Location: 150 South Equity dr Ste G & H Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 08/28/2024
Score: 94.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Hand sink in back not working when started inspection. PIC turned back on hand sink. Had been turned off because faucet drips constantly. HAND SINKS MUST BE KEPT ON AND WORKING so can properly wash hands. CAN NOT wash hands at prep sink or 3 comp sink. CDI Sink now on and working.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Glass door cooler at 52-53F. All cold hold of potentially hazardous foods should be at 41F or below. Do not use to hold potentially hazardous foods until at 41F or below. PIC discarded food.
1.5
23.
3-501.18; Priority; Containers of foods (macncheese, veg.s) with dates of 8/14. All potentially hazardous foods being held can be held for 7 days and then should be discarded. CDI PIC discarded. Follow date labels and discard as needed.
1.5
35.
3-501.13 ; Priority Foundation; Thawing shrimp in prep sink in standing water. When thawing should be under running cold water. CDI PIC turned on water.
0.0
39.
3-305.11; Core; In the freezer there was boxes of food stored on the floor. Food shall be stored at least 6 inches above the floor to prevent contamination.
1.0
41.
3-304.14; Core; Sanitizer in wiping cloth bucket at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration (50-100ppm) between uses. CDI PIC remade to 50ppm.
0.5
47.
4-205.10; Core; White domestic freezer being used. All equipment should be NSF/ANSI certified. PIC stated old freezer broke, and this is just a temporary fix while waiting for commercial freezer to be repaired.
0.0
General Comments
Make sure when retaking serve safe to take the food safety manager class not foods handler class. Follow-Up: 09/03/2024
Location: 150 South Equity dr Ste G & H Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 05/30/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; There should be a certified food protection manager on duty during all hours operation.
1.0
8.
2-301.15; Priority Foundation; At the beginning of the inspection employee was seen washing hands in the dish sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI (Educated employee on where to properly wash hands.)
2.0
10.
6-301.12; Priority Foundation; At the start of inspection there were no paper towels available at the hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; Pf or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI (Employee filled the machine with paper towels)
0.0
23.
3-501.18; Priority; A Bucket of sausage and a bag of ham were missing date labels. Food that Is in a container or PACKAGE shall bear a date or day. PIC rated that both had been prepped the day prior and was able to add a correct date label. CDI
0.0
39.
3-305.11; Core; In the freezer there was boxes of food stored on the floor. Food shall be stored at least 6 inches above the floor to prevent contamination.
Location: 150 South Equity dr Ste G & H Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; There should be a certified food protection manager on duty during all hours operation.
1.0
8.
2-301.12; Core; Employee seen using bare hand to turn off faucet. When washing hands once washed dry with paper towel and then using paper towel turn off faucet to prevent recontamination of hands. CDI education
2.0
23.
3-501.18; Priority; Two small containers of green beans with date of 12/21. This has passed 7 days. CDI PIC discarded.
0.0
41.
3-304.14; Core; One sanitizer a little too weak at 10ppm. Chlorine sanitizer should be at 50-100ppm. CDI PIC remade to 50ppm.
0.0
47.
4-501.11; Core; Freezer has ice coming down onto the boxes below the unit. Repair so ice buildup not happening. Until repaired move boxes away from ice buildup.
Location: 150 South Equity dr Ste G & H Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 09/22/2023
Score: 96.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Priority items out and no certified food protection manager on duty. CDI education
1.0
2.
2-102.12 (A); Core; No certified food protection manager. There should be a certified food protection manager on duty during all hours operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; One reachin cooler holding at 53F. The only potentially hazardous foods in it was eggs. Do not use cooler to hold potentially hazardous foods until it has been repaired. CDI PIC discarded eggs. Can use to hold the breads and uncut veg
1.5
22.
3-501.16 (A)(2) and (B); Priority; 1st reachin cooler at 42-43F. PIC stated had it open alot this morning restocking. Monitor to make sure comes back down to 41F or below. CDI education
0.0
23.
3-501.18; Priority; Macncheese with date passed 7 days. Can only hold items for 7 days then should be discarded. CDI PIC discarded.
0.0
35.
3-501.13 ; Priority Foundation; Thawing items on drain board of prep sink. When thawing should be under running cold water. CDI
0.0
39.
3-307.11; Core; Employee food in the cooler on shelf above food for the facility. Store employee food below and separate than foods for the facility.
Location: 150 South Equity dr Ste G & H Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 06/09/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority items out and no certified food protection manager on duty. CDI education
1.0
2.
2-102.12 (A); Core; No certified food protection manager. There should be a certified food protection manager on duty during all hours operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; One reachin cooler holding to high in temperature at 55F. The only potentially hazardous food is unit in chopped garlic. The other items are breads and seasoning. Do not use reachin to hold potentially hazardous foods until it is holding at 41F or below. CDI PIC removed garlic stated it was is not normally held in that unit anyway.
0.0
23.
3-501.18; Priority; Mac n cheese, soup, egg, and container of sausage with date label that had passed 7 days. Foods can be held for 7 days then should be discarded. CDI PIC discarded
1.5
38.
6-501.111; Core; Flies seen in kitchen area. Facility should be free of all pests. Continue pest control.
Location: 150 South Equity dr Ste G & H Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 01/05/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. Have 180 days from permit date to get certified.
0.0
4.
2-201.12; Priority; PIC was unable to locate employee health policies. Need to have a policy that states the 6 illnesses that must be reported and the symptoms employees can not come to work with. Copies of policy can be food on Johnston County Environmental Health website.
0.0
16.
4-501.114; Priority; Sanitizer in sink at 0ppm. Sanitizer in bucket at 10ppm. Chlorine sanitizer should be at 50-100ppm. Use test strips when mixing and change out sanitizer as often as needed to keep at correct concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Eggs in reachin cooler at 51F. All potentially hazardous food being cold held should be at 41F or below. Employee stated cooked yesterday and put into cooler and when opened today pulled them out this morning and ran hot water over them to get ice off them and then left them out at room temperature to cool back down before putting back into cooler. Do not use hot water if trying to get ice off of them. can cold water and put back into cooler asap to make sure to do rise in temperature. CDI Discarded
0.0
23.
3-501.18; Priority; Mac n cheese, dip, and container of sausage with date label that had passed 7 days. Foods can be held for 7 days then should be discarded. CDI PIC discarded
1.5
39.
3-305.11; Core; When started inspection buckets of food on the floor cooling. Foods should be kept at least 6 inches off the floor to prevent contamination.
0.0
39.
3-307.11; Core; Employee food in two of the coolers on higher shelves. Store employee food below and separate than foods for the facility.
Location: 150 South Equity dr Ste G & H Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 10/20/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. Have 180 days from permit date to get certified.
0.0
21.
3-501.16(A)(1) ; Priority; Corn hot holding at 122F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating
0.0
23.
3-501.18; Priority; Sausage, cooked shrimp, tomato, cheese, etc. in coolers throughout facility had date labels that had passed 7 days going back to Oct. 1st. PIC stated that they were incorrect date labels and just had not been updated. CDI PIC had employee update labels. Make sure to take off old labels when washing the containers and putting in new product to prevent confusion.
1.5
33.
3-501.15; Core; Eggs cooling in reachin cooler at in a container with lid fully on. Foods should be loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.
