Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/06/2024
Score: 97
#
Comments
Points
16.
4-602.11; Core; Inside ice machine panel had some minor black microbial residue. The insides of ice machines shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Increase cleaning frequency. No points taken today.
0.0
23.
3-501.18; Priority; Observed cooked lamb meat and cooked meatballs with a prep date of 7/28. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- foods voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; TCS foods observed without dates include cut cabbage, pimento cheese spread, and tater tots with an illegible date. Ready-to-eat TCS foods shall be date marked if held longer than 24 hours. CDI- dates known and affixed.
1.5
43.
3-304.12; Core; Observed a metal spoon with the handle laying inside a container of pimento cheese spread. Utensils shall be stored with their handles out of the food and above the rim of the container when used on TCS foods. CDI- spoon removed. Full point may be taken for repeat violations.
0.5
49.
4-601.11(B) and (C); Core; Sprayer nozzle handle at warewashing area is heavily soiled. Some dust accumulation observed on fan covers in walk-in cooler. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. There has been a visible improvement in cleaning from the previous inspections. Full point not taken.
0.5
55.
6-501.12; Core; The floor in the beer cooler is soiled and there is trash/debris in the corner near the door. Physical facilities shall be kept clean. Increase cleaning frequency.
0.5
55.
6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 04/02/2024
Score: 95
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple bowls and food storage containers and a pair of tongs stored as clean had food residue on them. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for cleaning. Ensure equipment is thoroughly cleaned before storing as clean. Staff may need to pre-scrub certain equipment before running through the dish machine. This violation has been marked on the last 2 inspections. Full points assessed for repeat violation.
3.0
38.
6-501.111; Core; Numerous flies present in the kitchen today especially near the back door and mop sink area. The premises shall be kept free of insects, rodents and other pests. Use approved methods of pest control and keep back door closed when bringing out garbage. Fly paper may be installed near the back door to control flies in warmer weather. EHS noted doors in the dining room were kept open to the outside patio area. This may be contributing to the entry of flies. If problem persists, consider closing these doors or make use of existing screen barrier.
1.0
43.
3-304.12; Core; A plastic ramekin was being used as a scoop in alfredo sauce in the grill cooler. Ramekin was left in the sauce. Only use utensils with handles that can be kept out of the food. CDI- ramekin removed. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed under the grill and around exterior surfaces of makeline refrigeration units. Sprayer nozzle handle at warewashing area is soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. There has been a visible improvement in cleaning from the previous inspection. Full point not taken.
0.5
51.
5-205.15; Core; The handwashing sink near the warewashing area is leaking from the drain pipe underneath. Plumbing systems shall be maintained in good repair. Repair plumbing of this sink. No point taken today.
0.0
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 drain plug to avoid future demerits.
0.0
55.
6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while. Full point not taken.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Three metal food containers stored as clean had food residue on them. One container was still heavily soiled on the inside with mashed potato residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for cleaning. Ensure equipment is thoroughly cleaned before storing as clean. Staff may need to pre-scrub certain equipment before running through the dish machine. No points were taken on the last inspection. Full points may be taken for future violations.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of jambalaya sauce on ice was observed holding between 45 and 50F. TCS (temperature controlled for safety) foods shall be maintained at 41F or below during cold holding. CDI- sauce removed and placed in walk-in cooler. All other cold holding observed compliant. No points taken today.
0.0
48.
4-501.14; Core; The three compartment sink was observed with residue along the rim and basin. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, foods and wiping cloths shall be cleaned at least every 24 hours if used. Increase cleaning frequency. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed under the grill and around exterior surfaces of makeline refrigeration units. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
1.0
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 drain plug. No point taken today.
0.0
55.
6-501.12; Core; The wall behind the dish machine is soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning improved since previous inspection. Full point not taken.
0.5
55.
6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/13/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Two food containers on the clean dish rack had date marking sticker residue. These touch the inside of other containers when stacked. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for cleaning. No points taken today.
0.0
35.
3-501.13 ; Core; Thawed and sealed packages of salmon were observed in the grill cooler. Label indicates fish must be removed from packaging prior to thawing. Fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or immediately upon thawing completion. CDI- fish packages were open during inspection. Full point may be taken for repeat violations.
0.5
38.
6-501.111; Core; Two flies observed in kitchen. The premises shall be kept free of insects, rodents and other pests. Utilize approved methods of pest control and keep doors and entrances closed/sealed to prevent entry. No point taken today.
0.0
47.
4-501.11; Core; White coated metal shelving in the reach-in coolers by the grill is peeling and flaking. This can contaminate food and is a cleanability issue. Equipment shall be kept in good repair. Have shelving replaced. Full point assessed for repeat violation.
1.0
48.
4-302.13; Priority Foundation; The dish machine thermometer died during inspection. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI- provided some temp strips during inspection until battery can be replaced. Facility may also utilize the three comp sink to sanitize. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Gasket on small reach-in cooler next to fryer is soiled. Front side of this unit is also heavily soiled with black residue. The nonfood-contact surfaces of equipment shall be kept free of dust, food debris and residues. Increase cleaning frequency. Cleaning of other surfaces improved since last inspection. Full point not taken.
0.5
55.
6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while.
0.0
55.
6-501.12; Core; Floors under cooking equipment and dish washing area are soiled. The wall behind the dish machine is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas. Full point assessed for repeat violation.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/01/2023
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; The quat sanitizer at the three compartment sink was measured to have a concentration over 400ppm. A quaternary ammonium compound solution shall have a concentration as specified under sec. 7 204.11 and as indicated by the manufacturer's use directions included in the labeling. Label indicates a concentration of 150 - 400ppm. CDI- made manager aware of this issue. Ecolab was called to fix the dispenser. In the meantime, quat solution will be manually diluted to reach appropriate concentration. No points taken today.
0.0
35.
3-501.13 ; Core; Thawed and sealed packages of salmon were observed in the grill cooler. Label indicates fish must be removed from packaging prior to thawing. Fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or immediately upon thawing completion. CDI- fish packages were open during inspection.
0.5
41.
3-304.14; Core; A bucket of sanitizer was observed stored above a bin of sugar. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food. CDI- bucket moved.
0.5
47.
4-501.11; Core; White coated metal shelving in the reach-in coolers by the grill is peeling and flaking. This can contaminate food and is a cleanability issue. Equipment shall be kept in good repair. Have shelving replaced. Full point may be assessed for repeat violation in the future. Work on finding new shelving for these units.
0.5
49.
4-601.11(B) and (C); Core; The shelving on the inside of tall reach-in cooler has heavy residue. Heavy food residue observed on the shelf under the grill. The sprayer nozzle handle at the pre-rinse station in warewashing area is heavily soiled. The nonfood-contact surfaces of equipment shall be kept free of dust, food debris and residues. Clean these areas. Full point assessed for repeat violation.
1.0
55.
6-201.11; Core; The floors throughout the kitchen are pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired. Manager states this is a high cost repair that may not be done for a while.
0.0
55.
6-501.12; Core; The keg cooler floor is dirty and has some garbage like lids and plastic articles. The wall behind the dish machine and sprayer nozzle has a black residue. Beer keg cooler vent is dusty. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas. Full point assessed for repeat violation.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/16/2023
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility was recently renovated and could not locate their bodily fluid clean-up procedures which were posted on the wall. A clean-up plan for bodily fluids shall be obtained. CDI- sent educational material. No points taken today.
0.0
15.
3-302.11; Core; Ravioli, lobster dip and egg rolls in the reach-in unit were stored uncovered. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. CDI- covers placed on foods.
1.5
47.
4-501.11; Core; White coated metal shelving in the reach-in units by the grill is peeling and flaking. This can contaminate food and is a cleanability issue. Equipment shall be kept in good repair. Have shelving replaced. Full point may be assessed for repeat violation in the future. Work on finding new shelving for these units.
0.5
49.
4-601.11(B) and (C); Core; The keg cooler vent is coated in dust and the beer percolator vent next to the syrups has heavy dust accumulation. Gasket of frying cooler is coated in food residue. Heavy food residue observed on the shelf under the grill as well. The nonfood-contact surfaces of equipment shall be kept free of dust, food debris and residues. Clean these areas. Keg cooler vent was observed dirty on last inspection. Full point assessed for repeat violation.
1.0
55.
6-201.11; Core; The floors throughout the kitchen are still pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired.
0.0
55.
6-501.12; Core; The keg cooler floor is dirty and has some garbage like lids and plastic articles. The wall near syrups is dusty. The wall behind the dish machine has a black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas. Full point assessed for repeat violation.
1.0
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
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/21/2022
Score: 97
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Several metal pans observed stacked wet after cleaning and sanitizing. Clean dishes and equipment shall be stored in a self-draining position that allows air drying. Pans separated for drying.
0.5
47.
4-501.11; Core; White coated metal shelving in the reach-in unit by the grill is peeling and flaking. This can contaminate food and is a cleanability issue. Equipment shall be kept in good repair. Have shelving replaced. Full point may be assessed for repeat violation in the future.
0.5
48.
4-501.14; Core; The warewashing machine was observed with old food debris on the top and along the inside of the closing doors. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; The keg cooler vent is coated in dust and the beer percolator vent next to the syrups has heavy dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, food debris and residues. Clean these areas. Keg cooler vent was observed dirty on last inspection. Full point may be assessed for repeat violation in the future.
0.5
55.
6-201.11; Core; The floors throughout the kitchen are still pitting. This is a cleanability issue. Floors shall be constructed to be smooth and easily cleanable. Have floors repaired.
0.0
55.
6-501.12; Core; The keg cooler floor is wet and dirty. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean keg cooler floor. Full point assessed for repeat violation.
1.0
55.
6-501.11; Core; Walk-in cooler floor is still buckling since last visit and repair is still pending. Manager stated the repair has been pushed back until March. Physically facilities shall be maintained in good repair. Repair cooler floor.
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
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/19/2022
Score: 97
#
Comments
Points
15.
3-302.11; Core; Observed ravioli and egg rolls on the bottom shelf of the reach-in uncovered. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. CDI- wrapping added. No points taken today
0.0
16.
4-501.114; Priority; Bar area dish machine was not pulling chlorine sanitizer during inspection. At least 50ppm chlorine residual is needed to properly sanitize. Machine was in use during inspection. CDI- Use three compartment sink or the working warewashing machine to sanitize until dish machine is fixed. Full points may be assessed in the future for repeat violations.
1.5
47.
4-501.11; Core; White coated metal shelving in the reach-in and bar cooler is peeling and flaking. This can contaminate food. Equipment shall be kept in good repair. Have shelving replaced.
0.5
49.
4-601.11(B) and (C); Core; Ice machine vent is slightly dusty. Keg cooler vent is dusty. The nonfood-contact surfaces of equipment shall be kept free of dust and debris. Have these cleaned.
0.5
55.
6-501.11; Core; The flooring in the kitchen is still pitting and PIC said floors will be redone at some point as budgeting allows. Walk-in cooler floor is still buckling since last visit and repair is still pending. Manager provided a letter dated May 10th showing the work order. Will be replaced by years end. Timeline for this is out of managers control and up to the vendor. Physically facilities shall be maintained in good repair. No points taken.
0.0
55.
6-501.12; Core; The keg cooler floor is littered with debris and residue. Physical facilities shall be kept clean. Clean this floor area.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/08/2022
Score: 94
#
Comments
Points
10.
6-301.12; Priority Foundation; Dishwashing area handwashing sink did not have paper towels upon arrival. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels. CDI- Towels added
1.0
16.
4-602.11; Ice machine in the kitchen was observed to have pink residue build-up on the interior panel along the back. In equipment such as ice bins and enclosed components of equipment such as ice makers, cleaning shall be done: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or residues. Increase cleaning frequency.
0.0
16.
4-501.114; Priority; Bar area dish machine was not pulling chlorine sanitizer during inspection. At least 50ppm chlorine residual is needed to properly sanitize. CDI- Use three compartment sink to sanitize until dish machine is fixed.
0.0
16.
4-601.11 (A); Priority Foundation; Several tongs, a metal bowl and a metal scraper in the clean dish area had food residue on them. Tongs were especially dirty and observed to be caked with old, burnt food residue. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- Items removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken, beef and fish were observed to be above 41F. TCS foods shall be maintained at 41F or below in cold storage. CDI- Chicken and beef were moved to the walk-in cooler. These food items had been placed in the cooler drawer at the cookline less than 4 hours prior. The cooler drawer was found to be holding too warm. The fish was discarded by the PIC voluntarily.
1.5
43.
3-304.12; Core; Ice scoop was observed sitting in the ice with the handle touching the ice at the bar. In substances that are not potentially hazardous, in-use utensils shall be stored with their handles above the substance. Scoop moved to holder.
0.5
47.
4-501.11; Core; Cookline cooler drawer was found to be inadequately refrigerating during inspection. PIC states the unit is being replaced. Do not store TCS foods in this unit unless it is cooling to 41F or below. No points taken today.
0.0
48.
4-501.14; Core; Warewashing machine was observed to be soiled with old food residue along the sides and the top under the closing doors. Warewashing machines shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Sprayer nozzle in warewashing area is heavily soiled with food residue, especially underneath nozzle. Dust accumulation observed on ice machine vent, walk-in fan covers and around fan covers. Shelving above warewashing area has sticky residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Full point levied for repeat on same items.
1.0
55.
6-501.11; Core; Ceiling tiles over three compartment sink and one in the kitchen are missing. PIC states it is from a recent repair. 2 light bulbs over the cookline are burnt out. Have these replaced. The flooring in the kitchen is still pitting and PIC said floors will be redone at some point as budgeting allows. Walk-in floor is still buckling since last visit and repair is still pending. Manager provided a letter dated May 10th showing the work order. Timeline for this is out of managers control and up to the vendor. Physically facilities shall be maintained in good repair. No points taken.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/25/2022
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written clean-up plan for vomiting or diarrheal events as required with the new food code. CDI- Emailed PIC educational material. No points deducted per state guidance on first time violation since new food code adoption.
0.0
13.
3-202.15 ; Priority Foundation; A can of beans and hoisin sauce were badly dented. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. CDI- Cans removed by PIC for return to supplier.
1.0
28.
7-102.11; Priority Foundation; Two spray bottles of yellow liquid 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- Labels added to cleaning product.
1.0
47.
4-501.11; Core; Multiple shelving units, including shelves in refrigerators (small reach-in and bar fridge), are rusted and coating is peeling. Equipment shall be kept in good repair and proper adjustment. Full point deducted for repeat violation.
1.0
48.
4-302.14; Priority Foundation; Quat test strips were observed to be expired in 2018. Testing strips not being used frequently enough and also out of date to be accurately measuring sanitizer concentration. Facility did not have any other testing strips. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- Provided a strip of Quat testing paper for use until their supply can be replenished by Ecolab.
0.5
48.
4-302.13; Priority Foundation; Facility utilizes a mechanical heat treating warewashing unit. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature (must be at least 160F). Surface temperature measured to be 170F during inspection using DishTemp thermometer. Facility must obtain a thermometer or temp strips for measuring dish plate surface. CDI- utilize sanitizer at three compartment sink to sanitize until device is obtained.
0.0
49.
4-601.11(B) and (C); Core; Sprayer nozzle in warewashing area is heavily soiled with food residue, especially underneath nozzle. Dust accumulation on ice machine vent, freezer fans, walk-in fans and shelving where soda syrups are stored. Dust also observed on soda syrup tubing connections. Bar area warewashing unit is soiled on the exterior surface. 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.
1.0
55.
6-501.11; Core; Pitted flooring throughout kitchen area. Walk-in floor is buckling. Hole in ceiling in men's bathroom. PIC states that a work order is pending for the walk-in unit and it will be replaced soon. Physical facilities shall be kept in good repair.
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: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/01/2020
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.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/25/2020
Score: 97
#
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: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/22/2019
Score: 96.5
#
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: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/12/2019
Score: 99
#
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: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/08/2018
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/12/2018
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/04/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Cleaning needed of hand held dicer, black appetizer plates, and fajita plates. Thoroughly wash,rinse and sanitize; Dishmachine not sanitizing at bar area. Utensils are to be washed, rinsed and sanitized.
1.5
34.
Salad spinner sealed while wet. Plates and cups stacked while wet. Allow to air dry before stacking or sealing to help prevent mold and bacterial growth; Keep items such as mixer vat inverted to protect from falling debris.
0.5
35.
Do not store gloves behind prep sink handles.
0.0
36.
Replace badly cracked clear dry good bin lid; Replace badly cracked handle on slicer.
0.5
38.
Bar dishmachine not sanitizing at time of inspection. Unit needs repair.
0.5
43.
No papertowels at handsink nearest dishwashing area. Handtowels are to be provided; No hot water at men`s restroom handsink today. Hot water is to be provided.
1.0
46.
Replace blown lights above cooking line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
REHS will return 6/7/12 to check on dishmachine. Follow-Up: 06/07/2012
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/20/2012
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
2.
2 employee beverages sitting on prep tables. Store employee beverages in a sanitary manner below prep surfaces.
1.5
3.
Employee handled raw ground beef with gloved hand, disposed of gloves and then kept working handling items at make line without washing hands. After disposing of soiled gloves hands are to be properly washed.
2.0
5.
Handsink across from cooking line blocked with slim line trash can. Handsink at dishmachine area blocked with blue rolling rack. White linen towels sitting in handsink basins. Do not block handsinks!!! Handsinks are NOT to be used as storage areas.
1.5
10.
Foods such as cheese and tomatoes sliced on slicer at meat prep sink. Use sinks for designated purposes. Do not slice cheese or produce at meat prep sink; Whipped topping stored on floor of walk in freezer. Keep food off of floor on approved shelving; Walk in freezer not arranged according to final cook temperature. Arrange refrigeration and freezers according to final cook temperature; Uncovered pan of jalapenos topped by another pan containing food inside reach in cooler. Do not stack pans of food inside of or in direct contact with other tops of pan's if uncovered.
1.5
11.
Vegetable slicer soiled. Black plates and queso bowls soiled. Thoroughly wash,rinse and sanitize.
1.5
19.
Properly label all chemical bottles.
0.0
25.
No metal stem thermometer onsite to check internal food temperatures. A thermometer accurate to within 2 degrees required to check internal food temperatures.
0.5
34.
Salad spinner sealed wet. Allow to air dry before sealing.
0.0
36.
Replace torn door gasket on reach in across from cook line; Replace or resurface deeply cut cutting board at makeline; Replace badly cracked dry good bin lid.
0.5
39.
Remove Hamilton Beach food processor. Unit is for household use and is not NSF.
Location: 800 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/13/2011
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
2.
1 employee beverage on prep table. Store employee beverages below prep surfaces.
0.0
3.
Employee handled raw ground beef with gloved hand, disposed of glove and proceeded working. Same employee handled soiled dishes and prerinse sprayer at dishmachine and then handled clean plates on rack. Once gloves are soiled they are to be disposed of and hands properly washed. Once hands are soiled they are to be properly washed.
2.0
10.
Numerous items in reach in uncovered. Keep food covered while in storage; Raw chicken very high in pans. Chicken touching interior ceilings of lowboys. Do not stack food so high in lowboys that they touch the lowboy ceilings; Raw chicken in same pan as french fries. Do not store foods of different final cook temperature in same pan.
1.5
11.
Quat sanitizer mixed onsite turned test strips bright blue. Keep Quat 200-300ppm. Sanitizer diluted; Slicer that had just been cleaned still soiled on food contact surfaces. Prep sink drainboards soiled. Thoroughly wash,rinse and sanitize.
1.5
17.
When using ice as the medium of temperature control be sure to keep the ice up to the level of the PHF. Do not store PHF's in ice near sources of heat.
0.0
19.
3 bottles of sanitizer unlabeled. 1 bottle of degreaser unlabeled. 1 bottle of glass cleaner labeled as disinfectant. All chemicals are to be properly labeled.
1.5
23.
Penne cooling in deep metal pan with lid on. Potato soup cooling in ice bath but potato soup not being aggitated to disperse heat. Potato skin potato filling cooling tightly wrapped deep metal pan. When cooling PHF's do not use deep pans or cover when putting into refrigeration. Pans should be no deeper than 4 inches deep. Thicker PHF's will require even shallower pans. When using ice baths be sure aggitate PHF's frequently to disperse heat.
1.0
26.
Once a dry good has been opened put into resealable labeled container.
0.0
33.
Knives stored between make lines. Do not store in use utensils between equipment; Soiled knife used to cut meat stored in magnetic rack along side clean knives. Once a knife has been used to cut raw meat do not store on same rack as clean knives.
0.5
34.
Many pans stacked while wet and equipment such as blender sealed while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Keep umwrapped straws away from public handling at bar counter.
0.0
36.
Replace torn door gasket on reach in.
0.0
38.
Replace color comparison chart for Quat test strips; No chlorine sanitizer test strips onsite for bar dishmachine. Chlorine test strips required if using chlorine as a sanitizer.
0.5
39.
Do not store opened products in refrigeration labeled for prepackaged bottled products only.
0.0
44.
Remove all storage around dumpster; Replacement needed of badly rusted cardboard dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
