Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 04/19/2024
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; The concentration of the Quat sanitizing liquid at the 3-compartment sink was less than 150ppm. A chemical sanitizing solution for a manual operation shall be used as follows: A quaternary ammonium compound (QUAT) solution shall: have a minimum concentration of 150ppm not to exceed 400ppm, as indicated by the manufacturer's use directions included on the labeling. PIC has stated that sanitizing of utensils and containers will be done when delivery of sanitizing solution arrives this afternoon. Follow-up by 4/22/2024.
1.5
41.
3-304.14; Core; Due to there being no sanitizing solution available the concentration of the wiping cloth buckets was tested to be 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's label use directions (see violation #16). PIC has stated that delivery of multi-QUAT sanitizer is due to arrive this afternoon. Replace sanitizing buckets with new solution at that time.
0.0
48.
4-303.11; Priority Foundation; There is no QUAT sanitizing solution available at the establishment. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available during all hours of operation. PIC has stated that delivery of multi-QUAT sanitizer is due to arrive this afternoon. Follow-up by 4/22/2024.
0.5
49.
4-601.11(B) and (C); Core; Observed debris buildup inside the pizza prep cooler as well as on the shelving of the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Observed buildup of dust on ceiling vents and dirty flooring under the shelves of the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC has stated that cleaning of walk-in cooler has been scheduled.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 04/22/2024
Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 09/19/2023
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; One of the handwashing sinks was blocked by a trashcan and a container of bread from a delivery. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Trashcan and container removed for access.
0.0
16.
4-601.11 (A); Priority Foundation; Several plastic food containers had sticker residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
1.5
24.
3-501.19; Priority Foundation; Time holding procedures for pizzas could not be located during the inspection, employees are correctly practicing time control procedures. If time without temperature control is used as the public health control for a working supply of TCS (time/temp control for safety) food before cooking, or for ready-to-eat, TCS food that is displayed or held for sale or service shall have written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance. CDI - Emailed outline for PIC to fill out and have on file.
1.5
48.
4-302.14; Priority Foundation; The test papers for the Quat sanitizer were water damaged and expired, therefore no longer effective. A test kit/other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips, follow-up by 9/29/2023.
0.5
49.
4-601.11(B) and (C); Core; One set of shelves in the walk-in cooler was dirty and in need of cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these shelves.
0.0
54.
5-501.111; Core; The brown dumpster top lids have been ripped off and need to be replaced. Receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Repair brown dumpster.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 09/29/2023
Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 01/20/2023
Score: 97.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Prepared pizzas under time holding did not have time labels. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Pizzas were discarded at 3pm. Ensure pizzas have time labels.
1.5
39.
3-305.11; Core; Boxes of potato wedges were stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move boxes of food onto shelves of freezer.
1.0
45.
4-903.11(A) and (C); Core; Some to-go food containers were stored with their food sides facing upwards, exposing them to environmental contamination. Single-service and single-use articles shall be stored: In a clean, dry location; where they are not exposed to dust, splash, or other contamination; and at least 6 inches above the floor. Store to-go containers with food side facing downwards.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 08/29/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; Currently there are no certified food protection managers in this establishment. 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 - All food employees are scheduled to take the CFPM exam in the coming weeks.
0.0
10.
6-301.12; Priority Foundation; One hand washing sink in the front food prep area is missing paper towels. Each hand washing sink/group of adjacent hand washing sinks shall be provided with: Individual, disposable towels; or other approved hand drying device. Acquire paper towels, follow-up by 9/08/2022.
1.0
10.
5-205.11; Priority Foundation; A container of water was observed in the basin of one hand washing sink. A handwashing sink may not be used for purposes other than hand washing. CDI - Container removed from sink basin.
0.0
16.
4-601.11 (A); Priority Foundation; Observed some sticky and greasy residue on the surfaces of some food containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed and placed at the 3-compartment sink for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in coolers were not maintaining proper cold holding temperatures, see table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods over 45F, others were placed into walk-in cooler.
1.5
24.
3-501.19; Priority Foundation; Prepared pizzas held under time control were not marked with a time label in which the pizza is cooked. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time labels were added to pizzas and REHS provided education on proper time control methods.
0.0
39.
3-305.11; Core; Observed several boxes of food on the floor of the freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move boxes of food onto shelving.
1.0
General Comments
No PIC signature due to DHD technical difficulties. 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: 09/08/2022
Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 01/26/2022
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter 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 - Educated PIC on new requirement and emailed documentation for follow and have available for the next inspection.
0.0
10.
6-301.14; Core; Signs missing at handwashing sinks in kitchen. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - EHS provided new signs for handwashing sinks.
0.0
10.
5-202.12; Core; The handwashing sink in the women's restroom not providing hot enough water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Have sink adjusted to provide hot enough water.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in lower drawer cooler of prep unit was not holding foods at proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Moved foods into walk-in cooler, have lower part of unit adjusted.
1.5
39.
3-305.11; Core; A couple containers of hamburger buns stored on the floor of the freezer. Food shall be protected from contamination by storing the food: In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move containers onto shelving.
0.0
48.
4-302.14; Priority Foundation; Current test strips are not effective for testing sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips. Follow-up by 2/04/2022.
0.5
49.
4-601.11(B) and (C); Core; Observed residue buildup on the exterior of the prep top cooler and on the shelving inside the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.5
General Comments
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: 02/04/2022
Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 08/24/2020
Score: 97.5
#
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. No PIC signature due COVID-19 precautions. Follow-Up: 09/03/2020
Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 10/11/2019
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: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 05/06/2019
Score: 97.5
#
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: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 11/13/2018
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: 11/20/2018
Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 04/20/2018
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: 04/30/2018
Location: 9910 Sellona ST RALEIGH, NC 27617 Facility Type: Food Stand Inspection Date: 09/12/2017
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.
