Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 07/22/2024
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The pizza prep unit was observed holding an ambient temperature in the upper 40s. Several TCS foods stored here were observed between 46 and 47F. TCS foods shall be held cold at 41F or below. CDI- foods from today and less than 4 hours old were moved to a working refrigerator. Cut tomato stored here overnight was voluntarily discarded. A work order was placed for the unit. EHS will follow up on repair but there is plenty of other refrigeration.
1.5
23.
3-501.18; Priority; Several cut chubs of deli meat were observed with initial prep dates that exceed 7 days. These included turkey from 7/12 and 7/14, chicken from 7/14 and maple ham from 7/8. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation (initial cutting of chubs) shall count as day 1. CDI- all outdated product was voluntarily discarded. A chub of cut turkey did not bear a date but an employee stated that it was less than 24 hours old and would likley remain for another day. Date mark all deli meats upon opening and cutting if they remain for more than 24 hours so time can be tracked.
1.5
49.
4-601.11(B) and (C); Core; Door tracks on sandwich reach-in cooler have food debris. Fan covers inside reach-in units have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently. All other surfaces observed clean. Full point not taken.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 04/04/2024
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels available at pizza prep handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a hand drying device. CDI- towels replaced.
1.0
49.
4-601.11(B) and (C); Core; Tracks in deli case and sandwich coolers have old food debris. Vents inside deli case have some residue build-up. Fan covers inside reach-in units under prep line have some dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently. Cleaning has improved since previous inspection. Full point not taken.
0.5
55.
6-501.11; Core; The walk-in freezer door is not sealing correctly and the floor at the entrance is in poor repair. Ice is accumulating at the freezer entrance along the floor. This is a safety issue as well as a cleanability issue. Please have this repaired. Manager stated he will place a work order. No point taken today.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 11/13/2023
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Tracks in deli case and sandwich coolers have old food debris. Vents inside deli case have some residue build-up. Fan covers inside reach-in units under prep line have some dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently. Full point assessed for repeat violation.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 08/28/2023
Score: 97
#
Comments
Points
23.
3-501.18; Priority; Cut bologna, roast beef and turkey breast in the deli case were observed with dates of 8/19 and 8/20. TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- products voluntarily discarded. Full points may be taken for repeat violations in the future.
1.5
49.
4-601.11(B) and (C); Core; Tracks in deli case and sandwich coolers have old food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently. Full point assessed for repeat violation.
1.0
55.
6-501.12; Core; The floor of the walk-in cooler used for raw poultry is soiled, especially in the front left corner. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 05/24/2023
Score: 99.5
#
Comments
Points
23.
3-501.18; Priority; Roast beef observed in the deli case was date marked 5/16. TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- roast beef discarded. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; Tracks in deli case and sandwich coolers have some food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently. Full point may be assessed for repeat violations in the future.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 03/28/2023
Score: 99
#
Comments
Points
45.
4-903.11(A) and (C); Core; Several boxes of soup bowls and other single-service items on the floor in storage area. Single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination and at least 6 inches above the floor. Items moved to shelf during inspection.
0.5
49.
4-601.11(B) and (C); Core; Tracks in deli case, and sandwich coolers are soiled with food debris. Speed rack in walk-in cooler has food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 12/15/2022
Score: 99.5
#
Comments
Points
48.
4-501.14; Core; Rinse basin at three compartment sink soiled with residue buildup. Sprayer at three compartment along inside has food debris. Drain under three compartment sink soiled with black residue. A Warewashing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils or raw foods or laundering wiping cloths and drainboards or other equipment used for drainboards shall be cleaned before use, at a frequency necessary to prevent recontamination and at least every 24 hours. Clean sink before and after use.
0.5
General Comments
Observed sushi chef properly calibrate and use pH meter to check pH of acidified rice, and documented in daily log book.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 09/22/2022
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; Tracks in deli case, and sandwich coolers are soiled with food debris. Bottom of reach-in cooler near three compartment sink and speed rack in walk-in cooler has food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently. Employee cleaned sandwich cooler tracks during inspection.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 06/21/2022
Score: 99
#
Comments
Points
48.
4-501.14; Core; Minor buildup along backsplash of three compartment sink and in one sink basin. Warewashing machine, the compartments of sinks, basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned: before use, at least every 24 hours and at a frequency necessary to prevent recontamination of equipment and utensils. Clean three compartment sink before next use.
0.0
49.
4-601.11(B) and (C); Core; Tracks in deli case soiled with food debris. Bottom of pizza flip top cooler, and bottom and track in sandwich cooler has minimal food debris and needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 03/21/2022
Score: 98.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Fan covers in the walk-in are dusty. The sprayer nozzles at the warewashing sink and meat prep sink are soiled underneath and around the handles. Observed that sliding door tracks and inside shelves had food debris accumulation in the sub prep area. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point deducted for repeat violation on sliding door track cleanliness.
1.0
55.
6-501.12; Core; Floors need cleaning throughout the deli area. Ice build-up on the floor of the walk-in freezer around the door frame is preventing proper cleaning of the floor and presents a trip/slip hazard. Have this area cleared and cleaned.
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
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 10/05/2021
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Observed one TCS item (coleslaw) that was above 41F, see chart above. Time/Temperature Control for Safety food shall be maintained at 41F or below. CDI - PIC voluntarily discarded the coleslaw.
0.0
39.
3-305.11; Core; Observed boxes of rolls and breaded chicken on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Keep food at least 6 inches above the floor.
1.0
45.
4-903.11(A) and (C); Core; Observed a box of single service trays on the floor in the dry storage. Cleaned equipment, utensils, and single-service/use articles shall be stored at least 15 cm (6 inches) above the floor. Keep single service items of the floor.
0.0
47.
4-501.11; Core; There is a leak from the vent's pipe inside the walk-in cooler for chicken meat. Physical facilities shall be maintained in good repair. PIC already made the order for repair.
0.0
49.
4-601.11(B) and (C); Core; Observed that sliding door tracks and inside shelves had food debris accumulation in the sub prep area. Deep fryers sides have grease/debris buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.5
55.
6-501.12; Core; Floors under the equipment (especially fryers) and inside the walk-in coolers need cleaning. Physical facilities shall be cleaned as often as necessary to
keep them clean. Clean the floor more frequently.
Location: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 08/28/2020
Score: 99.5
#
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: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 02/01/2020
Score: 100
#
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: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 11/20/2019
Score: 95.5
#
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: 940 US 64 HWY W APEX, NC 27523-7184 Facility Type: Food Stand Inspection Date: 09/13/2019
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.
