Location: 809 Schenley Dr. Lot 53 RALEIGH, NC 27610 Facility Type: Mobile Food Units Inspection Date: 02/19/2024
Score: 97.5
#
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.
1.0
10.
5-202.12; Core; Hot water at handwashing sink was 56 F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
1.0
39.
3-305.11; Core; Limes were being stored beneath the paper towel dispenser where they are exposed to water dripping from hands when getting paper towels. Food shall be protected in a way that it is not exposed to splash, dust, or other contamination.
0.0
41.
3-304.14; Core; Chorine sanitizer was too weak. Wiping cloths held between uses in a chemical sanitizer solution at 50-100 ppm chlorine.
Location: 809 Schenley Dr. Lot 53 RALEIGH, NC 27610 Facility Type: Mobile Food Units Inspection Date: 10/06/2022
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.
1.0
36.
4-302.12; Priority Foundation; At start of inspection no thermometer available. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Commissary had extras and one was given to PIC
Location: 809 Schenley Dr. Lot 53 RALEIGH, NC 27610 Facility Type: Mobile Food Units Inspection Date: 12/03/2019
Score: 97
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 809 Schenley Dr. Lot 53 RALEIGH, NC 27610 Facility Type: Mobile Food Units Inspection Date: 02/28/2019
Score: 97.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement! Follow-Up: 03/10/2019
