Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/22/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
38.
6-501.111; Core; Live roaches noted in the facility. There were numerous flies as well. Take measures to control and eliminate all pests from the facility. Call a qualified professional exterminator for treatment options. Clean up all dead bugs.
2.0
47.
4-205.10; Core; All equipment should be NSF certified or equal certification. Dish sink, hot holding equipment, stove, coolers, and freezers. Counter tops are being repaired with duct tape. All equipment and surfaces should be in good repair.
1.0
55.
6-201.11; Core; Repair floors, walls, and ceilings where necessary. Do not repair or patch these areas with tape or duct tape. Tape makes the surface sticky and attracts dirt and buildup to where the surface is no longer easily cleanable.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/13/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
38.
6-501.111; Core; Live roaches noted in the facility. Some fly activity as well. Take measures to control and eliminate all pests from the facility. Call a qualified professional exterminator for treatment options.
2.0
47.
4-501.11; Core; All equipment should be NSF certified or equal certification. Dish sink, hot holding equipment, stove, coolers, and freezers. Counter tops are being repaired with duct tape. All equipment and surfaces should be in good repair.
1.0
55.
6-201.11; Core; Repair floors, walls, and ceilings where necessary. Do not repair or patch these areas with tape or duct tape. Tape makes the surface sticky and attracts dirt and buildup to where the surface is no longer easily cleanable.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/30/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The reach-in cooler on the right in back room was not holding food at 41*F. All cold holding foods must maintain a temperature of 41*F. Thermostat was turned down during inspection. When arriving in the morning check the temperature to see if food is holding at 41*F.
1.5
36.
4-302.12; Priority Foundation; Thermometer available read 50 to 550*F, a thermometer that reads 0*F to 220*F is required in restaurants to check the cold holding temperature as well as the hot holding temperatures.
0.0
38.
6-501.115; Core; Flies seen today, improve pests management. Using sticky strips outside the facility to prevent from coming inside.
1.0
47.
4-205.10; Core; All equipment must be NSF or ANSI approved. Dish sink and deep freezer are not NSF or ANSI approved.
1.0
55.
6-201.11; Core; Repair floors, walls and ceiling where needed, remove tape from the dish sink counter or replace.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/01/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
38.
6-501.111; Core; Live roaches noted in the facility. Some fly activity as well. Take measures to control and eliminate all pests from the facility. Call a qualified professional exterminator for treatment options.
1.0
47.
4-205.10; Core; All equipment should be NSF certified or equal certification. Dish sink, hot holding equipment, stove, coolers, and freezers. Counter tops are being repaired with duct tape. All equipment and surfaces should be in good repair.
1.0
55.
6-201.11; Core; Repair floors, walls, and ceilings where necessary.
0.5
56.
6-202.11; Core; All light bulbs should be properly shielded or shatter proof.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/09/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Eggs rolls were sitting out at 75*F when first checked. Egg rolls are cooked twice, after the first cooking they are left to set out until a customers orders them. Once order they are cooked for a second time then served. After the 1st cook the egg roll must be held at 135*F or placed into refrigerator. Can not leave egg rolls setting out at room temperature. Owner placed the eggs rolls into refrigeration.
1.5
47.
4-205.10; Core; All equipment must be NSF or ANSI approved, the dish sink crock pot and deep freezer are all domestic equipment.
1.0
55.
6-101.11; Core; Repair counter at the dish sink, can not use duct tape to hold counter together.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/01/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Sliced cheese on the make line was at 48*F, all cold hold foods must be held at 41*F or below. There is a refrigerator on the right that is not properly closing, it had food cooling inside. Need to make sure that all coolers and freezers doors are closed all the way.
0.0
38.
6-501.111; Priority Foundation; There are a lot of flies, there is a fan at the walk up window. May need to add some sticky strips in areas where food is not prepared or stored and outside at the window.
2.0
47.
4-205.10; Core; All equpment must be NSF or ANSi apprived, there is domestic equipment being used from the dish sink, crock pot, deep freezer and the food process.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/19/2022
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from accredited program. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; One reach-in cooler is holding foods at 45F. Door is not sealing good. Have this unit repaired so door seals properly and does not leak cold air. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Temperature critical items were moved to other working cooler during inspection. Use this cooler for temperature critical items until other unit can be repaired. CDI
1.5
38.
6-501.111; Core; Flies present in facility today. Take measures to control and eliminate flies from the facility.
1.0
47.
4-205.10; Core; All equipment should be NSF certified or equal certification. Dish sink, hot holding equipment, stove, coolers, and freezers. Counter tops are being repaired with duct tape. All equipment and surfaces should be in good repair.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/10/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
15.
3-302.11; Priority; A bowl of raw pork chops on bottom shelf with hamburgers cooling. The bowl was on top of a bag of cooling burgers. Make sure to keep raw meats below ready to eat foods. Was correct to have on bottom shelf just move bowl so not on top of burgers. CDI
0.0
36.
4-302.12; Priority Foundation; No thermometer available during inspection. Should have a thermometer available at all times to check food temperatures. Verification in 10 days to make sure have a thermometer.
0.5
47.
4-205.10; Core; All equipment should be NSF certified or equal certification. Dish sink, hot holding equipment, stove, coolers, and freezers.
1.0
55.
6-201.11; Core; Can tell have made repairs on floor. Continue to make repairs as needed.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/27/2021
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
4.
2-201.11 (D )and (F); Priority; With adoption of 2017 food code now there are the "big 6" illness instead of the "big 5". Need to have updated employee health policies. CDI educaation
0.0
5.
2-501.11; Priority Foundation; With the adoption of 2017 food now need to have a written plan for the clean up of vomiting and diarrheal events. CDI education
0.0
47.
4-205.10; Core; All equipment should be NSF certified or equal certification. Dish sink, hot holding equipment, stove, coolers, and freezers.
1.0
55.
6-201.11; Core; Floor had many spots in bad repair. PIC stated working on repairing.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/15/2019
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: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/25/2019
Score: 96
#
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: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/20/2019
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: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/09/2018
Score: 96
#
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: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/18/2018
Score: 96
#
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: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/28/2018
Score: 96
#
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: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/27/2012
Score: 97.5
#
Comments
Points
28.
Take measures to control flies inside facility.
1.0
36.
Replace torn gasket on reach-in cooler. Freezer door needs repair on one freezer (chest). Do not put duct tape on equipment or counter tops; repair where necessary.
0.5
39.
All equipment must be NSF or equal.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/04/2011
Score: 97
#
Comments
Points
17.
Cheese in one reach-in cooler and prep area was out of temp. All cold hold potentially hazardous foods must read 45 degrees F or below. Have technician check one reach-in cooler for proper operation.
2.0
39.
All equipment must me NSF or equal.
1.0
45.
Repair flooring by order window.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/09/2008
Score: 97.0
#
Comments
Points
16.
CORRECTED DURING INSPECTION Hamburgers in pan beside apple turnovers were at 115 f, all hot hold foods must be held at 135 f or above. Employee turned stove up and hamburgers started going back up.
2.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
39.
REPEAT VIOLATION All equipment must be nsf approved or of equal standard.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/16/2007
Score: 95.5
#
Comments
Points
14.
ALL EQUIPMENT AND SINKS MUST BE NSF APPROVED OR EQUAL.
2.0
2.
THREE DOOR REACH-IN PREP COOLER HOLDING 56 F. STORE ALL POTENTIALLY HAZARDOUS FOODS IN THE TALL REACH-IN COOLERS UNTIL REPAIRED (MEAT & CHEESE). CHEESE IN ICE BATH 62 F. SHOULD BE KEPT AT OR BELOW 45 F.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/31/2007
Score: 96.0
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL (COOLERS, FREEZERS, SINKS)
2.0
15.
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING. DO NOT STACK ON TOP OF EACH OTHER WET. DO NOT STORE TONGS IN THE STANDING WATER/OIL. KEEP THECONTAINER CLEAN AND DRY.
1.5
32.
CRATES ARE NOT APPROVED FOR STORAGE. KEEP ALL ITEMS AT LEAST 12
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/12/2006
Score: 94.5
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL (SINK, 3 FREEZERS, FOOD PROCESSOR). TWO COOLERS HAVE BEEN REPLACED W/NSF COOLERS, CONTINUE WITH IMPROVEMENTS ON EQUIPMENT.
1.0
2.
CHEESE IN ICE BATH 62 F, HAMBURGERS IN COVERED POT ON STOVE 104 F - 113 F. EGG ROLLS BY GRILL 82 F. CHEESE MUST BE ABLE TO MAINTAIN 45 F OR BELOW. KEEP ALL HOT FOODS 140 F OR ABOVE. KEEP EGG ROLLS IN REFRIGERATOR UNTIL READY TO USE.
2.5
24.
LOTS OF FLIES SEEN IN BOTH SIDE PREP AREAS. TAKE STRONGER MEASURES TO REMOVE.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/01/2006
Score: 93.5
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
2.
CHEESE IN WATER BATH 68 F. HAMBURGERS IN COVERED PAN 117 F. KEEP SMALLAMOUNTS OF CHEESE IN AN ICE BATH TO HOLD 45 F OR BELOW. ALL HOT POTENTIALLY HAZARDOUS FOODS NEED TO BE KEPT 140 F OR ABOVE.
2.5
27.
CEILING IN KITCHEN NEEDS TO BE SMOOTH AND CLEANABLE MATERIAL.
Location: 506 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/28/2006
Score: 84.0
#
Comments
Points
11.
NO SANITIZER WAS AVAILABLE IN SANITIZER BOTTLE, WEAK OR VACANT. MIX DAILY TO 50 PPM, HAVE AVAILABLE WHILE IN OPERATION. METAL COOKING POT SITTING OUTSIDE ON THE 3-COMPARTMENT SINK. MAKE SURE NO FOOD CONTAINERS OR UTENSILS ARE CARRIED OUTSIDE OR WASHED OUTSIDE.
2.5
14.
REPEAT! ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
2.
ESTABLISHMENT ONLY HAS 1 COOLER UNIT. THIS COOLER IS HOLDING AN AIR TEMPERATURE OF 58 F. FOODS ARE 55 F - 65 F (CHEESE, SAUSAGE, CHICKEN PATTIES) IMMEDIATE SUSPENSION ISSUED DUE TO A LACK OF REFRIGERATION. REPAIR UNIT TO HOLD ALL FOODS 45 F OR BELOW. MUST HAVE APPROVAL FROM HEALTH DEPT. TO OPEN. ALL POTENTIALLY HAZARDOUS FOODS THAT ARE ABOVE 45 F NEED TO BE REMOVED FROM THE FACILITY OR DISPOSED OF.
5.0
24.
LOTS OF FLIES IN THE FACILITY. TAKE STRONGER MEASURES TO REMOVE & PREVENT
2.0
27.
CEILING IN THE FOOD PREPARATION AREA AND UTENSIL WASHING AREA MUST BE SMOOTH AND WASHABLE
2.0
9.
TWO EMPLOYEE BEVERAGES ON THE BACK OF THE STOVE ABOVE FOOD. KEEP AWAY OR BELOW ALL FOOD PREP & STORAGE AREAS. 1/2 EATEN BOWL OF FISH, RICE &VEGETABLES WAS TURNED OVER IN STORAGE ROOM ON TO GO FOOD BAGS. SHOULD NOT BE EATING IN THESE AREAS OR IN KITCHEN. DO NOT ALLOW FOOD (ONCE EATEN FROM) TO BE PUT BACK AROUND ANY STORAGE OR PREP AREAS. DO NOT WASH HANDS AT THE 2-COMP. DISHWSH SINK.
