Local Restaurant Inspections for Holly Springs, Apex and Fuquay-Varina (September 1st through September 15th)
Health inspectors visited and inspected a total of 29 restaurants in Holly Springs (5), Apex (15) and Fuquay-Varina (9).
Rules Governing the Sanitation of Food Service Establishments
Rule (15A NCAC 18A .2662 GRADING)
(a) The grading of food establishments is based on a system of scoring. A food establishment that earns a score of at least:
(1) 90 percent shall receive a grade A;
(2) 80 percent and less than 90 percent shall receive a grade B;
(3) 70 percent and less than 80 percent shall receive a grade C.
Permits shall be immediately revoked in accordance with G.S. 130A-23(d) for food establishments receiving a score of less than 70 percent.
Summary Scores.
Note: Health inspector’s observations and comments are located below the Summary Scores section.
Holly Springs (5 Restaurants)
ACME PIZZA | Inspection Date: 09/04/2025 | Score: 98 | Grade: A
BASS LAKE DRAFT HOUSE | Inspection Date: 09/15/2025 | Score: 97.5 | Grade: A DAVE'S HOT CHICKEN | Inspection Date: 09/02/2025 | Score: 97.5 | Grade: A
EGGS UP GRILL #31 | Inspection Date: 09/15/2025 | Score: 98.5 | Grade: A
THE BLIND PELICAN | Inspection Date: 09/02/2025 | Score: 98.5 | Grade: A
Apex (15 Restaurants)
ABBEY ROAD APEX | Inspection Date: 09/08/2025 | Score: 100 | Grade: A
AJ'S FOOD MART | Inspection Date: 09/15/2025 | Score: 99 | Grade: A
AKAMI SUSHI BAR | Inspection Date: 09/08/2025 | Score: 98.5 | Grade: A
ANNA'S PIZZERIA | Inspection Date: 09/04/2025 | Score: 96 | Grade: A
BAAN THAI RESTAURANT | Inspection Date: 09/09/2025 | Score: 97 | Grade: A CIRCLE K #2723635 | Inspection Date: 09/15/2025 | Score: 99.5 | Grade: A FIREHOUSE SUBS | Inspection Date: 09/04/2025 | Score: 95.5 | Grade: A
JOHNNY'S PIZZA | Inspection Date: 09/15/2025 | Score: 94.5 | Grade: A
MAMACITA APEX | Inspection Date: 09/08/2025 | Score: 91.5 | Grade: A MICHELANGELO'S PIZZA | Inspection Date: 09/12/2025 | Score: 97 | Grade: A
MR. DUMPLING | Inspection Date: 09/11/2025 | Score: 95.5 | Grade: A
NOODLES COMPANY #866 | Inspection Date: 09/09/2025 | Score: 95 | Grade: A SKIPPER'S FISH FRY | Inspection Date: 09/11/2025 | Score: 97 | Grade: A
STARBUCKS #55618 | Inspection Date: 09/15/2025 | Score: 99 | Grade: A
RESERVE AT MILLS FARM | Inspection Date: 09/05/2025 | Score: 98.5 | Grade: A
Fuquay-Varina (9 Restaurants)
DAN SUSHI HIBACHI | Inspection Date: 09/03/2025 | Score: 96.5 | Grade: A DUNKIN' | Inspection Date: 09/11/2025 | Score: 98 | Grade: A
FIREHOUSE SUBS #917 | Inspection Date: 09/03/2025 | Score: 98.5 | Grade: A
KHAO SEN | Inspection Date: 09/10/2025 | Score: 98.5 | Grade: A
MCWALLY'S | Inspection Date: 09/08/2025 | Score: 99 | Grade: A
SHEETZ #598 | Inspection Date: 09/03/2025 | Score: 99 | Grade: A
TIOS PIZZA | Inspection Date: 09/09/2025 | Score: 96 | Grade: A
VICIOUS FISHES BREWERY | Inspection Date: 09/11/2025 | Score: 97.5 | Grade: A WINGIN'IT BAR AND GRILLE | Inspection Date: 09/11/2025 | Score: 98 | Grade: A
Inspection Observations and Corrective Actions.
HOLLY SPRINGS (5 Restaurants)
ACME PIZZA CO
Location Address: 204 VILLAGE WALK DR, HOLLY SPRINGS, 27540
Score: 98
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
47 4-501.11 Rusty shelving in several areas. Equipment shall be kept in good repair.
55 6-501.12 Cleaning, Frequency and Restrictions (C) Some cleaning needed of shelving where zip tie is. Clean or preferably replace zip tie. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repair wall shelving where zip tie is holding shelf. Facilities shall be maintained in good repair.
BASS LAKE DRAFT HOUSE
Location Address: 124 BASS LAKE RD, HOLLY SPRINGS, 27540
Score: 97.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
16 4-602.11 (E) Ice machine bin needs cleaning in back. Equipment such as ice bins, beverage dispensing nozzles, and ice makers, shall be clean to sight and touch. C
35 3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Note- You can put a slit in package prior to thawing.
49 4-601.11 (B) Food debris build up in left make line. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
DAVE'S HOT CHICKEN
Location Address: 114 GRAND HILL PLACE, HOLLY SPRINGS, 27540
Score: 97.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
6 2-401.11 (A) Employee beverage stored above gloves and handwash sink. Employees' beverages/food shall be stored covered, below and away from food, food preparation surfaces, and clean food equipment/utensils.
49 4-602.13 Exterior surfaces of equipment and wire shelving in walk in cooler have soil/grease build-up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
55 6-501. Floors, including walk in cooler and freezer soil build up. Physical facilities shall be maintained and clean.
EGGS UP GRILL #31
Location Address: 4216 LASSITER ROAD, HOLLY SPRINGS, 27540
Score: 98.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
6 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Employee beverage was sitting on the rack above loaves of bread. CDI- Beverage moved.
44 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several of the clear Coke plastic cups, in the front counter area, were stored wet. Please allow these utensils to air dry longer before staking. CDI- Cups re-positioned.
49 4-601.11 (C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The countertop fan used to cool the cooked potatoes, needs a thorough cleaning. Recommend a fan that can be easily cleaned. The current fan will be difficult to clean. Inside the undercounter cabinets, in the front counter area, needs more frequent cleaning. The walk-in freezer floor needs cleaning. Recommend that the storage racks in the freezer be raised to 12-15 inches to facilitate easy floor cleaning.
THE BLIND PELICAN
Location Address: 120 BASS LAKE RD, HOLLY SPRINGS, 27540
Score: 98.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
22 3-501.16(A)(2) Shrimp stacked too high on make line. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. CDI Less than hour on make line, placed in walk in cooler on ice.
APEX (15 Restaurants)
ABBEY ROAD TAVERN GRILL APEX
Location Address: 1700 CENTER ST, APEX, 27502
Score: 100
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
No violations were cited in the inspection report.
AJ'S FOOD MART
Location Address: 6204 TEN TEN RD, APEX, 27502
Score: 99
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Vents in walk-in freezer have dust buildup, dust building along hanging lamps over steam table. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
AKAMI SUSHI BAR
Location Address: 1561 E WILLIAMS ST, APEX, 27539
Score: 98.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
38 6-501.111 Controlling Pests (Pf) Small flies observed in three compartment sink area. Premises shall be maintained free of insects. PIC has installed fly lights which has significantly reduced flies in restautant,
47 4-101.19 Nonfood-Contact Surfaces (C) Shelves are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. PIC advised to use plastic shelf.
Additional Comments Facility is using an Igloo brand cooler for ice storage that is used in drinks. Ice is directly in contact with the interior surfaces of the cooler. This cooler is not ANSI approved for direct contact with food such as ice used in drinks. Visual inspection of Igloo brand cooler shows that it meets the requirements of sections 4-1 Materials for Construction and Repair and 4-2 Design and Construction.
ANNA'S PIZZERIA
Location Address: 100 N SALEM ST, APEX, 27502
Score: 96
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
3 2-103.11 (0) Person in Charge (Pf) Employee health policy (Form 1-B) is outdated (does not include nontyphoidal salmonella). Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. EHS provided current employee health policy. CORRECTED DURING INSPECTION (CDI)
16 4-602.12 Cooking and Baking Equipment (C) The inside of the microwave in soiled. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Increase microwave cleaning frequency.
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items found in the lowboy cold holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. Food items were discarded. Lowboy is being monitored for repair. CDI
44 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Several plastic pans and drinking cups were stored wet stacked. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying. PIC advised to have employees allow dishware to air dry before stacking.
47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items are damaged and shall be repaired, replaced, or removed: torn reach in freezer gasket, cutting boards, exposed wood on counters and wooden shelf stand, and broken/cracked plastic lids and containers.
49 4-602.13 Nonfood Contact Surfaces (C) The gaskets on all lowboy refrigeration units are soiled. 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase lowboy gasket cleaning frequency.
53 6-501.18 Cleaning of Plumbing Fixtures (C) The base of the toilet in the men's room is soiled. Maintain handwashing sinks, toilets and urinals clean. Clean this item.
BAAN THAI RESTAURANT
Location Address: 758 WILLIAMS ST, APEX, 27502
Score: 97
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
2 2-102.12 (A) Certified Food Protection Manager PIC certified food protection manager certificate is expired. 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 a CFPM on site during all hours of operation.
15 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw shrimp and chicken stored in prep sink together. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. PIC separated shrimp from chicken. CORRECTED DURING INSPECTION (CDI)
35 3-501.13 Thawing (Pf) Shrimp and chicken found thawing in meat prep sink not submerged and under running water. Use approved thawing methods. EHS explained the various thawing methods. PIC placed shrimp and chicken in separate pans and placed them in the reach in cooler for thawing. CDI
CIRCLE K #2723635
Location Address: 4402 TEN TEN RD, APEX, 27539
Score: 99.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
49 4-601.11(B) and (C); Core; Walk-in cooler shelving and vents have dust accumulation, and food debris. Bottom of front reach-in cooler has spilled cheese. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
FIREHOUSE SUBS
Location Address: 1047 BEAVER CREEK COMMONS DR, APEX, 27502
Score: 95.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
22 3-501.16(A)(2); Priority; Sliced turkey and ham observed on the tray portion above the fliptop unit well out of the refrigeration space below. Cut turkey and ham measured 57F on this tray. Maintain TCS foods in cold holding at 41F or less. CDI- food was placed in the freezer to flash cool and had not been out of temperature for more than an hour according to PIC. Full points taken for repeat violation. Maintain TCS foods under proper refrigeration at all times unless actively preparing or cooling.
43 3-304.12; Core; Knife stored in-between hinges of fliptop lid when not in use. Visible residue observed in this space. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- knife sent to be washed and sanitized.
47 4-202.11; Priority Foundation; Two plastic containers and two lids were observed chipped and cracked. Multi-use food-contact surfaces shall be smooth, free of cracks, chips, inclusions, pits, and similar imperfections. These can no longer be effectively cleaned/sanitized. CDI - lids and containers were discarded. Full point taken for repeat violations.
4-501.11; Core; Tall reach-in cooler gasket is torn and being held on with duct tape. Equipment shall be kept in good repair so that it is easily cleanable. Gasket replacement is pending.
49 4-601.11 (B) and (C); Core; Area around fliptop hinges is visibly soiled with residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency. All other surfaces observed clean. No point taken.
JOHNNY'S PIZZA
Location Address: 8759 HOLLY SPRINGS RD, APEX, 27539
Score: 94.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
2 2-102.12 (A) Certified Food Protection Manager (C) There was not a certified food protection manager on site during inspection. Must have a certified food protection manager on site at all hours of operation.
24 3-501.19 Time as a Public Health Control; Priority Foundation; One partial pizza on rack with time labeled. No procedures avaliable for TPHC. Must have written procedures on site for holding pizza on Time as a Public Health Control. Form provided during inspection.
41 3-304.14(B) Three buckets of bleach sanitizer with various level of sanitizer. One bucket right over 200ppm, and another bucket below 50ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Educated about filling three compartment sink with solution and filling buckets from sink to be consistent. Solution for higher bucket added to lower bucket during inspection. Water added to dilute bucket. Bleach solution shall be 50-200ppm.
47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusty wire shelving in walk in cooler. Replace. Equipment shall be kept in good repair.
48 4-501.14; Core; Three compartment sink basins soiled with residue buildup corner of middle basin heavily soiled with black residue. The compartments of sinks, basins, drainboards, and other areas used for washing and rinsing equipment, utensils or other equipment shall be cleaned before use, and at a frequency necessary to prevent recontamination. Clean the sink more frequently, and clean before next use.
49 4-601.11(B) and (C); Core; Sides of equipment, shelving for dry goods and shelf over prep sink soiled with dust buildup. Shelving in walk-in cooler with minor buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
55 6-501.12; Core; Dust and black residue accumulation on ceiling tiles and vents in back of facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean theses areas more frequently.
56 6-403.11 (A); Core; Employee shaker bottle drink stored in bottom of pizza station cooler. Opened bottle of Gatorade in walk-in cooler on shelf above ready-to eat foods and cooling chicken wings. Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Items moved during inspection.
MAMACITA APEX
Location Address: 2045 CREEKSIDE LANDING DR, APEX, 27502
Score: 91.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
1 2-103.11(A-P); Priority Foundation; Cooling, cold holding and hot holding violations observed. PIC shall ensure rules in the code for food safety and handling are met, including critical temperature control of TCS foods. CDI-reviewed areas of critical oversight with PIC. No point taken
2 2-102.12 (A); Core; No CFPM was present during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have additional managers obtain this credential to avoid future demerits.
5 2-501.11: Priority Foundation; PIC could not locate bodily fluid clean up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- educational material provided. No point taken
15 3-302.11(A)(8); Core; Uncovered containers of queso were observed below unwashed produce in the walk-in cooler. Separate unwashed produce from ready-to-eat foods. CDI- food was rearranged.
3-302.11 (Α)(4); Core; Multiple containers of food were observed uncovered in walk-in cooler. Except when the food is being cooled, store food in packages, covered containers, or wrappings. CDI- lids and wrapping added.
20 3-501.14(A); Priority; Cooked beans cooling since last night were observed at 46F in the walk-in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- beans voluntarily discarded.
21 3-501.16(A) (1); Priority; Bags of rice were observed on a pan on the hot holding table below 135F. Maintain TCS foods in hot holding at 135F or above. CDI- rice was placed in microwave for reheating to 165F for continued hot holding. All other foods observed sufficiently hot. Spoke with PIC about storing rice in a hot holding unit/hot pot instead of bags which will not hold proper temperature.
22 3-501.16(A)(2); Priority; Pico and cooked peppers on the makeline fliptop were holding above 41F because they were double-panned. Ground beef delivered before inspection was observed sitting on a prep counter at 54F with no active prep occurring. Maintain TCS foods in cold holding at 41F or less at all times unless actively preparing. CDI- ground beef sent to walk-in freezer. Pico and peppers brought to walk-in cooler.
28 7-102.11; Priority Foundation; Two spray bottles of concentrated bleach and degreaser were observed without labels. Label working containers of poisonous and toxic materials such as cleaners/sanitizers taken from bulk supplies. CDI- labels added.
33 3-501.15; Priority Foundation; A deep, metal tub of beans with a lid failed to cool fast enough due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans, smaller portions, large ice baths or ice wands and active stirring. Cold air must flow around product to remove the heat. CDI- reviewed cooling methods with PIC and beans were voluntarily discarded.
35 3-501.13 (E); Core; Packages of ROP Mahi-Mahi were observed thawed and still sealed in their packaging in the walk-in cooler. Reduced oxygen packaged (ROP) fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- packages were cut open. Full point may be taken for repeat vioaltions.
47 4-501.11; Core; Walk-in cooler shelving is showing signs of rust. Gasket on grill cooler drawer is torn and handle is broken. This is a cleanability issue. Equipment shall be kept in good repair. Replace walk-in shelving and cooler gasket and repair handle in the near future.
55 6-501.11; Core; Mop sink floor divider is peeling, flaking, and chipping. Wood frame underneath non-absorbent coating is exposed. Physical facilities shall be maintained in good repair. Repair flooring. Full point may be taken for repeat violations if not repaired.
MICHELANGELO'S PIZZA
Location Address: 928 US 64 HWY W, APEX, 27523
Score: 97
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
16 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P There was no sanitizer residual when checked at the 3-compartment sink. The dispensing tube was not connected to the container properly. Check sanitizer strength after making the solution to ensure it is within the proper range. CDI-Manger emptied sanitizer and remade it.
37 3-302.12 Food Storage Containers Identified with Common Name of Food (C). The flour container was not labeled. Label all dry food storage containers with the name of the contents.
39 3-305.11 Store food in a clean, dry location, not exposed to contamination. Two boxes of mozzarella cheese were stored on the floor in the walk-in cooler. Keep at least 6 inches above the floor.
45 4-903.11(A) (C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. The carry-out containers and trays were stored right-side up. Keep them covered in the delivery plastic or inverted during storage.
49 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The shelves near end of oven and shelves near pizza make station have accumulation of oil and flour. Thoroughly clean shelves as needed. There is an brown substance inside the cabinet underneath the drink station. Clean this area. There was an unused tea urn in the restaurant with a dirty dispenser. It was removed from the premises by the manager.
55 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Remove unapproved, non-functioning upright freezer from back room.
MR. DUMPLING
Location Address: 5470 APEX PEAKWAY, APEX, 27502
Score: 95.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
10 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Every hand washing sink in the establishment contained storage i.e. wiping clothes, steel wool scouring pads, drinking cups, and sani-buckets with sanitizer. A handwashing sink may not be used for purposes other than handwashing. Items were removed from the hand washing sinks.CORRECTED DURING INSPECTION (CDI)
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items in the open prep unit were held above 41F (see temperature chart.) Maintain TCS foods in cold holding at 41F or less. The PIC discarded the food items. CDI
35 3-501.13 (A), (B), (C) Use approved thawing methods. Pf Several packs of chicken were thawing on speed racks. TCS foods shall be thawed under refrigeration or under running water with a water temperature of no more than 70F. TCS foods shall not be allowed to rise above 41F for more than 4 hours including the time it takes to cool back down. PIC moved the packs of chicken to the walk in refrigerator.CDI
39 3-305.11 Food Storage - Preventing Contamination from the Premises (C) The food items in the open prep unit are uncovered and exposed to contamination. Store food in a clean, dry location, not exposed to splash, splatter, or contamination. Keep at least 6 inches above the floor. The PIC is advised maintain food covered and protected from contamination.
47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The refrigeration gaskets on all cooling units are torn or severely corroded. This is a cleanability issue and may prevent the unit from functioning properly. Equipment shall be kept in good repair. Have gasket replaced.
49 4-602.13 Nonfood Contact Surfaces (C) The interior, exterior, and handles of equipment have food residue and grime build up. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to increase cleaning frequency.
55 6-501.12 Cleaning, Frequency and Restrictions (C) The following areas are soiled with food scraps and shall be cleaned: walk in freezer floor, walk in cooler floor, reach in cooler, and reach freezer. Physical facilities shall be cleaned as often as necessary to keep them clean.
NOODLES COMPANY #866
Location Address: 1055 BEAVER CREEK COMMONS DR, APEX, 27502
Score: 95
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
2 2-102.12 (A); Core; No CFPM present during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Manager is set to take ServSafe exam soon.
16 4-703.11(B); Priority; Observed hot water sanitizing warewashing machine fail to reach a utensil surface temperature of at least 160F after multiple attempts. After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI- work order pending for machine. Quat sanitizer was made in three comp sink for use until machine is fixed.
47 4-101.19/4-202.16; Core; Top front portion of small prep unit is badly dented in numerous spots. The nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair or replace this unit.
4-501.11; Core; Metal side to fliptop portion of small prep unit mentioned above is missing. This may affect refrigeration capacity or put undue stress on unit. Equipment shall be maintained in good repair. Repair or replace unit.
48 4-302.13 (B); Priority Foundation; Facility has no way of measuring the surface temperature of equipment in hot water sanitizing machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Thermolabels may also be used. Verification required.
4-501.14; Core; Warewashing machine is heavily soiled with food debris and residue. Warewashing equipment, sinks and drainboards shall be cleaned at least every 24 hours or at a frequency necessary to prevent contamination of clean equipment. Detail clean this machine. Full point taken for repeat violation.
49 4-601.11(B) and (C); Core; Cleaning needed on exterior surfaces of cooking and refrigeration equipment where food residue is present. Cleaning needed on inside edges of fliptop units. Some dust observed on walk-in cooler fan covers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean all affected equipment. Cleaning has improved since new manager took over several days ago. Full point not taken.
55 6-501.12; Core; Flooring underneath warewashing area and ice machine is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Marked improvement in cleaning since new manager took over several days ago. They are working on deep cleaning the facility. Full point not taken.
56 6-501.14; Core; AC vent on ceiling in back storage area is dusty. Ventilation systems shall be cleaned and filters changed so they do not become a source of contamination. Clean this vent.
6-303.11; Core; Light burnt out over makeline equipment. Provide adequate lighting by replacing bulb or fixing electrical problem. No point taken.
SKIPPER'S FISH FRY AND MARKET
Location Address: 1001 E WILLIAMS ST, APEX, 27502
Score: 97
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
16 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) The manual can opener tooth has crusted food residue. Equipment food contact surfaces that shall be clean to sight and touch. 4-602.11 (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine and can opener tooth were cleaned. CORRECTED DURING INSPECTION (CDI)
28 7-204.11 Sanitizers, Criteria - Chemicals (P) Sanitizing solution in the three compartment sink sanitizing basin measured above the required concentration when tested with a test strip. Provide sanitizer at correct concentrations, diluting as required. The PIC diluted and tested the sanitizing solution to the required concentration. CDI
49 4-602.13 Nonfood Contact Surfaces (C) The back panel of the beverage dispenser behind the drink nozzles is heavily soiled and shall be cleaned. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
STARBUCKS #55618
Location Address: 1268 W WILLIAMS ST, APEX, 27502
Score: 99
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
49 4-601.11 (B) and (C); Core; Bottom of tall reach-in unit has milk residue accumulation. Equipment nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean inside of tall reach-in cooler.
56 6-403.11; Core; Employee personal items and food stored above facility beverage (iced coffee) in tall reach-in cooler. Designated areas for employee food/drink and personal items shall be located where the contamination of facility food, clean equipment, single-service articles and linens cannot occur. Relocate employee items to lowest shelf.
THE RESERVE AT MILLS FARM
Location Address: 1000 MILLS CHASE LOOP, APEX, 27523
Score: 98.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
21 3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Spaghetti in hot box held at 99F. Maintain TCS foods in hot holding at 135F or above. PIC rapidly reheated spaghetti to 165F. CORRECTED DURING INSPECTION (CDI)
47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Blown and missing light under hood system. Equipment shall be maintain in good repair. Replace blown and missing hood light bulbs.
49 4-602.13 Nonfood Contact Surfaces (C) Fire suppression system pipe lines under hood system are soiled with grease and build up. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the fire suppression pipe lines under hood system.
FUQUAY-VARINA (9 Restaurants)
DAN SUSHI HIBACHI
Location Address: 1313 N MAIN ST, FUQUAY-VARINA, 27526
Score: 96.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
10 6-301.12 Hand Drying Provision; Priority Foundation; Back handsink paper towel dispenser missing paper towels. Each handwashing sink shall be supplied with disposable paper towels or other approved device. Roll added to dispenser during inspection.
16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Core; Ice chute on soda machine has minor pink and black residue buildup and needs to be cleaned. In equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice chute more frequently.
47 4-501.11; Core; Rusty wire shelving in kitchen and walk in cooler. Equipment shall be kept in good repair. ; Repeat
4-205.10; Core; Coke cooler used for sauces. Food equipment shall be used in accordance with manufacturers intended use.
55 6-501.12; Core; Cleaning needed walls next to hood in back. Facilities shall be cleaned as often as necessary to keep them clean.
56 6-305.11 Designation - Dressing Areas and Lockers; Core; Cell phone sitting on front prep area next to sushi cutting board. Designated areas shall be used for employee items. Cell phone is store phone number, recommend keeping this phone near cash register and away from food items. Phone moved during inspection.
DUNKIN'
Location Address: 1450 N MAIN ST, FUQUAY-VARINA, 27526
Score: 98
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
48 4-303.11 (A) (B) Priority Foundation; Quaternary sanitizer at three compartment sink not dispensing any solution. No active dish washing observed during inspection. No sanitizer buckets out in facility. Checked sanitizer solution and tested at Oppm. Solution is sitting in line and large air gap where no solution is moving through tube. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. Quaternary solutions shall be 200-400ppm. Manager agreed to manually mix solution until company can come service dispenser. ECOLAB contacted during inspection.
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Sides of equipment, shelving below make line, and bottoms of coolers with food debris and residue buildup. Floor of walk-in cooler and freezer with food debris. Several containers on clean dish shelf with stickers left on the outside of the containers. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Ensure stickers are completely removed from containers, especially if containers will be stacked. Containers moved to three compartment sink during inspection.
55 6-501.12 Cleaning, Frequency and Restrictions; Core; Floors under equipment with food debris and residue buildup. Walls in back of facility with dust accumulation and ceiling tiles near vents with dust buildup. Physical facilities, floors, walls and ceilings shall be kept clean. Clean these areas more frequently.
FIREHOUSE SUBS #917
Location Address: 1303 N MAIN ST, FUQUAY-VARINA, 27526
Score: 98.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
47 4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.; Several plastic containers used for heating meatballs and soups are heavily stained and starting to show signs of wear with not smooth surfaces. Food contact surfaces shall be smooth and easily cleanable begin slowly replacing the older containers as needed.
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Sides of equipment at front make line, metal cart in this area, shelving in back of facility above microwave soiled with dust and grease residue buildup. Handles and bottoms of reach-in coolers with food debris. Vent in reach-in cooler with dust buildup. Employee cleaning insides of coolers during inspection. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
56 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking; Core; Employee drink and other personal food items on shelf of reach-in cooler with customer food on same shelf and on shelf below. Keep employee food items on bottom shelf to protect foods from potential contamination. Items rearranged during inspection.
KHAO SEN
Location Address: 2100 GATHERING SQUARE CT, FUQUAY-VARINA, 27526
Score: 98.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Pooled eggs, and curry sauces in two separate containers in ice bath holding above 41F. Food product at bottom of container where product submerged in ice water bath at 41F but product above ice at 45F in one container and 50F in the second container. Add more ice and water to allow food items to be submerged to level of product. Ice and water added during inspection.
MCWALLY'S
Location Address: 1475 N JUDD PKWY NE, FUQUAY VARINA, 27526
Score: 99
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
23 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) One container of diced chicken was dated as prepped on 9/6 and to be held until 9/15. Prepared/opened foods may only be held 7 days ie. 9/6-9/12. All other items correctly dated. No points taken. Date fixed.
43 3-304.12 (E) Ice scoop stored on top of ice machine. In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Can be stored on top if placed on a plate which is cleaned and sanitized daily.
44 4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed clean inverted food plastic and stainless containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
SHEETZ #598
Location Address: 1885 N BROAD ST, FUQUAY-VARINA, 27526
Score: 99
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
47 4-501.11 Walk in freezer not sealing properly, large amount of ice along top and sides. Equipment shall be kept in good repair.
55 6-501.12 Syrup covering bottom inside cabinet below watermelon and strawberry slush machine. Physical facilities shall be cleaned as often as necessary to keep them clean.
TIOS PIZZA EMPANADAS WINGS
Location Address: 2916 N MAIN ST, STE 100, FUQUAY-VARINA, 27526
Score: 96
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
10 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use; Priority Foundation; At beginning of inspection, back handsink near three compartment sink had colander of lettuce inside sink basin. Each handwashing sink shall be free of storage and readily available for employee use. Lettuce removed from sink during inspection.
6-301.12 Hand Drying Provision; Priority Foundation; Front handsink out of paper towels. Each handwashing sink shall be supplied with hand drying provision such as individual disposable paper towels. Manager added towels during inspection.
21 3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Marinara and sauce in steam well at 127-130F. Maintain TCS foods in hot holding at 135F or above. Unit has recently been unplugged because sauce was burning along edges. Recommended to lower temperature or cut off steam well and set timer for 20 minutes or less, if food product is burning and re-adjust steam well after timer ends. TCS (Time/Temperature Controlled for Safety) foods must be held hot at 135F or higher. Unit plugged back in and items at 140F by end of inspection.
48 4-501.14 Warewashing Equipment, Cleaning Frequency; Sink basins and outside of three compartment sink soiled with black residue buildup and food debris along the front. Warewashing equipment such as sink basins, drainboards and other receptacles for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination of equipment, and at least every 24 hours. Thoroughly clean three compartment sink before next use, and more frequently. Employee began filling sink with hot water to clean during inspection.
49 4-601.11(B) and (C); Core; Cleaning needed of walk in cooler wire shelves, kitchen shelving and interior of coolers. Sides of equipment, and outside of sugar bin soiled with food residue buildup. Non-food contact services shall be kept free of a buildup of dust, dirt, food residue and other debris, clean these areas more frequently.
55 6-501.12 Walls and floors throughout facility with food debris, residue buildup and dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
VICIOUS FISHES BREWERY TAP KITCHEN
Location Address: 132 S FUQUAY AVE, FUQUAY-VARINA, 27526
Score: 97.5
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
2 2-102.12 (A) Certified Food Protection Manager; Core; Kitchen manager has recently expired ServSafe certificate. The designated 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 ANSI accredited program. Another manager arrived after inspection began who has active certificate. Ensure when food is being served, prepared or sold the PIC (person in charge) shall have a food protection manager certification.
10 6-301.12 Hand Drying Provision; Priority Foundation; Handsink near prep sinks and next to ice machine not dispensing paper towels. Each handwashing sink shall be supplied with individual paper towels or other approved hand drying provision. Roll empty after removing cover, and manager replaced paper towels during inspection.
22 3-501.16 (A) (2) and and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Pulled pork in make line cooler in portion bags and double panned above 41F. Roasted corn and egg in portion containers in container in top of flip top cooler above 41F and ranch, and slaw in serving cooler holding above 41F. Two bus tubs of blanched fries stored on shelf near make line with fries at 70F-72F. TCS (Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. EC explained items in portion cups or double panned are not getting same airflow as items directly in the containers, and suggested to keep items in bottom of cooler. Pulled pork and other items removed from double pan or moved to bottom of the coolers. Serving cooler items warmer due to defrost mode and cooler left closed and EC checked at end of inspection and items dropped two degrees. Keep checking this cooler and ensure foods are kept at 41F or below. Blanched fries are pulled from the walk-in cooler for service, and employees stated fries are constantly made. Recommended to only keep one tub at a time and pull as needed, and pull more bins on busier days. Bus tubs moved to walk-in cooler during inspection. More blanched fries at 60F in walk-in cooler where fries were prepared at 1:00pm according to employee.
WINGIN'IT BAR AND GRILLE
Location Address: 1625 N MAIN ST, STE 109, FUQUAY-VARINA, 27526
Score: 98
Grade: A
OBSERVATIONS & CORRECTIVE ACTIONS
28 7-201.11;Priority; Spray bottle labeled Bleach hanging from splash guard on prep sink where employee was cutting chicken. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Sprayer moved to chemical storage area.
43 3-304.12 (B); Core; Single-use portion cup in flour container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Cup does not have handle, and should be discarded after use or use a scoop with a handle. Cup removed and discarded during inspection.
49 4-601.11 (B) and (C); Core; Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils. Walk-in cooler vents soiled with black residue and dust buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue or other debris. Clean the vent more frequently.
56 6-403.11 (A); Core; Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Opened employee Gatorade on higher shelf in walk-in cooler with produce and ready-to-eat carrots and celery on shelf below. Employee food and drinks shall be located in a designated area to protect food and single-service items from being contaminated. Gatorade voluntarily discarded during inspection. Consider adding an employee bin on the bottom shelf for employee items kept in the cooler.