Location: 514 N Brightleaf Blvd Suite 1505 Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 07/29/2024
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; in the top of the prep unit and the one door cooler some TCS foods were holding slightly above 41F. Both these areas were opened and closed a lot during the current lunch rush. Monitor all coolers regularly to ensure they will hold all TCS foods at 41 or below at all times. Thermometers in all these units are reading less than 41F. CDI monitor temps and modify food practices to eliminate time the units are opened/closed to minimize disturbances to temp control.
Location: 514 N Brightleaf Blvd Suite 1505 Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 04/01/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; a properly prepared food contact surface sanitizer is required at all times of operation. A wet wiping cloth bucket is required for wet cloths or a spray bottle with clean/dry towels or paper towels may be used. All in use utensils must be washed, rinsed, and sanitized at least every 4 hours. A sanitize bucket was prepared at inspection using chlorine and PIc was shown how to prepare and how to test the sanitizers. CDI
1.5
23.
3-501.17; Priority Foundation; deli meats, milk, hotdogs, ready to eat meals, and prepared salads must be date labeled and may only be held for 7 days total. Date label all these items once the manufacturers seal is opened and count that day as day 1. One package of hot dogs was missing a date label. CDI education on date labeling provided.
0.0
General Comments
Minimize amounts of time for cold held foods to be held out at room temperature during prep. When switching tasks place cold items back under refrigeration until time is allowed to return to prepping foods. Cold held items must be held at 41F or below at all times.
