Location: 104 W. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/03/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; dish machine was not able to deliver a measurable concentration of chlorine sanitizer at start of inspection. Sanitizer bottle was empty at the machine while dishes were being washed. Sanitizer bottle changed, machine primed and the dishes rewashed to achieve 50 -100ppm of chlorine at inspection. Monitor dish machine daily for proper operation and to ensure chlorine sanitizer is being delivered. CDI
1.5
General Comments
use only pest control sprays and chemicals that are labeled for use in restaurants. Household products are not suitable for restaurants.
Location: 104 W. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/01/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; butter sitting on the counter top at room temperature. Butters are considered TCS and must be stored under temperature control. Vegetable oil spread and margarine are not TCS and may be left at room temperature. Butter placed in the prep top for cold holding. One yogurt cup was stored in the display cooler holding at 51F. Items in the display case are intended to be used as visual aids to the menu and are not to be sold to customers for consumption. Do not store any TCS foods in the display cooler if it is not able to hold them at 41F or below. mark all display only items to prevent them from being mistakenly sold. All the yogurt cups in the back 2 door cooler were at 41F or below. Time control may also be used on the yogurt cups and held for no more than 6 hours in the display unit. bulk milk must be under temperature control or placed on a time control policy. utilize and ice bath for items wanting to be left out during busy times and check temperatures regularly to ensure all tcs foods are held at 41F or below. CDI all items placed in coolers and education.
Location: 104 W. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/24/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; greek yogurt parfait in the display cooler is holding at 50F. the unit itself had an ambient temperature of 47f. The yogurt had been portioned approx. 30 mins prior to inspection and was placed in a different cooler that was holding at 41F or below. Deli meat, sausage, egg, lettuce and sliced tomato in the open top prep unit were at 45-47F. The unit thermometer was reading 50F. the unit had been left open for an extended period time. All the TCS foods had been restocked 30 mins prior to inspection. the unit was closed and left to sit and the temperature was holding at 50F Have this unit serviced/repaired or make necessary adjustments to set point temperature to ensure all TCS foods will hold at 41F or below at all times. All TCS foods were placed on a time control plan utilizing a written template while unit is repaired. Do not store any TCS foods in the unit overnight all TCS foods held in the unit must be discarded at the end of the 6 hour hold time. mark all TCS items with a time stamp for discard. Verification to check the unit and adherence to the time control policy in 3 days from the date of this inspection.
1.5
28.
7-202.12; Priority; household RAID fly spray stored in the kitchen.Only use fly sprays that intended by the manufacturer to be used in a food establishment. POISONOUS OR TOXIC MATERIALS shall be:
(A) Used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in labeling, and, for a pesticide,manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, P Fly spray removed at inspection CDI
0.0
38.
6-501.111; Core; Flies observed throughout the kitchen and make line areas. Evaluated and improve pest control practices to eliminate flies.
Location: 104 W. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/31/2022
Score: 99
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility must have an updated employee health policy that includes all of the pathogens of concern. A copy of the new policy can be found on our website at: www.johnstonnc.com/envhealth/
0.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. A copy of a plan can be found on our website: www.johnstonnc.com/envhealth/
0.0
41.
3-304.14; Core; The bucket for the wiping cloths to be stored in between uses was empty. While in operation, there must be a properly mixed sanitizer solution in a bucket that is used to hold wiping cloths. Place the cloths back in the solution between uses, do not leave on prep surfaces.
0.5
48.
4-302.14; Priority Foundation; Facility uses a chlorine based sanitizer in the buckets for wiping cloths and the dish machine. They also have quaternary ammonia sanitizer available at the back 3 compartment sink. Test strips for the sanitizer solutions were not able to be located during the inspection. Provide both test strips for chlorine based sanitizer and a quaternary ammonia sanitizer. Provide by February 10th, 2022 for a verification.
Location: 104 W. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/04/2019
Score: 98.5
#
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: 104 W. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/10/2018
Score: 98.5
#
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: 104 W. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/16/2018
Score: 99
#
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!
