Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/20/2024
Score: 96
#
Comments
Points
36.
Observation: There is not a graduated food probe thermometer to take final cook temperatures of TCS food products.
4-302.12; Priority Foundation; B) 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. Pf
1.0
47.
Observation: Cutting boards for cutting fruit are heavily scored. The walk in for read to eat deli products missing door sweep. Hood filter over the cooking area poor repair. Oven door is falling off of oven.
4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
49.
Observation: The following nonfood contact surface areas observed accumulated with debris: carts, shelving under hot case, prep tables, shelving in both walk in refrigerator units.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
51.
Observation: Due to the poor repair of the spray wand at the sink in produce area, the wand has fallen below the flood rim level of the sink. 5-202.13; Priority; An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P
This is a priority item and must be corrected within 3 days. Discontinue use of spray wand until repair is made.
1.0
54.
Observation: The grease receptacle is spilling grease onto ground, unclean and heavily accumulated with debris.
5-501.116; Core; (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
0.5
55.
Observation: All non functional equipment shall be removed from premises. All broken and unused equipment in rear of store and additional produce walk in removed.
6-501.114; Core; A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
0.0
General Comments
Discontinue use of produce wash unless strips are available to test product level. Remove the orange cleaning bucket stored under the sink.
VR - Spray wand repaired within 3 days - 3/23/24 VR - Thermometer required by 3/30/24 Follow-Up: 03/30/2024
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/15/2023
Score: 96
#
Comments
Points
15.
3-302.11; Priority Foundation; Observed food employee prep raw chicken a raw pork chops in the same prep sink. This is a potential of cross contamination. Prepare only one raw meat at a time at the sink to minimize cross contamination. CDI- Pork chop was moved to the walk in cooler.
1.5
23.
3-501.17; Priority Foundation; Noted date marking stickers missing for rewrapped chubs of turkey and bologna in the display case cooler. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled
1.5
39.
3-305.11; Core; Cases of candy yams were stored on floor near the walk-in cooler. Keep al food at least 6 inches off the floor.
0.0
49.
4-602.13; Core; Need to clean the white shelves below the hot hold display case. Also noted some encrusted residue build-up on the racks in the walk-in cooler unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
55.
6-501.12; Core; Detail cleaning need for floors below the deep fryer unit and cooking equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/26/2023
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Noted pork chops were temping between 113-133 F in the hot hold display case. Also noted rotisserie chicken was temping at 118 F at the grab-n-go hot hold island. Ensure all TCS items are held at 135 F or above for hot hold storage. Noted items reheated above 165 F and placed back into hot holding.
1.5
23.
3-501.18; Priority; At the grab-n-go station, noted packs of turkey wings had updated date-marking labels placed over older date-marking stickers. Noted older date marking sticker had sell-by dates of 6/24/23, and the revised sticker placed over it had a sell date of 7/1/23. Ensure TCS items are discarded after the original sell-by date. Also, observed multiple containers of smoked brisket chili, date marked for 6/1, inside the display case cooler. Items may be held for no more than 7 days, with the day of prep counting as day one.
1.5
49.
4-602.13; Core; Need to clean the white shelves below the hot hold display case. Also noted some encrusted residue build-up on the racks in the walk-in cooler unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/24/2023
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods that are being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, items were reheated and units were turned up. TPHC has been discussed about the fried items in this unit.
1.5
49.
4-602.13; Core; The gaskets and door frame of the deli cold hold unit has a lot of food debris in it.- NonFOOD CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the frames/gaskets of equipment
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
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/28/2022
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods that are being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, items were reheated and units were turned up.
1.5
49.
4-602.13; Core; The hoods above the fryers have a heavy dust buildup on them.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please have the hoods cleaned and do so more frequently.
0.5
55.
6-501.12; Core; Cleaning is needed underneath/behind equipment.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the areas and do so more frequently.
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
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/25/2022
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Observed multiple items such as cheese and deli meats that were wrapped/opened but did not have a date on them.- Once removed from original packaging, TCS foods shall bear a date of expiration or date of removal.- CDI, items were voluntarily discarded.
1.5
47.
4-501.11; Core; There is a large ice block on the fans in the walk in freezer. There is a leak on one of the pipes to 3 comp sink, but a work order has been placed for the pipe before arrival.- Equipment shall be maintained in a good state of repair and condition.- Please have items replaced/repaired
0.5
55.
6-501.12; Core; Cleaning is needed underneath/behind equipment.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the areas and do so more frequently.
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
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/18/2022
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided.
0.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
10.
5-205.11; Priority Foundation; Towel hanging off front of handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Towel returned to laundry during inspection.
0.0
15.
3-302.11; Priority; In walk-in cooler, raw shell eggs stored above freeze-dried pork skins. FOOD shall be protected from cross contamination by Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented in order of final cook temperature. CDI- Shell eggs moved during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; In front service display, black-eyed peas observed hot holding at 129F, and chicken on same side at 135F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. Temperature to this section increased and black-eyed peas reheated to at least 165F corrective.
1.5
47.
4-501.11; Core; One light out over the stove. Mens restroom toilet paper dispenser broken, half missing. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the light bulb. Replace the toilet paper dispenser.
0.0
53.
5-501.17; Core; Ladies restroom used by staff is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered receptacle in common area or in each stall of ladies restroom.
0.5
54.
5-501.114; Core; Dumpster missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact your trash service provider to have the drain plug replaced.
0.0
55.
6-501.12; Core; Floors under and behind cook equipment with residue and food debris accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/30/2019
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.
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/04/2019
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.
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/05/2019
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.
replace the missing handle on the toilet in the women's bathroom.
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/17/2018
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. Follow-Up: 10/27/2018
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/05/2018
Score: 98.5
#
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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/05/2015
Score: 96.5
#
Comments
Points
General Comments
Facility has a new breading station that uses water combined with a battering mixture for chicken and pork chop breading for frying. According to posted procedure, the battering mixture is to be changed out every 4 hours, but there was no way of tracking this 4 hour limit and the battering mixture does not start at 41F or below or 135F or greater. Because raw chicken and pork are introduced to the battering mixture, it should be treated as a potentially hazardous item and should be either maintained at 45F or less or use Time as a Public Health Control (TPHC). Procedure may need to be reevaluated in order to properly meet TPHC requirements. Follow-Up: 03/15/2015
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/14/2014
Score: 96
#
Comments
Points
General Comments
The bug light in the front prep area is a little too close the to cheese slicer, recommend shifting it over to the area above the handsink. Follow-Up: 10/24/2014
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/03/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
The meat portions in the assembled sandwiches in the walk-in cooler are up to 64 F. Work in smaller batches to keep the meat temperature closer to 45 F.
2.0
23.
The whole chickens in the walk-in cooler are in closed clam shell packages. The inside of the packages has a lot of condensation. When chickens are placed into the walk-in cooler for cooling, open the boxes to allow for faster cooling.
0.0
36.
Replace the rusty metal rack that is currently being used as a dish rack with a dish rack made of a material that will not rust.
0.5
39.
Replace the home type food processor with an NSF approved unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1514 GARNER STATION BLVD RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/22/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
Under the food containers in the hot holding cabinet there are metal grids ( cookie cooling grids ). Remove the grids to keep the food containers in contact with the hot surface of the hot holding area.
2.0
36.
Replace the rusty metal rack that is currently being used as a dish rack with a dish rack made of a material that will not rust.
0.0
49.
Documentation of approved training - 2 point credit awarded.
