Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/27/2024
Score: 98
#
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
23.
3-501.17; Priority Foundation; Some foods in reach-in cooler like hot dogs and taquito's were not date marked as required. These foods must be date marked once they go into the cooler for up to 7 days at 41F or below hold temp. Discard all product in cooler that is over 7 days old. Staff should ensure that all required foods are clearly labeled with a date! Manager education. CDI
0.0
49.
4-602.13; Core; Clean interiors of coolers or freezers of all buildup or food debris. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean floors better in back kitchen and prep areas. Clean wall by trash can. General cleaning. Clean debris out of can wash.
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/26/2023
Score: 99
#
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
55.
6-501.12; Core; Clean floors better in back kitchen and prep areas. Clean wall by trash can. General cleaning.
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/20/2023
Score: 99
#
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
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/18/2022
Score: 99
#
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
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/09/2022
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
16.
4-601.11 (A); Priority Foundation; Soda nozzles had black build up on them. Food contact surfaces should be clean to the sight and touch. CDI PIC cleaned and sanitized. Clean nozzles more often to prevent buildup.
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 12/13/2021
Score: 99
#
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
General Comments
Went over adoption of 2017 food code summary page with PIC.
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 09/16/2019
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!
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/28/2019
Score: 100
#
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: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/23/2018
Score: 98
#
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: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/18/2018
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!
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/20/2012
Score: 96.5
#
Comments
Points
11.
Mix up approved sanitizer at all times of operation. Approved sanitizer is 50-100 ppm chlorine or 200-300 ppm quat. Use test kits to verify strength. Use sanitizer on all food contact surfaces, equipment, and utensils. Keep all storage off of the utensil sink, keep sink cleaned and sanitized at all times for utensil washing.
3.0
40.
Minor cleaning in the interior of reach-in cooler.
0.0
44.
Keep dumpster doors and lids closed at all times; replace missing plug in dumpster.
0.5
47.
Use approved storage to keep all items off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/21/2012
Score: 96.5
#
Comments
Points
10.
Hot dog roller sneeze guards must protected so when they are opened, the foods are not exposed. Reinstall chains! Correct by 03.01.12!
1.5
11.
Mix sanitizer properly. When using quat sanitizers, it must be mixed 200-300ppm. When using chlorine, it must be mixed 50-100ppm. Mix these sanitizers regularly and use the test strips to be sure they mixed properly. Correct by 03.01.12
1.5
19.
One bottle of cleaner was not labeled. Keep all bottles properly labeled.
0.0
44.
Trash is over flowing in outside dumpster. Either install larger containers or get trash pick up more frequently.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/12/2011
Score: 98.5
#
Comments
Points
11.
Mix sanitizer properly. When using quat sanitizers, it must be mixed 200-300ppm. When using chlorine, it must be mixed 50-100ppm. Mix these sanitizers regularly and use the test strips to be sure they mixed properly.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/11/2010
Score: 96.5
#
Comments
Points
2.
An open bottle of drink was sitting above food in the reach-in cooler. All personal drinks should be stored below food and food prep areas, with a lid and a straw.
1.5
11.
Sanitizer was too strong, it bleached out the color of the test strip when sprayed. When using chlorine should be at least 50ppm and Quat. Ammonia should be at least 200ppm.
0.0
16.
Hot dogs, sausage dogs and egg rolls were at 120 to 126*F, all hot hold foods should be held at 135*F or above. Heater was turned up when told that hot dogs was not hot enough. When food is place onto rollers it is recommended to turn up to high heat then turn down once the food has reached proper temperature. Food must still maintain 135*F once it has been heated.
2.0
49.
No documentation of approved training - no credit awarded.
Location: 2103 S Brightleaf Blvd SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/03/2010
Score: 98
#
Comments
Points
16.
Hot dogs, sausage dogs and egg rolls were at 120 to 126*F, all hot hold foods should be held at 135*F or above. Heater was turned up when told that hot dogs was not hot enough. When food is place onto rollers it is recommended to turn up to high heat then turn down once the food has reached proper temperature. Food must still maintain 135*F once it has been heated.
2.0
49.
No documentation of approved training - no credit awarded.
