Location: 2401 Sterling Dr CLAYTON, NC 27520 Facility Type: Mobile Food Units Inspection Date: 01/24/2023
Score: 90.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There were multiple priority violations on this inspection. Mobile food unit must work to keep priority violations to a minimum. All priority violations were corrected by end of inspection. CDI
1.0
2.
2-102.12 (A); Core; Must have certified food safety manager on duty at all times. After 210 days from permit date, points may be deducted.
0.0
8.
2-301.14; Priority; Employee grabbed raw chicken with gloved hand and placed in a skillet, then went to wipe hands on wiping cloth and handle bags of cooked food and spatula. Hands must be washed between glove changes and always after handling raw meats, dirty items or after any other contamination. Employee washed hands and changed gloves. Spatula sanitized.
2.0
10.
5-202.12; Core; The hand sink did not have any hot water due to the lines from the water heater freezing and cracking so the hot water was turned off. Facility must have a minimum of 100F hot water at the dish sink for hand washing.
1.0
15.
3-302.11; Priority; Opened container of raw chicken sitting directly on top of uncovered tamales (cooked). Cilantro sitting on the nozzle of the dish sink and dirty dishes in all sink vats. Many containers of raw meats stored uncovered on the bottom shelf in the prep cooler. In all coolers, store foods to protect them. Keep raw meats stored in covered containers below and away from foods that are ready to eat. Store all foods covered. No vegetables/produce can be prepared at the dish sink due to not having the space. Prepare at the commissary. All items moved and tamales disposed of.
1.5
16.
4-702.11; Priority; Employee observed washing with soapy water food contact items (cutting board, pots, pans, knife, spoons) at the dish sink, rinsing and setting to dry on drainboard. After washing all food contact items, they must be subject to a sanitizing step. Unit has a bottle of chlorine on it that a sanitizer was made from. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container of cooled rice sitting on prep table at 54F, container of pork on top of prep cooler at 57F, cut tomato in basket on top of cooler at 52F. All TCS foods must be held under temperature control, they cannot sit at room temperature until ready to use or prepare. Keep in the cooler at 41F or below. Items disposed of.
1.5
23.
3-501.17; Priority Foundation; A few foods in the cooler that require a date label and did not have one. Owner reported that she made everything today. All foods that are TCS and held over that days operation must have a label on it. Any item left from todays operation will date label.
0.0
41.
3-304.14; Core; Wiping cloths on prep tables, coolers and no sanitizer solution available. Between uses, the wiping cloth must be stored in a sanitizer solution. A chlorine solution of 100ppm was made.
0.5
48.
4-501.110; Priority Foundation; The water heater line is broken due to it freezing and cracking. The mobile unit does not have any hot water available. Dishes observed being washed in cold water (~55F). There must be a minimum water temperature for washing dishes at 110F. Repair by February 3rd, 2023 and contact my office for a verification visit.
Location: 2401 Sterling Dr CLAYTON, NC 27520 Facility Type: Mobile Food Units Inspection Date: 10/28/2022
Score: 91
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There were multiple priority violations on this inspection. Mobile food unit must work to keep priority violations to a minimum. All priority violations were corrected by end of inspection. CDI
1.0
2.
2-102.12 (A); Core; Must have certified food safety manager on duty at all times. After 210 days from permit date, points may be deducted.
0.0
5.
2-501.11; Priority Foundation; Must have printed copy of vomit/diarrhea plan on unit. Go to www.johnstonnc.com/envhealth to print plan. CDI Education.
0.0
8.
2-301.14; Priority; Hands must be washed anytime when going from raw meats to ready to eat foods or anytime gloves are changed. Handwashing is very important so that bacteria is not spread to food or food contact surfaces. Hands must be washed anytime they may have been contaminated. Cannot wash gloves, gloves must be removed. CDI Education.
Violation Codes
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P
(D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
2.0
10.
5-202.12; Core; At beginning of inspection water and water heater were turned off. Always keep water available to handsinks so that hands can be washed frequently. Water and water heater turned on. CDI
1.0
15.
3-304.15 (A); Priority; Gloves were not being changed at all. Must change gloves when going from task to task. Same gloves were being used to handle raw meat, ready to eat foods and washing dishes. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P CDI Education.
1.5
15.
3-302.11; Priority; Raw chicken was on counter and on prep cooler area directly over and around ready to eat foods. Raw meats must always be stored in a way so that the raw product doesn't possibly contaminate ready to eat foods or ready to eat prep areas (tables/cutting boards). All raw meats must be chopped/prepped and placed in containers at commissary. Raw meats cannot be washed or prepared on the mobile food unit. CDI Education
0.0
16.
4-501.114; Priority; There was no sanitizer available for dishes or for sanitizing food contact surfaces. CDI, container of sanitizer was made to 100ppm. Mix sanitizer on a regular basis in bucket or spray bottle. All dishes that are washed on the mobile food unit must be sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Hot foods must stay hot, above 135 degrees F. Once cooked, the foods cannot be allowed to cool to room temperature. Bacteria can grow in food when the temps are between 70 - 135 degrees F. Foods were reheated. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Do not leave foods out at room temperature. All hazardous foods must be kept in cooler so they maintain 41 degrees F or lower. CDI Foods moved back to cooler.
0.0
42.
3-302.15; Core; All produce must be washed and cleaned at commissary prior to bringing foods into mobile food unit. There is not adequate space or facilities to clean produce on the mobile food unit prior to cutting. CDI Education
