Location: 2658 S Saunders ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/24/2024
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has o has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
16.
4-501.114; Priority; The quaternary ammonium sanitizer is less than 200ppm at the sanitizing vat of the 3 compartment sink. The quaternary ammonium sanitizer shall be between 200-400ppm at 3 compartment sink. Sanitizer was remixed to the correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Roast beef is 41-47F and sausage is 40-45F in the make line of the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. Do not fill food to above the food containers in the make line. The top layer of the roast beef and sausage was moved to the walk-in cooler.
Location: 2658 S Saunders ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/17/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has o has shown proficiency of required information through passing a test that is part of an accredited program.
1.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures were emailed to PIC.
0.5
10.
6-301.11; Priority Foundation; No soap at the hand sink in the dish room. Handwashing sinks shall be supplied with hand soap. Soap was supplied once REHS spoke to PIC.
1.0
10.
6-301.12; Priority Foundation; No paper towels at the hand washing sink in the dish room. Each hand sink shall be provided with paper towels. Paper towels were provided once REHS spoke to PIC.
0.0
24.
3-501.19; Priority Foundation; Pizza sauce is not time stamped. Time stamp pizza sauce for 8 hours once prepared then discard. The pizza sauce was time stamped once REHS spoke to PIC.
1.5
41.
3-304.14; Core; Quaternary ammonium sanitizer is less than 200ppm in the wiping cloth bucket. Quaternary ammonium shall be mixed to a minimum of 200ppm. The sanitizer was remixed to the correct concentration.
Location: 2658 S Saunders ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/24/2023
Score: 96
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at the hand sink in the prep area. Hand sinks shall be provided with individual disposable paper towels. Paper towels were provided once REHS spoke to PIC.
1.0
16.
4-501.114; Priority; Sanitizer is less than 200ppm of quaternary ammonium in a spray bottle. Sanitizer shall be mixed to the manufacturer's specified concentration(200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Beef is 41-45F and breaded chicken is 41-48F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The top layer of beef and chicken were voluntarily discarded.
1.5
36.
4-502.11(B); Priority Foundation; Digital thermometer is not working. Thermometers shall be maintained in good repair. A follow-up will be conducted by REHS by September 3rd to verify a working thermometer is on site.
0.0
44.
4-901.11; Core; A few pans are stacked wet. Air dry before stacking or cross stack pans. Pans were re-arranged.
0.0
54.
5-501.115; Core; Loose trash on the dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
Location: 2658 S Saunders ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/06/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. Facility transitional permitted 7/30/2022. 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 additional staff with managerial control certified to provide better coverage. Obtain certification within 210 days of obtaining permit (7/30/2022).
0.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
10.
6-301.11; Priority Foundation; Staff restroom out of handwashing soap with no refill available on site. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. VR-VERIFICATION REQUIRED. Within 10 days text picture of handwashing soap obtained for your restroom to your REHS Joanne Rutkofske at 919-623-0459 for verification that correction made.
1.0
16.
4-601.11 (A); Priority Foundation; Some containers stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned to sink for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Steak overstacked in pan at prep line cold-holding at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Top portion off-temperature meat voluntarily discarded during inspection by PIC. Do not overfill pans of TCS products in top section of prep line, keep below fill line of pans for improved cold-holding.
0.0
28.
7-102.11; Priority Foundation; Spray bottle of liquid lacking labeling. 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. Maintain labeling on all liquid food ingredients and chemicals. CDI- Unknown product voluntarily discarded by PIC during inspection.
1.0
40.
2-303.11; Core; Food employee preparing pizza observed wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Train staff on Food Code requirements.
0.5
41.
3-304.14; Core; Sanitizer concentration low at 150ppm quat sanitizer. Sanitizer bucket and spray bottle stored up on prep table above food storage. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. CDI- Chemicals moved to low shelf during inspection. Sanitizer to be remade and verified at correct concentration using test kit.
0.5
49.
4-601.11(B) and (C); Core; Dust accumulation along air vents of pizza oven. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
54.
5-501.110; Core; Dumpster side door left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. CDI- Door closed during inspection.
0.0
54.
5-501.115; Core; Buildup of tree limb and leaf litter on the ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Remove the leaf/tree litter and maintain dumpster pad area clean to prevent creating pest harborage conditions.
0.5
55.
6-501.12; Core; Dust/residue accumulation around ceiling vents and surrounding tiles. Black residue dots forming along back wall in 3-comp sink area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. VR-VERIFICATION REQUIRED. Within 10 days text picture of handwashing soap obtained for your restroom to your REHS Joanne Rutkofske at 919-623-0459 for verification that correction made. Follow-Up: 09/16/2022
Location: 2658 S Saunders ST RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/01/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Newly permitted facility. ServeSafe not required for 210 days from permit date (January 31st, 2022)
0.0
16.
4-601.11 (A); Priority Foundation; Several utensils stored with food debris inside them. Sticker residue left on several pans and dishes. Equipment food-contact surfaces and utensils shall be clean tot the sight and touch. CDI: Items moved to be cleaned. PIC to ensure dishes are thoroughly cleaned.
1.5
23.
3-501.18; Priority; One bag of pre-cooked sausage dated for discard of 2/28 held past its seven day hold inside tall two-door refrigerator. A food shall be discarded if it exceeds the appropriately marked temperature and time combination specified. CDI: PIC discarded food item.
0.0
36.
4-302.12; Priority Foundation; Facility did not have a working food temperature thermometer available during inspection. A food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Verification Required. PIC to send photo of newly acquired thermometer(s) within 10 days (3/11/2022).
0.5
48.
4-302.14; Priority Foundation; Facility did not have test strips for quat sanitizer at 3-compartment sink, and chlorine test strips for dish washing machine expired in 2021. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification Required. PIC to send photo of newly acquired test strips within 10 days (3/11/2022).
0.5
49.
4-601.11(B) and (C); Core; Observed dust build-up on shelving units inside walk-in cooler and on fan guards on condenser unit. Dust on shelving inside bathroom single-service storage rack, and dirty residue on walk-in cooler door. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. PIC to have above mentioned items cleaned.
0.5
54.
5-501.111; Core; Trash and leaf litter debris in and around dumpster enclosure. Storage areas, enclosures and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. PIC to thoroughly clean above mentioned areas.
0.0
54.
5-501.114; Core; Drain plug is missing from dumpster and pests are pulling trash out through the drain plug hole. Drains in receptacles and waste handling units shall have drain plugs in place. PIC to have drain plug replaced.
0.5
General Comments
Inspection lead by Peri Sellew.
PIC to contact Daryl Beasley when new thermometers and new test strips are acquired at (919) 796-8767.
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: 03/11/2022
