Location: 1430 W Williams ST APEX, NC 27523-9300 Facility Type: Restaurant Inspection Date: 05/17/2024
Score: 94
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towel dispenser nearest to rear exit was jammed and did not have paper towels. Each handwashing sink shall be supplied with hand drying provisions. CDI: Paper towels added.
0.0
16.
4-501.114; Priority; Dish machine dispensing 0 ppm of chlorine sanitizer. Chlorine shall register 50-200 ppm. CDI: Machine adjusted during inspection and tested to be 100 PPM. EHS identified potential hole in sanitizer feeder line and recommended contacting service technician to replace feeder line.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Noodles and cooked vegetables in make line flip top unit were maintained beyond 41F due to over-stacking of containers. Pizza flip top and prep cooler maintained food at 43-44F with an ambient temperature of 43-45F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Noodles and vegetables were portioned into multiple containers. EHS suggested using shallower pans for noodles on make line due to thickness of pasta. Service technician was called for pizza flip top. All food in unit was prepared and cooled within last two days. PIC agreed to voluntarily discard all food within pizza prep unit within three days of preparation. PIC will not cool food down in unit and will not keep food in unit when not in use, until repaired.
3.0
47.
4-501.11; Core; Prep freezer near pizza make line had accumulations of ice around door and gaskets. Equipment shall be maintained in a state of good repair. Repair freezer.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
Location: 1430 W Williams ST APEX, NC 27523-9300 Facility Type: Restaurant Inspection Date: 12/13/2023
Score: 95.5
#
Comments
Points
16.
4-501.114; Priority; Dish machine dispensing 25 ppm of chlorine. Chlorine shall register 50-200 ppm. CDI - Machine adjusted during inspection. 50-200 ppm reached. EHS recommends calling a technician to ensure machine is functioning as intended.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in various units. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Lettuce (reach-in) moved closer to cooler fans. Cooler lids on the cook line closed. Keep lids closed as much as possible, and unless in active use. Do not fill foods above the fill line as it's hard to maintain proper temperature, especially on the cook line.
3.0
39.
3-305.11; Core; Food stored on the floor in the outside walk-in cooler and walk-in freezer. Store food at least 6 inches above the floor to prevent contamination. Food moved up off the floor.
0.0
55.
6-501.12; Core; Flooring near the dish pit area and the pizza prep area soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 1430 W Williams ST APEX, NC 27523-9300 Facility Type: Restaurant Inspection Date: 06/29/2023
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Dish machine dispensing 0 ppm of chlorine. Chlorine shall register 50-200 ppm. CDI - Machine adjusted during inspection. 50-200 ppm reached. EHS recommends calling a technician to ensure machine is functioning as intended.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Penne, mozzarella, cut romaine, and spring mix holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Ice added underneath cut romaine and spring mix. Penne and mozzarella filled high. Do not fill foods above the fill line as it's hard to maintain proper temperature, especially on the cook line. Keep lids closed as much as possible.
1.5
28.
7-102.11; Priority Foundation; Multiple spray bottles of sanitizer unlabeled. Containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name. CDI - Bottles labeled.
1.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
0.0
49.
4-601.11(B) and (C); Core; Outside walk-in cooler fan guards soiled with dust and gaskets soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dust and debris.
Location: 1430 W Williams ST APEX, NC 27523-9300 Facility Type: Restaurant Inspection Date: 03/02/2023
Score: 94.5
#
Comments
Points
9.
3-301.11; Priority; An employee observed handling RTE (ready-to-eat) fruit with their bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use utensils or single-use gloves. CDI - PIC explained importance of no bare hand contact to employee. Employee washed hands and donned gloves.
2.0
16.
4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
4-601.11 (A); Priority Foundation; Multiple utensils stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be thoroughly cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in various units. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Foods moved to the walk-in cooler or voluntarily discarded based on times prepared and temperatures. The expo reach in cooler maintaining 50 F at time of inspection. Foods inside unit maintaining 45 F or below. Ice added to unit; unit cooled to 41 F. Monitor unit to ensure it can maintain 41 F or below.
1.5
23.
3-501.18; Priority; One container of salmon cakes (prep: 2/23) stored past 7 days from preparation date. TCS (Time/Temperature Control for Safety) foods shall be date marked as follows: Prep/open date + 6 days = 7-day maximum hold. CDI - Food voluntarily discarded.
0.0
28.
7-102.11; Priority Foundation; Multiple containers of sanitizer unlabeled. Containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name. CDI - Containers/bottles labeled.
0.0
33.
3-501.15; Priority Foundation; Multiple containers of salad prepared today cooling in deep, tightly sealed containers. Chicken stock (prepared recently) cooling in large portions. Temperature of stock did not decrease throughout inspection as indicated by temperature chart above. Cooling shall be accomplished by using rapid cooling equipment (walk in cooler/freezer), and by arranging food in shallow pans or containers that are left loosely covered or uncovered if stored in an area that is protected from overhead contamination. CDI - Chicken stock placed in smaller portions. Salad moved to the walk-in cooler.
0.5
41.
3-304.14; Core; Wet wiping cloths stored on prep surfaces. Wet wiping cloths shall be held between uses in a chemical sanitizer solution.
Location: 1430 W Williams ST APEX, NC 27523-9300 Facility Type: Restaurant Inspection Date: 08/09/2022
Score: 95
#
Comments
Points
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
15.
3-302.11; Priority; Raw chicken stored next to raw seafood in a cook line cooler and in the cook line walk in cooler. Food shall be stored according to final cook temperature. CDI - Food spaced out away from chicken/moved above chicken.
0.0
20.
3-501.14; Priority; Three containers of meat sauce prepared today at 10 AM reading 74-110 F at 12:45 PM. TCS (Time/Temperature Control for Safety) foods shall cool from 135 F to 70 F within 2 hours, and from 70 F to 41 F within 4 hours, for a total of 6 hours to cool. Product did not meet cooling parameters. CDI - Meat sauce voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in various units. Refer to temperature chart above. Remember to not fill food past the fill line as it is hard to maintain 41 F or lower if filled above the line. CDI - Food moved to the walk in cooler to cool.
1.5
23.
3-501.18; Priority; Tortellini (prep: 8/1) and cooked salmon cakes (prep: 7/3) stored past 7 days from their preparation date. TCS (Time/Temperature Control for Safety) foods shall be date marked as follows: Prep/open date + 6 days = 7 day maximum hold. CDI - Food voluntarily discarded.
0.0
28.
7-204.11 ; Priority; Bleach sanitizer registered between 25 and 50 ppm in the 3 compartment sink. Bleach shall register 50-200 ppm. CDI - Additional capful of bleach added. 50 ppm reached.
1.0
33.
3-501.15; Priority; Multiple containers of cooked pasta and cut romaine prepared today cooling in deep, tightly sealed containers. Cooling shall be accomplished by arranging food in shallow pans or containers that are left loosely covered or uncovered if stored in an area that is protected from overhead contamination. Remember: small portions. CDI - Pasta spread into thinner portions.
0.5
44.
4-904.11; Core; Utensils stored with the food contact surface facing upwards. Store inverted to prevent contamination.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
0.5
48.
4-302.13; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - Discussed getting thermo labels, a waterproof thermometer or dish simulator thermometer.
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 signature required due to COVID-19.
Location: 1430 W Williams ST APEX, NC 27523-9300 Facility Type: Restaurant Inspection Date: 01/13/2022
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; No written procedures to handle vomit and diarrheal events. Food establishments shall have a written procedure to follow when responding to vomiting or diarrheal events. CDI - educational material left with PIC.
0.0
14.
3-203.12; Priority Foundation; Tags for raw clams are dated with the last date of sale and stored for 90 days, however, they are not stored in chronological order. Raw shellfish tags shall be dated with the date of last sale, stored in chronological order, and held for at least 90 days after the last date of sale. CDI - tags rearranged and PIC educated on methods to help organize tags.
0.0
15.
3-302.11; Priority; One pan of raw chicken stored above raw seafood. Food shall be stored in order to prevent cross contamination. Store foods according to final cook temperatures. CDI - chicken moved to bottom.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple pans of pasta holding above 41F in prep unit 2 at main cook line (temps above in grid). Time/temperature Control for Safety (TCS) foods shall be stored at 41F below. CDI - pasta moved to shallow pans and placed in walk-in cooler to re-cool to 41F and below.
1.5
33.
3-501.15; Priority Foundation; Cooked pasta cooling in a deep, tightly sealed container. Cooling shall be acoomplished by arranging food in shallow pans that are left loosely covered or uncovered if stored in an area that is protected from overhead contamination. CDI - pasta arranged to properly cool.
0.5
41.
3-304.14; Core; Wet wiping cloths stored on counters throughout kitchen. When not in use. Wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Wet towels moved to sani-buckets.
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
