Location: 8013 Humie Olive RD Apex, NC 27502 APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 03/20/2024
Score: 98
#
Comments
Points
6.
2-401.11; Core; Employee beverages (screw-top bottles) stored up on food prep surfaces and with food storage 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. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. [REPEAT]
0.5
10.
6-301.12; Priority Foundation; Handwashing sink out of paper towels. Each handwashing sink shall be provided with Individual, disposable towels. CDI- Paper towels refilled during inspection. [REPEAT]
1.0
37.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. Very dark tape used on some squeeze bottles, making the labeling very hard to read. 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. Use a lighter color tape or date labels so that labeling is easily visible. [REPEAT]
0.0
40.
2-303.11; Core; Food handler wearing 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. Remove watch and rewash hands.
0.0
55.
6-501.12; Core; Residue accumulation along floors under/around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [R-REPEAT]
0.5
General Comments
Ensure cold Temperature Control for Safety (TCS) foods are maintained at 41F and less during transport and when received.
Location: 8013 Humie Olive RD Apex, NC 27502 APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 01/16/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee water bottle stored on top of prep unit. 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. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
0.0
10.
5-205.11; Priority Foundation; Handwashing sink completely blocked, pilled high with equipment. 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- All items removed from handwashing sink during inspection.
1.0
10.
6-301.12; Priority Foundation; Handwashing sink out of paper towels. Each handwashing sink shall be provided with Individual, disposable towels. CDI- Napkins provided during inspection. Obtain more paper towels for the handwashing sink.
0.0
15.
3-302.11; Priority; In tall cold-hold unit, flat of raw shell eggs stored above containers of condiments. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods above raw meats. CDI- Shell eggs moved during inspection.
0.0
37.
3-302.12; Core; Labeling missing on 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; In low drawer cold-hold units, residue accumulation observed along the cold-hold drawer surround where the drawer slides into the unit from exposed meat overfilled in pans rubbing against the unit. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Cover/protect stored food. CDI- Top portion of meat that was rubbing voluntarily discarded by PIC during inspection. Do not overfill food in the drawer pans. Recommend adding individual covers to each of the pans to prevent improper contact of food with the equipment.
1.0
49.
4-601.11(B) and (C); Core; In low drawer cold-hold units, residue accumulation observed along the cold-hold drawer surround where the drawer slides into the unit from exposed meat overfilled in pans rubbing against the unit. Tall cold-hold unit with sticky residue accumulation all along interior. Fryer vats with residue accumulation along the interior at the oil line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Do not overfill drawer cold-hold food pans. Increase cleaning frequency to these areas. [REPEAT]
0.5
55.
6-501.12; Core; Residue accumulation along floors under/around equipment and along hood and air filters above the cook area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [R-REPEAT]
Location: 8013 Humie Olive RD Apex, NC 27502 APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 10/31/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; Certified Food Protection Manager not present at start of inspection. No food handling observed during inspection, so no point deduction today. 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.
0.0
16.
4-602.11; Core; Both fryers with dark cooking oil and residue accumulation along the walls of the surrounding oil wells. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at a frequency necessary to preclude accumulation of soil. Increase cleaning frequency (and oil change out) of the fryers.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-holding: In the bottom section of tall cold-hold unit, raw chicken and beef patties holding above 41F as shown in above grid. (hot dogs and ham in middle section of unit at good temperatures) PIC stated all foods in same unit overnight. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- chicken and beef moved to freezer for fast active cooling. Have this unit serviced to ensure proper air flow and that able to maintain food in all sections at 41F and less. Do not use bottom section of this unit for TCS foods until serviced to correct the issue.
1.5
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer pray bottle, measured at 300+ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW, Food Code, and Manufacturers use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer diluted and retested to verify corrected to required concentration.
0.0
49.
4-602.13; Core; In low drawer cold-hold units, meat overfilled in pans with residue accumulation observed along the drawer surround where the drawer slides into the unit. Tall cold-hold unit with sticky residue accumulation along the outer door and along inside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Do not overfill drawer cold-hold food pans. Increase cleaning frequency to these areas.
0.5
55.
6-501.12; Core; Residue accumulation along floors under/around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [R-REPEAT]
Location: 8013 Humie Olive RD Apex, NC 27502 APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 06/02/2023
Score: 97.5
#
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.
0.0
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
28.
7-207.11; Priority; Medications stored over food prep/storage area. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled (what they are) and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Medications moved away from food.
0.0
37.
3-302.12; Core; Labeling missing on spices and 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.
3-307.11; Core; Store wrapped head of lettuce stored in direct contact with lettuce that has been prepared/cut for service. FOOD shall be protected from contamination. Produce must be washed before use. Your permit states that all food items shall be prepared (washed, precut, etc) at the Commissary. Wash and cut lettuce/tomatoes/onions at Commissary, and cool to 41F and less before moving to the food truck. CDI- Wrapped head of lettuce moved to another cooler during inspection.
1.0
40.
2-303.11; Core; Food handlers with watch/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.
0.5
41.
3-304.14; Core; Sanitizer concentration in spray bottle too low, at 0ppm chlorine. Maintain chlorine sanitizer at 50-200ppm (pretty purple). Remake the sanitizer more frequently and use test kit to verify required concentration is reached. This bottle of sanitizer is labeled as Chlorox. Recommend to relabel as sanitizer to be more clear, that the contents are a bleach and water combination, not just straight bleach.
0.5
47.
4-501.11; Core; Hand soap dispenser at handwashing sink is broken, not dispensing the visible contents of soap. Alternate jug of soap available to use until dispenser fixed. EQUIPMENT shall be maintained in a state of good repair and condition. Repair/replace the broken soap dispenser.
0.5
55.
6-501.12; Core; Residue accumulation under/around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
