Location: 401 WAKE CHAPEL RD FUQUAY VARINA, NC 27526 Facility Type: Mobile Food Units Inspection Date: 08/20/2024
Score: 99
#
Comments
Points
47.
4-501.12; Core; Cutting boards have heavy/dark scratches in them.- 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.- Please replace/resurface cutting boards.
0.5
55.
6-501.12; Core; Cleaning is needed underneath of equipment.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.- Please clean the floors under equipment.
Location: 401 WAKE CHAPEL RD FUQUAY VARINA, NC 27526 Facility Type: Mobile Food Units Inspection Date: 03/04/2024
Score: 91
#
Comments
Points
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating foods on grill top or quickly serving.
3.0
22.
3-501.16 (A)(2) and (B); Priority - Home made red and green salsas were at 58F, and cooked onions on shelf were 83-84F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating or discarding foods at incorrect temperatures.
1.5
23.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods such as cooked meats, salsas, etc. had no dates (were prepared from day before)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (preparation date, use by date or both)...CDI by placing dates on foods.
3.0
28.
7-102.11; Priority Foundation - Bucket of wiping cloth sanitizer and one spray bottle with yellow liquid were not labeled with their contents...Working containers of cleaners and sanitizers shall be labeled with common name of products inside...CDI by labeling sanitizer bucket and bottle.
1.0
37.
3-302.12; Core - A few bottles of cooking oil, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
40.
2-303.11; Core - One food worker had watch on her wrist...Except for a plain ring, while preparing food, food employees shall not wear jewelry on their arms and hands...Instruct worker to remove watch from wrist while preparing food.
0.0
41.
3-304.14; Core - Wiping cloth sanitizer had soap in it (with lots of suds), but chlorine concentration was correct...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths in water with approved sanitizer (chlorine bleach). Do not add soap or detergent. Ensure chlorine bleach is NOT a splashless or no splash bleach and that it is not scented.
0.0
56.
6-501.14; Core - Observed grease dripping from exterior pipe from vent stack on top of mobile food unit (MFU). Grease was dripping onto side of MFU and also onto pavement below...Ventilation systems shall not create a public health hazard or nuisance or unlawful discharge...Increase cleaning frequency of exterior vent stack. Grease must not discharge onto MFU exterior or pavement below.
Location: 401 WAKE CHAPEL RD FUQUAY VARINA, NC 27526 Facility Type: Mobile Food Units Inspection Date: 11/07/2023
Score: 93
#
Comments
Points
15.
3-302.11; Priority - In make line bottom, raw beef, raw shell eggs and raw shrimp were stored above ready-to-eat cut lettuce and cooked foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
1.5
21.
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart). PIC stated she ran out of gas and so steam table water was below 135F and could not maintain foods at 135F or above...After properly cooking or reheating, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods on grill top.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating/cooling foods and voluntarily discarding cut lettuce in make line bottom. NOTE: Before foods are placed into make line unit, ALL of them MUST be at 41F or less throughout entire product. Use calibrated thermometers to check foods for proper temperatures.
1.5
23.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods such as cooked meats, salsas, etc. had no dates (were prepared from day before)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
28.
7-102.11; Priority Foundation - Buckets of wiping cloth sanitizer were not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of products inside...CDI by labeling sanitizer buckets.
0.0
37.
3-302.12; Core - Some bottles of salsas, cooking oil, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Wiping cloth sanitizer in two buckets was very soiled and chlorine concentration was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above, changing sanitizer when it becomes soiled and when chlorine concentration drops below 50 ppm.
0.5
43.
3-304.12; Core - Two knives were stored in room temperature water...During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be kept in hot water at 135F or above OR in food with handle extending out of food OR on dry clean surface (and if used with TCS* foods, these utensils must be washed, rinsed and sanitized every 4 hours)...Store in-use knives as stated above. Consider having several dispensing or preparation utensils and food containers to use during operation so they can be changed out when needed instead of washed, rinsed and sanitized on mobile food unit.
0.5
45.
4-903.11(A) and (C); Core - A few clean disposable food containers had grease debris on them...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled containers and protect them so they cannot be soiled. Consider storing them in their original plastic sleeves if possible.
0.0
49.
4-601.11(B) and (C); Core - Shelves and tables below cooking line were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
Location: 401 WAKE CHAPEL RD FUQUAY VARINA, NC 27526 Facility Type: Mobile Food Units Inspection Date: 03/10/2023
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sinks must be accessible at all times for staff usage. The handwashing sink was filled with dirty utensils at the start of inspection making the handwashing sink unavailable for staff use. To correct the manager moved all dirty utensils out of the handwashing sink and into the dishwashing sink.
1.0
21.
3-501.16(A)(1); Priority; Temperature controls for food safety must be maintained. Grilled chicken was left in a container on top of the steam table and was at a temp. of 110 degrees F. Seasoned pork in broth was in the steam table at a temp. of 133 degrees F. Hot food items must be held at a temp. at or above 135 degrees F. until service. The hot water bath in the steam table was only 127 degrees F. The hot water bath must be kept at a temperature around 155 degrees F. to keep food in pans in the steam table at a sustained hot holding temperature at or above 135 degrees F. The steam bath for the steam table should be fully heated before placing hot foods in it. The grilled chicken pan must be kept in the steam table to maintain proper hot holding temperatures. Manager pulled both out of temp. food items and reheated these foods to a temperature of 165 degrees F. before replacing in the steam table.
1.5
23.
3-501.17; Precooked food items in containers in the prep. cooler including grilled chicken and beef were not date labeled to show the date of initial preparation and refrigeration for proper food product discard times. Manager was instructed to direct staff to date label precooked food items in the prep. cooler prior to the end of inspection.
1.5
36.
4-302.12; Priority Foundation; Food temperature measuring devices shall be provided and be readily available for use. The food truck lacked a stem thermometer to measure hot food holding temps., cold food holding temps., cooking temperatures of food product, and reheat temperatures of food product. A stem thermometer should be acquired for use on the food truck as soon as possible.
Location: 401 WAKE CHAPEL RD FUQUAY VARINA, NC 27526 Facility Type: Mobile Food Units Inspection Date: 11/18/2022
Score: 96.5
#
Comments
Points
8.
2-301.12; Handwash sink lacked hot water flow for handwashing. Hot water temp. at hand sink did not exceed 80 degrees F. A minimum hot water temp. of at least 100 degrees F. is required for proper handwashing.
2.0
10.
5-202.12; Core; Hand wash sink lacked hot water flow at the time of inspection. A minimum hot water temp. of 100 degrees F. is required at hand sinks for proper cleaning and washing of hands.
1.0
50.
5-103.11; Priority Foundation; The food truck lacked adequate hot water flow at the time of inspection. Hot water temp. on the food truck only reached 80 degrees F. at the time of inspection. Adequate hot water flow at the dishwash sink and handwash sink was not available. Priority repair of the hot water heating system on the food truck is required to restore adequate hot water flow on the truck during hours of operation.
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
Location: 401 WAKE CHAPEL RD FUQUAY VARINA, NC 27526 Facility Type: Mobile Food Units Inspection Date: 02/11/2022
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Chlorine water sanitizer in bucket for wiping cloths had a concentration of 0 P.P.M. Chlorine water sanitizing solution should be kept at a concentration of 50 to 200 P.P.M. to properly sanitize surfaces.
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
