Location: 3675 GREEN LEVEL WEST RD APEX, NC 27523 Facility Type: Restaurant Inspection Date: 08/22/2024
Score: 99.5
#
Comments
Points
38.
6-501.111; Core; Flies present in the kitchen and dining area. The premises shall be maintained free of insects, rodents, and other pests. The front entrance door was propped open during the majority of the inspection. EHS recommends keeping this door closed at all times, unless necessary for entrance/exit and deliveries.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of accumulations.
Location: 3675 GREEN LEVEL WEST RD APEX, NC 27523 Facility Type: Restaurant Inspection Date: 04/04/2024
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored above whole, raw pork in the walk-in cooler. Food shall be arranged according to final cook temperature. CDI - Chicken to be moved below.
0.0
16.
4-601.11 (A); Priority Foundation; A few containers stored as clean soiled with food and debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes moved for thorough cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Milk and flautas holding above 41 F in a prep cooler on the cookline. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Milk and flautas moved to cool in the walk-in cooler/freezer.
1.5
47.
4-101.19; Core; Plastic wrap and stickers intact on the freezer floor. Remove to facilitate easy cleanability.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust and debris.
Location: 3675 GREEN LEVEL WEST RD APEX, NC 27523 Facility Type: Restaurant Inspection Date: 09/12/2023
Score: 99.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; A small container of tomatillo salsa holding less than 135 F in the hot box. Hot TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Salsa prepared within the past hour; reheated on stovetop to 165 F.
0.0
47.
4-101.19; Core; Plastic wrap and stickers intact on a cooler in the expo area and the freezer floor. Remove all stickers from equipment to facilitate easy cleanability.
Location: 3675 GREEN LEVEL WEST RD APEX, NC 27523 Facility Type: Restaurant Inspection Date: 04/11/2023
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; A container of cooked sausage stored below multiple boxes of raw chicken. Food shall be arranged according to final cook temperature. Store cooked and RTE (ready-to-eat) food above and away from raw food. CDI - Sausage moved to an appropriate area. Storage chart provided.
0.0
21.
3-501.16(A)(1); Priority; Cheese dip reading 110-120 F in a steam well in the expo area. Hot TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Cheese dip prepared within the past hour. Cheese dip reheated on stovetop to 165 F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Horchata reading 48-49 F in the 'Sunny Sky' dispenser. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Horchata voluntarily discarded.
0.0
42.
3-302.15; Core; Avocados in prep units stored with stickers. One avocado was already cut with a sticker on the cut surface of the avocado. Stickers shall be removed prior to slicing.
0.0
44.
4-901.11; Core; Cleaned and sanitized metal pans stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged to air dry. Air dry prior to stacking.
