Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/22/2023
Score: 99
#
Comments
Points
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
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 07/27/2022
Score: 99
#
Comments
Points
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
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/25/2022
Score: 100
#
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 on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file on premise for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/26/2019
Score: 98
#
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: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/03/2018
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: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/03/2018
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!
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/13/2012
Score: 96
#
Comments
Points
11.
Clean and sanitize interior of icemachine of all mold and mildew.
1.5
16.
Tornadoes hot holding were 120-131 degrees F. All hot hold potentially hazardous foods must hold at 135 degree F or above. Make sure heat setting is set high enough to hold proper temps.
2.0
45.
Fix broken floor tile at can wash.
0.5
46.
Replace missing light shields in the rear.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/17/2012
Score: 97
#
Comments
Points
11.
Interior shield of ice machine needs cleaning along with the upper shield bother has mold growing. General cleaning is needed. Bottle of sanitizer that was available was too weak, proper strength must be 50ppm chlorine (bleach). Will be back in 10 days to check ice machine.
1.5
16.
Hot dogs in left roller were at 121*F, employee stated that they were just placed on the roller within 30minutes.
0.0
43.
Hot water does not work at the can wash. Hot water must be available at all faucets.
1.0
45.
Fix broken floor tile at the can wash area in the back.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 09/09/2011
Score: 97.5
#
Comments
Points
11.
Clean and sanitize the interior of the ice machine and shield of all mold/mildew deposits. Clean good, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine.
1.5
45.
Fix broken floor tile at the can wash area in the back.
0.0
46.
Replace missing light shield in the rear over the 3-compartment sink.
0.5
47.
Use approved storage to keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/05/2011
Score: 96.5
#
Comments
Points
11.
No approved sanitizer was available for use during time of inspection. Make sure quat at 200-300 ppm or chlorine at 50-100 ppm is available at all times of operation. Use on all food contact surfaces and equipment. Sanitizers should be located in the rear kitchen and at the front customer area.
1.5
16.
Hot dogs were 121-125 degrees F. All hot hold potentially hazardous foods must be held at 135 degrees F or above. Make sure heat setting is set high enough on hot hold equipment.
2.0
19.
Do not store heavy cleaners such as soft scrub or blister degreaser on utensil sink drainboard. Store these chemicals in approved locations away from food and utensil areas. Dishwashing liquid or approved sanitizer is acceptable for storage in these areas.
0.0
38.
Provide chlorine test kits for chlorine/bleach based sanitizer.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 07/22/2010
Score: 97.5
#
Comments
Points
11.
Chlorine bleach sanitizer was a little too strong; dulute all sanitizers to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
16.
Hot dogs were hot holding at 125 degrees F. All potentially hazardous hot foods must hold at 135 degrees F or above.
2.0
40.
Clean interior of rear freezer; clean out all food debris. Wipe down all equipment regularly.
0.0
45.
Repair tile baseboard at the rear can wash area
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/16/2008
Score: 93.5
#
Comments
Points
12.
TEST STRIPS FOR CHLORINE SANITIZER IS NEEDED.
1.5
17.
GENERAL CLEANING OF CABNET BOTTOMS IS NEEDED AND SOME CONDIMENT TRAYS.
1.0
2.
HOT DOGS ON WARMER WERE AT 89 TO 100 F, BURITO WRAPS WERE AT 110 F. ALL HOT HOLD FOODS MUST BE 135 F OR ABOVE. ONE WARMER WAS NOT WORKING WHEN FIRST CHECKED. AFTER CHECKING OTHER ITEMS HOT DOGS AND BURITOS CAME UP TO 135 F.
2.5
5.
A METAL STEM THERMOMETER THAT READS 0-220 F IS NEEDED.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 06/06/2007
Score: 95.0
#
Comments
Points
2.
HOT DOGS AND BURRITOS WERE AT 130 F. ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE. THE BACK OF ROLLER WILL HEAT THE HOT DOGS UP FASTERTHAN THE FRONT OF THE STORE.
2.5
23.
KEEP DUMPSTER DOORS AND LIDS CLOSED AT ALL TIMES.
1.0
5.
THERMOMETER AVAILABLE WAS 10 F+ OFF. CALIBRATE THERMOMETER IN AN ICE BATH SO TO READ 32 F.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 03/01/2007
Score: 90.0
#
Comments
Points
11.
SANITIZER IN THE SPRAY BOTTLE WAS WEAK OR VACANT. KEEP BETWEEN 200 PPM- 300 PPM WHEN USING QUAT AMMONIA. CHANGE DAILY AND CHECK OFTEN TO ENSURE PROPER STRENGTH.
2.5
2.
HOT DOG ON ROLER WAS 117 F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD FOR SERVICE AT 140 F OR HIGHER. PUT A SIGN UP IF HOT DOGS ARE STILL IN THE COOKING PROCESS.
2.5
3.
HOT DOG BUNS ARE BEING SERVED FROM 1 BAG. THEY MUST BE INDIVIDUALLY PACKAGED/BAGGED TO PREVENT CONTAMINATION. INTENT ISSUED.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/11/2006
Score: 96.5
#
Comments
Points
11.
SANITIZER WAS NOT AVAILABLE UPON ARRIVAL OR DURING INSPECTION. KEEP SANITIZER AVAILABLE AT ALL TIMES. CHLORINE (BLEACH) SHOULD BE AT 50- 100 PPM AND QUAT. AMMONIA SHOULD BE AT 200-300 PPM.
2.5
23.
DUMPSTER DOORS WERE OPENED. KEEP ALL DUMPSTER DOOR CLOSED.
Location: 1016 N BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/14/2005
Score: 92.0
#
Comments
Points
11.
HAVE SANITIZER MADE UP AT ALL TIMES OF OPERATION. SANITIZER SHOULD BE 50 PPM CHLORINE OR 200 PPM QUAT. CLEAN AND SANITIZE PREP AREAS AND UTENSIL SINK DRAINBOARDS.
2.5
16.
WRAP UP ALL SINGLE SERVICE ITEMS AND STORE PROTECTED. NUMEROUS DRINK LIDS UNWRAPPED. BOX OF LIDS STORED ON THE FLOOR.
1.0
2.
MAKE SURE ALL HOT DOGS, SAUSAGE DOGS AND OTHER PRODUCTS MEET TEMPERATURE REQUIREMENTS. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELDAT 140 F OR ABOVE. HOT FOODS READING 121-130 F. CHILI CHEESE MACHINE READING 135 F.
2.5
28.
CLEAN FLOORS BETTER IN BACK KITCHEN AREA.
1.0
32.
KEEP ALL STORAGE OFF THE FLOOR. USE APPROVED STORAGE.
