Location: 103 S. Raiford St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 09/10/2024
Score: 94.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observe proper wash, rinse, sanitize order and procedure at the 3-compartment utensil sink. Dirty cookware and water was observed in the rinse compartment. These items should be cleaned well in the wash compartment before being rinsed in the rinse compartment. Finally after washing and rinsing they should go to the sanitize compartment and submerged in 100 ppm chlorine/water solution. Manager education. CDI. Coolers that hold ice were observed with standing water in them. Always drain coolers after use wash and sanitize, then air dry. Coolers that hold ice for consumption are a food contact surface and should be properly washed, rinsed, and sanitized as such. Manager education. CDI
1.5
23.
3-501.17; Priority Foundation; Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods. This includes previously cooked chicken, prepared slaw, or opened packaged ready to eat meats. Staff should check dates frequently and ensure that all required foods have a clearly labeled date. Date marked foods are good for up to 7 days at 41F or below hold temp. Discard after day 7. Manager education. CDI. This is a repeat violation. Subsequent violations with date marking will result in a full deduction rather than a half deduction.
1.5
38.
6-501.111; Core; Mice droppings noted in two areas of the back kitchen. Take measures to control and eliminate all pests from the facility. Clean up all droppings and sanitize.
1.0
44.
4-901.11; Core; Air dry all food pans and utensils after washing them and before stacking them.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment removing all soil, buildup, or food debris. Clean interior of freezer of all food debris. Clean grease buildup from fryer area. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean floors better under and behind equipment. General cleaning needed in this area.
Location: 103 S. Raiford St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 05/10/2024
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Once a priority demerit is taken this must be taken due to not having proper knowledge of working equipment.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The reach-in cooler is holding foods at 45*F. All cold foods must be held at 41*F.
1.5
23.
3-501.17; Priority Foundation; Dates must be written on any products that have been cooked and cooled, cut leafy greens, cut fruit.
1.5
33.
3-501.15; Priority Foundation; When cooling foods down use shallow pans, ice baths, ice wands or zip lock baggies with ice or place in freezer.
0.5
35.
3-501.13 ; Priority Foundation; When thawing must thaw under cold running water, or in refrigeration or part of the cooking process or in the microwave with cooking immediately afterwards.
Location: 103 S. Raiford St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 01/18/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during the hours of operation.
1.0
23.
3-501.17; Priority Foundation; Dates are required on items that are cooked and cooled, cut leafy greens, cut tomatoes, and cut melons.
1.5
35.
3-501.13 ; Priority Foundation; When thawing food must thaw under cold running water, in the refirgerator or part of the cooking process. Can not leave frozen food sitting out at room temperature.
Location: 103 S. Raiford St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 08/17/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hour of operation. You have six months from permitting to receive your certification.
0.0
21.
3-501.16(A)(1) ; Priority; Gravy for the grits was not holding at 135*F, all hot hold foods must be held at 135*F or higher. Gravy was thrown away.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Reach-in cooler was holding foods at 50*F or higher, some foods cooked before inspection was still cooling down. All cold foods must be held at 41*F or below. Whole produce not cooked, foods cooked before inspection was placed into freezer or the drawer cooler. Other foods were thrown away. Do not use this refrigerator until it has been repaired and approved by Health Department.
1.5
23.
3-501.17; Foods have day dots on the containers MUST place date month and date on the dots or container.
0.0
41.
3-304.14; Core; Once a cloth becomes wet it must sit in a container of sanitizer not out on counters.
0.5
47.
4-501.11; Core; All equipment must be NSF or ANSI approved, small crock pot holding gravy for shrimp needs to be NSF OR ANSI approved.
