Location: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 06/11/2024
Score: 93
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Three metal food storage containers stored as clean had food residue in them. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for additional cleaning. All other equipment observed clean. Full points may be taken for repeat violations in the future.
1.5
20.
3-501.14; Priority; Roast beef and ham that had been prepared this morning at 10:30am did not meet the cooling time required due to ineffective cooling methods and temperature abuse during preparation. Foods measured 55F during inspection. Time out of temperature was likely 4 to 6 hours. TCS foods shall cool to 41F or less within 4 hours if prepared from ambient temperature. CDI- food was voluntarily discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A entire cooler of TCS food including deli meats, cheeses and deli salad was observed out of proper temperature (see temp chart). Food had been in this unit since at least yesterday. TCS foods shall be held cold at 41F or below. CDI- all foods with date marks from the previous day were voluntarily discarded. Food prepared this morning was moved to the walk-in cooler. PIC has called for a priority repair and a technician was on their way during inspection. Full points taken for repeat violation.
3.0
33.
3-501.15; Priority Foundation; Cut roast beef and ham that were prepared this morning at 10:30am were observed holding around 55F in large containers with tight lids. Ham and roast beef were cut cold but temperature abuse occurred during the preparation process. CDI- food was voluntarily discarded. Cool foods in smaller portions and leave uncovered to allow air flow for quick cooling if protected from overhead contamination. No point taken today.
0.0
33.
4-301.11; Priority Foundation; Facility already had 1 broken makeline cooler upon arrival that was empty. A second makeline cooler was found to be broken as well. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in this code. Facility is able to operate temporarily with remaining reach-in unit and walk-in cooler. An emergency repair was called in. Please have both units repaired by Friday 5/14. No point taken
0.0
42.
3-302.15; Core; Avocado on the makeline had been cut through the produce sticker. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Remaining avocados were washed and stickers removed. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Sides of equipment, especially front sides of reach-in units under the counter observed with food residue/black build-up. Crumb accumulation observed around bread station and shelving near ovens. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items. Full point taken for repeat violation.
1.0
General Comments
Call 919-500-6269 when refrigeration is fixed. EHS will follow up by Friday 5/14 Follow-Up: 06/21/2024
Location: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 02/29/2024
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Two metal food storage containers had some residue in the corners. Containers were on the clean equipment shelf. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- containers removed for additional cleaning. All other equipment observed clean. No points taken today.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Ham and chicken on the makeline were observed holding between 44F and 50F. TCS foods shall be held cold at 41F or below. CDI- bags of ice placed on food product to cool them down. Refrigeration seems to be functioning properly. Unsure why food was out of temp. Keep flip top lids closed when not in-use to hold the cold air better. This unit is near an oven which blows hot air and may be contributing to a rise in temperature in the flip top portion.
1.5
48.
4-501.14; Core; The pre-wash basin of the warewashing area is soiled with a brown residue. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment shall be cleaned at least every 24 hours if used. Increase cleaning frequency.
0.5
49.
4-601.11(B) and (C); Core; Sides of equipment, especially front sides of reach-in units under the counter observed with food residue/build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items. Cleaning has improved since previous inspection. Full point not taken.
0.5
55.
6-501.12; Core; The floor under the equipment shelf near warewashing area is soiled. Some debris and residue on floor behind ice machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning has improved since previous inspection. Full point not taken.
Location: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 10/26/2023
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; No person in charge with a CFPM certificate 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 shift managers obtain ServeSafe or similar credential by next inspection to avoid future demerits.
1.0
8.
2-301.14; Priority; Observed an employee handle a bottle of sanitizer and move the trash can. Employee discarded gloves and began to put new gloves on to continue food prep without washing hands. Hands shall be washed after engaging in activities that contaminate the hands and before donning gloves for working with food. CDI- employee instructed to wash hands before donning new gloves.
2.0
28.
7-102.11; Priority Foundation; Two spray bottles of peroxide sanitizer were observed without labels. The label on one bottle was too faint to read. Cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- labels added. No point taken today.
0.0
33.
3-501.15; Priority Foundation; Sliced ham and chicken under the flip top unit prepared this morning were observed holding between 44F and 46F. PIC stated these were prepared just prior to inspection and were cooling down. Avoid cooling TCS (temperature controlled for safety) food in the flip top portion of the reach-in unit. This compartment is not designed to cool foods. Utilize rapid cooling equipment such as the walk-in cooler. CDI- educated employees on best cooling methods. All meats will be used by the end of lunch. No point taken today.
0.0
39.
3-305.11; Core; Water was observed dripping from the ceiling of the walk-in cooler onto the floor and boxes of food product below. Food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Determine the cause of this leak and repair.
1.0
41.
3-304.14; Core; Bucket of sanitizer observed stored above single-use cups and lids at the front counter. 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-use articles, linens and clean equipment. CDI- bucket moved to lower shelf.
0.5
42.
3-302.15; Core; Observed an avocado cut on the makeline with the produce sticker still present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash all produce and remove stickers prior to cutting. Full point may be assessed for repeat violations.
0.5
49.
4-601.11(B) and (C); Core; Sides of equipment, especially front sides of reach-in units observed with food residue/build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items. Full point assessed for repeat violation.
1.0
55.
6-501.12; Core; Floors under and behind equipment are soiled with old food debris including under the makeline reach-in units and behind the ice maker. Floors under shelving in the walk-in cooler have debris. Physical facilities shall be maintained clean. Increase cleaning frequency.
Location: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 06/21/2023
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; A trash can was stored directly in front of the handwashing sink so that it was inaccessible during the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- trash can moved.
1.0
10.
6-301.12; Priority Foundation; Back prep area handwashing sink was without paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a hand drying device. CDI- towels replaced.
0.0
15.
3-304.15 (A); Priority; Observed an employee move the trash can and then return to their work station about to work with food using the same gloves. Single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- employee educated on glove changing, hands washed and gloves were changed.
1.5
16.
4-501.114; Priority; The warewashing machine was observed in use without bleach sanitizer supplied. No residual chlorine was measured on testing strips. Bleach solutions used to sanitize food-contact surfaces shall be at least 25-50ppm based on the water temperature in the machine. CDI- new bleach container connected to the machine and residual chlorine verified using test strips. Ensure bleach is being supplied to the machine during operation. No points taken today.
0.0
42.
3-302.15; Core; Observed an avocado cut on the makeline with the produce sticker still present. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash all produce and remove stickers prior to cutting.
0.5
49.
4-601.11(B) and (C); Core; Sides of equipment, especially front sides of reach-in units observed with food residue/build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
Location: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 01/19/2023
Score: 93.5
#
Comments
Points
10.
6-301.14; Core; Back Handsinks without handwashing signs. 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. Handwashing signs provided during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in two flip top cooler units above 41F . Items at 47-70F (see above temperature chart) TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items voluntarily discarded during inspection. Full points taken for repeat violation. Consider using Time as a Public Health Control for these items until cooler can be repaired, or keep these items in other coolers that are working properly. Verification required.
3.0
23.
3-501.17; Priority Foundation; Containers of portioned salad dressings in reach-in cooler with date on container exceeding 7 day hold. one dressing date marking 1/05. Manager stated dressings are portioned and placed in container and date marking was not changed. Chili lime dressing sticker was updated with 1/17. Dates changed during inspection. Ensure correct date markings and items that exceed 7 days shall be discarded.
1.5
48.
4-501.14; Core; 3-compartment sink clean drainboard with food debris and spray nozzles observed with build up. Warewashing equipment or other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function. Clean these areas more frequently.
0.5
49.
4-601.11(B) and (C); Core; Door gaskets on cold hold units, sides of equipment, bottoms of make line units, shelving above make line all observed with food residue/build-up and dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
55.
6-501.12; Core; General cleaning of floors and walls needed. Floors underneath equipment, and near back three compartment sink soiled with debris. Drains throughout are soiled with black residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
1.0
55.
6-501.16; Core; Several wet mops sitting inside mop sink basin. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. Hang mops after use.
0.0
General Comments
Verification required for flip top coolers by January 24th. Please contact someone to repair coolers as soon as possible. Inspector contact info: Sarah Thompson 919-500-3421 or Sarah.Thompson@wakegov.com Follow-Up: 01/24/2023
Location: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/14/2022
Score: 94
#
Comments
Points
16.
4-602.11 core; Ice-maker observed with build up residue on the upper inside of the unit. Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned in equipment such as ice bins, and enclosed components of equipment such as ice makers at a frequency necessary to preclude accumulation of soil or residue. Clean the ice-machine.
1.5
16.
4-601.11 (A); Priority Foundation; Slicer blade for vegetables, plastic squeeze bottles and a few other dishes that have not been used in a while observed with dust, food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Remove any squeeze bottles, or minor dish equipment that is no longer being used, or keep them stored clean.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in make line unit were above 41 degrees (see above temperature chart). TCS/Hazardous foods that are cold holding shall maintain 41 degrees F or below. Cold holding is a repeat violation. EHS recommends switching to metal containers, and not over stacking product past the fill line. Ice-bags were added to TCS food items in the make line unit.
3.0
39.
3-305.12; Core; Whole potatoes stored underneath fly trapping device by side mop sink. Food may not be stored under sources of contamination. Do not store foods, food equipment, or single-service utensils/articles underneath the fly trapping device.
0.0
41.
3-304.14; Core; Wiping clothes stored in low concentration sanitizer bucket (below 150ppm). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical concentration solution between 150-400 for quat sanitizer, or 25-200ppm for chlorine. CDI - sanitizer bucket remade.
0.0
48.
4-501.14; Core; 3-compartment sink, prep sink, and spray nozzles observed with build up. Warewashing equipment or other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.
0.0
49.
4-601.11(B) and (C); Core; Door gaskets on cold hold units, sides of equipment, bottoms of make line units, bottom of sink behind the front counter all observed with food residue/build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase the cleaning frequency of these items.
0.5
54.
5-501.113; Core; Outside dumpsters observed missing lids and doors not closed. Receptacles that are kept outside shall have tight-fitting lids or doors closed. Have the lids replaced. If you are having trouble getting lids/dumpsters/drain plugs replaced, email the service provider to keep a documentation trail of attempts.
0.5
54.
5-501.115; Core; Trash litter observed around dumpsters. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items. Clean the dumpster area.
0.0
55.
6-501.12; Core; General cleaning of floors, walls and ceiling needed. Floors underneath equipment, ceiling tiles are turning yellow. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
Location: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 11/30/2021
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Turkey and ham cold cuts stacked too high in one unit and temping at 44-45F. Cold potentially hazardous food shall be kept at 41F or below. Restacked.
3.0
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: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 12/10/2019
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: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 06/05/2019
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: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 02/14/2019
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: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 10/16/2018
Score: 98
#
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: 1061 PINE PLAZA DR APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/31/2017
Score: 97
#
Comments
Points
General Comments
NOE and copy of Transitional Permit provided. No items completed as of today. Please complete Transitional List by permit expiration date noted on Transitional Permit Expiration Notice. 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. Please contact James Smith at 919-868-9246 with any questions about this inspection or the NC Food Code.
