Location: 11016 Capital BLVD Wake Forest, NC 27587 Facility Type: Mobile Food Units Inspection Date: 06/25/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; U[on inspectors arrival, raw chicken was stored directly next to raw fish inside reach in cooler on top shelf and directly above breading used for fish only. Food shall be protected from cross contamination by separating raw animal foods during preparation, storage and holding. Corrected During Inspection - Items were rearranged to ensure chicken is on bottom and fish on top.
1.5
39.
3-305.11; Core; Bulk food container is being stored directly on floor underneath service window. Food shall be stored at least 6 inches off of floor. Corrected During Inspection - Breading was placed on shelving 6 inches off of floor.
Location: 11016 Capital BLVD Wake Forest, NC 27587 Facility Type: Mobile Food Units Inspection Date: 08/25/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; At the time of inspection, there was not a person in charge with the food protection manager certification. The person in charge shall be a certified food protection manager.
1.0
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 provided to PIC via email.
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 via email.
0.0
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Chicken curry, rice, Brown stew chicken, chicken, cabbage and collards hot-holding below 135F as shown in above grid. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Advised PIC to verify TCS foods reheated to at least 165F before placing in hot-holding units. PIC stated that these items were made this morning at the commissary, but dropped below 135 F during transport. Items such as cabbage and collards were observed being placed onto grill top to be reheated. CDI- PIC directed to reheat these items to at least 165F corrective. REPEAT
3.0
28.
7-202.12; Priority; Unapproved pesticides present in chemical storage container underneath prep sink. Poisonous or toxic materials shall be used in accordance to the manufacturer's use directions that should state that use is allowed in a food establishment. Corrected During Inspection - PIC removed product immediately at time of inspection.
0.0
45.
4-903.11(A) and (C); Core; Box of single use items stored directly on floor next to door of unit. Single use items shall be stored at least 6 inches off of floor.
Location: 11016 Capital BLVD Wake Forest, NC 27587 Facility Type: Mobile Food Units Inspection Date: 09/09/2022
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.
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: Goat, curry carrots, and chicken curry hot-holding below 135F as shown in above grid. Surrounding products at correct temperatures. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify TCS foods reheated to at least 165F before placing in hot-holding units. CDI- PIC directed to reheat these items to at least 165F corrective. Temperature increased on tall hot-hold unit.
1.5
43.
3-304.12; Core; Scoop left in bin of flour with the handle down in the flour. 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, or In a clean, protected location. Remove the scoop.
0.0
48.
4-302.14; Priority Foundation; PIC did not have a sanitizer test kit available for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- PIC obtained test kit during inspection.
0.0
54.
5-501.16; Core; No trash can at the handwashing sink. Only trash can is outside, so have to keep touching door screen after washing hands to through out paper towel which can recontaminate hands, and this also leaves screen open which can let in flies. Provide a trash can at the handwashing sink.
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. Food Allergens Awareness educational reference provided to PIC. When making chlorine sanitizer, be careful to not go over 200ppm. Use test kit to verify is in 50-200ppm range. Notification of schedule: MFUs are required to notify REHS of operation schedule. If you move to new location or change schedule, remember to notify your REHS. Schedule for Truck #1 is currently needed. Please notify your REHS, Joanne Rutkofske at 919-623-0459, of the schedule for your other MFU.
