Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/14/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Clean soda nozzle at bar area regularly to maintain free of buildup. Clean nozzle then sanitize. Nozzle cleaned during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw shrimp, chicken, and beef at prep unit beside grill was holding meats at 43-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps at ALL times. Manager stated that facility has ordered a new cooler to replace this unit. Use ice or other working coolers to maintain all product at 41F or below until new unit can be installed. Manager education. CDI
1.5
24.
3-501.19; Priority Foundation; Provide written procedure for salsa at wait area being held on time as a public health control. Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request Manager education. CDI
0.0
55.
6-201.11; Core; Re-grout floor tiles where grout is worn away and allowing food or water to be trapped between tiles.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/10/2024
Score: 98
#
Comments
Points
24.
3-501.19; Priority Foundation; Salsa out of room temp for service to tables is held on time as a public health control. The time was not labeled on the tray of salsa that was out. Make sure all items kept on a 4hr time hold is clearly labeled with the discard or expiration time. Manager education; product labeled CDI
1.5
55.
6-201.11; Core; Re-grout floor tiles where grout is worn away and allowing food or water to be trapped between tiles.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/26/2023
Score: 98
#
Comments
Points
6.
2-401.11; Core; Opened employee drink stored in cooler above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.0
10.
6-301.11; Priority Foundation; Soap was out at one of many hand wash sinks in the kitchen prep area. Make sure ALL hand sinks stay properly stocked for handwashing! CDI
0.0
16.
4-501.114; Priority; Sanitizer buckets were weak or vacant of chlorine at the start of inspection. Use test kits and change sanitizer solutions as often as necessary to maintain strength of 100 ppm chlorine residual. Use sanitizer on all food contact surfaces, equipment, or utensils. Store WET or DAMP wiping cloths in sanitizer buckets between uses. Sanitizer solutions changed during inspection and then tested good. CDI
1.5
55.
6-201.11; Core; Re-grout floor tiles where grout is worn away and allowing food or water to be trapped between tiles.
0.5
General Comments
Good Food Temps! Good improvement this inspection especially with cold hold food temps.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/12/2023
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prep/reach-in cooler unit holding meats was holding raw beef/shrimp at 42-45F. All cold hold potentially hazardous food must hold at 41F or below. Have qualified technician check cooler for proper operation. Use other working coolers until unit is repaired to working order. CDI Coolers MUST maintain food products at 41F or below even during busy hours. This prep unit has been an issue for several inspections. This unit may need to be replaced if it can't hold 41F even during busy times. STAFF SHOULD MONITOR TEMPS FRQUENTLY TO ENSURE COMPLIANCE AND STOP USAGE OF THIS COOLER IF ITS NOT MEETING REQUIREMENTS.
3.0
39.
3-305.11; Core; Reach-in/prep unit that was holding foods at 42-43 was also leaking water into the bottom of unit. Food containers were sitting in standing water. All food must be stored in a dry location. Have water issue in cooler checked by a qualified technician. Store containers in other coolers and not in the bottom of this unit. This issue will have to be deducted full credit on next inspection.
1.0
55.
6-201.11; Core; Re-grout floor tiles where grout is worn away and allowing food or water to be trapped between tiles.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/27/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prep/reach-in cooler unit holding meats was holding raw chicken/beef/shrimp at 42-43F. All cold hold potentially hazardous food must hold at 41F or below. Have qualified technician check cooler for proper operation. Use other working coolers until unit is repaired to working order. CDI Coolers MUST maintain food products at 41F or below even during busy hours. This prep unit has been an issue for several inspections. This unit may need to be replaced if it can't hold 41F even during busy times. THIS UNIT IS HOLDING BETTER TEMPERATURES THAN PREVIOUS INSPECTIONS BUT IS STILL NOT MEETING THE REQUIRED 41F OR BELOW. STAFF SHOULD MONITOR TEMPS FRQUENTLY TO ENSURE COMPLIANCE AND STOP USAGE OF THIS COOLER IF ITS NOT MEETING REQUIREMENTS. THIS ITEM WAS REDUCED FROM FULL CREDIT DUE TO IMPROVEMENT IN TEMPERATURES BUT WILL RESUME FULL CREDIT DEDUCTION ON NEXT INSPECTION IF TEMPS ARE ABOVE 41F.
1.5
39.
3-305.11; Core; Reach-in/prep unit that was holding foods at 42-43 was also leaking water into the bottom of unit. Food containers were sitting in standing water. All food must be stored in a dry location. Have water issue in cooler checked by a qualified technician. Store containers in other coolers and not in the bottom of this unit.
1.0
55.
6-201.11; Core; Re-grout floor tiles where grout is worn away and allowing food or water to be trapped between tiles.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/14/2022
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Employee drinks stored on prep surfaces and inside coolers around food items. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Prep/reach-in cooler unit holding meats was holding raw chicken/beef at 52F. All cold hold potentially hazardous food must hold at 41F or below. Have qualified technician check cooler for proper operation. Use other working coolers until unit is repaired to working order. CDI Coolers MUST maintain food products at 41F or below even during busy hours. Staff should be monitoring temps frequently to ensure compliance. This prep unit has been an issue for several inspections. This unit may need to be replaced if it can't hold 41F even during busy times.
3.0
39.
3-305.11; Core; Food boxes were stored directly on the floor in the walk-in freezer. Store all food packages or boxes on approved storage at least 6 inches off the floor.
0.0
55.
6-201.11; Core; Re-grout floor tiles where grout is worn away and allowing food or water to be trapped between tiles.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/21/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prep/reach-in cooler unit holding meats was holding raw chicken/beef at 52F. All cold hold potentially hazardous food must hold at 41F or below. Have qualified technician check cooler for proper operation. Use other working coolers until unit is repaired to working order. Coolers MUST maintain food products at 41F or below even during busy hours. Out of temp products were discarded during inspection and manager was instructed to not use this cooler until repaired. CDI
3.0
38.
6-501.111; Core; Some flies present in the kitchen. Take measures to control and eliminate flies from the facility.
0.0
39.
3-305.11; Core; Water dripping inside one reach-in cooler with salsa and is pooling on the bottom. Do not store food containers in standing water. Food must be stored in a dry location for protection. Have technician address water leak and pooling issue.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/23/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The open top prep cooler on side by office was holding foods (salsas, cheese, sour cream, sliced tomatoes) between 44F-45F. The cooler by the grill was being serviced by a repair person/company but still had TCS foods in it and holding them at 52F. All coolers must be able to hold foods at or below 41F, even during busy hours. If a unit is found to not be operating properly then it should not be used until repaired. All were disposed of.
1.5
24.
3-501.19; Priority Foundation; Trays of portioned salsa are placed out at room temperature and held under time control. The trays that were out by the chip station did not have the time stamp on them. When TCS foods are held without temperature control, they must be held under time control. The time that the product was removed from temperature control OR the time that is 4 hours past the time it was removed from temperature control must be documented. Manager stated that the trays were placed there after the lunch rush and able to document the time accordingly.
1.5
38.
6-501.111; Core; Fly seen at dish sink and by back prep area. Take measures to control pest from entering the facility and removal from facility as the weather is warming.
0.0
41.
3-304.14; Core; Wiping cloth placed on prep area. Once a wiping cloth is used, it must be held in a sanitizer solution between uses.. It should not be stored on the prep surface.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/01/2022
Score: 97
#
Comments
Points
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 manager on duty during the inspection that was certified in food safety.
1.0
35.
3-501.13 ; Priority Foundation; Bags of frozen soup thawing by sitting on the food prep station. Foods cannot be placed on the counter at room temperature to thaw. Thaw under cold running water in the appropriate prep sink, in the cooler, as part of the cooking process or in the microwave if going to immediately cook. Bags were moved to the refrigerator.
0.5
48.
4-501.110; Priority Foundation; The temperature of the wash water in the dish sink must be maintained at 110F or above while in use to wash dishes. Employee emptied to run new hot water into the sink to continue washing.
0.0
49.
4-601.11(B) and (C); Core; In the ice machine, the front part of the shield is forming a build up. This needs to be cleaned at a frequency to prevent.
0.5
51.
5-205.15; Core; In the bar, the wastewater pipe from the hand sink was not emptying into the floor drain as designed and was discharging onto the floor. The pipe from the sink drain must empty into a drain and not onto the floor. Maintenance on the way to make the sink drain properly onto the disposal system.
1.0
55.
6-501.114; Core; There are several units of old and unused equipment (coolers, ovens, etc.) that are being stored on the ground outside the back area. Remove all old and unused items to prevent pest harborage areas.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/06/2021
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with manager on where to locate a plan.
0.0
10.
5-205.11; Priority Foundation; The hand sink in the bar had containers in it. Do not place or store anything in this sink, this sink must always be available to use for hand washing. Keep stocked with soap and paper towels for adequate hand washing procedures.
1.0
16.
4-501.114; Priority; The dish machine in the bar is not providing a measurable amount of chlorine. When using a chlorine based sanitizer, there must be a concentration between 50ppm-100ppm. Machine was primed and re-run several times without the chlorine level being able to be detected. Manager stated that the leasing company will come service. All items must be returned to the kitchen dish machine for cleaning and sanitizing.
1.5
49.
4-601.11(B) and (C); Core; The front part of the shield inside the ice machine is starting to form a build up. Clean to remove and prevent.
0.0
55.
6-501.114; Core; There are several units of old and unused equipment (coolers, ovens, etc.) that are being stored on the ground outside the back area. Remove all old and unused items to prevent pest harborage areas.
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/17/2019
Score: 96.5
#
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: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/25/2019
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: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/18/2019
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: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/21/2018
Score: 98.5
#
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: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/26/2018
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: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/05/2018
Score: 92.5
#
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! Follow-Up: 06/15/2018
Location: 275 N. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/20/2018
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! Follow-Up: 03/29/2018
