Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/16/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; All foods in the pizza prep cooler holding above 41 F, and the prep cooler holding 46 F ambient. Refer to temperature chart above. TCS (Time/Temp. Control for Safety) foods shall hold cold at 41 F or below. All TCS foods moved to cool rapidly in the reach-in freezer. Pizza cooler scheduled for repair. VR - EHS will return to ensure the cooler can hold at 41 F or below.
1.5
23.
3-501.18; Priority; Vodka sauce prepared on 7/07. Current date: 7/16. TCS foods shall be date marked on their prep/open date, and they shall be held for 7 days maximum. Vodka sauce held past the 7-day hold. CDI - Vodka sauce voluntarily discarded.
0.0
38.
6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
47.
4-501.12; Core; The prep cooler cutting board on the cook line is scored and stained. Cutting surfaces shall be re-surfaced or replaced once no longer easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; Outsides of prep coolers on the cook line soiled with accumulation. Reach-in freezer floors soiled with food and debris. The fan above the dish area soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dirt, dust, food residue, and other debris. Prep coolers and freezers cleaned during inspection.
Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/20/2024
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Knives stored as clean on a magnetic rack soiled with food and debris. Slicer stored as clean soiled with debris. Food and debris present on various utensils in the drawer across from the pizza rack. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
16.
4-501.114; Priority; Facility has begun using a new sanitizer, M-C 10 Sanitizer, which is an approved Quat product at their 3-compartment sink. Quat measured 150 ppm when tested. According to manufacturer instructions, 200 ppm is required for effective sanitization. When dumped and re-filled, levels remained at 150 ppm. PIC added additional sanitizer manually and will continue to do so until a rep. repairs. 200 ppm reached during inspection after adding additional sanitizer by hand. VR - PIC to call a rep. for repair. EHS will return to ensure sanitizer dispenses 200 ppm.
0.0
44.
4-903.11(A), (B) and (D); Core; The inside of the drawer across from the pizza rack is soiled with food and debris. Various utensils are stored in this drawer. Cleaned equipment and utensils shall be stored in a clean location. Drawer cleaned during inspection.
0.0
48.
4-501.14; Core; The sanitize vat at the 3-compartment sink soiled with food debris. Ware-washing equipment 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. Sink cleaned during inspection.
0.5
49.
4-601.11(B) and (C); Core; The exterior and interior of the microwave is soiled with food and debris. The plastic liner on the cookline shelf where disposable containers are stored is soiled with debris. Insides of fryers soiled with grease deposits. Surfaces of equipment shall be kept free of an accumulation of dirt, food residue, and other debris. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
0.5
55.
6-501.12; Core; Flooring underneath and behind cooking equipment soiled with food and debris. Walk-in cooler floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 12/11/2023
Score: 99.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Pizza sauce maintaining 44 F in the walk-in cooler. TCS (Time/Temp Control for Safety) foods shall hold cold at 41 F or below. CDI - Ice wand used to facilitate cooling; 41 F or below reached.
0.0
44.
4-901.11; Core; A few dishes stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged to air dry completely prior to stacking.
0.0
44.
4-903.11(A), (B) and (D); Core; Racks where clean dishes are stored soiled with dust and debris. Cleaned equipment and utensils shall be stored in a clean location. Clean white racks.
Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 08/21/2023
Score: 99.5
#
Comments
Points
43.
3-304.12; Core; Utensils in standing water on the stove top maintaining 107 F. If stored in water during pauses in food preparation or dispensing, the water shall maintain 135 F or above.
0.5
48.
4-501.14; Core; Sprayer nozzle at the three-compartment sink soiled with accumulation. Ware washing equipment shall be cleaned before use, throughout the day at a frequency to prevent recontamination of equipment as well as at least every 24 hours when used. Clean nozzle.
0.0
49.
4-602.13; Core; Walk-in cooler gasket soiled with black accumulation. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Gasket cleaned.
Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 05/16/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Vodka sauce and multiple containers of marinara holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Food spread into thinner portions. Ice wand used to facilitate cooling.
1.5
48.
4-302.14; Priority Foundation; Quat currently used by facility as the sanitizer (prepared in the 3-comp. sink). No quat test strips available. A test kit shall be provided to ensure accuracy of sanitizing solutions. CDI - Test strips ordered.
Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 02/09/2023
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Slicer stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Cleaning of slicer begun by employee.
1.5
33.
3-501.15; Priority Foundation; Cooked penne and spaghetti noodles cooling in large portions in the walk-in cooler. When cooling use shallow/thin portions to facilitate air flow. CDI - Pasta spread out onto sheet pans.
0.0
49.
4-602.13; Core; Walk in cooler and tall reach in freezer gaskets soiled with black accumulation and debris. Reach in freezer floor soiled with food debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 11/07/2022
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Slicer stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Slicer moved to be thoroughly cleaned.
1.5
23.
3-501.18; Priority; One container of cooked noodles dated '10/30'. TCS foods shall be date marked with their prep/open date, and they shall be held for 7 days maximum. Noodles held past 7-day hold. CDI - Noodles voluntarily discarded.
0.0
39.
3-305.11; Core; Rack where pizzas on time control are stored may be easily splashed. Rack directly next to a handwashing sink, and the splash guard doesn't cover the entire area. Food shall be protected from contamination by storing the food in a clean, dry location where it's not exposed to splash or other contamination. EHS recommends obtaining a sheet/plastic covering to protect the pizzas from splash.
0.0
43.
3-304.12; Core; Scoop handles immersed in various dry food containers of flour, sugar and etc. (the handles were directly touching the food). Handles shall be above the top of the food to prevent contamination.
0.0
48.
4-501.14; Core; The rinse vat at the 3-compartment sink soiled with food debris. Ware-washing equipment 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. Sink cleaned.
Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 08/04/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holing above 41 F. Refer to temperature chart above. TCS (Time/Temp Control for Safety) foods shall hold cold at 41 F or below. CDI - Foods moved to the reach in freezer to cool rapidly.
1.5
28.
7-204.11 ; Priority; A spray bottle of quat sanitizer registered 0 ppm. Bottle had not been re-made since yesterday according to PIC. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer instructions. Ensure all sanitizing solutions are changed out/re-made prior to opening. CDI - Bottle dumped and re-made.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. Dishes shall be air dried prior to stacking.
0.0
45.
4-903.11(A) and (C); Core; Multiple boxes of single-use articles stored on the floor. Single-use items shall be stored at least 6 inches above the floor.
Location: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 05/02/2022
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; Upon entry, black trash bags were stored in the front handwashing sink. Handwashing sinks are for handwashing only and shall be easily accessible for use. CDI - Trash bags removed.
1.0
15.
3-302.11; Core; Multiple foods uncovered in refrigeration (in the walk in cooler and in prep units). Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Slicer cleaned during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Garlic in oil reading 84 F on a prep table. A container of sliced meatballs holding at 45 F in a prep cooler. TCS (Time/Temp Control for Safety) foods shall hold cold at 41 F or below. Garlic in oil is a TCS food. EHS provided education. CDI - Garlic in oil moved to refrigeration. Sliced meatballs moved to cool in the walk in cooler.
1.5
33.
3-501.15; Priority Foundation; Multiple foods prepared/cooked today cooling in large portions including: cooked bell pepper, cut lettuce, cooked spinach, and parmesan chicken. Some foods also observed cooling in prep units. Cool foods using rapid cooling equipment (walk in cooler/freezer) and shallow/thin portions. CDI - Bell pepper spread out onto a sheet pan. Cut lettuce placed into smaller portions. Cooked spinach and parmesan chicken spread out onto sheet pans and placed in the walk in cooler.
0.5
45.
4-502.13; Core; Milk gallon containers re-used to store sweet/un-sweet tea. These containers are single-use and they may not be re-used. One time use only.
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: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 02/09/2022
Score: 98
#
Comments
Points
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.
0.0
10.
5-205.11; Priority Foundation; Upon entry, black trash bags were stored in the front handwashing sink. Handwashing sinks are for handwashing only and shall be easily accessible for use. CDI - Trash bags removed.
0.0
15.
3-302.11; Priority; Two containers of raw calamari stored above ready-to-eat deli meats and cheese. Also, two containers of cooked chicken stored directly next to a container of raw chicken. All foods were stored improperly in the prep cooler across from the grill. Food shall be stored according to final cook temperature. Always store raw foods below ready-to-eat and cooked foods. CDI - Food re-arranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of cut lettuce holding at 44 F. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Lettuce to be used within the next hour (inspection conducted during dinner rush).
0.0
24.
3-501.19; Priority Foundation; Time stamps for the pizzas held on time control inaccurate. Time stamps posted indicated the time for pizzas used earlier on in the morning (10:30 AM), not the pizzas currently on the rack. Pizzas prepared within the past hour. CDI - Time stamps disposed of by PIC without prompting. Pizzas moved to cool immediately in the walk in cooler.
0.0
33.
3-501.15; Priority Foundation; A container of cooked sausage cooling in large portions in the walk in cooler. When cooling, spread foods into smaller/thinner portions. CDI - Sausage spread out on a sheet pan.
0.5
48.
4-302.13; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. This is a new requirement per the 2017 Food Code. 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
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: 1763 W WILLIAMS ST APEX, NC 27523 Facility Type: Restaurant Inspection Date: 11/08/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
16.
4-601.11 (A); Priority Foundation; Potato slicer soiled heavily with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Slicer cleaned during inspection.
1.5
16.
4-602.11; Core; Soda nozzles soiled with heavy black buildup. Beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil. EHS recommended cleaning nozzles each night.
0.0
22.
3-501.16 (A)(2) and (B); Priority; One container of sausage holding at 45 F in the pizza prep top cooler. TCS (Time/Temperature Control for Safety) foods must maintain 41 F or below. CDI - Sausage moved to the walk in cooler to cool.
0.0
23.
3-501.17; Priority Foundation; One opened gallon of milk observed with no date mark. Once opened, milk shall be date marked as follows: Open date + 6 days = 7 day hold. CDI - Milk voluntarily 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.
