Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 07/18/2024
Score: 95
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Both hot and cold holding temperature violations observed today. The person in charge shall monitor the temperature of TCS foods during hot and cold holding through daily oversight. Improper hot holding has been a repeat violation for the third time. Ensure food temperatures are monitored during operation and take corrective action when necessary. Points may be taken for future violations. CDI- reviewed health risks of improper holding temperature with PIC and importance of checking temperatures throughout the day.
0.0
16.
4-601.11 (A); Priority Foundation; The food thermometer probe was observed heavily soiled. The food-contact surfaces of utensils and equipment shall be clean to sight and touch. CDI- probe cleaned with alcohol wipe during inspection. Ensure this device is cleaned before and after each use and before storing. No points taken today.
0.0
21.
3-501.16(A)(1) ; Priority; Several TCS foods in the hot wells and hot box measured below 135F as shown in temp chart. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Foods reheated to at least 165F on stove. Ensure TCS foods are being maintained at 135F and above during transport and operation. Full points taken for repeat violation.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Cooked wings and cut tomato were observed above 41F in the reach-in cooler and flip top unit. TCS foods shall be maintained at 41F or below in refrigeration. The fliptop unit may not be working properly. Ambient temperature observed around 50F. CDI- tomato moved to a functioning unit and bagged ice was placed on wings to cool quickly. Ensure the reach-in/fliptop cooler is maintaining proper temperature. EHS to follow up within 10 days on possible repair. Other units are working.
1.5
55.
6-501.12; Core; Grease deposit/accumulation observed on vent above grill area. Floors on truck are very slick. Physical facilities shall be maintained clean. Clean vent and mop floor.
0.5
General Comments
EHS will return to verify that fliptop unit is maintaining an ambient temp of 41F or below. You may also text a photo of temperature display panel holding 41F or below to 919-500-6269.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 11/16/2023
Score: 94
#
Comments
Points
8.
2-301.14; Priority; Observed an employee place garbage in the trash bag and pick up a piece of trash from the floor. Employee then discarded soiled gloves and went to put new gloves on to continue working. Hands shall be washed before donning gloves for working with food and after engaging in activities that contaminate the hands. Hands may become contaminated when taking old gloves off so it is important to wash hands before donning new gloves. CDI- educated employees on proper handwashing and glove usage. Hands were washed before placing new gloves on.
2.0
10.
6-301.12; Priority Foundation; No paper towels were available anywhere on the truck. Each handwashing sink shall have a supply of disposable paper towels. CDI- towels were obtained from Sams Club during inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Several TCS foods in the hot wells and hot box measured below 135F as shown in above grid. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Foods reheated to at least 165F. Ensure TCS foods are being maintained at 135F and above during transport and operation. Full points taken for repeat violation.
3.0
45.
4-903.11(A) and (C); Core; Several single-service trays were observed stored outside their packaging with the food-contact surface exposed. 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- trays inverted. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Some food debris and residue observed in the tracks of the sliding glass door of the drink case. The nonfood-contact surfaces of equipment shall be kept free of dust, food residue and other debris accumulation. Increase cleaning frequency of this area. All other surfaces observed clean. No point taken today.
0.0
56.
6-303.11; Core; Three light bulbs are burnt out over the grill area. Ensure adequate lighting is provided in work areas by replacing these bulbs. No point taken today.
Location: 2161 S Wilmington ST RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 10/12/2022
Score: 96.5
#
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
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Several TCS foods in the hot wells measured below 135F as shown in above grid. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Foods reheated to at least 165F corrective. Verify TCS foods are cooked/reheated to the correct final cook temperature, and make sure foods are being maintained at 135F and above during transport.
1.5
23.
3-501.17; Priority Foundation; Date-Marking: Chicken wraps cooked and frozen on previous date lacking date-marking. 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. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection.
1.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles 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; Large uncovered pan of breading stored under wire shelving in reach-in cold-hold unit. FOOD shall be protected from contamination. Cover stored food.
0.0
41.
3-304.14; Core; Sanitizer concentration at 0ppm in sanitizer buckets. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Remake the sanitizer before use. Make sure to test the sanitizer concentration when made.
0.5
55.
6-501.12; Core; Residue accumulation along ceiling A/C vents. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
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. Top section of prep unit is set up with much of the space wide open. Recommend filling the space with the grid rails and metal pans so that the cold air is better held in for improved cold-holding.
