Location: 2411 E Millbrook RD Unit # 106 RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 08/05/2024
Score: 98
#
Comments
Points
33.
3-501.15; Priority Foundation; Cooling Methods: Whole onions, whole tomatoes, bags of unwashed whole heads of lettuce all stored on MFU. In top section of prep unit, all prepared TCS foods measured above 41F as shown in above grid. When asked, PIC stated they were running late so all the prepared TCS foods were prepared just before coming to the site. Follow the limitations of your permit. All food must be cut/trimmed/prepared in the commissary, before placing on the MFU (that includes produce). Any bulk cooling must be done in the commissary refrigerators. Produce must be washed before cutting. TCS foods prepared from ambient temperature must be cooled to 41F and less within 4 hours. The top section of a prep unit is for maintaining already cold food temperatures, it is not good for cooling, especially on a hot truck. Recommend preparing TCS foods the day before an event so they are portioned and have proper time to cool at the Commissary, then maintain cold during transport, and maintain cold at site. CDI- Prepared TCS foods cooling in top section of prep unit placed on 4-hour TPHC, back-timed to PIC stated prep time before loading. PIC to discard any of these foods still remaining at 3pm.
0.5
37.
3-302.12; Core; Labeling missing on spices and 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. [REPEAT]
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottle, measured at 0ppm quat and 0ppm chlorine. When asked, PIC stated this is a quat sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200p-400pm quat). Use sanitizer test kit to verify correct concentration reached when filling bottles at the Commissary. [REPEAT]
0.5
47.
4-501.11; Core; One light out over cook area. Door screen is torn in several places. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the light bulb and door screen.
0.0
54.
5-501.16; Core; Trash can not provided at the handwashing sink, only trash can located on the other end of the truck past food prep area. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Obtain a small trash can for use at the handwashing sink. [REPEAT]
Location: 2411 E Millbrook RD Unit # 106 RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 06/06/2024
Score: 99.5
#
Comments
Points
37.
3-302.12; Core; Labeling missing on spices and 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
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottle, measured at 0ppm quat and 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200p-400pm quat). Use sanitizer test kit to verify correct concentration reached when filling bottles at the Commissary.
0.0
48.
4-302.14; Priority Foundation; PIC unable to locate test kit 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. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.5
54.
5-501.16; Core; Trash can not provided at the handwashing sink, only trash can located on the other end of the truck past food prep area. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Obtain a small trash can for use at the handwashing sink.
0.0
General Comments
VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Entrance door screen is torn, by no flying pests observed today on the truck. Recommend replacing the door screen. Whole heads of lettuce observed on the truck. All produce must be washed and cut at the Commissary, then cooled to 41F and less before placing on the MFU. Your permit states that "All food must be cut, trimmed, and prepared for cooking in the commissary..." and "Any bulk cooling must be done in the commissary refrigerators." Please follow the requirements of your permit. Follow-Up: 06/16/2024
Location: 2411 E Millbrook RD Unit # 106 RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 01/07/2023
Score: 99
#
Comments
Points
28.
7-102.11; Priority Foundation; Observed a few bottles of chemicals that did not have a label on them.- 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, bottles were labeled during inspection.
1.0
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
