Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/09/2024
Score: 98
#
Comments
Points
6.
2-401.11; Core; Opened employee drinks stored in the cooler or freezer over food items. Store all employee drinks in approved locations away from food or utensil areas.
0.5
16.
4-601.11 (A); Priority Foundation; Soda nozzles had heavy buildup. Take apart all soda nozzles. Clean them all of buildup then sanitize with 100 ppm chlorine solution. All food contact surfaces and equipment must be cleaned and sanitized regularly or as often as needed to maintain clean and sanitized. Facility starting cleaning nozzles during inspection. CDI
1.5
39.
3-305.11; Core; Ice collecting on some packages in the reach-in freezer. Ice collecting on food is a potential source for contamination. Store all food in a dry location. Address water drip or ice issue in the freezer as soon as possible.
0.0
47.
4-501.11; Core; Replace or re-finish rusty racks in walk-in cooler. Racks were ordered and have arrived...they just need to be installed.
0.0
55.
6-501.12; Core; Clean walls in some areas where webs are forming due to spiders.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/18/2024
Score: 99
#
Comments
Points
39.
3-305.11; Core; Keep all food boxes or containers stored off the floor in the walk-in cooler. Keep all food stored at least 6 inches off the floor on approved shelving for protection.
1.0
47.
4-501.11; Core; Replace torn cooler door gasket on lower door at prep unit. Replace or re-finish rusty racks in walk-in cooler.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/05/2023
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee drink stored on top of prep unit cooler. Store all employee drinks in approved locations away from food or utensil areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Scallops/various in the lower part of prep unit was holding at 43-44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps. Have unit checked by qualified technician and use other working coolers until able to maintain 41F or below. Hazardous items moved during inspection. CDI
1.5
47.
4-501.11; Core; Replace torn cooler door gasket on lower door at prep unit.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/24/2023
Score: 100
#
Comments
Points
33.
3-501.15; Priority Foundation; White sauce cooling in a very tall and thick container in the walk-in cooler. Break up product into smaller more shallow pans or use multiple long ice wands to ensure product cools fast enough. Must cool to 70F or below in 2hrs and from 70 to 41F or below in 6 hours. Manager education. CDI
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/04/2022
Score: 98
#
Comments
Points
15.
3-302.11; Priority; One small bowl of raw chicken stored above vegetables in walkin cooler. Raw meats should be stored below ready to eat foods to prevent contamination. CDI PIC moved to shelf with other raw chicken.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken sitting in fryer basket at 128F. Potentially hazardous foods should be kept at 135F or above for hot holding. PIC stated must have made to much for one order. Can not leave just sitting in fryer. Needs to be at 135F or above for hot hold. CDI reheating
0.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler holding the items on top at 43-44F. Items on the bottom at 47-48F. All cold hold of potentally hazardous foods should be at 41F or below. Items removed from bottom of unit. Monitor to make sure items on top do not go above 45F. Repair or make adjustments to unit so holding at 41F or below.
1.5
35.
3-501.13 ; Priority; Facility purchases raw minced tuna in a ROP state. It is stored frozen and placed in the cooler to thaw. The packaging of this product states to "Remove from vacuum packing before thawing". When moving from the freezer to the cooler to thaw, the package must be opened to remove from ROP. Date label the product due to this being day 1 in the 7 day hold time.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/22/2022
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility does not have a manager on duty that is certified in food safety and has a priority violation item. Manager was not able to answer the 17 questions effectively or correctly. CDI with education.
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 in charge of operations that held a certificate in food safety during the inspection process.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The small reach in cooler is holding foods at 45F-46F, the open top prep cooler is holding foods between 43F-46F (reference food temp chart). All foods in cold holding must be held at or below 41F. Unit needs to be adjusted or serviced so it is capable of holding foods at or below 41F, even during rush times and warmer weather. CDI with education.
1.5
35.
3-501.13 ; Priority; Facility purchases raw minced tuna in a ROP state. It is stored frozen and placed in the cooler to thaw. The packaging of this product states to "Remove from vacuum packing before thawing". When moving from the freezer to the cooler to thaw, the package must be opened to remove from ROP. Date label the product due to this being day 1 in the 7 day hold time.
0.0
54.
5-501.113; Core; The outside dumpster has a damaged lid. Contact the owner or waste company to have the lid replaced or unit replaced with one that is in good repair. Clean the area around the dumpster.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/23/2021
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
4.
2-201.12; 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 need to have a WRITTEN plan for the cleanup of vomiting and diarrhea. CDI education
0.0
23.
3-501.18; Priority; Crab filling and crab rangoons missing date labels. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI Date added. PIC stated made yesterday.
0.0
24.
3-501.19; Priority Foundation; The white sauce out on prep area is supposed to be on time control but did not have time label. Make sure to have written documentation of time for items being held with time control. CDI PIC added label
1.5
39.
3-305.11; Core; Boxes of food stored on the floor of the walkin cooler. All food should be stored 6 inches above the floor to prevent contamination.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/18/2019
Score: 98.5
#
Comments
Points
General Comments
Cardboard is an absorbent material and is not recommended for use in the walk in cooler.
Form 1-B given to PIC at inspection for reference.
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: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/29/2019
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! Follow-Up: 09/09/2019
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/13/2019
Score: 97.5
#
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: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/12/2019
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: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/07/2018
Score: 97
#
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: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/05/2018
Score: 96
#
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: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/29/2012
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
2.
An employee drinks was sitting on the drain board of a prep sink upon arrival. All personal drinks must be stored below food and food prep areas.
1.5
10.
Several buckets of sauce and food are stored on the floor, can not store containers of food directly on the floor. Must use approved shelving. Buckets are not approved storage for rice being stacked on top of the buckets.
1.5
11.
Drink nozzles had slime build up, better cleaning is needed. Owner cleaned during inspection.
1.5
25.
Keep thermometers calibrated in an ice bath so that they read 32*F.
0.5
28.
Flies seen today, improve pest management.
1.0
40.
General cleaning is needed on all gaskets, and sides of the coolers.
0.5
45.
Clean the wall and floor behind the grill area.
0.0
48.
The back door must have the screen attached to the frame, this will help with the fly problem.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/04/2012
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
2.
Employee beverages on shelf above dry food containers (by 3-comp sink) and on the prep cooler by single service items. Store employee beverages in a location that will not cause a cross contamination risk for foods or food service items. Keep away or below food prep areas, food storage, single service items and clean utensil storage areas.
3.0
10.
Many containers of foods stored uncovered in the walkin cooler and inside the prep cooler. Keep all food protected in storage by keeping covered. Many containers of sauce stored directly on the floor in the cooler and by storage racks. Provide adequate storage racks to keep all items above the floor.
1.5
34.
Food scoops stored in 98F standing water. Store scoops in the food product, in 135F hot water, or in a clean and dry container. Do not store in standing water unless the temperature of the water can stay 135F or above.
0.0
35.
Single service beverage cups on the front counter for customer to access. These cups must be protected form customer contamination. Keep on the back shelf and staff only hands cups to customer or place cups in a dispenser.
0.5
44.
Pad around the dumpster had lots of trash from the restaurant on the ground, bags and boxes of trash on the ground outside the back door. Clean the area around the dumpster, place all trash in the dumpster or in a transfer container until taken to the dumpster. Do not place trash on the ground outside of back door.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/12/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
Beverages on shelf above dry food containers and on the food prep sink. Store employee beverages in a location that will not cause a cross contamination risk for foods. Keep away or below food prep areas, food storage and clean utensil storage areas.
1.5
10.
In the walkin cooler, Raw shell eggs above vegetables and raw chicken stored on the white sauce container. Foods uncovered in the walkin cooler and the open top prep cooler. In all coolers and all freezers store raw meats, seafoods and raw eggs below the ready to eat foods. Keep all food protected in storage by keeping covered. In the open top prep cooler, dirty food bowls were stored directly on top of vegetables. Do not store dirty food containers on top of foods. Many containers of sauce and rice stored directly on the floor. Provide adequate storage racks to keep all items above the floor.
3.0
34.
Air dry food containers before stacking, do not stack wet.
0.0
36.
Replace torn gaskets on the reach in cooler doors.
0.0
44.
Pad around the dumpster had lots of trash from the restaurant on the ground, bags and boxes of trash on the ground outside the back door. Clean the area around the dumpster, place all trash in the dumpster or in a transfer container until taken to the dumpster. Do not place trash on the ground outside of back door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/03/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Raw shell eggs and raw pork chops above open bag of onions in the walkin cooler, many foods uncovered in the walkin cooler and the open top prep cooler. In all coolers and all freezers store raw meats, seafoods and raw eggs below the ready to eat foods. Keep all food protected in storage by keeping covered.
3.0
25.
Make sure all thermometers are calibrated for accuracy. (32F in ice water or 212F in boiling water)
0.0
26.
Bag of starch open by back prep area. Once opened, store all dry foods in a covered container.
0.5
28.
A few flies still seen in the food prep area. Take stronger measures to remove and prevent. Protect food prep areas from contamination. Ants in the back prep area eating a piece of old food on the floor. Prevent ants in facility and clean food source.
1.0
35.
If customers are allowed access to the single service cups on the front counter, then they need to be protected by keeping in bags or storage containers.
0.5
43.
Back handsink did not have soap, it did have hand sanitizer. Provide antibacterial handsoap at all handsinks for adequate handwashing.
1.0
44.
Clean area around the dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Improvements need to be made, avoid repeating any of these violations.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/05/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Raw shell eggs above vegetables in the walkin cooler, many foods uncovered in all coolers, cardboard used to seperate cut vegetables in containers. In all coolers and all freezers store raw meats, seafoods and raw eggs below the ready to eat foods. Keep all food protected in storage by keeing covered and do not use cardboard in direct contact with food in containers. Do not sit personal items such as keys and nutrition supplements on wire shelf above foods below, keep in a seperate location to avoid a contamination risk.
1.5
18.
Sushi rice did not have a time documentation for holding. When the rice is removed from temperature control it must have a time stamp showing the 2 hour hold period. Use or discard within that 2 hours.
1.5
26.
Bags of dry foods (rice and flours) open in storage room. Once opened, store all dry foods in a covered container.
0.5
28.
Many flies seen in the food prep area (a lot seen outside the back screen door). Stronger measures need to be taken to remove and prevent flies from the facility. Protect foods and food contact areas in storage and in preparation. Eliminating the flies outside the back screen door will help cut down on the number of flies getting into the facility.
1.0
34.
Air dry all food pans; Do not stack items WET. Do not use cloths under cutting boards, can use a rubber or plastic material under boards that is nonabsorbent.
0.5
35.
If customers are allowed access to the single service cups then they need to be protected by keeping in bags or storage containers.
0.0
43.
Handsoap in the kitchen must be antibacterial or use gloves. Do not water down soap.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/05/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
Do not allow food scoop handles to contact food. This is not sanitary. Store handles up to prevent hand and fingernail contact with food. Scoops may also be stored in a separate clean location.
1.5
26.
Once opened, store all bulk dry food product in sealed and labled containers.
0.5
34.
Air dry all food pans; Do not stack items WET.
0.5
47.
Use approved storage to keep all items off the floor. Do not store items on buckets.
0.0
48.
Fix screen door so that it closes and seals tightly on its own.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/05/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Use handled scoops to dispense all dry food items. This will prevent hand or fingernail contact with food. Cups are NOT approved for dispencing food.
1.5
11.
One chlorine sanitizer bottle was weak or vacant of chlorine solution. All solutions must be 50-100 ppm chlorine. Change solutions frequently and use test kits to ensure strength. Use sanitizer on all food contact surfaces and equipment. Dirty dishes were stored at the clean end and dirty end of utensil sink. Dirty dishes should ONLY be stored at the dirty end. Cleaned and sanitized dishes should air dry on clean end of sink. Follow proper procedure at the utensil washing area at all times.
1.5
18.
No time was labled on sushi rice at the time of inspection. Always lable sushi rice with time since this food items is held with time in lieu of temperature.
0.0
48.
Fix rear steel and screen door so that they self close.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/12/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Opened employee drink stored in the walk-in cooler above food items. Store all employee drinks in approved locations where they cannot potentially contaminate food. Store all employee drinks away from food or utensil areas.
1.5
10.
Make sure to use handled scoops in sauces or foods for dispencing them. Also, store scoops with handle up. These practices will prevent hand or fingernail contact with food.
1.5
45.
Minor floor cleaning under and behind equipment.
0.0
48.
Get a bigger spring for rear screen door so that it self closes.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/24/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Covered employee beverage on prep table, keep away or below all prep areas and food storage areas.
0.0
10.
Many foods stored uncovered in walkin cooler and reachin cooler. Raw shrimp above `pot sticker dumplings` in freezer. Keep all foods protected by keeping them covered and arranged to prevent a contamination. Raw foods below ready to eat foods (arrange according to final cook temp). Raw scallops in bowl at back prep sink-not in preparation process. Do not leave foods out at room temp for extended periods of time except when immediatly preparing. Foods covered and arranged.
1.5
33.
Scoop for rice was in a bowl of standing water. Do not store in standing water, must be a clean and dry container.
1.0
40.
Clean shelving under the sushi prep staton, cooking equipment and shelves below prep areas (solid steel shelving).
0.5
44.
Do not place bags or boxes (trash) on the ground outside. Take to dumpster or provide a covered container outside door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/26/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
3.
Two employees at the back table cutting raw chicken, one rinsed hands at prep sink, one went to cook station to prepare foods, all without washing hands. Employees handling money then scooping rice for orders without hand washing. Employees must wash hands after handling raw meats and before doing anything else, wash hands after handling money and before handling foods or utensils. Wash hands at the handwash lavatories only with antibacterial handsoap.
2.0
10.
Several containers of food in coolers without covers, whole fish in freezer on bottom without any container at all, bowls in sauces and rice as scoops, raw shrimp above pastry and sushi fish in freezer, raw eggs above sauce in walkin cooler. Keep all foods properly protected by storing them in approved and covered containers. Use a scoop with a handle in all dry foods and sauces. Sushi grade fish is approved to be served raw and therefor must be stored above the other raw meats or raw seafoods. Keep raw shell eggs below sauces and ready to consume foods.
1.5
33.
Scoop for rice was in a bowl of standing water. Do not store in standing water, must be a clean and dry container.
0.5
47.
Provide additional shelving to get all storage above the floor. Buckets not approved to store on top of.
0.0
48.
Back door must be self closing. Screen should be self cosing also if metal door is left open during operation.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 255 North Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/11/2009
Score: 98.5
#
Comments
Points
10.
Keep sauces in the walk-in coolers stored separate or above raw meats. All raw foods should be stored below or separate from any cooked or ready to consume product. Use handled scoops in dry foods to avoid hand or fingernail contact with food.
1.5
48.
Repair self closer on the rear door in the back of the kitchen. Doors to the exterior must self-close.
0.0
49.
No documentation of approved training - no credit awarded.
