Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/21/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; raw chicken stored in the walk in above raw shrimp and celery. Store all raw meats away from and below ready to eat foods. Store meats in order of final cook temperatures with raw chicken on the bottom to prevent cross contamination. Walk in was rearranged at inspection. CDI FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
(c) Fruits and vegetables before they are washed; P
(d) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(2) 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
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/09/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Some required foods in the walk-in cooler were missing dates! Make sure all required foods are clearly labeled with a date! Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Manager education; products dated CDI
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/22/2023
Score: 100
#
Comments
Points
47.
4-501.11; Core; Replace door seal on walk-n freezer and drain line appears to have a water leak. Call technician to resolve these issues as soon as possible. No visible ice on food products.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/05/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; A few required food containers were missing date label. Make sure all required foods have a clearly labeled date!! Check dates frequently to ensure no containers were missed. Date mark foods for up to 7 days at 41F or below hold temp! Manager informed to date each container regardless of if they were prepared on the same day as others. Products dated during inspection. CDI
0.0
39.
3-305.11; Core; Ice/frost is being deposited on food packages in the walk-in freezer. Food in contact with water or ice is a potential source for contamination. All food must be stored protected in a dry location. Door seal may need replacing and drain line appears to have a water leak. Call technician to resolve this issue as soon as possible.
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/08/2022
Score: 99
#
Comments
Points
39.
3-305.11; Core; Pan of meat sitting directly on the floor in the walk-in freezer. Store all food items on approved storage at least 6 inches off the floor for protection. Never store food items on the floor.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/20/2022
Score: 99.5
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Raw chicken was thawing in a large bowl of stagnant water. Thawing must be done under an approved method of under refrigeration, under running water of no greater than 70f, in a microwave, or as part of the cooking process. Do not thaw TCS foods at room temperature or in stagnant water. Water turned on over product at inspection. CDI
0.5
38.
6-202.16; Core; Cover the small opening for the door knob on the screen door when back door is opened to eliminate the entry of flies to the establishment.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/18/2019
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: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/20/2019
Score: 96.5
#
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: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/07/2019
Score: 94
#
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: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/18/2019
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: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/11/2018
Score: 97.5
#
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: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/23/2018
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: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/03/2018
Score: 98
#
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: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/19/2012
Score: 90 + Education Credit: 2 = 92
#
Comments
Points
2.
Employee medicine bottle stored in bottom of prep cooler over food. Store employee items in approved locations.
1.5
10.
Various items stored throughtout kitchen had been placed on utensil racks without throughly being clean. After use, all utensils shall be properly washed, rinsed, and sanitized.
1.5
16.
Steak sitting over grill on rack was out of temperature. All hot food shall be 135 F or above at all times. Par or partial cooking is not allowed. Food was voluntarily thrown in trash.
2.0
17.
Pork being prepared in the rear were 60 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. When preparing foods, do not leave foods out of temperature control too long so they hold proper temp. Put foods in the cooler when not working with them.
4.0
24.
Raw shrimp stored in a bucket of water. Thaw food under running water or in walking cooler.
0.5
26.
Once open, all dry food shall be stored in a sealed container.
0.0
46.
Replace damaged ceiling tile in bathrooms. Lighting in bathroom is not bright enough. Try using a high wattage lightbulb.
0.0
48.
Rear door is not self closing. All doors shall be self closing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/12/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
17.
Item being prepared in the rear were 60 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. When preparing foods, do not leave foods out of temperature control too long so they hold proper temp. Put foods in the cooler when not working with them.
4.0
36.
Replace torn gasket on prep cooler door; Replace or paint rusty racks in the walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/19/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Keep all foods covered good; make sure they are not partially covered.
0.0
11.
Clean/sanitize all food contact untensils, surfaces, and equipment. This goes for all prep tables and sinks as well as clean end of utensil sink. Clean/sanitize knives better. Clean good with detail, then sanitize with approved sanitizer which is 50-100 ppm chlorine.
3.0
17.
Garlic/oil mixture was 55 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack foods too high in prep unit.
2.0
36.
Repair holes around faucets where they are loose at sinks.
0.5
45.
Clean all dirty or dusty ceiling tiles.
0.5
48.
Repair sweep at rear door so there is no gap. Make sure it closes fully.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/28/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
Opened employee beverage stored in the cooler above food items. Store all employee drinks in approved locations away from food or utensil areas. Place drink in a pan and place pan at the bottom of cooler.
1.5
10.
Crab ragoons and raw beef stored below raw chicken in the walk-in freezer. Store meats according to final cook temperature with highest final cook temperatures on bottom shelves. From bottom to top would be chicken>pork>beef>seafood; Store all cooked foods above raw foods. Store all foods properly to minimize risk of cross-contamination of food.
1.5
11.
Clean and sanitize all food contact surfaces, equipment, and utensils good. Drainboard at utensil sink, and knives both needed cleaning better. Clean/sanitize dry food scoops that are dirty. Clean all surfaces good removing food soil or buildup, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine.
1.5
17.
Various foods at prep unit were out of temp. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temps. Have this unit fixed by technician, and use other coolers until repaired.
2.0
24.
Do not cool foods at room temperature too long. Place in the cooler to cool. Items must cool to 70 degrees F in 2hrs, and from 70 to 45 degrees or below in 4 additional hrs. Total cooling time cannot exceed 6hrs to 45 degrees F or below.
0.0
40.
Wipe down tops and sides of all equipment; clean hood vents
0.0
43.
Repair faucet at rear handsink in kitchen. Cold water will not cut off completely and drips when handle is turned off. Do not turn main shut off valve for cold water off. It is impossible to effectively wash hands in 140F hot water at this handsink!
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/10/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
Raw shrimp on drainboard and raw chicken in same meat prep sink. Do not prepare raw seafood and raw chicken at the same time at sink. Prepare one species of meat or seafood at a time, clean and sanitize between food items. Keep all foods covered in all coolers.
1.5
17.
Garlic in oil mixture in open top portion of prep cooler sitting on the support bars. Keep this product down in unit to keep at 45F or below.
0.0
43.
Repair faucet at rear handsink in kitchen. Cold water will not cut off completely and drips when handle is turned off. Do not turn main shut off valve for cold water off. It is impossible to effectively wash hands in 140F hot water at this handsink!
2.0
45.
There is a missing panel above the walkin freezer, if this panel cannot be replaced so air can flow above walkin units then place a screen to cover empty area.
0.0
49.
Documentation of approved training - 2 point credit awarded. Provide documentation that serve safe class was 12 hours long or two bonus points cannot be awarded! This is the last warning to get adequate documentation- 2 points will not be added to grade at next inspection if documentation from the serv safe instructor of classroom hours is not available.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/08/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Make sure emloyee drinks are not stored with clean utensils. Drinks must be consumed in a manner so that hands are not contaminated. Use cups with lids and straws. If bottled drinks are used, hands must be washed after taking a drink.
0.0
23.
Marinating chicken was processed and was in walk in cooler out of temp. Foods must be quickly cooled once they come out of temp when processing. Proper methods must be used to make sure the foods cool quickly enough. Do not put foods in deep pans, use pans that are shallow (~2" think), ice baths, blast coolers or foods can be processed in small enough quantities that foods do not go above 45 degrees.
2.0
25.
Get new thermometer for walk in cooler.
0.0
43.
Repair faucet at rear handsink in kitchen. Cold water will not cut off completely and drips when handle is turned off. Do not turn main shut off valve for cold water off. It is impossible to effectively wash hands in 140F hot water at this handsink!
1.0
45.
Detail clean floors under and behind equipment. Repair floor/wall tiles as needed where they are broken or cracked. Replace missing wall piece over rear of walk in freezer. Do not store restaurant items on top of freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded. Provide documentation that serve safe class was 12 hours long or two bonus points cannot be awarded!
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/23/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
3.
Employee handling money then going into the cooler and handling food containers/utensils. Hands must be washed with soap and water at handsink between handling money,brooms, any other dirty item and before handling foods, food containers or utensils/equipment.
2.0
6.
Whole fish in facility without receipt or proof of purchase. All foods must have documentation where they were purchased, keep receipts or original packaging with labels.
0.0
10.
Raw beef above vegetables in the walkin cooler, raw chicken and other meats above wontons and egg rolls in walkin freezer. In all coolers and all freezers, keep the raw meats are below the ready to eat foods. Arrange according to the required final cook temperature. Once a No. 10 can has been opened, the remaining contents must be stored in another approved container. Do not use to hold other foods. Bowl of raw fish was sitting at room temperature on the container of rice. Keep raw meats at the meat/seafood prep sink only. Do not place out at room temperature or on containers of dry foods.
1.5
16.
Broth in center wok not at proper holding temperature, must be held at 135F or above. Broth was reheated.
0.0
23.
Two large contianers of fried chicken bites cooling, one on wok station and one above meat prep sink. Deep covered container of wontons cooling in reachin cooler, two deep covered contianers 1-shrimp and 1-dumplings cooling in walkin cooler. Use a method to cool foods other than sitting out at room temperature or covering and putting in cooler. There needs to be a way to prove the time and temperature requirements of cooling are being met. Use baking sheets and small quantities, ice bags, ice paddles, freezer or other approved and effective methods to cool.
1.0
34.
Many large plastic food pans found stacked wet. Arrange so all containers can air dry before stacking or reusing. Organize the storage below the 3-compartment sink. All utensils must be stored in a clean location and in a manner to protect.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/12/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Raw shrimp stored below beef. Store all raw meats according to final cook temperature requirements. Do not store cooked foods on raw meat prep sink.
1.5
23.
Do not cool foods at room temperature. Use only approved methods to rapidly cool foods.
1.0
39.
Small chest freezer is not approved for food storage. Only use rice (dry food) scoops that have handles. Do not use bowls to scoop dry food products. All equipment shall be ANSI/NSF approved.
0.5
45.
Repair floor in dish room
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/11/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
An opened employee drink was sitting above food in walk-in cooler. Store all personal drinks below food and food prep areas.
1.5
10.
Do not store buckets of sauces on floor, do not put sauce or prepare sauce at raw meat sink.
1.5
14.
When coolingt food it is recommended to write a date and time down on all foods cooked then cooled. you have 2 hrs. to get from 135*F to 70*F, and another 4 hrs to drop from 70* to 45*F.
0.0
40.
General cleaning of shelving (racks) in walk-in cooler and sides of equipment and food containers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/02/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Store all raw meats below cooked and ready to eat foods. If it has been cooked it should have a label that says cooked or raw meat. Food was thrown away in trash.
1.5
45.
Some floor tiles are begining to crack seal floor tiles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/17/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
31.
NOT OBSERVED
0.0
40.
"Clean gaskets, black mildew were in some gaskets."
0.5
2.
CORRECTED DURING INSPECTION
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
"GENERAL COMMENT; CORRECTED DURING INSPECTION Two containers of food was not covered in cooler/freezer, keep foods covered."
0.0
23.
"Noodles being cooled were covered tightly with plastic wrap and in deep container. When cooling cool in shallow pans, ice bath, in cooler and with lids or wrap with holes."
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/01/2009
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Replace all torn gaskets on coolers.
1.0
40.
Clean hood vents (degrease); GENERAL COMMENT
0.0
44.
Replace missing drain plug on dumpster.
0.5
48.
Back screen door has a big gap at the top. Door must seal completely and self-close.
0.5
3.
CORRECTED DURING INSPECTION Do not wash hands at the 3-compartment sink. Use only designated handwash sinks. Use approved disposable towels not cloth rags, to dry hands.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Raw meat package stored above cans of vegetables in the walk-in cooler. A couple of foods were uncovered or partially covered. Make sure all foods are covered and protected good. Store all raw items below cooked or ready to eat foods. Rice being cooked in a cooker at 3-compartment sink drainboard. Do not prepare food in this area.
3.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Clean and santize all food contact equipment and utensils good including drainboards, prep sinks, knives, cutting boards etc. Prep sinks, drainboards need cleaning better of all visible soil, then sanitize; clean, sanitize knives good before placing on the magnetic holder for storage.
3.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/06/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
36.
Replace torn gaskets on coolers
0.5
44.
GENERAL COMMENT Keep dumpster doors and lids closed.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Even in the freezer make sure raw products stay below pre-cooked items. Store raw meats according to final cook temps, with higher final cook temps below foods with lower final cook temps. Do not store foods on drainboards of 3-compartment sink. No prep should be done there. Only at food prep sink or table
3.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Clean and sanitize all food contact equipment and utensils including drainboards, sinks, knives, cutting boards. Do not place dirty knives at holder.
3.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/18/2008
Score: 94.0
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
46.
Clean ceiling and ceiling vents and fans.
0.5
48.
Put self-closer on rear door out back.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Make sure all raw products stay below cooked or ready to eat foods in the walk-in cooler. Do not prep food at the three-compartment utensil sink. Food prep sink should be used for this purpose. Store all foods in approved freezer bags in the freezer; do not use grocery
0.0
11.
CORRECTED DURING INSPECTION Clean and sanitize all food contact equipment and utensils. Clean to visibly remove all soil and then sanitize. Much improvement need on prep tables and sinks and drainboards.
1.5
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/12/2007
Score: 91.0
#
Comments
Points
17.
GENERAL CLENAING INSIDE CONTAINERS HOLDING BAGGED FOOD IN FREEZER IS NEEDED, ALONG WITH SIDES OF EQUIPMENT AND SHELVING UNDER TABLES. REMOVE ALL CARDBOARD FROM SHELVING AND SIDES OF EQUIPMENT.
1.0
28.
FLOOR IN WALK-IN FREEZER NEEDS SWEEPING, SWEEP BEHIND ALL EQUIPMENT INKITCHEN ALSO
0.5
3.
UPON ARRIVIAL MEATS WERE SITTING OUT ON COUNTER THAWING. IN MEAT PREP SINK MEDIUM SHRIMP AND JUMBO SHRIMP WERE SITTING IN WATER THAWING. WHEN THAWING MEATS OR OTHER FROZEN PRE-COOKED FOODS THAW IN COOLER OR UNDER COLD RUNNING WATER, NOT OUT ON COUNTER AT ROOM TEMPERATURE. EMPLOYEES PLACE FOODS IN COOLER AND TURNED COLD WATER ON OVER SHRIMP.
2.5
9.
ANOTHER OPENED WATER BOTTLE WAS OVER AN OPEN CROCK POT OF RICE COOKINGALL PERSONAL DRINKS MUST BE STORED BELOW FOOD AND FOOD PREP AND FOOD CONTACT SURFACES. EMPLOYEE MOVED DRINK TO A PROPER LOCATION.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/08/2007
Score: 93.0
#
Comments
Points
11.
SANITIZER WEAK OR VACANT IN SPRAY BOTTLE; NEED MIN 50 PPM CHLORINE CLEAN AND SANITIZE ALL FOOD PREP OR FOOD CONTACT SURFACES.
2.5
14.
FREEZER NOT NSF OR EQUAL.
1.0
17.
RUSTY RACKS IN THE WALK-IN COOLER; RE-CAULK SPLASH GUARD AT PREP SINK.
1.0
2.
REACH-IN COOLER READING 60 F. COOLERS MUST HOLD FOODS AT 45 F OR BELOW. RECOMMEND TO DISCARD ALL FOODS OUT OF TEMP FOR EXTENDED TIME. TRANSFER POTENTIALLY HAZARDOUS FOODS TO OTHER COOLERS.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/05/2006
Score: 94.0
#
Comments
Points
2.
FOOD (MEATS IN TOP OF SMALL REACH IN COOLER WAS AT 50F, ALL COLD HOLD FOODS SHOULD BE HELD AT 45 F OR BELOW.
2.5
23.
REPAIR OR REPLACE DUMPSTER LID SO THAT IS IS NOT FALLING INTO THE DUMPSTER.
1.0
3.
SAUCE MEAT STOCK WAS STORED OUT OF COOLER WITH NO COVER, MEAT IN WALK-IN COOLER DID NOT HAVE ANY COVER EITHER, KEEP ALL OPEN CONTAINERS OF FOOD COVERED. WHEN STORING RAW AND COOKED MEAT KEEP SEPERATED ON TOP OF PREP COOLER. WHEN PREPARING FOOD AND EMPLOYEE WALKS AWAY COVER FOODOR REPLACE BACK INTO COOELR WITH A COVER.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/14/2006
Score: 93.5
#
Comments
Points
17.
HOOD ABOVE STOVE NEED TO BE CLEANED. OUT SIDE OF FRYERS AND UPRIGHT FREEZER NEEDS TO BE CLEANED.
1.0
18.
HOT WATER WAS NOT AVAILABLE A FIRST TRY IN BOTH RESTROOMS. AFTER EMPLOYEES WORKED ON FAUCETS HOT WATER THEN BECAME AVAILABLE. KEEP A CHECK ON THE HOT WATER IN BOTH RESTROOMS.
2.5
3.
RAW EGGS WERE STORED ABOVE COOKED NOODLES IN SMALL REACH-IN COOLER. ALL RAW MEATS AND EGGS SHOULD BE STORED BELOW ALL COOKED FOODS AND READY TO EAT FOODS.
2.5
32.
KEEP STORAGE ABOVE THE FLOOR IN THE WALK-IN FREEZER AND IN DRY STORAGEAREA.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/14/2005
Score: 91.5
#
Comments
Points
11.
SEVERAL PANS, CONTAINER, UTENSILS & BOWLS FOUND STORED DIRTY. MAKE SURE ALL CONTAINERS ARE VISIBLY CLEANED AND SANITIZED BEFORE STORING. STORE INVERTED TO DRY.
2.5
2.
TWO BUCKETS OF FRIED CHICKEN IN FRY VAT 119 F - 123 F. ONCE COOKED, PLACE IN COOLER OR COOK TO SERVE. CONTAINER OF FRIED RICE 107 F. KEEP 140 F IN COOLER OR 45 F IN COOLER.
2.5
25.
BACKDOOR MUST BE SELF-CLOSING. INSTALL A DOOR SWEEP AT BOTTOM OF SCREEN DOOR TO CLOSE HOLE.
1.0
3.
RAW CHICKEN WAS STORED ABOVE COOKED CHICKEN IN COOLER. STORE RAW MEATSBELOW SAUCES & COOKED FOODS.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/04/2005
Score: 91.5
#
Comments
Points
11.
SIFTER, SLICER NEED TO BE CLEANED
2.5
2.
COOKED NOODLES 67 F. GENERAL TSO'S CHICKEN (FRIED CHICKEN PIECES) 102FKEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F WHEN KEPT COLD OR 140 F OR GREATER WHEN KEPT HOT.
2.5
7.
LABEL DRY FOOD CONTAINERS
1.0
9.
EMPLOYEE DRINKS MUST HAVE A LID AND STRAW EMPLOYEE DRINK WAS ON THE FOOD PREP SURFACE STORE BELOW OR AWAY FROM FOOD PREP AREAS
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/09/2004
Score: 88.5
#
Comments
Points
17.
COOLER GASKETS ARE MOLDY CLEAN SHELVING.
1.0
2.
GENERAL TSO'S CHICKEN 81 F RAW SHRIMP 62 F. GARLIC AND OIL 63 F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F OR AT OR BELOW 45 F.
2.5
20.
HANDSINK WAS NOT ACCESSIBLE IT HAD A LARGE BOX OF SARAN WRAP IN IT.
2.0
3.
RAW CHICKEN WAS THAWING ON TOP OF RAW BEEF IN THE MEAT PREP SINK. RAW BEEF WAS STORED ABOVE READY TO EAT FOOD IN A PREP REFRIGERATION COVER ALL FOODS IN THE REFRIGERATION UNITS. USE A SCOOP WITH A HANDLE IN DRY FOODS.
2.5
31.
CHEMICALS WERE STORED NEXT TO FOOD.
2.5
7.
DRY FOODS ONCE OPENED PLACE IN A SEALED CONTAINER WITH SLID AND LABEL
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/19/2002
Score: 88.0
#
Comments
Points
15.
STORE RICE SCOOP IN RICE WITH HANDLE UP OR IN A CLEAN BUCKET.
3.0
17.
CLEAN EQUIPMENT UNDERNEATH HOOD.
2.0
23.
PICK UP LITTER FROM CAN WASH AREA.
1.0
28.
CLEAN FLOOR, WALLS IN KITCHEN AT AREAS AROUND SINKS AND DRAINS.
1.0
3.
DO NOT USE TOP OF TRASH CAN FOR A PREP HOLDER FOR PANS OF MEAT; THAW MEAT UNDER COOL RUNNING WATER OR IN WALKIN COOLER OR DIRECT COOKING; COVER FLOUNDER IN FREEZER.
DON'T STORE EGGS IN TIN CANS. DON'T REUSE TIN CANS FOR FOOD STORAGE. STORE MEATS OR RAW FOODS AWAY FROM READY TO EAT FOODS. STORE MEATS AND EGGS BELOW. KEEP FOOD COVERED IN REACHIN PREP UNIT.
2.5
7.
LABEL DRY FOOD BINS ACCORDINGLY AND SEAL UP FLOUR BAGS.
Location: 50 D NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/18/2001
Score: 90.0
#
Comments
Points
11.
KNIVES, PANS, ETC. MUST BE WASHED RINSED & SANITIZED AT 3 COMP SINK BEFORE STORAGE; KEEP SANITIZER IN KITCHEN AREA ALSO.
2.5
15.
AIR DRY EVERYTHING BEFORE STORING.
1.5
2.
FRIED CHICKEN SITTING AT WOK 107 F MUST BE STORED IN COOLER OR ON WOK > 140 F.
2.5
27.
SEAL UP HOLE ABOVE WALK COOLER.
1.0
3.
FIRED CHICKEN AT WOK DONT LEAVE AT ROOM TEMP PLACE IN COOLER AFTER COOKED; DONT SIT FOOD ON FLOOR; ALL MEATS AT PREP SINK MUST BE THAWED UNDER RUNNING WATER < 70 F; DONT STORE FOOD IN PLASTIC GROCERY BAG PLACE IN PLASTIC CONTAINERS WITH LIDS; DONT PREPARE FOODS ON CAN OPENER TABLE PREP FOODS AT PROPER PREP SINK AREAS.
