Location: 2201 S Wilmington St RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 10/03/2023
Score: 98
#
Comments
Points
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.
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
8.
2-301.14; Priority; Person in charge observed handling raw fish with gloved hands, then removed gloves to put new gloves on to proceed to ready to eat foods without a handwashing step in between. Employees shall wash hands when switching between working with raw food and working with ready to eat foods. Corrected During Inspection - Inspector provided guidance to PIC to ensure handwashing is taking place.
2.0
41.
3-304.14; Core; Sanitizer bucket observed at 100ppm rather than between 200-400ppm as required for quaternary ammonia. Containers of chemical sanitizing solutions shall be kepts at the appropriate concentrations. Corrected During Inspection - PIC was able to add tablet to container to achieve 200ppm-400ppm at time of inspection.
0.0
56.
6-303.11; Core; Lighting inside unit at time of inspection was very dim throughout and appears to be less than the requirement.
Location: 2201 S Wilmington St RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 08/26/2022
Score: 99.5
#
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
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
49.
4-601.11(B) and (C); Core; Fryer baskets with residue accumulation. The side of fryer with some residue accumulation. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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.
0.5
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.
