Location: 2305 SPECKLED ALDER CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 06/24/2024
Score: 93
#
Comments
Points
2.
Observation: There is not a certified food manager during hours of operation. Ensure that at least one (1) person on board is a certified food manager.***REPEAT***
2-102.12 (A); Core; (A) 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.
1.0
5.
Observation: MFU (Mobile food truck) does not have written instructions for bodily fluid cleanup. A disinfectant product is not available for clean up. CID: Instructions provided for bodily fluid cleanup.
2-501.11; Priority Foundation; FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events A
0.5
10.
Observation: Hand wash sink does not have a minimum water temperature of 100F.
5-202.12; Core; (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
1.0
15.
Observation: Staffing are touching face and other surfaces without changing gloves between tasks. CDI: Educated staff on glove usage and requirements for removal of gloves when changing tasks or gloves are soiled.
3-304.15 (A); Priority; A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P
1.5
22.
Observation: Plant (almond) fluid required to be held 41F or below observed holding at 58F due to refrigerator not operating at 41F or below. CDI: Open product was discarded during inspection. All TCS (temperature control safety) products must be held 41F or below.
3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
33.
Observation: Due to the prep refrigerator unable to maintain temperature, there is not sufficient refrigeration to hold TCS (temperature control safety ) food products. Additional freezer is stocked full and no other refrigerator is available. Verification: Repair or replace refrigerator by July 3, 2024.
4-301.11; Priority Foundation; EQUIPMENT for holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf
0.5
36.
Observation: Thermometer is paced n the back of the refrigerator unit and not in the warmest part of the unit which is top and front of the unit. Ensure thermometers are placed in the warmest part of the refrigeration unit.
4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
0.0
41.
Observation: In use wiping clothes are being stored on countertops. Ensure that wiping clothes are stored in a sanitizer between use.
3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.5
50.
Observation: Hot water is not available to hand sink and dish sink at required temperatures. ***REPEAT*** Verification for follow up July 3, 2024.
5-103.11; Priority Foundation; (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf
0.5
55.
Observation: Walsl and floors under and behind equipment unclean/accumulated with debris.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Almond fluid drink is required to be held 41F or below. Date marking is also required for this product. Space must be provided in the freezer for storage of product until refrigerator is repaired. Follow up will be July 3, 2024. Follow-Up: 07/04/2024
Location: 2305 SPECKLED ALDER CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 03/08/2023
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; Food Truck lacked a certified food protection manager on site at the time of inspection.
1.0
10.
5-202.12; Core; Hand wash sink lacked running hot water at a required minimum temp. of 100 degrees F. at the time of inspection.
2.0
48.
4-302.14; Priority Foundation; Food truck lacked the correct test strips for the sanitizing solution provided. Food truck is using quaternary sanitizer but had test strips for chlorine. Obtain the correct test strips to properly mix sanitizing solution in use on truck.
0.5
50.
5-103.11; Priority Foundation; Food truck lacked adequate supply of hot water at the time of inspection. Running hot water temperature never exceeded 64 degrees F. during inspection. Keep propane tank for hot water heater replaced regularly.
1.0
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: 2305 SPECKLED ALDER CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 09/01/2022
Score: 95
#
Comments
Points
6.
2-401.11; Core; Opened personal drink bottle was left on shelf above prep. cooler. Keep personal drinks stored away from food product and preparation areas.
0.5
8.
2-301.12; Hand wash sink lacked soap at the time of inspection. Soap is required for thorough cleaning and washing of hands. Replace soap dispenser or keep liquid soap available at all times at hand sink.
2.0
10.
6-301.11; Priority Foundation; Hand sink lacked soap at the time of inspection. A cleanser is required for proper handwashing. Repair soap dispenser or keep liquid soap at hand sink at all times. 5-202.12 Hand sink lacks adequate hot water flow. Hot water temp. at sink was 85 degrees F. A minimum hot water temp. of 100 degrees F. is required at hand sinks. Repair of hot water flow to hand sink must be repaired. A.S.A.P.
1.0
38.
6-501.111; Flies were present inside the food truck. Keep food items covered as much as possible. Keep service window closed as much as possible. A screen may necessary over the service window to keep flies out.
1.0
50.
5-103.11; Priority Foundation; Mobile food unit lacked adequate hot water supply at the time of inspection. Hot water flow must be available to meet the cleaning and handwashing requirements of a food service facility. Repair hot water heating system on mobile food unit A.S.A.P.
0.5
General Comments
Hot water heating system on the mobile food unit must be repaired within ten days of the date of inspection. If hot water flow is not restored within the required time frame an intent to suspend will be issued on the food truck operation permit by Wake County Environmental Services.
Location: 2305 SPECKLED ALDER CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 02/03/2022
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC unable to locate documentation that they are a Certified Food Protection Manager (CFPM). [REPEAT] The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Obtain documentation of certification.
1.0
2.
2-102.12 (A); Core; PIC unable to locate documentation that they are a Certified Food Protection Manager (CFPM). 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 certificate at the truck. Recommend also take picture with your phone so you have a backup copy. [REPEAT]
1.0
10.
5-202.12; Core; Hot water at handwashing sink only reaching 58F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Repair/adjust hot water system so hot water of at least 100F is supplied at the handwashing sink.
0.0
10.
6-301.11; Priority Foundation; Hand soap dispenser is not working. Each handwashing sink shall be provided with an accessible supply of hand cleaning liquid, powder, or bar soap. CDI- Soap dispenser dismantled to access soap. PIC to repair soap dispenser or provide other functioning dispenser (ex.- container of regular pump soap) of soap prior to next outing.
1.0
37.
3-302.12; Core; Labeling missing on squeeze bottle of honey and bins of powdered food product. 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.
0.0
39.
3-305.11; Core; Container of sliced bananas stored directly on top of exposed chopped bananas in another container. FOOD shall be protected from contamination. Provide barrier between containers.
0.0
40.
2-303.11; Core; Food employee wearing large watch and bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Ensure food employees are trained on Food Code requirements.
0.0
47.
4-205.10; Core; Blendtec blender in use labelled for Household Use Only. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace the blender with one that is commercial (ANSI) certified.
0.0
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.
Location: 2305 SPECKLED ALDER CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 10/27/2021
Score: 99.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC unable to locate documentation that they are a Certified Food Protection Manager (CFPM). 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 certificate at the truck.
0.0
6.
2-401.11; Core; Employee beverage stored on shelf up above food prep area. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. CDI- PIC educated on better location to store employee beverages.
0.0
36.
4-302.12; Priority Foundation; PIC unable to locate Food probe thermometer. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified in Food Code. Obtain a food probe thermometer. VR-VERIFICATION REQUIRED. Verify to REHS that a food temperature thermometer obtained within 10 days.
0.0
48.
4-302.14; Priority Foundation; Test kit not available for the quat sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Obtain a quat sanitizer test kit. VR-VERIFICATION REQUIRED. Verify to REHS that quat sanitizer test kit obtained within 10 days.
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. VR-VERIFICATION REQUIRED. Verify to REHS that quat sanitizer test kit obtained by November 5, 2021. VR-VERIFICATION REQUIRED. Verify to REHS that a food temperature thermometer obtained by November 5, 2021. Follow-Up: 11/06/2021
Location: 2305 SPECKLED ALDER CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 02/16/2021
Score: 95.5
#
Comments
Points
General Comments
Please get the hot water repaired within 10 days and I will need to follow up on Friday 2/26/2021 or sooner if you call or text me at 919-868-9244. Also provide soap at the hand washing sink. Follow-Up: 02/26/2021
Location: 2305 SPECKLED ALDER CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 02/08/2018
Score: 96
#
Comments
Points
General Comments
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...NOTE: Observed fresh blueberries and strawberries in original plastic containers in refrigerator. Remember that all fresh fruit must be pre-washed in commissary and put on mobile food unit in ready-to-prepare form. The fruit MUST not be put back into original containers that could be contaminated.
Location: 2305 SPECKLED ALDER CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 02/01/2017
Score: 96.5
#
Comments
Points
General Comments
Verification required for Items #34 and 46 on this report. By February 11, 2017, provide invoices and photos of thermometer and test strips obtained by sending (texting) to Lucy Schrum at 919-868-2565 or e-mailing to Lucy.Schrum@wakegov.com Follow-Up: 02/11/2017
