Location: 1029 Skyview Dr. RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 04/17/2023
Score: 96.5
#
Comments
Points
10.
5-202.12; Core; Hot water at hand sink would only go to 90F. Hot water at hand sinks should be at 100F or above.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler at 60F air temp with foods in it at 50-54F. All potentially hazardous foods should be at 41F or below. DO NOT USE UNIT until holding at 41F or below.
1.5
41.
3-304.14; Core; Storing wet wiping cloths in sanitizer at over 200ppm. Chlorine sanitizer should at 50-100ppm.
0.5
48.
4-302.14; Priority Foundation; Only had quat test strips but using chlorine sanitizer. CDI PIC got correct test strips.
0.0
50.
5-103.11; Priority Foundation; Hot water at dish sink at 90F. Hot water at 3 comp sink should be at 110F or above. PIC made adjustments and hot water went up to 110F.
Location: 1029 Skyview Dr. RALEIGH, NC 27603 Facility Type: Mobile Food Units Inspection Date: 11/25/2019
Score: 96.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
