Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/04/2023
Score: 100
#
Comments
Points
28.
7-102.11; Priority Foundation; Bottle with a label for a chlorine cleaner but that is not what was in the bottle. Make sure to label bottles with the correct label so know what is in the containers. Only put the cleaner that is labeled one the bottle in the bottle to prevent mixing of chemicals. CDI PIC poured out bottle and took from produce area. CDI
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/15/2022
Score: 98.5
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "big 5" need to have updated employee health policies.
0.0
16.
4-601.11 (A); Priority Foundation; Two knifes hanging up with food debris still on them. All food contact surfaces should be clean to the sight and touch. CDI PIC put knifes back into sink to be rewashed and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes being stored on wash side of the 3 comp. sink. The wash side should be for dirty dishes and then the sanitizer side should be for clean.
0.0
55.
6-101.11; Core; In the dry storage area in the side area wall tiles missing and so there are holes in the wall were insulation can be seen. Repair wall. Move foods away from the holes in the walls.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/04/2020
Score: 100
#
Comments
Points
General Comments
The 3 comp sink was set up with wash, sanitizer and then rinse. Employees knew and were following the correct washing procedure but when setting up sink should be wash, rinse, and then sanitizer so that it is easier to follow proper wash/sanitize procedure. With dirty dishes being held on the wash side and then once they are clean and sanitized the dishes being put onto the other drain board side separate from the dirty.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/06/2019
Score: 98.5
#
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: 02/12/2019
Score: 98
#
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: 07/02/2018
Score: 97.5
#
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: 04/25/2018
Score: 100
#
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: 03/22/2012
Score: 98.5
#
Comments
Points
11.
DIrty knife from prep table was rinsed at prep sink and placed in knife holder. All utensils and other food contact items must be washed with soap and water, rinsed then soaked in a (200ppm Quat Ammonia) sanitizer solution for 2 minutes. This must occur at the 3-compartment sink only. All items must then be air dried (not towel dried).
1.5
49.
No documentation of approved training - no credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/10/2011
Score: 100
#
Comments
Points
36.
Cutting board on the vegetable prep sink is showing wear. Clean to remove dark marks. If marks are not removable then board needs resurfacing or replacement. This cutting board should remain clean and in good repair at all times.
0.0
49.
No documentation of approved training - no credit awarded.
