Location: 404 W Chatham ST CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 05/07/2024
Score: 99
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority - Sour cream in squeeze bottle was 45F at the top (which was above container fill/chill line on make line top)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cream. Use smaller squeeze bottles for sour cream if you desire to keep them in make line top areas and/or keep in ice or bottom refrigerator.
0.0
28.
7-102.11; Priority Foundation - One unlabeled spray bottle had purple liquid in it (PIC stated it was degreaser)...Working containers of chemicals, cleaners, sanitizers shall be labeled with common name of products inside...CDI by properly labeling bottle.
0.0
36.
4-204-112; Core - Thermometer in make line bottom read 49F but air temperature was 39F...In mechanical refrigerators, an air thermometer shall be located inside in warmest part of unit or exterior digital thermometer may also be used...Place a thermometer accurate to plus or minus 3 degrees F inside refrigerator. Air temperature must be 41F or less.
0.5
43.
3-304.12; Core - Handle of ice scoop was touching ice inside chest cooler...During pauses in food preparation or dispensing, dispensing utensils shall be stored on dry, clean surface or in food with handle extended out of food...CDI by placing scoop in ice with handle extending out.
0.0
47.
4-101.19; Core - Oven below stove top had aluminum foil lining bottom and sides (foil was somewhat soiled/stained) where clean pots, containers, etc. were stored. Cloth toweling was lining one shelf with clean utensils on it...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth materials...Remove foil and cloth from shelves since it is absorbent and hard to clean.
0.5
47.
4-501.11; Core - Both make line units had metal shelves that were cracked and/or rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 404 W Chatham ST CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 03/24/2023
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 (No demerit items at the time of inspection.)
Location: 404 W Chatham ST CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 10/19/2022
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Wiping cloths shall be held between uses in a container of chemical sanitizing solution maintained at an approved concentration. Wiping cloths were left out on counter tops between uses.
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: 404 W Chatham ST CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 04/12/2022
Score: 96
#
Comments
Points
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. Keep a copy on the truck. [REPEAT]
0.0
22.
3-501.16 (A)(2) and (B); Priority; Slice beef, tripa, rice, and cheese at main prep line cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Tripa above 45F was voluntarily discarded by PIC during inspection. Bags of ice added on top of the rice, cheese, beef that were above 41F but not exceeding 45F to facilitate cooling. Ensure all cold TCS foods are 41F and less before placing on the food truck. Have this unit serviced and temperature reduced to ensure all TCS foods are held at 41F and less.
1.5
37.
3-302.12; Core; Labeling missing on a couple containers of spice. 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. [REPEAT]
1.0
39.
3-304.13; Core; Damp cloth in direct contact with, laying on top of, dough balls at prep line. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. CDI- Towel removed and dough balls covered with plastic wrap.
0.0
41.
3-304.14; Core; Damp wiping cloth siting out on counter with no sanitizer bucket made up to store it in. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm). Prepare sanitizer bucket at start of shift to store wiping cloths in between uses, or use disposable paper towels, or have multiple dry clean wiping cloths and laundry bin to place cloths in after each are used that will be returned for laundering.
0.5
47.
4-501.12; Core; Main prep cutting board observed 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. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. Updated Employee Health Policy provided to PIC.
Location: 404 W Chatham ST CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 11/04/2021
Score: 98
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC not currently fully aware of Food Allergens. CDI- Educational materials provided.
0.0
5.
2-501.11; Priority Foundation; PIC does not 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
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of 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 added during inspection.
1.0
37.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. 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
41.
3-304.14; Core; Sanitizer concentration too low in spray bottle, measured at 0ppm chlorine residual. Maintain chlorine sanitizer at 50-200ppm.
0.5
43.
3-304.12; Core; One pair of tongs hung on low oven handle where can brush up against clothes. FOOD preparation and dispensing UTENSILS shall be stored In a clean, protected location. CDI- Tongs moved during inspection.
0.0
47.
4-501.11; Core; Wire shelving in prep unit rusting with peeling paint. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the wire shelf.
0.0
47.
4-501.12; Core; Main prep cutting board observed 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.
0.5
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.
