Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 04/05/2024
Score: 99
#
Comments
Points
10.
5-202.12; Core; The water is 85F at the men's restroom hand sinks. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/25/2023
Score: 99
#
Comments
Points
10.
5-202.12; Core; The water at the hand sinks in the men's restroom is 95F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
10.
5-205.11; Priority Foundation; Cart is blocking access to the hand sink in the rotisserie. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/09/2022
Score: 98.5
#
Comments
Points
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Remake the sanitizer and use test kit to verify required concentration achieved.
0.5
48.
4-501.19; Priority Foundation; Active soapy wash water not hot enough, measured at 108F. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. CDI- Water remade during inspection.
0.0
49.
4-601.11(B) and (C); Core; Cleaned metal rack with rust/residue remaining. Clean side of 3-comp sink very soiled during active use. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Maintain the sanitize/clean side of 3-comp sink clean during use. Rack returned for additional cleaning.
0.5
53.
6-501.18; Core; Mens restroom urinals observed with residue accumulation down under/front. Bathroom fixtures shall be cleaned as frequently as needed to keep them clean. Increase cleaning frequency to this area and clean thoroughly. [REPEAT]
0.5
54.
5-501.115; Core; Some loose sugar, flour, and litter on ground around dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the dumpster area and maintain clean.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/29/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Chicken Salad stack two packages high cold-holding above 41F in the upper row. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Keep this item only 1-row high to improve cold-holding. CDI- Top row of product moved back to the cold room for active cooling.
1.5
47.
4-501.11; Core; Caulk around front handwashing sink has down-in black residue accumulation. Maintain equipment clean and in good repair. Replace the caulk so smooth and cleanable.
0.0
53.
6-501.18; Core; Mens restroom urinal observed with residue accumulation down under/front. Bathroom fixtures shall be cleaned as frequently as needed to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
0.0
General Comments
No PIC signature today due to COVID-19 precautions.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/23/2022
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; A long pair of used tongs stored hanging over the splash guard of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Tongs returned for cleaning during inspection. [REPEAT]
1.0
22.
3-501.16 (A)(2) and (B); Priority; On right side of grab-go cooler, the top layer of ribs and of pasta salad cold-holding above 41F as shown in above grid. Ribs in walk-in cold-holding at 71F. Employee states that had under running water earlier to thaw. Maintain cold temperature Control for Safety (TCS) foods at 41F and less. When using the water-flowing-over method of thawing, verify that the cold water from the faucet is 70F and less. Check on thawing product during process, so it can be moved to cold-holding before it exceeds 41F. CDI- TCS food over 41F but not exceeding 45F moved to walk-in for active cooling. TCS products exceeding 45F voluntarily discarded by PIC during inspection. [REPEAT]
1.5
45.
4-903.11(A) and (C); Core; A stack of unwrapped single-service containers observed stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Invert the containers food-side down.
0.0
49.
4-601.11(B) and (C); Core; The caulk around the handwashing sink is pulling away from the wall and with black residue accumulation down into the caulk. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Replace the caulk and maintain area clean.
0.0
54.
5-501.115; Core; Loose litter on ground around dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to the dumpster area and maintain clean. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/20/2022
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; In front rotisserie area, observed discard wrappers in the handwashing sink and pair of tongs hanging off the handwashing sink splash guard. Food employee used water from handwashing sink to moisten paper towel to then wipe down equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Papers and tongs removed. Employee educated on requirements. Sanitizer bucket made up, labeling added, and placed on low shelf at the rotisserie station.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Two containers of chicken salad in the fron grab-go unit holding at 42-44F. All other products and other containers of chicken salad at proper temperatures. These two may have been moved around by customers. Chicken wings on speed rack in prep room prepared to place out in grab-go unit still at 50F. Maintain cold temperature Control for Safety (TCS) foods at 41F and less. CDI- Chicken wing containers removed from cart, opened and allowed to cool further. Chicken salad over 41F but not exceeding 45F moved to walk-in for active cooling.
0.0
47.
4-202.11; Priority Foundation; Heavily cracked plastic measuring cup. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; and Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Broken cup voluntarily discarded by PIC during inspection.
0.0
54.
5-501.16; Core; Trash can not available at the prep room handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a small, non-obstructive, trash can at this sink.
0.0
54.
5-501.110; Core; Loose litter on ground around dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the dumpster area and maintain clean.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/20/2019
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.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/22/2019
Score: 100
#
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.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/18/2019
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.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/13/2018
Score: 96.5
#
Comments
Points
General Comments
REHS will return December 21, 2018 to verify handsink temperature adjusted.
*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.
Your REHS is Joanne Rutkofske, 919-623-0459. Follow-Up: 12/23/2018
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/07/2018
Score: 99
#
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.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/12/2018
Score: 96.5
#
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.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/25/2017
Score: 94
#
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.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/04/2012
Score: 98.5
#
Comments
Points
General Comments
At the mop sink, there is an EcoLab foaming station set up with a spray gun attachment. According to management, the gun and hose are supplied by EcoLab. Need to determine if the proper back-flow prevention devices are in place for this equipment.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/02/2012
Score: 99.5
#
Comments
Points
36.
The support brackets at the 3 compartment sink have been replaced, however, it is recommended to move the bracket to the back side of the sink and use a flat or rounded head screw so that the bracket assemblies are more easily cleanable. Under the 3 compartment sink, the sinks are draining onto the floor instead of into the floor drain, have pipe adjusted or repaired so that the sinks properly drain into the floor drain.
0.0
45.
The floor around the rotiserrie area handsink, under the rotiserries, and in the prep room are in poor repair, repair or replace the floors.
0.5
46.
The cooler unit vent covers in the rotiserrie prep room are dusty, clean vent fan covers. Recaulk the corners, seams, and joints of the hood.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/19/2012
Score: 98
#
Comments
Points
5.
The handsink was blocked by the soaking bin and the water was turned down, almost off. Do not block handsinks, this is the only handsink in this area and must be left open and accessible at all times. The water should not be turned down or off. Sink was cleared and the water was turned back up.
0.0
36.
The connection from the chemical dispenser to the faucet is rusty, replace rust connection. The sprayer hose at the 3 compartment sink is damaged, replace hose. The support brackets attached to the 3 compartment sink are threaded and not easily cleanable, need to change out brackets with ones that are easily cleanable.
0.5
40.
The hot plates in the hot holding cases have divots in the metal that is allowing debris to build up, more thorough cleaning is needed on the hot holding case.
0.5
43.
The handsink in the deli/rotiserrie prep room is not level and is not draining properly, re-level sink so that it properly drains. Clean the handsink in the prep room.
0.0
45.
The floor around the rotiserrie area handsink, under the rotiserries, and in the prep room are in poor repair, repair or replace the floors.
0.5
46.
Replace the blown bulbs in the hood over the rotiserrie ovens. Cleaning is needed on the light shields over the rotiserrie ovens. Check the seals in fixtures in the hood, there is grease pooling in the bottoms of the light shield and dripping off the bulbs inside of the shields. Cleaning is needed in the hood. Recaulk the corners, seams, and joints of the hood.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/14/2011
Score: 98
#
Comments
Points
11.
The slicer in the deli prep room had dried meat on the blade under the guard, employee stated that slicer has not been used today; the slicer should be broken down and cleaned after each use or at least every 4 hours throughout the days use. Slicer was cleaned during inspection.
1.5
24.
Ribs were being thawed in the prep room, this room is cool but is not 45F or less. Foods should be thawed using mechanical refrigeration or running water that is 70F or below.
0.0
34.
Found utensils stored on the handsink by the rotiserrie area, do not store tongs on the handsink. Employee stated that they were dirty, if utensils are dirty they should be placed in a bin for dirty utensils or taken to the dish room to be cleaned.
0.0
36.
There is a leak at the hose connection to the chemical dispenser, repair leak; there is also a drip from the drain pipe on the soak bin, repair drip. The support brackets attached to the 3 compartment sink are threaded and not easily cleanable, need to change out brackets with ones that are easily cleanable.
0.5
40.
There is some build up around small pegs in the hot plate in the deli hot case, need to be more thorough with cleaning on hot plates.
0.0
45.
Floors in rotiserrie area and in deli prep room are worn/have pitting and need to be repaired or replaced. Seal the holes in the walls behind the 3 compartment sink.
0.0
46.
Replace the blown bulb in the hood over the rotiserrie ovens. Cleaning is needed on the light shields over the rotiserrie ovens.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/15/2011
Score: 97.5
#
Comments
Points
11.
The slicer in the deli prep room had dried meat on the blade under the guard, employee stated that slicer has not been used today; the slicer should be broken down and cleaned after each use or at least every 4 hours throughout the days use. Slicer was cleaned during inspection. There was no sanitizer in the rotiserrie area, sanitizer must be available in all food prep areas during hours of operation, make sure to keep a bucket or spray bottle of sanitizer in this area during hours of operation; bottle of sanitizer was brought to rotiserrie area during inspection.
1.5
34.
The rib racks stored hanging above the rotiserrie prep table in the meat room had been splashed or brushed by chicken/chicken seasoning, there was residue on one of the racks, because ribs have a lower final cook temperature than the chickens there is potential for cross contamination of the rib racks when they are stored hanging above the chicken prep table; racks need to be stored in a location in which they are protected from contamination. Found 2 sets of clean tongs stored on the faucet of the deli 3 compartment sink, there is potential for contamination of clean utensils when they are stored on the faucet, need to find a new location for air drying the tongs, do not hang utensils on the faucet to air dry. Drip trays used for the rotiserrie were stored on the lower shelf of a prep table and had some debris on them, need to store trays so that they are protected from contamination.
0.5
36.
There is a leak at the hose connection to the chemical dispenser, repair leak; there is also a drip from the drain pipe on the soak bin, repair drip.
0.0
40.
There is some build up around small pegs in the hot plate in the deli hot case, need to be more thorough with cleaning on hot plates.
0.0
45.
The floors under the ovens need some cleaning. Floors in rotiserrie area and in deli prep room are worn/have pitting and need to be repaired or replaced. Seal the holes in the walls behind the 3 compartment sink.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/23/2010
Score: 99
#
Comments
Points
36.
Area around the 3 compartment sink needs to be recaulked or sink needs to be moved so that the areas beside and behind the sink are accessible for cleaning.
0.0
40.
Clean lower shelf of prep table by rotiserrie and shelf below slicer in prep room.
0.0
45.
Floor around handsink in deli area has some standing water, be sure to either mop or squeegee water up after cleaning floors so that water does not stand in this area. Epoxy floors in deli and in prep/utensil wash areas are not in good repair, repair or replace flooring. Clean wall and floor below/behind rotiserries.
0.5
46.
Replace blown bulbs in hood. Hood and hood vent covers need cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/25/2010
Score: 98
#
Comments
Points
11.
The slicer in the deli needed cleaning and it was cleaned.
1.5
16.
The tempatures of the chickens were borderline. All of the chickens were 133 degrees and must be stored at 135 degrees or hotter. Be sure to replace the light bulbs as this may be enough to keep them 135 degrees or hotter.
0.0
36.
The wheel on the chicken cart is damaged. Some of the light bulbs on the self service chicken hot holding unit were burned out.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/04/2010
Score: 98.5
#
Comments
Points
36.
The spring on the sink faucet is rusty.
0.0
40.
Clean the under side of the shelf above the cooked chicken prep table.
0.5
45.
The ceiling needs cleaning near the hood.
0.5
46.
50 foot candles of light required at all work surfaces. Replace burnt out bulbs over cooked chicken prep table....The vent filters over the oven need cleaning again.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/01/2008
Score: 96.5
#
Comments
Points
19.
Store the cleaners away from containers.
1.5
40.
Clean the rolling carts.
0.5
43.
The hand sinks were inconsistant as far as water tempature. Sometimes the cold side is hot and there was no cold etc. There may be a cross flow at the utensil sink where the pre-wash is located. Replace or install proper spring checks to prevent this problem.
1.0
46.
Clean the hood and replace burnt out light bulbs. Clean the lights also.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/30/2008
Score: 95
#
Comments
Points
11.
METAL PANS ON CLEAN END OF THREE COMPARTMENT SINK WERE DIRTY. THESE ARE BEING RE-WASHED.
2.5
18.
HOT WATER AT 3 COMPARTMENT SINK WAS 107 AND HOLDING TODAY. MUST BE MAINTAINED 130F OR ABOVE EVEN DURING TIMES OF HIGH DEMAND.
2.5
General Comments
HAVE DEFROST CYCLE OF CHEESE DISPLAY COOLER CHECKED. DO NOT STORE OPENED ROLLING CONTAINER OF ACID USED TO SOAK UTENSILS IN NEXT TO CLEAN DISHES ON 3 COMPARTMENT SINK.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/19/2007
Score: 95.5
#
Comments
Points
11.
NO SANITIZER AVAILABLE IN A SPRAY BOTTLE OR BUCKET. USE 200-400PPM OF QUATS OR 50-100PPM OF CHLORINE. CHICKEN ROLLING RACK IS DIRTY. WASH, RINSE AND SANITIZE IT THROUGHLY.
2.5
15.
RINSE AND SANITIZING COMPARTMENT AT THE 3 COMPARTMENT SINK IS MOLDY. CLEAN MORE FREQUENTLY.
1.5
29.
2 BLOWN LIGHTS UNDER THE HOOD. REPLACE. LIGHT SHEILDS UNDER THE HOOD ARE BURNT. LIGHT BULBS UNDER THE CHICKEN HOT HOLDING UNIT HAVE PEELING SHATTERPROOF COATING. REPLACE.
0.5
General Comments
17. MOLDY CAULK ON THE 3 COMPARTMENT SINK. REPLACE. 28. WALL UNDER THE 3 COMPARTMENT SINK IS MOLDY. CLEAN IT.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 04/06/2006
Score: 97.5
#
Comments
Points
15.
Chicken thongs stored on the prep table that are in use. Store in sanitizer. Use 200-400 ppm of quats-corrected.
1.5
17.
Replace blown heat lamps.
1.0
General Comments
29. Replace blown light under the hood. 5. Red metal stem thermometer is reading 20F in ice water. Calibrate to 32F- corrected. 23. Replace rusted worn trash shoot that is connected to the dumpster.
