Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 03/26/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; o certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation
1.0
22.
3-501.16 (A)(2) and (B); Priority; Chicken wash water or dip water was sitting on the prep counter at room temp. Chicken batter wash water or dip water must be held at 41F or below or held on a time system in which product is time labeled and held for up to 4 hours before its discarded or replaced. Product discarded. Manager education. CDI
0.0
23.
3-501.17; Priority Foundation; Date mark missing on opened packaged red hots, sausage dogs or hot dogs. Once package is opened put a date on it. Date marked foods are good for up to 7 days at 41F or below hold temp. Date mark is required on ALL previously cooked, prepared, or opened packaged foods! Manager education. CDI Make sure all required foods are properly dated!! These include all previously cooked, prepared, or opened packaged ready to eat foods.
3.0
47.
4-501.11; Core; Repair leaking faucet at 3-compartment utensil sink. Do not turn hot water valve off at the valve under the sink due to a leak. Hot water must be on and this sink MUST be used for all washing of utensils and cookware using the wash, rinse, and sanitize compartments.
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 12/14/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation
1.0
23.
3-501.17; Priority Foundation; Date mark missing on opened packaged red hots, sausage dogs or hot dogs. Once package is opened put a date on it. Date marked foods are good for up to 7 days at 41F or below hold temp. Date mark is required on ALL previously cooked, prepared, or opened packaged foods! Manager education. CDI
1.5
47.
4-501.11; Core; Repair leaking faucet at 3-compartment utensil sink.
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/25/2023
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can be marked due to having a priority violation on inspection such as having sanitizer solutions available for use. Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manger certification from accredited program 2) no priority violations on insepctions 3) answer questions related to public health principles and practices application to the operation. Education during inspection.
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation
1.0
16.
4-501.114; Priority; No sanitizer made up at the start of inspection. Make sure sanitizer at 100 ppm chlorine is available for use at all times. Use sanitizer on all food contact surfaces, equipment, or utensils. Make sanitizer first thing at the start of business and keep solution changed throughout the day to maintain strength. Sanitizer made during inspection and then tested good. CDI
1.5
23.
3-501.17; Priority Foundation; Date mark missing on opened packaged red hots, sausage dogs or hot dogs. Once package is opened put a date on it. Date marked foods are good for up to 7 days at 41F or below hold temp. Manager education. CDI
0.0
47.
4-501.11; Core; Repair leaking faucet at 3-compartment utensil sink.
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 03/17/2023
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation
1.0
47.
4-501.11; Core; Repair leaking faucet at 3-compartment utensil sink.
0.0
56.
6-303.11; Core; Replace any burned out light tubes in the rear kitchen area.
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 11/04/2022
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can be marked due to having a priority violation on inspection such as hot hold temperatures.
Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manger certification from accredited program 2) no priority violations on insepctions 3) answer questions related to public health principles and practices application to the operation. Education during inspection.
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation
1.0
21.
3-501.16(A)(1) ; Priority; Fried Chicken/tenders were 125F. All hot hold potentially hazardous foods must hold at 135F or above. Turn up hot hold unit to make sure hot foods hold at the proper temp. Staff should monitor temps frequently to ensure compliance. Items reheated to 165F or greater and placed back into hot hold during inspection. CDI
1.5
56.
6-202.12; Core; Replace any burned out light tubes in the rear kitchen area.
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/12/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation
1.0
23.
3-501.17; Priority Foundation; Make sure container of sausage is dated. Date mark opened boxes of red hots or hot dogs as well once the package has been opened label with open date. Foods requiring date mark may be held for up to 7 days at 41F or below hold temp. Manager educated on date marking requirements during inspection. CDI
1.5
39.
3-305.11; Core; Food boxes on the floor in the walk-in freezer. Store all food boxes or packages at least 6 inches off the floor on approved shelving for protection.
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 05/25/2022
Score: 96.5
#
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 manger certification from accredited program 2) no priority violations on insepctions 3) answer questions related to public health principles and practices application to the operation. Education during inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken gizzards holding at 120F. All hot hold potentially hazardous foods must hold at 135F or above. Hot hold equipment must maintain proper temps. Staff should monitor temps frequently. Heat setting was turned up on upper portion of hot hold unit and item was reheated to 165F or greater during inspection. CDI
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 02/08/2022
Score: 96.5
#
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 manger certification from accredited program 2) no priority violations on insepctions 3) answer questions related to public health principles and practices application to the operation. Education during inspection.
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation.
1.0
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
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file on premise and accessible for all employees to review as necessary. Education during inspection.
0.5
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 10/27/2021
Score: 98
#
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 manger certification from accredited program 2) no priority violations on insepctions 3) answer questions related to public health principles and practices application to the operation. Education during inspection.
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. A certified manager from an accredited program must be present at all times of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for all employees to review as necessary. Education during inspection.
0.0
39.
3-305.11; Core; Keep all food boxes in walk-in freezer on approved storage at least 6 inches off the floor. Do not place boxes directly on the floor.
1.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 09/06/2019
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: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 10/04/2018
Score: 98
#
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: 214 W. 2nd St. KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 06/04/2018
Score: 98.5
#
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!
