Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/04/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager from an accredited program was not on duty at time of inspection.
1.0
24.
3-501.19; Priority Foundation; Facility has placed all fried chicken products including wings, livers, gizzards, and corn dogs on time as a public health control. The facility did not have written procedures in place. The manager was helped with written procedures during the inspection. All times will be kept in a notebook adjacent to hot hold unit. CDI
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/04/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violation on inspection was noted. NO certified food safety manager present. Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager from an accredited program was not on duty at time of inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Hot hold items in the bottom part of unit were still not holding at the proper temperature as noted. Wings/corn dogs were 125-130F. All hot hold potentially hazardous foods must hold at 135F or above. Food reheated to 165F or greater and placed back into hot hold. CDI The items on the bottom may need to be placed on a time hold rather than temp. If time is to be used for items on the bottom a written statement detailing all items to be kept on time must be done. Items can be held for up to 4hrs before they are discarded.
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/12/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violation on inspection was noted. NO certified food safety manager present. Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager from an accredited program was not on duty at time of inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Hot hold temps were much improved overall but still wings and livers are not holding at the proper temp. Wings were 125F. Livers were 130-138F. All hot hold potentially hazardous foods must hold at 135F or above. Food reheated to 165F or greater and placed back into hot hold. CDI Manager stated he had new bulbs to place into the hot hold unit.
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/03/2023
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violation on inspection was noted. NO certified food safety manager present. Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager from an accredited program was not on duty at time of inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken livers/gizzards were 118-121F. Wings were 121F. All hot hold potentially hazardous foods must hold at 135F or above. Keep items pushed further under the heat so they hold proper temp. Food reheated to 165F or greater and placed back into hot hold. CDI This will need to go to full credit on the next inspection. Work on hot holding items properly. Staff should monitor food temps frequently to ensure compliance. Check and reheat items if necessary.
3.0
53.
5-203.12; Core; Food service facility has an approved operating restroom that they do not allow customers to use (facility has removed all seating). Since this facility is classified as a restaurant, restroom facilities should be available for patron use.
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/03/2023
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violation on inspection was noted. NO certified food safety manager present. Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education CDI
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager from an accredited program was not on duty at time of inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken livers/gizzards were 118-125F. All hot hold potentially hazardous foods must hold at 135F or above. Keep items pushed further under the heat so they hold proper temp. Food reheated to 165F or greater and placed back into hot hold. CDI This will need to go to full credit on the next inspection. Work on hot holding items properly. Staff should monitor food temps frequently to ensure compliance.
1.5
53.
Food service facility has an approved operating restroom that they do not allow customers to use (facility has removed all seating). Since this facility is classified as a restaurant, restroom facilities should be available for patron use.
0.0
56.
6-303.11; Core; Replace all lights that are not working in the rear prep area. Make sure all lights are plugged in or on and operating to improve lighting.
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/05/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager from an accredited program was not on duty at time of inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken livers were 118-120F. All hot hold potentially hazardous foods must hold at 135F or above. Keep items pushed further under the heat so they hold proper temp. Food reheated to 165F or greater and placed back into hot hold. CDI
1.5
53.
Food service facility has an approved operating restroom that they do not allow customers to use (facility has removed all seating). Since this facility is classified as a restaurant, restroom facilities should be available for patron use.
0.0
56.
6-303.11; Core; Replace all lights that are not working in the rear prep area. Make sure all lights are plugged in or on and operating to improve lighting.
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/19/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager from an accredited program was not on duty at time of inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken livers, gizzards were hot holding at 118-128F. All hot hold potentially hazardous foods must hold at 135F or above. Items out of temp were reheated to 165F or greater and placed back into hot hold. CDI Hot hold units must maintain proper food temps! Check temps frequently! Adjust hot hold temp as necessary to maintain. Keep temperature critical items in the front of hot hold unit and well under heat lamps.
3.0
53.
Food service facility has an approved operating restroom that they do not allow customers to use (facility has removed all seating). Since this facility is classified as a restaurant, restroom facilities should be available for patron use.
0.0
56.
6-303.11; Core; Replace all lights that are not working in the rear prep area. Make sure all lights are plugged in or on and operating to improve lighting.
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/20/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager from an accredited program was not on duty at time of inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Chicken livers, wings were hot holding at 119-120F. All hot hold potentially hazardous foods must hold at 135F or above. Items out of temp were reheated to 165F or greater and placed back into hot hold. CDI Hot hold units must maintain proper food temps! Check temps frequently! Service hot hold unit if necessary or adjust temp.
1.5
38.
6-501.111; Core; Rodent droppings seen in the dry food storage room on shelving. Take measures to remove pest and prevent their entry into the facility. Keep food and food contact items stored protected to prevent contamination
1.0
51.
5-205.15; Core; The wastewater from the prep sink overflows on to the floor if let out too fast. Employees have a container to catch over flow but not using the sink until repaired. Repair the damaged pipe below the sink drain pipe so the wastewater can drain freely and not overflow.
1.0
53.
Food service facility has an approved operating restroom that they do not allow customers to use (facility has removed all seating). Since this facility is classified as a restaurant, restroom facilities should be available for patron use.
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/17/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. A certified food safety manager was not on duty at time of inspection.
1.0
38.
6-501.111; Core; Rodent droppings seen in the dry food storage room on shelving, the floor and on boxes of condiments. Immediate measures need to be taken to remove pest and prevent their entry into the facility. Keep food and food contact items stored protected to prevent contamination.
2.0
51.
5-205.15; The wastewater from the prep sink overflows on to the floor if let out too fast. Employees have a container to catch over flow but not using the sink until repaired. Repair the damaged pipe below the sink drain pipe so the wastewater can drain freely and not overflow.
Location: 900 N. Pollock St SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/13/2021
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the facility is in operation, there must be a manager on duty that is certified in food safety, have food safety knowledge to correctly answer all questions or have no priority violations. No food protection manager on site and there was a priority risk violation.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a manager on duty that had a food safety certification during the inspection.
1.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with manager on where to locate a plan.
0.0
28.
7-204.11 ; Priority; The chlorine concentration in the sanitizer bucket was very strong, >200ppm. Solution was diluted twice and still too strong, bucket was mostly emptied and water added to get 100ppm. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm. Use test strips to check the concentration.
1.0
38.
6-501.111; Core; Rodent droppings seen in the food storage room on shelving, boxes and floor. Manager reported that they set traps and removed the rodent. Increase pest management and keep foods/food contact items protected in storage. Clean all droppings to monitor for signs of more rodents.
