Location: 10380 State Hwy 96 BENSON, NC 27504 Facility Type: Mobile Food Units Inspection Date: 05/18/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 44-45F. All potentially hazardous foods being cold held should be at 41F or below. CDI education. Monitor to make sure does not get any hotter. Make adjustments so at 41F or below.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container with cut tomatoes sitting on top of container of lettuce in top of prep cooler at 52F. Container not actually in unit and so it not staying at temperature. Do not stack containers in top of prep cooler with potentially hazardous foods. Could switch out the cucumber to set on top and put cut tomatoes in unit if needed.
0.0
23.
3-501.18; Priority; Salsa missing date label in prep cooler. Any potentially hazardous foods must be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC stated made yesterday and adding date
0.0
33.
3-501.15; Core; Cooling sauce with lid tightly on container. When cooling items should be
Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
Location: 10380 State Hwy 96 BENSON, NC 27504 Facility Type: Mobile Food Units Inspection Date: 01/23/2023
Score: 94.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; No Cerited food protection manager on duty during inspection with priority items out. Also a child in a car seat in food truck. Only employees should be in food truck.
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operation.
1.0
10.
6-301.12; Priority Foundation; No paper towels at hand sink at start of inspection. There should be paper towels at hand sinks so can follow proper hand washing procedures. CDI PIC restocked paper towel
0.0
21.
3-501.16(A)(1) ; Priority; Hot hold at 119-130F. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating.
1.5
22.
3-501.16 (A)(2) and (B); Priority; salsa and hotdog in prep cooler at 44-45F. The air temp blowing out of unit first time checked was 42F. PIC stated when driving here the unit was off which could have caused the food to rise in temperature. Any time there are potentially hazardous foods in the prep cooler it needs to be kept on even when driving. By time inspection over checked unit again and air temp was at 38F. CDI education
1.5
36.
4-302.12; Priority Foundation; PIC only had a meat thermometer. Need to have a small probe thermometer that can check cold hold temperatures as well.
0.0
38.
6-501.111; Core; A few flies seen in unit today. Facility should be free of pests. Take measures to control pests.
0.0
48.
4-302.14; Priority Foundation; PIC was unable to find her test strips. Should have test strips for sanitizer available at all times so can accurately test sanitizer when mixing.
Location: 10380 State Hwy 96 BENSON, NC 27504 Facility Type: Mobile Food Units Inspection Date: 10/04/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operation. Still within 210 days from permit date. PIC stated going to class this week.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cheese and veg in prep cooler at 48F. The air temp blowing out of unit at 37F. PIC stated when driving here the unit was off which could have caused the food to rise in temperature. Any time there are potentially hazardous foods in the prep cooler it needs to be kept on even when driving. CDI education
