Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/27/2024
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Plates stored as clean in the dessert freezer soiled with food and debris. Multiple metal containers and a couple scoops stored as clean soiled with food, debris, and old sticker residue. Stickers shall be removed prior to/during the cleaning process. Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. The cold side cooler on the cook line maintaining 53 F ambient. The walk-in cooler maintaining 44 F ambient, and all foods inside of the walk-in holding 44-45 F. Keep the cooler door closed unless actively in-use to maintain proper temperatures. Do not leave open for extended periods of time. TCS foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler/freezer rapidly, or voluntarily discarded based on times prepared and temperatures observed. Cold side cooler adjusted down by PIC. Walk-in cooler cooled to 41 F or below.
1.5
24.
3-501.19; Priority Foundation; Cut tomato held on time observed with no time stamp. Ensure all foods held on time control for safety are labeled. CDI - Time stamp added.
0.0
33.
3-501.15; Priority Foundation; Recently prepared linguini and spaghetti stored in large portions stacked on top of one another with lids shut tightly. In addition to ice baths and cooling logs, remember to use small portions and loosely cover to facilitate cooling. CDI - Lids removed and containers spread out.
0.5
43.
3-304.12; Core; Utensils stored in standing water at 71 F. If stored in water, the water shall maintain 135 F or above.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged in a self-draining position that allows air drying.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; An employee beverage stored next to clean dishes. Employee drinks shall be located to prevent the contamination of clean equipment and utensils.
0.5
14.
3-402.11; Priority; Parasite destruction letters are from 2019. Update records to reflect the current year. CDI - PIC to email EHS updated records.
0.0
16.
4-501.114; Priority; Facility is using Sink & Surface Cleaner & Sanitizer. Required range: 272-700 ppm. When dispensed (at the 3-compartment sink), sanitizer measured too low at 170 ppm. CDI - Repaired during visit. Continue to monitor and have provider visit to ensure sanitizer dispenser is working as intended.
1.5
16.
4-501.112; Priority Foundation; The high-temperature dish machine registered 135 F at the highest for the final rinse temperature. It shall reach a minimum of 180 F (160 F at the plate). VR - PIC called EcoLab rep. for repair. EHS will return to ensure dish machine reaches a minimum of 180 F (160 F at the plate). In the meantime, facility may wash and rinse using the dish machine, and complete the sanitizing step at the 3-compartment sink.
0.0
33.
3-501.15; Priority Foundation; Penne, linguini and rigatoni pasta prepared recently stored in large portions stacked on top of one another with lids shut tightly. In addition to ice baths and cooling logs, remember to use small portions and loosely cover to facilitate cooling. CDI - Lids removed and containers spread out.
0.0
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged in a self-draining position that allows air drying.
0.5
45.
4-903.11(A) and (C); Core; Black single-service trays stored next to two handwashing sinks on the cook line. No splash guard or other means of protection from contamination present. Single-service articles shall be stored in a clean, dry location where they are not exposed to splash or other contamination. Install splash guards or store these trays in another location.
0.5
47.
4-501.11; Core; Ice buildup present on the walk-in freezer door and fans. Equipment shall be maintained in a state of repair. Ensure both the walk-in cooler and walk-in freezer doors remain closed unless in active use. If ice persists, contact a technician for evaluation.
0.0
49.
4-601.11(B) and (C); Core; Fryers and ovens soiled with grease. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Additionally, more frequent cleaning is needed of the following items: insides of the salad cooler, fans on the cook line, microwave interiors on the cook line, walk-in cooler racks, and walk-in cooler fan guards. Buildup of food debris and dust present. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/29/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Facility is using Sink & Surface Cleaner & Sanitizer. Required range: 272-700 ppm. When dispensed (at the 3-compartment sink), sanitizer measured closer to above the required range, between 700-848 ppm. VR - Contact provider to ensure sanitizer is dispensing within the proper range.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few containers of marsala sauce maintaining 43 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Sauce placed in the freezer to cool rapidly.
0.0
49.
4-601.11(B) and (C); Core; Fryers soiled with grease. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/14/2022
Score: 98
#
Comments
Points
18.
3-401.11; Priority; Multiple chicken filets registered less than 165 F upon removing from the grill. Refer to temperature chart above. Raw chicken shall be cooked to a final cook temperature of 165 F or above for 15 seconds. CDI - Chicken placed back on grill to cook to 165 F.
1.5
43.
3-304.12; Core; Utensils stored in standing water at 63 F. If stored in water, the water shall maintain 135 F or above.
0.5
55.
6-201.11; Core; Repair/replace broken floor tiles on the cook line. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/22/2022
Score: 92.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. Facility may use as is or adapt their health policy. Points will be deducted if failure to comply next inspection.
0.0
10.
5-202.12; Core; All handwashing sinks in the kitchen reading 83-95 F. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repaired during inspection; 100 F+ reached on all handwashing sinks.
0.0
16.
4-602.11; Core; Ice machine soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple bowls, containers, plates and ladles stored as clean soiled with food debris. Remember to remove stickers prior to cleaning. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be thoroughly cleaned.
1.5
20.
3-501.14; Priority; Twenty three containers of pomodoro sauce holding at 119-130 F. Six containers of minestrone soup holding at 101-118 F. Pomodoro sauce prepared today at 1:37 PM. Minestrone soup prepared today at 12:45 PM. Time EHS took temperatures: 4:00 PM. Both items did not meet cooling parameters. Hot foods must cool from 135-70 F within 2 hours, and from 70-41 F within 4 hours, for a total of 6 hours to cool. CDI - Food voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of spaghetti noodles and a container of cooked vegetables holding above 41 F. Refer to temperature chart above. Ensure the walk in cooler is kept closed as much as possible, and use proper cooling methods and logs to ensure proper temperatures are maintained. CDI - Food to be used by 6/24.
1.5
23.
3-501.17; Priority Foundation; A 'use first' sticker present on a container of lasagna, but no date present. TCS (Time/Temperature Control for Safety) foods shall be date marked within 24 hours of opening/preparation and they shall be held for 7 days maximum. CDI - Lasagna voluntarily discarded.
0.0
33.
3-501.15; Priority Foundation; Numerous foods prepared today filled high to the brim and/or shut tight with lids and stacked on top of one another in large portions. Ice baths and cooling logs are currently used, but cooling logs were not in use today. Remind employees to use cooling logs to ensure foods cool to safe temperatures within appropriate times. In addition to the ice baths and cooling logs, remember to use small portions and loosely cover. Do not place food in bulk until it has cooled to 41 F or below. Track temperatures and times via cooling logs. CDI - Cooling methods discussed with PIC.
1.0
43.
3-304.12; Core; Tongs stored on grill handles. This area does not protect from potential contamination. Store tongs in areas where contamination is less likely to occur.
0.5
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged in a self-draining position that allows air drying.
0.5
44.
4-904.11; Core; Cleaned and sanitized utensils stored with the food contact surface facing upwards. Store inverted with the handles up to prevent contamination of food and lip contact surfaces.
0.0
49.
4-602.13; Core; Cleaning (or replacement if it is unable to be easily cleaned) needed on shelving in the ware wash area. Brown buildup and dust present. Additionally, cleaning of fryer interiors is needed. Heavy grease buildup present.
1.0
54.
5-501.113; Core; The lid on the cardboard dumpster is in disrepair. Receptacles shall be kept closed with tight fitting lids. Continue to work with your trash provider to obtain a new lid.
0.0
General Comments
*Repair leak/un-clog drain under 'hot side' on the cook line.* No signature required due to COVID-19. 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: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/16/2021
Score: 95
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees. Facility may use as is or adapt their health policy.
0.0
8.
2-301.14; Priority; An employee observed grabbing a single-use cup on the floor, removing their gloves, then grabbing a new set of gloves to don before working with food. No handwashing observed. The hands shall be washed after engaging in any activity that may contaminate the hands, including when removing items off the floor and subsequently handling food. Otherwise, handwashing procedures are within compliance. CDI - EHS spoke with PIC and employee. Employee washed hands.
0.0
10.
5-205.11; Priority Foundation; The only grill line handwashing sink was blocked by raw chicken (currently being prepared), a cutting board and other various items. Handwashing sinks shall be accessible at all times for employee use. Do not use this area for preparing food as it discourages handwashing, and food preparation is not intended to occur in this area (directly in front of the hand sink). CDI - Items removed.
1.0
10.
6-301.11; Priority Foundation; The soap dispenser at the grill line handwashing sink was stocked with soap, but the dispenser was broken. Therefore, no soap was able to be dispensed. CDI - PIC placed a container of soap at the handwashing sink to be used in the meantime until the dispenser is fixed.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple ladles, miniature colored slicers, plates, and the can opener soiled with food residues and debris. Additionally, the slicer stored as clean (on the prep table) is soiled with debris that are hard to remove. Grey plastic located around the fittings is flaking off and food debris are stuck on the plastic. The grey plastic fixtures are unable to be completely removed. The slicer needs to be replaced as it is no longer easily cleanable. CDI - Items moved to the dish area for more thorough cleaning.
1.5
16.
4-602.11; Priority; An employee observed taking a final cook temperature of chicken breast without first sanitizing the thermometer's stem. Food temperature measuring devices shall be cleaned before using. CDI - PIC educated. Use alcohol pads or sanitizer buckets to sanitize prior to checking food temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in prep coolers and in the walk in cooler. Refer to temperature chart above. TCS foods shall hold at 41 F or below. CDI - Foods spread into smaller portions and/or taken to the walk in freezer/cooler to cool.
1.5
23.
3-501.17; Priority Foundation; Multiple items prepared within the past two hours (according to the PIC) were date marked as being prepared at 12:15 PM. The accuracy of date marking days and times are important as this distinguishes cooling versus cold holding and etc. Dates are correct and within compliance, but continue to work with staffing to improve accuracy of date marking times. CDI - All items reviewed prepared today and to be used by the end of tonight's shift. Date marking procedures discussed and PIC to work with staff on accuracy of times.
0.0
33.
3-501.15; Priority Foundation; Numerous containers of noodles prepared today filled to the brim, shut tight with lids and stacked directly on top of one another in the walk in cooler. Also, recently cooked chicken cuts and spaghetti noodles stored in prep units to cool. Prep units are designed to keep food cold, not to cool. Use rapid cooling equipment (the walk in cooler/freezer) to cool foods. Once they are are 41 F or less they may be placed in prep units. Ice baths and cooling logs are currently used. In addition to the ice baths and cooling logs, when cooling foods remember to use small portions, metal containers (these transfer heat better than the plastic containers used), and loosely cover. CDI - Cooling methods discussed with PIC. Foods in prep units moved to cool in the walk in cooler/freezer.
0.5
44.
4-903.11(A), (B) and (D); Core; Dishes stacked wet. After cleaning and sanitizing, equipment and utensils shall be arranged in a self-draining position that allows air drying.
0.0
49.
4-602.13; Core; Cleaning (or replacement if it is unable to be easily cleaned) needed on shelving in the ware wash area.
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: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/30/2020
Score: 96
#
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: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/16/2019
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: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/15/2019
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: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/02/2018
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: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/27/2018
Score: 98.5
#
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: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/18/2017
Score: 99
#
Comments
Points
General Comments
*Notice* Some of your refrigerators are maintaining food at 45 degrees and Effective January 1, 2019, the NC Food Code requires equipment to be upgraded or replaced to maintain food at 41 degrees F or colder.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/19/2015
Score: 99
#
Comments
Points
General Comments
EHS consulted with plan review and approved the removal of the handwash sink at the kitchen wait station. Handwash station at dish area may serve as handwash sink for this wait station.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/31/2012
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
2.
1 employee beverage sitting on prep table. Store employee beverages below prep surfaces and food.
0.0
10.
Cut carrots, reductions, raw chicken, and deserts in walk in cooler uncovered. Cover food while in storage; Pitchers containing beverages sitting on counter in commonly used walking area. Keep covered or move to an area not used by patrons.
1.5
11.
Underside of electric slicer and metal pan interiors soiled. Thoroughly wash,rinse and sanitize.
1.5
17.
Numerous PHF's such as blue cheese, butter, boiled eggs, and ricotta salasa above 45F in make line. Keep cold hold PHF's 45F and below. Butter and blue cheese voluntarily disposed of. Other PHF's in make line iced. Keep ice up to the level of the PHF in pans until unit repaired.
2.0
25.
4 metal stem dial top thermometers tested with 1 out of calibration by 12 degrees. Check regularly.
0.5
34.
Clean cutting board stored on floor at front line. Never store clean utensils on the floor. Store in a manner to protect from contamination; Pans stacked while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Napkins and paper towels stored in employee's restroom. Never store single service items in restroom.
0.5
36.
Middle area of make line in front cooking area not keeping PHFs 45F and below. Repair unit ASAP. Keep all PHF's in this part of the make line properly iced until repaired; Replace all badly cracked plastic pans and containers; Replace missing side to metal scale at front line; Replace damaged metal hand held shredder; Repair leaking piping under prep sink at front line and water piping behind ice machine.
0.5
40.
Cleaning needed of shelving and equipment rolling rims. Metal pan exteriors, fryers, cooking area soiled. Thoroughly wash,rinse and sanitize.
0.5
44.
Sweep around dumpster area.
0.0
45.
Regrouting needed between floor tiles at front line,in bar and in prep areas. Replace all broken floor tiles and base coving.
0.5
46.
Cleaning needed of filters above pizza oven.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/07/2012
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
3.
Employee with gloved hands handled soiled dishes at dishmachine and then with same soiled hands handled clean dishes on clean side of dishmachine. Once gloves are soiled they are to be disposed of and hands properly washed before handling clean utensils,equipment, food, etc...
2.0
11.
Underside of electric slicer, vegetable slicers, large mixer vat, tongs, salad spinner and pan interiors soiled. Thoroughly wash,rinse and sanitize; Dishes in dishsink water needed soap. Very little present. When washing dishes at 3 compartment sink be sure to use very soapy and HOT water to cut grease.
1.5
13.
Grill chicken taken off of grill 153-165F. Raw chicken is to be cooked to a minimum final cook temperature of 165F. Chicken put back onto grill and achieved 165F after 3 trys. Be sure that grills are properly heated before using. Recommend that each chef has a properly calibrated thermometer at his/her disposal for use.
2.0
17.
Both chicken broth and clarified butter are PHF`s and are to be kept 45F and below. The butter is a margarine butter/cream mix and the chicken broth is made from a base that states to refrigerate for quality but ingredients on base include chicken.
0.0
34.
Pans and plates stacked while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace badly cracked plastic pans;Replace baldy cracked and scratched food processor; Replace deeply cut and stained cutting boards.
0.5
39.
Nespresso frother has no markings on unit indicating that it is NSF or equivalent. Provide proper documentation showing that unit is NSF or remove from establishment. Unit is a Nespresso Cappuccinatore CS20
0.0
40.
Cleaning needed of rolling table rims, pan exteriors-sticker adhesive still present, large mixer, some cooking pan exteriors-buildup, and fryer interiors.
0.5
45.
Regrouting needed between floor tiles at front line,in bar and in prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep cooling log onsite documenting cooling process. Be sure to frequently and thoroughly aggitate PHF's during cooling process.
3 tankless water heaters in facility. They are Navien Model NP-240A. Work was being performed on water heaters today by plumber when REHS arrived. The original tanked water heater that had been installed at facility opening replaced approximately 2 years ago with the 3 tankless onsite now. Facility has 3 compartment sink in kitchen, 3 compartment sink in bar, 10 handsinks, and 5 prep sinks. Facility also has hot water sanitizing dishmachine Hobart C44A and a can wash.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/03/2011
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Thoroughly clean vegetable slicer.
0.0
14.
Tomato soup and alfredo sauces did not meet time temperature requirements when cooling. Both PHF's reheated to 165F and cooling began again.
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.
2.0
23.
Alfredo sauce and tomato soup cooling in deep metal containers in blast chiller. Sauce not dropping in temperature fast enough. When using blast chillers stir frequently and use shallow pans no more than 4 inches deep. Thicker sauces will take longer to drop in temperature therefore more active cooling measures must be taken.
1.0
24.
When thawing PHF's completely submerge them in the running water.
0.0
25.
4 thermometers tested with 2 out of calibration by over 2 degrees. Check regularly.
0.5
26.
Pastas in opened non-resealable containers. Bags of sugar in unlabeled bags. Once a dry good has been opened put into labeled resealable container.
0.5
34.
Bagged raw chicken stored in direct contact with plates in small front line freezer. Do not store bags of raw meat in direct contact or even in close proximity to clean utensils. Plates rewashed and chicken moved; Plates in same freezer soiled from falling debris. Keep plates inverted where practical to protect from contamination.
0.5
35.
Keep straws away from public handling at bar or keep individually wrapped straws at bar.
0.0
36.
Splashguard at front line needs to have welds sanded down so that they are smooth and easily cleanable; Replace food processor plastic wand used for pushing product; Repair damaged shelving in alcohol storage closet.
0.5
40.
Clean interiors of fryers.
0.0
45.
Regrouting needed between floor tiles at front line,in bar and in prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/29/2011
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
10.
Pans sitting in standing water in reach in coolers. Do not store foods in standing water. Foods moved; Dry good handles in products. Keep dry good handles out of product to protect from contamination; Alcohol at bar dishsink uncovered. Keep bottle lids covered to protect from contamination.
1.5
11.
Onion slicer, strainers, and pans stored as clean still soiled. Thoroughly wash,rinse and sanitize.
1.5
14.
Cooling PHF`s not cooling rapidly enough to make time temperature requirements. Lentil Soup falling 60 degrees per 2 hours. Mushrooms falling 25 degrees per 2 hours. Pomodoro soup falling 28 degrees per 2 hours.
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.
2.0
17.
1 pan of fig reduction, 1 pan of lemon butter sauce and 1 pan of masala above 45F. Numerous PHF`s above 45F on make lines. Keep PHF`s 45F and below. Any product containing cooked vegetables is a PHF and must be kept 45F and below. DO NOT STACK PHF`S ABOVE LOAD LINES ON MAKE LINE PANS!
2.0
23.
PHF`s cooling in blast chiller that wasn`t set to chill quickly but only set to chill. Properly use equipment and programs as needed. Cooling log on chiller exterior filled out from yesterday but not today. Fill out logs to monitor and use provided probes.
1.0
26.
Once a dry good has been opened put into resealable container.
0.0
34.
Pans stacked while wet. Ice bin sealed while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
1.0
36.
Standing water in 2 reach ins. Repair to elimate standing water in bottoms of units; 2 make lines with elevated temperatures. Restricted air flow. Repair. Until maintaining PHF`s at 45F and below keep all PHF`s well iced; Splashguard at front line needs to have welds sanded down so that they are smooth and easily cleanable. Caulk between splashguard and make line.
0.5
40.
Cleaning needed of mixer guard. Remove all label adhesive from pan exteriors.
0.0
44.
Numerous boxes of floor near back door and around dumpster pad. Keep all garbage in dumpsters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/15/2011
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
2.
1 employee beverage on make line during inspection. Another employee`s beverage sitting on make line later on during same inspection. Store employee beverages below prep surfaces.
1.5
9.
Keep shellstock tag with product until completely gone. Only then is tag to be removed and put into storage for 90 days.
0.0
10.
Raw sausage over ice cream in walk in freezer. Raw pork over steak in walk in cooler. Arrange coolers and freezers according to final cook temperature; Raw chicken being prepped at prep table with cooked chocolate desert sitting on same table. Foods of different final cook temperatures are NOT to be prepped at same table especially at the same time. Desert moved; 2 ice bins at bar containing ice for beverages completely uncovered. Ice is a food and must be kept covered to protect from contamination. Temporary use of large lids ok until approved lids can be obtained.
1.5
11.
Plates above front cooking line still soiled on interior surfaces. Slicers, fryer baskets and metal pans still soiled. Thoroughly wash,rinse and sanitize.
1.5
26.
Label dry good containers.
0.0
34.
Pans stacked wet. Allow to air dry to prevent mold and bacterial growth.
1.0
36.
Top left portion of make line at front service area not maintaining PHF`s 45F and below. Air flow greatly restricted. Ambient air temperature 51F. Have unit repaired. Use ice to completely surround products if keeping PHF`s in malfuctioning area of unit; Standing water in bottom of blast chiller. Repair; Broken counter beside dishmachine drainboards at server`s station. Replace.
0.5
40.
Cleaning needed of table and shelving rolling rims throughout facility, can opener holder, dry good bin exteriors, utility carts, pan exteriors, inside of fryer, oven interior and exterior, and sanitized side drainboard of dishmachine.
0.5
46.
Lighting low over soda machines and at prep and cooking areas throughout facility. Provide required 50 foot candles of light at all prep, cooking and dishwashing areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/10/2010
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Sausage links are stored directly on a napkin on the bottom of a rolling cart. Keep food in food containers, protected from contamination.
0.0
11.
DISHMACHINE is not sanitizing. Several thermolabels were run through the machine. Final rinse guage dropped from 180F to 160F during the final rinse. Manager called Eco-Lab and tech is on the way. . . . . . . .
Meat SLICER needs cleaning. Thoroughly clean. Once equipment is clean and rinsed, apply sanitizer and leave the slicer (and other food-contact surfaces) wet to air-dry. . . . .
Food preparation areas, sinks, drainboards, etc need cleaning after each use. Have employee clean and sanitize as she goes. Leave prep areas clean & sanitized when finsihed. . . . . . . .
Ice Bin in server beverage area has accumulated microbial growth inside. Empty for a thorough cleaning.
1.5
14.
Blast Chiller is not working properly. Internal temperature is 73F, blowing air. Lobster base 108F from a couple of hours ago. Lobster 138F, Meatsauce 128F, Sausage Soup 128-156F. COOL TO 70F IN 2 HOURS OR LESS AND FROM 70F TO 45F IN 4 HOURS OR LESS. Cooling logs are recommended. Record the food temperature over time. Time may be recorded directly onto the sticker label.
2.0
23.
Monitor the cooling of soups, sauces, etc. Stem thermometer should be used to check the food temperature. Blast Chiller is blowing air but is only 73F. Food inside is not cooling adequately. A check system needs to be in place to identify these problems. Consider using a cooling log to record food temperature over time.
1.0
33.
Mixing bowl and mixing wand are stored inside the handsink. This could be a way to transmit Noro Virus to icing or foods prepared with these utensils. Keep the handsink for handwashing only. Do not store utensils inside a handsink.
0.5
34.
Pans are stacked wet. Allow them to air-dry before stacking together. Consider adding shelves to the existing air-drying rack.
Elevate the bottom shelf on this shelving unit so that large Lexans, covers, etc stored on the bottom are protected from contamination from the floor.
Salad spinner needs to be allowed to air-dry with sanitizer on/in it. Avoid storing with the cover in place.
1.0
46.
Lighting is low over soda machines. Provide 50 foot-candles where ice is scooped, food is prepared.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Diced chicken 52F stored in the top of the make-line refrigerator is in a plastic bowl, inside the metal pan. Monitor food temperatures. Plastic bowl is insulating the chicken from the cold pan.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/23/2010
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
8.
Some Peppers in walk-in cooler are moldy.
0.0
11.
Dishmachine is not sanitizing. Final rinse guage registered as high as 185F on the 4th run, but thermolabels did not change. . . . . . . . . . . .
Salad Spinner has visible mold and odor. Thorough cleaning and sanitizing needed. . . . . . . . .
Bar Soda Gun has black material accumulated. Take apart for regular cleaning. . . . . . . . . . .
Tea Nozzles need better cleaning. Take apart daily.
3.0
17.
Make-line refrigerator is not holding food cold on the left side (although the right side is very cold). Alfredo Sauce 49F, other sauce 48F. Pans were moved from underneath to increase air flow. Maintain food at or below 45F in refrigerators.
2.0
23.
Probes in the blast chiller are not reading accurately. Soup 95F reads 35F on the probe. Soup 96F reads 18F on the probe. Soup 86F reads 20F on the probe. Employee is pulling the food out of the blast chiller too soon. Recalibrate probes if possible. Stirring the soups may be needed. Use your thermometer to verify that the soup or other cooled food is below 45F before removing from the blast chiller.
1.0
34.
Salad spinner needs to be allowed to air-dry with sanitizer on/in it. Avoid storing with the cover in place.
0.5
36.
Blast chiller probes are not accurate. Probes indicate that the food is cool when it may be above 100F. Repair, calibrate, etc. . . . . . .
Discard cracked Lexans and covers.
0.5
46.
Lighting is low over soda machines. Provide 50 foot-candles where ice is scooped, food is prepared.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep ice scoop handle off of the ice in the bar. Good use of gloves for produce and cooked pasta.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/27/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Dishmachine is not sanitizing. Multiple plates with thermolabels were run through the dishmachine. Surface of food contact surface shall reach 160F. Rinse guage reads as high as 204F for the final rinse, but plates are not very hot to the touch. Eco-Lab has identified the problem. . . . . . . . . . . . . . . . . . . Can Opener needs cleaning. . . . . A few pans required additional cleaning.
1.5
23.
Meatballs 88F are stored in a large Lexan in the walk-in cooler, tightly covered and stacked on top of another pan. Cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Maximize air-circulation. Avoid stacking pans. Leave food that is cooling uncovered or only loosely covered. . . . . . . . . . . . . . . Blast chiller is in use for soups, etc, but the probes are not being used and every pan of hot food is covered. Read the manual to check if food should be tightly covered while cooling. Follow manufacture`s instructions.
1.0
36.
Discard cracked and broken covers and food containers. . . . Repaint, refinish black pipe at prep table to be cleanable. . . . . . . Walk-in freezer door is coming apart.
0.5
38.
Utensil washing sink is very greasy. Fill and use sanitizer in a clean sink. Utensils, pans, etc should be completely clean before going into the sanitizer.
0.5
43.
No Towels at kitchen handsink. . . . . Do not store cart or trash cans in front of handsinks. Keep sinks accessible and ready for use.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Store boxes of raw chicken above the floor in the walk-in cooler.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/29/2009
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
1.
Employee drink is stored over food and preparation area. Store covered drinks in designated location away from food and clean utensils.
0.0
9.
Shellstock tag was found in the trash can, not kept with the shellstock. Rule .2612(c) All shellstock shall be stored in the containers in which packed at the source. Each original container shall be identified with a uniform tag or label bearing the name and address of the shipper, the certificate number issued by the state or territory regulatory authority, the abbreviated name of the state, the name of the waters from which the shellfish were taken, the date of harvest, the kind and quantity of the shellstock in the container, and the name and address of the consignee." ".2612(e) After each container of shellstock has been emptied, the management shall remove the tag and retain it for a period of at least 90 days."
1.0
11.
Dishmachine is not sanitizing plates with multiple runs. Eco-Lab arrived and increased booster heater. . . . . . . . Sanitizer in bar is weak. Provide at 200 to 300 ppm quat.
1.5
15.
Lasagna 137F reheated. Reheat to at least 165F. Use thermometer to check food temperatures. . . . . . . . . . . . . . . Marsala sauce 97F, in double pan. Maintain below 45F or hold above 135F. . . . . . . . . . . . Sausage 81F is warmed and then held for later cooking. Heat to 135F and hold above 135F or keep it cold.
1.5
23.
Blast chiller is in use, but the probes are not being used and every pan of hot food is covered. Read the manual to check if food should be tightly covered while cooling. Follow manufacture`s instructions.
0.0
36.
Several Lexans are broken, cracked (some melted). Discard.
0.5
43.
No soap and towels at various handsinks. Restroom door needs cleaning.
1.0
46.
Provide 50 foot-candles of light in all food preparation and utensil washing areas. 10 in storage areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/25/2008
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Gallon of milk is stored in the bar ice that will be served to customers. Refrigerate milk. Protect the ice and dont use the ice that customers will consume for other uses first. . . . . . . . . . . . . . . . Register receipt machines and stands are suspended over food and food preparation areas, but are not clean. Daily cleaning needed.
1.5
11.
Salad refrigerated drawer unit is not clean. Lettuce, etc in this area is not covered, so is easily contaminated. Regular cleaning and sanitizing of salad refrigerator is needed. Eliminate accumulated mold. . . . . . . . . . Vegetable plastic drawer unit in the walk-in cooler is not clean. It is also not approved for restaurant use. Discarded. . . . . . . . ICE MACHINE is not clean. Empty for thorough cleaning and sanitizing. Do not allow mold to accumulate. . . . . . . . DishMachine is not sanitizing. eco-Lab came and reset the booster heater. CDI. . . . . SLICER is not clean. Thoroughly clean and sanitize after each use. Store equipment clean. . . . . . Hobart Floor Mixer needs cleaning, especially surface directly over mixing bowl. . . . . . Server cuttingboard for bread and lemons is not clean, very dark. Keep cuttingboard clean and free of mold. Allow it to air-dry overnight.
1.5
19.
Label all spray bottles and cleaners. no points.
0.0
33.
Do not store knife on unclean receipt machine stand. Store utensils in clean areas.
0.0
36.
Several food containers / Lexans are cracked and broken. Discard. . . . . . . . . Particle board is deteriorating that has soda gun attached. Cleanable material is needed. Remove.
0.5
43.
TOWELS needed at center cook-line handsink and bar handsink. Handsink at end of cook-line has no water supplied to it. Bar handsink has no drain pipes to direct water to floor drain. Handsinks need cleaning. Recaulk as needed.
1.0
46.
Several lights are out. Provide 50 foot-candles of light in all food preparation and utensil washing areas (including the bar). . . . Replace broken light covers and fixture.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Avoid double stacking pans in top of make-line refrigerators. . . . Critical violations must be corrected for the follow-up visit. Follow-Up: 12/02/2008
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/04/2008
Score: 89.5 + Education Credit: 2 = 91.5
#
Comments
Points
2.
Large pasta was in top pans of prep refrigerator and only 59 degrees. The prep top is intended to maintain food cold and not to cool it down. Also there was a pan of small pasta double panned and setting in the steam table and it was only 106 degrees. After cooking the pasta and shocking it with the cold water it must be put into the refrigerator and cooled down quickly and then held cold at 45 degrees or colder. Otherwise it would need to be maintained hot at 135 degrees. I think the best way is to cool it down and then reheat it in the hot water bath. There was a bowl covered with plastic wrap with three roasted red peppers in it. The bowl was on the shelf above the stove top and they were only 106 degrees also.(The red pepers were put into the quick chill.) (The pasta was placed in the refrigerator to cool down properly.) (COS)
2.5
11.
The dish machine was not getting hot enough to properly sanitize the dishes. There were many pans put away dirty. The slice needs cleaning. The top of the salad spinner needs cleaning and it should come apart. There is slime in the ice machine. One of the large cutting boards is badly stained.
2.5
15.
Thoroughly wash rinse and sanitize the pans and then allow them to air dry before sticking them together. Clean storage containers and drawers.
1.5
17.
Get rid of equipment with damaged handles. One spatula has duct tape wraped around handle. Several are melted etc. The gaskits are torn on the front prep refrigerators. Also the gaskits and front of box where gaskit touches when closed is slimy. Replace the cracked lid on the flour bin.
1.0
24.
Many flies in the kitchen today. You may need fly lights with sticky traps inside. There are fly bait etc that could be used out back. There are many types of fly traps etc. There are many flies right out side the back door.
2.0
28.
There is a lot of food on the kitchen floor. You need to clean as you go and try not to make so much mess. Clean alchol room door and clean rest room door. Thoroughly clean the walkin refrigerator, it smells bad in there. Clean under equipment allong cooking line.
0.5
29.
Fix the light switch in the dry storage room.
0.5
General Comments
I'll be back on Tuesday June 10th to follow-up on items from #11 ***Be sure the dish machine is sanitizing the plates, be sure to clean the pans , the slicer and the salad spinner. The ice machine needs to be thoroughly cleaned. Follow-Up: 06/10/2008
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/09/2007
Score: 89 + Education Credit: 2 = 91
#
Comments
Points
11.
Thoroughly clean the slicer after each use if you are not using it very often and at least every four hours during continius use. Clean the bar guns nightly. Thoroughly clean and sanitize all food contact surfaces such as prep tables and prep sinks.
2.5
16.
After opening boxes of foil pans do not store them in the outside plastic storage shed. It is not clean inside and there are bugs in there.
1.0
17.
There is a cross-flow of hot into the cold water at the pre-wash at the dish machine. Install proper check valves to prevent the cross-flow of water. This is causing problems at the hand washing sink at the cooks line and the food prep sink. Thoroughly clean tops and sides of equipment.
1.0
20.
The hand sink was only had hot water and it was to hot for me to wash my hands. After turning off the cold to the pre wash trhe hand sink work properly. Also do not set pans on top of the splash guard. The hand sink is difficult to use anyway do not make it any more difficult by blocking access to it.
2.0
21.
Need paper towels at several of the hand sinks. Clean the hand sinks. Use them for hand washing only and do not use them as dump sinks etc.
1.0
24.
Many flies in the kitchen tonight.
2.0
26.
Keep the area out the back door neat and clean. There are boxes and containers at back door. Flies are in these containers. Also there is leaks in the white square greese thing out behind the building. Many flies are around and under the grease bin also. Clean out the trash buggies. Flies are breeding under wet card board etc.
0.5
28.
Unstop the drain at the dish machine.
0.5
29.
50 foot candles of light required at all work surfaces. There are many burnt out light bulbs along the cooks line.
0.5
General Comments
Much improvement is needed to maintain an "A" grade. Repeat violations may result in a "B" or lower score as full credit may be taken for repeat items and half credit for new items.
Location: 1201 HADDON HALL DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/12/2006
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
2.
The reachin on the cooks line is only 55 degrees and is froze up. It needs to maintain food at 45 degrees and the noodles are 55 degrees and the shrimp are 50 degrees. Do not double pan things on the steam table or it want stay hot. The lemon butter was double paned and is only 110.
2.5
3.
Be sure to change the drip pans for the mussels so it does not build up into the top pan and they are not setting in dirty water. Also do not set pans or mixing bowls on the floor to transfer product and then set it back on the prep table.
2.5
17.
Replace the serving trays. Clean the beer cooler.
1.0
20.
Repaire hand sinks as discussed at last inspection. They are very difficult to reach and very narrow and hard to get up to . They must be relocated near the front of the counter so that all employees can easily use them.
2.0
28.
Clean the drains in the bar. Clean under equipment. Line up the hand sink drain pipe so it does not run all over the floor.
0.5
General Comments
Keep paper towells at hand sink. Also the cold water is not very cold. Also be sure to turn the booster heater on if the dish machine is on. ****The hand sinks must be repaired as discussed before 9/15/06.
