Location: 10125 DIVISION DR RALEIGH, NC 27603-5664 Facility Type: Mobile Food Units Inspection Date: 11/30/2023
Score: 99
#
Comments
Points
41.
3-304.14; Core; Sanitizer buckets were below 200ppm.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution at the proper concentration. (200-400ppm/ Quat).- Please add more sanitizer to the mixture and ensure it stays 200-400ppm.
0.5
47.
4-501.12; Core; The cutting boards are heavily scratched/scored and need resurfacing or replacing.- 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- Please resurface or replace your cutting board, whichever is easier.
Location: 10125 DIVISION DR RALEIGH, NC 27603-5664 Facility Type: Mobile Food Units Inspection Date: 08/19/2022
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Observed PIC pattying burgers on the MFU. PIC stated that tomatoes cut recently on the MFU. Whole onions and tomatoes observed stored on MFU. Unmixed Cut slaw cabbage in prep unit. Upon arrival at MFU, observed Grade Card not posted. Your permit states that hamburgers are to be pattied at the Commissary. Your permit states that all produce (lettuce, tomatoes, onions) are to be WASHED AND CUT at the COMMISSARY. Your permit states that coleslaw shall be made at the Commissary and cooled to 41F and less before transporting to the MFU where it is to be maintained cold at 41F and less. The Grade Card is required to be maintained posted, where it was placed by the REHS, during all times of operation. Prepare produce and patty meat at the Commissary AS DIRECTED BY YOUR PERMIT. Continued violations of your permit stipulations can result in loss of your permit. CDI- PIC educated on requirements, and reminded of conditions of Permit. [REPEAT]
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cut tomato in prep unit at 50F. Coleslaw in the refrigerator at 56F. PIC states coleslaw and tomato sliced/prepared recently on the truck. Many more whole tomatoes observed sitting out on counter. Your permit states that all produce shall be washed and cut at the Commissary. Your permit states that coleslaw shall be made at the Commissary and cooled to 41F and less before transporting to the MFU where it is to be maintained cold at 41F and less. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- PIC educated again on stipulations of Permit. [REPEAT]
3.0
37.
3-302.12; Core; Labeling missing on spices. 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. [REPEAT]
0.0
40.
2-402.11; Core; Front window person assisting with food handling not wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure everyone wears hat or hair net and washes hands if they will be assisting with food handling.
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.
Location: 10125 DIVISION DR RALEIGH, NC 27603-5664 Facility Type: Mobile Food Units Inspection Date: 06/01/2022
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC Knowledge/Duties: Observed PIC pattying burgers on the MFU. PIC stated that tomatoes cut recently on the MFU. Priority Violations found during this inspection. Your permit states that hamburgers are to be pattied at the Commissary. Your permit states that lettuce and tomatoes are to be washed and cut at the Commissary. Prepare these items at the Commissary as directed by your permit. CDI- PIC educated on requirements, and reminded of conditions of Permit.
1.0
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
9.
3-301.11; Priority; Observed PIC handling several ready-to-eat burgers with bare hands. No water at handwashing sink at start of inspection. Food employees shall wash their hands as specified by Food Code. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- PIC educated on requirements, directed to wash hands, and put on gloves.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Coleslaw sitting up on top of another product in the top section of the prep unit, measured at 70F. Cheese at 42.7F. Cut cabbage is a TCS food, keep it cold. Maintain Temperature Control for Safety (TCS) foods at 41F and less. CDI- Coleslaw voluntarily discarded during inspection by PIC. Keep TCS foods down in the cold wells, use metal pans, and do not overstack product in the pans, for improved cold-holding. Consider using TIME as primary method of safety in the summer (Must Verify foods start at 41F and less). Written methods and log page provided to PIC.
1.5
28.
7-102.11; Priority Foundation; Original labeling faded off of sanitizer bucket. 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.
0.0
37.
3-302.12; Core; Labeling missing on spices and 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.
2-402.11; Core; Food employee with long hair observed working with food with no hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure all food handlers wear hat or hair net.
0.5
40.
2-303.11; Core; Food handler observed wearing large watch. 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. Ensure food handlers do not wear watches or bracelets.
0.0
55.
6-501.12; Core; Residue accumulation on floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 10125 DIVISION DR RALEIGH, NC 27603-5664 Facility Type: Mobile Food Units Inspection Date: 01/26/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.- CDI, EHS provided the required documents for the PIC to keep on file.
0.0
47.
4-501.11; Core; The gaskets are torn in both cold holding units.- Equipment shall be maintained in a good state of repair and condition.- CDI, PIC has one gasket replacement and needs to buy the other one.
0.5
55.
6-501.12; Core; The floors underneath/behind equipment has buildup of soils.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
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 ----------------------------PIC cannot sign due to COVID-19 concerns
Location: 10125 DIVISION DR RALEIGH, NC 27603-5664 Facility Type: Mobile Food Units Inspection Date: 07/02/2020
Score: 99
#
Comments
Points
General Comments
FYI: The safety chains are badly worn and should be replaced with proper size safety chains. The emergency breaking system on the trailer is damaged. The breaking system should be repaired and connected to the truck so that it will activate if the trailer breaks away from the truck.
