Location: 1312 N ARENDELL AVE ZEBULON, NC 27597-8732 Facility Type: Mobile Food Units Inspection Date: 07/31/2024
Score: 98
#
Comments
Points
38.
6-501.111; Core; Several flies observed inside food truck. Premises shall be maintained free of pests.
1.0
41.
3-304.14; Core; Used wiping cloths on top of flip-top cutting board shall be stored in sanitizer. Cloths-in use for wiping shall be held between uses in a chemical sanitizer solution.
0.5
49.
4-602.13; Core; Debris build-up in gaskets and reach-in units.
Location: 1312 N ARENDELL AVE ZEBULON, NC 27597-8732 Facility Type: Mobile Food Units Inspection Date: 11/02/2023
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Pans are stored inside the handwashing sink. There is a one compartment sink to the right filled with soapy water. Keep handwashing sink free of storage and available for handwashing. Pans were removed.
1.0
21.
3-501.16(A)(1) ; Priority; Pan of Chicken 100F and pan of Pork pieces 95F are stored on top of other pans in the steam table. These pans are Not seated in the hot water and are not maintained at safe temperature. Store pans properly in the steam table (not stacked on top of other pans). Use your thermometer to monitor food temperature and assure hot food is maintained at 135F and hotter. When food falls below 135F, reheat to 165F on the flat top grill and hold above 135F. Pork and Chicken at 95F and 100F were discarded today
1.5
23.
3-501.17; Priority Foundation; Ham and hot dogs are not date marked. Add date to the ready-to-eat foods when the package is open. Ham and hot dogs shall be limited to a maximum of 7 days in the refrigerator after opening (counting the day they are opened as day one). Add dates to ham and hot dogs when they are opened. discussed today
1.5
36.
4-302.12; Priority Foundation; Dial top thermometer is not accurate. It registers 9 degrees too low and is not capable of determining final cook temperature of small quantities of food. Thermometer was ordered during today's inspection.
0.5
41.
3-304.14; Core; Used wiping cloths (on the employee apron and on the top of the large refrigerator) shall be stored in sanitizer.
0.0
47.
4-501.12; Core; Cuttingboard on the refrigerator on the right of the grill has black areas on both top and underside. Better cleaning, bleaching, resurfacing is needed to eliminate most dark areas that indicate unclean areas.
0.5
General Comments
Follow the wash-rinse-sanitize-air-dry procedure for wares, utensils, and food contact surfaces such as cuttingboards and knives. Keep pans out of the handwashing sink. After cleaning and rinsing pans and utensils, they should sit in sanitizer (50-200 ppm chlorine) for at least 10 seconds. Add this step following the washing & rinsing.
Location: 1312 N ARENDELL AVE ZEBULON, NC 27597-8732 Facility Type: Mobile Food Units Inspection Date: 01/27/2023
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Observed raw chicken and beef being stored overtop of raw eggs in the refrigerator.- Raw animal meats shall be stored by order of required final cooking temperature with the highest required temperature item on the bottom.- CDI, the items were rearranged.
1.5
28.
7-102.11; Priority Foundation; One spray bottle of degreaser did not have a label.- Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.- CDI, bottle was labeled during inspection.
0.0
43.
3-304.12; Core; Observed utensils sitting in hot water at 110 degrees F.- During pauses in food preparation or dispensing, utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 degrees F.- Please make sure utensil water is at least 135 or higher.
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: 1312 N ARENDELL AVE ZEBULON, NC 27597-8732 Facility Type: Mobile Food Units Inspection Date: 09/29/2022
Score: 98
#
Comments
Points
9.
3-301.11; Priority Foundation; Upon arrival, an employee who was making sandwiches was bare handling the ready to eat food such as tomatoes, bread, lettuce, etc...- Food employees shall minimize bare hand and arm contact with ready to eat foods.- CDI, Informed employee and PIC that the item would need to be discarded since it was made bare handed to which they voluntarily discarded. Gloves were then worn while making the other sandwiches and PIC stated they will give more training to team members.
2.0
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: 1312 N ARENDELL AVE ZEBULON, NC 27597-8732 Facility Type: Mobile Food Units Inspection Date: 05/11/2022
Score: 99.5
#
Comments
Points
47.
4-501.12; Core; The cutting boards throughout are beginning to get heavy scratches/scores in them.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please resurface or replace cutting boards.
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 -----------PIC cannot sign
Location: 1312 N ARENDELL AVE ZEBULON, NC 27597-8732 Facility Type: Mobile Food Units Inspection Date: 01/07/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chopped chicken in steam table was 105 degrees F. Hot foods must be kept at a temp at or above 135 degrees F. until service to customers. Staff reheated the chicken on the grill to a temp. of 165 degrees F. and replaced the food product in the steam table for proper hot holding. The burner had been accidentally turned off on the steam table. Check steam well hot water temps. regularly to verify that the equipment is working properly.
1.5
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: 1312 N ARENDELL AVE ZEBULON, NC 27597-8732 Facility Type: Mobile Food Units Inspection Date: 06/10/2020
Score: 98.5
#
Comments
Points
General Comments
Use deep metal pans in the top of the prep unit for items such as the diced tomatoes, Moist cheese and cut leafy greens such as lettuce. It doesn't matter for cut limes, cut onions, dry cheese etc.
