Location: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 12/19/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Pasta sauce, meatballs and pasta are not date marked that are being held cold for more than 24 hours. Date mark TCS food that is opened or prepared that is being held cold for more than 24 hours for up to 7 days. The above food was date marked once REHS spoke to PIC.
Location: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 08/21/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer is less than 50ppm in a spray bottle. Sanitizer shall be mixed to manufacturer's specified concentration( 50-200ppm for chlorine). Sanitizer was remixed to the correct concentration.
Location: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 02/27/2023
Score: 100
#
Comments
Points
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: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 11/21/2022
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; The hoods have some grease buildup on them and need cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean hoods.
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 Nicole Millard- 919-500-6205/ Rena.Millard@wakegov.com
Location: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 03/21/2022
Score: 100
#
Comments
Points
37.
3-302.12; Core; Labeling missing on container of spice. 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. [REPEAT]
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: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 11/18/2021
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. CDI- Educational material provided.
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
6.
2-401.11; Core; Employee water bottle observed on top of prep unit above food. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- Bottle moved during inspection.
0.5
10.
6-301.14; Core; Handwashing sink lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing sign provided for posting.
0.0
21.
3-501.16(A)(1) ; Priority; Meatballs hot-holding at 117F-132F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- Meatballs returned to stove to reheat to at least 165F corrective. Recommend adjusting hot-holding unit a little hotter.
1.5
28.
7-202.12; Priority; Sanitizer concentration in sanitizer bucket too high, measured at 300+ppm chlorine residual. POISONOUS OR TOXIC MATERIALS shall be Used according to: LAW, Food Code, and Manufacturer's use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer diluted with water to required range.
1.0
28.
7-102.11; Priority Foundation; Bucket labeled as Beef Tallow being reused for sanitizer. If reusing an empty food bucket, make sure it is from a non-TCS food, and that the bucket is properly relabeled with the contents, -Sanitizer-. Bucket relabeled during inspection. Find a more appropriate sanitizer bucket option when return to Commissary.
0.0
37.
3-302.12; Core; Labeling missing on 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
39.
3-305.11; Core; Open bin of pasta stored on middle wire shelving in reach-in cooler observed lacking cover. FOOD shall be protected from contamination. CDI- Cover added during inspection.
0.0
43.
3-304.12; Core; Several tongs observed hung on low oven handles where can brush up against legs. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: In a clean, protected location. Recommend storing tongs up on middle table by the grill in a clean dry pan.
0.5
47.
4-501.12; Core; Cutting Board at prep unit observed with soiled cut marks. 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. Resurface or replace the board.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
Location: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 03/11/2020
Score: 99
#
Comments
Points
General Comments
Employees stated everything was cooked and prepped last night. Anything that you cook, cool down and do not use all of it within the first day (24 Hrs) must be date marked. Get day dots or some date marking stickers or freezer tape or painters tape etc..
