Location: 658 Yorksire Dr. Clayton, NC 27520 Facility Type: Mobile Food Units Inspection Date: 01/10/2024
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; There are 3 hot hold wells for steamer. One on far left, is not holding foods at hot enough temperature. Foods in this well were less than 135 degrees F. Foods were reheated to 165 on stove top. Use thermometer to check temperatures regularly. Do not use this well unit repaired. VR All hot foods must maintain 135 degrees F or above at all times.
1.5
41.
3-304.14; Core; When not in use wet wiping cloths must be stored in a properly prepared food contact surface sanitizer. Do not use wet cloths under cutting boards.
Location: 658 Yorksire Dr. Clayton, NC 27520 Facility Type: Mobile Food Units Inspection Date: 10/25/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
23.
3-501.17; Priority Foundation; All ready to eat foods that are prepared and held for more than 24 hours must be date labeled and held for no more than 7 days with day 1 being the date of preparation or opening of packages of deli meats/hotdogs. prepared salsas/sauces and opened packages of deli meats in the one door and reach in coolers must have date labels if held more than 24 hours. dates added at inspection. CDI
1.5
41.
3-304.14; Core;When not in use wet wiping cloths must be stored in a properly prepared food contact surface sanitizer. the wiping cloths were in a the bucket with a concentration of less than 50 ppm of chlorine. use test strips to test sanitizer daily and remake when the water becomes dirty.
