Location: 2929 Capital BLVD RALEIGH , NC 27604 Facility Type: Mobile Food Units Inspection Date: 07/30/2024
Score: 93.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap was not available at the hand sink. Soap must be always at the sink for hand washing. CDI-Soap was provided.
2.0
10.
6-301.12; Priority Foundation; There were no paper towels at the hand sink. There must always be paper towels at the hand sink for drying cleaned hands. CDI-Paper towels were provided.
0.0
15.
3-302.11; Priority; Raw chicken and beef were stored above plantains and potatoes stored on the bottom shelf. Raw meats must be stored below vegetables and cooked foods. CDI-Foods were rearranged. Food storage chart in Spanish emailed to PIC, and EC will print out a copy and drop off soon.
1.5
16.
4-601.11 (A); Priority Foundation; Vegetable dicer stored clean had old food residue on it. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Item will be brought to commissary for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food stored in the reach in cooler was holding 54-55F. TCS (Time/Temperature Control for Safety) foods shall be stored at 41F or below. CDI-Meats were voluntarily discarded. Service of unit was scheduled for today. Facility will get new meat and ice from commissary, and hold on ice, and discard when it reaches above 41F.
Location: 2929 Capital BLVD RALEIGH , NC 27604 Facility Type: Mobile Food Units Inspection Date: 10/04/2023
Score: 98.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Soap was not available at the hand sink. Soap shall be at the sink at all times for hand washing. CDI-More soap was purchased and placed at sink.
1.0
41.
3-304.14; Core; A wet wiping cloth was on the prep counter in between uses. Wet wiping cloths shall be stored submerged in a sanitizing solution. CDI-Cloth was moved to a sanitizer bucket with chlorine solution.
Location: 2929 Capital BLVD RALEIGH , NC 27604 Facility Type: Mobile Food Units Inspection Date: 01/11/2023
Score: 98
#
Comments
Points
10.
5-202.12; Core; The hot water knob is broken so there is 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 repair the knob to allow hot water to come through.
0.0
28.
7-102.11; Priority Foundation; Bottles of sanitizer do not have a label.- 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, bottles were labeled.
1.0
47.
4-501.12; Core; The cutting board near the hot holding station is heavily scratched.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.
0.5
55.
6-501.12; Core; Underneath of the fryers/grill area needs more cleaning.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors.
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: 2929 Capital BLVD RALEIGH , NC 27604 Facility Type: Mobile Food Units Inspection Date: 08/26/2022
Score: 94
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at the handsink.- Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.- CDI, paper towels were stocked
1.0
15.
3-302.11; Priority; Observed raw eggs being stored directly above ready to eat items in the reach in refrigerator.- Raw or cooked food shall be protected from cross contamination by storing the food by order of required final cooking temperature with the highest required cooking temperature item on the bottom.- CDI, the eggs were moved to bottom shelf.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that 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, some items moved to the colder unit and this one was turned down.
1.5
23.
3-501.17; Priority Foundation; Nothing on the truck had a date mark.- refrigerated, 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. The day of preparation shall be counted as Day 1.- CDI, Items were date marked.
1.5
39.
3-305.11; Core; Observed boxes of raw vegetables being stored 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.
0.0
47.
4-501.12; Core; The cutting board near the hot holding station is heavily scratched.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.
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 language barrier. A copy of the report was emailed with a separate email using google translate to try and help with the barrier.
Location: 2929 Capital BLVD RALEIGH , NC 27604 Facility Type: Mobile Food Units Inspection Date: 04/27/2022
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; The hand sink was completely blocked at time of arrival with dishes.- A handwashing sink shall be maintained so that it is accessible at all times for employee use.- CDI, the stuff was moved so sink was accessible.
1.0
47.
4-501.12; Core; The cutting board near the hot holding station is heavily scratched.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.
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
Location: 2929 Capital BLVD RALEIGH , NC 27604 Facility Type: Mobile Food Units Inspection Date: 12/09/2021
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written 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 gave forms to meet compliance that are from county website.
0.0
47.
4-501.12; Core; The cutting board near the hot holding station is heavily scratched.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.
0.5
49.
4-602.13; Core; Cleaning is needed on the handles of equipment.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the handles
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.
