Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 06/10/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
1.0
5.
2-501.11; Priority Foundation; PIC unable to locate written procedures for the clean-up of vomiting and 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- Written procedures and educational material provided to PIC.
0.0
10.
5-202.12; Core; Hot water knob at handwashing sink is broken and only cold water is being dispensed. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair the hot water knob at the handwashing sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Mozzarella cheese (44F) and shredded lettuce (45F-46F) in prep cooler holding at incorrect temperatures. PIC stated that items were removed from the walk-in cooler at the commissary before being transported. Refrigerated, ready-to-eat, TCS foods shall be maintained at 41F or less. Ensure TCS foods maintain temperature control during transport and are not left out of temperature for extended periods of time. EHS observed the temperature of foods dropping by the end of inspection.
1.5
47.
4-501.11; Core; Hot water knob is broken at handwashing sink. Equipment shall be maintained in a state of good repair and condition. Replace the broken handle.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 09/12/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperatures for food safety shall be maintained. Precooked pork in the prep. cooler was 44 degrees F. Cold food items must be held at temps. at or below 41 degrees F. until service. (CDI) Manager lowered the internal temperature of the prep. cooler to drop the precooked pork down to a cold holding temperature of 41 degrees F. or less.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 02/06/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; Food truck lacked a certified food protection manager on staff at time of inspection.
1.0
21.
3-501.16(A)(1); Priority; Beef dish on steam table was 111 degrees F. Hot foods should be kept at temps. at or above 135 degrees F. until service. Steam table had just been turned off prior to start of inspection due to food truck closing. Reminded managers that hot foods should be refrigerated immediately after food temps. drop below 135 degrees F. to facilitate proper cooling. Managers moved food product to cooler for transport back to commissary prior to end of inspection.
1.5
33.
3-501.15; Staff had turned off steam table for transport of hot foods in it back to commissary. Hot foods on the steam table should be refrigerated during transport back to commissary and as soon as temperature drops below 135 degrees F. Beef dish on steam table was 111 degrees F. when checked. Staff moved food product to coolers prior to the end of inspection.
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
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 09/19/2022
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core; Food truck lacked a certified food protection manager on site at the time of inspection.
1.0
8.
2-301.12; Food truck lacked running water under pressure for proper hand washing of staff prior to food prep. and food service.
2.0
10.
5-202.12; Core; Hand wash sink lacked running water under pressure for handwashing. The required warm water temp. of 100 degrees F. for hand washing was also not provided due to lack of water flow.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature controls for food safety shall be maintained. Shredded cheese in prep. cooler had a temp. of 52 degrees F. The ambient air temp. inside of the prep. cooler was 47 degrees F. Cold food product must be held at a temp. at or below 41 degrees F. Have cooler serviced to verify that it is working properly. Keep potentially hazardous foods in the prep. cooler iced until the cooler repairs have been verified by Wake County Environmental Services. The cooler must be repaired within ten days of the date of this inspection. Repair of cooler will be verified by wake County Environmental Services. Call 919-868-9245 to provide notice of cooler repair for verification.
1.5
39.
3-305.11; Core; Pan of raw beef on ice was stored on the floor of the food truck beneath the grill and adjacent to containers of water. Food product must be stored at least six inches above the floor and away from sources of splash in a clean dry location.
1.0
50.
5-103.12; Priority Foundation; The food truck lacked running water under pressure at the time of inspection.
0.5
General Comments
The food truck operation permit is immediately suspended due to lack of running water under pressure for proper hand washing, food prep, cleaning, and dish washing. The food truck can not prepare or sell food to the public until water flow under pressure at all sinks has been restored. These repairs must be verified by Wake County Environmental Services prior to reopening. Call 919-868-9245 to provide notice of repairs for verification.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 02/08/2022
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. Seating being provided for customer dining. Have the seating removed, it is in violation of your permit. MFUs can not provide seating for customer dining. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided. Have seating removed prior to next inspection.
0.0
2.
2-102.12 (A); Core; Baltazar's ServSafe expired in 2021. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Renew certification. Have additional staff with managerial control certified to provide better coverage.
1.0
5.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. Keep a copy at the truck.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on sanitizer bucket and spray bottle of Windex. 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
39.
3-305.11; Core; Food and utensils stored under the paper towel dispenser for the handwashing sink. FOOD and clean utensils shall be protected from contamination. Recommend getting a smaller paper towel dispenser (like they have in bars) and locating it on the side of the handwashing sink alcove.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 25ppm chlorine residual. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). CDI- Sanitizer concentration adjusted during inspection.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal pans stored stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans rearranged during inspection to dry.
0.5
45.
4-903.11(A) and (C); Core; Large package of single-service food containers stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the floor.
0.0
47.
4-501.11; Core; Hot water faucet handle broken at the handwashing sink. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the handle.
0.5
54.
5-501.16; Core; Trash can needed at the handwashing sink. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at the handwashing sink.
0.5
55.
6-501.12; Core; Ceiling vents with thick residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to the vents.
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: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 05/24/2018
Score: 97
#
Comments
Points
General Comments
Discussed cooling procedure for hot foods at end of service with employees. Currently they place hot containers in an ice bath on the floor. Find a way to keep food at least 6 inches above foor.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 08/28/2017
Score: 94.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 08/09/2016
Score: 90
#
Comments
Points
General Comments
If improvement is not observed on next inspection MFU will not post an A score.
Establishment was located at NW corner of McCrimmon Pkwy and Church St. in Morrisville at time of inspection. This is the usual current weekday lunch location of this MFU. ... Please ensure that grade card is posted conspicuously at all times when establishment is open for service.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 06/23/2015
Score: 95.5
#
Comments
Points
General Comments
Establishment was located at NW corner of McCrimmon Pkwy and Church St. in Morrisville at time of inspection. This is the usual current weekday lunch location of this MFU. ... Please ensure that grade card is posted conspicuously at all times when establishment is open for service. Follow-Up: 07/03/2015
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 02/07/2013
Score: 94
#
Comments
Points
General Comments
Gloves shall be worn when handling/touching ready-to-eat foods like lettuce, prepared food, etc. If utensils can be used instead of the hands, that is acceptable, but bare hands shall not touch the food unless it will be heated to at least 165'F again.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 08/04/2011
Score: 0
#
Comments
Points
4.
Cooked Beef 52'F, Cooked Tongue 52'F stored in bottom portion of the very back of the small make-line refrigerator. Discarded.
0.0
10.
Flies and other small bugs active inside on cuttingboard, etc.
0.0
16.
Only hot water at 124'F is available. Cold water is not supplied to the sink. Employee was observed washing her hands several times, but the water is difficult to use. Provide both hot AND COLD water for handwashing.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 05/12/2011
Score: 0
#
Comments
Points
14.
Provide a potable water hose for filling water tank.
0.0
18.
Provide a waste water hose for emptying waste water into the garbage can wash.
0.0
General Comments
Schedule appointment to meet me next week to demonstrate that MFU can be filled with potable water and that waste water can be properly disposed of. Chris Askew 919-868-6416
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 03/01/2011
Score: 0
#
Comments
Points
2.
Truck needs a thorough cleaning.
0.0
3.
Onions are stored in the front of the truck. Store in a clean and protected area, suitable for food.
Raw Beef is stored on the front counter. Store in the bottom of the refrigerator, separate from any other foods.
0.0
7.
Employee, cook went outside to turn on generator. When returning, hands were not washed before resuming cooking. Hands were rinsed in the one-compartment sink. Handwashing sink is used to store several spray bottles, but is not used for handwashing. Keep handsink empty, clear for use. Wash hands frequently in the handwashing sink only.
0.0
8.
Pans are clean.
One cuttingboard is stored on the floor. Store in a clean location or discard it.
0.0
9.
Cleaning needed.
0.0
16.
Paper towels needed at handsink.
Soap needed for handwashing, conveniently located at the handwashing sink.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 05/14/2010
Score: 0
#
Comments
Points
7.
Employee observed to wash hands at warewashing sink. Wash hands only at handwash sink.
0.0
8.
Hood not working and filters removed. Repair hood and keep running when grills are turned on. Replace torn gaskets on reach in cooler. Do not store utensils at handwash sink.
0.0
10.
Passenger window missing and driver door left open. Replace window and keep door closed OR close door between driver compartment and kitchen to keep flies and other pests out of kitchen.
0.0
14.
Water inlet not capped. Provide cap to protect from contamination.
0.0
General Comments
Cheese (prep line) - 47F; meat (hot hold) - 134F ; chicken (hot hold) - 146F. ***Please contact James Smith at 919-868-9246 if operating location changes. Mobile food units are required to inform inspectors of operating location.*** Label spray bottle of bleach and water. Conversation with person in charge indicates that MFU might not return to commissary every day. Reminder: unit must return to commissary on each operating day.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 11/16/2009
Score: 0
#
Comments
Points
9.
Properly mixed sanitizer not available. Corrected during inspection. Keep sanitizer of 50-200 ppm chlorine available.
0.0
14.
Water inlet not capped. Provide cap to protect from contamination.
0.0
General Comments
Temperatures observed: Ham 45 degrees F, cheese 46F, beef 149F, chicken 139F. Provide plastic sleeve or other shield on light over prep line. Wake county sticker properly located. Permit not posted but available. Posted during inspection. Inspection need not be posted, but permit shall be posted to be visible to customers.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 06/09/2009
Score: 0
#
Comments
Points
3.
Cased produce stored on floor. Store foods to prevent contamination - do not store on floor.
0.0
4.
Cheese, meat observed at 64 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. Establishment has no other way to keep food in at proper temperatures.
0.0
8.
Neither reach in cooler in good repair - both unable to hold foods at proper temperature.
0.0
General Comments
Label sanitizer bottle. *PERMIT SUSPENDED* Have cooler(s) repaired to hold foods at proper temperature. Call James Smith at 919-868-9246 to schedule reinspection and lifting of suspension.
Location: 413 Airport BLVD 4/10 MILE FROM CHAPEL HILL RD ON LEFT MORRISVILLE, NC 27560 Facility Type: Mobile Food Units Inspection Date: 11/21/2008
Score: 0
#
Comments
Points
4.
Mayo (out of cooler) 42 degrees F. Cheese in reach in 42 degrees F. Meat on steam table 158,160 degrees F. Thermometer present but not consistently working likely due to needing new battery. Replace battery. Keep mayo in cooler when not in use.
0.0
9.
Clean cabinet below single vat sink.
0.0
16.
Refill soap dispenser at hand sink.
0.0
General Comments
Label spray bottle of sanitizer. Wake County sticker observed properly located per location in permit entry.
