Location: 5490 Apex Peakway APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 06/11/2024
Score: 98
#
Comments
Points
28.
Observation: Working bottle of detergent hanging from rear handle in back of mobile unit was not labeled with contents. CDI; Operator labeled during inspection.
7-102.11; Priority Foundation; 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. Pf
0.0
38.
Observation: The rear screen door is torn and is being left standing open during operation; CDI; Operator closed door during inspection. Discussed alternatives for repair of door or screening for doorway to allow air flow.
6-202.15; Core; FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
38.
Observation: The presence of flies are throughout mobile truck due to leaving door open. Ensure font and rear door are kept closed and eliminate the presence of flies during operation.
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
40.
Observation: Staff not wearing hair restraints during production tasks. Ensure all staff performing tasks are wearing hair restraints. CDI: Staff put on hair restraints during inspection.
2-402.11; Core; 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.
0.5
54.
Observation: Exterior trash cans do not have lids. Ensure that refuse cans are covedered when in use.
5-501.113; Core;
Location: 5490 Apex Peakway APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 02/19/2024
Score: 99.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Small amount of rice in pot on steam well holding between 129F-132F. TCS food shall be maintained at 135F or above for hot holding. CDI- Rice was reheated to a temperature of 192F prior to placing back in holding unit. This was the only food holding in steam well at an incorrect temperature.
0.0
48.
4-302.14; Priority Foundation; Test kit was provided for quat. sanitizer kept in bucket but lacking a color chart. Another quat. test kit with color chart showed that concentration was below 200ppm and was not reading accurately. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- New quat. test kit was ordered during the inspection.
Location: 5490 Apex Peakway APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 10/17/2023
Score: 99
#
Comments
Points
39.
3-307.11; Core; Observed cooked rice stored directly in contact with plastic "Thank You" bags. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. CDI- Employee transferred rice to a Ziploc bag during the inspection.
1.0
49.
4-601.11(B) and (C); Core; Fryer baskets have thick accumulation of encrusted grease. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean fryer baskets more frequently.
0.0
General Comments
*MFU recently had their hood system repaired and two lights are not functional. PIC is actively working with electrician to repair these lights. Functional LED lights observed on ceiling throughout cook line.
Location: 5490 Apex Peakway APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 01/26/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cubed raw chicken and raw shrimp in prep. cooler were 43 to 45 degrees F. Cold food items must be held at temps. at or below 41 degrees F. Keep the raw chicken and shrimp refrigerated during all times until food preparation and service. Only pull what you need from the prep. cooler and do not leave the chicken or shrimp sitting out at room temperature. The raw chicken and shrimp were also kept in sealed plastic bags in metal trays in the cooler. These bags may be insulating the food product and preventing the cooler from properly chilling the chicken and shrimp. Keep the shrimp and chicken stored directly in separate metal trays. One for each item. This should allow these food items to be refrigerated at lower temperatures of 41 degrees F. OR less. Manager removed the food product from the plastic bags and placed directly in metal pans in prep. cooler to correct. Cooler temp. was 38 degrees F. at time of inspection.
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: 5490 Apex Peakway APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 09/23/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Temperature controls for food safety shall be maintained. Hot dogs and deli meat were 50 degree F. Cold foods must be kept at temps. at or below 41 degrees F. Do not store meats, dairy product, sliced tomatoes, and guacamole in the beverage cooler. This cooler is not designed or approved for cold food storage. Store potentially hazardous foods in the approved prep. coolers. Manager moved food product to prep. coolers during inspection. The out of temp. items placed in the beverage cooler had been placed there just prior to opening and were not discarded due to the short period of storage time.
1.5
47.
4-205.10; Core; Beverage cooler is not designed, intended, or approved for the use of cold temperature stock storage of foods.
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: 5490 Apex Peakway APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 03/11/2022
Score: 94
#
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
6.
2-401.11; Core; Employee beverage up on shelf above food storage and food prep. 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- Container moved during inspection.
0.0
23.
3-501.17; Priority Foundation; Beef tongue date marked 2/24. PIC stated the product had been cooked, frozen and thawed. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known prep dates added during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of multi-purpose cleaner and very faded on sanitizer bucket. 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
33.
3-501.15; Priority Foundation; Cooling Methods: Refried beans cooling in top section of side prep unit with main cover open and no cover on pan. Beans measured at 70F. PIC stated they had been there about 2 hours. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). If you need to cook/cool beans, Cook beans at your Commissary and cool to 41F and less before placing on the truck, as a commissary walk-in cooler/freezer is better able to handle cooling at the required rate. CDI- Grocery bag being used as a pan liner removed, and Beans moved to lower section of unit for improved cooling.
0.5
37.
3-302.12; Core; Labeling missing on container of salt and many 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
39.
3-305.11; Core; At side prep line cooler, plastic grocery bags observed being used to line inside food contact surface of food pans and to directly bag food items. Grocery bags are not designed or intended for direct food contact storage. FOOD shall be protected from contamination. Remove the grocery bags. Do not line the pans with plastic. For food storage, use plastic bags like Ziplock, that are designed and intended for the storage of food.
1.0
41.
3-304.14; Core; Sanitizer bucket stored on the 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. Find a plant stand or other way to keep the sanitizer bucket up off the floor.
0.5
45.
4-903.11(A) and (C); Core; Single-service food containers stored under the paper towel dispenser directly next to the handwashing sink, exposed to potential splash contamination. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Do not store food, untensils, or single-service items under the handwashing sink paper towel dispenser. CDI- Containers moved during inspection.
0.0
47.
4-501.11; Core; Paper towel dispenser at handwashing sink not working, with paper towel roll sitting on hood above the fryer. EQUIPMENT shall be maintained in a state of good repair and condition. Repair the paper towel dispenser.
0.0
54.
5-501.16; Core; Handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Add a trash can at the handwashing sink.
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. Food Allergens Awareness educational reference provided to PIC.
