Location: 7200 Sandy Forks RD RALEIGH, NC 27615 Facility Type: Mobile Food Units Inspection Date: 08/16/2024
Score: 96.5
#
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
10.
6-301.14; Core; Handwashing sink lacking handwashing signs. 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 signs provided for posting.
0.0
10.
5-205.11; Priority Foundation; Food containers found stored in handwashing sink upon entering MFU. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed.
1.0
21.
3-501.16(A)(1) ; Priority; In steam table, beans (123F), chicken (121F), and beef (128-133F) maintaining a temperature below 135F. TCS foods shall be maintained at 135F or above for hot holding. CDI- Foods were reheated during the inspection.
1.5
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.
0.0
General Comments
*Operating location: 7124 Six Forks Rd. Raleigh, NC 27615
Location: 7200 Sandy Forks RD RALEIGH, NC 27615 Facility Type: Mobile Food Units Inspection Date: 02/14/2024
Score: 96
#
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
10.
6-301.14; Core; Handwashing sink lacking handwashing signs. 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 signs provided for posting.
0.0
10.
5-205.11; Priority Foundation; Towel and gloves sitting in handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed. [REPEAT]
1.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Hot dogs and ham in drawer cold-hold unit too warm, measured at 44-45F. When asked, PIC stated that foods not maintained cold during transport. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less during transport and during cold-holding. CDI- Items moved to freezer unit for active cooling.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
0.0
43.
3-304.12; Core; Knives stored wedged in cracks of equipment. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Knives moved during inspection.
0.0
47.
4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. 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.
0.0
48.
4-302.14; Priority Foundation; PIC unable to locate test kit for the chlorine sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Small kit obtained during inspection.
Location: 7200 Sandy Forks RD RALEIGH, NC 27615 Facility Type: Mobile Food Units Inspection Date: 03/11/2023
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; Handwash sink was filled with food truck supplies at the start of inspection. The hand wash sink must be kept clear for staff use during all hours of operation. Manager cleared out the handwash sink for use prior to the end of inspection.
1.0
21.
3-501.16(A)(1); Priority; Proper food temperatures for food product safety must be maintained. Hot food items including roast corn on the cobb at 80 degrees F., seasoned pork at 110 degrees F., beef at 120 degrees F., and grilled peppers at 125 degrees F., were at temperatures below the required hot food holding temp. of 135 degrees F. To correct the roast corn was discarded, and the beef, pork, and grilled peppers were reheated to a temp. of 165 degrees F. on the grill and replaced in the steam table. Staff should check hot holding temperatures of foods to verify it is being kept at the proper temperature until service.
1.5
49.
4-602.13; Core; Clean interior of reach in freezer of spilled drink mix.
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: 7200 Sandy Forks RD RALEIGH, NC 27615 Facility Type: Mobile Food Units Inspection Date: 10/11/2022
Score: 98
#
Comments
Points
8.
2-301.14; Priority; The cook had stepped off of the mobile food unit and upon returning into the mobile food unit he did not wash his hands prior to starting food preparation.
2.0
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: 7200 Sandy Forks RD RALEIGH, NC 27615 Facility Type: Mobile Food Units Inspection Date: 05/26/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written 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 copies via email to tacosmamachava@gmail.com to keep on file
0.0
38.
6-202.15; Core; Truck has the 2 side doors open creating a large opening for air to come through, but there is no protection from insects.- If a food establishment is keeping doors open for ventilation, the openings shall be protected against the entry of insects and rodents by mesh screens, properly designed and installed air curtains, or other effective means.- Please acquire some form of protection if the doors will stay open.
1.0
47.
4-501.12; Core; The cutting boards are heavily scored and need replaced or resurfaced.- Once cutting surfaces get scored enough to not clean effectively and easily, they shall be replaced or resurfaced.- Please replace or resurface cutting boards.
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 PIC cannot sign due to COVID-19 concerns
Location: 7200 Sandy Forks RD RALEIGH, NC 27615 Facility Type: Mobile Food Units Inspection Date: 10/05/2021
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Observed raw eggs being stored overtop of onions and other veggies.- Food shall be prepared by order of required final cooking temperature with the highest required temperature being stored on the bottom.- CDI, eggs were moved to bottom shelf.
1.5
45.
4-903.11(A) and (C); Core; Observed plastic cups being stored on the floor.- Single service items shall be stored at least 6 inches above the floor to prevent contamination.- Please do not store single use items on the floor.
0.5
47.
4-501.12; Core; The cutting boards are heavily scored and need replaced or resurfaced.- Once cutting surfaces get scored enough to not clean effectively and easily, they shall be replaced or resurfaced.- Please replace or resurface cutting boards.
