Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 08/06/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee drinks stored on shelf above prep cooler. Employee drinks should be stored low with a lid and straw to prevent contamination.
0.0
15.
3-302.11; Priority; Raw chicken stored on shelf above raw beef in walkin cooler. When storing foods should be foods with the higher final cook temperature on the bottom. CDI PCI moved chicken to bottom shelf.
1.5
16.
4-601.11 (A); Priority Foundation; Soda nozzles with buildup on them. All food contact surfaces and equipment should be clean to the sight and touch. CDI PIC cleaning and sanitizing nozzles.
0.0
16.
4-501.114; Priority; One sanitizer bucket too strong at over 200ppm. Sink sanitizer too weak at 10ppm. Chlorine sanitizer should be at 50-100ppm. CDI PIC remade both to correct concentration.
1.5
23.
3-501.18; Priority; One container of sauce in prep cooler with date of 7/28. This is passed 7 days. PIC stated was wrong date because was made yesterday. PIC put new label with correct date.
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 03/13/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp stored below ground beef and steak in bottom of prep cooler. In walk-in cooler raw eggs stored on shelf above vegetables. When storing items should be with the items with the highest cook temperature on the bottom and so steak/beef should be below shrimp and raw eggs below ready to eat foods. CDI PIC moved shrimp to top shelf and moved eggs
1.5
23.
3-501.18; Priority; One container of crab meat with date of 2/19. PIC stated was incorrect date was supposed to 3/19 for use by date as just thawed this morning. CDI PIC changed date.
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 10/03/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Walkin cooler at 44-46F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated had a delivery this morning and so door was opened. Monitor to make sure goes back down to 41F or below.
1.5
41.
3-304.14; Core; Sanitizer bucket too strong and other sanitizer too weak. Wiping cloths should be stored in sanitizer at correct concentration between uses. Chlorine sanitizer should be at 50-100ppm. CDI PIC adjusted sanitizer so at 100ppm.
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 07/11/2023
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw beef stored above raw shrimp in bottom of prep cooler. When storing items should be with the items with the highest cook temperature on the bottom and so steak/beef should be below shrimp. CDI PIC moved shrimp to top shelf.
0.0
28.
7-204.11 ; Priority; One sanitizer bottle too strong at over 500ppn Quat. Quat sanitizer should be at 200ppm. CDI PIC diluted bottle to correct concentration.
1.0
47.
4-501.11; Core; Walkin cooler has water dripping off unit. PIC has bucket set to catch drip . Continue to catch the drip in the bucket until repaired.
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 04/12/2023
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; One open container of deli meat in walk-in cooler with no date label. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC discarded
0.0
28.
7-204.11 ; Priority; One sanitizer bottle too strong at over 500ppn Quat. Quat sanitizer should be at 200ppm. CDI PIC diluted bottle to correct concentration.
0.0
39.
3-307.11; Core; Walk-in cooler unit dripping and boxes of chicken being stored underneath. Bucket was under unit but was not catching all of the dripping and puddle of water was sitting on the boxes of chicken under. Foods should be protected from contamination from splash/dripping from the unit. CDI PIC put another bucket to catch the dripping. Repair drip.
1.0
47.
4-501.11; Core; Walkin cooler has water dripping off unit. PIC has bucket set to catch drip so that it does not get on the food. Continue to catch the drip in the bucket and move foods away from drip to prevent contamination.
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 01/11/2023
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp stored below ground beef and steak. When storing items should be with the items with the highest cook temperature on the bottom and so steak/beef should be below shrimp. CDI PIC moved shrimp to top shelf.
1.5
23.
3-501.18; Priority; Alfredo sauce missing date label. Date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI PIC added date
0.0
35.
3-501.13 ; Priority Foundation; Thawing fish in container on sink area in cold water. When thawing under water should be completely submerged under running water with water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow. CDI PIC moved to prep sink and turned on water.
0.0
39.
3-307.11; Core; Container of rice that was on top of pasta for the facility did not have a date and PIC stated it was employee food. Keep all employee food stored together and below food for the facility to prevent contamination. CDI PIC moved to area were other employee food was.
0.0
43.
3-304.12; Core; A plastic bowl being used as scoop in alfredo sauce and is being left in container. Utensils being stored in items should have handles and the handles should be kept out/above of the food. CDI PIC removed container.
0.5
47.
4-501.11; Core; Walkin cooler has water dripping off unit. PIC has bucket set to catch drip so that it does not get on the food. Continue to catch the drip in the bucket and move foods away from drip to prevent contamination. PIC stated already called someone to come look at unit and are waiting for them to come.
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 10/27/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored above sauce for rice in prep cooler. Raw eggs stored above vegetables in walk-in cooler. Keep all raw meets stored below ready to eat foods. Foods should be stored by final cook temperature needed with lowest on top and highest on bottom. CDI PIC moved items to correct areas.
1.5
21.
3-501.16(A)(1) ; Priority; Cheese sauce hot holding at 122F. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating
0.0
39.
3-307.11; Core; Container of cooked rice and raw eggs and other items were stated as employee food in walk-in cooler. It was on the middle shelf of two different racks with foods for the facility. Keep all employee foods stored below foods for facility to prevent contamination. CDI PIC moved to bottom shelf
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 07/11/2022
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee water bottles stored above prep area. Keep all employee drinks below food and food contact surfaces. Employee drinks should have a lid and straw to prevent contamination of hands. So that when taking off lid are not contaminating hand where mouth has touched bottle.
0.0
15.
3-302.11; Priority; In bottom prep cooler raw chicken stored on shelf above sauce used in rice. In walk-in cooler raw beef stored above ready to eat foods. Keep all raw meets stored below ready to eat foods. Foods should be stored by final cook temperature needed with lowest on top and highest on bottom. CDI PIC moved items to correct areas.
1.5
16.
4-501.114; Priority; Sanitizer bucket too strong at over 200ppm. Chlorine sanitizer should be at 50-100ppm. CDI Sanitizer in 3 comp sink was at correct concentration. Remade bucket too 100ppm.
0.0
23.
3-501.18; Priority; Open packages of turkey and ham, cooked pasta, sauces missing date labels in prep cooler. All potentially hazardous foods should be date labeled once the food has been prepped, cooked, or the package is opened. CDI PIC added date labels.
1.5
39.
3-307.11; Core; Container of rice and raw meat was stated as employee food in walk-in cooler. It was on the middle shelf with foods for the facility. Keep all employee foods stored below foods for facility to prevent contamination. CDI PIC moved to bottom shelf
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 04/20/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority; A food contact surface sanitizer is required at all times of food preparation. Sanitizer buckets were not available at start of inspection and the sanitizer vat at the 3 compartment sink was less than 50 ppm chlorine. Sanitizer buckets prepared at inspection and concentration at the sink was raised to 50-100ppm of chlorine. CDI
1.5
21.
3-501.16(A)(1) ; Priority; All potentially hazardous foods must be held at 135F or above. Rice in the hot hold unit was holding at 116F. Rice was placed on the stove and reheated to 165F before being placed in the hot hold unit during inspection. CDI
1.5
24.
3-501.19; Priority; Cooked chicken wings that are held on a time control policy must be marked with disposal time not to exceed 4 hours. All wings are cooked a second time to order to over 165F. The time stamp was not on the container at start of inspection but was added to the fresh batch of wings during inspection. All the left over wings from the previous bath was discarded by the PIC at inspection. Follow all procedures in time control policy. CDI
0.0
General Comments
Noticeable sewer smell in the kitchen at the floor drain. Monitor the floor drain for clogs and make efforts to eliminate odors.
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 02/28/2022
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; Store all wet wiping cloths in a properly prepared food contact sanitizer. A properly prepared food contact sanitizer is required at all times of food service. For chlorine the correct ppm is 50-100ppm for quat the correct concentration is 200-400ppm. Use test strips to verify sanitizers are prepared correctly.
Location: 905 Town Center Blvd. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 12/17/2021
Score: 99
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to employee health policy. updated employee health agreement forms are available on the Johnston county env health website and may be printed and 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 downloaded and printed from the Johnston county env health website and kept onsite to meet this requirement. CDI education.
0.0
23.
3-501.17; Priority Foundation; Continue to improve date marking. All deli meats once opened from the package must have a date label. Cooked and cooled noodles must also be properly date marked and held for no more than 7 days with day 1 as the date of preparation. Majority of items needed date labels were correctly labeled. one pan of noodles and one package of deli meat was date labeled at inspection. cdI
0.0
41.
3-304.14; Core; wet wiping cloths were sitting on multiple prep surfaces. All wet wiping cloths must be stored in a properly prepared chemical sanitizer bucket when not in use. Any bucket used for sanitizer must be labeled with contents such as "sanitizer".
0.5
49.
4-602.13; Core; Cleaning is needed on the outsides of equipment especially on the handles of the coolers/freezers to remove build up of visible debris.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
