Location: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 98.5
#
Comments
Points
16.
4-602.11; Core; Meat Slicer had debris on it. When asked the PIC stated that the slicer was used that morning and hadn’t been cleaned during the day. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Dink nozzles had a build up of debris on them. Equipment shall be cleaned at a frequency and in a way that is necessary to preclude accumulation of soil or mold CDI ( Education, PIC started the cleaning process of the meat slicer and drink nozzles were cleaned.)
1.5
41.
3-304.14; Core; Wiping cloths that were held in a sanitizer bin at the front had too weak of a solution. Wiping cloths when held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. CDI ( PIC replaced sanatizer)
0.0
44.
4-901.11; Core; Pans that were stacked on a clean rack above the 3-comp sink were stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried or used after adequate draining.
Location: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 01/26/2024
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. Must have at least one certified manager from an accredited program at all times of operation.
1.0
6.
2-401.11; Core; Employee drink stored on prep surface. Store all employee drinks in approved locations away from food or utensil areas.
0.5
General Comments
Great improvement this inspection. Good Food Temps!
Location: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/31/2023
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. Must have at least one certified manager from an accredited program at all times of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth click on food service section. Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service section. 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
0.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler is holding meats/various at 42-44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain this temperature at all times even during busy times. Have qualified technician check cooler for proper operation. Will follow up on this issue
1.5
23.
3-501.18; Priority; Date marked products in the walk-in cooler was holding at 42-44F. Date marking is not allowed above 41F hold temp! Date marked items may be held for up to 7 days at 41F or below. Manger education CDI Will follow up on walk-in cooler temps at later date.
0.0
28.
7-201.11; Priority; Insecticide stored on racks with food products. Store all insecticides or chemicals in a separate location away from food or utensil areas. Item moved during inspection. CDI
1.0
47.
4-501.11; Core; Water is dripping in the walk-in cooler and facility is using pans to catch water inside the walk-in cooler. Have issue repaired by qualified technician so water does not have to be caught in pans. Pans are blocking air flow inside the walk-in cooler.
0.0
General Comments
Food temps are holding better at the prep units up front. However walk-in cooler temp is not holding foods at 41F or below. Recommend air temp of 37F or below in walk-in cooler.
Location: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 01/18/2023
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification. 2) no priority violations on inspections 3) answer questions related to public health principles and practice for operation. Priority violations noted on this inspection so deduction taken. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. Must have at least one certified manager from an accredited program at all times of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth click on food service section. Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service section. 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
0.5
22.
3-501.16 (A)(2) and (B); Priority; Steak trays stacked much too high in prep unit read 40-45F. All cold hold potentially hazardous foods must hold at 41F or below. Employees should monitor temps frequently and ensure items are not stacked too high in units so they hold proper temp. Stack lowered during inspection. CDI
1.5
55.
6-201.11; Core; Three ceiling tiles in the rear prep area are not approved type. All ceiling tiles in prep areas must be smooth, washable, and nonabsorbent.
Location: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/16/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. Must have at least one certified manager from an accredited program at all times of operation.
1.0
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
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
0.5
22.
3-501.16 (A)(2) and (B); Priority; Food temps overall are much improved over last inspection. Meat temps in prep unit and walk-in cooler are 38-40F. However in the other prep unit containing lettuce and tomato these temps are 44-46F. All cold hold potentially hazardous foods such as lettuce/tomato must hold at 41F or below. Have this unit checked. Move items to other working coolers. Manager education. CDI
1.5
55.
6-201.11; Core; Three ceiling tiles in the rear prep area are not approved type. All ceiling tiles in prep areas must be smooth, washable, and nonabsorbent.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy forms. Go to the 2017 FDA Food Code link to get required documents.
Location: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 02/17/2022
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification from a accredited program 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. Must have at least one certified manager from an accredited program at all times of operation.
1.0
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
0.0
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
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 all food contact surfaces, equipment, or utensils. Use 150-300 ppm quat in buckets and store any wiping cloths in buckets of sanitizer between uses. Sanitizer was made during inspection and then tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; One prep unit was holding meats at 50-53F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper temps. Have qualified technician check unit for proper operation. Use other working units or put ice under pans in the prep unit until unit can be repaired. Manager was informed of temperature requirements during inspection and advised to discard out of temp foods. Will follow up on prep unit repair 2/23/22.
1.5
55.
6-201.11; Core; Replace missing ceiling tiles in the rear of the store.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Follow-Up: 02/23/2022
Location: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 08/09/2019
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: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 07/20/2018
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: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 07/05/2012
Score: 96
#
Comments
Points
2.
Store all employee drinks in approved locations away from food and utensil areas. Do not store employee drinks up near the handwashing lavatory.
1.5
17.
Chicken trays were 48-49 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack product too high so that it holds proper temperature.
2.0
28.
A few flies were noted inside today; take measures to control and eliminate all flies.
0.0
36.
Replace or re-surface worn cutting boards at the prep unit.
0.5
45.
Repair any cracked or damaged floor tiles.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 306 B Church St KENLY, NC 27542 Facility Type: Restaurant Inspection Date: 07/06/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
Steak trays and cheese were out of temp as noted. All cold hold potentially hazardous foods should hold at 45 degrees F or below. Do not stack foods too high particularly trays, so they hold temp.
2.0
36.
Replace or re-surface cutting boards at prep unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
