Premises Information


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Name

OAXACA ON WHEELS

Address

10146 NORTH MAIN STREET

City/State/ZIP

ARCHDALE

27263

Premise Type

3 - Mobile Food

County

Randolph

Inspection Date

3/5/2026

Final Score @ Grade

90.50

General Comments

Oaxaca stated during the inspection that food items are stored on board their food truck overnight. They are able to hook to power at their house and can leave equipment running there. EHS said that until Guilford County (the county they live in) can approve of them doing this - demonstrating that the home connection is capable of supplying power/maintaining temps to all refrigeration - they must store all food requiring cold holding in the commissary overnight. Oaxaca employees stated that Guilford had approved for them to store food at their home already. This was done when Guilford issued a permit for them several years ago before they returned to hold a permit here in Randolph County. EHS must verify this before allowing storage on board the unit overnight. Until such time, store all food at the commissary when not in operation.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	Yes	No	2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf 2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf Employees on board Oaxaca on Wheels did not have a certified food protection manager present, were not able to answer food safety questions as it related to employee health/disease transmission via food and had priority items out of compliance. This item was marked out of compliance on the previous inspection. Be sure to have an active food protection manager on board during all hours of operation who can control foodborne illness risk factors and has requisite food safety knowledge.
2	1	Certified Food Protection Manager	No	Yes	No	2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. - None of the employees on board had passed a certified food safety management assessment in order to be in compliance with this item. EHS discussed having someone on staff take the course to improve food safety knowledge and help save additional points on future inspections. Contact this office if you need assistance finding a location that offers the food safety management exam and we can assist you in locating options in and around Randolph County. This is a repeat violation.
3	1	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	Yes	No	2-201.11 Ensure food employees understand when to report illnesses, symptoms, and exposure. P When EHS asked about an employee health policy and how it was implemented, staff were able to list off the symptoms you are not supposed to work with but were not aware of the illnesses that you cannot work with. EHS informed them of these illnesses and recommended having a written policy that can be referred to on future inspections. EHS also discussed how long employees are to stay out post symptoms or illness. EHS emailed a new copy of the employee health policy during the inspection, Corrected during the inspection. This is a repeat violation.
5	0.50	Procedures for responding to vomiting & diarrheal events	No	Yes	Yes	2-501.11 The establishment shall have written vomit and diarrheal clean-up procedures to minimize the spread of contamination and employees’ exposure. - Operators did not have a copy of the vomit and diarrhea cleanup procedures on board the unit and were not aware of this requirement. This is a repeat violation from this previous inspection. A written procedure must be kept on board the unit during times of operation for reference should cleanup be required. EHS emailed a copy of the vomit and diarrhea cleanup plan during the inspection. Corrected during the inspection. This is a repeat violation.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf - Do not store items in the hand sink. When EHS boarded the unit, there was a bucket of sanitizer and wiping cloths in the hand sink. Keep the hand sink accessible for handwashing. This sink cannot be used for storage or any purposes other than hand washing. EHS had the bucket moved to the dirty dish drainboard of the 3 compartment sink during the inspection.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf - EHS found an immersion blender stored on a bottom shelf below the cook surfaces that still had food debris on the head of the blender (as well as on the body of the blender itself). Be sure to eliminate all food debris while thoroughly washing, rinsing and sanitizing food contact surfaces before storing them as clean. This item was given to staff to be rewashed. Employees said they will rewash it when they return to the commissary. EHS must see this item corrected within 10 days of the inspection (prior to 3/15/2026).
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16 Maintain TCS foods in cold holding at 41F or less. P - EHS found raw meet stored in under counter cooler holding 45 degrees F. When asked when the meat was prepared/cut, EHS was told that it was prepared on Tuesday. Since that time, it has been stored in this cooler. When EHS checked the air temperature of the cooler, the air temp was found to be 50 degrees F. Due to extended period of time that this raw meat has been off temperature in this unit and no records of last temperature compliance, EHS asked that this product be discarded. Employees of Oaxaca on Wheels discarded raw beef during inspection. EHS (Jonathan Crews) had found meat off temperature in this cooler during the previous inspection as well. Be sure to check food temperatures regularly to ensure temperature compliance. EHS strongly recommends keeping temp logs as documentation of compliance. This is a repeat violation. Corrected during the inspection.
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf - Food items that had been prepared for operation the day before were not dated with their prep dates (Cooked meats, black beans, cut lettuce, tomatoes, etc). If food shall be carried over from one day to the next, be sure to label the food items with either a preparation date or discard date. EHS had these items labeled during the inspection.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 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. Pf - Be sure to label spray bottles with the names of their contents. EHS found 2 spray bottles of sanitizer and one of a different cleaner in unlabeled bottles during the inspection. EHS had these items labeled during the inspection.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf - The cooler that is used to store raw meats is holding an air temperature of 50 degrees F. This unit must be repaired in order to hold food items at or below 41 degrees F. As a temporary measure, EHS discussed how to achieve proper order of storage using the adjacent cooler which is used to hold cooked/RTE products. EHS must see that the raw meat cooler is repaired, replaced or removed within 10 days of this inspection (by 3/15/2026)
36	0.50	Thermometers provided & accurate	No	No	Yes	4-302.12 A temperature measuring device shall be provided. Pf - Establishment did not have a food temperature thermometer on board. EHS discussed purchasing a thin stem thermometer to check the temps of thin food items such as thin cuts of meat, lettuce, tomatoes, etc. EHS must see that a thermometer is provided within 10 days of this inspection (prior to 3/15/2026)
41	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. - EHS found a bucket with wiping cloths stored in it with a bleach sanitizer holding less than 50 PPM. Staff said that bleach had been added, but the strength barely registered on the strip. EHS requested that this bucket be remade during the inspection and explained how a cloth can sometimes suck up the available bleach, so it is important to check the strength over time. This is a repeat violation.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-101.11 Materials used in constructing utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tastes to food. P - Store food in approved food grade containers. EHS found a black grocery bag being used to store jalapeños. When asked about the bag, EHS was told that these items are usually kept stored in a ziplock bag, but that they had run out. EHS had food stored in an approved food grade container during the inspection. Corrected during the inspection.