Location: 11016 Capital BLVD WAKE FOREST, NC 27587 Facility Type: Mobile Food Units Inspection Date: 08/23/2024
Score: 95
#
Comments
Points
8.
2-301.14; Priority; Owner observed eating/tasting fried foods around fryer with gloved hands and proceeded to continue cooking without washing hands after changing glove. Employees shall wash hands after engaging in activities that contaminate the hands as well as after eating. Corrected During Inspection - Inspector discussed this with PIC to ensure proper handwashing takes place after tasting.
2.0
16.
4-601.11 (A); Priority Foundation; Employee observed washing dishes in the prep sink of the food truck upon arrival for inspection. After washing dishes, they were placed to dry on top of make unit. Inspector asked owner if these were clean, to which owner replied "yes". Utensils stored above the prep sink as clean were observed with build up. Corrected During Inspection - Inspector discussed that all equipment shall be properly washed, rinsed and sanitized. Due to the fact that the mobile food unit only has a prep sink rather than a three compartment sink, all dish washing, rinsing and sanitizing shall take place at the commissary. Inspector advised PIC not to utilize these dishes until they have been through a sanitizing step at the commissary.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Lettuce with prep date of 8/21, sliced tomatoes with prep date of 8/21, and shredded cheese observed inside make unit at 45 F upon inspector's arrival. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Inspector brought this to the attention of the PIC and advised that the temperature of the unit be lowered. In the meantime, facility may store these items inside the one door reach in cooler that is maintaining 41 F or less. All products were transferred into one door reach in cooler upon inspectors departure.
1.5
44.
4-903.11(A), (B) and (D); Core; Equipment stored directly under the paper towel holder as well as directly above the prep sink is exposed to splash. Equipment shall be stored in a clean, dry location where it is not exposed to splash.
0.0
55.
6-501.12; Core; Floors throughout have debris and grease build up. Physical facilities shall be maintained and clean.
0.0
General Comments
Complaint #9831201 Mobile Food Unit located at 6421 Campus Drive Raleigh, NC (Alister Lake Lyn Apartments)
Location: 11016 Capital BLVD WAKE FOREST, NC 27587 Facility Type: Mobile Food Units Inspection Date: 04/15/2024
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; Pulled pork with prep date of 4/7/24 observed in large pan in bottom of make unit cooler that has not yet been discareded. Temperature control for safety, ready to eat foods such as noodles, macaroni and cheese, brisket, and pulled pork observed in walk in cooler inside commissary without dates. Temperature control for safety foods shall be dated in to indicate when the product was opened or prepared in order to track the 7 day shelf life. Once the 7 day shelf life has been exceeded, the product shall be discarded. Corrected During Inspection - PIC voluntarily discarded pulled pork at time of inspection. Inspector advised PIC to have employee prepping in commissary to label the TCS/RTE foods in walk in cooler that were missing dats.
1.5
45.
4-903.11(A) and (C); Core; Single use items not stored 6 inches off of floor in commissary (juice bottles). Single use items on food truck and in commissary observed with debris build up.
Location: 11016 Capital BLVD WAKE FOREST, NC 27587 Facility Type: Mobile Food Units Inspection Date: 10/17/2023
Score: 98
#
Comments
Points
28.
7-204.11 ; Priority; Chlorine chemical spray bottle, labeled as sanitizer, greatly exceeds 200ppm. Chemical sanitizers applied to food contact surfaces shall meet the appropriate requirements (50-200ppm). Corrected During Inspection - PIC was able to dilute chlorine mixture to acheive 200ppm.
1.0
37.
3-602.11; Priority Foundation;Facility has packaged their own juice (which contains Country Time juice as base, purees, and syrups) though the bottles are not labeled to include the common name of the food, list of ingredients listed by quantity, net quantity, name and place of business and allergen information, etc. Verification required - Owner will send picture for verification once obtained.
1.0
48.
4-302.14; Priority Foundation; Facility does not currently have a chlorine sanitizer test kit on the food truck at the time of inspection. A test kit that accurately measures the concentration of sanitizing solutions shall be provided. Per PIC, it was accidentally left at the commissary. Verification required - PIC will email inspection picture of test kit.
Location: 11016 Capital BLVD WAKE FOREST, NC 27587 Facility Type: Mobile Food Units Inspection Date: 08/05/2022
Score: 95.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC Knowledge/Duties: Observed whole tomatoes and bags of whole lettuce on the MFU. When asked PIC confirmed they plan to wash/cut produce on the MFU. PIC not following requirements of permit. This permit specifies that produce shall be washed and cut at the COMMISSARY. Make sure to cool products to 41F and less before transferring to the MFU. CDI- PIC reminded of Permit Requirements.
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
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.
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
16.
4-601.11 (A); Priority Foundation; Some dishes/utensils stored as clean at the dish sink with sticky and powdery residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled items returned for cleaning.
0.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Cooked greens, pasta and two beef roasts hot-holding below 135F. Cook these foods to proper cook temperature at the Commissary, and transport hot at 135F and above. Follow the conditions of your permit. CDI- PIC reheated off-temperature items to at least 165 corrective.
1.5
23.
3-501.17; Priority Foundation; Date-marking on bags of meat for 6/28, well past the 7-day hold allowed. PIC stated these items pulled from freezer today. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed, so you can correctly calculate what day 7 is. CDI- PIC educated on how to correct the Known prep dates.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of degreaser. 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
28.
7-202.12; Priority; Bug spray observed, labeled for Residential Use Only. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. CDI- Spray voluntarily discarded during inspection by PIC.
0.0
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.
0.5
37.
3-302.12; Core; Labeling missing on several 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.
1.0
55.
6-501.12; Core; Residue accumulation under/around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean more thoroughly. [REPEAT]
0.5
55.
6-501.11; Core; Rear access door is damaged. PHYSICAL FACILITIES shall be maintained in good repair. Repair the door.
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: 11016 Capital BLVD WAKE FOREST, NC 27587 Facility Type: Mobile Food Units Inspection Date: 10/13/2021
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; No food in facility had a date mark on them.- refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.- CDI, items were marked with the date made.
1.5
33.
3-501.15; Priority Foundation; Tomatoes and lettuce were prepped and immediately placed on prep top.- Cooling shall be accomplished by storing food in proper equipment that allows efficient cooling.-CDI, Educated PIC the the top of prep unit is not made to bring temperatures down, but only maintain.
0.5
47.
4-501.11; Core; The gasket on the right side of the prep top is not in place. In the same unit, the top left lid is beginning to come apart and needs repaired.- Equipment shall be maintained in a good state of repair and condition.- Please replace/repair items
0.0
55.
6-501.12; Core; Cleaning is needed underneath/behind equipment..- Physical facilities shall be cleaned at the frequency necessary to keep them clean.- Please clean floors.
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 PIC cannot sign due to COVID-19 concerns.
