Location: 3948 Western BLVD RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 08/14/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Date-marking sticker residue observed on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.
1.5
48.
4-302.14; Priority Foundation; Facility is missing their Quat test strips. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. REHS Wall to return tomorrow to ensure test strip have been acquired.
Location: 3948 Western BLVD RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 02/15/2024
Score: 97
#
Comments
Points
39.
3-305.11; Core; Pizza make table lids are heavily soiled. Remove for regular cleaning. Top should be removed occasionally for cleaning also. Remove buildup on surfaces above the stored food. Three lids were removed today and taken to the ware washing sink for cleaning.
1.0
48.
4-501.14; Core; 3~compartment ware washing sink is heavily soiled. Sink needs daily cleaning in the compartments and backsplash. There is a lot of buildup under the sink and on the front lower surfaces.
1.0
49.
4-601.11(B) and (C); Core; Walkin cooler door handles are not clean. Shelves and laundry baskets are not clean. Cleaning is needed.
0.5
54.
5-501.116; Core; Trash cans in the kitchen need cleaning, including removal of buildup from handles.
0.0
55.
6-501.12; Core; Ceiling Vents above the ware washing sink are very dusty. Floor under laundry baskets is soiled. Wall at handwashing sink (soap & towel dispensers) is not clean. Maintain physical facilities clean.
Location: 3948 Western BLVD RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 04/21/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; Present management lacks ANSI manager training. Store manager is certified. Present management should also have ANSI manager training.
1.0
49.
4-601.11(B) and (C); Core; Rolling cart to the left of the pizza refrigerator has a lot of unclean build-up. Green shelves in the ware washing area are not clean. Monitor above pizza refrigerator is dusty. Equipment shall be maintained clean.
0.5
55.
6-501.12; Core; Ceiling Vents in the ware washing area are very dusty. Wall above the 3-compartment sink and at the handwashing sink are soiled. Maintain vents and walls where water is used clean.
Location: 3948 Western BLVD RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 10/17/2022
Score: 98.5
#
Comments
Points
28.
7-201.11; Priority; A spray bottle of glass cleaner was stored on a shelf beside cardboard sandwich inserts that are placed inside sandwich boxes. Chemicals and cleaners shall be stored separated from all food, equipment, or other areas which could be contaminated. CDI-Cleaner was moved under register area where only receipt paper is stored.
1.0
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. All chemicals and cleaners removed from original packaging shall be labeled with the common name of the chemical. CDI-Bottle was labeled.
0.0
49.
4-601.11(B) and (C); Core; Bins storing clean equipment such as container lids have accumulation of debris on the interior sides and bottoms of the bins. Equipment shall be maintained clean. Recommend increasing the cleaning frequency for these items.
0.5
56.
6-202.11; Core; 0 points; One light shield in the dough walk-in cooler is broken. Light bulbs shall be shielded in areas of food or equipment storage. Replace broken shield.
0.0
General Comments
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com.
Location: 3948 Western BLVD RALEIGH, NC 27605 Facility Type: Food Stand Inspection Date: 04/05/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available.
1.0
5.
2-501.11; Priority Foundation; 0 points; Facility does not have a written plan to follow when responding to vomit/diarrhea events. This is a new requirement of the 2017 NC Food Code adopted on 10/1/2021. This is the first inspection since adoption of the food code; 0 points taken. CDI-EHS emailed a copy of a written plan to the PIC along with a reference poster. Please keep the full plan onsite to be in compliance with this requirement during the next inspection. Points may be taken if the facility does not have this plan or a comparable plan available onsite during the next inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the pizza prep cooler were measured at 39-45F. TCS foods that are held cold shall be held at 41F or below. CDI-Discussed with PIC. Recommend holding lower amounts of food in the prep cooler; some containers were stacked with food above the fill line of the container. Recommend using metal pans where possible and holding any non-TCS foods on the front line in the top of the prep cooler and moving TCS foods to the back line to ensure they are closer to where the cold temperature is retained.
1.5
28.
7-202.11; Priority Foundation; A spray bottle of Hot Shot Flying Insect Killer was stored on the dish machine. This chemical is meant for home use only; label does not indicate that it is approved for use in food establishments. Only those chemicals approved for use in a food establishment may be stored and/or used in the establishment. CDI-Bottle was discarded. Please contact and pest control company to treat for any flying insect issues with approved chemicals.
1.0
28.
7-102.11; Priority Foundation; Two spray bottles with liquid inside were not labeled. All chemicals removed from original packaging shall be labeled with the common name of the chemical. CDI-Bottles were found to be sanitizer and were labeled.
0.0
33.
3-501.15; Priority Foundation; Roasted tomatoes were cooling in the walk-in cooler in deep portions stacked on top of one another. Containers of pizza sauce were cooling in large, deep containers. Both items are cooling too slowly to reach the required cooling timelines (135F to 70F within 2 hours and 70F to 41F within additional 4 hours). Foods shall be cooled in thin layers, in shallow pans, in small portions, using rapid cooling equipment, using ice wands, stirring frequently, loosely covered, or using other effective means. CDI-Tomatoes were spread into thinner layers in several pans and left loosely covered to allow air flow over a greater surface area of the food. Tomato sauce was also divided into several containers to create thinner portions and loosely covered. If dough walk-in cooler is held at a lower temperature than the regular cooler, recommend placing a small rack in that cooler for cooling foods quickly.
0.5
48.
4-302.14; Priority Foundation; Facility does not have quaternary sanitizer test strips onsite for quat sanitizer used in 3 comp sink and sanitizer buckets. Test strips for all sanitizers used shall be held onsite at all times. Verification Required; Please obtain quat sanitizer test strips (EHS uses hydrion QT-40 for reference however another brand may be used as long as they are compatible with the quat sanitizer in the facility) and send a picture to meghan.scott@wakegov.com by 4/15/22.
0.5
49.
4-602.13; Core; Rolling carts in the facility have accumulation of food residue. Equipment shall be maintained clean. Please clean carts frequently.
0.0
General Comments
Ensure pizza cutters are washed, rinsed, and sanitized every 4 hours. TCS Foods: Time/Temperature Control for Safety Foods, previously named Potentially Hazardous Foods. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com. 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: 04/15/2022
