Location: 4112-120 PLEASANT VALLEY RD RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 03/19/2024
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed register equipment stored directly on top of single use deli paper. Observed boxes of provolone cheese stored inside blue dough trays inside walk in cooler. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
0.5
49.
4-602.13; Core; Observed soiled rolling cart and food splash on shelving above makeline. NonFood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 4112-120 PLEASANT VALLEY RD RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 08/16/2023
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed hand sink hot water 70F inside employee restroom, after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
0.0
28.
7-201.11; Priority; Observed sanitizer spray bottle next to uncovered pizza dough. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- item placed in designated area.
1.0
33.
3-501.15; Priority Foundation; Observed tomato sauce prepared with tap water cooling inside walk in cooler inside tightly covered plastic containers. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination. Covers removed.
0.5
47.
4-501.11; Core;Observed rusted shelving inside makeline unit. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace shelves.
0.0
53.
6-501.18; Core;Observed heavily soiled sink and toilet in customer restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Restroom cleaned.
Location: 4112-120 PLEASANT VALLEY RD RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 11/18/2022
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed quat sanitizer residual less than 100PPM at 3 comp sink. Quat sanitizer shall register 200-400PPM Manager will call for service on dispenser.
1.5
33.
3-501.15; Priority Foundation; Observed boneless wings and ground beef cooling inside tightly covered /and or deep container.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
36.
4-302.12; Priority Foundation; Facility does not have a thin probe thermometer available, onite there are several TCS foods that are small in diameter. A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
0.5
53.
6-501.18; Core; Observed heavily soiled toilet in employee restroom. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Observed toilet seat that is not properly affixed to the base of the toilet. Physical facilities shall be maintained in good repair.
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 Follow-Up: 11/28/2022
Location: 4112-120 PLEASANT VALLEY RD RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 03/14/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The manager does not have food protection manager certification. 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. Please obtain certification.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
10.
5-205.11; Priority Foundation; A spray bottle of cleaner was hanging on the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC moved the bottles on the shelf.
1.0
37.
3-302.12; Core; Observed that container of corn meal was not labeled with common name. Food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI - PIC labeled the container of corn meal.
1.0
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
Location: 4112-120 PLEASANT VALLEY RD RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 04/07/2020
Score: 98.5
#
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.
Location: 4112-120 PLEASANT VALLEY RD RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 09/12/2019
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. Inspection led by Ursula Gadomski.
Location: 4112-120 PLEASANT VALLEY RD RALEIGH, NC 27612 Facility Type: Restaurant Inspection Date: 01/10/2019
Score: 98
#
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. Transitional Permit expires 5/18/19. Please have all items on Transitional Permit Non-compliant Items list complete by that date. Contact James Smith at 919-868-9246 with any questions or when repair list is complete.
