Location: 8101 HOLLY SPRINGS RD RALEIGH, NC 27606 Facility Type: Mobile Food Units Inspection Date: 08/29/2024
Score: 95
#
Comments
Points
8.
2-301.14; Priority; Observed owner change tasks from handling cell phone to handle food placing hot dogs in cooker without washing hands first. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.
0.0
10.
5-205.11; Core; Observed hot water 76F at hand sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.
0.0
16.
4-601.11 (A); Priority Foundation; Observed food contact equipment soiled upon opening this truck. The truck is not equipped with a 3 comp sink. Therefore, all food equipment shall be taken to the commissary to be washed on each day of operation. Observed white cutting board has turned black due to a lack of washing. Food prep sink is soiled with black residue. Observed dried food debris on knives stored on magnet. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed during inspection.
1.5
23.
3-501.17; Priority Foundation; Date marking system is not in place. Observed TCS items cut tomatoes, ajous, and coleslaw require date marking. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-204.11 ; Priority; Observed splash- free bleach used for sanitizer bottle. Splash- free beach is not approved for use on food contact equipment. Observed chlorine residual greater than 200PPM. Chlorine shall register 50-200PPM when tested. Item diluted.
1.0
47.
4-205.10; Core; Observed dorm refrigerator used for cold holding on the truck . Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled cold top doors, interiors and exterior surfaces of line equipment and refrigerators are soiled with food debris. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
0.5
55.
6-501.12; Core; Black Residue/debris accumulation along floors under and around equipment. Observd debris along the walls next to knife magnet. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
55.
6-501.11; Core; Observed tiles chipped on the floor. Physical facilities shall be maintained in good repair.
Location: 8101 HOLLY SPRINGS RD RALEIGH, NC 27606 Facility Type: Mobile Food Units Inspection Date: 01/12/2024
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Chili leaning off of front edge of grill measured at 112F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- Chili moved to counter hot well to reheat to at least 165F corrective.
1.5
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer bottle, measured at 300+ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturers use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Water added to dilute Sanitizer during inspection.
0.0
37.
3-302.12; Core; Labeling missing on several 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
49.
4-601.11(B) and (C); Core; Residue accumulation along cook equipment and above cook vent panels. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT]
0.5
55.
6-501.12; Core; Residue/debris accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
Location: 8101 HOLLY SPRINGS RD RALEIGH, NC 27606 Facility Type: Mobile Food Units Inspection Date: 06/16/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Exterior water inlet cover has broken off. Prep unit door gasket has small tear. PIC states the part is on order, having issues getting the correct size for the unit. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Complete replacement of the torn gasket [REPEAT]. Replace the missing water inlet cover.
0.5
49.
4-601.11(B) and (C); Core; Residue accumulation along low shelfs by cook line and wire shelves in tall cold-hold unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
Location: 8101 HOLLY SPRINGS RD RALEIGH, NC 27606 Facility Type: Mobile Food Units Inspection Date: 01/12/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; The gasket on the prep cooler unit is torn and needs replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
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: 8101 HOLLY SPRINGS RD RALEIGH, NC 27606 Facility Type: Mobile Food Units Inspection Date: 08/31/2022
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; The gaskets have slight black/pink residue buildup from moisture.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed and do so more frequently.
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: 8101 HOLLY SPRINGS RD RALEIGH, NC 27606 Facility Type: Mobile Food Units Inspection Date: 04/20/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC states they are signed up for the class, but they do not have any documentation showing they are signed up.- 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.- Please acquire your certification by next inspection.
1.0
6.
2-401.11; Core; Observed employee drink sitting on the prep top unit cutting board.- A food employee may drink from a closed beverage container if it is handled to prevent contamination of hands, food, and other items.- CDI, drink was moved.
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: 8101 HOLLY SPRINGS RD RALEIGH, NC 27606 Facility Type: Mobile Food Units Inspection Date: 01/07/2022
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: Tables and chairs for dining being provided at the food truck. PIC does not currently have full Food Allergens awareness. Mobile Food Unit (MFU) permits do not allow for providing seating for dining. CDI- PIC directed to have the tables removed prior to next inspection. Educational material provided for food allergens.
0.0
2.
2-102.12 (A); Core; PIC does not have proof of completion of Certified Food Protection Manager (CFPM) certification. 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. Maintain a copy of your certification at the truck.
0.0
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
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
23.
3-501.17; Priority Foundation; Meat prepared several days ago lacking date-marking. . Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep date added during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of sanitizer. 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 several 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
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.
