Location: 5501 Scabbard Ct. KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 02/26/2024
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manger on duty with priority items out of compliance. CDI education
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holing the foods on the top and bottom at 43-45F. All potentially hazardous foods being cold held should be at 41F or below. Make adjustments so unit is at 41F or below. CDI education
1.5
23.
3-501.18; Priority; One container of cooked meat had two date labels, a container of cooked meat, and container of rice missing date label. Make sure all potentially hazardous foods are correctly date labeled once they have been prepped, cooked, or package is opened and discarded if not used within 7 days. CDI PIC adding dates.
Location: 5501 Scabbard Ct. KNIGHTDALE, NC 27545 Facility Type: Mobile Food Units Inspection Date: 01/23/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; PIC could not find certificate and I could not find it in the serve safe system. Should be a certified food protection manager on duty during all hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Top prep cooler at 44-45F. Air temp of bottom at 39F. PIC stated had open during breakfast rush. Keep closed as much as possible to prevent rise in temp. CDI PIC closed unit. Monitor to make sure comes back down.
0.0
33.
3-501.15; Core; Cooling foods tightly wrapped in cooler. Keep cooling foods loosely covered to allow air flow to cool faster.
0.5
41.
3-304.14; Core; Sanitizer bucket with rags to strong at over 200ppm. Should be at 50-100ppm. CID PIC remade sanitizer.
