Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 03/05/2024
Score: 91.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI Priority hot hold and cold hold violations noted on inspection.
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 from an accredited program. There was not a person on duty that was certified in food safety during the inspection.
1.0
10.
6-301.12; Priority Foundation; No hand drying towels at the hand sink. Make sure all hand sinks are properly stocked for handwashing! Towels placed at sink during inspection. CDI
1.0
21.
3-501.16(A)(1) ; Priority; Chicken livers, tenders, and fried chicken all out of temp as noted. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper food holding temps. Manager educated on temp requirements during inspection. Food reheated to 165F or greater. Heat setting turned up on hot hold unit. CDI Staff should monitor food temps frequently with thermometer to ensure compliance!! Have hot hold unit checked by a qualified professional. Hot hold unit may need to be replaced. Hot hold temps have been an issue on numerous previous inspections.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken/various in the reach-in cooler was 43-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps! Have qualified technician check cooler for proper operation so cooler maintains all foods inside at 41F or below! Manager education. CDI
1.5
47.
4-501.11; Core; Chest style freezer lid is damaged and in poor repair. If replacing freezer make sure it is NSF/equal or approved for commercial use. Replace chipping racks in reach-in cooler. Do not use unapproved non-commercial fryer in the back prep area. All equipment shall be NSF or equal and approved for commercial use.
1.0
General Comments
Improve food holding temperatures to improve score! Avoid repeat violations.
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 10/04/2023
Score: 93
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI Priority hot hold violation, and sanitizer solution weak violation noted on inspection.
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 from an accredited program. There was not a person on duty that was certified in food safety during the inspection.
1.0
16.
4-501.114; Priority; Sanitizer chlorine residual was weak or vacant in the bucket. Maintain chlorine sanitizer at 100 ppm at all times. Use test kits and change solutions frequently to ensure proper strength. Use sanitizer on all food contact surfaces, equipment, and utensils. Sanitizer changed during inspection and then tested good. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Chicken livers, wings, and fried chicken all out of temp as noted. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper food holding temps. Manager educated on temp requirements during inspection. Food reheated to 165F or greater. Heat setting turned up on hot hold unit. CDI Staff should monitor food temps frequently with thermometer to ensure compliance!! Have hot hold unit checked by a qualified professional. Hot hold unit may need to be replaced. Hot hold temps have been an issue on numerous previous inspections.
3.0
47.
4-501.11; Core; Chest style freezer lid is damaged and in poor repair. If replacing freezer make sure it is NSF/equal or approved for commercial use.
0.5
General Comments
Hot holding of hazardous foods must improve. Existing hot hold cabinet may need to be replaced.
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 07/17/2023
Score: 93.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI Priority hot hold and cold hold violation noted on inspection.
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 from an accredited program. There was not a person on duty that was certified in food safety during the inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken livers/gizzards and wings out of temp as noted. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper food holding temps. Manager educated on temp requirements during inspection. Food reheated to 165F or greater. Heat setting turned up on hot hold unit. CDI Staff should monitor food temps frequently with thermometer to ensure compliance!! Have hot hold unit checked by a qualified professional.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken/various in large reach-in cooler was 45-46F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Have unit check by qualified technician. Items moved to walk-in cooler during inspection. Continue to work out of walk-in cooler until repaired. Will follow up 7/21/23.
1.5
47.
4-501.11; Core; Chest style freezer lid is damaged and in poor repair. If replacing freezer make sure it is NSF/equal or approved for commercial use.
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 04/03/2023
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI Priority hot hold violation noted on inspection.
0.0
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 from an accredited program. There was not a person on duty that was certified in food safety during the inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Fried chicken/wings were 121-126F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper food holding temps. Manager educated on temp requirements during inspection. Food reheated to 165F or greater. Heat setting turned up on hot hold unit. CDI Staff should monitor food temps frequently with thermometer to ensure compliance!! Have hot hold unit checked by a qualified professional.
3.0
47.
4-501.11; Core; Chest style freezer lid is damaged and in poor repair. If replacing freezer make sure it is NSF/equal or approved for commercial use.
0.0
General Comments
Work on hot hold equipment and ensuring all hot held foods are held at 135F or above!!
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 01/10/2023
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; gizzards/livers were 130F. Chicken wings were 115F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper food holding temps. Manager educated on temp requirements during inspection. Food reheated to 165F or greater. Heat setting turned up on hot hold unit. CDI Staff should monitor food temps frequently with thermometer to ensure compliance!! Have hot hold unit checked by a qualified professional.
3.0
47.
4-501.11; Core; Chest style freezer lid is damaged and in poor repair. If replacing freezer make sure it is NSF or equal.
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 10/10/2022
Score: 96
#
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 from an accredited program. There was not a person on duty that was certified in food safety during the inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Fried chicken, gizzards/livers were 118-120F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper food holding temps. Manager educated on temp requirements during inspection. Food reheated to 165F or greater. Heat setting turned up on hot hold unit. CDI Staff should monitor food temps frequently with thermometer to ensure compliance!!
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 07/28/2022
Score: 97.5
#
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 from an accredited program. There was not a person on duty that was certified in food safety during the inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Fried chicken/wings were 125F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper food holding temps. Manager educated on temp requirements during inspection. Food reheated to 165F or greater. Heat setting turned up on hot hold unit. CDI
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 05/24/2022
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
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 from an accredited program. There was not a person on duty that was certified in food safety during the inspection.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility had printed off health policy from environmental health website but had not gotten each employee to review and sign. Have each employee review and sign a copy of health policy. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Facility had one page of the clean up plan. Other three pages were missing. Go to environmental health website to download last three pages. Education during inspection. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Fried chicken/livers were 110F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper food holding temps. Manager educated on temp requirements during inspection. Food reheated to 165F or greater. Heat setting turned up on hot hold unit. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Reach-in cooler was holding raw chicken/various at 42F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation or possible coil cleaning. Will follow up 5/27/22.
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 01/07/2022
Score: 97.5
#
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 person on duty that was certified in food safety during my inspection.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility must provide an updated employee health policy that includes the pathogens of concern for food service employees. Information left with the manager on where to locate a plan.
0.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information was left during the inspection on 10-29-2021 on where to locate a plan. Information left again today with manager. Must have a written plan on how you will clean up vomit and diarrhea by January 17th, 2022. Plan must be available for review during that visit.
0.5
6.
Employee beverage on the food prep sink. Keep all beverages stored in a location that is below and away from all food prep and storage areas.
0.0
35.
3-501.13 ; Priority Foundation;Chicken thawing by sitting in the sink vat of food prep sink. Food must thaw 1 of 4 ways: in the cooler, in the food prep sink under cold running water, in the microwave if going to immediately cook or as part of the cooking process. Do not thaw by sitting at room temperature or in standing water.
0.5
47.
4-501.11; Core; On the glass in front of the steam table for hot dogs, cardboard is being used as a sign. This cardboard is moisture damaged. Remove the cardboard and do not place a material in food prep/storage areas that is absorbent-use plastic.
0.5
General Comments
Information left with the person in charge on where to locate an updated employee health policy and a vomit and diarrhea clean up plan. This information includes going to www.johnstonnc.com/envhealth/ to get a copy of a plan. This must be done by 1-17-2022. Follow-Up: 01/17/2022
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 10/29/2021
Score: 98
#
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. No person was on duty that was certified in food safety.
1.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with the manager on where to locate a plan.
0.0
35.
3-501.13 ; Core; Chicken thawing by sitting in the sink vat of food prep sink. Food must thaw 1 of 4 ways: in the cooler, in the food prep sink under cold running water, in the microwave if going to immediately cook or as part of the cooking process. Do not thaw by sitting at room temperature or in standing water.
0.5
47.
4-501.11; Core; On the glass in front of the steam table for hot dogs, cardboard is being used as a sign. This cardboard is moisture damaged. Remove the cardboard and do not place a material in food prep/storage areas that is absorbent-use plastic.
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 10/09/2019
Score: 98
#
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: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 07/22/2019
Score: 98
#
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!
Good Improvement on hot hold temps this inspection. Good Food Temps!
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 11/08/2018
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: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 05/23/2018
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!
Location: 1880 US 70A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 03/13/2018
Score: 94.5
#
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!
