Location: 107 N Church St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 01/30/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; There must be at least one certified food safety manager on duty at all times of operation. The certified person was not present during the time of inspection.
1.0
23.
3-501.17; Priority Foundation; Previously cooked rice in the reach-in cooler should be dated as required. Make sure to place dates on products once they are placed in the cooler. Date mark all required foods for up to 7 days at 41F or below hold temp. Dates added during inspection. CDI
1.5
55.
6-201.11; Core; All areas around prep sink: floors, walls, and ceilings must be smooth and easily cleanable. Take door down entering the room to allow easy access to hand sink or add hand sink in prep sink room.
0.0
General Comments
Good Food Temps! Get into contact with Environmental Health about the prep sink being added. 919-921-0109
Location: 107 N Church St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/19/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; There must be at least one certified food safety manager on duty at all times of operation.
1.0
6.
2-401.11; Core; Employee drink stored in cooler above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.0
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Make sure chlorine sanitizer solution is made up at 100 ppm at all times of operation. Use sanitizer on all food contact surfaces, equipment, or utensils. Store wiping cloths in sanitizer solution between uses. Sanitizer made during inspection and then tested good. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Chicken in hot hold cabinet read 121-131F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting is set high enough to maintain proper temps. Staff should monitor temps frequently to ensure compliance. Items reheated to 165F or greater and placed back into hot hold. CDI
1.5
23.
3-501.17; Priority Foundation; Some required foods missing date mark. All previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods must be date marked. Date mark for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Manager education. CDI
Location: 107 N Church St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 06/06/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; Facility has 210 days from the permit date to receive food safety manager certification. There must be at least one certified food safety manager on duty at all times of operation.
0.0
6.
2-401.11; Core; Employee drinks store on clean utensil rack. Store all employee drinks in approved locations away from food or utensil areas.
0.0
16.
4-501.114; Priority; No approved sanitizer at the start of inspection. Make sure sanitizer at 100 ppm chlorine or 150-300 ppm quat is available at all times of operation for use on all food contact surfaces, equipment, or utensils/cookware. Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Staff should make sanitizer first thing on arrival before any food prep activities occur. Sanitizer made during inspection and tested good. CDI
1.5
28.
7-201.11; Priority; Chemicals/heavy cleaners stored above utensil sink. Store all heavy cleaners or chemicals in a location separate from food or utensil areas to minimize contamination risk. Manager education. CDI
