Location: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 11/05/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ground beef stored in ice chest on top of ice bags was 44 degrees F. Cold foods must be held at a temp. of 41 degrees F. or colder. Manager poured more ice on top of the ground beef in the ice chest to drop the food product temp. to 41 degrees F. or less prior to the end of inspection. Keep the ground beef containers in the ice chest buried in ice during hours of operation.
1.5
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: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 03/15/2022
Score: 98
#
Comments
Points
10.
5-202.12; Core; Hot water at handwashing sink only reaching 51F. 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 sink so provides hot water of at least 100F.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle 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.
1.0
37.
3-302.12; Core; Labeling needed 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; Squeeze bottles of food ingredients stored directly under paper towel dispenser for handwashing sink, exposed to potential splash contamination. 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; and At least 15 cm (6 inches) above the floor. Recommend relocating paper towel dispenser to other side of the handwashing sink. CDI- Bottles moved during inspection.
1.0
41.
3-304.14; Core; Sanitizer concentration too low at 150ppm quat. Maintain sanitizer at required concentration, 200-400ppm quat. CDI- Sanitizer remade during inspection.
0.0
45.
4-903.11(A) and (C); Core; Stacks of Unwrapped single-service plates and cups stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Recommend storing the tiny cups in a low pan. Invert these items food-side down. [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.
Location: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 01/14/2022
Score: 98
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC Knowledge/Duties: Observed ground beef made into balls on the truck, and lettuce/tomato freshly sliced on the truck. Your Permit states that "produce must be washed and cut at the Commissary", "Burgers are to be pattied at the Commissary", and "pork shoulder cooked/pulled/cooled at the Commissary". Prepare foods at your Commissary as specified on your permit. A Commissary should have better/larger cold-holding equipment for cooling your prepared products so they are at the required 41F and less before loading onto the truck.
1.0
2.
2-102.12 (A); Core; PIC is not a Certified Food Protection Manager. Truck newly permitted 6/1/2021. Obtain certification within 210 days from date of original permitting. Ensure Certified Food Protection Manager present at all times of food prep and during all hours of operation.
0.0
28.
7-202.12; Priority; Sanitizer concentration in spray bottle too high, measured at 500+ppm quat sanitizer. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturer's use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- PIC directed to dilute sanitizer with water down to required concentration. [REPEAT]
1.0
40.
2-402.11; Core; Food employee observed with fluffy beard and no mask or 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. Keep facial hair trimmed very short or wear beard guard. Ensure food employees wear hat or hair net.
0.0
45.
4-903.11(A) and (C); Core; Unwrapped single-service plates stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Plates inverted food-side down during inspection.
0.0
49.
4-601.11(B) and (C); Core; Residue accumulation and food debris in tall reach-in cooler and along sides of fryer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly.
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.
Location: 3536 DAVIS DR MORRISVILLE, NC 27560-8819 Facility Type: Mobile Food Units Inspection Date: 10/27/2021
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC not a CFPM, violations include Priority items, and does not have complete allergens awareness. CDI- Educational materials for Food Allergens provided.
0.0
2.
2-102.12 (A); Core; PIC is not a Certified Food Protection Manager. Truck newly permitted 6/1/2021. Obtain certification within 210 days from date of original permitting. Ensure Certified Food Protection Manager present at all times of food prep and during all hours of operation.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; 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 and additional manager references provided during inspection.
0.0
5.
2-501.11; Priority Foundation; PIC does not have written procedures available to follow for 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 for posting.
0.0
23.
3-501.17; Priority Foundation; Pans of cooked meats in tall reach-in freezer prepared previous days were lacking cook date. 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. CDI- PIC directed to add known cook dates to these items.
1.5
28.
7-102.11; Priority Foundation; Labeling lacking on spray bottles 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.
1.0
28.
7-202.12; Priority; Sanitizer concentration in spray bottles too high, measured at 500+ppm quat sanitizer. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturer's use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- PIC directed to dilute sanitizer with water down to required concentration.
0.0
37.
3-302.12; Core; Labeling needed 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; Pans of food in tall reach in freezer stored on top of one another directly in contact with food of other pans. FOOD shall be protected from contamination. Cover stored foods.
1.0
40.
2-402.11; Core; PIC not wearing hat or hair net. 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. Ensure food employees wear a hat or hair net. [REPEAT]
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.
