Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/23/2024
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; The paper towel dispenser at the handwashing sink closest to the ice machine is inoperable. Each handwashing sink shall be provided with individual, disposable towels. CDI - A roll of paper towels to be obtained and stored on the prep table by this handwashing sink (temporary solution). A work order for repair/replacement of the dispenser placed prior to inspection. Repair/replace paper towel dispenser.
0.0
16.
4-601.11 (A); Priority Foundation; A few plates and measuring cups stored as clean soiled with food and debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41 F in the sandwich 2 cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. An order for replacement of this cooler placed prior to inspection. Until replacement, monitor temperatures, limit the amount of time TCS foods are stored in this cooler, and store foods on ice if necessary. Keep cooler lids closed when not actively in-use. CDI - Foods voluntarily discarded.
1.5
47.
4-501.12; Core; Prep line cutting boards are scored and stained. A large white cutting board in the back prep area, stored at the prep sink, is also scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.
1.0
47.
4-501.11; Core; Excessive ice buildup present in the walk-in freezer on the floor, fan guards, and door. Equipment shall be maintained in a state of repair. Evaluation of the walk-in freezer by a technician is needed.
0.0
49.
4-601.11(B) and (C); Core; Insides of cooler drawers and in between cooler drawers soiled with food and debris. Prep cooler gaskets, handles, interiors and exteriors soiled with black accumulation, food and debris. The main walk-in cooler, bakery walk-in cooler and walk-in freezer gaskets soiled with black and pink accumulation. The bakery walk-in cooler and main walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; Walls behind the 3-compartment sink and the dish machine are heavily soiled with black accumulation. Walls behind prep sinks are also soiled with accumulation. The walk-in freezer floor is soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/20/2024
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; The sanitizer dispenser at the 3-compartment sink dispensing 0 ppm of sanitizer. Current sanitizer used: Sink & Surface Cleaner Sanitizer. 272-700 ppm is required for effective sanitization. CDI - PIC repaired during inspection. 272-700 ppm reached.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41 F in the sandwich 1 cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Work order placed for cooler prior to inspection; ensure it can maintain 41 F or below. Ambient temperature registered 35 F on the top and bottom at time of inspection. Keep cooler lids closed when not actively in-use. CDI - Foods voluntarily discarded.
1.5
43.
3-304.12; Core; Multiple dispensing/portioning utensils stored with their handles touching the food inside of food containers in prep coolers. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container to prevent contamination. Handles up.
0.0
44.
4-901.11; Core; A few dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.0
47.
4-501.12; Core; Prep line cutting boards are scored and stained. A large white cutting board in the back prep area, stored at the prep sink, is also scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.
1.0
47.
4-501.11; Core; Ice buildup present in the walk-in freezer on the floor, fan guards, and door. Additionally, the cold rail on the prep line is in disrepair. Condensate is dripping from the cold rail into the drawer beneath. Work order placed for cold rail prior to inspection. Equipment shall be maintained in a state of repair. Repair cold rail and have a technician evaluate the walk-in freezer.
0.0
49.
4-601.11(B) and (C); Core; Insides of cooler drawers and in between cooler drawers soiled with food debris. Low surfaces on the prep line where food and clean dishes/single-service articles are stored soiled with food debris. Main walk-in cooler, bakery walk-in cooler and walk-in freezer gaskets soiled with black and pink accumulation. The self-service microwave in the coffee area is soiled on the inside with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/30/2024
Score: 97.5
#
Comments
Points
47.
4-501.12; Core; Large white prep cutting boards are scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.
1.0
49.
4-601.11(B) and (C); Core; Insides of cooler drawers and in between cooler drawers soiled with food debris. Low surfaces on the line where food and clean dishes/single-service articles are stored soiled with food debris. Main walk-in cooler, bakery walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Walk-in cooler blue racks soiled with accumulation. Top of dish machine (exterior) soiled with food debris. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; The main walk-in cooler and walk-in freezer floors soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/28/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A container of emerald greens holding 42-46 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Emerald greens voluntarily discarded.
0.0
44.
4-901.11; Core; Dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.0
47.
4-501.12; Core; Cutting boards on the prep line, miniature white and green cutting boards, and large white cutting boards in the back prep area heavily stained and scored. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.
1.0
49.
4-601.11(B) and (C); Core; All microwaves (interior and exterior) soiled with food debris and handles sticky to the touch. Insides of cooler drawers and in between cooler drawers soiled with food debris. Low surfaces on the line where food and clean dishes/single-service articles are stored soiled with food debris. Main walk-in cooler and bakery walk-in cooler gaskets soiled with black accumulation. Walk-in cooler blue racks soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; Floors throughout (primarily on prep line) soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/23/2023
Score: 97
#
Comments
Points
33.
3-501.15; Priority Foundation; Numerous containers of smoked chicken and teriyaki rice bowls cooling in prep cooler drawers with lids shut tight (all prepared within the past 4 hours). Refer to temperature chart above. Ensure foods are 41 F or below before placing in prep units. Prep units are designed to keep food cold, not to cool. Cool foods using rapid cooling equipment (walk-in cooler/freezer) and loosely cover or leave uncovered if no potential overhead contamination. CDI - All foods moved to the walk-in cooler to cool.
1.0
41.
3-304.14; Core; A couple containers of sanitizer reading low. Facility is using 'Sink & Surface Cleaner' as their sanitizer which requires 272-700 ppm of solution to be effective. Sanitizer re-made.
0.0
44.
4-904.11; Core; Clean utensils stored with the food contact surface facing upwards. Cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food and lip contact surfaces is prevented. Store with the handles up to prevent contamination.
0.0
47.
4-501.11; Core; Heavy ice buildup present in walk in freezer on racks, ceiling, floor, fan guards, and door. Freezer door will not close completely. Equipment shall be maintained in a state of repair.
1.0
47.
4-501.12; Core; Multiple cutting boards on the prep line heavily scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; All microwaves (interior and exterior) soiled with food debris and handles sticky to the touch. Insides of cooler drawers and in between cooler drawers soiled with food debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
55.
6-501.12; Core; Floors throughout (primarily on prep line) soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/01/2022
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink on prep line blocked by a mop cart. Handwashing sinks shall be accessible at all times for employee use. CDI - Cart moved.
0.0
16.
4-602.11; Core; Ice machine soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
33.
3-501.15; Priority Foundation; Recently prepared sandwiches cooling in a prep cooler in large portions. Refer to temperature chart above. Ensure foods are 41 F or below before placing in prep top/bottom units. Prep units and drawers are designed to keep foods cold, not to cool foods. Cool foods using rapid cooling equipment (walk in cooler/freezer). Also, remember to use smaller portions to facilitate air flow. CDI - Sandwiches moved to the walk in cooler.
0.5
38.
6-501.111; Core; Flies present in kitchen and dining area. The premises shall be maintained free of pests. Increase pest control measures.
0.0
47.
4-501.12; Core; White prep cutting boards are scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.
0.5
49.
4-601.11(B) and (C); Core; Areas needing more thorough cleaning include, but are not limited to: the main and bakery walk in cooler doors and gaskets, walk in freezer door and gaskets, all microwaves (interior), and the walk in freezer and main walk in cooler fan guards. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
1.0
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 signature required due to COVID-19.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/16/2021
Score: 97.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Numerous containers of chicken and a container of rice & quinoa cooling in cooler drawers (all prepared within the past 4 hours). Refer to temperature chart above. Ensure foods are 41 F or below before placing in prep top/bottom units. Prep units and drawers are designed to keep foods cold, not to cool foods. Cool foods using rapid cooling equipment (walk in cooler/freezer). CDI - All foods moved to the walk in cooler to cool.
0.5
41.
3-304.14; Core; One container of sanitizer reading low. Facility is using 'Sink & Surface Cleaner' as their sanitizer which requires 272-700 ppm of solution to be effective. Sanitizer re-made and appropriate concentration reached.
0.0
45.
4-903.11(A) and (C); Core; Numerous single-service items stored with the food contact surface facing upwards. These must be stored inverted to prevent contamination. Items inverted.
0.5
47.
4-501.11; Core; Heavy ice buildup present in walk in freezer on racks, ceiling, floor and fan guards. Freezer door will not close completely. Equipment shall be maintained in a state of repair. Place a work order for repair.
1.0
47.
4-501.12; Core; One of the salad/sandwich prep cutting boards is stained and scored. A few miniature colored cutting boards stored in the dish area are also stained and heavily scored. Cutting boards shall be replaced once they are no longer easily cleanable. Replace cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Areas needing more thorough cleaning include, but are not limited to: scales, top and sides of the dishwashing machine, main walk in cooler vent guards, all walk in cooler doors and gaskets (main & bakery), walk in freezer door and gaskets, undersides of Turbochefs, sides and interior of cooler drawers underneath prep units, and all microwaves. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean all areas mentioned on a more frequent basis.
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.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/10/2020
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: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/21/2019
Score: 98.5
#
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.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/15/2019
Score: 98.5
#
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.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/31/2018
Score: 98.5
#
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: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/05/2012
Score: 96
#
Comments
Points
General Comments
TODAY MANAGER STATED THAT 3 COMPARTMENT SINK WASH WATER IS FOR SOAKING ONLY. ALL UTENSILS ARE RUN THROUGH DISHMACHINE. SANITIZER PRESENT IN THIRD COMPARTMENT OF DISHSINK.
Location: 1001 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/08/2012
Score: 96.5
#
Comments
Points
General Comments
PASTREIS ON DISPLAY NEED TO BE COMPLETELY BEHIND THE SIDE SHEILDS AT THE REGISTERS...THIS WAS MISSED DURING THE TRANSITION. THIS MAY BE DONE BY ADDING SIDE PARTITIONS OF LIKE MATERIAL ALREADY PRESENT, PROVIDING LIDS TO THE EXISTING DISPLAY TRAYS OR KEEPING PASTRIES OUT OF THE EXPOSED AREA.
