Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/19/2024
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The majority of each TCS food product on the salad bar was 39F-41F. The cut melons had a spot that was 42F. Foods must be 41F or below at all times unless using time control. Monitor this unit. If items are increasing in temperature above 41F, then time control should be used. CDI with education.
Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/08/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; The dish machine was not providing a measurable amount of chorine in the sanitizing cycle. Machine was primed and re-run but still not providing a measurable amount. The container of chlorine solution was switched to a new one and now providing 50ppm in the sanitizing cycle. When using a chlorine based sanitizer, the concentration must be provided in a range of 50ppm-100ppm. Monitor and use test strips to check often.
Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/27/2023
Score: 100
#
Comments
Points
55.
6-201.11; Core; Floors in the kitchen are starting to show wear, top covering wearing thin and exposing lines in the concrete. When debris and moisture start to build up in them then it is time to repair the worn flooring. Flooring resurface scheduled for January 2024
Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/28/2023
Score: 100
#
Comments
Points
55.
6-201.11; Core; Floors in the kitchen are starting to show wear, top covering wearing thin and exposing lines in the concrete. When debris and moisture start to build up in them then it is time to repair the worn flooring.
Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/22/2023
Score: 100
#
Comments
Points
55.
6-201.11; Core; Floors in the kitchen are starting to show wear, top covering wearing thin and exposing lines in the concrete. When debris and moisture start to build up in them then it is time to repair the worn flooring.
Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/20/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; TCS foods on the salad bar (eggs, cut melons, cheese, etc.) were holding at 44F-46F. Unit must be able to hold foods at or below 41F. Operator contacted the maintenance person to come adjust the unit to a lower setting. CDI with education.
1.5
39.
3-306.11; Priority; Open top container of croutons and container of sunflower seeds sitting on the table outside of the salad bar without a sneeze guard. Keep all foods protected in customer self service areas by keeping under a sneeze guard or shield.
Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/29/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; With the adoption of the 2017 food now there are the "big 6" reportable illnesses instead of the "big 5". Have updated employee health policies.
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events.
0.0
16.
4-501.114; Priority; When dish machine tested showing 0ppm and then running a few times still was only at 10ppm. Chlorine sanitizer should be at 50-100ppm. Do not use dish machine to sanitize dishes until it is repaired.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Items for the salad bar in the reachin cooler at 43-44F. Air temperature of unit was at 35F. PIC stated items were taken out to refill salad bar and see what had before restocking so that could have caused the rise in temperature. Monitor items when out so that they do not go over 41F or below. CDI education
0.0
General Comments
New policies can be found on our website underneath the food service section. https://www.johnstonnc.com/envhealth/ Follow-Up: 04/01/2022
Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/30/2021
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. cdi education
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. cdi education
0.0
35.
3-501.13 ; Core;) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. This is a new requirement per the passing of the 2017 NC food code. CDI education.
Location: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/10/2019
Score: 100
#
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: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/24/2019
Score: 100
#
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: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/11/2019
Score: 100
#
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: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/28/2019
Score: 100
#
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: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/19/2018
Score: 100
#
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: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/25/2018
Score: 100
#
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: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/08/2018
Score: 99.5
#
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: 307 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/15/2018
Score: 99.5
#
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!
