Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/08/2024
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Raw shell eggs stored above precooked egg patties in cooler drawer unit and raw shell eggs stored above Canadian bacon in reach-in cooler. Foods shall be stored to prevent cross contamination, store foods according to final cook temperature. CDI - foods properly arranged to prevent cross contamination.
1.5
16.
4-601.11 (A); Priority Foundation; Containers stored as clean with sticker residue rubbing on interior of stacked containers. Food contact surfaces shall be clean to sight and touch. CDI - dirty containers moved to dish area to be properly re-washed.
0.0
47.
4-501.11; Core; Gasket on lowboy reach-in freezer to the right of the fryers has a ripped gasket. Equipment shall be in good repair. Replace this ripped gasket.
0.5
55.
6-501.11; Core; FRP corner trim to the right of the walk-in cooler entrance is pulling away form the wall. Door leading from walk-in freezer to exterior of building is not sealing properly, resulting in small ice accumulating around door frame. Physical facilities shall be in good repair. Repair these items and ensure physical facilities are maintained in good repair.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 11/02/2023
Score: 98
#
Comments
Points
38.
6-501.111; Core; Several flies observed in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Manager has obtained fly paper for installation near the back door.
1.0
49.
4-601.11(B) and (C); Core; Sides of equipment in drive thru area have visible residue build-up especially gasket and entrance of drink mix fridge. The inside of the reach-in freezer has food residue. Nonfood-contact surfaces of equipment shall be kept free of food residue, dust and debris accumulation. Increase cleaning frequency.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 99
#
Comments
Points
16.
4-602.11; Core; Ice chute at soda machine has minor pink buildup. In equipment such ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these ice chutes more frequently. Employee began cleaning ice chute during inspection.
0.0
49.
4-601.11(B) and (C); Core; Sides of equipment in drive thru area have visible residue build-up. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 11/08/2022
Score: 99
#
Comments
Points
41.
3-304.14; Core; Wet wiping cloths on prep tables and make line. One container of sanitizer with 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at correct concentration. Bucket changed during inspection and cloths moved.
0.5
49.
4-601.11(B) and (C); Core; Sides of equipment in drive thru area have visible residue build-up. shelving with condiments under Mcflurry machine soiled with ice cream buildup. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.5
56.
6-403.11; Core; Several employee drinks sitting on prep tables and countertops at beginning of inspection. Areas shall be designated and used for employee drinks and employees to eat and use tobacco so that food, equipment, single-service items are protected form contamination. Drinks moved during inspection.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 01/03/2022
Score: 99.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Heavy cream machine was holding cream at 55F. TCS foods shall be maintained at 41F or less. Food was voluntarily discarded. Machine was plugged in. CDI.
0.0
49.
4-602.13; Core; Drink lid holder and outside of ice bin near drive thru have visible residue build-up. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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 Inspection led by: Matthew Saliba
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/23/2019
Score: 96
#
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.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 02/08/2019
Score: 98
#
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.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 09/11/2018
Score: 98
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 02/14/2018
Score: 98
#
Comments
Points
General Comments
The creamer in both dispensers was 46 degrees and should be maintained cold at 41 degrees F or colder if possible. Have the machines serviced and see if the temperatures can be lowered to meet the 41 degree requirement. 45 is the max till: *Notice* Effective January 1, 2019, the NC Food Code requires equipment to be upgraded or replaced to maintain food at 41 degrees F or colder. Rule 3-501.16 (A)(2)(b)(ii)
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/12/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Metal racks had buildup. Plastic pans soiled on interiors. Thoroughly wash,rinse and sanitize.
1.5
18.
1 flat of whole eggs sitting out at room temperature with no labeling. This product is under TILT agreement and must be labeled with 30 minute hold time at the end of which the eggs are to be disposed of.
1.5
23.
Keep rehydrated onions uncovered in walk in cooler while cooling.
0.0
36.
Replace badly peeling milk rack; Replace damaged walk in door flaps-torn.
0.5
43.
Paper towels inaccessible at handsink nearest biscuit station. Handsinks are to always to be properly stocked.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/05/2012
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
3.
Employee with 2 layers of gloves handled raw meat, disposed of top layer of blue gloves and proceeded working putting another pair of blue gloves on handling clean pans. Once top layer of gloves are contaminated they are to be disposed of and HANDS washed. Do not double layer gloves. Recommend using utensils in place of gloves when handling raw meat; Another employee swept floor and then handled single service containers used for sandwiches without washing hands. Again after hands are contaminated they are to be properly washed before handling single service items. This violation has been deducted at half credit ( 2 points ) on last 2 inspections.
4.0
10.
Box of raw eggs sitting directly on top of buttermilk in walk in cooler. Raw fish over bagels and raw steak patties over mushrooms in walk in freezer. Arrange refrigeration and freezers according to final cook temperatures; Raw chicken in same box as sausage and hashbrowns. Do not store foods of different final cook temperatures in the same box. Keep seperated; Excessive ice drippage observed on bagged bread in walk in freezer. Protect food from contamination.
1.5
11.
Metal racks had greasy buildup. Lemon slicer still soiled. Large pan and sifter used for flour stored as clean but soiled. Ice bucket soiled. Thoroughly wash,rinse and sanitize; 1 bucket of chlorine sanitizer soiled. Change as needed.
1.5
18.
1 pan of swiss cheese with a disposal time of 4:00pm still sitting out at 4:15pm. Another pan of shredded cheese labeled with 6/10. Properly label PHF`s held under TILT and dispose of at time indicated on label. Both PHF`s volutarily disposed of.
1.5
25.
Replace missing thermometer in Frappe reach in and repair or replace damaged thermometer inside small freezer above meat freezer.
0.0
30.
Store personal items below and away from food and food contact surfaces.
0.0
33.
In use spoons stored in standing water 70F at takeout station. Water in which in use utensils stored is to be 135F or above.
0.5
34.
Some pans stacked while wet on shelving. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Couple of single service items stored upright. Keep inverted to protect from contamination.
0.0
36.
Replace torn door gaskets on 2 reach in`s; Repair walk in freezer with excessive ice buildup on ceiling. Condensation on ceiling extreme with a lot of the water falling onto bagged food and freezing; Replace badly dented metal pan used for flour at biscuit station. No longer easily cleanable; Replace badly peeling milk racks.
0.5
40.
Cleaning needed underneath soda station.
0.0
47.
Bread crates still being used as shelving in walk in cooler and in storage area in front of walk in cooler. Use approved shelving that keep items 6-12 inches off of floor and that facilitates cleaning underneath; Boxes of toys stored on floor in drive thru. Keep all storage 6-12 inches off of floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 08/22/2011
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
3.
Employee with 2 layers of gloves handled raw meat, disposed of top layer of gloves and proceeded working without disposing of second glove layer and washing hands. Once top layer of gloves are contaminated they are to be disposed of and HANDS washed. Do not double layer gloves. Recommend using utensils in place of gloves when handling raw meat.
2.0
11.
Metal racks had buildup today. Plastic pans greasy. Thoroughly wash,rinse and sanitize; 1 bottle of Quat above 400ppm. Test strip turned blue. Keep 200-300ppm; Thorough cleaning needed of soda nozzles and diffusers at customer self service area.
1.5
17.
Cananadian bacon and shredded cheese above 45F in walk in cooler. Door to cooler kept open due to delivery at 0600 hours this morning. Keep doors closed as much as possible during deliveries to maintain proper temperatures inside unit.
2.0
25.
Replace missing thermometer in Frappe reach in.
0.0
34.
Pans stacked while wet at shelving. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Single service items stored upright at front line. Keep inverted to protect from contamination; Single service gloves under chemicals in storage closet. Keep above chemicals to protect from contamination.
0.5
36.
Metal on interior of walk in cooler door seperating from main door at bottom. Repair to ANSI standards
0.5
43.
Repair leak under handsink at biscuit station and in men`s restroom.
0.0
47.
Bread crates used for shelving. Use approved shelving that keep items 6-12 inches off of floor and that facilitates cleaning underneath.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/09/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
3.
Observed employee change gloves after handling raw meat without washing hands. Once gloves are soiled they are to be disposed of and hands properly washed before new gloves put on.
0.0
10.
Raw steak in non food grade plastic bag in walk in freezer. Use food grade plastic only. Raw ground beef over apple pies in walk in freezer. Arrange refrigeration and freezers according to final cook temperature; Ice bin at takeout station lid open. Keep closed to protect ice within; Ice scoop handle in ice at ice machine. Keep handle up to protect ice from contamination.
1.5
11.
Observed employee wash and rinse but no sanitize pan at dishsink. Pan was to be used for swiss cheese. Sanitizing of utensils for 2 minutes is to follow the wash and rinse steps; Yellow pans, metal grates, and sheet pans among other items stored as clean but still soiled. Thoroughly wash,rinse and sanitize.
1.5
18.
Rehydrated onions labeled with sticker showing 2-6pm. TILT agreement onsite states that the time of disposal is 2 hours. Onions voluntarily disposed of.
1.5
34.
Numerous pans stacked wet. Observed employee wipe down pan with paper towel instead of allowing it air dry. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Walk in cooler door gasket among many other door gaskets on refrigeration need replacement. Torn; Metal on interior of walk in cooler door seperating from main door.Repair to ANSI standards; Numerous plastic pans badly creacked and no longer easily cleanable. Replacements needed.
0.5
40.
Remove all label adhesive from pan exteriors.
0.0
43.
Handsink hot water is still extremely hot. Hot water at both handsinks in kitchen above 130F. Handsink assemblies do not allow for employee adjustment of hot and cold water only the water pressure. Lower hot water so that it does not reach scalding temperatures. NOTATION ON LAST INSPECTION: Handsinks are dangerously hot. Water is 132F on the main line. 142F at the back handsink. Water temperature cannot be adjusted at the sink. Recommended water temperature is 100F.
2.0
44.
Keep dumpster doors and lids closed.
0.0
46.
No light shield on light in walk in cooler. Lighting is to be shatterproof or shielded.
0.0
47.
Bread crates used for shelving. Use approved shelving that keep items 6-12 inches off of floor and that facilitates cleaning underneath.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/22/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
43.
Handsinks are dangerously hot. Water is 132F on the main line. 142F at the back handsink. Water temperature cannot be adjusted at the sink. Recommended water temperature is 100F. (water at the 3 compartment sink is required to be 130F or hotter)
No Towels at handsink.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 04/20/2009
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
36.
Shelves (and clips) needed for small refrigerator with burritos. . . . . . . . . Additional rolling rack or two needed for bun storage against the back wall (keep off of the floor).
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 09/03/2008
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Do not store slices of swiss cheese across the top of the pans and refrigerator. Store the cheese inside of a cleaned & sanitized pan. CDI
0.0
11.
Iced Tea covers need cleaning. Handle of ice scoop is not clean. CDI
0.0
17.
Rehydrated Onions must be held cold (at or below 45F). Currently they are labeled for 4 hours. If you would like to label these for 2 hours, apply for 2 hour labeled holding through the state. If they will be held in an ice bath: an effective ice bath uses both ice and water with the pan submerged to the level of the food, not just resting on top of ice. Use your thermometer to monitor the temperature. (Raw Onions, not dehydrated and rehydrated onions, may be held at any temperature.)
2.0
35.
Shelving, rack, etc needed in back window for packages of cups. Store at least 6 inches off of the floor.
0.5
36.
Several pans are cracked. They were discarded.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 900 US 64 HWY W APEX, NC 27523 Facility Type: Restaurant Inspection Date: 02/18/2008
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
16.
There is a larg box of made up happy meal boxes setting on the floor back at the order window. They need to be up off the floor at least 6 inches.
1.0
17.
Clean tops of warming cabinets.* The top of the hot water heater is corroded.* The warmer at the end of the made-for-you counter is very hot. There is a burning plastic smell around the warmer. Also one employee was burned on it today.* There is a leak on the ECO-Spray at the utensil wasing sink. The hot faucet where the eco-spray unit is located does not turn off so you can not get cold water out of that side of the sink.
1.0
20.
The water comming out of the hand wash sinks is 147 degrees. It is so hot that I can not put my hands in the water to wash them. The hand sinks are required to have hot and cold water or if it is pre-mixed like your kitchen hand sinks the water must be 90-110 degrees no more and no less. (The hot water in the customer rest rooms was 151 degrees. This is not a violation but it is very hot.) The Mixing valve at the hot water heater may need adjustment or replacement.
