Location: 10125 DIVISION DR RALEIGH, NC 27603-5664 Facility Type: Mobile Food Units Inspection Date: 09/29/2023
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. No food prep or service at the 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. Ensure a Certified Food Protection Manager is present during hours of operation.
0.0
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
39.
3-305.11; Core; Observed clear bins of dry seasonings stored on the floor near handwashing sink. Food shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move the food ingredients to more protected location up off the floor.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled metal coverings for fryers and interior of bottom prep freezer. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in these areas.
Location: 10125 DIVISION DR RALEIGH, NC 27603-5664 Facility Type: Mobile Food Units Inspection Date: 09/01/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. No food prep or service at the 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. Ensure a Certified Food Protection Manager is present during hours of operation.
0.0
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
10.
5-205.11; Priority Foundation; Several chemical bottles observed stored hanging off of handwashing sink splash guards. 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. CDI- Remove the bottles and keep the handwashing sink clear before next event.
0.0
23.
3-501.17; Priority Foundation; Date-marking missing on gallon of milk opened days prior at previous event. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- PIC to return milk to house as event dates spaced very far apart.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on two chemical spray bottles. 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- Labeling added during inspection.
1.0
36.
4-302.12; Priority Foundation; PIC unable to locate a food temperature thermometer. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified in Food Code. VR-VERIFICATION REQUIRED. Obtain a functioning food probe thermometer within 10 days and text a picture of the operating thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.
0.5
37.
3-302.12; Core; Labeling missing on large bins 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
39.
3-305.11; Core; Bins of food ingredients stored on the floor and in front of handwashing sink where exposed to potential splash contamination. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move the food ingredients to more protected location up off the floor.
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. VR-VERIFICATION REQUIRED. Obtain a functioning food probe thermometer within 10 days and text a picture of the operating thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Follow-Up: 09/11/2022
Location: 10125 DIVISION DR RALEIGH, NC 27603-5664 Facility Type: Mobile Food Units Inspection Date: 02/25/2022
Score: 100
#
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. Was not on last report that they received the new forms.
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
