Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/15/2024
Score: 99
#
Comments
Points
43.
3-304.12; Core; knives stored between the prep tables in the front grill line area. Do not store knives in between tables in cracks as this area is not regularly cleaned and sanitized. Store all in use utensils on a clean surface, knife strip or similar location to prevent utensils from being contaminated in between uses. Small plastic cups stored i the salsa at the prep table for scooping. Do not store scoops in TCS foods when not in use and only use scoops with handles.
0.5
44.
4-901.11; Core; plastic food containers stacked wet on the dish drying rack. Cross tack pans to allow for proper air drying. Air drying of utensils and pans is required.
0.5
55.
6-201.11; Core; Many broken, cracked, or missing floor tiles i the back kitchen areas around the dish sink. Some pooling of water inthese areas was observed. Keep floors dry and remove any food or water debris from these damaged areas to prevent pest attraction. PIC has contracted with a GC to replace flooring. Estimate of work was presented at inspection. Follow up with contractor to have floor tiles replaced were damaged. Floors must remain in good repair.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/05/2024
Score: 100
#
Comments
Points
General Comments
Monitor floor tiles in the very back kitchen area by the back door that are being damaged during deliveries. Replace any broken tiles to prevent pooling of water and food debris that will attract pests.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/20/2023
Score: 99
#
Comments
Points
6.
2-401.11; Core; Employee coffee cup and screw cap water bottles sitting on shelves with food items. Store all employee drinks below and away from food. Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
33.
3-501.15; Priority Foundation; cooked peppers and onions were placed directly from cooking into the self serve buffet cold holding unit. Cooked peppers and onions are at TCS food and must be stored either at 135F and above or 41 and below. The items were prepared at 10:30 am and at inspection at 11:30 were 82F. These items will not cool fast enough in this open top unit to reach below 70 within 2 hours. Cool foods rapidly by placing them into a cooler to cool to 41F before being added to the buffet or place them in a self serve hot holding unit. Time in place of temperature may also be used for this item with a maximum hold of 4 hours and 6 hours for cold held items. Pico was also prepared in the morning and was not allowed to cool to 41 before placing in the unit. A template time control policy was drafted and provided. Follow all steps of the policy in order to continue this practice. CDI education.
0.5
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Heavy build up of debris in the bottom of the 2 door freezer. Clean the shelves and bottom of this unit.
0.5
General Comments
Provide a sneeze guard for over the hot hold unit for beans. There were no beans on the buffet at this inspection but self serve areas need sneeze guard protections when in use.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/03/2023
Score: 99
#
Comments
Points
6.
2-401.11; Core; Store all employee drinks below and away from food items. Large water bottle sitting on shelf with rice in the cooling process.
0.0
38.
6-501.111; Core; Continue to work on elimination of flies in the can wash area of the facility. this area is located directly beside the racks used for cooling were food items may be exposed for a short period of time allowing for quicker cooling and where they may be exposed to flying insects. Any pest control devices may not be located over food, clean dishes, or food prep areas.
0.0
43.
3-304.12; Core; knives stored between the prep tables in the front grill line area. Do not store knives in between tables in cracks as this area is not regularly cleaned and sanitized. Store all in use utensils on a clean surface, knife strip or similar location to prevent utensils from being contaminated in between uses.
0.5
44.
4-901.11; Core; Plastic and metal food pans stacked wet on the dish drying rack. Cross stack all pans after washing, rinsing, and sanitizing so they may air dry. All equipment and utensils are required to be air dried.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/12/2023
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken sitting on top of raw beef in the bottom drawer of the cooler drawer units. Store all raw meats separated by final cook temperature to eliminate cross contamination. Chicken was wrapped in the unit. Chicken moved to correct location in the unit at inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Open packages of deli ham, deli meats, and hot dogs msut have date labels. All other items in the establishment has date labels. labels added at inspection. CDI Except as specified in ¶¶ (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf
0.0
General Comments
shrimp ceviche is heat treated while fish ceviche is not. Add red dot to the menu to draw attention to the disclosure statement for all ceviche fish dishes. Fish supplier is the same and the parasite destruction letter can be located in the file for the tilapia. When bringing back oysters all shellfish tags must be saved for 90 days from the date of the last oyster sold per batch. no oysters at establishment at this inspection.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 98.5
#
Comments
Points
14.
3-203.12; Priority Foundation; Facility has live raw oysters in the shell that they serve in a raw state. The oysters were stored in a black trashbag in the cooler with 2 different shell tags in the bag. Oysters must be stored in their original shipping box/container. Do not remove and place in another container. Do not use trash bags to store foods in. The original shippers tag must be stored attached to the box of oysters. When the last oyster is sold from that box, then remove the tag and retain in order according to the date for 90 days minimum. The oysters in the bag are from the second and most recent tag. The other tag was removed from the old box. Oysters moved and CDI with education.
1.0
25.
3-603.11; Priority Foundation; The facility serves raw oysters, raw fish and raw shrimp (ceviche). The menu has the Reminder/Disclosure that consuming raw of undercooked foods increases the chance of Food borne illness. However, the food items that are served raw or undercooked are not identified. Manager is using a marker to put an asterisk/symbol by the disclosure statement and then by the foods that can be ordered raw or undercooked.
0.0
33.
3-501.15; Priority Foundation; Container of cooked shrimp was 60F on the back shelf in the cooling process of 3 hrs. Shrimp was in a water bath, not ice. Containers of salsas and sauces cooling by sitting on prep table. Use a method to cool all foods such as ice baths, submerge the containers in ice in the prep sinks, cold and shallow pans.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/22/2022
Score: 99
#
Comments
Points
33.
3-501.15; Priority Foundation;Trays of rice and beans were cooling at room temperature on a rack in the kitchen. Cooling foods at room temperature is not an approved cooling method. Foods must cool from 135 to 70 in 2 hours and from 135 to 41F in a total of 6 hours. These times parameters cannot be met if held out at room temperature. Use an approved cooling method. 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
(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
Rice was portioned and placed in three door cooler to finish cooling at inspection CDI
0.5
41.
3-304.14; Core; Multiple wet wiping cloths stored on prep surfaces in the kitchen. Store all wet wiping cloths in a properly prepared food contact sanitizer between uses.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/07/2022
Score: 97
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI Download instructions are below in general comments.
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. (4 pages) Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI Download instructions are below in general comments.
0.5
6.
2-401.11; Core; Employee drink stored on prep area or utensil storage shelf. Store all employee drinks in approved locations away from food or utensil areas.
0.0
23.
3-501.18; Priority; Some foods date marked in reach-in cooler were dated in May. All foods requiring date mark may not be held past 7 days at 41F or below hold temp. Promptly discard all foods that have exceeded 7 days or 41F in temperature. Staff educated on date marking and disposition during inspection and items that were expired were discarded. CDI
1.5
55.
6-201.11; Core; Repair floor tiles that are damaged or missing by utensil washing area.
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download health policy forms and 4 page vomit and diarrhea clean up plan. Click on 2017 Food Code link at the top of page to go to download page where all forms may be downloaded in PDF format in English or Spanish.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/01/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDU
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan. (4 pages) Keep in file on premise and accessible for employees to review as necessary. Education during inspection.
0.5
55.
6-201.11; Core; Repair floor tiles that are damaged by air drying rack. Repair/paint drywall where necessary in the kitchen prep area.
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download health policy form and vomit/diarrhea clean up plan. (4 pages)
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/06/2021
Score: 98.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; PIC certified manager not present. Demonstration of knowledge may be accomplished one of three ways. 1) certified manager present 2) no priority violations on inspections 3) answer questions related to public health practices and principles for operation. Education during inspection.
0.0
2.
2-102.12 (A); Core; Certified food safety manager not present. A certified manager from an accredited program must be present at ALL times of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDU
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up template. Keep in file and accessible for employees to review as necessary. Education during inspection.
0.0
44.
4-901.11; Core; Air dry all food pans before stacking them. Do not stack items WET.
0.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/05/2019
Score: 98
#
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: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/16/2019
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: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/29/2019
Score: 98
#
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: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/05/2018
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: 11538 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/20/2018
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!
