Location: 903 N Smithfield RD KNIGHTDALE, NC 27575 Facility Type: Mobile Food Units Inspection Date: 02/16/2024
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Raw salmon was stored above ready-to-eat portioned ham in tall reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Salmon moved to bottom shelving.
3.0
23.
3-501.17; Priority Foundation; One container of carnitas was not labeled with the date of preparation (02/14/2024). Temperature controlled for safety foods shall be labeled with the dates of preparation. CDI: Label added.
0.0
48.
4-302.14; Priority Foundation; Facility is using chlorine sanitizer, but does not have chlorine test strips available. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. EHS will verify acquisition of test strips by 02/26/2024.
0.5
General Comments
IF you have any questions, please contact Jackson Schaub at 919-618-5644. Follow-Up: 02/26/2024
Location: 903 N Smithfield RD KNIGHTDALE, NC 27575 Facility Type: Mobile Food Units Inspection Date: 10/28/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw eggs being stored above ready to eat items such as sour cream.- Raw animals foods shall be stored by order of required final cooking temperature with the highest cooking temperature item on the bottom.- CDI, the eggs were moved to the bottom.
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: 903 N Smithfield RD KNIGHTDALE, NC 27575 Facility Type: Mobile Food Units Inspection Date: 05/20/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; The handwashing sink was turned off upon EHS arrival.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, the handsink was turned on.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple items (see chart above) were above 41 degrees F.- TCS foods being stored for cold holding shall be held at a temperature of 41 degrees F or less.- CDI, items were moved to cooler locations. EHS recommends turning the units down for Summer, as well as using bags of ice to help keep food cool.
1.5
23.
3-501.17; Priority Foundation; Observed multiple items that had a date for 5/1, but items were in the process of thawing and removed from freezer today. To make sure that items are not past expiration, you must date the date prepared, and date removed from the freezer.- refrigerated, READY-TO-EAT, 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, the dates were added.
1.5
47.
4-501.12; Core; The cutting boards are beginning to get heavy scratches causing unthorough cleaning.- 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 have the boards resurfaced/replaced.
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 cannnot sign due to COVID-19 concerns
Location: 903 N Smithfield RD KNIGHTDALE, NC 27575 Facility Type: Mobile Food Units Inspection Date: 01/07/2022
Score: 95.5
#
Comments
Points
10.
6-301.11; Priority Foundation; No soap or towels were provided at hand wash sink at the start of inspection. The sink pump was also turned off. The hand wash sink must be supplied and accessible for staff hand washing at all times during operation of food truck. Manager set up hand sink with cleaning supplies and turned on sink pump during inspection to allow use of hand sink.
1.0
19.
3-403.11; Refried beans were being placed directly in the steam table for reheating prior to direct service. Precooked foods must be reheated to a temp. of 165 degrees F. on the grill prior to being placed on the steam table for hot holding and service. The steam table is designed for hot holding only and not for reheating of food product. Manager reheated beans on the grill prior to the end of inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Refried beans on steam table were 118 degrees F. Hot foods must be held at a temp at or above 135 degrees F. until service of product. Manager reheated beans on the grill prior to the end of inspection for proper reheating and hot holding of food product.
1.5
36.
4-203.11; Priority Foundation; A functional stem thermometer to measure food product cooking, reheating, and cold and hot holding temperatures was not available on the food truck at the time of inspection.
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: 903 N Smithfield RD KNIGHTDALE, NC 27575 Facility Type: Mobile Food Units Inspection Date: 10/09/2021
Score: 95
#
Comments
Points
21.
Refried beans being held for service were left on the back raised rim of the grill and were 90 degrees F. Hot food product to be served must be kept at a temp. of 135 degrees F. or above. The beans should always be held hot directly on the grill or in the steam table and not be left out at room temp. Manager reheated beans to 165 degrees F. prior to service of product to correct the temp. issues identified.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Items like precooked shredded chicken in the refrigerator cooler was 45 degrees F. Cold food items must be held at temps. at or below 41 degrees F. All refrigeration must be kept on the coldest temp.setting during periods of peak use when the refrigerator doors and lids are being opened and closed frequently. Recommend all refrigeration be serviced and recharged with coolant especially the freezer. The coldest inside air temp of the freezer during inspection was 40 degrees F. The freezer should be able to keep products frozen or to chill rapidly. Beef being thawed on shelving was 43 degrees F. Cold foods must be kept at 41 degrees F. until prep. and service. Manager moved beef to cooler and iced food product in refrigeration prior to the end of inspection.
1.5
35.
3-501.13 ; Core; Precooked shredded beef was being thawed on a shelf at room temp. Cold precooked and frozen food items should be thawed under mechanical refrigeration to prevent temperature abuse of product. Frozen product should be thawed under refrigeration at least 24 hours in advance of prep. and service.
0.5
38.
6-501.111; Some flies were present on food truck. Keep food product covered as much as possible to prevent contact with flies.
1.0
48.
4-302.14; Priority Foundation; Food truck lacked chlorine test strips to check the concentration of bleach sanitizer solution in use.
Location: 903 N Smithfield RD KNIGHTDALE, NC 27575 Facility Type: Mobile Food Units Inspection Date: 06/11/2021
Score: 95
#
Comments
Points
General Comments
I will follow up next Friday June 18. Be sure to get the refrigerators checked out and serviced. They must maintain food at 41 degrees or colder. Call me at 919-868-9244 if there is a problem.
Location: 903 N Smithfield RD KNIGHTDALE, NC 27575 Facility Type: Mobile Food Units Inspection Date: 09/20/2019
Score: 95
#
Comments
Points
General Comments
Clean the condenser coils on the prep unit and the tall refrigerator. Adjust the thermostats or do what ever it takes to fix the refrigerators so the food inside is 41 degrees or colder. Fix or replace your food thermometer. I will follow up on Friday Sept 27 2019 because they will not be there on Monday.
