Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/07/2024
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food safety manager on duty at the time of inspection and priority violations on inspection regarding sanitizer solutions and protection of foods such as apples while on display. Manager education. CDI
1.0
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 that was certified in food safety.
1.0
10.
6-301.12; Priority Foundation; Hand sink did not have paper towels for drying hands. Make sure ALL hand sinks are properly stocked with soap and towels for handwashing. CDI
1.0
16.
4-501.114; Priority; No sanitizer made up and available at the time of inspection. Sanitizer at 150-300 ppm quat or 100 ppm chlorine should be available at all times of operation for use on food contact surfaces, equipment, or utensils. Store all WET or DAMP wiping cloths in a sanitizer solution bucket between uses. Sanitizer made up during inspection. CDI
1.5
39.
3-306.11; Priority; Wrap all apples out on display for customers for protection.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Apples were wrapped during inspection. CDI
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces.
Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/14/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food safety manager on duty at the time of inspection and priority violation on inspection regarding cold hold temps. Education CDI
1.0
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 that was certified in food safety.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Milk in dispenser was 44F. All cold hold potentially hazardous foods must hold at 41F or below. Product must maintain this temp at all times during storage. Manager education. CDI
Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/09/2023
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food safety manager on duty at the time of inspection and priority violation on inspection regarding hand drying towels and proper handwashing. Education CDI
1.0
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 that was certified in food safety.
1.0
8.
2-301.12; Priority; Proper handwashing cannot occur without an approved hand drying method placed at the handwashing sink. Follow below procedure using approved disposable hand drying towels: Hand towels replaced; manager education CDI
(A) Except as specified in par. (D) of this section, FOOD EMPLOYEThe order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; P
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P
(4) Thoroughly rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P
2.0
10.
6-301.12; Priority Foundation; Hand sink did not have paper towels for drying hands. Make sure ALL hand sinks are properly stocked with soap and towels for handwashing. Towels replaced CDI
Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/21/2022
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 that was certified in food safety.
1.0
10.
6-301.12; Priority Foundation; Hand sink did not have paper towels for drying hands. Make sure ALL hand sinks are properly stocked with soap and towels for handwashing. Towels replaced CDI
1.0
28.
7-201.11; Priority; Store heavy cleaners or disinfectants away from food or utensil areas. Disinfectant solutions are too strong to use in food areas. A food grade or strength sanitizer should be used at all times of operation. Make sure all bottles containing chemicals are properly labeled!! Do not place heavy cleaners or disinfectants on sink drainboards or countertops. Store all of these items unless they are an approved labeled sanitizer in a separate location. Manager education CDI
Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/24/2022
Score: 96.5
#
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 that was certified in food safety.
1.0
16.
4-501.114; Priority; At the dishsink, the drainboard for clean items had food debris on it. Food contact pans and utensils observed being washed, rinsed and set to air dry. All food contacts items (pans, utensils, etc.) must be washed with a soapy solution, rinsed and placed in a sanitizer solution before placing on a clean drainboard to air dry.
1.5
38.
6-501.111; Live and dead roaches seen in the cabinets and drawers in the kitchen. Increased pest control measures need to be taken to remove and prevent. Foods are being stored in plastic containers to protect. Protect all food contact and service items as well.
1.0
39.
3-306.11; Priority; 3 Apples on the serving line without any cover or protection. All fruit that has an edible peel must be wrapped with plastic wrap or in an individual bag when placed on the self service bar.
0.0
49.
4-601.11(B) and (C); Core; Clean inside all cabinets and drawers to remove the signs of pest.
Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/24/2021
Score: 97
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with owner on where to locate a plan.
0.0
10.
6-301.12; Priority Foundation; At the start of inspection, paper towels for hand drying were not available in the kitchen. Keep the hand sink properly stocked with paper towels for adequate hand washing procedures.
1.0
38.
6-501.111; Core; Rodent droppings seen in the kitchen cabinets and drawers. Increase pest management! Keep all foods and food contact items protected in sealed containers. Clean to remove droppings.
1.0
47.
4-501.11; Core; The reach in cooler has water pooled at the bottom. Repair the cooler so the water does not drip and pool inside the unit. Keep foods stored on a rack above the pooled water.
0.5
49.
4-601.11(B) and (C); Core; All of the kitchen cabinets and drawers need to be cleaned to remove food debris and rodent droppings.
Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/04/2019
Score: 96
#
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: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/11/2019
Score: 97
#
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: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/03/2018
Score: 96.5
#
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: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/24/2018
Score: 96
#
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: 06/04/2018
Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/22/2011
Score: 98
#
Comments
Points
10.
The reach in freezer is depositing ice onto boxes of food, move food so that ice is not depositing onto the food. Repair the freezer so that ice is not leaking. When you open dry foods (cereal) place into sealed containers or baggies, do not leave open in the orginal bags.
1.5
25.
A metal stem thermometer is needed to check the temperatures of the cooked foods and the holding foods.
0.5
47.
Crates are not approved storage for foods, place the apples on the counter.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 170 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/29/2010
Score: 97.5
#
Comments
Points
11.
No approved sanitizer made up at the time of inspection. Use 200-300 ppm quat or 50-100 ppm chlorine. Bathroom cleaner/disinfectant is not approved sanitizer for food areas. Use quat mixing system at 2-compartment sink to fill bottles, and use test kits to ensure proper strength. Do not store dirty rags on the clean end of the 2-compartment utensil sink.
1.5
39.
All equipment including Haier glass door refrigerator and waffle iron must be NSF or equal.
1.0
49.
No documentation of approved training - no credit awarded.
