Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/02/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Island cooler holding cut melon at 50F with air temp at 50F. All potentially hazardous foods being cold held should be at 41F or below. Do not store potentially hazardous foods (cut melon, cut tomatoes, cut greens, etc) in unit until repaired and holding at 41F or below. CDI PIC pulled the cut melon from cooler
1.5
55.
6-201.11; Core; One area in back room with wall tile missing at bottom of wall and tiles missing/broken on corner area. Walls should be smooth and easily cleanable.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/30/2022
Score: 100
#
Comments
Points
49.
4-602.13; Core;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. clean the ice machine that has visible mold in the unit. this ice is not for consumption and is used only for ice bath displays.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/04/2021
Score: 100
#
Comments
Points
4.
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there are the "big 6" illnesses instead of the "big 5". Have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now have to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/04/2019
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! Follow-Up: 11/14/2019
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/04/2019
Score: 97
#
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: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/10/2018
Score: 98.5
#
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: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/21/2018
Score: 98.5
#
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: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/23/2011
Score: 98.5
#
Comments
Points
11.
Make sure to have sanitizer bottle available for use at all times. Should be 200-300 ppm quat. Do not wipe knives with cloth rags. Use proper wash, rinse, sanitize procedure. Do not store dirty knives in holders; ONLY clean knives should be stored in holders.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/30/2010
Score: 98.5
#
Comments
Points
11.
Do not store knives in the holder dirty. Clean knives good removing all soil or food debris and then sanitize with 200-300 ppm quat solution. Sanitizer was mixed properly on this inspection.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/18/2010
Score: 97
#
Comments
Points
10.
Do not place produce on the utensil sink drainboard. No food should be prepared, washed, or stored in this area. This sink and drainboard is for utensil washing ONLY.
1.5
11.
Sanitizer not properly mixed in spray bottle, or different chemical other than sanitizer was in the bottle. All bottles labled sanitizer should be 200-300 ppm quat sanitizer solution.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/29/2008
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
24.
NOT APPLICABLE
0.0
37.
NOT APPLICABLE
0.0
41.
NOT APPLICABLE
0.0
42.
NOT APPLICABLE
0.0
43.
NOT APPLICABLE
0.0
44.
NOT APPLICABLE
0.0
46.
NOT APPLICABLE
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
REPEAT VIOLATION sanitizer was weak or vacant upon arrivial, when quat. ammonia strength should be 200 ppm. ice machine interior needs better cleaning.
3.0
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
26.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/17/2006
Score: 93.0
#
Comments
Points
11.
CLEAN THE INSIDE OF THE ICE MACHINE AND THE UNDER DROP OUT PARTS, MOLDY. PREVENT BACKWASH OF FLOOR CLEANING FROM SPLASHING ONTO THE ICE MACHINE. THE CARTS THAT ARE USED TO TRANSPORT ICE AND PRODUCE TO THE DISPLAY UNITS MUST BE VISIBLY CLEANED AND SANITIZED REGULARLY. DO NOT USE FLOOR MATS TO LINE THESE CONTAINERS.
2.5
17.
REPEAT!! CLEAN INSIDE ALL STORAGE CABINETS. REMOVE EXCESS CLUTTER AND ORGANIZE. SOME CABINETS HAD STANDING WATER, TRY TO PREVENT THIS.
2.0
18.
HOT WATER AT THE 3-COMPARTMENT UTENSIL SINK ONLY REACHED A MAXIMUM OF 115 DEGREES F FOR A SECOND BEFORE RAPIDLY DECLINING IN TEMPERATURE. REPAIR UNITS TO PROVIDE A MINIMUM OF 130 DEGREES F. (INTENT GIVEN)
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/10/2006
Score: 94.0
#
Comments
Points
11.
CLEAN INSIDE AND DROP SPOUT OF ICE MACHINE. SANITIZER SOLUTION NOT AVAILABLE. PROVIDE 50 PPM - 100 PPM WHEN USING CHLORINE. PROVIDE 200 PPM - 300 PPM WHEN USING QUAT AMMONIA
5.0
17.
CLEAN AND ORGANIZE INSIDE ALL CABINETS UNDER PREP TABLES.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/05/2005
Score: 95.5
#
Comments
Points
11.
CLEAN INSIDE THE ICE MACHINE AND WHERE IT IS DISPENSED INTO BUCKETS. SANITIZER STRENGTH WEAK OR VACANT IN SPRAY BOTTLE. KEEP 200 PPM - 300 PPM WHEN USING QUAT SANITIZER.
2.5
17.
CLEAN INSIDE CABINETS AND SHELVING
1.0
21.
REPLACE OR REPAIR SOAP DISPENSER AT HANDSINK. PROVIDE PAPER TOWELS.
