Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 08/23/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Pico was stored at 49, Beef was held at 79F, Lettuce was 48F, guacamole 48F, cheese was held at 49F. These potentially hazardous food must be held at 41F or below. CDI.. The food items were cooled down to 41F before the end inspection.
1.5
33.
3-501.15; Priority Foundation; Food was cooked and placed in deep pans to cool. The food item in the deep was at 79F. Food items must be cooled by using the following methods: Placing foods into a shallow pan, placing foods into smaller portions, using rapid cooling equipment, using an ice bath using heat transfer equipment, adding ice as an ingredient. CDI.. The food items were placed into smaller portions.
0.5
48.
4-302.14; Priority Foundation; Provide a test kit with a color with a color chart. There was no test kit on hand at the time of the inspection. A test kit or other device that accurately measures the concentration of the sanitizer solution. A return visit will be made to see if the item has been corrected.
0.5
55.
6-501.12; Core; Clean the floor around the cooking equipment. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.0
General Comments
Follow-Up: 09/02/2024. The location of the inspection was at 220 E Six Forks Rd
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 02/29/2024
Score: 97
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority;Employee health policy not available for review during inspection.
(A) 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. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional emplyee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Policy sent to manager. All employees signed during inspection.
1.0
5.
2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.0
8.
2-301.15; Priority Foundation; Observed team member enter food truck from outside and wash hands inside food prep sink. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. EHS provided training.
2.0
15.
3-304.11; Priority; Observed raw beef steaks stored inside drawer above cooked chicken and cooked cubes of beef. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
28.
7-102.11; Priority Foundation; No label on sanitizer spray bottle. 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- item labeled.
