Location: 1284 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Restaurant Inspection Date: 07/26/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Beef and cheddar cheese holding above 41 F in the prep top cooler. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler.
1.5
38.
6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
49.
4-601.11(B) and (C); Core; The plastic covering on the front keypad soiled with food and debris. Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of food residue and other debris.
0.5
55.
6-501.12; Core; The walk-in cooler floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1284 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Restaurant Inspection Date: 02/19/2024
Score: 97
#
Comments
Points
10.
5-205.11; Priority Foundation; Scissors stored inside of the front handwashing sink. Handwashing sinks are for handwashing only. Do not store anything inside of them. CDI - Scissors removed.
0.0
23.
3-501.17; Priority Foundation; Multiple TCS (Time/Temperature Control for Safety) foods observed with no date mark in the prep cooler. TCS foods shall be date marked within 24 hours of being opened/prepared. CDI - Dates known and added by PIC.
1.5
29.
8-103.12; Priority; No date marks/labels present on multiple sauce containers sitting at room temperature upon entry. Facility has an approved variance for sauce. According to the approved variance, 'Tubs shall be date marked with time made and thrown away after 8 hours.' Additionally, variance for pizza sauce not available upon request. The permit holder shall maintain and provide variance/HACCP plan records upon request. Find approved procedure, print, and keep on file in the office for review. CDI - Labels added.
1.0
49.
4-601.11(B) and (C); Core; Pizza prep cooler gaskets and hinges soiled with food debris. The plastic covering on the front keypad soiled with food debris. Replacement of the plastic covering is needed. Surfaces of equipment shall be kept free of an accumulation of food residue and other debris.
Location: 1284 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Restaurant Inspection Date: 11/06/2023
Score: 98
#
Comments
Points
16.
4-501.114; Priority; Quat sanitizer (Super San Food Service Sanitizer) registered above 400 ppm when tested. The test strip turned bright blue indicating the solution is too strong. According to manufacturer instructions, it shall register 150-400 ppm. CDI - Solution re-made. PIC to contact rep. to ensure sanitizer is dispensing within the appropriate range.
1.5
29.
8-103.12; Core; Variance for pizza sauce not available upon request. The permit holder shall maintain and provide variance/HACCP plan records upon request. Find approved procedure, print, and keep on file in the office for review.
0.0
49.
4-601.11(B) and (C); Core; Pizza prep cooler gaskets soiled with food debris. Surfaces of equipment shall be kept free of an accumulation of food residue and other debris.
Location: 1284 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Restaurant Inspection Date: 04/17/2023
Score: 97.5
#
Comments
Points
28.
7-201.11; Priority; Spray bottle of 'kitchen equipment cleaner' not in-use stored on a prep table next to various sauces. Poisonous or toxic materials shall be stored so that they do not contaminate food, clean equipment, utensils, linens, and single-use articles. CDI - Spray bottle re-located.
2.0
41.
3-304.14; Core; Sanitizer bucket of quat solution registered above 400 ppm. Strip turned bright blue immediately upon immersion of test strip. Current quat solution used shall register 150-400 ppm according to manufacturer instructions. Solution dumped and re-made.
0.0
48.
4-501.14; Core; Interior of the 3-compartment sink soiled with debris. Clean sink interiors at least once every 24 hours or more frequently. Additionally, dish sprayer nozzle at the 3-compartment sink soiled with residue. Ware washing equipment, the compartments of sinks, sink basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust.
Location: 1284 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Restaurant Inspection Date: 11/28/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in the prep top cooler. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Cooler doors closed. Keep doors closed unless in active use. Monitor cooler.
1.5
28.
7-201.11; Priority; Spray bottles of cleaner stored next to clean food contact surfaces and above single-use paper towels. Poisonous or toxic materials shall be stored so that they do not contaminate food, clean equipment, utensils, linens, and single-use articles. CDI - Spray bottles re-located.
1.0
48.
4-501.14; Core; Interior of the rinse vat at the 3-compartment sink soiled with food debris. Clean sink interiors at least once every 24 hours or more frequently.
Location: 1284 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Restaurant Inspection Date: 04/11/2022
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Employee drinks stored above food preparation/contact surfaces. Store employee drinks on the lowest non-working surface to prevent contamination.
0.0
23.
3-501.17; Priority Foundation; The following foods had been opened from their original packaging yesterday and were observed with no date mark: chicken wings, chicken nuggets, grilled chicken, and sausage. TCS (Time/Temperature Control for Safety) foods shall be date marked within 24 hours of being opened/prepared. CDI - Dates added.
1.5
28.
7-201.11; Priority; A spray bottle of sanitizer stored next to sauce on a prep table. Another sanitizer bottle stored on the green shelving rack next to plastic utensils and above sandwich box inserts and oven pans. Bulk containers of hand sanitizer and a container of antibacterial wipes stored above various single use items including, but not limited to paper towels and paper plates. Poisonous or toxic materials shall be stored so that they do not contaminate food, utensils, clean linens, and single-use articles. CDI - Items re-arranged.
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: 1284 W WILLIAMS ST APEX, NC 27502-3953 Facility Type: Restaurant Inspection Date: 10/25/2021
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All foods in the walk in cooler reading between 42- 45 F. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. According to the PIC, a delivery had been made and the cooler was open for at least an hour. Ambient temperature of the cooler reading 45 F. No change in temperature throughout inspection and PIC unable to manually adjust cooler. VR - Inspector will return to verify 41 F or less for the walk in cooler.
1.5
28.
7-204.11 ; Priority; Quat sanitizer reading above 400 ppm in the 3 compartment sink. Quat sanitizers shall read between 200-400 ppm, or as specified by the manufacturer. Sanitizer is too strong. CDI - Sanitizer diluted by PIC. Continue to dilute sanitizer until quat dispenser is repaired/replaced.
1.0
29.
8-103.12; Priority; The stamp on a pizza sauce bucket stored on the counter stated 'Expires Sunday, 10/24'. According to the approved variance, 'Sauce containers should not be made in advance (the evening before), nor shall unused material be carried over the next day. Tubs shall be date marked with time made and thrown away after 8 hours'. CDI - Sauce voluntarily discarded, and a new batch prepared today (10/25) placed on the counter.
0.0
47.
4-501.11; Core; As mentioned above, the walk in cooler is maintaining 45 F. Call in for repair to hold foods at 41 F or below. Also mentioned above is the repair of the quat dispenser at the 3 compartment sink. The sanitizer is dispensed at a stronger rate than what is required (200-400 ppm). Equipment shall be maintained in a state of repair.
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. No signature required due to COVID-19.
