Location: 2901 US-64 HWY W APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 03/26/2024
Score: 98
#
Comments
Points
10.
5-202.12; Core; Hot water was not available at the handwashing sink throughout the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust water heater to dispense hot water above 100F.
0.0
10.
5-205.11; Priority Foundation; Water was turned off at the start of the inspection leaving the handwashing sink inaccessible for use. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Water was turned on during the inspection.
1.0
10.
6-301.12; Priority Foundation; Paper towels were not provided at the handwashing sink- the dispenser was empty. Each handwashing sink shall be provided with individual, disposable towels. CDI- Paper towels were restocked.
0.0
38.
6-202.15; Core; Rear door and screen door left wide open at the start of the inspection. 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.
1.0
41.
3-304.14; Core; Sanitizer bucket observed stored on floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Move sanitizer bucket off of the floor to low shelf or crate.
0.0
General Comments
**Remember that the mobile food unit must physically return to the commissary for supplies, cleaning, and to dispose of wastewater and obtain potable water every day that the unit is in operation. The neighboring establishment's exterior water connection cannot be used.
Location: 2901 US-64 HWY W APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 10/26/2023
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink was blocked with several pans and utensils upon entering mobile food unit. 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- Items moved out of sink area during inspection.
1.0
42.
3-302.15; Core; Avocados that have already been washed found stored in prep cooler with stickers still present. Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure stickers on avocados are removed during the washing process.
0.0
47.
4-201.11; Core; Re-attach interior liner on clamshell lid of the prep cooler near the grill. Equipment shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Location: 2901 US-64 HWY W APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 03/14/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Food items in the top of prep. cooler including hot dogs, deli ham, and shredded soft cheese were 43 to 44 degrees F. Cold foods must be kept at temps. at or below 41 degrees F. until service. Keep the prep. cooler on a colder interior temperature setting during times of peak use when the lid on the prep. cooler is opened frequently. Keep the lid on the prep. cooler closed as much as possible. Manager was notified of recommendations for prep. cooler to maintain proper cold stock temperatures and stated the cooler interior temperature setting would be adjusted to a colder food storage temp. during busier times of use.
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: 2901 US-64 HWY W APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 09/20/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature controls for food safety shall be maintained. Items in prep. cooler at the grill including precooked foods like ground beef, ham and hotdogs were all at a temp. between 58-60 degrees F. Cold foods must be kept at temps. at or below 41 degrees F. until preparing and serving to customers. Out of temp. precooked foods items were voluntarily discarded by staff. Recommend having the prep. cooler serviced to verify that it is functioning properly and to make sure that there are no coolant leaks. The refrigeration specialist may need to recharge the coolers if its level of refrigerator coolant is low. Keep coolers on colder temp. settings during times of peak usage. Keep item in coolers iced during hot weather and in times of peak usage when the cooler lids and doors are opened frequently. Repair damaged interior of prep. cooler lid to verify that it closes and seals properly A follow up visit will be conducted by Wake County Environmental Services to verify that both of the prep. coolers are maintaining cold storage temps of 41 degrees F. or less. The prep. cooler must be repaired and functioning properly within ten days of the date of this inspection report.
1.5
47.
4-201.11; Core; Reattach interior liner on lid of the prep. cooler adjacent to the grill.
Location: 2901 US-64 HWY W APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 03/11/2022
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; At start of inspection observed food preparation, and no one present was Certified Food Protection Manager.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. A CFPM shall be present during all hours of operation and during all times of food preparation. Have additional staff certified to provide better coverage.
0.0
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. Keep a copy at the truck.
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
8.
2-301.15; Priority Foundation; Observed food employee wash hands in food prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Ensure food employees always wash hands in the handwashing sink. CDI- Requirement explained to food handler.
2.0
10.
5-205.11; Priority Foundation; Handwashing blocked with pan and also observed with lemon and employee beverage stored in the sink area. 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- Items moved out of sink area during inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken and cooked onions observed hot-holding too low at 125F. Maintain hot Temperature Control for Safety (TCS) food at 135F and above. Ensure reheated foods are heated to at least 165F before placing in the hot well. CDI- Foods reheated to at least 165F corrective.
1.5
37.
3-302.12; Core; Labeling missing on several squeeze bottles of food ingredients such as oil and water. 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.
1.0
38.
6-202.15; Core; Rear door left 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
40.
2-303.11; Core; Food employee observed wearing bracelet. 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 handlers do not wear watches/bracelets at work.
0.0
41.
3-304.14; Core; Sanitizer bucket observed stored on floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. Move sanitizer bucket up off the floor to low shelf or crate.
0.0
43.
3-304.12; Core; Utensil Storage: Utensils observed being stored in water with the water measured at 133F. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: In a container of water IF the water is maintained at a temperature of at least 57C (135F) and the container is cleaned at a frequency specified in Food Code. CDI- Utensil water discarded during inspection.
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.
Location: 2901 US-64 HWY W APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 06/06/2019
Score: 99.5
#
Comments
Points
General Comments
I have received complaints from another food truck that you are not returning to the commissary. After discussing the issue you stated that you return every other day. The rules require that you return to the commissary every day. Mobile food units shall operate in conjunction with a permitted commissary and shall report at least daily to the commissary for supplies, cleaning, and servicing. Please follow the rules and do the right thing!!!
