Location: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/16/2024
Score: 95.5
#
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 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
10.
5-202.12; Core - Tempered/hot water at men's bathroom sink did not exceed 69F after running several minutes...Hot water/tempered water of at least 100F shall be provided at each handsink...Increase tempered water to at least 100F at this sink.
0.0
16.
4-602.11; Core - Some soda dispensing nozzles had build-up/debris on them...Equipment such as soda nozzles shall be cleaned frequently enough to prevent soil and mold accumulation...Increase cleaning frequency of dispensing nozzles.
0.0
21.
3-501.16(A)(1); Priority - Chili and cheese sauce were at 116F and 117F respectively in dispensing unit...After properly reheating foods, they shall be maintained at 135F throughout entire product until served...CDI by voluntarily discarding bags of chili and cheese at improper temperatures.
1.5
28.
7-102.11; Priority Foundation - One unlabeled spray bottle had blue liquid inside...Working containers of cleaners and sanitizers shall be labeled with common name of material inside...CDI by labeling bottle.
0.0
48.
4-501.14; Core - Sanitizing sink interiors and right clean side drainboard of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled pan/utensil storage areas, interior service counter area cabinets and doors, trash areas, undersides (splash areas) of soda and beverage dispensing machines by nozzles/dispensing tubes, refrigerator/freezer interiors. Surfaces by food prep area had many old stickers and sticker residues. Some clean food containers had old sticker residues on exteriors...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/utensils above.
0.5
53.
6-302.11; Priority Foundation - No toilet paper was in men's bathroom...Toilet paper shall be provided at each toilet...CDI by replacing toilet paper.
0.5
53.
6-501.18; Core - Men's bathroom toilet and handsink were soiled...Plumbing fixtures such as toilets and handsinks shall be kept clean...Increase cleaning frequency of fixtures above.
0.0
54.
5-501.113; Core - Trash dumpster had open top lids and side door...Outdoor trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed.
0.0
54.
5-501.114; Core - Trash dumpster drain had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
0.0
55.
6-501.12; Core - Under beverage service counters and in back kitchen, floors, floor drains, and/or ceiling panels and walls were soiled or stained...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.16; Core - Wet mops were leaning against mop sink wall (which was soiled) with handles down and mop heads up...After use, mops shall be positioning to air dry without soiling walls, equipment or supplies...Hang up wet mops and store with handles up and mop heads down, draining into mop sink.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/17/2023
Score: 96.5
#
Comments
Points
24.
3-501.19; Priority - Many foods (tornados, sandwiches, etc.) using time as a public health control (TPHC) and labeled with expiration time labels were still in hot holding area past their expiration time...TCS* foods using time as a public health control shall have written procedures that follow these rules and TCS* foods shall be discarded after their expiration time...CDI by voluntarily discarding foods past their expiration time. NOTE: Some TPHC procedures did not specify how time holding is tracked (such as with time label, logs, etc.). Ensure TPHC procedures include how time holding is tracked (with timer, time stamps, etc.).
1.5
28.
7-102.11; Priority Foundation - Spray bottle with yellow-orange liquid was not labeled...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by discarding liquid from bottle.
1.0
28.
7-201.11; Priority - Bottle of sanitizer concentrate was on shelf above clean right drainboard of 3-comp sink, and utensils/items were on drainboard...Chemicals shall be stored to prevent contamination of clean equipment/utensils...CDI by properly relocating sanitizer bottle.
0.0
40.
2-303.11; Core - One food worker had many rings and wrist watch on hands and arm...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct food workers to remove jewelry from arms and hands except for a plain ring.
0.0
45.
4-903.11(A) and (C); Core - Large box of disposable cups were on floor in back kitchen...Single service food/beverage items shall be elevated at least 6 inches above floor...CDI by storing cups above floor.
0.0
48.
4-501.14; Core - Sanitizing sink interiors and right clean side drainboard of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.5
54.
5-501.115; Core - Some trash and large cardboard boxes were on ground in dumpster area...Refuse and recyclable storage areas shall be kept clean and maintained free of unnecessary items...Always break down boxes and place in cardboard dumpster and remove trash from ground and properly dispose of it.
0.0
55.
6-501.12; Core - Interior trash cabinets in service areas and floor drains were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of areas/surfaces above.
0.5
55.
6-501.16; Core - Two wet mops were leaning against mop sink wall (which was soiled) with handles down and mop heads up...After use, mops shall be positioning to air dry without soiling walls, equipment or supplies...Hang up wet mops and store with handles up and mop heads down, draining into mop sink.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/18/2022
Score: 98.5
#
Comments
Points
10.
6-301.11; Priority Foundation; The men's bathroom had no hand soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
1.0
44.
4-903.11(A), (B) and (D); Core; A stack of recently cleaned containers were still wet inside. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.5
54.
5-501.114; Core; The smaller dumpster didn't have a drain plug in place. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact the company to have a drain plug installed.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/15/2022
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Old stickers and sticker residue were still on the outsides of containers that were stacked as clean together and a couple of pans had food debris in them. Some of the old plastic containers are heavily stained from being used on the boiled peanut station. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Utensils were sent back to the wash basin.
1.5
44.
4-903.11(A), (B) and (D); Core; The shelves holding the clean dishes have a light layer of residue buildup and a couple of containers were stacked while wet. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Wipe down these shelves and allow dishes to air dry before stacking them.
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 Report e-mailed to PIC. Facility provided Wake County TPHC as a confirmation of the new chicken products being held in the display warmer. Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/13/2020
Score: 95.5
#
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. Bottoms of reach-in coolers and freezers are soiled with stuck on food debris. Please clean these more frequently.
Location: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/10/2020
Score: 97
#
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: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/19/2019
Score: 96
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/21/2019
Score: 95
#
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: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/25/2018
Score: 98
#
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: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 05/19/2018
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: 05/29/2018
Location: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 09/25/2017
Score: 98
#
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: 4302 WAKE FOREST RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/03/2017
Score: 93.5
#
Comments
Points
General Comments
Inspection done by Brooks Robinson with Ashley Whittington For Servsafe go to www.wakegov.com and search for food safety. *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.
