Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/23/2024
Score: 94.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A few plastic containers stored as clean soiled with dried food and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be thoroughly cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A few TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or less unless actively cooling. CDI - Foods moved to cool in the walk-in cooler.
1.5
28.
7-202.12; Priority; Facility is wiping pans with sanitizer cloths between uses. This has been documented in prior inspections, and it is NOT approved. The Product Specification Document explains that, in restaurants, the sanitizer should be applied AFTER the wash and rinse portion of the cleaning cycle. Sanitizers shall be used according to manufacturer instructions. They shall be applied so that a hazard is not constituted. CDI - Sanitizer container on the line used for this purpose dumped. Reviewed MSDS for sanitizer used (Oasis 146 Multi-Quat) and discussed hazard(s) with PIC.
1.0
33.
3-501.15; Priority Foundation; Multiple recently prepared foods stored in large portions with lids shut tight in prep coolers. When cooling use small/thin portions, catty corner lids and use rapid cooling equipment (walk-in cooler) to cool foods to 41 F prior to placing in prep units. CDI - Foods moved to cool in the walk-in cooler.
0.5
44.
4-903.11(A), (B) and (D); Core; Light grey racks (cook line) where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean, dry location. Storage racks cleaned during inspection. Additionally, a few cleaned and sanitized pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely, then stack.
0.5
47.
4-501.11; Core; The 2-door prep cooler on the cook line is in disrepair. The top of the cooler is buckling, pitted in multiple areas, and is lifting up. Additionally, the piping under the 3-compartment sink is leaking with water pooled underneath. Until repair, place large bucket(s) underneath the leak to catch excess spillage and to prevent a slip/trip hazard. Equipment shall be maintained in good repair. Work orders placed for both issues. Continue to work with technicians for repair/replacement.
0.5
49.
4-601.11(B) and (C); Core; The following areas/items including, but not limited to, need thorough and more frequent cleaning: walk-in cooler gasket; reach-in cooler shelving, reach-in cooler gaskets; all cook line cooler gaskets, interiors, hinges, and handles. All cook line flip top coolers encrusted with excessive food debris and black accumulation. All exterior surfaces of equipment on the cook line soiled with grease and sticky to the touch. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
1.0
55.
6-501.12; Core; Walls behind prep areas need more thorough and more frequent cleaning. Specifically, near the front prep table and the wall directly facing the cook line. Additionally, flooring underneath cook line equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/22/2024
Score: 94.5
#
Comments
Points
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean ice machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The 2-door prep cooler on the cook line is maintaining 43-44 F ambient. All TCS (Time/Temperature Control for Safety) foods inside of the unit holding above 41 F on the far-left side. All foods on the far-right side holding at 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or less. All foods on the far-left side moved to cool in the walk-in cooler. VR - Place a work order for repair. EHS will return to ensure cooler can maintain 41 F or less.
1.5
44.
4-903.11(A), (B) and (D); Core; Light grey racks (cook line) and blue racks (dish area) where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean, dry location. Clean all racks where clean dishes are stored.
0.5
47.
4-202.16; Core; Remove plastic packaging on the high-temp. dish machine for ease of cleanability.
0.0
47.
4-501.11; Core; As mentioned above, the 2-door prep cooler on the cook line is maintaining 43-44 F ambient. Additionally, the tall reach-in cooler gasket (on the cook line) is torn and condensation has formed on the ceiling of this unit. Equipment shall be maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; The following areas/items including, but not limited to, need thorough and more frequent cleaning: walk-in cooler gasket, walk-in cooler shelving, walk-in cooler fan guards; reach-in cooler shelving; all cook line cooler gaskets, interiors, hinges, and handles. All cook line flip top coolers encrusted with excessive food debris and black accumulation. All exterior surfaces of equipment on the cook line soiled with grease and sticky to the touch. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
1.0
55.
6-501.12; Core; Walls behind prep areas need more thorough and more frequent cleaning. Specifically, near the front prep table and the wall directly facing the cook line. Additionally, flooring underneath cook line equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 93
#
Comments
Points
10.
5-202.12; Core; The front handwashing sink (closest to the cash register) reached 92 F at the highest. The back handwashing sink (in the dish area) reached 85 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair to reach a minimum of 100 F.
0.0
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Dicers stored as clean soiled with visible food debris in grooves. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The 2-door prep cooler on the cook line is maintaining 44 F ambient. All TCS (Time/Temperature Control for Safety) foods inside of the unit holding 45-60 F. Refer to temperature chart above. TCS foods shall maintain 41 F or less. All foods voluntarily discarded. Work order placed by PIC for repair of cooler on 12/30/2023. VR - EHS will return to ensure cooler can maintain 41 F or less.
1.5
28.
7-202.12; Priority; A cook observed taking sanitizer cloths, partially draining them in the sanitizer bucket, and subsequently vigorously rubbing in-use pans for cooking with the sanitizer cloth in between different dishes. Food items were then placed on the wet sanitizer in the pan. Sanitizers shall be used according to manufacturer instructions. They shall be applied so that a hazard is not constituted. CDI - Reviewed MSDS for sanitizer used (Oasis 146 Multi-Quat) and discussed hazard(s) with PIC. Wipe the pans with a dry cloth in between dishes.
1.0
33.
3-501.15; Priority Foundation; Multiple containers of half panned noodles (various types) cooling in large portions with lids shut tight in the reach-in cooler closest to the cash register. When cooling, use small/thin portions, catty corner lids and use rapid cooling equipment (walk-in cooler) to cool foods to 41 F prior to placing in prep units. CDI - Foods moved to cool in the walk-in cooler.
0.5
36.
4-204-112; Core; No thermometer located inside of the 2-door prep cooler on the cook line. Cold holding equipment used for storing potentially hazardous food shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Obtain a thermometer for the 2-door prep cooler.
0.0
40.
2-401.13; Core; A food employee with cots on both thumbs engaging in food preparation with no gloves. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single-use glove. Gloves donned when prompted.
0.0
44.
4-903.11(A), (B) and (D); Core; Light grey racks (cook line) and blue racks (dish area) where clean dishes are stored are soiled with food residue and debris. Clear plastic containers holding clean utensils soiled with food debris. Cleaned and sanitized equipment and utensils shall be stored in a clean, dry location. Clean all racks where clean dishes are stored and ensure containers holding clean dishes are kept clean. Additionally, a few cleaned and sanitized pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; As mentioned above, the 2-door prep cooler on the cook line is maintaining 44 F ambient. Water is leaking from the cooler. Equipment shall be maintained in good repair. Repair leak and ensure unit can maintain 41 F or less.
0.5
47.
4-202.16; Core; Remove plastic packaging on the high-temp. dish machine for ease of cleanability.
0.0
47.
4-101.19; Core; Rusty shelving present in the reach-in cooler on the cook line. Replace shelving.
0.0
49.
4-601.11(B) and (C); Core; The following areas/items including, but not limited to, need thorough and more frequent cleaning: walk-in cooler gasket, walk-in cooler shelving, walk-in cooler fan guards; reach-in cooler shelving; all cook line cooler gaskets, interiors, hinges, and handles. All cook line flip top coolers encrusted with excessive food debris and black accumulation. All exterior surfaces of equipment on the cook line soiled with grease and sticky to the touch. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
1.0
55.
6-501.12; Core; Walls behind prep areas need more thorough and more frequent cleaning. Specifically, near the front prep table and the wall directly facing the cook line. Additionally, flooring underneath cook line equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/24/2023
Score: 97
#
Comments
Points
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean ice machine.
1.5
44.
4-903.11(A), (B) and (D); Core; Blue racks where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean, dry location. Clean blue racks.
0.5
47.
4-501.11; Core; Water pooling in the bottom of the prep unit on the cook line. Equipment shall be maintained in good repair.
0.0
49.
4-601.11(B) and (C); Core; The following areas/items including, but not limited to, need thorough cleaning: walk-in cooler gasket, walk-in cooler fan guards, reach-in cooler shelving, all cook line cooler gaskets, interiors and handles, and ice machine doors (exterior portion). Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/22/2023
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health poster posted on office wall, however, the signed policy was unable to be found during inspection. The poster is not a substitute for the policy. CDI - EHS provided health policy via email. If unable to locate corporate policy, have all employees sign and keep onsite for review next inspection.
0.0
15.
3-302.11; Priority; A container of raw breaded chicken stored above RTE (ready-to-eat) udon noodles in the walk-in cooler. Raw food shall be stored below RTE food to prevent cross contamination. CDI - Chicken re-located to an appropriate area.
0.0
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean ice machine.
1.5
41.
3-304.14; Core; Sanitizer buckets soiled with food debris and grease. Sanitizer buckets in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
0.5
44.
4-903.11(A), (B) and (D); Core; Blue racks where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean, dry location. Clean blue racks.
0.0
48.
4-302.13; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. Discussed getting thermo labels, a waterproof thermometer or dish simulator thermometer. VR - EHS will return to ensure thermo labels or a waterproof thermometer is obtained.
1.0
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Two front prep coolers soiled with black accumulation (present on the lower portion inside). Wall behind vegetable prep area soiled. Ice machine doors (exterior portion) soiled with residue. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
0.5
51.
5-205.15; Core; The front handwashing sink is not securely attached to the wall. A plumbing system shall be maintained in good repair.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/28/2023
Score: 95.5
#
Comments
Points
16.
4-501.112; Priority Foundation; Hot water sanitizing dish machine not reaching proper final rinse temperature requirements (180 F; 160 F at the plate). Dish machine reached 155 F at the highest. Contact EcoLab for repair. In the meantime, the dish machine may be used to wash and rinse, and the 3-compartment sink shall be used to sanitize. VR - EHS will return to ensure dish machine is reaching the proper final rinse temperature.
1.5
18.
3-401.11; Priority; Raw chicken cooked to a final cook temperature of 139-154 F. Poultry shall be cooked to an internal temperature of 165 F or above for 15 seconds. CDI - Chicken voluntarily discarded.
1.5
33.
3-501.15; Priority Foundation; Recently prepared cheese tortellini and cut tomato stored in large portions with lids shut tight in prep coolers. When cooling use small/thin portions, catty corner lids and use rapid cooling equipment (walk in cooler) to cool foods to 41 F prior to placing in prep units. CDI - Foods moved to cool in the walk-in cooler.
0.5
41.
3-304.14; Core; Sanitizer buckets soiled with food debris and grease. Sanitizer buckets in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
0.0
48.
4-302.13; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. Discussed getting thermo labels, a waterproof thermometer or dish simulator thermometer. VR - EHS will return to ensure thermo labels or a waterproof thermometer is obtained. EHS recommends ordering additional thermo labels to ensure there are always some onsite.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards, cooler racks, cooler doors, and racks where clean dishes are stored (on the cook line) need more frequent cleaning. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/05/2022
Score: 96.5
#
Comments
Points
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean ice machine.
3.0
16.
4-501.112; Priority Foundation; Hot water sanitizing dish machine not reaching proper final rinse temperature requirements (180 F; 160 F at the plate). Contact EcoLab for repair. In the meantime, the dish machine may be used to wash and rinse, and the 3 compartment sink shall be used to sanitize. VR - EHS will return to ensure dish machine is reaching the proper final rinse temperature.
0.0
33.
3-501.15; Priority Foundation; A container of recently prepared tofu cooling in large portions in the reach in cooler. When cooling use small/thin portions and rapid cooling equipment (walk in cooler) to cool foods to 41 F prior to placing in prep units. CDI - Tofu spread into smaller portions and placed close to the fans in the walk-in cooler.
0.5
48.
4-302.13; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. Discussed getting thermo labels, a waterproof thermometer or dish simulator thermometer. VR - EHS will return to ensure thermo labels or a waterproof thermometer is obtained. EHS recommends ordering additional thermo labels to ensure there are always some onsite.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/24/2022
Score: 95
#
Comments
Points
16.
4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean ice machine.
3.0
16.
4-601.11 (A); Priority Foundation; A few dishes stored as clean soiled with dried food debris. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be cleaned.
0.0
16.
4-501.112; Priority Foundation; Hot water sanitizing dish machine not reaching proper final rinse temperature requirements (180 F; 160 F at the plate). Contact EcoLab for repair. In the meantime, the dish machine may be used to wash and rinse, and the 3 compartment sink shall be used to sanitize. VR - EHS will return to ensure dish machine is reaching the proper final rinse temperature.
0.0
33.
3-501.15; Priority Foundation; Multiple containers of recently prepared noodles cooling in deep containers in large portions with lids shut tight in prep coolers. When cooling: use small/thin portions, cover loosely, catty corner lids or leave uncovered if no potential overhead contamination, and use rapid cooling equipment (walk in cooler) to cool foods to 41 F prior to placing in prep units. Prep units are designed to keep food cold, not to cool. CDI - Lids popped open, catty cornered and containers placed close to the fans in the walk in cooler.
0.5
39.
3-305.11; Core; Containers of noodles stored in pooled water at the bottom of the prep cooler. Store food on clean dry surfaces.
0.0
43.
3-304.12; Core; Skillet utensils stored in stagnant water. Food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain. Faucet turned on.
0.0
47.
4-501.12; Core; Colored cutting boards scored and stained. Cutting surfaces shall be replaced once no longer easily cleanable.
0.5
47.
4-501.11; Core; The prep cooler is leaking. The tall reach in cooler on the cook line is also leaking. Equipment shall be maintained in good repair.
0.0
48.
4-302.13; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - Discussed getting thermo labels, a waterproof thermometer or dish simulator thermometer.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards, cooler doors, cooler interiors, and racks where clean dishes are stored need more frequent cleaning. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and debris.
0.5
55.
6-501.12; Core; Walls behind prep areas need more thorough and more frequent cleaning. Specifically near the front prep table and the wall directly facing the cook line. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/10/2022
Score: 94.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Dishes stored on top of the back handwashing sink. Handwashing sinks may be used for handwashing only, and they shall be accessible for use at all times. CDI - Dishes removed.
0.0
16.
4-602.11; Core; Ice machine shoot soiled with accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil. Clean ice machine.
3.0
28.
7-202.12; Priority; Multiple cooks observed taking sanitizer cloths, partially draining them in the sanitizer bucket, and subsequently vigorously rubbing in-use pans for cooking with the sanitizer cloth in between different dishes. Food items were then placed on the wet sanitizer in the pan. Sanitizers shall be used according to manufacturer instructions. They shall be applied so that a hazard is not constituted. CDI - EHS spoke with PIC, and PIC confirmed this is not their normal practice. Typically they wipe the pans with a dry cloth in between dishes. Sanitizer bucket removed from location.
1.0
33.
3-501.15; Priority Foundation; Multiple TCS (Time/Temp Control for Safety) foods prepared today cooling in prep units including: one container of egg noodles, two containers of cooked spaghetti noodles, two containers of bagged shrimp, and two containers of cut tomato. Use rapid cooling equipment (walk in cooler) to cool foods to 41 F prior to placing in prep units. Prep units are designed to keep food cold, not to cool. Bagged shrimp stored in large portions. Spread foods into thin layers when cooling. CDI - Ice added to majority of foods. Shrimp spread into smaller portions and ice added.
0.5
44.
4-904.11; Core; Cleaned and sanitized utensils stored with the food contact surface facing upwards. Store inverted, with the handles up, to prevent contamination of lip and food contact surfaces.
0.5
47.
4-501.12; Core; Colored cutting boards scored and stained. Cutting surfaces shall be replaced once no longer easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler vent guards need more frequent cleaning; buildup of dust present. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Walls behind prep areas need more thorough and more frequent cleaning. Specifically near the front prep table and the wall directly facing the cook line. Overall, cleanliness of the facility has improved. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/20/2022
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation.
1.0
9.
3-301.11; Priority; An employee observed handling ready-to-eat green onion (used as garnishes on various dishes). One hand was gloved, while the other hand was not gloved. Both hands touched the food. Additionally, a loose bandage was present on the employee's un-gloved hand. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Bandages worn to cover wounds on the hands or wrists shall be protected by an impermeable cover such as a finger cot or stall and a single-use glove must be worn. CDI - Employee educated and gloves donned.
2.0
16.
4-602.11; Core; Ice machine shoot is heavily soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil. Clean ice machine.
1.5
16.
4-601.11 (A); Priority Foundation; Numerous plastic containers and lids stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be cleaned.
0.0
47.
4-501.11; Core; Two noodle cookers inoperable. The utensil holder on the cook line unable to drain. The gasket on the tall grill line reach in cooler is torn and is falling apart. Equipment shall be maintained in good repair and proper adjustment. Utensil holder in working condition by the end of the inspection. Place repairs for noodle cookers and the gasket on the tall reach in cooler.
0.0
47.
4-202.11; Priority Foundation; Multiple plastic containers soiled with black markings and stains that are unable to be cleaned/removed. Food contact surfaces shall be easily cleanable, free of cracks, chips, and similar imperfections. CDI - Some containers discarded. Thoroughly review plastic containers and place an order for those needing to be replaced.
0.0
48.
4-302.14; Priority Foundation; Facility uses quat as their sanitizer. Test strips provided, but are severely water damaged. CDI - PIC to order new quat test strips. EHS provided a long strip to use in the meantime.
0.0
49.
4-602.13; Core; Cooler handles, cooler doors and walk in cooler vent guards need more frequent cleaning. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Walls behind prep areas need more thorough and more frequent cleaning. Specifically near the front prep table and the wall directly facing the cook line. Overall, cleanliness of the facility has improved. Physical facilities shall be cleaned as often as necessary to keep them clean.
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. No signature required due to COVID-19.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/04/2021
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC onsite does not have a Serv Safe, but is currently taking the Serv Safe course. Records reviewed by EHS. Must have a CFPM onsite at all hours of operation.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (nontyphoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. Facility may use as is or adapt for their facility.
0.0
16.
4-602.11; Core; Ice machine shoot and baffle are heavily soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil. Clean ice machine.
0.0
16.
4-602.11; Priority; Employee observed taking a temperature of food without sanitizing the thermometer probe beforehand. Thermometers shall be cleaned before using or storing. CDI - PIC and employee educated. Alcohol wipes used for cleaning the probe placed near the unit where the thermometer is stored for easy accessibility.
1.5
21.
3-501.16(A)(1) ; Priority; One container of meatballs reading 116-126 F in the steam well. Hot foods shall hold at 135 F or above. CDI - Meatballs reheated.
0.0
48.
4-302.13; Priority Foundation; Facility uses hot water as the sanitization method in their mechanical ware washing operation, and they are not equipped with an irreversible registering temperature indicator. In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI- Provided education on appropriate equipment that the establishment must provide to comply.
0.0
49.
4-602.13; Core; The following items need cleaning: Cook line cooler gaskets, cookline cooler doors and handles, walk in cooler vent guards, ice machine doors (on the outside), scales and roof of the high temperature dish machine, and a rack storing utensils. Overall, cleanliness of equipment surfaces has improved. Clean all areas/items mentioned, and on a more frequent basis.
0.5
49.
4-601.11(B) and (C); Core; A few plastic containers soiled with what appears to be grease deposits. The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Place an order for new containers.
0.0
55.
6-501.12; Core; Walls throughout need to be cleaned on a more frequent basis. Specifically near the front prep table and the wall directly facing the cook line. Overall, cleanliness of the facility has improved. Physical facilities shall be cleaned as often as necessary to keep them clean.
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. No signature required due to COVID-19.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/06/2020
Score: 96
#
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: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/07/2020
Score: 94.5
#
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: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/01/2019
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: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 04/22/2019
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.
Location: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/03/2018
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: 1055 BEAVER CREEK COMMONS DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/17/2018
Score: 95.5
#
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.
