Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 06/20/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature controlled for safety foods in reach in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: food moved to prep cooler to cool to 41F. Reach in cooler adjusted and ambient checked to be 41F. EHS recommended using a temperature log to monitor cooler and making adjustments if necessary.
1.5
39.
3-305.11; Core; Bucket of chips was stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI: Chips placed on pallet.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 10/26/2023
Score: 98
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; Mobile food unit did not have food employee health policy available. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under the NC Food Code. CDI - REHS provided poster for reminder of food employees.
0.0
5.
2-501.11; Priority Foundation; Establishment did not have bodily fluid cleanup procedures available. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - REHS provided procedures to follow, have available for future reference.
0.5
21.
3-501.16(A)(1); Priority; Several TCS foods in the hot-hold unit beside the refrigerator and the jalapenos hot-holding on the griddle were holding below 135F. TCS (time/temp control for safety) foods in hot-holding shall be maintained at 135F or above. CDI - Foods were placed onto the griddle and reheated to adequate temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of cooked pork in the drawer cooler was holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved food into refrigerator.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
