Location: 4109 Flying Squirrel Lane Knightdale , NC 27545 Facility Type: Mobile Food Units Inspection Date: 03/30/2022
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: having no priority violations, answering demonstration of knowledge questions, or being a certified food protection manager. CDI education.
1.0
2.
2-102.12 (A); Core;Violation Codes
(A) 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
3.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include 6 reportable disease. employee health agreement form printed for PIC at inspection. CDI
0.0
5.
2-501.11; Priority Foundation; A vomit and diarrhea clean up plan is required. template plan was printed for PIC at inspection. CDI
0.0
16.
4-501.114; Priority; The spray bottle of chlorine sanitizer was testing at 0ppm. Sanitizer was made a few days ago. Make fresh sanitizer bottles daily when in operation and test bottles with chlorine test strips. The proper concentration for chlorine sanitizer is 50-100ppm. Sanitizer prepared correctly at inspection. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; bean and cheese mixture and chicken mixture for pupusas were at 43-44F in the reach in. the reach in ambient temperature was 38F. Do not store the mixtures out of refrigeration for long periods of time. Both mixtures were prepared the morning of the inspection. cool foods quickly to 41F. All refrigeration appears to be operating correctly at this inspection. All potentially hazardous foods must be held at 41F or below. CDI education on handling of cold held foods.
