Location: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/18/2024
Score: 97.5
#
Comments
Points
16.
4-602.11; core nozzle dispensers on the soda machine had black residue inside. Wash , rinse, and sanitizer soda nozzles at a frequency specified by the manufacturer to prevent build up of visible debris
4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
1.5
38.
6-501.111; Core; heavy presence of flies in the food prep area at this inspection. Evaluate pest control practices to eliminate flies. Use only products that are registered and manufactured to be used in restaurants around food. This sprays can generally be purchased through your regular food supplier.
1.0
General Comments
Maintain all employee handsinks so they are easily accessible and stocked with soap and paper towels. Large delivery was being unloaded at time of inspection with the back handsink temporarily. Being blocked.
Location: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/05/2023
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Back employee handwash sink is completely blocked and not able to be used. Front hand wash sink was filled with a water pitcher and dirty utensils. Do not use employee handsinks for any other purposes these are exclusively to be used for employee handwashing. lation Codes
(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
Verifcation to check that back handwash sink is unblocked in 10 days from the date of this inspection.
1.0
16.
4-601.11 (A); Priority Foundation; tongs for self serve pizza fell on the floor and were given to an employee that was told they fell on the floor. The employee then used the tongs to grab a pizza slice from the hot hold case for a customer. After being told again that the tongs had fallen on the floor the dirty tongs were placed in the employee handwashing sink. Once food contact utensils fall on the floor they msut be properly washed, rinsed, and sanitized before being placed back into use. The employee hand sink may not be used for utensil washing. tongs taken to back dish area at inspection. CDI
1.5
38.
6-501.111; Core; Flies observed landing on food items that were being packaged in the grill area. Many flies observed throughout the facility. monitor pest control practices to eliminate flies he 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
1.0
48.
4-302.14; Priority Foundation; Test strips for quat food contact surface sanitizers are required. obtain test strips within 10 days of the date of this inspection. verification is required.
0.5
49.
4-602.13; Core; cleaning is needed on the outsides of all the coolers and the bottom shelving of all the reach in coolers and freezers to remove food debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/08/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. Failure to demonstrate food safety and hazard mitigation at inspection. CDi education.
1.0
2.
2-102.12 (A); Core;The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
10.
5-205.11; Priority Foundation; all employee handsinks must be accessible at all times. the back handsink in the dish area was blocked by boxes and was not accessible at inspection. verification to check sink accessibility in 10 days from the date of this inspection.
1.0
24.
3-501.19; Priority Foundation; times for the pizza hot holding in the display unit was not written on the back glass of the unit at start of inspection. All times must be recorded according to the time control policy. The last slice of pizza remaining without a time stamp was holding at 135F or above at inspection was sold/discarded at inspection. New pizza prepared had time stamp written the glass per the policy. Follow all aspects of the written time control policy. CDI
0.0
36.
4-302.12; Priority Foundation;FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf No food thermometer could be located at inspection. obtain a food temperature thermometer within 10 days from the date of this inspection. verification to check thermometer in 10 days from the date of this inspection.
Location: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/17/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Tequito's hot holding on roller was 110-115F. All hot hold potentially hazardous foods must hold at 135F or above. Manager informed of hot hold requirements and roller temp was turned up during inspection. CDI Staff should monitor temps at all times.
Location: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/20/2021
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Core; Demonstration of knowledge can be accomplished in one of three ways: 1) certified food safety manager from an accredited program 2) no priority violations on inspections 3) answer questions related to public health practices and principles related to operation.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Must be a certified manager on duty from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible so all employees can review when necessary. Education during inspection. CDI
0.0
24.
3-501.19; Priority; Time not documented on pizza's in case that are on time as a public health control. Time must be documented. Time placed on pizza during inspection. CDI
1.5
General Comments
Go to johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/16/2019
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: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/03/2019
Score: 97.5
#
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! Follow-Up: 04/13/2019
Location: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/08/2018
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: 8060 US Hwy 70 W Bus CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/22/2018
Score: 96.5
#
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!
