Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/05/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Meat market had no sanitizer made during inspection. Should have sanitizer made available at all times. CDI PIC made a sanitizer bucket at 200ppm quat.
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/21/2024
Score: 97.5
#
Comments
Points
10.
5-205.11; Priority Foundation; When started inspection a box was sitting on top of the hand sink. Hand sinks should be accessible at all times for hand washing. Do not block or store stuff on top of hand sinks. CDI PIC moved box
1.0
16.
4-501.114; Priority; Meat market had no sanitizer made during inspection. Should have sanitizer made available at all times. CDI PIC made a sanitizer bucket at 200ppm quat.
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/30/2024
Score: 97.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Produce did not have any soap for hand sink. Must have soap for proper hand washing. CDI PIC went and got a bottle of soap.
1.0
15.
3-302.11; Priority; Chicken stored above beef in rack in walkin cooler. Shrimp out on same prep area that pork was being prepped. Keep different types of raw meats separate when prepping to prevent cross contamination. Store items with highest final cook temperature on the bottom to prevent contamination. So chicken should be below beef. CDI PIC Rearranged
0.0
16.
4-501.114; Priority; Produce had not sanitizer available during inspection. Meat market sanitizer too strong at 500ppm quat. Sanitizer should be at the correct concentration 200-400ppm and be available at all times of operation. CDI PIC remaking sanitizers to correct concentration and getting a sanitizer bottle for produce.
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/26/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Hand sink in produce was blocked by trashcan when first started inspection. Make sure hand sink is accessible at all times for hand washing. CDI employee moved trash can
1.0
10.
6-301.12; Priority Foundation; Meat market hand sink with no paper towels. Make sure every hand washing station is stocked with paper towels for proper hand washing. CDI PIC restocked
0.0
16.
4-501.114; Priority; One Sanitizer bottle in produce too weak at 0ppm. Quat sanitizer should be at 200ppm. CDI PIC remaking to correct concentration.
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/30/2023
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The deli slicer in meat room had food debris on it. Employee stated had not used today that it was from yesterday. All food contact surfaces and equipment should be clean to the sight and touch. Should be cleaned and sanitized every 4 hours during operation. CDI employee washing and sanitizing.
1.5
43.
3-304.12; Core; In produce room storing knife between uses in between wall and plastic piece on wall. Do not do this as can not properly clean and sanitize areas. CDI employee moved to magnetic on wall. Can store here and should be cleaned every 4 hours when in use.
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/23/2023
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; In produce room a container of strawberries and a knife were stored in the hand sink. Hand sinks are only for hand washing and should not be used for anything else. CDI Employee discarded strawberries and put knife in dish sink.
0.0
10.
6-301.11; Priority Foundation; No soap at hand sink in produce room when started inspection. Hand sink should have soap available at all times. CDI employee moved soap to hand sink.
1.0
15.
3-302.11; Priority; Bag of raw chicken stored over pork in walkin cooler. Fully cooked ribs stored below raw pork in customer coolers. When storing foods should be with highest final cook temperature at the bottom. CDI PIC moved cooked ribs to section with ham and other cooked items. PIC moved chicken to chicken area in walkin cooler.
0.0
16.
4-501.114; Priority; Sanitizer to strong at 500ppm in both meat and produce areas. Quat sanitizer should be at 200ppm. Use test strips when mixing to ensure at correct concentration. CDI
1.5
28.
7-102.11; Priority Foundation; Sanitizer bottle in produce area not labeled. Label all working containers of chemicals with common name. CDI
0.0
35.
3-501.13 ; Priority Foundation; In the meat room thawing meat in 3 comp sink with no water running. In downstairs area thawing meat out at air temp. When thawing should be under running cold water or under refrigeration. CDI PIC discarded meats out of temperature and moved other to walkin cooler.
0.5
43.
3-304.12; Core; In meat room sticking knifes between the prep table and the wall between uses. Do not do this as can not properly clean and sanitize areas and the knifes are getting the old food debris on it before cutting into the next piece of meat. Can store on prep area and clean/sanitize at least every 4 hours. CDI
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/27/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Chicken and turkey stored above beef in walkin cooler. When storing foods should be with highest final cook temperature at the bottom. CDI PIC moved items around
0.0
16.
4-501.114; Priority; Sanitizer to strong at 500ppm. Quat sanitizer should be at 200ppm. Use test strips when mixing to ensure at correct concentration. CDI
1.5
28.
7-102.11; Priority Foundation; Sanitizer bottles not labeled. All working containers of chemicals/sanitizers should be labeled with common name. CDI PIC labeling bottles
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/10/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Items in deli case missing date marks. Make sure all required foods have a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp. Products missing dates were dated during inspection. CDI
1.5
28.
7-204.11 ; Priority; Sanitizer mixed much too strong. Use test kits and dilute solutions to the proper food safe level. Use 150-300 ppm quat. Sanitizer that is too strong may be toxic for use in food areas. Sanitizer diluted during inspection. CDI
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/26/2021
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement form. 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 so all employees can review as necessary. Education during inspection. CDI
0.0
16.
4-501.114; Priority; No sanitizer in buckets for use during inspection. Need 100 ppm chlorine or 150-300 ppm quat available at all times for use on food contact surfaces. Store WET or DAMP multi use cloth towels in bucket of sanitizer solution between uses. Sanitizer mixed during inspection and then tested good. CDI
1.5
General Comments
Go to www.jonnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Good Meat Temps!
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/17/2019
Score: 97.5
#
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: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/16/2019
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: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/29/2018
Score: 95
#
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: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 06/25/2018
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!
Location: 421 East Second St. CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/26/2018
Score: 95
#
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!
