Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/26/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; A container of shrimp on the drain board of the dish sink with dirty dishes at the dish sink. You can not prepare the food with clean or dirty dishes at the dish sink.
1.5
General Comments
Food temperature looked great, dates were on all items that had been cooked and cooled and cut greens today.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/18/2024
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; Foods in the facility that require a date label on them did not have a date label. All ready to eat, previously cooked, or prepared TCS foods must have a date on them that is the date of prep or date of expiration. Foods can only be held for 7 days maximum at 41F or below hold temp. Education during inspection. Products dated CDI Date marking has improved but staff still needs to ensure that ALL REQUIRED FOODS are dated and that none are missed.
1.5
56.
6-303.11; Core; Replace any burned out lighting in the rear prep and storage area.
0.5
General Comments
Good Food Temps, flooring has been replaced that was in bad repair.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/17/2023
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Many of the foods in the facility that require a date label on them did not have a date label. All ready to eat, previously cooked, or prepared TCS foods must have a date on them that is the date of prep or date of expiration. Foods can only be held for 7 days maximum at 41F or below hold temp. Education during inspection. Products dated CDI
1.5
55.
6-201.11; Core; Repair flooring where vinyl has been torn.
0.5
56.
6-303.11; Core; Replace any burned out lighting in the rear prep and storage area.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/17/2023
Score: 97.5
#
Comments
Points
23.
3-501.18; Priority; Some foods requiring date mark in the coolers showed expired dates beyond the max hold period of 7 days. No food requiring date mark should be held past 7 days at 41F or below hold temp. Person in charge stated items had been frozen. If frozen, this stops the time counted towards 7 days. Indicate thaw date on items that were frozen and resume date mark period of 7 days subtracting previous time spent in a non-frozen state. Education CDI
1.5
55.
6-201.11; Core; Repair flooring where vinyl has been torn.
0.5
56.
6-303.11; Core; Replace any burned out lighting in the rear prep and storage area.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/09/2023
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Employee drink stored on utensil sink drainboard. Store all employee drinks in approved locations away from food or utensil areas.
0.5
39.
3-305.11; Core; Bags of food stored in front reach-in/prep unit in standing water. This is a source for potential contamination of food. Store all foods in a dry and safe location to minimize any contamination risk!
1.0
55.
6-201.11; Core; Repair flooring where vinyl has been torn.
0.5
56.
6-303.11; Core; Replace any burned out lighting in the rear prep and storage area.
0.5
General Comments
Good Food Temps! Great improvement with date marking! All required foods were properly date marked this inspection.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/20/2023
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Sanitizer solution was slightly weak when tested. Use test kits and change solutions regularly to maintain 100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, and utensils. Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Sanitizer changed during inspection and then tested good. CDI
0.0
23.
3-501.17; Priority Foundation; Many of the foods in the facility that require a date label on them did not have a date label. All ready to eat, previously cooked, or prepared TCS foods must have a date on them that is the date of prep or date of expiration. Foods can only be held for 7 days maximum at 41F or below hold temp. Education during inspection. Products dated CDI
3.0
55.
6-201.11; Core; Repair flooring where vinyl has been torn.
0.5
56.
6-303.11; Core; Replace any burned out lighting in the rear prep and storage area.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 12/09/2022
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No food safety manager on duty and priority violation on inspection was noted. Demonstration of knowledge is demonstrated one of three ways: 1) food safety manager certification 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education CDI
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
23.
3-501.17; Priority Foundation; Many of the foods in the facility that require a date label on them did not have a date label. All ready to eat, previously cooked, or prepared TCS foods must have a date on them that is the date of prep or date of expiration. Foods can only be held for 7 days maximum at 41F or below hold temp. Education during inspection. Products dated CDI
3.0
55.
6-201.11; Core; Repair flooring where vinyl has been torn.
0.5
56.
6-303.11; Core; Replace any burned out lighting in the rear prep and storage area.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 09/23/2022
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
16.
4-501.114; Priority; Sanitizer was very weak or vacant of chlorine residual. Chlorine residual should be 100 ppm chlorine. Use test kits and change solutions frequently to ensure proper sanitizer strength. Use sanitizer on all food contact surfaces, equipment, or utensils. Sanitizer changed during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Many of the foods in the facility that require a date label on them did not have a date label. All ready to eat, previously cooked, or prepared TCS foods must have a date on them that is the date of prep or date of expiration. Foods can only be held for 7 days maximum at 41F or below hold temp. Education during inspection. Products dated CDI
3.0
55.
6-201.11; Core; Repair flooring where vinyl has been torn.
0.5
56.
6-303.11; Core; Replace any burned out lighting in the rear prep and storage area.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/24/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler was holding foods at 42*F, turn the thermostat down so when restocking prep cooler it will keep food at or below 41*F.
0.0
23.
3-501.17; Priority Foundation; Dates are not being documented on TCS foods. Foods that are cooked and cooled, opened hot dogs, deli meats, cut tomatoes and cut lettuce all must have dates with them.
1.5
39.
3-305.11; Core; Corn meal is being stored in front of the hand sink. When someone washes their hands water is being dropped onto the bag of corn meal. Move the bag of corn meal away from the hand sink.
1.0
55.
6-201.11; Core; Repair flooring where vinyl has been torn.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/16/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
23.
3-501.17; Priority Foundation; Many of the foods in the facility that require a date label on them did not have a date label. All ready to eat TCS foods must have a date on them that is the date of prep or date of expiration. Foods can only be held for 7 days maximum and there must be a method to track the time. Items prepared in the last 2 days and date labeled accordingly.
1.5
39.
3-305.11; Core; Bags of onions stored directly on the floor in the back storage/prep area, bag of corn meal stored below the hand sink. All foods must be stored protected. Store above the floor and away from splash contamination. Do not store below a hand sink or the drain lines of the hand sink.
1.0
55.
6-201.11; Core; There are 2 spots on the floor in the back area where the vinyl is torn and the wood below can be seen. Repair.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 12/28/2021
Score: 94.5
#
Comments
Points
6.
2-401.11; Core; An employee drink was sitting on the prep table with food on the table. All personal drinks must be stored below food and food prep areas.
0.5
15.
3-302.11; Priority; A bag of corn meal was sitting on the floor in front at the dish sink with some water on the floor. Can not store any food on the floor so to prevent it from becoming wet. corn meal was moved.
1.5
16.
4-501.114; Priority; Sanitizer was not available when asked during inspection. Sanitizer must be made at all times when in operation. Employee made sanitizer when asked.
1.5
21.
3-501.16(A)(1) ; Priority; The steam unit holding rice, beans and some meat was holding the items at 110*F, all hot hold foods must be held at 135*F or higher. Get unit repaired or replaced, will be back next week to verify unit is working properly.
1.5
35.
3-501.13 ; A bag of meat was sitting on small table thawing upon arrival. When thawing meat must thaw in refrigerator, under cold running water or part of the cooking process. Can not leave sitting out at room temperature.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/04/2021
Score: 94
#
Comments
Points
General Comments
The walls and floors of the facility have been changed to sheets of metal on the wall and a solid vinyl floor. Most of the cracks/joints have been sealed. The only area that needs to be sealed is the joint where the hood vent goes through the ceiling.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/22/2019
Score: 93.5
#
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: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/30/2019
Score: 94.5
#
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: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 06/24/2019
Score: 93.5
#
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: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/09/2019
Score: 89
#
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!
Do not block or remove the grade card. Work on all items that are notated as violations. If you would like to request a reinspection, contact me at 919-989-5180.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/01/2019
Score: 95
#
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: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/30/2018
Score: 90
#
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: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/23/2018
Score: 93
#
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!
Interpreter services were offered by Maria Agular with the Johnston County Health Department via telephone once I determined there was a communication barrier. Lorena Alonzo, PIC with facility, agreed to the services.
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/21/2018
Score: 91.5
#
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!
The 3 door reach-in cooler was not working today and an ice chest cooler was being used to hold foods. Reach-in must be working properly, employees did not have ice on the food in chest cooler, I had to place the ice on the bags of meat in the chest cooler. Follow-Up: 05/31/2018
Location: 911 S. 5th Street SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/26/2018
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!
