Location: 4524 wake forest RD RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 08/16/2024
Score: 98
#
Comments
Points
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.
1.0
22.
3-501.16 (A)(2) and (B); Priority; In refrigerated chef base under grill, ham (42F) and cooked shrimp (42F-43F) maintaining a temperature above 41F. TCS foods shall be maintained at 41F or below for cold holding. CDI- Foods were relocated to reach-in cooler to rapidly cool back down. Back door was left open and the sun was shining directly on refrigerated chef base which could have increased the temperature of the food in this unit. Do not store TCS food in this unit until it can be determined that the unit is capable of holding foods at 41F or below. Facility has several alternate refrigeration to store the few TCS foods kept in chef base.
0.0
38.
6-202.15; Core; Rear door left wide open at the start of the inspection. If the windows or doors of a food establishment are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm(16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Add magnetic mesh curtain, install screen door, or keep door closed.
1.0
General Comments
*Operating location: 4851 Jones Sausage Rd. Garner, NC 27529
Location: 4524 wake forest RD RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 02/20/2024
Score: 99.5
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, 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. Keep a copy on the food truck.
0.0
10.
5-202.12; Core; Hot Water at handwashing sink is cold, not warming up. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Repair the heater so that hot water of at least 100F is provided.
0.0
23.
3-501.17; Priority Foundation; Date-marking missing on several cooked foods in tall freezer. When asked, PIC stated all these items were cooked yesterday. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Unable to determine if product is within 24hrs of prep. PIC directed to add known dates to these products. [REPEAT]
0.0
41.
3-304.14; Core; Sanitizer concentration in sanitizer bucket a little low, measured at 25ppm chlorine, and water soiled. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Remake sanitizer when water becomes soiled.
Location: 4524 wake forest RD RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 10/20/2023
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Squeeze bottles of oil and water were being stored at the hand sink at the start of the inspection. handwashing sink may not be used for purposes other than handwashing. CDI- Staff moved the bottles.
1.0
16.
4-601.11 (A); Priority Foundation; Soiled utensils stored as clean had food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- clean utensils were provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container filled with Ziploc bags of beef and pork leftover from the day before was holding around 56F. Other bags of pork was 44F and black beans in the reach-in cooler was 44F. TCS foods being held cold shall be maintained at 41F or less. CDI- food items above 45F were voluntarily discarded by PIC.
1.5
23.
3-501.17; Priority Foundation; Cooked shrimp, cooked pumpkin flowers and huitlacoche corn fungus with jalapeno and onion did not have dates indicating when it was made. Refrigerated, Ready-to-eat TCS foods prepared and held for more than 24 hours shall be dated indicating the day it was made for a maximum of 7 days. The day of preparation is day 1. CDI- dates added.
1.5
38.
6-501.111; Core; Several live flies observed flying around the inside of the truck. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
39.
3-305.11; Core; A container of ice in the reach-in freezer was uncovered and had food debris inside. FOOD shall be protected from contamination by storing the FOOD:
In a clean, dry location; Where it is not exposed to splash, dust, or other contamination. Employee discarded the ice and provided fresh ice.
Location: 4524 wake forest RD RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 10/12/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; Mobile Food Unit lacked a certified food protection manager on site at the time of inspection.
1.0
10.
5-205.11; Priority Foundation; Hand washing sinks must be accessible at all times for employee use. The handwashing sink was filled with utensils at the start of the sanitation inspection. Advised staff that the handwash sink must be available and accessible for use. Staff moved utensils out of the hand sink during the inspection so that it would be clear for use.
1.0
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: 4524 wake forest RD RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 04/12/2022
Score: 97
#
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 person in charge become a certified food protection manager by next inspection. Once permitted, there is a 210 day grace period to obtain a certificate. You have until May 6th, 2022 to obtain certification.
0.0
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
10.
5-205.11; Priority Foundation; Upon arrival, the handsink was completely filled with dishes making it inaccessible for handwashing.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, all items moved and discussed the rule with operator.
1.0
23.
3-501.17; Priority Foundation; Nothing in the truck had a date mark today and when asked, PIC stated many things were prepared the day before.- TCS foods that are 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 51C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.- CDI, items were marked. Please make sure to always date things once removed from packaging as well.
1.5
40.
2-402.11; Core; Employee who was handling food did not have any hair restraint.- Food employees shall wear hair restraints such as hats, hair coverings, 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, or single service items.- Please have employees where a hat or hair net to keep hair back.
0.5
47.
4-501.12; Core; The cutting boards were heavily scratched/scored.- 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 cutting boards resurfaced or 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 cannot sign due to COVID-19 concerns
