Location: 1001 Davis Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 08/29/2024
Score: 97.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Handwashing sink across from warewashing area was without soap. Each handwashing sink shall be provided with soap. CDI- soap replaced. Full points may be taken for repeat violations.
1.0
28.
7-201.11; Priority; Several bulk containers of cleaner/sanitizer chemicals were observed stored directly above clean pots and pans in the warewashing area. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, single-service articles or clean linens. CDI- chemicals moved to lower shelf.
1.0
49.
4-601.11(B) and (C); Core; Some dust accumulation observed on top of the ice machine. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Wipe down top of ice machine and keep lid closed to prevent contamination of ice during cleaning. Ensure lid is also clean before opening.
0.5
55.
6-501.16; Core; Observed a mop stored with the handle down inside the mop sink and the mop head resting against the wall and a broom handle. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Store mops with the handle facing up and not against other equipment.
Location: 1001 Davis Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 01/22/2024
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified Food Protection Manager on site at time of inspection. A certified Food Protection Manager shall be present during all times of operation and shall pass an ANSI-accredited program such as Serv Safe, and their certificate shall be in date. Obtain certification.
1.0
10.
5-202.12; Core; The pipe underneath the handwashing sink closest to the 3-compartment sink is leaking when the faucet is turned on. Repair/re-caulk piping.
0.0
10.
6-301.11; Priority Foundation; Both kitchen handwashing sinks lacking soap. Each handwashing sink shall be provided with soap. CDI - Soap obtained.
1.0
16.
4-501.114; Priority; Monogram Sink & Surface cleaner/sanitizer at the 3-compartment sink registered 0 ppm when tested. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer instructions. Instructions indicate it may register up to 500 ppm. CDI - Sanitizer re-made.
1.5
16.
4-601.11 (A); Priority Foundation; All squeeze bottles (stored as clean) soiled with old sticker/tape residue. A few lids (also stored as clean) soiled with food debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Sticker/tape residue shall be removed prior to the cleaning process. CDI - Items moved for thorough cleaning.
0.0
23.
3-501.18; Priority; A container of tofu bao (prep date: 1/11) held past the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date, and they shall be held for 7 days maximum. Prep/open date + 6 days = 7-day max. hold. CDI - Tofu voluntarily discarded.
0.0
43.
3-304.12; Core; Serving utensils stored in containers of water at room temperature. If held in water between uses, the water shall maintain 135 F or above. Containers dumped.
0.5
45.
4-903.11(A) and (C); Core; To-go trays stored with the food contact surface exposed. Store inverted to prevent contamination until use.
0.5
56.
6-305.11; Core; An employee backpack and coat stored on shelving with paper products and single-use articles. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
Location: 1001 Davis Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/27/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified Food Protection Manager on site at time of inspection. A certified Food Protection Manager shall be present during all times of operation and shall pass an ANSI-accredited program such as Serv Safe. Obtain certification.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced cheese, pork, and burgers holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Bag of ice added to pork. Cheese and burgers moved to chill in the reach in cooler.
1.5
43.
3-304.12; Core; Serving utensils stored in containers of water at room temperature. If held in water between uses, the water shall maintain 135 F or above. Containers dumped.
0.5
45.
4-903.11(A) and (C); Core; To go trays stored with the food contact surface exposed. Store inverted to prevent contamination until use.
0.0
48.
4-302.14; Priority Foundation; Facility is currently using chlorine sanitizer, which requires 50-200 ppm for effective sanitization. No chlorine test strips available. Test strips that accurately measure sanitizing solutions shall be provided. CDI - Test strips ordered by PIC.
0.5
56.
6-304.11; Core; The ventilation system is in dis-repair. The vent that pulls make up air in is not working. Kitchen and dining area maintaining 82 F during inspection. Ventilation systems shall be provided and keep rooms free of excessive heat.
0.0
General Comments
EHS discussed kimchee prepared on site with PIC. Recipe is mostly comprised of Nappa cabbage, vinegar slaw, and kimchee spice powder. The kimchee prepared on site is NOT fermented. Facility stores all ingredients in refrigeration until preparation. Once prepared, 'kimchee' immediately goes back into refrigeration.
Location: 1001 Davis Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 10/20/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified Food Protection Manager onsite at time of inspection. A certified Food Protection Manager shall be present during all times of operation and shall pass an ANSI-accredited program such as Serv Safe to obtain certification. Obtain certification.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; No employee health policy. Employees shall be knowledgeable of food-borne illnesses, their associated symptoms and when to not report to work/be excluded from work. CDI - EHS provided forms.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
10.
5-202.12; Core; Both handwashing sinks reached 72 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Adjust hand washing sinks to reach a minimum of 100 F.
0.0
10.
6-301.14; Core; No handwashing signs posted at handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS provided handwashing signs.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple knives stored on a magnetic rack, a plastic container, and a set of tongs stored as clean soiled with food debris and sticky to the touch. CDI - Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be cleaned.
3-501.16 (A)(2) and (B); Priority; A couple squeeze bottles of house made ranch holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Ranch above 45 F voluntarily discarded. Ice added to additional container of ranch.
0.0
32.
8-103.11; Priority Foundation; Facility is preparing kimchee onsite. Kimchee is a fermented food and requires variance approval. VR - EHS discussed options with PIC. Either obtain variance approval, or purchase kimchee from an approved supplier (such as H Mart).
0.0
36.
4-302.12; Priority Foundation; No thermometer available. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR - EHS will return to ensure a working thermometer has been obtained.
0.5
43.
3-304.12; Core; Serving utensils stored in a container on a prep surface at 66 F. During pauses in food preparation, utensils stored in water must maintain 135 F or above.
0.0
48.
4-302.14; Priority Foundation; No test strips for quat sanitizer available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure test strips have been obtained.
