Location: 11538 US HWY 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/04/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
23.
Use ice baths to help cool gyro meat. Cool to 70F within 2 hours.
0.0
24.
Bag of raw chicken thawing out on prep table at room temperature. Thaw in the cooler, in the microwave if goint to immediatly cook or as part of the cooking process. (can`t use prep sink due to it being for vegetables only)
0.5
36.
Replace the torn gaskets on cooler doors. Cutting boards on the prep coolers needs to be replaced or resurfaced.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11538 US HWY 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/07/2009
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
Bag of frozen chicken & container of frozen chicken sitting in prep sink. Thaw all foods 1 of 3 ways: in cooler, in microwave if going to cook or as part of cooking process. Cannot use prep sink for raw meat prep due to this being used for vegetable prep.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Chlorine strength in sanitizer bottle was almost pure/full concentration-way too strong. Should be around 50 ppm, minimum being 50 ppm chlorine strength. Clean soda nozzles to prevent build-up
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11538 US HWY 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/17/2007
Score: 97.5
#
Comments
Points
3.
GYRO MEAT IN PAN @ 80 F CHILI IN WARMER @ 110 F. GYRO MEAT ROTATING (STILL COOKING) SHOULD BE 140 F BEFORE CUTING. THEN HOLD AT 140 F OR COOL DOWN TO 45 F OR BELOW. ALL FOODS SHOULD BE REHEATED ON STOVE TOP OR MICROWAVE BEFORE PLACING INTO WARMER. WARMER IS ONLY TO HOLD THE TEMPERATURE AT 140 F. OR ABOVE AND ALL COLD HOLD FOODS 45 F OR BELOW.
