Location: 5169 Limewood St. KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 08/06/2024
Score: 98
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Comments
Points
15.
3-302.11; Priority; Raw packaged beef tongue was stored with cooked beef that was thawing in a metal pan in the prep sink at room temperature. Raw meats must be kept separate from cooked ready to eat foods. Store ready to eat foods above raw meats in cold storage and do not prep ready to eat foods and raw meats at the same time in the prep sink. Beef tongue was removed. Both the ready to eat and raw meats were in secure packaging. CDI education.
1.5
35.
3-501.13 ; Priority Foundation; ready to eat cooked beef was thawing in the prep sink at room temperature. to thaw in the prep sink water must be turned on to run over the product. Thawing foods at room temperature is not an approved thawing methods. Use only approved methods as listed below. Product moved to cooler at inspection CDI Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf
(a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF);
(C) As part of a cooking process if the FOOD that is frozen is:
0.5
50.
5-103.11; Priority Foundation; Hot water heater was turned off at start of inspection. Hot water at a temperature of 100F is required for proper handwashing. Keep hot water heater on at all times to provide hot water for handwashing and emergency utensil washing as needed. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf hot water was turned on at inspection was able to produce 100F at inspection.
Location: 5169 Limewood St. KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 09/20/2019
Score: 97.5
#
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!
Location: 5169 Limewood St. KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 01/09/2019
Score: 97
#
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!
