Location: 5301 Tin Roof WAY RALEIGH, NC 27616 Facility Type: Mobile Food Units Inspection Date: 08/17/2024
Score: 98.5
#
Comments
Points
21.
Observation: pork bbq and pork ribs were observed hot holding below 135F critical hot holding limit. Products had been in hot holding cabinet (air temp 146F) without water in reservoir. (Less than 2 h); CDI: products were removed and reheated during inspection to pork ribs 167F and pork bbq 191F respectively and placed back into hot holding cabinet. Hot holding cabinet was turn up to 160F during inspection. Other products in hh cabinet ranged from 3-501.16(A)(1) ; Priority; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above
1.5
41.
Observation: Wiping clothes in use for wiping up spills and equipment not stored ina sanitizer between use. CDI: Filled up sanitizer bucket measured (chlorine 50ppm) and placed wiping clothes in sanitizer buckets as corrective action.
3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.0
47.
Observation: The thermometer in the prep refrigerator was reading -20F and the actual air temperature was 38F. Replace thermometers to ensure in working condition and monitor air temperatures of equipment.
4-502.11(A) and (C); Core; C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
