Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/03/2024
Score: 97
#
Comments
Points
10.
6-301.12; Priority Foundation; front employee handsink did not have paper towels at start of inspection. All employee handsinks must have soap and paper towels at all times. Paper towels replaced at inspection. CDI
1.0
15.
3-302.11; Priority; Raw pork on a stick was stored over ready to eat chicken and egg rolls in the small reach in unit. Store all raw meats below ready to eat foods. chicken pieces and egg rolls are cooked at again at time of order and cooler was rearranged at inspection. CDI
0.0
20.
3-501.14; Priority; large pans of noodles in the walk in were cooled overnight and were at 44-45F at time of inspection. Cool with shallow pans with dense foods to allow for proper cooling. All heat treated plant foods (noodles) that are cooked and cooled must cool to 41F in a total of 6 hours. These large dense pans of noodles did not cool properly to 41F. noodles are cooked to order in the wok at time of order. All noodles were placed back on heat to reheat to 165F to start cooling process again. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the front small reach in were holding above 41F. The cooler has an ambient temperature of 40F. Monitor this cooler to ensure it will hold all TCS foods at 41F or below at all times. Do not sit any cold held items out at room temperature for extended periods of time. CDI education on food handling. continue to monitor the cooler. Most items in the unit had just been prepped for the day and were placed in the unit to ambient cool. Closely monitor all TCS food temperatures throughout the day and make any necessary thermostat adjustments or repairs.
0.0
33.
3-501.15; Priority Foundation;l large pans of noodles were cooled overnight in the walk in and were above 41F at time of inspection. Use shallow pans with smaller portions to cool efficiently. A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
CDI noodles were reheated and spread in shallower pans to begin cooling process again.
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the front small reach in were holding above 41F. The pork was holding at 54F. The cooler has an ambient temperature of 40F. Monitor this cooler to ensure it will hold all TCS foods at 41F or below at all times. Do not sit any cold held items out at room temperature for extended periods of time. CDI education on food handling. continue to monitor the cooler. Pork was out of cooler for less than 1 hour during prep and was in the ambient cooling process.
1.5
41.
3-304.14; Core; all wet wiping cloths must be stored between uses in an properly prepared food contact surface sanitizer solution. Wet wiping cloths stored on the counter of the reach in unit where customer orders are being bagged and plated.
0.5
General Comments
Closed dining area storage is much improved. Continue to work on cleaning this area out and storing items at least 6 inches above the floor to clean this area properly and prevent pest harborage areas.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/22/2023
Score: 97
#
Comments
Points
35.
3-501.13 ; Priority Foundation; thaw TCS foods under refrigeration of 41F or less, under running water of no more than 70F, in a microwave, or as part of the cooking process. Do not leave TCS foods out on the counter to thaw at room temperature. Crab sticks observed being thawed on the counter at room temp. Crab sticks were still frozen and were placed under running water to continue thawing process at inspection. CDI
0.5
38.
6-501.111; Core; flies observed in the kitchen. remove all cardboard and excess materials that provide pest harborage areas for roaches and other insects and pests. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
1.0
47.
4-101.19; Core; Discard all cardboard bulk tubs that are being used for tables/shelves. These cardboard containers are not easy to clean and are heavily soiled with food debris and water splash. Get tables that are easy to clean (plastic/steel). Steel racks in walk in cooler are in poor repair and need to be replaced. These racks have lots of rust and are peeling. Cleaning of nonfood contact is needed.
0.5
49.
4-602.13; Core; Detail clean sides/bottoms/tops of all equipment, wok line, fryer, hood area, microwave, prep sinks, coolers, inside coolers, under edges of tables, bottoms of tables, gaskets on prep coolers, racks inside coolers. Clean all areas on a regular basis. Continue working on cleaning of non food contact surfaces to remove any food residues and prevent pest attraction and harborage areas.
0.5
55.
6-501.114; Core; Clean out the dining area that is not being used of any unecessary items that will contribute to pest harborage areas. remove all old cardboard and check the area for pests and necessity of pest control measures. Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and
(B) Litter.
0.5
55.
6-501.12; Core; General cleaning of floors around equipment is needed. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/27/2023
Score: 95
#
Comments
Points
8.
2-301.15; Priority Foundation; Employee was observed rinsing hands at vegetable prep sink after handling/breading raw chicken wings. Hand washing must occur at handwashing sink only. Employee was instructed as to proper location to wash hands. CDI
2.0
8.
2-301.12; Priority; Employee did not use soap when rinsing hands at prep sink. Proper handwashing must be done to keep food safe. Must use soap to help remove pathogens. Follow below handwashing steps when washing hands. CDI Proper instructions given to employees.
(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; P
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P
(4) Thoroughly rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P
(C) TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
0.0
10.
5-205.11; Priority Foundation; Front handsink had food container in it at beginning of inspection. Do not block handsink with food containers. Handsinks can only be used for handwashing.
1.0
10.
5-202.12; Core; Hot water was turned off at beginning of inspection due to small water leak at faucet (into the sink). Must keep hot water on under sink so that hot water at least 100F is provided at all times. Repair sink so it does not drip. CDI water turned back on.
0.0
23.
3-501.17; Priority Foundation; Eggrolls, wontons and cooked pork did not have date labels. Make sure all cooked, then cooled products have date labels. Cannot exceed 7 days shelf life, with day 1 being the day the product was cooked/cooled or opened. CDI Date labels put on food products.
1.5
47.
4-101.19; Core; Discard all cardboard bulk tubs that are being used for tables/shelves. These cardboard containers are not easy to clean and are heavily soiled with food debris and water splash. Get tables that are easy to clean (plastic/steel). Steel racks in walk in cooler are in poor repair and need to be replaced. These racks have lots of rust and are peeling.
0.0
49.
4-602.13; Core; Lots of cleaning needed through out facility. Detail clean sides/bottoms/tops of all equipment, wok line, fryer, hood area, microwave, prep sinks, coolers, inside coolers, under edges of tables, bottoms of tables, gaskets on prep coolers, racks inside coolers. Clean all areas on a regular basis.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/29/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored over raw beef in the walk in. Store all raw meats in the walk in by order of final cook temperature with ready to eat foods on top and raw chicken on the bottom. in the prep unit tongs and bowls were being used for all raw meats cross contaminating the different types of meats. PIC states that shrimp and chicken are cooked to different final cook times so it is essential to use separate bowls and tongs for each type of raw meat to prevent cross contamination. Raw beef was moved to correct location in walk in and new tongs and bowls were brought out for the different types of meats during inspection. FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by:
(a) Using separate EQUIPMENT for each type, P or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P and
(c) Preparing each type of FOOD at different times or in separate areas; P
CDI
1.5
39.
3-305.11; Core; Boxes of food products stored on the floor of the walk in freezer. Store all foods above the ground at least 6" above the ground to facilitate cleaning and prevent contamination.
1.0
41.
3-304.14; Core; Wet wiping cloths sitting on multiple prep surfaces. store all wet wiping cloths in a properly prepared food contact surface sanitizer when not in use.
0.5
49.
4-602.13; Core; Build up of visible food debris on the wire shelving in the walk in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/08/2022
Score: 97.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Front employee hand sink did not have paper towels at start of inspection. all employee handsinks must have soap, paper towels, and hot water of at least 100F. paper towels replaced at inspection. CDI. All other handsinks were properly supplied.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The front reach in cooler is holding TCS foods at 44-45F. The ambient air temperature of the unit was 45f. The thermostat was adjusted by the PIC at inspection where it appears to have been bumped when plastic food pans were placed in the unit. Monitor the food temperature of the unit and remove all TCS foods from the unit if temperatures rise above 45f. All TCS foods must be held at 41F or below. CDI thermostat adjusted.
1.5
39.
3-305.11; Core; Pans of eggrolls sitting on the floor behind the front counter. All Food items must be protected from contamination but storing items covered and elevated above the floor. (A) Except as specified in par.par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic
crates may be stored on a floor that is clean and not exposed to floor moisture.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/15/2022
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation;EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. the meat grinder used to make dumplings was sitting in the closed off dining area with dried meat and bugs inside the grinder. The dough puller machine also had left over food debris. Clean and sanitize all food contact surfaces of the equipment after every use. Dried meat and debris is a pest attraction. Grinder taken to dish area to clean and sanitize at inspection. Was in process of being cleaned at the end of inspection. cDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; The two door reach in unit was holding TCS foods at 45f. the unit may have been opened many times during lunch or items were left out on the counter tops during busy times. All TCS foods must be held at 41F or below. Work on cold holding practices with this unit. The unit appears to be holding at the correct temperature. CDI education on methods.
0.0
33.
3-501.15; Priority Foundation; Trays of fried chicken pieces stored on the the speedrack by the walk in cooler to cool at room temperature. This is not an approved cooling methods. Foods must cool quickly from 135-70 in 2 hours and from 135 to 41 in a total of 6 hours. Use approved cooling methods to cool foods properly; 1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
item placed in walk in to finish cooling to 41F. CDI
0.5
38.
6-501.111; Core;The PREMISES shall be maintained free of insects, rodents, and other pests. Evidence of roaches and flies in the establishment. The meat grinder with left over meat had live bugs inside enhance cleaning and pest control practices to eliminate all pests and harborage areas.
1.0
49.
4-602.13; Core; Clean sides and handles of all equipment. clean the back storage rack by the walk in that has visible build up of heavy debris.
0.5
55.
6-501.114; Core; Remove all unnecessary equipment that is no longer functional and remove any clutter from the dining area to eliminate pest harborage areas. Store all items off the floor to allow for cleaning.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/01/2022
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; At the start of the inspection many food items were out on prep surfaces that were not in process of being prepared (chicken, broccoli, cabbage, soups) and all were above 41F. Only remove from refrigeration what can be prepared at that moment and return to cooler once completed. All items were removed.
1.5
33.
3-501.15; Priority Foundation; 10+ trays of cooked and cooling chicken bites on a speed rack by back of kitchen, container of cooked and cooling chicken on shelf below rice cooker, 2 trays by fryer. Management reported that they have been there about an hour at the longest, temperature was in a range of 92F-98F. Cooked and cooling foods have a temperature that they have to cool to within a required time period. They will never be able to cool to 70F in 2 hours when the ambient kitchen temperature was 88F. Must use an approved cooling method such as ice baths/ice bags, small quantities in the walk in freezer, shallow pans, etc.
0.5
38.
6-501.111; Several dead roaches seen in the hand soap dispenser at the kitchen handsink, a few flies seen in the food prep areas of the kitchen, and a few small roaches seen on wall behind tall cooking unit. Increase pest management to remove and prevent. Keep all items protected from contamination. Hand soap was emptied, container cleaned and sanitized before refilling with new soap.
1.0
41.
3-304.14; Core; Wiping cloths were stored in a bucket of solution with a very weak to vacant level of chlorine. Between uses, wiping cloths must be stored in a sanitizer solution. When using chlorine, the concentration must be 50ppm-100ppm. Solution was remade.
0.5
47.
4-501.11; Core; Replace the plastic dry food storage container that is melted and damaged.
0.0
49.
4-601.11(B) and (C); Core; Clean the door handles on the open top prep cooler.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/24/2022
Score: 98
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility must have an updated employee health policy that includes the pathogens of concern. A copy of a policy can be found at www.johnstonnc.com/envhealth
0.0
35.
3-501.13 ; Priority Foundation; Bag of frozen scallops sitting on the prep sink drainboard. If thawing at the prep sink then they must be under cold running water. Scallops placed into a pan and water ran over them to thaw.
0.5
39.
3-305.11; Core; Foods uncovered in coolers and placed on sheet pan on walk in cooler floor. Keep all foods stored in a manner to keep protected. Keep covered and on shelving that is a minimum of 6 inches above the floor.
1.0
41.
3-304.14; Core; Wiping cloths on many of the food prep and storage areas. Keep stored in sanitizer solution between uses.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/02/2021
Score: 97
#
Comments
Points
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. CDI with information.
0.0
15.
3-302.11; Priority; Packages of raw beef were stored above containers of vegetables in the walk in cooler. Store raw meat below foods that are ready to eat. Operator rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several cooked and cooled foods sitting on the prep stations throughout without any time or temperature control (wonton soup, egg drop soup, cooked chicken, cooked broccoli). Container of cut cabbage on prep table also without time or temp control. TCS foods must be held under temperature control at 41F or below. Do not sit or hold foods out at room temperature. All items removed.
1.5
35.
3-501.13 ; Core; Bowl with frozen shrimp in standing water at the food prep sink drainboard. If thawing at the prep sink, the water must constantly be running over the food item to thaw. Do not thaw in standing water at room temperature. Shrimp was moved to the cooler.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/12/2019
Score: 97
#
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: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant 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: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/30/2019
Score: 97
#
Comments
Points
General Comments
Very good improvement with many issues corrected since last inspection.
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: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/13/2019
Score: 95.5
#
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: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/10/2018
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: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/06/2018
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: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/28/2018
Score: 95.5
#
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: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/20/2012
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
2.
Several employee beverages above the open top prep cooler, above dishsink and on prep table. All employee beverages must be kept in a location that will not cause a cross contamination risk for foods or food prep areas. Keep below and away the food prep areas, food storage areas and clean utensils.
1.5
3.
Employee handling money/cards at front then entering kitchen and handling foods at the fryer, employees exiting and entering kitchen thru door and then handling foods or equipment without handwashing. Handwashing is the number 1 way to prevent a contamination risk for foods. Wash upon entry to kitchen everytime, after handling dirty dishes, after cleaning, after handling money or helping customers, and always before handling foods or food contact items.
2.0
10.
Do not put the container of garlic&oil inside another container of food. Raw beef above wontons in the walkin unit. Keep all raw meats below the ready to eat foods. Take out bowls used as scoops. Always use a scoop with a handle in foods.
3.0
17.
Cut cantelope on the buffet bar 67F. Cut melons must be held at 45F or below. Use ice bath and check the temperature often to make sure it can stay 45F or below. Pan of cooked chicken above wok station 73F. Do not leave foods out at room temperature, keep under temperature control in cooler until ready to use. Both items were disposed on.
2.0
48.
If the back door is going to be held open, the screen door must self close and completely cover the doorway. Current screen door needs work to improve, it needs to fit the door frame so no areas are unscreened, screen needs to be secure to wood and self close.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/04/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
In the open top portion of prep cooler, containers of food are being stacked directly on top of other foods. Do not stack containers on top of foods, place a barrier between the food and the bottom of other container. Do not over stack in the top portion, foods needs to stay below rim to keep cold. Raw beef piece was placed directly on the cut green peppers. Raw meats cannot be placed directly on vegetables, avoid a cross contamination.
Raw chicken above vegetables in the walkin cooler, chicken was moved and raw shrimp was placed over the vegetables. In all coolers and freezers, keep raw meats and raw seafoods below or away from all ready to eat foods.
3.0
16.
Various foods on the buffet bar, reference the food temperature chart, were not at the proper hot holding temperature of 135F or above. Items were removed. Keep foods on the buffet bar at or above 135F.
2.0
17.
Cut Melons on the buffet bar must be able to stay at or below 45F.
0.0
40.
General cleaning is still needed to remove old food particles, dead bugs and grease: clean the sides of wok station and fryers, clean cooler gaskets, remove moldy caulk from around the food prep sinks, clean under the prep stations and storage areas. Clean all storage containers.
1.0
45.
Clean the walls around the fryers and prep stations Clean floors under and behind equipment and prep stations in the kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/13/2011
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
2.
Employee water bottle on the top of reach in cooler. All employee beverages need to be stored in a location that is away of below the food storage and prep areas.
0.0
10.
In the open top portion of prep cooler, containers of food are being stacked directly on top of other foods. Do not stack containers on top of foods, place a barrier between the food and the bottom of other container. Do not over stack in the top portion, foods needs to stay below rim to keep cold. Bowl that is used to hold raw meat cannot be placed directly on vegetables. Flour that has been used to batter raw meats must be kept in the cooler or sifted between uses to remove left over particles.
1.5
11.
Food pans observed being washed, rinsed and dipped in the sanitizer water, not all portions of containers/utensils are being submerged. After the washing and rinsing, all items must be submerged in the sanitizer water for 2 minutes minimum, then allowed to air dry.
1.5
16.
Egg rolls and spring rolls on the buffet were not at proper hot holding temperature, containers of rice and chicken sitting on prep table by coolers not at proper holding temperature. All hot foods on the buffet must be held at 135F or above. Do not poriton foods and hold at room temperature until they are ordered, keep under temperature control at 135F or above.
2.0
28.
A few very small roaches seen. Continue pest mangement.
1.0
40.
General cleaning is still needed to remove old food particles and grease on sides of wok station and fryers, clean cooler gaskets, remove moldy caulk from around the prep sinks, clean under the prep stations and storage areas.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/13/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
10.
Open contianers of rice and sauces sitting on floor, foods uncovered in storage areas and coolers, raw beef above sauces in walkin cooler, bag of onions next to brooms/mops. Food must be stored and handled to protect. Do not sit containers of food on the floor, keep foods properly arranged in coolers with raw below ready to eat, keep all foods covered, and store foods away from mops and other items used i floor cleaning.
1.5
16.
Fried foods on the buffer bar, reference food temp. chart, not at proper holding temperature. All foods in hot holding must be able to 135F or above. Foods were removed.
2.0
17.
All cut melon must be held 45F or below. Use ice or mechanical refrigeration to help maintain temperature controls.
0.0
25.
Calibrate thermometers to check accuracy
0.0
26.
Once opened, store all dry foods in a covered container.
0.0
28.
Many live roaches or different sizes seen in the food preparation and storage areas of restaurant. Take stronger measures to remove and prevent. Protect foods better and food contact items from contamination.
1.0
36.
Replace gasket to small reach-in prep cooler at fryers.
1.0
40.
Much cleaning is needed in kitchen: all shelving, all gaskets on coolers, under all prep areas, all storage containers, outside of all dry food containers, sides of equipment, etc.
1.0
45.
Much floor cleaning is needed by the hot water heater, under prep sinks and stations, under and behind all equipment. Clean walls by sinks and at the canwash station.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/01/2010
Score: 89.5 + Education Credit: 2 = 91.5
#
Comments
Points
10.
Glass is missing in sneeze guard at the dessert bar. Replace missing glass. Do not store any food outside of the kitchen area.
1.5
11.
Dish machine was not sanitizing during inspection. The tube for the chlorine was not in the chemical at all. Once the tube was pushed into the chemical and the machine was primed the machine started to sanitize.
1.5
15.
There were two dishes with beef and chicken that had been cooked sitting out above fryers, they had cooled down to 83*F, when employee brought out to buffet bar the food was at 120*F. All food that has been previously cooked should be reheated to 165*F.
1.5
16.
Several items on the buffet bar were not being held at 135*F or above. Once food has been cooked to proper temperatures it must maintain 135*F or higher while out on buffet bar.
2.0
17.
Once cantaloupe, water melons and dew melons are cut they must maintain a temperature of 45*F or above.
0.0
24.
Chicken was sitting on rack out side of walk in cooler. When thawing any meats must thaw under cold running water, in the refrigerator or part of the cooking process. Do not let food sit out at room temperature.
0.5
28.
Live roaches seen again today. Improve pest management.
2.0
36.
replace gasket to small reach-in prep cooler at fryers.
0.5
40.
Clean outsides of all food containers, equipment handles & gaskets.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/10/2010
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
2.
Employee drinks were on prep table beside cooked chicken, above prep cooler, above clean dishes at dish machine. Store all personal drinks below food and food prep areas, they shold have a lid and a straw.
1.5
10.
All foods & sauces should be covered during storage. Do not use thank-you/grocery bags to store your food. Use food grade bags only.
3.0
19.
Alcohol & meds were being stored above of clean dishes, vitamins wee found above prep cooler. Store all first aid stuff & meds away from food or below food and clean dishes.
1.5
28.
Live roach seen today, improve pest management.
1.0
36.
replace gasket to small reach-in prep cooler at fryers.
0.5
40.
Clean outsides of all food containers, equipment handles & gaskets.
1.0
45.
Walk-in freezer had frozen food juice on the floor, better cleaning is needed of freezer floor.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/02/2010
Score: 85 + Education Credit: 2 = 87
#
Comments
Points
5.
Hand sink in back at prep area was being blocked with a bucket in the sink. Do not store any items in the hand sink. The hand sinks should be easily accessible.
1.5
10.
Do not place foods in "thank you" bags in coolers and freezers. Use only approved food containers or freezer bags. Keep all foods covered when in storage. Store raw chicken below raw beef. Store according to final cook temp with highest final cook temps on bottom shelves. Use approved storage to avoid possible cross-contamination of foods. Do not store buckets of sauce on the floor. When preparing food do not leave unattended once you are finished with the food place into cooler do not leave sitting on the prep sink.
3.0
11.
Clean food pans were being stored on half wall at the can wash area. Do not store clean dishes at the can wash wall.
1.5
16.
Rice in a crock pot and zucchini were not being held at proper temperatures. Hot hold foods should be held at 135*F or higher. Foods were thrown away when told of problem.
2.0
17.
Watermelons and cantaloupe were being held at 58*F, once you cut a watermelon, cantaloupe, dew melon and a tomatoe you then must cold hold the product at 45*F or below.
2.0
19.
A bag of powder used for cleaning was being stored on splash guard of prep sinks. All chemicals used for cleaning should be placed away from food and food contact surfaces.
1.5
36.
Round cutting boards had holes in the middle, manager threw the items away.
1.0
40.
Lots of general equipment cleaning. Clean dry food bins, tops and sides of equipment.
1.0
45.
General floor cleaning needed.
1.0
46.
Lights on grill were not on upon arriving, lights should be on during hours of operation.
0.0
47.
Can not get to can wash area due to the mops and brooms in the can wash so water is not easily accessible.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/18/2010
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
10.
Do not place foods in "thank you" bags in coolers and freezers. Use only approved food containers or freezer bags. Keep all foods covered when in storage. Store raw chicken below raw beef. Store according to final cook temp with highest final cook temps on bottom shelves. Use approved storage to avoid possible cross-contamination of foods.
1.5
11.
Clean and sanitize utensil sink drainboards and all food prep sinks better. Clean and remove all soil then sanitize. Pay attention to corners and bends in sinks.
3.0
28.
Signs of roaches seen including one live roach. Take measures to effectively control all pests.
1.0
36.
Replace all broken cooler door gaskets. Fix broken sink faucet at prep sink. Re-finish or replace rusty cooler racks. Do not place plastic wrap on any equipment. Do not place duct tape on equipment.
1.0
40.
Lots of general equipment cleaning. Clean dry food bins, tops and sides of equipment.
1.0
45.
General floor cleaning needed.
0.5
48.
Repair self-closer at women`s restroom.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/04/2010
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
10.
Raw chicken and beef stored above seafood in the walk-in freezer. Store all raw meats according to final cook temps with highest final cook temps on bottom.
1.5
11.
Clean and sanitize dishmachine drainboard. Clean of all soil then sanitize before washing utensils. Clean and sanitize sheild on the interior of ice machine.
3.0
17.
Garlic/oil mixture was 63 degrees F. All cold potentially hazardous foods must be held at 45 degrees F or below.
2.0
36.
Replace torn gaskets on cooler doors. Do not wrap equipment in wrap.
1.0
40.
Clean and wipe down all equipment. General equipment cleaning needed throughout facility.
1.0
45.
Clean floors better under and behind equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/06/2009
Score: 88.5 + Education Credit: 2 = 90.5
#
Comments
Points
10.
Do not store food boxes directly on the floor in the walk-in freezer. All food boxes should be stored protected and on approved storage off the floor.
1.5
11.
Make sure to clean and sanitize all food contact surfaces and equipment. Knives were left visibly soiled. Clean utensils and equipment of all visible soil, then sanitize with chlorine sanitizer at 50-100ppm. Do this after each use, or every 4 hrs if equipment is under constant use for the same purpose.
1.5
16.
Sweet and sour chicken, eggs rolls, and one other item on the buffet was out of temp as noted. All hot potentially hazardous foods must hold at 135 degrees F or above.
4.0
17.
Chicken and other items at the prep cooler were out of temp as noted. All potentially hazardous cold foods must hold at 45 degrees F or below. Do not store pans on top of pans in prep cooler, items will not cool correctly that way.
2.0
23.
Do not wrap items tightly when they are in the cooling phase. Use loose cover, ice baths, shallow pans, and freezer to cool items effectively.
0.0
33.
Make sure food dispencing scoops stay handle up out of the food. This is to ensure hands and fingernails do not come into contact with food.
0.5
34.
After washing dishes and utensils, make sure to allow air drying; Numerous items were stacked wet. Do not stack items WET or with standing water.
0.5
36.
Torn gasket at walk-in cooler door needs to be replaced.
0.5
40.
Clean all equipment good. Clean and degrease between equipment removing all food debris and grease. Clean storage racks good. Clean cooler door gaskets.
1.0
45.
Some floor cleaning in corners and back behind equipment.
0.0
47.
A few items were stored on the floor; use approved storage to keep all items off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/28/2009
Score: 88.0 + Education Credit: 2 = 90
#
Comments
Points
16.
CORRECTED DURING INSPECTION Two buffet items was less than 135 f. All foods shall be held at 135 f or higher. Par cooked chicken at grill. Par cooking of foods is not allowed.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
Thermometer should be calibrated to 37 f in ice water. Thermometer read 60 f.
0.5
30.
GENERAL COMMENT; REPEAT VIOLATION
0.0
31.
NOT OBSERVED
0.0
40.
REPEAT VIOLATION
1.0
7.
NOT OBSERVED
0.0
8.
CORRECTED DURING INSPECTION Raw fish stored in bowl of cooked meatballs. Cut vegitables stored on outside of food cardboard boxes. Food shall be wholesome & free from adulteration. Food was discarded.
1.5
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Various foods stored uncovered, in walk-in freezer, walk-in cooler, and reach ins. Raw chicken stored above raw pork & fish. Store all foods covered during storage. Store raw meats according to final cook temperature. Whole water melons stored directly on the floor in walk-in cooler.
3.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Dirty bowls stored under prep tables. Plastic
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/26/2009
Score: 89.0 + Education Credit: 2 = 91
#
Comments
Points
17.
CORRECTED DURING INSPECTION Garlic in oil in cooler 65 f, must be kept in cooler at 45 f or below at all times. Canteloupe, once cut into cubes must be 45 f or below.
2.0
24.
NOT OBSERVED
0.0
29.
GENERAL COMMENT Wear a hair restriant while preparing food
0.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Several food pans found stacked wet. Must be air dried before reusing. Do not stack wet or reuse wet.
1.0
40.
Clean all equipment, coolers, fryers, shelving, etc. Clean dry food storage containers-no duct tape.
0.5
2.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Three employee beverages on and above food storage and prep areas. Keep all beverages away/below the food prep tables, food storage, coolers and clean utensil areas.
3.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Several containers of food uncovered in coolers. Crab ragoon below raw meat in freezer. Keep all foods covered in coolers. Store raw meats below the cooked items or items that requir a lower cook temperature.
3.0
11.
CORRECTED DURING INSPECTION Dirty vegetable peelers found on magnetic storage strip. A cut off top to a plastic jug with a dirty metal wire through it was found with vegetables stored in it. Use only food grade/approved utensils/food containers. Item was discarded.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/05/2009
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Rice in rice pot 125 f - 130 f, cooked pork above wok station 115 f, cooked chicken above wok station 128 f. All hot foods must be kept 135 f or above. Items were reheated to > 168 f.
2.0
17.
CORRECTED DURING INSPECTION Fried egg rolls and vegetables in pan by fryer 63 f, garlic in oil 65 f by wok. Keep foods at 45 f or below until ready to use/cook. Do not sit out at room temp.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
34.
Air dry all food containers before stacking. Many found stacked wet. All food containers must be air dried before placing food in, do not use wet.
0.5
35.
Many single service bags taht were used found stored dirty. Cannot reuse, dispose.
0.5
2.
CORRECTED DURING INSPECTION Three employee beverages were stored unappropriatley (above & on prep tables and storage tables). Keep beverages stored away or below from all food prep and storage areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Keep all foods covered in both the coolers and freezers. Store raw meats below the ready to consume items (raw chicken above onions). Bucket of fried wontons was set on dirtyside of dishmachine. Do not sit any foods on the dirty side of dishmachine.
1.5
11.
CORRECTED DURING INSPECTION Dirty utensil (top half of cut up jug) found in storage. Do not use old food containers as utensils, especially ones that are not cleanable. Many work areas in use and not sanitized when cleaned after use. Solution good in strength but must be used on all prep tables between uses.
1.5
14.
NOT OBSERVED
0.0
19.
GENERAL COMMENT Lebel all chemical bottles where faded
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
Make sure all dry foods are stored in clean, sanitized containers that are labeled with contents.
0.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/13/2008
Score: 92.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
Several items on buffet bar (listed in above chart) were below the required hot hold temperature of 135 f. Must be 135 f or above in hot hold. All items were removed & discarded.
2.0
17.
CORRECTED DURING INSPECTION Garlic & oil mixture in cooler was 68 f. Product must stay 45 f or below. Do not remove product from cooler & leave at room temperature for any period of time.
2.0
18.
CORRECTED DURING INSPECTION; NOT APPLICABLE
0.0
24.
Cooked pork thawing at room temperature on back shelf. Thaw in cooler, as part of cooking process, under cold running water or in microwave if going to immediately cook. Do not thaw by sitting product out at room temperature.
0.5
30.
Keep dirty linens stored away from food storage areas.
0.5
33.
Do not store utensils in standing water. Store in product or on a clean & dry surface.
0.5
34.
Air dry all containers before stacking. Do not stack wet. (several pans stacked wet).
0.5
42.
GENERAL COMMENT
0.0
2.
CORRECTED DURING INSPECTION two open-top employee beverages were on food prep tables. All employee beverages must have a cover (lid & straw). Store away or below all food prep, food storage and clean equipment areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/15/2008
Score: 90.5
#
Comments
Points
11.
CLEAN AND SANITIZE KNIVES BETTER; CLEAN AND SANITIZE ALL FOOD CONTACT EQUIPMENT OR UTENSILS. ITEMS TAKEN TO DISH-WASH AREA. CORRECTED DURINGINSPECTION.
2.5
15.
AIR-DRY CUPS BETTER BEFORE STACKING THEM. DO NOT STACK WET
3.0
17.
WIPE DOWN ALL EQUIPMENT, SHELVING AND INTERIORS OF COOLERS INCLUDING RACKS. GENERAL EQUIPMENT CLEANING NEEDS IMPROVEMENT.
1.0
3.
KEEP ALL FOODS COVERED GOOD; KEEP RAW ITEMS BELOW COOKED OR READY TO EAT FOODS RAW CHICKEN STORED ABOVE CHEESE; ITEMS RE-ARRANGED ALL ITEMSCORRECTED DURING INSPECTION.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/02/2008
Score: 89.0 + Education Credit: 2 = 91
#
Comments
Points
11.
CLEAN AND SANITIZE ALL FOOD CONTACT EQUIPMENT AND UTENSILS. THIS INCLUDED FOOD PREP SINKS AND DRAINBOARDS KNIVES AND PREP TABLES. CLEANGOOD THEN SANITIZE. ALLOW SANITIZER A 2 MIN CONTACT TIME ON SURFACES. ITEM BEING CORRECTED DURING INSPECTION.
2.5
15.
AIR DRY CUPS BEFORE STACKING THEM; DO NOT STACK WET.
1.5
17.
CLEAN RACKS, HOOD VENTS AND SIDES OF EQUIPMENT.
1.0
28.
CLEAN FLOORS BETTER
0.5
3.
DO NOT PREP FOOD OF ANY KIND IN THE 3-COMPARTMENT UTENSIL SINK. FOOD SHOULD BE PREPARED IN DESIGNATED FOOD PREP SINKS. ITEM CORRECTED DURING OPERATION.
2.5
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR.
0.5
9.
EMPLOYEE DRINK SITTING OVER UTENSIL SINK. ALL EMPLOYEE DRINKS SHOULD BE STORED PROPERLY. ITEM CORRECTED DURING INSPECTION.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/03/2007
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
2.
CONTAINER OF COOKED MEAT AND VEGETABLES WAS SITTING OUT ON PREP TABLE 68 F. DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE. KEEP IN THE COOLER UNTIL READY TO USE.
2.5
24.
LIVE ROACHES SEEN BY THE HANDSINK, ON FLOORS AND BY THE DISHMACHINE. USE A PEST CONTROL COMPANY TO ELIMINATE ALL ROACHES.
4.0
3.
BUCKET OF SOY SAUCE SITTING ON THE FLOOR (NO TOP). DO NOT SIT ANY FOODS ON THE FLOOR. ONCE A CAN OF FOOD HAS BEEN OPENED, THE LEFT OVERSMUST BE STORED IN AN APPROVED CONTAINER. KEEP ALL FOODS COVERED IN THEREACH-IN COOLER.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/19/2007
Score: 86.0 + Education Credit: 2 = 88
#
Comments
Points
2.
COOKED FRIED CHICKEN WINGS AND NUGGETS BY THE FRYER 67 F. GARLIC AND OIL MIXTURE BY WOK STATION 72 F. LARGE BOWL OF RAW CHICKEN BY PREP TABLE 62 F. DO NOT LEAVE ANY FOODS AT ROOM TEMPERATURE, KEEP IN COOLERUNTIL READY TO IMMEDIATELY USE.
2.5
24.
LOTS OF LIVE ROACHES SEEN AROUND THE DISH AREA. TAKE IMMEDIATE MEASURES TO REMOVE & PREVENT.
2.0
3.
BUCKET OF WONTONS ON THE BUFFET BAR WERE NOT UNDER A SNEEZE GUARD. DO NOT PLACE ANY FOODS OUT IN THE CUSTOMER AREA THAT ARE NOT UNDER PROTECTION FROM A GUARD. UPON ENTRY TO THE KITCHEN, SEVERAL BUCKETS OFFOOD WERE SITTING ON THE FLOOR IN THE KITCHEN AND IN THE WALK-IN COOLER. DO NOT PLACE ANY FOODS ON THE FLOOR. KEEP ALL FOODS COVERED INTHE COOLERS. ONCE A TIN CAN OF FOOD HAS BEEN OPENED! THE FOOD CONT.
5.0
7.
ONCE A BAG OF DRY FOODS IS OPEN, IT MUST BE PLACED IN A COVERED CONTAINER TO STORE. LABEL THE CONTAINER WITH THE CONTENTS
2.0
9.
TWO EMPLOYEE BEVERAGES WERE ABOVE THE DISHWASH AND CLEAN UTENSIL STORAGE AREA. KEEP EMPLOYEE BEVERAGES COVERED AND STORED AWAY FROM ALLCLEAN UTENSIL STORAGE AREAS. EMPLOYEES ARE NOT WASHING THEIR HANDS BETWEEN FOOD PREPARATION AND HANDLING DIRTY ITEMS. 1 EMPLOYEE HANDLED A LIVE ROACH THEN RINSED HANDS AND WIPED ON SHIRT. ALL EMPLOYEES BETWEEN ALL TASK AND AFTER TOUCHING ANY DIRTY ITEM OR INSECT MUST CONT
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/15/2007
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
15.
AIR DRY FOOD CONTAINERS BEFORE STACKING. DO NOT STACK WET.
1.5
2.
GARLIC AND OIL MIXTURE BY THE WOK STATION 67 F. KEEP IN THE COOLER AT 45 F OR BELOW ALWAYS. COOKED RICE IN LARGE BOWL BELOW THE PREP TABLE 96 F - 98 F. PLACE IN HOT HOLD UNITS OR IN COOLER, DO NOT LEAVE OUT ATROOM TEMPERATURE FOR ANY EXTENDED PERIOD OF TIME.
2.5
3.
CONTAINER OF SHRIMP WAS ON THE FLOOR IN THE WALK-IN COOLER. DO NOT SITANY FOODS ON THE FLOOR, EVER. STORE RAW CHICKEN, RAW MEATS AND RAW SEAFOOD BELOW ALL READY TO CONSUME ITEMS. DISCARD FLOUR BETWEEN BATCHES OF FRIED CHICKEN. DO NOT REUSE AT A LATER TIME, USE AND THEN DISCARD THE LEFTOVERS. INSTALL A SPLASHGUARD SINK & THE PREPARATION SINK.
2.5
7.
ONCE OPENED, STORE ALL DRY FOODS IN A COVERED CONTAINER. LABEL THE CONTAINER W/THE CONTENTS.
1.0
9.
TWO EMPLOYEE BEVERAGES AWAY AND/OR BELOW FROM ALL FOOD AREAS.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/08/2006
Score: 88.5 + Education Credit: 2 = 90.5
#
Comments
Points
11.
FOOD BUCKETS OBSERVED BEING WASHED AT THE PREP SINK & NEVER SANITIZED.ALL FOOD CONTAINERS MUST BE WASHED, RINSED AND SOAKED IN A SANITIZER FOR 2 MINUTES. ALL WASHING OF FOOD CAN ONLY OCCUR AT THE DISHWASH 3- COMPARTMENT SINK OR THE DISH MACHINE. DO NOT WASH ANY ITEMS AT THE PREP SINKS. USE THE SANITIZING SOLUTION TO CLEAN ALL WORK SURFACES BETWEEN USES.
2.5
15.
AIR DRY ALL FOOD CONTAINERS (BUCKETS & PANS) BEFORE STACKING. STORE UTENSILS WITH THE HANDLE STICKING OUT OF THE CONTAINER.
1.5
2.
A FEW ITEMS ON THE BUFFET BAR (WONTONS, FRIED CHICKEN WINGS, CHICKEN ON A STICK) 110 F - 125 F. ALL ITEMS ON THE BUFFET BAR MUST BE 140 F OR ABOVE. FRIED CHICKEN BY FRYER 129 F. COOK TO ORDER OR KEEP 140 F. GARLIC & OIL MIXTURE BY WOK STATION 64 F, KEEP IN COOLER AT 45 F OR BELOW.
2.5
3.
FRIED WONTONS ON THE BUFFET BAR ARE NOT CURRENTLY UNDER A SNEEZE GUARDALL FOODS MUST BE KEPT UNDER AN EFFECTIVE SNEEZE GUARD THAT ARE OUT FOR CUSTOMER ACCESS. DO NOT USE THE EGG CRATES TO SIT BOWLS OF FRIED FOOD ON TO DRAIN. DO NOT USE CARDBOARD BOXES TO HOLD FRIED FOODS. STORE ALL FOODS IN AN APPROVED FOOD GRADE CONTAINER. MOVE ALL STORAGE FROM UNDER THE MEAT FOOD PREP TABLE. ONLY RAW MEAT PREP CAN OCCUR CONT
2.5
9.
THE ONLY HANDWASHING THAT OCCURED WAS AT THE PREP SINK W/DISHSOAP. EMPLOYEE HANDS MUST BE WASHED WITH ANTIBACTERIAL HAND SOAP AT THE HANDWASH SINK ONLY. WASH HANDS FREQUENTLY BETWEEN ALL DUTIES & HANDLING FOODS. MAKE SURE NAILS ARE CUT AND CLEAN.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/05/2006
Score: 88.5 + Education Credit: 2 = 90.5
#
Comments
Points
11.
AT THE TIME OF THE INSPECTION SANITIZER SOLUTION IN BOTH BOTTLES AND SINK WAS WEAK OR VACANT. KEEP A SANITIZER SOLUTION AVAILABLE WITH A STRENGTH OF 50 PPM - 100 PPM CHLORINE. USE ON ALL WORK SURFACES OFTEN BETWEEN PREPARATION. SOAK UTENSILS AND FOOD CONTAINERS IN SOLUTION FOR2 MINUTES. SEVERAL KNIVES AND PEELERS FOUND STORED DIRTY, CLEAN AND SANITIZE BEFORE STORING. RACK OF DIRTY PANS WITH CLEAN AND CONTINUED
2.5
17.
DO NOT USE CARDBOARD TO LINE ANY SHELVING. DO NOT HANG ANY ABSORBANT MATERIALS IN KITCHEN (CALENDAR). CLEAN FOOD STORAGE CONTAINERS. REMOVE MOLDY CAULK FROM PREP SINKS.
1.0
2.
FRIED CHICKEN WING BY FRYER 112 F, FRIED CHICKEN NUGGETS 87 F - 95 F. FRIED RICE IN BUCKET 109 F - 130 F. KEEP ALL HOT FOODS 140 F OR ABOVE.DO NOT SIT FOODS OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME.
2.5
3.
KEEP RAW MEATS BELOW READY TO EAT FOODS IN BOTH THE COOLERS AND FREEZER. KEEP ALL ITEMS COVERED IN COOLERS AND FREEZER. CHICKEN WAS INWATER ON BUCKET IN BACK. DO NOT KEEP FOODS IN STANDING WATER OUT AT ROOM TEMP. SHRIMP THAWING AT BACK SINK. MAKE SURE ALL FOODS IN THAW PROCESS ARE IN THE CONTAINER UNDER COLD RUNNING WATER. DO NOT STORE FOODS OR UTENSILS UNDER THE RAW MEAT PREPARATION AREAS. DO NOT CONT
2.5
32.
REORGANIZE STORAGE. DO NOT STORE ANY ITEMS ON FLOOR. STORE ALL BOXES TO PERMIT CLEANING. DO BUCKETS ARE ALLOWED ON THE FLOOR.
0.5
9.
SEVERAL EMPLOYEE BEVERAGES WERE ON FOOD PREP TABLES AND BY PREP COOLERS. ALL EMPLOYEE BEVERAGES MUST HAVE A LID AND A STRAW, KEEP AWAYOR BELOW ALL FOOD PREP & STORAGE AREAS.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/16/2006
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
11.
SANITIZER SHOULD BE CHANGED AS OFTEN AS NECESSARY ALONG WITH SOAPY WATER TO KEEP CLEAN WATER. CLEAN AND SANITIZE ALL FOOD CONTACT OR PREPAREAS AFTER EACH USE, ESPECIALLY IN HARD TO REACH CORNERS OF FOOD PREPSINKS. CLEAN AND SANITIZE DISHWASHER DRAINBOARD BEFORE WASHING UTENSILS; CLEAN AS OFTEN AS NEEDED TO KEEP DRAINBOARD FREE OF FOOD ANDDEBRIS. MINOR CLEANING AND SANITIZING TO KNIVES AROUND HANDLES.
5.0
15.
MAKE SURE TO CLEAN AND SANITIZE RACK USED TO STORE CLEAN PANS. STORE ALL CLEAN UTENSILS AND FOOD PANS IN A CLEAN LOCATION.
1.5
9.
DO NOT STORE DRINKS ON SHELF ABOVE 3 COMPARTMENT SINK; STORE ALL DRINKS ON LOWER SHELVING AWAY FROM FOOD PREP OR UTENSIL AREA
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/19/2005
Score: 89.5 + Education Credit: 2 = 91.5
#
Comments
Points
11.
SANITIZER WEAK IN THE 3- COMPARTMENT SINK; NEEDS TO BE A MIN OF 50 PPMCLEAN AND SANITIZE DRAINBOARDS AND PREP SINKS BETTER ESPECIALLY IN HARD TO REACH CORNERS. CLEAN AND SANITIZE SOME UTENSILS SUCH AS KNIVESBETTER;
2.5
2.
FRIED RICE AT 120 F. SHRIMP AT 130 F. MAKE SURE ALL HOT FOODS ARE HELDAT 140 F OR ABOVE; OR BE KEPT ON A 2 HR HOLD TIME IN WHICH TIME AND INITIAL TEMPERATURE MUST BE DOCUMENTED
5.0
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR.
0.5
9.
DO NOT STORE EMPLOYEE DRINKS ABOVE 3-COMPARTMENT SINK. STORE ALL DRINKDRINKS ON BOTTOM SHELVING AWAY FROM FOOD PREP OR UTENSIL AREAS; USE A LID AND STRAW FOR ALL DRINKS
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/15/2005
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
10.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT.
0.5
15.
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING.
1.5
17.
CLEAN INSIDE COOLERS. CLEAN THE LIDS & HANDLES ON STORAGE BUCKETS/BINSREMOVE CARDBOARD FROM WALL & SHELVING.
1.0
2.
FRIED CHICKEN WINGS BY FRY VAT 106 F. COOKED PARK ABOVE WOK 98 F. ONCECOOKED, PLACE ALL FOODS IN COOLER UNTIL READY TO SERVE. DO NOT ALLOW TO SIT AT ROOM TEMP.
2.5
3.
RAW MEATS/SEAFOOD & EGGS MUST BE STORED BELOW ALL SAUCES, VEGETABLES & COOKED FOODS. KEEP ALL FOODS COVERED IN COOLER. DO NOT SIT ANY FOODSON BUFFET BAR OUT OF SNEEZE GUARD. USE A SCOOP WITH A HANDLE IN ALL SAUCES AND DRY FOODS. DON'T STORE ANY FOODS UNDER SEAFOOD PREP SINK.
2.5
7.
ONCE OPENED, STORE ALL DRY FOODS IN A COVERED CONTAINER. (RICE)
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/06/2005
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
17.
CLEAN SHELVING IN DRY STORAGE, PAINT RUSTED DOLLIE
1.0
24.
LIVE COCK ROACHES SEEN. USE STRONGER PEST MANAGEMENT
2.0
3.
RAW SHRIMP IS STORED ABOVE READY TO EAT FOOD. RAW FISH IS STORED ABOVEREADY TO EAT FOOD. STORE ALL RAW SEAFOOD; MEATS AND EGGS BELOW READY TO EAT FOOD. COVER ALL FOODS IN REFRIGERATION UNITS
2.5
7.
ONCE OPENED PLACE ALL DRY FOODS IN A CONTAINER WITH A TIGHT FITTING LID CLEAN DRY GOOD CONTAINERS
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/31/2005
Score: 92.0
#
Comments
Points
15.
AIR DRY DISHES BEFORE STACKING
3.0
3.
COVER ALL FOODS IN THE REFRIGERATION UNITS BEEF WAS THAWING IN STANDING WATER THAW UNDER COOL RUNNING WATER IN THE MICROWAVE OR IN THE REFRIGERATION UNITS.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/24/2005
Score: 86.0
#
Comments
Points
15.
AIR DRY DISHES BEFORE STACKING.
1.5
17.
CLEAN THE SHELVING, REPAIR LEAK AT MOP SINK.
1.0
2.
GENERAL TSO'S CHICKEN 69F. COOKED NOODLES 69F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45F WHEN KEPT COLD AND 140F OR GREATER WHEN KEPT HOT.
2.5
20.
A HAND SINK WAS ACCESSIBLE, IT HAD TOOLS AND SCRUBBING PADS IN IT.
2.0
3.
RAW SHRIMP WAS STORED ABOVE BANANAS, RAW CHICKEN WAS STORED ABOVE READY TO EAT FOOD. STORE ALL RAW FOODS BELOW READ TO EAT FOODS. RAW CHICKEN WAS STORED IN THE PREFLUSHING/SCRAPING SIDE OF DISH MACHINE. PREP CHICKEN ON FOOD PREP SURFACES ONLY. ONIONS, GREENBEANS AND SPINACH WAS STORED ON THE FLOOR. COVER ALL FOODS IN THE REFRIGERATION UNITS IN SEALED CONTAINERS WITH SARAN WRAP OR ALUMINUM FOIL ETC.
5.0
7.
SEAL DRY FOODS IN A CONTAINER ONCE OPENED. CLEAN DRY FOOD CONTAINERS.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/29/2004
Score: 90.0
#
Comments
Points
11.
SANITIZE DISHES IN 3 COMPARTMENT SINK FOR 2 MINUTES! STORING DISHES THAT WERE WASHED IN THE 1ST COMPARTMENT OF THE SINK ON THE DIRTY SIDE OF THE DRAINBOARD.
2.5
2.
SHRIMP 58 F, RAW CHICKEN 57, GENERAL TSO CHICKEN 54. COOKED RICE 67 F.KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F WHEN KEPT HOT OR AT OR BELOW 45 F WHEN KEPT COLD.
2.5
3.
THAWING RAW SHRIMP, RAW CHICKEN IN STANDING WATER. THAW UNDER RUNNING WATER THAT IS COOL. COVER ALL FOODS IN THE REFRIGERATION UNITS.
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/17/2003
Score: 95.0
#
Comments
Points
15.
AIR DRY PROPERLY PRIOR TO STACKING - DO NOT STORE CAN OPENER ON FLOOR UNDER SHELF. KEEP ON SHELF.
1.5
17.
CLEAN IN AND AROUND GASKETS, HANDLES & HINGES
1.0
3.
DO NOT STACK PANS ON TOP PANS W/FOOD IN THEM - IN COOLER PROPERLY COVER ALL ITEMS (1) MAKE SURE PLASTIC WRAP COVERS PROPERLY AND DOESN'TFALL INTO CONTAINER
Location: 10125 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/24/2003
Score: 91.5
#
Comments
Points
10.
ALL FOOD HANDLERS MUST WEAR SOME TYPE OF HAIR RESTRAINT.
0.5
15.
DO NOT STORE RICE SCOOP IN WATER; (STORE IN DRY/CLEAN CONTAINER); DO NOT PLACE UTENSILS ON CARDBOARD
1.5
17.
REMOVE ALL CARDBOARD FROM SHELVES
1.0
2.
CHICKEN NUGGETS AT 115 F; SWEET & SOUR CHICKEN AT 120 F; NOODLES AT 70F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE > 140 F (OR < 45 F); (VEGETABLES IN WATER REFRIGERATED)
2.5
3.
STORE ALL RAW FOODS BELOW COOKED FOODS; DO NOT STORE FOOD IN PLASTIC BAGS; MUST THAW UNDER COLD RUNNING WATER; DISPENSE DRY FOODS WITH SCOOP.
2.5
32.
NO STORAGE ON FLOOR (I.E. DRINKS UP FRONT & IN BATROOM)
