Location: 4524 Old Wake Forest DR RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 08/23/2024
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Facility hand sink was full of plastic containers and bags. A handwashing sink may not be used for purposes other than handwashing. CDI: Items removed. Please make sure sink is available for hand washing use at all times.
1.0
35.
3-501.13; Priority Foundation; Facility is thawing a large block of frozen black beans inside the 3-comp sink. TCS foods shall be thawed under refrigeration or under running water at 70F or below. CDI: Thawing education provided.
0.5
49.
4-602.13; Core; Cleaning needed on interior and exterior surfaces of equipment. Non-food contact surfaces shall be frequently cleaned.
0.5
General Comments
Food truck inspected at Governor James B. Hunt Jr. Horse Complex.
Location: 4524 Old Wake Forest DR RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 11/09/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cooked Pork in sealed zip-loc bags range in temperature from 48.5F to 43 degrees F. Temperature of pork increases as it goes further back into the unit. Pork is tightly packed in the bottom on solid surfaces. Consider storing cooked meats on open-air shelves, with air-flow. Verify the walk-in cooler at the restaurant/commissary is holding food below 41 degrees F. If the refrigerator was not at 41F when the meat put inside today, it may have warmed from touching "warm" interior. Thermometer must be used to monitor food temperature. Maintain pork at 41F and colder. Pork was discarded upon request.
1.5
36.
4-502.11(B); Priority Foundation; Thermometer needed that is capable of determining final cook temperatures and registers off the end of the probe. Digital thermometers were ordered during today's inspection.
Location: 4524 Old Wake Forest DR RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 01/17/2023
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; The gaskets are torn in the cold prep top unit.- Equipment shall be kept in a good state of repair and condition.- Please replace the gaskets
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: 4524 Old Wake Forest DR RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 06/03/2022
Score: 99.5
#
Comments
Points
47.
4-501.12; Core; The cutting boards are heavily scored and scratched.- 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 resurface/replace the cutting boards
0.5
47.
4-501.11; Core; The gaskets are torn in the cold prep top unit.- Equipment shall be kept in a good state of repair and condition.- Please replace the gaskets
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: 4524 Old Wake Forest DR RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 11/16/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have vomitting/diarrheal cleaning procedures.- 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 document from County website.
0.0
45.
4-903.11(A) and (C); Core; Observed one container of plastic ware and 2 containers of to go trays being stored on the floor.- Single service items shall be stored at least inches above the floor.- CDI, items moved to shelf.
0.5
47.
4-501.12; Core; The cutting boards are heavily scored and scratched.- 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 resurface/replace the cutting boards
0.5
55.
6-501.12; Core; The floors throughout need minor cleaning.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
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: 4524 Old Wake Forest DR RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 09/16/2020
Score: 96.5
#
Comments
Points
General Comments
I'll follow up on September 15. Be sure to solve the problem with the tall refrigerator. Food inside should be 41 degrees or colder. Follow-Up: 09/15/2020
