Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 06/27/2024
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Plastic bags being stored inside handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Item removed. No points taken at this time.
0.0
15.
3-302.11; Priority; Raw shell eggs and raw chicken stored over cooked food. Raw animal foods shall be stored based on final cook temperature, with ready-to-eat foods above raw animal foods. CDI: Items rearranged during inspection. Please refer to storage order sticker provided.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods inside flip-top cooler holding above 41F. TCS foods shall be maintained at 41F or below. CDI: Ice added for a temporary fix. Please have refrigerator repaired. REHS to return to provide more educational resourced for staff at a later date.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of bleach sanitizer without and identifying label. Working containers of chemicals shall be labeled. CDI: Label added.
1.0
38.
6-501.111; Core; Few flies observed inside food truck. Please ensure that all doors and screens are fully closed to prevent flies entering.
0.0
42.
3-302.15; Core; Stickers left on a few avocados. Please remove stickers when washing.
0.0
47.
4-202.11; Core; Plastic storage bins are used for cooked rice. These containers are not for food. These containers are good for the sauce cups, but not to put food directly into. Purchase food containers and pans. Make sure the covers and tops of the containers are getting clean.
0.5
47.
4-501.11; Core; The gaskets on reach-in unit are torn and handing off the door. Equipment shall be maintained in a good state of repair and condition. Please replace the torn gaskets.
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 11/14/2023
Score: 95
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in charge shall have employee wash her hands in the handwashing sink when she arrives at the truck, before touching anything. Direct employee to use the handwashing sink and use soap when entering. . Review how to cool food quickly. discussed today
0.0
10.
5-205.11; Priority Foundation; Handwashing sink has bananas or plantains in it. Keep the handwashing sink free of storage. Handwashing sink was also observed to be dry indicating lack of use. Use the handwashing sink for handwashing. All handwashing should be done in the hand sink. Fruit was removed the sink.
1.0
20.
3-501.14; Priority; Rice 72 degrees F stored in a plastic storage bin stacked on top of another plastic bin with a fish in it. Rice should be maintained at 135F and hotter. Keeping the rice hot is the safest method available on the truck. . If rice is going to be cooled in the refrigerator, the refrigerator must be colder to get the food temperature to 41F. . As an alternative to keeping the rice above 135F, after cooking it may be labeled with your blue tape for four hours. Time holding allows food to be held for a maximum of 4 hours at any temperature but must be discarded/trashed at the end of 4 hours. You would make more rice every 4 hours. Food like rice grows bacteria quickly when it is warm (not hot or cold) and is more likely to make someone sick. Please try to keep the rice hot above 135F. We discussed cooling in a metal pan, not stacked, in the upper portion of the refrigerator if rice will be cooled. Rice discarded today
1.5
22.
3-501.16 (A)(2) and (B); Priority; Refrigerator appears to be holding food at 43 degrees F. Adjust the refrigerator to a colder setting so that food is 41F and colder. Use your thermometer to check food temperature to make sure food is held at 41F and colder. Discussed cleaning the coils and adjusting the refrigerator to be colder.
0.0
33.
3-501.15; Priority Foundation; Rice 72F is stored in a plastic storage bin stored on top of another plastic container in a refrigerator that is not cold enough, not holding food at 41F as required. If food is going to be cooled, it must be done quickly. Cool food from 135F to 70F in 2 hours or less. Cool food from 70F to 41F in 4 more hours or less. Refrigerator needs to be cleaned and adjusted to lower food temperature to 41F or colder. Food inside the refrigerator is likely 43 degrees F. When food is cooling, do not stack it on top of other containers; increase the air flow around the food container. Do not use a plastic container for warm food that is cooling, use the metal pan. Spread the rice out into thin or shallow layer. Reduce the food temperature to 41F as quickly as possible. We discussed cooling methods today
0.5
43.
3-304.12; Core; Serving Spoons, utensils are stored inside the rice. Portion cups are stored inside the cheese. Serving spoons, handles shall extend out of the food and out of the pan. A good example is the serving utensils in the steam table that have handles extended out.
0.5
45.
4-502.13; Core; Ketchup squeeze bottles are being reused. Ketchup bottles are only intended to be used once, then discarded. Bottles must be cleanable.
0.5
47.
4-502.11(A) and (C); Core; Some knives and utensils have damaged, melted, deteriorating handles. Discard and replace serving utensils, spoons, that have bad handles. Handles shall be cleanable, not broken.
0.5
47.
4-202.11; Core; Plastic storage bins are used for cooked rice and beets. These containers are not for food. These containers are good for the sauce cups, but not to put food directly into. Purchase food containers and pans. Make sure the covers and tops of the containers are getting clean.
0.0
49.
4-601.11(B) and (C); Core; Handle on the refrigerator has unclean build-up. Clean the refrigerator handle. . Shelves above the sinks are not clean. Caulking between the sinks is in bad condition; replace caulking (caulking may not be needed in the lower area where a towel can be used between the sinks to clean).
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 03/17/2023
Score: 93.5
#
Comments
Points
10.
5-202.12; Core; There was no hot water at the hand sink.- A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet.- Please repair the hot water knob
1.0
21.
3-501.16(A)(1) ; Priority; Multiple items (see chart above) were below 135 degrees F.- TCS foods that are being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, the hot tables were turned up.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, Units turned down, some items moved to another cooler.
3.0
47.
4-501.12; Core; The cutting boards are heavily scored/scratched.- 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.- Please replace/resurface cutting boards.
1.0
47.
4-501.11; Core; The gaskets throughout were broken/torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn gaskets.
0.0
49.
4-602.13; Core; Cleaning is needed on the sides of equipment such as sinks, fryers, and lightbulbs.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 12/07/2022
Score: 96.5
#
Comments
Points
10.
5-202.12; Core; There was no hot water at the hand sink.- A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet.- CDI, the knob is not screwed in so PIC screwed it back into place turning the water on.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, Units turned down, some items moved to another cooler.
1.5
47.
4-501.12; Core; The cutting boards are heavily scored/scratched.- 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.- Please replace/resurface cutting boards.
1.0
47.
4-501.11; Core; The gaskets throughout were broken/torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn gaskets.
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 Nicole Millard- 919-500-6205/ Rena.Millard@wakegov.com
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 08/12/2022
Score: 94
#
Comments
Points
15.
3-302.11; Priority; Observed 2 containers of raw beef and raw eggs being stored overtop of RTE foods.- To prevent cross contamination, food shall be stored by the order of the required final cooking temperature with the highest required temperature on the bottom.- CDI, items were rearranged.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, Units turned down, some items moved to another cooler.
1.5
38.
6-501.111; Core; Observed multiple fruit flies and normal flies throughout the truck.- The premises shall be maintained free of insects, rodents, and other pests.- Please make sure you are keeping the bug netting closed, keeping it open allows insects to come inside easily.
0.0
39.
3-305.11; Core; A large metal container of limes was sitting outside on a table without any type of cover.- Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.- CDI, the limes were moved into the truck.
1.0
47.
4-501.12; Core; The cutting boards are heavily scored/scratched.- 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.- Please replace/resurface cutting boards.- REPEAT ITEM IF ON NEXT INSPECTION, FULL (1) POINT WILL BE DEDUCTED.
0.5
47.
4-501.11; Core; The gaskets throughout were broken/torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn gaskets.- REPEAT ITEM IF ON NEXT INSPECTION, FULL (1) POINT WILL BE DEDUCTED.
0.0
51.
5-205.15; Core; The plumbing system is not working properly, in order to turn on the water they have to hit the water plugins to get the water to work temporarily.- A plumbing system shall be maintained in good repair.- Please repair the plumbing so you can have a constant source of water.
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 PIC cannot sign due to COVID-19 concerns
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 03/25/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw eggs being stored overtop of fries and dough. Observed raw beef being stored on eggs.- To prevent cross contamination, food shall be stored by the order of the required final cooking temperature with the highest required temperature on the bottom.- CDI, items were rearranged.
1.5
47.
4-501.12; Core; The cutting boards are heavily scored/scratched.- 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.- Please replace/resurface cutting boards.
0.5
47.
4-501.11; Core; The gaskets in the prep unit were broken/torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn gaskets.
0.0
55.
6-501.12; Core; There is debris/grease buildup in the floors underneath/behind equipment.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors throughout.
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
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 11/04/2021
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have any procedures for a vomiting or diarrheal event.- 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. - CDI, EHS provided facility with procedures from our website.
0.0
10.
5-205.11; Priority Foundation; Upon arriving, the handsink was completely blocked off with items.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, the stuff in the handsink was moved so that handsink was accessible.
1.0
15.
3-302.11; Priority; Observed raw eggs being stored over top of ready to eat items, and bologna being stored directly on top of the raw eggs.- To prevent cross contamination, food shall be stored by the order of the required final cooking temperature with the highest required temperature on the bottom.- CDI, items were rearranged and EHS provided a new stacking sticker.
1.5
36.
4-302.12; Priority Foundation; Facility does not have a food thermometer.- Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.- Please obtain a food thermometer. EHS recommends a digital thermometer for easier calibration. EHS will return by November 14th 2021 to ensure compliance.
0.5
39.
3-305.11; Core; Observed a box of tomatoes being stored on the floor.- Food shall be protected from contamination by storing the food at least 6 inches above the floor.- CDI, tomatoes were placed into a different container and moved to a shelf.
0.0
40.
2-402.11; Core; Observed one employee without any type of hair restraint cooking food.- Food employees shall wear hair restraints such as hats, hair coverings, or nets that are designed and worn to effectively keep their hair from contacting exposed food.- Please make sure hair restraints are worn anytime food is being messed with.
0.5
47.
4-501.12; Core; The cutting boards are heavily scored/scratched.- 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.- Please replace/resurface cutting boards.
0.5
47.
4-501.11; Core; The gaskets in the prep unit were broken/torn.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn gaskets.
0.0
49.
4-602.13; Core; Minor cleaning is needed on the sides of cooking equipment and the hoods.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed.
0.0
55.
6-501.12; Core; There is debris/grease buildup in the floors underneath/behind equipment.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors throughout.
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. EHS will return November 14th to verify thermometer, please contact me if obtained earlier. Follow-Up: 11/14/2021
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 06/17/2020
Score: 93.5
#
Comments
Points
General Comments
There is a large storage container with vegetables that were heated at the commissary and then mixed with vinegar and salt in the Mobile Food Unit (MFU). If you mix fresh uncooked vegetables with vinegar and salt, that would not be a problem. You can not cook the vegetables first and then mix with vinegar and salt unless the cooked vegetables are held hot or they are cooled down and maintained cold at 41 degrees or colder. Another option would be to apply for a variance if you are going to store the product at room temperature. . . . REPAIR THE LOW BOY REFRIGERATOR AND THE HOT WATER HEATER, I WILL FOLLOW UP ON JUNE 25, 2020. Follow-Up: 06/25/2020
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 11/07/2018
Score: 99.5
#
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.
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 07/25/2018
Score: 94.5
#
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. ...... You need to get the valve replaced on the wastewater drain line before Friday August 3. I will follow up on Friday 8/03/18. If you get it fixed you could text me a picture and remind me that you are with El Sazon de mi Tierra (WCID #620). My IPhone is 919-868-9244 Follow-Up: 08/03/2018
Location: 3700 Bland RD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 05/04/2018
Score: 93.5
#
Comments
Points
General Comments
DISCUSSION: Generator must be operating when mobile food unit is in operation...Do not transport cold and hot foods together in the same Cambro transport box to prevent cold foods from warming up and to keep hot foods from cooling down...Remember that all foods that have previously been cooked and cooled MUST be reheated to 165F or above throughout entire product BEFORE putting on pre-heated steam table...*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...Verification required for Item #34 above. By May 14, 2018, obtained metal stemmed thermometer that is in good repair and properly calibrated by sending purchase invoice or receipt and photo of thermometer to Lucy Schrum at Lucy.Schrum@wakegov.com OR text to 919-868-2565. Follow-Up: 05/14/2018
