Location: 836 W Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/15/2024
Score: 91.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth click on food service section. Download food employee reporting agreement form (health policy) Keep on premise. Education. CDI
2.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service tab and download 4 page vomit and diarrhea clean up plan. Keep copy on premise. Education CDI
1.0
10.
6-301.12; Priority Foundation; No hand drying towels at the hand sinks. Make sure all handwashing sinks are properly stocked for handwashing! Manager education. CDI
1.0
21.
3-501.16(A)(1) ; Priority; Beef sitting by the stove top was 83F. All hot hold potentially hazardous foods must hold at 135F or above. Always hold hot foods on a heat source such as stove top or steam hot hold unit in order to hold hot foods at the proper temp. Reheat food to 165F or greater and then hot hold at 135F or above. Manager education. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Glass door display cooler was holding chicken/eggs/various at 45F. All cold hold potentially hazardous foods must hold at 41F or below hold temp. Do not use glass door display cooler for holding potentially hazardous temperature critical foods as this cooler does not hold foods at the proper temperature. Use other working coolers in the facility unless this cooler can be repaired and restored to working order. CDI and education. Facility continues to use this cooler for storage of hazardous products even though there are other working coolers present and it has been stated by this department numerous times to either repair it or DO NOT USE!!
3.0
23.
3-501.17; Priority Foundation; Opened package of deli meat and hot dogs were not dated as required. Date mark all opened packaged foods for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! All other foods were dated as required. Manager education. CDI
0.0
General Comments
DO NOT USE GLASS DOOR DISPLAY COOLER UP FRONT UNTIL IT CAN BE REPAIRED OR SERVICED SO IT HOLDS FOODS AT 41F OR BELOW!!!!! USE REACH-IN COOLER, PREP COOLER, OR WALK-IN COOLER WHICH ARE ALL HOLDING FOODS AT 41F OR BELOW.
Location: 836 W Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/29/2023
Score: 91.5
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present during inspection. A certified person must be present at all hours of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth click on food service section. Download food employee reporting agreement form (health policy) Keep on premise. Education. CDI
2.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service tab and download 4 page vomit and diarrhea clean up plan. Keep copy on premise. Education CDI
1.0
22.
3-501.16 (A)(2) and (B); Priority; Glass door display cooler was holding cooked meat/queso cheese at 52F. These items must be discarded. All cold hold potentially hazardous foods must hold at 41F or below hold temp. Do not use glass door display cooler for holding potentially hazardous temperature critical foods as this cooler does not hold foods at the proper temperature. Use other working coolers in the facility unless this cooler can be repaired and restored to working order. CDI and education.
3.0
23.
3-501.17; Priority Foundation; Previously cooked foods in coolers were not dated as required. All previously cooked, prepared, or opened packaged ready to eat foods must be dated for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Education CDI
Location: 836 W Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/18/2023
Score: 93.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth click on food service section. Download food employee reporting agreement form (health policy) Keep on premise. Education. CDI
2.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service tab and download 4 page vomit and diarrhea clean up plan. Keep copy on premise. Education CDI
1.0
10.
6-301.11; Priority Foundation; Rear hand sink not stocked for handwashing. All hand sinks should have soap and towels for proper handwashing. CDI
1.0
22.
3-501.16 (A)(2) and (B); Priority; Display cooler and bottom of prep unit was holding foods at 45-46F. All cold hold potentially hazardous foods must hold at 41F or below. Do not leave foods out of temperature control too long during lunch periods. Keep doors and lids closed on coolers as much as possible to maintain proper food temps. Have qualified technician check coolers for proper operation. Will follow up 9/21/23.
1.5
28.
7-201.11; Priority; Heavy cleaner or chemical stored on rack with clean dishes or utensils. Store all chemicals or heavy cleaners in a separate location away from food or utensil areas. Manager education. CDI
Location: 836 W Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/11/2023
Score: 91
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education. CDI
0.0
2.
2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be at least one certified person on duty at all times of operation. Facility has 180 days from permit date to get additional people certified if necessary.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth click on food service section. Download food employee reporting agreement form (health policy) Keep on premise. Education. CDI
1.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service tab and download 4 page vomit and diarrhea clean up plan. Keep copy on premise. Education CDI
0.0
6.
2-401.11; Core; Employee drink stored on food prep table. Store all employee drinks in approved locations away from food or utensil areas.
0.0
16.
4-501.114; Priority; No approved sanitizer made at the start of inspection. Make sure sanitizer at 100 ppm chorine is made up in buckets for sanitizing all food contact surfaces, equipment, or utensils. Store all WET or DAMP wiping cloths in sanitizer bucket between uses. Sanitizer made during inspection and tested good. CDI Sanitizer should be made first thing before any preparation activities begin!
1.5
21.
3-501.16(A)(1) ; Priority; Some hot hold items like meat were not on a heat source and read 121F. All hot hold potentially hazardous foods should maintain 135F or above until they are discarded. Hot hold foods or cold hold foods should never be just sitting out at room temperature especially while busy. Maintain foods out of the temperature danger zone of 42F-134F by maintaining either 41F or below in the coolers or 135F or above on a heat source! Staff should monitor temperatures frequently for compliance. Education during inspection. CDI
3.0
23.
3-501.18; Priority; Some date marked foods had dates that were beyond 7 days! All foods requiring date mark should be dated for up to 7 days at 41F or below hold temp. Properly discard all foods that have expired. No food requiring date mark shall be held past 7 days! Foods beyond 7 days were discarded. Staff education CDI
3.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave cloths out on surfaces.
0.0
47.
4-501.11; Core; Complete all equipment related issues as stated on the transitional permit list before the transitional permit expires.
0.0
55.
6-201.11; Core; Flooring in poor repair in some areas. Complete all floor, wall, or ceiling issues as stated on the transitional permit list before it expires.
0.5
General Comments
Work on correcting repeat violations to improve score!!
Location: 836 W Market St SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/16/2023
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be at least one certified person on duty at all times of operation. Facility has 180 days from permit date to get additional people certified if necessary.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth click on food service section. Download food employee reporting agreement form (health policy) Keep on premise. Education. CDI
0.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service tab and download 4 page vomit and diarrhea clean up plan. Keep copy on premise. Education CDI
0.0
21.
3-501.16(A)(1) ; Priority; Some hot hold items like meat were not on a heat source and read 111F. Employee stated items were to be discarded. All hot hold potentially hazardous foods should maintain 135F or above until they are discarded. Hot hold foods or cold hold foods should never be just sitting out at room temperature especially while busy. Maintain foods out of the temperature danger zone of 42F-134F by maintaining either 41F or below in the coolers or 135F or above on a heat source! Staff should monitor temperatures frequently for compliance. Education during inspection. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Glass display type cooler not holding foods at 41F or below. Meats/various inside unit read 45F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check unit for proper operation. Use other working coolers including walk-in cooler to maintain 41F or below on potentially hazardous foods until this unit can repaired or adjusted. Manager education CDI Also when working with foods doing prep work do not try to do multiple tasks while busy and allow foods to sit out of temperature control. Place temperature sensitive items in cooler while busy or unable to work with them quickly.
1.5
23.
3-501.18; Priority; Some foods that were dated were beyond the max hold period of 7 days. Properly discard all foods that have expired. Some required foods missing dates. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for UP TO 7 DAYS AT 41F OR BELOW HOLD TEMP! Staff should check dates frequently to ensure compliance. Education during inspection. Expired products discarded. CDI
1.5
28.
7-204.11 ; Priority; Quat sanitizer mixed much too strong. Use test kits and dilute sanitizers to the proper levels of 100 ppm chlorine or 150-300 ppm quat. Sanitizer that is too strong may be toxic for use in food areas. Education and sanitizer diluted during inspection. CDI
1.0
47.
4-501.11; Core; Complete all equipment related issues as stated on the transitional permit list before the transitional permit expires.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including hood vent system. Regular general equipment cleaning is necessary especially to hood vents .
0.0
55.
6-201.11; Core; Flooring in poor repair in some areas. Complete all floor, wall, or ceiling issues as stated on the transitional permit list before it expires.
