Location: 415 ROYAL ST RALEIGH, NC 27607-5457 Facility Type: Mobile Food Units Inspection Date: 07/31/2024
Score: 97.5
#
Comments
Points
10.
5-202.12; Core - Hot water did not exceed 90F at handsink...Hot water of at least 100F shall be provided at handsinks...Increase handsink hot water to at least 100F.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less throughout entire product...Maintain cold TCS* foods at 41F or less...Not corrected during inspection. NOTE: All cold TCS* foods must be at 41F or less when taken from commissary before placing into pre-cooled refrigerator and when kept on the truck when in operation. Use calibrated thermometer to check food temperatures.
1.5
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods (cut watermelon, etc.) kept more than 24 hours had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods. These foods can be kept no more than 7 days after being prepared (cooked and cooled) or opening original package.
0.0
37.
3-302.12; Core - A few bottles of sauces, cooking oil, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
47.
4-501.11; Core - Shelving under tables and reach-in freezer is rusting/cracked...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-101.19; Core - One bottom table shelf had damaged/peeling contact paper sticking to it...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove contact paper from shelving. Consider using durable nonabsorbent vinyl liners instead.
0.0
48.
4-302.14; Priority Foundation - No test strips were available to check concentration of pre-filled bottles of RTU food service sanitizer (DDBSA chemical content)...A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided...Provide required sanitizer test strips for RTU sanitizer used...Not corrected during inspection.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on August 1, 2024 to evaluate completion of Item #22 on this report (cold holding of TCS* foods). By August 9, 2024, send photo of sanitizer test strips obtained to Lucy Schrum at Lucy.Schrum@wake.gov or text to 919-868-2565...DISCUSSION: Every day of operation mobile food unit must return to approved commissary for doing food preparation, obtaining supplies/food, filling up with clean potable water, discharging waste water, washing utensils, etc. Follow-Up: 08/10/2024
Location: 415 ROYAL ST RALEIGH, NC 27607-5457 Facility Type: Mobile Food Units Inspection Date: 05/04/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Shelving under tables is rusting. All equipment shall be maintained in good repair. Remove/Cover rust with NSF approved material.
0.0
49.
4-601.11(B) and (C); Core; Countertop fan is dusty on the backside. Non-food contact surfaces of equipment shall be frequently cleaned to prevent a buildup of soil residues. Clean the fan more frequently.
0.5
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783
Location: 415 ROYAL ST RALEIGH, NC 27607-5457 Facility Type: Mobile Food Units Inspection Date: 01/25/2023
Score: 99.5
#
Comments
Points
48.
4-302.14; Priority Foundation; Food truck lacked the correct testing strips to measure the concentration levels of the sanitizer solution provided.
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: 415 ROYAL ST RALEIGH, NC 27607-5457 Facility Type: Mobile Food Units Inspection Date: 07/21/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature controls for food safety shall be maintained. The reach in cooler had an ambient air temp. of 58-60 degrees F. Cold food items must be kept at temps. at or below 41 degrees F. Have the reach in cooler serviced to restore proper cold holding temperatures. Do not use this cooler until it is repaired. If the cooler is used it can be only for short periods of time during catering events. The food items kept in the cooler for such events must be kept heavily iced. Contact Wake County Environmental Services at 919-868-9245 to provide notice of repair of the reach in cooler and to schedule a follow up visit to verify the repair.
1.5
General Comments
Prep. cooler has been repaired and had an internal air temp. of 34 degrees F. Normal use of this prep. cooler for cold food storage can restart.
Location: 415 ROYAL ST RALEIGH, NC 27607-5457 Facility Type: Mobile Food Units Inspection Date: 03/22/2022
Score: 98
#
Comments
Points
6.
2-401.11; Core; Employee food and beverages including open soda can up on prep surface and next to food storage. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Employees should use beverage containers designed with lid and straw to keep hands away from drinking surface. Store employee food/beverages in separate area, like front cabin of truck.
0.5
10.
5-202.12; Core; Hot water system not working, no hot water being supplied to handwashing sink. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100F) through a mixing valve or combination faucet. Repair the hot water system.
1.0
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- Handwashing sign provided for posting.
0.0
37.
3-302.12; Core; One bottle of oil lacking labeling. 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 this item. [REPEAT]
0.0
38.
6-202.15; Core; Back door tied wide open for ventilation with no door screen in place. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Add magnetic mesh curtain or keep screen door closed.
0.0
40.
2-402.11; Core; Food employees not wearing hat or hair nets, and no beard guard. 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. Ensure food employees trained on Food Code requirements.
0.5
40.
2-303.11; Core; Food employees with large watch, bracelets and large rings. 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. Ensure food employees trained on Food Code requirements. Remove watch/rings and rewash hands.
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. Food Allergens Awareness educational reference provided to PIC.
Location: 415 ROYAL ST RALEIGH, NC 27607-5457 Facility Type: Mobile Food Units Inspection Date: 01/13/2022
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. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided.
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
21.
3-501.16(A)(1) ; Priority; One container of beans hot-holding below 135F, measured at 128F. All hot holding products not very far above the minimum, recommend increasing temperature to hot-hold units. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of degreaser mislabeled as sanitizer. 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 corrected during inspection.
1.0
36.
4-204-112; Core; Air temperature thermometer not available in the prep cold-hold unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
37.
3-302.12; Core; One container of salt lacking labeling. 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 this item.
0.0
47.
4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. 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.
0.5
47.
4-501.11; Core; Front entry door is extremely stiff and hard to move. This may create an egress issue in the event of a fire. EQUIPMENT shall be maintained in a state of good repair and condition. Repair/lubricate the door so functions smoothly.
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: 415 ROYAL ST RALEIGH, NC 27607-5457 Facility Type: Mobile Food Units Inspection Date: 07/15/2021
Score: 96.5
#
Comments
Points
General Comments
I'll follow up on Friday July 23 or sooner if you call me at 919-868-9244. Be sure to fix the water system so it is working correctly. If there is a problem please call to explain.
Location: 415 ROYAL ST RALEIGH, NC 27607-5457 Facility Type: Mobile Food Units Inspection Date: 03/10/2021
Score: 96.5
#
Comments
Points
General Comments
Fix the hot water heater and text a little movie (919-868-9244) of it working correctly showing that it is heating up to 120 or hotter. Follow-Up: 03/19/2021
