Location: 209 E WILLIAMS ST APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 06/11/2024
Score: 96
#
Comments
Points
8.
Observation; Staffing are not washing hands after handling soiled utensils and between preparation tasks.
2-301.14; Priority; Food employees should wash hands after handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
CDI: Worked with staff to removed items from hand sink and discussed hand washing requirements.
2.0
10.
Observation: Handsink as blocked with equipment. CDI: Removed equipment form hand sink.5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
0.0
38.
Observation: Flies observed throughout mobile truck. Discussed control methods with operator. Repair screening on door, move trash can away from mobile unit and provide a lid.
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES
1.0
40.
Observation: Staffing were not wearing hair restraints while performing food production tasks during inspection. Ensure all staffing are wearing hair restraints.
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
41.
Observation: Wiping clothes being used to wipe cutting boards and other equipment surfaces were not held in a sanitizer solution between uses and left on countertop. Ensure that in use wiping clothes are held in a sanitizer between use.
3-304.14; Core; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution
0.5
47.
Observation: The gasket on the prep top refrigerator is in poor repair; All equipment must be maintained clean and in good repair.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
51.
Observation: The on demand hot water heater is cutting off during flow demand and throwing an error code (E5) interrupting hot water. Repair hot water heater so hot water is not disrupted when needed for production tasks.
5-205.15; Plumbing system shall be maintained in good repair.
Location: 209 E WILLIAMS ST APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 02/20/2024
Score: 95.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; PIC unable to locate documentation of an 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 food truck.
1.0
5.
2-501.11; Priority Foundation; PIC unable to locate written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- Written procedures and educational material provided to PIC.
0.0
21.
3-501.16(A)(1) ; Priority; Third pans of chicken and beef in the steam table holding between 116F-124F. TCS food shall be maintained at 135F or above for hot-holding. CDI- Food was reheated on the grill to a temperature above 165F during the inspection.
1.5
42.
3-302.15; Core; Avocados that have already been washed found stored in reach-in cooler with SKU stickers still present. Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil, stickers and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure stickers on avocados are removed during the washing process.
0.0
43.
3-304.12; Core; Two knives found stored wedged between equipment. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the correct frequency. Place in-use utensils on a clean portion of a tray/container.
1.0
45.
4-502.13; Core; Singe-use bulk plastic spice containers are being used to store salsa in the reach-in cooler (labeling on one container says "Paprika"). Single-service and single-use articles may not be reused. Do not reuse these containers.
0.0
45.
4-903.11(A) and (C); Core; Spoons and forks found stored in box on the floor of food truck. Single-service and single-use articles shall be stored in a clean, dry location at least 6 inches above the floor. Store these items off of the floor.
0.5
48.
4-302.14; Priority Foundation; Chlorine test strips were unable to be located during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will verify compliance of this violation. See additional notes below.
0.5
General Comments
VR- Once obtained, send a photo of chlorine test strips to (919)306-6554 or cristofer.leclair@wake.gov by next Tuesday (2.27.2024). Follow-Up: 02/27/2024
Location: 209 E WILLIAMS ST APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 10/17/2023
Score: 96
#
Comments
Points
9.
3-301.11; Priority; Observed food employee don a single-use glove only on right hand and employee proceeded to wrap a ready-to-eat burrito with both hands, package it, and serve to customer. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. CDI- Employee was educated on the importance of donning gloves on both hands while wrapping burritos and the risks associated with bare hand contact with ready-to-eat foods.
2.0
10.
6-301.14; Core; Handwashing sign was missing at the handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing sign was provided during the inspection.
0.0
15.
3-302.11; Priority; Large container of prepped, raw meat found stored on shelving beside and above ready-to-eat foods. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Foods were rearranged during the inspection.
1.5
43.
3-304.12; Core; Three knives found stored wedged between equipment. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at the correct frequency. Place in-use utensils on a clean portion of a tray/container and switch out every 4 hours if coming in contact with TCS food.
0.5
45.
4-904.11; Core; Plastic spoons being stored in a large container with mouth-contact portion presented instead of handles. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. CDI- Employee was directed to don gloves and re-arrange cutlery so that handles are presented during the inspection.
Location: 209 E WILLIAMS ST APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 01/25/2023
Score: 96.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Operators of food truck lacked knowledge or documentation of an employee health policy for the reporting of and response to communicable disease pathogens that can be transmitted during food preparation, handling, and service. Documentation of employee health policy notification forms were emailed to operator at the time of inspection.
1.0
5.
2-501.11; Priority Foundation; Food truck lacked procedures and supplies for cleanup of vomiting and diarrheal events at the time of inspection. Documentation of clean up procedures were emailed to staff at the time of inspection.
0.5
20.
3-501.14; Priority; Precooked pork chorizo in prep. cooler that had been cooling after cooking for three hours was 81 degrees F. Cooked foods that are being cooled for cold storage must be cooled to a temp. of 70 degrees F. in two hours and to 41 degrees F or less in an additional 4 hours not to exceed a total cooling time of six hours. The pork chorizo was in a covered container in the prep. cooler. Manager uncovered the food product and placed back in the cooler directly under the compressor fans to speed up the cooling process to within the required time frame.
1.5
33.
3-501.15; Precooked pork chorizo was being cooled in prep. cooler in a covered container. Cooked foods being cooled in refrigeration should be uncovered to allow heat to vent out of food product until reaching a cold holding temperature of 41 degrees F. Manager uncovered the pork chorizo and replaced it into the cooler to speed up the cooling process prior to the end of the inspection.
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: 209 E WILLIAMS ST APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 09/21/2022
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Opened and used bottles and cans of personal drinks were stored next to food product in the reach in cooler and on the top of the opened prep. cooler. Personal drinks must be kept away from food product for customers to prevent potential contamination. Manager moved drinks away from food product prior to the end of inspection.
0.5
9.
3-301.11; Staff member was handling ready to eat ingredients on a sandwich being assembled for a customer with bare uncovered hands. Staff members must not directly touch ready to eat food items with bare hands to prevent possible contamination of food being served. Advised staff member who immediately put on food service gloves to avoid direct bare hand contact with food items being served.
2.0
38.
Flies are present within the food truck. Keep all food items covered when not being used for food preparation and service. Keep screen door closed on the front side of truck. A net or mesh curtain is needed for covering the back door entrance if the back door is kept open for ventilation. Keep all trash to be discarded in trash bags that are tied shut. Repeat inspection item. Rule #6-501.111
Location: 209 E WILLIAMS ST APEX, NC 27502 Facility Type: Mobile Food Units Inspection Date: 03/11/2022
Score: 95.5
#
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. No one present is a Certified Food Protection Manager. PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, and the requirements of this Code, including by Being a certified FOOD protection manager. Have more employees with managerial control certified to provide better coverage. CDI- PIC to have CFPM present by next inspection. Educational materials provided.
1.0
2.
2-102.12 (A); Core; No one present was 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 more employees with managerial control certified to provide better coverage.
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 at the truck.
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
10.
6-301.14; Core; Handwashing sink lacking sign that directs employees to wash hands. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Several handwashing sign options provided to PIC for posting.
0.0
36.
4-203.11; Priority Foundation; Dial-top food probe thermometer off calibration by 5-6F. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. Recommend replacing the dial-top with a digital thermometer, and also keep a spare on hand. CDI- Thermometer recalibrated during inspection.
0.5
37.
3-302.12; Core; Labeling needed on squeeze bottles of food ingredients, and observed half rubbed off of container of spice. 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
38.
6-202.15; Core; Rear door propped 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 a magnetic mesh curtain to screen the opening.
0.0
47.
4-501.12; Core; Cutting board with soiled cut marks at the hot line. 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.
0.5
47.
4-501.11; Core; One light fixture missing bulb over cook top. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the bulb.
0.0
54.
5-501.16; Core; No trash can available at the handwashing sink. The only trash can was on the far opposite end of the trailer. 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.
