Location: 3209 GRESHAM LAKE RD Suite 119 RALEIGH, NC 27615-3757 Facility Type: Mobile Food Units Inspection Date: 06/25/2024
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; PIC does not have a certificate. At least one person shall be a certified food protection manager.
1.0
10.
5-202.12; Core; Water at handsink 91F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. PIC turned up heat setting but temp never reached 100F. Make sure water heater gets to the correct temp.
Location: 3209 GRESHAM LAKE RD Suite 119 RALEIGH, NC 27615-3757 Facility Type: Mobile Food Units Inspection Date: 10/31/2023
Score: 99
#
Comments
Points
10.
6-301.11; Priority Foundation; Observed hand sink soap dispenser not working properly, it takes multiple pumps to get a minimal amount of soap. EHS unable to lather hands.Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Manager agreed to purchase pump soap until dispenser is repaired.
1.0
16.
4-602.11; Priority; Observed a buildup of debris inside food prep sink. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed.
Location: 3209 GRESHAM LAKE RD Suite 119 RALEIGH, NC 27615-3757 Facility Type: Mobile Food Units Inspection Date: 12/20/2022
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; Sides of the fryers have grease buildup on them and need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean sides of equipment.
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 Nicole Millard/ 919-500-6205/ Rena.Millard@wakegov.com
Location: 3209 GRESHAM LAKE RD Suite 119 RALEIGH, NC 27615-3757 Facility Type: Mobile Food Units Inspection Date: 05/20/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed the lobster and tomatoes/pico being stored above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, Units turned down and methods talked about to help keep temperature.
1.5
45.
4-903.11(A) and (C); Core; Observed single service to go bowls being stored directly underneath paper towel dispenser where water can drip on it from handwashing.- Single service items shall be stored where they are not exposed to splash, dust, or other contamination.- CDI, the items were moved to the side.
0.0
47.
4-501.11; Core; There was one torn gasket on the stand up refrigerator.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn gasket.
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 PIC cannot sign due to COVID-19 concerns
Location: 3209 GRESHAM LAKE RD Suite 119 RALEIGH, NC 27615-3757 Facility Type: Mobile Food Units Inspection Date: 01/11/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Lobster in the upper bin of the prep. cooler was 45 degrees F. Cold foods must be kept at temps. at or below 41 degrees F. Do not double pan the lobster in the upper bin of the prep. cooler. The inner plastic pan the lobster was directly placed inside of insulated the food product and prevented the cooler from properly chilling it. Place the lobster in only one pan in the prep. cooler. The metal pans will cool food product more rapidly than the plastic ones. Staff should only use the metal pans for cold food product storage whenever possible.
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
