Location: 59 Shrewsbury Ct CLAYTON, NC 27520 Facility Type: Mobile Food Units Inspection Date: 08/30/2024
Score: 93.5
#
Comments
Points
9.
3-301.11; Priority; Bare hand contact with ready to eat foods is not allowed. PIc observed handling tacos, cucumbers, and limes with bare hands with one glove on one hand and bare hand on the other. Gloves or utensils must be used for all ready to eat foods. CDI education. And tacos remade with new shells. CDI
2.0
10.
5-202.12; Core; hot water of at least 100F is required for handwashing. Hot water is not available at inspection. Repair person reported to be coming on Tuesday to repair. Follow up next week.
1.0
16.
4-501.114; Priority; no chlorine bleach or other food contact surface sanitizers available at inspection. Cleaners and degreasers only on the truck. These cannot be used in place of sanitizers. A properly prepared food contact surface sanitizer is required at all times. Degreasers and cleaners may not be used on food contact surfaces without a final rinse step as these products will contaminate foods. VR. Verification to check sanitizers in 3 days from the date of this inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes in the open top prep unit were holding at 45F. All Cold held tCS foods must be held at 41F or below. Heat index of 100F on this day. Keep lids closed as much as possible to maintain required temps. Lower portion of the unit was holding at 41F. CDI education.
0.0
39.
3-305.12; Core; cilantro stored on the drain board of the dish sink with dirty dishes in the basin. Store food only in areas free of splash and contamination. Dirty dishes must be cleaned and removed before using the prep sink for any food prep.
1.0
39.
3-307.11; Core; small children’s potty was observed under the prep table in the food prep area. Do not store this item anywhere in the food prep areas. This potty may not be used inside the food prep area of the truck.
0.0
47.
4-501.12; Core; cutting board on the prep unit has deep cut marks and dark staining. Sand down or replace the cutting board to so it is easy to clean and sanitize.
0.5
50.
5-103.11; Priority Foundation; no hot water available. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Verification to check hot water in 3-10 days.
0.5
General Comments
Report to commissary every day that you are in operation for food prep, dump waste water, trash, obtain fresh water, and to cool large amounts of foods.
Location: 59 Shrewsbury Ct CLAYTON, NC 27520 Facility Type: Mobile Food Units Inspection Date: 10/17/2023
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Multiple priority items were in violation. Keep all priority items in compliance at all times. CDI education
1.0
2.
2-102.12 (A); Core; At all times mobile food unit is in operation, there must be a certified food safety manger on duty at all times. During this inspection, no one was on duty that is a food safety manager.
1.0
6.
2-401.11; Core; At beginning of inspection, personal items were on cutting board. Do not sit personal items, cigarettes, lighters, etc on food contact surfaces. CDI Items were moved and cutting board is being cleaned and sanitized.
0.5
9.
3-301.11; Priority; At beginning of inspection, employee was not wearing gloves. At all times mobile food unit is in operation, employees must wear gloves or use tongs. Employee was touching ready to eat food with bare hands. Gloves are now being used, and employees are now wearing gloves. CDI
2.0
21.
3-501.16(A)(1) ; Priority; Several foods that were suppose to be hot holding were not holding at 135 degrees or above. Foods were moved to grill top to reheat to 165 degrees. CDI
Location: 59 Shrewsbury Ct CLAYTON, NC 27520 Facility Type: Mobile Food Units Inspection Date: 07/15/2022
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Mobile food unit had priority violations. These priority violations were corrected before end of inspection. CDI
1.0
2.
2-102.12 (A); Core; At all times mobile food unit is in operation, there must be a certified food protection manger on duty to ensure that foods are prepared and served in a safe manner.
1.0
10.
5-205.11; Priority Foundation; At beginning of inspection, there was fresh herbs in basin of handsink. Handsinks can only be utilized for handwashing. Foods and utensils cannot be rinsed at this sink. Unit must go to commissary on a daily basis so that food can be prepped there. CDI Food removed from sink and will be washed at commissary.
1.0
16.
4-501.114; Priority; At beginning of inspection, there was no sanitizer available for cleaning food contact surfaces. New solution was mixed. Always keep sanitizer properly mixed so that it can be used on food contact surfaces to help reduce the number of bacteria. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Various foods in hot hold unit were below 135 F. All hot foods must maintain 135 F or above at all times. There was not enough water in steam wells to go up the side of the pans. Manager put more water in unit so foods will maintain 135 F. Foods were placed on grill top to reheat to 165 F or above. CDI
