Location: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 05/06/2024
Score: 92
#
Comments
Points
8.
2-301.12; Priority; Employee was washing their hands without using soap. Employees shall wash their hands with the use of a cleaning compound. CDI: Employee used soap and washed their hands.
2.0
10.
5-205.11; Priority Foundation; The handsink was completely blocked by buckets and utensils at beginning of inspection.- A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: The sink was cleared during inspection
1.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in reach in cooler and outside refrigeration were maintained above 41F . TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - Reach in cooler volume reduced and foods on prep table placed back into refrigeration.
3.0
23.
3-501.18; Priority; Nothing in the truck had a date on it.- TCS foods 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, all items had the correct date placed on them.
1.5
40.
2-402.11; Core; None of the food employees working with food was wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, and utensils. Wear hair restraints.
0.5
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 08/30/2023
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; No one at time of inspection is a certified food protection manager. PIC (person in charge) shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Certified food protection manager shall be present during all hours of operation and service. Obtain a certificate.
1.0
15.
3-302.11; Priority; Observed a container of raw shell eggs stored above produce and RTE (ready to eat) food in the tall reach-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods in the top prep line were above 41F and hot dogs in the tall cooler were at 55F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - hod dogs voluntarily discarded, TCS foods from top prep line cooler were prepped in the morning. Temperature in the cooler adjusted by PIC.
1.5
40.
2-402.11; Core; None of the food employees working with food was wearing any hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, and utensils. Wear hair restraints.
0.0
48.
4-302.14; Priority Foundation; MFU does not have chlorine test strips to measure sanitizer strength. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Purchase test strips. Verification will be held the latest on September 8th (Friday).
Location: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 02/16/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No one at time of inspection is a certified food protection manager.- The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.- It has been 223 days since truck was permitted, please obtain a certificate.
1.0
10.
5-205.11; Priority Foundation; The handsink was completely blocked by buckets and utensils at beginning of inspection.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, The sink was cleared during inspection.
1.0
23.
3-501.17; Priority Foundation; Nothing in the truck had a date on it.- TCS foods 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, all items had the correct date placed on them.
1.5
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: 744 E CHATHAM ST A & B CARY, NC 27511 Facility Type: Mobile Food Units Inspection Date: 10/27/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No one at time of inspection is a certified food protection manager.- The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.- This truck was permitted July 8th, 2022 and this is their first inspection. Rules state they have 210 day grace period after permitting to obtain a certificate so no points deducted.
0.0
5.
2-501.11; Priority Foundation; Facility does not have vomiting/diarrheal clean up plans.- 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 the forms from our website.
0.0
23.
3-501.17; Priority Foundation; Nothing in the truck had a date on it.- TCS foods 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, all items had the correct date placed on them.
1.5
45.
4-903.11(A) and (C); Core; Observed single use trays being stored directly on floor in the plastic cover.- Single service items shall be stored at least 6 inches above the floor.- CDI, items were moved to shelf.
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
