Location: 1015 Davis Dr APEX, NC 27523 Facility Type: Food Stand Inspection Date: 08/14/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; PIC's food protection manager certification expired in June. 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. Retake ServSafe or similar course and obtain required credential.
1.0
15.
3-302.11; Priority; A package of raw pork which showed signs of leaking was observed on a tray above pastry dough and cut melon in the walk-in freezer. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- pork moved to lowest shelf.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed some cooking equipment such as scrapers, a hand held blender and other utensils stored in a plastic bin under the prep line with food residue on the bottom of the bin. Clean equipment shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. CDI- bin and its contents were sent to be cleaned. No point taken.
0.0
49.
4-601.11(B) and (C); Core; The inside of the microwave has some food splatter residue. Fan covers in the walk-in cooler have visible residue. 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.
Location: 1015 Davis Dr APEX, NC 27523 Facility Type: Food Stand Inspection Date: 01/22/2024
Score: 98
#
Comments
Points
5.
2-501.11; Priority Foundation; Body fluid kit/written procedures for responding to vomiting or diarrheal events unable to be found. 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 - Ensure all employees are aware of where the body fluid kit/written procedures are. If unable to find, obtain a new kit. Written procedures provided via email.
0.0
10.
5-205.11; Priority Foundation; A bag of soiled towels stored in a handwashing sink. Additionally, a broom and dustpan blocking the sink. Handwashing sinks are for handwashing only, and they shall be maintained so that they are accessible at all times for employee use. CDI - Towels, broom and dustpan removed.
1.0
33.
3-501.15; Priority Foundation; Multiple bowls of recently prepared salad cooling in large portions and wrapped tightly with plastic in a reach-in refrigerator. Additionally, recently prepared rice cooling wrapped tightly with foil in the walk-in cooler. When cooling use small portions, loosely cover, and use rapid cooling equipment (walk-in cooler/freezer). CDI - Wrap loosened on salads and rice. Rice placed in an ice bath.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
55.
6-501.12; Core; Walls behind prep areas soiled with food splatter and debris. Walk-in freezer floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
Location: 1015 Davis Dr APEX, NC 27523 Facility Type: Food Stand Inspection Date: 07/14/2023
Score: 97
#
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.
1.0
23.
3-501.17; Priority Foundation; All TCS (Time/Temperature Control for Safety) foods requiring date marking not labeled in the walk-in cooler. Facility does not hold food past one week; however, a date is still required. Foods shall be date marked on their prep/open date, and they shall be held for 7 days maximum. CDI - Dates known and to be added. All food to be disposed of by end of day. Facility is not open on weekends.
1.5
28.
7-204.11; Priority; Spray bottles of bleach sanitizer registered too strong. When tested, the test strip bleached out. Bleach shall register 50-200 ppm. CDI - Bottles dumped and re-made.
0.0
33.
3-501.15; Priority Foundation; Two bowls of recently prepared salad cooling in large portions and wrapped tightly with plastic in a reach in refrigerator. When cooling use small portions, loosely cover, and use rapid cooling equipment (walk-in cooler/freezer). CDI - Wrap loosened and salads moved to cool rapidly in the walk-in cooler.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler gaskets soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
56.
6-303.11; Core; The main lightbulb has burnt out in the walk-in freezer. This needs to be repaired/replaced. Lighting shall be sufficient in areas where employee safety is a factor.
Location: 1015 Davis Dr APEX, NC 27523 Facility Type: Food Stand Inspection Date: 08/19/2022
Score: 98.5
#
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.
0.0
23.
3-501.18; Priority; Chicken salad prepared on 8/12 and cheese sauce prepared on 7/21. Items held past 7 day hold. CDI - Food voluntarily discarded.
1.5
23.
3-501.17; Priority Foundation; A container of noodles observed with no date mark. Noodles prepared on Tuesday according to PIC. Once prepared or opened from original packaging, TCS (Time/Temperature Control for Safety foods) shall be date marked and held for 7 days maximum (Prep/open date + 6 days = 7 days total). CDI - Date added.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler gaskets soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
