Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 07/25/2024
Score: 98.5
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; A bucket containing clean knives and other utensils was observed soiled at the bottom. Clean equipment and utensils shall be stored in a clean and dry location. Bucket and all of its contents were removed for cleaning.
0.5
47.
4-501.11; Core; The sushi reach-in cooler door is broken and the handle is being held together with duct tape. This prevents easy cleaning. Equipment shall be kept in good repair. Please replace this door. Full point not taken.
0.5
49.
4-601.11(B) and (C); Core; The sushi reach-in cooler fan cover has dust accumulation. Some food residue observed inside the deli case near the AC vents. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. All other surfaces observed clean and cleaning has improved from prior inspections. Full point not taken.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/12/2024
Score: 97
#
Comments
Points
23.
3-501.17; Priority Foundation; Multiple chubs of cut turkey, ham and chicken were observed without date labels. If held longer than 24 hours, ready-to-eat TCS food shall be date marked and kept no longer than 7 days once opened from a package. PIC was unsure of opening date. CDI- chubs voluntarily discarded.
1.5
47.
4-501.11; Core; The sliding door to the reach-in cooler below the sub station is broken. An approximately 1 inch gap is present near the top, allowing cold air to escape. Equipment shall be kept in good repair. Repair this refrigeration case so unit functions properly.
0.5
49.
4-601.11(B) and (C); Core; Food residue accumulation observed inside the deli display case near vent and along the bottom of the case. The nonfood-contact surfaces of equipment shall be kept free of accumulated dust, dirt, and food residue. Increase cleaning frequency. Full point assessed for repeat violation.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 11/21/2023
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels available at 3 different handwashing sinks. Each handwashing sink shall have disposable paper towels or a hand drying device. CDI- paper towels replaced in all locations.
1.0
42.
3-302.15; Core; Avocados at the sushi station were observed with produce stickers still on the skin. Ensure raw fruits and vegetables are being thoroughly washed in water and stickers removed before cutting, combining with other ingredients and served in ready-to-eat form. Spoke with sushi employees about washing avocado. Avocado was washed before prep. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; The fan cover on the interior of the sub prep reach-in cooler is covered in dust and debris accumulation. Inside of deli display case near sliding doors and under the black boards are coated in food residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of accumulated dust, dirt, and food residue. Clean these items. Full point assessed for repeat violation.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 08/18/2023
Score: 95
#
Comments
Points
8.
2-301.14; Priority; Observed an employee pick up a discarded food item from the trash can and then start preparing single-use containers for food portioning. Employees shall wash hands after engaging in activities that contaminate the hands. CDI- employee instructed to wash hands and single-service tray was discarded.
2.0
23.
3-501.17; Priority Foundation; An opened package of turkey breast did not have a legible date. PIC was not sure when package was opened. All TCS foods shall have dates affixed with the day of preparation (or opening) counting as day 1. CDI- turkey voluntarily discarded.
0.0
23.
3-501.18; Priority; A package of chicken opened 8/9 and a package of turkey breast opened 8/10 were observed in the deli case. TCS (time and temperature controlled for safety) foods shall be discarded after 7 days in refrigeration. CDI- products discarded.
1.5
49.
4-601.11(B) and (C); Core; The fan cover on the interior of the sub prep reach-in cooler is covered in dust and debris accumulation. Inside of deli display case near sliding doors has food residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, and food residue accumulation. Clean these items. Full point assessed for repeat violation.
1.0
51.
5-205.15; Core; The handwashing sink near the sushi prep area is leaking underneath. Plumbing systems shall be maintained in good repair. Repair this sink to avoid future demerits. No points taken today.
0.0
55.
6-501.12; Core; The walk-in cooler floor has standing liquid and black residue in the back right corner. Physical facilities shall be maintained clean. Clean walk-in cooler floor.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 04/27/2023
Score: 98.5
#
Comments
Points
42.
3-302.15; Core; Observed avocado at the sushi station being cut with the produce sticker still on the skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash avocado and remove stickers before cutting.
0.5
49.
4-601.11(B) and (C); Core; The fan cover on the interior of the sushi reach-in cooler is covered in dust and debris accumulation. Inside of deli display case near sliding doors has food residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, and food residue accumulation. Clean these items. Full point assessed for repeat violation.
1.0
51.
5-205.15; Core; The handwashing sink near the sushi prep area is leaking underneath. Plumbing systems shall be maintained in good repair. Repair this sink. No points taken today.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 01/31/2023
Score: 98
#
Comments
Points
23.
3-501.18; Priority; Turkey breast and several pieces of chicken breast in the deli case were observed with dates that exceeded the 7 day maximum holding time. TCS foods shall not be kept for more than 7 days in refrigeration. The date of preparation shall count as day 1. CDI- products dated 1/22 and 1/23 were voluntarily discarded.
1.5
49.
4-601.11(B) and (C); Core; The fan covers on the interior of the reach-in unit at sub prep station are covered in dust and debris accumulation. Sprayer nozzle at three comp sink has residue. The nonfood-contact surfaces of equipment shall be kept free of dust and residue accumulation. Clean these items. Full point not taken. Other items observed clean since last inspection.
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: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 10/17/2022
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; Handwashing sink on right side of deli did not have paper towels. Individual, disposable towels shall be provided at each handwashing sink. CDI- towels added
1.0
49.
4-601.11(B) and (C); Core; The inside tracks of glass sliding doors have food residue build-up. The sprayer nozzles at prep sinks have residue build-up around the handles. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more thoroughly/frequently. Full point taken for repeat violation.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 07/22/2022
Score: 97.5
#
Comments
Points
47.
4-501.11; Core; Sliding doors to the reach-in refrigerator under the sandwich prep line are cracked and broken. Equipment shall be maintained in good repair. Have these doors replaced. Full point may be assessed in future inspections for repeat violation.
0.5
48.
4-501.14; Core; The three compartment sink behind the deli counter was observed to have grime build-up along the sink basin sides and drainage area. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Walk-in fan covers have dust accumulation. The speed rack in the walk-in has black and gray residue build-up on the sides. Inside tracks of glass sliding doors have food residue build-up. The sprayer nozzles at prep sinks have residue build-up around the handles. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more thoroughly/frequently. Full point taken for repeat violation.
1.0
56.
6-403.11; Core; Observed employee drinks on prep table next to single-use lids. Pork ribs were being prepared on same table. Utilize designated areas for employee beverages where contamination of food, single-use articles, clean equipment and utensils cannot occur.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 04/25/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed a box of sanitizing chemicals stored on top of the handwashing sink behind deli slicers. A black substance was blocking the drain of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Box was moved and drain was unclogged.
1.0
24.
3-501.19; Time as a public health control is used for baked pizza. No time indicator was present during the inspection. PIC states it had been out for approximately 2 hours. When time is used as the public health control, the food 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- Pizza marked appropriately.
1.5
47.
4-501.11; Core; Sliding doors to the reach-in refrigerator under the sandwich prep line are cracked and broken. Equipment shall be maintained in good repair. Have these doors replaced.
0.5
49.
4-601.11(B) and (C); Core; The sides of prep tables and equipment have food residue and splash on them. The sliding door tracks of the deli display case are littered with food residue. The sprayer nozzle handle at the food prep sink is soiled along with the back and sides of the faucet. The non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more thoroughly/frequently.
0.5
General Comments
Manager was not available to sign at conclusion of inspection
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 01/03/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Pepperoni and cheese in the pizza fridge was over 41F. TCS foods shall be maintained at 41F or less. CDI- Food was discarded. Verification visit required to check refrigeration unit on Jan 6th.
1.5
33.
4-301.11; Priority Foundation; Pizza fridge is not operating at the required temperature of 41F or less. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3 of the food code. Verification required on January 6th.
0.5
49.
4-602.13; Core; Outside of oven is visibly soiled with food residue. Non-food contact shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency
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: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/11/2020
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.
Keep quat sanitizer at room temperature to ensure an accurate reading of the concentration.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 10/15/2019
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: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 06/27/2019
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: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/14/2019
Score: 97.5
#
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: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 12/21/2018
Score: 99
#
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: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 09/17/2018
Score: 99
#
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: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 06/04/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Cleaning needed of utensils hanging as clean and interiors of some sheet pans. Food present. Thoroughly wash,rinse and sanitize.
1.5
36.
Replace or resurface deeply cut cutting boards at sandwich station; Repair or replace malfunctioning pH meter in sushi station. Use pH test strips until unit repaired.
0.5
40.
Cleaning needed of wrapping station and oven interior.
0.0
44.
Bags of garbage littering ground around dumpster. Cleaning needed ASAP.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/06/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Cleaning needed of sheet pan interiors-greasy, round metal pan interiors-greasy and rotisserie spitz-food particles. Thoroughly wash,rinse and sanitize.
1.5
16.
Many rotisserie chickens below 135F on hot holding line. Keep 135F and above. Temperatures ranged from 125-133F. Chickens were due for removal in approximately 1 hour. Chickens taken to walk in cooler for cooling.
2.0
34.
Pans stacked while wet. Allow to air dry before stacking to prevent mold and bacterial growth; Employee wiped down cleaned cutting boards. After washing equipment and utensils are to be air dried. Do not wipe down.
0.5
35.
Easily cleanable and effective splashguard needed between handsink and dunage rack beside rotisserie oven.
0.0
40.
Cleaning needed of display sides, plastic drawer exteriors, underside of chicken prep sink, equipment legs, wrap station, and walk in cooler fan grates.
0.5
45.
Clean storage room wall beside entry door.
0.0
46.
Replace the 3 blown lights under ventilation hood; Replace the 2 missing light shields inside food displays. Lighting is to be shatterproof or sheilded; Cleaning needed of ventilation hood filters above rotisserie.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
pH meter calibrated incorrectly today. Calibrate as needed. Reading was 7.19 with a 7.00 buffer solution. All employees working in sushi area should have a working knowledge of pH meter operation.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 11/10/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
2.
1 employee beverage ( clear Starbucks cup ) in storage area above single service. Keep all beverages below prep surfaces and food contact items. Store in a sanitary manner.
0.0
3.
Employee touched face with hands and kept working touching clean pans and other items without washing hands. Once hands are soiled they are to be washed before handling clean utensils, equipment, or food.
2.0
11.
Cleaning needed of white plastic plates at dishsink and sheet pans interiors-food and grease.
1.5
26.
Put all dry goods in resealable containers not simply taped bags.
0.0
36.
Replace torn wrapping station pad at cutting station and peeling rice cooker pan; Remove caulk between displays, clean and recaulk.
0.5
40.
Cleaning needed of oven around knobs. Walk in cooler fan covers very dirty. Change as needed. Sheet pan exteriors very greasy.
0.5
43.
Cleaning needed of men's urinal basins and interiors of water fountain spigots.
1.0
44.
Cleaning needed of dumpster near wall. Garbage is falling out of hole where trash chute and unit meet. Elimate gap so that 1.) trash does not fall out and 2.) so that vermin and insects are excluded.
0.5
46.
Replace blown light under ventilation hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 08/04/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Sheet pans needed much better cleaning in corners. Rotisserie skewers soiled on ends. Fryer grate sitting at fryer station had lots of buildup. Thoroughly wash,rinse and sanitize; Thoroughly wipe down slicers after each use. Lots of food debris still present on slicers. Break down and wash,rinse and sanitize every 4 hours.
1.5
35.
1 box of single service spoons on floor on small storage room. Keep all single service off of floor on approved shelving 6-12 inches.
0.0
36.
Replace torn wrap pad at wrap station.
0.5
40.
Cleaning needed under slicer rolling carts, fronts and legs of cabitry, rolling rack in walk in cooler, between meat and cheese displays. Excessive moisture on exteriors of these units is leading to mold growth. Remove caulk, clean and redo caulk. Caulk is to be smooth and easily cleanable.
0.5
44.
Cleaning needed of dumpster near wall. Garbage is falling out of hole where trash chute and unit meet. Elimate gap so that 1.) trash does not fall out and 2.) so that vermin and insects are excluded.
0.5
45.
Floor bubbling under fryer. Repair to make smooth and easily cleanable.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 04/01/2011
Score: 98
#
Comments
Points
11.
Plastic spoons stored as clean still very greasy. Sheet pans greasy on interiors. Thoroughly wash,rinse and sanitize; Slicers need to be wiped down better and more frequently.
1.5
25.
1 metal stem thermometer checked and out of calibration by over 2 degrees. Check regularly to ensure accuracy.
0.5
36.
Wrap pad torn. Replacement needed.
0.0
44.
Clean very rear of dumpster near wall.
0.0
45.
Floor bubbling under fryer. Repair to make smooth and easily cleanable.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 12/02/2010
Score: 96
#
Comments
Points
11.
Plastic spoons stored as clean still very greasy. Sheet pans still very soiled. Some metal pan lids still have grease on interiors. Cutting boards very greasy. Thoroughly wash,rinse and sanitize.
1.5
21.
Hot water at chicken prep sink 119F at 3:25pm. Water at prep sink 120F at 3:55pm. Hot water 130F and above is to be provided unless used for sanitizing.
1.5
36.
Repair metal that is protruding on sides of displays. Repair to meet ANSI standards.
0.5
40.
Cleaning needed of equipment legs and on sanitized side of dishsink.
0.0
43.
Replace handicapped accessible women`s restroom toilet paper dispenser. Broken.
0.0
44.
Cleaning needed under dumpster. Lots of garbage seepage onto pad.
0.5
46.
Cleaning needed of light shields in display units.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 09/23/2010
Score: 93.5
#
Comments
Points
3.
Sanitizer is never to be used in place of handwashing.
0.0
11.
Utensils stored on clean side of dishsink still soiled. Some metal items greasy. Sheet pans and deep rectangular pans very soiled. Rotisserie spitz still soiled. Thoroughly wash,rinse and sanitize.
1.5
17.
Roast beef and tomatoes on make line stacked well above load lines and not keeping PHF`s 45F and below. Do not stack PHF`s above load lines!!! Pans of chicken wings sitting on rolling cart taken out of walk in cooler so that other PHF`s could be put onto same cart. Do not remove entire cart with PHF`s on it and allow to set out for long periods of time unless active prep is occuring to that food. PHF`s out of temperature control are to be limited to what can be prepped in a reasonable amount of time.
2.0
34.
Pans wet stacked in both sushi and main kitchen. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Single service items stored upright. Keep single service items inverted to protect from contamination.
0.5
36.
Repair metal that is protruding on sides of displays. Repair to meet ANSI standards; Door gasket on walk in cooler torn. Replace.
0.5
40.
Cleaning needed on sides of displays, exteriors of pans,inside cabinetry under sandwich make line, and under slicer tables.
0.5
43.
Handtowels out in women`s restroom. Handtowels are always to be available.
0.0
44.
Numerous bags of garbage on dumpster pad. Cleaning needed.
0.5
45.
Ceiling tiles in front of cooking line dusty. Cleaning needed.
0.0
46.
Ventilation above cooking line greasy and dusty. Filters above rotisserie oven almost black. Cleaning needed; 1 blown light over cooking line. Replace to meet 50 foot candle requirement; Cleaning needed of light shields in front displays.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 05/13/2010
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
14.
Fried Chicken on the bone cooked yesterday is as warm as 48F. Monitor the cooling process. Cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Maintain below 45F (recommended below 41F). Other packaged cooked & cooled fried chicken in this refrigerator is 44F. (Chicken salad simply kept cold in this unit is 38F)
0.0
23.
Roast Beef stored in the top of the make-line refrigerator is 51F on the top. Deli meat may increase in temperature when sliced. Cool quickly below 45F and maintain. Avoid stacking above the level of the pans. Monitor the food temperature with a thermometer.
0.0
25.
Fried Chicken Final cook temperature in center is actually 212F, however on the bi-metallic stem thermometer available and used by the deli, the final cook temperature is 182F. This is a 30 degree lag in temperature. Accurate thermometer capable of registering final cook temperatures is needed. (Calibation of the stem thermometer was verified in very icy water; thermometer is capable of accurately reading the temperature of ice water).
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/16/2010
Score: 99
#
Comments
Points
25.
Fried Chicken final cook temperature ranges from 199F to 209F. On the available bi-metallic metal stem thermometers, management observed temperature to be 129F. Accurate thermometers capable of reading final cook temperatures is needed.
0.5
45.
Floor is peeling.
0.5
49.
Documentation of hours spent in ServSafe is needed to earn points.
0.0
General Comments
One package of open turkey deli meat is from 7 days ago. Labeled for control of Listeria monocytogenes. Discarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 12/16/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Keep handle of spatula/utensil off of the cooked sushi rice to minimize chance of contamination.
0.0
11.
Plastic containers and covers used for fish, sushi need better cleaning. Thoroughly clean and sanitize each time they are emptied before refilling. Better cleaning also needed for the large white sushi rice container and cover.
1.5
40.
Walk-in cooler door needs cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 09/08/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Sushi containers and covers (hold fish, etc) are not clean. The containers appear to be re-filled without an effective cleaning. Labels may be interfering with the cleaning & sanitizing process. Plastic sushi rice container needs to be replaced if it can no longer be effectively cleaned.
1.5
40.
Plastic drawer unit stored at handsink needs cleaning. If possible, move it so that it is not under the soap dispenser (to make it easier to get the soap).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 04/30/2009
Score: 99.5
#
Comments
Points
11.
Sushi Rice container and cover have build-up on outside. Throughly clean both inside and outside each night.
0.0
25.
Roast beef temperature registers 8 degrees warmer on your thermometer than actual. Recommend digital thermometer to check food temperatures that reads close to the end of the probe, quickly. Thermometer shall be accurate to 2 degrees. Regular temperature checks needed.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 08/19/2008
Score: 99
#
Comments
Points
25.
Thermometer does not accurately register temperature of chicken. Digital probe recommended that reads off of the tip.
0.5
39.
Soup Station needs side shield.
0.5
43.
SOAP needed at handsink.
0.0
General Comments
Documentation of ServSafe classroom hours needed for manager to earn credit. Harris Teeter class must have certificate issued from the state/our department stating that it is an approved class to earn credit.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 12/13/2007
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
General Comments
The chicken in the self service display warmer is hot but the unit seemed not hot enough. Keep an eye on it. The chicken must be heald at least 135 degrees or hotter.
Location: 750 W Williams ST APEX, NC 27502 Facility Type: Food Stand Inspection Date: 05/04/2007
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
The turkey breast and fried chicken are 127 degrees and must be held hot at 140 degrees. Turn it up and monitor the tempatures of the hot holding case.
2.5
13.
Replace or resurface the deli sandwich prep cutting boards.
