Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/27/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; In walkin cooler raw chicken stored above raw beef, raw beef stored above raw seafood, and raw beef stored above cooked shrimp. When storing items should be with the highest final cook temperature on the bottom to prevent cross contamination. So from top to bottom would be ready to eat foods (veg, cooked foods, etc), seafood, beef,pork, ground meats, poultry. CDI PIC moving items to correct places.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 04/03/2024
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Cooked chicken wings and cut veg (onion and pepper) stored on shelf below raw meat. Keep all ready to eat foods stored above raw meats to prevent contamination. CDI PIC moving to correct locations
0.0
21.
3-501.16(A)(1) ; Priority; Wings hot holding in cabinet before being put on on time control at 120F. All hot hold of potentially hazardous foods should be at 135F or above. CDI reheating
1.5
22.
3-501.16 (A)(2) and (B); Priority; Customer grab n go cooler with cooked and cooled items holding at 49-52F. All potentially hazardous foods being cold held should be at 41F or below. PIC discarded food and put in a work order. Do not use until holding at 41F or below.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Display cooler holding items towards back of cooler at 43-44F. All potentially hazardous foods being cold held should be at 41F or below. Monitor and make adjustments so at 41F or below at all times. CDI education.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/02/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; In seafood walkin cooler on one rack there was a container of chicken kabobs on shelf above cheese and steaks. When storing items should be with the highest final cook temperature on the bottom to prevent cross contamination. So from top to bottom would be ready to eat foods (cheese), seafood, beef,pork, ground meats, poultry. CDI PIC moving items to correct places.
1.5
16.
4-501.114; Priority; No sanitizer made during inspection while active food prep was happening. There should be sanitizer made during all hours of operation. CDI Made sanitizer buckets.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One of the customer coolers with sausage and other items were at 44F. Air temp in unit was at 53F. PIC went and checked monitor and it states unit is in defrost cycle. Even in defrost foods should not go over 41F. PIC Stated would monitor and if does not starting cooling in 10 min is going to pull items from unit. CDI
0.0
39.
3-307.11; Core; The display cooler is dripping at two areas of the unit inside the case. Cups were put under to catch the drips. PIC stated have had someone come look at unit and thought it was fixed but then started again. Continue to not put food near drip and catching with cup until repaired.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 04/24/2023
Score: 99
#
Comments
Points
39.
3-307.11; Core; The sausage display cooler is dripping on one side of the unit onto the sausages on the top row. Until repaired either do not put foods under dripping area or find a way to prevent from dripping onto foods. Maintenance was already here looking at another unit in the store and so PIC is having them come look at the dripping after they finish with other unit.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/01/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Slicer had food restudies on front and back of blade area. PIC was unsure last time slicer was used but it was not today. All food contact surfaces should be clean to the sight and touch. Make sure equipment is cleaned and sanitized after being used. CDI cleaning and sanitizing.
0.0
21.
3-501.16(A)(1) ; Priority; Wings in hot holding cabinet at 70-80F. All potentially hazardous foods being hot held should be at 135F or above. PIC stated they were pulled out of the smoker and then sat on the rack a little before being sauced and moved to warmer. Do not let potentially hazardous foods sit out at room temperature if not on time control at the time as they will not stay at the correct temperatures. CDI PIC stated were removed from smoker at 1pm. Time was started for wings at 1pm and those not used by 4pm must be discarded.
1.5
24.
3-501.19; Priority; Wings on grab in go bar did not have time labels on them. All foods being held on time control must have written documentation to show when the foods would need to be discarded. CDI PIC added labels.
1.5
39.
3-307.11; Core; The display cooler is dripping at one end of the unit inside the case. A cup was put under to try and catch the drip but was not 100% successful and some got onto the bottom of the case and onto rack of ribs. Do not put foods near or under that area of the unit until it has been repaired and no longer dripping. CDI PIC discarded ribs.
0.0
41.
3-304.14; Core; One bucket of sanitizer too weak at 0ppm. Wiping clothes should be stored in sanitizer at the correct concentration between uses. CDI PIC remade bucket to 200ppm.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/11/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The customer cooler underneath the display cooler with cooked items was holding the foods at 49-55F. All potentially hazardous foods being cold held should be at 41F or below. CDI Foods discarded and PIC putting in a work order.
1.5
38.
6-501.111; Core; A few Flies observed throughout the meat market. Enhance and monitor pest control protocols to eliminate flies.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/22/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required during all times of food service. Sanitizer bucket was prepared during inspection but was not available at start of inspection. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods must be held at 41F or below. One end cap customer case was holding raw meats at 45F. The thermometer on the case was also reading 45F. Have this case serviced and repaired to ensure that the case will hold all potentially hazardous foods at 41f or below. work order placed for the case. CDI
1.5
35.
3-501.13 ; Core; Salmon in vacuum sealed packaging was thawing in the walk in to be removed from package to display in the case. When thawing vacuum sealed fish open the package to allow air in during the thawing process. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. CDI education as this is a new rule change.
0.0
39.
3-307.11; Core; Clean trays were sitting on top of the trash can while meat was being cut for use in storing the cut meat. do not use trash cans as tables as this allows for contamination. place clean trays only on clean and sanitized surfaces or speedracks.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/14/2021
Score: 100
#
Comments
Points
47.
4-501.12; Core; monitor all cutting boards for deep cut and staining. Resurface or replace when the boards can not longer be effectively cleaned and sanitized.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/09/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/25/2019
Score: 97.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/08/2019
Score: 99
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/16/2019
Score: 99
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/23/2018
Score: 95.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/06/2018
Score: 97
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 04/11/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
A properly mixed sanitizer solution was not available in the seafood dept. While in operation, a properly mixed sanitizer solution must be available and used on food contact surfaces. Solution should be a minimum of 200ppm when using Quat ammonia. Provide a seperate spray bottle or bucket in the seafood dept from the meat dept.
1.5
34.
Transport bins for ice stored directly on floor by ice machine and by dishsink. Do not place food storage or transport containers on the floor. Provide a shelf or unit with wheels to keep containers above the floor.
0.5
36.
Cutting board on the left side of display unit is showing signs of wear and needs cleaning. Replace or resurface board if unable to clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/13/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Make sure sanitizer in a spray bottle or bucket is available at all times of operation. Solution must be 200-300 ppm quat. Use sanitizer on all food contact surfaces, equipment, or utensils. Use test kits to check strength of sanitizer.
1.5
36.
Replace or resurface worn or damaged cutting boards.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/10/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT APPLICABLE
0.0
7.
NOT OBSERVED
0.0
10.
CORRECTED DURING INSPECTION Box of fish fillets sitting on the floor in the walk-in freezer. Make sure all food boxes are off the floor and on approved storage.
1.5
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION Minor buildup on one knife; make sure all knives are cleaned and sanitized before placing in holders.
0.0
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/05/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
31.
NOT APPLICABLE
0.0
40.
GENERAL COMMENT minor cleaning the ceiling unit hvac vents/grills
0.0
7.
NOT OBSERVED
0.0
11.
CORRECTED DURING INSPECTION make sure all knives are cleaned and sanitized good before placing them in holders. all food contact equipment and utensils must be cleaned and sanitized.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
