Location: 4800 Grove Barton RD STE 101 RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 09/03/2024
Score: 95
#
Comments
Points
16.
4-501.114; Priority; Observed team member actively washing dishes using the hose to pour sanitizer over large dishes. Quat sanitizer solution was not filled up in the sink to allow the dishes to submerge in the solution with the solution temping 65-75F. : Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified.1. A contact time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a temperature of at least 38oC (100oF) or a PH of 8 or less and a temperature of at least 24oC (75oF), 2. A contact time of at least 30 seconds for other chemical SANITIZING solutions. EHS provided training on set up for 3 comp sink washing. Fill sanitize basin while actively washing dishes and allow dishes to soak in sanitizer solution for at least 30 seconds.
1.5
16.
4-601.11 (A); Priority Foundation; Observed grease and dried food debris on several lexans stored as clean on drying racks. Observed a buildup of dried dough residue along the corners of the food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
0.0
39.
3-307.11; Core; Observed water dripping from pipe inside walk in onto boxes of chicken wings. Food shall be protected from contamination that may result from a factor or source not specified
0.0
40.
2-402.11; Core; Observed employees preparing food without wearing hair restraints.Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
1.0
41.
3-304.14; Core; Observed wet and soiled wiping cloths stored inside food prep sink to dry. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses. Do not store soiled items inside food prep sink.
0.0
49.
4-601.11(B) and (C); Core; Observed black growth on metal panels inside reach in coolers. Observed dried food debris hanging from drying racks across from 3 comp sink. Observed black residue inside spray nozzle at 3 comp sink. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
51.
5-205.15; Core; Observed leak from pipe connected to condenser in the walk in cooler. A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair.
1.0
55.
6-501.12; Core; Observed thick soil on wall next to light switch in bathroom. Ceiling vents have an accumulation of dust above the prep table. Observed heavy soil on floors all throughout facility. Physical facilities shall be cleaned as often as necessary to keep them clean.
1.0
55.
6-501.11; Core; Observed low grout on floors in the bathroom and near 3 comp sink. Physical facilities shall be maintained in good repair.
Location: 4800 Grove Barton RD STE 101 RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 02/07/2024
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core;Food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. List of testing sites sent to manager.
1.0
10.
5-202.12; Core; Observed hot water 54-60F inside restroom. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
0.0
28.
7-204.11 ; Priority; Observed "contender" bleach spray stored on food prep table and another bottle of contender stored under prep table next to clean pans. Observed several chemical spray bottles stored directly on the floor under hand sink in the front. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
40.
2-402.11; Core; Observed employees in kitchen without wearing a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled doors and food residue inside gaskets on the line. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.0
53.
5-501.17; Core;Trash can in the restroom does not have a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
0.0
54.
5-501.13; Core; Observed no trash can liner inside restroom. Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT, or within closed outside receptacle.
0.0
55.
6-501.13; Core;Observed a buildup of debris on floors all throughout facility particularly underneath equipment and inside walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.
1.0
55.
6-501.11; Core; Observed hand sink inside restrooms not properly attached to the wall.Physical facilities shall be maintained in good repair.
Location: 4800 Grove Barton RD STE 101 RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 08/08/2023
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation;Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
16.
4-601.11 (A); Priority Foundation; Observed greasy buildup on several measuring pitchers and thick debris on large metal dough mixer, dried food residue on lexan pans stored as clean on drying racks. Observed a buildup of food debris inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
28.
7-201.11; Priority; Observed orange spray chemical stored above makeline at the beginning of inspection. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
33.
3-501.11; Core; Observed ham sausage toppings stored inside tall freezer not frozen and a buildup of ice along the wall of the unit. Stored frozen FOODS shall be maintained frozen. Repair unit.
0.0
36.
4-302.12; Priority Foundation;Food thermometer not available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer.
0.5
40.
2-402.11; Core;Observed employees preparing food without a hair restraint.Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.5
48.
4-302.14; Priority Foundation; Test strips not available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
54.
5-501.110; Core;Observed boxes and trash bags stored on the floor in facility. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.5
55.
6-501.12; Core;Observed a buildup of debris on floors all throughout facility particularly under drying racks across from 3 comp sink and backroom area. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 4800 Grove Barton RD STE 101 RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 08/16/2022
Score: 95
#
Comments
Points
6.
2-401.11; Core; Observe open employee beverages stored on top of the table next to pizza boxes.An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result.items removed.
0.0
16.
4-601.11 (A); Priority Foundation; Observed a buildup of dried food debris on pans, lids and inside food prep sink. 11 Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
28.
7-201.11; Priority; Observed ramekin cups of marinara sauce stored under bleach de-stainer chemical and orange chemical stored next to baking pans. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
36.
4-302.12; Priority Foundation; Food thermometer not functioning during inspection. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures.
0.5
40.
2-402.11; Core; Observed employees preparing food without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
44.
4-903.12; Core; Observed clean wiping cloths stored directly on the floor of the restroom. Observed soiled dishe stored directly on the floor in the back room. leaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of contamination. remove and store 6 ft above the floor.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on shelving under prep tables and thick black residue inside makeline reach in cooler in gaskets and around door frame. Observed handles around 3 comp soiled/ rusty.NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-202.14; Priority; Observed water running under constant pressure and a hose leaking at 3 comp sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Repair hose and ensure water is turned off when not in use.
1.0
54.
5-501.110; Core; Observed trash and boxes laying on dumpster pad. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.0
55.
6-501.12; Core;Observed a buildup of debris on floors all throughout facility particularly under drying racks across from 3 comp sink and backroom area.
0.0
55.
6-501.16; Core;Observed wet mop head inside mop sink.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Location: 4800 Grove Barton RD STE 101 RALEIGH, NC 27613 Facility Type: Food Stand Inspection Date: 02/03/2022
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several containers stored as clean found to be dirty with food and grease residue. Food contact surfaces shall be clean to sight and touch. CDI - dirty containers moved to dish area to be rewashed, rinsed, and sanitized.
1.5
23.
3-501.17; Priority Foundation; One container of ham and one opened bag of sausage stored without date marking. Ready to eat, potentially hazardous food shall be date marked appropriately (7 day hold). CDI - date known for sausage and affixed, date unknown for ham so it was disacrded.
0.0
28.
7-201.11; Priority; Various chemicals stored on shelves above food. Poisonous or toxic materials shall be stored so they can not contaminate food. CDI - chemicals moved to appropriate chemical shelving.
1.0
43.
3-304.12; Core; One scoop stored with handle touching cheese at prep top unit. When not in use, utensils shall be stored with their handle above the surface of the food. Scoop repositioned to no longer have handle touching food.
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
