Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/21/2023
Score: 99
#
Comments
Points
35.
3-501.13 ; Priority Foundation; intestine thawing in the sink in stagnant water. To thaw under water the water must remain running and be at a temperature of less than 70F. Water was turned on to agitate the product at inspection. Thaw using only an approved thawing method as spelled out in the NC food code. CDI
0.5
43.
3-304.12; Core; knives were stored stuck underneath of the hot holding unit between the unit and the prep table in the crack. Do not store in use utensils in cracks between equipment as these areas are not regular cleaned and sanitized every 4 hours to provide a clean surface for the knives to rest on. In between uses store knives on a clean and sanitized surface.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/10/2023
Score: 96.5
#
Comments
Points
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required at all times of operation. For a chlorine sanitizer the concentration must be 50-100ppm. a food contact surface sanitizer was prepared during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Continue to work on date marking of all ready to eat foods that are held for more than 24 hours. Opened packages of hot dogs/deli meats and cooked and cooled rice and beans and meats must be date labeled and held for no more than 7 days with day 1 as the date or preparation or opening. hot dogs, cooked chicken, rice and beans did not have date labels. Labeled at inspection. CDI
1.5
43.
3-304.12; Core; knives were stored stuck underneath of the hot holding unit between the unit and the prep table in the crack. Do not store in use utensils in cracks between equipment as these areas are not regular cleaned and sanitized every 4 hours to provide a clean surface for the knives to rest on. In between uses store knives on a clean and sanitized surface. Use only scoops with handles in dry goods such as rice and flour. Between uses the scoops may be stored in the product with the handle extended above the product. plastic cups without handles were stored in the rice and flour as scoops.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/13/2023
Score: 98.5
#
Comments
Points
39.
3-307.11; Core; Raw meats were being placed in the first two vats of the three compartment sink. When using this sink for food prep, all the vats must be washed, rinsed, and sanitized before and after use. Remove all clean and dirty dishes and utensils from the sink and drainboard before using for food prep. Consider installing more prep sinks if the one sink is not sufficient to prevent using the three compartment sink.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on the drainboard and the 3rd vat of the 3 compartment sink while raw meats were in the first two vats. Remove all clean dishes from the sink area when using the sinks for food prep. Do not store clean dishes were they will be exposed to splash or contamination.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/14/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; Raw tripe meat was sitting in the first 2 vats of the 3 compartment sink uncovered and exposed to the environmental. Raw menudo meat was sitting in the prep sink where it was being thawed under running water. Pans of cooked beans were sitting on a small shelf between these two sinks above the floor being cooled. Pans were also uncovered. All ready to eat foods must be maintained separate from raw foods. Work with only one type of raw meat at a time and keep items covered as much as possible to prevent contamination. Beans were at 157 degrees at time of inspection. find an area for cooling that is not in the path of the raw meats when cleaning, thawing or preparing those raw products. CDI beans moved to continue cooling.
1.5
23.
3-501.17; Priority Foundation;ready to eat cooked foods that are cooled and held for more than 24 hours must be date labeled and held for no more than 7 days with day 1 being the date of preparation. Food deli meats and hot dogs date labels must be added once the package is opened and must be discarded after 7 days with day 1 being the date the package is opened. Open pack of hot dogs and deli meat in the reach in must have date lables. Dates added at inspection. CDI
1.5
39.
3-307.11; Core; Raw meats were being placed in the first two vats of the three compartment sink. When using this sink for food prep, all the vats must be washed, rinsed, and sanitized before and after use. Remove all clean and dirty dishes and utensils from the sink and drainboard before using for food prep. Consider installing more prep sinks if the one sink is not sufficient to prevent using the three compartment sink.
1.0
41.
3-304.14; Core; One wet wiping cloth was left on the rim of the prep sink. Store all wet wiping cloths in the sanitizer bucket with a properly prepared sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on the drainboard and the 3rd vat of the 3 compartment sink while raw meats were in the first two vats. Remove all clean dishes from the sink area when using the sinks for food prep. Do not store clean dishes were they will be exposed to splash or contamination.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/21/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority foundation; ready to eat cooked foods that are cooled and held for more than 24 hours must be date labeled and held for no more than 7 days with day 1 being the date of preparation. Food deli meats and hot dogs date labels must be added once the package is opened and must be discarded after 7 days with day 1 being the date the package is opened. Rice and beans in the two door cooler require date labeling. Open pack of hot dogs and cut lettuce in the reach in must have date lables. Rice and beans were prepared 2 days ago. Dates added at inspection. CDI
1.5
38.
6-501.111; Core; Live insect observed on the counter at the hot holding unit. Monitor pest control practices to ensure the establishment is free of insects, rodents, and other pests.
0.0
44.
4-901.11; Core; Employee observed drying pans with a cloth. All pans, utensils, plates etc must be air dried. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/01/2022
Score: 98
#
Comments
Points
8.
2-301.12; Core; 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. employees observed washing hands and turning off faucets with clean hands. use paper towels to turn off faucets to prevent recontaminating hands. Always use gloves or utensils to handle ready to eat foods and always wash hands before placing on gloves. Change gloves often and in between handling raw meats and ready to eat foods.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/06/2022
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; 1 employee beverage on the rack above single service items. Keep employee beverages stored in a location that is below all food prep areas, food storage areas and food contact storage areas.
0.0
9.
3-301.11; Priority; Employee observed handling cooked foods with a glove on 1 hand and a barehand with the other. Gloves not changed when leaving the kitchen and returning. Education on glove use is needed. Make sure employees under stand that there cannot be any barehand contact with ready to eat foods. They need to understand when to change gloves and that a hand wash step is in there between every glove change. It is highly recommended to use a utensil to handle the raw meats from the cooler to the grill. Food that was touched with barehand was temped at 176+ so it was not discarded, violation corrected through education.
2.0
28.
7-201.11; Priority; Flying insect spray on rack above food service items, many medications on rack above food storage items, hand sanitizer stored on dry food container. Make sure all storage of items that are cleaners, chemicals, pesticides, other items that are hazardous or could contaminate foods are stored in a separate location from the facilities food storage areas, food prep areas and food contact storage areas. Items were removed.
1.0
35.
3-501.13 ; Priority Foundation; Packages of food (cooked sausage and meat) thawing by sitting on the ledge by cooler and at the food prep sink. Foods cannot be thawed by sitting at room temperature. Thaw in the cooler, in the prep sink under cold running water, as part of the cooking process or in the microwave if immediately going to cook. Items were moved to the cooler with the exception of 1 package which was placed in the prep sink under cold running water.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/23/2022
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with food safety certification must be present during inspection.
0.0
10.
5-205.11; Priority Foundation; The only hand sink in the kitchen is very slow draining. Repair so that water does not stand in sink.
1.0
21.
3-501.16(A)(1) ; Priority; Onions in the steam table were being held at 125*F, all hot hold foods must be held at 135*F. Owner reheated during inspection. It is recommended to place some water in the onions to help hold correct temperature.
0.0
23.
3-501.17; Priority Foundation; Dates must be written with all home made sauces and any cooked meat. Sauces did not have dates on them in the any coolers.
1.5
39.
3-305.11; Core; Keep produce stored up off the floor use drink crates but do not store cardboard box directly on the floor.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core;Violation Codes
(A) 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
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. employee health agreement forms are available for download and to meet this requirement from the Johnston county env health website. CDI education.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. A template plan can be downloaded, printed, and kept on site to meet this requirement from the Johnston county env health website. CDI education.
0.0
35.
3-501.13 ; Priority Foundation; Thawing cooked meats at room temperature is not an approved thawing method. Cooked meats were sitting on a shelf by the grill to thaw. use one of the approved thawing methods of thawing under refrigeration, under running water of less than 70f, in a microwave, or as part of the cooking process. Meats moved to cooler to thaw at inspection. CDI
1.0
41.
3-304.14; Core; Wet wiping cloths must be stored in a properly prepared chemical sanitizer solution when not in use. the sanitizer bucket did not have a detectable level of chlorine concentration at start of inspection and wet wiping cloths were left on the prep surfaces. Sanitizer solution was corrected to 50 ppm at inspection.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/16/2020
Score: 96
#
Comments
Points
General Comments
closely monitor employee handwashing while wearing masks in the kitchen. Any time the face masks is touched gloves must be removed and hands properly washed before placing on new gloves.
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/12/2019
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: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/09/2019
Score: 96
#
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: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/06/2019
Score: 93.5
#
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: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/13/2018
Score: 91.5
#
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: 12/21/2018
Location: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/26/2018
Score: 91
#
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: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/07/2018
Score: 91.5
#
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: 21 Fire Department Rd. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/26/2018
Score: 91
#
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!
