Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 08/16/2024
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods on display holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - All foods out of temperature moved to cool rapidly in the walk-in cooler. The display cooler where various sliced meats and cheeses are stored cooled to 41 F or below ambient. Cooler in defrost during inspection.
1.5
33.
3-501.15; Priority Foundation; Various bagged cuts of recently sliced deli meats, cheeses, and sub lunch boxes cooling in display coolers. Cool foods by placing in rapid cooling equipment (walk in cooler/freezer) and spread into thin layers. Once 41 F or below is reached food may be placed on display for sale. CDI - All meats and cheeses sliced today, and all sub lunch boxes prepared today moved to cool rapidly in the walk-in cooler.
0.5
38.
6-501.111; Core; Flies present in the display area. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
47.
4-501.11; Core; The bottom two shelves on the HMS case are holding 43-44 F ambient. Additionally, the handle on the far-right bottom portion of the sliding cooler doors (where 'ham' is labeled) is broken. Equipment shall be maintained in a state of repair. Repair the HMS case to hold at 41 F or below, and replace/repair cooler handle.
0.0
49.
4-601.11(B) and (C); Core; Buildup of food and debris present in sliding door cooler tracks (top and bottom). Walk-in cooler fan guards soiled with dust. Walk-in cooler and walk-in freezer gaskets soiled with debris. Display cooler shelving soiled with dust, food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and debris.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/14/2024
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple lids, disassembled parts and containers stored as clean soiled with food and debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Majority of dishes moved to be thoroughly cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple ham and turkey subs prepared yesterday holding above 41 F in display cooler A15. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Subs moved to cool in the walk-in cooler.
1.5
39.
3-305.11; Core; A tall rolling rack holding various baked goods stored directly next to the sanitizer vat at the 3-compartment sink. Food shall be protected from contamination by storing the food where it's not exposed to splash, dust, or other contamination. Either re-locate the rack or use a clear, plastic sheet (must be food grade) to protect the food from splash. Rack of baked goods moved.
0.0
48.
4-501.14; Core; Drainboards at the 3-compartment sink need more thorough cleaning. Food and debris present. Ware washing equipment, the compartments of sinks, sink basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils. These shall be cleaned at least once every 24 hours.
0.0
49.
4-601.11(B) and (C); Core; Buildup of food debris present in sliding door cooler tracks (top and bottom). Walk-in cooler fan guards soiled with dust. Display cooler shelving soiled with food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and debris.
1.0
55.
6-501.12; Core; Walk-in cooler and walk-in freezer floors soiled with debris, black accumulation and food. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 12/01/2023
Score: 98.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Recently prepared ham & roast beef mini subs cooling in a display cooler. Subs stacked on top of one another and wrapped tightly with plastic packaging. Refer to temperature chart above. Cool foods by placing in rapid cooling equipment (walk in cooler/freezer) and spread into thin layers. Once 41 F or below is reached food may be placed on display for sale. CDI - Subs moved to cool rapidly in the walk-in cooler.
0.5
49.
4-601.11(B) and (C); Core; Buildup of food debris present in sliding door cooler tracks. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
1.0
General Comments
New 'Alto Shaam Prodigipro' oven causing excessive steam which forms water droplets on the ceiling and causes a 'smoke out' when used, according to PIC. Oven has a 'Ventech hood'. According to specifications, this "hood eliminates the need for a traditional kitchen hood. Ventech Type 1 hoods with condensation technology condense steam while capturing and removing grease-laden air, vapors, and lingering smoke." Contact supplier/contractor and ensure 'Ventech hood' is performing as intended. Oven not used during inspection.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/07/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; Chicken tenders holding less than 135 F. Refer to temperature chart above. Hot foods shall maintain 135 F or above. CDI - Tenders reheated to 165 F +.
0.0
47.
4-501.11; Core; Walk in cooler gasket torn. Equipment shall be maintained in a state of repair.
0.5
49.
4-601.11(B) and (C); Core; Buildup of food debris and dust present in sliding door cooler tracks and in black grates in front of the display cooler where deli meats and cheeses are stored. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 10/14/2022
Score: 99
#
Comments
Points
47.
4-501.11; Core; Walk in cooler gaskets and shrink wrap pad torn. Equipment shall be maintained in a state of repair.
0.0
49.
4-601.11(B) and (C); Core; Buildup of food debris present in sliding door cooler tracks and in drawers holding single-use plastic bags. Metal shelving where single-use articles such as plastic trays and bags are stored soiled with food debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 04/11/2022
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Plain, bbq, buffalo and General Tso's bone-in wings reading less than 135 F. Refer to temperature chart above. Product over-filled in containers. Hot foods shall maintain 135 F or above. CDI - Wings reheated in the oven.
1.5
33.
3-501.15; Priority Foundation; Various bagged cuts of recently sliced deli meat cooling in a display cooler. Bags stacked on top of one another. Refer to temperature chart above. Cool foods by placing in rapid cooling equipment (walk in cooler/freezer) and spread into thin layers. Once 41 F or below is reached food may be placed on display for sale. CDI - Sliced meat moved to cool rapidly in the walk in freezer.
0.0
49.
4-601.11(B) and (C); Core; The white half wall behind the 3 compartment sink is soiled with black accumulation. Buildup of crumbs present in cooler tracks. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 11/02/2021
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Shrink wrap pad, the sprayer nozzle at the 3 compartment sink, walk in cooler door and gasket, and the hot hold unit cooler tracks need more frequent cleaning. Debris present. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris. Clean areas mentioned.
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 08/26/2020
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 04/30/2020
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 08/26/2019
Score: 99.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 11/02/2018
Score: 94.5
#
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 04/13/2018
Score: 94
#
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 09/22/2017
Score: 95
#
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: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 02/20/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Cleaning needed of cutting boards beside fryer-very discolored and bun pans. Thoroughly wash,rinse and sanitize.
1.5
34.
Transfer onto knives from knife rack observed at cutting station. Clean rack daily; Cleaning needed of bun pan exteriors. Transfer observed from where pans nest into each other.
0.5
36.
Replace or resurface deeply cut cutting boards beside fryer at cutting station; Replace broken knife rack plastic guide beside fryer; Repair drawer on prep table in baking area. Drawer is very difficult to close.
0.5
40.
Cleaning needed of bunt pan exteriors-lots of buildup still present, underneath cutting table beside fryer, knife rack interior and shelving inside walk in cooler.
0.5
43.
Repair stripped handsink handle in deli. No hot water accessible; Cleaning needed of water fountain spigot at restroom area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 09/22/2011
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
11.
Rotisserie spitz, plastic bowls and other utensils stored as clean still soiled. THOROUGHLY wash,rinse and sanitize; Thoroughly wipe down slicers after each use. Lots of food debris still present. Break down completely and wash,rinse and sanitize at least every 4 hours.
1.5
16.
Chicken wings,chicken tenders and 1 chicken sandwich below 135F. Keep hot hold PHF's 135F and above. PHF's voluntarily disposed of.
2.0
28.
Eliminate excessive fly presence.
1.0
34.
Utensils in rack becoming soiled due to proximity to fryer at cutting station. Move rack to opposite end of station; Cleaning needed inside knife rack at slicing station. Utensils becoming soiled due to transfer.
0.5
35.
Keep sleeves on single service cups at deli coffee station. Cups unsleeved; Keep single service items inverted to protect from contamination. Numerous single service containers stored upright.
0.5
36.
Replace or resurface deeply cut cutting boards beside fryer at cutting station; Repair broken door on coffee station cabinet; Hot holding display for chicken not maintaining PHF's 135F and above. Repair; Replace broken knife rack plastic guide beside fryer.
0.5
40.
Cleaning needed of black plastic bowl and bunt pan exteriors-lots of buildup. Cleaning needed of shelving over dishsink, equipment legs, inside drawers, and knife racks.
0.5
44.
Replacement needed of dumpster due to broken lid. Keep doors to unit closed. Lots of flys present.
0.5
46.
Replace blown light over fryer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 02/17/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
Once soiled gloves are disposed of hands are to be properly washed before putting on a new pair or going to another task.
0.0
10.
Raw chicken above precooked chicken and bread in walk in freezer. Arrange coolers and freezers according to final cook temperature.
0.0
11.
Rotisserie spitz, plastic bowls, and other utensils stored as clean still soiled. Interior of chicken prep sink soiled. Thoroughly wash,rinse and sanitize.
1.5
35.
Keep sleeves on single service cups at deli coffee station.
0.0
36.
Badly torn wrap station pad. Replace. No longer easily cleanable; Cut and stained cutting boards beside fryer. Resurface or replace.
0.5
40.
Cleaning needed of black plastic bowls and bunt pan exteriors. Very greasy with buildup. Cleaning needed in side coffee station cabinet, shelving over dishsink, inside drawers, and hot hold display tracs.
0.5
43.
Repair or replace mirror in men`s restroom. Bottom metal missing.
0.0
45.
Black builup on floors throughout kitchen. Cleaning needed.
0.5
46.
2 light fixtures out over front display cases. Replace or repair; Crack light shield inside cheese display cabinet. Replace.
0.5
47.
Black crates used for storage in walk in freezer. Keep all storage on approve shelving 6-12 inches off of the ground that allows for cleaning underneath.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 09/20/2010
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
5.
Pair of oven mits hanging on side of handsink. Handsinks are never to be used for storage.
0.0
10.
Icing pail on floor. Keep food off of floor 6-12 inches on approved shelving.
0.0
11.
Bunt pans and other utensils stored as clean still soiled. Thoroughly wash,rinse,and sanitize.
1.5
19.
Glass cleaner and insect repellant above single service items on rack in storage room. Degreaser beside single service items underneath slicer counter. Store chemicals in a manner to protect food and food contact surfaces from contamination. Store in designated area.
1.5
23.
Rotisserie chickens cooling in walk in cooler with lids on tightly. Lids completely removed. PHFs (Potentially Hazardous Foods) must cool from 135F-70F within 2 hours and 70F-45F within 4 hours. Monitoring of the PHFs is crucial. If it is observed that the food will not reach 70F within the allotted 2 hours then more aggressive cooling methods may be utilized or the food may be reheated to 165F and cooling may begin again allowing for another 2 hours.
To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
1.0
25.
2 metal stem thermometers tested with 1 out of calibration by over 2 degrees. Check thermometers regularly to ensure accuracy.
0.5
28.
Numerous flys in facility. Eliminate presence.
1.0
34.
Clean knives stored in knife rack with grease on interior of rack. Grease transfered onto knife held in rack. Protect clean utensils from contamination. Never store in a soiled rack or on a soiled surface.
0.5
36.
Badly torn wrap station pad. Replace. No longer easily cleanable; Cut and stained cutting boards beside fryer. Resurface or replace; Replace caulk on fronts of slicer tables. Caulk has worn away and left large gaps.
0.5
40.
Cleaning needed of plastic black bowl and bunt pant exteriors-greasy, and shelving above 3 compartment sink.
0.5
43.
Water fountain at restrooms soiled. Cleaning needed; Handwashing signage missing in men`s restroom. Handwashing signage is always to be posted instructing employees to wash hands. Tighten men`s handicapped accesible toilet seat. Very loose.
1.0
44.
Sweeping needed around dumpster. Keep lid closed.
0.0
45.
Black builup on floors throughout kitchen. Cleaning needed; Missing ceramic tile on half wall between prep sink and handsink. Broken base tile on same wall. Replace.
0.5
47.
Black crates used for storage in walk in freezer. Keep all storage on approve shelving 6-12 inches off of the ground that allows for cleaning underneath.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 02/23/2010
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
38.
3rd compartment of the utensil washing is greasy. Thoroughly clean the sink before filling with sanitizer. Pans, utensils should be free of grease before going into the sanitizer.
0.5
40.
Legs of table need cleaning. . . . Unused proofer has water pooled in the bottom. Apply sanitizer to clean surfaces and allow it to dry. Recommend leaving door open, ajar to air-dry.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 11/12/2008
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
5.
No hand towels at handwash sink at beginning of inspection; manager got hand towels for EHS. Be sure hand sink has towels at all times.
1.5
35.
Recommend keeping single service in orginial plastic sleeves to protect from contamination.
0.0
36.
Caulking around proofers is worn and peeling away; replace caulk.
0.5
40.
Clean the following: cracks & creavaces of display cooler; can opener; slicers; detail cleaning of trash cans; shelving in walk in cooler; microwave; inside proofers; knife holders
1.0
43.
Hole in the ceiling in the men`s restroom; have hole repaired.
1.0
45.
Clean floors in following areas: walk in cooler; under prep tables; behind oven
1.0
46.
Lights on hood not working or burned out; repair lights. Air vents and ceiling tiles around air vents have dust build up on them and need cleaning.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
No points for the following: Recommend rearrangement in walk in freezer according to final cook temp; food order chart provided for reference. Sanitizer in 3 comp sink tested at proper strength however water was 93F; dispensing unit probably hooked to hot water; only need water 65F-75F for sanitizer solution; suggest getting chemical company to hook dispensing unit to cold water.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 10/24/2007
Score: 92
#
Comments
Points
11.
There is a lot of dried meat scraps in the slicer behind the blade. Be sure to remove all guards to thoroughly clean the slicer.(I removed the guards and the manager cleaned the slicer and put it back together. He just didn`t know how to take it apart.) Clean the small prep sink and clean under the cutting board that is on the drainboard.
2.5
13.
Remove the tape from the seam on the prep counter next to the slicer and properly repair the crack.(The tape may be alright but it needs to be redone.)
1.5
17.
The proof box smells musty. Clean the mold that is down low on the door and at the base of the proof box. Fix or get rid of the rolling rack with a missing wheel. Remove that broken rolling rack and clean the retarder. Clean the utensil sink faucetts. Clean the storage shelves over the utensil sink. Clean The rotisserie oven. Clean the rotisserie table thoroughly. Get rid of the grease soaked cardboard below the rotisserie oven. Clean the fryer and reattach the back cover.
2.0
23.
Put the lid back on the grease bin and clean up out back, behind the building. Repair the mop sink faucet so it does not drip.
1.0
28.
Clean under the rotisserie oven around the electrical box.
0.5
32.
Get rid of unused items in the small storage room.
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/29/2007
Score: 92
#
Comments
Points
7.
--- 1 POINT --- STORE DRY GOOD IN LABLED & CLEAN CONTAINERS...SMALL DRY GOODS CONTAINERS WERE NOT LABLED OR CLEAN ON THE INSIDE OR OUTSIDE.
1.0
11.
--- 2.5 POINTS ---PROPERLY WASH, RINSE & SANITIZE ALL EQUIPMENT AT CLOSING...SLICER HAD DRIED MEAT PARTICLES AROUND BLADE (SLICER HAS NOT BEEN USED THIS MORNING)
2.5
15.
--- 1.5 --- STORE CLEAN UTENSILS SO THEY ARE PROTECTED FROM CONTAIMINATION: CLEAN THE SHELF THAT STORES REUSABLE PLASTIC CONTAINERS & LIDS...DO NOT STORE TRASH CAN NEXT TO KNIFE RACK AT FRYER. TRASH CAN IS TOUCHING KNIFE HANDLES...CLEAN THE INSIDE OF THE KNIFE RACK
1.5
16.
--- 2 POINTS --- STORE SINGLE SERVICE SO THAT IS PROTECTED FROM CONTAMINATION: KEEP GLOVES IN BOX INSTEAD OF IN OPEN BASKET WHERE THEY CAN BE COME CONTAMINATED...CLEAN THE CABINET SURFACES & RACKS ABOVE DISH SINK THAT STORE SINGLE SERVICE ITEMS... CABINETS & SINGLE SERVICE HAVE CRUMBS & DEBRIS ON THEM.
1.0
17.
--- 1 POINT --- AREAS TO CLEAN REGULARLY; ROTIS OVEN STAND... CAKE HOLDERS... INSIDE OF CABINETS... BOTTOM OF BREAD OVENS... UNDERNEATH CHICKEN SINK DRAINBOARD & LEDGES... DISH SINK SPAYER FAUCET... TRACKS & CREVICES OF DELI COOLER... HANGING RACKS & SHELVES... --- ROLLING TRAY CARTS ARE NO LONGER SMOOTH & CLEANALBE --- DISPOSE OF STYRAFOAM DISPLAY BLOCK THAT ARE NOT IN GOOD CONDITION --- REMOVE TAPE ON SURFACE NEXT TO SLICER --- REMOVE TAPE RESIDUE WHERE PLASTIC CURTAIN IS HANGING & REPLACE PLASTIC CURTAIN WHEN SOILED.
1.0
28.
--- 0.5 POINTS --- CLEAN FLOORS AND WALLS UNDER & BEHIND EQUIPMENT IN HARD TO REACH PLACES & IN FLOOR DRAINS.
0.5
General Comments
NO POINTS TAKEN: LINEN BAG IN CAN WASH ROOM IS SMELLY IN NEEDS TO BE WASHED... REPALCE WORN BROOMS ... REMOVE EXCESS STORAGE FROM CAN WASH ROOM --- PROPER PROCEDURES OBSEVED: GOOD HANDWASHING PRACTICES ... SANITIZER, THERMOMETER & STRIPS ... COOLERS WORKING PROPERLY ... PROPER HOT WATER TEMP ---
Location: 1777 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 02/03/2006
Score: 93.5
#
Comments
Points
11.
Keep sanitizer at dish sink. Sanitizer was not attached to dispenser. Manager installed a new container.
2.5
16.
Single service items must be protected from contamination. Do not store single service in can wash room. Position trays in cabinets so they are protected from dust, splash or crumbs.
1.0
17.
Areas to clean: cake stand, inside of cabinets, racks above dish sink and prep tables. General cleaning looks good, work on detailing.
1.0
20.
Side hand sink is not working and is scheduled for repairs. Paper towel dispenser key should be easily accessible. Towels were jammed and key was in produce dept.
2.0
General Comments
Clean the cooler doors and remove tape residue. Hot holding chicken temps 140 and above. Temp charts are kept. Thermometer available. Observed good handwashing practices (Sam washes hands before gloving)
