Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 07/30/2024
Score: 98
#
Comments
Points
15.
3-304.15 (A); Priority; Employee observed wearing gloves and prepping raw chicken to go into the oven, grabbing the door handle of the walk-in cooler with the same gloved hands to go grab more chicken. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- education given and gloves changed and hands washed.
1.5
49.
4-601.11(B) and (C); Core; The tracks of the sliding door display cooler has some food debris present. 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 or debris.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 01/22/2024
Score: 96.5
#
Comments
Points
10.
5-202.12; Core; Core - Hot water at handsinks in both bathrooms did not exceed 54F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at bathroom handsinks.
1.0
48.
4-501.14; Core - Interiors of right sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.0
49.
4-601.11(B) and (C); Core - Metal cabinets/shelves, table drawers (interiors, under handles), plastic wrap station, walk-in freezer door/gasket edges, areas under white boards under electric slicers, speed racks, and food prep sink were all soiled. Many old stickers and sticky residues were on table, drawers, equipment exteriors and other surfaces...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove all old stickers and sticky residues.
0.5
53.
6-302.11; Priority Foundation - No toilet paper was available in one women's bathroom toilet stall...Toilet tissue shall be available at each toilet...CDI by providing toilet paper.
0.5
54.
5-501.113; Core - Top lid on trash dumpster and grease dumpster were open...Outside trash, recycling and grease dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.5
54.
5-501.114; Core - Trash dumpster drain plug was missing...Trash/recycling receptacles with drains shall have plugs in place...Replace the missing drain plug.
0.0
55.
6-501.11; Core - One deli handsink drain line was leaking. Several deli floor tiles were rough/stained (hard to clean in some areas). Caulk was missing between poultry prep sink and adjacent splash guard. Ceiling sprinkler head in walk-in freezer was leaking, as evidenced by ice accumulated on floor below...Physical facilities shall be kept in good repair...Repair or replace damaged, leaking or rough/hard to clean fixtures and surfaces above.
0.5
55.
6-501.12; Core - Bathroom ceiling vent grates/covers were dusty. Ice was accumulated on walk-in freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above and remove ice from freezer floor.
0.0
56.
6-202.11; Core - At least one fluorescent bulb in see-through refrigerated deli case was not covered/protected...Light fixtures shall be effectively shielded where there is exposed food and clean equipment and utensils...Effectively shield light bulb or provide shatter-resistant bulb.
0.5
56.
4-204.11; Core - Vent hood filters above chicken rotisserie oven (in use during inspection) were not in place...Exhaust vent hoods including their components such as filters shall be designed/provided to prevent grease or condensation from draining or dripping...Keep vent hood filters in place when cooking is taking place underneath.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 08/08/2023
Score: 98.5
#
Comments
Points
45.
4-903.11(A) and (C); Core - Observed many disposable food containers stored on soiled shelves, and some were splattered with food debris...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled containers and clean soiled shelves.
0.5
48.
4-501.14; Core - Interiors of middle rinse sink, right sanitizing sink and right drainboard of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
0.0
49.
4-601.11(B) and (C); Core - Metal cabinets, table drawers, plastic wrap station, walk-in freezer door edges, areas under white boards under electric slicers, open refrigerated displays (cracks/crevices) and black display baskets were all soiled. Many old stickers and sticky residues were on table, drawers, equipment exteriors and other surfaces...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove all old stickers and sticky residues.
0.5
55.
6-501.12; Core - Deli and bathroom ceiling vent grates/covers were dusty. Ice was accumulated on walk-in freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above and remove ice from freezer floor.
0.5
55.
6-501.12; Core - Ceiling sprinkler heads in walk-in freezer were leaking, as evidenced by ice hanging on them and ice accumulated on floor below them...Physical facilities shall be kept in good repair...Repair leaking sprinkler heads.
0.0
56.
6-202.11; Core - Clear fluorescent light protective tubes in deli hot holding unit had missing end caps, resulting in exposed light bulbs...Light fixtures shall be effectively shielded where there is exposed food and clean equipment and utensils...Replace missing tube end caps.
0.0
General Comments
CFPM: Elizabeth Bony, Exp. 7-18-2028...DISCUSSION: When checking temperatures of foods, always pay attention to check temperatures of the largest pieces of chicken that take longer to cook from the frozen state. Check temperatures in the center, thickest part of meat away from bone. Final cooking temperature for uncooked chicken is 165F or above for 15 seconds.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 01/13/2023
Score: 99
#
Comments
Points
51.
5-205.15; Core; The faucet at the mop sink has a drip near the vacuum breaker. The plumbing system and its fixtures shall be maintained in good repair.
0.0
51.
5-202.13; Priority; The spray hose at the 3 comp sink hangs directly level at the flood rim. An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. CDI: Hose was hung onto the holder to obtain the gap. Repair/replace this spray hose so that there is an air gap when it is left freely hanging.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 07/05/2022
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; One opened pack of deli meat was date marked for disposal 4 days prior to the inspection (on 07.01). Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below.) CDI: Product was marked to be discarded.
1.5
38.
6-501.112; Core; The zapping light in the prep room is full of dead flies. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Clean this device more frequently.
0.0
47.
4-501.11; Core; The surface of the wrap machine where the containers are placed is torn. Equipment shall be maintained in good repair. Replace the torn portion of the machine.
0.0
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 Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 10/22/2021
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; The faucet at the mop sink has a slow drip coming from the backflow preventer even when the water is turned off. Equipment shall be maintained in good repair.
0.0
49.
4-601.11(B) and (C); Core; The tracks of the sliding doors on the display cooler have built up food debris. The shelf holding chx boxes in the walk-in cooler is slightly soiled with debris. 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 or debris.
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 Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 10/16/2020
Score: 97.5
#
Comments
Points
General Comments
Report e-mailed to PIC No signature due to COVID-19 Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Follow-Up: 10/26/2020
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 04/27/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 09/06/2019
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 02/27/2019
Score: 97.5
#
Comments
Points
General Comments
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 07/11/2018
Score: 94.5
#
Comments
Points
General Comments
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods... *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 will 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 Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 01/08/2018
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...DISCUSSION: Store containers of seasoning for raw rotisserie chicken below and away from items used for ready-to-eat sandwiches (jar of pickles, paper sandwich sleeves, etc.). Clean (and sanitize) the soiled exteriors of seasoning containers...Verification visit to be made on Thursday, January 11, 2018 to evaluate completion of Item #8 on this report.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 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 hot and cold water knobs at deli mop sink faucet are completely shut off when not using hose or dispensing chemicals. Then release all water still left in hose. Do not turn off water at splitter at end of faucet.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 02/22/2017
Score: 98
#
Comments
Points
General Comments
Verification required for Item #34 on this report. By March 4, 2017, send a copy of receipt and photo of thermometer obtained to Lucy Schrum at Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 03/04/2017
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 08/12/2016
Score: 96.5
#
Comments
Points
General Comments
NOTE: Do not store spices and other items in wicker baskets in deli area. Use only non-absorbent, durable and easily cleanable storage containers to store food items, etc. in deli. preparation area.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 05/17/2013
Score: 100
#
Comments
Points
General Comments
Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019.
Check this website for the FDA's online version of the Employee Health and Personal Hygiene handbook. This page also has all of the different language versions of 1-B and the email address for requesting paper copies: http://1.usa.gov/YMygOt.
Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf.
To take ServSafe proctored exam only: http://www.wakegov.com/food/healthinspections/servsafe/Pages/default.aspx
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 08/07/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
Found an employee beverage with a lid sitting on a prep table. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was discarded.
0.0
19.
Found a box containing bottles of degreaser sitting on a prep table. Toxic substances must be stored in a manner to avoid contaminating food and food contact surfaces.
1.5
30.
Found a box of clean aprons stored less than 1 foot from the mop sink. Clean linens must be stored in a manner to avoid contamination.
0.0
40.
Need to clean the drawers and the shelves of the stainless steel counters. Non-food contact surfaces must be kept clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 05/29/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Found grease build-up on the rotisserrie skewers. Found sheet pans stored with food debris on them. Food contact surfaces must be kept clean and be properly sanitized. CDI - items were moved to dish area to be cleaned during the inspection.
1.5
16.
Found one rotisserrie chicken to be out of temperature (126 degrees F) in the hot-hold unit. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - chicken was discarded.
0.0
17.
Found one rotisserrie chicken to be out of temperature (49 degrees F) in the self-service cooler. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - chicken was moved to the back of the cooler where temperatures were colder.
0.0
26.
Found an open bag of cornmeal stored on the dry storage shelf. Once opened, dry foods must be placed in containers with tight fitting lids.
0.5
28.
Found several flies throughout the facility. Be sure adequate measures are taken to eliminate pests.
0.0
35.
Found a container of employee food sitting on top of unused single-service food trays. Found a box of dirty linens stored touching boxes of single-service items. Be sure single-service items are stored in a manner to avoid contamination.
0.5
40.
Need to clean the drawers and the shelves of the stainless steel counters. Non-food contact surfaces must be kept clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 12/05/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Found grease build-up on the rotisserrie skewers. Found build-up in the corners of the chicken prep sink. Food contact surfaces must be kept clean and be properly sanitized. Found the sanitizing well of the 3 comparment sink to have grease build-up along the sides. The 3 compartment sink must be washed rinsed and sanitized prior to use so utensils can be properly sanitized. CDI - items were moved to dish area to be cleaned during the inspection.
1.5
33.
Found the scoop handle for the flour to be laying down in the flour. In-use utensils must have handles and the handles must be extending out of the food.
0.0
34.
Found a stack of plastic containers that were stacked tightly wet. Utensils must properly air-dry prior to stacking tightly. Found ice that is used to calibrate the thermometers to be stored on the floor in the walk-in freezer. Utensils must be stored in a manner to avoid contamination.
0.5
40.
Need to clean the drawers and the shelves of the stainless steel counters. Found the sink sprayer arm to need cleaning. Non-food contact surfaces must be kept clean.
0.5
42.
Found the sink sprayer arm to be hanging down below the top of the sink wells which could create a back-syphonage. Be sure sprayer arm always hangs above the top of the sink wells.
0.0
43.
Hot water at one of the men's handsinks was not turned on. Two handsinks in the women's room are not working properly. Cold water is off on one and the other one barely turns on. Lavatories must be working properly, be clean, and be properly supplied.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 03/09/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Found an employee beverage with a lid stored on a shelf above single-service items. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved to the bottom shelf.
0.0
11.
Found grease build-up on the rotisserrie skewers. Food contact surfaces must be kept clean and be properly sanitized. CDI - items were moved to dish area to be cleaned during the inspection.
1.5
17.
Found rotisserrie chicken stored in the self-service display cooler that was out of temperature. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - items were moved back to the walk-in cooler to chill down.
0.0
26.
Found an open bag of sugar and a container of sesame seeds where the label was worn off. Once dry foods are opened, they must be placed in containers with tight fitting lids and be properly labeled.
0.0
28.
Found ants on the floor along the proofer. Be sure adequate measures are being taken to eliminate pests.
1.0
34.
Found clean utensils stored on a dirty shelf above the 3 compartment sink. Clean utensils must be stored on clean surfaces.
0.5
43.
Rear soap dispenser in the men's room is not working properly.
0.0
47.
Found a sweatshirt stored on a shelf touching single-service items. Keep personal items stored seperately from food service items.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Clean water fountain.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 10/22/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Found grease build-up in the 3 compartment sink sanitizer sink well where dishwashing was taking place. Found food build-up left on a slicer blade that had not been used in over an hour. Found grease build-up on the rotisserrie skewers. Food contact surfaces must be kept clean and be properly sanitized. CDI - items were cleaned or moved to dish area to be cleaned during the inspection.
1.5
28.
Found ants in the left proofer. Be sure adequate measures are being taken to eliminate pests.
0.0
34.
Found clean utensils stored on a dirty shelf above the 3 compartment sink. Clean utensils must be stored on clean surfaces.
0.5
40.
Clean the following soiled surfaces: sprayer arm at dishwashing sink; the inside of the proofers; the rolling racks; and the shelves above the 3 compartment sink.
0.5
43.
Found soap out in the men`s and women`s restrooms. Found paper towel dispensers to not be working in the restrooms. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
0.0
47.
Found jackets and sweatshirts stored on a shelf touching single-service items. Keep personal items stored seperately from food service items.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 05/06/2010
Score: 96
#
Comments
Points
10.
Found a box of donuts on the floor in the walk-in freezer. Food must be stored off the floor. CDI - box was moved off the floor without being asked.
0.0
11.
Found sanitizer to be too strong(mixing by hand and not testing strength). Quat ammonia sanitizer being used must have a concentration of 200-400ppm. Found rotisserrie skewers to have food build-up on them. Food contact surfaces must be kept clean and be properly sanitized. CDI - sanitizer was diluted and the skewers were moved to the dish area to be cleaned.
1.5
26.
Need to label the cinnamon container. Found a bag of sugar left open at the coffee dispenser. Once opened, dry foods must be in containers with tight lids and be labeled. A bag of sugar must not be left where customers can use. Either need something with a pour spout or single-service packs.
0.5
28.
Found ants in the bread proofer. Be sure adequate measures are being taken to eliminate pests.
0.0
36.
Found the gasket on the walk-in freezer to be in bad repair. Found
0.0
40.
Need to clean the following soiled surfaces: shelves above the 3 compartment sink; shelves under the meat slicers; drawers; 3 compartment sink handles. Non-food contact surfaces must be kept clean.
0.5
43.
Fix broken paper towel dispensers in the men`s restrooms. One sink in the women`s restroom needs paper towels. Fix the paper towel dispenser in the deli. Toilet in the men`s room is not working properly. Handsink in the men`s room does not work properly. Toilet and lavatory facilities must be clean, properly supplied, and in good repair.
1.0
47.
Found sweatshirts and purses stored next to and above single-service items. Be sure personal items are stored in a manner to avoid contaminating food, food contact surfaces, or single-service items.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 11/03/2009
Score: 95
#
Comments
Points
11.
Found several pans and utensils stored that were still greasy or had food debris on them. Food contact surfaces must be kept clean. CDI - pans and utensils were moved to dish area to be cleaned.
1.5
16.
There were 3 rotisserre chickens in the hot-hold case. One was between 135-140 degrees F. The other two were between 120-127 degrees F. Potentially hazardous foods being hot held must be kept at 135 degrees F or warmer. CDI - chickens that were out of temperature were discarded.
2.0
25.
Be sure to use lots of ice and small amounts of water when calibrating your thermometer to be sure ice bath is 32 degrees F.
0.0
26.
Found several containers of dry foods stored in containers without labels. Dry foods must be labeled.
0.5
28.
Found one adult roach in the bread retarder.
0.0
36.
Walk-in freezer is leaking from drainpipes and needs to be repaired to avoid contaminating food. Seals in the hood vents are coming out and need to be re-sealed. Cover pad for the heated serran wrapper is not in good repair.
0.5
40.
Found the water fountain, shelves throughout the deli, wheels of the fryers, exterior of the fryer, inside of drawers, proofer handles and doors, outsides and undersides of sinks, outside of trash cans, and inside of microwave to all be dirty. Non-food contact surfaces must be kept clean.
0.5
43.
Clean baby changing stations. One sink in men`s and one in the women`s restroom has low water pressure. Fix broken paper towel holders in the restrooms.
0.0
46.
Found light bulbs in rotisserre chicken hot hold unit to not have proper shields. Need endcaps on the shields. Bulbs that have the tuff skin to make them shatterproof, the tuff skin is flaking off. One bulb is burned out. All lighting must be working and be properly shielded.
0.0
47.
Found sweatshirts and purses stored next to and above single-service items. Be sure personal items are stored in a manner to avoid contaminating food, food contact surfaces, or single-service items.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 03/03/2009
Score: 91.5
#
Comments
Points
3.
employee washed slicer in place, did not wash hands prior to regloving to cut meat for customer
2.0
5.
place papertowels in towel dispenser
0.0
10.
Fully cooked chicken was stored below raw chicken in the walkin freezer. All potetally hazardous food must be stored according to final cook temperature.
1.5
11.
can opener blade assembly, tongs, containers and cutting boards were still soiled, items pulled from rack and set in wash water for proper cleaning & sanitizing
1.5
23.
Chicken strips were cooling in the walkin cooler with tightly in tightly coverd containers. Loosely cover chicken while cooling to allow steam and heat to escape
1.0
26.
dry foods were stored in containers needing cleaning and labeling, bag of sugar not in resealable container
0.5
40.
clean three comp sink, single vat sink, stainless storage shelves and walk unit racks
0.5
43.
Clean floor and repair paper towel dispenser near last stall in men`s restroom.
1.0
45.
clean wall area under three comp sink, repair wall around door area of walk in cooler door
0.5
49.
No documentation of approved training - no credit awarded.
Location: 3151-113 Capital Blv RALEIGH, NC 27604-3335 Facility Type: Food Stand Inspection Date: 04/21/2008
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
CLEAN THE CUTTING BOARDS TO REMOVE THE BUILD UP ON THE CUTTING BOARD SURFACE AND IN BETWEEN THE CUTTING BOARDS. ALL FOOD CONTACT SURFACES MUST BE CLEAN AND IN GOOD REPAIR.
2.5
15.
CLEAN THE KNIFE HOLDER TO REMOVE THE DEBRIS THAT WAS ON THE INSIDE OF THE KNIFE HOLDER.
1.5
General Comments
CLEAN THE FLOORS AND THE WALLS NEAR ALL THE SINKS AND THE FOOD PREP AREA. CLEAN THE THREE COMPARTMENT SINK. CLEAN THE SHELVES ABOVE THE THREE COMPARTMENT SINK,IN THE WALK IN COOLER AND ABOVE THE PREP TABLE BESIDE THE DEEP FRYERS.
