Location: 712 E. Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/01/2024
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; A priority violation is marked, which means this demerit must be marked also. It is the managers responsibility to keep check on priority violations.
1.0
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; Walk-in cooler is holding foods at 43*F. All cold hold foods must be held at 41*F or below.
1.5
35.
3-501.13 ; Priority Foundation; Meat was thawing out a room temperature. When thawing meat must place under cold running water, in refrigeration or part of the cooking process. When told of the problem manager had cold water running over the meat.
0.5
39.
3-305.14; Core; Vegetables were being prepared on a table that is also used for raw meats. Vegetables were being cut right beside raw meat upon arrival. Vegetables and ready to eat foods do not have a prep sink for washing. It was discussed with the manager to move the seafood prep sink with the red meats and let the vegetables have the corner sink.
1.0
50.
5-103.11; Priority Foundation; Hot water was at 105 when first checked, then checked a 2nd time at 100*F. After asking employees not to run hot water for about 30 minutes the hot water was at 115*F.
Location: 712 E. Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/14/2023
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; Employee drinks were stored above food in 2dr reach in cooler and an employee drink was seen stored on prep table while prep was occurring. All personal drinks must be stored below food and food perp items.
0.5
16.
4-501.114; Priority; Dish machine was not sanitizing when checked. Sanitizer chemical had been changed out the day before. When chemicals are changed on the dish machine the primer switch must be used to that the chemical can make it into the dishwasher.
0.0
19.
3-403.11; Priority; All items on the steam table were not reheated properly before being placed into the steam. If cooked foods have been taken out of cooler they must be reheated to 165*F before being placed into the steam table.
1.5
35.
3-501.13 ; Priority Foundation; Ground beef and whole muscle beef was sitting out at room temperature upon arrival. When thawing must thaw under cold running water not sitting out at room temperature.
0.5
38.
6-501.111; Core; Flies were seen today. Fly strips can be used in areas where food is not stored or cooked, back doors, over trash cans and over hand sinks.
1.0
39.
3-305.14; Core; Do not bring out several large pieces of meat out of refrigeration. You can only cut on one piece of meat at one time, the other sitting out fall out of temperature. Leave other meat in cooler until you are ready to prep the meat.
1.0
39.
3-305.11; Core; Keep lids, foil or plastic wrap on top of dry good in storage room and in the walk-in coolers and freezer.
Location: 712 E. Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 98
#
Comments
Points
6.
2-401.11; Core; Half eaten taco was seen sitting on the prep cooler cutting board. Employees can not eat on the cook line or prep areas. Manager moved the food to a different location.
0.5
22.
3-501.16 (A)(2) and (B); Priority; The walk-in cooler is holding foods at 45*F. The air temperature for the walk-in cooler was checked to be 45*F. All cold hold foods must be held at 41*F or below. The walk-in cooler must have the thermostat turned down or have a repairman to service the walk-in cooler unit.
1.5
23.
3-501.18; Priority; There was one container of chicken broth that was dated for 5-23-23 in the walk-in cooler. Labeled appeared to be worn, but manager claims that label was washed and new label was not placed on the container. Dates were placed on all the products in the walk-in from 6-5-23 to 6-6-23.
Location: 712 E. Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/28/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw shelled eggs was being stored above ready to eat foods in a reach-in cooler on serving line and in the walk-in cooler. Raw eggs must be stored below ready to eat foods, must be treated as a raw meat.
1.5
19.
3-403.11; Priority; Some items in the warmer and crock pot must be reheated to proper temperature before placing into warmer or steam unit. All items were pulled and reheated properly.
0.0
20.
3-501.14; Priority; Large batches of food in the walk-in cooler is not cooling down properly. You have 2 hours to get food from 135*F to 70*F, then another 4 hours to drop from 70*F to 41*F. Make sure items are using the proper techniques for cooling.
1.5
33.
3-501.15; Priority Foundation; Several food items in the walk-in cooler is not being cooled down properly. When cooling large batches of food: use shallow pans, use ice wands, do not cover completely, use plastic wrap with holes or lids with holes and use ice baths to help cool food down faster.
0.5
51.
5-205.15; Priority Foundation; Dish sink has hot water, hot water must be turned on from below the dish sink vats. Repair so that the faucet on top can turn hot water on and off.
Location: 712 E. Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/01/2022
Score: 96
#
Comments
Points
6.
2-401.11; Core; A personal drink was in the front reach-in cooler above food. All personal drinks must be stored below food and food contact items.
0.5
9.
3-301.11; Priority; Upon arrival an employee was plating food with bare hands. When handling any ready to eat foods all employees must wear gloves. Manager had employee wash hands and place gloves on their hands.
2.0
10.
5-205.11; Priority Foundation; One hand sink at the drink station had the handle of the hot water did not work. Repair the hand sink so hot and cold water can be used.
0.0
23.
3-501.17; Priority Foundation; Dates were not on some salsas in the walk-in cooler and date was not on the ham in the reach-in cooler. Dates are required on all homemade salsas, cut fruit, cut lettuce, cut tomatoes, cooked meats cooked then cooled and any pre-cooked meats from supplier. Once ham is opened must have a date with the ham.
Location: 712 E. Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/15/2022
Score: 97.5
#
Comments
Points
6.
3-301.12; Priority; Personal drinks must be stored below food and food prep areas, keep them on a shelf below food.
0.0
21.
3-501.16(A)(1) ; Priority; Tamales in a pan sitting above the steam table was holding 109*F. All hot hold foods must be held at 135*F or higher. Manager had food reheated during inspection.
0.0
35.
3-501.13 ; Priority Foundation; Octopus was thawing in standing water. When thawing any raw meats thaw under cold running water, in refrigeration or part of the cooking process.
0.5
39.
3-305.11; Core; Cooked meat was at a prep table where raw octopus was being thawed. Must keep cooked meats away from all raw meats, can not prepare on the same table.
1.0
51.
5-205.15; Priority; The dish sink has hot water but the water must be turned on from below the dish sink vat. Must repair so that hot water can be turned on from the top of the sink.
