Location: 1235 Hurricane ALY RALEIGH, NC 27607 Facility Type: Mobile Food Units Inspection Date: 03/28/2024
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No one present had valid food protection manager certification. At least one employee at all times of operation shall have food protection manager certification from an ANSI approved program.
1.0
45.
4-903.11(A) and (C); Core; Single service food containers had splash residue on them from exposure. Single service utensils and items shall be protected form potential contamination. CDI- Single service containers were discarded. Deductions will be taken if this item is repeated.
0.0
47.
4-501.11; Core; Prep bottom cooler has largely damaged gasket. Equipment shall be maintained in a state of good repair.
0.5
55.
6-501.12; Core; While improvements have been made since last inspection, areas of floor have grease/soil residue. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. Deductions reduced due to noted improvements.
Location: 1235 Hurricane ALY RALEIGH, NC 27607 Facility Type: Mobile Food Units Inspection Date: 09/19/2023
Score: 97.5
#
Comments
Points
28.
7-204.11 ; Priority; Pre-made chlorine spray bottles that owner states are used on food contact surfaces were at a concentration well above 200ppm. For food contact surfaces, chlorine sanitizer shall be maintained at 50-200ppm. CDI- Owner has discontinued the use of these spray bottles and will be manually mixing chlorine for food contact surfaces.
0.0
45.
4-903.11(A) and (C); Core; Single service food containers were being stored with their food contact portions facing upward. Equipment and utensils, including single service items, shall be stored inverted in order to prevent potential contamination. CDI- Items were inverted during the inspection.
0.0
49.
4-601.11(B) and (C); Core; Grill observed with thick flaking black char across the surface. Door gaskets to prep unit with food residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; Core; Large plumbing leak found in piping underneath food preparation sink. A plumbing system shall be maintained in a state of good repair. Repair this issue before next event.
1.0
55.
6-501.12; Core; Repeat Floors in the food truck around/under cooking equipment have grease/soil residue. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
Location: 1235 Hurricane ALY RALEIGH, NC 27607 Facility Type: Mobile Food Units Inspection Date: 12/20/2022
Score: 98
#
Comments
Points
49.
4-601.11(B) and (C); Core; Food crumbs and residue were present in the rinse sink and in the drain of the rinse sink. Food crumb debris was also present in the grease trough adjacent to the grill top. Both areas require regular cleaning to prevent the accumulation of food crumbs and residue.
1.0
55.
6-501.12; Core; Floors on the food truck are in need of cleaning due to grease residue. Cleaning of the floors is especially necessary beneath the fryer vats and grill.
1.0
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
Location: 1235 Hurricane ALY RALEIGH, NC 27607 Facility Type: Mobile Food Units Inspection Date: 04/07/2022
Score: 96.5
#
Comments
Points
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.
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.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese cold-holding at 42.9F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Cheese returned to Commissary for active cooling. PIC to have temperature adjusted down on the tall cold-hold unit.
0.0
36.
4-203.11; Priority Foundation; Dial-top food temp thermometer off calibration by 6F. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- PIC to replace the dial top thermometers with digital before next event.
0.0
36.
4-204-112; Core; Air temperature thermometer missing in prep unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.5
38.
6-501.111; Core; A couple (hornet) bees observed on the MFU. The PREMISES shall be maintained free of insects, rodents, and other pests. CDI- Bees crushed by PIC during inspection.
0.0
45.
4-903.11(A) and (C); Core; Unwrapped/uncovered single-service food containers sitting out on counter 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. Keep unwrapped/uncovered single-service containers stored food-side down. If truck will not be used for an extended period of time recommend to rewrap the single-service items for storage.
0.5
47.
4-501.12; Core; Cutting board at prep unit 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
47.
4-501.11; Core; Door gaskets hanging off of prep cooler door, not fully seated/installed, but do not appear to be torn. EQUIPMENT shall be maintained in a state of good repair and condition. Fully install/seat the door gaskets.
0.5
48.
4-302.14; Priority Foundation; Sanitizer test kits incomplete, only different types of strips available, but main kit naming type of sanitizer and color chart to use with the strips not available. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Complete kit obtained during inspection. Premade from manufacturer spray bottle of sanitizer also available.
0.0
49.
4-601.11(B) and (C); Core; Grill observed with thick flaking black char across the surface. Door gaskets to prep unit with food residue accumulation. Glass-door cooler with sticky residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these items and store clean.
0.5
51.
5-205.15; Core; Plumbing leaking under food prep sink. A PLUMBING SYSTEM shall be: Maintained in good repair. CDI- Plumbing repaired during inspection.
0.0
54.
5-501.16; Core; Handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a small dedicated trash can to this hand sink area.
0.0
55.
6-501.12; Core; Floors with residue accumulation under and around equipment. Ceiling vents with dust/residue accumulation. Walls with residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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. Food Allergens Awareness educational reference provided to PIC. No upcoming events so set up at Commissary today for inspection.
