Location: 801 Navaho Dr Apt. 303 RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 11/30/2023
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was food safety certified and there were priority level violations.
1.0
2.
2-102.12 (A); Core; While the food service is in operation there should be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
16.
4-501.114; Priority; The chlorine strength in the sanitizer solution for food contact surfaces was weak or vacant in concentration. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm. Use test strips to check the concentration. Chlorine added to increase the concentration to 100ppm.
1.5
23.
3-501.17; Priority Foundation; Containers of cut cabbage, cheese, salsa, cooked and cooled meats, deli ham, in the reach in cooler without any date label on them. Operator stated the date they opened or cooked the items and able to date label. All foods that are TCS and held over 24 hours must have a date label on them to track the 7 day maximum hold time.
Location: 801 Navaho Dr Apt. 303 RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 04/04/2023
Score: 93.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; At all times mobile food unit is in operation, there must be a person on duty that is properly trained in food safety. There was not a person on duty that had food safety certificate and there were priority violations.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a person on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
15.
3-302.11; Priority; Raw chicken was stored above vegetables and salsa, raw sausage was placed in package on top of vegetables in the reach in cooler. Store raw meats in a location that is away and below the foods that are ready to eat. Foods were rearranged.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked beef and chicken in the steam table at 122F-127F. Foods in hot holding must be held at or above 135F. Steam table setting was adjusted to hot and then the items were reheated on stove to 168F+.
1.5
23.
3-501.17; Priority Foundation; Cut cabbage, cut lettuce, tomatoes, cheese, salsa in the reach in cooler without any date label on them. Operator stated they made these items yesterday since it was Monday. Operator able to date label accordingly. All foods that are TCS and held over 24 hours must have a date label on them to track the 7 day maximum hold time.
Location: 801 Navaho Dr Apt. 303 RALEIGH, NC 27609 Facility Type: Mobile Food Units Inspection Date: 03/23/2022
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; At all times mobile food unit is in operation, there must be a person on duty that is properly trained in food safety. CDI Education
1.0
2.
2-102.12 (A); Core; At all times mobile food unit is in operation, there must be a certified food safety manger on duty. During inspection, there was not a certified food protection manger on duty.
1.0
8.
2-301.14; Priority; At beginning of inspection, the handsink had no traces of water in it. Handwashing is the best way to prevent disease spread, hands must be thoroughly washed in the handwashing sink only. CDI Handwashing procedures were explained. CDI- Education
