Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 07/26/2024
Score: 95
#
Comments
Points
16.
4-501.114; Priority; The quat dispenser at the 3-compartment sink is broken and is unable to dispense sanitizer. VR - Bleach obtained to use in the meantime until dispenser can be adjusted/repaired. EHS will return to ensure the dispenser has been repaired, and quat reaches the required range (150-400 ppm).
1.5
22.
3-501.16 (A)(2) and (B); Priority; All TCS (Time/Temperature Control for Safety) foods holding above 41 F in the walk-in cooler. Refer to temperature chart above. The walk-in cooler maintaining 45 F ambient. TCS foods shall hold at 41 F or below. CDI - Cooler adjusted down. 39-40 F ambient reached. PIC called in for evaluation to ensure the walk-in cooler is in good repair.
1.5
47.
4-501.11; Core; A handle on one of the prep coolers is missing and a loose screw is exposed, with the pointy end of the screw poking out. Replace handle. Additionally, the top oven rack is not fully functional. Facility is working with a vendor to acquire parts, pricing and determine availability to develop a quote for needed repair. Continue to work with vendor on replacement/repair.
1.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Walk-in cooler gasket soiled with accumulation. Prep surfaces (in the main pizza prep area) soiled with food and debris. Pizza prep cooler gaskets soiled with debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
1.0
52.
5-403.12; Core; Condensate is dripping from vents in various areas in the kitchen. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. EHS recommends installing an umbrella to catch the condensate and drain it through a hose to the floor drain, until repairs can be made.
0.0
54.
5-502.11; Core; Numerous trash bags stored behind dumpsters on the ground. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 02/02/2024
Score: 97.5
#
Comments
Points
45.
4-903.11(A) and (C); Core; Single-use trays stored with the food-contact surface exposed. Invert until use to prevent contamination. Trays inverted.
0.0
47.
4-501.11; Core; A handle on one of the prep coolers is missing and a loose screw is exposed, with the pointy end of the screw poking out. Replace handle. Additionally, the sheet metal is missing from the inside of the walk-in cooler door. The walk-in cooler gasket is torn in multiple areas and sticky residue is peeling from what's left of the door. The walk-in cooler is holding 36 F ambient, and a work order was placed for repair on 1/23/2024. Facility is working with a vendor to acquire parts, pricing and determine availability to develop a quote for needed repair. Continue to work with vendor on replacement/repair of the walk-in cooler door.
1.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Prep surfaces (in the main pizza prep area) soiled with food and debris. Pizza prep cooler gaskets soiled with debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
1.0
55.
6-501.12; Core; Walls behind prep areas soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 07/31/2023
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Squeeze bottle caps stored as clean sticky to the touch. Can opener blade soiled with accumulation. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to the 3-comp. sink for thorough cleaning.
1.5
29.
8-103.12; Priority; Variance for pizza sauce in place. According to the variance, sauce must be stamped with a time. No time stamp located on the bulk container of pizza sauce. CDI - Time known by PIC. Time stamp added to sauce.
2.0
44.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. The underside of prep surfaces (in the main pizza prep area) soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 10/31/2022
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge has no Serv Safe. At least one employee who has management responsibility and the authority to direct and control food prep and service shall be a certified food protection manager through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Obtain Serv Safe.
1.0
6.
2-401.11; Core; Employee drinks stored on prep surfaces next to food. An employee's plate of chips stored next to food. Employees shall eat and drink in designated areas where the contamination of food, clean equipment, utensils and single-use articles is prevented.
0.0
16.
4-501.114; Priority; Sanitizer in the 3-compartment sink registered 0 ppm. Quat is used by facility. Quat shall register 150-400 ppm. VR - Quat dispenser not reaching required range (150-400 ppm). Call in for repair. Use bleach in the meantime until dispenser can be adjusted/repaired. Bleach shall register 50-200 ppm. EHS will return to ensure dispenser has been repaired.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of cut tomato, three containers of pepperoni, and a container of mozzarella sticks sitting on prep surfaces at time of inspection. All items holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods moved into refrigeration.
1.5
29.
8-103.12; Priority; Variance for pizza sauce in place. According to the variance, sauce must be stamped with a time. No time stamp located on two containers of pizza sauce sitting out at room temperature. CDI - Times known by PIC. Stamps to be added to sauce.
2.0
40.
2-402.11; Core; No beard restraint worn by a food employee with a prominent beard. Food employees shall wear restraints that cover body hair to effectively keep hair from contacting exposed food, clean equipment, utensils and linens.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards soiled with dust and debris. Walk in cooler gaskets and door soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 03/01/2022
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; Person in charge has no Serv Safe. At least one employee who has management responsibility and the authority to direct and control food prep and service shall be a certified food protection manager through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Obtain Serv Safe.
1.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
13.
3-202.15 ; Priority Foundation; Two cans of pizza sauce dented. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. CDI- Cans removed by PIC for return to supplier.
0.0
16.
4-602.11; Priority; When asked, the PIC stated they wash, rinse and sanitize pizza slicers at least once every 6-8 hours. Equipment, food contact surfaces and utensils shall be cleaned throughout the day at least once every 4 hours. CDI - PIC educated. Pizza slicers moved to be cleaned.
0.0
16.
4-501.114; Priority; Sanitizer in the 3 compartment sink registered 0 ppm. Quat is used by facility. Quat shall register 150-400 ppm. VR - Quat dispenser not reaching required range (150-400 ppm) after multiple attempts. Bleach obtained to use in the meantime until dispenser can be adjusted/repaired. Bleach shall register 50-200 ppm. EHS will return to ensure dispenser has been repaired.
0.0
16.
4-601.11 (A); Priority Foundation; Prep sink interior heavily soiled with food debris. Can opener blade (the piece that pierces the can) heavily soiled with black and brown buildup. Food contact surfaces shall be clean to sight and touch. CDI - Can opener moved to be cleaned. Prep sink to be thoroughly cleaned.
3.0
28.
7-102.11; Priority Foundation; One spray bottle of sanitizer unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name. CDI - Bottle labeled.
0.0
29.
8-103.12; Priority; Variance for pizza sauce in place. According to the variance, sauce must be stamped with a time. No time stamp located on a container of pizza sauce stored on a prep table in the back near the dish area. CDI - Time known by PIC. Stamp added to sauce.
2.0
40.
2-402.11; Core; No beard restraint worn by a food employee with a prominent beard. Food employees shall wear restraints that cover body hair to effectively keep hair from contacting exposed food, clean equipment, utensils and linens.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards and green racks where food is stored are soiled heavily with dust and debris. Cooler handles throughout facility are soiled with food debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
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 signature required due to COVID-19. Follow-Up: 03/04/2022
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 06/30/2020
Score: 94
#
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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 10/28/2019
Score: 92.5
#
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. Follow-Up: 11/01/2019
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 05/24/2019
Score: 95
#
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: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 11/09/2018
Score: 97
#
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: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 04/30/2018
Score: 96
#
Comments
Points
General Comments
There is hot water at the food prep sink but since the hot and cold do not fully shut off at the utensil sink the water only gets luke warm of about 94 degrees.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 07/30/2012
Score: 93.5
#
Comments
Points
2.
2 employee beverages with no lids sitting on prep surfaces. Store employee beverages below prep surfaces. All employee beverages are to have lids.
1.5
11.
Vegetable slicer and can opener blade soiled. Prep sink interior very soiled with debris and buildup. Thoroughly wash,rinse and sanitize.
1.5
17.
Numerous PHF's in make line above 45F. Refer to temperature chart. Keep cold hold PHF's 45F and below. All PHF's in make line and reach in above 45F voluntarily disposed of. Keep PHF's in make line completely surrounded by ice up to the level of the PHF until unit repaired and maintaining 45F and below.
2.0
19.
1 bottle of cleaner stored on prep table. Store in a sanitary manner below and away from food and food contact surfaces.
0.0
36.
Make line not keeping PHF's 45F and below. Ice used until unit repaired. Work order in for repair. Keep ice up to the level of the PHF until repaired. REHS will return 7/31/12 to check on unit's status; Resurface or replace cut and stained cutting boards; Repair leaking piping at water heater.
0.5
40.
Cleaning needed of shelving above make line and plastic coated rack at pizza oven.
0.5
44.
Sweep around dumpster.
0.0
45.
Replace all cracked floor tiles and base coving throughout kitchen; Repair badly damaged FRP on wall shared with office.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 01/05/2012
Score: 95.5
#
Comments
Points
11.
Tongs stored as clean greasy. Tomato slicer soiled on guide. Thoroughly wash,rinse and sanitize; Quat sanitizer in sanitizer vat less 200ppm. Keep Quat 200-300ppm. On last inspection it was noted that 3 full squirts of Quat achieved desired concentration.
1.5
25.
7 metal stem thermometers tested and 7 out of calibration. Check regularly to ensure accuracy.
1.0
36.
Resurface or replace cut and stained cutting boards; Repair leaking piping at water heater.
0.5
38.
3 compartment dishsink rinse vat cracked around permitter. Repair to meet ANSI standards. Weld is to be smooth and easily cleanable. MOD stated that new 3 compartment dishsink is to be installed. Be sure that it is NSF approved.
0.5
43.
No hot water at employee handsink in restroom. Repair or replace small instant water heater under sink.
0.0
44.
Remove all trash from around dumpster units. Keep doors and lids to dumpsters closed.
0.5
45.
Replace all cracked floor tiles and broken base coving.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 08/04/2011
Score: 93
#
Comments
Points
2.
2 employee beverages with no lids stored on prep table. Employee beverages are to have lids and be stored below prep surfaces.
1.5
11.
Tongs stored as clean greasy. Tomato slicer very soiled on guide. Prep sink interior dirty. Thoroughly wash,rinse and sanitize; Quat sanitizer in spray bottle turned test strip blue. Keep Quat 200-300ppm. 3 full squirts of Quat concentrate into 3/4 filled dishsink vat reached desired 200ppm.
1.5
25.
6 metal stem thermometers tested with 3 out of calibration by over 2 degrees. Check regularly.
0.5
28.
Eliminate excessive fly presence in kitchen area.
1.0
34.
Do not store tongs low enough on shelving above dishsink that they may be contaminated by splash.
0.0
36.
2 door gaskets on reach ins torn. Replacements needed; Resurface or replace cut and stained cutting boards; Recaulk around rolling prep cart edges to eliminate gaps; Replace cracked pans and lids.
0.5
38.
3 compartment dishsink rinse vat cracked around permitter. Repair to meet ANSI standards. Weld is to be smooth and easily cleanable; Interior vats and drainboards of dishsink very soiled. Thoroughly wash.
0.5
40.
Cleaning needed of make line hinges, and rolling prep table sides. Remove adhesive from reach in cooler door.
0.5
44.
Replace dumpster. Crack in bottom of unit. Interior also needs cleaning. Remove all trash from behind dumpster units.
0.5
45.
Replace all cracked floor tiles. Cleaning needed of floor under prep sink; Replace damaged ceiling tile beside vent near back door.
0.5
46.
Ceiling vents showing signs of dust in corners. Cleaning needed soon.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 04/25/2011
Score: 94.5
#
Comments
Points
2.
3 employee beverages stored on prep table. Store all employee beverages below prep surfaces.
1.5
11.
Utensils ( tongs and scoops ) stored as clean still greasy. Slicer soiled. Prep sink interior soiled. Thoroughly wash,rinse and sanitize food contact surfaces.
1.5
36.
Leak under prep sink. Repairs needed. Replace torn door gasket on reach in. No longer easily cleanable.
0.5
43.
No handsoap at employee restroom. Handsoap is always to be provided for proper handwashing. Cleaning needed of floor and toilet base in restroom. Tighten toilet seat. Very loose.
1.0
44.
Lots of cardboard and wood on dumpster pad. Remove. Possible harborage.
0.5
45.
Replace all cracked floor tiles. Cleaning needed of floor under water heater.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Do not block prep sink. Do all vegetable washing at provided prep sink.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 12/09/2010
Score: 90.5
#
Comments
Points
3.
Employee entered kitchen from outside and began to assemble pizza boxes without washing hands. Before beginning work employees are to properly wash hands.
2.0
11.
Quat sanitizer at dishsink below 200ppm. Keep Quat 200-300ppm; Prep sink vat soiled on interior. Thoroughly wash,rinse and sanitize after use; Tomato slicer and plastic tea containers stored as clean still soiled. Thoroughly wash,rinse and sanitize.
1.5
17.
Spinach Alfredo sauce being held out of temperature control and 64F today. This sauce is a PHF and must be kept 45F and below. DO NOT KEEP OUT OF TEMPERATURE CONTROL. Spinach sauce put into make line.
2.0
19.
Numerous chemicals including all purpose cleaner, stainless steel cleaner and oven cleaner hanging on side of splashguard at prep sink. Handsoap sitting on drainboard of prep sink. Store chemicals in designated areas away from food and clean utensils. Store in a sanitary manner.
1.5
38.
Rinse and sanitizing vat walls of 3 compartment dishsink soiled. Clean daily or as needed.
1.0
43.
Handsink next to prep sink very dirty. Appears stained. Thorough cleaning needed. Employee restroom floor,toilet base and handsink needs cleaning. Tighten toilet seat. Very loose.
1.0
44.
Remove all storage on dumpster pad.
0.0
45.
Replace all cracked floor tiles.
0.5
47.
Bread trays used as shelving throughout facility. Use approved shelving 6-12 inches off of the floor that allows for cleaning underneath.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Remove all equipment and utensils no longer in use.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 06/23/2010
Score: 96.5
#
Comments
Points
11.
Food Preparation SINK is not clean. Keep this area accessible, clean and sanitized. Use the food prep sink for washing vegetables, opening food packaging, etc.
Sanitizer in sink is weak. Use test trips. Provide at 200 to 300 ppm quat.
1.5
17.
Spinach Alfredo Sauce needs to be refrigerated once the bag is opened. Currently it is held with the barbecue sauce and cornmeal. Moved to bottom of pizza make-line refrigerator.
0.0
38.
Sanitizing compartment of utensil washing sink is very greasy. Clean daily. Fill sanitizer into a clean sink only. Utensils that go into the sanitizer should be clean and rinsed. If sanitizer or sink is getting greasy, better cleaning is needed first.
1.0
40.
Equipment needs cleaning. Clean the door to the walk-in cooler and surrounding area. Remove build-up and mold. SHELVES inside of the walk-in cooler need cleaning.
0.5
45.
Replace cracked floor tiles.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 07/16/2009
Score: 97
#
Comments
Points
11.
Cuttingboards can rack and with mounted can opener are not clean. Thoroughly clean after each use. Leave cuttingboards and equipment clean & sanitized. Try to use portable cuttingboard that is easily cleaned for cutting vegetables. . . . . . . . . . Sanitizer is weak. Use test trips. Provide at 200 to 300 ppm quat.
1.5
38.
Sanitizing compartment of utensil washing sink is very greasy. Clean daily. Fill sanitizer into a clean sink only. Utensils that go into the sanitizer should be clean and rinsed. If sanitizer or sink is getting greasy, better cleaning is needed first.
0.5
40.
Shelves and fan covers in the walk-in cooler need cleaning. Can rack needs cleaning.
0.5
45.
Wall needs cleaning at handsink.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Some Chicken wings on the cutting table slipped under the partition. Keep them on the pan/paper, only in contact with clean surfaces.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 03/06/2009
Score: 95
#
Comments
Points
2.
Employee cup of coffee is stored on pizza cutting table. Store drinks and personal items in designated location away from food preparation areas and clean utensils.
1.5
11.
Food preparation sink is not clean. Use hot soapy water and clean sink after each use. Once clean, apply sanitizer and allow to air-dry. . . . . . . . Cuttingboards can rack and with mounted can opener are not clean. Thoroughly clean after use. Leavce cuttingboards clean & sanitized.
3.0
17.
Tomato Slices are 52F. Chill and hold below 45F.
0.0
40.
Walk-in cooler door needs cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 08/18/2008
Score: 98.5
#
Comments
Points
10.
Tongs are stored inside of covered container of chicken wings in the bottom of the pizza make-table. Handles are stored in contact with chicken. Do not allow handle to rest on chicken. Clean tongs were brought out and stored on top of the cover, not inside of the chicken. CDI
0.0
11.
Food preparation sink is not clean and is difficult to reach with can cart stored in front of it. Clean sink after each use and apply sanitizer. . . . . . . Cuttingboards on cart and table need cleaning & sanitizing.
Location: 1238 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Food Stand Inspection Date: 12/18/2007
Score: 95.5
#
Comments
Points
5.
Replace the thermometer in the small reachin refrigerator, the thermometer is broken.
1.5
17.
Some of the gaskets on the prep unit have small tears. The plastic edging around top cold bins on the prep unit are damaged. The prep unit has a crack in the bottom plastic liner of the unit. Clean the computer shelves and the crate one of the computers is sitting on and clean under the crate. THe shelves over the three compartment sink are corroding.
1.0
20.
The small instant water heater in the rest room is not working. It would be best to plumb a line from the large hot-water heater to the hand sink because the small instant heaters often have problems.
