Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 09/05/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; cooked peppers and onions sitting on the base of the Trombo style cooker were at 122F. All cooked peppers and onions are considered tcs foods and must be held at 135f during hot holding. peppers and onions are cooked again on the flat top with the rotisserie pork meat that is slow cooking above it per order. Outer portions of the rotating pork are at 135F all portions of teh meat must be cooked to a final cook temperature of 145F. Pork is placed on flat top to cook to order. Use thermometer to ensure meat is cooked to 145f. CDI education.
1.5
22.
3-501.16 (A)(2) and (B); Priority; pico in the customer case was at 45F. The case was in a defrost cycle. Monitor food temps through defrost cycles to ensure they are holding at 41F or below at all times. Sliced tomatoes and the sausage in the small prep unit in the taqueria that were over 41F appear to be i ambient cooling process. Have this unit checked for proper function to ensure it is holding at 41 or below. CDI education.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 05/29/2024
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; chicken in the hot hold display case were holding less than 135F. The four small containers on the taqueria steam table were holding less that’s 135F. The middle portion of this steam table was holding Cooked chicken at 191F. The four small containers were discarded by PIC at inspection. The cooked chicken in the display case was placed on a time control policy prepared at inspection. CDI
1.5
38.
6-501.111; Core; flies observed in the kitchen in the dish area. Continue working on pest control measures to eliminate flies.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 08/10/2023
Score: 99
#
Comments
Points
38.
6-501.111; Core; Flies observed in the back kitchen area in the dish washing area. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. Flies observed throughout the kitchen. improve pest control practices to eliminate flies.
1.0
General Comments
Time in place of temperature control template plan given to PIC at inspection and may be used for items that are more difficult to hot hold at 135f including the small fried chicken tenders. to use time control a written plan is required and labeling of the items with the time the product must be discarded not to exceed 4 hours.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 04/17/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; cooked items in the hot hold display case were holding at 120F. The thermostate reading on the unit was also showing 120F. the doors on the unit had been opened and closed for an extended period of time during a lunch rush. Increase the thermostat setting accordingly at accommodate the increase in opening and closing of the doors. Items in these case placed on a 4 hour hold as most items were sold within the first 30 mins of inspection. thermostat setting was increased to 140F at inspection. Carnitas in the hold holding cabinet were placed in the oven to reheat to over 165F at inspection. Monitor all hot holding temperatures. All tCS foods must be held at 135f or above or placed on an alternative time control policy. CDI
1.5
38.
6-501.111; Core; Monitor pest control practices to eliminate flies. a few flies were observed in the back kitchen areas by the larger pots of oil.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 01/23/2023
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; The hand wash sink in the front by all the prep tables was blocked by multiple items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf All items were moved at inspection. CDi
1.0
47.
4-501.12; Core; Sand down or replace the cutting boards at the grill area. Both prep top cutting boards have deep cut marks and staining. All cutting boards must be smooth and easy to clean.
0.5
48.
4-301.12; Priority Foundation; Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in par. (C) of this section shall be used. Pf The dish machine used to large pots was not working at inspection and was waiting on repairs. large pots that are too large to wash and sanitize in the three compartment sink are being sanitized on the floor. This process was not observed but described by PIC. All pots that are washed, rinsed, and sanitized must be able to be immersed in sanitizer. Do not use any pots that are too large to manually wash until the dish machine is repaired. Do not attempt to clean and sanitize pots while sitting on the floor. Verification to check dish machine and large pot sanitizing in 10 days from the date of this inspection.
0.5
General Comments
Use only food grade plastics on the tortilla presses. recycled plastic bags may contain toxins that should not come in contact with food.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 11/14/2022
Score: 99.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Ceviche, cut fruit, salsas, and juices that are made in the kitchen and sold in the retail area of the store must have a date label indicating the date of expiration or date of production and may not be held for any more than 7 days. Labeling with ingredients is in place for retail customers but there is no space for date labeling. dates will be added with a separate label with a date labeling gun to all retail items. Ceviche is prepared with precooked shrimp and fish and does not require a consumer advisory at this time. If shrimp or fish is raw when used to make ceviche a consumer advisory will be required. CDi
0.0
41.
3-304.14; Core; sanitizer buckets for use with wet wiping cloths did not have detectable levels of quat sanitizer. The metered device was not properly attached to the quat sanitizer bulk bottle and was repaired at inspection. Test all sanitizers before use everyday to ensure the proper concentration of 200-400ppm of quat sanitizer is available. Change out sanitizers often throughout the day to ensure proper strength. Sanitizers replaced at inspection.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 08/02/2022
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; hand sink at the hot hold customer service area was blocked by large boxes. There are no other handsinks in this area. maintain all employee handsinks free and clear to encourage proper handwashing. Boxes moved at inspection. CDI
1.0
38.
6-501.111; Core;The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. Flies observed throughout the kitchen. improve pest control practices to eliminate flies.
1.0
55.
6-501.12; Core;PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Floors throughout the kitchen are very wet and slippery. Maintain floors clean and dry.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 04/18/2022
Score: 100
#
Comments
Points
10.
6-301.12; Priority Foundation; All employee handsinks must have soap, paper towels, and hot water of at least 110F. One employee handsink was out of paper towels. All other employee sinks had paper towels. Paper towels replaced at inspection. CDI
0.0
General Comments
Send specs for all new equipment and hood in the back of the kitchen area to the Env health department.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 03/07/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer available in dish sink vat did not change the color of the test strips. Chemical bottle was changed out, remade and still weak. Have you supplier to come and change the amount that is coming from the container to the dish vat. (seams that more chemical is needed)
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 11/22/2021
Score: 97.5
#
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
16.
4-601.11 (A); Priority Foundation; The ice machine shield had the start of some slime, manager had employee clean during inspection.
0.0
23.
3-501.18; Priority; Dates are written on all the salsa. There were some containers that dates had expired. Manager is saying not expired but no on wrote new dates. Dates must be written on all foods that are cooked and cooled and held. Do not hold for more than 7 days, day one is the day the made the salsa.
Location: 11360 US Hwy 70 Bus W Clayton, NC 27520 Facility Type: Food Stand Inspection Date: 10/01/2020
Score: 98.5
#
Comments
Points
General Comments
All the metal pans, pizza pans, and dishes that are rinsed in the spray sink must be properly washed, rinsed, and sanitized before being placed on the drying rack. If not utilizing the large dish machine all these items must be placed in the sanitizer compartment of the dish sink.
