Location: 10414 US 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 07/30/2024
Score: 100
#
Comments
Points
38.
6-501.111; Core; A few flies seen in back area near back door/ 3 comp sink area. Facility should be free of all pests. PIC stated are spraying and taking measures to control pest. Continue taking measures to control pests.
Location: 10414 US 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 05/30/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Pan of bbq chicken on hot hold line at 124-125F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating in steamer
0.0
22.
3-501.16 (A)(2) and (B); Priority; The tall reachin cooler in back had air temp of 56F. All potentially hazardous foods being cold held should be at 41F or below. The unit has bbq that was in the cooling process and one pan of stew that had been pulled out of the walk-in this morning. PIC moved items to walk-in cooler and calling someone to come look at unit. Do not use unit until it holding at 41F or below.
1.5
General Comments
The freezer is not working properly and so was not in use during inspection. PIC stated they are waiting for someone to come look at unit. Follow-Up: 06/02/2023
Location: 10414 US 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 08/24/2022
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Hand sink in line area out of paper towels at start of inspection. All hand sinks should be equipped with paper towels for proper hand washing. CDI
0.0
16.
4-501.114; Priority; Sanitizer buckets too weak at 25ppm. Chlorine sanitizer should be at 50-100ppm. PIC stated are combining soapy water with sanitizer. Can not combine together. Sanitizer and soapy water should be in separate containers. The soapy water is diluting the sanitizer and so not going to be at correct concentration. CDI talked with PIC about the issue and change out buckets.
1.5
21.
3-501.16(A)(1) ; Priority; One pan of bbq at 120-124F. All potentially hazardous foods should be held at 135F or above for hot holding. CDI PIC reheated.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Slaw and potato salad at 44-45F in cold hold area of prep line. All potentially hazardous foods should be at 41F or below. PIC noticed unit had not been turned on yet and turned on cooler. CDI
Location: 10414 US 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 05/16/2022
Score: 99
#
Comments
Points
38.
6-501.111; Core; Many flies seen in the back dry food storage and clean dish storage area. Increase pest management at the backdoor and in the food storage areas to prevent fly access to the kitchen or a possible contamination risk. Suggest increasing fly control in the area outside the back door as well.
1.0
41.
3-304.14; Core; One sanitizer bucket under the make line was weak in chlorine concentration. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm. Change solutions as needed and monitor the concentration.
0.0
49.
4-601.11(B) and (C); Core; The hot holding cabinet needs to be cleaned to remove food debris and grease build up: inside shelving and ledges, gaskets, doors and interior walls.
Location: 10414 US 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 02/03/2022
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage above prep area. When consumed in the kitchen, the container must be a closed container that can be consumed from without contaminating hands. All cups need to be a lidded cup with a straw. Store below all food prep areas, food storage areas and food contact storage areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw shrimp in a colander in the food prep sink at 62F, water that is used for chicken breading at prep sink was 57F, bags of raw chicken in the prep sink 53F. Shrimp and excess amounts of chicken were not in the process of being handled/prepared. Foods must be kept under temperature control at 41F or below unless actively handling or preparing. Remove from the cooler the amount that can be prepared at that time and return if you must do another task. Keep ice of items as well to help keep at 41F or below. Items removed or cooked.
1.5
49.
4-601.11(B) and (C); Core; Clean the hot holding cabinet for Chicken.
0.0
54.
5-501.113; Core; The outside dumpsters have damaged lids that are hanging into the actual dumpster. Contact the dumpster company to replace dumpsters. Management reports that he has been calling, continue to do so until the lids are repaired or units replaced.
Location: 10414 US 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 11/12/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with the manager concerning where to find a plan.
0.0
20.
3-501.14; Priority; Several pans of pulled pork in the walk in cooler on a speed rack at 72F-94F. The cooling process on these was documented to be 10:10am, which is ~4 hours prior to my temperature check. Foods in the cooling process must cool from 135F-70F in 2 hours or less, then from 70F-41F in a remaining 4 hours. The pulled pork exceeded the first time and temperature parameter since it was >70F and over 2 hours. All pans that were above 70F were removed. The cooling method and monitoring of foods in cooling needs to be adjusted. Use the reach in freezer and monitor the food frequently.
1.5
54.
5-501.113; Core; The outside dumpsters have damaged lids that are hanging into the actual dumpster. Contact the dumpster company to replace dumpsters.
