For more information on a specific report, or to see the official Health Inspection Report, click on the Facility Heading to expand the list of inspections.
If you're looking for a specific establishment, try the Advanced Report Search function on the right menu, or enter the establishment's name in the search box below.
Location: 764 W Williams ST APEX, NC 27502 Facility Type: Restaurant Inspection Date: 10/28/2014
Score: 96
#
Comments
Points
4.
2-401.11; Core; Employee beverages may not be stored on or above food or food contact surfaces. Employees still storing foods/beverages on shelves above prep sink. Also had beverages on prep tables. Provide a designated area for employee foods and beverages.
2.0
13.
3-302.11; Priority; Store foods in the walk in cooler according to chart provided. Raw shrimp above ready to eat and raw chicken above raw shrimp at the time of inspection.
1.5
47.
4-602.13; Core;Cleaning needed on dry storage shelving and outsides of dry storage containers.
0.5
53.
6-501.11; Core; Readhere loose stainless steel on wall behind wok.
2-103.11 (M); Priority Foundation; Person in charge unable to provide documentation of an employee health policy that meets the requirements of the Rules. FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under ¶ 2 201.11(A) CDI-Employee Health Policy Form 1-B was given to management.
1.5
12.
3-402.12; No documentation that aqua-cultured salmon was feed pellet or formulated parasite free feed. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3), a written agreement or statement from the supplier or aqua-culturist stipulating that the FISH were raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. CDI-Education
1.0
14.
4-501.114; Priority; Sanitizer shall be 200ppm to 400ppm quat sanitizer when tested with test kits. CDI-fresh sanitizer made.
1.5
20.
3-501.16 (A)(2) and (B); Priority;Maintain temperature of chicken, oysters, Pork belly and duck at 45F or below. Temperatures were 48F - 59F. CDI-Food was placed on shallow pan and put in walk-in cooler
1.5
26.
7-102.11; Priority Foundation; 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-Bottle of cleaner labeled
1.0
27.
3-502.12; Must follow the below instructions if using ROP without a variance. Do not use reduced oxygen packaging until approved by this department.
(A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under § 3502.11, a FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P
(B) A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified under ¶ 8 201.14(D) and that: Pf
(1) Identifies the FOOD to be PACKAGED; Pf
(2) Except as specified under ¶¶ (C) - (E) of this section, requires that the PACKAGED FOOD shall be maintained at 5°C (41°F) or less and meet at least one of the following criteria: Pf
(a) Has an AW of 0.91 or less, Pf
(b) Has a PH of 4.6 or less, Pf
(c) Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the USDA using substances specified in 9 CFR 424.21, Use of food
ingredients and sources of radiation, and is received in an intact PACKAGE, Pf or
(d) Is a FOOD with a high level of competing organisms such as raw MEAT, raw POULTRY, or raw vegetables; Pf
(3) Describes how the PACKAGE shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf
(a) Maintain the FOOD at 5oC (41oF) or below, Pf and
(b) Discard the FOOD if within 14 calendar days of its PACKAGING it is not served for on-PREMISES consumption, or consumed if served or sold for off-PREMISES consumption; Pf
(4) Limits the refrigerated shelf life to no more than 14 calendar days from PACKAGING to consumption, except the time the product is maintained frozen, or the original manufacturerâs âsell byâ or âuse byâ date, whichever occurs first; P
(5) Includes operational procedures that:
(a) Prohibit contacting READY-TO-EAT FOOD with bare hands as specified under ¶ 3-301.11(B), Pf
(b) Identify a designated work area and the method by which: Pf
(i) Physical barriers or methods of separation of raw FOODS and READY-TO-EAT FOODS minimize cross contamination, Pf and
(ii) Access to the processing EQUIPMENT is limited to responsible trained personnel familiar with the potential HAZARDS of the operation, Pf and
(c) Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES; Pf and
(6) Describes the training program that ensures that the individual responsible for the REDUCED OXYGEN PACKAGING operation understands the: Pf
(a) Concepts required for a safe operation, Pf
(b) EQUIPMENT and facilities, Pf and
(c) Procedures specified under Subparagraph (B)(5) of this section and ¶ 8 201.14(D). Pf
(C) Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. P "
(D) Except as specified under ¶ (C) of this section, a FOOD ESTABLISHMENT that PACKAGES FOOD using a cook-chill or sous vide process shall:
(1) Implement a HACCP PLAN that contains the information as specified under ¶ 8-201.14(D); Pf
(2) Ensure the FOOD is:
(a) Prepared and consumed on the PREMISES, or prepared and consumed off the PREMISES but within the same business entity with no distribution or sale of the PACKAGED product to another business entity or the CONSUMER, Pf
(b) Cooked to heat all parts of the FOOD to a temperature and for a time as specified under § 3-401.11, P
(c) Protected from contamination before and after cooking as specified under Parts 3-3 and 3-4, P
(d) Placed in a PACKAGE with an oxygen barrier and sealed before cooking, or placed in a PACKAGE and sealed immediately after cooking and before reaching a temperature below 57°C (135°F), P
(e) Cooled to 5°C (41°F) in the sealed PACKAGE or bag as specified under § 3-501.14 and subsequently: P
(i) Cooled to 1°C (34°F) within 48 hours of reaching 5°C (41°F) and held at that temperature until consumed or discarded within 30 days after the date of PACKAGING;P
(ii) Cooled to 1°C (34°F) within 48 hours of reaching 5°C (41°F), removed from refrigeration equipment that maintains a 1°C (34°F) food temperature and then held at 5°C (41°F) or less for no more than 72 hours, at which time the FOOD must be consumed or discarded; P
(iii) Cooled to 3°C (38°F) or less within 24 hours of reaching 5°C (41°F) and held there for no more than 72 hours from PACKAGING, at which time the food must be consumed or discarded; P or
(iv) Held frozen with no shelf life restriction while
frozen until consumed or used. P
(f) Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, Pf
(g) If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation, Pf and
(h) Labeled with the product name and the date PACKAGED;Pf and
(3) Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP PLAN and:
(a) Make such records available to the REGULATORY AUTHORITY upon request, Pf and
(b) Hold such records for at least 6 months; Pf and
(4) Implement written operational procedures as specified under Subparagraph (B)(5) of this section and a training program as specified under Subparagraph (B)(6) of this section.Pf
(E) A FOOD ESTABLISHMENT that PACKAGES cheese using a REDUCED OXYGEN PACKAGING method shall:
(1) Limit the cheeses PACKAGED to those that are commercially manufactured in a FOOD PROCESSING PLANT with no ingredients added in the FOOD ESTABLISHMENT and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft cheeses; P
(2) Have a HACCP PLAN that contains the information specified under ¶ 8-201.14(D) and as specified under ¶¶ (B)(1), (B)(3)(a), (B)(5) and (B)(6) of this section; Pf
(3) Labels the PACKAGE on the principal display panel with a âuse byâ date that does not exceed 30 days from its packaging or the original manufacturerâs âsell byâ or âuse byâ date, whichever occurs first; Pf and
(4) Discards the REDUCED OXYGEN PACKAGED cheese if it is not sold for off-PREMISES consumption or consumed within 30 calendar days of its PACKAGING. Pf" Priority Foundation; CDI-Education
0.0
37.
3-304.13; Core; Do not use linens or napkins to contact food.
1.0
53.
6-501.12; Core; Clean ceiling tile, floors and walls.
0.5
53.
6-201.16; Core; Replace ceiling tile that is not approved with smooth, easily cleanable ceiling tile.
3-501.14; Priority; She crab soup and stock were 60 degrees F. and 56 degrees F. Stock had been prepared and cooled two days prior to inspection. She crab soup had a prior day's date for prep. and cooling. Precooked items must be cooled to 45 degrees F or less within six hours.
1.5
20.
3-501.16 (A)(2) and (B); Priority; Items like whipped cream cheese were 48.5 degrees F. in reach in cooler. Reach in cooler had an interior temp. of 50 degrees F. Cold foods must be kept at a temp. of 45 degrees F. Do not store potentially hazardous foods in reach in cooler until it is repaired and is maintaining proper cold food storage temperatures.
1.5
General Comments
Keep bottle top covers on drinks by bar hand wash and dish wash sinks. Dust build up was present on shelves by dishwasher. Store raw meats on bottom shelf of freezer.
5-202.12; Priority Foundation - Hot water at kitchen handwash sink did not exceed 85F after running water for several minutes. Hot water of at least 100 degrees F shall be provided at all handwash sinks. CDI by informing PIC of requirement (NOTE: Hot water at bathroom handwash sink was well above 100F).
0.0
13.
3-304.15 (A); Priority - Observed worker contaminate gloved hands with raw hamburger and then proceeded to handle cooking spatula with contaminated gloves. Single use gloves shall be discarded when soiled with contaminated meat before handling other items in kitchen. CDI by discarding gloves and washing hands (and washing/sanitizing spatula touched).
1.5
14.
4-501.114; Priority - Chlorine concentration in one sanitizer spray bottle was a little less than 50 ppm. The chlorine concentration shall be at least 50 ppm but should not exceed 200 ppm. CDI by filling bottle with correct sanitizer strength.
0.0
20.
3-501.16 (A)(2) and (B); Priority - Observed cut lettuce at 49-61F on refrigerated make line top. Cut leafy greens are potentially hazardous and shall be kept at 45/41F or less. CDI by informing PIC of requirement.
0.0
21.
3-501.17; Priority Foundation - A few ready-to-eat potentially hazardous foods in refrigeration were not date marked. They shall be date marked if kept more than 24 hours. CDI by informing PIC of requirement.
0.0
23.
3-603.11; Priority Foundation - Establishment offers at least one raw or undercooked animal-based food (eggs) and has no consumer advisory. Consumer advisory shall be provided for any raw or undercooked animal-based food with the exception of some steaks. Consumer advisory must consist of a DISCLOSURE, where the menu must indicate where specific foods may be served raw or undercooked, such as "Eggs (cooked to order)," and the disclosure must be asterisked to a REMINDER stating the following: "Consuming raw or undercooked eggs may increase your risk of foodborne illness." CDI by educating PIC about requirements.
0.0
34.
4-502.11(B); Priority Foundation - One metal stemmed food thermometer used in kitchen read 25 degrees F when calibrated using ice-water method. It shall read 32 degrees F, plus or minus 2 degrees F, when calibrated using this method. CDI by properly calibrating this thermometer.
0.5
34.
4-302.12; Priority Foundation - No thermometer was available to check temperatures of thin foods. Provide a thermometer with a suitable small diameter probe which is designed to measure the temperature of thin masses such as meat patties and fish fillets. CDI by informing PIC of requirement.
0.0
36.
6-202.15; Core - Observed back door to establishment does not have a self-closing device. Outer openings of a food establishment shall be protected against the entry of insects and rodents by providing self-closing doors.
1.0
36.
6-501.111; Core - Found several live house flies in establishment. Rid the premises of these insects using methods approved for food service establishments.
0.0
36.
6-501.112; Core - Insect remains observed on kitchen ceiling light shields. Do not allow insect remains to accumulate. When insect remains are found, document for pest control service and immediately remove.
0.0
37.
3-305.12; Core - Found significant ice accumulation on food boxes and packaging stored under leaking condenser in walk-in freezer. Remove ice from boxes and packaging. Food shall not be stored under lines on which water has condensed, or are leaking or have a potential for leaking. Until leaks are fixed, place a pan under leaking areas.
1.0
43.
4-903.11(A) and (C); Core - Observed unprotected disposable food containers, cups and plastic forks with food contact sides up. Some containers were soiled. Discard the soiled containers. Store these containers inverted on clean surfaces with food/beverage sides down. Store forks with handles up and presented to the user.
0.5
45.
4-501.11; Core - Replace the wire shelving that is getting rusty and corroded using shelving that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, such as the National Sanitation Foundation (NSF) (4-205.10)...Replace the torn walk-in freezer door gasket.
1.0
45.
4-205.10; Core - Observed several inverted black soda trays being used as "shelving" to elevate items above floor (in kitchen and walk-in freezer). These trays are not approved as shelves and shall be replace with ANSI/NSF certified shelving.
0.0
45.
4-502.11(A) and (C); Core - Discard the few cracked food containers and replace as needed.
0.0
47.
4-601.11(B) and (C); Core - Clean the following soiled surfaces and areas: backsides/undersides of equipment door handles--interiors of refrigerator/freezer units--undersides of sink drainboards--sink drain pipes--bottoms of front counter cabinets--interiors of dining area trash cabinets...Remove stickers from exteriors of food containers...Remove aluminum foil from counters in front battering areas since foil is not easy to clean and sanitize. Consider using large flat sheet pans on counter surfaces instead to catch drips and spills.
0.5
49.
5-203.14; Priority - No backflow preventer observed on water supply lines of at least one beverage dispensing machine and ice machine. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valves) on water supply lines. CDI by informing PIC of requirement.
0.0
51.
6-202.14; Core - Observed toilet room door is not self-closing. Toilet room door shall be self-closing.
0.0
53.
6-501.11; Core - Repair the condensation leak in walk-in freezer so that ice does not accumulate on food boxes and packages below...Replace/repair the cracked caulk between handwash sinks and walls. Replace any moldy or mildewed caulk. When replaced, ensure caulk is smooth and easy to clean...Seal the small holes in kitchen walls...Resecure the loose metal panel on wall behind cooking line so that it is flat against the wall. Seal any cracks or crevices around panel...Replace the burned out ceiling light bulbs to ensure there is at least 50 foot-candles of light on food preparation surfaces (6-303.11).
0.5
53.
6-501.12; Core - Clean the soiled walls and flooring in kitchen (especially under equipment and in corners)...Clean the soiled kitchen ceiling light shields, panels and vent openings...Replace stained or discolored panels and light shields.
0.0
54.
6-305.11; Core - Observed several personal jackets/sweaters stored on or near dry food items or other food contact items in dry storage areas. Store these personal items in designated areas away from food and other dry storage items.
For more information on a specific report, or to see the official Health Inspection Report, click on the Facility Heading to expand the list of inspections. 
