Location: 11466 US Bus 70W Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 09/13/2024
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty with oversight that had a food safety certificate.
1.0
41.
3-304.14; Core; Soiled wiping cloth on the prep table and a sanitizer solution was not available. Between uses, wiping cloths must be stored in a sanitizer solution.
0.5
49.
4-601.11(B) and (C); Core; Continue to work on cleaning
0.0
51.
5-202.11; Core; There is an air gap between the pipe from the dishsink to the pipe to the grease trap. This air gap is allowing water to overflow and spill onto the ground below. A pan has been placed below the leak. An empty sauce jar has been cut and placed around the air gap to direct water into the pipe. The jar is collecting food waste and water. Install a plumbing funnel on the pipe to catch the drain water from the 3 comp sink and remove the container. Air gap must still be available if this sink is ever used for food prep.
0.0
55.
6-501.12; Core; The floors in the kitchen need to be cleaned to remove the grease build up. Clean the floors around the fryers. Clean the floor below the dishsink and in corners in dish room to remove build up.
Location: 11466 US Bus 70W Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 06/05/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be a certified food safety manager on duty at all times of operation.
1.0
28.
7-204.11 ; Priority; Sanitizer in spray bottle was mixed much too strong. Use test kits and dilute quat sanitizer to 150-300 ppm. Sanitizer that is too strong may be toxic for use in food areas. Solution diluted to the proper strength during inspection. CDI
1.0
49.
4-602.13; Core; General cleaning of equipment looks improved this inspection. Hood vents still need cleaning.
0.0
55.
6-501.12; Core; Clean all grease buildup on the floor behind frying equipment. General cleaning.
0.5
56.
6-202.11; Core; Replace missing light shield in the rear prep area.
Location: 11466 US Bus 70W Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 02/22/2024
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be a certified food safety manager on duty at all times of operation.
1.0
28.
7-204.11 ; Priority; Sanitizer in 3-compartment utensil sink was much too strong. Use test kits and dilute all sanitizers to the proper level for sanitizing. Sanitizer that is too strong may be toxic for use in food areas. Manger education.
1.0
35.
3-501.13 ; Priority Foundation; Frozen raw chicken was thawing improperly. Do not thaw items out at room temp. Thaw submerged under cool running water or thaw in the cooler as the preferred method of thawing. Manger education. CDI
0.5
40.
2-402.11; Core; All employee who prepare food or wash dishes must wear effective hair restraints. Two employees working in the back prep area did not have hair restraints.
0.5
49.
4-602.13; Core; Clean tops and sides of equipment including hood vents of all grease or buildup. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean all grease buildup on the floor behind frying equipment. General cleaning.
0.0
56.
6-202.11; Core; Replace missing light shield in the rear prep area.
Location: 11466 US Bus 70W Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 05/25/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; In the small reachin cooler the blue cheese on the top shelf was at 44F and the air temp. was at 49. The bottom shelf of the cooler the dressings were at 41F or below and the air temp was at 38F. Unsure why the top shelf is not as cold as the bottom shelf. PIC moved dressing to bottom shelf. Monitor to make sure stays at 41F or below. Make adjustments so whole cooler is at 41F or below.
1.5
41.
3-304.14; Core; One sanitizer bucket with wiping cloth too weak at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration (200ppm for quat.) between uses.
Location: 11466 US Bus 70W Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 02/17/2023
Score: 93.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; ; While the food service is in operation there should be a manager on duty that is certified in food safety. No manager on duty that is certified in food safety and there are priority violations noted.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person available during the inspection that was certified in food safety
1.0
16.
4-601.11 (A); Priority Foundation; Fry cutter had food debris buildup on it. PIC was unsure last time used but it was not today. Make sure food contact surfaces and equipment is cleaned and sanitized at least every four hours when in use. CDI Cleaning and sanitizing.
1.5
18.
3-401.11; Priority; Chicken wings stated were done cooking some were at 198F and thicker wings were at 154F. Chicken should be cooked to 165F. Employee redropped chicken to finish cooking. Rechecked and was at 187F. Employee had calibrated thermometer out checking temperatures. Make sure to check the temperature of the thickest/ biggest piece to make sure they are done. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; The small reachin cooler holding the dressings at 44-45F. Could see were the unit was frozen up and so inside the unit was at 53F. PIC removed dressings to other unit. Do not use small reachin cooler until is defrosted and holding at 41F or below.
1.5
23.
3-501.18; Priority; Blue cheese in reachin cooler with date of 2/10. Can keep items for 7 days and the date made is day 1. So dressings should have been used by 2/16 and not used today. CDI PIC discarded.
0.0
23.
3-501.17; Priority; Open bag of hot dogs with no date labels. Once potetnally hazardous foods are prepped, cooked, or the package is opened should be date labeled. CDI date added.
0.0
28.
7-102.11; Priority Foundation; One bottle of chemical not labeled. All working containers of chemicals should be labeled with common name. CDI PIC stated it was degreaser adding label.
0.0
38.
6-202.15; Core; Back door open for air to be let in. To protect from pest coming into the facility should be kept closed or if want open the the openings shall be protected against the entry of insects and rodents by:
(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;
(2) Properly designed and installed air curtains to control flying insects; or
(3) Other effective means.
1.0
45.
4-903.11(A) and (C); Core; Boxes of take out trays stored on floor. Keep all storage 6 inches from floor to prevent contamination.
0.5
47.
4-205.10; Core; Have crockpot for hot holding chili and cheese. Was not in use during inspection. This is a domestic piece of equipment. All equipment should be commercial grade with NSF/ANSI certified.
0.0
General Comments
The back freezer is working more as a cooler at this time. PIC stated they have noticed it is not holding temperature and have been working on repairing. Items in unit should be treated like they are in a cooler with date labeling and such until it is working, and products are hard frozen again. Items in unit were already date labeled.
Location: 11466 US Bus 70W Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 10/19/2022
Score: 92.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation there should be a manager on duty that is certified in food safety. No manager on duty that is certified in food safety and there are priority violations noted.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person available during the inspection that was certified in food safety.
1.0
15.
3-302.11; Priority; The canwash/mop sink is not accessible so the employees are using the food prep sink to empty their mop buckets in. The dish sink is in turn being used as the food prep area. A mop was hanging on the splashguard between the food prep sink and the dish sink. Box of raw chicken was being prepared at the prep station by seasonings on the space above the prep cooler. The facility must have a canwash/mopsink that is accessible and ready to be used. The food prep sink cannot be used for this purpose and must be clean and sanitized to be used for food prep during the day. Repair the canwash/mopsink so it is accessible and the food prep sink is not used to empty mop buckets. Complete by 10/28/2022
1.5
22.
3-501.16 (A)(2) and (B); Priority; A jar with a mixture of garlic cloves and honey on prep table, several containers of sauces that are made in the facility on prep table for the days use. All items that are TCS must be held under temperature control or time control. Sauces and mixtures must be held under temperature control at 41F or below. If wanting to use time control then written procedures must be developed and available for review. The procedures must list the items that will be held at time control and how the 4 hour maximum time is going to be tracked. Sauces removed for lunch, use by 3:00 today and then remove for disposal/cleaning. The garlic in honey MUST NOT be used in the facility and must be removed. If wanting to leave out at room temperature during the fermenting process then a variance to do so must be received by the State Variance Committee. Until received, this garlic in honey must be held under temperature control.
1.5
28.
7-201.11; Priority; Chemicals in spray bottles and cans on the top of short prep cooler which was also being used to prep food. Medications and other personal items on the table next to food storage and steam table. Provide an area that is for the storage of chemicals and cleaners. This area must be below and away from all other areas. Keep employees personal items stored away or below all other food prep and storage areas. Items were moved.
1.0
32.
8-103.11; Priority Foundation; Garlic in honey and set at room temp to ferment. A variance must be obtained to do this process. DO NOT USE the garlic in honey sauce.
0.0
38.
6-501.111; There is an abundance of fruit flies in the kitchen area on walls, around the sinks, around the food storage and prep areas. Increase pest management to prevent and remove. Clean all areas including drains to remove breeding places.
1.0
49.
4-601.11(B) and (C); Core; General cleaning needed to remove grease and food debris: sides of equipment, all shelving below prep areas, the vegetable slicer, inside coolers and cooler doors.
0.5
51.
5-202.13; Priority; The food prep sink must have an air gap in the wastewater plumbing. Install the air gap by 10/28/2022.
0.0
55.
6-501.12; Core; Clean the floors below the fryers to remove oil/grease.
Location: 11466 US Bus 70W Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 06/09/2022
Score: 96.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Update employee health policy to include all 6 reportable diseases. CDI education. Download health policy forms for each employee. Each employee should read and sign. Keep on premise.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. CDI education. Download 4 page vomit and diarrhea clean up plan. Keep on premise and accessible for employees to review.
0.0
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Sanitizer should be available at ALL times of operation for use on food contact surfaces, equipment, and utensils. Store All WET or DAMP wiping cloths in sanitizer bucket between uses. Approved sanitizer is 100 ppm chlorine or 150-300 ppm quat. Sanitizer made during inspection and then tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sour cream, sauces, various in the small reach-in cooler was holding at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps! Have qualified technician check cooler for proper operation. Manager instructed to use other working coolers until unit can effectively hold 41F or below. CDI
1.5
47.
4-501.11; Core; Have technician service or repair small reach-in cooler that is not cooling well enough.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all grease or food buildup. Clean hood vent system. General equipment cleaning.
0.5
55.
6-501.13; Core; Clean floors better under and behind equipment. Clean all grease on the floor. General cleaning.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download health policy forms and 4 page vomit and diarrhea clean up plan. Click on 2017 FDA Food Code link at the top of page to go to download page. Documents can be downloaded in PDF format.
Location: 11466 US Bus 70W Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 02/25/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include all 6 reportable diseases. CDI education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. CDI education.
0.0
16.
4-501.114; Priority; A properly prepared sanitizer solution for food contact surfaces is required at all times of food service. sanitizer bucket was prepared during inspection. CDI
1.5
16.
4-601.11 (A); Priority Foundation;EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. the French fry slicer has dried up food debris. Clean and sanitize the slicer after use. Slicer was cleaned at inspection. CDI
0.0
55.
6-201.11; Core; Paint is starting to pop up off the cement floor. maintain all flooring in good repair so that is easy to clean and does not pool water.
