Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 05/30/2024
Score: 99
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2.
2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- 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 certificate.
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 03/30/2023
Score: 100
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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
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 10/04/2022
Score: 100
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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
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 02/08/2022
Score: 99.5
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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
55.
6-501.11; Core; On the sides of the cart, there is heavy denting with the area rusting heavily.- Physical facilities shall be in a good state of repair.
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: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 01/27/2018
Score: 95.5
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General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...DISCUSSION: In-use dispensing utensils shall be stored on clean, dry surface and changed once every four hours. Since there are no utensil washing facilities on push cart, several pairs of tongs, spoons, etc. shall be available throughout the period of operation to switch to new clean utensils every 4 hours...Keep sanitizer spray bottle up and off the ground when not in use.
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 06/16/2011
Score: 0
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4.
The hotdogs and sausage are 49F in the cooler. Keep all potentially hazardous food at or below 45F when held cold. The hotdodgs and sausage were in the cooler for one hour. More ice was ordered from the comisssary and is being placed in the cooler.THe chili is 90F and cheese sauce 109F that was being heated up on the steam table. The child and cheese sauce reached 135F by the end of the inspection.
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 11/29/2010
Score: 0
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4.
The chili and cheese sauce is being heated in the steam table and is only 110F at the beginning of the inspection. The chili and cheese sauce containers are tall but there is standing in only small amount of water. You need more hot water around the chili and cheese sauce containers to heat it up quickly and consistantly. Try using shorter containers. The chili and cheese sauce reached 135F by the end of the inspection. The onions and coleslaw are between 50-52F. Maintain at 45F or below.
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 06/21/2010
Score: 0
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4.
The chili is being heated in the steam table. The chili container is tall but there is standing in only 1/4 inch of water. You need more hot water around the chili container to heat it up quickly and consistantly.....Also the outside air temperature is very hot today. It is already 94 degrees and there is only 4-5 small ice packs in the cooler where the hot dogs are being held cold. There are cold now at 45 degrees but the cart just set up. There is plenty of ice on the drinks but you need to also ice down the hot dogs and chili. It will not stay cold on a day like today
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8.
Provide a sanitizer spray bottle with properly mixed sanitizer such as 50-100 parts per million bleach water. Use this to keep the cart clean throughout the day also you can use it to clean any utensils if needed.
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 11/17/2009
Score: 0
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4.
Sauerkraut temp. varied in different levels in container, from 75F-123F. Must stir product during heating and keep warmer on `High` untill food is 135F or higher. Then hold at 135F or higher. CDI-quick reheat, operator stated product was on cart less than 1 hour.
0.0
General Comments
Food temp. Observations: 35-41F hot dogs in cooler. 138F chili. 75-123F Sauerkraut. 171F sausage dogs.
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 09/01/2009
Score: 0
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General Comments
Highly recommend the use of gloves during foodhandling practices. Scoop in cheese in the cooler needs to have a handle and the handle does not need to be touching the food itself. (can use a spoon). Food temperatures in degrees F: Chili: 139 Grilled onions: 159 Hot dogs: 178 sausage: 184 commercially processed slaw: 52 shredded cheese: 44 chili: 24 hot dogs: 36
Location: 0 Jones ST RALEIGH, NC 27602 Facility Type: Pushcarts Inspection Date: 06/15/2009
Score: 0
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4.
(4)The hotdogs in the top of the cooler are only 50 degrees. There is not enough cold packs to keep them 45 degrees or colder. We moved several packs of hot dogs to another cooler and bedded them down into the ice. You need to provide more ice and or cold packs for hot days like today.
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7.
(7)Hats hair nets or wrap-around visors required.
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8.
(8)Provide a properly mixed sanitizer such as 50-100 parts per million bleach water. There are some premixed sanitizers that work well and do not loose strength. Some pushcarts use Chlorox "Anywhere". It is an approved sanitizer that can be bought at most grocery stores and Home Depot etc. It`s about $3.00 per spray bottle.
0.0
General Comments
If you have any questions please call me at 868-9244.
