Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/30/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut watermelon in the multi-fruit bowls in the grab-n-go coolers was 44F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Some of the product was relocated to the walk-in to cool and some was allowed to cool in place due to the ambient temp of the cooler measuring 41F
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/03/2024
Score: 99
#
Comments
Points
48.
4-501.14; Core - Interiors of middle rinse and sanitizing basins of 3-compartment sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of sanitizing sink.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled produce shelving, cut fruit floor display areas, and some tables/shelves had old stickers and sticky residues...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning of shelves and remove all old stickers/residues from surfaces.
0.5
55.
6-501.12; Core - Bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of ceiling vents.
0.0
55.
6-501.16; Core - A few wet mops were in basin of back store mop sink/can wash...After use, mops shall be positioned to air dry without soiling walls, equipment or supplies...Hang up wet mops so handles are up and mop heads are down above mop sink basin.
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 08/08/2023
Score: 99
#
Comments
Points
40.
2-303.11; Core - Observed food worker with bracelet on wrist...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
48.
4-501.14; Core - Interior of sanitizing sink of 3-compartment sink was soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of sanitizing sink.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled produce shelving and some tables/shelves had old stickers and sticky residues...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning of shelves and remove all old stickers/residues from surfaces.
0.5
55.
6-501.11; Core - Produce handsink drain pipe was leaking...Physical facilities shall be kept in good repair...Repair leaking drain pipe.
0.5
55.
6-501.12; Core - Bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of ceiling vents.
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/13/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut melon in the self-service cooler measured 45F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Some of the product was relocated to the walk-in to cool and some was allowed to cool in place due to the ambient temp of the cooler measuring 41F.
1.5
47.
4-501.11; Core; A rack in the walk-in cooler is completely rusted. Equipment shall be maintained in good repair. Replace this rack.
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/05/2022
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; A rack in the walk-in cooler is completely rusted. Equipment shall be maintained in good repair. Replace this rack.
0.0
48.
4-501.14; Core; The basins of the three comp sink are building up soil residue. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
48.
4-302.14; Priority Foundation; The sanitizer testing device was damaged/discolored. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. CDI: A new roll of testing strip was provided.
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 10/22/2021
Score: 100
#
Comments
Points
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: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 04/27/2020
Score: 99.5
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 09/06/2019
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 02/27/2019
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...Verification visit to be made on Friday, March 8, 2019, to evaluate completion of Item #46 on this report. Follow-Up: 03/08/2019
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/11/2018
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...Verification visit to be made on Friday, July 13, 2018 to evaluate completion of Item #8 on this report. Follow-Up: 07/13/2018
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 01/08/2018
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 07/14/2017
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: Ensure produce refrigeration is operating properly to maintain cut fruit at 45/41F or less.
Location: 3151-113 CAPITAL BLVD RALEIGH, NC 27604 Facility Type: Food Stand Inspection Date: 09/17/2015
Score: 99
#
Comments
Points
General Comments
Quat sanitizer in 3 comp sink was adequate but had a temperature that was above 100 degrees. The quat sanitizer using requires for the temperature to be 65-85 degrees. Focus on the water temp staying in between those temperature parameters.
