Location: 160 SOMMERVILLE PARK RD APEX, NC 27603 Facility Type: Mobile Food Units Inspection Date: 10/29/2023
Score: 91
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties requires assuring handwashing is being done in the handwashing sink, gloves or other barrier is used to prevent bare hand contact and food temperatures are maintained (unless implementing the rule time as a public health control.) discussed requirements today
1.0
6.
2-401.11; Core; Partially consumed water bottle is stored on the cutting board of the make-line refrigerator where tortillas are rolled. Store beverages (personal items) in an area separate from food and food contact surfaces. Consider under the 3-compartment sink.
0.5
9.
3-301.11; Priority; Bare Hands are used to roll the flour tortillas and touch the finished/ready-to-eat food. Prevent bare hand contact with ready-to-eat food. Wear gloves on washed hands to roll the wraps. Maintain a supply of Gloves inside the food truck. Barrier such as foil sheet and utensil are effective in preventing bare hand contact in other areas. Glove box holder could be mounted above the handwashing sink. corrected
2.0
10.
5-205.11; Priority Foundation; Green bucket is stored inside the handwashing sink. Keep handwashing sink free of storage and available for use. Handwashing sink shall be used only for handwashing. Green bucket was removed today
1.0
15.
3-302.11; Priority; Two pans of raw chicken with plastic wrap top are stored on the top of the refrigerator near the back door(not refrigerated). Pans are wet from condensation. This is also the location for Styrofoam clam shell containers of desserts. Moving raw chicken to inside the refrigerator created additional problem separating the raw chicken from beverages and pre-cooked gyros slices. Designate a specific storage location inside the refrigerator, with raw chicken below and separate from ready-to-eat foods and beverages. Hard plastic covers for the raw chicken will make stacking the pans easier. Refrigerator was partially reorganized today to store the raw chicken inside on the bottom.
1.5
21.
3-501.16(A)(1) ; Priority; Many chicken breasts 101F-137F have been cooked and are held on a screen on the right side of the flat top grill. Chicken shall be maintained at 135F and hotter. Consider storing the chicken in a pan with a lid or in a steam table. Use thermometer to verify each piece of chicken initially reaches 165F+ and is then maintained above 135F. Reheat chicken less than 135F to 165F, then restart hot holding.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pan of Shredded Lettuce 65F that is turning brown is stored on the drainboard of the sink. Lettuce (cut leafy greens) shall be maintained at 41F and colder. It is possible to safely store the lettuce at room temperature by following the rule: Time as a Public Health Control. Store the lettuce inside the refrigerator until it is needed, then label it for 4 hours to be stored at room temperature. If any lettuce remains after the 4 hours has started, it shall be discarded. Written procedures are required that explain your procedures. Please email or call me if you want help establishing time-holding procedures. discussed today
1.5
23.
3-501.17; Priority Foundation; Date marking is required on pans of refrigerated food such as shredded lettuce (that is browning), hummus, eggplant/Baba ghanouj. Maintain date marking. discussed today
