Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/02/2024
Score: 99
#
Comments
Points
10.
5-202.12; Core; At beginning of inpsection, hot water was turned off at handsink in kitchen. Do not turn of hot water. Warm water at least 100 deg F must be provided to handsink at all times. CDI water turned back on from under sink and is now working properly.
1.0
39.
3-307.11; Core; Thank you bags are were being cut and used to flatten tortillia patties. Use food grade zip lock bags or similar. CDI, zip lock bag is going to be used.
0.0
41.
3-304.14; Core; Do not use wiping cloths under cutting boards or to hold equipment. Use rubber mat that can be washed/rinsed/sanitized as needed.
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/07/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer in bucket with wiping cloth was weak or vacant of chlorine residual. All sanitizer solutions should be 100 ppm chlorine. Use test kits and change solutions as often as necessary to maintain proper sanitizer strength. Sanitizer changed during inspection and then tested good. CDI
1.5
23.
3-501.17; Priority Foundation; Container of previously cooked meat did not have a date mark. Make sure all required foods are clearly labeled with a date! Date mark for up to 7 days at 41F or below hold temp. Manager education; dated during inspection CDI
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/28/2023
Score: 98
#
Comments
Points
6.
2-401.11; Core; There were multiple employee drinks in areas where food is being prepared. Always store employee drinks in a location that is below food, food prep areas and clean utensils. These drinks must also have lids and straws if consumed while prepping foods. Drinks moved, CDI
0.5
15.
3-302.11; Priority; Raw meats were stored over vegetables. Raw eggs were stored over container of chopped lettuce/cabbage. Always store raw meats and eggs in a way so that ready to eat foods or vegetables are not possibly contaminated. CDI Raw items were moved to proper location.
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/16/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Foods in the prep top cooeler are holding about 41F. Prep top cooler was set to 38F, but actual air temp on digital gauge was 42F. All hazardous foods must stay 41F or below at all times. Typically, in order for food temps to stay at 41F or lower, air temp of coolers should be 38F or lower. Frequent opening and closing of coolers will make it harder for foods to maintain proper temp. Using metal pans will also help foods maintain proper temp in top of prep top cooler. Owner called repair person to come fix. I will make follow up visit on Monday, March 20th for follow up.
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/12/2022
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; At beginning of inspection, there was no hot water at handsink. The faucet at prep sink is dripping, so hot water valve was turned off. Do not turn off hot water supply when restaurant is in operation. CDI Hot water valve was opened.
1.0
10.
6-301.12; Priority Foundation; Men's restroom did not have paper towels installed in hand towel dispenser. CDI, paper towels placed in machine for dispensing.
0.0
36.
4-203.11; Priority Foundation; Metal stem thermometer was reading 0Deg F when placed in ice water bath. Metal stem thermometer was recalibrated and is now reading 32Deg F in the cup of ice water. Check metal stem thermometers for accuracy on a regular basis. CDI
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/20/2022
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Top prep cooler holding at 43-44F. All potentially hazardous foods should be at 41F or below. The bottom of the unit was holding at 41F or below as well as the air temp in the unit. Unit was open a lot during lunch rush which could have caused the rise in temperature. Keep unit closed as much as possible to prevent rise in temperature. May need to make adjustments so unit can stay at temperature at the top even during rush times. CDI education
0.0
General Comments
The cooler that has the door on top of unit was not working/not in use. PIC stated waiting for a new condenser for it. The foods for the food truck it is normally used for has been moved for now until it is repaired. PIC unit will hopefully be repaired this week.
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/19/2022
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Owner stated he downloaded forms and signed them but they were not on the premises. Keep all signed employee agreement forms on premises for review. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Owner stated he downloaded forms but didn't have them on premises. Keep clean up procedures on premises to allow employees to review as necessary. Education during inspection. CDI
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code adoption.
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/21/2019
Score: 98
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/07/2019
Score: 96.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/04/2019
Score: 98.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 214 N Pollock St. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/07/2019
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
