Location: 2600 Shepherdo Valley Dr RALIEGH, NC 27610 Facility Type: Mobile Food Units Inspection Date: 02/05/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler holding at 43F. All potentially hazardous foods being cold held should be at 41F or below. Make adjustments so that unit is holding at 41F or below. CDI education
0.0
23.
3-501.18; Priority; Multiple bags of cooked and cooled meats in tall reachin cooler with dates of 1/26 and 1/27. These are pass 7 day hold time and should be discarded. Can only hold foods for 7 days with day 1 being the date the food is prepped, cooked, or package is opened. CDI PIC discarded.
Location: 2600 Shepherdo Valley Dr RALIEGH, NC 27610 Facility Type: Mobile Food Units Inspection Date: 10/25/2022
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Package of raw beef was stored on top shelf of cooler. This was above pre-cooked and ready to eat products. Always store raw meats on bottom shelf so there is no chance of potential contamination from raw meats to ready to eat products. Raw meats were moved to bottom shelf. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some items in reach in cooler were above 41 degrees. Cooler air temp and other foods in cooler were 41F or lower. Make sure all foods are kept at 41 degrees or lower at all times. When prepping food, only bring out small amounts of food for prep. Do not leave foods out at room temp for extended periods of time. Food lids were removed to help foods quickly cool back down. CDI eductaion
Location: 2600 Shepherdo Valley Dr RALIEGH, NC 27610 Facility Type: Mobile Food Units Inspection Date: 12/13/2021
Score: 98
#
Comments
Points
8.
2-301.15; Priority Foundation; Employee washed hands at dish sink. Hands can only be washed at handwash lavatory. Do not wash hands in dish sink. Education was given to employee's on where to properly wash hands. CDI
2.0
19.
3-403.11; Priority; Cold foods were being reheated in hot hold steam table. Some parts of the food were hotter than others. This is also the same steam table that is used for hot holding for serving. This steam table is to be used for hot hold only, not reheating. Foods must be reheated on stovetop, grill or in oven so that all parts of the food are reheated to 165F. Foods were reheated on flattop to above 165F. CDI
