Location: 10125 FAYETTEVILLE RD Fuquay-Varina, NC 27526 Facility Type: Mobile Food Units Inspection Date: 06/07/2024
Score: 100
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Comments
Points
General Comments
*Remember, when purchasing bread and other food/food ingredients from other vendors, they must still be stored in bags or containers that are made for food storage.* -Melodee Wallace Johnson - melodee.johnson@wake.gov - 919.609.1783- inspected at 10125 Fayetteville Rd., Fuquay-Varina
Location: 10125 FAYETTEVILLE RD Fuquay-Varina, NC 27526 Facility Type: Mobile Food Units Inspection Date: 01/22/2024
Score: 98
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Comments
Points
23.
3-501.17; Priority Foundation; Observed cooked beef and refried beans prepared the previous day not date marked. Refrigerated, ready-to-eat TCS(Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be date marked. The day of preparation shall be count as Day 1. CDI-Known dates were added during inspection.
1.5
28.
7-204.11 ; Priority; Observed chlorine sanitizer concentration in sanitizer bucket above 200ppm(test strip turned black). Chlorine sanitizer concentration shall be 50-200ppm. CDI-Chlorine sanitizer was remade at correct concentration.
0.0
44.
4-901.11; Core; Observed a few clean metal/clear food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
Location: 10125 FAYETTEVILLE RD Fuquay-Varina, NC 27526 Facility Type: Mobile Food Units Inspection Date: 10/26/2023
Score: 99.5
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Comments
Points
44.
4-901.11; Core; Observed clean metal/clear food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
Location: 10125 FAYETTEVILLE RD Fuquay-Varina, NC 27526 Facility Type: Mobile Food Units Inspection Date: 12/08/2022
Score: 94.5
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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 emailed and hardcopy provided to PIC. [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 emailed to PIC. [REPEAT]
0.0
21.
3-501.16(A)(1) ; Priority; One small container of Refried beans hot holding at 123F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Beans to be reheated to at least 165F.
0.0
23.
3-501.17; Priority Foundation; Beef in drawer cooler cooked previous days lacking date-marking. 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. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known prep dates added during inspection.
1.5
37.
3-302.12; Core; Labeling missing on several 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. [REPEAT]
1.0
38.
6-202.15; Core; Rear door tied open and door screen tied open. Service window left open when no customers there. Several live flies observed on the truck. 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. Keep the door screen curtain closed. Keep the front service window closed when not in use. [REPEAT]
1.0
38.
6-501.111; Core; Several live flies observed on the truck with outer openings left wide open. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures by keeping outer opening screens closed. [REPEAT]
0.0
39.
3-305.11; Core; Large container of melon water for service stored on the floor. 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. CDI- Beverage moved up off the floor.
1.0
41.
3-304.14; Core; Damp wiping cloth left out on counter. No sanitizer made to return cloth to. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Make a batch of sanitizer at the beginning of shift so available for use, and use test kit to verify it is at the required concentration.
0.0
44.
4-903.11(A), (B) and (D); Core; Several multi-use containers stored as clean stored in splash contamination area of handwashing sink, between sink and soap/paper towels. 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. CDI- Dishes moved out of handsink area.
0.0
56.
6-403.11; Core; Milk for employees stored comingled with facility food/beverage. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep employee food/beverage in a separate and designated location. Recommend labeling a bin for -Employee Use Only-, stored on the bottom shelf of the reach-in cooler, for use by employees for food and beverages.
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. Food Allergens Awareness educational reference provided to PIC. Observed whole onions stored on the MFU. Ground pork and taqueritos cooked this morning, now cooling on the MFU. Tomatoes cut this morning, cooling in top section of prep unit (not on TPHC). When asked, PIC stated they do have storage space at the Commissary. Your permit states that produce is to be washed and cut at the Commissary. No bulk cooling should be done on the MFU. Meats should be cooked then cooled at the Commissary on a previous day to allow cooling to 41F and less before transporting to the food truck; or cooked and held hot. Do not use the top section of a prep unit for cooling produce, that area is for maintaining temperatures, not good for cooling. Wash, cut and cool produce to 41F at Commissary.
Location: 10125 FAYETTEVILLE RD Fuquay-Varina, NC 27526 Facility Type: Mobile Food Units Inspection Date: 08/24/2022
Score: 97
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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.
7-102.11; Priority Foundation; Labeling missing on black bucket 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.
1.0
36.
4-204-112; Core; Prep unit is lacking an air temperature thermometer. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.
0.0
36.
4-302.12; Priority Foundation; The battery has died on the food probe thermometer with no spare available. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified in Food Code. VR-VERIFICATION REQUIRED. Obtain a functioning food probe thermometer within 10 days and text a picture of the operating thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Recommend to keep a spare thermometer on board.
0.5
37.
3-302.12; Core; Labeling missing on one squeeze bottle of oil. 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 this item.
0.0
38.
6-501.111; Core; Live flies observed on the truck. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
38.
6-202.15; Core; Rear door screen is torn and with large gap opening along the side. 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. Replace screen door with one that fully fits the space.
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 25ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.
0.0
44.
4-903.11(A), (B) and (D); Core; Several multi-use containers stored as clean stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored Covered or inverted. Flip over the containers so stored food-side down.
0.0
54.
5-501.16; Core; Handwashing sink lacking trash can. (The only trash can is on far opposite side of the truck) 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. VR-VERIFICATION REQUIRED. Obtain a functioning food temperature thermometer within 10 days and text a picture of the operating thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Recommend to keep a spare thermometer on board. Follow-Up: 09/03/2022
Location: 10125 FAYETTEVILLE RD Fuquay-Varina, NC 27526 Facility Type: Mobile Food Units Inspection Date: 12/02/2021
Score: 100
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Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written procedures for vomiting/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, EHS gave forms from the county website so that facility can be in compliance next inspection.
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-----------PIC cannot sign due to COVID-19 concerns.
Location: 10125 FAYETTEVILLE RD Fuquay-Varina, NC 27526 Facility Type: Mobile Food Units Inspection Date: 05/26/2020
Score: 98.5
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Comments
Points
General Comments
The pan dividers for the steam table are a little bit too wide so the pans do not fit down into the steam table properly. You need proper width dividers or you might be able to make something that will work better.
