Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 02/22/2023
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chicken tenders hot holding at 130F under heat lamp. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. Recommend changing out heat bulbs or lowering lights to improve hot holding. CDI- Off-temperature tenders voluntarily discarded by PIC during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-holding: Bin of coleslaw in the tall reach-in unit cold-holding at 44F. When asked, PIC stated the coleslaw was made today. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Use food temperature probe thermometer to verify all TCS foods to be loaded from the Commissary onto the truck are 41F and less, and maintain cold at 41F and less during transport. CDI- Coleslaw moved to the reach in freezer for rapid chill.
1.5
40.
2-303.11; Core; Food handler wearing FitBit 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. Remove the watch and rewash hands.
0.0
41.
3-304.14; Core; Damp wiping cloths sitting out on prep counter with no sanitizer bucket available. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat, or 50-200ppm chlorine). Recommend to make up a bucket of sanitizer at the beginning of each shift, using test kit to verify correct concentration. Return cloths to laundry.
0.0
55.
6-501.12; Core; Ceiling vents with greasy residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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: 07/14/2022
Score: 100
#
Comments
Points
45.
4-903.11(A) and (C); Core; Unwrapped single-service spoons in container with several arranged food side up out of the cup. Stack of unwrapped single service bowls by prep unit stored food side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Invert the spoons and containers so they are stored food side down.
0.0
47.
4-501.12; Core; Cutting board at the hot wells with soiled cut marks. 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. Resurface or replace the board.
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: 05/03/2022
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Both handwashing sinks blocked with storage items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Ensure all food handlers wash hands before starting work with food. CDI- Items removed during inspection. [REPEAT]
2.0
10.
6-301.14; Core; Both handwashing sinks lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Variety of handwashing signs provided to PIC. Laminate (so cleanable) your favorite handwashing sign and post at the handwashing sink. [REPEAT]
0.0
21.
3-501.16(A)(1) ; Priority; Pulled chicken had cold spots of 128-133F. Stir hot foods during the reheat/cook process so the heat is evenly distributed. Maintain hot Temperature Control foe Safety (TCS) foods at 135F and greater. CDI- Chicken reheated to at least 165F corrective during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut cabbage and raw chicken in tall cold-hold unit measured above 41F as shown in above grid. Coleslaw in the top and lower section of prep unit also holding above 41F. PIC states that the coleslaw was mixed together on the truck less than an hour ago. Maintain Temperature Control for Safety (TCS) foods at 41F and les. Your permit specifies that meats/chicken shall be cut/prepared at Commissary, so loaded onto truck in a read-to-cook form. Prepare/mix together the coleslaw at the Commissary so that it is loaded onto the truck in a ready-to-use form, verifying 41F and less. Make sure all TCS foods are 41F and less before placing on the truck. CDI- Temperature reduced to the tall cold-hold unit. Coleslaw moved to the reach in freezer for rapid chill.
1.5
51.
5-205.15; Core; Plumbing under the handwashing sink is leaking heavily. Maintain plumbing in good repair. CDI- PIC reattached the loose pipe and will add sealant when returns to Commissary.
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: 02/19/2022
Score: 98.5
#
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. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided.
0.0
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
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.
0.0
10.
6-301.14; Core; Handwashing sink lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Variety of handwashing signs provided to PIC. Laminate (so cleanable) your favorite handwashing sign and post at the handwashing sink.
0.0
10.
5-205.11; Priority Foundation; Various food ingredients stored on front of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Food items moved to storage.
1.0
23.
3-501.17; Priority Foundation; One container of coleslaw prepared the previous day lacking date mark. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). CDI- PIC directed to add known prep date.
0.0
37.
3-302.12; Core; One container of spice needs food label. 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 label to this item.
0.0
39.
3-305.11; Core; Various food ingredients stored on the front of handwashing sink, exposed to potential splash contamination. 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. (The boxed jugs of oil on the floor are ok, fall under "cased FOOD in waterproof containers such as bottles or cans, may be stored on a floor that is clean and not exposed to floor moisture.") CDI- Food ingredients moved during inspection.
0.0
40.
2-402.11; Core; Food handler with fluffy beard not wearing beard guard. Other food handlers not wearing hat or hair nets. 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. Train staff on Food Code requirements.
0.5
45.
4-903.11(A) and (C); Core; Unwrapped single service containers by the front service window stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Invert the unwrapped single-service items food side down to protect the inner food surface.
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.
