Location: 1600 CROSS LINK RD Unit 101 RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 02/13/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Nobody on site is a food safety manager. The person in charge shall be a certified food protection manager who has proficiency of required information through passing a test that is part of an accredited program.
1.0
10.
6-301.11; Priority Foundation; No soap at the hand sink in the restroom. Each handwashing sink shall be supplied with a supply of hand soap. Hand soap was provided once REHS spoke to PIC.
1.0
36.
4-302.12; Priority Foundation; No refrigeration thermometer in the prep refrigeration unit or in the walk-in cooler. Provide refrigeration thermometers that are readily accessible in refrigeration units. A follow-up will be conducted by February 23rd to verify thermometers were placed in these refrigeration units.
0.5
54.
5-501.115; Core; Lots of loose trash on the dumpster pad. 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. This is a repeat item.
Location: 1600 CROSS LINK RD Unit 101 RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 10/13/2023
Score: 98.5
#
Comments
Points
51.
5-205.15; Core; Leaking hot water faucet at the hand sink in the prep area. Plumbing shall be maintained in good repair.
1.0
54.
5-501.115; Core; Lots of loose trash on the dumpster pad. 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.
Location: 1600 CROSS LINK RD Unit 101 RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 01/23/2023
Score: 95.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Pepperoni pizza is 121F under the heat lamp. Keep all TCS food at or above 135F when held hot. CDI- The above pizza was voluntarily discarded.
1.5
28.
7-204.11 ; Priority; Sanitizer is above 400ppm of quaternary ammonium at the sanitizing vat at the 3 compartment sink. Sanitizer shall be mixed to the manufacturer's tolerance range(200-400ppm for quaternary ammonium). CDI-The sanitizer was remixed.
1.0
28.
7-102.11; Priority Foundation; Unlabeled glass cleaner in a spray bottle. Label all working containers of poisonous or toxic materials such as cleaners once taken from bulk supplies with the common name. CDI-The above cleaner was labeled once REHS spoke to PIC.
0.0
29.
8-103.12; 3-501.19; Priority Foundation; Pizza sauce is time stamped January 28th. The pizza sauce can be held for up to 8 hours according to the variance procedures once removed from 41F and below. CDI-The above pizza sauce was voluntarily discarded.
1.0
36.
4-302.12; Priority Foundation; No refrigeration thermometers available in the walk-in cooler and in the prep refrigeration unit. Provide refrigeration thermometers that are readily accessible. A follow-up will be conducted by REHS to verify thermometers are purchased by February 2, 2023.
0.5
44.
4-901.11; Core; Some plastic food containers are stacked wet. Air dry before stacking or cross stack them.
0.0
47.
4-501.11; Core; Broken stopper at the sanitizing vat of the 3 compartment sink. Equipment
shall be maintained in a state of repair.
0.0
54.
5-501.115; Core; Observed a lot of debris and boxes on the ground inside the dumpster enclosure. Storage area and enclosure for refuse shall be maintained free of unnecessary items. Please clean the enclosure. R- Mentioned on the past two inspections.
Location: 1600 CROSS LINK RD Unit 101 RALEIGH, NC 27610 Facility Type: Restaurant Inspection Date: 07/21/2022
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cold holding at the flip top refrigerator (prep area) and in the walk-in cooler were above 41F degrees. Please have the walk-in cooler serviced. Walk-in may be the cause of temperature being high in both areas. Cold holding of TSC foods must be 41F degrees or less. CDI- Service co. is checking the walk-in cooler now.
1.5
28.
7-102.11; Priority Foundation; A spray bottle labeled Degreaser had straight bleach in it. 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. Pf CDI- Bottle was remade and relabeled to say sanitizer.
1.0
33.
3-501.15; Plastic containers of pasta sauce in the walk-in cooler were covered tightly and stored in a thick portion while cooling. Sauces were not cooling fast enough. Foods should be cooler in shallow portions and loosely covered. CDI- Sauces re-arranged for faster cooling.
0.5
41.
3-304.14; Core; Containers for wiping cloths had cloths in the containers, but no solution. The containers were sitting on the floor. A spray bottle of bleach water was sitting on a prep counter. 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.
0.5
48.
4-302.14; Priority Foundation; The facility was out of the Quaternary Ammonium sanitizer they normally use and had bleach instead. They did not have bleach test papers, but had Quat test papers. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf CDI- Inspector gave the facility bleach test papers.
0.5
49.
4-601.11(B) and (C); Core; The walk-in cooler fan guards and front counter monitoring equipment needs more frequent cleaning. Guards are dusty and monitoring equipment greasy. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. No points deducted.
0.0
54.
5-501.115; Core; Observed a lot of debris and boxes on the ground inside the dumpster enclosure. Storage area and enclosure for refuse shall be maintained free of unnecessary items. Please clean the enclosure. R- Mentioned on the past inspection.
0.5
55.
6-501.12; Core; More frequent floor cleaning needed under the front counter equipment and under the 3 compartment sink. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 1600 CROSS LINK RD Unit 101 RALEIGH, NC 27610 Facility Type: Restaurant 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 clean dishes stored with sticker residue left on them. A few utensils with food debris on them. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned. PIC to ensure dishes are thoroughly cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed one container of roasted tomatoes on pizza prep cooler holding at 44F. Time/Temperature control for safety foods shall be maintained at 41F. CDI: Item moved to below reach-in to return to temperature (see above chart).
1.5
33.
3-501.15; Priority Foundation; Observed deep, densely packed container of roasted tomatoes cooling inside walk-in cooler with a tightly covered lid. Cooling shall be accomplished by placing food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: EHS removed tightly covered lid to allow better air flow. PIC to ensure cooling is accomplished by using above mentioned methods.
0.5
44.
4-901.11; Core; Several containers nested wet without adequate drainage. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. PIC to ensure dishes are stacked to thoroughly drain.
0.0
54.
5-501.115; Core; Observed a pallet and boxes stored inside dumpster enclosure. Storage area and enclosure for refuse shall be maintained free of unnecessary items. PIC to have items thoroughly cleaned up.
0.0
General Comments
Inspection lead by Peri Sellew.
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
