
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 10/26/2017
Score: 96
#
Comments
Points
General Comments
NOTICE: EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16(A)(2)(B)(II) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 02/24/2017
Score: 97
#
Comments
Points
General Comments
Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment ot be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 08/16/2012
Score: 93
#
Comments
Points
2.
Employee drink observed on cutting prep table. Store employee drinks to not contaminate foods, utensils, or single use items. Store covered on bottom shelves not shared with foods, utensils, single use items, etc. Corrected by manager. Following correction, another drink found placed at same location. Retrain staff on handling of employee drinks.
1.5
19.
One properly stored bleach bottle has lost label. Relabel with common name of contents.
0.0
21.
Establishment has no hot water. Water at hot tap found observed at 92-94 degrees F. Establishment shall provide hot water of at least 130 degrees F for warewashing and hot and cold running water to all handwash sinks and other areas requiring cleaning.
3.0
28.
Flies observed in kitchen near prep area. Maintain establishment free of pests. Work with pest control service to eliminate flies.
1.0
35.
Single use pizza boxes stored on the floor. Do not store single use items on the floor.
0.5
36.
Shelving in walk in cooler and above three compartment sink rusting. Maintain equipment in good repair.
0.5
48.
Back door propped open. Do not prop doors open as it allows for entry of pests. If management wishes for door to be open for ventilation reasons, a tightly closing screen door may be installed. Please consult with Fire Department about whether such a door can be installed and meet Fire Code.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Permit suspended due to lack of hot water. Do not prepare or sell foods until proper hot water has been verified by inspector. Have water heater repaired immediately. Once hot water has been restored to at least 130 degrees F at warewashing sink, and at least 100 degrees F at other sinks, contact James Smith at 919-868-9246 to schedule a visit to verify correction and lift suspension. If unable to reach Smith, contact Thomas Jumalon at 919-868-9254. At time of visit, provide work ticket or invoice documenting repair. This documentation will be required for lifting of suspension. ***The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and the changes will become effective on September 1, 2012. The new rules are based on the 2009 FDA Food Code and current food science and include changes that will affect nearly all food establishments. These rules include some concepts new to North Carolina, such as date labeling and employee health policies; and update important rules on handwashing, food handling, and consumer advisories. Information is available on the Wake County Environmental Services website at www.wakegov.com/food . Feel free to contact your inspector with any questions.*** Please keep on file letter from home office stating that garlic sauce is not potentially hazardous.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 01/24/2012
Score: 97
#
Comments
Points
17.
Salami at up to 58 degrees F, ham at up to 52 degrees F in overfilled pans. Do not fill pans over fill line, as temperatures of foods stored above this line will rise dramatically. Maintain potentially hazardous foods at 45 degrees F or below, or 135 degrees F or above.
2.0
35.
Dirty aprons and chair stored on sleeved pizza boxes. Protect single use items from contamination. Do not store dirty items on single use items. Single use towels stored in restroom. Relocate to clean storage outside of restroom.
0.5
36.
Some spots of rust on shelves in walk in cooler. Clean shelves and if rust impedes cleaning, replace rusted shelving components.
0.0
40.
Shelving in walk in cooler and in dry storage room not clean. Maintain shelving clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Sanitizer at above 400 ppm quat. Ensure that sanitizer is maintained at 200-400 ppm quat. No food activities or cleaning activities requiring sanitizer observed during inspection. Garlic sauce found held at room temperature. Papa John's has, in the past, provided documentation that this product is not potentially hazardous. During this inspection, this documentation not provided, but supporting shelf life documentation is present. Obtain letter declaring garlic sauce to be non potentially hazardous from supplier/home office. Failure to have this documentation on site could result in loss of points on future inspections. Faint "sewer gas" smell near three compartment sink. No immediate cause determined. Ensure that water is regularly poured down each floor drain throughout facility. If smell persists, contact a plumber to investigate.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 07/20/2011
Score: 95.5
#
Comments
Points
19.
Spray bottle of stainless steel cleaner on shelf with single use pizza boxes. Hand soap dispenser labeled as hand sanitizer. Two identically labeled spray bottles observed to contain different liquids. Ensure that all toxic materials are properly labeled and are stored in designated area to not contaminate foods, utensils, or single use items.
1.5
35.
Single use pizza boxes stored on floor. Do not store single use items on the floor. Single use towels stored in restroom. Relocate to clean storage outside of restroom.
0.5
36.
Leg fallen off of three compartment sink - repair. Shelving in walk in cooler rusty - replace. Maintain non-food contact surfaces clean.
0.5
40.
Computer shelving, surfaces at water heater, reach in cooler gasket not clean. Maintain non-food contact surfaces clean.
0.5
41.
Floor sink under three compartment sink very slowly draining, causing adjacent floor drains to back up if emptying an entire compartment of three compartment sink. Wastewater system must function properly. Have plumber out to unclog immediately. Followup visit to be performed on 7/21.
1.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Garlic sauce currently refrigerated. If this product is ever kept at greater than 45 degrees F in this store, obtain letter from home office documenting non-PHF status of sauce. Thanks.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 01/10/2011
Score: 97
#
Comments
Points
2.
One bottled employee drink observed stored on prep sink used for storage of cleaning items. Reminder: employee drinks shall be covered, shall be handles to prevent cross contamination, and shall be stored to not contaminate foods, utensils, or single use items. Store on a bottom shelf away from foods, utensils, and single use items. Recommend against bottled drinks due to risk of contamination of hands during removal of caps.
0.0
19.
Numerous spray bottles of cleaning chemicals stored on and above "drivers table" used for loading pizzas into bags. Store all toxic materials in designated area, except that small working stocks may be kept in kitchen if stored to not contaminate food, utensils, equipment, linens, and single service items.
1.5
34.
Utensils stored in not-clean bin - store utensils on clean surface. Pans stacked while wet. Airdry all wares prior to storage.
0.5
35.
Single use pizza boxes stored on floor. Do not store single use items on the floor. Single use garlic bread trays and single use towels stored in restroom. Relocate to clean storage outside of restroom.
0.5
40.
Splashguard, shelving, computer cords at food prep area, surfaces at water heater not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe certificate provided does not include required number of classroom hours. Ensure that Servsafe documentation includes letter, on Servsafe letterhead, from instructor stating that class is at least 12 classroom hours.
0.0
General Comments
Garlic butter sauce labeled as "keep refrigerated" observed on prep line with no active temperature control. Product at 38 degrees F at time of inspection and moved into refrigeration. Reminder: unless documentation is provided to the contrary, this product is considered potentially hazardous and should be held at 45 degrees F or below or 135 degrees F or above. Shelves above dish area starting to show spots of rust, but still easily cleanable - replace when no longer easily cleanable.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 02/10/2010
Score: 95
#
Comments
Points
11.
Sanitizer is to strong. Sanitizer must be between 200ppm-400ppm(quat). When tested the solution turned the test paper dark blue. Clean and sanitize can opener blade.
3.0
17.
Keep all potentially hazardous cold foods 35F or below. Garlic butter sauce was 74F.
2.0
33.
Do not store scoop handles in foods in make table.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 08/18/2009
Score: 94.5
#
Comments
Points
3.
Wash hands frequently and always after changing tasks. Observed manager take orders on phone and at counter, then proceed to make pizzas without washing hands.
2.0
11.
Thoroughly clean and sanitize tomato slicer. Observed dried debris on the slicer. Sanitizer is to strong. Sanitizer must be between 200ppm-400ppm(quat). When tested the solution turned the test paper dark blue.
1.5
25.
Provide thermometers in all refrigeration units.
0.5
36.
Shelves above 3 compartment sink and in walk in cooler are starting to rust.
0.5
40.
Clean all tops of equipment, shelving, cords, monitors, and refrigeration units including all decks, doors, gaskets, handles, and shelves.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 07/15/2008
Score: 96
#
Comments
Points
11.
Sanitizer must be 200ppm-400ppm(quat). Sanitizer was well above 500ppm. Properly wash, rinse, then sanitize all utensils before storing them as clean. Numerous dirty utensils were stored in a collander.
1.5
30.
Do not store soiled linens such as jackets, shirts, hats, and pants, on pizza boxes.
1.0
36.
Replace damaged gaskets on pizza make table(4).
1.0
40.
Clean all tops of equipment, shelving, and refrigeration units.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 07/19/2007
Score: 96
#
Comments
Points
21.
HANDWASH SINK AT PREP LINE MISSING SOAP - MANAGER CORRECTED ON SITE. ENSURE THAT SOAP AND DISPOSABLE TOWELS ARE AVAILABLE AT ALL HANDSINKS AT ALL TIMES.
1.0
31.
SANITIZER CONCENTRATION MUCH GREATER THAN 400 PPM OBSERVED IN SPRAY BOTTLES LABELED SANITIZER. PROPER CONCENTRATION FOR QUAT SANITIZER IS 200 PPM. ENSURE THAT PROPER CONCENTRATION IS PROVIDED.
2.5
32.
DO NOT PLACE WRAPPED CASES OF PIZZA BOXES ON FLOOR WHILE ADDING PROMOTIONAL MATERIALS - PIZZA BOXES SHOULD BE KEPT ABOVE FLOOR AT ALL TIMES AND ALL ITEMS SHOULD BE STORED AT LEAST 12 INCHES ABOVE THE FLOOR.
0.5
General Comments
PIZZA CUTTERS SHOULD BE WASHED, RINSED, AND SANITIZED AT LEAST EVERY FOUR HOURS TO PREVENT DEVELOPMENT OF PATHOGENIC BACTERIA IN FOOD RESIDUE ON BLADE. ONE DENTED CAN OBSERVED - RIM DENTED OR SEVERELY DENTED CANS SHOULD BE DISCARDED OR RETURNED TO VENDOR - MANAGER CORRECTED ON SITE. REMOVE UNUSED GREEN ONION SLICER OR KEEP CLEAN AND REMOVE FROM BENEATH TOXIC ITEMS STORAGE. SMALL AMOUNT OF FOOD DEBRIS OBSERVED IN ONE UTENSIL STORAGE BIN- MAINTAIN CLEAN.
Location: 10251 Little Brier Creek LN Ste 105 RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 04/19/2006
Score: 97.5
#
Comments
Points
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Clean; clean end of drainboard on 3 compartment sink and keep clean at all times!
1.5
17.
Wipe/clean shelving throughout establishment. Clean key pad covers. Wipe/clean exterior of pizza delivery bags. Clean air-flaps at entrance to walk-in cooler. Clean base and shelving inside refrigeration units. Caulk/seal top of prep table using food grade silicon sealant.
1.0
General Comments
Clean floors, walls and ceiling throughout where needed; if needed. Resurface cutting board.
