Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 06/03/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Quat sanitizer at three compartment sink found coming out at 0 ppm. Quat sanitizer shall be at least 150 ppm. CDI: A new bag of sanitizer was connected.
1.5
47.
4-501.11; Core; Prep sink faucet found not caulked or connected to sink. 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 caulk.
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 12/18/2023
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A large bag of various cheeses found on the sandwich prep line at 60F and a bag of lettuce found stored at 46-50F. Ham in a grab and go case at 45F. TCS items shall be stored at 41F or below. CDI: PIC voluntarily discarded the cheese and lettuce. Ham and other deli meats were cooled down in the walk in.
3.0
24.
3-501.19; Priority Foundation; A few pizzas found past the 4 hour time stamp allotment. Pizzas shall be discarded 4 hours after cooking. CDI: Employee discarded the pizzas.
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 07/31/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Brie cheese found maintaining 44-46F. TCS food shall be maintained 41F or below. CDI: PIC moved cheese to cooler to be cooled down and agreed to move the soft cheese to the cooler part of the cooler and have the cooler looked at.
1.5
48.
4-501.14; Core; Small amount of build up found on the inside of the three compartment sink. The sink shall be washed at the beginning of the day and as needed throughout the day. Increase cleaning frequency.
0.0
49.
4-602.13; Core; Cleaning needed. Tracks for sliding doors, hood vents, shelving units and bottoms of coolers found with food debris and build up. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 06/20/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Employee seen washing thermometer in a handwashing sink. Hand sinks shall be used only for hand washing. CDI: Spoke to employee and managers about hand sink usage and asked for the thermometer to be rewashed.
1.0
28.
7-201.11; Priority; One bottle of cleaning spray found stored over single use articles in the dry goods area. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC moved the bottle.
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 02/16/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several packages of deli meat found in a grab and go cooler at 42-48F. The deli meat was sliced and then put in the grab and go without being cooled to 41F prior. Items placed in grab and go coolers shall be cooled prior to being put out for customers. CDI: Packages of deli meat were taken to the walk in to cool.
1.5
48.
4-501.14; Core; Sanitizer bay of three compartment sink found with build up. Ware washing equipment shall be cleaned as needed and at least every 24 hours. Increase cleaning frequency.
0.0
49.
4-601.11(B) and (C); Core; Food debris and build up found on the outside, the bottoms and on the door tracks of coolers and shelves. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 10/24/2022
Score: 96
#
Comments
Points
10.
6-301.12; Priority Foundation; Hand sink found with no hand drying device. All hand sinks shall have a hand drying device. CDI: PIC replaced paper towels.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Bag of lettuce found on the sandwich line stored in the plastic bag and over filled. Cheese station was temping well above 41F (see temperature chart). Lunch meat was also found out of temp after not being properly cooled after prep. TCS items shall be maintained at 41F or below. CDI: Cheese was removed from cooler and maintenance was called, lettuce was removed from plastic bag to maintain cold temperatures better, deli meat was moved to the walk in to cool down before returning to the display cooler. Some cheese from the grab n go discarded based on temperature. Some cheese pieces discarded did have significant microbial growth.
1.5
28.
7-201.11; Priority; Bottle of sanitizer found stored on a prep area of a cooler. Toxic chemicals shall be separated from food and food equipment. CDI: PIC moved sanitizer to correct storage area.
0.0
29.
8-103.12; Priority Foundation; A day (10/23/22) of tracking/log sushi rice pH was missing from the record book. Critical control points under a variance or HAACP plan shall be monitored. Ensure rice pH is being monitored regularly. Verification required by 11/3
1.0
44.
4-901.11; Core; Employee seen washing, rinsing and then running utensil under sanitizer to clean and went back to use it without allowing the utensil to airdry. After cleaning and sanitizing utensils, they shall be fully air dried. Ensure utensils are dry before using them.
0.0
47.
4-501.11; Core; Seals/tracks and handles missing from deli display case causing the case to lose cold air. Equipment shall be maintained in good repair. Repair items.
0.0
49.
4-601.11(B) and (C); Core; Deli case found with food debris and splatter, slicers found with food build up in creases, three compartment sink had a film residue. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency.
0.5
General Comments
Verification required by 11/3/22 for sushi rice documentation.
Inspection led by Lindsea Smith
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 Follow-Up: 11/03/2022
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 07/25/2022
Score: 96
#
Comments
Points
16.
4-602.11; Core; Food contact items and utensils were found stored as clean but still had food debris on them. Several serving spoons, two racks and a bowl were sent back to be rewashed. Utensils and food contact surfaces must be clean to sight and touch. Items were put in dish pit and employee added water for them to soak.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One bag of lettuce was sitting in the cold line with a paper liner over it to try to keep the product cold. The lettuce was at 49F. TCS foods must be held at 41F or below. The lettuce was taken back into the walk in to cool to 41F or below.
0.0
28.
7-202.12; Priority; A can of raid residential was found in the food preparation area. Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. The bottle of raid was discarded.
1.0
28.
7-201.11; Priority; Chemicals found stored in a box of single use items. Chemicals and single use or food products must be separated and stored properly. The chemicals were relocated to a better location.
0.0
43.
3-304.12; Core; A pair of tongs were hanging on the side of the fryer. The area of storage was dirty with built up food residue. In-use utensils must be stored in an acceptable and sanitary manner such as in a clean, dry space. Store tongs in another location or clean storage area.
0.5
47.
4-501.11; Core; Handle on a sliding door on the deli display cooler was still broken. Handle to standing oven also broken. All equipment must be maintained in good repair. Repair broken handles.
0.5
49.
4-601.11(B) and (C); Core; The storage areas in the pizza island need attention to the cleanliness. There was also a cart used to move food from prep areas to storage areas that had food buildup and debris on it. The light globes in the hood over the cook-line have a build up of grease and debris on them. Non-food contact surfaces must be maintained clean. Improve frequency of cleaning.
0.0
55.
6-501.11; Core; The ceiling vents in the deli area, dry storage, walk-in cooler and main/employee bathrooms need cleaning due to a build up of dust and debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.5
56.
6-303.11; Core; Several lightbulbs in the ventalation hood were very dim or completely out. Adequate light must be available when food handling. Replace bulbs.
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 **Inspection led by Lindsea Smith *Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 02/09/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; A spray bottle was hanging on the splash guard and resting in the handwashing sink in the pizza station. Handwashing sinks shall only be used for handwashing. CDI - Bottle removed and put in the chemical storage area.
1.0
28.
7-207.11; Priority; An aerosol can of medicine was stored on the top shelf of the wire rack above single service items and canned/bottled foods. Medicines shall be stored in a manner that prevents the contamination of food and other supplies. CDI - Medicine relocated.
1.0
28.
7-201.11; Priority; A spray bottle of sanitizer was stored on the top wire rack of the dry goods. Poisonous or toxic materials shall be stored so they cannot contaminate food and other supplies. CDI - Spray bottle relocated to chemical storage area.
0.0
45.
4-903.11(A) and (C); Core; Boxes of rotissiere chicken trays and other trays were stored on the floor. Single service/use articles shall be stored at least six inches above the floor. Store boxes of single service/use articles on shelving.
0.5
47.
4-501.11; Core; Three handles/edge pieces are missing the sliding doors of the deli display cases. All equipment shall be maintained in good repair. Handles are on back-order.
0.0
49.
4-601.11(B) and (C); Core; The ceiling of the microwave has food debris on it and oil is running down the front portion of the hood on the inside and there is dried food debris around the thermometer/outside portions of the deli case. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
1.0
55.
6-501.11; Core; The ceiling vents in the storage room by the sushi area and the employee bathrooms need cleaning due to a build up dust and debris. The physical facilities shall be clean. Clean the floors, walls and ceilings on a frequent basis.
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
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 10/11/2021
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Two spray bottles were hanging off of the splash guard of the handwashing sink in the pizza station. Handwashing sinks shall only be used for handwashing. CDI - Bottles removed and put in chemical storage area.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Uncovered sliced tomatoes and shredded lettuce temped between 44-45F in the top section of the sub cooler. TCS foods being held cold shall be maintained at 41F or below. CDI - Shredded lettuce was discarded and remaining tomatoes will be used within the next two hours. **Lids will be put on this section of the sub cooler.
1.5
24.
3-501.19; Priority Foundation; The pizzas are being labeled with a start and end time, but the written procedure could not be located during inspection. Pre-approved written procedures shall be available at the request of the inspector for tcs foods being held on time in lieu of temperature. CDI - Procedure located in manual and put on wall.
0.0
33.
3-501.15; Priority Foundation; The pizza sauce is being opened and put directly into the top section of the pizza cooler without being cooled to 41F. Cooling shall be done using methods such as portioning foods into small or thin amounts, using shallow pans, using rapid cooling equipment... CDI - Pizza sauce was put in cooler to cool back down to 41F.
0.5
45.
4-903.11(A) and (C); Core; Lids for platters in the deli dry goods storage area were being stored with the food contact portion exposed; a box of pizza trays and a box of pizza lids were being stored on the floor in the pizza station. Single service/use articles shall be stored at least six inches above the floor and in its original protective packaging or in a manner that prevents them from becoming contaminated until used. Keep lids inverted or in packaging and store boxes on shelving.
0.5
47.
4-501.11; Core; There are small tears in the warming pad at the wrapping station and two handles are missing from sliding doors of the deli display cases. All equipment shall be maintained in good repair. Replace handles and warming pad cover.
0.0
49.
4-601.11(B) and (C); Core; The ceiling of the microwave has food debris on it; there is dried food debris in the tracks of the sliding doors of the deli display cases; there is dried food debris in the crevices of the scales and slicers and oil running down the hood over the fryer area. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a build up of soil residues. Clean these items on a frequent basis.
0.5
55.
6-501.12; Core; The ceiling vents in the deli area and main bathrooms need cleaning due to a build up of dust and debris. The physical facilities shall be maintained clean. Clean the floors, walls and ceilings on a frequent basis.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 02/10/2020
Score: 97
#
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 12/05/2019
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.
*Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 08/06/2019
Score: 97
#
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.
Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 05/30/2019
Score: 97
#
Comments
Points
General Comments
Remember to only use handwashing sinks for handwashing. Also, remember to cut a slit/hole in the vacuum sealed fish when it is thawing to prevent food borne illness.
*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.
*Melodee Wallace Johnson - melodee.johnson@wakegov.com - 919.609.1783*
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 02/25/2019
Score: 96.5
#
Comments
Points
General Comments
*Please replace blown bulbs in cookline hood and pizza warming station.
*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.
*Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 11/30/2018
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 07/13/2018
Score: 97
#
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. ***Violation at 48 removed due to improper documentation - Please monitor hot water temperature at the handwashing sink by the cookline to ensure that employees are able to wash their hands for 20 seconds. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 07/23/2018
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 12/05/2017
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. Follow-Up: 12/15/2017
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 09/21/2017
Score: 99
#
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: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 03/30/2017
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. Follow-Up: 04/09/2017
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 10/21/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
21.
The hot water at the three compartment sink was only reaching 123 degrees F. The hot water at the three compartment sink must be 130 degrees F. A plumber was called out.
1.5
25.
Repair the thermometer on the cold hold unit. The thermometer was reading -57 degrees F.
0.5
34.
Clean dishes were stored on the washed side of the three compartment sink. The clean dishes must be stored on the rinse side of the three compartment sink.
0.5
40.
Clean the display cases. Clean all the storage storage shelves.
0.5
45.
Clean the floors and walls near the sinks and food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 06/01/2011
Score: 97
#
Comments
Points
11.
Clean all the olive oil from the dishes. There were some dishes that had olive oil on them and stored as clean. All dishes that are stored as clean must be free of oil and food build up. The dishes were rewashed,rinsed, and sanitized and free of all oil.
1.5
25.
Repair the thermometer on the cold hold unit. The thermometer was reading -57 degrees F.
0.5
36.
Replace the torn gasket on the walk-in cooler.
0.0
40.
Clean the storage shelves. Clean all shelves. Clean the bottom of storage cabinets.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Clean the walls behind the oven area.
0.5
46.
Replace the blown light bulb at the hood area. Clean the vents to remove the grease.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 14520 JOHN REX BLVD RALEIGH, NC 27614 Facility Type: Food Stand Inspection Date: 02/18/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
14.
Brown rice to be used for sushi with no vinegar in the rice was cooed down to 77 and left out to cool at room temperature. Food has two hours to go from 135 degrees F to 70 degrees F. Food has an additional four hours to go from 70 degrees F to 45 degrees F. Food can be cooled uncovered or loosely covered if there is no risk of contamination, heat transfer equipment can be used, ice can be used as an ingredient, food can be separated into smaller portions. The food was placed into smaller portions and placed in the cold hold unit. Once food falls below 135 degrees F the cooling process must start.
2.0
16.
The log for the sushi p.H. was not filled in today. The log was completed on 2/17/11 and 2/16/11. The log must be done daily to avoid point deductions.
0.0
23.
Brown rice to be used as sushi rice, but had no vinegar in the rice was left out at room temperature to cool. Food must not be left out at room temperature to cool. Food can be cooled in the walk-in cooler uncovered or loosely covered if there is no risk of contamination, ice can be used as an ingredient, heat transfer equipment can be used, food can be separated into smaller portions.
1.0
40.
Clean the gaskets. Clean the door tracks to remove the dried food crumbs. Clean the storage rack in the walk-in cooler. Clean the bottom of the cold hold unit. Clean all the storage cabinets.
0.5
45.
Clean the floor in the walk-in freezer remove all the bread that had fallen on the floor.
0.0
47.
All storage must be at least 12 inches above the floor to aide in the cleaning process of the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
