Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 12/11/2022
Score: 98.5
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Comments
Points
21.
3-501.16(A)(1) ; Priority; Gravy hot-holding at 127F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Gravy reheated to at least 165F corrective.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pounded raw chicken cold-holding at 45F. PIC stated the chicken was prepared at commissary right before (12-6pm) shift. Cut lettuce left out on counter after filling order holding at 52F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Lettuce moved to tall reach-in unit. Both items now actively cooling. Recommend placing lettuce on ice or other cold-hold method if it will be used frequently. Recommend preparing the chicken earlier in the day,and verify that 41F and less, before loading onto the food truck.
0.0
55.
6-501.12; Core; Some residue accumulation under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 07/11/2022
Score: 100
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Comments
Points
37.
3-302.12; Core; Labeling needed on squeeze bottles of oil and mustard. 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
39.
3-305.11; Core; Cans of sauerkraut stored directly on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Add shelf in cabinet storage so that food is at least 6-inches up off floor.
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. Emailed improved standard TPHC (TIME as Public Health Control) form to PIC. Tracking not in place today due to event being 3-hours or less.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 02/18/2022
Score: 100
#
Comments
Points
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: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 10/26/2021
Score: 100
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Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have any procedures for a diarrheal or vomiting event.- 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 emailed PIC copies of the forms from our website. Please keep procedures on file.
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: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 11/08/2018
Score: 98.5
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Comments
Points
General Comments
The waste tank from the bathroom is severely damaged. The tank should be replaced or you could turn the rest room into a storage room if the toilet and sink are removed. It can't be both a rest room and a storage room. (The bath room is not being used and there is a separate waste tank for the kitchen.) ........You have 3 grading periods. I will come once each grading cycle. Each period has 4 months and I could come at any time during the grading period to do your inspection, but usually only once. Here are the grading periods: (July, August, September, October) (November, December, January, February) (March, April, May, June). .......... EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE REQUIRES EQUIPMENT TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 08/14/2018
Score: 98.5
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Comments
Points
General Comments
*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.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 06/23/2018
Score: 98.5
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Comments
Points
General Comments
*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: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 08/19/2017
Score: 98
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Comments
Points
General Comments
ventilation hatch on top of the truck was broken and could not be opened. Have this repaired.
*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.
