Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/07/2024
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw meats in the refrigerated drawers under the grill are holding at 44-45F. All TCS foods must be held at 41F or below. CDI education. Temperature display is blinking with an hr message. Have the unit serviced and repaired to ensure it will hold all tcs foods at 41F or below.
1.5
41.
3-304.14; Core; wet wiping cloths observed sitting on prep surfaces. The sanitizer bucket, when tested, contained less than 200ppm of quat sanitizer. Store all wet wiping cloths in a properly prepared food contact surface sanitizer when not in use.
0.5
47.
4-501.11; Core; replace the broken gasket on the 2 door cooler to ensure this unit will continue to hold at 41F or below.
0.0
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Build up of food debris in all the floor drains in the kitchen and on floors. Clean floors as frequently as necessary to prevent build up of floor debris to prevent attraction of pests.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
23.
3-501.18; Priority; TCS foods (pasta noodles) in the walk in are dated 12/16-12/25 all of which are past the allowable 7 day hold time. PIC is believes all items are newer than these dates but the dates were not changed. Wash, rinse, and sanitize all food containers including removing of all old date labels before placing new products into the containers. Dates changed to correct dates and products that were questionable to when they were made were discarded. Continue to work on date labeling and disposing of items when they have met the maximum allowable time of 7 days. CDI
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/08/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; the salad prep top unit is holding foods above 41F. all TCS foods must be held at 41f or below. The unit also has pooling water in the bottom. Have this unit serviced and repaired if needed/adjust thermostat to ensure all foods are holding at 41 or below. If temperatures rise above 45F move all tcs foods to another cooler immediately. CDI all tCS foods were removed from unit and placed on ice baths in the cooler for during service. monitor food temps throughout service to ensure 41F or below at all times.
1.5
23.
3-501.18; Priority; continue to work on date labeling. Lasagna in the tall cooler prepared on 9/6 did not have a date label and carmelized onions in the reach in were dated 8/30. All ready to eat prepared tcs foods that are held for more than 24 hours must have date labels and may only be held for a maximum of 7 days. date label added at inspection and onions discarded by PIC at inspection. CDI
1.5
47.
4-501.12; Core; resurface or replace the cutting boards on the prep units that have deep cut marks and staining. maintain all cutting boards in good repair so they are easy to clean and sanitize.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/28/2023
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was being prepped and portioned on the drain board of the prep sink while raw pork in intact packaging was thawing in the basin of the sink. FOOD shall be protected from cross contamination by: Preparing each type of FOOD at different times or in separate areas; P Work with only one type of raw meat at time to prevent cross contamination. CDI pork moved to walk in at inspection to finish thawing.
1.5
23.
3-501.18; Priority; Date marking is much improved. noodles in the walk in were dated 6/21. Work on date marking and disposition of products to not exceed 7 day hold period. 6/21 would be day 1 with an expiration of 6/27 by the end of day. Ensure all containers have old date labels removed during washing to prevent any confusion of dating. All products needing date labels did have labels. All tcs ready to eat foods that are held for more than 24 hours must be date labled with day 1 as the date of preparation and discarded at the end of the 7th day. CDI product discarded or correct date labels added to product that was less than 7 days old.
0.0
35.
3-501.13 ; Priority Foundation; sealed wrapped raw pork was sitting in the basin of the prep sink at room temperature to thaw. This is not an approved thawing method. use only approved thawing methods for thawing TCS foods, foods may be thawed under refrigeration, under running water of 70F or less, in a microwave, or as part of the cooking process. pork moved to the walk in to continue thawing. CDI
0.5
47.
4-501.12; Core; resurface or replace the cutting boards on the prep units that have deep cut marks and staining. maintain all cutting boards in good repair so they are easy to clean and sanitize.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/12/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; the two door cooler is holding foods above 41F. Beef tacos were cooling from lunch approx. 1 hr and were holding at 55F. other TCS foods that have been in the unit were holding between 49-52F. thermometer left in the cooler was reading 49f. Do not use this unit to cool foods until it is able to hold all TCS foods at 41F or below. All items that were older than 6 hours in the unit were removed and discarded by PIC. other items that were less than 6 hours in the unit were placed in alternative coolers that were all holding at 41f. Have this unit serviced and repaired and do not use for TCS foods until it is able to hold foods at 41f or below. CDI
1.5
23.
3-501.18; Priority; A few items in the walk in were dated 1/5. These items exceed the 7 day allowable holding period for cooked and cooled TCS foods. Some other items in the 2 door cooler did not have any date labels and were discarded as they exceeded the 41F temperature. Date label all TCS ready to eat foods and hold for no more than 7 days with day 1 as the date of preparation. CDI
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/08/2022
Score: 94
#
Comments
Points
9.
3-301.11; Priority; Employee observed touching lettuce to dress wraps with bare hands. employees may not touch ready to eat foods with bare hands. Employee instructed to put on gloves at inspection. CDI education. Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. P
2.0
15.
3-302.11; Priority; Raw chicken breast sitting in plastic containers on the drain board of the prep sink while raw lamb meat was being thawing in the same sink in ROP packaging. Work without one type of raw animal meats at a time to protect against cross contamination. Lamb was protected with ROP packaging and chicken was taken to the walk in to cold hold. CDI
0.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer must be available at all times of food preparation and service. Sanitizer bucket was prepared at inspection. For Quat sanitizer the proper concentration is 200-400ppm. CDI. The dish machine was delivery a concentration of chlorine sanitizer below the detection limit. machine was primed and was able to deliver the proper concentration of 50-100ppm of chlorine during inspection. Check the machine often during use to ensure proper sanitizing. CDI
3.0
16.
4-601.11 (A); Priority Foundation; The deli slicer has a build of dried food debris. Clean and sanitize the slicer after use. do not leave food debris on the meat slicer. slicer cleaned at inspection. CDI EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
0.0
16.
4-602.11; Core;The ice shield of the ice machine has a visible build up of black debris. Clean and sanitize the ice machine in accordance with manufacturers instructions. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
0.0
35.
3-501.13 ; Core;RAW ROP fish in the walk in cooler was thawed in intact packaging. open the packages or slit packages to introduce air to the product when thawing. (E) 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.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/24/2022
Score: 95
#
Comments
Points
16.
4-501.114; Priority; The dish machine was not able to delivery a measurable amount of chlorine sanitizer during the sanitize cycle. Repair the dish machine so that it can deliver at least 50ppm of chlorine. The three compartment sink has a metered quat delivery system this system was also not able to deliver a measurable amount of sanitizer. This sanitizer mix was used in the wiping cloth buckets that also had no detectable sanitizer. The three compartment sink was set up with chlorine in the sanitize vat. wash, rinse and sanitize all dishes and utensils in the three compartment sink. Verficaiton to check the dish machine in 3 days from the date of this inspection.
1.5
16.
4-602.11; Core; the ice machine has a visible build up of debris on the ice shield. clean and sanitize the machine according to the manufacturers instructions. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation;EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The meat slicer had a visible buildup of dried food debris. Clean and sanitize all food contact surfaces after use. Food contacts surfaces should be clean to sight and touch. Verification required.
0.0
22.
3-501.16 (A)(2) and (B); Priority; the cooler drawers under the grill are holding foods above 41f. Raw meats in the unit were at 45f. These items had been portioned approx. 2 hrs before being placed in the unit and were moved to the walk in at inspection. CDI All tcs foods must be held at 41F or below.
1.5
23.
3-501.18; Priority; Items date marked for 8/17 are past the 7 day hold time. One container in the walkin was dated 6/18. Remove all old date labels and thoroughly clean and sanitize the inside and outside of food containers before placing new food items in the containers. discard all items that pass the 7 day hold time. Items were discarded at inspection. CDI
1.5
35.
3-501.13 ; Core RAW ROP fish in the reach in cooler was thawed in intact packaging. open the packages or slit packages to introduce air to the product when thawing.
(E) 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.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/08/2022
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program. 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; No food safety manager present. The facility must have at least one food safety manger certified by an accredited program at ALL times of operation. Owner was not present but called on the phone during inspection and informed me that certified food safety manager course had been recently taken.
1.0
23.
3-501.18; Priority; Artichoke dip in reach-in cooler was dated 5/28. This is past the max hold period of 7 days. No food requiring date mark can be held past 7 days at a hold temp of 41F or below. Properly discard all foods that have expired or go above the required 41F or below hold temp. Check dates at least daily for mistakes or accuracy. Make sure all required foods have a clearly labeled date. Deli turkey missing date mark in the walk-in cooler. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below. Education during inspection.
1.5
35.
3-501.13 ; Core; (E) 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.
0.0
56.
6-303.11; Core; Repair lights in prep area that are not working causing lighting to be dim over prep area.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/16/2022
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program. 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; No food safety manager present. The facility must have at least one food safety manger certified by an accredited program at ALL times of operation.
1.0
16.
4-501.114; Priority; Dishmachine sanitizer residual did not test good. Dishmachine should have a chlorine residual of 50-100 ppm to properly sanitize on final rinse cycle. Have machine checked by a qualified technician before resuming use. Wash, rinse, and sanitize all dishes and cookware in the 3-compartment sink manually until machine can be fixed. Machine was shut down and Ecolab repair service was called during inspection. CDI Facility can resume use of machine once Ecolab completes repair and sanitizer residual is 50-100 ppm. Use test kits to check machine regularly.
1.5
56.
6-303.11; Core; Repair lights in prep area that are not working causing lighting to be dim over prep area.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/07/2021
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can be accomplished in one of three ways: 1) have food safety manager certification from accredited program 2) no priority violations on inspections. 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
0.0
2.
2-102.12 (A); Core; No food safety manager present. The facility must have at least one food safety manger certified by an accredited program at ALL times of operation.
1.0
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
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Sanitizer must be available for use at ALL times of operation for use on prep tables, food contact surfaces, cookware or utensils. Store all wiping cloths in sanitizer solution when not being used. Sanitizer buckets made during inspection. Tested good at 150-300 ppm quat. CDI Make sure sanitizer buckets are made and placed at opening and prior to any prep work!!
1.5
22.
3-501.16 (A)(2) and (B); Priority; One reach-in prep unit was holding foods at 47-48 as noted. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temp! Have qualified technician check cooler for proper operation. Temperature sensitive items were discarded during inspection. Use other working coolers until unit can be repaired. CDI
1.5
56.
6-303.11; Core; Repair two lights in prep area that are not working causing lighting to be dim over prep area.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/17/2020
Score: 100
#
Comments
Points
General Comments
Continued working consumer advisory on menus to include reminder and disclosure statements. Items that can be served raw or undercooked can be astericked to the disclosure statement at the bottom of the menu.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/13/2019
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: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/15/2019
Score: 99.5
#
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: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/28/2019
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! Follow-Up: 06/07/2019
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/05/2019
Score: 98.5
#
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: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/03/2018
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! Follow-Up: 12/13/2018
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/04/2018
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: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/15/2018
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: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/22/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Chlorine dish machine showed no measureable amount of chlorine when tested. Dish machine maybe used to prewash food utensils and pans, however they must then be submerged in an approved sanitzer (at sink) for 2 minutes minimum.
1.5
13.
Stuffed chicken seared and was placed on a tray to be cooled. Par(partial) cooking is not allowed. Once cooking process has begun, it shall not cease until the correct final internal cook temp. has been reached.
0.0
17.
Tomatoes were out of temperature. All potentially hazardous foods shall be held at 45 F or below.
2.0
36.
Repair/calibrate chlorine dish machine.
0.5
45.
Clean wall and baseboards at dish machine.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/10/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
3.
Remind employees to not wash gloves, discard gloves and wash hands.
0.0
17.
Several cheeses and diced tomatoes in an ice bath not at proper holding temperature, reachin cooler holding foods towards top left 45, foods in the bottom right not 45F or below. When using an ice bath, keep the food containers partially submerged in ice to keep cold. Do not over fill the coolers as this can prevent air flow. ALl foods should be held 45F or below.
2.0
36.
Cutting board on prep cooler is worn and needs replacing or resurfacing. Replace the torn gasket on the small reachin cooler.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/16/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
17.
Several foods that should be under temperature control were not, cooked chicken-blue cheese sauce-butter&cream sauce. All potentially hazardous foods must be under temperature control in cooler at a maximum temp of 45F, or hot held at 135 or above. Do not sit foods out at room temperature unless in immediate preparation.
2.0
25.
Make sure thermometers are calibrated to ensure accuracy.
0.0
26.
Once opened, store the dry foods protected in a covered container and on proper shelving.
0.5
36.
Replace all gaskets that are torn of cooler doors. Watch the cutting boards that are starting to wear. Replace or resurface once worn or showing heavy cut marks that are not cleanable.
1.0
38.
Provide chlorine test strips.
0.0
47.
Linen basket outside must have a lid/cover. Provide an area to hold the dirty linen bags that is above the floor. Provide hooks to hang the mops and brooms on.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/15/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
One employee beverage on shelf by food containers, store in a location that will not likely cause a contamination risk for foods. (away from food storage, food prep, clean utensils)
0.0
3.
Employee entered kitchen from dinging room with dirty dishes, then directly went to food handling. Always wash hands upon entry to the kitchen, between handling dirty and clean items, and always before handling foods.
2.0
10.
Raw beef and pork sitting at the same preparation sink. Prepare one species of meat at a time, clean and sanitize between uses.
1.5
24.
Pork thawing by sitting out at room temperature. Thaw all foods one of four ways: in the cooler, in the appropiate prep sink under cold running water, in the microwave if going to immediatly cook, or as part of the cooking process.
0.5
36.
Replace all gaskets that are torn of cooler doors.
0.5
47.
All storage should be above the floor (chemicals under dishmachine need to be on a shelf or mobile rack). Linen basket and other containers outside needs to have a lid or cover. Watch stoage of mops/brooms, step ladders and bags by the clean utensil rack. Do not let them contact or contaminate the clean utensils.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/19/2010
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
3.
Throughout inspection, I did not observe any employee washing their hands. Employees must wash hands frequently. Especially after switching task where a cross contamination may occur. Gloves are not a substitute for hand washing.
2.0
10.
Raw meat stored above vegitables. All precooked or ready to eat foods shall be stored above raw meats.
1.5
11.
Sanitizer was weak. Quat sanitizer shall be 200 ppm minimum; best range is 200 to 300 ppm. Only obtain water for ice bath from a dedicated water line or at a clean prep sink.
3.0
25.
Three thermometers were present, all were out of calibration. Regularly calibrate thermometers.
0.5
26.
All dry food shall be sealed once open.
0.5
33.
Dirty scoop stored on top of cold hold bins. Store in a ice bath 45 F or below.
0.5
38.
Use test strips to verify approved level of sanitizer.
0.5
40.
Dirty equipment. Shelving and equipment shall be throughly and regularly cleaned.
0.5
45.
Floors and walls dirty. Floor and walls need to me cleaned more throughly. Especially under equipment and floor drains.
1.0
46.
Replace blown lighting over dish sink.
0.0
47.
No items shall be stored directly on the floor. All storage shall be on approved storage.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/17/2010
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
Sanitizer was weak or vacant in sanitizer buckets. All quat solutions must be 200-300 ppm. Change solutions regularly and use test kits to ensure strength. Sanitizer that is weak will not be effective in sanitizing food contact surfaces and equipment.
3.0
16.
Chicken chili was holding at 130-135 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Use thermometers frequently to check foods to make sure they are holding at the proper temp.
0.0
17.
Various items in the front reach-in cooler including raw cod fish was 47-48 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must maintain proper food temps. Coolers may be too full to maintain proper circulation of cold air.
2.0
33.
Make sure ice scoops stay handle up out of the ice so hands and fingernails do not contact ice.
0.5
36.
Food dispencing scoops were in bad repair. All untensils and equipment must be in good repair and easily cleanable. Replace all torn gaskets on cooler doors.
0.5
45.
Clean floors better under and behind equipment including floor drains; clean FRP board better in some locations on walls.
0.5
46.
Replace burned out light fixture over in the dishwashing area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/23/2009
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
10.
Do not store bottles of beer/wine in ice that will be used in drink cups in bar. If chilling beer/wine, it must be done in a separate ice bin or in cooler. Label meat and vegetable prep sinks and only prepare proper foods at proper locations.
0.0
11.
Keep sanitizer properly mixed at all times foods are being prepared. Mix chlorine 50-100ppm and quats 200-300ppm. Sanitizer must be used in order to slow the growth of pathagens on food contact surfaces. Regularly clean all food contact surfaces with sanitizer. Thoroughly clean tea nozzles and soda gun at bar.
3.0
17.
All cold foods must stay 45 or lower at all times. Make sure ice is up all the way around sides of containers. Do not overfill containers above full line on pan. Monitor foods regularly to ensure they are meeting proper temps. All garlic/oil mixes must be kept at 45 degrees or below. Do not stack rice above full line in prep cooler.
4.0
25.
Keep thermometers in all coolers.
0.0
34.
Do not store knife in between equipment. This is an area that is not cleaned and sanitized with enough frequecy to be used to store clean utensils. All clean utensils must be stored in an area that they will not be contaminated. Make sure all pans are thoroughly cleaned and dried prior to stacking.
0.5
36.
Cutting boards need to be resurfaced or replaced.
0.5
46.
Clean around all vents where dust is building up including hood return air. These areas must be cleaned with enough frequency so dust doesn`t possibly contaminate foods.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/15/2009
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Do not put raw eggs on vegetable prep sink.
0.0
11.
Keep sanitizer properly mixed at all times foods are being prepared. Mix chlorine 50-100ppm and quats 200-300ppm.
1.5
14.
Foods must rapidly cool from 135 to 70 in 2hrs and then from 69 to 45 or below in the next 4hrs. Total cooling time cannot exceed 6hrs. Cheese suaces was left to cool from night before and still out of temp dangeter zone.
2.0
15.
Reheat foods on stove/oven.
0.0
17.
All cold foods must stay 45 or lower at all times. Make sure ice is up all the way around sides of containers. Do not overfill containers above full line on pan.
2.0
22.
Do not overfill cooler. All foods in cooler must maintain 45 or lower.
0.0
23.
Use shallow pans to cool food (2-4" thick), ice baths and ice wands.
0.0
26.
Once opened, keep dry foods in sealed container.
0.0
36.
Cutting boards need to be resurfaced or replaced. Replace broken cooler gaskets.
0.5
40.
Clean hood, grill line, sinks and in between equipment.
0.5
46.
Clean all vents and around vents where dust is building up.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/19/2008
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
24.
Shrimp & another item in a box was sitting in prep sink on ice. When thawing meat or cooked food thaw under cold running water or in a cooler.
0.5
28.
Flies seen in kitchen, improve pest management.
1.0
36.
Cutting boards and gaskets need to be replaced or resurfaced (cutting boards)
0.5
40.
Clean gaskets in prep cooler.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
Slicer for cheese/meat had dried cheese on back, slicer was broken down and clean on front, better cleaning is needed on back of blade. Drink nozzle in bar needed cleaning also.
1.5
13.
GENERAL COMMENT When cooling foods you have 2 hours to drop foods from 135 to 70 f and 4 hourse to drop food from 70 to 45 f. It is recommended to write a date and time down on all foods cooked then cooled.
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/26/2008
Score: 90.0
#
Comments
Points
11.
Dish machine was not sanitizing upon arrivial. Chemical source was empty and was changed so dish machine did start sanitizing during inspection.
5.0
13.
Cutting boards need to be resurfaced or replaced.
3.0
17.
General cleaning in bottom of all reach-in coolers and freezer. Replace all torn gaskets.
2.0
2.
Heavy cream sitting out was at 60 f, cooked pasta in top portion of prep cooler was at 56 f. All cold hold foods must be held at 45 f or below. Items were tossed in trash during inspection.
5.0
9.
An opened water bottle was sitting on prep cutting board upon arrivial. All personal drinks must be stored below food and food contact surfaces.
Location: 8878 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/11/2007
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
11.
DISHMACHINE WAS NOT SANITIZING AT BEGINNING OF INSPECTION. END HAD FALLEN OFF AND SUCKING AIR. COS! WASH SCOOPS THOROUGHLY PRIOR TO STORING AS CLEAN. DISHMACHINE NOT WORKING WAS A REPEAT ITEM, MONITOR DAILY.
5.0
13.
CUTTING BOARDS NEED TO BE RESURFACED OR REPLACED SO THEY ARE EASILY CLEANABLE.
1.5
17.
CLEAN HOOD, FRIERS, RACKS, STOVE IN BOTTOMS OF COOLERS AND SHELVES.
