Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/11/2024
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; Container of sausage and chicken in prep cooler with use by dates of yesterday. PIC was still working on opening when started inspection and had not gotten to checking dates. Follow date labels and discard as needed. CDI PIC discarded.
0.0
24.
3-501.19; Priority; Sauce out at room temperature with use by date and time of 8:29 PM on 7/10. Make sure to follow time control policy and discard sauce as needed. CDI PIC discarded sauce and made new.
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/09/2024
Score: 95
#
Comments
Points
9.
3-301.11; Priority Foundation; ; Can not touch ready to eat foods with bare hands. Using barehands to grab pepper to put into pizza box. CDI PIC got tongs from back.
2.0
16.
4-501.114; Priority; No sanitizer made during inspection. There should be sanitizer made during all hours of operation. CDI PIC made sanitizer in vat in 3 comp sink.
1.5
23.
3-501.18; Priority; Chicken wings and salami in prep cooler missing date labels. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened and can be held for 7 days. CDI PIC discarded foods because was unsure when was from.
0.0
24.
3-501.19; Priority Foundation; Sauce bucket on line did not have time stamp but all buckets underneath the line did have time stamps. The container of small sauce cups on line did not have time sticker. PIC stated bucket on line was made this morning with the other buckets and just forgot to put time stamp on it. Make sure all buckets have time stamps and follow all time control procedures. PIC stated sauce cups were made and put out this morning as well. Make sure container for the sauce cups have the time stamp as well. CDI PIC adding times.
1.5
29.
8-103.12; Priority Foundation; A copy of the variance approval from the state for 10 hour hold of pizza sauce must be kept on site. A copy should be able to be provided to the REGULATORY AUTHORITY, upon request, records specified under par.par. 8 201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf. PIC was unable to find copy during inspection
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/13/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operation.
1.0
23.
3-501.18; Priority; One container of meat missing date label. PIC was unsure when it was from so was discarded. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened and can be held for 7 days.
0.0
24.
3-501.19; Priority Foundation; No time stamps were on sauce buckets on line and under line for today. When asked PIC about time control stated they are just discarded at end of shift. Must have written documentation for time control to show when sauces would need to be discarded. CDI PIC stated buckets just made this morning at 10am and added times stamps.
1.5
29.
8-103.12; Priority Foundation; A copy of the variance approval from the state for 10 hour hold of pizza sauce must be kept on site. A copy should be able to be provided to the REGULATORY AUTHORITY, upon request, records specified under par.par. 8 201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf
0.0
38.
6-501.111; Core; A few flies seen in facility. Facility should be free of all pests. Continue pest control.
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/04/2023
Score: 96.5
#
Comments
Points
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required per the passing of the 2017 nc food code. a template plan can be downloaded and used from the Johnston county env health website to meet this requirement.
0.0
9.
3-301.11; Priority Foundation; Can not touch ready to eat foods with bare hands. Using barehands to grab pepper to put into pizza box. CDI PIC got tongs from back.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings in top of prep cooler at 47-48F. Everything else in the unit was at 41F or below. PIC was unsure why they were higher in temperature. CDI PIC monitoring that area of unit and keeping closed.
0.0
24.
3-501.19; Priority Foundation; Pizza sauces out at room temperature with no time labels. When using time have to have written documentation for when time has started. CDI PIC stated made at 12:30pm and time was added.
1.5
29.
8-103.12; Priority Foundation; A copy of the variance approval from the state for 10 hour hold of pizza sauce must be kept on site. A copy should be able to be provided to the REGULATORY AUTHORITY, upon request, records specified under par.par. 8 201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf CDI
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/05/2021
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. PIC certification expired 5/23/21.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Update employee health policy to include new reportable disease of salmonella nontyphoidal as required by the passing of the 2017 nc food code. An updated employee health agreement form is available on the Johnston county env health website to meet this requirement. CDI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required per the passing of the 2017 nc food code. a template plan can be downloaded and used from the Johnston county env health website to meet this requirement. CDI education.
0.0
6.
2-401.11; Core; Employee drinks sitting on the prep surfaces of the pizza prep unit and the boxing area. All employee drinks must be stored below and away from all food items, single service articles, prep surfaces, and clean utensils.
0.5
10.
5-205.11; Priority Foundation; The front handsink was blocked by dough cart and the back handsink was blocked by a sauce prep cart at the start of inspection. Keep all handsinks clear so they are readily accessible for employee handwashing. sinks unblocked at inspeciton. CDI A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
1.0
29.
8-103.12; Priority Foundation; A copy of the variance approval from the state for 10 hour hold of pizza sauce must be kept on site. A copy of the variance approval was emailed to the PIC during inspection. Print this variance and leave it in a location at the establishment so that it is easily located by PIC. Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under par.par. 8 201.14(D) and (E) that demonstrate that the following are routinely employed;
(1) Procedures for monitoring the CRITICAL CONTROL POINTS, Pf CDI
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/14/2020
Score: 99
#
Comments
Points
General Comments
The building as a whole including the other businesses are having water pressure issues. PIC told me as soon as I started the inspection about the issue and that they were contacting people to try and figure out and resolve the issue. Stated that the issue just started a few minutes ago. All sinks still have water coming to them and the water can be hot or cold at all of them there is just not a lot of pressure. Continue to monitor the pressure and if ever lose water than can not operate. Must be able to properly wash hands.
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/18/2019
Score: 96
#
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: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/24/2019
Score: 92
#
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!
Will return on the 28th of January to monitor the items mentioned above and to monitor repairs on the walk in cooler. Follow-Up: 01/28/2019
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/02/2018
Score: 96.5
#
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: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/12/2018
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: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/11/2012
Score: 94
#
Comments
Points
11.
Sanitizer available was too weak, employees remade during inspection. Proper strength of quat. ammonia should be at least 200 ppm. Slicer had dried food left behind, all equipment must be cleaned after each use, or be placed on the dirty drain board of the dish sink.
3.0
28.
Fly seen today, improve pest management.
1.0
35.
Pizza boxes do not need to be stored beside the can wash.
0.5
36.
Resurface or replace the cutting board for the vegetable slicers.
1.0
48.
The restroom door must be self-closing, it is getting hung on the tile flooring, may need to shave the bottom of the door.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 10/03/2011
Score: 95.5
#
Comments
Points
11.
Sanitizer available was too weak, employees remade during inspection. Proper strength of quat. ammonia should be at least 200 ppm.
1.5
28.
Flies seen today, improve pest management.
1.0
34.
Let all food containers air dry completely before stacking.
0.5
36.
Resurface or replace the cutting board for the vegetable slicers.
0.5
47.
Inverted crates/trays are not approved storage for pizza boxes. All items inside the store and in the shed must be stored on approved shelving. Shelving should be above the floor with air space below to permit cleaning and prevent a pest harborage. Permanent shelving should have 12" below, mobile shelving should have a minimum of 6" below.
1.0
48.
The restroom door must be self-closing, it is getting hung on the tile flooring, may need to shave the bottom of the door.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/19/2011
Score: 96.5
#
Comments
Points
10.
Bag of onions hanging on rack touching water hose at the canwash. Keep all foods protected by properly storing and keep from contamination risk. Onions were moved.
1.5
34.
Dirty dough trays are being stored on the groud outside of building until picked up a couple of times a week. Do not store food containers outside on the ground!!Store inside on approved shelving.
1.0
36.
Replace the torn gaskets on reachin cooler doors.
0.0
47.
Inverted crates/trays are not approved storage for pizza boxes. All items inside the store and in the shed must be stored on approved shelving. Shelving should be above the floor with air space below to permit cleaning and prevent a pest harborage. Permanent shelving should have 12" below, mobile shelving should have a minimum of 6" below.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/12/2010
Score: 94
#
Comments
Points
11.
Sanitizer solution was weak in the spray bottle and in the dishsink. Must be a mininum concentration of 200ppm when using Quat Ammonia. Keep solution available and use on all food prep and work stations.
1.5
28.
Flies in preparation areas. Take stronger measures to remove and prevent. If back door needs to be held open for any extended period of time (trash removal, tray delivery or removal) then a fly fan needs to be installed to help control fly entry.
1.0
34.
Dirty dough trays are being stored on the groud outside of building until picked up a couple of times a week. Do not store food containers outside on the ground!!Store inside on approved shelving. Air Dry all food containers before stacking, do not stack wet.
1.0
40.
Clean cooler gaskets, shelving, plastic container that holds all the preportioned sauces.
0.5
41.
Floor Drain for the 3-compartment sink cannot handle the flow of water when a sink vat is allowed to drain, water floods onto the floor and into surrounding areas. Floor around the dishsink, handsink, cooler, around corner was wet due to this problem. Drain to sink needs to be able to handle the dishcharge flow without overflowing onto floor. Intent to Suspend Issued, do not allow water to overflow during this repair period.
1.5
47.
Inverted crates/trays are not approved storage for pizza boxes. All items inside the store and in the shed must be stored on approved shelving. Shelving should be above the floor with air space below to permit cleaning and prevent a pest harborage. Permanent shelving should have 12" below, mobile shelving should have a minimum of 6" below.
0.5
48.
Door to restroom should be self closing, repair door to close.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7283 Hwy 42 W Suite 104 RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/08/2010
Score: 97
#
Comments
Points
19.
Onions hanging on rack by chemicals. Keep all foods away from chemical storage areas.
1.5
34.
Dirty dough trays are being stored on the groud outside of building until picked up a couple of times a week. Do not store food containers outside on the ground!!Store inside on approved shelving. Air Dry all food containers before stacking, do not stack wet.
0.5
40.
Clean inside cooler, cooler gaskets, top of pizza oven and roller racks in pizza oven.
0.5
47.
Provide shelving in back area and shed to get all items above the floor. Shelving must have 12" of space below if it`s permenant shelving (6" if mobile rack).
0.5
49.
No documentation of approved training - no credit awarded.
