Location: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 08/19/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No CFPM present during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. PIC here today is set to take ServSafe soon.
1.0
10.
6-301.11; Priority Foundation; No soap was availalbe at the handwashing sink in the back near warewashing sink. Each handwashing sink shall have soap availalbe. CDI- soap dispenser refilled.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods on the makeline were observed above 41F and stacked too high in containers. TCS foods shall be held at 41F or below in refrigeration. CDI- excess foods moved to walk-in cooler. Keep foods below the rim of the container and keep flip top lid closed when not preparing pizza.
1.5
38.
6-501.111; Core; A fly was observed hovering around food on the makeline unit. A dead roach was observed on the floor of the prep area upon arrival. The premises shall be maintained free of insects, rodents and other pests. Orkin services the facility each month. Work with pest control company, maintain facility in clean condition and consider installing fly paper near back door for flies. Keep doors closed to prevent entry.
1.0
49.
4-601.11(B) and (C); Core; Some dust and residue accumulation observed around fan covers in the walk-in cooler. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.
0.5
54.
5-501.115; Core; The refuse enclosure has trash and plastic bags on the ground around garbage receptacles. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean. No evidence that this refuse originated in the facility. Work with other users to maintain this area clean. No point taken
0.0
54.
5-501.114; Core; Drain plug missing on outdoor garbage receptacle. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace plug.
Location: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 02/14/2024
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No CFPM present during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Manager with ServSafe is out. Current PIC is taking ServSafe now.
1.0
16.
4-602.11; Priority; A large fork used to poke dough bubbles on pizza and stored on a rack above the oven was heavily soiled with cheese and food debris. A pizza slicer on the front prep counter used to cut cooked pizza was observed with greasy residue and food debris. PIC stated they did not know when the fork was last cleaned and that the slicer only gets cleaned every night. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours when in contact with TCS foods and stored at room temperature. CDI- these utensils were brought to be cleaned and sanitized.
1.5
48.
4-501.14; Core; The three compartment sink was observed with greasy residue accumulation along the sides. The compartments of sinks and basins used to wash and rinse equipment shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; The nonfood-contact portions of the pizza oven have extensive food debris accumulation and crumbs. The top of this piece of equipment is dusty. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency.
1.0
55.
6-501.12; Core; Some food debris and residue observed on the walk-in cooler floor. Physical facilities shall be maintained clean. Clean this area. No point taken.
Location: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 08/31/2023
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Ice build-up on the inside of the reach-in unit was observed dripping onto the tops of food containers below. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Clean off ice and maintain reach-in unit dry. 2 points may be taken for repeat violations in the future.
1.0
49.
4-601.11(B) and (C); Core; The lower tray of the oven has extensive food debris on it. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. Cleaning in facility is much improved since previous inspections. Full point not justified.
0.5
51.
5-205.15; Core; Left side faucet at three compartment sink is leaking in at least two places. Plumbing systems shall be maintained in good repair. Repair sink. No points taken today.
Location: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 02/10/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the flip top unit were holding above the required cold holding temperature of 41F (see chart). CDI- items moved to reach-in portion which was holding colder. PIC stated foods had been brought from the walk-in cooler less than 4 hours prior. Upon further inspection, it was found that the refrigeration dial had been adjusted too high. Unit temp adjusted during inspection.
1.5
39.
3-305.11; Core; Ice build-up on the inside of the reach-in unit was observed dripping onto the tops of food containers below. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Clean off ice and maintain reach-in unit dry.
1.0
48.
4-501.14; Core; The three comp warewashing sink is soiled with an oily residue in the third compartment and has some food residue in two compartments. Warewashing facilities shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point assessed for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; The vent on the inside of the reach-in unit (nonfood storage portion) is dusty. Nonfood-contact surfaces of equipment shall be kept free of dust accumulation. Clean this vent. No points taken today.
0.0
55.
6-501.11; Core; 4 light bulbs are burnt out above pizza oven. Physical facilities shall be kept in good repair. Replace burnt out light bulbs. No points taken today.
0.0
56.
6-501.14; Core; Air vents on the ceiling near warewashing area are dusty. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean the vents.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 09/26/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager present during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have each shift manager obtain this credential to avoid future demerits.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy was not available for review during inspection. Employees could not locate it and were not aware of their responsibility to report to their supervisor information about their health and activities as they relate to diseases that are transmissible through food. CDI- provided form 1-B for review.
2.0
5.
2-501.11; Priority Foundation; Could not locate bodily fluid clean up procedures. CDI- provided educational material. Have these readily accessible or lose points in the future. No points taken today
0.0
10.
6-301.12; Priority Foundation; No disposable hand towels were in the facility. Each handwashing sink shall be supplied with disposable hand towels or a hand drying device. Full points may be assessed in the future for repeat violations. EHS to follow-up by 9/28 to ensure towels have been obtained.
1.0
48.
4-501.14; Core; The three comp warewashing sink is soiled with an oily residue and has some black residue in two compartments. Warewashing facilities shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point may be assessed for repeat violations in the future.
0.5
General Comments
Verification required for handwashing towels by 9/28/22. Follow-Up: 09/28/2022
Location: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 03/01/2022
Score: 96.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority;
0.0
5.
2-501.11; Priority Foundation;
0.0
10.
6-301.12; Priority Foundation; No paper towels in employee bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device; or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels replenished.
1.0
41.
3-304.14; Core; Wiping cloth observed sitting on the central pizza prep counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114.
0.5
47.
4-501.11; Core; Metal ramp of the walk-in floor is buckling. Equipment shall be kept in good repair. Have the floor repaired.
0.0
48.
4-501.14; Core; 3-compartment sink basins are soiled with oily residue. Warewash equipment shall be cleaned frequently enough to prevent recontamination of equipment and utensils. At least once daily. Clean sink basins. Full point deduction due to repeat of violation.
1.0
49.
4-601.11(B) and (C); Core; The sprayer nozzle at the warewashing sink is soiled with black and gray residue underneath and around the handle. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
54.
5-501.114; Core; Both garbage bins are missing drain plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Manager to contact garbage contractor to have drain plugs installed.
0.0
55.
6-501.12; Core; Extensive food debris on floors throughout facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
Location: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 04/28/2020
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: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 10/29/2019
Score: 99
#
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: 833 Perry RD APEX, NC 27502 Facility Type: Food Stand Inspection Date: 01/24/2019
Score: 97.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
