Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/16/2024
Score: 96
#
Comments
Points
16.
4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer stored as clean soiled with dried food debris. Food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer to be re-cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41 F in the reach-in cooler. Refer to temperature chart above. According to the PIC, a recent delivery was made, and the cooler doors were left open for an extended period of time. TCS (Time/Temperature Control for Safety) foods held cold shall maintain 41 F or below. Reach-in cooler maintaining 41 F ambient. CDI - Containers of ice added to reach-in to facilitate cooling. Limit the amount of time cooler doors are left open when re-stocking to maintain temperatures at 41 F or below. EHS recommends adjusting cooler to 36-38 F.
1.5
47.
4-501.11; Core; Reach-in cooler gaskets are torn and held together by duct tape. Equipment shall be maintained in good repair. Replace gaskets.
0.5
47.
4-202.11; Priority Foundation; Various plastic containers are chipped, stained, and cracked. Multi-use food-contact surfaces shall be smooth, free of cracks, chips, inclusions, pits, and similar imperfections. CDI - PIC voluntarily disposed of containers. PIC to order new containers for replacement.
0.0
49.
4-601.11(B) and (C); Core; Reach-in cooler fans soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/22/2024
Score: 96
#
Comments
Points
21.
3-501.16(A)(1); Priority; Two containers of meatballs and potato soup holding less than 135 F in the steam well. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. Foods prepared within the past 30 minutes. CDI - Foods reheated in the microwave.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A container of provolone and a container of grilled chicken holding above 41 F in the reach-in cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held cold shall maintain 41 F or below. CDI - Provolone moved to cool in the reach-in. Grilled chicken moved closer to cooler fans.
1.5
40.
2-402.11; Core; A few employees not wearing hair restraints upon entry. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens. Hair nets donned.
0.5
49.
4-601.11(B) and (C); Core; Reach-in cooler fan soiled. Glass reach-in cooler floor soiled with food debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 96.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy does not include non-typhoidal salmonella. CDI - EHS provided new health policy. PIC made copies. All employees to sign.
1.0
28.
7-201.11; Priority; Chemical spray bottle stored directly next to single-use cups by the cash register. Store chemicals below food prep areas and away from single-use articles to prevent contamination. CDI - Spray bottle moved to an appropriate location.
1.0
40.
2-402.11; Core; No food employees wearing hair restraints upon entry. EHS had to prompt employees. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens. Hair nets donned.
1.0
47.
4-501.11; Core; Reach-in cooler gaskets are torn and held together by duct tape. Equipment shall be maintained in good repair. Replace gaskets.
0.0
49.
4-601.11(B) and (C); Core; Cooler interiors, gaskets and handles soiled with accumulation and food debris. Reach-in freezer floor (closest to the office) soiled with food debris. Reach-in cooler fan soiled. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/10/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation. EHS recommends more employees obtain Serv Safe certification. Food Handler certification does not meet this requirement.
1.0
6.
2-401.11; Core; Employee drinks stored on green shelving with and above various sauces, spices, dry goods and oils. Drinks also stored next to active food preparation. Store all employee beverages on the lowest possible, non-work surface to prevent contamination.
0.5
16.
4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Numerous foods in the main reach in cooler and the glass reach in cooler holding above 41 F, but less than or at 45 F. Refer to temperature chart above. Main reach in cooler maintaining 43 F ambient. Glass reach in cooler maintaining 42 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Coolers adjusted down during inspection. 41 F or lower reached.
1.5
39.
3-307.11; Core; A squeeze bottle of mustard stored inside of a container of lettuce on the prep line. Food shall be protected from contamination.
0.0
40.
2-402.11; Core; No food employees wearing hair restraints upon entry. EHS had to prompt employees. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens. Hats donned.
0.5
49.
4-601.11(B) and (C); Cooler interiors and handles soiled with accumulation and food debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 04/27/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation. EHS recommends more employees obtain Serv Safe certification. Note: Food Handler certification does not meet this requirement.
1.0
16.
4-602.11; Core; Ice machine baffle soiled with slight accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer stored as clean soiled with dried food debris. Food contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer to be re-cleaned.
1.5
16.
4-703.11; Priority; Following washing and rinsing at the 3-compartment sink, an employee observed dipping a knife into the sanitizer compartment and subsequently rinsing the sanitizer off. In manual operations, equipment and food contact surfaces shall be immersed in the sanitizing solution for a contact time of at least 30 seconds (for Quat, which is currently used by facility), unless otherwise specified by manufacturer instructions. Do not rinse sanitizer off as doing so defeats its purpose. Following sanitization, equipment and food contact surfaces shall be air dried. CDI - PIC educated. Knife moved to be re-cleaned and re-sanitized appropriately.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/13/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation. EHS recommends more employees obtain Serv Safe certification.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy found; however, it does not include non-typhoidal salmonella. CDI - EHS provided new health policy. PIC made copies. All employees to sign.
0.0
16.
4-602.11; Core; Ice machine baffle soiled with grey/black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Ham holding above 41 F in the prep cooler. Ham filled well above the fill line. Refer to temperature chart above. Do not fill food above the fill line as it will not maintain 41 F or below. CDI - Ham to be used within the next 30 minutes (inspection conducted during lunch rush). Ham not holding above 45 F.
0.0
39.
3-307.11; Core; A squeeze bottle of mustard stored inside of a container of lettuce on the prep line. Food shall be protected from contamination.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/16/2022
Score: 99
#
Comments
Points
21.
3-501.16(A)(1); Priority; A container of meatballs holding less than 135 F in the steam well. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. CDI - Meatballs reheated in the microwave.
0.0
40.
2-402.11; Core; One food employee observed with no hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens.
0.5
45.
4-903.11(A) and (C); Core; Single-use sub containers stored with the food contact surface facing upwards. If no plastic packaging is present these shall be stored inverted to prevent contamination.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/10/2022
Score: 99
#
Comments
Points
39.
3-307.11; Core; A squeeze bottle stored inside of a container of lettuce on the prep line. Food shall be protected from contamination.
1.0
40.
2-402.11; Core; One food employee observed with no hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens. Employee obtained a hair net.
0.0
54.
5-501.15; Core; Both lids on the cardboard dumpster are broken. Waste handling units for refuse and recyclables shall have tight-fitting lids and doors. Contact your trash provider to replace lids.
0.0
General Comments
Please continue to work on repairing the leak underneath the 3 comp. sink. No signature required due to COVID-19.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/16/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation. EHS recommends more employees obtain Serv Safe certification.
1.0
6.
2-401.11; Core; Employee drinks stored on green shelving with and above various sauces, spices, dry goods and oils. Store all employee beverages on the lowest possible non-working surface where contamination of food can not occur.
0.5
16.
4-602.11; Core; The underside of the ice machine baffle has brown and pink growth. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
28.
7-201.11; Priority; Chemical spray bottle stored directly next to single-use cups by the cash register. Store chemicals below food prep areas and away from single-use articles to prevent contamination. CDI - Spray bottle moved to an appropriate location.
1.0
33.
3-501.15; Priority Foundation; Multiple containers of recently cut tomato reading 53-60 F and cooling in large portions with the lids shut tight in the reach in cooler. When cooling foods spread into thinner portions and catty-corner lids to allow for air flow. Do not stack food past the fill line. CDI - Cut tomato to be spread into smaller/thinner portions.
0.5
41.
3-304.14; Core; Wiping cloths piled high past the sanitizer fill line. Cloths also observed soiled. When used for sanitizing, cloths shall be immersed in the sanitizing solution. Cloths shall also be free of food debris and visible soil. Do not over-fill buckets, and change out as needed when soiled.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/07/2022
Score: 92
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC was not able to demonstrate knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. CDI - Critical items outlined below discussed with PIC and corrected during inspection.
1.0
2.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation. EHS recommends more employees obtaining Serv Safe certification.
1.0
6.
2-401.11; Core; An employee drink stored on shelving mixed in with and above various sauces, spices, dry goods and oils. Store all employee beverages in containers with lids and store on the lowest possible non-working surface. Drink voluntarily discarded.
0.0
10.
5-205.11; Priority Foundation; A ladder is stored by the back handwashing sink. The placement of the ladder in proximity to the handwashing sink is awkward. This is already a tight space and the ladder partially impedes room to wash the hands comfortably. Handwashing sinks shall be accessible to employees. CDI - Ladder re-located.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer stored as clean soiled with dried food debris. Food contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer cleaned during inspection.
1.5
28.
7-203.11 ; Priority; Facility is re-using chemical spray bottles labeled 'Clean & Quick broad range quat sanitizer' and they are being re-filled with bleach. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. Quat and bleach do not mix. CDI - PIC educated and chemicals with inappropriate names dumped.
1.0
28.
7-102.11; Priority Foundation; Multiple spray bottles were not labeled correctly (where the name matches the chemical inside of the bottle). Chemicals shall have their common name identified. CDI - Bottles re-filled appropriately. Majority of quat spray bottles were voluntarily discarded.
0.0
33.
3-501.15; Priority Foundation; Multiple containers of recently cut tomato filled to the brim and cooling with the lid shut tight. Sliced ham (prepared within the past 4 hours) stacked high past the fill line in the main line prep cooler. When cooling foods spread into thinner portions and catty-corner lids to allow for air flow. Do not stack food past the fill line. CDI - Ham and cut tomato spread into smaller/thinner portions.
0.5
41.
3-304.14; Core; Wiping cloths stored out of the sanitizer bucket. When used for sanitizing, cloths shall be kept in the sanitizing solution. Do not over-fill buckets.
1.0
45.
4-903.11(A) and (C); Core; Single-use sub containers stored with the food contact surface facing upwards. If no plastic packaging is present these must be stored inverted to prevent contamination. Sub containers inverted.
1.0
47.
4-501.12; Core; Numerous red cutting boards are heavily scored and are stained. Cutting surfaces shall be resurfaced or replaced once they are no longer easily cleanable. Replace or discard of worn cutting boards.
0.0
51.
5-205.15; Core; Pipe under sink is leaking. A plumbing system shall be maintained in good repair. Repair pipe under 3 compartment sink.
1.0
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. No signature required due to COVID-19.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/22/2021
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a procedure for the clean up of vomiting or diarrheal events. CDI - Provided PIC with written information upon conclusion of the inspection.
0.0
16.
4-602.11; Core; Ice machine has some minor black growth on the inside top and side. Vent is also dusty. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
3.0
16.
4-601.11 (A); Priority Foundation; Deli slicer had some food residue and machine oil residue along the ends of the slicer shaft. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - PIC started disassembling machine for cleaning.
0.0
28.
7-102.11; Priority Foundation; Two buckets of sanitizer were not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - PIC labeled the buckets.
1.0
41.
3-304.14; Core; Wiping cloths stored out of the sanitizer bucket. When used for sanitizing, cloths should be kept in the sanitizing solution.
0.5
45.
4-903.11(A) and (C); Core; Single use sandwich containers were stored out of their packaging with the inner food contact surface facing upwards exposed to the surrounding environment. Single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep sandwich trays inverted.
0.0
49.
4-602.13; Core; Shelving used for drying dishes and equipment has some build up of dust and residues. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
5-205.15; Core; Pipe under sink is leaking. A plumbing system shall be maintained in good repair. Have pipes repaired.
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. Inspection led by Matthew Saliba. No signature required due to COVID-19.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/17/2020
Score: 95
#
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. Follow-Up: 06/27/2020
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/11/2020
Score: 94
#
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: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 11/07/2019
Score: 94.5
#
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: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/27/2019
Score: 94
#
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.
Note: Mop sink one way valve not working. When water is left on to sanitizer, the sink on the other side of the wall receives hot when cold is on.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/15/2019
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: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/25/2018
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/23/2012
Score: 96
#
Comments
Points
11.
2 buckets of sanitizer below 200ppm. Keep Quat 200-300ppm; Circular vegetable slicer soiled. Thoroughly wash,rinse and sanitize.
1.5
15.
Meatballs taken out of microwave and reheated twice were still below 140F after sitting on prep table for at least 2 minutes. When reheating PHF's for the first time from manufacturer the internal temperature of the meatballs should be at least 140F throughout the pan. Be sure to take temperatures from different places in pan and different depths to ensure uniform heating.
1.5
29.
Employees preparing food are to wear effective hair restraints. 1 employee not wearing any restraints today.
0.0
36.
Replace torn door gasket on reach in at front line; Replace badly torn Board mats and cracked ice scoop.
0.5
46.
Compact flourescent lighting above prep tables along front line back wall are unshielded. Lighting is to be shatterproof or shielded above food prep surfaces and dishwashing areas.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Please refer to http://www.wakegov.com/food/professionals/posters/default.htm for information regarding new Food Code requirements.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/09/2012
Score: 96.5
#
Comments
Points
11.
Cleaning needed of tomato slicer guides. Thoroughly wash,rinse and sanitize.
0.0
17.
Roast beef and cheddar cheese above make line pan load lines and above 45F. Keep cold hold PHF's 45F and below. DO NOT STACK PHF'S ABOVE LOAD LINES!!!
2.0
34.
Pans stacked while wet. Allow to air dry before stacking.
0.5
36.
Replace torn door gaskets on reach in.
0.5
45.
Repair doorway leading into kitchen.
0.0
46.
Endcap missing on light in upright refrigerator. Compact flourescent lighting above prep tables along front line back wall are unshielded. Lighting is to be shatterproof or shielded above food prep surfaces and dishwashing areas.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/13/2011
Score: 95.5
#
Comments
Points
11.
Thoroghly wash,rinse and sanitize tomato slicer guides.
0.0
16.
Cooked mushrooms, onions and peppers below 135F on small steam table. Keep hot hold PHF`s 135F and above. Peppers and onions voluntarily disposed of. Mushrooms reheated.
2.0
29.
Employees working in kitchen are to be wear effective hair restraints.
0.0
33.
3 pans of water well below 135F on steam table with utensils sitting in water for storage. When using water for in use utensil storage water is to be 135F and above.
0.5
34.
Pans stacked while wet on shelving. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Secure fan guard in upright refrigerator-loose.
0.0
43.
Handtowels present at handtowel dispenser in dishwashing area but inaccessible. Batteries appear to be weak. Replace batteries or repair unit. Handtowels are to always be present and accesible.
Light shield over prep table missing in kitchen. 1 endcap missing on inside of upright refrigerator. Lighting is to be shatterproof or shielded.
0.5
47.
Remove wooden pallet used for storage in dishwashing area. Shelving is to be of approved contruction and design, have 6-12 inches of clearance and allow for easy cleaning underneath.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/08/2011
Score: 93
#
Comments
Points
3.
Employee sneezed into left hand, sprayed slicer with unknown chemical, and then handled clean red plastic trays without washing hands. After being told to wash hands by MOD she then grabbed a clean pair of gloves and began putting them on without washing hands. Once hands are soiled they are to be washed before handling clean utensils or single service items such as gloves.
2.0
11.
Quat sanitizer in third compartment of 3 compartment sink above 500ppm. Test strip turned blue. Quat is to be kept 200-300ppm. Sanitizer diluted to proper strength; Vegetable slicer soiled. Thoroughly wash,rinse and sanitize.
1.5
17.
Monterey Jack cheese, ham and corned beef all above 45F on make line. Items stacked above load lines in pans on make line. Keep all PHF`s below load lines to help maintain proper temperatures. Foods above load lines transfered to reach in.
2.0
36.
Upright freezer door and bottom plastic at door frame broken. Repair to meet ANSI standards or replace; Leak under dishsink. Repair.
0.5
40.
Remove all day dot adhesive from pan rims.
0.0
43.
Hand washing signage missing in men`s restroom. Appears to have been ripped from wall.Replace. Leak under women`s toilet water basin. Repair. Batteries out in handtowel dispenser at rear of kitchen. Replace batteries.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/30/2010
Score: 100
#
Comments
Points
11.
Sanitizer in 3rd compartment of sink has lettuce in it. Utensils shall be clean and rinsed, before going into the sanitizer. Sanitizer should remain free of food particles and debris. If sanitizer becomes contaminated, empty the sink and replace it.
0.0
16.
Meatballs 132F to 135F. Steam table is on setting 2 1/2. Recommend keeping it at 3. Use your thermometer to check food temperatures. Maintain above 135F.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Excellent job cleaning the slicer! I rarely see a meat slicer that clean.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/22/2010
Score: 96.5
#
Comments
Points
10.
Cookies are stored uncovered under table with the microwave. The underside of the table that is directly over these cookies is dusty and has loose debris that could fall and contaminate the food. Keep food protected from contamination. Cover the food, thoroughly clean this area regularly (keeping it free of dust, etc) or store food in a clean place.
0.0
11.
Sanitizer is not being used in towel buckets or sink full of clean dishes. (restaurant ran out) Provide sanitizer at 200 to 300 ppm quat in all towel buckets and in the 3rd compartment of sink when utensils are being cleaned.
3.0
40.
Thoroughly clean the underside of the table where uncovered cookies are stored.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/27/2009
Score: 97
#
Comments
Points
11.
Cuttingbaord on make-line refrigerator has a bad odor indicating bacterial growth. Since the cuttingboard is used continuously, thoroughly clean and sanitize it every 4 hours and at the end of the day. Clean and sanitize the surface that the cuttingboard is stored on (the refrigerator top). The cuttingboard should be left clean and wet with sanitizer to air-dry overnight.
1.5
15.
Meatballs in the table top steam table are 119F. The first time that these are heated, from a commercial processing facility, they shall be heated to at least 135F. If you choose to cool meatballs and reheat them, Reheat to at least 165F and hold above 135F. Use your thermometer to check the food temperature.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 04/21/2009
Score: 99.5
#
Comments
Points
25.
Thermometer is not accurate, not used correctly. Digital thermometer cannot be changed from celcius reading to F. Recommend digital thermometers that read quickly from the end of the thermometer. Thermometers must be accurate within 2 degrees F.
0.5
36.
Faucet cannot be turned off. Replace, repair faucet at utensil washing sink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 01/26/2009
Score: 100
#
Comments
Points
11.
Cuttingboards continue to be greasy. Use hot soapy water to clean. . . . . . . . . Some red baskets are greasy, unclean, especially on the back. Clean, sanitize and air-dry the baskets after each use.
0.0
36.
Soft spatulas are greasy and damaged. Discard. . . . . . Several pans have cracks. Discard as needed.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Soap dispenser is stored very close to open pan stored in the steam table with utensils stored in it. Protect utensils from potential contamination from handwashing. Soap dispenser may need to be moved or a splash guard installed.
Location: 1047 Beaver Creek Commons DR APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/05/2008
Score: 95.5
#
Comments
Points
11.
Cuttingboards are greasy. Use hot soapy water that is changed when greasy. . . . . . . Sanitizer is slightly weak. Have it increased to 200 to 300 ppm quat. . . . . . . . Take iced tea nozzles apart for cleaning, sanitizing and air-drying each night and also each time the container is refilled. Remove accumulated black material.
1.5
23.
Chili that had been microwaved to thaw is stored in 3-door refrigerator covered. Cool as quickly as possible. Store uncovered or loosely covered. Stir, etc. Label food that is cooling with the date and TIME that cooling begins. (Cool to 70F in 2 hours or less) Cool from room temperature (or colder) in 4 hours or less.
1.0
24.
Using a microwave to thaw is acceptable only when it is part of the cooking process. Do not microwave chili and then cover & refrigerate. Plan ahead and thaw under refrigeration. If the microwave is used, only microwave portions that will continue to be heated to 135F or hotter.
0.5
43.
Handsink in the men`s room supplies water for 4 seconds. Adjustment needed to supply water for at least 10 seconds. . . . . . . . No TOWELS available at back kitchen handsink.
