Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 01/19/2024
Score: 98
#
Comments
Points
16.
4-501.114; Priority; The sanitizer spray bottles around the facility were made the previous night and measured 0 ppm of quaternary ammonium...A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (150-400 ppm) when used as a sanitizing solution. CDI: Bottles dumped and refilled.
1.5
49.
4-601.11(B) and (C); Core; The keyboard above the pizza cooler has food debris/residue pickup. The white rack holding metal trays near the walk-in has buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil, debris, and/or grease.
0.5
51.
5-203.14; Priority; The hose bibb at the mop sink (with a hose hanging down and no atmospheric backflow preventer) does not have a backflow prevention device installed...A plumbing system shall preclude backflow contamination at each point of use, including a hose bibb, by providing an air gap or installing an approved backflow prevention device. VR: REHS will verify by 01.22.2024 that a device is installed.
0.0
55.
6-501.12; Core; Vent grates in the hall and rear room have dust buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 07/28/2023
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; The PIC is not a CFPM. 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. Become certified in food protection management.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of bodily fluid events...All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI: County cleanup poster provided.
0.5
16.
4-501.114; Priority; The quat sanitizer inside of the in-use spray bottle and in the 3 comp sink (which wasn't in-use) barely measured above 0 ppm...A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (150-400 ppm) when used as a sanitizing solution. CDI: Solution was ran again at a lower temperature and measured above 200 ppm. Bottle and sink refilled.
0.0
16.
4-601.11 (A); Priority Foundation; Some of the plastic containers stored as clean still had sticker residue on them while stacked together...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
28.
7-102.11; Priority Foundation; The spray bottles of sanitizer are not labeled. The PIC says their system is that spray bottles with red sprayers are only used for sanitizer...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Working bottles were labeled.
0.0
36.
4-302.12; Priority Foundation; There is no food probe thermometer available...A temperature measuring device with a suitable small-diameter probe designed to measure the temperature of thin masses shall be provided and readily accessible. VR: REHS will verify by 2023.08.07 that a device is available.
0.5
38.
6-501.111; Core; There is a presence of flies in the facility...The premises shall be maintained free of insects, rodents, and other pests. Use approved, effectives methods to eliminate pests.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean utensils were stored in the back on dusty shelves and in buckets that contained debris. Some of the plastic containers were stacked together while still wet...Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Clean these shelves and allow utensils to air dry before stacking them.
0.5
48.
4-501.14; Core; The basins of the three comp sink have residue buildup in the edges...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.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 12/07/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, display or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
5.
2-501.11; Priority Foundation; The food stand did not have a vomit and diarrheal event clean up procedure on hand at the time of the inspection. A food establishment must have a written procedure for employees to follow when responding to a vomiting or diarrheal event that involves the discharge of vomitus or fecal matter. This was a general comment on the last inspection. CDI.. A copy of a written procedure was given the manager.
0.5
16.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean but had food debris on the dishes. Equipment Food-Contact Surfaces and utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
28.
7-201.11; Priority; Glass cleaner was stored on the same shelf with the clean dishes. Toxic materials must be stored where they can not contaminate Food, Equipment, Utensils and single service items. CDI.. The glass cleaner was moved away from the dishes.
1.0
28.
7-102.11; Priority Foundation; The water bottle was not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI.. The spray bottle was labeled.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were some dishes that were stacked wet.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in a dirty container. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.0
45.
4-903.11(A) and (C); Core; There were several pizza boxes that were stored in the restroom. The package the pizza boxes came in was open and the food contact portion was exposed and facing up. Single service items must be stored in a clean, dry location. Single service items must be stored where they are not exposed to splash, dust or other contamination.
1.0
48.
4-501.14; Core; The three compartment sink was greasy especially the rinse compartment of the the sink. Clean the sink throughout the day at a frequency necessary to prevent recontamination of equipment and utensils.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 02/17/2022
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection
0.0
16.
4-601.11 (A); Priority Foundation; Several plastic containers were stored as clean with sticker residue on them. Food-contact surfaces shall be clean to sight and touch. CDI- Containers were moved to the 3-comp sink to be properly cleaned and sanitized
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS food measured above 41F, but below 45F (see temperature log above). Tomatoes at prep line were stacked too high. Its top layer measured 44F while the bottom part 40F. Potentially hazardous food shall be cold held at 41F or below. CDI- Food was moved to cooler side of the unit. Top layer of tomatoes at prep line were placed on the bottom of the cooler.
1.5
44.
4-903.11(A), (B) and (D); Core; Various plastic containers were stacked while wet. After cleaning and sanitizing, equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.
0.5
55.
6-501.12; Core; Cleaning needed: Walls behind and around 3-comp sink were soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas mentioned.
0.5
56.
6-403.11; Core; In tall reach-in cooler, employees' personal food was stored directly on top of facility's food. Areas designated for employees food shall be located away of equipment, food or single-use articles to prevent contamination. According, to PIC delivery person moved those items. Keep personal food at the designated area.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 07/30/2021
Score: 96
#
Comments
Points
General Comments
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 02/19/2021
Score: 95.5
#
Comments
Points
General Comments
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 08/10/2020
Score: 94
#
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: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 06/26/2019
Score: 93
#
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. Lauren Harden 919-500-0943
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 12/14/2018
Score: 93
#
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. Lauren Plis 919-500-0943
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 05/21/2018
Score: 95.5
#
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. Lauren Plis 919-500-0943
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 09/08/2017
Score: 92
#
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: 09/18/2017
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 04/19/2017
Score: 93
#
Comments
Points
General Comments
Inspection done by Brooks Robinson with Daryl Beasley. *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: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 11/02/2016
Score: 93.5
#
Comments
Points
General Comments
Inspector will return to check cleaning of marinara containers or replace them. If not corrected an intent to suspend the operation permit must be issued. Follow-Up: 11/10/2016
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 07/06/2012
Score: 94
#
Comments
Points
11.
Garlic sauce squeeze bottles that had just been washed/sanitized, still had sauce on interiors of lids. CDI-Cleaned again.
1.5
17.
Top section of pizza prep refrigerator was holding toppings above 45F; sausage 47F, cheeses 38-51F, chicken 48F, ham 49F. [Keep lids closed when not in immediate use. Monitor temperatures with an accurate thermometer.]CDI- Lids closed food began to cool.
2.0
25.
Metal stem thermometer being used to monitor temperatures in top of prep refrigerator was 7 degrees F below accurate.
0.5
36.
Corn meal bin lid was broken and patched with tape, making it difficult to clean. [Replace damaged lid.]. Walk-in refrigerator condensation catch pan had holes corroded through it and loose metal particles on the surfaces.[Replace or repair condensation catch pan.]. Back-splash panel on pizza cutting table was damaged/missing and had raw absorbent wood and loose pieces of foil tape patches exposed.
1.0
40.
Food debris build-up and mold growth were on wire shelving inside walk-in refrigerator. Food oil/carbon build-up was on oven panels at exit.
0.5
45.
There were 2 open pipes behind holes in wall at the utensil wash sink [The pipes need to be capped and the holes in wall closed.]
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 01/17/2012
Score: 96.5
#
Comments
Points
19.
Spray bottle that contained cleaning chemical was not labelled. [Toxic product containers must be labelled to denote contents.]
1.5
36.
Corn meal bin lid was broken and patched with tape, making it difficult to clean. [Replace damaged lid.]. Walk-in refrigerator door gasket is split and does not seal tightly. Walk-in refrigerator condensation catch pan had holes corroded through it, allow liquids to drip out. [Replace door gasket. Replace or repair condensation catch pan.]. Backsplash panel on pizza cutting table was damaged/missing and had raw absorbent wood exposed.
1.0
40.
Oil/debris build-up was on utensil wash sink faucet and spray wand.
0.5
45.
There were 2 open pipes behind holes in wall at the utensil wash sink [The pipes need to be capped and the holes in wall closed.]
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 07/27/2011
Score: 94
#
Comments
Points
11.
Food debris/oil build-up present under rims of white plastic food storage containers, after wash/sanitize steps.
1.5
17.
CHeeses, ham, cut tomatoes,sausages were held at 47-50F in top section of prep ref. [These foods must be 45F or colder.]CDI-Moved to walk-in ref.. Will restock small amounts into prep ref. and monitor temperatures, until refrigerator is serviced and functioning properly.
2.0
19.
Spray bottle labeled `sanitizer`, contained cleaning solution. Spray bottle labeled `all purpose cleaner`, contained Quaternary Ammonia Sanitizer. [Toxic product containers must be accurately labeled to denote contents.].
1.5
36.
Wire shelves in lower section of prep refrigerator have peeling coating and corrosion on surfaces (These shelves can not be spray painted to correct the violation. These shelves must be replaced with NSF or equivalent shelving.) . Prep refrigerator is not able to maintain potentially hazardous foods at 45F or less, as required. Walk-in refrigerator door gasket is broken and does not create a tight seal. Backsplash panel on pizza cutting table is damaged and has raw absorbent wood exposed.
0.5
40.
Oil/debris build-up present on utensil wash sink faucet and spray wand.
0.0
45.
There were 2 open pipes behind holes in wall at the utensil wash sink (The pipes need to be capped and the holes in wall closed.)
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Return visit on Monday Aug. 4, between 5 and 6:45pm to verify function of prep refrigerator and cleaning of white plastic food storage containers. Follow-Up: 08/04/2011
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 01/03/2011
Score: 98
#
Comments
Points
11.
Quaternary Ammonia Sanitizer in utensil wash sink and spray bottle tested at concentration above 500ppm. (This type of sanitizer must be used in range of 200-400ppm). CDI-Concentration adjust to approved range
1.5
36.
Wire shelves in lower section of prep refrigerator have peeling coating and corrosion on surfaces (These shelves can not be spray painted to correct the violation. These shelves must be replaced with NSF or equivalent shelving.) Prep refrigerator is leaking water into lower section of unit (Need to repair unit so that water does not pool on lower interior surfaces.).
0.5
44.
Dumpster lid is missing. Trash is scattered on ground around dumpster. (This dumpster is shared with other businesses in the mall. Work with the other dumpster users and to keep dumpster area clean. Contact the dumpster provider for a replacement dumpster with intact lids and doors.).
0.0
45.
There were 2 open pipes behind holes in wall at the utensil wash sink (The pipes need to be capped and the holes in wall closed.)
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 08/26/2010
Score: 96.5
#
Comments
Points
25.
Metal stem food insertion thermometer was 5 debrees below accurate; was calibrated during inspection.
0.0
36.
Coated wire shelves in pizza prep refrigerator have rust/corrosion on surfaces - need to replace. White vinyl coated shelves over utensil wash sink have peeling/chipping paint, damaged vinyl, rust on surfaces - need to replace (replacement shelf must be NSF approved shelving). Baseboards are separating from walls in walk-in refrigerator - tighten to walls. Build-up of pooled water is present inside pizza prep refrigerator - repair so that it does not accumulate water. Gasket torn on walk in refrigerator door. Recaulk three compartment sink back to make a smooth cleanable seal. Replace all damaged containers (cracked lips of containers present cleaning obstacle). Repair hot water heater; currently a switch on heater must be manually adjusted to supply hot water; Hot water at 130F or higher must be available at all times from the unit.
1.0
39.
The wire shelf above utensil wash sink is not NSF approved and has corrosion on surfaces (Replace with an NSF approved shelf).
0.5
40.
Mold growth and debris build-up present on FRP shelf below utensil wash sink. Debris build-up present at floor/wall joint in walk-in refrigerator. Dust build-up and corrosion present on surfaces of cooling unit in walk-in refrigerator.
1.0
44.
Drainplug is missing from dumpster. Doors to dumpster were open when not in immediate use.
0.0
45.
Baseboards are missing, debris build-up is present at floor/wall joints. Tiles as damaged and missing from can wash basin. Floor under hot water heater needs cleaning. Floors of utensil wash room, around sink need to be cleaned.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 01/21/2010
Score: 94
#
Comments
Points
2.
Employee beverages stored in bottles located on table in food prep area. Employee beverages must be stored in container which allows for sanitary consumption of beverage (ex: cup with straw and lid), rather than a container where the employee touches the mouth-contact part of the bottle to open it. CDI-Employee bottles relocated to office, away from food prep area.
0.0
11.
Sanitizer in spray bottle and third compartment sink less than 200 ppm quaternary ammonium. CDI-sanitizer adjusted to 200 ppm. One greasy scooper stored with other clean utensils in back storage. CDI-placed on dirty side of three compartment sink to be cleaned/sanitized.
1.5
17.
One container of shredded cheddar cheese mix in prep cooler not cold enough. Hold cold food at 45F or less. CDI-Cheese put inside lower part of cooler to chill below 45F as it had not been out of temperature long.
0.0
21.
Hot water 80F (minimum is 130F for chemical sanitizing). One hand sink in food prep area is leaking which may contribute to lower water temperature. Make repairs as needed so hot water is always available. Employee will speak with general manager today in order to expedite repairs.
1.5
25.
No thermometer available in prep cooler.
0.0
35.
Pizza boxes stored with food contact surfaces exposed - store inverted to protect from contamination.
0.0
36.
Coated wire shelves in pizza prep refrigerator have rust/corrosion on surfaces - need to replace. White vinyl coated shelves over utensil wash sink have peeling/chipping paint, damaged vinyl, rust on surfaces - need to replace (replacement shelf must be NSF approved shelving). Baseboards are separating from walls in walk-in refrigerator - tighten to walls. Build-up of pooled water is present inside pizza prep refrigerator - repair so that it does not accumulate water. Replace damaged spatula. Gasket torn on walk in refrigerator. Recaulk three compartment sink; repair leaking pipes. Replace all damaged containers (cracked lips of containers present cleaning obstacle).
1.0
40.
Clean dusty hot water machine, spray hose of three compartment sink, shelf under three compartment sink.
0.5
43.
Hand sink leaking constant stream of water in food prep area.
0.0
44.
Close doors to dumpsters when not in use.
0.0
45.
Replace damaged tiles at can wash. Clean floor in dish area.
0.5
46.
Dust is hanging from interior of fume hood, over pizza oven. Lights must be turned on during operation.
1.0
47.
Store blue racks in back room off floor on racks to promote cleaning of floor and monitoring for pests (at least 12 inches if on stationary racks and at least 6 inches if on racks with wheels).
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 01/16/2009
Score: 97
#
Comments
Points
34.
Build-up of oils/debris present on `clean utensil` storage shelving, while clean utensils are stored on it ; above utensil wash sink and below utensil wash sink.
0.5
36.
Coated wire shelves in pizza prep reeigerator have rust/corrosion on surfaces - need to replace. White vinyl coated shelves over utensil wash sink have peeling/chipping paint, damaged vinyl, rust on surfaces - need to replace (replacement shelf must be NSF approved shelving). Baseboards are seperating from walls in walk-in refrigerator - tighten to walls. Door gaskets on pizza prep refrigerator are damaged and missing - replace gaskets. Build-up of pooled water is present inside pizza prep refrigerator (likely due to fact that door gaskets are damaged to point of letting humid air into the lower compartment of refrigerator).
1.0
40.
Food debris build-up present in broken door gaskets, on pizza prep refrigerator.
0.5
46.
Dust is hanging from interior of fume hood, over pizza oven.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 07/30/2008
Score: 98.5
#
Comments
Points
36.
Coated wire shelves in pizza prep reeigerator have rust/corrosion on surfaces - need to replace. White vinyl coated shelves over utensil wash sink have peeling/chipping paint, damaged vinyl, rust on surfaces - need to replace (replacement shelf must be NSF approved shelving). Baseboards are seperating from walls in walk-in refrigerator - tighten to walls. Door gaskets on pizza prep refrigerator are damaged and missing - replace gaskets.
0.5
40.
Food debris/slime build-up in seams of pizza prep refrigerator (lower compartment).
0.5
46.
Dust hanging from interior of fume hood, over pizza exit side of oven.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 03/03/2006
Score: 91
#
Comments
Points
2.
Keep all cold potentially hazardous foods 45F or below. Make table not functioning properly. Advised to keep products in walk in cooler, until machine is fixed.
2.5
9.
Do not obstruct handwash sink in dishwash area.
2.5
17.
Clean all refrigeration units. Replace damaged gasket on walk in cooler.
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 03/23/2000
Score: 95
#
Comments
Points
11.
ALWAYS KEEP SANITIZING SOLUTION MADE UP IN LABELED BOTTLE OR BUCKET TO USE ON FOOD PREP SURFACES ETC. USE 50 PPM BLEACH IN WATER OR 200 PPM QUATERNARY AMMONIUM.
2.5
17.
CLEAN REFRIGERATOR GASKETS, SOME SHELVES, CLEAN HOOD SYSTEM.
1.0
21.
KEEP INDIVIDUAL TOWELS AS WELL AS SOAP AT ALL HANDSINKS
1.0
32.
CLEAN AROUND DUMPSTER (DUMPSTER ALSO NEEDS DRAIN PLUG AND DOORS SHUT AT ALL TIMES)
Location: 1121 -104 Falls River Ave RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 12/11/1999
Score: 92.5
#
Comments
Points
3.
DO NOT SET PIZZA SAUCE BOXES ON FLOOR. DO NOT HAVE PERSONAL DRINKS ON FOOD PREP SURFACES WHEN PREPPING. KEEP DRY GOOD BARREL AT LEAST 18" AWAY FROM HANDSINK OR PUT SPLASHGUARD UP NEXT TO SINK.
2.5
5.
NEED 0-220F THERMOMETER FOR CHECKING HOT AND COLD FOOD TEMPERATURE.
1.5
11.
ALWAYS HAVE SANITIZIENG SOLUTION MADE UP IN LABELED SPRAY BOTTLE OR LABELED BUCKET. 50PPM BLEACH IN WATER.
