Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 07/08/2024
Score: 95
#
Comments
Points
8.
2-301.14; Priority; Observed manager place raw steak on the grill with gloved hands and picked up trash from the ground, then changed tasks to knead pizza dough without washing hands first. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
2.0
16.
4-602.11; Core; Observed black and pink residue inside Pepsi ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
0.0
23.
3-501.18; Priority; Observed no dates on open packages of ham and feta. Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
24.
3-501.19; Priority Foundation; Observed no time stamp on cheese pizzas holding at room temp. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food 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. Item voluntarily discarded.
0.0
47.
4-501.11; Core; 1)Walk-in cooler with occasional condensation drip from fan. Water is collecting in a bucket stored directly under drip. 2)Wire shelving in walk-in cooler is rusting and no longer in good repair. Equipment shall be maintained in a state of good repair and condition. Repair or replace items listed.
1.0
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on top of oven, on metal bottom shelf next to the grill. Hood vents and ANSUL system above grill have accumulated a thick amount of residue and dust. Shelving throughout kitchen in need of cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to these areas.
1.0
55.
6-501.12; Core; Observed thick grease and a buildup of food residue on floors under equipment especially under the grill an oven. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to the floors.
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 01/09/2024
Score: 96.5
#
Comments
Points
39.
6-404.11; Priority Foundation; One dented can found in the dry storage area with working stock. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. CDI- Dented can was separated from working stock during the inspection.
0.0
42.
3-302.15; Core; Observed employee remove green bell peppers from box and immediately start cutting them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure raw vegetables are washed prior to being prepped.
0.5
45.
4-903.11(A) and (C); Core; To-go containers out of original packaging found stored directly on table near grill that has accumulated food residue and debris. Single-service and single-use articles shall be stored in a clean, dry location. Clean this table more frequently or keep to-go containers in the original package.
0.5
47.
4-501.11; Core; 1)Walk-in cooler with occasional condensation drip from fan. Water is collecting in a bucket stored directly under drip. 2)Wire shelving in walk-in cooler is rusting and no longer in good repair. Equipment shall be maintained in a state of good repair and condition. Repair or replace items listed.
1.0
47.
4-502.11(A) and (C); Core; Handle to hand grater was being held together with rusty screws. Utensils shall be maintained in a state of good repair and condition. CDI- Grater was voluntarily discarded during the inspection.
0.0
49.
4-602.13; Core; Hood vents and ANSUL system above grill have accumulated a thick amount of residue and dust. Shelving throughout kitchen in need of cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to these areas.
1.0
55.
6-501.12; Core; Floor throughout facility needs a deep clean, especially under cooking equipment on the make-line. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency to the floors.
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 09/01/2023
Score: 96.5
#
Comments
Points
23.
3-501.18; Priority; Chicken wings in the front prep cooler were cooked on (8/25) and found holding longer than 7 days. Sliced ham in the walk-in cooler had a datemark of (8/25) and also found holding longer than 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Chicken wings and ham were voluntarily discarded during the inspection.
1.5
24.
3-501.19; Priority Foundation; Two pizzas sold by the slice were missing time stamps. If time without temperature control is used as the public health control up to a maximum of 4 hours, the food 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- Pizza was recently cooked and facility was allowed to place a time stamp for these items.
0.0
47.
4-501.11; Core; Walk-in cooler with occasional condensation drip from fan. Water is collecting in a bucket stored directly under drip. Wire shelving in walk-in cooler is rusting and no longer in good repair. Equipment shall be maintained in a state of good repair and condition. Repair or replace items listed.
1.0
49.
4-602.13; Core; Hood vents and ANSUL system above grill have accumulated a thick amount of residue and dust. Fryer that is used to hold baskets has a significant amount of food debris and grease. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to these areas. *This was a general comment on the last routine inspection.
0.5
55.
6-501.11; Core; Light fixture cover above prep table to the right of the reach-in freezer has been re-secured into place since the last inspection but now has a crack. Physical facilities shall be maintained in good repair. Replace cracked cover to this light fixture.
0.5
55.
6-501.12; Core; Floor drain at the 3-compartment sink needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this floor drain and keep clean.
0.0
General Comments
*Hot water in the bathroom reached the required temperature but took several minutes. EHS recommends increasing the water pressure or replacing the aerator to bathroom handwashing sinks.
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 02/02/2023
Score: 97
#
Comments
Points
36.
4-502.11(B); Priority Foundation; Digital thermometer was not functioning at the start of the inspection. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. CDI- Battery was replaced and thermometer was functional prior to the end of the inspection.
0.5
38.
6-202.15; Core; Rear door to establishment was not self-closing. There was evidence that a self-closing apparatus was installed at one point but has since been removed. Outer openings of a food establishment shall be protected against the entry of insects and rodents by having a solid, self-closing door. Re-install a self-closing apparatus at this location.
0.0
43.
3-304.12; Core; Cooking press on grill being stored towards the back of the grill in contact with unclean residue. During pauses in food preparation, utensils shall be stored on a clean portion of the food prep table or cooking equipment. CDI- Designated a better area to store this item when not actively being used.
0.5
45.
4-903.11(A) and (C); Core; Several pizza boxes that have not been assembled yet were being stored in contact with the floor in the back prep area. Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- Boxes were elevated off of the floor during the inspection.
0.5
47.
4-501.11; Core; Walk-in cooler with occasional condensation drip from fan. Small amount of water is pooling under this drip. Equipment shall be maintained in a state of good repair and condition. Contact a refrigeration technician to have this unit serviced and functioning properly.
1.0
49.
4-602.13; Core; Cleaning is needed on the large pizza oven to remove the debris accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency of the exterior of the pizza oven.
0.0
55.
6-501.11; Core; Repair the light fixture cover above the slicer table to be flushed with the ceiling. Physical facilities shall be maintained in good repair. Repair or replace this plastic cover. *This was a general comment on the last routine 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 **Complaint ID # 9359648**
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 07/12/2022
Score: 97.5
#
Comments
Points
16.
4-602.11; Priority; PIC states that pizza rollers are cleaned and sanitized daily at end of day. PIC also stated that the bowls used to toss wings are switched out in between shifts. If used with time/temperature control for safety (TCS) food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI- PIC educated of requirement and pizza rollers were switched out with clean ones. Ensure these items are switched out or cleaned and sanitized at least every 4 hours from initial use.
1.5
47.
4-501.12; Core; Cutting boards at both pizza and sandwich prep units with black unclean score marks. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface or replace these cutting boards.
0.0
47.
4-501.11; Core; Walk-in cooler with occasional condensation drip from fan; bucket is placed directly under to catch drip. Equipment shall be maintained in a state of good repair and condition. Contact a refrigeration technician to have this unit serviced and functioning properly.
1.0
55.
6-501.11; Core; Repair the light fixture cover above the slicer table to be flushed with the ceiling. Physical facilities shall be maintained in good repair. Repair or replace this plastic cover.
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
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 01/06/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken (44F) in the sandwich prep cooler observed improperly cold-holding. Time/temperature control for safety food shall be maintained at 41F or less. CDI- flip top was open at the start of inspection; individual lid placed on chicken container and lids closed. Raw chicken cooled to 41F prior to the conclusion of inspection.
1.5
47.
4-501.11; Core; 1)Walk-in cooler shelving is rusting/peeling. 2)Walk-in cooler with occasional condensation drip from fan; bucket is placed directly under to catch drip. 3)Broken door hinge on cabinet door under drink machine. Equipment shall be maintained in a state of good repair and condition. Repair/replace items mentioned.
1.0
47.
4-501.12; Core; Cutting boards at both pizza and sandwich prep units with black unclean score marks. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Establishment has tried to remedy this violation using bleach and has attempted to resurface these cutting boards; cutting boards are in better condition than last inspection.
0.0
55.
6-501.12; Core; Cleaning needed to remove oil and food debris under/behind cooking equipment. Cleaning needed on floor drain under the 3-comp sink to remove black buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.0
56.
6-403.11; Core; At the start of inspection, two employee drinks being stored where possible contamination could occur. One drink was located on the prep counter where slicer is stored and another on middle shelf of clean dish rack. 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- Employee drinks relocated to designated employee drink rack.
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 *Information sent to calvinljohnson@hotmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions.
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 05/05/2021
Score: 97
#
Comments
Points
General Comments
Improvement on cleaning throughout facility; continue to follow daily/weekly cleaning routines. Ensure there is no stagnant mop water from previous day left in mop bucket; discard mop water after use. No recipient signature due to COVID-19 precautions.
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 01/27/2021
Score: 96.5
#
Comments
Points
General Comments
Please ensure there is no stagnant mop water from previous day left in mop bucket; discard mop water after use. No PIC signature due to COVID-19 precautions.
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 05/13/2020
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.
During the inspection, one of the main coolers was being cleaned and foods were being rotated which raised their temperatures above 41F. EHS measured the ambient air temperature of the cooler which was 39-40F.
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 01/22/2020
Score: 97.5
#
Comments
Points
General Comments
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 06/28/2019
Score: 94.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 02/28/2019
Score: 94
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Inspector: Marion Wearing - Phone Number: 919.618.8964 - E-mail: Marion.Wearing@Wakegov.com
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 10/01/2018
Score: 95
#
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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant 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. Transitional conditions have been met.
Location: 7713 LEAD MINE RD SUITE 45 RALEIGH, NC 27615 Facility Type: Restaurant Inspection Date: 12/12/2017
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.
