Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/29/2024
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; In the tall reach in cooler in beverage area, employee food from home and beverages were stored with facility food. All employee items need to be stored below and away from the facilities food to avoid a cross contamination risk.
0.0
15.
3-302.11; Priority; In the tall reach in cooler, raw beef was stored above an open containr of spinach and sauce. Several containers of food on nultilevel shelving stored uncovered. Raw meats must be stored below all ready to eat foods. Keep all foods covered to keep them protected in storage. Meat was moved below the ready to eat items and food containers were covered.
1.5
38.
6-501.111; Core; Fruit flies seen in corner by the drink machine. Increase pest management to remove and prevent.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/11/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler is borderline to slightly out of temp holding products at 41-42F. All cold hold potentially hazardous foods must hold at 41F or below. Salsa in prep/reach-in cooler was 43F. Have qualified technician check these two coolers for proper operation. Adjust thermostats down if necessary. All coolers must maintain internal product temp of 41F or below!! Manager education CDI
1.5
23.
3-501.18; Priority; Date marking is not allowed at temperatures above 41F. Date marking requires products to be held at 41F or below in order to have shelf life of 7 days or less. Manager education. CDI
0.0
47.
4-501.11; Core; Repair water leak in the walk-in cooler where water is dripping inside the cooler. Facility is using a pan to catch water at this time.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/01/2023
Score: 100
#
Comments
Points
10.
6-301.12; Priority Foundation; One towel dispenser at hand sink by the dishmachine the towel dispenser was broken. Manager stated another had been ordered. Make sure all hand sinks are properly stocked for handwashing. Use a roll of towels until dispenser can be replaced. CDI
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/24/2023
Score: 100
#
Comments
Points
15.
3-302.11; Core; One container of raw chicken left uncovered in one reach-in cooler. Make sure all foods remain covered while in cooler storage for protection.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/12/2022
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A small amount of To-go cups of salsa and the white sauce and a bag of chips are placed above the serving line for quick to-go orders. Owner reported that this is done at 12:00 each day for lunch rush, and again at dinner for the rush. If leaving the salsa and white sauce at room temperature then time control must be used. The time that the cups of salsa and white sauce were placed here must be documented for time control. They can be there for a maximum of 4 hours. At the end of the 4 hours, they must be disposed of if not sold. Operator able to label and will dispose of at 4:00. If time control is going to be used to keep salsa and white sauce out then written procedures must be followed and available for review.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/16/2022
Score: 98
#
Comments
Points
20.
3-501.14; Priority; Cheese dip containing milk and cheese were cooled overnight with tight fitting lids in large containers. The middle portion of these containers indicated an internal temperature of 52F. These items did not cool quickly enough to reach an internal temperature of 41F. Items were reheated at inspection to reheat to a final temperature of 165F before cooling process begins again. Use ice bath or ice wands to cool these items quickly. CDI Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and
(2) Within a total of 6 hours from 57 C (135 F) to 5 C (41?F) or less, or to 7 C (45 F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P"
1.5
33.
3-501.15; Core To properly cool foods in the coolers items 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. Large buckets of the cheese dip has tight fitting lids that did allow for proper cooling. Loosely cover these large containers and use ice baths or ice wands to quickly cool the middle portions of these containers.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/17/2021
Score: 96.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella non typhoidal to the employee health policy. updated employee health agreement forms are available on the Johnston county env health website and may be used 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 template plan can be downloaded, printed, and kept onsite from the Johnston county env health website to meet this requirement. CDI education.
0.0
10.
5-205.11; Priority Foundation; the handsink in the dish area is blocked by trays for the dish machine. maintain all employee handsinks so they are accessible for proper handwashing. TRays moved at inspection CDI All other employee handsinks were readily accessible.
0.0
15.
3-302.11; Priority; In the prep sink raw fish was sitting in a bucket while raw beef was being prepped on the drain board. REady to eat queso dip was sitting on the drain board to cool as well. Always keep ready to eat foods separated from raw meats. Work with only one type of meat at a time. Fish was removed to the cooler and cheese dip was moved to continue cooling to the walk in. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa and dip in the small prep top cooler were holding well above 41F. All the salsa and dip has been prepared that morning and had been placed in the reach in less than 6 hours before inspection. Salsa was moved to the walk in at inspection and placed on time control for the remainder of the product. the unit's power cord had been bumped and was not on. Cord was plugged back in and the unit began to work properly. Do not use this unit until it has cooled back to 41f. The salsa in the tall one door cooler had come from this area. the tall one door appears to be functioning properly but was in a defrost cycle at inspection. Do not store any TCS foods in either unit until 41F or below temperature is maintained. all TCS foods moved to walk in. CDI
1.5
33.
3-501.15; Priority Foundation; large containers of cheese dip were cooling on the counter at room temperature. this is not an approved cooling method. approved cooling methods include: Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
Cheese dip moved to walk in at inspection. Beans and chicken has just began cooling process and were placed in an ice bath at inspection. CDI
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/02/2019
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: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/15/2019
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: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/29/2019
Score: 96
#
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: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/05/2018
Score: 96.5
#
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: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/22/2018
Score: 95
#
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: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/07/2018
Score: 95.5
#
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: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/20/2018
Score: 94
#
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: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/03/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
No sanitizer was available at the bar. Bar fountain drink nozzle and tea nozzles were dirty. All food contact surfaces shall be regularly cleaned and sanitized.
1.5
44.
Keep dumpster doors closed when not in use. If volume of trash exceeds capacity of dumpster, get a larger dumpster or have waste management company pick up more frequently. Do not prop doors open when taking out the trash.
0.5
45.
Caulk all cracks along walls and baseboard tiles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/20/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Employee beverage on prep are. All beverages must be stored in a location that will not cause a cross contamination risk for foods. Keep away or below all food prep, food storage and clean utensils.
0.0
10.
Several foods uncovered in coolers and freezers. In all coolers and all freezers, keep food containers covered to protect.
1.5
14.
Large plastic container of queso cheese that was cooked on the previous day still 57F-60F. All foods in the cooling process have 2 hours to cool to 70F, then an additional 4 hours to cool to 45F. Monitor foods in the cooling process to make sure they reach the required temperature in the required time period. Use methods to help cool foods such as ice baths, ice paddles, small or shallow pans, etc.
2.0
17.
Tortillias that have cheese in them must be kept under temperature control, do not leave out by the grill.
0.0
49.
Documentation of approved training - 2 point credit awarded
Food safety class needs to be taken once every 3 years. Current certificate will not be valid after 7-8-2012. Include with the new serv safe class, a letter from the instructor stating the number of classroom hours.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/06/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
One pan of chicken was left uncovered in the reach-in cooler. Make sure all foods are covered and protected at all times. This is a food protection issue.
0.0
11.
Chlorine sanitizer in bucket and spray bottle was mixed much too strong. Dilute chlorine to 50-100 ppm. Use test kits to check strength. Quat sanitizer in bucket was too weak. All quat solutions should be 200-300 ppm. Sanitizer that is weak is not effective. Sanitizer that is too strong may be unsafe for use in food areas. Use sanitizer on all food contact surfaces, equipment, and utensils. Quat mixing system at 3-compartment sink is pulling air into the mixture and causing solution to be weak.
1.5
17.
Sour cream and cheese at prep unit was 49-50 degrees F. Salsa at wait station was 53 degrees. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temps. Use sufficient ice bath at wait station to hold salsa at 45 degrees F or below.
2.0
28.
Flies present inside facility today; take measures to control and eliminate all flies inside the facility.
1.0
34.
Air dry all drinking cups before stacking them. Do not stack items WET.
0.0
44.
Dumpster outside appears to be leaking; have dumpster replaced or repaired. Keep doors and lids closed at all times.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/10/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Baggie of beef steak stored with chicken. Store different meat species according to final cook temperature and separately to avoid contamination. Meat was thrown away.
1.5
11.
Build up on drink nozzle. Regularly clean food contact surfaces. Sanitizer was weak. Quat sanitzer should be 200ppm or higher
1.5
19.
All chemicals shall be labeled as to there contents.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/15/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Employee drink setting over empty food pans. Store employee drinks in approved locations.
1.5
11.
Growth on inside of ice machine. Regularly clean interior of ice machine. Dirty knives stored on magnet bar. Clean knives after each use. Do not wipe down food contact surfaces with wet rags/towels from handsink. Only use towels from sanitzer bucket.
3.0
35.
Store all single service items inverted.
0.0
45.
Floor wet from condensation in walkin cooler. Change out catch bucket to prevent spillage onto floor. Clean food splatter off wall.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/06/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
In freezers and coolers store raw meats according to final cook temp with highest final cooks on bottom shelves. For example, raw chicken would be below beef steak.
1.5
14.
Must write time and date food product was placed in cooling. Must reach 70 F or below within first 2 hours.
0.0
17.
Various foods in prep unit were out of temperature. Food was thrown away. All cold food shall be held at 45 F or below. Unit thermostat was adjusted and internal temperture of unit dropped to below 45 F.
2.0
26.
Once open, place all dry foods in a sealed container.
0.0
33.
Scoops in ice and dry foods shall be stored with handles up and out of food product. Handles should not come in contact with food.
0.5
40.
Clean dirty racks in refrigerator, and equipment handles.
0.5
45.
Better floor cleaning needed in kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/29/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
In freezers and coolers store raw meats according to final cook temp with highest final cooks on bottom shelves. For example, raw chicken would be below raw pork. Raw beef would be above raw pork. Use handled scoops for all dry foods, to avoid hand or fingernail contact with food.
1.5
11.
Sanitizer was mixed too strong. Dilute quat sanitizer to 200-300 ppm. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
34.
Air dry all utensils. Do not stack items WET.
0.5
36.
Re-caulk sink and splash guard at hand-sink adjacent to dishmachine. Replace all worn cutting boards.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/07/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
One sanitizer bucket was weak. All should be 200-300ppm quat.
0.0
14.
Stuffed peppers in the walk-in cooler cooling after 2hrs was still 118-120 degrees F. All items cooled must cool to 70 degrees F in 2hrs and from 70 to 45 degrees F or below in an additional 4hrs. Total cooling time is 6hrs.
2.0
23.
Use effective cooling methods to meet requirements in item #14. Use loose lids, ice baths, shallow pans, or freezer to cool effectively.
1.0
33.
Food dispencing scoops should be stored handle up so hands and fingernails do not contact food.
0.0
34.
Air-dry cups before stacking; Do not stack WET.
0.5
36.
Cutting boards need to be replaced or re-surfaced.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/10/2009
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION Do not store employee drinks in prep tables. One employee drink w/lid stored on prep table.
0.0
3.
CORRECTED DURING INSPECTION Employee handled dirty dishes then clean plates without properly washing their hands. Hands shall be properly washed after switching task.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Food items in reach in stored uncovered. All food in storage shall be covered for its protection.
1.5
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION Don't store knives unless all food debri has been washed off.
0.0
20.
NOT APPLICABLE
0.0
27.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/08/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Rice and beans (reference above chart) in hot hold steam table not 135 f or above. Products should be reheated to > 165 f and then hot held in the steam table at 135 f or above.
2.0
17.
GENERAL COMMENT Keep salsa at 45 f or below, suggest keeping in the refrigerator.
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Air dry cups before stacking, do not stack wet.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Plate found stored in cooked chicken/tomatoe mixture. Do not use plates as scoops or store in food product. Use a scoop with a handle. Grocery bags with cooked chile-stuffed peppers and corn husk stored in them. Use a food grade plastic container or metal container with lid to store all foods., do not use the grocery bags.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/23/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
GENERAL COMMENT Salsa must be kept refrigerated
0.0
18.
NOT APPLICABLE
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Several containers of food uncovered in reach-in units. Keep all foods covered while in storage. Replace splashguard on seafood prep table so no raw seafoods can be prepared above the spices/seasonings.
1.5
11.
CORRECTED DURING INSPECTION Cheese slicer was causing cheese to have a discoloration due to residue on slicer. Slicer was cleaned and cheese no longer discolored.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/27/2008
Score: 100.0 + Education Credit: 2 = 102
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Small tear in gasket. Replace/fix gasket.
0.0
48.
GENERAL COMMENT Don't leave back door open. Back door was slightly cracked with a rag at the bottom of door frame.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; GENERAL COMMENT one box of raw chicken stored above raw seafood in freezer. Arrange raw meats according to final cook temp. Chart/diagram given.
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/04/2008
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
HOMEMADE DRESSINGS MUST MAINTAIN 45 F OR BELOW. DRESSING AT WAIT STATION WAS 56 F. ITEM DISCARDED; ITEM CORRECTED DURING INSPECTION.
2.5
3.
CHICKEN COOLING IN THE COOLER WAS 95-96 F AFTER 3 HRS. MUST COOL FROM 135 F TO 70 F IN 2 HRS AND FROM 69-45 F IN 4 HRS TOTAL COOLING TIME NOT TO EXCEED 6 HRS. PLACE ITEMS IN SHALLOW PANS AND UTILIZE THE FREEZER IF NECESSARY FOR FASTER COOLING. WILL FOLLOW UP IN 2 DAYS.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/26/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
VARIOUS FOODS ON HOT HOLD BAR AT COOK LINE HOLDING 120-130 F. STIR FREQUENTLY TO BE SURE FOODS STAY 135 F OR ABOVE. FOODS MUST COOL FROM 135 F TO 70 F IN 2 HRS AND THEN FROM 69 F TO 45 F OR LOWER IN 4 HRS NOT TO EXCEED 6 HRS TOTAL FOR COOLING. USE SHALLOW PANS 2-3
0.0
3.
KEEP ALL FOODS COVERED WHEN IN STORAGE. KEEP SCOOP HANDLES STORED OUT OF FOOD. DO NOT MIX SAUCE ON FLOOR. KEEP CONTAINERS ON TABLES.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/26/2007
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
AIR DRY ALL PANS BEFORE STACKING; DO NOT STACK ITEMS WET
1.5
3.
WALK-IN COOLER WAS DRIPPING CONDENSATION ON FOOD BOXES; THIS IS A RISKFOR CONTAMINATION; MOVE BOXES AWAY FROM DRIP. BOXES WERE MOVED. CREATESEPARATION BETWEEN PANS OF RAW PRODUCTS AND READY TO EAT ITEMS IN SLIDE OUT DRAWER COOLER; OR KEEP RAW PRODUCTS IN SEPARATE DRAWER. PRODUCTS WERE RE-ARRANGED.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/07/2007
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
34.
KEEP EMPLOYEE COATS/APRONS OFF OF FOOD STORAGE.
0.5
9.
EMPLOYEE HAS MANY BLISTERS ON FRONT & BACK OF BOTH HANDS (MAIN CHEF ONDUTY) AND IS PREPARING FOOD. THIS EMPLOYEE MUST WASH HANDS THOROUGHLY BEFORE & DURING ALL TASKS AND MUST WEAR GLOVES AT ALL TIMES, UNTIL BLISTERS (FROM BURN) HEAL COMPLETELY.
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/24/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
WHEN COOLING LARGE BUCKETS OF HOT FOODS: COOL RAPIDLY WITH SMALL BUCKETS IN AN ICE BATH OR USE A FROZEN ICE PADDLE THAT INSECTS INTO THE HOT FOOD. ARRANGE ALL COOLERS AND FREEZERS SO RAW MEATS & EGGS AREBELOW OR AWAY FROM THE READY TO CONSUME FOODS. DO NOT USE THE GROCERY BAGS OR
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/11/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
DISHMACHINE IS NOT PROPERLY HEAT SANITIZING DISHES. SHOULD REACH A TEMPERATURE OF 180 F FOR A LONG ENOUGH TIME PERIOD TO HEAT PLATES TO 160 F TO PROPERLY SANITIZE. CURRENTLY ONLY 164 F MAX TEMP. DO NOT USE UNTIL REPAIRED AND APPROVED BY HEALTH DEPARTMENT FOR USE TO PROPERLY SANITIZE. USE THE 3-COMPARTMENT SINK TO WASH, RINSE & SANITIZE. CHARGEPAPER IN CHIP BASKETS BETWEEN EACH GUEST.
2.5
3.
ARRANGE ALL STORAGE UNITS/COOLERS SO ALL RAW MEATS ARE STORED BELOW ALL READY TO EAT FOODS. KEEP FOODS COVERED IN STORAGE & IN COOLERS. DO NOT STORE SPICES OR FOODS BELOW THE SEAFOOD PREP SINK. INSTALL A SPLASHGUARD ON THE RIGHT SIDE OF THE SEAFOOD PREP AREA (SINK) ALL THE WAY DOWN TO BOTTOM SHELF IN ORDER TO USE THIS RIGHT SIDE FOR STORAGE. COOL LARGE BUCKETS OF FOOD USING A TECHNIQUE TO RAPIDLY CHILL. CONT
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/02/2006
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
CLEAN INSIDE REACH-IN COOLER & FREEZER UNITS. CLEAN GASKETS. DO NOT LINE SHELVING OR DRY UTENSIL RACKS WITH PAPER TOWELS.
1.0
3.
LABEL THE PREP SINKS WITH THE TYPE OF FOOD THAT IS SUPPOSE TO BE PREPARED THERE. VEGETABLE PREP WAS TAKING PLACE AT ALL THREE SINKS. VEGETABLES CAN ONLY BE PREPARED AT THE VEGETABLE PREP SINK. DO NOT STORE ANY VEGETABLES UNDER THE MEAT OR SEAFOOD SINK. DO NOT USE
Location: 957 TOWN CENTER BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/26/2005
Score: 90.5
#
Comments
Points
10.
WEAR HAIR RESTRAINTS WHEN PREPARING FOOD IN THE KITCHEN.
0.5
11.
NO SANITIZER AVAILABLE FOR USE IN THE KITCHEN HAVE BUCKETS AND SPRAY BOTTLES MADE UP AT 200 PPM QUAT SANITIZER
2.5
15.
DO NOT STORE CUPS UPRIGHT WITH STANDING WATER IN THEM. ALWAYS STORE GLASSES AIR-DRIED AND INVERTED.
1.5
2.
WHEN THAWING MEATS, ALWAY THAW UNDER RUNNING WATER, IN THE MICROWAVE AS PART OF THE COOKING PROCESS, OR IN THE REFRIGERATOR. DO NOT THAW MEATS IN STANDING WATER.
2.5
9.
DO NOT BURY BOTTLES OF BEER IN THE ICE MACHINE. THIS COULD ALLOW ICE TO BECOME CONTAMINATED.
