Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 09/09/2024
Score: 99.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Facility has begun holding lo mien noodles on time control. Noodles observed on a prep table upon entry and had been sitting at room temperature since 12 PM according to the PIC. No timestamp and no procedures available. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered to be on time control. Additionally, written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority. CDI - Timestamp added. Procedures emailed by EHS to PIC. PIC to print and fill out TPHC form.
0.0
33.
3-501.15; Priority Foundation; Chicken wings cooling in large portions a prep cooler. When cooling use thin portions and use rapid cooling equipment (walk-in cooler/freezer). CDI - Chicken wings moved to cool rapidly in the walk-in cooler/freezer.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 99
#
Comments
Points
28.
7-204.11; Priority; Bleach 101 is used by facility as sanitizer. No instructions for use as a sanitizer on food-contact surfaces. This product is not approved. CDI - An approved bleach formula for sanitizing food-contact surfaces obtained.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 03/20/2024
Score: 99.5
#
Comments
Points
43.
3-304.12; Core; Spoons stored inside of food containers with the handles touching the food. Dispensing utensils shall be stored with the handles above the top of the food to prevent contamination.
0.0
45.
4-502.13; Core; Single-service plastic spoons used for portioning dry foods. Single-service items may not be reused. One-time use only.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 08/25/2023
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Chicken wings cooling in a prep cooler. Wontons cooling in large portions and wrapped tightly with plastic wrap in the walk-in cooler. When cooling TCS foods use thin portions, loosely cover to facilitate air flow and use rapid cooling equipment (walk-in cooler/freezer). CDI - Wrap loosened on wontons. Chicken wings moved to cool rapidly in the walk-in freezer.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 02/22/2023
Score: 99
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A container of garlic in oil holding above 41 F. Refer to temperature chart above. Garlic in oil had been used within the past 30 minutes to prepare a few entrees according to the PIC. CDI - Garlic in oil moved to the walk-in cooler to cool rapidly. Consider using TPHC.
0.0
28.
7-201.11; Priority; Sanitizer bucket stored next to oil and flour. Poisonous or toxic materials such as cleaners and sanitizers shall be stored to prevent the contamination of food. CDI - Bucket re-located.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 11/07/2022
Score: 98
#
Comments
Points
8.
2-301.14; Priority; An employee observed handling raw meat with one glove donned. Employee removed the soiled glove and proceeded to complete other tasks such as handling fryer baskets and single-use articles. No handwashing observed following removal of the soiled glove. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food to prevent cross contamination when changing tasks. CDI - EHS educated PIC. PIC to speak to employee about proper handwashing procedures.
2.0
15.
3-302.11; Priority; Raw beef stored above RTE (ready-to-eat) wontons in the walk-in freezer. Raw chicken stored above cooked noodles. Food shall be stored according to final cook temperature. CDI - Foods re-arranged.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A container of garlic in oil holding above 41 F. Refer to temperature chart above. Garlic in oil had been used within the past 5-10 minutes to prepare a few entrees according to the PIC. CDI - Garlic in oil moved to the walk-in freezer to cool rapidly. Consider using TPHC.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 08/08/2022
Score: 99
#
Comments
Points
33.
3-501.15; Priority Foundation; Three containers of cooked noodles cooling in large portions in the walk in cooler. Cool hot foods by using smaller/thinner portions. CDI - Noodles spread out on sheet trays and placed back in the walk in cooler.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 05/09/2022
Score: 98
#
Comments
Points
16.
4-501.114; Priority; Bleach reading low at 25 ppm in the 3 compartment sink. Bleach shall register 50-200 ppm. CDI - Bleach to be re-made.
1.5
16.
4-601.11 (A); Priority Foundation; Can opener blade soiled. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Can opener moved to be cleaned.
0.0
33.
3-501.15; Priority Foundation; Multiple TCS (Time/Temperature Control for Safety) foods prepared today within the past few hours cooling in large portions including: wontons, four containers of cooked noodles, two containers of cooked chicken, and a container of chicken wings. Use rapid cooling equipment (walk in cooler/freezer) and small/thin portions to cool foods. CDI - All food moved onto sheet trays. Chicken wings removed from the prep cooler and placed in the walk in freezer.
0.5
39.
3-307.11; Core; A bowl used to portion raw chicken stored sitting on top of chopped zucchini in a prep top cooler. Do not store this bowl on top of other foods as it poses a risk for cross contamination. Bowl removed.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 02/23/2022
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Procedures for the cleanup of vomit and diarrhea provided, but no equipment specifically designated for the cleanup of vomit and diarrhea available. Facilities must have all the necessary equipment available to perform the approved written procedure. CDI - PIC educated on new requirement per the 2017 Food Code adoption.
0.0
15.
3-302.11; Priority; Raw beef stored next to tofu and bamboo shoots in a prep cooler. Raw pork (opened from its original packaging) stored above raw shrimp in the walk in freezer. Food shall be stored according to final cook temperature. Fish shall be stored above beef and pork, and all ready-to-eat foods shall be stored above and away from raw foods to prevent cross contamination. CDI - Foods re-arranged.
1.5
16.
4-601.11 (A); Priority Foundation; The vegetable prep sink and the thaw prep sink soiled with dried food debris. These sinks shall be cleaned and sanitized after use. One knife soiled with dried food debris on a magnetic rack. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Knife and sinks cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut cabbage in a prep cooler reading 45 F. Two containers of cut cabbage in the walk in cooler reading 43 F. Containers filled to the brim and were prepared on 2/20 and on 2/21. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Cut cabbage spread out onto sheet pans to cool in the walk in cooler.
1.5
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. No signature required due to COVID-19.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 11/17/2021
Score: 98.5
#
Comments
Points
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
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety foods) holding above 41F including: garlic in oil, cut cabbage and cooked stir fry noodles. Refer to temperature chart above. TCS foods shall be held at 41F or below. CDI - All foods stored in the prep units by the wok area; units opened and closed frequently and inspection conducted during dinner rush. All foods either immediately prepared or will be prepared within the next 4 hours.
1.5
28.
7-102.11; Priority Foundation; One container of blue liquid unlabeled in the dishwashing area. Working containers used for storing cleaners and sanitizers shall be identified with the common name. CDI - Bottle labeled.
0.0
49.
4-601.11(B) and (C); Core; Walk in freezer gaskets soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of debris.
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.
Location: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 10/25/2019
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: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 09/27/2018
Score: 97
#
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: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 04/23/2018
Score: 90
#
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: 1769 W WILLIAMS ST APEX, NC 27523-9315 Facility Type: Restaurant Inspection Date: 12/20/2016
Score: 97.5
#
Comments
Points
General Comments
As of this inspection, Transitional Non-compliant item #15 (50 foot candles of light at food prep surfaces) has not been completed. Transitional permit expires 4/2/16. Please correct by that date. If changes to lighting are made, contact James Smith at 919-868-9246 to evaluate so that establishment does not have to purchase light meter. #14 - Water faucet has been replaced as required. Current installation could present cleanability problems, but is a significant improvement over original installation. Please consider boxing in exposed pipe with FRP or stainless steel to allow faucet to rest flush against a surface. Any correction to cleanability before completion of Transitional permit will be evaluated for compliance with the Rules, but fix, as it stands, will be considered complete for the purpose of this permit.
