Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 08/13/2024
Score: 96
#
Comments
Points
2.
Observation: A certified food manager is not available for all hours of oeration. 2-102.12 (A); Core; (A) 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.
1.0
10.
Observation: The hand sink does not provide water at a minimum of 100F.
***REPEAT***5-202.12; Core; A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
2.0
28.
Observation: A working container of quat sanitizer was not labeled. CDI: Operator labeled product 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
1.0
37.
Observation: The working food containers of bee pollen, syrups and nut butters were not labeled with the contents of the food item contained within. Ensure that once product is removed from original container to a working container that a label is affixed to container.
3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, 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
0.0
55.
Observation: The steel plate on rear of floor is beginning to separate.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
General Comments
Keep driver/passenger doors closed to prevent entrance of flying insects.
Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 01/25/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge shall demonstrate knowledge of foodborne disease prevention by being a certified food protection manager from an accredited program and providing proof of completion upon request.
1.0
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of bodily fluid events on hand...All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI: County cleanup poster provided.
0.0
10.
5-202.12; Core; The handwashing sink only reaches 72F...A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Increase the water temperature.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Almond milk was sitting on the counter and measured 69F. Almond milk in the cooler measured 51F but the ambient temp was 40F. Employee said the cooler had become unplugged overnight. Air also flows out of the cooler when the lid is open...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Milk voluntarily discarded.
*If temperature abuse is a possible concern, always discard the suspected product*
1.5
36.
4-302.12; Priority Foundation; There is no probe thermometer available in the truck...A temperature measuring device with a suitable small-diameter probe designed to measure the temperature of thin masses shall be provided and readily accessible. VR: REHS will verify by 2024.02.02 that a thermometer is available.
0.5
48.
4-302.14; Priority Foundation; No testing kit for the quat sanitizer was available on the truck...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. CDI: Strips provided.
1.0
51.
5-205.15; Core; The drain of the rinse sink is draining slowly...The plumbing system and its fixtures shall be maintained in good repair.
Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 09/01/2022
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; The person in charge of a food establishment shall be a certified food protection manager. Food truck lacked a certified food protection manager at the time of inspection.
1.0
10.
5-202.12; Core; Handwashing sinks shall be equipped to provide running hot water at a temp. of at least 100 degrees F. Sustained hot water temp. at hand wash sink was 85 degrees F. Immediate repair is required.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Temperature controls for food safety shall be maintained. Almond milk from opened carton inside of prep. cooler was 47 degrees F. Prep. cooler interior air temp. was 45 degrees. Potentially hazardous foods including pasteurized almond milk must be kept at a cold holding temp. at or below 41 degrees F. Keep the prep. cooler on a colder temp. setting. Repair broken door on the prep. cooler to keep cabinet sealed and to maintain proper cold air temperature inside. Manager moved almond milks to freezer to rapidly chill product to a temp below 41 degrees F.
1.5
47.
4-201.11; Core; Equipment shall be durable and retain the characteristic qualities required for normal use conditions. Repair broken door on prep cooler that is coming detached from the cooler cabinet when opened. Priority repair is required for cooler to properly function. Repair leak on faucet valve control on prep sink.
0.5
48.
4-302.14; Priority Foundation; Test kits or test strips that accurately measure the concentration of sanitizing solution shall be provided. Test strips to verify proper concentration of sanitizer provided were not available on the food truck at the time of inspection.
0.5
50.
5-103.11; Priority Foundation; Hot water generation shall be of sufficient capacity to meet the peak hot water demand throughout a food establishment. Adequate hot water flow was not available on the food truck. Running hot water temp. did not exceed 85 degrees F. Immediate repair is required.
0.5
General Comments
Opened cartons of almond milk must be date labeled after product container is opened to reflect proper discard dates. Hot water flow and the broken cooler door must be repaired within ten days of the date of this inspection. If these items are not repaired within the required time frame an intent to suspend notice will be issued for this mobile food unit by Wake County Environmental Services.
Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 03/15/2022
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. Priority violation found today and corrected during inspection. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided. Keep a copy of the Food Allergens poster on the truck. Recommend to laminate (so cleanable) and post as an employee training reference.
0.0
2.
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) 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 with managerial control certified to provide better coverage. [REPEAT]
1.0
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 on the truck. [REPEAT]
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. [REPEAT]
0.0
6.
2-401.11; Core; Employee beverage (water bottle) stored on prep counter above food ingredient storage and single-service items. 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Beverage moved to a low shelf during inspection. Recommend staff use beverage containers designed with a lid and straw.
0.0
10.
5-202.12; Core; Hot water at handwashing sink only reaching 54F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Educate staff on operation of water heating equipment. Adjust settings to allow for hot water at handwashing sink to reach at least 100F.
0.0
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer bottle, measured at 500-600ppm quat. POISONOUS OR TOXIC MATERIALS shall be: Used according to LAW, Food Code, and Manufacturer's use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- PIC directed to dilute concentration of sanitizer to correct strength.
1.0
28.
7-102.11; Priority Foundation; Labeling missing on spray bottle of sanitizer, and very faded on the other bottle 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. Recommend creating a checklist for staff use at the Commissary when setting up the truck for the day. [REPEAT]
0.0
37.
3-302.12; Core; Labeling needed on squeeze bottles of food ingredients and containers of powdered 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
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 employees wearing bracelets. 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 employees do not wear watches or bracelets.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes stored directly under the paper towel dispenser for the handwashing sink, exposed to potential splash contamination. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and 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. Recommend moving the paper towel dispenser to the other side of the handwashing sink.
0.5
47.
4-205.10; Core; Observed Blendtec blender labelled for -Household Use Only-. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Take the blender home.
0.5
47.
4-501.12; Core; Prep unit cutting board with soiled cut lines. 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; Sanitizer test kit not available for the quat sanitizer in use (bar tabs). PIC only had chlorine test kit available. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR- VERIFICATION REQUIRED- Obtain test kit for the quat sanitizer in use within 10 days, and text picture when kit obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification.
0.5
54.
5-501.16; Core; Handwashing sink lacking trash can. The closest trash can is located on the other side of a food prep area. 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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR- VERIFICATION REQUIRED- Obtain test kit for the quat sanitizer in use within 10 days, and text picture when kit obtained to your REHS Joanne Rutkofske at 919-623-0459 for verification. Follow-Up: 03/25/2022
Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 10/12/2021
Score: 96
#
Comments
Points
1.
2-101.11; Priority Foundation; No CFPM present and Priority violations found. Have additional staff certified as food protection managers. CDI- PIC educated on requirements.
1.0
2.
2-102.12 (A); Core; No Certified Food Protection Manager present. A Certified Food Protection Manager shall be present during all hours of operation. Have additional staff with managerial control certified.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; No Employee Health Policy. CDI- Employee Health Policy and educational materials provided to PIC for posting.
1.0
5.
2-501.11; Priority Foundation; No written procedures for cleanup of a vomiting or diarrheal incident available. CDI- Written procedures and educational material provided to PIC for posting.
0.0
6.
2-401.11; Core; Employee beverages stored above food storage and food prep areas. Maintain beverages on low shelf or other area where contamination of food and food-related items can not occur. CDI- Beverages moved during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling needed on spray bottles of sanitizer. Label all liquids including sanitizers. CDI- Labeling added during inspection.
1.0
37.
3-302.12; Core; Labeling needed on squeeze bottles of food ingredients and containers of powdered food ingredients. Label all liquids and products not easily identifiable. Add labeling to these items.
0.0
47.
4-501.12; Core; Red cutting board torn and with soiled cut marks. Maintain equipment clean and in good repair, and free of chips/cracks. Resurface or replace the board.
0.0
51.
5-202.13; Priority; Food prep sink spray hose hangs low into the sink. Repair the hose so above flood plan surface of the sink. VR-VERIFICATION REQUIRED. Repair the food prep sink spray hose so head is at least 1 inch above the flood plain level of the sink. Complete repair within 10 days. Contact your REHS Joanne Rutkofske at 919-623-0459 when ready for verification of corrected item.
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. VR-VERIFICATION REQUIRED. Repair the food prep sink spray hose so head is at least 1 inch above the flood plain level of the sink. Complete repair within 10 days. Contact your REHS Joanne Rutkofske at 919-623-0459 when ready for verification of corrected item. Sanitation grade card not posted where visible to the public. Maintain grade card on service window where placed by REHS. Follow-Up: 10/22/2021
Location: 2305 Speckled Alder CT APEX, NC 27523 Facility Type: Mobile Food Units Inspection Date: 10/15/2020
Score: 99
#
Comments
Points
General Comments
FYI: Your passenger side front tire has an uneven wear pattern. That could indicate some suspension parts are worn out or bent or something just needs adjustment.
