Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/06/2024
Score: 99.5
#
Comments
Points
23.
3-501.17; Priority Foundation; One container of previously opened chili did not have a date as required. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Any required food that stays held in the cooler for longer than 24 hrs must be dated. Manager education. CDI
0.0
51.
5-203.13; Core; Drain at mop sink or can wash is stopped up. Unplug drain so that mop or service sink is usable.
0.0
55.
6-201.11; Core; Seal or glue down all loose edges on laminate flooring.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/15/2024
Score: 98.5
#
Comments
Points
28.
7-204.11 ; Priority; Sanitizer in spray bottle mixed much too strong. Use test kits and dilute chlorine based sanitizer to 100 ppm. Sanitizer that is too strong may be toxic for use in food or utensil areas. Sanitizer diluted during inspection. CDI
1.0
55.
6-201.11; Core; Seal or glue down all loose edges on new laminate flooring.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/16/2023
Score: 98.5
#
Comments
Points
28.
7-204.11 ; Priority; Sanitizer in spray bottle mixed much too strong. Use test kits and dilute chlorine based sanitizer to 100 ppm. Sanitizer that is too strong may be toxic for use in food or utensil areas. Sanitizer diluted during inspection. CDI
1.0
55.
6-201.11; Core; Seal or glue down all loose edges on new laminate flooring.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/15/2023
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Onions stored directly on the floor. Do not store food or food packages directly on the floor. Store all food on approved storage at least 6 inches off the floor.
1.0
55.
6-201.11; Core; Seal or glue down all loose edges on new laminate flooring.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/09/2023
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Onions stored directly on the floor. Do not store food or food packages directly on the floor. Store all food on approved storage at least 6 inches off the floor.
1.0
55.
6-201.11; Core; Seal or glue down all loose edges on new laminate flooring.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/13/2022
Score: 98
#
Comments
Points
39.
3-305.11; Core; Food product stored directly on the floor in the rear. Store all food products on approved shelving at least 6 inches off the floor to minimize contamination risk. This is a repeat violation and can be subject to 2 points on subsequent violations.
1.0
47.
4-101.11; Core; Do not line shelving, prep areas, or racks inside coolers with cardboard. Cardboard is absorbent and easily collects grease or buildup. All surfaces must be smooth, easily cleanable, and nonabsorbent.
0.0
55.
6-201.11; Core; Repair flooring where laminate is coming up.
0.5
56.
6-202.11; Core; Replace missing light shield in rear prep area.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/01/2022
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Food product stored directly on the floor in the rear. Store all food products on approved shelving at least 6 inches off the floor to minimize contamination risk.
1.0
55.
6-201.11; Core; Minor floor repair in the prep area. Repair all floor areas as necessary.
0.5
56.
6-202.11; Core; Replace missing light shield in rear prep area.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/09/2022
Score: 97.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
39.
3-305.11; Core; Food product stored directly on the floor in the rear. Store all food products on approved shelving at least 6 inches off the floor to minimize contamination risk.
1.0
55.
6-201.11; Core; Minor floor repair in the prep area. Repair all floor areas as necessary.
0.0
56.
6-202.11; Core; Replace missing light shield in rear prep area.
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/20/2021
Score: 97
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include the new reportable disease of salmonella nontyphoidal. Updated employee health agreement is available for download and printing from the Johnston co env health website in order to meet this requirement. CDI education
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. A plan template and educational poster may be downloaded and printed from the Johnston co website to meet this requirement. CDI education
0.0
10.
5-205.11; Priority Foundation; Back handwash sink has towels and other objects piled in the basin blocking its use. All other handsinks are operational. do not block any handsinks from being used. CDI objects moved.
0.0
16.
4-702.11; Priority; Employee was observed washing bowls and plastic foods containers rinsing and then placing them on the dish rack to dry. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P Do not skip the sanitizing step when washing dishes. CDI dishes placed back into wash side to start process over.
1.5
35.
3-501.13 ; Core; raw hamburger thawing in the prep sink without running water. Only hot water is available at this sink. Thawing must occur under running water of 70F or less, in a microwave, in a cooler, or as part of the cooking process. Do not thaw foods at room temperature.
0.5
39.
3-305.14; Core; chicken salad was being prepared on the drainboard of the 23 comp sink while dirty dishes were in the fist vat. Do not use the 3 comp sink for food preparation while dirty dishes are in the sinks or while dish washing is occurring. Wash, rinse, and sanitize the 3 comp sink before using the sinks for food prep.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/30/2019
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: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/14/2019
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: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/11/2019
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: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/24/2018
Score: 97.5
#
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!
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/29/2018
Score: 97.5
#
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!
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/28/2018
Score: 97.5
#
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!
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/13/2012
Score: 98
#
Comments
Points
11.
Sanitizer was weak in spray bottle. Change solutions and use test kits to ensure strength. All solutions must be 50-100 ppm chlorine.
1.5
17.
One pan of cheese in reach-in cooler was 52 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. All other cold hold foods were good.
0.0
45.
Repair all loose edges on flooring.
0.5
47.
Use approved storage to keep all items off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/19/2012
Score: 97.5
#
Comments
Points
17.
Cheese in the reach-in cooler was 60 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not leave foods out at room temperature too long so they hold proper temperature.
2.0
36.
Replace racks inside coolers that are starting to chip or rust.
0.5
45.
Repair all loose edges on flooring.
0.0
47.
Use approved storage to keep all items off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/25/2011
Score: 96
#
Comments
Points
10.
Chicken salad was uncovered in the reach-in cooler. When food is in storage, make sure a cover is placed on food for protection.
0.0
11.
Drink nozzles had buildup on them, and needed cleaning/sanitizing. Clean all drink nozzles good, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine, or 200-300 ppm quat. Clean and sanitize all food contact surfaces, equipment, or utensils. Will follow up on this issue on 7/29/11.
1.5
17.
Chicken salad and sliced tomatoes was out of temp at prep unit. All cold hold potentially hazardous foods must read 45 degrees F or below. Coolers must hold proper food temperatures. Make sure food are stacked low in pans so they hold temperature. A ice bath in addition to cooler may assist prep cooler at holding temps especially during busy times.
2.0
33.
Store all dry food scoops handle up to prevent hand or fingernail contact with food. Do not allow handle to come into contact with food.
0.5
43.
Keep soap at all handsinks even if they are not used often; rear handsink by the 3-compartment sink did not have soap.
0.0
47.
Use approved storage to keep all items off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/14/2011
Score: 97
#
Comments
Points
11.
Prep sink used to prepare raw hamburger, cleaned with a degreaser and water. Make sure the areas used to prepare raw meats are cleaned with soap and water, then sanitized with the properly mixed sanitizer solution. (50ppm-100ppm chlorine)
1.5
15.
Reheat foods rapidly on the stove or grill to ensure they reach 165F before serving or hot holding.
0.0
21.
Hot water at the 3-compartment sink is 119F, must be a minimum of 130F when using a chemical sanitizer. Heater was adjusted but a change in temperature was not noticed after 30 minutes. Monitor to make sure temperature does not decrease while awaiting repair.
1.5
43.
Keep soap at all handsinks.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/05/2010
Score: 98.5
#
Comments
Points
40.
Clean inside the tall double door reach in cooler to remove food debris.
0.5
45.
Repair vinyl floor where loose and turning upward around baseboards.
0.0
47.
Boxes stored on floor in back area by door to restrooms, clutter and boxes on floor in kitchen. There must be air space below all items in restaurant to permit easy cleaning and prevent harborage areas. Keep atleast 6" of space if the shelving is mobile, 12" space if rack is not easy to move.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/04/2010
Score: 98.5
#
Comments
Points
21.
Hot water 129F (down from 145 at last inspection). Monitor to make sure hot water can stay at or above 130F.
0.0
40.
Clean the cabinets under the front counter that hold condiments, single service items.
0.5
47.
Several boxes of single service items on floor in back. Provide shelving to keep all boxes stored above the floor to permit cleaning and prevent a contamination of goods.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/11/2010
Score: 98
#
Comments
Points
10.
Container of sugar below the dishsink. Do not store any foods or food containers below the dirty side of dishsink.
0.0
11.
Sanitizer in spray bottle was weak in strength. Must be a minimum of 50ppm in Chlorine concentration.
1.5
47.
Several boxes of single service items on floor in back. Provide shelving to keep all boxes stored above the floor to permit cleaning and prevent a contamination of goods.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/11/2009
Score: 97.0
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Open portion of the prep cooler is holding foods, reference chart above, at 51 f - 54 f. Must be able to hold foods 45 f or below at all times. Keep cooler on a setting that will hold this temp during busy hours.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
47.
REPEAT VIOLATION All storage must be above the floor throughout facility. Keep boxes in back on approved storage.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT In the reach-in freezer, keep raw meat separate from the french fries and cookies.
0.0
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/18/2007
Score: 96.5
#
Comments
Points
17.
REPLACE THE TORN GASKET ON THE REACH-IN COOLER UP FRONT. RECOVER THE RUSTY RACKS IN THE COOLER. CLEAN THE SHIELD ON THE ICE MACHINE.
1.0
3.
STORE RAW MEATS BELOW ALL READY TO CONSUME ITEMS IN THE COOLERS. DO NOT LEAVE CHEESE OUT BY THE GRILL, KEEP IN COOLER UNTIL READY TO USE. STORE FOODS AWAY FROM THE TRASH CAN (SHELF BY PREP SINK).
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/11/2007
Score: 97.5
#
Comments
Points
3.
RAW HAMBURGER AND COOKED CHICKEN WERE BOTH AT THE 3-COMPARTMENT DISHSINK. SHELL EGGS WERE BEING RINSED AT THE HANDWASH SINK. RAW STEAKAND EGGS WERE BOTH BEING STORED ABOVE READY TO EAT ITEMS. NO MEAT PREPARATION CAN OCCUR AT THE 3-COMPARTMENT DISHSINK EVER. NEED TO INSTALL A MEAT PREP SINK. STORE RAW MEATS & RAW SHELL EGGS BELOW READYTO CONSUME ITEMS. DO NOT WASH THE EGGS AT ANY SINK UNTIL AN CONTINUED
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/18/2006
Score: 97.5
#
Comments
Points
2.
CHEESE BY GRILL 58 F. CHILI IN STEAM UNIT 119 F - 126 F. KEEP CHEESE IN COOLER & PULL SLICES AS NEEDED. MUST BE MORE THAN 45 F. ADJUST CHILI POT TO HOLD IT 140 F OR ABOVE. KEEP COVERED & STIR FREQUENTLY.
Location: 618 B EAST MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/09/2006
Score: 97.5
#
Comments
Points
3.
KEEP ALL RAW MEATS BELOW READY TO EAT FOODS IN COOLER. CHILI IN STEAMUNIT 123F-134F. ALL OTHER FOODS >140F. HEAT CHILI IN OVEN OR ON THE STOVE BEFORE PLACING IN STEAM TABLE. HEAT THE 1ST TIME TO 140F AND HOLD AT 140F. REHEAT FOODS TO 165F AND THEN HOLD IN STEAM TABLE AT 140F. MONITOR STORAGE IN COOLERS.
