Location: 320 S SALEM ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/23/2024
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Observed raw chicken stored above raw beef in the walk-in cooler. Raw animal foods shall be separated from each other during storage, preparation, holding and display to prevent cross contamination. CDI- raw chicken moved to prep line.
1.5
23.
3-501.18; Priority; One container of pico date marked 8/16 was observed in the walk-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- pico voluntarily discarded. All other date marking observed compliant. No points taken today.
0.0
38.
6-501.111; Core; Several flies were observed in the facility today. The premises shall be kept free of insects, rodents and other pests. Keep doors closed as much as possible and utilize approved methods of pest control.
1.0
47.
4-201.11; Core; Observed several plastic food storage containers with a white residue that comes off when rubbed or scratched. The containers seemed to be coming apart. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. CDI- all affected containers were voluntarily discarded. Encouraged PIC to avoid using these types of containers again to prevent possible contamination of food. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Exterior surfaces of cooking and cooling equipment were observed soiled with grease or food residue. Corners of prep tables under cutting boards have some food residue. Metal wire shelving above warewashing area and clean equipment area have some dust accumulation. Increase cleaning frequency.
1.0
55.
6-501.12; Core; The floor drain behind the cookline was observed with food debris and refuse from last nights dinner service. Physical facilities shall be kept clean. PIC cleaned this area during inspection. No point taken.
Location: 320 S SALEM ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/18/2024
Score: 93.5
#
Comments
Points
8.
2-301.14; Priority; Observed an employee touch their face and then don gloves for food prep. Employee also failed to wash hands after discarding used gloves and before donning new gloves on another occasion. Hands shall be washed before donning gloves for working with food. CDI- educational moment with employee and PIC. Hands were washed before continuing to work with food.
2.0
16.
4-601.11 (A); Priority Foundation; Several metal food containers in the clean dish area had food residue on them. Equipment food-contact surfaces shall be clean to sight and touch. CDI- items removed for cleaning. Showed dish washing employee how best to remove encrusted food on metal pans before running through dish machine. Full points assessed for repeat violation.
3.0
21.
3-501.16(A)(1) ; Priority; Pizza sauce and chili were observed below proper hot holding temperature (see chart). TCS foods shall be held hot at 135F or above. CDI- foods reheated on stove for continued hot holding. All other foods observed sufficiently hot. No points taken today.
0.0
33.
3-501.15; Priority Foundation; Cooked ground beef was placed in a large, deep container with a lid in the walk-in cooler. This prevents proper cooling. CDI- ground beef was placed on sheet trays for cooling. Ensure TCS foods are cooled in shallow containers with smaller portions for quick cooling. PIC stated they normally cool on sheet trays but an employee hastily placed this food in a container to put in the cooler when it got busy. No point taken today.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans/bowls observed stacked wet on the clean dish rack. After cleaning and sanitizing, dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. Full point taken for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; The back of the hot box at the end of the cookline has dust and residue accumulation. Corners of prep table at salad station have food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. All other equipment observed clean. Full point not taken today.
Location: 320 S SALEM ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/03/2023
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Several plastic and metal food containers in the clean dish area had food residue on them. Equipment food-contact surfaces shall be clean to sight and touch. CDI- items removed for cleaning. Full points assessed for repeat violation.
3.0
22.
3-501.16 (A)(2) and (B); Priority; A few TCS (temperature controlled for safety) foods on the cookline were observed in an ice bath of insufficient size to keep foods cold (see temp chart). TCS foods shall be held at 41F or below when cold holding. CDI- foods moved to the walk-in cooler to re-cool. Discussed keeping these items in smaller containers on ice or on time instead of temperature control. No points taken today.
0.0
38.
6-501.111; Core; Two small drain flies observed near the mop sink area. The premises shall be kept free of insects, rodents and other pests. Utilize approved methods of pest control and keep drains clean to eliminate harborage. No point taken today.
0.0
40.
2-402.11; Core; Observed an employee on the makeline without a proper hat or hair restraint. Food employees (except waitstaff) shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food. CDI- brought to managers attention. Employee put on a hat.
0.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans/bowls observed stacked wet on the clean dish rack. After cleaning and sanitizing, dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. Full point may be taken for repeat violations in the future.
0.5
49.
4-601.11(B) and (C); Core; The back of the hot box at the end of the cookline has dust and residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. All other equipment observed clean. No point taken today.
Location: 320 S SALEM ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/13/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Some plastic and metal food containers in the clean dish area had sticker residue on them. Two pans were observed with food residue. Equipment food-contact surfaces shall be clean to sight and touch. CDI- items removed for cleaning.
1.5
41.
3-304.14; Core; Wiping cloths were observed sitting on the wire shelf above the warewashing unit. Cloths in-use for wiping counters and other equipment surfaces shall be
held between uses in a chemical sanitizer solution. CDI- cloths placed in sanitizer bucket.
0.5
44.
4-901.11; Core; Observed an employee cloth drying metal pans in the warewashing area. Dishes and utensils may not be cloth dried. Stack cleaned dishes to drain and air dry.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans observed stacked wet on the clean dish rack. After cleaning and sanitizing, dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying.
0.5
48.
4-302.13; Priority Foundation; The manual warewashing machine uses hot water to sanitize. In hot water mechanical warewasing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Facility could not locate their thermometer or temp strips. PIC to order thermometer or temp strips. CDI- facility to sanitize in the three compartment sink until thermometer arrives. Utensil surface temperature measured 168F during inspection. 160F is the minimum needed to sanitize. No points taken today.
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: 320 S SALEM ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/26/2022
Score: 98
#
Comments
Points
10.
6-301.14; Core; Handwashing sink in the distillery area did not have signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Sign was posted by employee. No points taken.
0.0
28.
7-102.11; Priority Foundation; Two spray bottles of unknown chemical were observed in the distillery area. One smelled like bleach. Working containers used for storing poisonous chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- One container was discarded by the PIC. Other was labeled.
1.0
37.
3-302.12; Core; Bins of sugar and flour did not have labels. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- Labels added.
