Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/25/2024
Score: 99.5
#
Comments
Points
16.
4-602.11; Core; The lid covering ice at the drive through soda machine and the ice machine baffle soiled with buildup and pink accumulation. Enclosed compartments of equipment and ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler racks soiled with debris. Surfaces of equipment shall be kept free of an accumulation of debris.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/29/2023
Score: 99.5
#
Comments
Points
44.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust and debris. Fan guards cleaned during inspection.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/25/2023
Score: 98
#
Comments
Points
16.
4-602.11; Core; Nozzles at both soda fountain machines (drive through and customer display area) soiled with brown and black residue. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
38.
6-501.111; Core; Flies present in main kitchen. The premises shall be maintained free of insects, rodents, and other pests. Orkin visited on 7/21 and recommended additional measures to eliminate flies. Increase pest control measures.
0.0
44.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.
0.0
49.
4-601.11(B) and (C); Core; Walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of debris.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/06/2023
Score: 98
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy doesn't include non-typhoidal salmonella. Employees shall be notified of diseases transmissible through food, their associated symptoms and when not to report to work. CDI - EHS provided Form 1B. Form provided last inspection via EHS was an updated form (including non-typhoidal salmonella).
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/18/2022
Score: 96
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy available for review. PIC unable to locate. Employees shall be notified of diseases transmissible through food, their associated symptoms and when not to report to work. CDI - EHS provided Form 1B.
1.0
5.
2-501.11; Priority Foundation; PIC unable to locate body fluid cleanup procedures. CDI - Procedures provided. Facility may use as is or adapt for their facility.
0.0
6.
2-401.11; Core; An employee drink stored in a low boy freezer next to facility food. Employees may drink from a closed beverage container if the container is handled to prevent contamination of food, clean equipment and single-use articles. Drink voluntarily discarded.
0.0
10.
6-301.12; Priority Foundation; No paper towels available in the women's restroom. Each handwashing sink shall be provided with individual, disposable towels. CDI - Towels provided.
0.0
16.
4-602.11; Core; Dispensing nozzles at both soda machines (self service main area and drive through) are soiled with black buildup. Dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple food contact surfaces soiled with food debris and sticky residue including, but not limited to: a red plastic tea lid, a clear plastic lid, an ice scoop, and the dicer. All items stored as clean. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be thoroughly cleaned.
1.5
28.
7-102.11; Priority Foundation; Three spray bottles with no label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name. CDI - Contents known by PIC. Bottles to be labeled.
1.0
38.
6-501.111; Core; Flies present throughout kitchen. The premises shall be maintained free of insects, rodents and other pests. Their presence shall be controlled and eliminated by: routinely inspecting incoming shipments of food and supplies, the premises for evidence of pests, using methods such as trapping devices or other means, and eliminating harborage conditions. Increase pest control measures.
0.0
44.
4-903.11(A), (B) and (D); Core; Crumbs and food debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean dry location.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/01/2022
Score: 97
#
Comments
Points
16.
4-602.11; Core; Dispensing nozzles at the soda machine in the drive through area are soiled with black buildup. Dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; A few dishes and utensils stored as clean are soiled with visible dried on food debris and are sticky to the touch. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be cleaned.
1.5
18.
3-401.11; Priority; Mushroom chicken measured 150 F when removed from the wok to serve. Chicken shall be cooked to an internal temperature of 165 F. CDI - Mushroom chicken re-heated to 177 F in the wok.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of raw chicken measured 46 F in a prep cooler across from the grill line. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Half of the chicken cooked immediately for service. The remaining chicken placed in the walk in cooler to cool.
0.0
35.
3-501.13 ; Priority Foundation; Raw chicken thawing in standing water in a prep sink upon entry. Food shall thaw under refrigeration, completely submerged under running water with sufficient water velocity to agitate and float off loose particles in an overflow, or as a part of the cooking process. CDI - Faucet turned on.
0.0
48.
4-302.14; Priority Foundation; Quat test strips water damaged. A test kit that can accurately measure the concentration of sanitizer shall be provided. CDI - New quat test strips located onsite and opened. Water damaged strips discarded.
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. No signature required due to COVID-19.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/22/2021
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Multiple employee drinks stored on food preparation surfaces throughout kitchen upon arrival. Employees may drink from a closed beverage container if the container is handled to prevent contamination of exposed food, clean equipment and single-use articles. Store drinks below and away from food preparation areas. Drinks moved without prompting.
0.0
21.
3-501.16(A)(1) ; Priority; Eggrolls and spring rolls at the hot bar read 115-122 F. If held hot, TCS (Time/Temperature Control for Safety) foods shall hold at 135 F or above. CDI - Eggrolls and spring rolls reheated to 165 F.
1.5
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/. No signature required due to COVID-19.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/12/2020
Score: 95
#
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: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/10/2020
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: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/26/2019
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: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/22/2019
Score: 97.5
#
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: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/26/2018
Score: 98
#
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: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/21/2012
Score: 98
#
Comments
Points
General Comments
REHS HAS SPOKEN TO PANDA EXPRESS REPRESENTATIVE ABOUT WALK IN COOLER PANEL COATING. HE IS SENDING INFORMATION REGARDING COATING TO ANDREA.ANOVER@WAKEGOV.COM FOR DETERMINATION.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/18/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
1 employee beverage stored on prep table. Store employee beverages below and away from food and food contact surfaces.
0.0
11.
Greasy pan lids and knives. Thoroughly wash,rinse and sanitize.
1.5
17.
Raw chicken, raw beef and raw shrimp in make line above 45F. All 3 voluntarily disposed of. Keep cold hold PHF's 45F and below. Reset button on unit tripped. Once reset unit maintaining 40F and below.
2.0
36.
Walk in coolers interior has been painted to cover corrosion on walls. Completely remove paint and replace rusting panels; Replace damaged food processor attachment.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/09/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Pan interiors, utensils in pan above prep sink, and food processor interiors soiled. Thoroughly wash,rinse and sanitize.
1.5
25.
Replace missing thermometer inside reach in across from cooking line.
0.0
34.
Many pans stacked while wet above dishsink and on shelving beside dishsink. Pans stacked very close together on air drying drainboard. Allow to air dry before stacking and placing tightly together to prevent mold and bacterial growth.
1.0
36.
Rust occuring inside walk in cooler on far left wall and ceiling. Repair or replace rusting panels; Replace torn door gasket on walk in cooler; Alot of standing water in reach in across from cooking line. Repair to eliminate standing water. Possible clogged drain.
0.5
40.
Cleaning needed of underside of customer self service soda dispenser and door gasket on malfunctioning reach in.
0.0
44.
Trash area looks better today but still some cardboard and other garbage on dumpster pad. Better cleaning needed.
0.5
46.
Replace 2 blown bulbs over cooking line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/24/2012
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Raw beef above precooked chicken and raw shrimp over beef in walk in freezer. Arrange refrigeration and freezer according to final cook temperature.
1.5
11.
Prep sink interiors soiled at time of inspection after raw meat had been prepped at sink. After washing the prep sink interiors and drainboards still soiled. THOROUGHLY wash,rinse and sanitize; Thoroughly clean soda nozzles at takeout station-buildup.
1.5
25.
Replace non-functional thermometer inside reach in.
0.0
34.
Pans stacked while wet above dishsink. Pans air drying on shelving stacked so close and tight together that pans won't air dry properly. Allow utensils and equipment to air dry to prevent mold and bacterial growth. When standing pans on edges keep seperated for proper air flow.
0.5
36.
Rust occuring inside walk in cooler on far left wall and ceiling. Repair or replace rusting panels; Replace rice cooker lid with broken handle.
0.5
43.
Handtowels are always to be provided. Men's handsink without paper towels.
1.0
44.
Many boxes around dumpster unit. Keep all garbage inside dumpsters. Recommend having dumpsters empties biweekly.
1.0
46.
Replace blown light bulbs over cooking line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/24/2011
Score: 95.5
#
Comments
Points
2.
1 employee beverage on make line running board at take out station. Store beverages below prep surfaces.
0.0
10.
Panned soy sauce sitting in standing water inside reach in across from cooking line. Do not store food pans in standing water. Soy sauce transfered to another container and put onto another shelf in reach in; Raw chicken stored over wontons and beef in walk in freezer. Arrange refrigeration and freezers according to final cook temperature.
1.5
11.
Cleaning needed of soda disenser and nozzles at takeout counter and ice shield inside ice machine in kitchen.
1.5
17.
Do not place one PHF`s pan into a secondary pan in the make line. Distance between pan bottoms with insulate rather than cool. Pan moved to reach in.
0.0
30.
Store clean linens below chemicals.
0.0
34.
Plastic pans stacked while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
1 box of single service containers on floor.Keep off of floor 6-12 inches to protect from contamination.
0.0
36.
Rust occuring inside walk in cooler on far left wall and ceiling. Repair or replace rusting panels; Replace rice cooker lid with broken handle; Standing water in left side of reach in across from cooking line. Repair unit to eliminate standing water; Replace torn door gasket on reach in across from cooking line.
0.5
40.
Cleaning needed of a couple cooking pan exteriors-greasy, and interior of fryers.
0.0
43.
Replace light that`s out over men`s handsink.
0.0
44.
Garbage littering dumpster pad. Clean thoroughly and keep doors to unit closed to control insects and odors.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/01/2011
Score: 96.5
#
Comments
Points
11.
Thoroughly clean food processor blade.
0.0
16.
Sweet fire chicken, orange chicken, and sweet and sour chicken below 135F. Keep hot hold PHF's 135F and above. When holding PHF's on steam table deeper pans and lids will help maintain proper temperatures. Stirring frequently will also help.
2.0
17.
Do not put hot rice underneath pans of already chilled rice in refrigeration. This will cause a rise in temperature of foods above. Keep seperated until 45F and below. 1 pan of rice elevated due to hot pan of rice placed directlyunderneath.
0.0
34.
Pans stacked while wet above dishsink and at cooking line. Allow pans to air dry completely before stacking. There should be enough pans onsite to allow pans that have been soiled to be thoroughly washed,rinsed, sanitized and completely air dried before reuse.
0.5
36.
Rust occuring inside walk in cooler on far left wall and ceiling. No longer easily cleanable. Repair or replace rusting panels; Replace missing caulk under ventilation hood. Use fire resistant caulk.
0.5
40.
Cleaning needed behind ice chute on soda machine.
0.0
43.
Men's urinal is broken and will not stop running. Repair. Replace light that's out over men's handsink.
0.0
44.
Sweeping needed around dumpster today. Keep doors to unit closed and replace broken dumpster plug. Buckets of standing water sitting on pad behind dumpster. Do not allow standing water to accumulate on premises. Possible breeding ground for mosquitos.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/16/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Raw beef below shrimp and raw pork below raw chicken in walk in freezer. Arrange refrigeration and freezers according to final cook temperature.
1.5
16.
Recommend keeping lid on all drier hot hold PHF's or stir very frequently.
0.0
35.
3 stacks of uncovered single service cups at front line. Keep single service cup sleeves on cups or keep behind counter away from possible contamination; Keep all single service items inverted to protect from contamination.
0.5
36.
Rust occuring inside walk in cooler on far left wall and ceiling. No longer easily cleanable. Repair or replace rusting panels; Replace missing caulk under ventilation hood. Use fire resistant caulk; Replace torn door gasket on reach in freezer.
0.5
40.
Clean amber pan rims.
0.0
44.
Sweeping needed around dumpster pad.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Serve safe hours certificate needs original instructor signature for 2 point bonus on next inspection.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/24/2011
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
2.
2 employee beverages sitting above service line. Store employee beverages in a sanitary manner below prep surfaces.
1.5
3.
Hands are to be washed in the restroom and upon returning to kitchen to work.
0.0
10.
Bag in boxes sitting on floor after delivery made over 2 hours prior. Once a delivery has been made food is to be off of the floor within a reasonable amount of time not to exceed 1 hour; Raw chicken over shrimp in walk in freezer. Arrange refrigeration and freezers according to final cook temperature. Keep raw chicken below all other foods.
1.5
11.
Employee washed and rinsed pan but then dipped pan into sanitizer without allowing full 2 minute contact time. Utensils are to be sanitized for at least 2 minutes.
1.5
16.
Mixed vegetables at service line below 135F. 2 pans of white rice below 135F in hot holding cabinet. Keep hot hold PHF's 135F and above. Rice reheated. Vegetables voluntarily disposed of. Hot holding unit internal temperature raised to reflect 175F on unit display. Internal temperature after temperature increase was at least 141F.
2.0
34.
Metal pans stacked while wet. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Rust occuring inside walk in cooler on far left wall and ceiling. No longer easily cleanable; Recaulk under ventilation hood. Caulk missing. Use fire resistant caulk.
0.5
40.
Pans greasy on exteriors. Be sure to use hot water with lots of soap to remove grease.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/29/2010
Score: 95.5
#
Comments
Points
11.
Employee dropped utensil on floor and instead of washing it at dishsink he sanitized it instead. Once a utensil has been soiled it is to be washed,rinsed and sanitized. Sanitizing never takes the place of washing; Many plastic and metal pan lids very greasy. Thoroughly wash,rinse and sanitize.
1.5
16.
Mushroom chicken, sweet and sour chicken, kungpao chicken, orange chicken and shrimp below 135F on front service line. Keep hot hold PHF`s 135F and above. Unit was turned to level 4 at time of inspection. Keep at a higher setting to help maintain proper temperatures.
2.0
19.
1 bottle of stainless steel cleaner stored beside nuts in cabinet. Store chemicals in a sanitary manner below and away from food.
0.0
34.
Metal pans stacked wet throughout facility. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Rust occuring inside walk in cooler on far left wall and ceiling. No longer easily cleanable; Recaulk under ventilation hood. Caulk missing. Use fire resistant caulk.
0.5
44.
Some trash on dumpster pad. Minor cleaning needed.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/16/2010
Score: 99
#
Comments
Points
36.
damage present inside walk-in cooler.
0.5
40.
Ice Shoot on customer self-service soda machine is not clean. Remove pink bacteria accumulated on back.
0.5
43.
Handsoap dispenser should be contained within the splash-guard at the handsink. Currently, soap is outside of the splash-guard, close to a pan and the drainboard of the sink where food is being prepared. Recommend moving soap to the left side, to prevent splash or contamination to food.
0.0
49.
Documentation of classroom hours is required to earn credit for ServSafe.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/23/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Food prep SINK is not clean. After each use, use soap to throughly clean the sink and drainboard. Once equipment is clean and rinsed, apply sanitizer and leave it wet to air-dry. Leave equipment clean and sanitized. . . . .
Wash pitcher and utensils at the 3-compartment utensil washing, not in the food prep sink.
1.5
40.
Shelving and other equipment needs better cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/22/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
38.
Utensil washing sink is greasy. 3rd compartment of sink should be clean (free of greasy residual) before filling with sanitizer. The sanitizer should stay clean if pans and utensils are properly cleaned and rinsed before placing into the sanitizer.
0.5
43.
Handsink in the back of the kitchen has a partially clogged drain that causes the sink to drain slowly.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/10/2009
Score: 97
#
Comments
Points
11.
Ice Machine has visible accumulation of bacteria inside. Frequent cleaning needed. . . . . . . . . . . Food preparation sink was used for raw chicken and not cleaned afterward. Each time after using the sink, thoroughly clean, rinse and apply sanitizer. Leave equipment clean and wet with sanitizer to air-dry.
1.5
34.
Green cuttingboard, collendar, knife and vegetable chopper are all stored on the food preparation sink with raw chicken being prepared here. Before beginning food prep, clear the sink and drainboard of equipment and utensils that should not be contaminated with raw chicken. Reconsider the storage of the loose and hanging utensils, like the wisk stored in this splash-zone.
0.5
36.
Discard cracked & broken covers.
0.5
40.
Soda Machine is accumulating bacteria on the back of the clear ice dispenser.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 04/23/2009
Score: 100
#
Comments
Points
11.
Food preparation SINK shall be left CLEAN with sanitizer on it to air-dry. Clean the sink after each use.
0.0
35.
Cups are stored on the front counter. Lip of the cup (mouth-contact surface) shall be shielded from customers with a cup dispenser, sneeze-guard, or have the plastic sleeves left on and pulled-up over the lip. Sample or display may be used.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/27/2008
Score: 100
#
Comments
Points
17.
Garlic in oil is held at grill with no temperature control. Use an insulated container, store in an ice bath or in the make-line refrigerator to keep temperature below 45F.
0.0
40.
Utensil shelving needs cleaning. . . . . . . Ice Shoot/spout on soda machine needs to be removed to clean the back. We are unable to remove it today. Contact supplier for help with removal. Clean regularly.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1000 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/15/2007
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
Remove plastic film from the side of the wok table.
1.0
18.
Be sure to maintain hot water at 130 degrees or hotter.
2.5
General Comments
Plumbers came and replaced parts on the hot water heater. It was working properly at 6:30pm. The restaurant closed for about 2 hours for repairs to be made.
