Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/20/2024
Score: 99.5
#
Comments
Points
36.
4-302.12; Priority Foundation; Missing a thermometer in a prep refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. A thermometer once provided once REHS spoke to PIC.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/14/2024
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; The temperature of the water at the hand sinks in the men's restroom is 83F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
1.0
16.
4-501.114; Priority; Quaternary ammonium is at 0 ppm in the sanitizing vat at the 3 compartment sink. Quaternary ammonium shall be a minimum of 200ppm at the 3 compartment sink. Sanitizer was re-dispensed and was 200ppm by the end of the inspection.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/25/2023
Score: 97
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. REHS emailed a copy of employee health policy to PIC.
1.0
5.
2-501.11; Priority Foundation; Missing vomiting and diarrheal event clean up procedures. Provide vomiting and diarrheal event procedures for employees to follow. REHS emailed PIC a copy of these procedures.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Mozzarella cheese is 44F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The mozzarella cheese was moved to the lower section of the prep refrigeration unit.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 99
#
Comments
Points
40.
2-303.11; Core; Food employee wearing watch and bracelet. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Employee directed to remove watch/bracelet and rewash hands.
0.5
41.
3-304.14; Core; Sanitizer concentration too low, measured at 0-100 ppm quat. Maintain chemical sanitizer solution at the required concentration, 200-400ppm quat. CDI- Bottle moved to 3-comp sink to be remade.
0.0
47.
4-501.11; Core; Prep cooler door gaskets are torn. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn door gaskets.
0.0
49.
4-601.11(B) and (C); Core; In the walk-in freezer observed strip of ice accumulated on the floor, appears to be from condensation not equipment leak. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Remove the ice accumulation.
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: Restaurant Inspection Date: 08/10/2022
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Pizza sauce cold-holding at 43F in right side of prep unit. Observed open spaces in top section of this part of the unit, which allows cold air to escape more freely and can contribute to cold-hold issues. Keep pans in place all the way across the top section for better cold-holding. Cheese measured at 45F in the top section of prep unit, middle. Doing better today at not overstacking TCS foods in the pans, keep below the crease in the pan (Fill Line) for better cold-holding. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- sauce and cheese not exceeding 45F placed in walk-in cooler for active cooling. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling missing in spray bottle of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottle retuned to 3-comp sink during inspection.
0.0
36.
4-204-112; Core; Air temperature thermometer missing in front cold-hold unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit. [REPEAT]
0.5
38.
6-501.111; Core; Several live flies observed in the Cafe today. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
1.0
41.
3-304.14; Core; Damp wiping cloth sitting out on counter. 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). Prepare sanitizer bucket at start of shift for use with wiping cloths. Return the damp cloth to sanitizer or laundry.
0.0
44.
4-903.11(A), (B) and (D); Core; Pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to air dry before stacking.
0.0
47.
4-501.11; Core; Top lid of prep cooler missing peg to hold lid in place when opening. Repair the lid. Walk-in cooler/freezer doors not self-closing/self-sealing. Repair the doors so self-closing/self-sealing if included in manufacturer specifications for this unit. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. [REPEAT]
0.5
55.
6-501.16; Core; Mop not hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink. [REPEAT]
0.0
55.
6-501.12; Core; Residue accumulation along ceiling vent/fans in walk-in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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. Food Allergens Awareness educational reference provided to PIC. Pizza and hot dogs currently using TIME for food quality, not food safety. (Methods form sent to PIC in case they want to fully add TPHC as another layer of food safety.)
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 03/17/2022
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pizza sauce cold-holding at 46F in right side of prep unit. Observed open spaces in top section of this part of the unit, which allows cold air to escape more freely and can contribute to cold-hold issues. Keep pans in place all the way across the top section for better cold-holding. Ham overstacked in pan measured at 43F in the top section and 40F in the bottom section of pan. Do not overstack TCS foods in the pans, keep below the crease in the pan (Fill Line) for better cold-holding. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Top half of ham moved to another pan and placed in walk-in cooler for active cooling. The off-temperature pizza sauce was voluntarily discarded by PIC during inspection.
1.5
36.
4-204-112; Core; Air temperature thermometer missing in front cold-hold unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
37.
3-302.12; Core; Labeling missing on containers of spices. Working containers holding 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. Add labeling to these items.
1.0
40.
2-303.11; Core; Food employee wearing bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Ensure staff are trained on Food Code requirements.
0.0
47.
4-501.11; Core; Top lid of prep cooler missing peg to hold lid in place when opening. Repair the lid. Walk-in cooler/freezer doors not self-closing/self-sealing. Repair the doors so self-closing/self-sealing if included in manufacturer specifications for this unit. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
55.
6-501.16; Core; Mops not hung to dry, with no rack visible to allow for the proper drying of mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Install rack to allow for mops to be hung to dry after use, floppy mop head side down, so draining into service sink. Another option would be to remove mop heads after each use and return to laundering service.
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. Food Allergens Awareness educational reference provided to PIC.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/19/2021
Score: 98.5
#
Comments
Points
General Comments
The pizza sauce and black olives in the pizza prep unit on the right were warmer than 41 degrees. The pizza sauce was 42 degrees and the olives were a little warmer. Be sure to put a pan in every space so the cold air does not escape. Metal pans might help as well. Everything should be 41 degrees or colder.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/12/2020
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: Restaurant Inspection Date: 08/22/2019
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: Restaurant Inspection Date: 04/10/2019
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. Both handwash sinks did not have paper towels in the dispensers, awaiting key. Use dispensers for paper towels to reduce risk of cross-contamination of hands. CDI- paper towels installed during inspection. Walk-in cooler and freezer doors not self-latching. Equipment shall be maintained in a state of repair and adjusted in accordance with manufacturer's specifications. If manufacturer's specifications for this equipment include these doors being self-latching, then have repaired to do so.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 12/13/2018
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: Restaurant Inspection Date: 06/07/2018
Score: 96
#
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: Restaurant Inspection Date: 03/21/2018
Score: 98
#
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. One of the ice machines is not working properly. Work order has been put in for this unit.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 11/13/2017
Score: 97
#
Comments
Points
General Comments
replace the torn curtains in the walk in cooler/freezer in the cafe.
*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: Restaurant Inspection Date: 06/01/2017
Score: 96.5
#
Comments
Points
General Comments
**Effective January 1, 2019, the N.C. 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. Inspection conducted with A. Jacobs
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 10/04/2012
Score: 99
#
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: Restaurant Inspection Date: 05/02/2012
Score: 99.5
#
Comments
Points
28.
There are wall mounted fly lights directly next to the hot dog prep area and the pizza prep area. The fly lights should not be located directly next to or over food prep areas. The design of the lights is to draw insects into the unit and catch them on the glue pad, the flies and other insects should not be drawn toward the food prep areas. Need to relocate bug lights so that they are not near food prep areas.
0.0
36.
Replace the torn gaskets on the pizza line and on the cooler below the soft serve machine. The bracket for the lid on the pizza line is loose and the lid is not staying up properly, repair. Replace the missing pegs/screws in the top and ends of the pizza make line. Replace the missing knob for the chili warmer lid. Replace the broken cable outlet cover behind the pizza scale.
0.5
40.
Cleaning is needed on the vents on the ends of the oven.
0.0
46.
The hood vent covers are dusty, clean the hood vent covers. The light shields in the hood have some debris inside of them, clean the shields and make sure that the seals on the shields are in good condition.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 09/14/2011
Score: 99.5
#
Comments
Points
28.
Observed several flies in food prep areas. There are wall mounted fly lights directly next to the hot dog prep area and the pizza prep area. The fly lights should not be located directly next to or over food prep areas. The design of the lights is to draw insects into the unit and catch them on the glue pad, the flies and other insects should not be drawn toward the food prep areas. Need to relocate bug lights so that they are not near food prep areas.
0.0
35.
A cardboard disk is being used to sit under the pizza slicer to keep the table clean, the cardboard is absorbent and not easily cleanable. Cardboard should not be used under the pizza slicer.
0.0
36.
Replace the missing pin in the top of the pizza make line over the cheese compartment. Replace the torn gasket on the pizza line cooler and the low boy cooler below the soft serve machine. Repair around the walk-in cooler door handle, the plastic is broken. Replace the drying rack at the 3 compartment sink. Replace the missing knob on the chili warmer.
0.5
40.
Detail cleaning is needed on the walk-in cooler shelves.
0.0
45.
Repair the corner at the floor by the hand wash sink. The base of the handsink needs to be recaulked/sealed.
0.0
47.
The bottom walk-in freezer shelves are too low, the shelves need to be raised or the shelving units should be put on wheels. All storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable, this is for cleaning purposes.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/17/2011
Score: 98.5
#
Comments
Points
33.
Do not store spoon for 4 berry topping in sanitizer, spoon can be rinsed off and cleaned at the end of the day or as needed, it does not come into contact with potentially hazardous foods. The milk shake blender should be cleaned at least every 4 hours during hours of operation if it comes into contact with potentially hazardous foods such as dairy soft serve.
0.0
34.
Do not store tongs, ladles, or other clean utensils in areas in which they could become contaminated, during inspection observed ladle and tongs hanging above rinse sink, these items could become contaminated from splash at sink.
0.0
36.
Repair the loose hinges on the top of the pizza line cooler. Replace torn gaskets on the pizza make line cooler and the low boy cooler below the soft serve machine. The cutting boards have small knicks and cuts, resurface or replace cutting board. Resecure top door on pizza oven, it is loose. Replace the missing handle on the catch tray of the soft serve machine. The soft serve machine is dripping, repair. Replace the missing handle on the bun warmer. Recaulk the joint on the front of the hot dog warmer. The hot dog warmer sits flush onto the table below it, table is not accessible for cleaning, need to lift warmer so that table below it can be cleaned. Replace the broken plastic around the walk-in cooler door handle. The utensil storage shelves above the 3 compartment sink are corroded, replace corroded shelves. Found bucket and dough tray that are cracked, replace. The drying rack on the clean side of the 3 compartment sink is rusty, replace.
0.5
40.
Clean drain pipes behind soda fountain. The brackets on the ends of the make lines are not really serving a purpose and are collecting debris, need to remove them and clean this area, the brackets do not have to be replaced but may be replaced as long as they are properly secured. Clean table below hot dog warmer. Clean shelves in the walk-in cooler
0.5
45.
Repair the floor in the walk-in freezer doorway, there is wood exposed and standing water in a low spot in the doorway.
0.0
46.
Clean the hood and pipes for the fire suppression system. Clean the light covers in the hood. Clean fan covers in walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 02/04/2010
Score: 98.5
#
Comments
Points
25.
The 0-220 food thermometer was reading 34 degrees too low. Be sure to calibrate them often enough to keep them accurate. Replace them if they are damaged. (It was calibrated.)
0.5
36.
Get rid of the maranara laddle that is broken and replace it with one in good repair. Install a splash guard as discussed between the food prep sink and the 3 compartment sink. Adjust or repair table and remove cardboard that is under the leg.
0.5
45.
Fix the hole in the wall near the door.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 08/01/2008
Score: 98
#
Comments
Points
36.
Replace the leaky hose sprayer. There is a cross-flow of hot into the cold at the mop sink. Install proper spring checks to prevent the cross-flow of hot and cold water.
Location: 2537 S Saunders St RALEIGH, NC 27603 Facility Type: Restaurant Inspection Date: 01/30/2008
Score: 99
#
Comments
Points
17.
HANDWASHING AND 3 COMPARTMENT SINK NEEDS TO BE RECAULKED TO WALLS. 3 DOOR GASKETS ON PIZZA PREP REFRIGERATOR ARE DAMAGED AND NEED REPLACING. EXTERIOR OF PIZZA OVEN NEEDS CLEANING.
1.0
General Comments
CLEAN CEILING AROUND FRONT COUNTER AIR VENT. UN-USED CHOPPER HEAD IS DAMAGED AND WAS DISPOSED OF DURING INSPECTION.
