Location: 922 US 64 HWY W APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/17/2024
Score: 98.5
#
Comments
Points
28.
7-201.11; Priority; Observed a can of steel cleaner and a bottle of sanitizer stored above a clean tomato slicer on a metal wire shelf. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service articles. CDI- tomato slicer and chemicals rearranged on shelving.
1.0
43.
3-304.12; Core; Observed food scoops stored inside containers of chicken and tuna salad in the display case. During pauses in food dispensing, utensils shall be stored with their handles above the top of the food and the container when used on TCS foods. CDI- utensils removed from containers. No point taken today.
0.0
55.
6-501.12; Core; Wall and floor in back corner by grill have food and grease residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this area.
0.5
56.
6-403.11; Core; Observed an employee water bottle stored above the food prep unit. Utilize designated areas to store employee food/drink where contamination of facility food, equipment, single-service articles and linens cannot occur. CDI- bottle removed. No point taken today.
Location: 922 US 64 HWY W APEX, NC 27502 Facility Type: Restaurant Inspection Date: 04/25/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ham and roast beef chubs in the deli case were observed slightly above 41F (see temp chart). Cut tomato on the makeline was observed the same. TCS foods shall be maintained at 41F or below in cold holding equipment. Air vent in display case was blocked with chubs of ham, obstructing proper air flow. CDI- ham moved to restore proper airflow. Cut tomato will be used by the end of the day. Tomato on top was slightly warmer than tomato on the bottom and will be used first. Try keeping this section covered during less busy times to help with temperature. Full points not taken.
1.5
44.
4-903.11(A), (B) and (D); Core; Two metal pans observed stacked together while wet on the drying rack. After cleaning and sanitizing, dishes and equipment shall be placed in a self-draining position that allows air drying. CDI- pans separated for drying. No point taken.
0.0
49.
4-601.11(B) and (C); Core; Metal shelf above small flip top has dust and residue accumulation from grill nearby. Fan cover in the walk-in cooler has a dark residue inside the grate. 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. These items were not dirty on last visit. Full point not taken today.
0.5
54.
5-501.114; Core; Outside garbage receptacle is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace this plug. Full point may be taken on future inspections.
Location: 922 US 64 HWY W APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/02/2023
Score: 99
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A large bin of cut tomatoes was observed on the makeline between 43 and 50F. These tomatoes had been uncovered for a few hours during the lunch rush. TCS foods (temperature controlled for safety foods) shall be maintained at 41F or below when cold holding. CDI- cut tomato was moved to the lower portion of the deli case to cool and switched with cut tomato that was already sufficiently cold. No points taken today.
0.0
41.
3-304.14; Core; Sanitizer bucket with wiping cloth under the makeline was observed with too little sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration (depending on the sanitizer used). CDI- Quat sanitizer was replaced with a fresh mix from the sink.
0.5
49.
4-601.11(B) and (C); Core; Extensive bread crumb accumulation observed inside the mechanical compartment of the deli case behind the metal grate. 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.
0.5
54.
5-501.114; Core; Outside garbage receptacle is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace this plug. No point taken today.
Location: 922 US 64 HWY W APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/20/2023
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Metal shelving above prep areas in the kitchen has dust and residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean shelving.
Location: 922 US 64 HWY W APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/23/2023
Score: 99
#
Comments
Points
47.
4-501.11; Core; Metal wire shelving in the walk-in is peeling and chipping. This is a cleanability issue. PIC previously stated new shelving had been ordered. Equipment shall be kept in good repair. Replace shelving to avoid full point demerit in the future.
0.5
49.
4-601.11(B) and (C); Core; The metal wire shelving in the walk-in has residue especially on the underside of the grates. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean shelving.
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: 922 US 64 HWY W APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/02/2022
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Observed a box of uncooked bacon above cheeses in the walk-in. Raw animal foods shall be kept separate from ready-to-eat foods to prevent cross contamination. CDI- box of bacon moved to lower shelf.
1.5
47.
4-501.11; Core; Metal wire shelving in the walk-in is peeling and chipping. PIC states new shelving has been ordered. Equipment shall be kept in good repair. No points taken today.
0.0
56.
6-403.11; Core; Observed an employee drink stored on boxes of gatorade. Store employee food and drink in a designated area where it cannot contaminate facility food, drink, single-service articles, clean equipment and utensils.
Location: 922 US 64 HWY W APEX, NC 27502 Facility Type: Restaurant Inspection Date: 04/28/2022
Score: 98
#
Comments
Points
28.
7-202.12; Observed a can of Raid insecticide and a can of Hot Shot insecticide on a shelf under the warewashing area. These are not approved for use in a food establishment. Toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. CDI- Removed from premises
1.0
49.
4-601.11(B) and (C); Core; Fan covers in the walk-in have a black residue. Bottom of reach-in refrigerator under the display case has food debris. The underside of the sprayer nozzle is soiled. 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.
0.5
51.
5-205.15; Mop sink faucet is leaking water. Plumbing systems shall be maintained in good repair. A work order is pending. No points taken
0.0
55.
6-501.12; Core; Some cleaning is needed under equipment on the make line. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning of this area.
Location: 922 US 64 HWY W APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/06/2022
Score: 99.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have written procedures for responding to vomiting and diarrheal events. A food establishment shall be written procedures for employees to follow when responding to vomiting and diarrheal events. CDI: Provided educational materials.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Salami and pepperoni in walk in cooler were held at 44 degrees Fahrenheit after being prepped. Food shall be held at 41 degrees Fahrenheit or below. CDI: Food was moved to cooler part of walk in cooler.
0.0
48.
4-501.19; Priority Foundation; Temperature of water in dishwashing basin of 3-compartment sink was 97 degrees Fahrenheit. Temperature of wash solution in manual warewashing equipmetn shall be maintained at not less than 110 degrees Fahrenheit. CDI: Dish water was replaced.
