Location: 10125 DIVISION DR RALEIGH, NC 56642-7603 Facility Type: Mobile Food Units Inspection Date: 08/29/2024
Score: 97.5
#
Comments
Points
9.
3-301.11; Employee's shall minimize bare hand contact with ready to eat foods. Staff person onsite handled cooked tortillas with bare hands at time of inspection. Staff should wear food service gloves during the handling and preparation of ready to eat food items. Staff donned gloves for food service prior to the end of inspection.
2.0
43.
3-304.12; Core; Utensils in food prep. areas shall be cleaned and sanitized between use. Food crumbs of cooked rice were present on knife placed back in container with cleaned utensils. Utensils should be washed rinsed and sanitized between uses and be clear of food debris or residue. Manager removed knife and placed in the dish wash sink for cleaning and sanitizing.
0.5
General Comments
Replace missing light bulbs in the vent hood over the grill.
Location: 10125 DIVISION DR RALEIGH, NC 56642-7603 Facility Type: Mobile Food Units Inspection Date: 09/07/2023
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; Staff member took garbage off mobile food unit for discard. When staff member returned for food service, she changed gloves but did not wash her hands. Staff must always properly wash their hands after leaving the food truck and returning for food service. (CDI) Staff member properly washed her hands after being informed of proper sanitation standards.
2.0
21.
3-501.16(A)(1); Priority; Chicken Tinga on steam was 125 degrees F. Pork Chorizo on steam table was 107 degrees F. Hot foods must be held at a temp. at or above 135 degrees F. The hot water in the steam table was only 125 degrees F. Hot water in the steam table should be kept at a temp. around 160 degrees F. to maintain proper hot food holding temps. Staff should also verify that all hot foods are already at a temp. at or above 135 degrees F. before placing foods in the steam table. The steam table will maintain hot holding temperatures but is not designed to reheat foods. (CDI) Staff reheated the pork chorizo to a temp. of 189 degrees F on the grill and the chicken Tinga was reheated to a temp. of 177 degrees F. before both items were placed back in steam table for service.
Location: 10125 DIVISION DR RALEIGH, NC 56642-7603 Facility Type: Mobile Food Units Inspection Date: 11/18/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC via email. [REPEAT]
0.0
36.
4-203.11; Priority Foundation; Dial-top thermometers off calibration by 6 degrees. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Thermometers recalibrated during inspection. Recommend using just digital thermometers for ease of use and fewer calibration issues, and to also have a spare available in case dropped or battery dies.
0.5
37.
3-302.12; Core; Labeling missing on one squeeze bottle of oil. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. CDI- labeling added. [REPEAT]
0.0
45.
4-903.11(A) and (C); Core; Stack of unwrapped and exposed single-service plates stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Store unwrapped/uncovered plates and cups food-side down. CDI- Plates inverted food-side down during inspection.
0.0
47.
4-501.12; Core; Cutting board on hot-hold side has soiled cut lines. 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. Cutting board flipped over to side in better condition during inspection.
0.5
56.
6-403.11; Core; Employee beverage stored comingled with restaurant foods. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. When storing employee food/beverage in cold-hold units, use separate and designated space. Recommend placing employee food/beverages in a pan labeled for -employee use only-.
0.0
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC.
Location: 10125 DIVISION DR RALEIGH, NC 56642-7603 Facility Type: Mobile Food Units Inspection Date: 08/18/2022
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
6.
2-401.11; Core; Employee beverage (water bottle) stored on top of prep unit above food. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend using containers designed with a lid and straw to keep hands away from drinking surface. CDI- Employee beverage moved to low shelf during inspection.
0.5
15.
3-302.11; Priority; Raw shell eggs stored above lettuce and tortillas in tall reach-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented in order of final cook temperature. CDI- PIC directed to move Shell eggs to bottom shelf during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Bean sauce in pan on top of grill measured at 120F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective. Use hot well to keep cooked plant foods hot at 135F and above.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Cabeza meat cold-holding in drawer unit at 75F. Permit states that No bulk cooling allowed on the MFU. PIC stated sometimes they cook foods at home. All TCS foods for sale to the public must be prepared in a permitted/inspected facility. Do Not prepare/cook any foods at home that are for sale on the MFU. Use your Commissary walk-in coolers to cool cooked foods to 41F and less before placing on the MFU. Follow the restrictions of your Permit. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off temperature cabeza meat voluntarily discarded by PIC during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on bottle of degreaser. 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- Labeling added during inspection.
1.0
37.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
40.
2-303.11; Core; One food employee wearing bracelet. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Employee removed bracelet and rewashed hands during inspection.
0.0
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. Whole head of iceburg lettuce and whole limes observed stored in the tall reach-in cooler. All produce must be washed and cut at the Commissary, then cooled to 41F and less before transporting to the food truck. Recommend digital food probe thermometers for ease of use and fewer calibration issues.
