Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 99.5
#
Comments
Points
38.
6-501.111; Core;premises shall be maintained free of insects. Flies observed in the dish area of the kitchen and around the back door. Evaluate pest control practiced to eliminate flies.
0.0
54.
5-501.116; Core;. Large bins left outside the back door with chicken residue and speed rack of raw chicken pans left outside in the returnables area that is serving as fly attractant area. Clean items in a timely manner not to be left outside with food residue that will attract pests. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/13/2024
Score: 97
#
Comments
Points
8.
2-301.14; Priority; Multiple employees were observed moving product and then returning to prepare foods without washing hands. Another employee was seen cleaning and then prepared food without washing their hands. (E)(I) Employees shall wash hands after handling soiled equipment or utensils an after changing activities that could contaminate hands. CDI (Educated PIC on when employees should wash hands.)
2.0
10.
5-202.12; Core; Handwashing sinks in the bathroom only achieved 79F. Handwashing sinks shall be able to achieve a temperature of 100F.
0.0
51.
5-205.15; Core; The drain pipe from the 3-comp sink was leaking steady when water was let out. (B) Plumbing systems shall be maintained and in good repair. PIC stated that she would put in a work order for the issue.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/25/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
22.
3-501.16 (A)(2) and (B); Priority; One cooler had gotten unplugged by mistake. The only hazardous item in the cooler was unopened milks. Manager discarded these during the inspection. CDI The temp of these was 52F. All cold hold potentially hazardous foods must hold at 41F or below. If management notices a cooler has not been running due to being unplugged, all temps should be checked promptly to determine if anything needs to be discarded due to exceeding cold hold requirements.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download 4 page clean up plan and health policy forms.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/02/2022
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 and accessible for employees to review as necessary. Education during inspection. CDI
0.0
44.
4-901.11; Core; Air dry metal and plastic food pans after washing them and before stacking them. Do not stack items WET.
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: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/02/2019
Score: 98.5
#
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: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/05/2019
Score: 100
#
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: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/22/2019
Score: 99
#
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: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/14/2018
Score: 100
#
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: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/24/2018
Score: 100
#
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: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/09/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Dirty cutting board and knife stored on prep board. Do not wipe down with sanitzed rags. Do clean by washing, rinsing, and sanitzing. Recommend maintaining more than one set and rotate in periods of non use.
1.5
28.
Several flys present. Take more effective measures to eliminate pest.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/30/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
3.
Employee handling raw chicken with gloved hands, then removing gloves and handling other items such as cooked foods. Hands must be washed after handling raw chicken, even if gloves are worn. Always wash hands between each glove change.
2.0
34.
Air dry all food pans before stacking. Do not stack directly on top of each other while wet.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/30/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Sanitizer much too strong. Dilute all solutions to 200-300 ppm quat max. Sanitizer that is too strong may be unsafe for use in food areas. USE TEST KITS TO CHECK STRENGTH.
0.0
17.
Raw chicken tenders at prep unit were 53 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Cooler electrical plug was not plugged in.
2.0
44.
Replace plug on cardboard dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/16/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
Employee drink with lid, was stored on utensil rack above 3 compartment sink. Store drinks in approved areas.
0.0
11.
Dirty vegetable slicer. Dirty prep sink(repeat). All food contact surfaces (including prep sink and drainboards) shall be washed, rinsed, and sanitized after each use. Sanitizer was boarder line. Bottle of sanitizer concentrate was very low.
1.5
17.
Cheeses were out of temperature. All cold food shall be 45 F or below.
2.0
36.
Replace broken or cracked food bins and lids.
0.0
40.
Wipe down equipment, especially the backside of door handles and knobs.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/30/2009
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Chicken tenders were 125-128 f. All hot potentially hazardous foods should hold at 135 f or above.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
40.
Clean cooler gaskets and equipment of all food debris.
0.5
44.
GENERAL COMMENT Keep dumpster lids and doors closed.
0.0
47.
GENERAL COMMENT Use approved storage to keep items off the floor.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Clean and sanitize clean end of 3-compartment sink. This should be done at all times, especially when washing utensils. Clean utensils should come out on a clean drainboard.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/01/2008
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
LET ALL DISHES AIR-DRY COMPLETELY BFORE STACKING OR CROSS-STACK.
1.5
3.
WALK-IN FREEZER IS DEPOSITING ICE AND WATER ONTO BOXES OF FOOD. FOOD BOXES NEED TO BE MOVED SO THAT ICE IS NOT DEPOSITING ONTO FOOD BOXES. BOXES OF FOOD WAS MOVED .
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/09/2008
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
TEA NOZZLES AT DRIVE THRU AND DINING AREA WERE ALL DIRTY, BETTER CLEANING IS NEEDED. SANITIZER IN DISHSINK WAS WEAK UPON ARRIVIAL. WHENQUAT. AMMONIA THE STRENGTH SHOULD BE 200 PPM. A CRITICAL ITEM VISIT WILL BE MADE ON FRIDAY, JANUARY 11, 2008. TEA NOZZLE WILL BE CHECKED AND ALL BUCKET OF SANITIZER ALONG WITH DISH SINK SANITIZER WILL BE CHECKED.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/07/2006
Score: 96.5
#
Comments
Points
15.
SEVERAL FOOD CONTAINERS FOUND STACKED WET. AIR DRY ALL CONTAINERS BEFORE STACKING. REPLACE RUSTY KNIFE MAGNETIC HOLDER.
1.5
24.
LOTS OF FLIES SEEN IN DISH AREA. TAKE MEASURES TO REMOVE AND PREVENT. LOTS OF FLIES WERE OUTSIDE BY BACKDOOR, THIS COULD BE MAIN ENTRANCE POINT. TAKE TRASH THAT IS ATTRACTING FLIES TO THIS AREA IMMEDIATELY TOTHE DUMPSTER INSTEAD OF PLACING ON GROUND BY BACKDOOR.
Location: 1703 E MARKET STREET SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/19/2005
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
ALL SANITIZER BUCKETS AND SANITIZER IN THE SANITIZING COMPARTMENT SHOULD BE A MIN STRENGTH OF 50 PPM. SOLUTION WAS VACANT OR WEAK OF CHLORINE. MAKE SURE TO CLEAN AND SANITIZE CLEAN DRAINBOARD ON UTENSIL SINK WHERE CLEAN UTENSILS ARE BEING PLACED.
2.5
9.
MAKE SURE ALL DRINK CUPS ARE STORED PROPERLY AWAY FROM FOOD PREP OR UTENSIL AREAS. STORE EMPLOYEE DRINKS IN DESIGNATED AREAS ONLY.
