Location: 1900 LAKE PINE DR APEX, NC 27602 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 99
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Several metal pans were observed stacked wet on the clean equipment shelf. After cleaning and sanitizing, equipment shall be placed in a self-draining position that allows air drying. CDI- pans separated for drying.
0.5
49.
4-601.11(B) and (C); Core; Inside vent of tall reach-in cooler has dust/debris 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. All other surfaces observed clean. Full point not taken.
Location: 1900 LAKE PINE DR APEX, NC 27602 Facility Type: Restaurant Inspection Date: 01/30/2024
Score: 99
#
Comments
Points
16.
4-501.114; Priority; Quat in the three compartment sink was measured at 55F. A quaternary ammonium compound solution shall have a minimum temperature of 24C (75F). CDI- Quat remade with warmer water. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Fan covers on interior makeline reach-in unit are coated in dust/debris. Inside vent of tall reach-in cooler also has dust and residue 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. Full point assessed for repeat violation.
Location: 1900 LAKE PINE DR APEX, NC 27602 Facility Type: Restaurant Inspection Date: 08/10/2023
Score: 97
#
Comments
Points
28.
7-201.11; Priority; A bottle of degreaser was observed stored directly above single-use packages of condiments in the kitchen. Poisonous or toxic materials shall be stored so they can not contaminate food, clean equipment, single-use articles or linens. CDI- bottle of degreaser relocated.
1.0
38.
6-501.111; Core; One or two flies observed in the facility today. The premises shall be kept free of pests. Utilize approved methods of pest control, keep doors and windows closed especially in summer to avoid their entry. No points taken today.
0.0
43.
3-304.12; Core; A metal scoop with handle was observed laying inside the container of cut tomatoes in the walk-in cooler. Utensil handles shall be stored in the food with their handles above the top of the food and the container during pauses in food dispensing. CDI- scoop removed.
0.5
47.
4-501.11; Core; The freezer is dripping water onto the floor causing ice accumulation. This is a cleanability issue. Equipment shall be kept in good repair. Determine cause of drip and have freezer repaired. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Interior of makeline reach-in cooler including fan cover has residue and dust. Debris observed on the walk-in cooler fan cover as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Full point may be assessed for repeats violations in the future.
0.5
55.
6-501.12; Core; Floor under drink mix shelf is soiled with black residue. The freezer floor is dirty especially under shelving. Air vents above makeline have some dust accumulation. Extensive ice accumulation observed under the fans in the walk-in freezer due to drip mentioned above. Physical facilities shall be kept clean. Clean these areas and remove ice build-up.
Location: 1900 LAKE PINE DR APEX, NC 27602 Facility Type: Restaurant Inspection Date: 01/26/2023
Score: 98.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Gasket on walk-in cooler and a few coolers soiled with black residue and needs to be cleaned. Bottom of reach-in freezer and shelving in make line cooler and thaw shelf in walk-in cooler has some residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently. Make line equipment and ice machine outside is much improved from last inspection.
0.5
55.
6-501.12; Core; Ceiling vents and tiles near front of make line soiled with black residue and have some dust buildup. Walls behind frosty machines have food splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
Location: 1900 LAKE PINE DR APEX, NC 27602 Facility Type: Restaurant Inspection Date: 07/18/2022
Score: 97.5
#
Comments
Points
16.
4-602.11; Core; Soda nozzle on soda machine at drive thru soiled with pink residue buildup. Coke nozzle on other soda machine soiled with some pink residue buildup. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and beverage and syrup dispensing lines or tubes shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these nozzles more frequently. Employee cleaned the nozzles during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Chili in front make line at 120-137F, when removed from unit water levels in hot hold unit were very low. Ensure sufficient water to contact pans of chili to maintain temperature. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Water added to steam well and chili pans re-located to another hot hold unit and temperature at 140-150F within 20 mins. All other hot hold temperatures over 135F. No points deducted.
0.0
49.
4-601.11(B) and (C); Core; Sides of equipment on make line, coolers and ice machine soiled with food debris. Gasket on walk-in cooler and a few coolers soiled with black residue and needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean theses areas more frequently.
0.5
55.
6-501.12; Core; Ceiling vents and tiles near front of make line soiled with black residue and have some dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these ceiling vents and tiles.
Location: 1900 LAKE PINE DR APEX, NC 27602 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not have a written procedure for the clean-up of vomiting and diarrheal events as required. CDI- Information provided to PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw shell eggs were being stored on the counter on the cook line. Temped at 57 degrees. TCS foods shall be held at 41 degrees or less. CDI... The eggs were placed in the trash can.
1.5
28.
7-201.11; Priority; Bottle of cleaning solution stored next to microwave and above single service items like sauce packets. Chemicals shall be stored where they cannot contaminate food, linens and single service items. CDI- Chemical removed
1.0
44.
4-901.11; Core; Several pans stacked wet and prevented from air-drying. Dishes should be stacked in a manner that facilitates proper air drying.
0.5
55.
6-501.11; Core; Mens bathroom has a hole in the wall behind the toilet where there are several missing tiles. Physical facilities shall be maintained in good repair.
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
