Location: 160 Sommerville Park RD RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 06/12/2024
Score: 98.5
#
Comments
Points
21.
Observation: Cooked peppers stored on flat top at 102F. CDI: Discussed with operator and a TPHC is to be implemented for this product. Product had only been on flat top for 2 hours when temperature was identified. Operator to discard product by 2:30PM.3-501.16(A)(1) ; Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above
1.5
47.
Observation: The bamboo cutting board is not approved for food contact surface as a cutting board. Eliminate the use of this cutting board.4-101.17; Core; B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks;
0.0
General Comments
General Comment: Seating is disallowed outside of the mobile unit facility when provided by the mobile food truck. Chlorine sanitizer - 100ppm
Location: 160 Sommerville Park RD RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 02/13/2024
Score: 98.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Observed a child in the Mobile Food Unit at the start of the inspection. The person in charge shall ensure that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. CDI- Owner was informed of requirement.
0.0
21.
3-501.16(A)(1) ; Priority; Grilled onions (97F) and grilled jalapenos (118F) holding on grill at incorrect temperatures. TCS food shall be maintained at 135F or above for hot holding. CDI- Foods were reheated to a temperature above 165F.
1.5
39.
3-304.13; Core; Linen covering bowl of masa dough is coming in contact with food product. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. EHS discussed approved material for this use.
