Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 09/16/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
16.
4-601.11 (A); Priority Foundation; Observed a few knives stored as clean with food residue in meat market area. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Knives were moved to dishwashing area during inspection.
1.5
47.
4-502.11(A) and (C); Core; Observed some worn and slightly damaged white trays in meat market area. Utensils shall be maintained in good repair or shall be discarded. Replace worn trays.
0.0
48.
4-501.14; Core; Observed build up inside sanitizer compartment of three compartment sink in meat market area. The compartments of sinks basins or other receptacles used for washing and rinsing equipment, utensils or raw food shall be cleaned before use, throughout the day and if used at least every 24 hours. Increase cleaning inside three compartment sink.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 05/14/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
10.
6-301.12; Priority Foundation; Observed no paper towels at handwashing sink in deli and meat market areas. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or other hand drying devices. CDI-Paper towels were added.
0.0
16.
4-601.11 (A); Priority Foundation; Observed two slicers in deli area with dried food residue. Manager stated slicers were not used today. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Employee cleaned slicers during inspection.
1.5
45.
4-903.11(A) and (C); Core; Observed boxes of plastic lids and trays stored directly on the floor near three compartment sink. Single service and single use articles shall be stored at least 6 inches above the floor. CDI-Boxes were moved to shelf during inspection.
0.5
55.
6-501.11; Core; Observed a few light bulbs in rotisserie chicken hot hold unit blown out. Physical facilities shall be maintained in good repair. Replace bulbs.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 02/01/2024
Score: 99
#
Comments
Points
23.
3-501.18; Priority; Observed roast beef with discard date of 1/31 in deli open fridge. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Roast beef was discarded during inspection.
0.0
45.
4-903.11(A) and (C); Core; Observed two boxes of plastic bags used for rotisserie chicken stored directly on the floor in deli area. Single service and single use articles shall be stored at least 6 inches above the floor. Boxes were elevated during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled bottom interior of see thru deli cooler and inside of metal cabinets. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
0.5
55.
6-501.12; Core; Observed walls beside three compartment sinks in deli areas with pink residue and light bulbs in rotisserie chicken hot hold unit blown out. Physical facilities shall be maintained clean. Increase cleaning frequency in this area and replace light bulbs.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 10/12/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; Store manager unable to provide proof of food protection manager certification and fresh manager certification was expired. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-CFPM courses provided
1.0
10.
6-301.12; Priority Foundation; Observed no paper towels at handwashing sink in deli area. Each handwashing sink shall be provided with individual, disposable towels or other hand drying devices. CDI-Paper towels were added during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Observed slicer in deli area with dried food residue. Employee stated slicer was not used today. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Employee cleaned slicers during inspection.
1.5
47.
4-501.11; Core; Observed tears on warming pad of wrap machine in deli area. Equipment shall be maintained in a state of good repair. Replace warming pad.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled bottom interior of see thru deli cooler and large wrap station in meat market area. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
0.0
55.
6-501.12; Core; Observed walls near three compartment sinks in deli and meat market areas with pink and black residue. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 06/13/2023
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed two slicers in deli area with dried food residue. Employee stated slicers were not used today. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Employee cleaned slicers during inspection.
1.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in open deli meat/cheese display. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
0.0
55.
6-501.12; Core; Observed walls near three compartment sinks in deli and meat market areas with pink and black residue. Dusty coverings over ceiling vent in meat market area and dust build-up on ceiling vent grate in both employee restrooms. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 01/06/2023
Score: 99
#
Comments
Points
55.
6-501.12; Core; Observed dusty coverings over ceiling vent in meat market area. Trash and other items on the floor underneath dry storage shelf in deli area. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
0.5
55.
6-501.11; Core; Observed water leaking from pipe underneath three compartment sink in meat market area. Physical facilities shall be maintained in good repair. Repair leak.
0.0
56.
6-403.11; Core; Observed employee water bottles stored above or next to establishment's food in deli/meat market walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens and single service and single use articles are protected from contamination. CDI-Water bottles were discarded by manager during inspection.
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
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 10/11/2022
Score: 98.5
#
Comments
Points
47.
4-501.11; Core; Observed tears on warming pad of wrap machine in deli area. Equipment shall be maintained in a state of good repair. Replace warming pad.
0.0
48.
4-501.18; Core; Observed greasy residue in sanitizer solution of three compartment sink while rotisserie chicken skewers were being sanitized. The wash, rinse, and sanitize solutions shall be maintained clean. CDI-Sanitizer solution was discarded, cleaned and refilled during inspection.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled exterior of bottom cabinets, build-up food debris on bottom of meat market wrap station, and soiled shelving in open pork display. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed walls near three compartment sinks in deli and meat market areas with pink and black residue. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
0.0
56.
6-202.11; Core; The protective shielding on the light bulbs in the display case for the rotisserie chicken is beginning to come off. Light bulbs shall be shielded, coated or otherwise shatter resistant in areas exposed to food. Replace the shielding.
0.0
56.
6-403.11; Core; Observed two employee beverages stored above or next to single service and single use articles in deli dry storage shelf. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens and single service and single use articles are protected from contamination. CDI-Beverages were discarded by manager during inspection.
0.5
General Comments
CFPM:Kathryn Kelley Exp. 2/17/2026 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
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 06/16/2022
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Observed soiled interior and exterior of bottom cabinets, build-up food debris on deli wrap station, soiled shelving in open deli display case and open chicken display. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 02/01/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written vomiting and diarrheal clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-by educating and emailing clean up plan to manager on duty.
0.0
47.
4-501.11; Core; Shelving in the walk-in cooler are beginning to rust in some areas. The heating pad of the small wrapping machine in the meat market and deli has tears in it. Replace the heating pad and replace shelving with approved ANSI/NSF shelving.
0.5
47.
4-101.19; Core; Observed cardboard lining shelf in deli dry storage area. Non food contact surfaces that are exposed to splash, spillage or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and SMOOTH smooth material. Replace cardboard with vinyl liners.
0.0
49.
4-601.11(B) and (C); Core; Observed food debris in the tracks, inside meat and cheese deli see-thru display case and wrapping machines in deli and meat market. Non food contact shall be maintained clean. Increase cleaning on these surfaces.
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
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 10/07/2021
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written vomiting and diarrheal clean up plan. 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 employee must take to minimize the spread of contamination and the exposure of employees, consumers, FOOD, and surfaces to vomitus or fecal matter. Adoption of 2017 Food Code added the addition for food establishments to provide a written procedure for vomit and diarrheal event clean up. No points deducted and sample clean up plan was provided to manager.
0.0
45.
4-903.11(A) and (C); Core; Observed boxes of plastic lids and trays stored directly on the floor near three compartment sink. Single service and single use articles shall be stored at least 6 inches above the floor. CDI-Boxes were moved to shelf during inspection.
0.5
47.
4-501.11; Core; Observed heat pads at wrap stations in meat market and deli has some tears. Equipment must be in a state of good repair and condition. Replace heating pad.
0.5
General Comments
Inspector:Nikia Lawrence Email:Nikia.Lawrence@wakegov.com Phone:984-233-0358 No signature due to COVID-19 precautions. Inspection report emailed to PIC.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 02/23/2021
Score: 96
#
Comments
Points
General Comments
DISCUSSION: On employee health policy presented during inspection, no policy was seen that instructs employees to report FUTURE EXPOSURE to the big 6 foodborne illnesses: Norovirus, Salmonella typhi, non-typhoidal salmonella, Hepatitis A, Shigellosis, E. coli 0157:H7 (or other STEC infection). Ensure this future exposure requirement is included in your employee health policy.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 08/05/2020
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...Inspection report sent via email to PIC, and EHS verified it was received before leaving establishment.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 04/28/2020
Score: 96.5
#
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...Inspection report sent to PIC, and EHS verified he received it before leaving establishment.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 11/20/2019
Score: 93.5
#
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: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 05/28/2019
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...Verification visit to be conducted on June 5, 2019 to evaluate completion of Item #8 mentioned above. Follow-Up: 06/07/2019
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 01/16/2019
Score: 96
#
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: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 06/21/2018
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: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 11/15/2017
Score: 96
#
Comments
Points
General Comments
Note: Be sure to keep items in cooling cases such as turkey and ham below the fill line.
*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. Inspection completed by John Wulffert 2701
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 04/07/2017
Score: 96
#
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.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 01/28/2016
Score: 98
#
Comments
Points
General Comments
Ensure that slicers get washed, rinsed, and sanitized every 4 hours (at least). Establishment has updated and outdated Employee Health Form 1-B's posted. Remove the outdated one from the cork bulletin board. Gave operator updated Foodborne Illness Sign and Exclusion Decision Chart.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 07/31/2012
Score: 98
#
Comments
Points
34.
Clean equipment in raw meat prep room was being contaminated while staff was powerwashing a plastic soaker tub on the floor beside utensil wash sink. Food oils and debris were being flung from the tub onto prep table, utensil wash sink, clean skewers that were hanging from wall, and clean chicken rack carts, while the soaker tub was being powerwashed.
0.5
40.
Absorbent pad shelf liners, inside RTE meat and cheese display refrigerator, had soaked up meat juices and debris - Clean pad shelf liners had been placed on top of the contaminated ones. Meat debris build-up was on surfaces below the shelves, in glass front deli display refrigerator. Mold growth was in bottom cabinet of auto-handwasher, in raw meat prep room. Mold growth was on pipe insulation, beside auto-matic meat wrapper, in raw meat prep room. Debris build-up was on floor below shelving, at seafood section of walk-in refrigerator. Oil and debris build-up was in motor compartment of meat tenderizer, in raw meat prep room.
1.0
45.
Oil and debris build-up was splashed onto walls under and around utensil wash sink, in raw meat prep room.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 04/09/2012
Score: 97.5
#
Comments
Points
11.
Metal skewers, for rotis.oven, had food debris build-up on their surfaces, after cleaning procedure. White plastic trays had raw meat pieces and juices on their surfaces, after cleaning procedure.
1.5
34.
White plastic trays that staff member stated were clean, were stored directly below un-washed white plastic trays that had meat/blood on their surfaces. [The clean trays must be stored above or away from the contaminated trays. Clean utensils must be stored in manner that prevents them from being contaminated.].
0.5
40.
Food debris build-up was on interior of deli display case, under wire shelves.
0.5
45.
Debris build-up , splashed from cleaning activities, was on wall and pipes beside and under deli utensil wash sink.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Return Visit 4/10/12 to verify correction of violation #11. Follow-Up: 04/10/2012
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 11/29/2011
Score: 98
#
Comments
Points
21.
Hot water at utensil sink in meat dept. maxed at 112F. Hot water at utensil sink in deli dept. maxed at 109F. [Hot water must be supplied to utensil wash sinks at 130F or higher.].
1.5
30.
Hats, aprons, coats were stored on same shelves as single service items. [Must provide storage for clothing, away from clean utensils,single service items,food storage,clean equipment. Contaminated aprons/clothing must be stored seperate from clean aprons/clothing.].
0.0
40.
Debris build-up was on floor, under lower shelf , in walk-in refrigerator.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 08/17/2011
Score: 98.5
#
Comments
Points
21.
Hot water at 2 meat department utensil wash sinks reaches maximum of 125F. [These utensil wash sinks must supply hot water at 130F or warmer.]
0.0
36.
On back wall of walk-in meat department refrigerator, there is a large gap between wall panel and coved floor.[Seal this gap to prevent it from being a cleaning obstacle.]
0.5
40.
Meat/debris build-up are on surfaces of speed rack rails, where clean utensils are stored. Oils/debris build-up are on surfaces of automated handwash machine.
0.5
45.
Food debris build-up was on floor , under counters that slicers are mounted on.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 03/30/2011
Score: 100
#
Comments
Points
45.
On back wall of walk-in meat department refrigerator, there is a large gap between wall panel and baseboard [Seal this gap to prevent it from being an obstacle to cleaning the floor.]
0.0
49.
No documentation of approved training - no credit awarded.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 11/29/2010
Score: 97
#
Comments
Points
11.
Meat pieces and debris present on surfaces and in basin of meat prep room utensil wash sink. Sink had just been set-up and was not yet in use. (This sink must be cleaned prior to setting it up and filling basins for utensil washing activities). Black mold growth present on underside of white plastic cutting board, at meat wrapping station. CDI- Cutting board placed in utensil wash sink. Sink cleaned.
1.5
25.
Metal stem food insertion thermometer was not accurate.
0.5
34.
Paper liners were used to cover shelves where food containers were stored (Do not use absorbent shelf liners.).
0.0
40.
Mold growth present on black mesh mats that are used in glass front display refrigerator.
0.5
45.
Meat juice and debris build-up present on walk-in refrigerator floors, beneath wood pallets.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 07/02/2010
Score: 97.5
#
Comments
Points
10.
Found cubed(ground) beef stored above and beside steak(whole muscle meat) on the rolling racks. Food must be stored according to final cook temperature. CDI - food was rearranged and talked to manager about proper food storage.
0.0
11.
Found one prep sink with build-up left in the corners where proper cleaning had not been done. Found one prep sink to be left dirty througout the inspection. Found 3 compartment sink being set up for dishwashing with food debris in the sink wells and on the drainboard. Food contact surfaces must be clean and properly sanitized. CDI - items were cleaned during the inspection.
1.5
21.
Found hot water to only be 127 degrees F. Hot water must be at least 130 degrees F or warmer at all times of operation.
0.0
40.
Clean the following soiled surfaces: shelves throughout the meat department(including undersides); pipes along the walls; underside of the 3 compartment sink(including drainpipes); underside of prep tables; table legs; and the drawer in the deli. Non-food contact surfaces must be kept clean.
0.5
46.
Hood vent has grease build-up and needs to be cleaned. Hood ventilation system does not appear to be working properly(fans not working). Single light bulb over the dish area in the deli needs to be shielded.
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: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 02/22/2010
Score: 98.5
#
Comments
Points
10.
Found boxes of ground turkey stored above vaccum sealed sides of beef. Food should be stored according to final cook temperature. CDI - turkey was moved.
0.0
11.
Found meat cuber blades and blade guards to be stored with meat particles still in them. Food contact surfaces must be clean and properly sanitized. CDI - Blade and blade guards were moved to the dish area to be cleaned.
0.0
33.
Found in-use knives stored in a dirty knife rack. In-use utensils must be stored on a clean/dry surface. Be sure knife rack is cleaned everyday if in-use knives are stored in it throughout the day.
0.0
36.
Caulk between the coving and the cooler siding in the meat room by the dishsink is not in good repair. Heated food wrapper in the deli has a torn pad. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
38.
Ran out of test strips in the meat department during the inspection.
0.0
40.
Clean the following soiled surfaces: shelves throughout the meat department(including undersides); pipes along the walls; underside of the 3 compartment sink(including drainpipes); underside of prep tables; table legs; outside of string container; cabinents in the deli; drawer in the deli; and the knife rack. Non-food contact surfaces must be kept clean.
0.5
43.
Could not get water at the handsink in the meat department to get warm. Be sure all handsinks have warm water for proper handwashing.
0.0
45.
Clean the walls in the meat department where pink mold is growing(near 3 compartment sink & behind handwasher). Floors, walls, and the ceiling must be clean and in good repair.
0.0
46.
Hood vent has grease build-up and needs to be cleaned. Single light bulb over the dish area in the deli needs to be shielded.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 10/28/2009
Score: 98.5
#
Comments
Points
10.
Found a single package of ground bison stored above packaged hot dogs. Be sure foods are stored in a manner to avoid contamination. CDI - bison was moved to avoid contamination.
0.0
11.
Found single bottle of sanitizer that was less than 200 ppm. Quat ammonia sanitizer must have a concentration of between 200-400ppm. CDI - bottle was dumped out and replaced with new.
0.0
36.
Caulk between the coving and the cooler siding in the meat room by the dishsink is not in good repair. Heated food wrapper in the deli has a torn pad. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Found underside of shelves, underside of prep tables, backdrop of the 3 compartment sink, rolling meat storage racks, doors, shelves in the deli, roller wheels for the meat wrapper, and the plastic wheel guard for the band saw to be dirty. Non-food contact surfaces must be kept clean.
0.5
43.
Men`s toilet seat is loose and no paper towels are in the men`s restroom. Still had an approved mechanical hand dryer.
0.0
44.
Dumpster area needs to be cleaned to remove any trash build-up. Ground surrounding the grease trap needs to be cleaned.
0.0
46.
Hood vent has grease build-up and needs to be cleaned. Single light bulb over the dish area in the deli needs to be shielded.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 05/05/2009
Score: 97.5
#
Comments
Points
19.
Degreaser and equipment polish was stored on the same shelf as single service items. Stored all chemical on the approved shelf. Keep all single service items away from chemicals.
1.5
34.
Clean dishes were stored on all dirty shelf.
0.5
40.
Clean all storage shelves and drawers to remove all the dust and debris.
0.5
45.
Clean the floors and the walls near the sinks and the food prep areas.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 11/20/2008
Score: 99
#
Comments
Points
34.
All dishes must be free of any water that was left over from the dish washing process. There were some containers that had water left on the inside of them.
0.5
40.
Clean all storage shelves and containers.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Clean the floors and the walls near all sinks and food prep areas. Came to see if I could also approved a commissary for two mobile food units. They could not be approved at the time of the inspection and visit.
Location: 6301 Triangle Plantation DR RALEIGH, NC 27616 Facility Type: Food Stand Inspection Date: 08/06/2007
Score: 96
#
Comments
Points
2.
ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE. OBSERVED ROTISSERIE CHICKEN STORED INSIDE HOT HOLDING CASE AT 126F.
2.5
17.
CLEAN DOUBLE SWINGING DOOR OF WALK-IN COOLER.
1.0
28.
CLEAN THE FLOORS. OBSERVED SOILED FLOORS HANDWASH LAVATORY AND TABLE AREA. CLEAN AT JUNCTION OF BASEBOARD AND FLOOR.
