Location: 11016 Capital BLVD Wake Forest, NC 27587 Facility Type: Mobile Food Units Inspection Date: 08/30/2023
Score: 97
#
Comments
Points
23.
3-501.18; Priority; Facility has failed to date temperature control for safety food items inside one door reach in cooler, such as greens and collards. Temperature control for safety foods that remain under refrigeration for more than 24 hours shall be dated to indicate when the product was prepared or opened. These items had been previously cooked and cooled. Per PIC, the cooking and cooling took place in the commissary. Corrected During Inspection - Inspector provided education on products that require date marking with PIC and advised PIC to label these items.
1.5
33.
3-501.15; Priority Foundation; Cooked chicken observed cooling in one door reach in cooler in tightly sealed container. Cooling shall be accomplished by loosely covering or uncovering the product to facilitate heat transfer. Corrected During Inspection - Inspector strongly encouraged facility to cool products at commissary only due to the lack of refrigeration and how frequently employees can be going in and out of these units during service. Also advised PIC to uncover cooked chicken and place on top shelf for rapid cooling.
0.5
38.
6-202.15; Core; Both doors are completely open without any protection in place. 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 mesh screen (that can safely handle the heat of the nearby grill) or keep back door/window closed. REPEAT
Location: 11016 Capital BLVD Wake Forest, NC 27587 Facility Type: Mobile Food Units Inspection Date: 10/13/2022
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC Knowledge/Duties: Large container of flour observed stored on upper dry storage shelf with residue inside and missing "flour" labeling. Fish observed in tall cold-hold unit. When asked PIC stated the flour was used on a previous day for dredging raw chicken. Your permit states that "chicken wings (chicken must be battered in commissary and placed on MFU in a ready to cook state)", and does not mention fish as an approved menu item. Follow the restrictions of your permit. Do not serve fish. Do all prep of chicken at the Commissary so it is ready to cook. When using flour at the Commissary to dredge raw chicken, throw out any flour remaining after dredging. Remember to maintain labeling on all powdery ingredients like flour. CDI- Flour container returned to sink for cleaning out. PIC educated on safe food handling methods and permit restrictions.
1.0
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. PIC stated is currently in process of obtaining CFPM certification. 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. Have additional staff with managerial control certified to provide better coverage.
0.0
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.
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
21.
3-501.16(A)(1) ; Priority; Hot-Holding: In the tall glass door hot-hold unit, pan of chicken measured at 110F. Maintain hot Temperature Control for safety (TCS) foods at 135F and above. CDI- Chicken reheated to at least 165F corrective during inspection.
1.5
38.
6-202.15; Core; Rear door/window propped wide open with no screen in place. 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 mesh screen (that can safely handle the heat of the nearby grill) or keep back door/window closed.
0.0
43.
3-304.12; Core; Utensils stored in sanitizer. 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; In a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned at a frequency specified in Food Code; or In a clean, protected location. CDI- Utensils returned to sink for cleaning during inspection.
0.5
45.
4-903.11(A) and (C); Core; Box of single-service containers stored on floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Box moved up off floor during inspection.
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: 11016 Capital BLVD Wake Forest, NC 27587 Facility Type: Mobile Food Units Inspection Date: 03/15/2022
Score: 98.5
#
Comments
Points
47.
4-501.12; Core; There is one wooden cutting board that is heavily scored/scratched with deep grooves. All the others have been replaced.- 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 cutting boards.
1.0
48.
4-302.14; Priority Foundation; Facility does not have testing strips on the truck.- A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided.- CDI, they have testing strips at the commissary, a picture was provided and owner will bring it to the truck.
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: 11016 Capital BLVD Wake Forest, NC 27587 Facility Type: Mobile Food Units Inspection Date: 11/05/2021
Score: 94.5
#
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 certified.
1.0
5.
2-501.11; Priority Foundation; Facility does not have procedures in case of a vomiting/diarrheal event.- 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 procedures from our website.
0.0
10.
5-205.11; Priority Foundation; Upon arrival, handsink was completely blocked off with pans.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, all the pans were moved.
1.0
15.
3-302.11; Priority; One pan of raw fish was being stored overtop of drinks and ready to eat food.- Food shall be protected from contamination by storing the food by order of required final cooking temperature with the highest required temperature being on the bottom.- CDI, Pan was moved.
0.0
23.
3-501.17; Priority Foundation; Nothing in facility had a date mark.- TCS foods prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1- CDI, items were date marked.
3.0
47.
4-501.12; Core; The cutting boards are heavily scored/scratched and are no longer easily cleanable.- 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 cutting boards.
0.5
55.
6-501.12; Core; Floors throughout the truck have buildup of debris.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
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
