Location: 903 N SMITHFIELD RD KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 05/16/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prepared salsa on flip top prep cooler maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Portioned salsa containers were relocated to reach in cooler. Repeat; half points deducted due to noted improvements in cold holding.
1.5
39.
3-305.11; Core; Observed sacks of onions being stored directly on the floor. Prepared tortillas were stored in direct contact of grocery bags. Food shall be protected from contamination by storing the food in a clean location and at least 6 inches above the floor. Do not store food on the floor. Do not store tortillas in direct contact with grocery bag.
1.0
41.
3-304.14; Core; Wiping cloth was draped over side of sanitizing container. Cloths in-use for for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution. Do not drape towel over side.
0.0
42.
3-302.15; Core; Washed avocadoes still have stickers. Fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut. Remove stickers from avocadoes.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 903 N SMITHFIELD RD KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 09/08/2023
Score: 94
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - gave a poster to PIC.
0.0
8.
2-301.15; Priority Foundation; Observed female food employee washing hands in the prep sink after coming from outside. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - EC stopped the employee and she washed her hands in a handwashing sink.
2.0
10.
5-205.11; Priority Foundation; Observed that inside the handwashing sink were stored dishes and utensils. A handwashing sink may not be used for purposes other than handwashing. CDI - items removed and PIC educated.
1.0
10.
6-301.11; Priority Foundation; There was no soap available at the handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid soap. CDI - soap provided.
0.0
10.
6-301.12; Priority Foundation; There was no paper towels available at the handwashing sink. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that TCS foods in a drawer cooler were above 41F, see chart above. TCS food (time/temperature control for safety food) shall be maintained at 41F or below. CDI - temp adjusted in the cooler, make sure that all TCS foods hold at 41F or below.
1.5
40.
2-402.11; Core; Both female food employees did not wear a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Make sure employees who handle food/equipment are wearing an effective hair restraint.
0.5
45.
4-903.11(A) and (C); Core; To-go containers had food contact sides upwards in prep area. Single use articles shall be stored where they are not exposed to splash, dust or other contamination. Single use articles shall be stored at least 6 inches off the floor. Invert to-go containers.
0.5
56.
6-501.14; Core; Vents under the hood were heavily greasy/dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean the vents.
Location: 903 N SMITHFIELD RD KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 02/17/2023
Score: 98
#
Comments
Points
39.
3-305.11; Core; Observed sacks of onions being stored directly on the floor.- Food shall be protected from contamination by storing the food at least 6 inches above the floor.- Please do not store food on the floor.
1.0
47.
4-501.11; Core; The gasket to the stand up refrigerator is torn.- Equipment shall be maintained in a good state of repair and condition.- Please have the gasket replaced.
0.5
50.
5-103.11; Priority Foundation; At time of inspection the hot water was not working due to an issue with the water heater.- Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.- CDI, PIC called maintenance to come and fix water heater during inspection.
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
Location: 903 N SMITHFIELD RD KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 10/27/2022
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; The handsink was completely blocked off with random items such as pans, meat for prepping, knives, plastic containers...- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, the sink was cleared out and PIC was informed to keep the sink clear.
1.0
23.
3-501.17; Priority Foundation; Nothing in facility had a date on it.- TCS foods 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. The day of preparation shall be counted as Day 1.- CDI, items were date marked.
1.5
40.
2-402.11; Core; No one at time of inspection was wearing a hair restraint.- 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.- Please make sure employees who handle food/equipment are wearing an effective hair restraint.
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
Location: 903 N SMITHFIELD RD KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 05/27/2022
Score: 98
#
Comments
Points
10.
5-202.12; Core; No hot water at the handsink.- A handwashing sink shall be equipped to provide water at a temperature of at least 100 degrees F.- Please have the hot water tank repaired if that is the issue.
1.0
47.
4-501.11; Core; The gasket to the stand up refrigerator is torn.- Equipment shall be maintained in a good state of repair and condition.- Please have the gasket replaced.
0.5
49.
4-602.13; Core; Minor cleaning is needed on the hood system.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please have to hoods cleaned
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: 903 N SMITHFIELD RD KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 01/04/2022
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Pork on the bone in steam table was 102 degrees F. Hot foods must be held at a temp. of 135 degrees F. or above until service. Manager reheated the pork on the grill to a temp. of 171 degrees F. to properly reheat the pork for hot holding and service.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken in reach in cooler was 45 degrees F. Cold foods must be stored at a temp. at or below 41 degrees F. Reach in cooler had an interior air temp. of 44 degrees F. Keep cooler on a colder temperature setting to keep food product inside at a temp. of 41 degrees F. or less. Manager iced the chicken inside the cooler to achieve proper cold storage temp.
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
