Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/05/2024
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Rot. Chicken in the display warmer was not being held at 135*F. All hot hold foods must be held at 135*F or higher. Food was pulled and reheated during inspection.
1.5
49.
4-602.13; Core; General cleaning is needed on the display cooler racks.
0.5
55.
6-201.11; Core; General cleaning is needed on the floor of the walk-in freezer entrance.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/21/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Chicken and melons in the salad prep cooler was holding at 44F and 45F. Chicken, Mac n Cheese in the customer case was holding at 45F. Deli sandwiches in the customer case were holding at 45F. TCS Foods shall be cold held at 41F or below. PIC stated that he would put a work order in for the equipment that wasn't holding a the proper temp and moved foods so they could reach the proper temperature. CDI
1.5
41.
3-304.14; Core; There was a wiping cloth being stored in a bucket without sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. PIC put proper sanitizer in the bucket with cloth. CDI
0.0
55.
6-501.12; Core; Clean dusty ceiling tiles and vents.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/27/2023
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Some of the fried chicken/tenders were stacked much to high in the hot hold unit. Some of the product was 130F. All hot hold potentially hazardous foods must hold at 135F or above. If product cannot be maintained at this temperature it is recommended to be kept on a 4 hr hold time in which in service time is documented and product is discarded after 4hrs. Out of temp product was discarded and new product was placed out. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces. One wet wiping cloth was observed sitting on a cutting board.
0.0
49.
4-602.13; Core; Equipment cleaning has improved. Continue to work on cleaning tops, sides, interiors of all equipment. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean floors better under and behind equipment and in corners. Clean dusty ceiling tiles and vents. General cleaning.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/21/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Deli meats in the drawer unit with slicers on top were holding at 41-44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain 41F or below even during busy times. Have unit checked for proper operation. Staff should monitor food temps frequently to ensure compliance. Adjust thermostat of unit if necessary to maintain foods colder. Manager education. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces.
0.0
49.
4-602.13; Core; Lots of general equipment cleaning in the deli. Clean door tracks on display units that have food debris. Clean tops and sides of all equipment around fryers and sink areas.
1.0
55.
6-501.12; Core; Clean floors better under and behind equipment and in corners. General cleaning.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/23/2023
Score: 96
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Some items such as chicken, potatoes in the display hot hold unit were 115-130F. All hot hold potentially hazardous foods must hold at 135F or above. Reheat these items to 165F or greater and place back into hot hold. CDI Have hot hold unit adjusted or checked for proper operation by a qualified technician. Staff should monitor temps frequently to ensure compliance. A 4 hour time hold may be used on these items like what the facility is already doing on whole roasted chickens.
1.5
23.
3-501.17; Priority Foundation; Some required foods in reach-in or prep units were missing date marks as required. All previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods must be dated for up to 7 days at 41F or below hold temp. Staff should ensure all required foods have a clearly labeled date! Manager education during inspection. CDI
1.5
47.
4-501.11; Core; Repair broken gasket on drawer unit cooler.
0.0
49.
4-602.13; Core; Lots of general equipment cleaning in the deli. Clean door tracks on display units that have food debris. Clean tops and sides of all equipment around fryers and sink areas.
1.0
55.
6-501.13; Core; Clean floors better under and behind equipment and in corners. General cleaning. Some improvement noted over last inspection.
0.0
56.
6-303.11; Core; Repair lights that are not working in walk-in cooler and freezer.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/20/2022
Score: 96
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Baked chicken 97F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps frequently to ensure compliance. Item reheated to 165F or greater and placed back into hot hold. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Deli meats in one drawer cooler was 41-44F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently to ensure compliance. Have unit serviced by qualified technician to check for proper operation. Use other working units to hold all product at 41F or below. CDI
1.5
24.
3-501.19; Priority Foundation; Some hot products that are on time (tilt) were not time stamped. All items on time (tilt) should indicate either the time the product went into service or discard time. Product is good for up to 4hrs before being discarded. Manager education. CDI
0.0
47.
4-501.11; Core; Repair broken gasket on drawer unit cooler.
0.0
49.
4-602.13; Core; Lots of general equipment cleaning in the deli. Clean door tracks on display units that have food debris. Clean tops and sides of all equipment around fryers and sink areas.
1.0
55.
6-501.13; Core; Clean floors better under and behind equipment and in corners. General cleaning.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/14/2022
Score: 99
#
Comments
Points
49.
4-602.13; Core; Lots of general equipment cleaning in the deli. Clean door tracks on display units that have food debris. Clean tops and sides of all equipment around fryers and sink areas.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/13/2022
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; All TCS foods must be hot held at 135f or above or placed on a time control system. all the rotisserie chickens in the hot hold display were holding less than 135F. These are generally taken at the end of the day to be pulled and used in other products or cooled to place in retail. The chickens must be held at 135F in order to do this practice. Once a product is placed on Time control in place of temperature control the product cannot be cooled and used for other products. Evaluate time control practices. CDI chickens are on time control.
0.0
38.
6-501.111; Core;The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions. Many flies observed throughout the kitchen. Evaluate pest control practices to remove flies.
1.0
39.
3-307.11; Core; Food products were left out in the open in the kitchen while employees moved to other tasks. cover products to eliminate fly contamination when moving to serve customers. cold held foods should be placed back in refrigeration during pauses in preparation.
1.0
55.
6-201.11; Core;All floors, walls, and ceilings must be in good repair. a large section of the half wall has been damaged with the dry wall exposed. Seal and repair this are to prevent moisture damage and to facilitate cleaning. Work order has been placed for this repair.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/09/2022
Score: 97
#
Comments
Points
10.
6-301.11; Priority Foundation; All employee handsinks must have soap, paper towels, and hot water of at least 100F. Employee handsink in the deli did not have soap at start of inspection. Soap was replaced at inspection. CDI
1.0
21.
3-501.16(A)(1) ; Priority; All potentially hazardous hot held foods must be held at 135f or above. Baked chicken in the hot hold display case was holding at 112F. Employees were unsure if they were to be using time control on the case or maintaining temperature. There were not time stamps to indicate the time frame for time control. Train employees on proper time control or hot holding procedures to ensure foods are being held at the proper temperature. pan of chicken was placed on time control for remainder of 4 hour time frame. CDI
1.5
47.
4-501.11; Core; The drawer cooler for the bulk deli meats is not in use at this inspection. Do not use this equipment until it is serviced and repaired to hold foods at 41F or below. Remove any old equipment that is non functional. All equipment must be in good repair.
0.0
55.
6-201.11; Core; All floors, walls, and ceilings must be in good repair. a large section of the half wall has been damaged with the dry wall exposed. Seal and repair this are to prevent moisture damage and to facilitate cleaning.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/13/2021
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; All employee handsinks must have paper towels for proper handwashing procedures. There were no paper towels at either of the two employee handsinks at start of inspection and these were replaced at inspection. CDI
1.0
22.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods must be held at 41F or below. The 6 drawer cooler that is holding bulk deli meats is holding foods between 51-54F. These items had been in the cooler for more than 24 hours. Bulk deli meats were discarded by PIC at inspection removing them to trash after inventory for loss. CDI do not use this cooler for any deli meats or potentially hazardous foods until it is repaired and can hold foods at 41F or below. All other coolers are holding at 41F or below.
1.5
23.
3-501.18; Priority; potato salad, pimento cheese, and pasta salads has sell by dates of 12/9 and 12/12. All ready to eat TCS foods prepared and held for more than 24 hours must have date labels and must be discarded on the seventh day. This establishment uses a shorter sell by date than 7 days on some products. All other date labels were correct. Products were pulled to be discarded by the PIC during inspection. CDI
0.0
33.
3-501.15; chicken pot pies were cooling on a speedrack in the kitchen at room temperature. This is not an approved cooling method. TCS foods must be cooled rapidly from 135F to 70F in two hours and from 135F- 41F in a total of 6 hours. Pot Pies were reheated to 195F to start the cooling process again. CDI cool according to approved methods. Violation Codes
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
0.5
35.
3-501.13 ; TCS foods must be thawed using an approved thawing method. Diced ready to eat chicken was thawing on the counter at room temperature. Thaw this item by an approved methods. Product was at 45F and was placed back in the walk in. during pauses in preparation place all TCS foods back under refrigeration. CDi Thaw under refrigeration at 41f or below, under running water of less than 70F, in a microwave, or as part of the cooking process. Thawing at room temperature is not an approved thawing method. Priority Foundation;CDI
0.5
41.
3-304.14; Core; When not in use store all wet wiping cloths in a properly prepared sanitizer solution. Wet wiping cloths laying on multiple prep surfaces in the kitchen.
0.0
47.
4-501.11; Core; The blast chiller has pooling water in the bottom. This piece of equipment is not being used. Repair or remove this equipment. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/02/2019
Score: 97
#
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: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/10/2019
Score: 97
#
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! Follow-Up: 09/20/2019
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/06/2019
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: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/25/2019
Score: 95
#
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: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/28/2018
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: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/05/2018
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: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/26/2018
Score: 97
#
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: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/14/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
Bucket of sanitizer and spray bottle of sanitizer by deli slicer station, weak or vacant in concentration. When using a Quat Ammonia sanitizer, the minimum concentration must be 200ppm. Keep between 200ppm and 300ppm.
1.5
16.
Chicken in hot hold unit not 135F, was removed and reheated.
0.0
17.
Deli meats and cheeses on top of sandwich prep station 51F-55F, potentially hazardous salads at prep station ~54F. When preparing food and called away to help customers, place foods back into cooler, do not remove from the cooler excessive amounts of food - this can cause food to enter the temperature danger zone.
2.0
25.
Calibrate thermometers for accuracy.
0.0
28.
Many flies in deli around slicers. Increase pest control in this area. Protect slicers and food from flies.
2.0
40.
Clean deli case sliders, drawers and under all prep stations.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/11/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Salad and other items on the prep table were left alone (so customers could be waited on) and flies were on the salad and other itmems. When leaving food for a period of time it must be protected from flies and if the period of time is long the food must be placed into the walk-in cooler.
1.5
17.
Melons at the salad bar, deli meats & cheeses were all being held at 50* to 68*F. (see temperature food chart) All cold hold potentially hazardous food must be held at 45*F or below. Item were thrown away of when told of the temperature problem.
2.0
28.
Flies seen in deli kitchen, improve pest management.
1.0
36.
Repair the island cooler that is holding the deli meats and cheeses. The unit must be able to keep food maintained at a temperature of 45*F or less.
1.0
40.
Remove tape the hanging over sliding door at the hot hold unit. General cleaning is needed on all groves of the display coolers.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/18/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
8.
Container of severly moldy wrapped cheese in the walkin cooler on top of other non-spoiled foods. Once a food shows visible signs of spoilage, it must be discarded. Moldy cheese that is handled in this facility cannot have the moldy portion removed and then repackaged to sale.
1.5
11.
Sanitizer solution in spray bottles and bucket were weak or vacant in concentration. When using a Quat Ammonia solution, the strength must be a minimum of 200ppm (keep between 200ppm and 300ppm).
1.5
16.
Foods in the warmer were not at the proper hot holding temperature, reference food temp chart. This unit is designed to hold hot foods at a hot temperature, not to reheat foods out of the cooler or to thaw foods out of the freezer. Foods must be cooked in the oven or other cooking equipment before placing in the hot hold unit.
2.0
34.
A few pans found stacked wet. Allow all items to air dry before stacking on top of each other.
0.0
40.
Remove the black moldy caulk from around the dishsink and replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/13/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
Potato Salad and Pasta Salad on the salad bar, gallon of milk for food preparation below prep table too warm. All foods in cold holding should be 45F or below. Do not sit potentially hazardous foods below prep tables, remove from the cooler only what you can prepare at that time. Return foods to the cooler when done using.
2.0
28.
A few fruit flies on the buffet bar, a few flies still seen in the food preparation area. Continue measures to remove and prevent. Protect foods in preparation and on the salad bar, protect equipment and food utensils.
1.0
34.
Do not sit knives in standing water.
0.0
40.
General cleaning needed to remove food debris: sliders on deli cases, drawers and shelving units below prep stations.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/21/2011
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
3.
Employees are not washing their hands between handling dirty or contaminated items and then preparing foods. Employees are handling dirty food containers, washing dirty food containers, cleaning food prep tables, handling chemicals, entering and exiting food prep area, then going to handle foods. Hands must be washed between glove changes, between handling any dirty item and foods, after washing food containers/utensils, upon entry into the food prep area from outside grocery area.
2.0
11.
Out of the 4 sanitizer bottles checked, 3 were weak and 1 was extremely strong. A properly mixed sanitizer solution must be available and used of food contact areas. When using Quat Ammonia the concentration should be a minimum of 200ppm, but strong enough to be a toxic chemical. Suggest 200ppm-300ppm.
1.5
16.
Various foods not holding at the proper temperature, reference food temp chart, in the hot hold display unit and the hot hold case by walkin cooler. All foods in hot holding must stay 135F or above.
2.0
17.
All foods on the salad bar were 61.5F, reference food temp chart. The bar must be able to hold foods 45F or below. Do not use the salad bar to hold potentially hazardous foods until unit is repaired and holding the proper cold holding temperature.
2.0
24.
It is dangerous to thaw meats by heating in hot hold unit to 80F and then making a cold hold salad. Bacteria reproduces and thrives around this temperature range. Suggest not doing this procedure. Thaw in cooler, under cold running water at the appropiate sink, as part of the cooking process if foods are completely cooked to required temps.
0.0
28.
Many flies in the food preparation area around foods in prep, slicers, prep tables and sinks. Immediate measures need to be taken to remove and prevent. Protect foods in preparation and clean work stations.
1.0
43.
No paper towels were at the 2 handsinks in deli area or in the female restroom. Provide paper towels at all handsinks and make sure the soap dispencer is working at handsink by salad bar.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/19/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
One bottle of sanitizer was not strong enough, proper strength of Quat. ammonia should be at least 200ppm. Tea nozzle had slime build-up, better cleaning is needed.
1.5
16.
BBQ ribs were being held at 114*F, all hot hold foods should be held at 135*F or higher.
2.0
40.
Door groves to the display coolers have a build-up of debris, better cleaning is needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/30/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Even in the walk-in freezer must store raw chicken below frozen vegetables. The storing order does not change in the freezers.
0.0
14.
It is recommended to write a date and time down on all foods cooked then cooled down. You have 2 hours to drop the food from 135*F to 70*F, and then additional 4 hours to drop the food from 75*F to 45*F.
0.0
17.
Cubed ham & turkey and shredded cheese were being held at 55*F on the salad bar. All cold hold foods must be held at 45*F or below.
2.0
23.
When cooling foods should cool with lids that have holes or wraps that have holes punch in, in an ice bath or in the walk in freezer. Do not place a solid lid on top and seal, it does not allow the cool air to get to the food.
1.0
28.
Many flies in food prep area-on equipment, the excessive foods out, prep tables, sinks,etc. Stronger measures need to be taken to remove and prevent. Protect all foods and equipment.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/17/2010
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
8.
Moldy cheese must be discarded, keep away from other foods in storage.
0.0
11.
Utensils and food containers that were washed, rinsed are being dunked into the sanitizer solution then removed to air dry. All food contact items must soak in the sanitizer solution for 2 minutes minimum. Arrange the 3-compartment sink from left to right: left clean drainboard, sanitizer sink vat-rinse sink vat-wash vat-dirty drainboard. Should not soak or store dirty pans in middle vat of sink. Dirty knives in holders-clean and sanitize before storing.
1.5
17.
Many pans of food removed from walkin cooler, placed on carts in prep area. Foods 56-61F, reference chart. Only remove from the cooler what you can prepare at one time. NEVER leave foods out for an extended period of time.
2.0
28.
Many flies in food prep area-on equipment, the excessive foods out, prep tables, sinks,etc. Stronger measures need to be taken to remove and prevent. Protect all foods and equipment.
1.0
40.
Clean inside all cabinets, drawers, shelving below and around prep area.
0.5
41.
3-compartment sink is leaking water from pipes below on to floor. Repair immediatly-Intent issued.
1.5
43.
Keep paper towels at handsink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/08/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
11.
Make sure sanitizer buckets are made up and ready for use. Solutions should be 200-300 ppm quat. Use on all food contact surfaces.
1.5
15.
Holding cabinet was being used to reheat chicken wings and other items. They were 83 degrees F. When reheating cooled items, rapidly reheat to 165 degrees F or above using a cooking device such as an oven.
1.5
16.
Meat loaf, fried chicken in hot hold was below required temp as noted. All hot hold potentially hazardous foods should hold at 135 degrees F or above.
2.0
17.
Fried chicken was left out at room temp from cold hold and salad bar wings were stacked too high. Due to this, these items were not holding required temp. All cold potentially hazardous foods must hold at 45 degrees F or below.
2.0
40.
Clean shelving and drawers of all food debris. General equipment cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/03/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
One box of raw uncooked chicken was stored above frozen pudding in the freezer. Make sure all raw meat items stay below ready to consume products.
0.0
11.
Knives being stored in the holders dirty. Make sure to wash, rinse, and sanitize all utensils before storing them. Change out sanitizer solutions when they appear dirty.
1.5
16.
Roasted chickens hot holding were out of temp as noted above. All potentially hazardous hot foods must hold at 135 degrees F or above. Out of temp product was discarded.
2.0
25.
One thermometer was reading 39-40 degrees. Make sure all thermometers read 32 degrees /- 2 degrees F.
0.5
35.
Keep all coffee/tea filters wrapped up and protected.
0.5
40.
Hood vents are starting to need general cleaning.
0.0
43.
Repair damaged towel dispencer at one handwash station.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/12/2009
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Fried chicken and green beans out of temp. All hot potentially hazardous foods must hold at 135 f or above.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
Calibrate all thermometers to 32 f +/-2 f in ice water.
0.5
28.
GENERAL COMMENT Few flies seen. This has improved.
0.0
31.
NOT OBSERVED
0.0
36.
Fix leaking base @ compartment sink. Replace gasket at walk-in cooler door.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION Make sure raw eggs are not placed next to produce or ready to eat foods.
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Sanitizer spray bottle was bottle was much too strong. Quat sanitizer should be 200-300 ppm; use test kits to check strength. Need more bottles for use made up and possibly a bucket and clean rag.
3.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
Store chemicals in a safe location away from food, utensil, or dry good storage. Cleaner sitting on a prep surface.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/01/2009
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Few items on salad bar, reference chart on page 1, not 45 f or below. Foods were removed and discarded. All potentially hazardous foods on holding line must be 45 or below.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
GENERAL COMMENT Calibrate thermometers
0.0
28.
Lots of flies seen. Take measures to remove and prevent. Protect foods in display and in preparation to prevent a contamination.
1.0
35.
GENERAL COMMENT Keep sleeve on single service coffee cups to protect at coffee bar.
0.0
38.
GENERAL COMMENT Repair detergent hose at dishsink, leaking into all 3 sink vats
0.0
40.
Clean all drawers of debris.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Single service 2 oz dressing cups were being used for serving items/foods on salad bar (raisins,croutons,etc). Must use a utensils with a handle for customers to serve themselves. Flour used to batter raw chicken must be sifted to remove left over particles or ref. between uses.
1.5
11.
CORRECTED DURING INSPECTION Two available sanitizer bottles weak in strength. Must be at least 200 ppm when using a quat ammonia solution. Bottles were remade.
1.5
13.
NOT OBSERVED
0.0
14.
CORRECTED DURING INSPECTION Two pans of cooked potatoes in walk-in cooler 48 f - 53 f, they were cooked on 5-31-09 and cooling down. All foods must cool from 135 f to 70 f in 2 hours and from 70 f - 45 f in 4 additional hours. Potatoes marked to be discarded since cooling process time requirements expired.
2.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/23/2009
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Whole chicken (4 hourtime) was 116 f - 133 f, mini ribs 122 f, chicken bites 118 f - 125 f. All hot foods must be 135 f or above. Time control instead of temperature control is approved for use on foods that are cooled & used.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Do not line food cages with cloth
0.0
40.
Clean under all prep tables, shelving and drawers.
0.5
3.
CORRECTED DURING INSPECTION Employee came into deli area, put on gloves to begin prep and never washed hands. Employee handled raw chicken, then handled pan spray, oven doors & paper towel roll. All employees must wash hands upon starting work, between duties, before handling food and after handling raw meats.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Prep sink used for raw chicken prep was wiped clean with paper towels. Slicers cleaned with soap & water but never sanitized. Work surfaced wiped down but never sanitizer. Between uses (especially after raw meats) all work surfaces must be cleaned and sanitized or when is continous use, every 4 hours.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/27/2008
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION; REPEAT VIOLATION No documentation was available for time on rot. chicken. Chicken boxes were not labeled with times.
3.0
28.
Flys present. Take more effective measures to eliminate pest.
1.0
35.
GENERAL COMMENT Store single servcie trays upside down (inverted).
0.0
3.
REPEAT VIOLATION Employee did not properly wash hands at hand sink, before touching food contact surfaces.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Dirty knives stored in knife bin. Food contact surfaces must be washed, rinsed and sanitized after each use or after 2 hours of continous use.
1.5
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/28/2008
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION Rot. chicken was time controled. However, not documentation was available. Once chicken come out of temp. control it must be documented and held for no more than 2 hours. The chicken boxes must be labeled with time.
1.5
28.
REPEAT VIOLATION Flys present.
1.0
31.
NOT OBSERVED
0.0
44.
GENERAL COMMENT Clean garbage around dumpster.
0.0
47.
Items stored on floor in storage room. All storage must be stored on the floor.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; GENERAL COMMENT Cover all foods in storage.
0.0
11.
CORRECTED DURING INSPECTION Cheese grader, slicer knives & scissors stored dirty. Food contact surfaces must be washed, rinsed & sanitized before being stored. Utensils stored in standing water.
1.5
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
26.
Open dry food improperly stored. Once dry food is open, must then be stored in a sealed container.
0.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/24/2008
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
2.
STRING BEANS AND CORN ON HOT HOLD BAR WERE AT 122 F, HAM & CHICKEN ON SALAD BAR WERE AT 50-52 F. ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR ABOVE AND ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. TIME IN LEU OF TEMPERATURE IS NEEDED ON FOODS NOT MAINTAINING TEMPS. DOCUMENT THE FOOD ITEM, THE TIME IT LEAVES THE COOKER OR COOLER HOLD OUT OF TEMP FOR TWO HOURS THEN TRHOW AWAY WHAT FOOD IS LEFT.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/07/2007
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
15.
DIRTY SHREDDER WAS PLACED WITH CLEAN DISHES, DO NOT STORE DIRTY DISHESWITH CLEAN DISHES. SHREDDER WAS STILL BEING USED, EMPLOYEE MOVED OUT OF WAY TO WAIT ON CUSTOMER.
1.5
2.
REPEAT: COOKED POTATOES ON RACK WERE AT 65 F, CHICKEN ROTESSERIE IN DISPLAY WAS AT 51 F, BBQ CHICKEN IN DISPLAY WARMER WAS AT 260 F, CHICKEN SALAD IN DISPLAY COOLER WAS AT 80 F, IT WAS JUST PREPED WITH FOOD FROM COOLER THAT SET OUT OF COOLER FOR A WHILE. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW, ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR ABOVE. AS OF NOVEMBER 1ST 2007, COOLING DOWN TIME ARE CONT
5.0
24.
SEVERAL FLIES SEEN TODAY, IMPROVE PEST MANAGEMENT.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/02/2007
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
2.
REPEAT: DEVILED EGG ON TOP COUNTER @ 60 F, BBQ CHICKEN WINGS @ 120 F, SPAGETTI @ 125 F, HARD BOILED EGG ON SALAD BAR @ 55 F STACKED 5 PIECESHIGH CHICKEN SALAD ETC. WERE AT 53 F. ALL COLD HOLD FOOD MUST BE HELD AT 45 F OR BELOW, AND ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE.
5.0
24.
SEVERAL FLIES SEEN IN DELI AREA TODAY. IMPROVE PEST MANAGEMENT.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/17/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
OKRA 120 F, TURKEY 49 F, HAM 49 F. ALL POTENTIALLY HAZARDOUS FOODS MUST STAY 45 F OR BELOW OR 140 F OR ABOVE. FOODS ON COLD SALAD BAR MUST BE BELOW 45 F WHEN PLACED ON BAR LINE, THIS UNIT IS MADE TO HOLD TEMP, NOT COOL BACK DOWN. OKRA WAS REHEATED TO 165 F.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/21/2006
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
17.
GENERAL CLEANING ON SLICERS ON COOLERS, FRIERS, STOVE AND IN SOME DRAWERS.
1.0
2.
CHICKEN WINGS, FRIED CHICKEN, BEANS, MEAT BALLS 110 - 130 F. ALL HOT FOODS MUST MAINTAIN 140 F OR ABOVE AT ALL TIMES. TURKEY & HAM 48 - 50FON SALAD BAR. USE METAL PANS TO HELP THESE FOODS MAINTAIN 45 F OR BELOW
2.5
7.
ONCE OPENED, KEEP DRY FOODS STORED IN A SEALED CONTAINER.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/17/2006
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
15.
ALLOW ALL FOOD CONTAINERS TO COMPLETELY AIR DRY BEFORE STACKING. DO NOT TOWEL DRY ANY CONTAINERS.
1.5
17.
REPEAT!! GENERAL CLEANING NEEDED THROUGHOUT ON SHELVING. DISPLAY CASE SLIDERS, IN CABINETS AND DRAWERS. DO NOT LINE THE SUSHI PREP AREA WITHPAPER TOWELS.
2.0
2.
CHEESE IN CONTAINER BY SLICER 52 DEGREES F, RICE AND MEAT STUFFING MIXON COUNTER 50 DEGREES F. DO NOT ALLOW ANY FOODS TO SIT OUT AT ROOM TEMPERATURE FOR ANY EXTENDED PERIODS OF TIME. KEEP IN A COOLER AT 45 DEGREES F UNTIL READY TO USE. VARIOUS COOKED FOODS IN HOT HOLD UNITS (FRIED CHICKEN, MEATLOAF, PORK CHOPS, ROASTED CHICKEN, BONELESS CHICKECHICKEN WINGS, POTATOES, GRAVY) 123 DEGREES F-131 DEGREES F. CONT.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/05/2005
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
2.
TWO TUBS OF SUSHI RICE WERE OUT AT ROOM TEMPERATURE. IF GOING TO LEAVEAT ROOM TEMP. THE RICE PH MUST BE TESTED AND DOCUMENTED TO BE BELOW 4.6. EACH BATCH THAT IS MADE MUST BE TESTED AND DOCUMENTED RECORDINGS.SWISS CHEESE WAS SITTING AT ROOM TEMP, KEEP IN COOLER IF NOT USING.
2.5
24.
SEVERAL FLIES SEEN, TAKE STRONGER MEASURES TO PREVENT.
2.0
9.
TWO EMPLOYEES WERE EATING AT BAR AREA THEN CAME BACK INTO KITCHEN TO PREPARE FOOD WITH OUT WASHING HANDS. ALWAYS WASH HANDS BEFORE STARTINGWORK AND BETWEEN JOBS.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/11/2005
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
SEVERAL TUBS OF RICE FOR SUSHI MAKING WERE OUT AT ROOM TEMP WITHOUT ANY REQUIRED DOCUMENTATION. IN ORDER FOR THE SUSHI RICE TO BE ABLE TO BE LEFT AT ROOM TEMP. IT MUST HAVE A RECORDED PH READING OF 4.6 OR LESS. EACH BATCH MUST BE IDENTIFIED TO THE RECORDING
2.5
24.
SEVERAL FLIES SEEN IN PREP AREA. TAKE STRONGER MEASURES TO PREVENT.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/07/2003
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
12.
BE SURE THERMOMETERS ARE CALIBRATED REGULARLY.
1.5
15.
DO NOT STORE UTENSILS IN STANDING WATER. UTENSILS MUST BE STORED ON CLEAN SURFACE, IN FOOD OR IN WATER BATH > 140 F. AIR-DRY ALL UTENSILS COMPLETELY BEFORE STORING.
1.5
17.
CLEAN SILICON/CAULKING, REPLACE IF NEEDED. DO NOT USE ABSORBANT MATERIALS UNDER CUTTING BOARDS.
1.0
3.
KEEP RAW CHICKEN STORED BELOW AND AWAY FROM OTHER FOODS. USE SCOOPS WITH HANDLES TO DISPENSE ALL FOODS.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/13/2001
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
2.
WINGS 127 F; GRILLED CHICKEN 130 F; GREENS 121 F; STEAK 130 F. SALAD BAR RUNNING 54 F. ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN > 140 F OR < 45 F HOLDING (3 REPEATS)
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/19/2001
Score: 91.0
#
Comments
Points
11.
NO SANITIZER IN BUCKET MUST BE > 200 PPM OF QAC OR > 50 PPM CHLORINE IF USING CHLORINE PROVIDE TEST STRIPS.
2.5
2.
FRIED CHICKEN 121 F - 140 F; FRIED PORK CHOPS 123 F MUST MAINTAIN > 140 F HOT HOLD.
2.5
28.
CAULK BASINS ON TOILETS.
0.5
3.
CHICKEN OBSERVED BEING THAWED IN STANDING H20 AT VEG PREP SINK. SINK FOR VEG ONLY NO MEATS ALLOWED; EMPLOYEE TOOK CHICKEN TO COOLER BY WAY OF TRASH CAN AS CART; KEEP FOODS COVERED IN WALKIN (CHICKEN); KEEP DELI MEATS IN COOLER WHEN HOT IN USE NOT ROOM TEMP.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/27/2000
Score: 96.0
#
Comments
Points
17.
CLEAN UNDER SALAD BAR, CUTTING BOARDS, CLEAN BEHIND 3 COMP SINK.
1.0
28.
CAULK TOILET BASIN IN BATHROOMS.
0.5
3.
CHICKEN OBSERVED THAWING IN WATER AT VEG PREP SINK. SINK FOR VEG ONLYNO MEAT PREP SINK IN FACILITY. NO MEAT PREP ALLOWED. ORDER MOVE CHICKEN TO RESOLVE.
Location: 11711 US HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/12/2000
Score: 92.5
#
Comments
Points
13.
CLEAN OUTSIDES OF PANS-VERY IMPORTANT WHEN STACKING.
1.5
16.
PROVIDE A CUP DISPENSER OR LEAVE SLEAVES ON CUPS TO PROTECT DRINKING EDGE.
1.0
3.
STORE RAW PRODUCE BELOW READY TO EAT TO PREVENT CROSS-CONTAMINATION. OBSERVED CHICKEN OVER VEGETABLES & EGGS OR MACRONI SALAD. THAW UNDER RUNNING WATER OR UNDER REFRIGERATOR.
2.5
9.
HANDSINK NOT WORKING CENTER OF PREP AREA. EMPLOYEE DRINKS MUST HAVE ACUP WITH A LID AND STRAW.
