Location: 145 Penwood Rd. Willow Spring, NC 27592 Facility Type: Mobile Food Units Inspection Date: 11/13/2023
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; Hot water at hand sink would only go up to 64F during inspection. Hand sinks should have hot water of 100F or above.
1.0
47.
4-205.10; Core; Household freezer chest being used. Equipment should be NSF/ANSI approved.
0.0
48.
4-501.19; Priority Foundation; Hot water at 3 comp sink at 64F. Hot water at 3 comp sink should be at 110F or above. PIC noticed that she has not turned on the hot water heater today. PIC turned on heater and hot water now at 120F.
Location: 145 Penwood Rd. Willow Spring, NC 27592 Facility Type: Mobile Food Units Inspection Date: 07/10/2023
Score: 99
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot holding rice at 116-117F. All hot hold of potentially hazardous foods should be at 135F or above. All other items in unit were at 135F or above. PIC was unsure why just rice was out of temperature. PIC reheating. CDI Monitor to make sure all hot hold stays at 135F or above.
0.0
28.
7-102.11; Priority Foundation; One spray bottle of cleaner not labeled. PCI stated it was cleaner for the hood. Make sure all working containers of chemicals are labeled with common name so that do not mix chemicals and so it is easy to identify what is in the containers. CDI PCI labeling
1.0
47.
4-205.10; Core; Household freezer chest being used. Equipment should be NSF/ANSI approved.
Location: 145 Penwood Rd. Willow Spring, NC 27592 Facility Type: Mobile Food Units Inspection Date: 10/17/2022
Score: 97
#
Comments
Points
20.
3-501.14; Priority; Items cooling out on prep area at 84-89F. PIC stated cooked around 11am today. When cooling items have to 2 hours to go from 135F to 70F and then 4 hours to go from 70-41F. Foods have passed the 2 hours since cooking but are still not 70F. Need to put cooling items into the cooler sooner to help with the cooling process.
1.5
21.
3-501.16(A)(1) ; Priority; Hot holding meats at 123-125F. All potentally hazardous foods being hot held should be at 135F or above. Small pans of meat were sitting on top of large pan in steam unit. Items on top are not getting heated properly. Do not stack items in steam table. CDI
