Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/29/2024
Score: 96
#
Comments
Points
9.
3-301.11; Priority; Observed an employee prepare a roast beef sandwich with their bare hands on the makeline. 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. CDI- employee washed hands, donned gloves and sandwich was remade. Old sandwich was voluntarily discarded.
2.0
10.
6-301.14; Core; A handwashing sign is missing at the handwashing sink at the end of the makeline by pizza oven. 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. CDI- signage provided. No point taken
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw shrimp and egg batter for tempura in the sushi reach-in cooler were observed well above 41F (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- shrimp moved to a working cooler and egg batter was placed on ice. PIC stated that this unit has a coolant leak and a new one is on the way. Other foods in this unit were observed being kept on ice. EHS will follow up on cooler replacement.
1.5
23.
3-501.18; Priority; A metal can of anchovies in the back of the pizza prep reach-in cooler was observed without a date. PIC was unsure of how long they were opened. Ready-to-eat TCS foods shall be discarded if in a container or package that does not bear a date or day. CDI- container was voluntarily discarded. Ensure dates are placed on ready-to-eat foods once opened from a sealed package. No points taken today.
0.0
33.
3-501.15; Priority Foundation; Observed macaroni salad and pizza sauce cooling from recent prep in deep containers with lids. Excess chili that had been reheating was brought to the walk-in to cool in a metal container with a lid. Chili was 84F after one hour in the walk-in. Initial temp was unknown. Cool TCS foods in shallow pans/containers with smaller portions; use ice wands or ice baths and leave uncovered if protected from overhead contamination to facilitate rapid cooling. Cooling methods reviewed with PIC. CDI- pizza sauce/chili was cooled with ice wand and macaroni salad was placed in ice bath to complete cooling.
0.5
43.
3-304.12; Core; Three metal spoons were observed with handles in the food at the sushi prep station including salmon and faux crab salad. Keep handles of food dispensing utensils above the top of the container and the food when used in TCS foods. CDI- spoons removed. No point taken today.
0.0
General Comments
Verification required for broken sushi prep cooler. EHS will follow up within 10 days on replacement cooler which has already been ordered. Follow-Up: 08/08/2024
Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/26/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The deli slicer in the prep area was observed with old food residue on the food-contact portion. Several metal pans stacked together on the clean equipment shelf had residue on them. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- pans removed for cleaning. Slicer cleaned and sanitized during inspection. Full points may be assessed for repeat violations in the future.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans were stacked together while still wet underneath. After cleaning and sanitizing, equipment shall be placed in a self-draining position that allows air drying. PIC to utilize shelving for this purpose and optimize space for air drying. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; The top of the pizza oven has dust and soot residue. Some residue observed around gasket on reach-in cooler at expo area. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency. Otherwise, nonfood-contact surfaces were clean. Full point not taken today.
Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 11/14/2023
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; The back prep handwashing sink was blocked by a large cutting board. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- cutting board removed.
1.0
16.
4-501.114; Priority; The warewashing machine, in-use during inspection, was observed with 0ppm chlorine residual. Chlorine shall be at least 25ppm to properly sanitize dishes and equipment. CDI- Ecolab was called to service the machine during the inspection. EHS ensured the three comp sink was set up to properly sanitize with Quat until machine is fixed. Use testing paper to ensure machine is working properly in the future.
1.5
16.
4-601.11 (A); Priority Foundation; A metal pan stacked inside other clean pans had old sticker residue on it. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- pan removed for cleaning.
0.0
35.
3-501.13; Core; Multiple packages of ROP fish in different coolers and the walk-in cooler were thawed while still inside their sealed packages. 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. Remove fish from packages prior to thawing.
0.5
43.
3-304.12; Core; Multiple utensils were observed stored in-between equipment and a metal spatula was stored in-between the splash guards of the handwashing sinks in the sushi prep area. Store utensils on a clean surface when not in-use or in hot water of 135F or above or running water that flushes particles to a drain. Full point may be taken for repeat violations. CDI- utensils were removed for cleaning.
0.5
45.
4-903.11(A) and (C); Core; Unassembled, plastic wrapped pizza boxes were observed stored on the floor near the mop sink area. Single-use articles shall be stored in a clean, dry location and at least 6" above the floor. Pizza boxes had just come in and were moved during inspection. No point taken today.
0.0
47.
4-202.16; Core; The interior rim of the salad cooler is deteriorating and causing an area prone to food debris and residue accumulation. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair this area. Manager is getting this unit replaced. Full point not taken today.
0.5
49.
4-601.11(B) and (C); Core; Some food debris on the reach-in freezer floor and around the salad unit rim. Walk-in cooler vent has dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Increase cleaning frequency. Otherwise, nonfood-contact surfaces were clean. Full point not taken today.
Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 08/10/2023
Score: 98
#
Comments
Points
39.
3-305.11; Core; The walk-in cooler vents are dripping water onto the floor and near food product in the walk-in cooler. The vent closest to the door is dripping the most and a metal pan is catching some of the water. Food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash, dust, or other contamination. PIC stated a work order is pending and verified this during inspection.
1.0
43.
3-304.12; Core; A spoon with the handle laying inside a container of ricotta cheese was observed in the pizza reach-in. Tongs used at the grill station were being stored in a sanitizer bucket. Utensils may only be stored in clean, running water, water that is at least 135F or on a clean surface of the prep area. Keep dispensing utensil handles out of the food. This item was marked out during the last inspection but no points were taken. Full point may be assessed for repeat violations. CDI- spoon removed and tongs removed from sanitizer.
0.5
47.
4-501.11; Core; The walk-in cooler is dripping condensation as noted above. This is a cleanability issue. Equipment shall be kept in good repair. Work order pending. No points taken today.
0.0
47.
4-202.16; Core; The interior rim of the salad cooler is deteriorating and causing an area prone to food debris and residue accumulation. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair this area.
0.0
49.
4-601.11(B) and (C); Core; Old food debris is present around the inside rim of the salad flip top cooler. Walk-in cooler vent is dusty. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Increase cleaning frequency. Repair the inside rim/lip of the salad cooler so that it is easily cleanable.
0.5
51.
5-205.15; Core; The back prep area handwashing sink is leaking. Plumbing systems shall be maintained in good repair. Repair leaking pipe at sink. No point taken today.
0.0
56.
6-501.14; Core; The ceiling vents above the cookline have dust and debris accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean these vents. No point taken today.
Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 04/26/2023
Score: 95.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Marinara sauce on the cookline was observed holding between 108 - 112F. TCS foods held hot shall be held at 135F or above. CDI- sauce reheated to 165F on stove for continued hot holding.
1.5
23.
3-501.18; Priority; Chili made on 4/14 was observed in the walk-in cooler. House made caesar dressing and slaw sauce made on 4/18 was also observed in the walk-in cooler. TCS foods shall be kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- foods voluntarily discarded.
1.5
25.
3-603.11; Priority Foundation; Consumer advisory is missing on raw egg Caesar salad and sashimi tuna salad. No disclosure statement present on consumer advisory. The disclosure shall include:
A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order)”; or identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Add disclosure to menus next to the reminder statement already present. EHS to return to verify menu change.
0.5
30.
3-302.13; Priority; Upon questioning, the PIC and chef confirmed that raw, unpasteurized eggs are being used to prepare Caesar dressing. No consumer advisory was listed on the menu for this item. Pasteurized eggs shall be substituted for raw eggs in the preparation of foods such as Caesar salad if a consumer advisory is not present. CDI- manager to remake menus to reflect this.
0.5
35.
3-501.13 ; Core; Observed several packaged pork products thawing in a prep sink with no water. Thawing shall be accomplished under refrigeration or completely submerged under running water at no more than 70F. CDI- some products moved to walk-in cooler. Others submerged under running water.
0.5
43.
3-304.12; Core; Two knives at the sushi station were being stored in standing water at room temperature. Utensils may only be stored in water that is at leas 135F. A plastic cup was observed in the pizza ingredients bin and a spoon with its handle in the raw tuna was observed at the sushi station. Keep handles of utensils out of food and only use utensils with proper handles. Spoon and cup removed. Knives removed from water. No points taken today.
0.0
General Comments
Work on menu change for consumer advisory. EHS to return by Friday May 5th. Follow-Up: 05/06/2023
Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 01/23/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several items in make line cooler above 41F. Chicken, tomatoes, cooked mushrooms, and other TCS items at 44-45F. Items in cooler moved to walk-in cooler and items in top of cooler were added in the morning before opening so items will be discarded after lunch if not sold. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items re-located during inspection, and refrigeration company called during inspection.
1.5
35.
3-501.13 ; Priority; Frozen packages of tuna in walk-in cooler thawing in reduced oxygen packaging that states "Removed from packaging before thawing". Reduced oxygen fish that bears a label indicating that it is to be kept frozen prior to thawing under refrigeration shall be removed from packaging. Packages cut open during inspection.
0.5
49.
4-601.11(B) and (C); Core; Much improvement on nonfood-contact surfaces. Shelving in dressing cooler near serving line has some black residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these shelves more frequently. No points deducted.
Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 10/18/2022
Score: 97.5
#
Comments
Points
23.
3-501.18; Priority; Roasted red peppers and caramelized onions in pizza prep cooler bottom dated for 10/7 which exceeds 7 day holding time. Facility has new roasted red peppers and onions in cooler with these items. Ensure items that exceed 7 days are removed and discarded on day 7. Employee discarded items during inspection. All other items in walk-in cooler and throughout facility within 5 days of date marking.
1.5
43.
3-304.12; Core; Knives in water in sushi area. During pauses in food prep, utensils shall be stored in running water of sufficient velocity to flush particles to the drain, or in a clean protected location on the prep area or in a container of water if the water is maintained at 135F or higher. Hot water can be used to store the knifes, other wise do not use water and clean frequently. Knifes removed from water during inspection.
0.0
49.
4-601.11(B) and (C); Core; Make line equipment including grill sides, cooler doors and drawer tops are soiled with residue splatter and food debris buildup. Reach-in freezer near fryers has food splatter on outside of freezer and bottom of freezer has food debris buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
56.
6-403.11; Core; Three employee drink cups stored on prep table tops or next to grill at beginning of inspection. Designated areas shall be used for employees to eat, drink and use tobacco and shall be located so that food, equipment, linens and single-service items are protected from contamination. Employee drinks moved during inspection.
Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 06/14/2022
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Handsink near sushi area blocked with water pitcher. Handsink at end of line near pizza area had container of peso in the sink with hot water running and employee stated he was thawing the pesto. A handwashing sink shall be free of items and maintained so that it is accessible at all times for employee use, and a handwashing sink may not be used for purposes other than handwashing. Items removed from Handsinks during inspection.
1.0
28.
7-201.11; Priority; Three bottles of green chemical cleaner stored throughout facility near single service items, and near front line with steam wells, and hanging on handsink splash guard. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linen and single-service items. Green cleaners re-located during inspection. Keep in chemical storage area.
1.0
35.
3-501.13 ; Priority Foundation; Container of pesto thawing in handwashing sink with hot water. Water over 70F. Frozen packages of tuna in walk-in cooler thawing in reduced oxygen packaging that stated "Removed from packaging before thawing". Food shall be thawed under refrigeration, or completely submerged in running water and water temperature of 70F or below. Reduced oxygen fish that bears a label indicating that it is to be kept frozen prior to thawing under refrigeration shall be removed from packaging. Pesto removed from handsink and tuna packages cut open during inspection.
0.5
49.
4-601.11(B) and (C); Core; Make line equipment including grills, pizza oven and cooler doors are soiled with residue splatter and food debris buildup. Can rack has some food debris and shelf over three compartment sink is dusty. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
Location: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/01/2022
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written clean up plan for vomiting and diarrheal events as required with the new food code. CDI- Emailed information to PIC. No points deducted per state guidance for first time violation since new food code adoption.
0.0
10.
6-301.14; Core; Back area handwashing sink lacks proper hand wash 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. Provided signage to PIC.
0.0
23.
3-501.18; Priority; Container of bean burgers in the reach-in was observed with a thaw date of 2-21-22. TCS foods being held with a time and temperature combination cannot exceed a 7 day holding time except time that the product is frozen. CDI- Burgers voluntarily discarded by PIC. All other date marking and disposition in the facility was very good. No points deducted.
0.0
47.
4-501.11; Core; Bottom left cooling drawer is sagging and not sealing properly. This can affect refrigeration effectiveness. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Have drawer repaired.
0.5
48.
4-501.14; Core; The top of warewashing machine is visibly soiled with food debris from previous days use. A warewashing machine 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 or at least every 24 hours. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Ice machine vents are dusty. The sprayer nozzles in warewashing area have an accumulation of residue and food debris. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
54.
5-501.114; Core; Garbage bin lacks a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. PIC to contact waste contractor and have a drain plug installed.
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: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 04/14/2020
Score: 99.5
#
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 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 12/02/2019
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: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 09/26/2019
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: 1055 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 06/14/2019
Score: 99.5
#
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 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/04/2019
Score: 99.5
#
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 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 10/17/2018
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 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/18/2018
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 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 08/17/2017
Score: 95.5
#
Comments
Points
General Comments
FYI, The warm water in the men's rest room is 142 degrees. The food code requires the warm water be at least 100 degrees F. There is no upper limit in the food code but the plumbing code says the water should not be over 120 degrees at hand sinks to prevent burns. In the kitchen, employees know the water is hot but customers might not know and could get burned at the rest room hand sink.
