Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/30/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Oysters, fish, were out of temp as noted. Move oysters and other hazardous products to the back walk-in that is much colder. Make sure all ice baths for fish on the cook line are sufficient to hold proper temperature. Staff should monitor temps frequently to ensure compliance. All cold hold potentially hazardous foods must hold at 41F or below. Items were moved or added ice during inspection. CDI
1.5
38.
6-202.15; Core; Exterior doors and drive thru window must all self close. Rear door needs door sweep to seal gap.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 04/12/2024
Score: 97.5
#
Comments
Points
15.
3-302.11; Core; BBQ in the walk-in cooler was not covered as required. Except as specified under Subparagraph 3 501.15(B)(2) and in par. (B) of this section, storing the FOOD in packages, covered containers, or wrappings;. Unless food is actively cooling, it must remain covered at all times for protection. Manager covered foods. CDI
1.5
38.
6-202.15; Core; Exterior doors and drive thru window must all self close. Rear door needs door sweep to seal gap.
1.0
55.
6-201.11; Core; Repair half wall in the rear with prep sink. Seal to the floor.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/21/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw fish on ice bath was 47F. All cold hold potentially hazardous foods must hold at 41F or below. Make sure ice bath has sufficient ice in order to hold 41F or below. Ice was added to fish for immediate cooking and service. Manager education. CDI
1.5
38.
6-202.15; Core; Exterior doors and drive thru window must all self close. Rear door needs door sweep to seal gap.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/22/2023
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Employee drink stored on food prep table. Store all employee drinks in approved locations away from food and utensil areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Slaw/potato salad at front serving counter was 44F. Meats/various in walk-in cooler were 45F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently to ensure compliance. Have qualified technician check walk-in cooler for proper operation. Use sufficient ice at front serving counter in able to hold proper temps. Will follow up on walk-in cooler 5/18/23 the next time facility is open for business.
1.5
38.
6-501.111; Core; Exterior doors and drive thru window must all self close. Rear door needs door sweep to seal gap. Take measures to control and eliminate all flies inside the facility.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 05/12/2023
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Slaw/potato salad at front serving counter was 44F. Meats/various in walk-in cooler were 43F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently to ensure compliance. Have qualified technician check walk-in cooler for proper operation. Use sufficient ice at front serving counter in able to hold proper temps. Will follow up on walk-in cooler 5/18/23 the next time facility is open for business.
1.5
23.
3-501.18; Priority; Date marked foods in the walk-in cooler were above 41F. Date marking of foods is not allowed above 41F. All foods requiring date mark may be date marked for up to 7 days at 41F or below hold temp. Make sure all date marked foods are in a cooler capable of maintaining 41F or below!! Manager education on date marking during inspection. Will follow up 5/18/23.
1.5
38.
6-202.15; Core; Exterior doors and drive thru window must all self close. Rear door needs door sweep to seal gap.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/09/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Slaw was 45F and potato salad was 48F at the serving line. All cold hold potentially hazardous foods must hold at 41F or below. Make sure ice is sufficient to hold proper temps when using ice bath. Staff should monitor temps to ensure compliance. Potato salad was discarded and more ice was place under slaw. CDI
1.5
38.
6-202.15; Core; Exterior doors and drive thru window must all self close. Rear door needs door sweep to seal gap.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/09/2022
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; BBQ and mac & cheese hot holding at 121-130F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure all heat settings are high enough to maintain proper temp. Heat settings adjusted during inspection and items reheated. CDI
1.5
38.
6-202.15; Core; Exterior doors and drive thru window must all self close. Rear door needs door sweep to seal gap.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 02/25/2022
Score: 96
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Staff took one pan of BBQ out of the cooler to reheat a portion of it and left it out too long. Temp was 47F. Do not leave foods out of temperature control too long when working with them so temps do not exceed 41F. Manager was educated as to temperature requirements and only taking what's needed out of temperature control. CDI Pan of BBQ was not out of temp very long because walk-in temp was 37F. Pan of BBQ was fully reheated to 165F or greater for immediate use.
1.5
33.
3-501.15; Priority; Use loose lids when cooling hot BBQ. Facility is using shallow pans and cooling in a cold walk-in cooler but tight lids are being placed on pans. Crack lids to allow product to vent and cool faster. Education during inspection. CDI
0.5
38.
6-202.15; Core; Exterior doors and drive thru window must all self close.
1.0
39.
3-305.11; Core; Water is dripping down on food packages and freezing in reach-in freezer. Have qualified technician repair drip in the unit. Use a pan to catch water until unit can be repaired. Food in contact with condensate water is a potential source for contamination. All food must be stored in a clean and DRY location.
1.0
44.
4-901.11; Core; Air dry metal food pans after washing them. Do not stack items WET.
0.0
47.
4-501.11; Core; Repair water drip in reach-in freezer in the rear.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 11/19/2021
Score: 99
#
Comments
Points
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 as necessary. Education during inspection. CDI
0.0
38.
6-202.15; Core; Exterior doors and drive thru window must all self close.
1.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates for 2017 FDA Food Code Adoption.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 03/18/2021
Score: 96.5
#
Comments
Points
General Comments
The outside cook room is not to be used until cleaned and repaired. The paint is peeling off the walls, the floor sealant is peeling off. Room has storage of excess items that need to be removed before using room. Room should also be cleaned.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/13/2019
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: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 06/07/2019
Score: 96.5
#
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!
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/14/2018
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: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/21/2018
Score: 97.5
#
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!
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 06/08/2018
Score: 97.5
#
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!
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 03/09/2018
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: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/03/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Potatoe salad was 51 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Make sure ice bath is sufficient to hold proper food temps.
2.0
25.
Make sure all thermometers are properly calibrated.
0.0
45.
Repair floor tiles and door sweep at rear door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 04/27/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
One sanitizer bottle was much too strong. All solutions must be 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
28.
Take measures to control flies inside the facility.
1.0
33.
All ice scoops should be stored handle up to prevent hand or fingernail contact with ice.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 02/24/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
Opened employee drink stored above food items in the reach-in freezer. Store all employee drinks in approved locations away from food and utensil areas.
1.5
24.
Frozen meat was thawing at the prep sink in standing water. Thaw all meats under cool running water, or in the cooler. Do not thaw at room temperature in standing water.
0.5
43.
Make sure hot water heater is turned on in the cook room for handwashing sink.
0.0
47.
Use appproved storage to keep all items off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/26/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Clean and sanitize interior of ice machine of all mold/mildew. Clean all food contact surfaces and equipment good, then sanitize with approved sanitizer. Clean and sanitize icemachine as often as needed.
1.5
17.
Sour cream at walk-in #2 was 48 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Keep all potentially hazardous foods in back section of walk-in cooler. (walk-in #1)
2.0
28.
A few flies were noted inside the kitchen area; take measures to control and eliminate all flies.
0.0
43.
Keep soap and towels at handwash sink in the BBQ cook room. Make sure small hot water heater is turned on at all times of operation at the handsink.
1.0
45.
Glue baseboard back to the wall in the BBQ cook room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 05/20/2011
Score: 96.5
#
Comments
Points
11.
Sanitizer was too strong in spray bottles. Make sure all solutions are diluted to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
17.
Deli meat/ribs in one section of the walk-in by the door was holding at 48 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Store all potentially hazardous foods in the back part of the walk-in where it is noticably cooler.
2.0
28.
Flies noted inside the facility today; take measures to control and eliminate all flies.
0.0
44.
Clean trash or debris around dumpster area.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/03/2010
Score: 95
#
Comments
Points
11.
No sanitizer was made up at the time of inspection. Use 50-100 ppm chlorine, or 200-300 ppm quat. Use test kits and change solutions regularly to ensure proper strength. Use sanitizer on all food contact surfaces, utensils, or equipment. Sanitizer can be made up in spray bottles, or buckets with rags. Quat solution that is being used is much too strong; be sure to dilute sanitizer to the proper strength. Sanitizer that is too strong is unsafe for use in food areas.
3.0
16.
Fried chicken and ribs in the hot holding cabinet were out of temperature as noted on the temperature chart. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
26.
Once bulk dry food packages are opened, put into a sealed and labled container.
0.0
45.
Fix hole in the wall by one kitchen entry door.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 404 S CHURCH ST KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/13/2010
Score: 96
#
Comments
Points
10.
Raw eggs stored above hot dogs and other ready to eat foods. Raw hamburger stored over raw seafood in the reach-in freezer. Store all raw foods below cooked or ready to eat foods; store all raw meats according to final cook temps with highest final cook temps on bottom shelves. For example, chicken>ground beef>pork>seafood>beef steaks such as sirloin.
0.0
11.
Sanitizer was weak or vacant in spray bottles. Make sure all sanitizers are 50-100 ppm chlorine. Change solutions regularly and use test kits to ensure strength. Do not add soap to sanitizer. Sanitizer should be just chlorine and water. Soap will make sanitizer weak. Clean and sanitize interior of ice machine of all mold/mildew. Clean all food contact surfaces and equipment good, then sanitize with 50-100 ppm chlorine. Will follow up on this item on 9/17/10.
1.5
16.
Fried chicken and BBQ was out of temp as noted. All hot hold potentially hazardous foods should hold at 135 degrees F or above.
2.0
33.
Store all dry food scoops and ice scoops handle up to prevent hand or fingernail contact with food.
0.5
36.
Recaulk behind sinks where necessary; make sure all equipment issues on transitional permit list are completed.
0.0
48.
Fix door closer at the outside cook room so the door self-closes.
0.0
49.
No documentation of approved training - no credit awarded.
