Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 09/04/2024
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; 2-102.12 (A); Core; The person in charge is not 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. This is a repeat item.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 04/17/2024
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not 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. This is a repeat item.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 12/13/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not 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. This is a repeat item.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 08/09/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not 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.
1.0
16.
4-501.114; Priority; Less than 50ppm of chlorine in a spray bottle. Chlorine sanitizer shall be mixed to 50-200ppm of chlorine. The chlorine was adjusted to 200ppm once REHS spoke to PIC.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 12/16/2022
Score: 100
#
Comments
Points
36.
4-204-112; Core; Prep unit needs an air temperature thermometer. PIC stated the thermometer broke recently. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit. Obtain an air temperature thermometer for the prep unit.
0.0
55.
6-501.12; Core; Residue accumulation underneath equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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 Facility Type: Mobile Food Units Inspection Date: 07/27/2022
Score: 99
#
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. [REPEAT]
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. [REPEAT]
0.0
10.
6-301.14; Core; Handwashing sink lacking handwashing sign. 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- Handwashing signs provided for posting.
0.0
40.
2-402.11; Core; Food handler lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Food handler added hair covering during inspection.
0.5
45.
4-903.11(A) and (C); Core; Single-service food containers and utensils stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move the single-service items up to a low shelf.
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.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 05/04/2022
Score: 99
#
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
39.
3-305.11; Core; Open container of food stored under soap dispenser and paper towels dispenser for the 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. CDI- Food covered and moved away from these sources of potential splash contamination during inspection. Recommend moving the soap and paper towel dispenser over the hand wash sink.
1.0
45.
4-903.11(A) and (C); Core; Unwrapped single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection.
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. Food Allergens Awareness educational reference provided to PIC.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 01/12/2022
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 to the person in charge.
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: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 10/05/2018
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY..........Please contact me about what you decide as far as what type of sanitizer you are going to use. A spray bottle with paper towels is best but you may use a lot of paper towels. It is up to you. Text me at 919-868-9244 with what you decide to do. For the sink, you will need to be able to mix it yourself so the tablets are easy. You could buy regular unsented bleach or at the restaurant supply you should be able to find some type of Quaternary Amonia Compound in liquid form or tablet form. You have chlorine test strips in the truck, they are white and change to blue. If you get a QAC sanitizer be sure to get QAC test strips. They are orange and change to greenish blue Follow-Up: 10/15/2018
