Location: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/31/2024
Score: 93.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several of the pizza screens being stored as clean had leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- pizza screens were returned to the dish area to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Several cold TCS* foods were above 41F (see temperature chart). The entire pizza prep unit was not working with an ambient air temperature of 62F....Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product... Food properly refrigerated by utilizing ice (still within 4 hours). Verification Required- EHS will return on Friday, August 2, 2024 to verify the temperatures of the food.
1.5
36.
4-302.12; Priority Foundation; A small diameter probe thermometer was not available to ensure food temperatures are maintained. 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. Verification Required- EHS will return on Friday, August 9, 2024 to verify that a thermometer to measure food temperatures are available.
0.5
41.
3-304.14; Core; [Repeat] Some soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in a soiled laundry area.
0.5
45.
4-903.11(A) and (C); Core; [Repeat] Many disposable plastic food containers were stored with food contact sides unprotected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert (on clean surfaces) the disposable containers.
0.5
47.
4-501.11; Core; The pizza prep unit is on and not able to maintain food temperatures at 41F or less. The ambient air temperature is 62F. Equipment shall be maintained in a state of good repair.
0.5
49.
4-601.11(B) and (C); Core; [Repeat] Observed soiled wire and solid metal shelves, refrigerator/freezer interiors and exteriors, door handles, frames and gaskets, food prep sink, food scales, table drawers, equipment legs, can opener base, flour storage bin exteriors, and speed racks...Equipment nonfood contact surfaces shall be kept clean...Increase equipment cleaning frequency.
1.0
55.
6-501.12; Core; Observed soiled flooring, walls, ceiling vent grates in the walk-in cooler were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.
Location: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/22/2024
Score: 91
#
Comments
Points
10.
5-202.12; Core - Hot water at bathroom handsink did not exceed 52F after running it a few minutes...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at this sink.
1.0
10.
6-301.12; Priority Foundation - No paper towels were available at bathroom handsink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.
1.5
24.
3-501.19; Priority Foundation - Written time on time chart for pizza slices using approved time as a public health control was from the previous day, and the new time had not been written down...Food using time as a public health control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control...CDI by placing new time on time chart.
1.5
28.
7-201.11; Priority - A few large jugs of Mr. Clean cleaner were stored on same shelf and near clean wiping rags in a bag...Chemicals shall be stored to prevent contamination of food, clean equipment/utensils and clean linens, wiping cloths, etc...CDI by properly storing jugs of cleaner.
0.0
28.
7-102.11; Priority Foundation - One spray bottle with liquid in it (Comet, according to PIC) was not labeled...Working containers of chemicals and sanitizers shall be labeled with common name of material inside...CDI by labeling spray bottle.
0.0
33.
3-501.15; Core - Pizza sauce was cooling in covered container in walk-in cooler...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), using rapid cooling equipment (reach-in freezer, etc.), using containers that facilitate heat transfer (metal pans) and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
36.
4-204-112; Core - Pizza refrigerated make line units had no thermometers inside or on outside...Refrigerators shall have thermometers located in warmest part of unit or on exterior display...Place thermometers inside units that are accurately to plus or minus 3 degrees F. Air temperature shall be 41F or less.
0.5
40.
2-402.11; Core - Food employees were not wearing hair restraints...Food employees shall wear hair restraints such as hats, hair coverings, nets, beard restraints that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct workers to don required hair restraints.
0.5
41.
3-304.14; Core - Some soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in a soiled laundry area.
0.0
45.
4-903.11(A) and (C); Core - Many disposable plastic food containers were stored with food contact sides unprotected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert (on clean surfaces) the disposable containers.
0.5
47.
4-502.11(A) and (C); Core - Several container lids and trays were cracked/damaged. Table mounted can opener was rusty...Food service utensils shall be kept in good repair...Discard damaged items. Replace can opener with one that meets ANSI/NSF certification.
0.5
47.
4-101.19; Core - Cardboard (some very soiled and worn) was lining many shelves...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelving. Consider using nonabsorbent vinyl liners instead that are easy to clean and sanitize.
0.0
48.
4-501.14; Core - Interiors of right sanitizing sink and right "clean" side drainboard of 3-compartment sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, refrigerator/freezer interiors and exteriors, door handles, frames and gaskets, food prep sink, food scales, table drawers, equipment legs, can opener base, flour storage bin exteriors, undersides/exteriors of large dough mixer...Equipment nonfood contact surfaces shall be kept clean...Increase equipment cleaning frequency.
1.0
53.
5-501.17; Core - Employee bathroom had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered receptacle for toilet room.
0.5
54.
5-501.113; Core - Side doors on trash dumpster were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep doors closed when not in use.
0.5
54.
5-501.114; Core - Trash dumpster drain plug was missing...Trash and recycling dumpsters with drains shall have plugs in place...Replace missing drain plugs.
0.0
54.
5-501.115; Core - Trash was scattered on ground by dumpster...Trash/recycling enclosures shall be maintained clean and free of unnecessary items...Remove accumulated trash and properly dispose of it.
0.0
55.
6-501.11; Core - Small holes were in kitchen walls. Light fixtures under vent hood were burned out/nonfunctional. Caulk was cracked between bathroom handsink and wall...Physical facilities shall be kept in good repair...Seal wall holes, replace damaged caulk, and replace burned out light fixtures.
0.5
55.
6-501.12; Core - Observed soiled flooring, walls, kitchen handsinks, vent hood light fixtures. Ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/03/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority - Some parts of sliced ham and mushrooms were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by placing foods in make line bottom to cool down quickly.
0.0
36.
4-204-112; Core - Pizza refrigerated make line units had no thermometers inside or on outside...Refrigerators shall have thermometers located in warmest part of unit or on exterior display...Place thermometers inside units that are accurately to plus or minus 3 degrees F. Air temperature shall be 41F or less.
0.5
37.
3-302.12; Core - Some bottles of sauces, dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
40.
2-402.11; Core - Food employees were not wearing hair restraints...Food employees shall wear hair restraints such as hats, hair coverings, nets, beard restraints that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct workers to don required hair restraints.
0.0
45.
4-903.11(A) and (C); Core - Many disposable food containers, paper plates, beverage cups, pizza box were stored with food contact sides unprotected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert on clean surfaces disposable containers, plates and pizza boxes. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Shelving/racks in one reach-in refrigerator were corroded and rusty. Table mounted can opener was worn and rusty...Food service equipment shall be kept in good repair...Replace rusty rack and can opener with approved equipment.
0.5
47.
4-502.11(A) and (C); Core - Several container lids and trays were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-205.10; Core - Immersion blender label stated "household use only" and table mounted can opener did not have ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace blender and opener with approved equipment.
0.0
47.
4-101.19; Core - Cardboard (some very soiled and worn) was lining some shelves...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard from shelving. Consider using nonabsorbent vinyl liners instead.
0.0
48.
4-501.14; Core - Interiors of right sanitizing sink and backsplash of 3-compartment sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment...Increase 3-comp sink cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves, speed racks, refrigerator/freezer interiors and exteriors, door frames and gaskets, push cart, 3-comp sink exteriors, food prep sink, food scales, table drawers, equipment legs, undersides/exteriors of large dough mixer...Equipment nonfood contact surfaces shall be kept clean...Increase equipment cleaning frequency.
0.5
53.
5-501.17; Core - Employee bathroom had no covered trash can...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered receptacle for toilet room.
0.0
54.
5-501.113; Core - Side doors on trash and recycling dumpsters were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep doors closed when not in use.
0.0
54.
5-501.114; Core - Both drains on trash and recycling dumpsters had no plugs...Trash and recycling dumpsters with drains shall have plugs in place...Replace missing drain plugs.
0.5
54.
5-501.116; Core - Kitchen trash cans were soiled...Soiled trash/recycling receptacles shall be cleaned frequently enough to prevent soil build-up...Increase trash can cleaning frequency.
0.0
55.
6-501.11; Core - Small holes were in kitchen walls. Food prep sink floor drain was stopped up (drained very slowly). Caulk between back kitchen sinks and walls was cracked and damaged. Food prep sink was totally detached from wall. Light fixtures under vent hood were burned out/nonfunctional...Physical facilities shall be kept in good repair...Seal wall holes, unclog floor drain, and replace damaged caulk, ensuring caulk is smooth and easy to clean. Reattach food prep sink to wall so it cannot be moved. Replaced burned out light fixtures.
0.5
55.
6-501.12; Core - Observed soiled flooring, walls, door, and light switch surfaces in kitchen and bathroom. Ventilation hood interiors, filters and piping were soiled. Floor drains and pipes under sinks were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Ensure pizza slicing utensils and chicken wing sauce containers are washed, rinsed and sanitized at 3-compartment sink at least once every 4 hours during the day.
Location: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 09/16/2022
Score: 97
#
Comments
Points
28.
7-201.11; Priority; A spray bottle of Spic and Span was sitting on top of the pizza make line cooler and another was hanging over single-service articles on a rack. Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Bottles relocated.
1.0
44.
4-903.11(A), (B) and (D); Core; Dishes were found stacked together while wet and the shelving is building up residue. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Wipe down these shelves and let all dishes air dry before stacking them.
1.0
45.
4-903.11(A) and (C); Core; A few of the single-service trays were stored with the food-contact surfaces face up on the salad prep cooler. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Cover these articles or invert them onto a clean surface.
0.0
47.
4-402.11; Core; The 3 comp sink is no longer joined to the wall and there is a gap. Fixed equipment that is not easily movable shall be spaced for easy cleaning, spaced not more than 1 mm from the wall/ceiling/adjoining equipment, or sealed to adjoining equipment/walls to avoid seepage/spillage. Reattach the sink to the wall.
0.0
48.
4-302.14; Priority Foundation; Facility has no quaternary ammonium testing kit available for the tablets its using. A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: EHS will verify by 2022.09.26 that a kit is available.
0.5
49.
4-601.11(B) and (C); Core; The pizza make coolers are slightly soiled with residue on the portion where the door makes contact. The salad prep cooler has old food debris inside. The gasket, shelves, and fan guard of the walk-in cooler are soiled with dust/debris. The can opener blade is soiled and black. 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. Improvement seen.
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 Follow-Up: 09/26/2022
Location: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/07/2022
Score: 93
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. CDI: No points taken and facility has been sent the template provided by the State for future inspections.
0.0
10.
5-202.12; Core; The handwashing sink at the front had no hot water available. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair the hot water valve at this sink.
1.0
10.
6-301.11; Priority Foundation; Neither handwashing sink in the prep area or the bathroom had soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
0.0
10.
6-301.12; Priority Foundation; Neither handwashing sink in the prep area or the bathroom had paper towels available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air drying device. CDI: Paper towels were provided.
0.0
16.
4-601.11 (A); Priority Foundation; A couple of plastic containers stored as clean had stickers still stuck to them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Items were sent back through dish.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Various TCS pizza toppings on the line measured above 41F (as displayed in the chart above). Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: The rail cooler was off. Items were recently placed on the line and sent to the walk-in to cool while a new batch was brought out to replace them.
1.5
24.
3-501.19; Priority Foundation; The written time on the pizza slices was from the previous day and the new time was not written down. Food on time shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: The new time was written on the sheet.
1.5
41.
3-304.14; Core; Multiple soiled wiping cloths were found on the pizza cook line and salad prep station not being held in sanitizer. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (200-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: A sanitizer bucket was prepped.
0.5
44.
4-903.11(A), (B) and (D); Core; Dishes were found stacked together while wet and the shelving is building up residue. Cleaned equipment and utensils shall be stored in a clean, dry location and allowed to air dry. Wipe down these shelves and let all dishes air dry before stacking them.
0.5
47.
4-502.11(A) and (C); Core; Multiple plastic lids and containers are cracked. Utensils shall be maintained in good repair or discarded. Throw away any damaged utensils and replace them.
0.5
49.
4-601.11(B) and (C); Core; The pizza make line cooler has heavily soiled gaskets, the interior is soiled with food debris, and the top of the line is soiled with food residue. The salad flip-top cooler is soiled with food debris and residue inside and underneath the cutting board. The shelving and vent in the walk-in cooler are soiled with a dark residue and dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas that are building up residue.
0.5
55.
6-501.12; Core; Ceiling vents around the pizza make line and register are covered in dust. The wall near the standing mixer is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
1.0
55.
6-501.11; Core; The toilet flapper is not consistently closing, water is constantly running, and it is difficult to flush. Physical facilities shall be maintained in good repair.
0.0
56.
6-403.11; Core; Employee belongings were stored on a shelf above opened single-service items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, and single-service articles. Relocate the employee shelf that it is below any food prep items.
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 printed for PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
Location: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/26/2020
Score: 94.5
#
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: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/06/2020
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/10/2020
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: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/16/2019
Score: 98
#
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: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/05/2019
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: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/12/2018
Score: 99.5
#
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. Michael Robinson (919)239-3334
Location: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/29/2018
Score: 99.5
#
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: 3004 Wake Forest Road Suite 110 RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/29/2017
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.
