Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/12/2024
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The counter-mounted can opener blade was observed with visible residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning.
1.5
16.
4-602.11; Core; Ice bin in expo area has visible black residue accumulation in the back corner. In equipment such as ice bins, cleaning shall occur at a frequency necessary to preclude accumulation of soil or microbial residues. Clean this ice bin in a manner that prevents contamination of ice. May need to be drained and emptied for proper cleaning.
0.0
28.
7-202.12; Priority; Two cans of household insecticide which instruct indoor home use were observed in the facility today. PIC stated they were using it outside. Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling. PIC to discontinue use. Cans were removed from the office area to be brought home by the PIC. No point taken today.
0.0
35.
3-501.13; Core; Observed two packages of frozen tuna being thawed while still sealed in the ROP packaging in the charcuterie prep reach-in cooler. Fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or immediately upon completion of thawing. CDI- packages were cut open. No point taken.
0.0
44.
4-903.11(A), (B) and (D); Core; Several clean containers were observed stacked wet on the clean equipment shelf. After cleaning and sanitizing, dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- containers stacked for proper drying. Some cooking pans were observed on a metal wire shelf with greasy residue on the shelf. Clean equipment shall be stored in a clean, dry location and where they are not exposed to splash, dust, or other contamination. CDI- equipment removed from this shelf. Clean this area.
0.5
44.
4-901.11; Core; Observed employees using cloths to dry clean equipment. Clean equipment and utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. CDI- employees were instructed to stop cloth drying.
0.0
47.
4-501.11; Core; A metal shelf in the warewashing area is rusting. The interior panel on the reach-in cooler door at salad station is cracked and insulation material is showing. Equipment shall be maintained in good repair. Repair/replace these items so that they can be easily cleaned. Do not spray paint rusting shelf. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; The warewashing shelf near three comp sink has greasy residue and other debris on the top shelf where equipment is stored. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean this shelf. All other surfaces observed clean. Full point not taken.
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 04/25/2024
Score: 98.5
#
Comments
Points
41.
3-304.14; Core; A sanitizer bucket was stored on a shelf directly next to clean plates and linens. A shaker of powdered sugar was stored directly below the bucket on the same shelf. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, single-service articles, clean equipment and linens. CDI- items moved away from bucket. Full point may be taken for repeat violations.
0.5
47.
4-501.12; Core; The cutting board near the end of the cookline has deep scratches that are stained black. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface or replace cutting board soon. No point taken today.
0.0
48.
4-501.14; Core; The warewashing machine has old food residue accumulation underneath the doors and along the top. This machine shall be cleaned at a frequency necessary to prevent recontamination of equipment and at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; The front sides of reach-in units at the cookline have residue accumulation underneath the counter. The vent at the top of the tall reach-in unit in charcuterie prep area has dust accumulation. 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 has improved since previous inspection. Full point not taken.
0.5
General Comments
Plastic dish baskets used to move dishes and equipment through the warewashing machine are starting to break down and become hard to clean. Please replace these soon.
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/19/2023
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; A plastic container was stored in the handwashing sink basin in the warewashing area. A handwashing sink may not be used for purposes other than handwashing. CDI- bucket removed and employees were instructed not to store anything in this sink. No point taken today.
0.0
16.
4-501.114; Priority; The warewashing machine, in-use during inspection, was observed pulling 0ppm chlorine. Chlorine sanitizer shall measure at least 25-50ppm for sanitizing. CDI- employees instructed to use three comp sink for sanitizing until machine can be serviced. Equipment previously sent through the machine was brought to the three comp sink for sanitizing.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of sanitizer in the wine and cheese prep area was observed unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. All other chemicals were labeled. No point taken today.
0.0
36.
4-203.11; Priority Foundation; A digital thermometer on the cookline was observed measuring 48F in an ice water bath. Food-temperature measuring devices scaled in Fahrenheit shall be accurate to ±2F in the intended range of use. CDI- thermometer use discontinued and an accurate food thermometer was brought for use.
0.5
41.
3-304.14; Core; A sanitizer bucket was observed stored directly on top of a container of breading flour at the fryer station. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, single-service articles, clean equipment and linens. CDI- bucket moved. A wet wiping cloth was observed stored under a cutting board at the cookline. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth placed in a sanitizer bucket.
0.5
49.
4-601.11(B) and (C); Core; The vent portion of the reach-in cooler at the cookline has extensive residue and debris buildup (not the food storage portion). Some gaskets on reach-in coolers at the cookline have food debris in them. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of residues, dust, and food debris. Increase cleaning frequency.
1.0
51.
5-205.15; Core; The handwashing sink in the warewashing area is leaking underneath from the P-trap. A white bucket is catching the leak. Plumbing systems shall be kept in good repair. Repair this sink.
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/28/2023
Score: 96
#
Comments
Points
15.
3-302.11; Priority; Raw, repackaged pork was stored in a container with a bag of opened berries in the freezer. Raw animal foods shall be separated from ready-to-eat foods by arranging each type in equipment to prevent cross contamination. CDI- pork moved and berries voluntarily discarded.
1.5
16.
4-602.11; Core; The inside of the ice machine has some residue build-up on the white panel above ice. Inside components of ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency. No points taken today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut melon on the expo counter was not sufficiently in ice to keep cool. Top of melon measured near 60F. TCS (temperature controlled for safety) foods shall be maintained at 41F or below when held cold. Milk in the expo cooler was slightly over temp as were fish eggs on the sushi makeline. CDI- cover put back on fish station. Milk was recently out for service and placed back in cooler. Melon voluntarily discarded. All other cold holding observed compliant and facility has made an effort to use ice bags to ensure cold holding on the makeline during busy service times. Full points not taken today.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans were observed stacked wet. After cleaning and sanitizing, clean equipment shall be stored in a self-draining position that allows air drying. Utilize proper drying techniques.
0.5
49.
4-601.11(B) and (C); Core; A metal fan in the kitchen blowing down the cookline was observed with dust accumulation. The vent portion of the reach-in cooler at the cookline has extensive residue and debris buildup (not the food storage portion). The nonfood-contact surfaces of equipment shall be kept free of an accumulation of residues, dust, and food debris. Increase cleaning frequency.
0.5
General Comments
Complaint ID# 9581316
Facility has been given the TPHC form for time as a public health control. EHS recommends keeping certain foods at the expo counter on time instead of temperature control to prevent cold holding issues in the future.
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 06/09/2023
Score: 93
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Two different makeline coolers were observed insufficiently cooling foods due to malfunction. Numerous TCS foods were observed out of proper temperature. The person in charge shall ensure employees are properly maintaining the temperatures of TCS foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures. CDI- discussed importance of monitoring food temperatures with PIC and encouraged temperature checks both upon opening and before closing. No points taken today.
0.0
10.
6-301.12; Priority Foundation; The handwashing sink by the grill area did not have paper towels accessible because the dispenser battery was dead. Each handwashing sink shall have disposable towels or a hand drying device. CDI- battery replaced.
1.0
10.
5-205.11; Priority Foundation; A plastic container with avocados in it was observed in the basin of the grill area handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- container removed.
0.0
15.
3-304.15 (A); Priority; Observed an employee use gloves to handle raw beef at the grill and then wipe gloves on a cloth which was then placed on a cutting board at the prep station. Single-use gloves shall be used for only one task such as working with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- employee instructed to discard gloves and wash hands to continue working. Cloth brought to be cleaned.
1.5
16.
4-601.11 (A); Priority Foundation; Two plastic food containers stored as clean had food residue in them. The food-contact surfaces of equipment shall be clean to sight and touch. CDI- containers removed for additional cleaning. Discussed pre-soaking and scrubbing containers before running through warewashing machine. All other food-contact surfaces observed clean. No points taken today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS (temperature controlled for safety) foods were observed holding above 41F (see chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- all foods that were in malfunctioning salad unit were voluntarily discarded. This unit had been plugged into a tripped outlet but was plugged back into another outlet during inspection. Other foods in the second reach-in/fliptop unit hovering between 42- 45F were brought to the walk-in cooler. This unit had a frozen evaporator due to improper use. Technician arrived during inspection to repair. Sauces and cheese at the makeline were placed on a 4 hour time hold in the meantime and time as a public health control was explained. Facility has TPHC form.
3.0
23.
3-501.18; Priority; Mozzarella balls and facility-made egg rolls were observed in reach-in coolers with a date of 6/1. TCS foods shall be discarded after 7 days. The day of preparation shall count as day 1. CDI- foods discarded.
1.5
43.
3-304.12; Core; In-use utensils at the grill line observed stored in a container of water at room temperature. In-use utensils shall only be stored in running water or water that is at least 135F. Otherwise, store on a clean surface or prep table. CDI- utensils removed from water. No points taken today.
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 03/23/2023
Score: 95.5
#
Comments
Points
20.
3-501.14; Priority; Several time and temperature controlled for safety (TCS) foods did not meet required cooling parameters due to inefficient cooling methods. TCS foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within an additional 4 hours. Total cooling time not to exceed 6 hours. CDI- foods cooling more than 6 hours and above 45F were voluntarily discarded. Others were put on ice, sheet pans or moved to the freezer to rapidly cool.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods were observed holding above 41F (see chart). TCS foods shall be maintained at 41F or below in refrigeration. CDI- pork belly stacked too high on the makeline cooler was removed and brought to the walk-in cooler. Other foods between 42 and 45F will be consumed during dinner service. Facility may start keeping certain foods on time instead of temperature control to avoid cold holding and cooling issues. Provided TPHC form.
1.5
33.
3-501.15; Priority Foundation; Several foods did not cool properly because they were packed in large containers with lids. Cooling shall be accomplished by placing food in shallow containers that allow maximum air flow or ice baths. Stir frequently to disperse heat. Use ice wands for liquid foods such as soups. CDI- reviewed cooling options with PIC.
0.5
39.
3-305.11; Core; The walk-in cooler vent was observed dripping water into a pan on the top shelf. Water was observed splashing onto food containers near the drip. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. PIC stated an evaporator coil is bad and needs to be replaced. Fix this unit to avoid dripping.
1.0
47.
4-501.12; Core; Cutting boards on the makeline are heavily scored and stained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or resurface cutting boards. No points taken today.
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
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/04/2022
Score: 98
#
Comments
Points
25.
3-603.11; Priority Foundation; Menu's have consumer advisory but the asterisk was missing on raw tuna dish. The animal-derived foods requiring a consumer advisory shall be identified by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. CDI- menu's corrected during inspection. No points taken
0.0
47.
4-501.11; Core; Shelving in the warewashing area is rusting. Coated metal shelving in the walk-in is peeling and flaking off which can contaminate food. PIC has ordered new shelving, some of which was observed in the storage area but has yet to be installed. Equipment shall be kept in good repair. No points taken
0.0
48.
4-501.14; Core; The warewashing machine is soiled with old food debris along the top and inside of the closing doors. It was not cleaned from the day before. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point taken for repeat violation.
1.0
49.
4-601.11(B) and (C); Core; The inside of the reach-in unit by the cookline has food debris in the back and the fan covers have some dust and residue. The sprayer nozzle in the warewashing area is soiled. Plastic dish trays used in warewashing area are also soiled. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt and food residue. Increase cleaning frequency. If plastic dish trays cannot be cleaned, replace them with new ones.
0.5
54.
5-501.114; Core; Drain plug still missing on garbage bin. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact GFL for replacement. Half point taken for repeat violation but management is actively working on improving condition of garbage bins. GFL has not been receptive.
0.5
54.
5-501.113; Core; Outside garbage bin has a missing lid. Garbage bins shall have tight-fitting lids or doors if kept outside. Have door replaced.
0.0
General Comments
Report signed by Chrystal Bilardo, general manager
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 07/21/2022
Score: 90
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Several TCS food items found to be out of temperature control. Entire reach-in unit found to be too warm. Cooling methods and time not monitored adequately. Many items keep too long in refrigeration. The person in charge shall ensure food temperatures and cooling are monitored appropriately. Ensure better date marking/disposition of older food. CDI- Talked with PIC about more oversight in needed areas.
1.0
20.
3-501.14; Priority; A container of pork cooling since yesterday was observed at 46F and a bin of rice cooling over two hours was observed between 66F and 83F. Rice was in a plastic container with a metal lid over it and too deep to properly cool. CDI- Rice and pork were voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS food items observed well over cold holding temperature. Meat and eggs stored in the reach-in cooler by the cookline were observed around 53F. PIC stated these items are brought to the cookline coolers before dinner service so were not over 41F for more than 4 hours. CDI- products brought to walk-in to cool down until reach-in unit is fixed. Salmon in ROP packaging was put on ice to rapidly cool down. Cut green tomatoes in the walk-in were observed around 56F and PIC stated they had just come from the cookline. Tomatoes were placed in the freezer to rapidly cool. Cut melon in ice bath was too far above ice to keep cold. Melon discarded. All TCS foods (time and temperature controlled for safety foods) shall be maintained at 41F or less. Full points deducted for repeat violation.
3.0
23.
3-501.18; Priority; Cooked pork dated 7/14 and veggie patties dated 7/13 were still in the walk-in. Pimento cheese bites dated 7/10 and veggie patties dated 7/11 were found in the reach-in cooler by the cookline. TCS foods shall be discarded after 7 total days (day 1 being when the food was prepared). CDI- food was voluntarily discarded. Full points taken for repeat.
3.0
28.
7-102.11; Priority Foundation; A bottle of yellow liquid in the dishwashing area labeled bleach was found to be some other substance. Bleach paper did not turn purple when tested. CDI- bottle was discarded. Ensure working containers of chemical are properly labeled. No points taken.
0.0
33.
3-501.15; Priority Foundation; Rice and pork in the walk-in did not cool properly because they were in containers too deep to initiate rapid cooling. Cooling shall be accomplished by separating foods into smaller portions, keeping loosely covered or using an ice bath. Ice wands can be used in liquids such as soups. CDI- talked with PIC about using better methods.
0.5
35.
3-501.13; Core; Frozen and thawed salmon in the cookline reach-in was observed to be sealed in its ROP (reduced oxygen packaging). Label indicated product is to be removed from ROP prior to thawing. Fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- Fish removed from ROP packages.
0.5
43.
3-304.12; Core; Tongs observed stored on oven handle. This presents a risk of touching the floor when opened (demonstrated this to PIC). Keep these in a clean area instead. CDI- moved to wire shelving by stove. No points taken
0.0
48.
4-501.14; Core; The warewashing machine was soiled with old food debris along the top and inside of the closing doors. This machine shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.0
48.
4-302.14; Priority Foundation; Facility did not have Quat testing paper for three compartment sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification required. PIC to text a picture of testing kit once obtained no later than Monday 7/25.
0.5
49.
Undersides of equipment especially near the dishwashing area are soiled. Sides of equipment on the cookline need better cleaning. The nonfood-contact surfaces of equipment shall be kept free of food and other residue. Increase cleaning frequency. No points taken today.
0.0
54.
5-501.114; Core; Garbage and recycling bins are missing drain plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact GFL for replacements. No points taken today.
0.0
General Comments
Verification required for Quat testing paper. Text picture to 919-500-6269 Follow-Up: 07/31/2022
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/22/2022
Score: 94
#
Comments
Points
10.
5-205.11; Priority Foundation; A Pitcher of water was located in hand sink near main grill area and a spatula. A handwashing sink may not be used for purposes other than handwashing. Pitcher of water was taken away. CDI.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Raw Chicken and blanched fries in reach in cooler was between 48-49F. Walk-in cooler temperatures ranged from 42-48F. TCS foods shall be maintained at 41F or less. Service technician was called and looked at both units. Foods were voluntarily discarded. CDI. Repeat.
1.5
23.
3-501.18; Priority; Container of cooked rice patties was date marked for 2/13. A container of cooked chickpeas were date marked for 2/15. A container of seed sprouts was dated for 2/15. TCS foods shall be discarded after 7 total days (day 1 being when the food was made or picked.) Food was voluntarily discarded. CDI.
1.5
28.
7-201.11; Priority; Spray bottle of cleaner was stored on prep counter. Toxic materials shall be stored so they can no contaminate food, equipment, utensils and single-service articles. Spray bottle was taken to chemical storage. CDI.
1.0
33.
4-301.11; Priority Foundation; Walk-in cooler is maintaining temperatures between 42-45F. Equipment for cooling and heating shall be sufficient in number and capacity to provide food temperatures at 41F or less. Tech came to service walk-in. EHS will follow up tomorrow.
0.5
42.
3-302.15; Core; Avocados in reach in still had stickers present. Raw fruits and vegetables shall be washed and have soil removed before being served. Take stickers off of avocados and then wash them before serving.
0.0
44.
4-903.11(A), (B) and (D); Core; Utensil were stored in container that had food debris present. Clean equipment and utensil shall be stored in a clean, dry location. Store utensils in a clean location.
0.0
56.
6-403.11; Core; Multiple employee drink throughout were placed in prep units and establishment storage areas throughout facility. Areas designated for employees to eat, drink and use tobacco shall be located so that food, equipment, linens and single service articles are protected from contamination.
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: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/21/2021
Score: 95.5
#
Comments
Points
General Comments
No operator signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. Follow-Up: 10/01/2021
Location: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 02/28/2020
Score: 98
#
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: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 08/15/2019
Score: 98
#
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: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 05/10/2019
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: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 12/21/2018
Score: 97.5
#
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: 225 N Salem ST Suite 127 APEX, NC 27502 Facility Type: Restaurant Inspection Date: 09/19/2018
Score: 99.5
#
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. Paper inspection completed as facility was not yet entered into DHD.
