Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 08/29/2024
Score: 98.5
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Comments
Points
10.
5-205.11; Priority Foundation; Upon arrival the handsink water was turned off due to a leak when it is on.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, the handsink was turned back on and the leak has a work order.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed muliple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, unit was turned down.
0.0
47.
4-501.12; Core; The cutting boards have a lot of heavy and black scratches in them.-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
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 06/22/2023
Score: 97.5
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Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Lettuce, ham and shell eggs in flip top cooler above 41F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Cooler ambient air at 40F. Recommend to adjust air to 34F-36F to allow food to be under 41F. Cooler adjusted during inspection and foods will be discarded after 4 hours if not gone after lunch.
1.5
28.
7-102.11; Priority Foundation; Unlabeled spray bottle of sanitizer on shelf. Working containers used for storing poisonous or toxic materials such as sanitizers shall be clearly and individually identified with the common name of the material. Chlorine/bleach sanitizer bottle labeled during inspection.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 10/01/2020
Score: 98.5
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Comments
Points
General Comments
Lauren Harden is the inspector for this area I think Environmental Health Specialist - Food Sanitation lauren.harden@wakegov.com Telephone 919-500-0943
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 03/26/2018
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. Inspection completed at 1641 Tunnel St Wendell, NC 27591. Gave MFU log to complete to prove that they are reporting to commissary everyday before service. Owner is to text message Kaitlyn Yow the daily commissary attendance log.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 04/10/2017
Score: 97
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Comments
Points
General Comments
The only cold hold unit located inside of the MFU is not properly functioning. Facility is using ice baths for the remainder of the day. Will do a verify visit within 24 hours of the inspection and if compliance is not met food truck will be immediately suspended. Inspector contact info: Dimitri Parker(919)868-2562 Follow-Up: 04/21/2017
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 05/28/2013
Score: 98.5
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Comments
Points
General Comments
Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf.
To take ServSafe proctored exam only: http://www.wakegov.com/food/healthinspections/servsafe/Pages/default.aspx
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 10/31/2012
Score: 98
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Comments
Points
General Comments
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Establishment found to offer at least one undercooked animal-based food (eggs) and has insufficient consumer advisory (no violation observed). Consumer advisory shall be provided for any undercooked animal-based food with the exception of some steaks. Consumer advisory must consist of a disclosure, wherein the name of the food on the menu indicates that it may be served undercooked, such as “Hamburger (cooked to order),” and the disclosure must be asterisked to a reminder stating the following: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” (Two alternate statements are available; ask your inspector if you have questions.) Please contact your inspector with any questions about this rule, or to have proposed wording approved before modifying menu. CDI by educating PIC. Item to be re-evaluated at next inspection.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 02/20/2012
Score: 0
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Comments
Points
3.
Found a container of onions stored at the dumpsink. No food should be stored in this area. Found water bottles stored along the steam table. Employee drinks must have lids and must be stored away from food and food contact surfaces.
0.0
4.
Found cheese sitting out at room temperature that was 66 degrees F. Potentially hazardous foods must be kept below 45 degrees F or above 135 degrees F. Keep foods in the make line cooler, on ice, in the steam table, or on the grill top to maintain temperatures. Found bean and cheese empanadas cooling at room temperature. Found sausage cooling in the make line cooler tightly covered with plastic wrap. Must cool in the make line cooler in small portions, in shallow pans, and loosely covered until the food reaches 45 degrees F.
0.0
5.
Found single-service forks stored with the food contact side stored outward. Keep handles out.
0.0
7.
Observed food preparer handling ready to eat foods with his bare hands. Need to handle ready to eat foods with food service gloves or utensils to minimize bare hand contact with foods. Observed the employee wash his hands at the single-vat sink. Handwashing must only occur at the handwashing sink.
0.0
8.
Found steam table to be difficult to clean and to be dirty. Try to repair crack.
0.0
18.
Found the wastewater tank to be left open. No water had drained on the ground because the tank was almost empty. Be sure the tank is kept closed except when draining at commissary in the approved wastewater disposal sewer.
0.0
General Comments
Be sure to practice proper handwashing procedures.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 02/09/2011
Score: 0
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Comments
Points
3.
Found onions and jalapeno peppers stored next to the handsink where they could easily be contaminated. Found an employee beverage sitting on the cutting board of the make line cooler where it could easily contaminate food in the make line cooler. Food must be stored in a manner to avoid contamination. CDI - drink, onions, and jalapeno peppers were moved.
0.0
4.
Found eggs and sliced tomatoes(57-60 degrees F) sitting out at room temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F. Found hot dogs(93-125 degrees F), refried beans(117-172 degrees F), chicken(96-152 degrees F), and stew(130-177 degrees F) to be out of temperature in the steam table. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. CDI - tomatoes and eggs were moved to mechanical refrigeration. Stew and refried beans were stirred. Chicken and the hot dogs were reheated.
0.0
7.
Observed employee preparing food without using proper hair restraint. Must be wearing a hat, wrap-around visor, or a hair net when preparing food.
0.0
18.
Found the wastewater tank to be leaking because the valve was left open. Once valve was closed, leaking stopped.
0.0
General Comments
Be sure to practice proper handwashing procedures. Steam tables has cracks in it. Be sure to leave lights on during food preparation and cleaning.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 06/25/2010
Score: 0
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Comments
Points
4.
Found sour cream at 57-58F and salsa at 57F, ham at 58F and raw cut tomatoes at 62F. keep these foods at 45F or less.
0.0
5.
Clean the soiled containers that plastic ramekin/sauce cups are stored in. Do not store items in the food contact side of styrofoam "clam shell" to prevent contamination.
0.0
8.
Clean and sanitize the soiled knives and utensils on magnetic strips. Also keep these magnetic strips clean.
0.0
14.
Provide a cap to protect the inlet of potable water faucet.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 11/06/2009
Score: 0
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Comments
Points
3.
Do not store limes or soda under handsink to prevent contamination form leaking pipes. Store carton of raw eggs on bottom of refrigerator. (Do not store raw eggs or meats above cooked or ready-to-eat foods)
0.0
4.
Keep cold potentially hazardous foods (cheese, meat, eggs, cooked vegetables, cut tomatoes) at 45F or less. Do not put these foods on top of lids of food containers because they will not stay at 45F or less.
0.0
5.
Keep styrofoam plates inverted on a clean surface to keep them from getting contaminated.
Location: 18 W THIRD ST WENDELL, NC 27591 Facility Type: Mobile Food Units Inspection Date: 05/18/2009
Score: 0
#
Comments
Points
4.
Ensure refrigerator is maintaining foods at 45F or less (mozarella cheese at 46F and sour cream at 47F today)...Found cooked chilis at 95-97F. They shall be kept at 135F or above at all times (or 45F or less).
0.0
5.
Invert take-out trays and plates to keep the food contact surfaces from becoming contaminated.
0.0
7.
All food service employees shall wear effective hair restraints.
0.0
10.
Found food dispensing utensils in standing water at 82F. Store tongs, spoons, etc. in hot water 135F or above, in the food, or dry and on a clean surface.
