Location: 4212 Middle Oaks Dr. RALEIGH, NC 27616 Facility Type: Mobile Food Units Inspection Date: 07/24/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ham and cheese at 52F. Air temp in unit at 50F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated unit was off when driving which could have caused the rise in temperature. Food must stay at 41F or below even when driving. Can use ice baths or keep unit on. Waited and unit went down to 38F. CDI food discarded.
1.5
39.
3-307.11; Core; AC unit dripping water onto shelf below and then into 3 comp sink. PIC stated had never done before. Do not store food or utensils below leak were could be contaminated. Repair.
Location: 4212 Middle Oaks Dr. RALEIGH, NC 27616 Facility Type: Mobile Food Units Inspection Date: 02/21/2023
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; Hand washing sink should have hot water at 100F or above. At 95 during inspection. PIC turned up hot water heater.
0.0
23.
3-501.18; Priority; Slice cheese and ham missing date labels. All potentially hazardous foods must be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI
1.5
48.
4-501.110; Priority Foundation; Hot water at 3 comp sink at 95F should be at 110F or above. PIC turned water heater up and 2nd temp at 121F.
Location: 4212 Middle Oaks Dr. RALEIGH, NC 27616 Facility Type: Mobile Food Units Inspection Date: 10/11/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; Have 210 days from permit date to get certified. There should be a certified food protection manager on duty during all hours of operation.
0.0
15.
3-302.11; Priority; Raw meats and eggs stored on top shelf above butter and mayo. All raw meats should be stored below ready to eat foods to prevent contamination. CDI PIC moved items
1.5
21.
3-501.16(A)(1) ; Priority; Hot holding at stove at 129-136F. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 43-44F. All potentially hazardous foods should be at 41F or below. PIC stated just turned on unit recently. Don't put foods in unit until holding at correct temperature monitor to make sure goes down and stays at 41F or below. CDI education
