Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/07/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; While the facility is in operation there should be a manager on duty that is certified in food safety. There was not a person on duty during the inspection that was certified in food safety with a valid certificate.
1.0
6.
2-401.11; Core; Cart of buns/bread pushed directly next to a table that had employee beverages on it, some bags of bread were placed on this table, employee personal bag sitting directly on top of the bread cart. Bag had personal foods and medications that were visible in it. There must be a separation between the bun/bread cart and employee personal items as well as beverages. Bag moved to table and cart moved over to provide space between the table and cart.
0.5
38.
6-501.111; Core; Several flies seen in the food preparation and storage areas of facility, many fruit flies on the bread/bun storage area. Increase pest control measures to remove and prevent. Keep food and food contact items protected in storage and preparation.
1.0
40.
2-402.11; Core; Several employees on the grill and sandwich make line without hair restraints. Any employee/manager that is actively handling food should wear a hair restraint while doing so.
0.0
41.
3-304.14; Core; Wiping cloths observed being used and left on prep surfaces. Buckets of sanitizer for wiping cloths were not available at start of inspection. Between uses wiping cloths must be stored in a sanitizer solution. Manger made buckets to 50ppm chlorine for wiping cloth storage.
0.5
55.
6-501.12; Core; The ceiling air vents (especially over the back dish area and front ice machine) have a heavy build up of dust on them as well as the ceiling tiles around them. Clean to remove the build up and do often to prevent this occurrence.
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/09/2024
Score: 97
#
Comments
Points
16.
4-501.115; Core; The drink nozzles at the drive thru had slime build-up. This is a repeated problem where drinks nozzles are not being cleaned frequently. It is recommended that all drink nozzles be washed, rinsed and sanitized on a daily basis. Manager started to clean drink nozzles during the inspection.
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/05/2024
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Sanitizer that was made up in the 3 Comp sink was too weak. Chlorine based sanitizer used for manual wear washing sanitizing shall be a concentration of 50-100ppm. Sanitizer was remade and had correct concentrations. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Drink nozzles at the drive through window had slime build up. All food contact surfaces and equipment shall be clean to sight and touch.
0.0
24.
3-501.19; Priority Foundation; Cheese beside the grill did not have the proper time documentation. If time is used as a control method food shall be held for 4 hours and discarded after. Documentation of time must be available. CDI PIC correctly documented the time.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of sanitizer that was at the hand sink was improperly labeled as glass cleaner. Properly label bottles with their contents. PIC relabeled bottle. CDI
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/05/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; no food contact surface sanitizer was available at start of inspection. Chlorine based food contact surface sanitizer was prepared at inspection with a concentration of 50-100ppm. A properly prepared food contact surface sanitizer is required during all times of operation. CDI
1.5
28.
7-102.11; Priority Foundation; multiple spray bottles of blue liquid identified as glass cleaner without a label. Label all spray bottles of chemicals with the common name. labeled at inspection. CDI
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/25/2023
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
9.
3-301.11; Priority; Employee was seen on several order using a cup to scoop ice. When talking with active manager the employee hears me state watch how your employee scoops ice. The employee then starts using a scoop for the ice. All employee must know how to use a scoop for ice instead of a cup. Employees must wear gloves.
2.0
21.
3-501.16(A)(1) ; Priority; In the warmer the food in liquid burgers and grilled chicken were holding at 135*F or higher. The fried chicken strips were holding at 97*F. All hot hold foods must be held at 135*F or higher. Chicken strips were taken out and reheated to 165*F during isnpection.
1.5
23.
3-501.17; Priority Foundation; BBQ purchased in containers must have a date written on them once the container seal has been broken. You have 7 days to use product day one is the day the container was opened.
0.0
40.
2-402.11; Core; Three employees working only one had hair restraints. Any employee that handles any food, scooping ice to making a sandwich must wear hair restraints.
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/30/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The serving line cooler holding slaw, lettuce and tomatoes were not being held at 41*F. All cold hold foods must be held at 41*F or below.
The prep cooler must be placed on time control until the cooler has been repaired. Document the time the food is placed into cooler hold for 4 hours then throw away what food is left.
1.5
36.
4-502.11(B); Priority Foundation; Thermometer available is missing a protective glass. Replace thermometer with a thermometer in good repair that reads 0*F to 250*F.
0.0
47.
4-501.11; Core; Replace torn gasket in the reach-in cooler up front on the left.
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/10/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
47.
4-101.19; Core; Heavy rusting of the wire rack used for air drying. Replace/remove rust and seal. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/09/2022
Score: 100
#
Comments
Points
39.
3-305.11; Core; Box stored on floor in freezer. PIC stated just had a delivery this morning. Keep all food stored at least 6 inches off ground to protect from contamination.
0.0
48.
4-302.14; Priority Foundation; Using premixed lactic acid sanitizer but have test strips for quat and chlorine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. PIC stated will contact rep. to get test strips. Is using chlorine as well and does have test strips for that. CDI
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/24/2022
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. employee health agreement forms can be found on the Johnston county env health website and may be used to meet this requirement. CDI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. a template plan can be found on the Johnston county env health website and may beprinted and kept onsite to meet this requirement. CDI education.
0.0
10.
5-202.12; Core; One employee handsink has the hot water turned off as it leaks on the floor. all other employee handsinks have hot water of at least 100F. Parts have been ordered to repair the sink and is awaiting delivery. repair the sink to provide at least 100F as soon as possible.
0.0
47.
4-501.11; Core; Replace or refinish rusty racks in the back used for utensil storage.
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/08/2020
Score: 100
#
Comments
Points
General Comments
Monitor the spring arm on the spray hose at the dish sink. Tighten the spring to ensure the nozzle does not hand below the rim of the sink basins when needed.
Location: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/14/2019
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: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/28/2019
Score: 99
#
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: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/30/2018
Score: 99
#
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: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/31/2018
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: 11581 US 70 Business West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/28/2018
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!
