Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 02/09/2024
Score: 99.5
#
Comments
Points
48.
4-302.14; Priority Foundation; Facility has chlorine testing strips but uses a quat sanitizing solution...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. CDI: Quat testing strips ordered during inspection.
Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 01/27/2023
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core; No staff on the food truck had certified food protection manager training or authorization.
1.0
8.
2-301.12; Staff were unable to properly wash and clean their hands due to a lack of warm running water at the hand sink at the time of inspection.
2.0
10.
5-202.12; Core; Handwashing sinks shall be equipped to supply warm running water at a temp. of at least 100 degrees F. to facilitate proper handwashing of staff. The handwashing sink lacked warm running water at the time of inspection. Maximum warm running water temp. was 50 degrees F. Repeat inspection violation item.
2.0
48.
4-302.14; Priority Foundation; The food truck lacked test strips to measure the concentration of sanitizing solution provided. Testing strips are required to verify that sanitizing solution is being held at an effective level for use.
1.0
50.
5-103.11; Priority Foundation; The water heating shall be of sufficient capacity to meet the peak demands of a food service establishment. No running hot water under pressure was available on the food truck at the time of inspection. Repeat inspection violation item.
Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 09/02/2022
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Opened personal drink bottle of soft drink was inside stock freezer lying on top of food product. Personal drinks must be stored away from food item storage areas and preparation areas.
0.5
8.
2-301.12; Hand wash sink lacked soap for proper handwashing. Repair and refill soap dispenser. Use a bottle of liquid hand soap at hand sink until soap dispenser is back in use.
2.0
10.
5-202.12; Core; Running hot water was not functional on hand sink. Maximum temp. of water flow at sink was 82 degrees F. A minimum temp. of 100 degrees F. is required for proper handwashing. Repair water heating system on food truck A.S.A.P. 6-301.11 Soap was not available at hand wash sink. A cleanser must be available at hand sink at all times during operation. Repair or refill soap dispenser. Use bottles of liquid soap at hand wash sink until soap dispenser is functional.
1.0
48.
4-302.14; Priority Foundation; Food truck lacked test strips to verify the proper concentration of sanitizing solution in use at the time of inspection.
0.5
50.
5-103.11; Priority Foundation; Food truck lacked hot water supply and flow at the time of inspection. Hot water supply must be adequate for the peak needs of a food establishment during hours of operation. Repair of hot water heating system on the food truck must be completed A.S.A.P.
0.5
General Comments
Hot water heating system on the food truck must be repaired within ten days of the date of this inspection. If the hot water flow on the food truck is not restored within this time frame an intent to suspend of the food truck operation permit will be issued by Wake County Environmental Services.
Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 01/29/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC unable to locate documentation of being a 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. Have additional staff certified to provide better coverage. Keep a copy of certificate at the truck. Recommend also take picture so have backup copy on phone. [REPEAT]
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.
0.0
10.
5-202.12; Core; Hot water at handwashing sink only reaches 50F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Adjust the hot water heater to provide hot water to at least 100F.
1.0
28.
7-102.11; Priority Foundation; Labeling missing on large container of blue sanitizer liquid. Labeling faded on spray bottles of sanitizer. 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- Labeling added during inspection. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on bins of food powders, squeeze bottles and shakers 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. [REPEAT]
1.0
40.
2-402.11; Core; Food employee with fluffy beard. 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. Food employees with beards should keep beard trimmed very short (shorter than eyelashes) or wear beard guard or face mask.
0.0
47.
4-501.12; Core; Cutting board at prep line with soiled cut marks. 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. [REPEAT]
0.5
54.
5-501.16; Core; No trash can available at the handwashing sink. The nearest trash can located past a food prep area and other employees. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a small trash can AT the handwashing sink. CDI- Discard box used today for trash can. [REPEAT]
0.0
55.
6-501.12; Core; Ceiling vent with dust accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area.
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: 10/26/2021
Score: 94.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; PIC/Knowledge/Duties: Employee Health Policy not available. PIC unaware of how to adjust hot water heater to provide correct hot water temperature at hand sink, not certified as a Food Protection Manager, and not knowledgeable in what test kit to use for sanitizer in use. FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD. PIC shall ensure EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing. Increase training of staff. CDI- PIC educated on requirements. Maintain a copy of Employee Health Policy at truck.
1.0
2.
2-102.12 (A); Core; No Certified Food Protection Manager present. 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. Have additional staff certified to provide better coverage.
0.0
10.
6-301.11; Priority Foundation; Handwashing soap not available. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Provide handwashing soap for the hand sink ASAP. VR- VERIFICATION REQUIRED. Verify to REHS that handwashing soap has been obtained within 3 days.
1.0
28.
7-102.11; Priority Foundation; Labeling lacking on spray bottles of sanitizer. 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- Labeling added during inspection.
1.0
37.
3-302.12; Core; Bins and shakers of powdered food ingredients lacking labeling. 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
40.
2-303.11; Core; Food employee observed working with food while wearing a large watch. 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. Train staff on Food Code requirements.
0.5
47.
4-501.12; Core; Cutting board at prep line with soiled cut marks. 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.
0.0
48.
4-302.14; Priority Foundation; PIC unable to locate quat test kit for the sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Verify to REHS within 10 days that a quat sanitizer test kit has been obtained.
0.0
51.
5-202.13; Priority; Spray hose at food prep sink hangs all the way down into sink. Observed normal curly metal brace is missing. Repair the hose so spray head hangs at least 1-inch up above flood rim of the sink. VR-VERIFICATION REQUIRED. Verify to REHS that spray hose has been repaired within 3 days.
1.0
54.
5-501.16; Core; No trash can available at the handwashing sink. The nearest trash can located past a food prep area and other employees. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a small trash can at the handwashing sink.
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 VR- VERIFICATION REQUIRED. Verify to REHS within 3 days that handwashing soap has been obtained. VR- VERIFICATION REQUIRED. Verify to REHS within 10 days that a quat sanitizer test kit has been obtained. VR-VERIFICATION REQUIRED. Verify to REHS that spray hose has been repaired within 3 days. Ensure food trucks return to Commissary each day of use, and that supplies like hand soap are restocked before going to next event. Follow-Up: 11/05/2021
