Location: 94 Harley Pl Willow Spring, NC 27592 Facility Type: Mobile Food Units Inspection Date: 04/30/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; At all times moblie food unit is in operation, there should be a certified food safety manager on duty. At time of inspection, there eas not a certified food safety manager on duty. After 210 days from permit date, points may be deducted.
0.0
10.
5-202.12; Core; Water heater is not working and providing hot water. Repair hot water heater so it works properly and is capable of providing at least 100 deg F to handsink. Repair.
1.0
20.
3-501.14; Priority; When cooling foods, the food must be cooled properly. Once foods reach 135 deg F after removing from hot hold, the food must be placed in small portions and then placed in reach in cooler to cool. Foods must cool from 135 deg F to 70 deg f in 2 hours and then from 70 deg F to 41 deg F in 4 hours. Foods were moved to mechanical refrigeration and planced in shallow pans. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep top cooler was not plugged in and holding foods at 41 deg F. Hazardous foods that were out of temperature were placed in 1 door cooler so they could quickly cool down to 41 deg F. Cooler was also plugged back in and by end of inspeciton cooler temp was below 40 deg F. Always make sure prep top cooler is plugged in and working when mobile food unit is in operation. CDI
1.5
50.
5-103.11; Priority Foundation; Hot water heater is not working. Hot water must be working at all times mobile food unit is in operation. Hot water at dishsink must reach a minimum of 110 deg F and a minimum water temperature of 100 deg F at handwash sink. Repair unit quickly, not to exceed 10 days.
