Location: 10125 DIVISION DR RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 06/20/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the people in charge are certified food protection managers. The person in charge shall be certified as a food protection manager through an accredited program. Renew food protection manager certification.
1.0
3.
2-103.11 (O); Priority Foundation; PIC stated that he recently removed employee health policy from truck. Verification of food employees being made aware of their responsibility to report information about their health and activities as it relates to diseases that are transmissible through food shall be readily available. CDI- Employee health form and quick decision guide given to PIC.
1.0
5.
2-501.11; Priority Foundation; PIC does not have a written procedure for responding to vomiting and diarrheal episodes. Written procedures for cleaning up and preventing the spread of vomiting and diarrheal events shall be maintained on site/the mobile food unit. CDI- Vomiting (Diarrhea) 8 Step Poster given to PIC.
0.5
10.
5-202.12; Core; The hot water at the handwashing sink does not temp at 100F. Handwashing sinks shall supply tempered water at 100F or above. Adjust thermostat at handwashing sink.
0.0
General Comments
*Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783*
Location: 10125 DIVISION DR RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 10/11/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-CFPM courses emailed to PIC
1.0
3.
2-103.11 (O); Priority Foundation; PIC did not have updated Employee Health Policy with. 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- Updated Employee Health Policy provided and emailed 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-Clean up plan was provided and emailed to PIC.
Location: 10125 DIVISION DR RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 07/13/2022
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC Knowledge/duties: Whole head of lettuce observed stored in the prep unit, and PIC states that the cut lettuce in top section holding at 44F was just recently cut on the truck. Your permit states that ALL PRODUCE TO BE WASHED AND CUT IN COMMISSARY. Follow the restrictions of your permit. PIC does not have current CFPM certification. CDI- PIC educated on permit requirements.
1.0
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. 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. Renew your certification. [REPEAT]
1.0
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
37.
3-302.12; Core; Labeling missing on spices and 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.
0.0
40.
2-303.11; Core; Food employee wearing large watch while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Remove watch and rewash hands.
0.5
40.
2-402.11; Core; Food employee lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Provide beard guards (or face masks) for staff or have staff keep beards trimmed very short (shorter than eyelashes).
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: 10125 DIVISION DR RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 03/04/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No one at time of inspection was 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.- Please have the person in charge obtain an ANSI certificate
1.0
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- 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 required documents for the PIC to keep on file.
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: 10125 DIVISION DR RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 07/23/2018
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: 10125 DIVISION DR RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 02/09/2018
Score: 95.5
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 10125 DIVISION DR RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 09/22/2017
Score: 94.5
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...DISCUSSION: Remember that the bare-hand contact of ready-to-eat foods is not allowed. Foods that are ready-to-eat to serve to the customer must be handled with utensils, deli paper, or single use gloves...After washing hands, cloth towels cannot be used to dry hands--only use paper towels or napkins to dry hands...Verification visit to be made within the next 10 days to evaluate completion of Items #20 and #34. Follow-Up: 10/02/2017
