Location: 2161 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Mobile Food Units Inspection Date: 08/20/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Pooled eggs in plastic container inside of another thick plastic container in the top section of prep unit cold-holding at 45F. PIC states the eggs were cracked open recently. Cut lettuce overstacked in pan in top section of prep unit cold-holding at 56F. Raw chicken marinated at the Commissary cold-holding in drawer unit at 45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Wash and cut produce at Commissary, then cool to 41F and less before transport to MFU. Verify all prepared meats and produce are cooled to 41F and less at Commissary, before transporting cold at 41F and less, to then hold cold on the MFU at 41F and less. CDI- Pooled eggs moved directly into prep holding pan to improve cold-holding/cooling. Raw chicken in process of cooling from handling at Commissary. Cut lettuce exceeding 45F voluntarily removed by PIC during inspection.
1.5
37.
3-302.12; Core; Labeling needed on squeeze bottle of food ingredient and container of water. 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. CDI- Labeling added during inspection.
0.0
41.
3-304.14; Core; Sanitizer concentration too low at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- Sanitizer remade to chlorine-based during inspection.
0.0
43.
3-304.12; Core; Tongs hung on low oven handle where can brush up against clothes. 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. CDI- Tongs moved during inspection.
0.5
48.
4-302.14; Priority Foundation; PIC did not have a quat sanitizer 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. CDI- Sanitizer remade to chlorine-based during inspection, which PIC did have test kit for.
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: 2161 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Mobile Food Units Inspection Date: 03/05/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written out cleanup procedures for vomiting/diarrheal events.- 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 the required documents for the PIC to keep on file.
0.0
21.
3-501.16(A)(1) ; Priority; Observed multiple items below 135 degrees F in the hot holding unit.- TCS foods being stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI, items are discarded at end of shift. Shifts are no longer than 3-4 hours.
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 ---------PIC cannot sign due to COVID-19 concern.
Location: 2161 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Mobile Food Units Inspection Date: 10/17/2021
Score: 100
#
Comments
Points
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: 2161 S WILMINGTON ST RALEIGH, NC 27603-2559 Facility Type: Mobile Food Units Inspection Date: 06/26/2021
Score: 98
#
Comments
Points
General Comments
If you are going in and out of the refrigerator for one product such as the eggs, you could do time holding for a portion of the eggs. You could take out about what you think you will use for an hour or so and store them out in the mobile food unit. They could stay out for up to 4 hours before they must be discarded. You need a way to keep up with the time and a written procedure.
