Premises Information


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Name

ALPACA / UNCW

Address

615 HAMILTON DR

FISHER STUDENT CENTER

City/State/ZIP

WILMINGTON

28403

Premise Type

2 - Food Stands

County

New Hanover

Inspection Date

10/13/2025

Final Score @ Grade

96.50

General Comments

Permit Conditions for Alpaca at UNCW Hawks Nest that need to be followed: 1. All food prep must occur at Alpaca off of South College Rd (mother location). The only approved prep at UNCW Hawk’s Nest isserving hot food, cutting precooked rotisserie chicken, and frying frozen vegetable products (fries, yucca, tostones, maduros). 2. All hot food must arrive at 135°F or above. If below this temperature it will not be accepted. 3. All cold food must arrive frozen or at 41°F or below. If not in compliance it will not be accepted. 4. While the fryers in the ‘cook zone’ of the shared use space are being utilized by Alpaca, no other vendor can use this space. This means that when Alpaca is serving tostones, fries, maduros, or yucca no other vendor can utilize the ‘cook zone’ of the shared use kitchen. 5. Alpaca must have labeled space in the walk-in freezer, walk in cooler, dry storage areas. 6. Arroz Chaufa must be prepared in bulk at Alpaca mother location and brought over held hot it cannot be prepared at UNCW. 7. All warmers provided by UNCW are for hot holding only. This means that food items are rapidly reheated at Alpaca mother location and transported hot to be placed into hot holding. No rapid reheating equipment is present at UNCW. 8. The refrigerator in the Alpaca kiosk area is for packaged products only. 9. Frozen food items are prepared one bag at a time and held on TPHC due to lack of convenient freezer storage and lack of hot holding equipment. 10. Absolutely no menu changes without prior approval. 11. Food that is delivered out of temperature cannot be reheated to be served. The only acceptable corrective action is refusal of delivery/discard. 12. Canned black beans and corn must be rapidly reheated at Alpaca mother kitchen, transported hot, and placed into warmers at 135°F or above as no rapid reheating equipment is provided in Alpaca kiosk space. 13. All hot foods that drop below 135°F must be discarded and cannot be cooled for use the next day. 14. Alpaca TPHC, transport, hot holding procedures must be available for reference and review at all times. 15. Cold table top unit on top of a prep table must hold TCS foods at 41°F. If it fails to function properly it may need to be replaced or items placed on TPHC. 16. All veggie prep/sauce prep/cold prep must occur at Alpaca mother location, be chilled, and transported to UNCW at 41°F or below. 17. If equipment provided by UNCW does not prove adequate OR significant violations occur regarding food safety given the arrangement of this process permit can be revoked at any time by the Health Department. 18. If shared-use space does not prove adequate for Alpaca fryer prep menu may be required to be reduced at any time by the Health Department. 19. This permit is not transferable 20. Single service customer wares only. 21. Not approved for catering. 22. Permit issued based on menu submitted for review. 23. Menu, equipment and design changes must be pre-approved by the department. 24. This Food Stand Permit was reviewed to be a hot serving bar only where 100% of the food prep except for what is designated in permit condition number 1 is prepared at the mother location off S. College Rd. Absolutely no other food prep is approved due to significant space restraints and lack of availability of prep area within shared-use space. 25. Only one vendor can utilize the cook zone of the shared-use space at a time. Violations of this could lead to permit action

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding P MULTIPLE TSC ITEMS TO INCLUDE SLICED CHERRY TOMATOES, COOKED GRAIN PRODUCT, LETTUCE, BOILED EGGS, AND SLAW AT TEMPERATURES OF 47-48 DEGREES F IN COLD HOLDING TABLE TOP UNIT. EXTERIOR THERMOMETER WAS READING 31-43 DEGREES F AT VARIOUS TIMES DURING INSPECTION. DISCUSSION WITH PIC ON DUTY AND ARAMARK MANAGEMENT CONCERNING IF UNIT IS PROPERLY OPERATING (ICE CUBES IN BOTTOM OF UNIT) CDI: KIOSK OPENED AT 11:00AM. PRODUCT TO BE PLACED ON TPHC UNITL UNIT IS FIXED. PROCEEDURES WORKED ON WITH ARAMARK MANAGEMENT. TSC FOODS SHALL BE MAINTAINED AT 41 DEGREES F OR BELOW AT ALL TIMES A RETURN VISIT WILL BE MADE ON 10/16/2025 TO CHECK FOR PROPER OPERATING EQUIPMENT OR ALTERNA,TIVE FOR MAINTAINING TEMPERATURES AT 41 DEGREES F (STORAGE IN ICE, ANOTHER REFRIGERATION UNIT OR USE OF TIME AS A PUBLIC HEALTH CONTROL.
40	0.50	Personal cleanliness	No	Yes	No	2-303.11 Prohibition-Jewelry OBSERVED STAFF MEMBER WEARING WATCH ON WRIST WHILE PREPARING FOOD. FOOD EMPLOYEES MAY NOT WEAR JEWERLY ON THEIR ARMS AND HANDS WHILE PREPARING FOOD
41	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14 (A)(1)(2) (B)(1) Wiping Cloths, Use Limitation NO SANITIZER BUCKETS SET UP/IN USE AT BEGINNING OF INSPECTION. IN USE CLOTHS UTILIZED FOR WIPING FOOD CONTACT SURFACES. CLOTHS IN USE FOR WIPING COUNTERS AND OTHER FOOD CONTACT SURFACES SHALL BE HELD BETWEEN USES IN A CHEMICAL SANITIZER MEETING 4-501.114
43	0.50	In-use utensils: properly stored	No	Yes	No	3-304.12 In-Use Utensils, Between-Use Storage NOTED MULTIPLE SCOUPS USED FOR DISPENSING FOOD PRODUCTS (COLD PRODUCTS) STORED IN CONTAINERS OF WATER AT ROOM TEMPERATURE ON BACK SERVICE LINE. CDI: DISCUSSION WITH MANAGER ON DUTY ABOUT PROPER STORAGE OF IN USE UTENSILS. LEAVE UTENSILS IN PRODUCT/CONTAINER THAT IS MAINTAINED AT 41 DEGREES F OR 135 DEGREES F DURING PAUSES IN FOOD PREPARATION, DISPENSING UTENSILS SHALL BE STORED IN THE FOOD PRODUCTS WITH THE HANDLES ABOVE THE PRODUCT, ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE, IN RUNNING WATER WITH SUFFICIENT VELOCITY TO FLUSH PARTICULATES TO A DRAIN, IN A CONTAINER OF WATER THAT IS MAINTAINED AT 135 DEGREES F
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Good Repair and Proper Adjustment-Equipment TABLE TOP REFRIGERATION UNIT NOT OPERATING CORRECLTY AND MAINTAINNG TCS FOODS AT 41 DEGREES F OR BELOW 4-101.19 Nonfood-Contact Surfaces BOTTOM SHELLVES OF MULTIPLE PREP TABLES ON BACK PREP LINE IN POOR REPAIR, ONE SHELVING UNIT IN DISH ROOM IN POOR REPAIR, DESIGNATED SHELVING UNIT IN WALK IN COOLER IN POOR REPAIR.
55	0	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods DISH ROOM FLOORING PITTED THROUGH OUT