Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 09/11/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employee drinks stored in reach-in cooler above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.0
15.
3-304.11; Priority; Food prep was being done in the middle compartment of 3-compartment sink with dirty dishes being in the 1st compartment. Food prep cannot be done at the same time as utensil washing. These activities cannot be mixed due to contamination risk to food. Always use separate sink for food prep or utensil sink must be fully cleared of all dishes or cookware and fully changed over to a prep sink by cleaning and sanitizing sink prior to food prep activities. Then, sink must be converted back to a utensil sink by doing the same clean and sanitize procedure before washing dishes or cookware. Manager education. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Chicken hot holding at 87F. All hot hold potentially hazardous foods must hold at 135F or above. Hot hold unit was turned off or all the way down on the lowest setting. Staff should monitor food temps frequently to ensure compliance and that hot hold equipment is set at the proper level to maintain 135F or above. Chicken reheated and hot hold unit was turned up during inspection. CDI
1.5
28.
7-204.11 ; Priority; Sanitizer much too strong in bucket with wiping cloths. Use test kits and dilute solutions properly to 150-300 ppm quat. Sanitizer that is too strong may be toxic for use in food areas. Sanitizer was diluted during inspection and then tested good. CDI
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 05/30/2024
Score: 96
#
Comments
Points
8.
2-301.14; Priority; PIC used gloved hands to put raw meat on grill and did not change gloves to then touch ready to eat foods. Hands should be washed and new gloves donned between raw and ready to eat foods. CDI PIC washed hands and changed gloves.
2.0
8.
2-301.12; Core; Employee used bare hand to turn off faucet when washing hands. After washing hands should dry and then use used paper towel to turn off faucet to prevent recontamination of hands. CDI PIC explained to employee and rewashed hands.
0.0
15.
3-302.11; Priority; When started inspection plantains and raw beef both in prep sink. Employee breading raw chicken right beside were tomatoes and onions being prepped. When prepping items raw meats and ready to eat foods should be either prepped at different times or in different areas to prevent cross contamination. CDI PIC moved raw items
1.5
15.
3-302.11; Priority; Raw chicken stored on shelf above raw beef. Raw beef stored above raw shrimp and raw eggs stored above ready to eat foods in reachin cooler. When storing foods in cooler should be with highest final cook temperature on the bottom to prevent contamination. So when storing from top of cooler to bottom : ready to eat foods, raw eggs, seafood, beef, pork, ground meats, chicken. CDI PIC moved items to correct placement.
0.0
21.
3-501.16(A)(1) ; Priority; Rice hot holding at 124-127F. All potentially hazardous foods being hot hold should be at 135F or above. CDI PIC reheating
0.0
22.
3-501.16 (A)(2) and (B); Priority; Reachin cooler holding the vegetables at 43-45F. All potentially hazardous foods being cold held should be at 41F or below. Only potentially hazardous item in cooler was cut cabbage. PIC stated unit was opened a lot during prep which caused the rise in temperature. Went back down to 40F during inspection. Keep unit closed as often as possible and make adjustments so unit can keep up even during rush times. CDI education
0.0
41.
3-304.14; Core; Sanitizer bucket too strong at over 400ppm. Wiping cloths should be stored in sanitizer at correct concentration between uses. CDI PIC remade to 200ppm quat.
0.5
48.
4-302.14; Priority Foundation; PIC was unable to find quat test strips during inspection. Could only find chlorine. Should have testing device for sanitizer available at all times so can test proper concentration. CDI PIC going to get quat test strips and switching to chlorine sanitizer until have test strips.
0.0
51.
5-205.15; Core; Hand sink leaking. A container is set underneath to catch leak at this time. PIC stated already have someone coming to fix the issue.
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 12/14/2023
Score: 99
#
Comments
Points
8.
2-301.12; Core; Employee seen using barehand to turn off faucet after washing. When washing hand should wash and then dry and then use used paper towel to turn off faucet to prevent recontamination of hands. CDI education
0.0
10.
5-205.11; Priority Foundation; When started inspection employee seen stirring lemonade with the pitcher being stored in the hand sink. Hand sinks should be only used for hand washing and not for any other purpose. Hand sinks should be kept so that they are accessible at all times. CDI education
1.0
48.
4-302.14; Priority Foundation; PIC was unable to find test strips during inspection. Should have testing device for sanitizer available at all times so can test proper concentration.
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 09/13/2023
Score: 98
#
Comments
Points
9.
3-801.11(D); Priority; Employee seen using barehand to get cooked tortillas off of grill. Once tortillas are cooked and ready to eat can not use bare hands to touch. Can use gloves, tongs, deli paper, or anther utensil. CDI employee put on gloves.
2.0
15.
3-302.11; Priority; Pan of raw chicken on shelf above raw beef. When storing items should be with highest final cook temperature on the bottom. When storing foods in cooler should be with highest final cook temperature on the bottom to prevent contamination. So when storing from top of cooler to bottom : ready to eat foods, raw eggs, seafood, red meats, ground meats, chicken. CDI PIC moved items to correct placement.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bottom prep cooler had cheese and sauce in it at 45-46F with air temp at 50F. PIC stated normally does not hold potentially hazardous foods in unit but was making breakfast for staff and put in cooler during that time. Do not keep potentially hazardous foods in unit as it is not holding at 41F or below. Continue to only use for breads and uncut veg. CDI PIC moved cheese and sauce back to other cooler.
0.0
General Comments
Back single door reachin holding at above 41F as well but PIC is aware and is only using to store breads and uncut veg and fruit.
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 06/22/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Large reach-in cooler is holding meats/various at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain food products at 41F or below at all times! Have qualified technician check cooler for proper operation and adjust thermostat on unit if necessary. Will follow up
1.5
23.
3-501.18; Priority; Date marking is not allowed at 45F hold temp. Date marking requirements state that a product may be held for up to 7 days at 41F or below hold temp. Manager education on date marking requirements. CDI Will follow up on reach-in cooler where date marked foods are held.
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 03/24/2023
Score: 98
#
Comments
Points
15.
3-302.11; Priority; At the food prep sink: plantains, sanitizer and food scoop on drainboard, bag of raw chicken and bag of raw pork thawing in sink. At the food prep table, garlic and beverages and package of raw beef. There is a risk of cross contamination when using the same area to prepare multiple items and especially multiple species of meat at the same time. A prep sink can only be used to prepare 1 item at a time, the same for a prep table. Once the area has been used, it must be cleaned and sanitized before using for a different food item. Many foods uncovered in coolers. Keep all foods properly protected by covering. Grocery bags are being used in the steam table and in coolers to hold foods in direct contact with. Grocery bags cannot be used to directly contact foods. All bags removed, all foods put away until ready to prep each item at 1 time and items covered.
1.5
16.
4-601.11 (A); Priority Foundation; Knife on magnetic strip above sink with food debris on it. Once a utensil is used, it must be cleaned and sanitized before storing. Knife was removed to clean and sanitize at the dishsink.
0.0
33.
3-501.15; Priority Foundation; Round Deep container of fried chicken was covered with a cloth and set on storage rack to cool. Sitting foods out at room temperature is not an approved method of cooling. Use an active cooling method such as spreading the chicken out on a sheet pan and placing in freezer to start cooling process. Monitor the items to make sure it is cooling to 70F within 2 hours and then an additional 4 hours to 41F. Item moved to freezer.
0.5
43.
3-304.12; Core; Scoop in cup of water at the prep sink (not used yet but awaiting use). Between uses, scoops cannot be stored in water. They must be stored in or on a clean surface or in in the product.
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 12/08/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Prepping raw fish, meat and vegetable on the same prep table. When prepping items keep separate to prevent cross contamination. CDI PIC moved items
1.5
22.
3-501.16 (A)(2) and (B); Priority; The front reachin cooler holding cheese and salsa 48F with air temp inside at 51F. PIC stated called someone to come look at unit and should be here soon. At this time just used for vegetables and bread for the most part. Stated the cheese and salsa in the unit were pulled out of the other reachin cooler for the lunch rush for easy access. Can not hold in this unit because it causes a rise in temperature in these products. Can use time control and discard after the 6 hour hold at 70F or below. Or make a ice bath for these items to sit in during the rush to keep at 41 For below until it goes back into the other cooler. CDI PIC doing ice baths until unit is repaired.
0.0
35.
3-501.13 ; Priority Foundation; Thawing meat in prep sink with no water. This is not a approved thawing method. When thawing should be under running cold water, under refrigeration, in the microwave for immediate use, or as part of the cooking process. CDI PIC turned on cold water.
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 09/23/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored on shelf above raw beef/pork in reaching cooler. Also in cooler cilantro stored on bottom shelf below all the raw meats. When storing foods in cooler should be with highest final cook temperature on the bottom to prevent contamination. So when storing from top of cooler to bottom : ready to eat foods, raw eggs, seafood, beef, pork, ground meats, chicken. CDI PIC moved items to correct placement.
0.0
23.
3-501.18; Priority; Some required foods were missing date marks. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. PIC now using white board for dates. Remove old date labels from containers so do not get confused with the dates. Products missing dates on board were updated during inspection. CDI
1.5
35.
3-501.13 ; Priority Foundation; Thawing meat in prep sink with no water. This is not a approved thawing method. When thawing should be under running cold water, under refrigeration, in the microwave for immediate use, or as part of the cooking process. CDI PIC turned on cold water.
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 05/09/2022
Score: 98
#
Comments
Points
6.
2-401.11; Core; Employee drink stored on food prep table. Store all employee drinks in approved locations away from food or utensil areas.
0.5
23.
3-501.17; Priority Foundation; Some required foods were missing date marks. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date. Check dates daily to ensure all required foods are dated and are not past the 7 day max hold period! Products missing dates were dated during inspection.
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution bucket when not being used.
0.0
General Comments
Good Food Temps! Good Improvement this inspection.
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 03/09/2022
Score: 95
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download health policy form for all employees. Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
15.
3-302.11; Priority; Raw meats stored over dough or other non-meat/ready to eat items. Store raw meats separate or below all non meat or ready to eat foods or vegetables to minimize cross-contamination risk. Education during inspection on proper arrangement of foods in coolers. CDI
1.5
23.
3-501.17; Priority Foundation; Some required foods were missing date marks. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date. Check dates daily to ensure all required foods are dated and are not past the 7 day max hold period! Products missing dates were dated during inspection. CDI
1.5
38.
6-202.15; Core; Back door must self-close as stated on the transitional permit list.
1.0
47.
4-501.11; Core; Replace broken cooler door gaskets where necessary. Seal all equipment to wall including sinks and shelving as stated on transitional permit list. Complete all equipment related improvements or repairs before the transitional permit expires.
0.5
55.
6-201.11; Core; Re-paint seal floor where paint is coming off.
0.0
56.
6-303.11; Core; Replace all burned out lights under hood to improve lighting.
0.5
General Comments
Good Food Temps! Food safety manager certification received. Go to www.johnstonnc.com/envhealth to download health policy forms and 4 page vomit and diarrhea clean up plan. Complete all transitional permit list items by 4/18/22
Location: 1114 S Pollock St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 12/30/2021
Score: 94
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
0.0
8.
2-301.15; Priority Foundation; Owner with gloves on hand started rinsing hands off in the dish sink. Always take the gloves off before washing hands, wash hand in the hand sink.
0.0
15.
3-302.11; Priority Foundation; When storing food in refrigeration, store raw meats below any ready to eat foods.
0.0
16.
4-501.115; Core; Sanitizer was not made upon arrival for inspection. Sanitizer must be made first thing before starting to prepare food. Owner made sanitizer when asked.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Reach in cooler at back door was holding cheese, salsa at 54*F, small prep cooler at the front was holding foods at 50*F. All cold hold foods must be held at 41*F or below. Do not use the prep cooler or the single door reach in cooler at the back door.
1.5
23.
3-501.17; Dates are not written on containers of food large reach-in cooler. If dates can not be written on the individual containers then it is recommended to get at dry erase board write the name of the food and the date made on the board. Do the board for each reach-in cooler.
1.5
35.
3-501.13 ; Priority Foundation; Fish was thawing in the dish sink at room temperature. Shrimp was thawing in the prep sink at room temperature. When thawing any meats thaw under cold running water, in the refrigerator or part of the cooking process to be served.
0.5
39.
3-305.14; Core; Fish thawing in the dish sink with dirty dishes in all three compartment of the sink. When using the dish sink as a prep sink, clean and sanitize the dish sink, use the middle vat for prep and then clean and sanitizer after using. Do not place raw meat with any ready to eat food in the same prep sink.
1.0
54.
5-501.15; Core; Keep dumpster doors and lids closed.
0.0
General Comments
Follow up will be for the refrigerator at the back door and the front prep cooler. Follow-Up: 01/07/2022
