Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 05/30/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Cooked peppers being held in a pan on the stove and the upper portion of carnitas measured 110-110F. CDI: Both items only had small amounts remaining and were placed on a time hold to be discarded if not sold within 4 hours...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.
1.5
47.
4-501.11; Core; The gasket of the cooler is torn...Equipment and components shall be maintained intact and in good repair/condition. Replace any torn gaskets.
0.0
47.
4-502.11(A) and (C); Core; The ambient air thermometer in the cooler was more than 18 degrees off. Replace this thermometer with one that works...Ambient air temperature thermometers shall be accurate within the intended range of use.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 10/17/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ham and sliced hot dogs measured around 50F in the cold table and a couple of the items in pans inside of the cooler measured 42-43F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Ham & hot dog pan was not deep enough in the ice. Product replaced with colder food from below.
1.5
36.
4-204-112; Core; The thermometer in the cold table was nonfunctional...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit. Replace this thermometer.
0.0
43.
3-304.12; Core; Utensils were being stored on the grill in water that measured 128F...Utensils may be held in water if the water is running or maintained at 135F or above. CDI: Water was replaced.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 02/13/2023
Score: 97
#
Comments
Points
21.
3-501.16(A)(1); Priority; Cooked beef on the steam table was 105 degrees F. Hot food items must be kept at temps. at or above 135 degrees F. until serving. Verify that hot food items have been thoroughly reheated before placing in the steam table. Staff member reheated beef on the grill to a temp. of 170 degrees F. before replacing in steam table to correct.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Ham and hot dogs in prep. cooler were at a temp. of 45 degrees F. Cold food items must be held at temps. at or below 41 degrees F until service. Keep cold foods iced during transport to maintain proper cold food storage temps. Manager embedded the trays for the ham and hotdogs in ice to chill the food product to a proper cold holding temp. prior to the end of inspection.
1.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 03/16/2022
Score: 97.5
#
Comments
Points
5.
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.
0.0
10.
6-301.14; Core; Handwashing sink lacking handwashing 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 to food employees. CDI- Handwashing sign provided to PIC for posting.
0.0
10.
6-301.11; Priority Foundation; Handwashing sink out of hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap added during inspection.
1.0
28.
7-102.11; Priority Foundation; Labeling missing on sanitizer bucket. 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- PIC directed to add labeling during inspection.
1.0
36.
4-204-112; Core; Prep unit is lacking an air temperature thermometer. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
40.
2-402.11; Core; Food employee not wearing hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Instruct food employees to wear hat or hair net.
0.0
47.
4-501.12; Core; Prep line cutting board observed with a lot of soiled cut lines. 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. Resurface or replace the board.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Food Allergens Awareness educational reference provided to PIC. Recommend to replace paper towel dispenser not in use, with one designed for the type of paper towels used, to reduce contact with the paper towel roll. Keep Grade Card Posted in service window so clearly visible. Observed grade card in information folder, not posted.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 02/10/2017
Score: 96.5
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 08/16/2013
Score: 98
#
Comments
Points
General Comments
Maintain cold potentially hazardous food 45F or less. Required temperature for cold potentially hazardous food is changing from 45F to 41F. Points may be deducted for PHF above 41F beginning in 2019.
Quick reference for guidance on managing sick employees: http://bit.ly/12q07tm.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 11/02/2012
Score: 97.5
#
Comments
Points
General Comments
Cold holding temperature requirement for potentially hazardous foods is changing from 45F to 41F. Points may be deducted for cold PHF temperatures over 41F beginning in 2019. Reminder: do not use plastic grocery bags for storage of food. Use only materials approved for food contact. Use only scoops with handles for food, rather than small cups.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 04/20/2012
Score: 0
#
Comments
Points
4.
Found beef cooling in the bottom of the make line cooler in a deep, covered container that was 81-93 degrees F. Food must be cooled in small portions, in shallow pans, and loosely covered or uncovered in mechanical refrigeration until the food reaches 45 degrees F. Found a container of beef and a container of tripe sitting out under no temperature control that were out of temperature(121-144 degrees F). Potentially hazardous foods must be hot-held at 135 degrees F or warmer. Found foods in the make line cooler to be slightly out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. Closed lids and reduced food levels. Leaving a food safety chart with the operators.
0.0
10.
Found windows being left open and flies coming into the mobile food unit. Be sure all open windows are screened or kept closed. Found orchata being scooped out with cups. Need a scoop with a handle where the handle can be kept out of the food product.
0.0
16.
Found there to be no soap or paper towels at the handsink. When asked, the operator handed me the dish soap and paper towels from across the mobile food unit. Be sure handwashing lavatory has soap, paper towels, and warm water at all times.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 08/26/2011
Score: 0
#
Comments
Points
3.
Found a bag of onions, bag of limes, and a bag of lettuce stored below the 3 compartment sink drainpipe on the floor where it could easily become contaminated. Food must be stored in a manner to avoid contamination.
1.0
4.
Found all foods in the reach in cooler to be out of temperature. There is a large ice build-up in the back of the cooler that may be causing the cooler to not work properly. May need to defrost the cooler. Found shredded cheese and sliced tomatoes that were out of temperature in the ice bath. Potentially hazardous must be kept at 45 degrees F or below. Found a large, covered container of beef cooling in the reach in cooler that was 96 degrees F. Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered in mechanical refrigeration until they reach 45 degrees F. Found a few foods in the steam table that were slightly out of temperature. There was too much water in the steam table which was making pans float. This was allowing steam to escape the steam table. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above.
1.0
8.
Observed employees washing utensils without using a sanitizing step. Food contact surfaces must be washed, rinsed, sanitized, and then air-dried. Provide operator with a proper dishwashing chart.
1.0
18.
Found there to be no cap on the wastewater disposal pipe and the wastewater was leaking out onto the ground. Waste water must be contained and only discarded at the commissary in the approved wastewater disposal area.
1.0
General Comments
Permit is suspended until reach in cooler is able to keep potentially hazardous foods at 45 degrees F or below. Please call Tim Bass with WCDES at (919)796-8767 when the cooler has been fixed so the permit suspension can be lifted and you can resume operation. Operating with a suspended permit is against the law.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 01/14/2011
Score: 0
#
Comments
Points
4.
Shredded cheese in top portion of prep refrigerator 50F. Ice was added. Large container of cooked beef found in lower portion of prep refrigerator still 90F after cooling 2 hours. Beef reheated and placed in smaller containers so aid cooling.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 05/13/2010
Score: 0
#
Comments
Points
3.
Found many foods stored in direct contact with take-out bags and garbage bags. Do not store foods in these bags. Use only approved food grade bags (zip lock bags) OR containers that are easily cleanable. Do not store food under sink drain pipes to prevent contamination from possible leaking pipes. *repeat violation*
0.0
4.
Chorizo observed at temperatures of 54-57 degrees F in reach in cooler. Keep all cold foods at 45 degrees F or below and hot foods at 135 degrees F or above. Chorizo voluntarily discarded and denatured. Thank you. Remaining items in cooler are at 43-47 degrees F. Recommend having cooler checked for proper operation. Several pans of food (at 135 or above) holding on countertop with no temperature control. Hot foods must be kept on grill or on steam line.
0.0
8.
No sanitizer available for sanitizing food contact surfaces. Keep sanitizer available during operation. Corrected during inspection. Thank you.
0.0
10.
Panel between kitchen and drink compartment missing - replace. Keep all unscreened openings to the outside covered.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 12/03/2009
Score: 0
#
Comments
Points
3.
Found many foods stored in direct contact with take-out bags and garbage bags. Do not store foods in these bags. Use only approved food grade bags (zip lock bags) OR containers that are easily cleanable. Do not store food under sink drain pipes to prevent contamination from possible leaking pipes.
0.0
4.
Found many incorrect food temperatures today. Keep all cold foods at 45F or less and all hot foods at 135F or above (see food temperature chart).
0.0
5.
Store all take out bowls and trays upside down to prevent them from becoming contaminated.
0.0
7.
Observed food worker washing hands at 3-compartment sink. Do not wash hands at utensil-washing sink. Only use handwashing sink to wash hands...Do not store personal drinks by food preparation or service areas. Keep all drinks in the front driver area.
0.0
8.
Remove the paper towel lining from shelving in mobile food unit...Re-surface or replace the badly cut cutting board since it is difficult to keep clean...Replace the missing small glass door on outside of mobile food unit.
0.0
10.
Rid the interior of mobile food unit of flies using methods approved for food service establishments.
0.0
16.
Upon entering the mobile food unit for inspection, found many utensils in hand washing sink. Maintain the hand sink free of all items since it must be available for frequent handwashing.
0.0
General Comments
COMMENTS: Food temperatures: Canned jalepenos: 68-73F; American yellow cheese: 59-60F; Raw cut tomatoes: 60F; Rice (steam table): 166F; Ground beef (steam table): 125F; Beef-carne asada (steam table): 151F; Chicken (steam table): 154F; Ham (refrig): 53-55F; Hot dogs (refrig): 53F; Beef-carne asada (refrig): 94F...Keep generator on during operation to ensure that foods in refrigerator are maintained at 45F or less at all times...Do not attempt to cool down hot foods in refrigerator...Keep hot foods above 135F and discard leftovers at end of day...Keep sanitizer (200 ppm of quaternary ammonium) in bucket for wiping cloths to be used throughout operation.
Location: 8228 Ridgeback RD M-F 11am-3pm APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 03/09/2007
Score: 0
#
Comments
Points
3.
avacado sauce setting out for customers to self serve, not individual portions. this must be individually portioned. totillias and buttered bread must be in food grade containers no garbage bags; vegetables stored under leaking sink - leak must be repaired.
0.0
4.
chicken 157f, refried beans 167f, rice 156f, beef 156f, tripa 154f, sour cream 45f, cheese 42f; tamales 104f maintain hot food 140f or more
0.0
8.
repair frig iced up in bottom; sink leak must be repaired.
0.0
10.
utensils are to be stored in a clean covered container and must be stored clean
0.0
General Comments
permit is suspended due to food protection and for water being brought on from an unapproved source.
