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RBC Food: Average State Health Inspection Score is 98.5

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A couple of days ago one of our perceptive readers, (sunshine12), found an ESPN article reporting the results of various health inspections taken at stadiums across the country.   The RBC Center was included in the article and the report's summary indicated that 67% of the food vendors in the arena were in "violation" of their criteria.

I thought it might be worthwhile to take a closer look at the findings of the report to see what the fuss was all about. 

The following note was included in the summary for the RBC:

"Inspectors cited one vendor after watching employees handle raw, breaded chicken while loading fryers and then handling cooked food without changing gloves or washing hands.  The employees placed cooked chicken back in the same container used to pre-portion raw chicken before." 

The back up link they left to substantiate the findings of the article leads you to the Wake County Sanitation Inspection website.

Before we look at the actual inspection scores, this leads to a related subject.  I received an email from another reader today, asking the following question:

I've got a subject that might be good for a post; when is the vendor contract for the RBC Center up for food places like, oh let's say...Hardee's? The irony that a Six Dollar Burger cost $7 is lost on no one, and recently I think ESPN posted food violations at all the major sport parks and coliseums and while they didn't name names of who those violating vendors were, reading between the lines spelled it out.  And most people seem tired of some of the food choices there, so I'd like to see your readers can come up with suggestions of new food choices like Bojangles, Chubby's Tacos or (god willing) White Castle, and maybe we, the fans, can petition the RBC Center with these suggestions. Thanks!  Jim

ESPN's Ultimate team report indicated that fans in general seemed pretty happy with the choices at the RBC.  What do you think?  Is it time to move on from Hardee's and partner with different corporate fast food entities?  Please leave your opinions about this in the comments.

 

After the jump, let's search through the actual health inspection reports and look at the specific findings for the RBC.

When searching for and opening up each of the inspection reports listed, I found the scores ranging from a low of 93.5, (raised to 95.5 because of two points for education credits) to a high score of 100.5 points.   Believe it or not, the folk on the third level had the best average scores while the main restaurant and the club level prep areas had the lowest. 

 

Section Score
314 99
318 99
301 99.5
310 99.5
329 99
99.2 average
105 100
109 99.5
120 100.5
123 96.5
126 97.5
112 98
114 98.5
130 98.5
98.6 average
204 97
220 98.5
Club Kit 95.5
Main Kit 98.5
Suites Kit 98.5
97.6 average
98.5 overall average

 

Out of 18 spots inspected, the overall average score for the arena was 98.5.  As you can see, the 300 level had an average score of 99.2, the 100 level averaged 98.6, and the club level finished at 97.6.  

The detailed findings are copied and pasted below.

Location: 1400 EDWARDS MILL RD Cw 204 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 01/22/2010

Score: 97

#  Comments Points
11. Clean or remove soda fountain nozzel dispensers. Re-surface small cutting board. Remove dark stains. 0.0
17. Maintain slice cheese and tomatoes at 45F and below. Temp was 53F. 0.0
25. Provide a reach-in thermometer in the upright sandwich prep refrigerator. 0.5
35. Maintain single service cups in plastic sleeves or dispensers. 0.5
36. Replace side panel of refrigertor next to grill. 0.5
40. Clean side of refrigeration unit under grill. Clean top of ice machine. 0.5
45. Clean walls next to grill. Repair holes and walls. 0.5
47. Do not store boxes of menus on floor. 0.5
49. No documentation of approved training - no credit awarded. 0.0
General Comments

 

Location: 1400 EDWARDS MILL RD Gn 314 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 02/09/2010

Score: 97 + Education Credit: 2 = 99

#  Comments Points
11. Sanitizer too weak. Pump dispenser twice until repaired. 1.5
15. Chicken wraps were placed in hot holding cabinet to be heated until served. Wraps were 86F during inspection. Foods to be heated prior to placing in hot holding. Chef was left TILT application for wraps. 1.5
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Location: 1400 EDWARDS MILL RD Pg 105 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 12/11/2009

Score: 98 + Education Credit: 2 = 100

#  Comments Points
10. Raw meats stored above ice cream in walk-in freezer. Place raw/breaded chicken bags on bottom shelf of reach-in freezers or leave on top shelf, but place bags in a large enough lexan to reasonibly prevent the chance of cross-contamination with ready to eat foods. 1.5
45. Clean greasy walls and pipes around exterior of hood system in 103. 0.5
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Hot water only 116F. Minimum 140F should be supplied to high temp dishmachines. Do not make changes until I review history to see if this lower temperature was approved by our department.

 

Location: 1400 EDWARDS MILL RD PZ 109 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 01/22/2010

Score: 97.5 + Education Credit: 2 = 99.5

#  Comments Points
16. 2 of 3 turkey legs on disconnected cart in walking area were below 135F. Legs were pulled and reheated to 165F. 2.0
45. Upper section of walls around hood need cleaning due to grease build-up. 0.5
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Location: 1400 EDWARDS MILL RD Pb 120 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 02/11/2010

Score: 98.5 + Education Credit: 2 = 100.5

#  Comments Points
34. Store ice scoop on clean dry surfaces. Do not ice scoop on top of ice machine. Store in clean pan or in ice bucket. 0.5
45. Clean walls behind dish machine. 0.5
46. Replace burnt out light bulbs. Replace broken light shield. 0.5
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments

 

Location: 1400 EDWARDS MILL RD PZ 123 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 02/09/2010

Score: 96.5

#  Comments Points
11. Provide sanitizer at all times during hours of food preparation. 1.5
16. Maintain foods hot at 135F or above at 45F or below. Turkey legs was 125F- 171F. Hot Dogs were 112F - 120F. 2.0
49. No documentation of approved training - no credit awarded. 0.0
General Comments
Location: 1400 EDWARDS MILL RD Gn 126 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 02/09/2010

Score: 97.5

#  Comments Points
11. Remove mold inside ice machine. 1.5
40. Clean top of ice machine. 0.5
45. Clean ceilings. 0.5
49. No documentation of approved training - no credit awarded. 0.0
General Comments

 

Location: 1400 EDWARDS MILL RD Ce 220 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 01/22/2010

Score: 98.5

#  Comments Points
35. Maintain single service cups in plastic sleeves or dispensers. 0.5
40. Clean legs of utensil washing unit. Clean refrigerator next to grill. 0.5
45. Clean floors in dishroom area. 0.5
49. No documentation of approved training - no credit awarded. 0.0
General Comments
Location: 1400 EDWARDS MILL RD RALEIGH, NC 27607-3624
Facility Type: Restaurant Club Kitchen
Inspection Date: 02/09/2010

Score: 93.5 + Education Credit: 2 = 95.5

#  Comments Points
10. Additional food service areas set up in various locations in dining room need sneezeguards to adequately protect foods on display. Salad toppings not to be placed on end of buffet where sneezeguards will be ineffective. 1.5
16. All foods at ledge carvery stations not being held above 135F as required. Reinstall doors on hot boxes to increase heat control. Meat at dining room carving station needs additional heat source to maintain above 135F. 2.0
17. Several foods not being held 45F or below on buffet. Refer to temperature chart. Keep all foods under some form of temperature control until food is served...do not place wrapped food in pans and place on counters. 2.0
25. Few reach-in refrigerators missing thermometers. 0.5
34. Clean glassware was stored on dirty side of 3 comp sink behind bar. 0.5
36. Walk-in cooler floor panels are popping up at joints. Unit needs repairs to make smooth and easily cleanable...or replace. 0.0
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Do not store Half and Half cartons in beer coolers that are not approved for storage of potentially hazardous foods.

 

Location: 1400 EDWARDS MILL RD Gn 112 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 01/22/2010

Score: 96 + Education Credit: 2 = 98

#  Comments Points
11. Quat. sanitizer is only 100ppm in sink. Adjust dispenser to mix minimum 200ppm. Temporarily pushing button twice until permanent adjustments are made. 1.5
17. Sour cream packets 56-65F stored on ice. Place container of food in a smaller container than holds the ice. 2.0
40. Clean base holding dipping dots freezer. 0.5
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Location: 1400 EDWARDS MILL RD GR 318 RALEIGH, NC 27607-3624
Facility Type: Restaurant Hardees
Inspection Date: 02/09/2010

Score: 97 + Education Credit: 2 = 99

#  Comments Points
16. Some chicken tenders were holding below 135F at fry station. Maintain above 135F at all times. 2.0
38. 3 comp sink needs cleaning. 0.5
45. Wall next to broiler needs cleaning due to butter splatter. 0.5
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments

 

Location: 1400 EDWARDS MILL RD GR 114 RALEIGH, NC 27607-3624
Facility Type: Restaurant Hardees
Inspection Date: 01/22/2010

Score: 96.5 + Education Credit: 2 = 98.5

#  Comments Points
11. Quat. sanitizer too weak in sink and buckets. Maintain 200ppm at all times. Push button twice until permanent adjustments can be made. 1.5
17. Sliced tomatoes were 52F in top of sandwich prep refrigerator. Maintain these 45F or below at all times. Suggest placing a cover on tomatoes or place in a white freeze container. 2.0
36. Upright Victory freezer door gasket is torn. 0.0
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Due to location of can wash on left side of 3 compartment sink and food/clean utensil storage rack next to right side of sink, I suggest reversing flow of sink by placing dirty dishes on left end and wash, rinse, and sanitize going to right side. If this is not completed, a splashguard should be installed on right end of 3 comp sink to separate dirty dishes and clean food rack. Additional lighting is needed over meat freezer under chargrill.
Location: 1400 EDWARDS MILL RD RALEIGH, NC 27607-3624
Facility Type: Restaurant Hardees  SEC 130
Inspection Date: 02/09/2010

Score: 96.5 + Education Credit: 2 = 98.5

#  Comments Points
11. Provide a spray or wipe-on sanitizer at all times during food preparation 1.5
34. Do not place clean utensils on wet cloth towel on drainboard of utensil sink. 0.5
39. Pepsi refrigerator not approved for food storage. Observed container of cole slaw in Pepsi cooler. Two door refrigerator where the cole slaw is normally stored was not working. 0.5
40. Clean hood system. 0.5
45. Clean walls behind 3-compartment sink. Clean ceilings. 0.5
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments

 

Location: 1400 EDWARDS MILL RD GR 301 RALEIGH, NC 27607-3624
Facility Type: Hardees
Inspection Date: 02/09/2010

Score: 97.5 + Education Credit: 2 = 99.5

#  Comments Points
11. Sanitizer too weak. Press dispenser button twice until unit is serviced to properly dispense 200ppm mixture on one pump. 1.5
38. 3 comp sink is dirty and needs cleaning. 0.5
45. Wall next to broiler needs cleaning due to butter splatter. 0.5
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Location: 1400 EDWARDS MILL RD RALEIGH, NC 27607-3624
Facility Type: Main Restaurant
Inspection Date: 01/08/2010

Score: 96.5 + Education Credit: 2 = 98.5

#  Comments Points
15. 5 pound cooked pork butts were found 99F being reheated in hot holding cabinet. These cabinets are only designed to hold hot foods hot, not reheat. Butts were removed and placed in smoker to achieve required 165F reheat temperature within 2 hours. 1.5
23. 5 pound cooked pork butts are being double wrapped and tightly packed on sheet pans, placed on speed racks and placed in walk-in freezer. It appears this method will not accomplish the requirement of cooling from 135F to 70F in 2 hours. Workers can not definitely determine when butts were placed in walk-in and at what temperature they were. Suggest documenting temperature in 20-30 minute intervals to verify proper cooling is being achieved. Butts were spaced out today to help cooling. 1.0
31. Observed worker slicing tomatoes that had not been washed. Raw fruits and raw vegetables shall be washed with potable water to remove soil and other contaminants before being cooked or served. 0.5
35. Workers gloves and hats stored in direct contact with exposed single service food containers in small dry storage room. 0.5
40. Tops of smokers need cleaning. 0.0
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Replace blown hood and dry storage lights. Replace torn reach-in refrigerator door gasket in bakery area.

 

Location: 1400 EDWARDS MILL RD RALEIGH, NC 27607-3624
Facility Type:Suites Kitchen
Inspection Date: 01/22/2010

Score: 96.5 + Education Credit: 2 = 98.5

#  Comments Points
3. Observed employees handle raw, breaded chicken while loading fryers and then handle cooked product without changing gloves or washing hands. 2.0
10. Observed employees placing cooked chicken back in same container used to pre-portion raw chicken prior to cooking. Always use a cleaned and sanitized new container for the cooked product. Do not use same rolling cart to place raw and ready to eat foods on while loading and unloading fryers. Management agreed to use cart for raw and use stainless table for staging ready to eat containers. 1.5
26. Label sugar container. Securly attach lid on surgar and close opened bag. 0.0
49. Documentation of approved training - 2 point credit awarded. 0.0
General Comments
Location: 1400 EDWARDS MILL RD PZ 310 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 01/22/2010

Score: 99.5

#  Comments Points
35. Maintain single service cups in plastic sleeves or in dispensers. 0.5
49. No documentation of approved training - no credit awarded. 0.0
General Comments

 

Location: 1400 EDWARDS MILL RD PZ 329 RALEIGH, NC 27607-3624
Facility Type: Restaurant
Inspection Date: 01/22/2010

Score: 99

#  Comments Points
35. Maintain single service cups on plastic sleeves or in dispensers. 0.5
36. Replace wire shelves in coolers that have enamel coating missing. 0.5
49. No documentation of approved training - no credit awarded. 0.0
General Comments