Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 06/27/2024
Score: 95.5
#
Comments
Points
8.
2-301.14; Priority; Observed an employee handle raw ground beef with single-use gloves. Gloves were discarded and employee began to don new gloves for working with food. Hands shall be washed when switching between working with raw food and working with ready-to-eat food. Hands shall also be washed before donning gloves for working with food. CDI- employee instructed to wash hands and don new gloves. Hands were washed. Handwashing education provided.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Hot dogs, ham and bologna were observed out of temperature in the reach-in unit on the cookline (see temp chart). TCS foods shall be held at 41F or below in refrigeration. CDI- product was moved to the walk-in cooler. Ambient temp of reach-in was around 48F. PIC said this unit is opened frequently during busy service times. It still appeared too warm after closing for several minutes. Ensure this unit is maintaining proper temperature before storing TCS foods here. Full points may be taken for repeat violations.
1.5
38.
6-501.111; Core; Two flies observed in the kitchen. Utilize approved methods of pest control to maintain the premises free of insects, rodents and other pests. No point taken today
0.0
41.
3-304.14; Core; A wet wiping cloth was observed on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Cloth placed in sanitizer bucket. No point taken today.
0.0
55.
6-501.12; Core; The floor under the fryers and cooking equipment is soiled. Physical facilities shall be maintained clean. Increase cleaning frequency.
0.5
56.
6-202.11; Core; The light cover over fluorescent lights above ice machine is broken at the ends. Light bulbs shall be shielded, coated or otherwise shatter resistant when above exposed food, clean equipment, unwrapped single-service articles and linens. Replace light cover.
0.5
General Comments
Verification required for reach-in cooler on makeline. EHS will return by next week, 7/3 Follow-Up: 07/07/2024
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 94
#
Comments
Points
9.
3-301.11; Priority; Observed an employee preparing hot dog buns with their bare hand. Only one hand had a glove. 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- glove put on and hot dog bun discarded.
2.0
20.
3-501.14; Priority; Chicken broth in the walk-in cooler was observed cooling for 3 hours at 92F. Broth was in a metal container with a lid. TCS (time/temperature controlled for safety) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within a total of 6 hours. CDI- broth reheated to 165F on stove before restarting the cooling process in an ice bath. Ensure proper cooling methods are followed as discussed below.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Coleslaw and cut tomato were observed in an unplugged refrigerator at the makeline. Food measured 48F - 49F. TCS foods shall be held cold at 41F or below. CDI- foods voluntarily discarded. This unit was accidentally unplugged earlier in the day when staff was cleaning behind it. All other temps observed compliant. No points taken today.
0.0
23.
3-501.17; Priority Foundation; Cooked rice seasoning containing TCS ingredients (cooked onion, pepper and dairy) was observed in several containers in the walk-in cooler without date markings. This mixture was made 3 days prior according to the PIC. TCS foods held longer than 24 hours shall have dates to indicate when product should be discarded. The day of preparation shall count as day 1. CDI- dates known and affixed.
1.5
23.
3-501.18; Priority; A container of gravy in the walk-in cooler was observed without a date and it could not be determined when it was made. TCS foods in unmarked containers without a date/day shall be discarded. CDI- gravy discarded.
0.0
33.
3-501.15; Priority Foundation; Gravy in the freezer was still 68F in the middle after 3 hours of cooling. Broth in the walk-in cooler did not meet the cooling time required as mentioned above. To ensure cooling time is met, use smaller containers, ice wands, ice baths and stir foods to disperse heat. Leave foods uncovered if protected from overhead contamination while cooling. CDI- gravy in freezer was turned over with a spoon to speed up cooling process. Broth was reheated to 165F to begin cooling process in an ice bath. Cooling methods were reviewed with PIC.
0.5
37.
3-302.12; Core; A plastic container holding sugar was observed without a label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- label added. All other foods were properly labeled. No point taken today but may be taken for repeat violations in the future.
0.0
49.
4-601.11(B) and (C); Core; Area under the grill is heavily soiled with old food debris/residue. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 08/21/2023
Score: 98.5
#
Comments
Points
37.
3-302.12; Core; Plastic containers holding grits and corn flour were observed without a label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Add labels to food containers. No point taken today.
0.0
47.
4-202.11; Priority Foundation; Several plastic containers in the clean equipment area were observed with cracks on the bottom. Multiuse food-contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- containers discarded.
0.5
49.
4-601.11(B) and (C); Core; Some white residue observed on walk-in shelving. Dust accumulation observed around edges of evaporator box above fans in the walk-in. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Increase cleaning frequency.
0.5
56.
6-501.14; Core; The AC vent on ceiling above ice machine is dusty. 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 this vent.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 02/27/2023
Score: 94.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Slaw and cut tomato were observed above 41F in a tray on the makeline. This tray was observed sitting out and then periodically placed in the reach-in unit during lunch service. Time and temperature controlled for safety (TCS) foods shall be maintained at 41F or below when held cold. Talked to PIC about keeping these items on time instead of temperature control during lunch. CDI- provided TPHC form. Unused slaw/tomato were discarded.
3.0
23.
3-501.17; Priority Foundation; A container of gravy in the walk-in cooler from Saturday was observed undated. TCS foods shall be date marked and kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- gravy dated. No points taken today.
0.0
28.
7-102.11; Priority Foundation; Observed an unmarked bottle filled with degreaser. Toxic chemicals taken from bulk supplies such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI- label added.
1.0
38.
6-202.16; Core; The back door has a large gap near the corner between the bottom of the door and the wall. This can allow the entry of vermin. Perimeter walls and roofs shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Close this gap.
1.0
55.
6-501.12; Core; The ceiling of the walk-in cooler near the fans is dusty. Physical facilities shall be maintained clean. Have this area cleaned.
0.5
55.
6-501.11; Core; Ceiling tiles in front of the bathrooms are stained. Physical facilities shall be maintained in good repair. Replace ceiling tiles and fix any leaks that may be causing water damage.
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: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 10/12/2022
Score: 95
#
Comments
Points
15.
3-302.11; Priority; Raw bacon was observed above cut onions, American cheese and cooked bologna and hot dogs. Raw animal foods shall be separated from ready-to-eat foods to prevent cross contamination. CDI- bacon moved to walk-in.
1.5
21.
3-501.16(A)(1) ; Priority; Fried chicken in the hot holding unit was observed holding between 122 and 137F. TCS foods shall be maintained at a minimum of 135F during hot holding through all parts of the food. CDI- door to hot holding unit was closed so food stays hot. Temperature of unit adjusted to 165F. PIC stated food was not in the unit long. Food was in the process of being served. No points taken today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Hot dogs and bologna in the reach-in unit by the cookline were above 41F. TCS foods shall be maintained at 41F or below. CDI- products moved to walk-in unit. Hot dogs and bologna were stored in this reach-in less than 4 hours. It was discovered this unit is not maintaining proper temperature. Do not store TCS foods in this reach-in until it is repaired. Facility has adequate refrigeration without this reach-in unit. All other cold holding temps were compliant. Full points not taken.
1.5
41.
3-304.14; Core; Wiping cloth observed left out on counter after use. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Store wiping cloths in bleach sanitizer bucket especially after wiping areas where raw animal product was prepared. CDI- cloth moved to bucket.
0.5
45.
4-903.11(A) and (C); Core; Observed single service plates and containers stored below an area where raw shell eggs were being cracked and cooked. Single service articles shall be stored in a clean, dry location and where they are not exposed to splash, dust, or other contamination. CDI- brought this to PIC's attention. A new location will be used going forward.
0.5
47.
4-501.11; Core; The metal fan cover in the walk-in unit is corroding and is no longer smooth and easily cleanable. Equipment shall be kept in good repair. Replace fan cover. No points taken today.
0.0
49.
4-601.11(B) and (C); Core; Portable fans in the kitchen and office are heavily soiled with dust and debris. The fan cover in the walk-in has dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residues and other debris. Clean fans and covers.
0.5
55.
6-501.12; Core; The walls near the office are very dusty. Dust is covering boxes and the electrical line cover near the office as well. Physical facilities shall be maintained clean. Have walls cleaned.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 06/13/2022
Score: 94.5
#
Comments
Points
20.
3-501.14; Priority; Sausage gravy placed in the Walk-in cooler at 10:00am was still 57F at 3:30pm. Cooked beef patties also did not meet the cooling parameters. TCS foods shall cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours, for a total cooling time of 6 hours. CDI- Products voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked collards, cut cabbage, milk, chicken and American cheese in the walk-in was observed well above 41F. TCS foods (time and temperature controlled for safety foods) shall be maintained at 41F or below. Ambient air was measured at 57F upon arrival. PIC states the walk-in was opened for a prolonged period of time during closing and the condenser froze up. Walk-in door was open upon arrival. CDI- Unit was closed and adjusted and temperature started coming down. Ambient temp was hovering near 39F upon conclusion of inspection. Warm foods were voluntarily discarded except for raw chicken between 43F and 45F.
1.5
28.
7-102.11; Priority Foundation; A bottle of bleach sanitizer and a bottle of degreaser were observed without a label. Working containers used for storing poisonous or toxic chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labels added
1.0
33.
3-501.15; Priority Foundation; A container of macaroni noodle, cooked green beans, beef and gravy were observed cooling in deep metal containers tightly wrapped with plastic and covered with a metal lid. This will not facilitate proper cooling.
Cooling shall be accomplished by:
(1) Placing the food in shallow pans;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
Keep foods loosely covered and use shallower pans to facilitate cooling. CDI- Products were immediately moved to an ice bath to cool down rapidly.
0.5
44.
4-901.11; Core; Several metal pans were observed stacked wet. PIC stated they cloth dry some pans. Utensils and equipment shall be stacked so they can air dry and drain. Cloth drying is not permitted.
0.5
49.
4-601.11(B) and (C); Core; Walk-in fan cover and condenser box has dust accumulation. The floor fans in the kitchen were observed to have dust and debris in them. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these pieces of equipment so they do not become sources of contamination.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 12/02/2021
Score: 97.5
#
Comments
Points
37.
3-302.12; Core; Label dry goods containers. Except for containers holding food that can be readily and unmistakably recognized, food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
1.0
43.
3-304.12; Core; Found scoop handle touching product in dry goods container. Store in product with handles up and extending out of foods.
0.5
44.
4-903.11(A), (B) and (D); Core; Linens and single serve items stored on dusty shelves by ice machine.
0.5
49.
4-601.11(B) and (C); Core; Dust/soil build up on wire shelves. Non-food contact services shall be clean to sight and touch.
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
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 12/03/2019
Score: 96.5
#
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: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 06/04/2019
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: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 01/30/2019
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: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 10/08/2018
Score: 97.5
#
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.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 06/09/2017
Score: 96.5
#
Comments
Points
General Comments
**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. Inspection conducted with A. Jacobs
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 08/29/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Keep all foods covered while in storage. Couple of pans uncovered in walk in cooler today.
0.0
11.
Cleaning needed of utensil hanging over 3 compartment sink. Thoroughly wash,rinse and sanitize.
1.5
16.
Sausage under heat lamp below 135F. Mashed potatoes in hot holding cabinet below 135F. Keep hot hold PHF's 135F and above. Recommend keeping all PHF's under heat lamps covered to hold heat in. Putting pans closer to heat lamp bulbs will also help maintain proper temperatures.
2.0
17.
1 flat of eggs sitting on top of reach in beside cooking line above 45F. Butter and cream cheese sitting on prep table softening for later use above 45F. Keep cold hold PHF's 45F and below.
2.0
39.
Walk-in cooler is old, door is separating and is no longer easily cleanable. Unit does not meet NSF standards. Shelves over 3-compartment sink are not NSF. Replacement door needed. When shelving over 3 compartment sink is no longer easily cleanable replacement needed
0.5
40.
Cleaning needed of fryer interiors and exteriors, and underneath rolling rims of equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Please refer to http://www.wakegov.com/food/professionals/posters/default.htm for information regarding new FDA Food Code requirements.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 06/11/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Employee beverages are always to have lids. 1 beverage with no lid.
0.0
7.
Upon delivery PHF's frozen PHF's are to be examined to make sure that they are in intact containers and show no evidence of thawing and refreezing. Tempreatures should be taken on refrigerated PHF's.
0.0
16.
1 pan of bbq chicken with temperatures on top layer below 135F. Keep hot hold PHF's 135F and above. Keep lids on PHF's until ready to serve at front line. Adding more liquid to product to keep chicken submerged will also help maintain proper temperatures.
2.0
36.
Replace badly pitted pans. No longer easily cleanable on interiors; Repair badly leaking faucet at dishsink; Replace badly cracked large plastic container used for clean dishes on drying rack.
0.5
39.
Walk-in cooler is old, door is separating and is no longer easily cleanable. Unit does not meet NSF standards. Shelves over 3-compartment sink are not NSF. Replacement door needed. When shelving over 3 compartment sink is no longer easily cleanable replacement needed
0.5
40.
Cleaning needed of fryer interiors and exteriors, prep table rolling rims, muffin pan exteriors, and oven interior.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 01/13/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Raw chicken livers over ground beef in upright freezer. Arrange refrigeration and freezers according to final cook temperature; French fries stored under leakage inside upright freezer. Do not store food under leakage inside refrigeration or freezers.
1.5
16.
1 pan of sauteed onions less than 135F under heating lamp. Keep 135F and above. Limit the amount of cooked onion put under heating lamp at any given time.
0.0
23.
Collards and gravy cooling in deep metal containers. When cooling PHF's use pans no more than 4 inches deep. Thick products such as collards or gravy may require thinner pans or more active cooling practices such as ice bathing to reach required time temperature goals.
1.0
26.
Relabel fading labels on dry goods.
0.0
28.
Green mouse droppings observed inside cabinetry under soda station. Contact pest control to remediate.
1.0
36.
Ice buildup inside upright freezer. Defrosting needed. If ice returns repairs may be needed; Replace badly rusted sifter; Repair leaking faucet handle on 3 compartment sink.
0.5
39.
Walk-in cooler is old, door is separating and is no longer easily cleanable. Unit does not meet NSF standards. Shelves over 3-compartment sink are not NSF. Replacement door needed. When shelving over 3 compartment sink is no longer easily cleanable replacement needed
0.5
40.
Cleaning needed of fryer interiors and exteriors, rolling table rims, oven interior, side of hot holding unit, and rear of table under grill.
0.5
46.
Lighting slightly low over flat top grill ( 47 foot candles). Increase to 50 foot candles of light.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 09/01/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
3.
Good handwashing observed today!!!
0.0
16.
Fried chicken and fried steak below 135F in hot holding cabinet. Keep hot hold PHF`s 135F and above. Both pans reheated.
2.0
23.
Keep lids off cooling PHF`s to facilitate heat dispersal.
0.0
36.
Small air drying rack peeling and no longer easily cleanable. Replacement needed; Replace torn door gasket on upright freezer. No longer easily cleanable; Badly pitted pan lid needs replacement. No longer easily cleanable.
0.5
39.
Walk-in cooler is old, door is separating and is no longer easily cleanable. Unit does not meet NSF standards. Shelves over 3-compartment sink are not NSF. Replacement door needed. When shelving over 3 compartment sink is no longer easily cleanable replacement needed.
0.5
40.
Clean fryer exterior and interior. Cleaning needed of muffin pan exteriors.
0.5
44.
Keep dumpster doors closed.
0.0
45.
Replace peeling ceiling tiles in dry storage area
0.0
46.
Lighting over all cooking lines and over dishwashing area less than 50 foot candles. Lighting over cooking and dishwashing areas is to be 50 foot candles or higher. Contact the town of Apex to determine if a permit needed for electrical work done on hood above cooking line to install extra lighting; Replace the 2 missing endcaps on lighting in dry storage area; Cleaning needed of ceiling air filter covers-dusty.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 06/06/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
16.
Eggs below 135F on flat top hot holding unit and beans below 135F on steam table. Keep hot hold PHF's 135F and above. Keep eggs in their own covered pan to help maintain proper temperatures. Stir all PHF's frequently on steam table.
2.0
17.
Numerous PHF's in small reach in at cooking line above 45F. Keep cold hold PHF's 45F and below. All PHF except sausage move to walk in cooler. Sausage voluntarily disposed of.
2.0
36.
Small reach in at cook line malfunctioning and not keeping PHF's 45F and below. Repair. Do not store PHF's in unit until working properly; Small air drying rack peeling and no longer easily cleanable. Replacement needed; Replace torn door gasket on upright freezer. No longer easily cleanable.
0.5
39.
Walk-in cooler is old, door is separating and is no longer easily cleanable. Unit does not meet NSF standards. Shelves over 3-compartment sink are not NSF.
0.5
40.
Cleaning needed under all table rolling rims-lots of buildup. cleaning needed of fryer interiors and exteriors. Remove all excess from muffin pan exteriors. Impediment to cleaning.
0.5
45.
Replace peeling ceiling tiles in dry storage area.
0.0
46.
Lighting over all cooking lines and over dishwashing area less than 50 foot candles. Some lights out over dishwashing area. Replace. Lighting over dishwashing areas and food prep areas are to be 50 foot candles or higher.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 02/24/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Be sure to completely submerge utensils and equipment when sanitizing in the sanitizer vat at dishsink. Don`t overload sink.
0.0
16.
Cube steak less than 135F on steam table. Keep 135F and higher. Steak put into reach in.
0.0
34.
Pans stacked wet on shelving. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
39.
Walk-in cooler is old, door is separating and is no longer easily cleanable. Unit does not meet NSF standards. Shelves over 3-compartment sink are not NSF
0.5
40.
Cleaning needed of table rims-buildup, fryer interiors and exteriors, and cabinetry corners-buildup. Cleaning needed of interface between ventilation hood and filters-minor grease drippage.
0.5
46.
Increase lighting under front line ventilation hood to 50 foot candles. Currently lighting is approximately 32 foot candles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 09/30/2010
Score: 89 + Education Credit: 2 = 91
#
Comments
Points
2.
1 employee beverage sitting on half wall above prep table. Employee beverages are to be stored below prep surfaces.
0.0
3.
Observed employee wash gloves at handsink. Observed another employee wash hands at dishsink. Once gloves are contaminated they are to be disposed of and hands properly washed. Do not wash gloves. Hands are to be washed at handsinks only. Do not wash at dishsink.
2.0
8.
Open bag of chicken sitting under drippage from piping leading from walk in cooler fans. Protect food from contamination.Bag voluntarily disposed of. .2608 All food shall be clean, wholesome, free from adulteration and spoilage, safe for human consumption and shall be handled, served, or transported in such a manner to prevent contamination, adulteration and spoilage.
1.5
10.
Boxes of chicken stored under leakage from walk in cooler. Protect food from contamination. Do not store under leakage; Raw sausage stored over whole muscle beef in upright freezer. Raw eggs stored over chicken salad in refrigerator. Arrange coolers and freezers according to final cook temperature. ( flier given )
1.5
15.
Green beans and rice taken from hot holding cabinet put onto front steam table for reheating. The front steam table is not to be used for reheating of foods. Use only for hot holding.
0.0
16.
Fried chicken, pork chops, rice, and green beans in hot holding unit below 135F. Keep hot hold PHF`s 135F and above. Fried chicken and pork chops reheated in oven and put back into hot hold.
2.0
17.
Partial flat of eggs and sliced cheese above 45F. Keep cold hold PHF`s 45F and below. When using ice as the medium of temperature control be sure to change frequently. Do not simply sit PHF`s on top of ice and expect the entire PHF will stay 45F and below. Completely surround product with ice and keep up to the level of the item.
2.0
36.
Piping leading from walk in cooler condenser leaking. Repair. Do not store food underneath unit until repaired; Shelving brackets and small rack in walk in cooler rusting and no longer easily cleanable. Replace; Soda nozzles flaking inside. Replace; Plastic lids badly cracked and no longer easily cleanable. Replace.
0.5
39.
Walk-in cooler is old, door is separating and is no longer easily cleanable. Unit does not meet NSF standards. Shelves over 3-compartment sink are not NSF
0.5
40.
Cleaning needed of fryer exteriors and interiors, Ceiling inside walk in cooler, ventilation hood over cooking line, inside shelving throughout front line area, equipment legs, under all tables and rolling rims, and table under grill.
0.5
44.
Cleaning needed inside trash receptacles in dining area. Lots of leaf debris around dumpster area. Racking needed. Remove wood behind dumpsters. Possible harborage.
0.5
45.
Cleaning needed of wall outlets and pipes; Some cracked ceiling tiles in storage area. Replace.
0.0
46.
Increase lighting in ice machine storage room to 10 foot candles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I will return 10/14/10 to check on leaking walk in cooler piping.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 04/01/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
Employee handled raw pork chops with gloves. When she removed her gloves, she did not wash her hands and continued to handle pans of food, etc. When gloves are removed, hands shall be washed. Gloves are good and can be used in addition to hand washing.
2.0
36.
Rust present in ice machine (unit is very clean).
0.0
39.
Walk-in cooler is old, door is separating, does not meet NSF standards. Shelves over 3-compartment sink are not NSF.
0.5
40.
Equipment needs better cleaning. Pipes on the wall over the 3-compartment sink need cleaning.
0.5
46.
Vent over ice machine needs cleaning. Lighting is low in this area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 08/18/2009
Score: 97.5
#
Comments
Points
28.
Large ants active in back. Fly in kitchen.
0.0
36.
Replace the cuttingboard with dark, moldy cuts that can no longer be cleaned. . . . . Rust present in ice machine. Walk-in cooler door has gap, coming apart.
1.0
40.
Grease present on some surfaces. Clean doors of hot holding cabinet. Clean counter near soda machine in drive-thru.
0.5
43.
No Soap in men`s room. . . . . . . Floor of restrooms need cleaning in doorways.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Floor is very clean in the kitchen. Good food temperatures.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 05/15/2009
Score: 94.5
#
Comments
Points
10.
Black hoses have mold and compressor has dust hanging over uncovered chicken. Unit has water dripping in this area. Extensive cleaning needed in the back of the walk-in cooler. Keep clean, free of dust and mold and dripping. Protect food stored under the compressor. . . . . . . . . . . . . Breakfast potatoes and gravy are stored in the walk-in cooler with raw ground beef. Store cooked food above the raw beef.
1.5
17.
Walk-in cooler is not holding food cold enough. Two pans of hamburgers 49F, Cheese Slices 54F and baked chicken 49F from yesterday were discarded. Coils inside unit are frozen-up. Food in the back of the walk-in is below 45F. Repair needed. . . . . . . . Reorganize the walk-in cooler so that creamer (does not require refrigeration), raw produce, pickles, mayonaise are stored near the door. Keep cooked food and dairy toward the back of the unit that is colder. . . . . . . Check food temperatures from each refrigeration unit first thing in the morning and then twice more during the day. Regular temperature checks needed.
2.0
23.
Label the gravy that is cooling. Gravy was moved to the freezer. Monitor the cooling process. COOL TO 70F IN 2 HOURS OR LESS AND THEN FROM 70F TO 45F IN 4 HOURS OR LESS.
0.0
36.
Rust present in ice machine and walk-in cooler. . . . . . . Replace ice bucket.
0.5
40.
Equipment needs cleaning.
1.0
44.
Trash cans need cleaning.
0.0
45.
Floor in the window area is not continuous. Repair/replacement needed. Floor shall be cleanable and kept clean.
0.5
49.
No documentation of approved training - no credit awarded.
Beef-a-Roni is tightly sealed with plastic wrap and covered in the walk-in cooler at 148F. COOL TO 70F IN 2 HOURS OR LESS AND FROM 70F TO 45F IN 4 HOURS OR LESS. Monitor the cooling process. LABEL pans of cooling food with the date and TIME that cooling begins. If food stays between 70F and 135F for more than 2 hours it must be discarded. Beef-a-roni was transferred to shallow pans, refrigerated UNCOVERED and is being checked over time with a thermometer. Avoid covering or stacking food before it reaches 45F. . . . . . . . . Chicken Salad in the small front refrigerator is 55F.This must be at or below 45F in 4 hours or less. Use refrigerated ingredients (mayonaise, celery, chicken, etc). Label with thedate and time. The small refrigerator is holding food at 44F and 45F so may not be adequate for active cooling.
2.0
16.
Fried Chicken 126F under heat lamp, Red Hot 118F. Maintain at 135F or hotter. Each pan of food may be labeled for 2 hour holding. (application for TILT - Time In Lieu of Temperature needed). Label each pan of food that does not stay at 135F for 2 hours from the time it finished cooking and the time 2 hours later. If any food is left after 2 hours, it must be discarded. The label must stay with the food the entire time.
0.0
17.
Sliced cheese 54F held near the grill. Turnips 48F in the walk-in cooler. Use your thermometer and monitor refrigeration temperatures, hot-holding temperatures, and cold food temperatures. Check temperatures at least 3 times/day. Walk-in cooler holds food at at 42F and warmer. Recommended food temperature in the walk-in cooler is 35F to 38F. Small refrigerator should be able to keep food at 41F and colder. Refrigeration should be colder. Cold food must stay at 45F or colder. (Cheese could be held for 2 hours if labeled, but cannot be returned to refrigeration beyond the 2 hours once TILT has started). . . . . . . . . . . . . . . Shell Eggs held at grill should be of quantity that is used within 1 hour. Keep out only the eggs that will be used within 1 hour.
0.0
23.
Use shallow pans, etc to facilitate cooling. Cooling log and/or labeling of pans needed.
1.0
34.
Ice bucket is wet and covered in the back. Allow ice bucket to air-dry.
0.5
36.
Replace damaged, deteriorating shelving. Equipment around food needs maintenance to be washable, etc.
0.5
39.
Walk-in cooler is constructed of wood, etc. not NSF
0.5
40.
Spray hose needs cleaning. Hose should not hang into the sink, below the flood rim.
0.5
General Comments
Recommend ServSafe class. . . . . No food preparation sinks, only a 3-compartment utensil sink is available. After handling raw chicken at the sink, it shall be cleaned and have sanitizer applied to it.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 01/30/2008
Score: 97.5
#
Comments
Points
10.
Hats, hair nets or wrap around visors required.
0.5
17.
Thoroughly clean sides and ends of equipment on cooking line. Some shelving and equipment legs are rusty. The legs are real bad on the chicken prep table. The walkin is old and made of wood. (It is very cold in there though!)Clean table legs in dinning room. Some may need to be painted. Some seat cusions are torn on the bench seats.
1.0
28.
It is grimy build-up on the floor under the front counter. Clean the base in the rest room. Clean the base out in the dinning room on rails and large suport post.
0.5
30.
Clean the ceiling air-vents over steam table and out in dining room.
0.5
General Comments
Replace the broken light fixtures outside. Clean up the loose concrete in front. Paint sign. Repair corner that is cracked on the outside of drive-threw. Paint outside doors where worn etc. It is time for spring cleaning. Get rid of anything not needed in dumpster corral.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 06/15/2007
Score: 93.5
#
Comments
Points
2.
The fried chicken in pans under the heat lamps were 121-132 and the fried pork chops were 129 degrees. (Also on the last inspection the fried chicken under the heat lamp was 120 degrees.) After frying the chicken and pork chops they must be maintained at 140 degrees or hotter. This problem must be solved!
5.0
17.
Thoroughly clean sides and ends of equipment on cooking line. Some shelving and equipment legs are rusty. The walkin is old and made of wood. The door is damaged.(It is very cold in there though!)
1.0
28.
Most all of the kitchen walls need cleaning and or painting. The base of the walkin is sheet metal.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 07/31/2006
Score: 95.5
#
Comments
Points
11.
The sanitizer in the bucket is not strong enough. The sanitizer will last longer in the spray bottle. It is weakened in the bucket quickly because when you use the rag and put it back in the bucket the , the organic materal in the rag weakens the sanitizer.
2.5
17.
Paint the shelves up front. Reseal the shelves in the dry storage. The gaskit on the small refrigerator is torn. Clean the walkin fan covers. The walkin door and doof way are old and wornout. The fryer cabinets down below are starting to look bad inside.
1.0
28.
Sand and paint the window at the drive threw.
0.5
29.
The lighting in the ice room is too dim.
0.5
General Comments
The meatloaf was only 130 degrees. Be sure to cook it to at least 155 and hold it hot at 140 degrees or hotter.
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 03/21/2000
Score: 90
#
Comments
Points
2.
EGGS 70F, KEEP ONLY ONE TRAY OUT AT A TIME WHEN BUSY, OTHERWISE KEEP STORED UNDER REFRIGERATION AT OR BELOW 45F. DAIRY CREAMERS 66F. KEEP ICE UNDER CREAMERS WHEN STORED ON COUNTER.
2.5
10.
NEED HAIR RESTRAINTS WHEN PREPARING FOODS
0.5
15.
PANS STACKED WET, AIR DRY COMPLETELY
1.5
17.
REPAIR/REPLACE RUSTY STORAGE SHELVES. REMOVE FOIL LINERS TO STORAGE SHELVES. CLEAN INSIDE OF WALKIN REFRIGERATOR ALONG FLOORS, SHELVES AND CHICKEN SHELF. REPAIR DOOR TO WALKIN REFRIGERATOR. CLEAN INSIDE CABINETS AND SHELVES ON GRILL LINE, FRONT COUNTER, UTENSIL STORAGE AREA CHAULK 3 COMP SINK TO WALL. CAULK GROUND TEA CABINET AND FRP BOARD. REPAIR BACK DOOR TO CLOSE PROPERLY
1.0
18.
HOT WATER TEMPERATURE 106F TO 120F MUST MAINTAIN 130F OR ABOVE.
2.5
23.
GARBAGE CAN NEEDS REPLACING. CLEAN INSIDE HANDLES OF CANS, GREASE CONTAINER NEEDS CLEANING.
1.0
28.
NEED BASEBOARDS THROUGHOUT. NEED BETTER FLOORD CLEANING. REPAIR FRP BOARD WHERE NEEDED
0.5
30.
VENTS NEED BETTER CLEANING IN STORAGE ROOM. ABOVE DISH AREA, AND AC UNIT
Location: 1101 E WILLIAMS ST APEX, NC 27502-2162 Facility Type: Restaurant Inspection Date: 12/23/1999
Score: 92
#
Comments
Points
2.
- KEEP DOOR CLOSED ON WARMING CABINET. SAUSAGE WAS SITTING AT 80F, CHICKEN AT 120F.
- MAINTAIN POTENTIALLY HAZARDOUS FOOD BELOW 45F OR ABOVE 140F.
2.5
10.
HAIR RESTRAINTS ARE REQUIRED BY ALL FOOD HANDLERS.
0.5
17.
CLEAN BUILDUP OFF ARMS OF HIGHCHAIRS. CLEAN UNDER FRYERS. REMOVE RAGS. REPAIR LEAKS. REPAIR SINK STOPPERS. WALK-IN DOOR IN BAD REPAIR. CLEAN HANDLES ON EQUIPMENT.
1.0
27.
OLD BUILDING. REPAIR HOLES IN WALLS. RESURFACE DRY STORAGE ROOM FLOOR. REPLACE WATER DAMAGE CEILING TILES.
1.0
28.
OLD BUILDING. REPAIR HOLES IN WALL. RESURFACE DRY STORAGE ROOM FLOOR. REPLACE WATER DAMAGE CEILING TILES.
