Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/16/2022
Score: 100
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Hot dogs were left on shelf at room temperature. When thawing meats, thaw under cold running water, in refrigeration or part of the cooking process. Owner moved the frozen hot dogs to the walk-in cooler.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/20/2022
Score: 100
#
Comments
Points
51.
5-202.13; Priority; The spray nozzle at the dish sink has the capability to hand below the flood rim of sink. Operator able to shorten hose. The hose cannot have the capability to hang below the flood rim of the sink.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/07/2021
Score: 100
#
Comments
Points
4.
2-201.12; Priority; October 1, 2021, a new employee health form is required that has all six reportable conditions on the list. Paper work was handed to the facility.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a written plan to clean up vomit and diarrhea must be available. Paper work was handed to the facility.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/04/2019
Score: 100
#
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: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/09/2019
Score: 100
#
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: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/29/2019
Score: 100
#
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: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/06/2019
Score: 100
#
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: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/07/2018
Score: 100
#
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: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/22/2018
Score: 100
#
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: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/08/2018
Score: 100
#
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: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/14/2012
Score: 94.5
#
Comments
Points
2.
Open top employee beverage on shelf above steam units/food prep station. When consumed in the kitchen, all beverages must have a cover or lid and straw. Keep away from food prep areas, food storage areas and food service items.
1.5
11.
Clean inside ice machine to prevent a build up.
0.0
15.
Use grill to reheat/heat foods before placing in steam hot hold unit.
0.0
18.
Time records for cheese was not available for todays date. Facility is supposed to document the time cheese was remvoed form cooler and placed by grill-Use or discard within 2 hours.
1.5
39.
All equipment must be NSF approved or of equal standard. (refrigerators, freezers, etc)
1.0
40.
Cleaning needed to remove old food debris- on all shelving, below prep stations. Defrost freezer adn remove ice in bottom of unit. Clean equipment. Drain moldy water out of the back steam unit and clean.
1.0
45.
Repair the damaged ciling by walkin cooler. Clean floors and walls throughout kitchen.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/20/2012
Score: 97
#
Comments
Points
14.
Food is cooling down in proper amount of time that was said, but a date and a time must be written down on all food that are cooked then cooled.
0.0
18.
Sliced tomatoes must be added to the TILT agreement.
0.0
39.
REPEAT VIOLATION All equipment must be NSF approved or of equal standard. (refrigerators, freezers, etc)
1.0
40.
Cleaning needed on all storage areas/shelving, refrigerators, tables, sides and below table top equipment. Paint all bare wood shelving. Clutter has been removed in the back rooms.
1.0
45.
General floor cleaning needed under cooking equipment, sinks and in the mens restroom.
1.0
47.
The back room have been cleaned and storage is off the floow at this time.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/03/2011
Score: 96
#
Comments
Points
23.
When cooling foods down do not completely cover the food with lids, let air get to the food so food can cool down. You can cool foods in an ice bath, freezer, cooler and use lids with holes or wraps with holes.
1.0
39.
REPEAT VIOLATION All equipment must be NSF approved or of equal standard. (refrigerators, freezers, etc)
1.0
40.
Cleaning needed on all storage areas/shelving, refrigerators, tables, sides and below table top equipment. Remove clutter and clean all areas in facility. Paint all bare wood shelving.
1.0
45.
General floor cleaning needed under cooking equipment, sinks and in the mens restroom.
1.0
47.
Keep all storage off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/15/2011
Score: 95
#
Comments
Points
17.
Sliced tomatoes were being held at 68*F. All cold hold foods must be held at 45*F or below. Employees are going to place sliced tomatoes on the TILT agremment.
2.0
39.
REPEAT VIOLATION All equipment must be NSF approved or of equal standard. (refrigerators, freezers, etc)
1.0
40.
Cleaning needed on all storage areas/shelving, refrigerators, tables, sides and below table top equipment. Remove clutter and clean all areas in facility.
1.0
45.
General floor cleaning needed under cooking equipment, sinks and in the mens restroom.
1.0
47.
Make sure boxes of paper products are placed off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/06/2011
Score: 95.5
#
Comments
Points
2.
If going to consume in the kitchen, all employee beverages must have a lid and straw. Keep in a location that will not cause a cross contamination risk for foods, single service items or clean utensils.
1.5
11.
Dirty food bin stored in sanitized vat at 3 comp. sink. Store only washed and rinsed items in sanitzed vat.
0.0
26.
Label all dry foods as to there content.
0.5
39.
REPEAT VIOLATION All equipment must be NSF approved or of equal standard. (refrigerators, freezers, etc)
1.0
40.
Cleaning needed on all storage areas/shelving, refrigerators, tables, sides and below table top equipment. Remove clutter and clean all areas in facility. Defrost all reachin coolers and freezers to remove ice build up in them.
0.5
45.
General floor cleaning needed under cooking equipment, sinks and in the mens restroom.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/10/2011
Score: 96.5
#
Comments
Points
2.
If going to consume in the kitchen, all employee beverages must have a lid and straw. Keep in a location that will not cause a cross contamination risk for foods, single service items or clean utensils.
0.0
11.
Sanitizer strength in the bucket for food prep area was vacant or weak in concentration. Must be a minimum concentration of 50ppm when using chlorine, suggest between 50ppm-100ppm chlorine concentration.
1.5
39.
REPEAT VIOLATION All equipment must be NSF approved or of equal standard. (refrigerators, freezers, etc)
1.0
40.
Cleaning needed on all storage areas/shelving, tables, sides and below table top equipment. Remove clutter and clean all areas in facility. Defrost all reachin coolers and freezers to remove ice build up in them.
0.5
45.
General floor cleaning needed under cooking equipment, sinks and in the mens restroom.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/22/2010
Score: 94
#
Comments
Points
3.
Wash hands at hand sink not in sanitizer.
0.0
14.
When cooling food you have 2 hours to drop from 135*F to 70*F an additional 4 hours to drop from 70*F to 45*F. It is recommended to write a date and time down on all foods cooked then cooled.
2.0
23.
When cooling foods down cool in an ice bath, ina refrigerator or in a freezer.
1.0
36.
Replace torn gaskets in small refrigerator.
0.5
39.
REPEAT VIOLATION All equipment must be NSF approved or of equal standard.
1.0
40.
General cleaning of sides of equipment and containers holding utensilis.
0.5
45.
Repair ceiling in dining room.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/11/2009
Score: 94.5
#
Comments
Points
17.
Raw shell eggs in walk-in cooler were at 60 f, all cold hold foods must be held at 45 f or below. Eggs placed out of temperature should be placed on time in leu of temperature.
2.0
24.
NOT OBSERVED
0.0
28.
Some flies seen today, improve pest management.
1.0
36.
Paint bare wood shelving.
0.5
39.
REPEAT VIOLATION All equipment must be nsf approved or of equal standard.
1.0
45.
Repair walls & ceilings in storage areas, and clean floors around equipment.
0.5
46.
Some light shields have melted, replace shields or use shatterproof bulbs.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/03/2009
Score: 95.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Several foods sitting out at room temperature (eggs in shell & country ham). Tomatoes in freezer container too warm. All potentially hazardous foods that are in cold hold must be 45 f or below. Do not sit foods out at room temperature for any extended period of time.
2.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
39.
REPEAT VIOLATION All equipment must be nsf approved or equal.
1.0
40.
Clean equipment sides & bottom, storage areas and back prep area.
0.5
44.
GENERAL COMMENT keep dumpster lid closed.
0.0
47.
REPEAT VIOLATION Remove all storage from the floor in all areas. Prevent clutter and harborage areas in the back room.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
GENERAL COMMENT Use an ice bath or ice bags to cool sausage/hamburgers
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/15/2009
Score: 97.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
GENERAL COMMENT Sliced tomatoes must be kept 45 f or below (can use TILT w/documentation)
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
39.
REPEAT VIOLATION All equipment must be nsf approved or equal.
1.0
40.
Clean shelving by beverage area/front and storage areas.
0.5
47.
REPEAT VIOLATION Several containers, paint cans, etc stored on the floor in back area. Keep all items stored above the floor to permit cleaning & prevent harborages.
1.0
4.
GENERAL COMMENT Must have minimal bare hand contact with ready to eat foods (use gloves or utensils)
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/21/2008
Score: 98.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
GENERAL COMMENT; CORRECTED DURING INSPECTION Once food leaves temp. control, the temp & time must be recorded. This must be done each day as soon as food leaves temp. control.
0.0
24.
NOT OBSERVED
0.0
39.
REPEAT VIOLATION Several pieces of equipment are not ANSI/NSF approved, food service equipment must be ANSI/NSI approved.
1.0
45.
GENERAL COMMENT Repair wall behind toilet in restroom.
0.0
47.
REPEAT VIOLATION Several items stored on the floor in dry storage room. All storage must be off the floor. Either 12
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/25/2008
Score: 93.5
#
Comments
Points
17.
GENERAL COMMENT; CORRECTED DURING INSPECTION Cheese out of temp. Try using Time (TILT) method for cheese.
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Stirring spoon stored on absorbant towel. Clean food containers stored below 3 comp. sink, on the floor, and in dirty container. Label not for restaurant use.
0.0
39.
REPEAT VIOLATION Several pieces equipment were not nsf approved. Some equipment was missing nsf labeling. Burden of proof is on the operation to prove nsf approval. Food service equipment must be nsf approved.
1.0
40.
Several pieces of equipment were dirty. Clean all equipment more frequently. Including top, sides, interiors and gaskets.
0.5
43.
Toilets dirty and back toilet cover cracked. Toilets must be clean and in good repair.
1.0
45.
Floor in dry storage and wall by 3 compartment sink dirty. Clean walls & floors.
0.5
47.
Several items stored on the floor in dry storage area & under 3 comp. sink. All storage must be off the floor.
0.5
10.
CORRECTED DURING INSPECTION Ready to eat foods stored below raw meats. Store ready to eat foods above raw meats.
1.5
11.
Ice machine had pink & black algae growing in them. Clean with 100 ppm chlorine sanitizer from the top down. Drink (soda) nozzles dirty.
1.5
20.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/12/2008
Score: 93.0
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
2.0
23.
KEEP DUMPSTER DOORS CLOSED; GET PLUG FOR DUMPSTER TO KEEP FROM LEAKINGLIQUID WASTE.
1.0
28.
WORK ON FLOOR CLEANING IN CLOSETS AND HARD TO REACH AREAS SOME FLOOR TILE REPAIR
0.5
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR. THIS WILL HELP FLOORCLEANING; TIDY UP REAR STORAGE AREA.
1.0
9.
EMPLOYEE DRINK BOTTLE STORED IN THE REACH IN COOLER NEXT TO FOOD ITEM.STORE EMPLOYEE DRINKS IN APPROVED LOCATIONS AWAY FROM FOOD ITEMS OR PREP AREAS. DRINK WAS DISCARDED; ITEM CORRECTED DURING INSPECTION
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/31/2007
Score: 94.5
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
2.0
28.
CLEAN FLOORS IN STORAGE AREAS.
0.5
3.
WHEN TAKING COOLED BURGERS OUT OF THE COOLER, MAKE SURE THEY ARE RE- HEATED TO 165 F BEFORE BEING PLACED TO WARM OR HOLD AT 140 F. HOT HOLDUNITS ARE NOT FOR REHEATING; MUST BE RE-HEATED ON MICROWAVE OR GRILL. BURGERS WERE THROWN OUT
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/05/2007
Score: 93.0
#
Comments
Points
10.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT WHILE DOINGSO.
1.0
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
17.
GENERAL CLEANING NEEDED: SIDES OF EQUIPMENT,SHELVING, BACK OF GRILL. REMOVE ICE FROM REACH IN FREEZER IN BACK.
1.0
24.
SEVERAL FLIES SEEN, TAKE MEASURES TO REMOVE AND PREVENT.
2.0
28.
REPAIR ALL CRACKED AND/OR DAMAGED FLOOR TILES. CLEAN FLOORS UNDER & BEHIND ALL EQUIPMENT & TABLES IN KITCHEN. CLEAN FLOOR DRAIN UNDER EQUIPMENT, WALLS AROUND KITCHEN. REPAIR HOLE IN MENS RESTROOM WALL & DOOR.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/10/2007
Score: 95.0
#
Comments
Points
10.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD
1.0
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
17.
PAINT THE WORN WOOD SHELVING IN THE WALK-IN COOLER. REPAIR THE MOISTURE DAMAGED SHELVING UNDER THE CUSTOMER BEVERAGE STATION. CLEAN THE STOOL IN THE KITCHEN.
1.0
28.
REPAIR THE DAMAGED/CRACKED FLOOR TILES IN KITCHEN, UNDER EQUIPMENT ANDBEHIND THE ICE MACHINE. REPAINT/SEAL THE FLOOR IN THE WALK-IN COOLER.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/16/2006
Score: 94.5
#
Comments
Points
10.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT.
1.0
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
17.
REPAIR WATER DAMAGED SHELVING UNDER THE BEVERAGE STATION, CLEAN HEATING/STEAM TABLE IN BACK AFTER EACH USE. REPAIR WOOD SHELVING IN COOLER WHERE SHOWING BAREWOOD. CLEAN STOOL IN KITCHEN. CLEAN AROUND HOT DOG FRYER.
1.0
28.
REPAIR ALL DAMAGED AREAS IN KITCHEN FLOOR TILES. CLEAN AROUND WALL/ FLOOR EDGES AND UNDER COOK STATION.
1.0
32.
WORK ON STORAGE LOCATIONS & PLACEMENT. ALL STORAGE NEEDS TO BE ABOVE THE FLOOR (CLOSETS & UNDER BAR). KEEP PHONE BOOKS, PHONES, PERSONAL ITEMS AWAY FROM FOOD PREP AREAS. ORGANIZE SHELVING IN KITCHEN.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/10/2006
Score: 96.0
#
Comments
Points
10.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT.
0.5
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
17.
GENERAL CLEANING NEEDED: UNDER GRILL, HOSES AND PIPE AROUND FRYER AND GRILL AREA. SHELVING IN DRY STORAGE AREA AND CONTAINERS THAT HOLD UTENSILS AND CONDIMENTS.
1.0
28.
FLOOR CLEANING NEEDED IN STORAGE AREAS AND IN KITCHEN. REPAIR CRACKEDAND ROUGH AREAS THAT ARE HOLDING DIRT.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/12/2004
Score: 93.5
#
Comments
Points
10.
ALL EMPLOYEES THAT ARE HANDLING FOOD MUST WEAR HAIR RESTRAINTS.
0.5
14.
COKE REFRIGERATORS USED TO HOLD MILK STORE MILK IN NSF REFRIGERATION 3 COMPARTMENT SINK HAS SQUARE CORNERS REPLACE WITH ROUNDED CORNER. ALLCOOLERS DRINK MACHINES & ALL EQUIPMENT MUST BE NSF OR EQUIVALENT
1.0
17.
SHELVING THAT IS WOODEN NEEDS TO BE PAINTED OR EASILY CLEANABLE. GRINDER NEEDS CLEANING. CLEAN THE COMPRESSOR IN WALKIN COOLER DONT USECARDBOARD OR TOWELS UNDER FOOD CONTACT ITEMS (ALUMINUM FOIL)
1.0
2.
CHEESE IS 70 F, COLESLAW WAS 55 F KEEP ALL POTENTIALLY HAZARDOUS FOODSBELOW OR AT 45 F
2.5
28.
FLOORS IN THE KITCHEN, MENS RESTROOM WALKIN COOLER NEED REPAIRED REMOVE CARDBOARD ON THE VENT IN KITCHEN CEILING NEEDS REPAINTING AROUND VENT IN KITCHEN REPAIR COVING IN WOMENS RESTROOM
1.0
32.
STORE ALL ITEMS IN KITCHEN STORAGE CLOSETS & STORAGE ROOM 6
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/13/2001
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
10.
HAIR RESTRAINTS CAP NET VISOR WORN HANDLING OR PREPPING FOOD (REPEAT)
0.5
14.
ALL EQUIPMENT & UTENSILS FREEZERS COOLER ICE CHEST (REPEAT) HOT PLATESNSF OR EQUAL.
1.0
17.
GASKET ON WALK IN WORN 7 CLEAN TOP OF DOOR (REPEAT)
1.0
23.
UNCLOG CAN WASH AREA; NEED TO CLEAN TRASH CAN (GRAY) TOPS.
1.0
28.
FLOORS WALL CEILING CLEAN & GOOD REPAIR IN FACILITY; CAULK PIPE GOING THROUGH WALL IN LADIES ROOM CLEAN AROUND TOILET & SINK BASINS. SEAL AROUND PIPE AT COKE DISPENSING.
0.5
29.
SHIELD LIGHTS IN CLOSETS.
0.5
32.
STORAGE 12
0.0
7.
DRY FOODS PANCAKE MIX ONCE OPEN PUT IN CONTAINER SEALED.
Location: 415 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/07/2000
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
14.
ICE CHEST, FREEZERS AND REFRIGERATOR NOT NSF APPROVED.
1.0
17.
REMOVE WOODEN BLOCKS FROM 3 PART SINK FEET. REMOVE WOODEN SHELF FROM FREEZER. REPAIR WOODEN SHELF IN COOLER. COOLER SHELVES HAVE RUST, REPAINT COOLER HINGES. CAULK 3 PART TO WALL OR PULL AWAY 1 INCH. CAULKSHELVES TO WALL. CAULK ALL PIPES LESS THAN 1 INCH FROM WALL TO THE WALL.
1.0
2.
CHEESE AT 60F. MUST MAINTAIN 45F OR BELOW-DO NOT STORE UNDER GRILL- HEAT FROM GRILL MAKING WARM.
2.5
25.
BACK DOOR MUST CLOSE TIGHT.
1.0
28.
CEILING PEELING AT PASS THROUGH. PATCH WALLS & FLOORS WHERE NEEDED.
