Location: 3149-B Swift Creek Rd Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 04/16/2024
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food safety manger on duty at the time of inspection and priority violations were noted on hot hold, cold hold, and dish machine sanitizer residual. Demonstration of knowledge by person in charge may be demonstrated in one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions concerning public health principles and practices for operation. Manager education. CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Manager had food handler certificate which is not approved. Must have a certified food safety manager on duty at all times of operation.
1.0
16.
4-501.114; Priority; Dishmachine was not sanitizing at the start of the inspection as there was no chlorine residual. Hose was adjusted in bulk chlorine bucket and machine was then primed and re-tested. The machine then tested good. CDI Make sure all staff that operates machine knows to test machine each time before using to ensure machine has sufficient chlorine residual of 50-100 ppm to sanitize dishes and cookware properly.
1.5
21.
3-501.16(A)(1) ; Priority; Smoked chicken and smoked quarter chicken in cook line hot hold cabinet was 128-129F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on cabinet is high enough to maintain proper holding temps at all times. Staff should monitor temps frequently to ensure compliance. Items reheated to 165F or greater and placed back into hot hold. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk in the wait station cooler was 46F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation. Use other working coolers to store temperature critical items such as milk. Partial Whole milk gallon was discarded during inspection. CDI
Location: 3149-B Swift Creek Rd Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 11/29/2023
Score: 98
#
Comments
Points
24.
3-501.19; Priority Foundation; At the start of inspection buffet food items were on the bar in service and times were not labeled in the book. The previous day was noted. Make sure to take initial temps and list time in service immediately and promptly as items go onto the bar for service. Times/temps taken and recorded in the book during inspection. CDI
1.5
44.
4-901.11; Core; Air dry plastic drinking cups before stacking them. Do not stack cups wet or damp.
0.0
55.
6-501.12; Core; Clean dusty ceiling tiles, vents and walls where dust or buildup is occurring. General cleaning. Corners of walls that were damaged were repaired.
Location: 3149-B Swift Creek Rd Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 08/28/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Manager had food handler certificate which is not approved. Must have a certified food safety manager on duty at all times of operation.
1.0
6.
2-401.11; Core; Employee drink stored on top of prep area or table. Store all employee drinks in approved locations away from food or utensil areas.
0.5
10.
5-205.11; Priority Foundation Items stored in hand sink in the bar area. Do not store any items in the handwashing sinks. These sinks must remain free or storage and accessible for use at all times. Manager education CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken, diary products, slaw, various in walk-in cooler #1 was 52-55F. All cold hold potentially hazardous foods must hold at 41F or below! Coolers must maintain proper food temps! Out of temp items were discarded during inspection. Items that were just prepared and cooling were moved to the other working walk-in cooler. Manager notified owner and a qualified technician was called to repair cooler to working order. Use all other working coolers until walk-in cooler can be repaired and capable of holding foods at 41F or below. Facility can resume normal usage of walk-in cooler #1 once repaired.
1.5
55.
6-201.11; Core; Repair corners of walls where there is exposed sheetrock. Clean dusty ceiling tiles, vents and walls where dust or buildup is occurring. General cleaning.
Location: 3149-B Swift Creek Rd Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 05/11/2023
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee drink stored on top of prep area or table. Store all employee drinks in approved locations away from food or utensil areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw hamburger in drawer unit on cook line was 43-44F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor food temps frequently to ensure compliance. Hot fries had been placed into a small drawer unit raising the temperature of the unit. Hot items should be placed in the walk-in that is larger and more capable of handling the load of hot items cooling. Items moved during inspection. Education. CDI
1.5
55.
6-201.11; Core; Repair corners of walls where there is exposed sheetrock.
Location: 3149-B Swift Creek Rd Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 01/26/2023
Score: 100
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Fried chicken tenders in hot box were borderline on temp. All hot hold potentially hazardous foods must maintain 135F or above. This item will be hard to hold at temp in a hot box. Recommend placing this item on a 4 hour hold period in which start time is documented once it goes into hot box. Develop written procedure for initial cooking of product and documenting time once it goes into hot box. Can hold up to 4 hours before any unused product is dicarded. Change time label if new batch of tenders are cooked. Manager informed of recommendations during inspection. CDI
0.0
General Comments
Call John Philips about buffet bar and sneeze guards 919-921-0109
Location: 3149-B Swift Creek Rd Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 12/21/2022
Score: 95.5
#
Comments
Points
16.
4-501.114; Priority; At the start of inspection dishmachine chlorine residual was very weak or vacant of chlorine. Sanitizer pump prime was off and correct water level in machine is not being maintained due to a malfunction. Have qualified technician check machine for proper operation. Use 3-compartment sink to manually wash, rinse, and sanitize until machine can be restored to proper operation. Ecolab technician was called and on the way to facility during inspection. CDI Resume use of machine once chlorine residual can be maintained at 50-100 ppm on final rinse.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken/various items in hot hold cabinet on cook line was 110F. All hot hold potentially hazardous foods must be held at 135F or above. Hot hold temps must be maintained even when busy. Make sure heat setting is set high enough on cabinet to maintain proper temps. Staff should be checking temps regularly to ensure compliance and taking corrective action if necessary with reheating. Out of temp items in hot cabinet were discarded and unit was turned up. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Egg, salsa, cheese in the walk-in cooler was 43F. Raw hamburger in drawer unit below grill was 55F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps at all times....even when busy. Staff should monitor temps regularly to ensure compliance. Unit thermostat on walk-in cooler was turned down. Follow up with temperature improvement after. Drawer unit was turned off and unit was turned back on. Power switch appears to have been hit by accident. However, staff should be checking temps and noticing issues like a cooler being turned off. Will follow up on cold hold temps 1/4/23.
1.5
23.
3-501.18; Priority; Date marking is not allowed above 41F hold temp. Some date marked items in the walk-in cooler were 43F. Date marking requires all foods that are dated for up to 7 days be held at 41F or below. Temperature must not be allowed to go above 41F especially while in the walk-in cooler. Manager education on date marking deposition requirements during inspection. CDI
Location: 3149-B Swift Creek Rd Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 08/18/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan. Click on 2017 FDA Food Code link. Education during inspection. CDI
0.0
28.
7-204.11 ; Priority; Sanitizer mixed much too strong in some buckets and a spray bottle behind the bar. Properly dilute chlorine based solutions to 100 ppm. Use test kits to check strength. Sanitizer that is mixed too strong may be toxic or unsafe for use in food areas. Manager education during inspection. CDI
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in approved sanitizer between uses.
0.0
44.
4-901.11; Core; Air dry all food pans, bowls, or plastic drinking cups before stacking them together. Do not stack items WET.
