Location: 803 E Williams ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/24/2024
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Can opener blade was visibly soiled from previous days use. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other food-contact surfaces observed clean. Full points not taken.
1.5
47.
4-501.11; Core; Some old metal fragments observed under the can opener blade. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Replace blade.
0.5
49.
4-601.11(B) and (C); Core; Inside of microwave, front sides of reach-in unit and track of sliding door on display case have food residue, splatter or debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken today.
Location: 803 E Williams ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/05/2023
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The can opener had black, crusty residue around the blade. Several metal pans stored as clean and stacked together had old sticker residue on them. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- items removed for cleaning.
1.5
23.
3-501.17; Priority Foundation; Cooked potatoes from Saturday were observed without a date. Cooked eggplant removed from the freezer on Saturday still had the freeze date from October. Ready-to-eat TCS (time/temperature controlled for safety) foods that are held longer than 24 hours shall be date marked and kept no more than 7 days. The day of preparation or thawing shall count as day 1. Once raw veggies are cooked, they are rendered TCS. CDI- dates known and affixed.
1.5
28.
7-102.11; Priority Foundation; A single spray bottle of bathroom cleaner under the front counter was observed without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. No point taken today.
0.0
39.
3-305.11; Core; A bag of onions was observed stored on the floor near the back door. Food shall be protected from contamination by storing the food at least 6 inches from the floor. CDI- onions moved.
1.0
43.
3-304.12; Core; Plastic cups are being used to scoop dry ingredients like lentils and left in the container. Use dispensing utensils with handles so that handles can be kept out of the ingredients when not in-use. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; The bottom of the reach-in freezer has some food residue/debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken today.
Location: 803 E Williams ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/27/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Lentil burgers under the flip top unit were observed between 41 and 49F. Temperature controlled for safety foods shall be maintained at 41F or below. Product was stacked too high to remain sufficiently cold. Avoid overstocking in this unit. CDI- excess product was moved to the reach-in cooler. No points taken today.
0.0
35.
3-501.13; Priority Foundation; Observed a container of soup thawing on a bowl above the microwave. Thawing shall be accomplished by moving food to coolers, as part of the cooking process, or completely submerged beneath running water that is no more than 70F. CDI - soup moved to reach-in cooler to properly thaw. Full point assessed for repeat violation.
1.0
48.
4-302.14; Priority Foundation; Facility is using bleach to sanitize equipment and utensils. No bleach testing paper was available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- provided some testing paper for facility to use and owner will obtain testing paper this week.
Location: 803 E Williams ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/05/2023
Score: 99
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Collard greens, cooked lintels, and cooked peas thawing on counter at room temperature (foods still frozen). Thawing shall be accomplished by moving food to coolers, as part of the cooking process, or completely submerged beneath running water. CDI - items moved to reach-in cooler to properly thaw.
0.5
37.
3-302.12; Core; Containers of flour and sugar without a label. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. Containers labeled during inspection.
0.0
43.
3-304.12; Core; One bowl used as a scoop stored in container of rice. When not in use, utensils shall be stored with their handle above the surface of the food. Ensure proper utensils are being used and that they are stored properly when not in use.
0.0
45.
4-903.11(A) and (C); Core; Single use items stored with their food contact surface exposed. Single use items shall be stored where they are not exposed to splash, dust, or other contamination. All single use items inverted.
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
