Location: 820 E WILLIAMS ST APEX, NC 27539 Facility Type: Mobile Food Units Inspection Date: 11/06/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Cooked peppers and onions found maintaining at 90F on the stove eye that was off. TCS items shall be maintained 41F or above or 135F or above. CDI: PIC agreed to hold the vegetables on time as a public health control and labeled them with known cook time that was an hour and a half prior.
1.5
56.
6-303.11; Core; Two lightbulbs found out or missing under the hood. Replace lights.
Location: 820 E WILLIAMS ST APEX, NC 27539 Facility Type: Mobile Food Units Inspection Date: 01/26/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Mobile food unit lacked a certified food protection manager on staff at the time of inspection.
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: 820 E WILLIAMS ST APEX, NC 27539 Facility Type: Mobile Food Units Inspection Date: 09/27/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature controls for food safety shall be maintained. Precooked rice in reach in cooler was 49 degrees F. Cold food items must be kept at temps. at or below 41 degrees F. Manager discarded out of temp. precooked rice. Do not store large amounts of bread and tortillas on the top interior shelf of the reach in cooler. This is blocking cold air flow from the compressor to the lower shelves beneath. Reach in cooler was functioning properly at the time of inspection with a cold air flow of 39 degrees F. coming from the compressor fan. Keep cooler interior top shelf clear of excessive storage to allow for proper cold air flow within.
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: 820 E WILLIAMS ST APEX, NC 27539 Facility Type: Mobile Food Units Inspection Date: 03/16/2022
Score: 96.5
#
Comments
Points
3.
2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
1.0
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. Add handwashing sign to the handwashing sink. CDI- Handwashing signs provided for posting.
1.0
10.
5-205.11; Priority Foundation; Spray bottle of sanitizer hanging off of the handwashing splash guard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle moved during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer and soapy water. 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 to these items.
1.0
33.
3-501.15; Priority Foundation; Cooling Methods: Cooked onions and rice cooling in tall unit at 47F and greater. PIC states the onions were cooked about 4 hours ago. Other items in the unit clinging to 41.9F. Recommend against cook/cooling on the truck due to limited capacity of equipment on a food truck. When cooking TCS foods on the truck, like the onions and rice observed today, recommend to just keep the product hot at 135F and above, instead of trying to cool them for later. Another option would be to cook these foods in the morning at the Commissary and cool at the Commissary to 41F and less before placing on the truck. Commissary refrigeration can handle more products and cool faster, to ensure product is cooled at a fast enough rate for good food safety. If you still want to batch cool items on the food truck, use ice bath. Cooked TCS foods must be cooled from 135F to 70F within 2 hours, and to 41F and less within 6 hours total.
0.5
37.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. 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
38.
6-202.15; Core; Rear and side doors propped wide open with no screen in place. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Add magnetic mesh curtain or keep screen door closed.
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. Food Allergens Awareness educational reference provided to PIC.
