Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/18/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Top stacks of ground beef and salmon observed holding at 43F in the open fridge display case. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41F or less. CDI- top layer of food items removed to be cooled down.
1.5
41.
3-304.14; Core; Quaternary ammonium solution in the bucket tested less than 150ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Bucket remade.
0.0
45.
4-903.11(A) and (C); Core; A small stack of meat packaging trays stored with other clean trays were observed with dried on blood. 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.
0.5
47.
4-501.11; Core; The warming pad cover is torn and in need of replacement. Equipment shall be maintained in a state of good repair. Replace pad cover
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/22/2023
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Wet wiping cloth was found being stored on a preparation surface. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Wet wiping cloth was relocated during the inspeciton.
0.0
55.
6-501.12; Core; Ventilation cover on the ceiling above food preparation has dust accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
*NOTE* Quat sanitizer in the 3 compartment sink basin was under 200ppn. Quat sanitizer shall be maintained between 200-400ppm when sanitizing food contact surfaces. No violation was noted due to no dishwashing taking place, but employees were educated to check the concentration of the sanitizer more often. Sanitizer basin was emptied and refilled during the inspection.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/21/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Quat sanitizer in the 3 compartment sink was less than 100ppm due to the sanitizer dispenser bag being empty (and still being used). Quat sanitizer shall be maintained at 200-400ppm. CDI- A new bag was inserted and primed, and sanitizer reached 200ppm. Always ensure the sanitizer bag is filled and use test strips to verify the sanitizer concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; While the vast majority of potentially hazardous foods were at 41F or below today, shrimp was being stacked too highly in the grab and go cooler and the top package was holding above 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Shrimp was taken to the walk-in cooler to be cooled before a 4 hour period elapsed. Deductions will be taken if this item is repeated.
0.0
General Comments
GENERAL COMMENT: Establishment was properly marking shellstock tags, but a few of the pen markings/dates had worn off. Establishment is using a permanent marker moving forward to ensure that the date on the shellstock tag remains legible.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/30/2022
Score: 99
#
Comments
Points
14.
3-203.12; Priority Foundation; Last sold date were being marked on a plastic bag and multiple tags were being co-mingled in the same plastic bag. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Do not date plastic bags with the last sold date. Education on proper labeling method.
1.0
47.
4-101.19; Core; Wire rack shelving in the walk-in cooler has coating coming off and rust occurring. Caulking at the 3-compartment sink is uneven and some spots have holes. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Repair/replace these items.
0.0
47.
4-501.11; Core; Packing heat plate protector observed with rips along the edges. Equipment shall be maintained in a state of good repair and condition. CDI - item was replaced.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/18/2022
Score: 98.5
#
Comments
Points
14.
3-203.12; Priority Foundation; Shellstock tags were not maintained in chronological order. Shelstock tags or labels shall be maintained for 90 calendar days and they shall be organized in chronological order correlated to the date that is recorded on the tag. CDI- PIC was educated. Tags were reorganized.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed: Spray nozzle had residue accumulated on it. Air vents were slightly dusty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean areas mentioned.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/07/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Fish in top of stacks on right side of island cooler measured at 43F. Fish lower in the stacks and on the left side of cooler with 41F and less. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Service the cooler to ensure good airflow on the right side. Recommend reducing temperature to this cooler a few degrees. Recommend not stacking fish as high. CDI- Fish moved to walk-in for active cooling.
1.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets and at 3-comp sink measured at 0-150ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Have Ecolab adjust your dispenser at the 3-comp to make sanitizer in 200-400ppm range. When testing concentration, make sure water has been mixed well, and hold strip down in the water (do not skim surface) for the 10 seconds as directed on package before comparing to color chart.
0.0
55.
6-501.16; Core; Mops not hung to dry, with no rack available to hang properly. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Install rack to allow for hanging mops to dry after use, floppy mop head side down, so draining into service sink drain.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/07/2020
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.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/27/2020
Score: 99.5
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 12/23/2019
Score: 99
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 08/16/2019
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.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/06/2019
Score: 100
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/13/2018
Score: 100
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/30/2018
Score: 100
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 03/21/2018
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/20/2017
Score: 100
#
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/27/2017
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/05/2013
Score: 98.5
#
Comments
Points
General Comments
Shellfish tags on Interstate Shellfish Shippers list: Mussels MA 0437 SP, Clams FL 1419 SP.
Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019.
Quick reference for guidance on managing sick employees: http://bit.ly/12q07tm.
For info on ServSafe: http://bit.ly/19D0CjS.
Check this website for the FDA's online version of the Employee Health and Personal Hygiene handbook. This page also has all of the different language versions of 1-B and the email address for requesting paper copies: http://1.usa.gov/YMygOt.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/31/2012
Score: 98
#
Comments
Points
17.
Found several foods in the island self-service cooler to be out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - food levels were reduced. Managers stated that they were going to have the coolers looked at by a repair technician.
2.0
19.
Found a palate of chemicals stored above meat trays in the dry storage area. Toxic substances must be stored in a manner to avoid contaminating food and food contact surfaces. Palate was moved during the inspection.
0.0
36.
Found a small amount of tape on one drainpipe making it difficult to clean. Found blade guide to be difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 04/09/2012
Score: 98
#
Comments
Points
10.
Found a box of turkeys stored on the floor in the walk-in cooler. Manager stated that the turkeys were for employees. Found chemical spray bottles stored on a rack above a food prep sink. Food must be stored and prepared in a manner to avoid contamination. CDI - turkeys were discarded. Be sure foods not to be used for food service are labeled so employees do not sell the food in the facility. Chemical spray bottles were moved away from the food prep sink.
1.5
36.
Found loose tape on the cooling unit drainpipes making them difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Found underside of band saw cutting surfaces to have some old meat debris on them. Non-food contact surfaces must be kept clean.
0.0
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/21/2011
Score: 99
#
Comments
Points
36.
Found sprayer arm on the prep sink to be leaking. Found heat wrapper pad to be torn making it difficult to clean. Found loose tape on the cooling unit drainpipes making them difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Found shelves above the market windows to need cleaning. Found the 3 compartment sink to need better cleaning. Found a few rolling racks to need better cleaning with old meat debris on them. Non-food contact surfaces must be kept clean.
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 07/08/2011
Score: 99
#
Comments
Points
11.
Found the old sanitizing hose to not be sanitizing properly. Facility has a new unit that they primarily use now that does sanitize correctly. Food contact surfaces must be kept clean and be in good repair. CDI - asked manager to have employees only use the new system until the old one is repaired.
0.0
17.
Found a pack of tuna steak and 2 packs of salmon that were stacked too high in the self-service coolers to be slightly out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - tuna was rearranged and the salmon was moved back to the walk-in cooler.
0.0
33.
Found a hot-hold unit that is used for knife storage to only have hot water that is 131 degrees F and it is set up right next to the dirty dish side of the 3 comparment sink which could allow the knives to be contaminated by the dirty dishes.
0.5
36.
Tape on the cooling units' drainpipes is coming loose making them difficult to clean. Found the heat wrapper pad to be torn. Be sure food and non-food contact surfaces are kept in good repair and that they are easily cleanable.
0.0
40.
Clean the internal components of the bandsaw better where there is old food build-up. Found the rolling racks to need cleaning. Found areas of the cooling unit drainpipes to need cleaning. Non-food contact surfaces must be kept clean.
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 02/21/2011
Score: 99
#
Comments
Points
40.
Clean the internal components of the bandsaw better where there is small amounts of old food build-up. Found the rolling racks to need cleaning. Non-food contact surfaces must be kept clean.
0.0
43.
Found soap to be missing at one handsink and found paper towels to be missing at the other handsink. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
1.0
46.
Found one section of lights burned out in the front of the meat cutting room.
0.0
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 10/25/2010
Score: 98.5
#
Comments
Points
11.
Observe employee only dip utensils in the sanitizer at the 3 compartment sink. Utensils should be immersed in the sanitizer for at least 2 minutes prior to air-drying. Found the sanitizing well of the 3 compartment sink to have build-up on the sides. Food contact surfaces must be clean and be properly sanitized. CDI - had the sanitizer well of the sink cleaned and went over sanitizing methods with employees and management.
1.5
17.
Found foods in the walk-in cooler to be slightly out of temperature. Walk-in cooler was not working at the time but a repair man was working on the cooler at the time of the inspection. Manager was prepared to move food to the milk cooler if repairs were not done quickly enough. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - repairs were made and cooler temperatures were at approved levels prior to leaving the facility.
0.0
34.
Found large blue plastic containers to be stacked tightly that had not been properly air dried. Be sure to properly air-dry utensils prior to stacking tightly.
0.0
40.
Clean the handle to the meat grinder where there is protein build-up.
0.0
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: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/07/2010
Score: 97.5
#
Comments
Points
10.
Raw pork stored over raw solid beef in walk in refrigerator (store raw meats by final cook temperature, with raw solid beef over raw pork). CDI-pork moved down.
1.5
36.
Replace damaged meat wrapper cover. Ceiling panels dripping water in walk in refrigerator (have a service technician check unit, replace gaskets if needed). Discard white trays with cracks as they are no longer easily cleanable.
0.5
40.
Clean handles of faucet of three compartment sink.
0.0
43.
Clean underside of men`s toilet in back of establishment. Recaulk hand sink in meat prep room.
0.0
46.
One set of lights is not working in prep room.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 11/02/2009
Score: 99.5
#
Comments
Points
11.
Seal inside meat grinder had dried food material on it. Clean and sanitize all food contact surfaces of meat grinder. Seal cleaned during inspection (CDI).
0.0
36.
Some white meat trays had rough, broken edges. Replace these so they have smooth and easily cleanable surfaces.
0.5
44.
Trash compactor is leaking onto ground. Repair trash compactor so it is watertight.
0.0
45.
Clean vents above meat cutting tables. Ceiling dripping in walk in cooler.
0.0
46.
Several lights out. Manager said they went out recently and need new ballasts which are on order.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 06/11/2009
Score: 97.5
#
Comments
Points
10.
In walk-in cooler, found raw chicken packages above raw beef and raw turkey packages above raw pork. Store all foods in refrigeration units according to final cook temperatures: (from bottom to top) raw poultry-chicken and turkey-on bottom shelves, then raw ground beef or tenderized meat, then raw pork, then raw fish and seafood, then whole muscle beef and then on top shelves store all ready-to-eat foods.
1.5
17.
NOTE in customer refrigerated display areas: Be sure to store all food products in deli/meat cases below the fill lines indicated on the refrigerated units.
0.0
35.
Found many soiled "clean" meat pads and some "clean" styrofoam trays next to meat cutting area. Discard these soiled pads and trays. Keep these pads and trays away from meat cutting area so they are maintained clean.
0.5
36.
No cold water was available at preparation sink to right of 3-compartment sink. Provide cold running water (along with the hot) at this sink...Replace the damaged/torn heating pad at the plastic wrap area.
0.5
40.
Clean the soiled interior of 3rd sink of 3-compartment sink and area by plastic wrap machine (side cracks and crevices).
0.0
44.
Fuond a significant amount of standing green water near the outside garbage compactor. Eliminate this water to prevent the breeding of mosquitoes and other insects.
0.0
46.
Clean the dusty ceiling vent grates in rear employees` bathrooms and in public bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2838 Wake Forest RD RALEIGH, NC 27609 Facility Type: Food Stand Inspection Date: 01/28/2008
Score: 100
#
Comments
Points
General Comments
REGISTER FOR FREE NEWSLETTER AT WWW.WAKEGOV.COM/FOODSAFETY PROVIDE FOODSAFETY COURSE INFORMATION TO FRANCES BREEDLOVE, 919-856-7400, TO RECEIVE STATE CERTIFICATE AND 2 BONUS POINTS.
