Local Restaurant Inspections (May 19 through May 30)

Includes Wake County health inspection results for 25 restaurants, six in Holly Springs, thirteen in Apex and six in Fuquay-Varina.

Jun 03, 2025

Holly Springs, NC, June 3, 2025

Publisher’s Note: Our restaurant health inspection coverage includes Holly Springs, Apex, and Fuquay-Varina.

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.

Note: Individual restaurant inspection reports’ Observations and Corrective Actions are below the summary scores.

Summary Scores.

HOLLY SPRINGS

APEX

Correction: An earlier version of the story incorrectly listed the 5/21/25 inspection grade for Mamacita Apex as an A. It has been correctly to a B.

FUQUAY-VARINA

Observations and Corrective Actions

Holly Springs, NC

BEP VIETNAMESE KITCHEN

300 S Main St, Suite 124, Holly Springs, NC
Inspection Date: 05/30/2025
Grade: A
Score: 96.5

Observations and Corrective Actions
10 6-301.12 One towel dispenser not functioning well, very slow and only giving small amount of towel. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Repair or replace as necessary. Leave roll towels on top of unit. No points taken.

28 7-102.11 Saitizer bottle not labeleled. 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. Labeled at time of inspection.

39 3-305.11 Multiple cases of meats and sealed plastic packages of meat stored on walk in cooer floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor. Have new racks for cooler but have not installed yet. Half points taken for repeat item.

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. You may leave it on top as long as it is on a plate or other frequently cleaned item. It may also be held in the ice machine with handle sticking up out of ice.

49 4-601.11 Some cleaning needed on interior of drawer cooler, build-up of food debris and grease. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust, dirt, food residue, and other debris.

HARRIS TEETER #118 DELI

5277 Sunset Lake Rd, Holly Springs, NC
Inspection Date: 05/29/2025
Grade: A
Score: 98.5

Observations and Corrective Actions
10 5-205.11 (A) Handwash sink in pizza area blocked by garbage can. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Moved at time of inspection.

47 4-101.19 Multiple stickers on equipment. Nonfood contact surfaces that require frequent cleaning shall be corrosion-resistant, nonabsorbent and smooth.

HARRIS TEETER #118 MEAT MARKET

5277 Sunset Lake Rd, Holly Springs, NC
Inspection Date: 05/29/2025
Grade: A
Score: 99.5

Observations and Corrective Actions
49 4-601.11 Multiple stickers on equipment surfaces. Surfaces shall be clean to sight and touch, non-absorbent and easily cleanable.

HARRIS TEETER #118 STARBUCKS

5277 Sunset Lake Rd, Holly Springs, NC
Inspection Date: 05/29/2025
Grade: A
Score: 100

Observations and Corrective Actions
None.

MY WAY TAVERN

301 W Center St, Holly Springs, NC
Inspection Date: 05/30/2025
Grade: A
Score: 97.5

Observations and Corrective Actions
15 3-302.11 Raw shell eggs stored over ready to eat foods in reach in cooler. In all coolers, store foods according to final cook temperatures. Reorganized according to final temps.

47 4-202.11 Plastic containers with severe cracking. Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Disposed of at time of inspection. 4-501.11 Some rusty wire shelving on walls and in tall reach in cooler. Maintain equipment in good repair.

48 4-501.14 Cleaning needed for soil build-up on 3 compartment sink faucet and sprayer; and black residue on backsplash. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils.

PANDA GARDEN

6249 Sunset Lake Rd, Holly Springs, NC
Inspection Date: 05/29/2025
Grade: A
Score: 97.5

Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 28 7-102.11 Two spray bottles of sanitizer and cleaner not labeled. 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. Labeled at time of inspection.

33 3-501.15(B) Cooked chicken cooling in reach in cooler covered. Keep loosely covered or uncovered if protected from overhead contamination. Lid opened some to allow better cooling.

47 4-502.11(A) Rusty wire shelving in walk in cooler. Equipment shall be kept in good repair. Replace.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)

Apex, NC

CHICK-FIL-A #05395

1001 S Hughes St, Apex, NC
Inspection Date: 05/23/2025
Grade: A
Score: 99.5

Observations and Corrective Actions
55 6-501.12 Cleaning, Frequency and Restrictions (C) Grease build-up on wall above ventilation hood. Physical facilities shall becleaned as often as necessary to keep them clean. Cleaned at time of inspection.

CHILI'S

1120 Beaver Creek Commons Dr, Apex, NC
Inspection Date: 05/28/2025
Grade: A
Score: 98.5

Observations and Corrective Actions
44 4-903.11(A), (B) and (D); Core; Numerous metal pans stacked wet on the clean equipment shelf. Place dishes and equipment ina self-draining position that allows air drying after cleaning. CDI- pans separated for drying.

49 4-601.11(B) and (C); Core; Cookline microwave exteriors and some exteriors/sides of equipment at the makeline have fooddebris and residue. Some black soiling observed on a few cooler gaskets. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Cleaning seems to have improved since previous inspection. Full point not taken.

56 6-501.14; Core; Ceiling AC vent above warewashing area is coated in dust accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they do not become a source of contamination. Clean this vent.

COSTCO WHOLESALE #1206 FOOD COURT

1021 Pine Plaza Dr, Apex, NC
Inspection Date: 05/27/2025
Grade: A
Score: 100

Observations and Corrective Actions
None.

CULVER’S OF APEX #730

1401 Kelly Rd, Apex, NC
Inspection Date: 05/20/2025
Grade: A
Score: 97.5

Observations and Corrective Actions
10 5-205.11 (A); Priority Foundation; Breading and frying station handwashing sink is inoperable due to a broken faucet. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Verification required. Repair handwashing sink.

16 4-601.11(A); Priority Foundation; Several metal pans on the clean equipment shelf had date marking sticker residue on the

outside. The pans are stacked together so that the outside of one touches the inside of another. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- pans removed for additional cleaning. No points taken today.

44 4-903.11 (A), (B), and (D); Core; Several metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing, store equipment in a self-draining position that allows air drying. Optimize shelving space for this purpose.

51 5-205.15; Core; Handwashing sink faucet mentioned above is broken. The faucet flies off when water is turned on, making the sink inoperable. Maintain a plumbing system in good repair. Repair this sink. Point taken under 5.205.11, handwashing sink violation.

55 6-501.12; Core; Floor is soiled under three compartment sink and under ice machine in kitchen. Physical facilities shall be maintained clean. Please clean these areas.

56 6-403.11; Core; Employee beverages were stored above containers of lemonade in the walk-in cooler. Designated areas for employee food and personal items shall be located to prevent contamination of facility food, clean equipment/linens and single-use articles. Rearrange shelving to place employee beverages on lower shelf.

DUGOUT TAVERN AND GRILL

1413 Kelly Rd, Apex, NC
Inspection Date: 05/27/2025
Grade: A
Score: 95.0

Observations and Corrective Actions
16 4-601.11(A); Priority Foundation; The counter-mounted can opener blade was visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other food-contact surfaces observed clean. No points taken today.

22 3-501.16 (A)(2) and (B); Priority; Numerous foods holding above 41F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below in refrigeration. Do not fill food above the fill line as it is less likely to maintain proper temperature. Ambient temperature of left side fliptop cooler was observed between 40 and 45F using two separate thermometers. Ensure this unit is holding 41F or below air temperature consistently. Do not store TCS foods on this side until repair is made or unit is observed functioning normally. CDI- all foods out of temperature were voluntarily discarded. Cut lettuce and tomato from earlier today were placed in the walk-in cooler. EHS to follow up on potential cooler repair. Facility has plenty of refrigeration. Full points taken for repeat violation.

23 3-501.18; Priority; A container of cut roast beef and wings prepared on 5/18/25 and cut ham from 5/17/25 were observed in reach-in cooler and grill cooler drawer. TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. The day of preparation shall count as day 1. CDI - foods voluntarily discarded. Full points may be taken for repeat violations.

41 3-304.14(B); Wiping cloths stored in quat sanitizer below 200ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- buckets remade with fresh sanitizer. No points taken

42 3-302.15; Core; Avocado in the prep cooler still had produce stickers on the skin. Wash fruits and vegetables prior to use and remove any produce stickers. CDI- avocado was sent to be washed and stickers were removed. No point taken

43 3-304.12 (A); Core; Plastic ramekin was used as a scoop in parmesan cheese. A small metal bowl was used to scoop salad toppings like diced cucumber and left in the food. In-use utensils in TCS food must be stored with handles above the food and top of the food 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 (sugar/flour/salt etc..). Use appropriate dispensing utensils with handles and store accordingly. CDI- bowl and ramekin removed.

JS NEW YORK PIZZA

804 Perry Rd, Apex, NC
Inspection Date: 05/29/2025
Grade: A
Score: 96.5

Observations and Corrective Actions
2 2-102.12 (A) Certified Food Protection Manager (C)
No certified food protection manager was on site during inspection. The PIC/owner's servsafe expired in 2023. 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 .***REPEAT VIOLATION***

16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency
Some pink residue build-up was observed on the interior panel of the ice machine. The inside compartment of ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residues. Panel removed and cleaned. ***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 pizza prep unit were maintained above 41F (SEE TEMPERATURE CHART) due to the lid being held open throughout the day. Maintain TCS foods in cold holding at 41F or less. PIC is advised to maintained the lids closed when business is slow to aid in temperature control. ***WILL RETURN TO VERIFY TEMEPERATURES*** No points taken at this time.

49 4-602.13 Nonfood Contact Surfaces (C)
Food residue and debris observed inside gasket on pizza and salad prep unit below fliptop. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Clean gaskets. All other surfaces observed clean. Full point taken. ***REPEAT VIOLATION***

MAMACITA APEX

2045 Creekside Landing Dr, Apex, NC
Inspection Date: 05/21/2025
Grade: A
Score: 87.5

Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 1 2-103.11(A-P); Priority Foundation; Improper cooling, cold holding, hot holding and food storage were observed today. PIC shall ensure rules in the food code for food safety and handling are met. CDI- reviewed areas of critical oversight with PIC and provided clarity and education on PIC duties.

15 3-302.11(A)(1); Priority; Raw eggs were stored above produce in the walk-in cooler. Raw fish, shrimp and chicken were stored above RTE (ready-to-eat) foods in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods were relocated to appropriate locations. Raw beef and chicken were moved to the freezer.

20 3-501.14(A); Priority; Queso dip was observed cooling in a large plastic tub in the walk-in cooler since this morning. Queso measured 92F in the middle. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- queso dip was voluntarily discarded.

21 3-501.16(A)(1); Priority; Refried beans were observed holding less than 135F in the steam well. Refer to temperature chart above. PIC indicated these were less than 4 hours old. Hot TCS foods must hold at 135F or above. CDI- beans re-heated on stovetop to over 165F for continued hot holding. All other hot holding was observed compliant. No points taken.

22 3-501.16(A)(2); Priority; All TCS foods in the walk-in cooler were observed holding above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. Ambient temperature of walk-in cooler was observed at 46 - 47F. CDI- all cooked TCS foods and raw fish/shrimp were voluntarily discarded. Raw chicken and beef at 45F were relocated to the walk-in freezer. Raw shell eggs were moved to reach-in cooler. A container of diced tomato was observed on a serving cart in the dining area at 53F. Cut tomato was voluntarily discarded. An emergency work order was placed for the walk-in cooler and was maintaining ambient air below 40F at the conclusion of inspection.

23 3-501.18; Priority; Bags of cooked rice prepared on 5/14 were observed in the reach-in cooler. Ready-to-eat, time/temperature control for safety (TCS) food shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- bags of rice were voluntarily discarded.

28 7-102.11; Priority Foundation; A spray bottle of concentrated bleach solution was observed unlabeled in the dish area. Label all working containers of toxic materials such as cleaners and sanitizers with the common name of the material when taken from bulk supplies. CDI- label added.

33 3-501.15; Priority Foundation; Deep, plastic tubs of queso dip did not 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 queso dip was voluntarily discarded. Full point may be taken for repeat violations.

37 3-302.12; Core; Sugar and cinnamon mix and flour containers did not have labels. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. No point taken.

41 3-304.14(B); Core; Multiple wiping cloths were stored on counter surfaces/cutting boards. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- cloths moved to sanitizer buckets.

42 3-302.15; Core; Stickers present on washed and cut avocadoes in a prep cooler. Stickers shall be removed from fruits/vegetables prior to washing the fruit/vegetable so that they do not become a source of contamination once the fruit/vegetable is cut, added to other ingredients, cooked or consumed in its ready-to-eat form. Remove stickers before washing fruits and vegetables.

43 3-304.12 (A)(B); Core; Multiple plastic bowls observed stored inside containers of dry ingredients and in hot rice. In-use utensils in TCS food, must be stored with handles above the food and top of the food 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. Use appropriate dispensing utensils with handles and store accordingly. This item was marked out on last inspection for improperly storing knives. Full point not taken today. CDI- bowls removed.

45 4-903.11(A) and (C); Core; Multiple stacks of single-service to-go trays were stored with the food-contact surface exposed. Store these items inverted or in the original package until use to prevent contamination. Full point taken for repeat violation. CDI- trays were inverted.

47 4-501.11; Core; Walk-in cooler shelving is showing signs of rust. This is a cleanability issue. Equipment shall be kept in good repair. Replace walk-in shelving in the near future. No point taken.

55 6-501.11; Core; Mop sink floor divider is peeling, flaking, and chipping. Wood frame underneath nonabsorbent coating is showing. Physical facilities shall be maintained in good repair. Repair flooring. Full point may be taken for repeat violations.

Additional Comments
Facility is eligible for reinspection upon request. Call or text EHS Matthew Saliba at 919-500-6269 when ready for reinspection. A reinspection will be conducted within 10 days of request. Do not move or obstruct grade card.

MAMACITA APEX (2nd Inspection)

2045 Creekside Landing Dr, Apex, NC
Inspection Date: 05/27/2025
Grade: A
Score: 94.0

Observations and Corrective Actions
8 2-301.14; Priority; A gloved employee was observed handling raw steak at the grill and subsequently touched gas stove knobs with the soiled gloves. The gloves were then removed, and another pair was donned. No handwashing observed. Hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food, after handling soiled equipment or utensils, and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with the employee, and the employee was instructed to wash their hands. Gloves were removed and hands were washed. PIC to ensure employees know when handwashing is required.

10 5-205.11 (B); Priority Foundation; A food scoop was stored in the basin of the prep area handwashing sink upon arrival. A handwashing sink may not be used for purposes other than handwashing. CDI- scoop removed for cleaning.

35 3-501.13 (E); Core; Tuna and salmon were observed thawed and still sealed in their packaging in the reach-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.

42 3-302.15; Core; Stickers present on washed and cut avocadoes in two prep coolers. Stickers shall be removed from fruits/vegetables prior to washing the fruit/vegetable so that they do not become a source of contamination once the fruit/vegetable is cut, added to other ingredients, cooked or consumed in its ready-to-eat form. Remove stickers before washing fruits and vegetables. CDI- all avocado was removed for cleaning. Full point taken for repeat violation.

44 4-903.11(A), (B) and (D); Core; Multiple cleaned and sanitized pans were stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely, then stack. Full point taken for repeat violation. An ice cream scoop was stored in the handwashing sink basin. Store equipment/utensils in a clean, dry location and where they are not exposed to splash, dust, or other contamination. Scoop was removed for cleaning.

47 4-501.11; Core; Walk-in cooler shelving is showing signs of rust. This is a cleanability issue. Equipment shall be kept in good repair. Replace walk-in shelving in the near future. No point taken.

48 4-501.14; Core; Some old food residue was present on the dish machine doors. Warewashing equipment shall be cleaned at least every 24 hours if used. Machine was cleaned during inspection. No point taken today.

MEZCALITO OF APEX

3675 Green Level West Rd, Apex, NC
Inspection Date: 05/20/2025
Grade: A
Score: 97.0

Observations and Corrective Actions
10 6-301.11; Priority Foundation; No soap was available at the expo area handwashing sink upon arrival. Provide soap for handwashing at each handsink. CDI- soap replaced.

16 4-601.11(A); Priority Foundation; The counter-mounted can opener blade was observed soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed and cleaned in dish machine. All other food-contact surfaces observed clean. No points taken today.

37 3-302.12; Core; A bin of sugar did not have a label. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Label added. No point taken

39 3-305.11; Core; Boxes of beef in the walk-in freezer were covered in ice accumulation from a drip coming from the fan compartment above. Store food in a clean, dry location, not exposed to splash, dust or other contamination. Keep at least 6 inches above the floor. Boxes were moved away from this drip and a plastic bucket is catching the drips. Repair freezer to remain dry and do not store food under this drip.

47 4-501.11 (C); Core; The can opener blade is dull and small metal fragments were observed around the blade from previous use. The cutting parts of can openers shall remain sharp enough to preclude the formation of metal fragments when used. These fragments can contaminate food. Replace this blade.

49 4-601.11(B) and (C); Core; Fan covers in walk-in cooler have dust/debris accumulation. Food debris observed under grill top on counter. 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. Full point not taken.

MI CANCUN

1104 Laura Village Dr, Apex, NC
Inspection Date: 05/29/2025
Grade: A
Score: 99.0

Observations and Corrective Actions
5 2-501.11; Priority Foundation; No bodily fluid clean-up procedures were available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Facility just opened. CDI- provided educational material. No point taken

33 3-501.15; Priority Foundation; A large portion of pico was observed cooling in the walk-in with a tight lid. Quickly cool TCS foods using methods such as smaller portions, open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- pico was split into two containers and left uncovered to cool quickly.

37 3-302.12; Core; Multiple spice containers/shakers were missing labels. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. CDI- labels added. No point taken today.

43 3-304.12 (B); Core; Ice scoop handles observed laying inside ice bins. Metal bowl used inside bin of sugar. 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. Use dispensing utensils with handles and keep handles out of the food. CDI- scoops removed and placed on drink tray. Bowl removed from sugar bin.

NOODLES & COMPANY

1044 Beaver Creek Commons Dr, Apex, NC
Inspection Date: 05/29/2025
Grade: A
Score: 95.5

Observations and Corrective Actions
16 4-602.11; Core; Interior of ice machine is soiled with black microbial accumulation. The sliding doors of ice machine also have black microbial growth. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean the ice machine. Full points may be taken for repeat violations.

39 3-305.11; Core; Standing water observed on the bottom of the glass door reach-in cooler. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust or other contamination. Dry the inside of this cooler and consult a refrigeration tech if necessary to avoid excess condensation accumulation.

48 4-501.14; Core; The drain board and sides of dish machine are 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. Clean these areas.

49 4-601.11(B) and (C); Core; Thorough cleaning needed on exterior surfaces of cooking and refrigeration equipment where food residue is present. Special attention needed on doors of reach-in coolers and sides of frying equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean all affected equipment. Full point taken for repeat violation.

54 5-501.111; Core; Recycling bin outside is missing both top lids. Maintain refuse and recycling bins in good repair. Repair/replace recycling bin. No point taken

55 6-501.12; Core; Flooring underneath cook line equipment is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this space more frequently. Other areas were observed clean. Full point not taken.

QDOBA MEXICAN GRILL #215

1005 Beaver Creek Commons, Apex, NC
Inspection Date: 05/28/2025
Grade: A
Score: 93.0

Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 10 5-205.11 (B); Priority Foundation; A ladle was stored in the basin of the handwashing sink in the back prep room. A handwashing sink may not be used for purposes other than handwashing. CDI- ladle removed and brought to 3 comp sink for cleaning. 6-301.12; Priority Foundation; No paper towels were available at 2 handwashing sinks upon arrival. Provide paper towels or approved alternative for hand drying at each handwashing sink. CDI- towels replaced.

15 3-302.11 (A)(2); Priority; Raw shrimp were observed thawing below opened boxes of raw chicken. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display to prevent cross contamination. CDI- shrimp moved to a different shelf.

21 3-501.16(A)(1); Priority; Several pans of black beans were observed holding around 90F in the hot box. Maintain TCS foods in hot holding at 135F or above. Beans were prepared shortly before lunch service according to PIC. CDI- beans were placed in a stock pot on the stove to reheat to over 165F for continued hot holding. Full points taken for repeat violations. (Hot holding was marked out on the last 2 inspection reports)

33 3-501.15; Priority Foundation; Observed large portions of pico cooling in tightly wrapped containers in the walk-in cooler. Quickly cool foods using methods such as open/vented shallow pans, smaller portions, large ice baths and active stirring. Cold air must flow around product to remove the heat. Consider pre-chilling tomatoes so pico has a shorter cooling time. CDI- pico was reportioned to cool faster and left uncovered. Reviewed cooling practices with PIC. No point taken today.

42 3-302.15; Core; Peppers were observed cut with the produce stickers still present on the skin. Cut portions of pepper were in the original box with unwashed peppers. Wash fruits and vegetables prior to use and remove produce stickers. CDI- peppers were sent to be washed.

47 4-501.11; Core; Metal shelving where clean dishes are stored is rusting. Green coated metal shelving in the walk-in cooler is flaking and chipping. This is a cleanability issue and paint chips may contaminate food. Equipment shall be maintained in a state of good repair. Replace shelving in the near future. Full point may be taken for repeat violations.

49 4-601.11 (B) and (C); Core; Fan cover inside reach-in unit is coated in dust accumulation. Door hinges and front sides of reach- in cooler are soiled with residue. A metal cart in the back prep room has black residue on it. The nonfood-contact surfaces of equipment shall be maintained free of dust, dirt, food residue and other debris accumulation. Clean these pieces of equipment.

RED ROBIN #571

1431 Beaver Creek Commons, Apex, NC
Inspection Date: 05/27/2025
Grade: A
Score: 96.5

Observations and Corrective Actions
10 5-205.11 (A); Priority Foundation; Left side handwashing sink near dressings station was blocked by a floor fan and reach-in cooler. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- reach-in unit and floor fan were moved.

22 3-501.16(A)(2); Priority; Cut tomato, raw fish and boiled eggs were observed above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. Fish was thawed before being placed in fryer fliptop unit but some parts were too warm. Boiled eggs were in the salad cooler that is not functioning. Ice bags are being used to maintain food temperatures. CDI- cut tomato was moved to walk-in cooler, ice bags placed on eggs and fish. All foods were placed in the makeline units before lunch service. Repair salad cooler to maintain foods at 41F or below. EHS to follow up on repair. Facility has adequate refrigeration to operate without this unit in the meantime.

33 4-301.11; PriorityFoundation; Makeline salad cooler is not holding 41F temp and facility is resorting to bagged ice to hold foods cold. This is a temporary solutuon. Provide equipment in number and capacity so that cooling/holding temperatures are achieved. EHS to follow up on repair. No point taken

49 4-601.11(B) and (C); Core; Dust and grease accumulation observed on monitors and electrical cords above makeline. Black residue observed on front side of reach-in freezer. Residue observed on sides of equipment at makeline near grill. The nonfood- contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris accumulation. Increase cleaning frequency.

56 6-303.11; Core; 3 of 4 light bulbs are burnt out over grill top. Replace bulbs to provide adequate lighting in work areas. No point taken today.

Additional Comments
VR visit to be conducted by 6/6/25 for makeline salad cooler. Call or text 919-500-6269 with updates on repair.

Fuquay-Varina, NC

ASSAGGIO'S PIZZERIA RISTORANTE

7417 Sunset Lake Rd, Fuquay-Varina, NC
Inspection Date: 05/21/2025
Grade: A
Score: 98.5

Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 20 3-501.14(B);Priority; Pizza sauce in walk-in cooler in large grey container 60F on outside and 80F in the middle of the contianer. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. Cooling stickers and information shared during inspection. EC recommended an ice wand to rapid cool this sauce. EC went back to check sauce and it remained at 78-80F after 10 minutes. Educated about proper cooling methods to reach cooling times. Sauce split into smaller containers and container with ice added to larger bin.

28 7-201.11; Priority; Container of hydrogen peroxide and rubbing alcohol stored on counter next to soda machine above deep freezer. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Educated if items were knocked into freezer the items could become contaminated. First aid supplies moved during inspection to shelf below.

33 3-501.15 Cooling Methods (Pf) Pizza sauce in large bin in walk-in cooler prepared at 9am according to employees, at 60-80F. Ambient prepared items must cool to 41F within 4 hours. Cooked items must cool from 135F to 70F in 2 hours and from 70F to 41F. To meet these cooling times, proper cooling methods should be used such as smaller, thinner portions, using rapid cooling equipment such as walk-in cooler. Pizza sauce is ambient ingredients but mixed in large mixer. Educated about proper cooling methods and recommended an ice wand to cool large batches of sauces. Cooling stickers and handouts left for employees during inspection. Sauce moved into smaller containers and large bin filled with ice placed into large container to facilitate cooling.

AVIATOR BREWING TAP HOUSE

600 E Broad St, Fuquay-Varina, NC
Inspection Date: 05/28/2025
Grade: A
Score: 94.0

Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 15 3-302.11; Priority; Raw eggs stored with cheese and spring mix bag on top shelf in cooler near ice machine. In all coolers, store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Eggs moved to the bottom shelf during inspection.

16 4-601.11(A);Priority Foundation; Several containers stacked with stickers and food debris on the containers. Slicer with food debris buildup along the blade of slicer. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area to be cleaned.

4-501.114; Priority; Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness; Dish machine tested for chlorine sanitizer and sanitizer reading low (10ppm) to nothing. Buckets checked and dish detergent hose in sanitizer solution and detergent solution has sanitizer hose. Hoses swapped and solutions primed during inspection. Dish machine sanitizer tested after swapping and clearing the hose

23 3-501.18; Priority; Ready-To-Eat Time / Temperature Control for Safety Food, Disposition; Container of sliced tomatoes in flip top cooler without date marking. Large bin of cooked chicken wings in tall reach-in cooler without date marking indicating when wings were cooked. Chicken is cooked in smoker at aviator smokehouse across the street and brought over. Ensure date marking is indicated when wings are cooked, since not cooked in this facility also consider a log of delivered cooked food from other restaurant to keep track of prepared items for other facility. These must be labeled so everyone knows when the food was cooked. Items not labeled shall be discarded. Future items will be asked to be discarded. Dates added to these items during inspection. Cooked mushrooms date marked 5/20, but mushrooms are cooked and frozen into portion sizes and pulled from freezer as needed. Educated about adding a date when removed from freezer to maintain 7 days. EC observed other containers of mushrooms in the freezer with same date marking.

28 7-201.11; Priority; Spray bottle of purple fabuloso cleaner stored on prep table next to sauce mixing bowls. Store toxic materials in a designanted area to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Spray bottle moved during inspection no points deducted.

38 6-501.111; Several flies throughout facility. Keep the premises free of insects, rodents, and other pests. Consider adding sticky tape in corners over trash cans and away from food prep and ensure air curtains are working at full capacity.

49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Deep cleaning needed throughout facility. Gaskets on equipment throughout soiled with black residue buildup. Bottoms of coolers, sides of equipment greasy, shelving throughout soiled with food debris and greasy residue. Walk-in cooler vents and shelving covered with dust 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.

51 5-205.15; Core; Cold water knob at handsink near grill not working. Faucet missing and broken on seafood prep sink. Facility no longer serves seafood, but sink shall remain in good repair. Maintain a plumbing system in good repair. Repair or replace these items.

55 6-501.12; Core; Cleaning, Frequency and Restrictions; Floors under equipment and floor corners throughout facility needs to be cleaned. Physical facilities, floors walls and ceilings shall be kept clean.

MCDONALD'S #28653

1409 N Main St, Fuquay-Varina, NC
Inspection Date: 05/29/2025
Grade: A
Score: 98.5

Observations and Corrective Actions
33 3-501.15 Cooling Methods; Priority Foundation; Breakfast burritos in small reach-in cooler at 45F-48F were prepared earlier and placed into this cooler. Same batch of burritos placed into another container in walk-in cooler already at 41F. Educated about using rapid cooling methods, such as placing into walk-in cooler or freezer to rapid cool and not wrapping and putting lid on container in small cooler. Container of burritos moved to walk-in cooler during inspection.

44 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing; Core; Stacks of clear containers on clean dish rack with water in-between the containers. Cleaned equipment and utensils shall be stored in a self- draining position that allows air drying. Dishes moved and stacked pyramid style to allow for air drying.

56 6-305.11 Designation - Dressing Areas and Lockers; Core; Employee personal items on front line with other single-service items. Employee items shall be located in a designated area or in lockers away from food, single-use items and other utensils. Employee items removed during inspection.

MEI WEI ASIAN DINER

1424 N Main St, Fuquay-Varina, NC
Inspection Date: 05/29/2025
Grade: A
Score: 97.5

Observations and Corrective Actions
15 3-302.11 (A)(2) Raw eggs and raw chicken stored over ready to eat chicken and vegetables in walk-in cooler. Raw beef over ready to eat chicken in reach-in cooler. Raw chicken in freezer in open package stored over peas. In all coolers and freezers, store ready to eat food at the top, with raw chicken on the bottom, other foods separated by species and final cook. Chart provided during inspection with emphasis explained to store raw chicken on bottom. Items rearranged during inspection.

37 3-302.12 Food Storage Containers Identified with Common Name of Food; Core; Salt, sugar, MSG bins and small containers on cart next to cook line with sauces and spices unlabeled. Large bin of sugar in dry storage area without label. Food removed from the original packaging shall be labeled with the common name of the food for items than cannot be easily recognized. Rice does not need the label, but the spices and sauces need labels. Employee began writing labels during inspection.

TACO BELL

1384 N Main St, Fuquay-Varina, NC
Inspection Date: 05/21/2025
Grade: A
Score: 98.5

Observations and Corrective Actions
39 3-305.11; Core; Two boxes of food on freezer floor. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes moved during inspection.

48 4-501.19; Priority Foundation; Employee washing dishes at three compartment sink during inspection. Wash water at 97F. Sticker on three compartment sink states the minimum wash solution shall be 110F. During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. Hot water added during inspection to sink basin.

49 4-601.11 (B) and (C); Core; Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Shelving near front handsink, near drive thru window has black residue buildup. Shelf near fryer area has heavy grease accumulation. 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. Employee began cleaning the fryer shelf during inspection.

TACOS MEXICO

1430 N Main St, Fuquay-Varina, NC
Inspection Date: 05/29/2025
Grade: A
Score: 96.5

Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 16 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness; Priority; Chlorine sanitizer solution at dish machine not dispensing and tested at 0-10ppm. Machine ran several times and detergent primed and still no reading of sanitizer. When looking at hoses inside of machine, EC noted the pink detergent solution was dispensing when the sanitizer button was pressed to prime. Solutions may be mixed up. Manager called company to correct machine and facility agreed to use three compartment sink to sanitize until machine can be repaired.

20 3-501.14(A); Priority; Ground beef in walk-in cooler cooked day previous at 44-45F in large container. Ground beef did not cool properly from night previous. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Shrimp was cooked during inspection and ice added to container to rapid cool before placing into the cooler. Shrimp at 60F after draining ice. Educated about proper cooling methods to meet cooling time. No points deducted, employee voluntarily discarded beef during inspection.

22 3-501.16(A)(2); Priority; Several items in make line cooler at 44-47F. Maintain TCS (Time/Temperature Controlled for Safety) foods in cold holding at 41F or less. Items are stacked over fill lines of the containers and cooler display showed 48F at the beginning of the inspection. Cooler closed and checked at the end of the inspection and temperature reading 40F and items rearranged. Educated about keeping containers inside cooler with no open spaces and keeping food products below fill line.

33 3-501.15 Cooling Methods; Priority Foundation; Ground beef in walk-in cooler from yesterday at 45F in large deep container. Food shall be cooled using one or more of the following methods; smaller, thin portions, rapid cooling equipment loosely covered or uncovered if protected from overhead contamination. Cooling methods stickers left for employees and cooling methods reviewed. Cooked shrimp observed cooling properly using ice, and under 70F in about 15 minutes.

49 4-601.11(B) and (C); Core; Minor grease and dust accumulation on shelving near grill and back dry storage shelves. Non-food contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.

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