Location: 519 Outlet Center Dr. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 04/30/2024
Score: 100
#
Comments
Points
16.
4-501.114; Priority; Dishmachine chlorine residual was weak when first checked. Chemical had likely weakened in bulk chlorine supply bucket. Bulk chlorine bucket was changed and then machine tested good. approx 100 ppm. CDI Staff should keep a check on machine chlorine residual regularly at least daily by using chlorine test kits.
Location: 519 Outlet Center Dr. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 09/20/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Meats/various in the walk-in cooler was 43F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps at all times. Recommend air temp of walk-in be 37-38F. Have cooler checked by qualified technician for proper operation. Will follow up 9/26/23.
1.5
23.
3-501.18; Priority; Date marking is not allowed at a hold temperature of 43F. Date marked foods must hold at 41F or below for a period of up to 7 days. Manager education CDI
Location: 519 Outlet Center Dr. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 09/13/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Core; Several pizza's left uncovered in the walk-in cooler. Keep all foods in cooler storage covered for protection except when in the cooling process.
0.0
21.
3-501.16(A)(1) ; Priority; Meat sauce hot holding was 126F. All hot hold potentially hazardous foods must hold at 135F or above. Adjust thermostat and check temps frequently to ensure hot holding is in compliance. Items reheated during inspection. CDI
Location: 519 Outlet Center Dr. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 02/22/2022
Score: 99
#
Comments
Points
28.
7-204.11 ; Priority; Sanitizer much too strong. Sanitizer that is too strong may be toxic for use in food areas. Use test kits to properly mix sanitizer solutions. Use 100 ppm chlorine/water solution or 150-300 ppm quat solution. Sanitizer diluted during inspection and then tested good. CDI Store all heavy cleaners in designated areas away from food or utensil areas to minimize contamination risk. Cleaners moved during inspection. CDI
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used.
Location: 519 Outlet Center Dr. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 11/30/2021
Score: 98.5
#
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. 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 employees to review as necessary. Education during inspection. CDI
0.0
6.
2-401.11; Core; Employee drink stored above clean utensils. Store all employee drinks in approved locations away from food or utensil areas.
0.0
23.
3-501.17; Priority Foundation; Some dates on required foods were missing. 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. Make sure ALL required foods have a clearly labeled date! Products missing dates were dated during inspection. CDI
1.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code.
