Location: 145 Old Yogi Lane Clayton, NC 27520 Facility Type: Mobile Food Units Inspection Date: 10/26/2023
Score: 93
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Several priority violations were observed during insepction. Make sure all priority violations are in compliance at all times. CDI
1.0
8.
2-301.14; Priority; At beginning of inspection, employees were outside taking a break. Once they returned inside Mobile unit to begine operation. Noone washed their hands. Proper handwashing is critical to maintain safe food. Employees were instructed when to properly wash their hands. All employees washed their hands after instruction. CDI(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P
(D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
2.0
10.
5-205.11; Priority Foundation; At beginning of inspection, the water pump was unplugged and there was no running water. Water pump was plugged in, and hot and cold running water is now available. DO NOT unplug the water pump. At beginin of inspeciton, dirty dishes were also blocking handsink. CDI all items corrected.
1.0
21.
3-501.16(A)(1) ; Priority; Make sure all lids are maintained on hot hold equipment. Do not stack rice on top of hot hold unit where it is not in direct contact with heating equipment. Once cooked, do not leave meats off grill or heating source. All hot foods must maintain 135F or above at all times. Use metal stem thermometer to check food temps on a regular basis. CDI, foods were reheated to 165 to maintain.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep top cooler foods and 1 door cooler were not holding foods at 41F or lower. Foods were in the temperature danger zone. Do not over pack your foods in the coolers. Monitor foods at all times, to ensure that foods are kept at 41F or lower at all times. CDI Education
