Location: 11471 US Hwy 70 B West Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 09/05/2024
Score: 100
#
Comments
Points
15.
3-302.11; Priority; Raw fish stored on top shelf above cooked and cooled foods. Keep all raw meats stored below ready to eat foods. Storage in fridge should be ready to eat foods, seafood, beef, pork, ground meats, and then chicken. CDI PIC moving to correct area.
Location: 11471 US Hwy 70 B West Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 05/21/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; No sanitizer for the kitchen made during inspection. There should be sanitizer at correct concentration made available during all hours of operation. CDI PIC made sanitizer bucket
1.5
22.
3-501.16 (A)(2) and (B); Priority; Eggs out on prep area at room temperature. PIC stated got out to cook a hour ago and are about to cook. Can not leave potentially hazardous foods out at room temperature. They should be cold held at 41F or below. If going to leave out then need to use time control and must have a written time control policy. CDI PIC cooking eggs.
0.0
48.
4-204.115; Priority Foundation; PIC got a new dish machine that is high temperature. Must have a way to test dish machine to make sure sanitizing properly. Can either be a thermometer or test strips.
Location: 11471 US Hwy 70 B West Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 02/09/2024
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during inspection. Have 180 days from permit date to get certified.
0.0
15.
3-302.11; Priority; Raw fish stored on top shelf above cooked and cooled foods. Keep all raw meats stored below ready to eat foods. Storage in fridge should be ready to eat foods, seafood, beef, pork, ground meats, and then chicken. CDI PIC moving to correct area.
0.0
21.
3-501.16(A)(1) ; Priority; Scrambled egg out on prep area at 67F. Can not keep potentially hazardous foods out at room temperature. Must be cold held, hot held, or on time control. PIC decided to use time control. Can keep for 4 hours then should be discarded. Must be labeled with time so can accurately keep track. CDI PIC added time.
0.0
23.
3-501.18; Priority; Multiple items (cooked and cooled meats) in walkin cooler with dates that had either passed 7 days or no date label. Rice and beans in prep cooler with no date label. All potentially hazardous foods ( cooked and cooled meats and vegetables , deli meats, milk, cut greens, cut tomatoes, cheese, etc.) should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC discarded out of date and added dates as needed.
1.5
39.
3-307.11; Core; Employee drink on top shelf in prep cooler. Keep all employee drinks/items below items for the restaurant to prevent contamination.
