Location: 1400 Discovery Way Apt 1411 Durham, NC 27703 Facility Type: Mobile Food Units Inspection Date: 03/06/2023
Score: 99
#
Comments
Points
33.
3-501.15; Priority Foundation; Once fruits are cut, make sure they cool quickly down to 41F in no more than 4 hours. Do this by placing foods in bottom of prep top cooler, lightly covered. Once foods are cooled to 41F or lower, they can be placed in top of prep top cooler. CDI Foods were moved to bottom cooler.
0.5
43.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified 4-602.11(D)(7). Ice cream scoops must be stored in one of the above methods, they were in hot bath but water temp was only 100 degrees. Water bath was turned up, keep temp at 135 degrees or above. CDI
Location: 1400 Discovery Way Apt 1411 Durham, NC 27703 Facility Type: Mobile Food Units Inspection Date: 05/13/2022
Score: 100
#
Comments
Points
43.
3-304.12; Core; During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under par. (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or
EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified
4-602.11(D)(7). Ice cream scoops must be stored in one of the above methods.
