Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/13/2024
Score: 95.5
#
Comments
Points
16.
4-602.11; Core; Interior of ice machine soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods in the tall reach-in cooler and in the mini refrigerator holding above 41 F. Refer to temperature chart above. Ambient temperature of the tall reach in cooler maintaining 50 F. Ambient temperature of the mini refrigerator maintaining 55 F. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. 45 F ambient reached during inspection for both coolers. Continue to monitor units. EHS recommends adjusting coolers to 36-38 F. TCS foods may hold no longer than 4 days at 45 F. VR - EHS will return to ensure refrigerators are able to maintain 41 F or below.
1.5
23.
3-501.18; Priority; A container of vegan meat alternative prepared on 8/02/2023. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date, and they shall be held no longer than 7 days. Food held past the 7-day hold. CDI - Food voluntarily discarded.
0.0
38.
6-501.111; Core; Fruit flies observed on pastries on display. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
41.
3-304.14; Core; All sanitizer buckets of quat holding less than 150 ppm. Little to no color change on test strip observed when tested. Facility is currently using Oasis Multi-Quat, which requires 150-400 ppm for effective sanitization. Cloths shall be held between uses in a chemical sanitizer solution at the required concentration. Buckets dumped and re-filled with sanitizer within the range 150-400 ppm.
0.0
49.
4-601.11(B) and (C); Core; The following areas/items including, but not limited to, need more frequent cleaning: sliding cooler door tracks (underneath the front glass display cooler), the bottom of the front glass display cooler (underneath the white grates), the office reach in cooler doors, gaskets, and bottom interior; cooler drawer gaskets, interior and exterior; all lowboy cooler, lowboy freezer, and reach-in cooler hinges, gaskets, and floors. An excessive amount of black accumulation, crumbs, and food debris present in/on areas mentioned. Non-food contact surfaces shall be kept free of an accumulation of dust, food residue and other debris.
1.0
55.
6-501.12; Core; Floors underneath equipment including, but not limited to, all large cook line equipment, the standing mixer, and all refrigeration units soiled. Walls behind the flat top/cooking area and walls behind the large wooden prep table soiled with food splatter, grease accumulation and debris. The hood is soiled with dust buildup and grease accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean all areas/items mentioned, and increase cleaning frequency.
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/23/2024
Score: 99
#
Comments
Points
16.
4-602.11; Core; Interior of ice machine soiled with black accumulation. 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; The following areas/items need more frequent cleaning: sliding cooler door tracks (underneath the front glass display cooler), the bottom of the front glass display cooler (underneath the white grates), the office reach in cooler: doors, gaskets, and bottom interior, cooler drawers (interior) and exterior, all lowboy cooler, lowboy freezer, and reach-in cooler hinges, gaskets, and floors. Non-food contact surfaces shall be kept free of an accumulation of dust, food residue and other debris.
1.0
55.
6-501.12; Core; Floors underneath equipment soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/18/2024
Score: 99
#
Comments
Points
49.
4-601.11(B) and (C); Core; The following areas/items need more frequent cleaning: sliding cooler door tracks (underneath the front glass display cooler), the bottom of the front glass display cooler (underneath the white grates), the office reach in cooler: doors, gaskets, and bottom interior, cooler drawers (interior) and exterior, and all lowboy cooler floors and gaskets. Non-food contact surfaces shall be kept free of an accumulation of dust, food residue and other debris.
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/08/2023
Score: 98
#
Comments
Points
16.
4-602.11; Core; Interior of ice machine soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods in the tall reach in cooler and in the mini refrigerator holding above 41 F. Ambient temperature of the tall reach in cooler reading 48 F; ambient temperature of the mini refrigerator reading 51 F. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. 45 F ambient reached during inspection for both coolers. Continue to monitor units. EHS recommends adjusting to 38 F. VR - EHS will return to ensure unit is able to maintain 41 F or below.
1.5
49.
4-602.13; Core; Cooler tracks underneath the glass display cooler soiled with food debris. Lowboy freezer (closest to the steam well) gaskets soiled with food debris. White racks inside the mini refrigerator soiled with accumulation. Insides of cooler drawers soiled with food debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/09/2023
Score: 98
#
Comments
Points
23.
3-501.18; Priority; Two containers of tofu dated 5/25 & 5/26 (open date). Once opened or removed from original packaging, TCS (Time/Temperature Control for Safety) foods shall be date marked and they shall be held for 7 days maximum. Tofu held past 7 days. CDI - Tofu voluntarily discarded.
1.5
49.
4-602.13; Core; Cooler tracks underneath the glass display cooler soiled with food debris. Office cooler interior soiled with black accumulation and food debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/03/2023
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; Front handwashing sink reached 89 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 handwashing sink.
0.0
13.
3-101.11; Priority; Spoilage present in a container of pumpkin. Food shall be safe. CDI - Container voluntarily disposed of. PIC to go through all containers of frosting and check for signs of spoilage.
1.0
49.
4-602.13; Core; Cooler tracks underneath the glass display cooler soiled with food debris. Office cooler interior soiled with black accumulation and food debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/28/2022
Score: 98
#
Comments
Points
16.
4-501.114; Priority; Quat sanitizer in the 3-compartment sink reading 0 ppm. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer instructions. CDI - Sanitizer re-made. 200-400 ppm reached.
1.5
41.
3-304.14; Core; Sanitizer bucket stored next to an open box of tomatoes. Sanitizer buckets shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bucket re-located.
0.0
49.
4-602.13; Core; Racks where dry goods are stored (across from the tall reach in cooler) soiled with dust, blast chiller white racks and the office cooler interior (including gaskets) soiled with black accumulation and food debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/10/2022
Score: 95
#
Comments
Points
8.
2-301.14; Priority; An employee observed handling trash and subsequently handling leftover food from a prep area. Leftover food disposed of, however the employee touched different food contact surfaces including a knife and the cutting board. No handwashing observed and the food contact surfaces were not moved from this location to be cleaned. The hands shall be washed after engaging in any activity that may contaminate the hands, including after handling trash. CDI - EHS educated employee. Knife, peeler and cutting board moved to the 3 compartment sink to be washed, rinsed and sanitized.
2.0
15.
3-302.11; Priority; A container of roast beef sitting on top of a container of raw chicken, and raw chicken stored next to RTE (ready-to-eat) slaw. Raw food shall always be stored below and away from RTE foods. CDI - Lid placed on top of raw chicken.
0.0
21.
3-501.16(A)(1) ; Priority; A container of tomato bisque holding between 102-124 F in the steam well. Bisque stored in unit since early this morning around 5 AM. Hot foods shall hold at 135 F or above. CDI - Bisque voluntarily discarded.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Two containers of corn chowder and two containers of tomato bisque holding between 42-43 F in the tall reach in cooler. Ambient temperature of cooler reading 47 F. Tofu stored on a prep surface holding between 66-70 F. No active preparation. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. Cooler adjusted down. 42.2 F reached during inspection. Continue to monitor unit. EHS recommends adjusting to 38 F. Tofu moved into refrigeration. VR - EHS will return to ensure unit is able to maintain 41 F or below.
1.5
23.
3-501.18; Priority; Two containers of gazpacho soup prepared on 7/27. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date, and they shall be held no longer than 7 days. Gazpacho held past the 7 day hold. CDI - Gazpacho voluntarily discarded.
1.5
49.
4-602.13; Core; The following areas/items need more frequent cleaning: the vent above the toaster ovens, microwave interiors and blast chiller gaskets and white racks. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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. Follow-Up: 08/12/2022
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/09/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple bags of cut leafy greens reading 50-56 F in the front produce prep cooler. Ambient temperature of cooler reading 46 F. One container of cooked edamame and red bell pepper reading above 42-43 F in the prep bottom cooler next to the grill. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Bags of cut leafy greens moved to another unit to cool rapidly. Refer to violation #47 below.
1.5
23.
3-501.18; Priority; One gallon of whole milk date marked 4/29 (open date). TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date, and they shall be held no longer than 7 days. Milk held past the 7 day hold. CDI - Milk voluntarily discarded.
0.0
28.
7-204.11 ; Priority; Quat sanitizer registered low at less than 100 ppm in the 3 compartment sink. Facility uses multi-quat sanitizer. According to manufacturer instructions, this sanitizer shall register 150-400 ppm. EHS recommends changing out at least once every 4 hours. CDI - Sanitizer dumped and re-filled to 200 ppm.
1.0
47.
4-501.11; Core; As mentioned above, the front produce cooler is holding 46 F ambient. Do not store TCS foods, such as cut leafy greens, in this cooler until this unit is able to maintain 41 F or less. Equipment shall be maintained in good repair and proper adjustment.
0.0
49.
4-601.11(B) and (C); Core; The following areas/items need more frequent cleaning: sliding cooler door tracks (underneath the front glass display cooler), the bottom of the front glass display cooler (underneath the white grates), the office reach in cooler: doors, gaskets, and bottom interior. Non-food contact surfaces shall be kept free of an accumulation of food residue and other debris.
Location: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/01/2022
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Recently prepared roast beef cooling in the low boy cooler. Cool foods using rapid cooling equipment such as the blast chiller. CDI - Roast beef moved to cool in the blast chiller.
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: 1232 W WILLIAMS ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/06/2021
Score: 94.5
#
Comments
Points
6.
2-401.11; Core; An employee drink observed sitting on a prep table directly next to food. Employee drinks shall be stored on the lowest nonworking surface to prevent contamination. Drink moved.
0.0
8.
2-301.14; Priority; Employee observed changing tasks (going from the cash register to food preparation) and donning gloves without washing hands. Hands shall be washed when changing tasks and before donning gloves for working with food. CDI - Employee instructed to wash hands. Hands washed and a new set of gloves donned.
2.0
9.
3-301.11; Priority; An employee observed touching ready-to-eat bread with their bare hands and portioning into bags for service. 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 instructed to wash hands. Hands washed and gloves donned. Bread discarded.
2.0
20.
3-501.14; Priority; Three containers of tuscan soup prepared yesterday reading 45-47 F. Lids shut tight and condensate present on the lids. TCS (Time/Temperature Control for Safety) foods must cool from 135-70 F within 2 hours, and from 70-41 F within 4 hours, for a total of 6 hours to cool. Soup did not meet cooling parameters. CDI - Soup voluntarily discarded.
1.5
23.
3-501.18; Priority; One gallon of milk date marked 11/26 (open date). TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date, and they shall be held no longer than 7 days. Milk held past the 7 day hold. CDI - Milk voluntarily discarded.
0.0
49.
4-601.11(B) and (C); Core; Cooler drawers, sliding cooler door tracks, and the interior bottom of coolers soiled with buildup of food debris. Non-food contact surfaces shall be kept free of an accumulation of food residue and other debris.
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.
