Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; Observed an employee handle raw chicken, discard single-use gloves and then retrieve another pair of single-use gloves to work with ready-to-eat food without washing hands. Employees shall wash their hands during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Employees shall also wash hands before donning gloves for food prep. CDI- employee stopped, hands were washed and new gloves applied. Handwashing education provided.
2.0
28.
7-102.11; Priority Foundation; Two spray bottles of oven cleaner were observed without labels. 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- labels added.
1.0
33.
3-501.15; Priority Foundation; Observed cut tomato stacked tightly in a deep container and sealed with a lid in the walk-in cooler. Tomato slices in the center measured 50F. Cooling was initiated from prep about 90 mins prior to inspection. Ensure TCS foods are cooled in small, shallow containers. Use small enough portions to cool quickly and leave uncovered or loosely covered to allow maximum air flow and heat transfer. CDI- cut tomato was placed on a sheet tray to complete cooling. Cooling education provided. No point taken today.
0.0
48.
4-302.14; Priority Foundation; Facility is using a quat sanitizer but did not have the proper test kit to measure concentration in the warewashing sink. PH test strips cannot be used to test quat solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Please text a photo of quat testing kit when it arrives.
0.5
General Comments
Text a photo of Quat testing kit to 919-500-6269. Follow-Up: 07/27/2024
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/01/2024
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Upon entry, the handwashing sink in the prep area was observed being blocked by several large, metal skewers placed on top of the sink. These skewers are from the large rotisserie oven. A handwashing sink shall be maintained accessible for employee use at all times. CDI- skewers removed and brought to the three comp sink for cleaning. Do not obstruct handwashing sinks.
1.0
15.
3-302.11; Core; Observed two large containers of blanched fries stored in the reach-in cooler with no cover or lid. The top of the fries were touching the bottoms of containers in the flip top section above. Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings. CDI- covers placed on these containers. No points taken.
0.0
16.
4-601.11 (A); Priority Foundation; Several food scoops stored as clean were observed with food residue. A metal pan on the clean equipment shelf also had food residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- these items removed for additional cleaning.
1.5
43.
3-304.12; Core; Observed rice scoops being stored in a container of water at room temp near the hot holding unit. Utensils used on TCS food shall be stored in water that is at least 135F or continuously flowing or on a clean surface in the prep area. Do not store utensils in stagnant water at room temp. CDI- scoops removed from water and brought to be cleaned. No point taken today.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 11/06/2023
Score: 98
#
Comments
Points
19.
3-403.11; Priority; Rice was observed reheating in the hot box for 3 hours between 120 and 135F. Time/Temperature controlled for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F within 2 hours. CDI- rice was voluntarily discarded by the PIC. Reevaluate reheating procedures.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 08/08/2023
Score: 99
#
Comments
Points
20.
3-501.14; Priority; Whole tomatoes delivered today were cut at room temperature at 10:00am. These cut tomatoes were observed still above 41F in two separate refrigeration units (see temp chart). One container was placed in the top portion of the small flip top unit and the other was wrapped tightly in a reach-in cooler. Temperature controlled for safety foods shall be cooled within 4 hours to 5ºC (41ºF) or less if prepared from ingredients at ambient temperature. CDI- tomatoes were moved to the walk-in cooler and uncovered to complete cooling quickly. Ensure tomatoes cut from room temperature are cooled to 41F within 4 hours or less. Pre-chilling before preparation is recommended. No points taken today.
0.0
33.
3-501.15; Priority Foundation; Cut tomato did not cool properly because it was placed in large, deep containers and left tightly covered. Another container was put in a flip top unit that is not designed to cool foods. Put foods in smaller containers, leave loosely covered and use appropriate cooling equipment. CDI- reviewed cooling methods with management.
0.5
49.
4-601.11(B) and (C); Core; Some dust accumulation observed above fan covers in the walk-in cooler. The nonfood-contact surfaces of equipment shall be kept free of dust, debris and food residues. Increase cleaning frequency.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 04/28/2023
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; Quat sanitizer in the three compartment sink measured too weak during inspection (<100ppm). Manufacturer's use directions specify a concentration of 200- 400ppm. PIC stated that sanitizer was to be remade soon. Sanitizing was occurring during inspection. Ensure sanitizer maintains proper concentration throughout the day while sanitizing dishes and equipment. CDI- sanitizer remade.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal and plastic containers were stacked wet in the clean equipment area. After cleaning and sanitizing, equipment shall be arranged to drain and air dry. Utilize the pyramid stacking technique to optimize space and air dry containers.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/07/2023
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; One sanitizer bucket with quaternary sanitizer below 100ppm. Other three buckets at correct concentration. Buckets marked with time filled and bucket was within 2 hour time. Manager stated buckets are changed every 2 hours. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration according to manufactures label instructions. Bucket changed during inspection. No points deducted.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans stacked wet nested on clean dish rack. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Stack items in a pyramid style or allow to dry on clean side of drainboard before stacking onto clean rack.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 12/15/2022
Score: 99.5
#
Comments
Points
48.
4-501.19; Priority Foundation; Wash water at three compartment sink at 72-73F while employee using sink and washing dishes. The temperature of the wash solution in a manual Warewashing equipment shall be maintained not less than 110F or the temperature specified on the cleaning agent manufactures label instructions. Pot and Pan cleaner did not have temperature requirement listed on the container. Facility has three hot water heaters for the building and one is currently not working, it supplies hot water for the restrooms and dish area. Manager showed documentation that sinks are in the process of being repaired. Until they are repaired, use dish machine to wash utensils, or fill pot with water and place onto stove to heat up and add to three compartment sink each time dishes are being washed. Pot of water placed on stove during inspection.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 09/22/2022
Score: 99.5
#
Comments
Points
48.
4-501.14; Core; Dish sprayer at three compartment sink soiled with black residue buildup along inside of sprayer. A Warewashing machine, the compartments of sinks, basins, drainboards or other receptacles used for washing and rinsing equipment, utensils or raw foods shall be cleaned before use and at a frequency necessary to prevent recontamination of equipment. Employee took apart and cleaned sprayer during inspection.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 99
#
Comments
Points
44.
4-903.11(A), (B) and (D); Core; Several metal pans stacked wet nested on clean dish rack. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Dishes moved during inspection. Educated to stack dishes in a manner that allows to air dry.
0.5
44.
4-901.11; Core; Employee towel drying metal sheet tray after removing from dish machine. After cleaning and sanitizing, equipment and utensils shall be air dried. Employee educated during inspection.
0.0
55.
6-501.16; Core; Two wet mops leaning against wall in mop sink area. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. Mops hung on rack by manager during inspection. Ensure mops are always hung to dry after use.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 03/30/2022
Score: 98.5
#
Comments
Points
10.
6-301.14; Core; No handwashing sign posted at back handwashing sink. 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. Manager added signage.
0.0
13.
3-202.15 ; Priority Foundation; Multiple cans of evaporated milk were badly dented around the rim and stored in the dry storage area. Manager states the shipment arrived today but dented cans will be returned to supplier. It is best practice to store potentially adulterated food in a separate area to prevent use. CDI- Cans removed from dry storage area.
1.0
44.
4-901.11; Core; Several metal pans were stacked wet. After cleaning and sanitizing, dishes shall be stored where they can air dry properly. Pans were restacked to allow proper drying.
Location: 1107 Pine Plaza Dr APEX, NC 27523 Facility Type: Restaurant Inspection Date: 11/16/2021
Score: 95.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels missing at handsink immediately to the left of the rice steam wells. Each handwashing sink shall be provided with a hand drying provision. CDI - paper towels provided.
1.0
15.
3-302.11; Priority; One sheet pan of repackaged raw beef stored above green beans in reach-in freezer. Foods shall be stored in a manner that prevents cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged in reach-in cooler.
0.0
21.
3-501.16(A)(1) ; Priority; Black beans and corn stored below 135F. Time/Temperature Control for Safety (TCS) Foods shall be stored at 135F or above for hot holding. CDI - black beans and corn voluntarily discarded by PIC.
1.5
33.
3-501.15; Priority Foundation; Cooked chicken and cooked chorizo cooling in deep, tightly sealed containers. Cooling shall be accomplished by placing food in shallow pans and leaving them loosely covered or uncovered if stored in an area that is protected from overhead contamination. CDI - chicken and chorizo moved to shallow, uncovered pans to properly cool.
0.5
37.
3-302.12; Core; Container of salt and container of canola oil with no label identifying the food. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. Containers labeled during inspection.
0.0
43.
3-304.12; Core; Multi-use scoops stored in water of 70F and 40F. When not in use, utensils shall be stored in water of at least 135F, in water that flows to a drain, or on a clean portion of the prep surface. Utensils moved to dry containers for storage.
0.5
45.
4-502.13; Core; Single use mayonnaise buckets being reused for chicken storage. Single-use articles may not be reused. Once these mayonnaise containers are empty, remove them from the facility. Provide approved, reusable containers for storage of this chicken.
0.5
47.
4-501.11; Core; Faucet handle located at front handsink in service line needs to be securely attached to the faucet. Rice cooker handle is broken. Equipment shall be maintained in good repair. Repair the faucet handle and replace the broken rice cooker lid.
0.5
47.
4-202.11; Priority Foundation; Several containers with cracked lids. Multiuse food contact surfaces shall be smooth, and free of cracks. CDI - lids discarded and new ones used.
0.0
54.
5-501.114; Core; Cardboard recyclable receptacle missing drain plug. Drains in dumpsters shall have drain plugs in place. Contact GFL regarding installing a drain plug.
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
