Location: 308 N Raiford St Suite 24 Selma, NC 27576 Facility Type: Mobile Food Units Inspection Date: 05/22/2024
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; At all times mobile food unit is in operation, there must be a certified food safety manager on duty. During inspection, there was not a certified food safety mangager on duty.
1.0
16.
4-501.114; Priority; Make sure to keep sanitizer mixed up, available and used daily. When using chlorine, mix 50-100ppm in spray bottle or bucket. Wet cloths must stay in sanitizer. Sanitizer was mixed and is now available. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some items in coolers were above 41F. All hazardous foods must stay 41F or lower at all times. Use metal stem thermometer to check temperatures on a regular basis. Do not pull foods out of cooler for extended periods of time. Make sure air temp in all cooler is 38-40F. CDI Education on why foods need to be kept at 41F or lower.
1.5
23.
3-501.17; Priority Foundation, Some packages of food that were cooked and cooled were not date labeled. All hazardous foods must be properly date labeled with date food was cooked/pepared/cooled. Foods can be kept for maximum of 7 days and day 1 is the day food was prepped. CDI Foods date marked.
Location: 308 N Raiford St Suite 24 Selma, NC 27576 Facility Type: Mobile Food Units Inspection Date: 11/29/2023
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; Permit was written in August 2023. You have 7 months to receive your managers food safety certification.
0.0
15.
3-302.11; Priority Foundation; Inside the reach-in cooler there was raw chicken stored above pre-cooked meats. All raw meats must be stored below ready to eat foods. When storing foods store by final cook temperature the polutry on bottom work up.
1.5
23.
3-501.17; Priority Foundation; Dates were written on all pre-cooked meats except for some pork bbq. If food is cooked and cooled placed into a freezer must have cooked date and date taken out of the freezer.
