Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 05/29/2024
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The can opener blade was heavily soiled. A food scoop and a metal pan stored as clean had food residue on them. Equipment food-contact surfaces shall be clean to sight and touch. CDI- all items brought to three comp sink for washing and sanitizing.
1.5
43.
3-304.12; Core; Observed the ice scoop handle falling into the ice bin during inspection. During pauses in dispensing, keep the ice scoop handle out of the ice. You may store the ice scoop on a clean surface outside the ice bin if handle keeps falling into ice. No point taken
0.0
47.
4-501.11; Core; White coated metal shelving inside the tall reach-in unit by the breading station is cracked and chipping. This is a cleanability issue and plastic chips may contaminate food. Equipment shall be kept in good repair. Replace this shelving to avoid full point demerit in the future.
0.5
49.
4-601.11(B) and (C); Core; A machine used to marinate chicken was observed soiled on the nonfood-contact portions. The plastic tub it is stored in has a thick residue on the bottom. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this equipment and the storage tub. All other surfaces observed cleaned. Full point not taken. Cleaning in facility has improved since previous inspection.
0.5
56.
6-202.11; Core; Observed a light fixture without a cover on the ceiling above the dry storage area where unwrapped single-service articles and equipment are present. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles. Replace cover for light fixture. PIC has ordered light cover and waiting for it to arrive. Full point will be taken on the next inspection if not resolved.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 12/08/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken in a container on ice by the breading station measured 43-46F. TCS foods shall be held at 41F or below when held cold. CDI- more ice added to the ice well. Chicken will be cooked shortly. All other temperatures observed compliant. No points taken today.
0.0
47.
4-501.11; Core; White coated metal shelving inside the tall reach-in unit by the breading station is cracked and chipping. This is a cleanability issue. Equipment shall be kept in good repair. Replace this shelving. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Dust, flour and food residue accumulation observed on exterior of ovens, on and around timers above ovens and on fan covers in the walk-in cooler. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
51.
5-205.15; Core; The handwashing sink by the baking area is leaking underneath and the hot water lever does not turn off. Plumbing systems shall be kept in good repair. Repair this sink.
1.0
56.
6-202.11; Core; Observed a light fixture without a cover on the ceiling above the dry storage area where unwrapped single-service articles are present. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles. Replace cover for light fixture. Full point may be taken for repeat violations.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 06/21/2023
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; Observed an employee handle raw sausage patties at the grill and then handle dishes at the three compartment sink. Hands shall be washed during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Always wash hands after handling raw animal foods. CDI- employee and manager made aware of violation and educated on handwashing protocol. Employee washed hands.
2.0
24.
3-501.19; Priority Foundation; Observed sausage patties being held on time with no time stamp or marker. Food held on time instead of temperature control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- sausage patties voluntarily discarded.
1.5
41.
3-304.14; Core; Sanitizer bucket at the serving line measured over 200ppm chlorine sanitizer. Facility's own instructions and instructions from manufacturer state this chlorine sanitizer product shall be made to a 50ppm strength. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration. CDI- sanitizer remade. No points taken today.
0.0
56.
6-202.11; Core; Observed a light fixture without a cover on the ceiling above the dry storage area where unwrapped single-service articles are present. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles. Replace cover for light fixture. No points taken today.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 01/26/2023
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Much improvement on nonfood-contact cleaning. One shelf in walk-in cooler holding buttermilk has flour buildup. Sides of equipment in biscuit area and outsides of Handsinks have food debris and residues and need to be wiped down. 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: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 08/01/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Coleslaw in reach-in cooler at 48F. Raw chicken in walk-in cooler 2 with all raw chicken at 45-47F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Walk-in cooler fan is frozen on bottom. Coleslaw voluntarily discarded during inspection. Temperature logs shown of walk-in coolers and raw chicken cooler is varied last two days, readings at 33F-45F. with 33F reading this morning. Manager is aware of cooler and has work order in place. Chicken moved to freezer and other walk-in cooler during inspection. Ensure not to keep any TCS foods in this walk-in cooler until it can be repaired.
1.5
41.
3-304.14; Core; One wiping cloth bucket with 0ppm chlorine. Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the correct concentration according to manufactures label use. Chlorine sanitizer shall be 50-200ppm. Bucket replaced during inspection with 50ppm chlorine.
0.0
49.
4-601.11(B) and (C); Core; Bottom of reach-in freezer near fryer area, reach-in cooler near front drive thru and one shelf in walk-in cooler with food debris and flour 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.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 12/06/2021
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure | A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter | CDI: No points deducted. Information sent to PIC during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Observed food residue build-up inside can opener and can opener mounted holder | Equipment food-contact surface and utensils shall be clean to the sight and touch | PIC to apply thorough cleaning to above mentioned items.
1.5
24.
3-501.19; Priority Foundation; Observed a couple food items (borounds in front display, and chicken at drive thru window) held on time/temperature control for safety without time stamps indicating the start and discard times of time holding | Food shall be marked or otherwise identified to indicate the start and end of time holding | CDI: PIC applied time stamps to above mentioned items. Make sure food times are recorded at start of time holding.
1.5
38.
6-501.112; Core; Observed a dead roach trapped inside a light shield above drive-thru area, and observed a dead roach inside front display fridge | Premises shall be maintained free of insects, rodents, and other pests | PIC to have pest control assess insect control in facility
1.0
47.
4-501.11; Core; Observed a buildup of residue on the underside of several racks above the prep sink and 3-comp sink, and a torn/dirty gasket on walk-in freezer door | Equipment shall be maintained in a state of good repair | PIC to clean/replace above mentioned items
0.0
49.
4-601.11(B) and (C); Core; Observed build-up of dust on the fan guards inside walk-in coolers | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust and/or residue | PIC to clean fan shields
0.0
General Comments
Inspection lead by Peri Wall.
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: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 11/25/2019
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: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 05/08/2019
Score: 98.5
#
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: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 01/15/2019
Score: 98
#
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: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 08/06/2018
Score: 96.5
#
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.
Routine inspection and complaint investigation #8622915
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 08/20/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Cleaning needed of utensils and pans at dishwashing sink and above tea mixing area. Tomato slicer stored in walk in cooler soiled. Thoroughly wash,rinse and sanitize; 1 bucket of chlorine sanitizer below 50ppm and soiled. Keep sanitizer 50ppm-200ppm and change when soiled.
1.5
17.
Potato salad in front display above 45F. Liquid egg above 45F on ice beside cooking line. Keep cold hold PHF's 45F and below. When using ice as the medium of temperature control be sure to completely surround the PHF. Keep door to front display closed. Door to unit was cracked allowing temperature to rise.
2.0
36.
Repair refrigerated display at register. Unit not maintaining PHF's 45F and below. Do not store PHF's foods in unit until repaired; Repair leaking piping in walk in freezer; Replace cracked black plastic bus pans; Replace torn door gaskets on refrigeration throughout kitchen area; Keep oven sides on units.
0.5
40.
Cleaning needed of fryer interiors.
0.0
45.
Sweep floors in outside storage area.
0.0
46.
Repair lighting in outside storage area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 05/15/2012
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Utensil washing looks better today. Some metal pans used for chicken at breader station greasy and couple of pans over dishsink soiled. Thoroughly wash,rinse and sanitize.
1.5
18.
Fries in basket 4 had been blanched but timer had not been depressed when REHS arrived. Once the fries have been blanched the correct timer is to be depressed and timer countdown to begin. Fries voluntarily disposed of.
1.5
33.
Keep all scoop handles out of food. Scoop handles in numerous foods such as flour,ice,etc...today. All scoops are to be multi use and have handles.
0.5
34.
There should be enough pans onsite so that pans can be washed,rinsed and sanitized and allowed to air dry before used again.
0.0
36.
Replace torn door gasket on 2 reach ins; Replace cracked plastic bins used for food storage.
0.5
40.
Cleaning needed of biscuit table underside, underneath pass through/hot holding, fryer interiors, and toaster.
0.5
43.
No papertowels at handsink nearest cooking line. Papertowels are always to be present.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 12/23/2011
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
3.
Employee handled raw sausage and then handled pan for french fries. Another employee used restroom, came into kitchen and put on gloves without first washing hands. Once hands have been soiled they are to be properly washed before putting on gloves or handling clean pans. If hands have been washed in restroom they are to be washed again upon entering kitchen.
2.0
10.
Chicken stored directly under leakage from walk in freezer with leakage onto box. Do not store food under leaking piping in walk in freezer. Chicken boxes moved.
1.5
11.
Black plastic pans and lids stored as clean in walk in cooler still soiled. Metal pans above chicken station greasy on interiors. Tea urn nozzles soiled. Bun toaster conveyor needs a thorough cleaning. Thoroughly wash,rinse and sanitize. Violation is a repeat from last 4 inspections.
3.0
25.
2 metal stem thermometers tested with 1 out of calibration by over 2 degrees. Check regularly.
0.5
36.
Repair leaking walk in freezer piping; Replace or replace broken walk in cooler small side door handle. Replace torn door gasket on same small door; Replace torn door gasket on display reach in; Replace all badly cracked plastic bus pans and badly cracked metal ice scoop; Replace rusting and peeling shelving legs in walk in.
0.5
40.
Cleaning needed under take out station soda machine, fryer sides, and metal pan exteriors-some very greasy.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 10/05/2011
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
3.
Employee swept floor and then handled clean pan and fryer baskets without washing hands. After sweeping or otherwise soiling hands hands are to be properly washed before handling food or clean pans.
2.0
11.
Lemon slicer, black plastic pans, black plastic pan lids and metal lids still soiled. Salad spinner soiled. Thoroughly wash,rinse and sanitize; Observed employee dip plastic bowl in sanitizer. Utensils and equipment are to be sanitized for 2 minutes. Pans and lids rewashed. Bowl resanitized.
1.5
16.
1 pan of grilled chicken 132-135F. 1 pan of sausage 80F. Keep hot hold PHF's 135F and above.
2.0
18.
Blanched fries in pink labeled basket's timer not depressed and time not being monitored. Fries disposed of. Once the fries have been blanched time till disposal countdown is to be begun.
1.5
34.
Salad spinner sealed while wet. Pans stacked while wet. Allow utensils and equipment to air dry before sealing.
0.5
36.
Walk in cooler small side door has torn door gasket and handle is broken. Replacements needed; Replace torn door gasket on display reach in; Replace or repair door to small 2 door refrigerator across from fryer station; Replace all broken plastic pans and strainer at tea station.
0.5
40.
Cleaning needed inside fryers, under grills and sheet pan exteriors-greasy.
0.5
45.
Clean ceiling tiles in storage area and replace any damaged ceiling tiles.
0.0
47.
Keep all storage off of floor in outside storage area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 05/25/2011
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
5.
Nothing is to be stored in handsinks.
0.0
10.
Do not store soiled pans or utensils on prep tables especially when there is food on those tables.
0.0
11.
2 buckets of chlorine sanitize below 50ppm. Keep sanitizer 50-100ppm. Sanitizer changed out; Marinading bin in walk in cooler still soiled on interior. Some pans stored above chicken prep area and dishsink soiled-greasy. Lids stored as clean above dishsink soiled. Thoroughly wash,rinse and sanitize.
1.5
16.
Keep enough water in steam table to maintain PHF's 135F and above.
0.0
17.
Milk and potato salad in front display unit beside refrigerator above 45F. Keep cold hold PHF's 45F and below. All PHF's moved to walk in cooler until unit repaired.
2.0
18.
1 basket of fries had been blanched at time of inspection but corresponding number had not been depressed above cooking line. Once fries have been blanched the number that corresponds to the numbered basket must be depressed to track the hold time for the fries; MOD couldn't find TILT documentation onsite. TILT documentation must be present and available for review during inspection.
1.5
25.
1 metal stem thermometer tested and out of calibration by over 2 degrees. Check regularly.
0.5
34.
Observed employee wipe down plastic pan lid with cloth and put onto shelving to dry further. Allow utensils to air dry. Do not wipe down with cloths.
0.5
36.
Small front display not maintaining PHF's 45F and below. Repair. Do not store PHF's in unit until maintaining proper temperatures. Repair loose metal on side of display sliding door. Repair must meet ANSI standards; Torn door gasket on small side door of walk in cooler. Door gaskets torn on reach in freezer across from cooking line. Replacements needed; Leak under soda station at takeout line. Repair.
0.5
40.
Cleaning needed inside fryers, conveyor toaster and under service line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 02/22/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Ice bin lids at soda stations remaining open when not in use. Keep lids closed when not being used to protect ice within; Employee laid wrapped raw bacon in pan containing lard while trying to perform another task. Do not sit raw bacon in a container containing a ready to eat food or a food of lower final cook temperature. Bacon could have been sit on shelf beside pan and not in pan.
1.5
11.
Black plastic pans and pan lids used for raw chicken stored as clean in walk in cooler still soiled. Metal pans still greasy on interiors. Marinator used night before stored in walk in cooler soiled. Thoroughly wash,rinse and sanitize.
1.5
25.
2 thermometers tested with 1 metal stem thermometer out of calibration by over 2 degrees. Check regularly. MOD shown calibration technique.
0.5
36.
Piping leading to condenser in walk in freezer leaking. Repair; Latches on doors under takeout station and beside front line soda machine broken. Repair; Replace torn door gasket on small side door of walk in cooler at biscuit station.
0.5
40.
Cleaning needed inside fryers, black plastic chicken pan exteriors, and drainboard on sanitized side of dishsink.
0.5
45.
Cleaning needed of floors under takeout station and under hot holding line. Sweep floors in outside storage shed; Cleaning needed of ceiling tiles at cooking line-dusty. Clean ceiling scafolding throughout kitchen especially at baking area. Very discolored. If cleaning doesn`t remove discoloration painting needed.
0.5
46.
No light in outside storage room containing single service items and clean linens. 10 foot candles required.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 09/14/2010
Score: 93
#
Comments
Points
7.
Temperatures are always to be taken when potentially hazarous foods are delivered unless items frozen. If frozen visual inspection is then to be conducted.
0.0
10.
Chicken stored under leakage from walk in freezer condenser unit. Never store food under leakage. Protect food from contamination. Chicken moved.
1.5
11.
Sanitizer in all buckets tested and at 3 compartment sink less than 50ppm Chlorine. Chlorine sanitizer is to be kept 50-100ppm.
1.5
18.
Timer above fryers counting down for cooking fries but no fries being cooked. 2 baskets of fries in fryers with no times of disposal showing on timers. Fries disposed of. Number tags also missing on some baskets. When using TILT times must be tracked and product disposed of at the end of that time.
1.5
30.
Large bag of clean linens stored of floor in outside storage shed. Clean linens are to be handled to protect from contamination and stored in a clean place. Do not store on the floor.
0.5
34.
Marinating bin stored under leakage from walk in cooler pipes. Protect clean utensils from contamination. Never store under leakage or other sources of contamination; Couple of pans stacked wet in walk in cooler. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Steam tables leaking underneath. Pipes leading into fan housing in walk in cooler leaking. Condenser in walk in freezer leaking. Repair; Chicken cooler door has large hole in side. Repair to NSF standards. Door should be of an easily cleanable design; Shelving over prep sink rusting on underside. Shelving in walk cooler rusting and peeling. Replace. No longer easily cleanable; Metal on interior of small reach in freezer not secure with large gaps between metal plate and door. Secure and eliminate gaps; Door of walk in freezer seperating with large gap at bottom. Repair to NSF standards.
0.5
40.
Cleaning needed under front service line, exterior of front display housing potato salad, under grill, can opener holder, fryer interiors and exteriors, cabinetry rears at front line, under soda dispensers, and exteriors of white pans in walk in cooler.
0.5
43.
Recaulk behind handsink in baking area.
0.0
45.
Clean ceiling scafolding throughout kitchen especially at baking area. Very discolored; Regrout some tiles beside handsink at baking area; Cleaning needed of floors under takeout line and floors in outside storage room.
0.5
46.
No light in outside storage room containing single service items and clean linens. 10 foot candles required.
0.0
47.
Keep everything off of floor in outside storage area.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 03/30/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
18.
Time holding approval was not available for the tomatoes. It was printed from the state web-site today and added to the book with other state approvals.
0.0
40.
Heat Lamps have accumulated dust suspended over the fried chicken. Frequent cleaning needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 12/08/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Chicken held in the working top freezer is over-flowing the container. Some have fallen onto the box below and other is touching the interior of the freezer. The chicken should be contained by the container. Try using two containers (or a larger container that fits on this same shelf) so that the cover can be used. Freezer may need to be reorganized.
1.5
16.
Fried Chicken held under heat lamp is 109F to 117F. Maintain at or above 135F.
0.0
40.
Heat lamps (directly over uncovered food) need regular cleaning. Clean the "numbers" used to prop-up the salads in the refrigerator.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 08/04/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Remove sticker from ice bucket.
0.0
16.
Sausage patties 117F, Large Sausage Links 126F. Maintain at or above 135F. Use thermometer to check food temperatures.
2.0
18.
Tomato Slices are labeled for 2-hour holding, but have expired. The temperature is 43F, indicating that they have not been stored here very long, certainly not for over 2 hours as labeled. Each time food is brought out, it shall be labeled to be in compliance with the 2 hour TILT agreement. . . . . . Tomato Slices have also expired according to the time label, but temperature indicates that they have not been here long and were not labeled.
1.5
19.
Spray bottles shall be labeled. Bottle of purple solution is not labeled.
0.0
36.
Walk-in cooler door does not close completely.
0.0
43.
Repair handsink that cannot be turned off.
1.0
46.
Provide at least 50 foot-candles of light in all food preparation and utensil washing areas. Provide at least 10 foot-candles in walk-in coolers and storage areas. . . . . . . . . . . . . . . If individual light shields are used, they need to be secured on each end (black end caps).
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 05/11/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
17.
Liquid Egg 52F held in insulated pan near the grill. Maintain at or below 45F. Pan was changed. Use your thermometer regularly.
2.0
18.
Cheese is not labeled and is 56F. (State approval letter present for cheese and chicken.) Tomato Slices 48F in pan resting on top of ice. No approval letter present in restaurant today. Maintain at or below 45F or follow state-approved off-temperature holding agreement (not sure if it exists at this time).
1.5
22.
Ice is used near grill at wrap station for liquid egg, etc. Pans rest on top ice. When using an ice bath, pans should be submerged in ice water to the level of the food. Refrigeration may be needed here.
0.5
25.
Thermometer needed that reads food temperatures from the tip of the probe. Manager checked chicken strip temperature with his and results were 80 degrees less than the actual temperature. When I worked with the thermometer to get it into the product better, results were still off by 51 degrees. Thermometer shall be accurate within 2 degrees.
0.5
36.
Serving line, hot display area has large amount of rust directly over food. Extensive cleaning needed here.
0.5
46.
Provide at least 50 foot-candles of light in all food preparation and utensil washing areas. Replace burnt out light bulbs at 3-compartment sink. Provide at least 10 foot-candles in walk-in coolers and storage areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 01/27/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Fire Extinguisher is stored on chicken breading station. Minimize storage in food preparation areas and everything in these spaces must be clean. . . . . . . . . . . . . . . . . . . Heat Lamp over fries is rusty with powder debris suspended over fries. Thoroughly clean, daily. If it cannot be effectively cleaned, replace it.
0.0
11.
Towels shall be stored in sanitizer. Currently, they are in buckets of warm clean water. . . . . . . . . . . . . Can Opener needs cleaning. . . . . . . . . . . . Rubbermaid container for dry rice is not clean. Sticker remains on the outside. Container is not approved for open food storage (use a clean food-grade container).
1.5
46.
Lighting is low throughout. Provide at least 50 foot-candles of light in all food preparation and utensil washing areas. Replace burnt out light bulbs, etc. . . . . . . . . . . . . . . . . . . . . . . . . . . . Replace flaking, rusty ceiling vents.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 09/22/2008
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
11.
Soda machine needs cleaning. Nozzles are removed for cleaning, but black accumulated material is present & visible when nozzles are removed. A brush, etc is needed for cleaning. . . . . . . . . . . . . Clean inside of the tea containers on & around spouts.
1.5
16.
Chicken Breasts 131F in steam table. Recommend adding water under the tray. Use thermometer for regular temperature checks. Maintain at or above 135F.
2.0
17.
Liquid Egg 54F near grill in insulated container. Container is held in ice water, but is ineffective. Ice Baths are both ice and water with pan submerged to the level of the food. Nestle the pan into the ice water. Insulated container should be switched more frequently with a clean & cold one. Regular temperature checks needed. Maintain below 45F.
2.0
36.
Randell freezer is broken in several areas. Palstic is cracked, broken, door doesn`t close properly, etc. . . . . . Biscuit prep table is not being effectively cleaned. Construction is questionable, since crevise were not designed for cleanability. Turn table over for thorough cleaning with a brush, etc from time-to-time.
0.5
40.
Cleaning needed in the walk-in cooler on the compressor, fan covers, doorways, etc.
0.5
45.
Walls and floor need cleaning. Mold present.
0.5
46.
Lighting is low throughout. Provide at least 50 foot-candles of light in all food preparation and utensil washing areas.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Spoke with the manager about the complaint received that they served bleach water to a toddler to drink. They typically store a pitcher filled with water near the soda machine in the drive-thru window for cups of water to serve to customers. On Saturday morning the pitcher had bleach water in it. Cleaning of utensils (pitcher) should be done in the utensil-washing area. Utensils should be allowed to air-dry after cleaning & sanitizing, not held with bleach water or other liquid overnight. Pitcher is no longer in use. Employees go to the other beverage area where a water spigot is available exclusively for the purpose of dispensing drinking water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Batter from breading station was dumped into a floor drain. This should probably be dumped into a trash can.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 06/26/2008
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
The fried egg patties were 116 degrees and must be held hot at 135 degrees or hotter.(The egg product was discarded.)(COS)
2.5
17.
Two of the fryers that are joined together have bad grease leaks. The fryer may need to be replaced it is in such bad repair. The small reach-in freezer next to the chicken battering station is cracked inside. There is water leaking from a small water valve under the flat top grill, it just happens to be over a drain so that`s good.
1.0
21.
Replace the missing soap dispenser.
1.0
24.
General comment, No points for this....There is a bug light in the area near the tea prep station but it does not have any sticky paper in it. Flies are flying all around the blue lights but it is useless without the sticky paper!!!
0.0
29.
Shield exposed light bulbs.
0.5
General Comments
The walkin refrigerator is not as cold as it should be. The milk inside is 47 degrees and must be held cold at 45 degrees or colder. There is a man here workin on it.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 10/10/2007
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
7.
Do not store the tea bags in the splash zone of the hand sink. Install a splash guard on the hand sink or allow an 18 inch min horizontal seperation distance.
1.0
13.
Get rid of the ice scoop that is cracked.
1.5
17.
Clean the can-opener base.*** The glass in the oven door is loose and is flopping around. I am concerned that schards of glass could chip off and get into food. Also several access panels on the ovens have been removed and should be reinstalled.*** The freezer gaskits are torn. Also the inside of the freezer is damaged.*** The front part of the breading station has a big white plastic section of shipping film on the stainless steel. It should be removed.***There are grease leaks in the fryer cabinets. Clean pipes below the sinks.*** There is a bad smell in the chicken walkin, thoroughly clean the walkin.
1.0
28.
Clean under and behind equipment.
0.5
General Comments
2 points ServeSafe.****All of the raw chicken walkin is cold enough but the thermometer on the outside and hanging in the back are reading 52 degrees. My digital thermometer was also reading an air tempature of 52 degrees. It may be defrosting or it may have a problem. Keep an eye on it and if it does not cool down to 45 degrees or below it must be repaired. The food in the refrigerator must be maintained at 45 degrees or colder.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 03/12/2007
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
2.
The fried chicken is not hot enough. It is 129 degrees.It must be held hot at 140 degrees or hotter.
2.5
17.
Replace the oven side pannels. Replace the grill on the front of the display case up front. Remove the plastic film from the side of one stove. Clean the tea prep sink. There is a build-up on the basin that needs to be scrubed off.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 09/14/2006
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
2.
The chicken and the sausage patties in the warmer on back line are only 130 degrees, also some chicken wings in the drive-threw warmer are only 127 degrees. Hold these items hot at 140 degrees or hotter.
2.5
11.
The sanitizer at the three compartment sink was to weak at first. Also thoroughly clean the inside top of the ice machine.
2.5
17.
Clean the dirty linen container, clean the CO2 unit in the back corner. Some of the wire shelving in the kitchen is rusty over the tea prep station and in the walkinwhere the small reach-in door is located. The ovens are in bad repaire one has a damaged door window. Also several ovens are missing side panels and are dirty inside where it is very difficult to clean. Some fryers have grease leaks. Clean the drain pipe under the tea prep sink.
1.0
General Comments
Some of the grout and tiles are damaged in the mop sink. Get rid of the damaged pans and pans with heavy build-up on them.
Location: 1209 Laura Village RD APEX, NC 27523-7140 Facility Type: Restaurant Inspection Date: 12/30/1999
Score: 92.5
#
Comments
Points
2.
- MAINTAIN FOOD TEMPERATURES BELOW 45F OR ABOVE 140F. FRIED CHICKEN RANGED FROM 120-150F. MASHED POTATOES AT 120F (FRONT STEAMTABLE). TURNED UP DRIVE IN WINDOW STEAMTABLE ITEMS WERE 120-130F.
- TENDERLOINS, EGGS AT 120F.
- KEEP ICE UNDER EGG WASH AND CHICKEN AT PREP AREA.
2.5
9.
EMPLOYEES NEED TO USE ICE SCOOP TO DISPENSE ICE. DO NOT DRAG CUP THROUGH ICE. WASH HANDS AFTER TOUCHING HAIR, HAT, FACE, ETC. DO NOT STORE COATS WITH FOOD SUPPLIES - KEEP SEPARATE.
2.5
17.
REPLACE SHELVING ABOUT FOOD PREP SINK. CLEAN CONTAINERS (WIPE DOWN) BEFORE PUTTING INTO COOLER. CLEAN COOLER SHELVES. CLEAN GREASE UNDER FRYERS BINS. CLEAN HIGH CHAIRS. CLEAN ICE MACHINE DOOR.
