Mobile Food · Wake County, NC

Moonrunners Saloon (Wcid #577)

Name: Moonrunners Saloon (Wcid #577)
Address: 7237 Blaney Bluffs Ln, Wake County, NC

7237 Blaney Bluffs Ln

Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 8, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority foundation; Observed a food employee washing their hands in the 2-compartment sink intended for warewashing. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Stopped employee and had them wash their hands at the handwashing sink next to the 2-compartment sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed a container of raw bacon-wrapped butter stored above containers of precooked ground beef and banana peppers in the refrigerator. Food shall be protected from cross-contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat foods such as fruits and vegetables and cooked ready-to-eat foods. CDI - Container was moved to the bottom shelf of the refrigerator. Repeat.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Observed a couple containers of chopped and sliced brisket in the prep cooler and in the refrigerator. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Conatiners from prep cooler moved into freezer for rapid cooling; temperature on refrigerator was adjusted to be colder and observed air temperature dropping rapidly to cool foods.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority foundation; A spray bottle of degreaser and a spray bottle of sanitizer solution did not have labels. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Labels added to spray bottles by PIC.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-502.11(A)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-502.11(A); Core; Observed a fryer basket with damaged metal pieces along the bottom. Utensils shall be maintained in a state of good repair or condition or shall be discarded. Keep damaged basket separate from other fryer baskets to prevent metal pieces from breaking off into food; discard and replace damaged basket before the next inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12(A)Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12(A); Core; Observed greasy flooring throughout the mobile food unit. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor more frequently; possibly due to leakage of fryer units. Repeat.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 8, 2026 · Original Source

1 - Inspection

Feb 17, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sink was missing a sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided extra signage to place at the handwashing sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed containers of raw bacon-wrapped foods stored above containers of pico ingredients and cooked onions in the refrigerator. Food shall be protected from cross-contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat foods such as fruits and vegetables and cooked ready-to-eat foods. CDI - Containers rearranged to prevent cross-contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed several containers of cooked foods without date labels. A refrigerated; ready-to-eat; TCS food prepared/opened from a package in a food establishment shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; Is in a container or package that does not bear a date or day; or is inappropriately marked with a date or day that exceeds a temperature and time combination. CDI - PIC stated that foods were prepared yesterday and correct date labels were added to containers. Repeat.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; The concentration of the chlorine sanitizer spray bottle was tested to be over the maximum limit for a chlorine sanitizer solution; over 200ppm. Poisonous/toxic materials shall be used: according to law and the Food Code; and manufacturer's use directions included in labeling. CDI - Sanitizer solution diluted to be within allowable range.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed grease buildup on the fire suppression sprayers above the fryers and griddle. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently. Repeat.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-304.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-304.13; Core; The graywater/wastewater outlet is missing the protective cap. If not in use; a water tank and hose inlet and outlet fitting shall be protected using a cover or device. Replace caps before the next inspection. Repeat.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed greasy flooring throughout the food truck; even before service began. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor more frequently; possibly due to leakage of fryer units. Repeat.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 17, 2026 · Original Source

1 - Inspection

Aug 1, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

11 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; One container of cooked onions was holding at 68F on the flattop. TCS (time/temp control for safety) foods in hot-holding shall be maintained at 135F or above. CDI - PIC placed container onto grill for rapid reheating.

In plain English

More about food kept at an unsafe temperature

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manager was present during the inspection. The person-in-charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. PIC has stated that he is scheduled to take the class/exam; ensure one CFPM is present during operating hours.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority foundation; The employee health policy could not be located during the inspection. The permit holder shall ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI - REHS provided informational poster so everyone is informed of their responsibility.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority foundation; No written procedures for addressing bodily fluid cleanup were available during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI - REHS provided informational poster for future reference.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority foundation; Soap dispenser was broken and no other hand soap was available. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Acquire soap as soon as possible; follow-up by 8/11/2025 by REHS will arrange meeting with MFU to ensure soap has been added.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed several TCS foods in the prep cooler and reach-in refrigerator holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid on prep top closed to allow foods to cool; other foods must be moved into freezer for rapid cooling or discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; The following foods did not have date marking: cooked chicken wings; sliced and chopped brisket; and cooked ribs. A refrigerated; ready-to-eat; TCS food prepared/opened from a package in a food establishment shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; Is in a container or package that does not bear a date or day; or is inappropriately marked with a date or day that exceeds a temperature and time combination. CDI - PIC recalled correct prep dates and labels were added to containers.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-502.11(A)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-502.11(A); Core; Observed some damage to the fryer baskets. Utensils shall be maintained in a state of good repair or condition. Replace damaged fryer baskets.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11 (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (C); Core; Observed brown buildup on the hood vents above the fryers and grease buildup on the deep fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas more frequently.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-304.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-304.13; Core; The wastewater outlet and potable water inlet are missing protective caps. If not in use; a water tank and hose inlet and outlet fitting shall be protected using a cover or device. Replace caps before the next inspection. 5-205.15; Core; Observed leak coming out of the greywater outlet. A plumbing system shall be maintained in good repair. Address leak to prevent wastewater leakage before the next inspection.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed greasy flooring throughout the mobile food unit and a large amount of grease buildup under the deep fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor more frequently; possibly due to leakage of fryer units.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 1, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Observed raw bacon stored above RTE cut tomatoes inside tall reach in. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed queso; chorizo; brisket and gravy holding below 135F inside steam table. TCS foods shall be held at 135F or greater. Items reheated to 165F or greater.

In plain English

More about food kept at an unsafe temperature

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Observed canned sodas submerged in water inside coleman cooler with visible soil in the water. Food shall be protected from contamination that may result from a factor or source not specified. Manager agreed to clean this cooler tonight.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed chlorine sanitizer in spray bottle 0PPM. Chlorine shall register 50-200PPM. Item discarded. New solution mixed 100PPM.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; Observed scored in-use white cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 6, 2025 · Original Source

1 - Inspection

Mar 17, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; At start of setup before service; Cut tomatoes and brisket both in double-container; not fit down into the unit; and overstacked in the pans; cold-holding above 41F in counter cold-hold unit at 48-49F. In top section of prep unit; individual bundles of brisket overstacked in pan measured at 55F. Observed food handler with large pile of raw bacon out on cutting board at prep unit making bacon rollups; and later filling several individual dressing containers. When asked; PIC stated during transport to site; TCS foods are transported in the tall cold-hold unit; which stays on. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Your permit states that ALL PRODUCE MUST BE WASHED AND CUT IN COMMISSARY Prior to being placed on truck. The top section of prep units are best at maintaining temperatures; not cooling. To improve cooling and cold-holding for safe foods; Do all major prep of TCS foods AT COMMISSARY so they can be COOLED TO 41F AND LESS; this may require preparing foods the day before to allow for proper cooling. Verify TCS foods are 41F and less before placing on truck; then maintain at 41F and less during transport. If you would like to use TPHC (Time as Public Health Control); foods MUST start at 41F or less; and start Time/Temperature should be documented for each product. CDI- Brisket moved to freezer unit for active cooling and tomatoes moved to tall cold-hold unit. Bundles at prep unit split into 2 pans and moved to lower section of unit to improve cooling.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 17, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No CFPM (Certified Food Protection Manager) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional people with managerial control certified for better coverage. [REPEAT]

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Soap dispenser at handwashing sink out of soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap added during inspection.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Hot-Holding: Chorizo and gravy in hot well at 98F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify 165F reheat temperatures reached before placing TCS foods in hot well to maintain hot temperatures. Recommend digital food probe thermometer for easier/faster use. CDI- Off-temperature items reheated during inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date-marking missing on pan of ribs cooked yesterday. Unable to confirm whether or not product is within 24hrs from cook finish. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep date added during inspection. [REPEAT]

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; TPHC: Brisket and cut tomato in cold well holding at 44F. PIC states items are on Time; but no Written Methods and no Tracking in place. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on bucket of soapy water. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]; 7-201.11; Priority; Bucket of soapy water stored on top of package of single-service food go containers. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Bucket moved during inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on several squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC unable to locate sanitizer test kit for the chlorine sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a chlorine sanitizer test kit for the sanitizer in use (chlorine) within 10 days and text picture of obtained chlorine sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [REPEAT]

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 16, 2024 · Original Source

1 - Inspection

Oct 26, 2023

Score 97

Official score: 97 · Understand this area’s scale

9 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC does not have documentation of having current CFPM (Certified Food Protection Manager) training. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Maintain a copy of your CFPM on the truck.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 2-103.11 (O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Datemarking missing on several TCS foods cooked/prepared on previous day; including chicken wings and brisket. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Items prepared previous day; but unknown if still within 24hrs; so no points taken today. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Datemarking added during inspection.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on spray bottle of sanitizer and bucket of soapy water plus bleach. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.; 7-202.12; Priority; Sanitizer concentration too high; when tested is bleaching out the test strip. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain clorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooling Methods: Brisket packaged into bundles this morning; meatloaf; and cut tomatoes chopped this morning all cold-holding above 41F as shown in above grid. When asked PIC stated items were pulled from cold walk-in this morning; and bundles and chopping done this morning (within 2 hours ago). PIC stated Temperature Control for Safety (TCS) foods transported without using ice or other method of active cold-holding. Not enough time being allowed for handled TCS foods to cool back down to 41F before moving to the food truck for transport. Recommend using the restaurant walk-in freezer for faster active cooling prior to moving foods to the truck. Please Maintain a daily temperature log to show temperature (and at what time) of TCS foods being placed on the MFU; to verify they started at 41F and less; and maintain a copy of this on the truck for REHS review. Use active cooling methods to maintain TCS foods at 41F and less during transport; such as in a cooler with bags of ice. CDI- TCS foods in active cold-hold units. PIC educated on ways to improve cooling methods; and cold transport.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spice shaker and several squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC unable to locate sanitizer test kit for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (chlorine) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Greasy residue accumulation along low shelves and sides of cooking equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 26, 2023 · Original Source

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