Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 06/10/2024
Score: 84.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation - Person in charge (PIC) was not a certified food protection manager (CFPM), priority violations were cited today, and PIC did not respond correctly to questions related to food operation...Based on risks applicable to food operation, the person in charge shall demonstrate to regulatory authority knowledge of foodborne disease prevention and requirements of this code...CDI by informing PIC of requirements and where to obtain certification as a CFPM.
1.0
2.
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Information provided on how to obtain CFPM certification.
1.0
10.
6-301.11; Priority Foundation - No soap was available at handsink...An adequate supply of soap shall be provided at each handsink or group of adjacent handsinks...CDI by placing soap at handsink.
1.0
21.
3-501.16(A)(1); Priority - Refried beans and beef gisado were at 122F and 120F respectively...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating beans and beef.
3.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control (TPHC), cold TCS* foods shall be kept at 41F or less until served...Maintain cold TCS* foods at 41F or less or use approved time as a public health control...Not corrected during inspection.
1.5
23.
3-501.17; Priority Foundation - No ready-to-eat (RTE) TCS* foods kept more than 24 hours had dates (cooked and cooled foods, open package of ham, scratch made salsas, etc.)...RTE TCS* foods kept more than 24 hours shall have dates...Properly date mark foods as stated above...Not corrected during inspection.
3.0
36.
4-502.11(B); Priority Foundation - Metal stemmed dial top thermometer read 25F when calibrated using ice-water (must read 32F in ice-water)...Metal stemmed food thermometers shall be calibrated properly to ensure their accuracy...Thermometer could not be calibrated. Provide required thermometer (should have a reduced tip probe such as a digital thermometer to check temperatures of thin foods)...Not corrected during inspection.
0.5
37.
3-302.12; Core - Bottles/containers of salsas, sour cream, food ingredients, were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
39.
3-306.11; Priority - Uncovered salsa (for customers to serve themselves) was on table outside below serving window...Foods on display shall be protected from contamination by using packaging, sneeze guards, etc...CDI by removing salsa from customer service.
1.0
45.
4-502.13; Core - Bags previously used to store mozzarella cheese were being reused for storing meats in steam table...Single use articles shall not be reused...Once food has been removed from storage bags, bags must be discarded--they cannot be reused again for food storage.
0.5
45.
4-903.11(A) and (C); Core - Disposable styrofoam cups were on floor...Single service disposable food/beverage containers shall be stored at least 6 inches above floor...Elevate cups 6 inches above floor.
0.0
47.
4-501.11; Core - Metal shelf on wall above serving window was damaged. Several wire shelves in refrigerator and dry storage were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with approved shelving.
0.5
48.
4-302.14; Priority Foundation - No chlorine sanitizer test strips were available...Test strips or kits shall be provided for checking concentration of sanitizer used...Provide required test strips...Not corrected during inspection.
0.5
49.
4-601.11(B) and (C); Core - Some wire shelves were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase shelf cleaning frequency.
0.0
52.
5-402.13; Priority - Water from waste water tank was leaking onto pavement below mobile food unit...Sewage/waste water shall be conveyed to the point of disposal through an approved sanitary sewage system (not onto the ground)...Fix leak on waste water tank.
1.0
54.
5-501.110; Core - No trash cans were available outside for customers to discard trash, and only small plastic bags were available to discard trash inside mobile food unit...Trash and recyclables shall be stored in trash cans or other approved waste handling units...Provide additional trash cans to dispose of trash.
0.5
55.
6-501.11; Core - Ceiling opening/window to the outside was cracked and damaged and no other top or cover was available to cover it to prevent entrance of rain, etc...Physical facilities shall be kept in good repair...Provide durable, waterproof cover over ceiling opening.
0.5
General Comments
TCS* foods: Time-temperature control for safety foods...Verification to be done on Thursday, June 13, 2024 to evaluate completion of Items #22, 23, 36, 48, and 52 mentioned above.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 11/07/2023
Score: 88
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in Charge is responsible for having employee wash her hands. Direct handwashing to occur in the handwashing sink with use of soap and paper towel. Person in charge shall assure food such as the beans and beverage are maintained at 135F and hotter. Use the thermometer to monitor food temperature.
1.0
2.
2-102.12 (A); Core; Food safety manager training is needed, such as ServSafe class.
1.0
8.
2-301.14; Priority; Employee is not washing hands before working with food. When returning to work with food, wash hands in the handwashing sink with soap. Wash hands before putting on gloves to work with food. Handwashing was directed today
2.0
10.
6-301.12; Priority Foundation; No Soap is available at the handwashing sink. No Paper Towels are available at the handwashing sink. Keep handwashing sink stocked with soap and paper towels. Towel dispenser should be added to the sink area. Today new wrapped roll of paper towels was located and placed on the shelf above the sink with towels dispensing along the back wall. Soap was added to the sink edge.
2.0
21.
3-501.16(A)(1) ; Priority; Beans 125F that were cooked this morning are held in a pot on the flat top grill. Hold beans at 135F and hotter. If beans cool below 135F (as they did today) Reheat the beans to 165F, check the temperature with a thermometer, and then hold above 135F. Beans were reheated upon request today.
1.5
23.
3-501.17; Priority Foundation; Food is Not Date Marked. When the pork is cooked, a date shall be added to the zip-loc bag or container. If meat is frozen, Date marking is required when it is removed from the freezer. Maximum allowable time for ready-to-eat food in the refrigerator is 7 days. Dates shall be maintained on Ham when it is opened, Cheese when it is opened. Pork shall be dated when it is cooked or when it is removed from the refrigerator. Painters Tape or Masking Tape is good for writing dates on food.
3.0
36.
4-302.12; Priority Foundation; Thermometer was not available. Owner assured me several times there was no thermometer to check food temperatures. Thermometer must be available and used to monitor food temperature. Eventually a dial-top thermometer was found, cleaned and used to check food temperature.
0.5
43.
3-304.12; Core; Spoon in the cooking pot of beans on the stove is too small, too short. The sppon handle is under the closed lid of the pot. Long handled serving, stirring utensil is needed. Handle of the spoon should extend out of the pot.
0.5
47.
4-502.11(A) and (C); Core; Plastic food containers in use in the refrigerator are cracked. Discard and replace the containers. . . Wood that covers the sink is constructed of exposed particle board. Areas of wood are black, it is rough, textured, not clean or cleanable. Replace the wood with something that is clean and cleanable (such as a cutting board). discussed today
0.5
47.
4-501.11; Core; Shelves inside the refrigerator are peeling, deteriorating. Provide clean and cleanable shelves that will not have exterior coating fall off.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 05/02/2023
Score: 78.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in Charge shall maintain food at safe temperature of 41F and colder -or- 135F and hotter. PIC shall have employee wash hands in the handwashing sink. Utensils such as cuttingboard, preparation surface that food is put on for cutting, food containers and covers, surfaces that touch food, shall all be cleaned and sanitized.
1.0
2.
2-102.12 (A); Core; Food safety manager training is needed, such as ServSafe class.
1.0
8.
2-301.11; Priority; Handwashing sink is not used. Employees do not wash hands although food is actively being prepared. Food employees shall keep their hands and exposed portions of their arms clean.
2.0
10.
5-205.11; Priority Foundation; Handwashing Sink does not supply water. Water is not available for handwashing. Sink is used for storage of plates, squeeze bottles of condiments, botted water beverage, peppers in a container. Food is prepared, cut, etc on the surface in front of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Remove all storage from the handwashing sink. Add a splash-guard to make the space to the right of the handwashing sink available for food and utensils. discussed with commissary owner and Maria today.
2.0
10.
6-301.12; Priority Foundation; No paper towels are available at the handwashing sink. Provide both soap and paper towels at the handwashing sink.
0.0
15.
3-304.11; Priority; Prepared food is placed directly on the flat surface in front of the handwashing sink to be cut. Cut half of a lime is stored directly inside the handwashing sink. Food shall only touch clean surfaces. Keep food away from the handwashing sink. Recommend adding a new, clean cutting board to cut the prepared food on. Store cut fruit in a clean container.
1.5
16.
4-601.11 (A); Priority Foundation; Food preparation surface is not clean. Cutting board has black build-up. Container cover is heavily soiled. Some utensils are not clean, such as the knife. Clean all utensils and containers that touch food. Cutting board should be discarded/replaced if it cannot be effectively cleaned.
1.5
21.
3-501.16(A)(1) ; Priority; Refried Beans are held in a cooking pot inside an Igloo Cooler on the floor in front of the ware washing sink. Igloo cooler is not appropriate for food. Beans and other prepared food in larger pot shall be held in the steam table. Maintain food at 135F and hotter (in approved equipment, off the floor).
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shredded Cheese 55F & Diced Tomatoes 56F held on the surface in front of the ware washing sink. Maintain cheese and cut tomatoes at 41F and colder. consider also the rule: Time as a Public Health Control that would allow cheese and tomatoes to be held at room temperature with written procedures, Labeling and disposal of remaining food at 4 or 6 hours. Food storage and preparation areas need to be organized and clean. Containers of food should not be stored at the sinks. Use the refrigerator and consider if a table top refrigerator or ice bath can be used to keep food at 41F and colder.
1.5
23.
3-501.17; Priority Foundation; Food is not date marked. There are several bags and aluminum foil packs of cooked meat that have no date. Empanadas and other prepared food lack dates. Refrigerated food at the commissary is also not date marked. Cooked and ready-to-eat food shall be date marked.
3.0
28.
7-102.11; Priority Foundation; Spray Bottles are dirty and not labeled. Each spray bottle of cleaner and sanitizer shall be labeled with the common name of the contents.
1.0
33.
4-301.11; Priority Foundation; There is not enough refrigeration. Shredded Cheese and diced tomatoes are held with no temperature control at the sinks. There is not enough hot holding equipment. Igloo Cooler is stored on the floor to hold cooking pots of hot food. Equipment for holding cold and hot food shall be sufficient in number and capacity to maintain required food temperature. This requires correction.
0.5
36.
4-302.12; Priority Foundation; Stem Thermometer is needed to check food temperature.
0.0
39.
3-305.11; Core; Igloo Cooler is stored on the floor in front of the sinks with refried beans and other prepared food. Store hot food in the steam table and equipment that is approved for a permitted unit. Food should not be stored in the picnic cooler or on the floor. . . Food is stored at the handwashing sink. Store food where it is protected from splash and contamination. We discussed adding a splash guard to the side of the handwashing sink today and a new cutting board for use at the ware washing sink or at the steam table for food preparation.
1.0
39.
3-304.13; Core; Tortillas are wrapped in kitchen towels on the shelf. Linens/towels may not be used in contact with food / tortillas.
0.0
43.
3-304.12; Core; Plastic Pitchers are submerged inside the beverages that are served in the morning. Scoop handle for refried beans is also mostly submerged in the food; longer serving utensil is needed (and beans should be in the steam table, not cooking pot in the igloo cooler). Handles of dispensing utensils shall be out of the food and beverages and should extend out of the containers.
1.0
45.
4-903.11(A) and (C); Core; To-go containers, clam shells, are not clean. Plates are stored at the handwashing sink. Store to-go containers in a clean location (on the shelves above the sink). Keep containers clean and protected from splash. Plates were moved away from the handwashing sink to shelving during today's inspection.
0.5
47.
4-501.11; Core; Refrigerator handle is broken. Shelves inside the refrigerator are damaged. Cilantro containers is cracked, broken. Maintain equipment and containers is good condition.
0.5
48.
4-301.13; Core; Only one drainboard is present at the ware washing sink. Shelves are full and not maintained in a clean & organized manner. Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may
accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.
0.0
48.
4-301.12; Priority Foundation; Ware washing sink has only two compartments. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. This violation requires correction. Variance is available through application process. Recommend rebuilding the sinks to move handwashing sink to the right and ware washing sink that can be used for food preparation, that is closer to the steam table.
0.5
49.
4-601.11(B) and (C); Core; Shelves above the sinks are not clean. Low shelves and equipment are not clean. Blue plastic container inside the refrigerator with bags of meats is very dirty, damaged. Maintain equipment clean.
0.5
54.
5-501.16; Core; No Trash Can is available to dispose paper towels. Provide a trash receptacle close to the handwashing sink for discarding paper towels.
0.5
55.
6-501.12; Core; Walls, windows/vents in the ceiling are soiled. Maintain physical facilities clean. Thorough cleaning of ceiling, vents/openings, walls, floor, etc is needed.
0.5
General Comments
Contact Meghan Scott 919-868-6416 for required follow up. Several violations on this report require correction. Modification for accomodating the food handling, preparation that occurs in the truck is needed. There is almost no available surface for food preparation. Follow-Up: 05/12/2023
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 06/17/2022
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; No one was ANSI certified at time of inspection.- 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 obtain and ANSI certified certificate.
1.0
10.
5-202.12; Core; The handwashing sink does not have hot water.- A handwashing sink shall be equipped to provide water at a temperature of at least 100 degrees F.- Please fix the hot water of the handsink.
1.0
10.
6-301.14; Core; There is no sign designating a handwashing sink notifying employees to wash hands.- A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.- CDI, EHS gave PIC a handwashing sign.
0.0
23.
3-501.17; Priority Foundation; Nothing in the truck was date marked today.- READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days.- CDI, items were marked with the correct dates.
3.0
43.
3-304.12; Core; The plastic container they are using to scoop out drinks from a jug is submerged in the product.- During pauses in food prep or dispensing utensils shall be stored with their handles up out of the product.- Please hang the scoop on the side of the buckets so it isn't in the product.
1.0
47.
4-501.11; Core; The gaskets in the refrigerator are torn and the handle to refrigerator is broken off.- Equipment shall be maintained in a good state of repair and condition.- Please repair/replace items.
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: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 02/18/2022
Score: 90.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC was unable to complete any questions, did not have an ANSI certificate, and had multiple PF/P items.- The person in charge shall show at least one of three requirements: No priority items, demonstration of knowledge by a questionnaire, and being ANSI certified.- CDI, This is new to rules, so no points deducted but the PIC has been informed of the new rules and guidelines.
0.0
2.
2-102.12 (A); Core; No one was ANSI certified at time of inspection.- 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 obtain and ANSI certified certificate.
1.0
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
8.
2-301.12; Priority; Hands were washed by putting them into a bucket of sanitizer then drying them off.- Hands shall be washed properly at a handsink by washing with soap for at least 20 seconds, rinsing, then drying with a disposable towel.- CDI, hands were rewashed and PIC informed of the rule.
2.0
10.
5-202.12; Core; The handwashing sink does not have hot water.- A handwashing sink shall be equipped to provide water at a temperature of at least 100 degrees F.- Please fix the hot water of the handsink.
1.0
10.
6-301.14; Core; There is no sign designating a handwashing sink notifying employees to wash hands.- A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.- CDI, EHS gave PIC a handwashing sign.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple items (see chart above) were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, items were placed into freezer and some reheated.
1.5
23.
3-501.17; Priority Foundation; Nothing in the truck was date marked today.- READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days.- CDI, items were marked with the correct dates.
3.0
43.
3-304.12; Core; The plastic container they are using to scoop out drinks from a jug is submerged in the product.- During pauses in food prep or dispensing utensils shall be stored with their handles up out of the product.- Please hang the scoop on the side of the buckets so it isn't in the product.
1.0
45.
4-903.11(A) and (C); Core; Paper cups and plates are being stored on the floors near the drinks.- Single service items shall be stored at least 6 inches above the floor.- Please do not store items on floor.
0.0
47.
4-501.11; Core; The gaskets in the refrigerator are torn and the handle to refrigerator is broken off.- Equipment shall be maintained in a good state of repair and condition.- Please repair/replace items.
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.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 02/12/2019
Score: 86.5
#
Comments
Points
General Comments
I'll follow up on Friday 2/22/2019. Be sure to get the water system repaired. Fix the leak in the waste tank. You must start labeling and date marking ready to eat products, such as cooked meats that are in the refrigerator. Pleas call me at 919-868-9244 when you have made the repairs. If you would like a reinspection you will need to call as well. Follow-Up: 02/22/2019
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 06/29/2016
Score: 88
#
Comments
Points
General Comments
Will do a VR visit in 24 hours of inspection to ensure that refrigeration is working properly. Please do not remove grade card. A re-inspection can be requested and EHS has 15 calendar days to conduct inspection following the request. Contact info: Dimitri Parker (919)868-2562 Follow-Up: 07/08/2016
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 08/12/2015
Score: 86.5
#
Comments
Points
General Comments
Avoid storing foods on paper towels or other articles that are not absorbent. NO GRADE CARD POSTED. GCV ISSUED. This MFU is eligible for reinspection upon request. Once corrections are made, contact Dimitri Parker(919)868-2562 to request a reinspection. A reinspection will be conducted within 15 days of the request being made.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 11/04/2014
Score: 89
#
Comments
Points
General Comments
NO GRADE CARD POSTED. GCV ISSUED. This MFU is eligible for reinspection upon request. Once corrections are made, contact James Smith at 919-868-9246 to request a reinspection. A reinspection will be conducted within 15 days of the request being made. Follow-Up: 11/11/2014
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 01/17/2014
Score: 83.5
#
Comments
Points
General Comments
By law, grade card must remain unobstructed where posted by inspector. To move or obstruct the grade card may result in a Grade Card Violation. Call inspector when ready for reinspection.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 04/22/2013
Score: 91
#
Comments
Points
General Comments
Check this website for the FDA's online version of the Employee Health and Personal Hygiene handbook. This page also has all of the different language versions of 1-B and the email address for requesting paper copies: http://1.usa.gov/YMygOt.
To take ServSafe proctored exam only: http://www.wakegov.com/food/healthinspections/servsafe/Pages/default.aspx
Help us prioritize food safety signs for your kitchen: http://www.surveymonkey.com/s/wakefoodsignage.
Quick reference for guidance on managing sick employees: http://www.wakegov.com/food/healthinspections/resources/Documents/DPI_Employee%20Health%20Decision%20Tree.pdf. FDA Interactive Resource Disk (what to do if your employee is symptomatic or has one of the ?Big 5? foodborne illnesses): http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/default.htm.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 07/31/2012
Score: 0
#
Comments
Points
4.
Tripe - 135F; Chicken - 161F; Rice - 182F; Beans 167F; Tomatoes - 60F; Churizo - 57F; All hot hold items were at good temp but cold hold items (found in the cooler) were above 45F; must keep cold items 45F or below at all times. Turn cooler down to hold temps properly; if product is kept out during busy times, keep product on ice.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 06/15/2012
Score: 0
#
Comments
Points
18.
Wastewater storage tank is too small. Its capacity is only 16 gallons. The water supply tank is 28 gallons, therefore the wastewater storage tank must have a minimum capacity of 32 gallons. The new tank also has a screw cap that must be taken off to dispose of the wastewater. When this cap is removed, wastewater will be spilled until the hose is properly attached. You must have a wastewater tank that has a discharge pipe with a ball valve. This allows the operator to attach a hose and then open the valve, not allowing the wastewater to spill on the ground.
0.0
General Comments
Permit is still suspended. Leaving the permit in "E" status. When a new wastewater tank of at least 32 gallons in capacity is attached with a ball valve discharge pipe, please call Tim Bass with WCDES. Call (919)796-8767 when you are ready to have your permit suspension lifted.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 02/01/2011
Score: 0
#
Comments
Points
4.
Found ham, diced tomatoes, and shredded cheese sitting out on the counter that was out of temperature. Found a pot of rice that was out of temperature on the stove top. Found a pot of beans on the stove top that were out of temperature on top. Potentially hazardous foods being cold held must be kept at 45 degrees F or colder. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - cold foods were moved to the reach in refrigerator. Talked to operator about keeping foods on ice if they are removed from mechanical refrigeration. Beans were stirred and the rice was moved to a hotter section of the grill to reheat.
0.0
7.
Observed two of the three workers not wearing proper hair restraint during food preparation. Employees must have proper hair restraint(hat, wrap-around visor, or hair net) during food preparation.
0.0
8.
Found caulk in the mobile food unit that was not in good repair making it difficult to clean. Found utensils stored in a dirty storage bucket that were not clean(had food debris left on them). Found shelves made of wood making them difficult to clean. Met the Mobile Food Unit at the commissary and they are not sanitizing utensils. Sink in the Mobile Food Unit is not able to properly sanitize utensils. Utensil washing must occur inside the commissary to properly sanitize utensils.
0.0
9.
Inside of the mobile food unit could use better cleaning throughout. Detail cleaning needed throughout the unit. Need to fix screen on roof ventilation to keep flies out.
0.0
18.
Sewage storage tank has a large hole in the bottom not allowing for proper sewage disposal. Unit also does not have a hose to allow for proper disposal at the commissary. Need to have an approved sewage disposal method to operate.
0.0
General Comments
Permit is being suspended due to a rule violation. Contact Tim Bass with WCDES @ (919)796-8767 when repairs have been made to the sewage storage tank and can show that sewage disposal can be done in a sanitary manner(need a hose). Permit being placed in "E" status. Recommend a sanitary method to dispense paper towels at the handsink.
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 06/18/2010
Score: 0
#
Comments
Points
3.
Found various foods stored in grocery and "thank you" bags. Do not store foods in direct contact with grocery bags.
0.0
4.
Hot dogs were 104-114F and peppers were at 104-138 F. Keep these foods at 135F or above. Mozarella cheese was at 54-56F. Keep it at 45F or less...The metal stemmed thermometer read 40F in ice-water. It shall read 32F.
0.0
5.
Keep single service plates inverted to prevent contamination.
0.0
8.
Replace the damaged caulking throughout the mobile food unit...Thoroughly clean and sanitize all soiled utensils in storage and storage containers.
0.0
10.
Eliminate the many flies in the mobile food unit.
0.0
16.
The potable water pump for unit was not working correctly during inspection. At end of inspection, it was not working at all. Repair/replace this pump so it works properly to provide hot and cold running water at all times during operation. Pump must remain on to be able to wash hands whenever needed. The pump should not be turned on and off.
0.0
General Comments
Food temperatures: Beef tongue/steam table: 137-147F, Beef asada/steam table: 150F, Hot dogs/steam table: 104-114F, Rice/on grill: 188-201F, Cooked peppers/steam table: 104-138F, Mozarella cheese/on counter: 54-56F, Diced tomatoes/on counter: 47F, Air temperature/refrigerator: 46F...This mobile food unit's permit is being suspended until water pump is fixed. Contact Lucy Stack at (919) 868-2565 once the pump is fixed properly
Location: 4020-128 Capital BLVD RALEIGH, NC 27604 Facility Type: Mobile Food Units Inspection Date: 01/12/2010
Score: 0
#
Comments
Points
4.
Pork-128F; chicken-117F; Beans-137F; beef-147F; cheese-50F; be sure to hot hold (135F) or above or cold hold 45F or below at all times unless reheating or prep stages. Thermometer not calibrated at time of inspection; calibrate to ensure accuracy.
0.0
14.
Mobile unit has pump system but it was not working at time of inspection.
0.0
16.
Must have water at all times for handwashing and utensil washing; asked MFU to return to commissary after inspection. Provide at least a cooler with a spout of water to wash hands and multiple utensils for use.
0.0
General Comments
Must have sanitizer mixed at all times; no sanitizer mixed at time of inspection-CDI.
