Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 05/24/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut melon on the salad bar was observed between 48 and 40F with melon near the front of the line holding warmer than the back. TCS foods shall be held cold at 41F or below. CDI- melon was rearranged to be in the colder part of the unit. A refrigeration technician will be investigating this warm spot soon. A follow-up visit will be made to ensure this unit is functioning properly and food temps are being maintained at 41F or below.
1.5
33.
3-501.15; Priority Foundation; Cut melon in the walk-in cooler was observed cooling in metal trays wrapped with plastic. Melon was at room temperature when cut approximately 2 hours prior to inspection and some pieces were 50F. Foods rendered TCS upon cutting or opening from a package shall be cooled to 41F or less within 4 hours. It is best practice to keep food uncovered if protected from overhead contamination to allow rapid cooling. CDI- melon uncovered and placed on a rack to complete cooling. No point taken.
0.0
General Comments
Follow up on salad bar cooler to be made next week. Tuesday May 28th. Follow-Up: 06/03/2024
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 02/13/2024
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; No Quat sanitizer was pulling from the dispenser when turned on. Quat sanitizer is needed between 200-400ppm. CDI- dispenser issue resolved during inspection.
1.5
16.
4-702.11; Priority; Metal pans and a food strainer that were on the drying board and in the third compartment of the sink did not get properly sanitized as a result of the sanitizer not pulling from the dispenser. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI- equipment was placed in new batch of sanitizer.
0.0
49.
4-601.11(B) and (C); Core; Fan covers above the prep area are visibly soiled with dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency to avoid a full point demerit in the future.
0.5
55.
6-501.12; Core; The floor behind the ice machine is soiled with debris. A black residue is present on the floor in the back left corner of the prep area (ice machine side). Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 09/18/2023
Score: 99.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A single chopping knife stored as clean was observed with leaf residue from previous use. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- knife removed for cleaning. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; Fan covers above the prep area are visibly soiled with dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 01/23/2023
Score: 99.5
#
Comments
Points
55.
6-501.12; Core; Floors under sinks and prep tables have food debris and floors under shelving in walk-in cooler have trash and food debris. Physical facilities shall be clean as often as necessary to keep them clean. Clean these areas more frequently.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 10/03/2022
Score: 99.5
#
Comments
Points
42.
7-204.12; Priority; Facility has produce wash for prep sink to wash produce, but no test strips to verify concentration. EHS looked up EPA number and wash is a hypochlorous acid solution and chart on wall says to test solution to ensure is at 25-60ppm. Facility does not have test strips. EHS tested solution with chlorine strips, and solution read at 50ppm. Please obtain test strips for this solution. Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements and be at correct concentration according to manufactures label use.
0.5
General Comments
Send photo of test strips to Sarah Thompson at 919-500-3421 or Sarah.Thompson@wakegov.com by October 13th. Follow-Up: 10/13/2022
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 03/21/2022
Score: 100
#
Comments
Points
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: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 09/13/2019
Score: 100
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
